Monday, August 17, 2009


Kaju Katli

500 gms. cashews soaked 2 hours in water
300 gms sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)

1. Drain and grind cashews to a fine paste.
2. Use as little water as possible.
3. In a heavy suacepan put sugar and paste.
4. Cook on slow to medium heat.
5. Cook stirring continuously till a soft lump is formed.
6. Add ghee and cardamom powder and mix well.
7. Spread on a clean greased worksurface.
8. Roll lightly with a rolling pin, to 1/8" thickness.
9. Apply silver foil. Cool, cut into diamond shaped katlis.

Making time: 30 minutes.
Makes: 35-40 katlis
Shelflife: 2 weeks



Paneer - 250 gms (fresh and soft)
Water - 6 cups
Sugar - 2 1/2 cups
Full Cream Milk - 1 litre
Cardomom Powder - 1/2 tsp
Almonds & Pistachios - 2 tsp (thinly sliced)
Few strands saffron.

Put 1 1/2 cups of sugar and water to boil.
In another pan put the milk & 1 cup sugar to boil.
Make balls and flatten to patties (1" diameter) and gently let into the boiling water.
Cover with a perforated or partially covered lid.
Boil for 12-15 minutes.
On touch the rasmalai should spring back, to be done.
Boil milk to 2/3, add cardamom, sliced nuts and saffron, well dissolved.
Gently remove each rasmalai, drain water and transfer to milk.
Allow to boil further 2-3 minutes.
Remove from fire, cool to room temperature.
Chill for 3-4 hours before serving.

Making time: 30 minutes
Serves: 15 pieces
Shelf life: 2 days, refrigerated.

Recipe for Kulfi:

2 cups dried milk (Nido)
2 and a half cups water
three quarter cup sugar
2 level tbs cornflour
Apple green food colour
Kewra essence
Pistachios (pista)- Grind pistachios with some sugar
1 packet cream

1.In a pan, put dried milk & water.Heat & cook till one boil.
2.Whilst stirring constantly, lower heat & then add a few
drops of apple green food colour, the crushed pista, a few
drops of kewra essence, sugar.When the sugar dissolves, add
some kishmish (optional) & 1 packet cream.Mix well.
3.Mix the 2 level tbs of cornflour in some water. Add this
cornflour mixture to the kulfi mixture.Mix well till the
mixture thickens.
4.Take off heat.Cool slightly & put in "kulfi saanchay"

S* Ingredients for faluda:
1 litre milk, 10 tbs sugar, red food colour, kewra essence,
crushed pistachios, boiled spaghetti 1 packet.

Method:Heat milk, add sugar, few drops red food colour, few
drops kewra essence.Cook till thick.Stir constantly.Then add
crushed pista & boiled spaghetti.

Serving : in a dessert bowl, put the kulfi, faluda, jelly &
crushed pista.

No comments:

Post a Comment