PANCHAMRUT (TYPE 1) / पंचामृत (प्रकार १)
INGREDIENTS
Tamarind (soaked & remove pulp)
|
Lemon sized ball
|
jaggery
|
1 ½ time the tamarind
|
Roasted peanuts (soaked for 4 – 5 hrs & skinned)
|
10 – 12 no
|
Green chilli
|
1 – 2 no
|
salt
|
T.T.
|
Roasted sesame seeds
|
3 tsp
|
Roasted grated dry coconut
|
1 tbsp
|
Thinly sliced dry coconut
|
7 – 8 pcs
|
Water
|
1 small cup
|
Methi / fenugreek seeds
|
8 – 10 nos
|
Oil
|
1 tsp
|
Heeng
|
¼ tsp
|
Haldi
|
¼ tsp
|
Salt
|
T.T.
|
Rai / mustard seeds
|
¼ tsp
|
Thick coconut milk
|
2 tbsp
|
METHOD:
1.
Grind to a fine pdr the sesame seeds and grated
coconut and mix it with the tamarind pulp.
2.
Heat oil, add in rai, Heeng, haldi, methi seeds
and chopped green chillies. Sauté a little and then add in the peanuts and
thinly sliced dry coconut.
3. When the coconut slices change a little colour add in the tamarind pulp and water.
3. When the coconut slices change a little colour add in the tamarind pulp and water.
4.
Allow it to boil and reduce a little. Add jaggery
and salt and allow the jaggery to melt.
5.
Put a few drops of the panchamrut onto a plate
and tilt the plate. If it does not run then the panchamrut is ready. Remove from
flame.
6.
Pour into a serving bowl and add in the coconut
milk, mix immediately.
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