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What's Cooking? Indian recipes

Share recipes and cooking tips. Every fortnight, a selected entry will be featured in What’s Cooking? and its sender crowned NRI Pulse’s Gourmet Chef. Pls. send contributions to contact@NRIPulse.com with What’s Cooking? in the subject line.

Mithai Sensations
Diwali is here! Share the flavors of the festive season with these easy to make, tasty sweets. 


Cashewnut Laddus

Ingredients:

2 lbs pounded cashew nuts
1 lb sugar
1.2 lb khoya
1 tbsp cardamom seeds
1 tsp rose essence

Method:
Mix essence, cardamoms and nuts together. Melt sugar over a slow fire, add khoya and mix till smooth. Add cashew nuts and keep on stirring till the mixture turns thick. Remove from fire and set aside to turn cold. Form into round balls around a little of the filling. Set aside to turn cold. Store in an airtight tin.


Mewa Pak

Ingredients:
1 lb sugar
¼ tsp saffron essence
1 tsp coarsely painted cardamoms
100 gms coarsely pounded almonds
100 gms coarsely pounded pistachios
250 gms coarsely pounded walnuts and cashew nuts

Method:
Fry all the nuts to a red color. Put 2 cups water in sugar and prepare a syrup of one-sting consistency. Put in the nuts and cardamoms and cook till the mixture leaves the sides of the pan. Put in a greased thali, level the surface, set aside to turn cold, cut into squares and store in an airtight tin.

Kaju Katli

Ingredients:

1 lb cashew nuts
1 lb sugar
1 tsp coarsely pounded cardamom seeds
1 tsp essence of kewda

Method:
Grind cashew nuts to a paste. Mix together cashew nuts, sugar and cardamoms and put in a heavy bottomed pan. Over a slow fire, cook stirring frequently till the sugar melts and the mixture turns thick and leaves the sides of the vessel. Mix in the essence and remove from fire. Put in a greased thali, and set aside to cool. Cut into neat diamond shapes and store in an airtight tin.

Khoya Burfi

Ingredients:

2 lbs khoya
250 gms sugar
50 gms blanched and sliced pistachio nuts
1 tsp coarsely powdered cardamom seeds
A few drops of essence of kewda

Method:
Mix together khoya and sugar and cook over a slow fire, in a heavy bottomed pan. Stir continuously, until all the moisture is absorbed and the mixture turns very thick. Mix in the nuts, cardamoms, and essence and remove from fire. Set it in a greased thali. Cool thoroughly, and cut into small piece. Store in an air tight container.

 

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