Walnut Sweet Kachori

 Ingredients

1 1/2 Cups Walnuts  

1 Cup Khoya / mawa

1 Cup Jaggery 

2 tbsp Ghee

2 Cup Sooji (rava)

1 Cup Milk

a pinch of Salt  

1/2 Cup Semolina

2 tbsp Powdered sugar (optional)  

2 tsp Cardamom powder

2 tsp Nutmeg powder

 oil for frying

 

Method

In 2 cups of semolina, add ghee and a pinch of salt. Mix well.

Soak it in milk and let it rest for 4 hours.

After resting, knead it well until smooth and soft, applying a little ghee as needed.

For the filling:

Grind the walnuts into a fine powder.

Roast the walnut powder and semolina in ghee until aromatic.

In a pan, melt the jaggery with ghee.

Add the khoya, roasted semolina, walnut powder, cardamom and nutmeg powder.

If you prefer extra sweetness, add powdered sugar.

Mix everything well and let the filling rest for 4 hours.

Shaping and frying:

After both the dough and filling have rested for 4 hours, make equal-sized dough balls.

Take filling portions that are about twice the size of the dough balls.

Stuff the filling into the dough, seal carefully, and roll gently into small puris.

Deep-fry in ghee on medium heat until golden brown and crispy.

Serve warm or at room temperature and enjoy the rich, crispy, and flavourful kachori!

 

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Kathal Palak Subzi

 Ingredients

250 gm Raw Jackfruit  

150 gm Chopped Spinach

1 tbsp Salt  

3 tsp Mustard Seeds

1/2 tsp Rice  

4 dry Red Chillies

50 gm Tamarind soak and remove juice by adding water

2 tsp Black Gram / urad dal

2 tsp Bengal Gram  

1/2 tsp Turmeric Powder

1 tbsp Oi

 

Method

In a vessel, add jackfruit, water, and a little salt to it. Boil it until cooked well.

 To make the mustard paste

Soak 2 tsp of mustard seeds, rice, and 2 chillies in about 3 tbsp of water for 15 minutes.

Once done, grind it into a smooth paste.

Step 4 : To make the curry

In a kadhai, heat oil.

Add 1 tsp mustard seeds and wait till it crackles.

Add black gram, bengal gram, and 2 red chillies to it. Stir fry till golden brown.

Now, add the cooked jackfruit pieces and mix it well.

Add chopped spinach, salt, turmeric powder, and mix well.

Add tamarind juice to it and let it cook until the gravy thickens.

Add the ground mustard paste and mix well. Allow it to cook well.

Serve it hot with cooked rice.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Jackfruit Phirni

 Ingredients

1/2 Cup Rice flour,

3/4  liter Milk

1 1/2 Cups ripe Jackfruit pods chopped

1/2 Cup Sugar

1/2 Cup Butterfly pea fresh flower extract  

1/4 Cup Almond and pistachio

1 tsp Cardamom pdr 

1 tsp Pure ghee

 

Method

Place a thick bottom pan on gas and add ghee and rice flour fry till a little golden brown.

Now add milk and keep on stirring till the milk gets thick. After that add sugar and stir for another 2 minutes. Put off gas and add butterfly pea flower extract and jackfruit pieces and mixed well. Now add cardamom powder and half nuts in this and mixed well.

Now pour phirni in a bowl and garnish with nuts and jackfruit pieces and keep in the fridge for at least :

 

After that our phirni is ready to eat.

Add jackfruit pieces at last to preserve its taste and flower extract to look beautiful.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Jackfruit seed Hummus

 Ingredients

1 Cup Jackfruit Seeds  

 4 tbsp Extra Virgin Olive Oil

2 tbsp Vinegar 

1 tbsp Chili flakes

Salt  to taste

2 1/4 Cups Water

5  Garlic cloves 

2 tbsp Tahini  /Sesame Paste

A pinch of Chili powder

 

Method

Clean jackfruit and remove seeds and rinse them.

Place in a vessel with 2 cups of water. There should be at least 1 inch of water above the seeds.

Boil the seeds for 30 mins, until fork-tender.

Let the seeds cool completely. Remove the hard, waxy cover from the seeds. Any brown cover remaining is perfectly edible.

In a blender, combine the seeds with 3 tbsp olive oil, vinegar, chili flakes, salt, and garlic cloves.

Add water as required and blend into a smooth and fluffy paste.

Top with remaining 1 tbsp olive oil and a sprinkle of chili powder. Serve and enjoy with crackers or carrot slices.

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Jackfruit Cutlets

 Ingredients

500 gm Raw jackfruit  

1 Potato

1 nos. Finely chopped onion  

1 tsp Ginger garlic paste

2 tbsp Mixed pickle or any pickle of your choice  

1  Green chilli - chopped

2 tsp Roasted peanuts 

1 tsp Garam masala powder

1 tbsp Chopped coriander leaves  

1 tbsp Roasted besan

2 tbsp Semolina  

Salt to taste

 2 tbsp Oil

 

Preparations

Boil jackfruit and potato in a pressure cooker till 2 whistles, then in a bowl add boiled jackfruit and potato and mash them.

Next add chopped onion, chopped green chilli, ginger garlic paste, pickle, peanuts, garam masala powder, salt, roasted besan and coriander leaves and mix them properly.

Then give them an oval shape, coat them with semolina and keep them in the refrigerator for 30 minutes.

In a pan add oil, and shallow fry the cutlets. Serve with sauce or any dip of your choice.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Indonesia’s Comforting Kolak Nangka

Ingredients

 1½ cups ripe jackfruit pods, halved

 400ml coconut milk

 4 tbsp jaggery, grated (substitute for palm sugar)

 1 small cinnamon stick

 ½ tsp vanilla essence (substitute for pandan leaves)

 A pinch of salt

Method

 Heat the coconut milk in a pan on low heat.

 Add jaggery, cinnamon, vanilla and salt. Stir until the jaggery dissolves.

 Add jackfruit pods. Simmer gently for 15 mins.

 Do not boil — keep the heat low throughout.

 Serve warm in bowls.

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Thailand’s Sweet Khao Niao with Jackfruit

  

 Ingredients

1 cup short-grain rice

400 ml coconut milk

3 tbsp sugar

½ tsp salt

1 cup ripe jackfruit pods

1 tsp sesame seeds for garnish

Method

Soak rice for 2 hours. Steam or cook until soft.

Heat coconut milk with sugar and salt until sugar dissolves. Do not boil.

Pour half the coconut milk over hot cooked rice. Mix gently. Rest for 10 mins.

 Fill each jackfruit pod generously with sticky coconut rice.

Drizzle remaining coconut milk on top.

Garnish with sesame seeds and serve.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs