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Sindhi Cuisines - Taste of community- Recipe Number - 56
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Mohanthaal
Ingredients:
  • Gramflour(Besan) 250 gms
  • Ghee 200 gms
  • Sugar 500 gms
  • Orange colour(food colour) A pinch if in powder form ,or few drops if in liquid form
  • Sooji or Khuskhus(Semolina or poppy seeds whichever available) 2-3 spoons
  • Silver vark for garnish

         Method

  • Take a heavybottom pan ,and let the ghee melt
  • Add besan and sooji or khuskhus and roast properly on lower flame till it gives out a nice aroma
  • Meanwhile add sugar to about 100 ml of water and make a one thread consistency sugar syrup(slightly sticky), and add orange colour to it
  • Now carefully add this sugar syrup in roasted besan and mix properly
  • Now take a flat surfaced plate and grease it with some oil ,transfer the besan preparation on it and make an even layer
  • Let it cool properly and then garnish it with silver vark and cut it into pieces of desired shape
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 - 56
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