Out & About
Cooking with Friends
October 15, 2017
MINALS JUMEIRAH SPICE
A delicious home made bite size sweet to sweeten up your Diwali
Spring roll pastry (cut into long strips)
1 cup Dried fruits & nuts
1/2 cup desiccated coconut
castor sugar, cardamom, nutmeg, saffron to your taste
2 - 3 tbsp of plain flour ( add water to this to make a sticky paste to seal the pastry)
Oil for deep frying
Chasri: one thread consistency
3/4 cup full fat milk
3/4 cup sugar
Sprinkle sliced or crushed almonds or pistachios after you remove the samosa's from the Chasri.
Grind mix fruits, nuts and coconut and add castor sugar, cardamom, nutmeg, saffron to your taste.
Cut the spring roll pastry into 5cm wide long strips, if pastry is thin you can double up the strips.
Fold the strips like you would do with samosa's, spoon in the filling and use the sticky paste to seal.
Deep fry until golden brown and put into chasri allow to soak for 2-3 minutes.
Place on a serving dish and sprinkle almonds/pistachios of your choice.
Keep stored in airtight container in the fridge.
I'm busy working on my blog posts. Watch this space!
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