Recipes for badam

Mango Burfi Ingredients:

• 250 gms Ripe mango pulp
• 250 gms Powdered sugar
• 250 gms Khoya
• ½ tsp Cardamom powder
• 2 tbsp Chironji.
• 1 tsp Pistachio, chopped.
• 1 tsp Tutti-frutti, chopped.
• Orange Color(optional)

How to make Mango Burfi:

• Mix mango pulp and 1 cup sugar.
• Cook in a pan over medium heat till reduced by half. Keep it aside.
• Now fry khoya over medium flame till it turns little brown.
• Add the remaining 50 gram sugar and mango pulp-sugar mixture to it.
• Cook till the mixture turns semisolid.
• Mix orange color, pour it immediately in a greased plate.
• Allow cooling, cut into diamond pieces.
• Garnish with cardamom powder, chironji nut and pista.
• Mango Burfi is ready.

Malpua Ingredients:

For Rabri:

• 1 liter Milk
• 1 cup Sugar

For the Syrup:

• 1 cup Sugar
• 1 cup Water
• Saffron strands
• 1/2 tsp Cardamom Powder

For the Malpua:

• 500 gms All Purpose Flour
• 1/2 tsp Baking powder
• 400 gms Sweetened Condensed Milk
• Slivered almonds and pistachios to garnish
• Ghee

How to make Malpua:

• Mix the milk and 1 cup of sugar in a thick-bottomed pan.
• Cook to reduce it to a fourth of its original volume while stirring frequently.
• Remove it from the fire; allow cooling and then chilling in the refrigerator.
• Mix equal quantity of sugar and water in a pan.
• Boil it until a single-thread consistency is obtained.
• Add cardamom powder, saffron threads, mix well.
• Keep it aside to use later.
• In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter.
• Meanwhile heat enough ghee in a deep frying pan to cook the malpuas.
• Pour the batter into the oil to form circles about 4″ in diameter.
• Cook till golden brown.
• Remove from the oil and put directly into the sugar syrup.
• Remove after 2-3 minutes and drain on a wire rack.
• Now to serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts.

Magaj Ingredients:

• 500 gm Chick pea flour
• 50 gm Khoya
• 250 gm Sugar
• 2 tsp Green cardamom powder
• 10 Pistachios, blanched
• 10 Almonds, peeled and blanched
• 250 gm Ghee

How to make Magaj:

• Combine the chick pea flour with 1/2 of the ghee and sift it through a sieve.
• In a wok heat the remaining ghee and the sifted besan.
• Fry until the besan is golden but not brown.
• Combine the khoya with it and stir on low flame, set aside.
• Make sugar syrup of one thread consistency and add this syrup and cardamom powder to the fried besan, mix properly.
• Pour this mixture on a plate that has been lined with oil.
• Decorate it with blanched pistachios and almonds.
• Cut Magaj into diamond shapes.
• Let it cool.

Lonavala Chikki Ingredients:

• 1-1/4 cups Dry fruits
• 1 cup Sugar
• 1/2 tsp Elaichi powder

How to make Lonavala Chikki:

• Melt sugar in a non-stick pan till it turns brown in color.
• Crush the dry fruits and elaichi powder. Add it to the melted sugar.
• Put this mixture immediately into a greased wooden surface.
• With the help of a roller pin, spread it evenly.
• Now cut it with a greased knife or cutter.
• Allow it to cool and break into pieces.
• Lonavala chikki is ready.

Lavang Latika Ingredients:

• 2 tblsp semolina (rava)
• 1/2 tsp green cardamom powder
• 1 pinch nutmeg powder
• 1 pinch salt
• 1 coconut grated
• 1/2 cup milk
• pure ghee to fry
• 2 cup refined flour (maida)
• 1/2 cup sugar (for syrup)
• 1/4 cup sugar
• 1 cup water

How to make lavang latika:

• Sieve flour.
• Mix in oil and enough water to knead into a firm dough.
• Cover with a damp cloth and keep aside.
• Bring the sugar and water to boil.
• Simmer (boil slowly at low temperature) to obtain sugar syrup of three string consistency and keep aside.
• Heat up one tsp ghee in a pot and fry the semolina till light brown.
• Mix in milk, sugar and coconut and keep stirring on a low heat up till the mixture becomes thick.
• Take off from heat.
• Mix in cardamom powder and nutmeg powder.
• Cool and divide into 12 portions.
• Divide the dough into 12 portions.
• Roll out one portion into a small puri.
• Put a little stuffing in the centre and fold the puri like an envelope.
• Stick a clove in the centre to keep it in place.
• Heat up ghee and fry the latikas on medium heat up till golden brown.
• Remove and soak them immediately in the hot sugar syrup.
• Remove and serve after a couple of hours.

Lapsi Ingredients:

• 1 cup Broken wheat
• 2 1/2 cups Hot water
• 2 tablespoon Almonds
• 3/4 cup Sugar
• 15 nos. Raisins
• 1 teaspoon Cardamom powder
• 3/4 cup Ghee

How to make Lapsi:

• Soak the raisins in 1/2 cup water and keep aside.
• Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
• Once all the water has evaporated add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
• Serve hot garnished with blanched almonds and pistachios.

Kulkuls Ingredients:

• All-purpose un-bleached flour: 3½ cups
• Baking Powder: ½ teaspoon
• Un-salted butter: 1 Tablespoon
• Large eggs: 2 Lightly beaten
• Coconut milk: 1 cup
• Powdered sugar: ¼ cup

Glazing

• Granular sugar: 1 cup
• Water: ¼ cup
• Deep fryer
• Vegetable oil 320 ºF

How to make Kulkuls:

• Sieve flour and baking powder, Set aside
• In a mixing bowl, add butter and beat it to soft. Add eggs, coconut milk and powdered sugar. Beat to make smooth mixture
• Add flour. Knead to make soft dough.
• Use dinner fork as a tool to form Kulkul. The tines should spread across about ¾” wide
• - Pinch dough to make a ¾” round ball.
• - Grease the back of a fork.
• -Put the ball on the tines. Press the ball down on the tines. You have smooth surface on top and tine impression on the bottom.
• -Roll the dough off onto smooth surface tightly forming a tube. You have a tube about ¾” long with impressions of the tines on the outside.
• -Continue till all the Kulkul are formed
• Deep fry on medium heat till the Kulkul start to turn golden brown. Remove from fryer and put them on the paper towel to drain-off the frying oil. Wait till no more oil is dripping and the Kulkul have cooled off to the room temperature.
• In heavy bottom pan, heat granulated sugar and water till the sugar is completely dissolved
• Put cool Kulkul in the syrup. Toss Kulkul around so they are fully coated

Kopra Pak Ingredients:

• 500 gms Sugar
• 1/2 Cup water
• 300 gms Coconut (desiccated)
• 1/2 tsp Cardamom powder

How to make Kopra Pak:

• Prepare sugar syrup.
• Mix the desiccated coconut
• Spread the mixture on a greased baking tray.
• Keep it for cooling.
• Sprinkle cardamom powder.
• Cut into diamond pieces.
• Kopra Pak is ready.