字幕表 動画を再生する 英語字幕をプリント Hi. Welcome to show me the carrie dot com I'm a ninja, and today we have a very special episode and we have a guest needy Raj from Seoul and spice box dot com of young blogger and young and a beautiful blogger, and she's going to be showing us how to make dry fruit rules. So check out her her blogger Web site and let's check out the recipe. Go ahead, lady. Thank you for inviting me here. It's a real pleasure to be here today on the show on Dhe I being a fan as long as I can remember, I've tried a lot of your recipes over the years. Thank you. Today we're doing a special episode for especially for the festive season. This recipe is for dry fruit rolls. You will probably find similar rules in a lot off local material. Ala shops on dhe, you know, staying in India. We typically refrain from making these things at home, but yeah, it's a simple recipe you can quickly rip it up on. The best thing is it is sugar three. So I know a very simple recipe, so and you know there's no dirt off festivals and occasion street maturity in India or anywhere there was. So let's just get started. So for this recipe, you'll be needing some bait. So we're gonna need about 350 grams of dates, which is about 3/4 of a pound and about 3/4 cup of dates. So approximately about 50 dates in which you need to do because you move the pits. These are actually fresh dates, so they're a little more moist than the regular dates will also be needing about 14 cups off things orangey on. We'll also be needing some dry fruits, and these could be off your choice. It's approximately 3/4 cup off dry food. So 1/4 cup of cashews, 1/4 cup of Armand's 1/4 cup of walnuts. The last thing we need is pistachios, and we're gonna need about three tablespoons of them. Now All these fruits are going to be chopped up. Fine, right? So we gonna get that started. Meanwhile, we'll also get his band ready on medium heat on announced non stick skillet. I have a tablespoon of G on. We have put it on medium heat, okay, and while that's heating up the dates. If you need to chop them up a little bit more, you can. But I think this is soft enough, so you really don't have to. But if you have the hard ones, I think you have to chop them down a little bit. Right? So this is ready. Mean my life? What I'll do. I'll be the little assistant over here, and I'll go ahead and jump up all the dry fruits for needy, so I'll be adding the picture dates into the pan. Now, these are fresh dates. In case you're using bits of dried up. The cooking time will change of this. Very fresh dates have a lot of moisture, so we'll be cooking this for slightly longer. Peter, What time did you see that? It died up using regular dry dates. You conniving the pigs together along with it. Okay, So, chopping down the figs and all the dry fruits into small pieces. Yeah, this really have to go from them for about 3 to 4 minutes. Okay, fine. You see, they lost a little bit off their moisture. Okay, Just make sure that it's on medium. Look it the minute you think that It's about to. You know, it's getting a little too hard or it's getting a little burned. Just lower the flame a bit on. Let it cook. Yeah, so this looks about done, Andi. Now we'll be adding in the top six. Toe this on. We let that cook again on Louis for another 2 to 3 minutes. Yes, ma'am. Figs already. I wish you guys could smell the aroma that we're smelling like now. Yeah, so divine. I actually love dates. And so this is like a perfect recipe for me. So you can chop up the dry food separately, or you can mix them up. Ultimately, the one nuts and the cashews and the almonds are going to be mixing together. So if you prefer one dry food over the other, use that and amid the others. Or, you know, you can always play around a little bit more with the other other kinds of dry fruits. So this looks about done like we mentioned earlier. This would totally depends on the kind of dates that you're using. This looks really good, and it's so easy. I think it took Mac Took about four minutes. Yeah, for five minutes. So now we'll be adding in the chalk dry food. So here's a chapter Walnuts, cashews and the Armand's. Now the pistachios are still separate. Family. Chop this up separately. Now make sure that at this stage you completely lower down the heat. This has to be in a very, very low flame on. If you think that your plan is too hard, you can probably switch it off a couple of minutes to let it cool down a bit. You just have to make settle. Everything incorporates okay, you know you need to really, baby said this. You need to keep a watch on. You know the way it's cooking because the minute it gets too hard, it would be very difficult to mold it. This. Keep a watch on it, keep storing it, especially to see the picture of how it's turning out is incorporated. Well, I think it just takes a little time and effort to do that, like you said baby sitting. So keep taking down a bit that will make sure that all the dry foods are, you know, really well quoted. Mix it and batten down that will help it cook faster on did he help? All the dry fruits come together? Well, so you're not waiting for the oil to separate the key to come out right? It just needs to have a sheen. Yeah, And I think, you know, basically, it needs to incorporate. Well, yeah, it needs to incorporate well in the minute it starts getting hard. So the