Refined Flour: 1 Kg
Sweetened Khoya: 500 Gms
Grated coconut: 150 Gms
Raisins: 50 Gms
Cashew nuts (split n broken): 50 gms
Dates (chopped): 50 Gms.
Cardamom: 5-7 in nos.
Vanaspati : 1 Ltr
Make hard dough of refined flour.
Flavor Khoya with cardamom. Add grated coconut, resins, cashew nuts and dates and mix well.
Take small chunk of dough and roll it thin.
Stuff a spoon of mixture and seal it. You can also give it different fancy shape.
Now deep fry it in vanaspati.
Arrnge it in a “Changera” Basket and present.
Refined Flour: 2 kgs.
Moisture (Water): 1.10 Ltrs (55% of the quantity of Flour)
Fat (vanaspati preferably): 2 Ltrs.
Ghee (shortening agent): 1Kg.
One string Sugar cyrup: 3 ltrs.
Make a semi soft dough out of flour and moisture.
Flatten it thin with the help of rolling pin in batches.
Apply a layer of ghee as shortening agent.
Roll it now, cylindrical in shape.
Cut the rolled cylinder widthwise in small chunks.
Shape the chunks by pressing them softly between your palms.
Deep fry till it is crisply done.
Dip the fried chunks in sugar cyrup.
Take it out allow it to dry again.
Araange it in a basket (changera) and present.
Semiya Masala Kheer
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