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We hope you got benefit from reading it, now let’s go back to whosayna’s walnut gondpaak recipe. You can cook whosayna’s walnut gondpaak using 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Whosayna’s Walnut Gondpaak:
- Prepare 2 cups @ 250gms Ghee
- Use 3 cups Wholemeal flour (Aata)
- Take 1/2 cup Walnuts (chopped)
- Get 1/2 cup Almond powder
- Take 1/2 cup Semolina
- Prepare 1 1/2 cup Fried Goond (Tragacanth gum)
- Get 1 cup Mawa (Khoya)
- Use 1/2 cup Evaporated milk
- Provide 1 tsp Elaichi (Cardamon powder)
- You need 1 tsp Zaiphul powder (Nutmeg)
- Get 1 tsp Soonth (Dry ginger powder)
- Get 1 and 3/4 cups Jaggery (Goodh)
- Take For decorating:
- Provide handful Almonds (flakes)
- Prepare 1 tsp Khuskhus (Poppy seeds)
- You need 1 tbsp Saunpf (Fennel seeds)
- Get Few Pistachio (flakes)
Steps to make Whosayna’s Walnut Gondpaak:
- Pound goond coarsely not powdered (if it is big pieces).
- Fry goond in ghee, keep aside.
- In a big pot put the fried ghee, roast flour, almond powder and sooji till pinkish brown colour and nice aroma arise.
- Add jaggery and evaporated milk stir until it melts.
- Add mawa and dry it up then add nutmeg and cardamom powder mix well.
- Remove from flame add fried goond and walnuts mix well and pour on tray.
- Use the flat back of the steel bowl to level the goondpaak.
- Sprinkle almonds, pistas, poppy seeds and fennel seeds press with the bowl.
- Cut goondpaak and let it cool, remove squares.
These are full of moisture and have a very distinct flavour and a very good following with. Sprinkle walnut pieces on cereals or add them to salads. A classic Waldorf salad contains apples, walnuts, celery, mixed salad greens, mayonnaise, lemon juice, a spoonful of sugar and a dash of. Walnuts - A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia. A walnut is the edible seed of a drupe, and thus not a true botanical nut.
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