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A special kind of fruit halwa
Published On: 06 Feb 2013
for more details, click the name of the ingredient
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
kannada: Jenu / Jen Thuppa
hindi: Shahad / Shaid
Peel the sapotas, remove seeds and keep the pulp in a dish.
Add two tbsp of ghee to a deep bottomed frying pan and fry the cashew nuts and almonds(outer layer removed and finely shred) until brown. Remove and keep aside.
Boil the milk till reduced to about half the quantity.
To the same pan add some more ghee and add the sapota pulp and milk powder. Mix well and fry till both the ingredients are well blended. Add sugar powder, milk, cardamom powder and mix thoroughly. Add the condensed milk, fried dry fruits and remaining ghee.
Mix well and allow to cook on low flame till ghee shows up.
Top with 3 tbsp of honey and serve hot.
Salad in honey...
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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