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  • 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.

Hi.

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