Coconut Burfi

Content  - 

3 cups fresh crushed nariyalanum

400 grams of milk, 

1/2 sugar, 

1 teaspoon cardamom powder,

 5 T-Spoon melted butter,

 1 cup almond katarela. 

 

Method of making  -

 The first heats of a large pen, and there chinelu nariyala, mix milk and sugar. The oil must not be let go and let chuttu unless and until melted. Add cardamom powder and mix, then let go to close the gas flame. Then take a plate and sliced ​​almonds bhabharavo katarela all content on its hook. Take off your favorite shape and put all that then packed in canning When nariyalani Barfi be cool.  

Malai Khaja

Ingredients:

 2. Sugar Bowl,

 Dodha flour bowl,

 1/2 cup sour cream, 

Cardamom powder - 1/2 tsp

 2 tablespoons almonds and pistachios, 

Capati salt, 

1/2 bowl of oil for ghee, 

Silver foil.   

Method of making -  

Take the first flour cali. Take it to a mix of butter and a pinch of salt and flour and a jump perfectly creamy. Plait cloth then uncovered for 15-20 minutes. Now when I put the water to submerge the bread, sugar syrup and a half wire banavine karohave lua flour ready to take him. Now in the middle of hot ghee and fry samosas diagonally cut shape. Khaja well sekaya now take out of them drowned in syrup. From nuts, ornamental silver work decorate with pistachios. And all.

Balu Shahi

Imperial Sand

Ingredients  - 1 kg of flour, 

300 grams of butter, 

Half a teaspoon of baking soda, 

20 grams of yogurt, 

Red color, 

Dry Fruits

Method of preparation   - Heat the ghee kadhahimam carry it in the oven. Then soda, yogurt and take a little bit of water. And cook until it is not baked until slightly crispy. Even more strictly to keep its focus is more pliable. Take the small sweets made by dothandu little red color cast.  Place hot kadahimam oil. Put a jharo between. And put sweets on the Zara. Now sijhava sweets on a slow gas, penda sijhase that will be enlarged. Now make a small hole in the sweets and take it to fry in oil. Take the golden palette to delete it. Let this be cool for half an hour. Take a four-wire syrup. Let cool to Almonds and pistachios from clipping.

Sev Barfi

Material

Dudha 1/2 cup 

Khanda Cup 2 

Mora 500 gram seva

Pulp / Lost -1 Kg 

Cashew-20-25 

Yellow color - 4 showers 

Almond-20-25

Rose water 7-8 showers 

Pistachio -20-25 

2 cups milk 

Method in a non-stick pan 3 cups water and 2 cups of sugar to be pumped continuously stir until dissolved khanda go. Now 4 teaspoons milk and throw it away or throw it out if there is a swim up dirt. Mix the food color cast. Now I have to slow down to save comfortably burnished and mix. So as not to break the save. Then take a pulp mix. Now, put 2 cups milk Mix and cook until the mixture is not thick. Mix rose water to soften her now. Now put the pistachio nuts and almonds and mix with caution. Now let you take a little ghee placed on aluminum trays and trays of spreading it equally thrown into the mix. Spruce up now increased cashew nuts and pistachios. Now let it be that cold. When completely cool, so let's cut it in squares Barfi. Barfi is ready to save you.