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.
- 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
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.
- 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.
Lychee Kheer Ingredients:
- 300 g Lychees (roughly chopped)
- 2 tbsp Basmati Rice (soaked and coarsely ground)
- 5 cups Milk
- 1/2 cup Sugar
- 3 tbsp Mawa (khoya) (grated)
- 1/2 tsp Green Cardamom Powder
- 12 Almonds (blanched and slivered)
- 12 Pistachios (blanched and slivered)
- A few drops Rose water
How to make Lychee Kheer:
- In a thick-bottomed pan, take the milk and bring it to a boil stirring all the while so that cream doesn’t form on the top.
- Add the coarsely ground rice to the milk and cook till done.
- Now add khoya, sugar and chopped lychees and stir for two minutes.
- Add green cardamom powder and rose water and mix well and remove the kheer from heat.
- Allow it to cool and serve garnished with almonds and pistachios.
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.
Lauki Burfi Ingredients:
- 2 cups Lauki (grated)
- 1 litre Milk
- 1 cup Khoya
- 1/2 cup Sugar
- 1 tbsp Cardamom Powder
- 1/4 tsp Green color
How to make Lauki Burfi:
- Boil the milk in a pan.
- Add the grated lauki in boiling milk.
- When half of the milk is left, add khoya, sugar and color.
- When the froth starts leaving the side of the vessel, transfer it in an pre-greased aluminium tray.
- Add cardamom and cut it into pieces after an hour.
- Lauki Ki Burfi is ready.
- 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.
- 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
- 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.