Mohan Thalroasted Gramflour Fudge A Sindhi Sweet Recipes

MOHAN THAL(ROASTED GRAMFLOUR FUDGE) - A SINDHI SWEET

Mohan Thal(Roasted Gramflour Fudge) - a Sindhi Sweet image

I am very fond of this, so is my Dad. When I was little, I used to watch my Grandma make this. She was very good at cooking. Don't let the name put you off; please try this. It will be your favourite! This is a very versatile sweet that can be served with any of the meals as a dessert or at tea time as a delectable sweet to enjoy by the side. This recipe is from the Weekend magazine dated January 3rd'2003. Enjoy!

Provided by Charishma_Ramchanda

Categories Dessert

Time 50m

Yield 12 pieces

Number Of Ingredients 7

Ingredients

200 g gram flour
1/2 teaspoon ghee, to grease the thali
50 g ghee
150 g sugar
150 ml water
5 g poppy seeds
1 cup milk

Steps:

Heat the larger quantity of ghee in a pan on medium flame.
When it melts, stir in the gramflour.
Roast it till it turns chocolate brown in colour.
Stir in milk.
In a pot on the side, prepare the sugar-water syrup till it has 3 string consistency.
To prepare the syrup, heat water in the pot.
Then add sugar and keep stirring till it forms a three-string consistency, i.e., it should be very thick.
Add this sugar-water syrup to the gramflour mixture and mix it really well.
Cook until the sugar mixture has blended well in the gramflour mixture and become thick.
Pour the entire mixture on the greased thali.
While it is still hot, sprinkle poppy seeds over the sweet.
Let it cool completely and set well.
Cut into small pieces and serve.
Enjoy!

Nutrition Facts : Calories 166.2, Fat 6.4, SaturatedFat 3.3, Cholesterol 14, Sodium 21.1, Carbohydrate 23.2, Fiber 1.8, Sugar 14.3, Protein 4.5

QUICK SINDHI RASWALI MACHI ( SINDHI FISH CURRY)

Quick Sindhi Raswali Machi ( Sindhi Fish Curry) image

Make and share this Quick Sindhi Raswali Machi ( Sindhi Fish Curry) recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 30m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

1 pomfret fish, cut into 5 or 6 large pieces
5 tomatoes, chopped
3/4 cup cilantro
5 -6 green chilies
1 1/2 tablespoons ginger, chopped
3 tablespoons oil
1 bay leaf
4 -5 green cardamoms
10 -15 cloves garlic
1 teaspoon red chili powder
7 teaspoons salt
1/2 teaspoon turmeric powder
1 1/2 teaspoons coriander powder
1 teaspoon kasuri methi, dry
water, as required for gravy

Steps:

Cut the fish into 5-6 pieces.
Apply 2 tsps of salt on it.
Now wash the fish in water and keep aside.
Prepare a paste using the tomatoes, cilantro, green chillies and ginger and keep aside.
Heat oil in a large non-stick skillet.
Add the bay leaf, green cardamoms, garlic flakes and the paste.
Stir well.
Cook on medium flame till the oil starts leaving the sides of the pan.
Add the red chilli powder, 1 tsp salt, turmeric powder, corriander powder, kasoori methi (mix between your palms before adding this in order to crush it really well) and water as required for gravy depending on how much gravy is desired.
Mix well.
Add the fish pieces.
Cook for 3-4 minutes on medium flame.
Serve hot with steamed white Basmati rice.

Nutrition Facts : Calories 216.4, Fat 14.5, SaturatedFat 1.9, Sodium 5461.4, Carbohydrate 21.2, Fiber 4.7, Sugar 9.5, Protein 4.5

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