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Published On: 03 Nov 2005
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
telugu: Seema Regi Pandu
tamil: Oranju / Kichilipazham
malayalam: Madhura Naranga / Orange
telugu: Kamala Pandu
hindi: Santra / Narangi
Bengali: Kamla Leboo
Konkani: Orange / Chittorli / Santra
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
Soak chopped almonds in milk for about an hour.
Take milk in a thick bottomed vessel and add soaked alomonds and boil over medium flame. Stir it continuously or else the milk will get burnt and stick to the bottom of the vessel.
Meanwhile, mix custard powder in about 1/2 cup of cold milk and add the mixture to the boiled milk slowly and keep stirring continuously on a very low flame.
Add sugar, mix it well and switch off the stove.
:- The custard can be prepared in microwave oven by boiling the milk along with soaked almonds in a microwave safe bowl for 7-8 minutes. Then mix custard powder in cold milk and add it to the boiled milk and microwave it for 2 more minutes. Finally add sugar and boil for 1 minute and follow from step number 4.
Cool the custard by placing the custard bowl in another bowl of cold water. This cools and thickens the custard.
Meanwhile, fry the raisins and cashews in ghee and keep it aside.
When custard is cooled, add half the quantity of cashews and raisins to the custard, mix well and refrigerate for 4 or 5 hours.
Just before serving, take out the custard from the refrigerator and add chopped bananas, apples, grapes and orange to the custard, mix well and garnish with the grated pista and the remaining fried cashews, raisins and serve them in bowls.
very good! takes time but tasty!
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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