Kaju Kathlis/Barfi
Method:
1. Powder 250 g of cashewnuts in a blender. Let it be dry.
2. Take 250 g sugar in a kadai. Add 200 ml of water and make a sugar syrup.
3. Let the syrup cook for about 8-10 mins.
4. Add powdered cashewnuts. Mix thoroughly. Add a tsp of ghee and mix well.
5. Now the mixture will form into a ball. Spread this mixture on a flat surface and roll it with a rolling pin (Belan). Then when it is cool cut it out into diamond shapes. :)
Badam/Almond Barfi
Method:
1. Soak one cup of almonds in hot water for about 30 min and peel the skins.
2. Grind it with 1/2cup milk to make a fine paste. Add 1.5cup sugar & mix until sugar dissolves.
3. In a pan warm 2tbsp ghee and add the paste...keep stirring on a low flame until mixture leaves the sides & forms a ball
4. Add a pinch of cardamom, mix well & flatten mixture on a greased thali
5. After a while cut into desired shapes.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Nov 14, 2012
Nan Katai
Nan Katai
Ingredients :
1 1/4 cup maida (all purpose flour)
3 tbsp besan (gram flour. If not available, replace with maida)
1/2 tsp baking soda
3/4 cup (packed) powdered sugar
6 to 7 tbsp (little less than 1/2 cup) fairly hot ghee
1/2 tsp cardamom powder
Method :
Combine maida, besan and baking soda. Use a large sieve to sift them.
To the above, add powdered sugar and cardomom powder and mix well. Add ghee little by little and knead into a dough. If it is difficult to knead, just push the dough to the side of the vessel, press with your palm and knead.
[The ghee should be hot but shouldn't burn your fingers. Do not pour ghee all at once. Add about a tablespoon at a time and knead into a dough. If the dough turns out too sticky you can refrigerate it for half an hour.]
Keep aside for about an hour. Preheat the oven to 350ºF (180ºC)
Line a baking tray with parchment paper. Make equal sized balls of the dough [ I used a table spoon measure to make the balls, that way you can make them equal sized].
Place on the parchment paper atleast 2 inches apart. Flatten a little [flatter ones have a better texture compared to round ones].
Bake for 19 to 20 minutes. Makes about 18 cookies.
Mhave
Ingredients :
1 1/4 cup maida (all purpose flour)
3 tbsp besan (gram flour. If not available, replace with maida)
1/2 tsp baking soda
3/4 cup (packed) powdered sugar
6 to 7 tbsp (little less than 1/2 cup) fairly hot ghee
1/2 tsp cardamom powder
Method :
Combine maida, besan and baking soda. Use a large sieve to sift them.
To the above, add powdered sugar and cardomom powder and mix well. Add ghee little by little and knead into a dough. If it is difficult to knead, just push the dough to the side of the vessel, press with your palm and knead.
[The ghee should be hot but shouldn't burn your fingers. Do not pour ghee all at once. Add about a tablespoon at a time and knead into a dough. If the dough turns out too sticky you can refrigerate it for half an hour.]
Keep aside for about an hour. Preheat the oven to 350ºF (180ºC)
Line a baking tray with parchment paper. Make equal sized balls of the dough [ I used a table spoon measure to make the balls, that way you can make them equal sized].
Place on the parchment paper atleast 2 inches apart. Flatten a little [flatter ones have a better texture compared to round ones].
Bake for 19 to 20 minutes. Makes about 18 cookies.
Mhave
7 cup barfi
Ingredients:
- 1 cup besan (gramflour, chickpea flour)
- 1 cup ghee
- 1 cup grated coconut
- 1 cup milk
- 2 3/4 cup sugar
- 1/4 cup cashewnuts
[Note: If making a burfi for the first time, I suggest you reduce the portions and use a 1/4 cup measure - 1/4 cup besan, 1/4 cup ghee etc. Cooking time will reduce accordingly].
Method:
1. Blend cashewnuts with coconut & milk for 10-15secs, to get a coarse runny mixture.
2. In a deep pan [I prefer non-stick], with the flame on low, heat ghee and add besan.
3. With manual whisk/large spoon, mix well to get rid of any lumps.
4. Add the blended coconut, cashewnut and milk & keep stirring.
5. Pour in sugar. Increase flame to medium & keep stirring until mixture thickens ~ 30 mins.
6. Pour in the greased tray, flatten it with spatula & allow to cool for about 15 mins.
7. With a butter knife greased with ghee, cut into desired shape [ I cut mine into squares]. Do not remove from the plate yet.
8. Once the mixture cools completely (1-2hrs) transfer into an airtight container and refrigerate.
(If burfi hasn't hardened by then, refrigerate for a few hours so that it sets completely before serving).
- 1 cup besan (gramflour, chickpea flour)
- 1 cup ghee
- 1 cup grated coconut
- 1 cup milk
- 2 3/4 cup sugar
- 1/4 cup cashewnuts
[Note: If making a burfi for the first time, I suggest you reduce the portions and use a 1/4 cup measure - 1/4 cup besan, 1/4 cup ghee etc. Cooking time will reduce accordingly].
Method:
1. Blend cashewnuts with coconut & milk for 10-15secs, to get a coarse runny mixture.
2. In a deep pan [I prefer non-stick], with the flame on low, heat ghee and add besan.
3. With manual whisk/large spoon, mix well to get rid of any lumps.
4. Add the blended coconut, cashewnut and milk & keep stirring.
5. Pour in sugar. Increase flame to medium & keep stirring until mixture thickens ~ 30 mins.
6. Pour in the greased tray, flatten it with spatula & allow to cool for about 15 mins.
7. With a butter knife greased with ghee, cut into desired shape [ I cut mine into squares]. Do not remove from the plate yet.
8. Once the mixture cools completely (1-2hrs) transfer into an airtight container and refrigerate.
(If burfi hasn't hardened by then, refrigerate for a few hours so that it sets completely before serving).
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