How to make Motichoor Sushi - SK Khazana -
A novel way to serve a mithai with fresh fruits – it looks good and tastes better
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Motichoor laddoos (मोतीचूर लड्डू ), Pineapple slices
Cuisine : Indian
Course : Mithais
For more recipes related to Motichoor Sushi - SK Khazana checkout Motichoor Parantha with Rabdi. You can also find more Mithais recipes like Kakdi Che Ghavan Mango Sheera - SK Khazana Mawa Burfi Rosogolla
Motichoor Sushi - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Motichoor Sushi - SK Khazana Recipe
Motichoor laddoos 7
Pineapple slices 2-3
Medium pear 1/2
Lemon 1/2
Medium watermelon 1/2
Silver warq to garnish
Pistachios blanched, peeled, slivered to garnish
Method
Step 1
Take motichoor laddoos in a bowl and mash them completely with the back of a fork.
Step 2
Cut pineapple slices into long strips. Cut a pear into long strips. Squeeze and add lemon juice to the pear strips.
Step 3
Cut a thin slice of watermelon and cut out the outer edge, and cut the inner round into long strips.
Step 4
Take a sushi sheet, place a parchment paper over, spread some mashed laddoos on one side of the paper. Add a pear strip, a pineapple strip and a watermelon strip side by side. Follow this sequence 3 times to cover the entire length of the mashed laddoo.
Step 5
Tightly roll the sushi sheet along with the parchment sheet, pressing slightly from sides and roll the mixture tightly to form a sushi. Refrigerate for 1-2 hours or till set.
Step 6
Place the sushi roll on the worktop, remove the parchment paper and cut the roll into thick slices.
Step 7
Serve immediately, garnished with silver warq and pistachio slivers.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
