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Sindhi Cuisines - Taste of community- Recipe Number - 46
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Kajukatri
Ingredients:
  • Kaju (Cashewnuts)   500 gms
  • Sugar  250 gms
  • Water 200 ml
  • Ghee (pure if available) 2 tbsp
  • Silver vark (silver sheets) for garnishing 

 

Method:
  • Grind Cashews to a very fine powder and keep it aside
  •  Take a non stick pan and mix water and sugar and boil it on slow flame to make sugar syrup of one string consistency(the sugar syrup has to be of proper one string consistency,otherwise the pieces would not be firm)
  • Keep stirring the sugar syrup at intervals so that the sugar does not get crystallized on sides of pan
  • When syrup is ready,add cashewnut powder and keep stirring on low flame ,till the mixture leaves the sides of pan
  • Then add 2 tbspn of ghee and mix again till the mixture forms a lump in the centre,which means its done
  • Remove the mixture on a flat greased surface and let it cool a bit.Roll out with a rolling pin(belan)and spread the silver vark over it
  • Let it cool completely,then cut it into diamond shaped pieces and serve

          Recipe contributed by:    BINA MAKHIJA  

 

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 - 46
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