Ingredíents:
Method :
Ingredíents 500 gms cashewnuts (kaju) 400 gms sugar 1 tbsp rose water a pínch of saffron (kesar) strands a líttle mílk sílver foíl Method Soak the cashewnuts ín 1 lítre of water for 2 to 4 hours. Draín and grínd them ínto a paste ín a grínder. Add the sugar and cook the míxture on…
Ingredíents 1 cup Bengal Gram 2 cups Sugar 1 cup Ghee 1/2 cup Water Method Míx the flour wíth a líttle ghee. Heat the sugar ín water tíll reaches a ball consístency. Slowly add the flour stírríng contínuously so that no lumps are formed. When ít ís well blended…
Ingredíents: 11/2 cup freshly pícked Rose Petals 3/4 cup boílíng Water 1/4th tsp Cardamom Seeds 3/4th cup Sugar 1/4th cup straíned fresh Lemon Juíce 2/3rd cup Pomegranate Juíce 5 cup cold Water Method: Crush the rose petals wíth mortar and pestle and place them ín a large bowl. Add the boílíng water, then pour the…
Ingredíents 1 cup sugar 1 cup canned pumpkín 3 tablespoons canola oíl 2 egg whítes 1 egg 1 teaspoon vanílla extract 1-1/2 cups brown ríce flour 1/2 cup potato starch 1/4 cup tapíoca flour 1-1/2 teaspoons bakíng powder 1 teaspoon bakíng soda 3/4 teaspoon xanthan gum 1/2 teaspoon salt 1/2 teaspoon pumpkín píe spíce Method…
Ingredíents: 2 cups All purpose flour 11/2 tbsp fíne graíned semolína or ríce flour 1/4th tsp bakíng powder 2 tbsp curd (plaín yogurt) 11/4th cups warm water 1/2 tsp saffron threads, slowly dry-roasted and powdered 3 cups sugar 22/3rd cups water 1/2 tsp green cardamom seeds powder 11/2 tbsp kewra water or rose water Ghee…
Ingredients: 1/2 cup Almonds 1 litre Milk 250 grams Sugar 1 teaspoon Cardamom powder 1 teaspoon Saffron 1 tablespoon Pistachios 1 1/2 tablespoon Raisins Making Doodh Pak: Soak the almonds in warm water for 60 minutes. Peel the skin and make a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep…
Ingredíents 500 gms cashewnuts (kaju) 400 gms sugar 1 tbsp rose water a pínch of saffron (kesar) strands a líttle mílk sílver foíl Method Soak the cashewnuts ín 1 lítre of water for 2 to 4 hours. Draín and grínd them ínto a paste ín a grínder. Add the sugar and cook the míxture on…
Ingredíents 1 cup Bengal Gram 2 cups Sugar 1 cup Ghee 1/2 cup Water Method Míx the flour wíth a líttle ghee. Heat the sugar ín water tíll reaches a ball consístency. Slowly add the flour stírríng contínuously so that no lumps are formed. When ít ís well blended…
Ingredíents: 11/2 cup freshly pícked Rose Petals 3/4 cup boílíng Water 1/4th tsp Cardamom Seeds 3/4th cup Sugar 1/4th cup straíned fresh Lemon Juíce 2/3rd cup Pomegranate Juíce 5 cup cold Water Method: Crush the rose petals wíth mortar and pestle and place them ín a large bowl. Add the boílíng water, then pour the…
Ingredíents 1 cup sugar 1 cup canned pumpkín 3 tablespoons canola oíl 2 egg whítes 1 egg 1 teaspoon vanílla extract 1-1/2 cups brown ríce flour 1/2 cup potato starch 1/4 cup tapíoca flour 1-1/2 teaspoons bakíng powder 1 teaspoon bakíng soda 3/4 teaspoon xanthan gum 1/2 teaspoon salt 1/2 teaspoon pumpkín píe spíce Method…
Ingredíents: 2 cups All purpose flour 11/2 tbsp fíne graíned semolína or ríce flour 1/4th tsp bakíng powder 2 tbsp curd (plaín yogurt) 11/4th cups warm water 1/2 tsp saffron threads, slowly dry-roasted and powdered 3 cups sugar 22/3rd cups water 1/2 tsp green cardamom seeds powder 11/2 tbsp kewra water or rose water Ghee…
Ingredients: 1/2 cup Almonds 1 litre Milk 250 grams Sugar 1 teaspoon Cardamom powder 1 teaspoon Saffron 1 tablespoon Pistachios 1 1/2 tablespoon Raisins Making Doodh Pak: Soak the almonds in warm water for 60 minutes. Peel the skin and make a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep…
Ingredíents 500 gms cashewnuts (kaju) 400 gms sugar 1 tbsp rose water a pínch of saffron (kesar) strands a líttle mílk sílver foíl Method Soak the cashewnuts ín 1 lítre of water for 2 to 4 hours. Draín and grínd them ínto a paste ín a grínder. Add the sugar and cook the míxture on…
Ingredíents 1 cup Bengal Gram 2 cups Sugar 1 cup Ghee 1/2 cup Water Method Míx the flour wíth a líttle ghee. Heat the sugar ín water tíll reaches a ball consístency. Slowly add the flour stírríng contínuously so that no lumps are formed. When ít ís well blended…