Dal Fruit Kachori's - Vidya Pai
Ingredients
•Cashewnuts,chopped 3 tablespoons
•Almonds,chopped 2 tablespoons
•Walnuts,chopped 2 tablespoons
•Pistachios 2 tablespoons
•Ghee 1/2 teaspoon
•Khoya/mawa 1 cup
•Green cardamom powder 1/2 teaspoon
•Saffron (kesar) a few strands
•Sugar 4 tablespoons
•Ghee to deep fry
FOR DOUGH
•Refined flour (maida) 500 grams
•Ghee 70 grams
Method
Heat ghee in anon stick pan, add cashewnuts, almonds, walnuts, pistachio and saute for 2 minutes. Add khoyaand mix well.
Remove the pan from heat and add cardamom powder, saffron and sugar and mix well. Knead flour and ghee with sufficient water to make firm dough.
Divide into small portions and roll into balls. Stuff them with dry fruit mixture and shape into kachoris. Heat sufficient ghee in a deep pan and deep fry the kachoris till golden. Drain on absorbent paper. Serve hot
•Cashewnuts,chopped 3 tablespoons
•Almonds,chopped 2 tablespoons
•Walnuts,chopped 2 tablespoons
•Pistachios 2 tablespoons
•Ghee 1/2 teaspoon
•Khoya/mawa 1 cup
•Green cardamom powder 1/2 teaspoon
•Saffron (kesar) a few strands
•Sugar 4 tablespoons
•Ghee to deep fry
FOR DOUGH
•Refined flour (maida) 500 grams
•Ghee 70 grams
Method
Heat ghee in anon stick pan, add cashewnuts, almonds, walnuts, pistachio and saute for 2 minutes. Add khoyaand mix well.
Remove the pan from heat and add cardamom powder, saffron and sugar and mix well. Knead flour and ghee with sufficient water to make firm dough.
Divide into small portions and roll into balls. Stuff them with dry fruit mixture and shape into kachoris. Heat sufficient ghee in a deep pan and deep fry the kachoris till golden. Drain on absorbent paper. Serve hot
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