way to check it is you just packed it a bit that if you see that, you know, if your spatula swing down completely, that means it still has some moisture. Moisture still out some more time to go on. Of course, you don't want this to get too hard. Also, you needed to retain some moisture. I would give it probably about five minutes on low heat. Okay, Tell everything. Looks well. So as you can see, this is reduced a bit. An amount on Gwen. I packed it down. It's not really going down that easily. This looks about done because it's better that it has some moisture, so I won't cook it further. And we will transfer this to a platter. So that looks perfect. Way will allow this to cool down for maybe about 3 to 4 minutes. It should not be completely cool, because then it would be very difficult to mold it correct. So we just let it be a little tip for three minutes and we'll come back your patients. Till then, it just smells divine. So it's been about five minutes or so. Mixture is cool to the touch you. It's cool, but to start cold. Yeah, right. It's a little warm, lukewarm, so you don't burn your hands, I think very important to keep that in mind. So the minute you thing that can touch it, come back to it on you, Put a little bit off G on your hands and fingers. Uh, this one just help you and moving the rules. It gets a little messy, but that's okay, so we'll be making two rules out off this recipe. It's still a little warm, and this is the best time to shape it. So take it in your palms on try toe. Give it a cylindrical shape. Try toe. Keep writing this down so that all the dry foods are well embedded in the mixture, right and no air pockets. Also again, it doesn't need to be perfect. It just needs to have a cylindrical shape. You can put it in squares or you can you just look so the prettier and it's in a round shape once it gets that this is something different still be here. Actually, I have taking the pistol and I put it on a platter, The pistachios and I've just dusted it over here. So this is right. So we have the whole wonder already here, but we'll be making tools out of the recipes of this. Looks fine to me. So once this is done, you need to rule this tightly. Get all the pistachios in. Now, this is just to make the room look pretty. You can use poppy seed if you wished. You could use a mixture of both of them right there. It just gives it a nice pop off color. And how simple. Yeah, So this looks about done. Pat out the excess. Andi, take a plastic wrap or you could use aluminum foil. If that's what you have a pen on tightly wrapped this in the plastic wrap. Make sure that you know you're you're wrapping it very tightly. This is This is what will make it retained. the she let me do the next one to help you out a little bit. So same process Carry on with the next one. All right, That looks really good. And how simple. So now what's next? Yeah, So these are now pretty much cool to the touch and their ship nicely in the kind of change that we want it. We'll refrigerate this for about 2 to 3 hours. Okay. On dhe after school, 2 to 3 hours, we'll be ableto slice them up into little pieces and there'll be more form. Tow the catch. Oh, excellent. So off they go into the fridge beam back, and the rules have been in the fridge for about three hours, and they feel a lot more formal. And I think they already right. Yeah, they're already. So all you need to do is unwrapped them. They were quite tightly that so Just under them gently. What we'll do is just take a sharp knife on a rabbit with a little bit off G or oil toe, you know, make it slide through a lot faster. Smoother? Yes. So the 1st 1 will not be that pretty. Yeah. So yeah. So we leave that for munching later. Ah, good idea. Has to be like a sawing motion till you reach the end on. See, There you have it. It's Ah, nice looking rule. You know, you can very the thickness according to your desire, but of course, trying to keep them as a possible. So our roles have been cut up. They look so amazing on these looks so inviting. So I think we gotta give it a try. I will try one of these. You can take the big one if you like. Oh, yeah, it's It's really good. It's really fresh on dhe. It's very crunchy. It's got that lovely taste off the statues, which is really bringing out the flavors suddenly because pistachios are not as sweet. So I think What I what I really love in this whole thing is I never even we were talking about it said, You know, you can make it only with the figs if you like, or you can make it only with the dates. But I love that little crunch off the figs in the thing. I mean, of course, it's got the textures off the cashews and the almonds and walnuts and, of course, the pistachios and the smoothness of the dates. But that little crunch that you get from the figs just does it for me. Yes. So awesome recipe. So, once again, thank you so much needed for this easy recipe. And please check out her blawg at Seoul and Spice box, right? Yeah, on. Just try it out. She's got a Facebook page has got a website, so give it a try. She's got some awesome recipes over there. Thank you for having me. And it's been a real pleasure. And I hope you guys enjoy this recipe on Make it for this festive You? Absolutely. So enjoy these drawers and join us again for another episode on Show me the curry dot com I have been Just waste your life. Great job.