Chocolate Rose Milk Cake Barfi
Servings - 3 - 4
INGREDIENTS
Milk - 2 litres
Vinegar - 2 tablespoons
Sugar - 100 grams
Gulkand - 50 grams
Rose syrup - 45 milliliters
Milk - 2 litres
Vinegar - 2 tablespoons
Sugar - 150 grams
Cocoa powder - 30 grams
Ghee - 2 tablespoons
Pistachios - to taste
PREPARATION
1. Heat 2 litres milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.
2. Then lower the heat and simmer the milk. Stir while the milk is simmering.
3. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk.
4. Scrape the milk solids from the sides and add to the milk.
5. The milk will continue to reduce and thicken as its being simmered on a low heat.
6. Continue to simmer and stir.
7. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.
8. Add 2 tablespoons vinegar and mix it well.
9. Add 100 grams sugar and mix it well.
10. Cook until the mixture thickens
11. Then, add 50 grams gulkand, 45 milliliters rose syrup and mix it well.
12. Remove it from heat and transfer this into a tray.
13. Spread it evenly.
14. Rest for 15 minutes.
15. Heat 2 litres milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.
16. Then lower the heat and simmer the milk. Stir while the milk is simmering.
17. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk.
18. Scrape the milk solids from the sides and add to the milk.
19. The milk will continue to reduce and thicken as its being simmered on a low heat.
20. Continue to simmer and stir.
21. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.
22. Add 2 tablespoons vinegar and mix it well.
23. Add 150 grams sugar and mix it well.
24. Cook until the mixture thickens
25. Then, add 30 grams cocoa powder and mix it well.
26. Add 2 tablespoons ghee and mix it again.
27. Remove it from heat and transfer this onto a tray over the rose mixture.
28. Spread it evenly.
29. Garnish with pistachios.
30. Rest the mixture for 1 day.
31. Cut it into pieces.
32. Serve.
Avocado Kalakand
Servings - 2 - 3
INGREDIENTS
Avocado - 385 grams
Milk - 1.3 litres
Lemon juice - 3 tablespoons
Water - 500 milliliters
Almonds - 20 grams
Pistachios - 15 grams
Condensed milk - 185 grams
Pistachios - for garnishing
PREPARATION
1. In a blender, add 385 grams avocado and blend it into a paste.
2. Take a heavy skillet, add 1.3 litres milk and stir well.
3. Bring it to a boil.
4. Add 3 tablespoons lemon juice and stir continuously until the milk curdles completely.
5. Remove it from heat.
6. Take a bowl and place a muslin cloth on top of it.
7. Transfer the milk mixture on it and wash it with water to remove the smell of the lemon juice.
8. Now, squeeze it tightly so all the water goes out.
9. Hang the cloth for 30 minutes.
10. Take a heavy skillet, add 20 grams almonds, 15 grams pistachios and roast for 2 - 3 minutes on medium heat.
11. Then, add the prepared paste and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Now, add the prepared paneer and mix it well.
14. Add 185 grams condensed milk and mix it well.
15. Cook for 8 - 10 minutes on medium heat.
16. Remove it from heat and transfer this into a tray.
17. Spread it evenly.
18. Cut it into pieces.
19. Garnish with pistachios.
20. Rest for 30 minutes.
21. Serve.
