…n a separate bowl, sprinkle 2 tbsps. of unflavored gelatin & pour ½ cup of cold water over it. After the gelatin blooms, add in ½ cup of boiling water & dissolve completely. To this, add in the sweetened condensed milk. Give it a good stir & let it cool. Pour the cooled condensed milk mixture over the mixed jelly cubes/blocks & chill overnight. Cut into blocks or desired shapes & serve….
…oot 100 gm Khoya / Khoa / Khawa or to taste 2 tbsps Pure Ghee 2 tbsp sweet Condensed Milk (optional) 150 gm Sugar or to taste 1 tsp fresh Green Cardamom Powder Garnishing: Cashew nuts / Almonds / Pistachios – slivered or halved Chandi Vark / Edible Silver Leaf Procedure: Wash, peel and grate beetroot. In a sufficiently broad, thick bottomed pan; preferably a pressure cooker body or non-stick pan, roast crumbled khoya until lightly pink and fragran…
…In a sufficiently large & heavy bottomed pan combine white chocolate, condensed milk, unsalted butter & a pinch of salt. Heat the pan on a low flame & keep stirring till the chocolate melts completely. Remove from heat; stir in vanilla essence. Fold in the pistachios, & cherries. Pour the contents in the prepared tin & smoothen the top. Cool the fudge completely at room temperature & then refrigerate the fudge until set. L…
…nuts, let it cool & then roughly chop them. Put the chopped chocolate, condensed milk, butter & salt in a heavy based sufficiently deep pan on low heat & stir to melt. Then add the chopped pistachio nuts & dried apricots to the melted chocolate mixture. Stir to combine well. Pour the mixture into a square tray lined with foil/cling film/ butter paper with overhang Smoothen the top of the fudge. Let the fudge cool thoroughly & t…
…e proof bowl, combine soft paneer, milk powder, maida, softened butter and condensed milk. Stir well with a wooden spoon. Microwave for about 2 minutes on medium high. Remove and give it a good stir. Repeat this process twice. Remove again and stir till it cools down a little. Microwave till you see the lukewarm mixture starts leaving the sides. Roll a small cool piece to check if it is forming a soft ball without sticking to the fingers. When rea…
…rolling 75 gm Khoya / Mawa / Khoa (optional) ¼ cup Milk Powder ½ cup sweet Condensed Milk or to taste 3 tbsp Pure Ghee 100 gm Sugar or to taste 1 ½ tsp fresh Green Cardamom Powder 3 tbsp slivered unsalted mixed Nuts + few raisins (optional) 1 tsp Rose Water Procedure: In a sufficiently broad, thick bottomed pan; preferably a pressure cooker body or a non-stick pan, roast crumbled mawa until lightly pink and fragrant. Transfer to a bowl. In the sam…
…tant bowl, soak gelatin in orange juice for about 30 mins.. Heat the soaked gelatin over a pan of simmering water till gelatin dissolves completely. Cool the mixture completely. In another bowl, whip cream till fluffy & light. Fold the sweetened condensed milk in the whipped cream. Mix in orange juice & gelatin mixture gently till well combined. Pour into a large bowl or spoon into individual glasses/bowls & chill in the fridge till se…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…ed syrup. The filling in the Chandrakala consists of mawa/khoya/unsweetned condensed milk where sugar and nuts are added whereas in Lavang Latika you can include rawa/suji/semolina and coconut gratings along with mawa and nuts. The Lavang Latika is folded like a small packet/envelope/purse and sealed with a clove so it is clove flavored but Chandrakala is moulded as a moon or half moon without the clove. Both are rich, intensely sweet, soft and me…