November 8, 2016

Parsi Vasanu for the winter season

VASANU is very healthy to eat in the winter. Best time is to take a one inch square at breakfast time.

This nutritious, vasanu recipe is from my grandmother.

Rita Jamshed Kapadia

INGREDIENTS

General:

  • 1 1/2kg Ghee
  • 1/2kg Char jaatnu magaz
  • 50g Goonder
  • 2 1/4kg Sugar
  • 500g Ghau nu Dudh (Wheat milk powder)
  • 500g Kammar Kakri
  • 400g Dates
  • 100g Akhrot

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Step 1: Soak overnight in hot water, then peel and chop and fry :

  • 1/2 kg Almonds
  • 1/2 kg Pistachio nuts, shelled
  • 250 g Charoli

 

Step 2: Grind to a powder individually:

  • 250g Suva (Dil)
  • 1/2 kg Dried water chestnuts
  • 450g Lotus roots
  • 25g Pholi musli
  • 10g Punjabi salan
  • 25g White pepper
  • 100g Gokhru
  • 25g Kali musli
  • 50g pipri mool
  • 50g saalam panjo
  • 50g kajar kas
  • 50g karlu batrisu
  • 50g jabar jas

 

Step 3: Grind lightly – should be left a little course:

  • 30g white cardamoms
  • 3 nutmegs
  • 25g vai varin
  • 350g dry ginger
  • 250g udad daal
  • 25g chana dal
  • 150g khus khus
  • 250g singora
  • 100g variali (saunf)
  • 200g dry coconut

METHOD

  1. Grind as directed in the steps
  2. Heat a little ghee in a shallow frying pan and fry all powdered individually, a little at a time, adding them to the mixture with ghee, as they are fried. Mix well, place on low heat and cook, stirring continuously, to prevent burning.
  3. Make a sugar syrup of one-thread consistency, using enough water just to cover sugar. Add fried ingredients together in a large pot, keeping a few nuts aside.
  4. In another pan, cook dil with ghau nu doodh till thick. Add about two cups water, if needed. Pour dil mixture into sugar syrup.
  5. When thick, add crushed spices, mix well and remove from fire.
  6. Pour into a dish, cool cut into pieces and store in a cool place.

Tip:

  • Not good for diabetics unless you substitute sugar with Splenda.
  • Vasanu will stay for a month. Having a thick layer of ghee on top prevents it from spoiling.

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Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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