| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Femina, Femina4, Sweet succe |
4 |
servings |
INGREDIENTS
| 425 |
g |
Fresh bread |
| 75 |
g |
Icing sugar |
| 50 |
ml |
Milk |
| 1 |
ts |
Butter/ghee; (5 ml.) |
| 2 |
ts |
Cashewnuts; (10 g.) |
| 2 |
ts |
Almonds; (10 g.) |
| 150 |
g |
Mawa; crumbled |
| 2 |
ts |
Glazed cherries; (10 g.) |
| 250 |
ml |
Mango puree |
|
|
Oil for frying |
| 1 |
ts |
Pistachios; sliced fine (5 g.) |
| 4 |
|
Sprigs mint leaves |
| 30 |
ml |
Fresh cream; beaten |
INSTRUCTIONS
CUT the bread into small cubes, toast and make crumbs in the mixer. Mix
these crumbs, 25 g. icing sugar and milk to form a smooth dough. Divide the
mixture into small portions and roll into even sized koftas.
Heat the ghee in a pan and lightly saute the chopped dry fruits for two to
three minutes on medium heat. Add the mawa and the remaining icing sugar
and cook till the mixture leaves the sides of the pan. Remove from heat and
keep aside to cool. Add cherry slices and mix well. Roll the breadcrumb
koftas into cup shapes and stuff them with this mixture, roll into a ball
to cover the filling completely and chill.
Lightly fry the koftas in oil till golden brown and cut through the middle
so that the filling can be seen. Serve warm with chilled mango puree and
garnish with pistachio slices, mint leaves and fresh cream.
Converted by MC_Buster.
NOTES : Breadcrumb koftas stuffed with dry fruits and mawa, served with
chilled mango puree
Converted by MM_Buster v2.0l.
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