…al) 150 gm Sugar or to taste 1 tsp fresh Green Cardamom Powder Garnishing: Cashew nuts / Almonds / Pistachios – slivered or halved Chandi Vark / Edible Silver Leaf Procedure: Wash, peel and grate beetroot. In a sufficiently broad, thick bottomed pan; preferably a pressure cooker body or non-stick pan, roast crumbled khoya until lightly pink and fragrant. Transfer to a bowl. In the same pan, melt pure ghee on medium heat. Add the grated beetroot an…
…final taste also depends much on the quality of the coconuts. Addition of cashew nut nibs in the Dodol is optional. For a neat and perfect cut dip the knife in hot water, wipe clean and slice. You need to do this after every cut. It is a good idea to pack individual slices in cling film and store in a cool place; preferably in the fridge. Thaw and serve only required pieces. Moisture is the enemy of sweets containing coconut. Make sure you refrig…
…d with a knife) 1 tbsp. White Poppy Seeds (Khuskhus) ¼ cup broken unsalted Cashewnuts (roughly chopped) ¼ cup Raisins 5 pods Green Cardamom (powdered) A pinch of Salt To prepare the Filling : Lightly pan roast the poppy seeds on very low flame till the rawness disappears & you start getting a good aroma. Do not brown. In a sufficiently deep & large pan put the grated fresh coconut & the scraped jaggery. Place the pan on low heat &…
…s; 50 gms. each of pitted prunes, cherries/cranberries, dry apricots & cashew nuts. You may use any combination of dry fruits you like. I am not very fond of candied peels or tutti frutti but you may use it if you like it. Use a dry tea towel to rub clean the raisins, sultanas & currants. Remove stalks if any. Cut,wash & dry the candied cherries. Chop all the dry fruits roughly &the; cashewnuts finely. To prepare Mixed Spice: Combi…
…r (or to taste) 1 tbsp. White Poppy Seeds (Khuskhus) ¼ cup broken unsalted Cashewnuts (roughly chopped) ¼ cup Raisins 5 pods Green Cardamom (powdered) A pinch of Salt To prepare the Filling : First, lightly pan roast the poppy seeds, cashew nuts & dessicated coconut on a very low flame one by one for a few seconds. Do not brown. Transfer to a sufficiently large bowl. Mix in sugar, raisins, green cardamom powder & salt. Heat this mixture on…
…sh Green Chillies (finely chopped) 2 tsp. grated/paste fresh Ginger 1 tsp. Cashew nut pwd. ¼ tsp. Garam Masala pwd. Salt to taste 2 tsps. Vegetable Oil To prepare the Filling : Shell the fresh tuvar pods. Half crush the tuvar dana in a mixer without adding water. Heat oil in a kadhai. Add the crushed tuvar dana & fry for 2 mins. Remove from the heat, add all the above mentioned seasoning & mix well. Keep the tuvar filling aside to be used…
…aves Carrot, Cucumber, raw mango (peeled & grated) Pomegranate, Grapes Cashew nuts, raisins (fried to lightly golden) Procedure: Pick, wash & soak rice for about 25 mins. Pressure cook the rice with enough water (I used 2 cups) up to 2 whistles or until the rice is soft & slightly mushy. When the cooked rice is reasonably warm, stir in butter, cream and milk. Add the whisked curds to the cooled rice mixture. Preparation of Tempering/Ta…