Nutrious, Time tested and Old Fashioned
Vasanu
Recipe of my grandmother
-
1 1/2kg Ghee
-
1/2kg Char jaatnu magaz
-
50g Goonder
-
2 1/4kg Sugar
-
500g Ghau nu dudh
-
500g Kammar Kakri
-
400g Dates
-
100g Akhrot (Walnuts)
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 S
-
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
4.
Fry individually all peeled and chopped nuts, mags.
5.
Make a sugar syrup of one-thread consistency , using enough water just to cover
sugar. Add fried ingredients, keeping a few nuts aside.
6.
In another pan, cook dil with ghau nu doodh till thick. Add about two cups
water, if needed. Pour dil mixture into sugar syrup.
7.
Heat a little ghee in a shallow frying pan and fry all powdered ingredients,
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.
8. When thick, add crushed spices, mix well and remove from fire. Pour into a dish, cool cut into pieces and store in a cool place.
Tip: Vasanu will stay for a month. Having a thick layer of ghee on top prevents it from spoiling.
Note: Ingredients for this recipe are available in Indian grocery stores
