Cashewnut coconut mysorepak
Cashewnut coconut mysorepak
Whether on a holiday , staying in Airbnb or at home i like to rustle up something quick and easy , Coconut Cashewnut Mysorepak , a delicious recipe shared by my friend Banumathi .
I have added cashew nuts for a delightful crunch in the sweet . This recipe is good for beginners who love to try Mysorepak but afraid of unsure consistency , this recipe will not go wrong , I had reduced the ghee, hence the Mysorepak appears a little crumbly , but we like it that way ...
INGREDIENTS
1 Cup Grated coconut
3/4 Cup besan /chickpea flour
3/4 Cup melted ghee
3 Cups sugar
1/4 Cup Cashew nuts
Cashew nuts
INSTRUCTIONS
Keep a plate or tin greased with melted ghee .
Fry cashew nuts with 2 tbsp ghee and keep aside when golden and aromatic
Fry chickpea flour with 3 tbsp ghee till it resembles a thick batter and the raw smell disappears .
Melt sugar with just enough water to cover it .
When the sugar syrup starts thickening add the grated coconut , cashew nuts and fried besan flour .
Reduce the gas flame and keep stirring the mixture till it gets thickened and looks frothy at the sides .
Quickly pour the frothy mixture on the greased plate . Tap the plate to set the mixture well .
Score lightly with a knife to break into pieces later .
When cooled well , break the pieces and enjoy .
Delicious coconut cashew nut mysorepaak is ready .
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Caramel Payasam is a delicious South Indian dessert that blends traditional rice pudding (payasam) with the rich flavor of caramel.
Soft dosa is a variation of the classic dosa that is known for its pillowy soft texture. It's made using a similar batter as regular dosa but with a slight variation in the proportions of ingredients and the cooking technique. The batter for soft dosa typically has a higher ratio of rice to lentils, resulting in a softer and thicker texture
"Thakkali Pachadi" is a delicious and tangy South Indian tomato-based condiment, commonly served with rice, dosas, idlis, or chapatis. It is part of a broader category of dishes called "pachadi," which in South Indian cuisine refers to a traditional side dish similar to chutneys or raita in North Indian cuisine but typically uses coconut, mustard seeds, and yogurt. Thakkali Pachadi specifically uses tomatoes as the main ingredient.
medu pakoda or medu bonda / pattanam pakoda as it is also called is a very popular evening snacks especially popular in Chennai .
Puzhukku is a traditional South Indian dish made with a variety of vegetables like pumpkin, yam, or raw plantain, cooked with coconut, spices, and sometimes lentils. It's typically served with rice or as an accompaniment to meals. It's hearty, flavorful, and a staple in many households in Kerala and Tamil Nadu.
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