Almond Roll Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Mix flour, salt, yeast and knead with a little water. Add butter and knead again. Keep it aside for 1/2 an hour.
Next combine 2 tablespoons of milk and saffron threads and keep it aside. Heat ghee and add green cardamom powder and semolina. Saute till aroma comes and semolina is light brown in color. Remove into a bowl and set aside. Heat 2 cups of water and bring it to a boil. Add 1 cup of sugar and boil it till the sugar dissolves. Now to this add semolina, half of sliced almonds, raisins and saffron milk and cover it, and cook on low heat. When the semolina is cooked properly and dried, turn off the stove. Let it cool to room temperature. Now divide the dough into 4 portions. Roll a portion with rolling pin into a rectangle. Cut the edges to give it a perfect rectangular shape. Now give cuts on both sides of the sheet lengthwise. Keep a portion of semolina filling in the center of the sheet and spread it lengthwise. Starting at one end, fold alternating strips at an angle across filling to make a braided roll. Pinch ends to seal. Similarly make other 3 rolls. Now brush the rolls with melted butter and bake them at 250 degrees c or till done, about 20 minutes. Remove onto a serving plate, sprinkle the remaining sliced almonds and drizzle some honey on them.

Method :
Mash the boiled potatoes. Add corn flour, salt and cumin. To make the stuffing for the potato mixture, in a bowl combine the fresh coconut, coriander, Chili sauce, ginger, lemon juice, sugar, cashew nuts, peanuts, raisins and a pinch of salt. Shape the potato mixture into balls. Grease your palms and fingers with oil and take a potato ball and flatten it by pressing with your fingertips. Spoon about a tablespoon of coconut mixture in the center. Cover the coconut mixture by bringing the potato from the sides to the center. Smoother it to make a flat patty. Dust the patty lightly in the cornflour. Heat oil in each cavity of a cavity pan or use a regular frying pan. Place each of the stuffed faralis into the cavities and fry on medium flame until golden brown and crisp on all sides. Serve with green chutney

Method :
Grind the coriander leaves, mint leaves, curry leaves, peanuts , ginger, green chillies, sugar, lemon juice, salt to a smooth paste in a blender. Add very little water to blend the chutney well.