Khoya Suhali An Authentic Sweet In Haryana For Sawan Recipes

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KHOYA SUHALI - AN AUTHENTIC SWEET IN HARYANA FOR SAWAN



Khoya Suhali - an Authentic Sweet in Haryana for Sawan image

A Traditional Recipe in Haryana for Sawan and Teej. It is very popular sweet. It tastes sweet and crispy.

Provided by charu

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups refined flour
1/4 cup oil
1 cup sugar
200 g khoya
4 -5 cardamom
4 spoon rose water
50 g dried fruits

Steps:

  • In a big pan, add all-purpose refind flour and add oil for moyan in it. Mix nicely oil in refined flour.
  • With a lukewarm water make a tight dough and keep it for rest about 15-20 minutes. After 20 minutes it will be set.
  • Make small balls like lemon and make them smooth. There should be no crack. Make all balls like this.
  • Take a ball and roll it into 2-2.5 meter diameter. It should be thick. Prick it with help of a fork, knife or toothpick, so that it does not puff up.
  • In hot oil them, until they turn in to the golden brown.
  • In another pan, add 3/4 cup water and sugar for sugar syrup. When sugar dissolves completely add rose water and cardamon.
  • After that add khoya / mava in sugar syrup and stir continuously. Otherwise it will be stick to bottom of the pan. Take a good boil in it.
  • Now dip frying mathris one by one in sugar syrup and keep aside. Keep them under a fan for 12-15 hours.
  • Garnish with dry fruits. You can serve them hot as well. After 15 hours store them in a cool place.

Nutrition Facts : Calories 361, Fat 9.5, SaturatedFat 1.2, Sodium 1.2, Carbohydrate 65.1, Fiber 1.1, Sugar 33.4, Protein 4.3

THAI BEEF JERKY (NUA SAWAN)



Thai Beef Jerky (Nua Sawan) image

I love Thai beef jerky. It's great with rice and plum sauce. I found this recipe online and decided to share it with everyone. Enjoy!

Provided by Iron Woman

Categories     Very Low Carbs

Time 6h20m

Yield 1 serving(s)

Number Of Ingredients 6

2 1/2 lbs top sirloin steaks or 2 1/2 lbs top round roast
3 teaspoons coriander seeds
1 teaspoon cumin seed
1 1/2 teaspoons sugar
4 teaspoons light soy sauce
1 1/2 cups oil

Steps:

  • Slice beef across the grain 2"X 3" in size and 1/4" thick.
  • Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder.
  • Combine beef and the rest of the ingredients and marinade 1 hour.
  • Place beef pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef.
  • Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven).
  • Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time. Fry until crispy on the outside and around the edges.
  • Drain on a cake rack over paper towels.
  • Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice.
  • NOTE: Tenderize beef lightly with a mallet if using other cuts of beef. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing.

Nutrition Facts : Calories 2953.5, Fat 328.4, SaturatedFat 42.4, Sodium 1352.7, Carbohydrate 11.5, Fiber 2.7, Sugar 6.7, Protein 3.6

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