Its hard to resist anything fried till golden, crisp and tempting!!! Moreover it is the season to indulge!!! Festive celebrations are just round the corner. The weather is turning cold and wintry with rains making their appearance every now and then.
Taking in the cool air and winter shades of nature during our drive to office is enough to charge one to gear up for the long celebrations next week.
…with crunchy masala pori a.k.a khara murmura
It started off as a mission to get rid of stuffs, stuffs collected over the years. Throw away all the junk I could see lying about. The drawers and cupboards were filled with it all. Piles of papers, most of them yellow-ed as time passed by. Pulling them out let out dust which reminded me of a genie coming out of a bottle. How I wished then it was true so that I could wish for all the clutter to be rid off with just a snap of fingers.
Shakkarpara, a popular farsaan in South India, can be either a sweet version or a savoury one. Savory ones are not too spicy but of course you could increase the spice level as per your taste. But I would suggest you go easy on the spice and salt as I found they taste better when both these are added in moderate quantities..
…..and foods to cherish
It is fun to experiment with recipes from store bought books. Drooling at the photographs and following instructions and measurements to the ‘T’. And then there are borrowed recipes – borrowed from families, friends, aunts, uncles, heirloom recipes.
- Cashew powdered - 1 cup
- Maida/ All-purpose flour - 2 tbsp
- Regular sugar - 1 cup
- Water – for sugar syrup
- Ghee/ clarified butter - maximum 2 tbsp plus 1-2 tsp to grease the thali
- Take whole cashews which are at room temperature. Powder them to get 1 cup cashew powder..
- Add the maida to the powdered cashew and set aside while you make the sugar syrup.
- In a heavy bottomed pan put sugar and just enough water to cover it. Make syrup of single string consistency and not more.
- Now add the cashew-maida powder, little ghee and stir constantly till it leaves sides of the pan and a bit thick.
- Transfer to greased thali/ plate,cool the burfi a bit and then cut into diamonds. Store in airtight container once cooled.
- The mixture may seem a bit watery when ready and starts to leave sides. But it will thicken more on cooling.
- Make sure that the cashew before you powder is of room temperature to get the right consistency burfi where the rich flavour of cashew comes through well.
- It is important to make sure the sugar syrup is of the right consistency before adding the cashew-maida mix.
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