Hmmmm. Now what should I say. This is one of the most delectable sweets I’ve had. A sweet version of poori’s made with all-purpose flour, dipped in sugar syrup with cardamom and topped with crunchy titbits of almonds, cashews and pistachios. Yummylicious! huh? Well, made this on my mom’s b’day and it was a huge hit. “Jeera” simply means sugar syrup. This is something you can do as part of your Diwali sweets or just on a sunday evening to treat your family with a sweet surprise. It is very easy to make, and sure would be enjoyed by everyone in your family.
- Maida or all purpose flour- 1cup.(for 15 polis)
- Oil for deep frying-2 cups.
- Cane sugar- 1cup.
- Cardomeom powder( Elaichi)- 1tsp.
- Orange or yellow food color- a pinch
- Almonds, cashews and pistachios- coarsely powdered- 3tsp.
- Mix maida with a little water and few drops of oil and knead into a dough.
- Keep it aside for 30 minutes.
- For Jeera(Sugar syrup): Add little watar to sugar in a pan and heat it till it forms 1 string consistency.
- Add cardomom powder and food color to the sugar syrup.
- Make small rounds, ( small lemon sized) in the dough and roll them flat like pooris with a rolling pin.
- Dab it with maida, just so they dont stick.
- Deep fry in hot oil one by one, till golden brown.
- Soak the warm pooris in warm sugar syrup and arrange them in a platter.
- Garnish with crunchy titbits of cashew, Almond and pistachios.
- They can be served as rounds or can be folded into halves.
- The pooris have to be crunchy. So don’t soak for too long in the sugar syrup.
- While making sugar syrup, make sure, it doesn’t cross the 1 string consistency, otherwise the sugar may crystallize on top of polis.
- 2 tsp of Whole whea flour can be added to all purpose flour if you want the dough to be firm and easy to handle.
Sending this entry to Sireesha’s sweet series event at http://momrecipies.blogspot.com/2009/10/event-announcement-sweet-series.html
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This is really an indulgence. My daughter goes nuts for this badam cashew cake / burfi. She can literally gobble 5 or 6 at a time. She calles it square sweet. But strangely she doesn’t like candies or chocolates. My mom always does this for her. Since mom is here, I wanted to learn this straight from her. Tried this on my hubby’s birthday and it came out pretty good.
Ingredients: ( for 50 squares)
- Plain Almonds- 11/2 cups.
- Plain Cashew- 1/4 cup.
- Water-1/2 cup.
- Cane sugar- 41/4 cups.
- Ghee- 1cup- divided.
- Wash and soak the Almonds (Badam) in warm water for 1/2 hour.
- Wash and soak the Cashews (Kaju) in warm water separately.
- Peel the skin from almonds and drain the water.
- Grind the almonds and cashew in a blender to a smooth paste, with 1/2 cup of fresh water.
- This should give approximately 2 cups of paste.
- To 2 cups of paste add 41/4 cup of cane sugar in a nonstick pan and turn the heat on.
- Allow it to cook while constantly stirring it.
- Ghee can be added slowly, while the paste is cooking.
- In about 20-25 minutes, simmer the heat and add the remaining ghee and carefully observe for consistency.
- There is a thin line between halwa and cake. When the corners don’t stick to the pan anymore and when you feel it’s crossing the halwa stage(loose setting) and starting to get more dense, it’s almost done and you can turn the heat off.
- When you cook more than this, it can turn very hard or get charred.
- Quickly have a tray ready( greased with ghee) and pour the contents and cut them into little squares, when it’s still warm.
- Store it in a container,w hen it completely cools off.
- Since almond itself has a strong flavor to it, it is not required to add cardamom or any other flavoring.
- The consistency is really important. With practice, you will know, the difference between halwa consistency and burfi consistency.
- Make sure you buy plain versions of Almonds and Cashews (Do not buy salted or roasted).
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