Anjeer, Pista, Saffron Mawa Roll (Tricolor Mawa Roll)
Ingredients . 1/2 recipe anjeer barfi . 1/2 recipe saffron barfi . 1/2 recipe Pista Barfi . Poppy seeds (khus-khus) for coating Preparation 1. Make the anjeer, saffron and pista barfi as mentioned in the below respective recipes. 2. In between plastic sheets (Cut the daily use plastic bags in half), roll out the anjeer barfi into a rectangle of 4" x 6" and ½ ‘’ thickness. Remove the...
Chum Chum
Ingredients • Chena or cottage cheese – 100 gms • Edible food color (optional) – 1 drop • Sugar – 200 gms • Water – 3 cups For garnish: • Khoya, cherry, raisins as required Preparation 1. Knead the Chena well in a platter to make smooth dough with edible food color (optional). 2. Take a portion of it and give it a flat oval shape. 3. Prepare the remaining dough in the same way....
Kalakand
Ingredients • Milk – 2 liters • Sugar – ½ to ¾ cup • Pistachios – 10-15 • Citric acid – ½ tsp (dissolved in ½ cup water) Preparation 1. Boil half of the milk on the gas and as the milk boils add citric solution to it. Switch off gas. 2. Once the Chena settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not...
Wheat Laddu
Ingredients • ¾ C Ghee • 1 C Chapati flour • 1 C Brown sugar • 1/3 C Raisins • ¼ Tsp Cardamom powder Preparation 1. Heat the ghee over moderate heat, add the flour and roast on low heat until it turns golden brown in color and aromatic. Remove from heat. 2. Grind the sugar to fine powder. 3. In a mixing bowl, combine the roasted flour, powdered sugar, raisins and cardamom. 4. When warm and...
Coconut balls
Ingredients • 3 cups coconut flakes • 1 cup condensed milk • ½ cup carob powder • 1 tbsp flaxseed meal, optional Preparation Mix all ingredients together in a medium bowl. Shape into small balls and place them on the waxed paper. Serves 36 piece By Madhavi Devi Dasi ...
Besan Ladu
Ingredients : •Besan (chickpea flour) – 1 cup (250 grams approx) •Desi ghee – 1/2 cup •Powdered sugar – 1/2 cup – 3/4 cup •Cardamom powder – 1 teaspoon Preparation : 1. First, warm the ghee on low heat. make sure it is not very hot, it should be just warm. 2. It adds flavour to the laddus and at the same time acts as a binding agent. 3. Next, sift besan (chickpea flour). 4. Add this flour to the warm...