Tuesday, September 28, 2010
1 cup almonds 1 cup sugar
milk enough to blend
saffron a pinch
ghee - 2 tbsp
silver warq for decoration
Soak almonds in boiling water for 5 minutes.
Peel out the skin of the almonds.
Blend the almonds and sugar in very little milk (just enough to blend).
Cook the mixture in a non stick cooking pan stirring continuously.
Add the ghee and saffron and cook till it forms a ball and comes clean.
Spread the mixture on a greased cookie sheet and put a cling wrap on top of it and roll it with a rolling pin to spread.
Decorate with silver warq.
Cut to desired shapes.
MANGO COCONUT BARFI
1 cup mango pulp (tinned will do)
1 cup grated coconut
1/2 cup milk powder
1 1/2 cups granulated sugar
1/2 cup powdered sugar
1/2 tsp.cardamom powder
Cook mango pulp over a low flame stirring continuously, preferably in a non-stick pan, till it solidifies, cool.
Add coconut, milk powder and the granulated sugar and keep aside for 15 minutes.
Then cook over a low flame, stirring all the time.
When it boils add the ghee and keep cooking till it thickens into a lump and froths slightly.
Switch off gas and stir another 3 minutes.
Add the powdered sugar and the cardamom powder and mix well, pour into a greased plate and pat with the back of a spoon to spread it evenly.
Decorate with varq (edible silver foil). This is optional.
When slightly cooled,cut into pieces. Makes about 30 pieces.
rava 1 cup
desiccated coconut 1/2 cup
powdered sugar 1 cup
ghee 4 tsps
powdered elaichi 1/2 tsp.
milk 1/4 cup
Fry the Rava with ghee till it slightly changes colour, then add the desiccated coconut.
Shut the gas off and add the remaining ingredients except milk.
Now mix everything thoroughly and sprinkle the milk over it to enable to form round balls.
Cooking time 20/25 mins.
1 cup shortening
1 cup powdered sugar
2 cups all purpose flour
pinch of nutmeg powder
1/4 tsp cardamom powder
5-6 tbsp of pista powder (optional)
Mix the shortening and powdered sugar.
Gently add the flour, cardamom, nutmeg, and pista powder.
Make into small balls.
Keep on a baking sheet 2" apart and bake at 300 degrees for about 20-30 minutes or till done.
1 1/2 litres fresh whole milk
2 tablespoons desi ghee
3 tablespoons curd (curd should not be sour)
1 tin/200 gms milkmaid / condensed milk
10 raw almonds sliced into slivers
3-4 strands of saffron
3 big cardamoms
2 teaspoons sugar
non-stick kadhai/wok to make the dish. if one is not available, you might have to use more ghee (4 tablespoons) to prevent the kalakhand from sticking to the utensil.
Soak saffron in 2 teaspoons milk, set aside.
Boil milk till it reduces to 1/2 the quantity.
Add curd and keep stirring till the curdling stops (around 10 minutes).
Add condensed milk and keep stirring.
Add 1 tablespoon of ghee and all the remaining ingredients (including dissolved saffron), except almonds.
Stir for about 20 minutes.
Add remaining ghee, mix and pour the mass into a greased plate.
Garnish with almond slivers immediately.
Cut into pieces when cool.
INSTANT CHOCOLATE MALAI BARFI
2 cups milk powder
1 cup almond meal
300 ml thickened cream
3/4 cup powdered sugar
1 tbsp cocoa powder
Place all ingredients except cocoa powder in a large microwavable bowl.
Mix well and place bowl in a microwave oven for 4 minutes on high cook.
Remove bowl and stir mixture. Place again for another 4 minutes.
Transfer half the barfi in a greased plate.
Quickly blend in the cocoa into the remainder and pour over the barfi in the plate and spread evenly.
Cool and cut into diamond shaped pieces.
Blanched nuts can be sprinkled on top along with silver varaq (foil).
1 cup whole almond (or one can of atleast 8 oz pure almond paste)
2 cups sugar
3 cups water
2 tsp ghee
1 tsp. kewda water
4 tsp. finely crushed raw almonds
If using Almond paste from the can then reduce the amount of water to 2 cups for the sugar syrup. Go to step 2.
Soak almonds overnight. Peel them.
Make single thread consistency sugar syrup using sugar and water. Let it cool. For canned Almond Paste go to step 4.
In the blender make a paste of peeled almonds using the sugar water. If required add more water with spoon. The paste should be fine.
Cook the paste on medium fire, Keep stirring. After the paste changes color to off white then add 1 Tsp. Ghee. After the color is darker add the rest of the ghee. Stir well.
After the almond mixture starts leaving the side of the pan, take it off the flame and let it cool. Add the Kewda Water.
Make small elongated oval rolls with hand and roll them in the crushed almonds.
You can serve them cold or fresh also. It just tastes great and is a very healthy snack for the kids.
Enjoy cooking and Eating!!
carrots 5 lbs
sugar 2 cups
milk powder 2 cups
butter 1/2 lb
ricotta cheese 16 oz
Cook grated carrots and sugar together in a heavy bottom pan till done.
In another pan fry the butter and ricotta cheese and then add the milk powder and cook until the mixture leaves the side of the pan.
Then add the cooked carrots to the cheese-milk powder mixture and cook for another 5 minutes.
Butter a large cookie sheet or thali and coat it with butter or ghee. Spread the cooked mixture on the cookie sheet.
Put some silver foil sheets on the burfi. Cut it into squares or diamonds when it cools.
Put the burfi in the fridge and it will keep for a month.
1 cup slightly meshed fresh cottage cheese.
1/2 cup milk powder (full cream)
1/2 cup powdered sugar
1 table spoon fresh curd
a pinch of cardamom (elaichi) powder
silver sheets (warak) - if you like it
Mix all the ingredients well and put in a greased tin.
Steam it for 15 minutes and allow to cool down.
Then cut into square pieces.
Refrigerate before serving.
Decorate it with warak if you like so.
It lasts about a week in refrigerator.
15 oz. ricotta cheese
15 oz. sugar
2 cups coconut (dry, found in indian stores)
15 oz. powdered milk (carnation)
one-half cup melted butter or ghee
one-fourth teaspoon cardamom powder
2 drops food coloring (green or yellow)
Place ricotta cheese in a sauce pan and heat over medium heat.
Keep stirring until the cheese turns into a light brown color (about 10-15 minutes).
Add sugar and keep stirring until the sugar is completely dissolved (about 10 minutes).
Add coconut and let the mixture until it becomes thick (about 15-20 minutes).
Keep stirring all the while. Add the milk powder and mix it well - at the same time, also add a little of the ghee.
When you finish adding all the ghee and milk powder, add the powdered cardamom and the food coloring.
When the mixture is well incorporated and thick, remove it from heat.
The mixture is ready when it starts leaving the sides of the sauce pan.
Pour the mixture into a greased pan. Cool and cut into small pieces.
This burfi cooks in a short time and is very easy to make since all the ingredients are easily found in an Indian home.
Posted by falguni at 11:31 AM