Varo (Indian Praline with Mixed Nuts), Indian Cooking Challenge, Oct 2010

Praline is a family of confections made from nuts and sugar syrup. Originally inspired in France at the Château of Vaux-le-Vicomte by the cook of the 17th-century sugar industrialist, Marshal du Plessis-Praslin (1598–1675), early pralines were prepared with whole almonds individually coated in caramelized sugar, as against dark nougat, where a sheet of caramelized sugar covers many nuts.

Pralines have a creamy consistency, similar to fudge. They are usually prepared by combining sugar, butter and cream / buttermilk on medium-high heat, stirring constantly, till most of the water evaporates and they reach a thick texture with a brown color. They are then dropped by spoonfuls on a greased flat surface and left to cool to solidify into a crispy candy.

Alka suggested Sri for choosing Varo to be the recipe of Indian Cooking Challenge (ICC) for the month of October.


Varo is a kind of Indian praline with mixed nuts. Varo is a part of Sindhi cuisine, where Sindhi people make this as a Diwali special treat.

In West Bengal, we are used to Badam Chakti (Peanut Chikki / Brittle), which is a sweet preparation made from broken peanuts and jaggery. In Varo, sugar syrup is used instead of jaggery.

Sri chose two recipes for Varo, one is from Simply Sindhi Recipes and the second one is from Madhvi's Foolproof Recipes.

This was a new preparation for me. I tried the recipe from Simply sindhi recipes.

Ingredients:

• Mixed Nuts (Almonds, Pistachios, Cashew nuts), sliced: 1 cup
• Dry Coconut slices: 2 tbsp
• Poppy Seeds / Khus Khus: 2 tsp
• Black Cardamoms, crushed: 4 -5
• Sugar: 1 cup
• Clarified Butter: 1 tbsp

Method:

1. In a heavy bottomed pan, add butter and sugar and cook in a low flame till the sugar melts.
2. When the sugar is caramelized to a light brown color, add the sliced mixed nuts, poppy seeds and crushed cardamoms. Stir and mix well till all the nuts are coated with the caramelized sugar evenly.
3. Pour this mixture onto the back of a greased plate / rolling board.
4. Flatten the mixture by using a rolling pin very quickly or else the mixture will harden as soon as it removed from heat.
5. Score lines before the mixture begins to set, as this will make it easier to break and get uniform pieces of Varo.
6. Leave the Varo to set for some time. Break into pieces and store in air tight containers.