With the festival of lights coming up, indulge your sweet tooth with these age old, yet unique dessert recipes.Wash the garlic in hot water.Add the garlic, and let it simmer in the milk for about five minutes. NilaavaIngredients1 cup Besan2 cups Coconut milk cup JaggeryGheeCardamom powderAlmondsMethodDry roast the besan until it changes the colour.Wash and cook the garlic in fresh water for two to three minutes again.jpg With the festival of lights coming up, indulge your sweet tooth with these age old, yet unique dessert recipes. Pour the above mixture and allow it to cook on slow flame.Repeat this procedure three times at least.Mix in the besan to the above mixture.Add the channa paste and fry well, while continuously stirring on low to medium heat. Take https://www.jinduhardware.com/product/hex-nut/din934-hex-nut.html wholesale hex nut a thick bottom pan and heat the ghee.
Take a non-stick pan and grease it.Boot Ka HalwaIngredients: 2 cups Fresh green channa1 cup Khoya1 cup Sugar1 cup MilkNuts2-4 tbsp Ghee1 inch stick of CinnamonCardamom powderMethod:Blend the channa and milk to form a smooth paste.Garnish the halwa with roasted nuts and serve hot.Add some ghee and cook this mixture on slow flame, until it becomes thick.Serve the kheer with chopped pistachios and grated khoya.Next, heat the milk and allow it to reduce to half. Mix wellCook further for another 10 minutes on low flame, until the sugar dissolves.Cook it in some fresh water for about two to three minutes.Lahsoon Ki KheerIngredients litre Milk20-25 peeled garlic flakes1 cup Sugar10-15 RaisinsPistachiosCardamom powder1 tbsp KhoyaMethodChop the garlic and soak it in some vinegar for two hours at least.
The halwa is ready once you see the ghee separating.Add to it the sugar, cardamom powder and the raisins..Mix the coconut milk and jaggery, allowing it to melt.Allow it to be cooked until the mixture becomes firm, and the base gets a nice, golden brown colour. Ensure that it doesn’t have any lumps. Add the khoya and sugar.Sauté this until the paste starts leaving the edges.Cover the pan and place some hot coal pieces on top. Add the cardamom powder. LEHSOON KI KHEER.Garnish with chopped almonds
Take a non-stick pan and grease it.Boot Ka HalwaIngredients: 2 cups Fresh green channa1 cup Khoya1 cup Sugar1 cup MilkNuts2-4 tbsp Ghee1 inch stick of CinnamonCardamom powderMethod:Blend the channa and milk to form a smooth paste.Garnish the halwa with roasted nuts and serve hot.Add some ghee and cook this mixture on slow flame, until it becomes thick.Serve the kheer with chopped pistachios and grated khoya.Next, heat the milk and allow it to reduce to half. Mix wellCook further for another 10 minutes on low flame, until the sugar dissolves.Cook it in some fresh water for about two to three minutes.Lahsoon Ki KheerIngredients litre Milk20-25 peeled garlic flakes1 cup Sugar10-15 RaisinsPistachiosCardamom powder1 tbsp KhoyaMethodChop the garlic and soak it in some vinegar for two hours at least.
The halwa is ready once you see the ghee separating.Add to it the sugar, cardamom powder and the raisins..Mix the coconut milk and jaggery, allowing it to melt.Allow it to be cooked until the mixture becomes firm, and the base gets a nice, golden brown colour. Ensure that it doesn’t have any lumps. Add the khoya and sugar.Sauté this until the paste starts leaving the edges.Cover the pan and place some hot coal pieces on top. Add the cardamom powder. LEHSOON KI KHEER.Garnish with chopped almonds
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