WE ARE WHAT WE EAT

This blog is specially designed for young, upwardly-mobile families where men and women are highly educated but, somehow have found no time in their busy and active youth to learn household arts. The posts in this blog gives to such bright young people, living at home or abroad, all that they would like to know about Indian food.

This blog is a stepping stone towards the integration of India's fabulously varied cuisine. It also tells briefly about the concepts of food and the role food plays in our social and cultural lives. The personality and ambience of every state are also described as an introduction to the selecetd recipes.

Wednesday, April 9, 2008

How to prepare Apricot Sweet - Khubani in Kashmir

Serves: 6
Cooking Time: 2 hours
Ingredients:
30 dried apricots, 350gms sugar, 300gms paneer
2tbsps arrowroot powder, Ghee,
1/4 tsp saffron, soaked in tsp water,
1/2 tsp cardamom powder, 1tsp rose water.

STEPS TO PREPARE
  • Soak apricots in water overnight. In the morning, add 150gms sugar to the water and simmer the apricots till soft. Gently remove seeds, leaving fruit whole. Cool and reserve.
  • Knead paneer with arrowroot till soft. Form small balls of the mixture.
  • Heat ghee in a pan and fry the balls gently to a golden colour. Drain and reserve. Prepare a syrup with the remaining 200 grams sugar and 2 cups of water. Add saffron, cardamom powder and rose water.
  • As the syrup simmer, add the paneer balls, taking care not to break them. Cook till they are slightly translucent. Cool thoroughly.
  • Serve in individual bowls with a topping of the apricots.
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