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Sindhi Cuisines - Taste of community- Recipe Number - 39
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Naariyal ki mithai(sweet preparation using dessicated coconut)
Ingredients:
  • Dessicated coconut powder(easily available at stores as naariyal ka chura) 250 gms
  • Milk powder 2 spoons
  • Sugar 250 gms
  • Water 2 small cups
  • Green colour(edible food colour)
  • White rose essence few drops

 

Method:
  • In a thick bottom pan,add water and sugar,and let it boil for few minutes till a syrup of thick consistency is obtained(this is tricky one,as syrup should not be too dilute ,it should be just more than of one thread consistency)
  • Now divide this syrup into two halves,add little amount of green colour in one half and leave the other half white
  • Now mix milk powder in in cococunt powder,and add half of this mixture to green syrup and other half in colourless syrup
  • Mix both preparations well ,and when done(i.e when the mixture starts sticking to pan) put them off flame
  • Add few drops of essence and mix again
  • Now take a greased plate ,spread the white mixture and flatten it properly,quicly overlay green mixture and smooth it down
  • Allow it to set for few minutes and then cut it in shape of squares or diamonds

 

Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 39
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