Easiest Way to Refreshing Eating on a Dime Kachariyu
Easiest Way to Refreshing Eating on a Dime Kachariyu Delicious, fresh and tasty.
Kachariyu. Gujarati Kachariyu Recipe is a traditional spiced sesame and coconut ladoo filled with dates and figs. Preparation of Kachariyu is a winter time tradition in Gujarati households, when they get into the rituals of preparing warm/heat-inducing foods to cope with bitter weather outdoors. They usually incporporate various herbs and spices which are typically found in the winter, and have.
Kachariyu, is a quintessential winter food of Gujarat.
Tasty, earthy, nourishing, humble and frugal all at the same time!!
These days you can find recipes having a very elaborate list of ingredients to make Kachariyu, in my opinion however, the less you do to such classic.
You can have Kachariyu using 4 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Kachariyu
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It’s 250 grams of black sesame seeds.
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It’s 100 grams of organic jaggery.
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You need 100 grams of seedless dates.
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You need 50 grams of dessicated coconut.
Kachariyu basically means to grind as everything is ground to make a fudge like energy bar like sweet.
It is consumed and is available mostly in winters in India specially Gujarat.
There are small temporary stalls where you usually go and buy this in small batches although it is really simple and easy to make at home.
You can add or leave anything you do not like but I would not consider.
Kachariyu instructions
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Firstly, in a mixture jar, semi crush the black sesame seeds..
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Now, add jaggery and dates and crush it properly..
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Grease the plate and spread the mixture. Decorate with dessicated coconut and make squares out of it. Kachariyu is ready..
Winter sees the harvest of oil seeds like sesame and groundnut.
The residue of the oil removal process is mixed with jaggery to make Kachariyu.
It is a simple recipe that can put together in no time.
Today, Kachariyu is a traditional Gujarati wintersweet prepared with sesame seeds, jaggery, dates, almonds, and ginger powder.
Kachariyu derives from the Gujarati word/verb Kacharvu meaning to crush or grind.
