BOONDI  LADDOO:
INGREDIENTS:

1 cup besan
1 pinch saffron
1 pinch cardamom powder
1 tbsp rice flour
1 pinch baking powder
1 tbsp broken cashew nut
2 cups sugar

1 cup of oil
1 cup water

For decoration silver foil

Method:

* Mix the flour, rice flour, baking powder.
* Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
* Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
* Mix in the saffron and cardamom powder and fried boondies. When the mixture is still warm make into balls. Boondi Ladoo are ready to be served
* If the mixture cools balls cannot be made as the sugar crystallizes.
* Decorate with silver foil, cut into small pieces and serve.

All, Desserts, Halwai, Indian Baking and Confections, Baking powder, Bread, Cook, Dough, Flour, Home, Sugar

MANGO VANILLA BARFI:
INGREDIENTS:

4 cups full fat milk

¾ cup sugar

a pinch alum powder

4 tbsp mango juice

¾ cup paneer

3 tbsp sugar

½ tsp vanilla essence

for decoration:

chopped almonds and pistachios

Method:

* Put the milk in a large vessel, preferably in a non-stick one and boil on a high flame.
* When it starts boiling, add ¾ cup sugar. Boil again for 3-4 min on a high flame.
*  Add the alum powder and continue boiling and stirring until the mixture becomes thick.
* Test by putting a little mixture on a small plate. If it forms a small ball, add the mango juice and continue cooking for at least 4 min.
* Test once again by putting a little mixture on a small plate. If it forms a soft ball remove from the heat and spread on a plate.
* Crumble the paneer and knead well for 1 minute. Add 3 tablespoons of sugar and cook in a pan on a low heat for 2-3 minutes. Cool slightly and add the vanilla essence.
* Spread this mixture over the mango mixture.
* Sprinkle chopped nuts on top. Store in refrigerator.
* Cut into pieces and serve.

All, Desserts, Halwai, Indian Almond, Boiling, Business, Cook, Food and Related Products, Mango, Sugar, Vanilla

COCONUT BURFI:
INGREDIENTS:
400 g condensed milk

300 g grated coconut

100 g  full cream milk powder

½ cup milk

few drops red color

Method:

* Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai.
* Once heated cook on slow flame till the mixture leaves the sides of the pan.
* Divide the mixture into two equal portions.
* Spread one portion evenly on a greased plate.
* To the other portion add the red color and mix well.
* Spread it over the white layer and allow it to cool.
* Cut into squares and serve.

All, Desserts, Halwai, Indian Business, coconut, Coconut cream, Condensed milk, Cooking, Home, milk, Powdered milk