Thursday, December 6, 2007

Dry Fruit Utsav

This is for the AFAM-Dry Fruits for the month of December by the yum blog of lakshmi and latha.
Dry Fruit Burfi

Ingredients

Sugar-1cup
Maida-Flour1 1/2 cup
Dry Grapes-20
Cherry-10(cut into small pieces)
Cashew-10
Milkmaid-1 cup
Ghee-1/2 cup

Method

1. Ina tawa, heat the ghee and put the maida flour and fry it for 2-3 minutes.
2. Then add the milkmaid and mix it.
3. When it becomes thick remove it.
4. And in another vessel put the sugar and pour 1 cup water. When it dissolves add the paste and dry fruits.
5. Mix it and when it doesnot touches vessel removeand pour it in a ghee spreading plate.
6. Cut into pieces

Time:30-40 min.

Nuts Kheer

Ingredients
Cashew-50g
Badam-50g
Pista-50g
Sugar-1 1/2 cup
Ghee- for frying
Milk-21/2 cup
Cardamom Powder-1/2 teaspoon
Saffron-a pinch

For Frying
Cashew-10no's
Dry grapes-10 no's

Method

1. Soak the dals for overnight in water. Next day, peel the skin and grind it.
2. Then in a vessel with milk,sugar and paste boil it.
3. When it becomes thick add the fried cashews and grapes.
4. Add the cardamom powder.
5. Garnish it with saffron before serving.

Time:20 min
Serves:4

Almond Murukku

Ingredients

Badam- 15
Rice Flour-2 cup
Chilli Powder- 1 spoon
Fried Urad dal powder-2 spoon
Butter-2 spoon
Jeera-1/2 teaspoon
Oil- as required
Salt- 1 spoon

Method

1. Soak the badam and peel the skin and grind it into fine paste.
2. Mix all the things with paste.
3. And in a murukku machine put the batter and press it in the oil.
4. After it becomes brown.
5. Murukku is ready.

Cashew Murukku

Ingredients
Cashew Paste-1/2 cup
Rice Flour-1 cup
Ghee-2 table spoon
Jeera-1 spoon
Salt- as required.

Method

Mix it and do same as badam murukku.


Kulfi

Ingredients

Milk-2ltr
Cashew-100g
Badam-100g
Pista-100 gm
Sweetless Khova-1/2 cup
Sugar-2 cup
Cardamom powder-1/2 teaspoon
Saffron-1 pinch
Corn Flour- 1 table spoon

Method

1. Soak the badam and peel the skin and grind it with cashew and pista with little milk. The
paste must not be so smooth.
2. Boil the milk and it becomes 1/2 of the quantity add the paste and keep the flame low
3.After 5 -10 minutes when it become thick add sugar,cardamom powder,saffron and cornflour
diluted in little milk.
4. When it boils remove it and warm it for room temperature.
5. Then pour it in the kulfi mould and keep it in fridge for 5 hrs.
6. Then make slices and serve it.

2 comments:

Latha Narasimhan said...

Thanks for the lovely entry suthi! :)Hope you have mailed it to me!

adam brown said...

look this is the "diet" i told you about you should really enter the site :) bye enter the site