Dry Fruit Barfi Recipe | Masala Mornings | Shireen Anwar | Dessert

METHOD:

Heat ½ cup ghee in a wok and fry edible gum in 2-3 batches until golden and puffed, remove in a platter, then add ¼ cup clarified butter and fry lotus seeds until light golden and crisp, grind edible gum and lotus seeds before it cools down, keep it in a plate, add another ¼ cup ghee, fry almonds, pistachios and remove, add another ¼ cup clarified butter and add melon seeds, fry and remove, add some more ghee and fry coconut for 2 mins, remove, then fry cashew nuts and pistachios, melon seeds, mix all well and remove in a platter, then add some more ghee and fry both the flours for 10 mins till nice smell comes, remove that too in a same platter, mix well, add cardamom powder. Now put the remaining ghee in a wok, fry the chopped Jaggery, stir until melted, when jaggery melts nicely and bubbles comes, add ½ cup water cook stirring on high flame for 1 min, off the flame and pour this jaggery mixture, mix everything well with the help of 2 spoons, set in a thal pressing well, bring to room temperature, cut into cubes, you should eat this warm.

Method Mutton Seekh Paratha:

Mix all above together and grind well to a smooth mixture, give dum of coal, leave it for 1 hour, make seekh kabab with the help of greased hand on a skewer, fry with a little oil, keep aside.

Method For Paratha:

Knead with water, leave it for 2 hours, make into parathas, shallow fry till golden and crisp. Any chutney to be used.

METHOD:

Wash chicken and give cuts on pieces, marinate with yogurt, lemon juice, ginger garlic paste, green chili paste, cream, salt, grinded cashew nut, grinded melon seeds, grinded whole black pepper, dried fenugreek leaves, leave it to marinate for 30 mins. Heat butter and oil in a wok, add whole spices, and add the marinated chicken along with the marinade, cook well till chicken is cooked and gravy is thick, lastly add some chopped coriander, serve with frozen parathas.