Recipes for badam

Paneer Kheer Ingredients:

• 1 ltr low fat milk
• 200 gms paneer (cottage cheese)
• 1 cup sugar
• few drops of rose water
• 3 tbsp cornflour

How to make Paneer Kheer:

Boil the milk and keep aside.grate paneer with a thick grater or you canuse a knife to cut strips about 1to 2 inches.put 1 cup of water in the sugar and let it cook on a small flame till it reaches a 2 string consistency.add the grated paneer and cook till the paneer is cooked but it should not change colour.add the milk and cook for some more time

Palkova Ingredients:

• 1/2 – Gallon milk (about 2 litres)
• 1 and 1/2 cup – sugar (as per taste)
• about 2 tbsp – Ghee
• This will yeild approx 1 cup of Pal Kova

How to make Palkova:

• Heat the milk in a heavy bottomed pan.
• Bring it to a boil.
• Once it starts boiling, then lower the heat – something in the middle of low-med.
• Stir it once every 10 min to make sure that the milk does not stick to the bottom.
• The milk in about an hour and half or so, slowly starts reducing in volume and turns into sandalwood yellow colour.
• After 2 hours or so, it thickens and this is a point when it becomes mandatory that attention is given and
• stirring is must on a continuous basis. Otherwise it will stick to the bottom.
• Add sugar at this point and keep stirring for another 20-30min.
• When the consistancy looks like you can almost roll a ball with it, remove it from the pan, add ghee, stir it well and serve.
• It keeps well in the refrigerator covered in wax paper.

Orange Kheer Ingredients:

• 2 Oranges
• 1 Litre milk
• 150 gms Sugar
• 1/2 tsp Kesar

How to make Orange Kheer:

• Peel off the skin of oranges.
• Remove the inner transparent skin also.
• Boil the milk in a kadhai.
• Continue boiling the milk and stir it periodically till it thickens.
• Add sugar into the milk.
• Continue boiling the milk till the color changes.
• Remove the milk from the fire. Cool it for 5 minutes.
• Now mix orange chunks and kesar to it.
• Cool the kheer for at least 2 hours.
• Orange Kheer is ready to serve.

Moong Dal Halwa Ingredients:

• 100 gms Moong Dal
• 200 gms Ghee
• 100 gms Sugar
• 1/2 glass Water
• 10 pieces Badam
• 5 pieces Pista
• 4-5 Currants

How to make Moong Dal Halwa:

• Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
• Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
• Heat water in a pan, add sugar and boil the mixture till sugar melts.
• Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
• Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

Mishti Doi Ingredients:

• 1 liter full cream milk
• 3-4 tbsps yoghurt
• 250 gms sugar

How to make Mishti Doi:

• Boil the milk in a heavy-bottomed pan, on a medium flame till it is reduced to half its original volume. Stir frequently to prevent the milk from sticking. When it is complete, cool the milk till it is just warm.
• Put the sugar in another pan and heat it over a low flame to melt.
• Allow the sugar to caramalise (brown). Remove from the fire when done, add the reduced milk to this caramalised sugar and mix well till it blend.
• Mix milk and sugar thoroughly now add the yoghurt to the mixture and stir gently to mix.
• Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. The best taste results are achieved by setting the Mishti Doi in a earthenware pot.
• When the Mishti Doi has set and is firm, chill for a few hours and serve.

Mini Sweet Potato Tarts Ingredients:

• 3/4 pound sweet potato, peeled and diced
• 1 (9 inch) refrigerated pie crust
• 3/4 cup evaporated skim milk
• 2 egg whites
• 1/4 cup white sugar
• 2 tablespoons brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 cup halved cranberries (optional)

How to make Mini Sweet Potato Tarts:

• Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
• Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
• Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
• Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

Mini Sweet Potato Pies Ingredients:

• 3/4 pound sweet potato, peeled and diced
• 1 (9 inch) refrigerated pie crust
• 3/4 cup evaporated skim milk
• 2 egg whites
• 1/4 cup white sugar
• 2 tablespoons brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 cup halved cranberries (optional)

How to make Mini Sweet Potato Pies:

• Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
• Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
• Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
• Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

Mango Kulfi Ingredients:

• 1 Ripe Mango
• 1 can Sweetened Condensed Milk
• 1/4 can Milk Powder
• Sugar as per taste
• 1/4 tsp Cardamom Powder
• Few Strands of Saffron
• 1/4 cup Pistachios(chopped coarsely)

How to make Mango Kulfi:

• Peel the mango and chop it into small pieces.Discard the seed.
• Combine the mango pieces, sugar, condensed milk and milk powder in a pan and bring it to a boil.
• Now add the cardamom powder, cook for 10 more minutes till the mixture thickens.
• Now add saffron and pistachios.
• Lower the flame and allow to cool completely.
• Pour into kulfi moulds and freeze overnight till firm.
• Mango Kulfi is ready.