Ingredíents:
Method :
Ingredients: 500 gms Kaju(cashewnuts) 300 gms sugar 1/2 tsp kesar(saffron) 1/4 tsp orange color Making Kesar(Saffron) Burfi: Soak the cashew nuts in water for 180 minutes. Drain the water and grind the cashew nuts fine. In a large pan blend sugar, cashew nuts, and roast on low heat, stirring continuously. Mix saffron and orange color…
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…
Ingredients: 1/2 kg Soft white khoya(milk solids) 2-1/2 cups (approx.300gms) sugar powdered 1/2 tsp. cardamom powder 1 tsp. cardamom seeds semi crushed 1 tbsp. slivered or crushed pistachios How to make peda: Grate khoya (milk solids) with a grater. Add crushed sugar and mix well. Put mixture in a large pan. Heat the pan on…
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 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 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…