Pumpkin Fudge
Ingredients • 3 C peeled and grated pumpkin • ½ C butter • 3 Tbsp cashews/almonds • 3 green cardamoms • ½ C milk powder • 1 C sugar • 2/3 C water Preparation 1. Combine the water and sugar in a saucepan. Bring to a boil and simmer and cook for 15 minutes until thickened. Keep the syrup warm. 2. In another heavy bottomed saucepan, slowly melt the butter over low heat. Add the...
Pala Kova
Ingredients • Whole milk – 3.79 liters • Sugar – 1 ½ cups Preparation 1. In a big sturdy pan, bring milk to a boil. 2. Keep it on medium high heat and boil milk for about 2 hours, stirring 3-4 times in between. 3. After the end of two hours, the milk will be reduced to half and it becomes thick and also turns it color from white to gandham (sandal wood) paste. 4. Add sugar to that thickened milk. 5....
Gauranga Potatoes
Ingredients 8 medium sized potatos peeled, sliced 1 table spoon olive oil 1 teaspoon jeera (cumin) 1/2 teaspoon hing (asafetida powder) 1 chunk ginger, minced 1 green chilli, chopped (de seeded – optional) 1 teaspoon haldi (turmeric) 1/2 teaspoon black pepper 1/2 teaspoon paprika 600ml Single Cream 1/4 cup water 1 1/2 teaspoon salt to taste Handful of cheese, grated 1 generous handful of Love preperation: 1) Boil the potato...
Peanut Butter Fudge
Ingredients • Sugar – 625 ml • Milk – ¾ cup (185 ml) • Golden syrup or light corn syrup – 2 tbsp (40 ml) • Peanut butter – ½ cup (60 ml) • Vanilla essence – few drops Preparation 1. Grease a pan with butter of approximately 20 cm (8-inches) square. 2. Boil the milk, sugar, and syrup gently in a heavy saucepan, stirring continuously with a wooden spoon until...
Chickoo Burfi
Ingredients • Chickoos – 6 • Sugar – 1 ½ • Cardamom powder – 6-7 • Ricotta cheese – 150 gms • Ghee – 1 tbsp • Crushed Charoli – 2 tbsp • Cashew nuts(chopped) – 2-3 tbsp Preparation 1. Peel...
Buttery Sweet Potato Puree with tomato Bits
For this dish you can use either yams or sweet potatoes, depending on the degree of sweetness or moisture, you prefer. It is little more than a seasoned mashed root vegetable dish, and is nice with a Vedic or Western dinner menu. To keep calories to a minimum, rely on the orange juice to make a buttery consistency. The sweet, firm flesh of Italian plum tomatoes is ideal for this bharta, though you can use any type; even...