Sunehray Moti Aur Elaichi Cream


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A different dessert made with sweetcorn.
Sunehray moti i.e. sweet, sweetcorn balls coated with golden varq served with elaichi flavoured cream.

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Sunehray Moti Aur Elaichi Cream recipe - How to make Sunehray Moti Aur Elaichi Cream



Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving


For The Sunehray Moti
1 cup sweet corn kernels (makai ke dane)
1 tbsp ghee
2 tbsp sugar or to taste
1/4 tsp fresh cardamom (elaichi) powder
2 tbsp thinly sliced pistachio
oil for deep frying
golden edible silver leaf (vark) for garnish
1/4 cup plain flour (maida) dissolved in water to make a thick coating batter

For The Cardamom Cream
150 gms 150gms fresh cream
2 tbsp milk powder mixed with 2 tbsp milk
1/2 tsp corn (makai ke dane) flour mixed with 1 tsp milk
1/4 tsp fresh cardamom (elaichi) powder
1 tbsp thinly sliced pistachio
For the Elaichi Cream

    For the Elaichi Cream
  1. Take cream in a pan. Add milk powder and cook on a slow flame.
  2. Boil it for few minutes and add cornflour and mix well.
  3. Boil it for a min and remove from the heat.
  4. Add elaichi powder and mix well. Bring to room temperature and keep in fridge to chill.

For the Sunehray Moti

    For the Sunehray Moti
  1. Crush the sweet corn into a coarse paste.
  2. Heat the ghee in a pan, add corn paste and cook till it turns golden while stirring continuously.
  3. Add sugar and cook stirring till sugar melts. Add corn flour and saffron strands and cook on slow heat till the mixture dries up.
  4. Add elaichi powder and mix. Remove from heat and bring to room temp.
  5. Heat the oil for in a deep kadhai, make 3/4" balls of corn mixture. Stuff sliced pistachios in each ball. Dip in thick maida batter and deep fry till golden.
  6. Coat each ball with golden varq. Dip in elaichi cream, garnish with pista and serve.

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This recipe was contributed by Shreya Jaiswal on 19 Jul 2011
Hi I am Shreya from Nagpur. I am an Interior Designer by profession.

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