Khoya Suhali An Authentic Sweet In Haryana For Sawan Recipes
KHOYA SUHALI - AN AUTHENTIC SWEET IN HARYANA FOR SAWAN
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
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)
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
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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