Name of EventDeepavali (Diwali) - the festival of lights
|Preparation time||10 mins|
|Cooking time||15 mins|
|Main Ingredient||Coconut and semolina|
- 1 cup fine semolina (rava)
- 2 cups freshly grated coconut (desicated coconut)
- 1 1/2 cups sugar
- 8 cashewnuts (kaju)
- 8 raisins (kismis)
- a pinch saffron (kesar) strands
- a pinch cardamom (elaichi) powder
- 1 cup ghee (clarified butter)
- 1 tbs warm milk
Note: The coconut should be shredded into small pieces to help the balls bind better.
In a non stick pan dry roast the semolina for 2 minutes on a slow flame until just brown
Add the coconut, mix well.
Heat 1 tbsp ghee in the same pan, add the cashewnuts and fry till they turn golden brown. Remove and keep aside.
In the same ghee, add the raisins and fry till they turn crisp.Careful not to burn Remove and keep aside.
Dissolve the saffron on 1 tbsp warm milk, mix well.
In another deep pan, combine the sugar with ¼ cup water, mix well and cook till the sugar dissolves completely. Strain and boil again for more 2-3 minutes. Remove from the flame and keep aside.
Heat the remaining ghee in the pan and add the semolina-coconut mixture and sauté for 5-7 minutes or till the mixture turns light pink in colour.
Remove from the flame and add this mixture to the sugar syrup and mix well.
Add the cashews and raisins, cardamom powder and saffron and mix well.
Cool and divide the mixture into 4 equal portions and shape them into round balls.
Cool and store in an air-tight container.
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