Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Ghee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups: White flour
- 1 cup: Sugar
- 4 tbsp: Ghee
- 2 cups: Water
- Nutmeg powder
- Elaichi powder
- Cloves
- Dry coconut, grated
- Almonds or cashews or pistas, chopped
- Raisins
- Oil for frying
Directions
In a saucepan, boil sugar with water till you have a two-string sugar syrup. Keep warm on the stove.
Make a hard dough with ghee and water. Roll the dough in circles.
Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and elaichi.
Close the fourth flap and anchor with a clove.
Deep fry in oil on low flame.
Dip in chasni. And drain.
Category:Indian Recipes
Category:Central Indian Recipes