Skip to main content

SABUDANA MANGO KEER

SABUDANA MANGO KEER
Ingredients
1/2 cup sabudana (sago)
3-4 ripe mango
3 green cardamom
1 cup sugar
1/2 litter milk
2 cup warm milk
2-3 string of saffron
5-6 cashewnuts
10 raisins
5-8 almonds
2 drop mango essence(optional)
METHOD
  • Clean ,and wash sabudana and soak in a water for 20 minutes.
  • peel and Grete mangoes.crushed green cardamom,blanched almonds
  • boil the1/2 litter milk add 1 cup of water and add the soaked sabudana to the milk and cook for some time in slow fire till the sabudana cooked and is soft and transparent.when the mixture starts thickening add 1 cup warm milk and keep on slow fire and keep on stirring when it becomes half its quantity remove form fire.
  • Add the grate mango,sugar,powdered cardamom,and saffron ,mix well when the sugar mixed well.
  • Fry the cashwnuts and raisins in a 1 t ghee add to the keer.freeze on 2-3 hour and serve cool with decorate blanched almonds.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

PANAGAM

PANAKAM Ingredients 1 big size jaggery(100 g) 1 small size lime 1 small bit dry ginger (chukku) 2 cardamom 2 cup water a pinch of salt METHOD Dissolve jaggery in 2 cup of water and filter and add a pinch of salt and lime juice. Powered the cardamam and dry ginger. Add the cardamom powder and dry ginger powder in the juice Cool in a refrigerator and add ice cube and serve.
Post a Comment
Read more

IDLI

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.
Post a Comment
Read more