Sun Dried Anardana or Pomegranate Arils

Name: How to cook Sun Dried Anardana or Pomegranate Arils - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 25-30 servings
Cuisine: Us

Introduce

Chef :

ZMA

Sun Dried Anardana or Pomegranate Arils

#WIS #cookpadindia #homemade Pomegranate Arils or Seeds that are Sun-dried hold a lot of importance in culinary terms. These are absolutely beautiful and incorporated into much delightful cooking by the chefs. And nothing much complicated at all. All you need is a good amount of Sunlight in your home. Just spread them out in a tray on the terrace or the window sills whichever is convenient for you. Dry them for a good 4-5 days. Store them in clean and dry airtight containers as it is or grinds them to a powder as well if desired. Many delightful barbecue preparations are incomplete without it. Kababs are a great treat with these Anardana especially the Chapli Kababs from Peshawar. These can also be used in various Chaats, Dahi Bhallas, Pakoras, etc.

Ingredient

Food ration :

25-30 servings

Cooking time :

No Cook Recipe

Cooking instructions

* Step 1

Remove all the Seeds from the Pomegranates. Spread on a tray or a plate. Sun dry these for a good 4-5 days or as required.

* Step 2

Pomegranate kernels or arils are a bit sticky in nature even after drying. So there is absolutely no need to worry. And even while making a powder of it, it would be like coarsely crushed. That's the beauty of them. They add that perfect crunch and sourness to the dishes.