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MGT Dried Fruit

We are Marjan dried fruit company. Our main activity is producing dry fruit. Our products are exported to whole world. So we are known as producer, supplier and exporter of dried fruits and nuts which all their origin is Iran. Persian saffron is one of the most famous product in the world. Marjan dried fruit is exporting the high quality Persian saffron from 2004. As well as saffron, Iranian mamra almond is one of our best products with pure quality. Iranian pistachio, raisin and dates are other dried fruits that we are producing. Iran dried fruits are different in quality with other origins. That’s why we are supplier and exporter of Iran raisin, pistachio and dates. Marjan dried fruit is also producer of green peeled pistachio kernels that is used for pastry and cookie. It is necessary to mention that the minimum quantity is 5Ton for almost all products (Dates, Pistachio, Almond, Raisin, dried fig, apricot, walnutwalnut and barberry). So we can say that we are only whole seller (wholesale). Iran date fruit has so many types that Mazafati and Sayer date are one of the most known. Date concentrate (date liquid honey, date liquid sugar and date liquid syrup) are made from high quality Iranian dates. List of our product ready to be exported are as below: Iran pistachio (Round fandoghi pistachio supplier, long Akbari pistachio supplier, long ahmadaghai pistachio, jumbo kalleghouchi pistachio). Iranian raisin (Sultana light brown raisin tizabi, Sultana dark brown raisin aftabi, jumbo yellow raisin zard malayer, green jumbo raisin sabz malayer and golden angoori raisin). Persian date fruit (Piarom or piyarom, Mazafati fresh date known as bam date, chopped or chapped date, Sayer with seed and sayer without seed, Zahedi yellow dates, Kabkab semi dried date, ShahabiShahabi and Rabbi date). Persian famous saffron (All red sargol saffron, pooshal mancha saffron, dasteh bunch saffron and saffron powder provided from all red and pooshal). Iranian barberry (dane anari or shiny red and also puffy or pofaki). Dried fig (closed mouth A,AA,AAA and open mouth A,AA,AAA). Almond (Normel kernel, mamra almond kernel, paper skin poost kaghazi almond and hard shell sangi almond). We are looking forward to have this opportunity to serve our trusted customers in long-term business.

DONUTS

  • Posted on:  Wednesday, 17 September 2014 07:34
  • Written by 

Shredded Coconut, Walnuts, Chocolate

• 2 Eggs

• 1 Cup Milk

• 2 Tsp Yeast

• 1/4 Tsp Salt

• 1/2 Tsp Vanilla Extract

• 1/3 Cup Sugar

• 1/4 Cup (50g) Unsalted Butter

• Vegetable Oil

• Dark Chocolate (3 oz)

• 4 Cups All-purpose Flour 

Preprations :

1- Heat the milk to 105º to 115º F (40º to 46º C).

2- Heat the unsalted butter until it's melted.

Directions :

1- Whisk eggs until fluffy in a large bowl.

2- Add milk, yeast, Salt, vanilla extract and sugar, continue whisking.

3- Pour the melted butter into the bowl, stir until well mixed.

4- Add the flour gradually while stirring,

5- Knead the batter for 10 minutes or more on a floured surface.

6- Put the batter back into the bowl, cover the bowl with a plastic back or a lid.

7- Let the batter rise for about an hour or until it doubles in size.

8- Roll out the batter with a rolling pin until an inch thick.

9- Cut the dough with a round cookie cutter and use a smaller cookie cutter and cut out the center.

10- Place the donuts onto a baking pan and allow to rest for 20 more minutes.

11- Deep fry the donuts in vegetable.

12- Remove the donuts using a strainer spoon and place them on a napkin to rid of excessive oil.

13- While donuts are cooling down, melt a 3 oz (85g) chocolate bar in a microwave.

14- Dip the donuts (top) into the melted chocolate and place it on a topping of your choice (chocolate, walnuts or coconut).

Read 1842 times Last modified on Saturday, 27 September 2014 19:05