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I want my website loaded up as fast as yours lol Feel free to surf to my web blog :: how to calculate bmr. All information on songs and artist is from personal knowledge and Last. Keep visiting and sharing this blog posts with your friends. View All Posts. 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. Peel the almonds, wash and grind to fine paste.
Heat ghee in a heavy pan. Add paste and cook on first high then slow flame, stirring continuosly. After a while it should turn a light brown and aromatic. Carefully pour hot milk and stir. Use a long-handled spatula as the mixture tends to splatter. When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate. Decorate with chopped nuts and serve hot. Peel and grate carrots Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally.
Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista. Peel and grate Dudhi Put milk and dudhi in a heavy saucepan.
Peel and mash chickoos or blend. Add milk and boil in heavy saucepan. When slightly thick add khoya and cook, stirring continuously. Add sugar and ghee. Cook on low turning continuously till ghee oozes. Garnish with almond or walnut in centre of the halwa.
Soak the dal for hours. Wash and remove the skins well. Grind dal fine either in a stone grinder or electric grinder or mixie. Use as little water as possible. Put sugar and water in a pan and put to boil. Once sugar dissolve add a few tblsp. As the syrup boils the scum will rise.
Remove with a strain. Further boil till the syrup become sticky between the fingers. One thread should fall when poured from a tilted spoon keep aside. Heat the ghee in a heavy kadai vessel and add dal. Keep stirring rigorously to avoid burning. Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate. Pour the hot syrup, add elaichi and dissolved saffron. Stir very carefully, not allowing hand to be scalded.
Cook slowly till all water is absorbed. Decorate with chopped dry fruit. Serve hot especially on a cold day. Decorate with chopped nuts. Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously. When the rava turns light brown add the sugar.
Stir for minutes. Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron. Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos. Shelf life : 15 days.
Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Reheat the milk and bring to a boil. Add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan.
Bring to a boil. Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water. Press out the excess water and remove in a wide plate. Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough. Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes. Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours. Grate khoya. Powder sugar. Mix together in a skillet. Heat on low flame , stiring continously. Cook till mixture thickens. It should form a very soft lump.
Cool for 10 minutes. Take a small fistful of mixture. Form a ball. Press into the cookie mould. Turn out carefully. Press slices of pista on the centre. Repeat for remaining mixture. Note on khoya. Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult. Boil milk on high flame in a large heavy saucepan till water evaporates , leaving a soft lump. Stir frequently while cooking. OR Substitute with 1 tin gms. Boil till a soft lump is formed. Stir continuously while cooking. Shelf Life: 15 days. Mash khoya. Mix in tne sugar. Put into a heavy saucepan. Cook till the mixture is a very soft lump. Spread on the working board silver foil carefully and evenly.
Make incisions with knife to cut in the desired size and shape. Roll both parts separately. Place the chocolate on the mava layer. Roll lightly. Continue as for mavaburfee. Shelf life: 10 days. Mash paneer. Add condensed milk and cook on slow flame, stirring continously. Cook till thick and sides leave. Add essence and remove from flame.
Pour on plate. Make ladoos. Sprinkle powdered elaichi and decorate. Gulab Jamoon. Crumble the khoya. Sieve in the flour and soda together. Mix in the cardomom powder and crushed saffron. Mix well to form a soft dough. Use as much milk as required for kneading. Make balls of even size. Makes about Heat the ghee very well. Take off fire and cool a little.
Let in some of the jamoons. 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. Strain and boil again.
The syrup is done when , while dropping from a spoon it falls in a thin single thread. Serves: helpings Time required: 1 hr. Shelf life days, 1 week refrigerated. Sweet Kachori. But each regional cuisine of India has its distinctive flavor and aroma and taste.
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