Sunday, 2 December 2012

Jaggery Coated Walnuts & Almonds....let the winter games begin

Want to get rid of those dry fruits leftover from Diwali? Want to be reminded of your childhood when you would sit out in the garden and soak up the sun and eat the be chikkis/murundas ? or even if like me you hated sitting the sun and longed for shade but sat there anyway to eat the winter goodies and listen to the adults gossipthings change , time passesand before you realize you are an adult, you start longing for the sun to get the old bones in your body to warm up even when the temp outside is just 10 C...and you are responsible for all the things languishing in your kitchen  and in your refrigerator...when that voice inside your head  is urging you to do something  and not be wastefuluse up use use up those dry fruits because you know will never be able to remember to soak those 5 almonds ever night to eat the next daybtw,some things don’t change...the love for food , the love for gossip...and the ability to act like a super spoilt brat when the situation demands...headed over to my parent’s home now :-)



 Jaggery Coated Walnuts


Ingredients:


  • Walnuts, halved, abt 2 cups 
  • Gur/Jaggery, Grated, abt ¾ cup ( adjust as per taste)


Instructions:


Dry roast the walnuts in a non stick kadhai/microwave oven and let cool. 

Melt gur in a non stitck pan on a low flame and let it come to a boil. You will know it’s done once it kind of starts pulling away from the edges. 

Add Walnuts and mix well for a couple of minutes till the gur has coated the walnuts completely on all sides and all nooks & crannies. 

Pick up the walnuts with a spoon (one by one, and you will have to work fast) and place on tray lined with foil. 

If the mixture in the pan becomes hard in the meanwhile, reheat again at a low flame. Let them cool and store in an airtight container in the fridge.







Jaggery coated Almonds


Ingredients:


  • Almonds, abt 2 cups
  • Gur/Jaggery, Grated, abt ¾ cup ( adjust as per taste)
  • Oil, 1 tsp
  • Water, 1 tbsp (no more) 

Instructions:



Dry roast the almonds in a non stick kadhai/microwave oven and let cool. 

Melt gur in a non stick pan on a low flame with the water and oil and let it come to a boil. 
You will know it’s done once it kind of starts pulling away from the edges. 

Add the almonds and mix well for a couple of minutes till the gur has coated the almonds completely. 

Pick up the almonds with a spoon (one by one, and you will have to work fast) and place on tray lined with foil. 

If the mixture in the pan becomes hard in the meanwhile, reheat again at a low flame. 

Let them cool and store in an airtight container in the fridge.


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