Hindustan Times (Patna) - Live - - Lifestyle - By Chef Ya­jur Khanna


20gm al­monds, 30gm cashew, 30gm oats, 10gm des­ic­cated co­conut, 15gm cranberries, unsweet­ened, 2tbsp sugar-free soy milk, 1/2tsp dark co­coa pow­der, 7 to 8 strands saf­fron, 1/2tsp cold pressed co­conut oil, sil­ver leaf, for gar­nish


In a saucepan, add the al­monds, cashews, des­ic­cated co­conut, co­coa pow­der and oats Roast the mix­ture till the dry fruits are roasted lightly Once the mix­ture has cooled, blend it in a food pro­ces­sor to make it into a fine pow­der Make a sep­a­rate paste of cranberries and mix in the dry in­gre­di­ents Warm the soy milk and dis­solve the saf­fron strands Add the saf­fron milk and the cran­berry paste to the dry mix­ture Take a modak mould, grease it with co­conut oil and start fill­ing in the mix­ture Once it is set, gar­nish with sil­ver leaf and chopped cranberries, and serve

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