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The Army’s Favourite Fall Food/Drinks 🍂


Recipe

Ingredients

2 ripe mangoes, diced
4 large ripe yellow peaches, peeled and diced
¼ cup white sugar
2 tablespoons cornstarch
2 tablespoons water
16 lumpia wrappers
canola oil, for frying

Directions

  • In a large non-stick pan, combine mangoes, peaches and sugar. Stir well to combine then simmer over low heat until the fruit starts to break down, about 10 minutes.
  • In a separate bowl, whisk together cornstarch and water until cornstarch is dissolved into a slurry.
  • Add the cornstarch slurry in the pan with fruit. Bring a low boil and cook until thickened, about 2 to 3 minutes.
  • Transfer the mixture to a bowl and let cool, about 10 minutes.
  • Lay two lumpia wrappers on the work surface, slightly overlapping. Scoop about 2 tablespoons of peach mango mixture into the bottom thirds of the lumpia. Fold sides in while rolling until wrapper is rolled. Wet the end of the wrapper with water and seal. Repeat with remaining wrappers.
  • Add about 4 inches of oil to a large heavy-bottomed pot. Heat oil to 350°F (176°C).
    Working in batches, carefully place the rolls into hot oil and fry until deep golden brown, about 3-4 minutes. Place on a paper towel lined sheet to drain excess oil then repeat with remaining rolls.
How to make Kaju Katli? GOOD QUESTION!! Here’s something I found from google:
  • The consistency of the sugar syrup is often talked about and is intimidating to beginners. It’s not hard to get that right, trust me
  • As important as the sugar syrup consistency, however, is the texture of your powdered cashew nuts
  • Make sure your cashew nuts are good quality, unsalted and unroasted (raw). Pop a few in your mouth and see if it’s crunchy and fresh.
  • The nuts also need to be completely dry before you powder them. If using from the refrigerator, keep them outside for a minimum of 4 hours before proceeding to powder them for barfi
  • The cashew nuts should be powdered in a totally dry spice grinder or mixer. I sun dry my mixer jar just to be double sure, if it’s a hot day
  • While powdering the cashew nuts, use the pulse mode or do it in short bursts. If you grind the nuts too long, they will start releasing oils and turning pasty, which we don’t want
  • The other very important step is the kneading of your cashew mixture after cooking. Not kneading the mixture properly will give you a crisp, candy-like texture.
  • Knead the mixture when still warm for best results
  • Added tip: You can sift the cashew nut flour before using, however, I avoid this step and have had no issues. The texture after grinding/pulsing needs to be as smooth as possible without big lumps or chunks

A huge thank you to everyone featured in this post for sharing their delicious fall favourites!🍂

What is YOUR go-to fall food or drink? Let us know in the comment section down below!

Amelia

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