Ethnic Recipes

Gulab Jamun Stuffed With Cranberry Purée
Ingredients: • 300 gm Khoya grated • 85 gm Maida • 30 gm Semolina • Baking soda a pinch •
Cranberry And Dry Fruit Chikki
Ingredients: • 150 gm Cranberry cut 1X2 • 50 gm Cashewnut chopped • 50 gm Pistachios chopped • 50 gm
Cranberry Dry Fruit Kachori
Ingredients: For the dough • 300 gm All-purpose flour • 40 gm Ghee • Salt a pinch • Ice cold
Cranberry Coconut Ladoo
Ingredients: • 300 gm Desiccated Coconut powder • 15 gm Ghee • 01 tin Milkmaid • 04 gm Cardamom powder
Cranberry Gujiya
Ingredients: For the Dough • 250 gm Refined flour • 60 gm Ghee • Water to knead as required, For
Cranberry Burfi
Ingredients: • 500 gm Khoya • 200 gm Sugar • 150 gm Cranberry chopped • 75 gm Chopped nuts (Cashew
Namkeen Mixture
Ingredients: • 200 gm Corn flakes • 200 gm Flattened rice flakes • 200 gm Puffed rice (murmura) • 45
Poha Mixture
Ingredients: • 250 gm Rice Flakes • 200 gm Groundnuts • 100gm Dry Coconut slivers • 100 gm Cranberry dry
Cranberry Chivda
Ingredients: • 250 gm Rice Flakes • 150 gm Raw Groundnuts • 05 gm Black Pepper • 08 gm Chat
Cranberry Murukku
Ingredients: • 40 gm Urad dal,• 150 gm Rice flour, • 60 gm Cranberry, • 03 gm Asafoetida powder, •
Khasta Cranberry & Moong Dal Dry Kachori
Ingredients: For the Stuffing: • 200 gm Readymade fried Moong Dal, • 80 gm Cranberry chopped, • 08 gm Dry
Cranberry Methi Mathri
Ingredients: • 350 g flour, • 10 g semolina, • 100 g cranberry finely chopped, • 10 g kasoori fenugreek,