Two Coloured Coconut Barfi

Ingredients:

2 fresh coconuts, grated
3 cups milk,
1/2 cup cream (malai)
1 tsp cardamom powder
1/2 tsp saffron, heated, crushed and dissolved in a tbsp.of milk.
400 gms. sugar
Few drops of green colour.

Preparation Method:

In a heavy-bottomed pan cook milk, cream and grated coconut.
Keep stirring till the mixture starts thickening and then add sugar.
Lower the fire, stir occasionally till the mixture becomes thick and leaves the sides of the pan.
Remove pan from fire. Divide the mixture into two equal parts.
To one part add a few drops of green colour and half of the cardamom powder.
Mix well so that the green colour is evenly spread.
Lightly grease a deep metal plate.
Place this green mixture in the thali and spread it into an even layer.
Place the pan containing the other portion on medium fire and add the saffron milk.
Stir well till this coconut mixture becomes yellow in colour.
While stirring add the remaining half of the cardamom powder.
Spread this on the green layer in the plate.
With the back of a big round spoon make the barfi even and smooth.
Spread one or two silver varq (leaves) on top to add to its beauty.
When the barfi is well set, cut into square or diamond shapes.

Kaju Katli

Ingredients:

500 gms. cashews soaked 2 hours in water
300 gms sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)

Preparation Method:

Drain and grind cashews to a fine paste. Use as little water as possible.
In a heavy saucepan put sugar and this kaju paste.
Cook on slow to medium heat, stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased work surface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply silver foil. Cool, cut into diamond shaped katlis.

Making time: 30 minutes.
Shelflife: 2 weeks

Serving Suggestions:

Makes: 35-40 katlis

Kalakand - Milk Burfi

Ingredients:

2 litres milk
1/2 to 3/4 cup sugar
1/2 tsp citric acid dissolved in 1/2 cup water.
Chopped nuts (pista, almonds)to decorate
Silver foil (optional)

Preparation Method:

Boil half the milk. Add the citric solution to curdle milk, as it comes to boil.Switch off gas.
Once the 'chenna' settles, sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead.
Put the remaining milk in a heavy bottomed pan and boil till milk reduces to half.
Add the 'chenna' and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring constantly till it thickens into a soft lump.
Set in a tray, apply silver foil and sprinkle chopped nuts.

Double Decker Sweet

Ingredients:

2 tablespoons almonds
2 tablespoons pistachios
2 litres full fat milk
225 grams sugar
2 pinches powdered alum
2 pinches saffron
a little green colour

Preparation Method:

1. Put the almonds into hot water for 10 minutes. Drain and remove the skin. Chop finely.
2. Chop the pistachios with the skin on very finely.
3. Put the milk in a large vessel, preferably in a non-stick pan, and heat on a high flame. When it starts boiling, add the sugar and cook for 3 minutes.
4. Add the alum and continue boiling until the milk becomes very thick. Test by putting a little mixture on a small plate. If it forms a soft ball, remove from the heat.
5. Divide the mixture into two parts.
6. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves.
7. Add the saffron liquid and almonds to 1 part of the milk mixture and mix well.
8. Add the pistachios and a few drops of green colour to the other part of the milk mixture and mix well.
9. Grease a small plate and spread one part evenly over the surface. Spread the other part on top. Store in a refrigerator.
10. Cut into pieces and serve.

Cooking Time : 30 to 40 minutes.
Preparation Time : 15 minutes.
Carrot Halwa

5-6 Carrots grated fine
Milk
Sugar
2 tbsp Milk Powder
A few Cashews broken
A few Pista or Almond chopped fine
4 tbsp Ghee
 

Take the grated Carrots in a thick bottomed
pan. Pour Milk in it until the carrot pieces are
just immersed in it. Cook until the Carrots are
soft and the milk is evaporated stirring from
time to time. Now add the sugar according to
your taste. Let the water evaporate. Now add
the ghee and the Milk Powder and fry for 5-10
mts. Remove. Separately keep Ghee in a pan
and fry the Cashew pieces until golden brown.
Add to the Carrot Halwa and garnish with
Pista and Almond powder.