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Sunday, September 26, 2010

Coconut Barfi

1. Grinded Coconut - 1kg
2. Sugar - 750gms
3. Mawa/Khoya(dried thickened milk) - 500gms

In frying pan roast the grinded coconut. Roast till all the moisture is dried(Be careful that the cononut should not become red).
Add sugar and heat it while continuously stirring.
When the sugar liquidifies add grinded mawa and stir it continuously.
After about 15-20 min of continuous stirring check if the paste is still sticky. To test whether it is ready to set, with wet hands take some paste and try to make balls of it. If the balls do not stick in your hand the barfi is ready now.
turn the gas off and put the barfi paste in a greased square plate with high edges.
Let the barfi set properly till it gets cooled.
Cut into square pieces and serve.

Matar Kachauri

For Stuffing
1. Green Peas - 100gms
2. Green Chillies - 1pcs
3. Ginger - 5gms
4. Gram flour - 1/2 tsp
5. Salt to taste
6. Cumin Seeds(Jeera)
7. Oil for frying

For Kachauri
1. 3/4th portion of Maida and 1/4th portion of Semolina(Suji/Rava)
2. Cream/Malai
3. Oil for frying
4. Soda water for kneading the dough

For Stuffing
Wash the green peas and drain the excess water. Cut green chillies into 3-4 pcs along with ginger. grind peas,chillies and ginger together in the mixer(without any water).
In a pan heat oil, add cumin seeds and wait till it starts popping. Add gram flour and roast till it gets light reddish tone. Add peas paste to it and roast till all the water dries up. Add salt. Roasting should be continued until the paste starts leaving the pan surface. Turn off the gas lid and spread the paste in the pan and let it cool.

For Kachauri
Mix Maida,Suji,Cream and knead into a soft dough with Soda water. Since semolina(suji) soaks up water the dough needs to be softer.
Keep the dough for 15-20 minutes.
Now make small balls of the dough. fill in the peas paste(do not overstuff it as it might come out while making the kachauris)
Roll the balls to make small kachauris and fry it in hot oil.

Serve with Potato curry/Punjabi Chola.