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Ingredients
khova 1/4 kg
sugar 1/2 cup
amba mava 100 gm
Method
Mix all the Ingredients and keep in the microwave at power 50 for 3 min, remove mix well and again keep for 3 min at power 50.
Repeat once more and then spread on a flat surface with required thickness.
Delight in the wonderful sweet of mango. Its very simple and quick to
make.
Ingredients
shredded coconut 3 cups
sugar 2 cups
milk 1 cup
Method
Take a thick bottomed pan and add the milk.
When it comes to a boil, add 2 cups of coconut and mix well on a low heat.
When the whole milk has been absorbed by the coconut, add the sugar slowly, stirring continuously.
Continue to stir in medium heat until the mixture leaves the sides of the pan.
Remove to a plate and make small balls.
Place the remaining coconut on a plate and roll the coconut balls on these to make laddoos.
Ingredients
14 oz pitted dates
7 oz condensed milk
milk powder-3 tsp
1/2 stick butter
coconut powder
grated almonds and pista
Method
Melt butter on slow flame and place Dates in it and keep smashing it until it blends well and turns soft.
Then add Condensed milk, Milk powder, grated almonds and pista.Mix well along with dates in slow flame.
Take the hot date mixture and make rolls by dipping your hands in ice cubes so that your hands become numb while rolling the dates.
After rolling sprinkle coconut powder on the rolls.
Keep it in the freezer section for 1 hour.
Your date roll is ready.
Ingredients
1 can of sweetened condensed milk
2 cans of carnation milk powder
1 stick of butter
1/2 cup of mixed nuts crushed (pistachios, almonds & cashew nuts)
1 tsp of cardamom powder
Method
In the microwave place a corning ware dish with 1 stick of butter and melt it for 1 minute.
Remove, then add all Ingredients mix it to the melted butter.
Keep it back in microwave for 5 minutes.
Let it cool for a 1 or 2 minute then cut into pieces.
Serve it warm.
Ingredients
condensed milk (carnation or milkmaid) -1 tin
cocoa powder 1/2 cup
butter – 1 stick or 50 gms
chopped & roasted nuts 100 gms
sugar 3/4 cup
Method
Pour the condensed milk into a thick pan, add butter, sugar, cocoa powder and nuts to
the pan.
Stir constantly on low to medium heat till the mixture leaves the sides of the pan (say 15 mins)
Pour evenly into a buttered dish.
Allow to cool and set. Cut to pieces.
Refrigerate if you like.
Ingredients
green gram (roasted & ground) – 1 cup
icing sugar – 1 cup
ghee – 1/4 cup
cashew nuts for garnishing
Method
Roast & Grind the Green gram:
Heat the frying pan and roast the Green gram till it becomes light golden color. You get a sweet aroma when done.
Let it cool.
Dry grind the gram till it becomes soft powder.
Fry the cashew nuts in one tbsp of ghee till golden brown.
Add 1 cup of (roasted & ground) Green gram powder to 1 cup of icing sugar.
Heat the ghee and add it to the above mixture small by small, constantly mixing it.
Add ghee till you get the right consistency wherein when you make the ladoos with your hand, it should just hold together. Be careful. Too much ghee will make it soggy and spoil
the taste. Too less ghee will make the ladoos crumble and will give a ‘powdery’ odour.
Now insert one roasted cashew nut into each ladoo.
Serve warm or cool. You can store it for several days. You can always keep some quantity of fried & roasted Green gram. This would come in handy if you have surprise
guests. You can use powdered sugar instead of icing sugar too.
Ingredients
2 cups besan (gram flour)
2 cups coconut (grated)
2 cups milk
1 cup ghee
2-1/2 cups sugar
Method
Add all together in a thick bottom vessel.
Mix nicely with hand or spoon 2,3 minutes
Place that vessel on stove with medium heat
Keep on stirring every 2 minutes
When it becoming thick, shift to low heat
When it become very thick take out from stove
Pour this batter in to a plate (greased with ghee)
After 5 minutes cut that with knife what ever shape you want (either diamond or square).
Now besan burfi is ready.
Kids like it very much.
Ingredients
1 cup any milk powder
3/4 cup sugar
75 gms unsalted butter
cardamom for excellent flavour
nuts for garnishing
Method
Keep heavy based pan on the stove with three table spoon water in it.
Add sugar and make it single** string consistency syrup. Then simmer the stove.
And add butter then stir the liquid till butter melts.
Add the milk powder and cardamom, mix well. The mixer will become batter then place off the stove.
And take away the pan and keep it aside.
After one or two hours the batter will become more thicker, make balls and flatten it like small biscuits. Garnish with chopped nuts.
** Single string consistency should be perfect.
Serves 18 to 20 pieces.
Ingredients
15 oz. ricotta cheese
15 oz. sugar
2 cups coconut (dry, found in indian stores)
15 oz. powdered milk (carnation)
one-half cup melted butter or ghee
one-fourth teaspoon cardamom powder
2 drops food coloring (green or yellow)
Method
Place ricotta cheese in a sauce pan and heat over medium heat.
Keep stirring until the cheese turns into a light brown color (about 10-15 minutes).
Add sugar and keep stirring until the sugar is completely dissolved (about 10 minutes).
Add coconut and let the mixture until it becomes thick (about 15-20 minutes).
Keep stirring all the while. Add the milk powder and mix it well – at the same time, also add a small of the ghee.
When you end adding all the ghee and milk powder, add the powdered cardamom and
the food coloring.
When the mixture is well incorporated and thick, remove it from heat.
The mixture is ready when it starts leaving the sides of the sauce pan.
Pour the mixture into a greased pan. Cool and cut into small pieces.
This burfi cooks in a small time and is very simple to make since all the Ingredients are
easily found in an Indian home.
