Today is the last day of Blogging Marathon-Group1. I prepared Kurs – a Sindhi sweet made of flour, vanaspathi and sugar. It just melted in the mouth. It is a very traditional sweet prepared for Diwali. I have never tasted it, so I don’t know whether I got it perfect. Anyone who knows about Kurs, please let me know.
Recipe Source: Foodsulekha
1. Add water and syrup and bring it to boil.
2. Stir until it starts boiling. Bring the syrup to 1 thread consistency(touch the syrup with thumb and forefinger. Press the fingers together and slowly take them away. A thread should form between the fingers)
3. Remove from stove and allow to cool. Stir it often to avoid crystalisation.
4. Heat vanaspathi in a pan. Add flour and mix it well.
5. The mixture will be firm at the beginning.
6. Continuously stir it on medium low flame.
7. The mixture will start thinning. When it comes to dosa batter consistency(in about 15minutes) switch off stove, add the cardamom powder, mix well and allow the flour mixture to cool.
8. When flour mixture comes to luke warm temperature and the sugar syrup has completely cooled down, it is time to add them both.
9. Add the syrup to flour mixture and mix it well(This whole process is done on counter top and not on stove). The mixture will start hardening.
10. Grease a tray and keep it ready.
11. When the mixture comes together as a ball and leaves the sides, pour it into the tray and tap the tray to make the top even.
12. Sprinkle the sliced pistas on top and allow the mixture to cool.
13. When it is hard, cut out squares with a sharp knife. I kept it aside over night and removed the pieces from the tray on the next morning. By the time it had hardened perfectly.
14. Serve and Enjoy.
|Syrup of One thread consistency|
|Syrup becomes like this after cooling|
|Add flour to hot vanaspathi and mix well|
|After 15minutes the mixture will become very thin|
|After cool, mix them both|
|The mixture will start hardening|
|When it leaves the sides and shapes into a ball, pour onto the greased tray|
|Tap the tray on counter to make the top even|
|Sprinkle slices pistas|
|Cut into squares after cooling|
|Remove from tray carefully.|