Semiya Kesari: Ingredients: 2 cups of Vermicilli 1 cup sugar 1/4 cup ghee 1/4 cup chopped cashews 3 tsp raisins a pinch of kesari powder 2 elaichi powdered Method: Fry the cashews and raising in atsp of ghee until golden brown In the same pan fry the vermicilli in another tsp of ghee until golden brown.set aside. In a kadai add 4 cups of water and bring it to rolling boil, add elaichi and a pinch of kesari powder to it. Then add the vermicelli to the boiling water and cook till the water is absorbed. Now add the sugar and mix well for 10 mins. Finally add the remaining ghee, cashews and raisins and mix well.
Coconut Burfi Coconut Burfi: Ingredients 250 gms. finely grated coconut 250 gms. sugar 150 ml. water ghee for greasing plate Method 1.Prepare syrup with sugar and water to 2 1/2 thread consistency. 2.Warm coconut in heavy saucepan, pour in the syrup. 3.Stir well and cook till soft lump forms. 4.Spread in a greased plate. Cool. 5.Sprinkle cardamom powder (optional). 6.Cut into squares, store in airtight container. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks
Kaju Barfi Kaju Barfi: Ingredients: 150 gm cashewnuts 400 gm sugar elaichi powdered silver foil (optional) 500 gm khoya Method Dry grind the cashew Mix khoya (grated) and sugar Heat in a heavy pan, stirring continuously. Once the sugar dissolves, add the cashew (powdered) and elaichi Cooking, constantly stir till soft lump is formed and does not stick to sides Roll on a flat surface to desired thickness and apply silver foil. try and give Feedback
Boondi Boondi: Ingredients: 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method: 1.Boil the sugar and water together. Add a tbsp. of milk to bring up the scum. 2.Remove scum and boil liquid till the syrup is sticky between the fingers. 3.Keep aide, but keep warm for use. 4.Make batter with gram flour, which should not be too thin. 5.The batter should evenly coat the back of a spoon when dipped in it. 6.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon. 7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. 8.Pour back remaining batter and wipe spoon. 9.Stir the boondis in the ghee gently and fry till crisp but not brown. 10.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup. 11.Spread on a wide plate, add cardamom powder, almonds and mix gently. 12.Cool completely and loosen the boondi with finger till each droplet separates. 13.Store in airtight container. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy. Making time: 30 minutes. Makes: 3 cups approx.
Beetroot Halwa Beetroot Halwa: Ingredients: 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee Method: Peel and grate beetroot. Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occasionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and color. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.
