Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Sep 19, 2007.
Thank you so much.............so happy to see your reply............................ya will put soon ma
you can see savories recipes in this link , which I already gave
Savories for Deepavali !
Pl. take care, looking forward for your recipies.
4-1/2 cups Milk - make kova
½ cup Cashew
1 Tbsp Ghee
1-1/4 cup grated Khoya
1 cup Sugar
½ Tsp Cardamom Powder
2 Tbsp Shredded Almonds
For Garnish - Shredded Cashew
Soak the Cashew s in water for half an hour and make a paste with a little milk.
Mix the paste in ghee and keep aside.
Heat ghee in a kadhai and when it starts to thicken a bit add khoya to it.
Stir well and see that it doesn’t stick to the bottom of the kadhai.
When the mixture becomes a bit thick add sugar to it and mix well.
Add shredded Cashew s, cardamom powder and mix well.
Check the sweetness and then garnish well with Cashew and also sprinkle cardamom powder on it.
Serve hot or cold.
Note: We can prepare this Halwa with less quantity of cashews.
Cashew Halwa 2
2 cups cashew paste (approx. 250 gms)
2 cups Sugar
1 cup Ghee
A pinch Saffron strands - a pinch
Milk as required for the paste
1/2 tsp Green Cardamom powder
Soak cashew in the water 1/2 hour.
Add saffron and blend to a smooth paste adding as little milk as possible.
Put the paste and sugar in a thick bottomed pan, stir frequently and cook till the mixture thickens and leaves the sides of the pan.
Add powdered cardamom and remove from fire.
Now add the ghee little by little till all the ghee is absorbed.
Cool to room temperature and serve.
Mixed Fruit Halwa
Whole Punjab Wheat – 1 cup
Sugar – 1 and 1/2 cups
Cardamom Powder – 1/2 sp
Ghee –6 tablespoons
Saffron colour – 1 pinch (you can choose the colour as per your wish)
1/2 cup chopped dry fruits like cashew, badam and pista
1/2 cup chopped dried fig, tutty fruity and dates.
Wash and soak the wheat for 12 hours. Grind in a mixer grinder by adding 1 cup water.
Strain through a sieve to get a thick milk.
Grind again adding ½ cup of water and strain again and squeeze out all the milk.
Keep aside. Pour all the milk in to a thick bottomed pan, add sugar and cook on a low flame.
Keep stirring continuously. Put one sp ghee in a deep plate and spread it.
Add the ghee spoon by spoon when the halwa starts thickenng.
Add the cardamom powder and the saffron colour.
Add all chopped dry fruits and nuts.Mix well. Stir well.
Take one spoon halwa and try to roll it. If you are able to roll it with your fingers means it is done.
In another pan put 1 sp ghee and fry the chopped dry fruits and add that in the halwa.
Spread the halwa on the greased plate. Allow to cool and cut into desired shape.
Note: If you want a thick halwa like what we get in sweet shops, add 2 cups sugar in place of 1 and 1/2 cups.
Pl. post the recipe of rava laddu where rava in put in sugar syrup. I have tasted such laddus they are really very soft and tasty.
Besan Ki Burfi
1 cup besan flour
1 cup sugar
1/4 sp. cardamom powders
1/2 cup walnuts broken into small pieces (optional)
Melt shortening in a pan.
Turn down heat and add cardamom and Besan.
Fry, stirring constantly to prevent burning until it has changed color to light brown
and smells done.
(Test: a few drops of water sprinkled on the goo splutters instantly).
Turn off heat and stir in sugar and the nuts.
Spread on a platter 1/2" thick.
Cut into diamond shapes after it has cooled down.
Besan ka burffy 2
Besan - 1 cup
Milk powder - 1 cup
Ghee - 1 cup
Sugar - 1 & half cup
Firstly, melt ghee.
Then put besan in ghee & fry it till a nice smell comes.
Take this mixture in another vessel & mix it with milk powder.
Now make a sugar syrup till it becomes thick (if we put a little syrup in little
water then it becomes round) after that put the besan mixture in sugar syrup &
stir it, till it does not stick to the sides of the vessel.
Then put this in a greased plate & cut this into pieces in the shape of
diamonds, when it is hot only.
ya, here is the recipe................try and give me a feed back dear