METHOD :
- Pass the cashewnut powder through a fine sieve, then fry in oil for a couple of mins. and keep aside.
- Add khoya to cold milk. Separately, add the nutmeg with a little milk and keep aside.
- Fry the coconut in oil till it turns a light brown.
- In a heavy bottomed vessel, boil the milk and add the sugar.
- Stir till it dissolves, then add cardamom, saffron and nutmeg. Add the khoya, cashewnut pwd, grated
coconut to the milk mixture and stir thoroughly. - Continue cooking on a low flame, stirring constantly. When the mixture leaves the side of the vessel,
remove and spoon contents into a greased thali. - Smoothen with the back of a flat spoon. Garnish with varak, almonds and pistachios.
- Cut into diamond shaped pieces and serve.
198. Dryfruit Halwa
INGREDIENTS :
Cashewnuts, Walnuts, Almonds and Pistachios - 100gms. each (coarsely ground)
Milk - 1 glass
Sugar - 300 gms.
Khoya - 400 gms.
Black raisins - 50 gms.
Ghee or oil - 1 cup
Cardamoms - 2 (ground)
METHOD :
- Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Keep aside.
- Boil the milk and add the sugar. Stir till the sugar dissolves.
- Remove from heat and mix well with the khoya. Add the dryfruits , raisins and cardamom pwd. and mix
well. - Spoon the mixture into a greased plate and smoothen with a flat spoon.
- Cut into diamond shaped pieces and garnish with almonds and pistachios.
199. Dal Payasam
INGREDIENTS :
Moong Dal (lentil) - 1 cup
Coconut - 1/2
Jaggery - 2 cups (grated)
Cardamom powder - 1 tsp.
Cashewnuts - 1/4 cup
Raisins - 1/4 cup
Ghee
METHOD :
- Wash and drain the dal. Fry it in hot ghee for 2-3 mins. Keeo aside.
- Fry the cashews and raisins in ghee and keep aside.
- Cut 5-6 coconut rings and chop it further to small pieces. Fry it in ghee and keep aside.
- Grate the remaining coconut and grind it with 1 cup hot water.
- Drain and reserve the coconut milk. This will be thicker.
- Again add 1 cup hot water to the ground and drained coconut and grind.
- Squeeze the milk out and reserve in a separate bowl from the previous.
- Add this second milk to the fried dal and pressure cook it.
- In the meantime, boil 1- 1/2 cup water and add the jaggery to it.