Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, hyderabadi kheer puris/coconut and mixed nuts calzones. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Rice is also mixed in Coconut Kheer when made in the South Indian way, but in North India this Kheer is made with raw coconut without adding any rice. Rice is excluded so that it can also be eaten during fasts. Today we will prepare delicious Kheer from raw and sweet coconut. Hyderabadi shadiyon ki mango kheer bawarchi se sikhiye -mango desert.
Hyderabadi Kheer Puris/Coconut and Mixed Nuts Calzones is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Hyderabadi Kheer Puris/Coconut and Mixed Nuts Calzones is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook hyderabadi kheer puris/coconut and mixed nuts calzones using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Hyderabadi Kheer Puris/Coconut and Mixed Nuts Calzones:
- Prepare 3 cups For the puris: Plain flour or maida
- Prepare 2 tbsp Ghee or Oil
- Get 1 cup Milk
- Prepare For THE FILLING -
- Get 2-3 cups Dessicated Coconut powder
- Take 1 cup Almonds, Pistachios, Cashewnuts slivered
- Take 1/4 cup Raisins
- Get 5-6 tbsp Sugar
- Take for THE KHEER -
- Make ready 3/4 cup Dried Rice powder
- Make ready 4-5 tbsp Mixed Nuts slivered
- Get 1 tin Condensed milk or Sugar as required
- Get 1/4 tsp Cardamom powder
- Prepare 2 litres full fat Milk
You can eat them just like this or with cold sabudana kheer. LIGHTLY SALTED MIXED NUTS: PLANTERS Mixed Nuts, Lightly Salted, consist of peanuts, almonds, cashews, hazelnuts and pecans. The Hyderabadi pickle (Sindhi: حيدرآبادي آچار, Urdu: حیدرآبادی اچار) is a type of South Asian pickle originating from Hyderabad, Sindh, Pakistan. The pickle can come in various flavours, from a delicate mixed assortment of fruits (most notably mangos) and vegetables matured through natural processes.
Instructions to make Hyderabadi Kheer Puris/Coconut and Mixed Nuts Calzones:
- Make a smooth dough with the mentioned ingredients. Use water if required. Keep it covered for 15 to 20 minutes. Combine all the ingredients listed under the filling part and keep aside. Make small puris and fill it up with 2 tablespoons of the Coconut mix in the center. Fold it and press it nicely to seal the edges. Deep fry in hot oil on medium-high heat.
- For the kheer. Soak about half a cup of rice in water and once nicely soaked. Dry and powder it. Boil milk and simmer on a low heat for about 15 minutes. Add condensed milk, rice powder along with nuts and cardamom powder. Simmer it on a low heat until done for about 15 minutes more.
- You can very well choose your preferable consistency for the Kheer, either thin or thick. Serve these Calzones either with warm Kheer or a chilled one. It is entirely one's own choice.
The Hyderabadi pickle (Sindhi: حيدرآبادي آچار, Urdu: حیدرآبادی اچار) is a type of South Asian pickle originating from Hyderabad, Sindh, Pakistan. The pickle can come in various flavours, from a delicate mixed assortment of fruits (most notably mangos) and vegetables matured through natural processes. A delicious hyderabadi style mutton dum biryani which is not that complicated at all. Top with raisins fried in some ghee. Add in saffron and food colour which is mixed with milk.
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