Khoa – 1 Kg Cardamom Powder – 1 tbspMaida (Refined Flour) – 250gms Refined Oil – to deep fry Cashewnuts & Pistachio nuts – to garnish For Making Sugar Syrup Sugar – 2 Kg Water – 2 ½ litres Rose
Tag: Indian Sweets
Vermicelli Burfi
Vermicelli – 50gms Sugar – 50gms Water- 350ml Ghee – 50ml Cardamom Powder – ½ tsp Cashewnuts – 1tbsp Method of Preparation Heat a little amount of ghee in a pan, golden fry the Vermicelli & cashewnuts. Keep aside
Carrot Halwa | Gajar ka Halwa
Carrot – 500g Milk, boiled – 400ml Pal Khoa – 2 tbsp Sugar – 170g Butter – 2tbsp Cardamom Powder – ½ tsp Fried Ghee & Raisins Ghee – 3 tbsp Method of Preparation Grate the carrot. Heat ghee
Bhadhusha | Balushahi
Maida (Refined Oil) – 500g Vanaspathi – 150g Water – 150ml Baking Soda – ¼ tsp Lemon yellow Colour Cardamom Powder – ½ tsp For Making Sugar Syrup Sugar – 1 Kg Water – 1 litre Rose White essence –
Kalakandh
Kalakandh is a milk cake, here is the recipe to make the instant Kalakandh out of condensed milk. Paneer, grated – 500g Milk – 50ml Condensed Milk – 400g (1tin) Cardamom powder – Trimmings of almond and cashewnuts Method of
