HALWA

HALWA

1 cup tang mein flour

41/2 cup water

2 cup sugar

¼ cup brown sugar

100-150 gm ghee, you may need  more or less

1 tsp lemon juice

½ tsp cardamom powder

1 tbsp almond nipples

1.    Mix the flour with water without any lumps and keep aside.

2.    Pour into a pan and stir continuously over a low medium heat.

3.    When the mixture becomes a thick add in the sugar and brown sugar stirring continuously till the sugar melt.

4.    Now add in the lemon juice and stir well add in the ghee little by little and stir till the all the ghee is absorbed and glossy

5.    Add in the almond and cardamom powder mix the mixture should have turn transparent and form into a lump.

6.    Pour into a tray and level it. Sprinkle some almond and let it cool before cutting it.

Note: Tang mein flour is gluten free flour. 

BATIK CAKE

BATIK CAKE

400 gm marie biscuit,break into 4 pieces

100 gm butter

2 eggs,beaten

50 gm cocoa powder

100 gm milo

200 ml water

100 gm sugar

Pistachio,pound coarsely

Topping:

250 gm dark chocolate

½ cup sour cream

1 cup icing sugar

1.    In a pan add in cocoa powder,milo,sugar and water cook over a low heat till sugar melt.

2.    Remove from heat and add the beaten eggs and mix well. Add in the biscuit and mix well.

3.    Pour in a greased cake tin and press it and level it. Spread top the frosting Chill in the refrigerator . Remove and sprinkle with the pistachio and slice into pieces.

Topping:

Melt chocolate in a heatproof bowl over hot water,stir in the sour cream. Gradually stir in the sifted icing sugar. Refrigerate until frosting is thick.

 

RAVA COCONUT BURFI

RAVA COCONUT BURFI

Original recipe from Timesofindia.com

 

250 gm fine semolina

200 gm grated white coconut

250 gm ghee

600 gm sugar

¼ cup water

1 tsp cardamom powder

4 tbsp crushed cashewnuts 

For decoration slice pistachio and coconut

1.    Heat a little ghee in a pan and over a low heat roasted the semolina till golden brown. Keep aside

2.    Dry roasted the coconut lightly. Keep a side.

3.    Mix the water and sugar and bring to boil.

4.    Boil till the sugar reaches a one string consistency

5.    Add in the semolina,coconut and the cashewnuts stir well.

6.    Stir well, adding a little ghee from time to time,till thick

7.    Pour into a tray and keep a side to cool.

8.    Before it cools fully, sliced into desired shape.