Larva Recipe
Ingredients
| Gram flour | 250 Gram (Mixture:) | |
| Ghee | 1 Tablespoon (Mixture:) | |
| Salt | 1 Pinch (Mixture:) | |
| Sugar | 500 Gram (Syrup:) | |
| Water | 2 Cup (16 tbs) (Syrup:) | |
| 1/2 tsp saffron, dry roasted, crushed and infused in | ||
| Rose water | 2 Tablespoon (Syrup:) | |
| Vanilla essence | 1 1/2 Teaspoon (Syrup:) | |
| Blanched almonds | 1 Tablespoon, slivered (Garnish:) | |
| 1 tbsp shelled pistachio nuts, chopped | ||
| Cardamoms | 2 Teaspoon, crushed (Garnish:) | |
| Nutmeg | 1 , grated (Garnish:) | |
| Oil for deep frying | ||
Directions
To make mixture, sieve gram flour with salt and rub in ghee.
Add a little water to make a stiff paste.
Keep aside.
To make syrup, dissolve sugar in water.
Boil to make a medium, two-thread syrup.
Leave on low heat for a few minutes.
Add saffron-coloured rosewater and vanilla essence if used.
Remove from fire and keep aside three-quarter cup of syrup.
Heat oil in a deep karai or frying pan.
Press gramflour paste through a colander into oil, so that small drops of mixture fall in.
Fry till light golden brown.
Remove from oil and drain in a colander.
Put into syrup and mix well.
If all the syrup has been absorbed add reserved three-quarter cup.
When all the mixture has been fried and soaked in syrup, pass through a coarse mincer.
Spread onto a flat Swiss roll tin, sprinkle garnish ingredients on top and press into mixture, firmly.
Cut into small rectangular shapes and serve.
To make agherni no larvo, shape into a cone.
Add a little water to make a stiff paste.
Keep aside.
To make syrup, dissolve sugar in water.
Boil to make a medium, two-thread syrup.
Leave on low heat for a few minutes.
Add saffron-coloured rosewater and vanilla essence if used.
Remove from fire and keep aside three-quarter cup of syrup.
Heat oil in a deep karai or frying pan.
Press gramflour paste through a colander into oil, so that small drops of mixture fall in.
Fry till light golden brown.
Remove from oil and drain in a colander.
Put into syrup and mix well.
If all the syrup has been absorbed add reserved three-quarter cup.
When all the mixture has been fried and soaked in syrup, pass through a coarse mincer.
Spread onto a flat Swiss roll tin, sprinkle garnish ingredients on top and press into mixture, firmly.
Cut into small rectangular shapes and serve.
To make agherni no larvo, shape into a cone.
Chef
