9 ounces of
almonds soaked in water for 8 hours
2 cups granulated sugar
1/2 cup ghee (clarified butter)
2 tablespoon chopped pistachios
1/4 teaspoon ground cardamom
1/2 teaspoon saffron soaked in 1 teaspoon milk
shallow baking dish well.
Grind the almonds to a fine paste.
Boil 1 cup water and stir in the sugar to make a syrup.
Add the almond paste. Stir in butter and stir frequently until mixture
Add cardamom and saffron. Add half the nuts.
Pour into pan and spread evenly. Sprinkle with remaining nuts. While still
warm, cut into shapes.
vermicilli in 2 tabs of ghee, till light gold in colour. let it gets cold.
Skin almonds-chop them into small pieces.Fry in 2 tabs of ghee,tillwell
milk,add the vermicilli and keep on stirring over low heat till the
vermicilli is just cooked and the milk is thick.(Do not over cook the
vermicilli). Reduce heat and add sugar little by little-stirring all the
time till the sugar dissolves.
heat, when cold, mix in the cream, almonds,cinnamon powder and chopped
bananas. Serve chilled with a little silver varg on top for decoration.
ghee and besan in a pan over a low heat.
Keep stirring the mixture to avoid the formation of lumps.
When the mixture is cooked, it will release an aromatic flavour.
Remove the pan from the heat and let it cool.
Add the sugar and chopped cashewnuts to the besan mixture and stir in
Now mould small balls of appropriate size, from the mixture
Serve hot or cold
1 kg juicy orange carrots, peeled and grated
1 1/2 litre full cream milk
400-500 gm sugar
A pinch of elaichi powder (cardamom)
Afew flakes saffron
2-3 drops orange colour (optional)
1 tbsp ghee
Put milk and carrots in a heavy saucepan. Boil till thick, stirring
Once it starts thickening, stir constantly to prevent it from sticking to
the bottom. Add sugar and cook till it thickens further.
Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture
collects in a soft ball or the ghee separates.
Serve hot, decorated with a chopped almond or pistachios.
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