Badam Barfi
Servings - 3 - 4
INGREDIENTS
Water - 800 milliliters
Almonds - 200 grams
Milk - 50 milliliters
Saffron - 1/4 teaspoon
Milk - 120 milliliters
Ghee - 1 tablespoon
Powdered sugar - 160 grams
PREPARATION
1. Heat 650 milliliters water in a pan, add 200 grams almonds and bring it to a boil.
2. Boil for 5 minutes and remove it from heat.
3. In a bowl, add 50 milliliters milk, 1/4 teaspoon saffron and mix it well. Keep aside.
4. Peel the almonds and transfer it to a blender, add 120 milliliters milk and blend it well.
5. Now, transfer the mixture into a pan, add 1 tablespoon ghee, 160 grams powdered sugar and mix it well.
6. Cook until the sugar is dissolved completely.
7. Bring it to a boil.
8. Then, add the milk saffron mixture in it and mix it well.
9. Cook till the mixture starts to leaves the sides of the pan.
10. Remove it from heat and place it on a parchment paper.
11. Spread it evenly.
12. Flatten the mixture with the help of rolling pin.
13. Rest the dough for 20 - 25 minutes.
14. Cut it into desired shapes.
15. Serve.
Two Layer Chocolate Burfi
Servings - 5 - 7
INGREDIENTS
Ghee - 2 tablespoons
Khoa - 600 grams
Powdered Sugar - 200 grams
Cardamom Powder - 1 teaspoon
Ghee - 2 tablespoons
Khoa - 500 grams
Powdered sugar - 140 grams
Cocoa powder - 40 grams
Pistachio - for garnish
PREPARATION
1. Heat 2 tablespoons ghee in a pan, add 600 grams khoa and mix it well.
2. Add 200 grams powdered sugar and stir until it fully dissolved.
3. Then, add 1 teaspoon cardamom powder and mix it well.
4. Cook on medium heat till it leaves the sides of the pan.
5. Transfer it to a tray and spread evenly.
6. Rest for 45 minutes.
7. Heat 2 tablespoons ghee in a another pan, add 500 grams khoa and mix it well.
8. Add 140 grams powdered sugar, 40 grams cocoa powder and mix until it fully dissolved.
9. Cook on medium heat for 3 - 5 minutes.
10. Transfer this over the khoa mix and spread evenly.
11. Garnish with pistachios
12. Rest for 2 hours.
13. Serve.
Rose Coconut Ladoo
Servings - 5 - 6
INGREDIENTS
Desiccated coconut - 110 grams
Condensed milk - 130 grams
Organic food color - 1/4 teaspoon
Cardamom powder - 1/2 teaspoon
Ghee
Desiccated coconut
Rose petals
PREPARATION
1. In a mixing bowl, add 110 grams desiccated coconut, 130 grams condensed milk, 1/4 teaspoon organic food color, 1/2 teaspoon cardamom powder and mix well to combine.
2. Grease your hands with some ghee, take small portion out of the above mixture and roll it in between your palms to make roundels or balls.
3. Spread some coconut and rose petals onto a tray. Once all the mix is used up, roll them up in the coconut mix to coat the balls.
4. Serve.
Cham Cham
Servings - 3 - 4
INGREDIENTS
Milk - 1 litre
Vinegar - 2 1/2 tablespoons
Milk - 1 tablespoon
Saffron - 1/8 teaspoon
Sugar - 2 teaspoons
Khoa - 100 grams
Semolina - 1 1/2 teaspoons
Sugar - 1 teaspoon
Water - 1 litre
Sugar - 400 grams
Cardamom - 1/2 teaspoon
PREPARATION
1. Heat 1 litre milk in a deep pan and keep stirring. Once milk will start boiling add 2 1/2 tablespoons and stir until milk has nicely curdled.
2. In a mixing bowl add 1 tablespoon milk, 1/8 teaspoon saffron, 2 teaspoon sugar, 100 grams khoa and mix well.
3. Take out chenna from muslin cloth on clean surface. Knead chenna once using your palm with light pressure, add 1/2 teaspoon semolina, 1 teaspoon sugar and mix well.
4. Roll the chenna dough and divide into equal parts.
5. Boil 1 litre water in a heavy skillet, add 400 grams sugar, 1/2 teaspoon cardamom and bring it to a boil.
6. In boiling sugar syrup gently drop cham Cham one by one and cover. Heaton medium heat for 5 - 7 minutes.
7. Transfer it to bowl and pour sugar syrup.
8. Make a slit in Cham Cham and stuff creamy khoa. Top with cherry.
9. Serve.
