Kalakand (Milk Burfi)

Ø INGREDIENTS:

·        2 liters milk

·        1/2 to 3/4 cup sugar

·        Chopped nuts to decorate (pista, almonds)

·        Silver foil (optional)

·        1/2 tsp citric acid dissolved in 1/2 cup water.

Ø METHOD:                                                

·        Boil half the milk and add the citric solution as it comes to boil

·        Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.

·        Do not knead.

·        Put the remaining milk in a heavy pan and boil to half.

·        Add the chenna and boil till the mixture thickens, stirring continuously.

·        Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.

·        Set in a tray, apply silver foil and sprinkle the chopped nuts. 

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Khajur Burfi or Rolls

Ø INGREDIENTS:

·        1 tin condensed milk

·        1 kg khajur deseeded (dates)

·        250 gm mixed dry fruits (badam, cashew, pista)

·        1/2 cup desiccated dry coconut

Ø METHOD:

·        Break up khajur coarsely.

·        Add milkmaid and dry fruit all in a heavy, non-stick pan.

·        Cook on slow flame, stirring continuously.

·        Do not allow to stick to bottom.

·        It takes a while to cook

·        Stir gently till a soft lump forms.

·        Spread some of the coconut on a butter paper sheet.

·        Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.

·        Chill the rolls in the fridge

·        Cut into slices or set in a tray and cut into squares.

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Kaju Barfi

Ø INGREDIENTS:

·        150 gm cashew nuts

·        400 gm sugar

·        Elaichi powdered

·        silver foil (optional)

·        500 gm khoya 

Ø METHOD:

·        Dry grind the cashew.

·        Mix khoya (grated) and sugar.

·        Heat in a heavy pan, stirring continuously.

·        Once the sugar dissolves, add the cashew (powdered) and elaichi.

·        Cooking, constantly stir till soft lump is formed and does not stick to sides.

·        Roll on a flat surface to desired thickness and apply silver foil.

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Gulab Jamoon

Ø INGREDIENTS:

·        500 Gms. khoya

·        125 Gms. plain flour

·        1/4 tsp. baking soda

·        1/4 cup milk 

·        1/4 tsp. cardamom powder

·        1 pinch saffron strands

·        250 Gms. sugar

·        Ghee to deep fry

Ø METHOD:

·        Crumble the khoya. Sieve in the flour and soda together. 

·        Mix in the cardamom powder and crushed saffron. 

·        Mix well to form soft dough.

·        Use as much milk as required for kneading. 

·        Make balls of even size. Makes about 25-30. 

·        Heat the ghee very well.

·        Take off fire and cool a little. Let in some of the Jamoon. 

·        When they rise up put back on fire and fry till medium brown. 

·        Remove from ghee and put in the syrup.

·        Soak for 10 minutes. Drain and transfer to a glass bowl. 

·        Repeat for all the balls. When done pour the remaining syrup over the jamoons. 

·        Microwave lightly or warn over boiling water before serving. 

     To make the syrup:

·        Take the sugar in a heavy pan and add water to just cover the sugar. 

·        Boil and add a tbsp. of milk to separate the dirt. Strain and boil again. 

·        The syrup is done when, while dropping from a spoon it falls in a thin single thread. 

Serves: 25-30 helpings

Time required: 1 hr.

     Shelf life: 2-3 days, (1 week refrigerated)

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Coconut Burfi

Ø INGREDIENTS:

·        250 Gms. finely grated coconut 

·        250 Gms. sugar 

·        150 ml. water

·        Ghee for greasing plate

Ø METHOD:

·        Prepare syrup with sugar and water to 2 1/2 thread consistency.

·        Warm coconut in heavy saucepan, pour in the syrup.

·        Stir well and cook till soft lump forms.

·        Spread in a greased plate.

·        Cool.

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Badusha

Ø INGREDIENTS:

·        2 cups bisquick, sour cream

·        2 cups sugar

·        1 cup water 

Ø METHOD:

·        Make one thread consistency syrup with sugar and water. 

·        Make dough with bisquick and sour cream.

·        Roll it into balls and flatten slightly.

·        Score a circle on the patty with a knife or small cap. 

·        Deep fry in Crisco or oil on low fire till a med brown. 

·        Dip in syrup by pushing it deep down, remove and set aside.

·        Can place a walnut or pecan in the center immediately after dipping.

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Imarti

Ø INGREDIENTS:

·        2 cups urad dal

·        3 cups sugar

·        300 ml. water

·        saffron colour

·        1/2 tsp. cardomom ground

·        500 gms. ghee to fry

Ø METHOD:

·        Soak urad dal overnight in plenty of water. 

·        Wash and drain. Grind to fine thick batter. Put water little by little. 

·        Add color and mix very well. 

·        If using a mixie, beat the dal well by hand till fluffy after grinding. 

·        Keep aside for 3 hours. More is weather is cold. 

·        Make 1 tar sugar syrup

·        Add cardamom powder to syrup. 

·        Using either an imarti bottle (with nozzle) or cloth as shown in note, form imarti in the hot ghee.

·        Lower flame and allow to crisp turning once. 

·        Remove from ghee, drain and dip in hot syrup. 

·        Soak for 3-4 minutes, drain and serve. 

·        Repeat for remaining batter. 

·        Make 4-5 imartis at a time, depending on size of frying pan.

·        Use a flat bottomed frying pan.

·        The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.

·        If not available, take a 12"x 12" thick cloth; make a buttonhole type hole in centre.

·        Place over a tumbler and pour in some batter. 

·        Hold like a pouch and press out imartis like icing.

·        Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.

·        Till you come to the start. 

·        Making time: 1 hour (excluding soaking and keeping time)

·        Makes: 20 imartis 

·        Shelf life:

(1) Keep unsoaked in syrup for a day.

(2) Soak in syrup as required. 

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