Carrot Halwa with Condensed Milk Ingredients: Condensed milk 300 gms Carrot 1/2 kg Ghee 1/3 cup Corn flour 2 tea sp (optional) Water 1/2 cup Cashews 1 tab sp crushed Method: Cook the carrots in ½ cup of water till tender. Add the condensed milk, ghee and corn flour. Cook this mixture till it leaves the sides of the pan. Addfried cashew nuts. Remove form fire and spread over a greased pan. Serve 'carrot halwa' hot or cold. Or Cool and cut it into squares and garnish with the cashews. Note: Instead of carrot you can use beet root or chow chow or white pumpkin or 'luki'/bottle guard.
Fig Halwa Ingredients Condensed milk 200 gms Dry Figs / Anjeer 250gms chopped Milk 1/2 lt Ghee 2 tablespoons Soak the figs in the milk for one-hour. Grind it into a paste. Heat the ghee in a pan and add the condensed milk and the fig paste and stir continuously till it leaves the sides of the pan. Serve hot garnished with cashews. Note: you can add 'tutty fruity' in this halwa. Children will like this very much.
Rava Kesari Ingredients: Condensed milk 250gms Suji / semolina 1 cup Ghee2 tab sp Kesari powder or yellow color 1/2 sp Cashews 1 tab. Sp crushed raisins 10 – 12 wash and clean Saffron strings 10 -12 Method: Heat the ghee and fry the cashews and raisins and keep aside. Fry the semolina in the ghee. Add the kesari powder to the 2 cups water and add to the semolina. Keep stirring so that no lumps are formed. Add saffron stings, mix well. Then add the condensed milk and keep stirring till the mixture leaves the sides of the pan. Add fried cashewnuts and kis mis and mix well. Serve hot or cold 'rava kesari'.
Re: Cashew Burfi Hi Krishnamma garu Ugadi Subhakanshalu I hv prepared this Sweet for Ugadi. It is prepared in no time n v v tasty. Thank u for this. MS:idea
I tried this recipe at home,It came out good and delicious.i made it with fat free milk. thanks for the recipe. .........aki
Mango Kesari Now it is Mango season so prepare kesari with mango and enjoy.:crazy Ingredients: Fully riped Mango - 1 No or 2 ( the pulp should be 1 1/2 cups) Bombay Rawa - 3/4 cup Sugar - 3/4 cup Ghee - 1/2 cup Cashewnuts - few Cardamom powder - 1/2 teaspoon Method: Remove the skin from Mango and cut it into pieces. Put it in a mixie and grind to a fine paste. T he paste should be one to one and half cups. The above ingredients are for 1 1/2 cup mango pulp. In a kadai put the rawa and dry fry well. Cool it and grind to a fine powder. Also grind the sugar into a fine powder. ( this will reduce your cooking time) In a thick bottomed vessel, put a tablelspoon of ghee and fry the cashew nuts. Remove and keep it separately. Same vessel add the mango pulp and fry for one to two minutes on low flame. Then add ground rawa and sugar and mix thoroughly. Add ghee little by little and stir continuously till it is thick like halwa and leaves the sides of the vessel. Add fried cashew nuts and cardamom powder. Mix it well and transfer it to a greased plate and level it or you can serve as it is.
Re: Traditional and Easy To Make Sweets Hi Krishnaamma I am sending 300 types chiken recepie,You know every thing,May be this info will dev.more Regards
Hi Jai, I am pure vegetrain. so dont want to see the link. sorry. you better give this link in Non Veg. thread. so I am removing the link. sorry ya (You gave this in sweets thread. Rantyou would have posted this in comments and quries thread.)