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Gulra And Susrot

A traditional Kashmiri recipe generally prepared during weddings.
Gulra and Susrot Recipe by Chef Ranveer Brar
Cuisine

- Indian

Serves

- 1

Cooking Time

-15 min

Difficulty

- Easy

Preparation Time

- 10 min

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INGREDIENTS

  • 4 Red apples
  • 1 tbsp butter
  • 2 tsp powdered sugar
  • 1 cup cheddar cheese
  • 1/2 cup brown sugar
  • 1 1/2 cup ricotta cheese
  • 1/2 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 2 tbsp butter
  • 3 - 4 lasagna sheets
  • 2 tbsp brown sugar
  • fried noddle's
  • 1/2 red apple
  • 1/2 green apple
  • 1 sprig mint leaf

HOW TO PREPARE GULRA AND SUSROT

  1. 1

    Mix refined flour, desiccated coconut,suga, fennel seeds, ginger powder and mix well.
  2. 2

    Add finely chopped raisins, chopped cashewnuts, chopped almonds.
  3. 3

    Add water to make tight dough and rest aside for 5 minutes.
  4. 4

    Grease palm with ghee and speard dough in 1 inch thick round shape.
  5. 5

    Use a ring cutter to cut round shape.
  6. 6

    Fry the flettened dough in medium hot ghee and shallow fry.
  7. 7

    Place semi circle wedges of dry coconut on top of dough fry on low flame.
  8. 8

    Insert same size coins in Susrot as per tradition.
  9. 9

    Melt ghee and roast semolina on low heat till it is white in colour and remove from the pan.
  10. 10

    Add ghee in the same pan and fry chopped dry fruits.
  11. 11

    Put the fried dry fruits in the semolina.
  12. 12

    Add castor sugar and mix.
  13. 13

    Add a pinch of salt and toss.
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