Take the dough prepared and divide it into little logs
Take the dough prepared and divide it into little logs. Take one log, form it into small chapati using a little flour and a rolling pin. Garnish with nuts and allow it to cool.Quinoa and fig phirniIngredients:100 gms soaked quinoa1.5 gms saffronMETHOD :Soak the Quinoa for two hours.Once done, remove it from the flame and let sit.Finely chop the almonds and pistachios and keep aside.Take a thick bottom pan, and on a slow flame, add ghee, walnuts and pine nuts.5 tbsp of lag screw anchors Manufacturers the filling onto the circle, keeping the edges empty.
Once the phirni acquires a brownish hue, add the cardamom powder and remove from fire. Reserve a little for garnishing.Add palm sugar and cook for another 10-15 minutes, stirring continuously. Now place 1 or 1.Pre-heat the oven to 200 degrees C. Brush the prepared gujiyas with ghee. In a saucepan, add milk and heat it on a medium flame. Make a pleated design on the edges. Keep stirring the mixture and mix well. Once golden, remove from the oven and serve hot with roasted walnuts and pine nuts.
Then, wash and drain the excess water. Make a rough, grainy paste by running the ingredients in a grinder. Place them in a baking tray and bake them for 20-30 minutes at 200 degrees C.Carefully, bring one side onto other and press the edges well, so that the filling doesnt fall out. Taste the mixture and add more sugar if required.— Recipe by Chef Saurabh Modi, Ishaara.5-litre milk150 gms figs4 tsp almonds4 tsp pistachios150 gm palm sugar1 tsp green cardamom1 tsp raisins0. Mix it well to form a dough and keep aside.This festive season, indulge in healthy alternatives to our traditional sweets. Mix well and pour into earthen cups.
Add the finely chopped nuts and the raisins. Keep roasting the nuts and add couscous, grated dry coconut and sugar. Add quinoa and figs and allow it to cook on low flame, till the milk is reduced to half and the quinoa is completely cooked.Pine nut, walnut and couscous gujiyaIngredients:Refined flour 500 gm50 gm couscous150 ml milk150 gm icing sugar120 ml ghee100 ml vanaspati ghee10 gm walnuts10 gm pine nuts150 gm dry coconutMETHOD:In a mixing bowl, add refined flour, icing sugar, ghee, Vanaspati ghee, and milk