kaju kati recipe

-

Zafrani Kaju Katli Recipe

Zafrani Kaju Katli
Ingredients
  • 1 tsp saffron
  • 100 gm cashew nuts, broken
  • 6 Tbsp sugar
  • 1/2 tsp green cardamom powder
  • 2 sheets silver varq

Method

  • Grind cashew nuts into a fine powder.
  • Heat sufficient water in a non-stick pan.
  • Add sugar and saffron, mix and cook till syrup thickens.
  • Add cardamom powder and mix well.
  • Add cashew nut powder and mix well, cook for about 3 minutes.
  • Spread the mixture onto a thali and let it cool to room temperature.
  • Transfer mixture onto a worktop and knead a little.
  • Spread the mixture into a burfi tray, garnish with silver varq and let it set.
  • Cut into squares and serve.

Comments

Post a Comment

Hello everyone if u want to say anything about my recipes u can write it in a comment box.

Popular posts from this blog

samai ke chawal ki tikki( Navratri special)

-
Ingredients 1 cup samak ke chawal ½” ginger piece – chopped finely 1 tsp cumin seeds (jeera) 2-3 green chillies – slit lengthwise 2-3 tbsp ghee/oil 1½ tsp salt OTHER INGREDIENTS 2 large potatoes – boil and mash (1 cup) 1 cup peanuts – coarsely powdered 1 tbsp raisins (kishmish) – chopped 4 tbsp chopped coriander leaves 1-2 green chillies – chopped finely salt to taste (1-1¼ tsp) cumin powder and pepper to taste oil for frying Method 1.To make rice, wash rice 2-3 times. Keep aside. 2 Heat ghee/oil in a pressure cooker. 3. Add cumin seeds. 4. When cumin seeds turn brown, add green chillies and ginger. Stir. Add salt. 5. Add washed rice and 1½ cups water. 6. Pressure cook to give one whistle.  7. Remove from heat. 8. Let it remain covered for 8-10 minutes, till the pressure drops by itself. 9. Mix all other ingredients with rice. 10. Make tikkis and refrigerate for 30 minutes or more. 11. Pan fry in a greased pan to golden brown and serve hot with hari chutney.
Read more

makhane-aur-paneer-curry( Navratri special)

-
Ingredients 1 cup puffed lotus seeds (makhaanas) 150 gm paneer – cut into 1” flat pieces and sprinkled with 1 tbsp of any fasting flour ½ tsp cumin seeds (jeera) ½ tsp salt, or to taste 1” piece ginger – grated 1 green chilli – chopped ½ tsp pepper powder 1½ cups milk 1 tbsp chopped coriander leaves 4-5 cashews – split into two GRIND TO A PASTE WITH A LITTLE WATER 1 tbsp melon seeds (optional) 3 tbsp green pistachios – blanched and peeled seeds of 2 green cardamoms (elaichi) 1 green chilli ¼ cup chopped coriander leaves Method 1. Heat 2 tbsp oil in a pan. 2Add puffed lotus seeds. Stir fry till golden. 3. In the same pan, roast cashews on medium heat till golden. Keep aside for garnish. 4. Keeping aside two pieces of paneer, pan fry the rest of paneer to a rich golden colour. 5. Heat 2 tbsp oil in the kadhai. Add cumin seeds. Let it turn golden. Add grated ginger and green chilli. Stir till ginger turns brown. 6. Add the green paste and stir for 2 minutes on low heat till dry and oil se...
Read more

custard badam milkshake

-
Image
INGREDIENTS FOR CUSTARD: ¼ cup custard powder, vanilla flavour 4 cup milk ¼ cup sugar ¼ cup almond / badam FOR SERVING (2 GLASS): 1 cup prepared custard 1½ cup milk 1 2 scoop vanilla ice cream 4 tbsp sabja, soaked(optional) 2 tbsp tutti frutti      2  tbsp   rooh afza      4  tbsp   nuts ,  chopped 2 scoop vanilla ice cream INSTRUCTIONS BADAM CUSTARD PREPARATION: firstly, in a large bowl take ¼ cup custard powder and 4 cup milk. whisk and mix well making sure there are no lumps. pour the mixture into large kadai. cook on medium flame stirring continuously. once the mixture comes to a boil add badam powder. to prepare badam powder, blend ¼ cup almond to a fine powder. also, add ¼ cup sugar and mix well. keep cooking until the mixture thickens. takes approximately 6 minutes. cool completely, and transfer to a large bowl. cover and refrigerate for 30 minutes or until the custard thickens further. CUSTARD MILKSHAKE PREP...
Read more