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Stewed apricots in flavoured Shrikhand
Published On: 12 Oct 2009
English: Mint Leaves
telugu: Pudhina Koora
kannada: Pudina Sopu / Chetni Maragu
Bengali: Poodina Patha
Gujarati: Fudino / Phodina
Konkani: Pudina / Vodthalaun
Oriya: Podana Patra
Punjabi: Hara Pudina
for more details, click the name of the ingredient
Tie the yogurt in a muslin cloth over night and allow the whey to drain away completely.
Bring 2 cups water to boil in an open pan and add apricots.
Add the saffron water and cook on simmer for about 20 minutes till the apricots are soft and plump.
Take out 2 cups of the drained yogurt, (shrikhand )add all the sugar and whisk until fluffy.
Leave to chill in the refrigerator.
The apricots may be cooked by now. Remove them to a plate and chill in the refrigerator.
Put the shrikhand into a stemmed glass.
Put stewed apricots on the top.
:- Garnish with pistachios and mint leaves.
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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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