DATE BURFI
Ingredients
>Condensed milk — 1 tin
> Dates — deseeded & chopped — 1/2 kg
> Ghee — 2 tbsp
> Water — 1/2 cup
> Maida — 2 tbsp, roasted
> Poppy seeds — 1 tbsp
Method: Heat ghee, add maida and roast till an aroma is released. Do not brown the flour. Add water, dates and condensed milk. Cook till the mixture leaves the sides of the kadai or thick-bottomed vessel. Pour on a greased plate. Sprinkle poppy seeds. Cover with silver foil and cut into desired shapes.
FIG HALWA
Ingredients
> Condensed milk — 1/2 tin
> Figs chopped — 1/4 kg
> Thick milk — 1/2 lt
> Ghee — 2 tbsp
> Cashew nuts and badam — a few
Method: Soak figs in milk for 1 hour. Grind to a fine paste. Heat ghee, add condensed milk, fig paste and cook till it leaves the sides of the kadai. Add nuts and mix well.
KHOYA BURFI
Ingredients
> Khoya — 200 gm (mashed)
> Finely powdered sugar — 100 gm
> Cardamom powder
> Silver foil
> Saffron
Method: Cook khoya and sugar till the mixture is slightly thick. Add saffron and cardamom powder. Cook till it leaves the sides of the vessel. Spread on a greased plate. Cool and cut into pieces.
MILK MYSORE PAK
Ingredients
> Milk powder — 100 gm
> Maida — 2 tbsp
> Sugar — 100 gm
> Ghee — 200 gm
Method: Mix milk powder and maida with 2 tbsp ghee and keep aside. Add 1 cup water to sugar and boil to get a syrup of one-string consistency. Add milk powder and mix, stirring continuously. Add remaining ghee and cook till thick. Pour on a greased plate, cool and cut into pieces.
Pudina pakoda
Ingredients
> Bengal gram — 1/4 kg
> Pudina or mint leaves — a big bunch
> Coriander leaves — a small bunch
> Ginger — a small piece
> Green chillies — 10, finely chopped
> Salt to taste
> Oil for deep frying
Method: Soak the bengal gram dal for 4 hours. Drain and coarsely grind. Add finely chopped pudina, coriander, ginger, green chillies and salt. Mix well. Heat oil. Drop spoonfuls of the mix into hot oil and deep fry till golden brown.
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