Padam Halwa Recipe

INGREDIENTS:

BADAM |ALMONDS	2 CUPS(Heaped)
SUGAR	2 CUPS(Heaped)
GHEE	1 CUP
MILK	1 CUP
YELLOW FOOD COLOR or SAFFRON	A PINCH
CARDAMOM POWDER	A PINCH

First Soak the badam in water for four hours. Then remove the skin. Now grind this by adding milk coarsely  (not a smooth paste).

In a heavy bottomed deep vessel put the Badam mixture and add the sugar. Now add ghee with frequent intervals and then add food color and cardamom powder. If using saffron soak it in warm milk for 10 minutes and add. Stir it continuously and slowly start adding ghee to this mixture. When the mixture not sticking the sides and small bubbles came switch off the flame and transfer it to a greased plate or bowl.  Your Padam Halwa is ready to eat.

Recipe Mysore Pak

Ingredients: 
Gram flour - 2 cup 
Sugar -4 cups 
Water - 1/2 cup 
Ghee - 4 cups 

Directions: 
Add water to sugar in heavy bottom vessel and heat it till the sugar dissolves completely in water. Then pour Ghee into it and heat it in a low flame. When it starts to bubble start adding gram flour and then cook again. Stir continuously and after around 10 minutes the mixture starts to rise. Then remove it from the heat and then pour it into a greased tray. Allow it to cool and then cut it into required shape.

Recipe - Mango custard

Skimmed Milk 2 cups
Coconut milk 2 tsp
Brown sugar 8 tbsp
Mangoes, chunks 4 cups
Lemon juice 1 tsp
Cornstarch ½ cup

Preparation of mango custard:

First take a bowl and mix mango chunks, lemon juice and coconut milk. Mix it well until it becomes smooth. Take a saucepan, and mix the remaining ingredients. When the cornstarch completely dissolved in milk, then you stir it in mango mixture and put it in the gas stove and cook in the medium heat, stirring continuously. When the mango mixture comes to a boil, turn the flame to low heat and cook it for 4 minutes. Then allow it to cook. Transfer the contents in to a bowl and chill it in a fridge. Before serving add some mango chunks.

Recipe - APPLE RABDI

Apples 5 Big in size
Milk 2 litres
Sugar 8 tablespoon
Greeen Cardamom 1 teaspoon
Almonds sliced 15
Pistachios sliced 15

Take a copper bottom vessel and pour the milk and bring it to boil. Stir it continuously and bring it to half of the quantity. Then add sugar and cook for five minutes. Peel and grate three apples and add it to milk and cook for five minutes. Remove from heat. Then add cardamom powder first then add almonds and pistachios. Now slice the two apples and arrange it in a serving dish and pour in to a serving dish. Serve it hot or cold.

Recipe Kaju Katli / Cashew Burfi

Ingredient

Cashewnuts 2 cups
Sugar 5 cups
Milk gova 150grms. (without sugar)
Ghee 2 cups
Cardamom powder 1 tsp.

Preparation Method

First clean cashew nuts then soak them in warm water for ½ an hour or normal water for 5 hrs. Then drain the water from cashew nuts and grind them like coarsely by adding up some cold milk.

Take the sugar in a thick bottom vessel and make sugar syrup to one-thread consistency and add cashew nut paste and cook in a low flame by adding ghee slowly. After fifteen minutes add milk gova in the mixture and stir continuously till the mixture leaves the sides of the vessel and add cardamom powder. Pour over a ghee greased plate and cut into diamond shape. Your delicious Kaju Katli is ready to eat.