ALMOND -PISTACHIO ROLLS:

INGREDIENTS:

For the pistachio dough

½ kg pistachios

1 cup sugar

1 pinches saffron

½ tsp cardamom powder

For the almond dough

1 kg almonds

1 kg sugar

For decoration

silver foil

Preparation time:20 min, Cooking time: 30 minutes
* For the pistachio dough
* Put the pistachios into boiling water for 4-5 minutes.
* Drain, remove the skin by rubbing on a piece of cloth and grind into a powder.
* Mix the sugar in 8 to 9 tbsp of water and boil in a broad vessel until it forms a soft ball. Add the pistachios powder and allow to cool.
* Warm the saffron in a small vessel, add 2 tsp of milk and rub until the saffron dissolves.
* Add the saffron liquid and the cardamom powder to the pistachio dough.
* Roll out the dough and make small rounds.
* For the almond dough
* Soak the almonds in water for 12 hours. Drain and put into boiling water. Cover and leave for 10 min.
* Drain the almonds, remove the skin and drop into cold water so that they do not discolor.
* Grind with a little water in a grinder. Add the sugar and cook until the mixture forms into a dough. Leave for 5 min.
* How to proceed
* Roll out the almond dough and cut into square pieces which exactly cover pistachio rolls.
* Place a pistachio roll on an almond square piece and roll up.
* Repeat with the remaining pistachio and almond squares.
* Decorate with silver foil, cut into small pieces and serve it

All, Desserts, Halwai, Indian Almond, Boiling, Cook, Dough, Home, Nuts and Seeds, Pistachio, Sugar

Paneer Makhni Recipe:
INGREDIENTS
500 gms cottage cheese
75 gms butter
15 gms garlic
50 gms onion paste
25 gms ginger garlic paste
1 bayleaf
2 gms cinnamon
1 gms cloves
1 gms cardamom
5 gms red chilli powder
Oil for frying
2 gms turmeric powder
10 gms coriander powder
Salt to taste
2 gms garam masala
40 ml cream
5 gms coriander leaves
200 ml tomato puree
5 gms kasoori methi

METHOD

1. Cut the cottage cheese into 2 1/2 inch by 1 inch strips.

2. Deep fry the cottage cheese in hot oil until golden in color.

3. Keep aside in a bowl of salted water.

4. Chop the garlic and coriander leaves.

5. Heat the butter, add cloves, bayleaf, cardamom and cinnamon.

6. Add the chopped garlic and saute for a minute and add the onion paste.

7. Mix the ginger garlic paste.

8. Add all the powders and the tomato puree.

9. Cook for 2 minutes. Add 100 ml of water and simmer for 10 minutes.

10. Add the cream and the rest of the ingredients and cook for 2 minutes.

11. Mix the fried cottage cheese. Cook for another 2 minutes and serve garnished with cream.

All, Indian, North Indian Cook, Coriander, Cottage cheese, Deep frying, Frying, Garam Masala, Garlic, Home

Pista Burfi Recipe:

INGREDIENTS:
1 cup powdered pista
1/2 cup sugar
1/2 tsp cardamom powder

METHOD
1. Take a pan. Add sugar & 1/2 cup water in it.

2. Boil to make a thick syrup of two strands .

3. Take it off from fire and add pista powder and mix well.

4. Add cardamom powder.

5. Spread it on thali & decorate with chopped almonds.

All, Desserts, Halwai Almond, Business, Cardamom, Food and Related Products, Processing, Sugar, Sweeteners, Syrup

Badam Burfi Recipe:

INGREDIENTS:
1 cup almond powder
1\2 cup sugar
1\2 tsp cardamom powder

METHOD
1. Take a kadai add 1\2 cup sugar & 1\2 cup water & boil it.

2. Make thick syrup of two strand.

3. Take it off from fire and add almond powder and mix well

4. Add cardamom powder.

5. Spread the mixture on the thali and garnish with pista.

6. Keep aside till it cools. Cut into pieces.

All, Desserts, Halwai, Indian Almond, Business, Cardamom, Food and Related Products, Garnish, Sugar, Sweeteners, Syrup

WalnutT Burfi Recipe:

INGREDIENTS
1 cup walnut pwd
1/2 cup sugar
1/2 tsp cardamom pwd

METHOD
1. Take a pan, add sugar and water enough to dip sugar.

2. Make a syrup of two strands.

3. Take it of from fire.

4. Add walnut & cardamom pwd.

5. Spread it on a thali.

6. Garnish it with silver foil and cut into pieces.

All, Desserts, Halwai, Indian Business, Cook, Food and Related Products, Garnish, Home, Sugar, Sweeteners, Syrup