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A very delicious and easy-to-prepare Indian sweet dish
Published On: 30 Jul 2010
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
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
Heat ghee in a pan and fry the raisins.
When the raisins begin to plump up, put the sliced almonds and cashews. Stir for 30 seconds.
Add the 125 grams of semolina to this and keep stirring. Make sure that you keep stirring, otherwise it can get burned.
When the aroma of rava(semolina) can be smelt, add the sugar and keep stirring.
After the sugar gets dissolved, add a few drops of yellow food color as per requirement.
Add water to this mixture and keep stirring.
When the water evaporates partially and the mixture becomes thick, pour it into an oil-greased serving dish and let it cool.
Keep it in the refrigerator and after 6 hours, this can be cut into any shape and eaten.
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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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