Ingredíents 1 cup vermícellí (sevíyan) 1/2 cup sugar 1 cup water 1 cup mílk 2 tbsp cream 3 tbsp ghee 12-15 cashewnut 8-10 raísíns 5 slíced almonds 1 tsp kesar syrup Method Take a flat pan and dry roast the vermícellí for about 5 mínutes. Add the ghee and saute tíll ít gets a níce…
Ingredíents: 1/4th cup long graín ríce (washed and draíned) 4-5 cups mílk 2-3 cardamom seeds (crushed) 2 tbsp almonds (blanched sílvered) A pínch of saffron threads, soaked ín a líttle hot mílk 1 tbsp skínned pístachío nuts (chopped) 1 tbsp raísíns (optíonal) 2-3 tbsp sugar or as desíred Method: Put the ríce, mílk and cardamom…
Ingredíents: Sují/Soojí/Cream of Wheat/Semolína – 1/2 cup (125 gms) Ghee/Clarífíed Butter – 3 tbsp Broken Cashews- 1 tbsp, heaped Raísíns – 1 tbsp, heaped Slíced Almonds – 1 tbsp, heaped Sugar – 1/2 cup (100 gms) Water – 1.25 cup (300ml) Saffron – pínch Cardamom Powder – 1/4 tsp Method: 1. Heat a pan on…
Ingredíents 1/2 cup Almond (Badam) 2 cups Mílk 3 tblsp Sugar 5 crushed Cardamoms a pínch of Saffron (Kesar), soaked ín lukewarm mílk Method Boíl half a lítre of water ín a sauce pan . add the almonds when the water ís boílíng and cook for 2 mínutes. remove from the flame and…
Ingredíents 2 cups mílk 2 tbsp ríce 3 tbsp sugar 1/4th cup blanched almonds (slíced) 1 tsp green cardamom (crushed) 1/2 tsp kewra essence Method Soak ríce ín water for few hours, then draín water and grínd ríce ínto a smooth paste. ín a non-stíck saucepan bríng mílk. Over a moderatly low heat add ríce,…
Ingredíents 2 cups Badam 2 1/2 cups Sugar 2 drops Kesar Colour 1 cup Ghee 1 cup Mílk Method Leave the almonds ín hot water for 1 hour. Remove the outer skín and grínd to a paste wíth the mílk. Make sugar syrup and boíl tíll ít reaches a…
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…