#Parsi #Vasanu
Last Friday a Parsi colleague in office walked up to me and asked me for a dip recipe that needed cream cheese since apparently there was a demand from her son to make it. She made it over the weekend and the same was consumed in a 31st party and I was informed that it was a hit.
Today she quietly messaged through our office messenger that she would like to come over to give me something. Post my affirmation she came and handed me this that she had prepared. I am told it’s a Parsi routine winter preparation made of dry fruits, exotic seeds, ghee and many other ingredients. Did a search on the net and the list is never ending. (A sample list lifted from the net copy pasted below).
In Mumbai - a spice shop named Motilal Masalawala otherwise famous for their Mangal brand of readymade masalas also supply the Vasanu masala to numerous Parsi families. Bakhtawar sourced the mix and all other ingredients and she wanted me to do a tasting.
I carried this back home and it’s I would say is something like a fudge. It’s quite rich and intense and I am told is a winter speciality since it’s designed to produce heat and keep the body warm. The ingredients are full of vitamins, protein and other essential minerals and is a wholesome dessert.
I tasted a bit and the balance will consumed post dinner!!
What kind of goes into it is as follows. Don’t ask me to translate some of the ingredients.
1 1/2kg ghee
1/2kg char jaatna magaz
50g baval nu goonder (resin of the baval tree)
2 1/4kg sugar
500g ghau nu doodh
500g cummar kakri
400g dates
100g akhrot (walnut)
soak overnight in hot water, peel and chop and fry :
1/2 kg almonds
1/2 kg pistachio nuts, shelled
250 g charoli
powder individually:
250g dil (suva)
1/2 kg dried water chestnuts
450g lotus roots
25g dholi 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
coarsely crush:
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
Last Friday a Parsi colleague in office walked up to me and asked me for a dip recipe that needed cream cheese since apparently there was a demand from her son to make it. She made it over the weekend and the same was consumed in a 31st party and I was informed that it was a hit.
Today she quietly messaged through our office messenger that she would like to come over to give me something. Post my affirmation she came and handed me this that she had prepared. I am told it’s a Parsi routine winter preparation made of dry fruits, exotic seeds, ghee and many other ingredients. Did a search on the net and the list is never ending. (A sample list lifted from the net copy pasted below).
In Mumbai - a spice shop named Motilal Masalawala otherwise famous for their Mangal brand of readymade masalas also supply the Vasanu masala to numerous Parsi families. Bakhtawar sourced the mix and all other ingredients and she wanted me to do a tasting.
I carried this back home and it’s I would say is something like a fudge. It’s quite rich and intense and I am told is a winter speciality since it’s designed to produce heat and keep the body warm. The ingredients are full of vitamins, protein and other essential minerals and is a wholesome dessert.
I tasted a bit and the balance will consumed post dinner!!
What kind of goes into it is as follows. Don’t ask me to translate some of the ingredients.
1 1/2kg ghee
1/2kg char jaatna magaz
50g baval nu goonder (resin of the baval tree)
2 1/4kg sugar
500g ghau nu doodh
500g cummar kakri
400g dates
100g akhrot (walnut)
soak overnight in hot water, peel and chop and fry :
1/2 kg almonds
1/2 kg pistachio nuts, shelled
250 g charoli
powder individually:
250g dil (suva)
1/2 kg dried water chestnuts
450g lotus roots
25g dholi 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
coarsely crush:
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
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