Loveangel
Prime VIP
Kalakand
Ingredients:
Milk powder - 2 1/4 cups
Sugar - 1 to 1 1/2 cups (depending on taste)
Thickened cream - 1/2 cup
Cardamom powder - 1 tsp
Almond/Pista slivers for decoration
Method
Shahi Barfi - Semolina Cakes
Ingredients:
2 1/2 cups - semolina (sooji)
1 cup - grated fresh coconut
1 cup - sugar
1/2 cup - ghee (clarified butter)
1/2 cup - condensed milk
1/2 cup - water
1/4 tsp - elaichi powder (green cardamom)
10 - badam (almonds), blanched
Method
Atte Ki Pinni - Sweet Balls of Wheat flour
Ingredients:
250 g - atta (wheat flour)
150 g - ghee (clarified butter)
250 g - sugar
1/2 cup - milk
25 g - dry fruit mixture - kaju (cashew nuts), halved, badam (almonds) and kishmish (golden raisins)
1/4 tsp - elaichi powder (green cardamom)
Method
Semolina Coconut Sweet Balls
Ingredients:
11/2 cups - sooji (semolina)
1 cup - shredded coconut
1 cup - sugar
1/2 cup - water
25 g - kaju (cashew nuts)
2 tbsp - ghee (clarified butter)
1/4 tsp - elaichi powder (green cardamom)
Method
Ingredients:
Milk powder - 2 1/4 cups
Sugar - 1 to 1 1/2 cups (depending on taste)
Thickened cream - 1/2 cup
Cardamom powder - 1 tsp
Almond/Pista slivers for decoration
Method
- Place milk powder, sugar and cardamom powder in a microwavable bowl and mix well.
- Add the cream and combine thoroughly, the mixture should be neither lumpy nor runny, but of a smooth very thick batter consistency.
- Microwave on high for 4 minutes (1000 watt microwave).
- Stir once, and microwave for a further 2 minutes.
- Allow to rest for 5 minutes and sprinkle the almond or pista slivers on top.
- Serve warm or cool.
Shahi Barfi - Semolina Cakes
Ingredients:
2 1/2 cups - semolina (sooji)
1 cup - grated fresh coconut
1 cup - sugar
1/2 cup - ghee (clarified butter)
1/2 cup - condensed milk
1/2 cup - water
1/4 tsp - elaichi powder (green cardamom)
10 - badam (almonds), blanched
Method
- Heat the ghee in a pan.
- Roast semolina on medium heat till it is pink.
- Add grated coconut and continue to roast with semolina till coconut loses its moisture.
- Allow it to cool.
- Add condensed milk and cardamom powder and mix.
- In another pan prepare a sugar syrup.
- The syrup should be of one string consistency.
- Add this to the roasted semolina mixture and mix well. Allow to cool.
- Split almonds. Make lemon-sized balls of the mixture and flatten.
- Garnish with almond halves.
Atte Ki Pinni - Sweet Balls of Wheat flour
Ingredients:
250 g - atta (wheat flour)
150 g - ghee (clarified butter)
250 g - sugar
1/2 cup - milk
25 g - dry fruit mixture - kaju (cashew nuts), halved, badam (almonds) and kishmish (golden raisins)
1/4 tsp - elaichi powder (green cardamom)
Method
- Heat ghee and add the wheat flour.
- Fry on a low flame stirring continuously till it is pink.
- Remove from heat and transfer onto a plate
- Allow to cool.
- Add sugar and cardamom powder.
- Sprinkle milk and prepare a dough
- Divide the mixture into equal portions and shape them into small balls.
- Garnish each ball with the dry fruit mixture.
Semolina Coconut Sweet Balls
Ingredients:
11/2 cups - sooji (semolina)
1 cup - shredded coconut
1 cup - sugar
1/2 cup - water
25 g - kaju (cashew nuts)
2 tbsp - ghee (clarified butter)
1/4 tsp - elaichi powder (green cardamom)
Method
- Roast semolina on low heat till light brown.
- Add shredded coconut and continue to roast.
- Add sugar and water in another pan and make a single string syrup.
- Now add roasted semolina, coconut and cardamom powder to this syrup and mix well.
- Cover and keep aside for 30 minutes.
- Make lemon size balls.
- Allow to cool and then store.