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COCONUT
BARFI
Makes 20-25 pieces, takes about half hour to prepare.
INGREDIENTS :
| Finely grated coconut |
- |
250 gm. |
| Sugar |
- |
250 gm. |
| Water |
- |
150 ml. |
| Ghee for greasing plate |
METHOD:
| 1. |
Prepare a syrup with sugar and water to 2 1/2 thread consistency. |
| 2. |
Warm coconut in a heavy saucepan and pour in the syrup. |
| 3. |
Stir well and cook till a soft lump forms. |
| 4. |
Spread on a greased plate. Cool. |
| 5. |
Sprinkle cardamom powder (optional). |
| 6. |
Cut into squares, store in airtight container |
|
GAJAR
KA HALWA
INGREDIENTS :
| Carrot |
- |
450 gm |
|
Milk |
- |
750 gm |
|
Cream |
- |
150 gm |
|
Sugar |
- |
75 gm |
|
Ghee (clarified butter) |
- |
45 ml |
|
Khoya |
- |
45 gm |
|
Ground almonds (optional) |
- |
100 gm |
|
Green cardamom |
- |
6 nos |
|
Cashewnuts |
- |
25 gm |
METHOD :
|
1. |
Peel carrot and grate. |
|
2. |
In a large heavy-bottomed pan, add cream and bring to a boil, stirring constantly. |
|
3. |
Lower heat and simmer, stirring occasionally to prevent it from sticking to the pan. |
|
4. |
Cook for at least an hour till milk thickens, and stir in the sugar. |
|
5. |
Allow to simmer for another 20 minutes, stirring occasionally. |
|
6. |
Add khoya, ground almonds, crushed cardamom seeds and sultanas. |
|
7. |
Cook for another 5-10 minutes until the mixture is greasy on the surface. |
|
8. |
Transfer to a serving dish and serve garnished with sultanas and
cashewnuts. |
|
9. |
Can be served hot or cold as preferred. |
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SUNNIUDALU
|
This is a sweet snack which is generally made for tea time in the
coastal regions of Andhra Pradesh.
INGREDIENTS :
Black gram daal --- 200gm.
Sugar --- 150gm.
Ghee -- 150gm.
METHOD :
Roast daal till golden colour is obtained. Powder daal and sugar
together. Heat ghee and add it to the powder. Make lime sized balls quickly while the
mixture is still hot.
Yield = 6 servings.
Important nutrients/100mg.
Protein = 13.5gm
Iron = 7.6mg
Riboflavin = 0.18mg
Niacin = 1.52mg
Calories = 354.
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GAVVALU
|
INGREDIENTS :
Wheat flour - 500gm.
Salt -- to taste
Oil -- for frying
Sugar -- to make sugar syrup.
METHOD :
Make a dough with flour and water. Roll out small amounts of dough on
the back of a fork into shell shapes and deep fry and then put them into the sugar syrup
until it absorbs well. Then remove from sugar syrup and serve.
It is a shell shaped snack, generally
prepared for tea time
or to eat in between meals for children.
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