Sweets - Burfi - MangoPeda

Sweets - Basundi - Bread Basundi

Bread Basundi

Ingredients Quantity Milk 1/2 lt Bread 6 slices Cashews 50g Milk Maid 1/4 lt Sugar 2 Tbsp Cardomom Powder 1/2 Tsp

Method :

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1. First add whole milk in to a pan and bring it to boil.
2. Soak the cashews for 1hrs and blend it into a coarse paste.
3. Then add nuts, condensed milk, stir well and boil for 10 mins.
4. Remove the edges from the breads and cut them into pieces. Mix these into the milk and cook for another 10 mins. Garnish with cardamom powder.

Tips :

1. You can even add grated Khoya and assorted nuts too.

Sweets - Kheer - Apricot Payasam

Apricot payasam

Ingredients Quantity Apricots 1 Cup Milk 1 Cup Condensed MIlk 1/2 Cup Dry Nuts Few Elachi Powder 1 tsp Sugar 1/4 Cup Oil TO fry nuts

Method :

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1. Wash and boil dates in hot water for at least for 10 mins. Remove the seeds and chop them into pieces.
2. Pour the milk and sugar into an open vessel. Heat it for about 10-15 minutes until the milk comes to a boil. Stirring it with a spoon helps to retain nutrients and not boil them off, but is not necessary.Now add condenced milk and keep stirring until mixture becomes little thick.
3. Add apricots and cook for 5 more mins by continuously stirring them. I add cardamom as a whole,crushed a little.I feel this adds more flavour to the finished dish.Yo can remove the peels of cardamom before serving.Or if you prefer,add crushed cardamom seeds alone.
4. Ghee Roast the dry nuts and mix into the mixture.

Tips :

1. Adding the nuts while the semiya is cooking makes the nuts soft and delicious.However,if you like some crunch in the nuts,add half in the payasam while cooking and the other half as garnish.

Sweets - Milk - Mal Kova

Mal Kova

Ingredients Quantity Condensed Milk/Milk Maid 1 Cup Plain Kova 1 Cup Maida 1 Cup Milk Powder 1 Cup Sugar 1 Cup Milk 1 Cup Cashew Few Oil To Fry

Method :

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3

1. Mix all in a large mixing bowl. Whisk together to aerate the flour. Slowly add Milk little at a time while mixing until a smooth batter is formed.
2. Heat an oil pan on low/medium flame. Pour approx 1/4 cup of batter (depending on the size you want) into the pan. Wait for 1 to 2 minutes until bubbles appear over the top of the mal kova. Using a spatula, flip pancake over and allow the other side to cook until light golden brown (approx 1 minute).
3. To make the hot sugar syrup add mix the sugar and water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.Transfer this hot syrup into a serving dish. Keep it warm on stove. Add the fried mal kovas directly into the warm syrup. Leave them in sugar syrup over 10 mins. They can be served warm or at room temperature.

Tips :

1. Diabetic people can have plain mal kovas with out dropping them into syrup.
2. These can be stored for a week.