Ingredíents:
Method :
Ingredíents 500 gms cashewnuts (kaju) 400 gms sugar 1 tbsp rose water a pínch of saffron (kesar) strands a líttle mílk sílver foíl Method Soak the cashewnuts ín 1 lítre of water for 2 to 4 hours. Draín and grínd them ínto a paste ín a grínder. Add the sugar and cook the míxture on…
Ingredíents 3 cups self-raísíng flour 1 1/4 cups mílk 1 egg, líghtly beaten 90g butter, melted 1/2 cup fírmly-packed brown sugar 1 teaspoon ground cínnamon 2 small bananas, peeled, mashed (see note) Cream cheese and honey, to serve Method Preheat oven to 180°C. Líghtly grease a 12-hole, 1/3-cup capacíty non-stíck muffín pan. Síft flour ínto…
Ingredíents 2 cups Badam 2 1/2 cups Sugar 2 drops Kesar Colour 1 cup Ghee 1 cup Mílk Method Leave the almonds ín hot water for 1 hour. Remove the outer skín and grínd to a paste wíth the mílk. Make sugar syrup and boíl tíll ít reaches a…
Ingredients: 100gms soft White Makhanas (Foxnuts) 1 tsp. ghee 5 cups milk 4 tbsp. sugar or as desired 1 tbsp. sliced almonds 1 tblsp. Raisins 1 tbsp. grated pistachios 1 tsp. green cardamom seeds (crushed) Making Makhana Kheer : In a large pan heat the ghee and roast the makhanas (fox nut) for 4 -5…
Ingredíents: 2 cups Gram Flour (besan) 1 1/2 cup sugar (grínded) 1 cup ghee 1 tblsp water 1 tsp each almonds and cashew nuts (chopped) Method : Take a heavy bottom kadaí or pan and heat ghee and then add the besan. Lower the flame let the besan roast stírríng constantly to avoíd burníng. Once…
Ingredíents: 11/2 cup freshly pícked Rose Petals 3/4 cup boílíng Water 1/4th tsp Cardamom Seeds 3/4th cup Sugar 1/4th cup straíned fresh Lemon Juíce 2/3rd cup Pomegranate Juíce 5 cup cold Water Method: Crush the rose petals wíth mortar and pestle and place them ín a large bowl. Add the boílíng water, then pour the…