232. Besan Burfi
Ingredients:
1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional)
Method:
Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to prevent
burning until it has changed to a brown color and smells. (Test: a few drops of water sprinkled on it sputters
instantly). Turn off the heat and stir in the sugar. Spread 1/2" thick onto a platter. Cut into diamond shapes
after it has cooled down.
233. Raabdi
Ingredients:
- Whole Wheat/Plain Wheat flour -- 1 cup
*Sugar -- 6-7 tbsp - Milk -- 4 cups
*Ghee/Unsalted Butter -- 4 tbsp - Chopped Almonds -- 1 tbsp or to taste
- Chopped Pistachio nuts -- 1 tbsp or to taste<BR. strands * Raisins -- 1 tbsp or to taste
Method:
- Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter.
- Now add wheat flour to this
- Stir till the flour is very very light brown in color. ( At this point of time you can smell the aroma around!)
- Add milk to wheat flour
- Add sugar to mixture
- Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick)
- Add Almonds, Pistachio, Saffron (extremely good for winter)
234. Ras Malai
Ingredients:
Ricotta Cheese 2 lb.
Half and Half 2 qts.
Sugar 2 cups
Cardamon pods 5
Bay leaf 1
Vanilla 1 tsp.
Rose Water To taste (opt.)
Method
- Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15
minutes in a flat dish covered with aluminum foil. The cheese should have hard- ened and turned a
pale brown.