Ingredients with Measurements:
- 1 cup grated coconut
- 1 cup phalsa pulp
- 1 cup sugar
- 1/2 cup milk powder
- 1/4 cup ghee
- 1/4 cup chopped nuts (almonds, cashews, pistachios)
- 1/4 tsp cardamom powder
Special equipment needed:
- Non-stick pan
- Spatula
- Square or rectangular baking dish
Step-by-step instructions:
1. In a non-stick pan, heat ghee over medium heat.
2. Add grated coconut and sauté for 2-3 minutes.
3. Add phalsa pulp and cook for 5-7 minutes until the mixture thickens.
4. Add sugar and milk powder and mix well.
5. Cook for another 5-7 minutes until the mixture comes together and starts to leave the sides of the pan.
6. Add chopped nuts and cardamom powder and mix well.
7. Pour the mixture into a greased baking dish and spread it evenly.
8. Let it cool for 10-15 minutes.
9. Cut into desired shapes and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- Makes 12-15 pieces
Nutritional information:
- Calories: 180 per piece
- Fat: 8g
- Carbohydrates: 26g
- Protein: 2g
Substitutions for ingredients:
- You can use any other fruit pulp instead of phalsa pulp.
- You can use any other nuts of your choice.
Variations:
- You can add saffron strands for a rich flavor.
- You can add rose water for a floral aroma.
Tips and tricks:
- Make sure to use a non-stick pan to avoid sticking.
- Keep stirring the mixture continuously to avoid burning.
- You can adjust the sugar quantity as per your taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Microwave for 10-15 seconds or heat in a pan for a few minutes.
Presentation ideas:
- Serve on a plate with some chopped nuts on top.
Garnishes:
- Chopped nuts
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture is too dry, add a little milk to adjust the consistency.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash the phalsa fruit thoroughly before extracting the pulp.
Food history:
- Phalsa is a small fruit that is native to India and Pakistan. It is commonly used in desserts and drinks.
Flavor profiles:
- Sweet, nutty, and fruity
Serving suggestions:
- Serve as a dessert after a meal.
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Region: Indian