Basundi

Basundi is my hubby favorite ...

Ingredients:

Milk                                - 1 litre(i used whole milk)
Saffron                          - a pinch
Cashews chopped      - 1 tbsp
Almonds chopped      - 1 tbsp
Cardamom pwd          - ¼ tsp
Lemon juice                - 2-3ndrops
Sugar                           - to taste(5tsp)
Condensed milk         - 5 tsp

Method:

• Make sure the pan is thick bottomed, as we’re going to reduce the milk to half its content.
• Continuously scrap the sides and bottom of the pan to ensure the milk doesn’t stick to the pan.
• Stir the milk continuously.
• Once the milk is reduced to half its consistency, add few shreds of saffron.
• This impacts rich color & flavor to basundi.
• Add Condensed milk and stir well
• Slice cashew & almonds to fine pieces.
• Add this nuts to the thick milk mixture.Stir well.
• Further cook for 2 to 3 mins.add cardamom pwd. (  enhances rich flavor )
• Keep cooking this on low flame.
• To get the grainy texture of basundi,  add 2 to 3 drops of fresh lime juice. ( be cautious   too much drops of lime juice,  curdles milk…we  just need grainy texture )
• Mix it well.Now you can see milk is attaining grainy consistency.
• Add sugar and mix well .
•  Turn off the flame.

Now delicious Basundi is ready.  ( It will be thicker when cools )

 

GUJIA-Happy Holi

Happy Holi

Gujia i is a sweet Indian dumpling, filled with an almond and raisin mixture. It is a traditional dessert of north India. 

Gujia recipe is associated with the festival of Holi

Ingredients:

For Crust:

1 cup all purpose flour (plain flour or maida)
1 tablespoon sooji (semolina flour)
2 tablespoons oil
1/3 cup lukewarm water or as needed

 For Filling:

Sooji-2tsp
Milk powder-little  
Coconut powder-2tsp
sliced almonds
cardamom powder
sugar

Garnish:

1/2 cup sugar
1/4 Water
cardamom powder
2 tablespoons sliced almonds and pistachios
Oil to fry

Method:

Crust:

• Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley as needed.until soft
• Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

Filling:

•  Turn on heat and add  little ghee add sooji ,coconut, almonds,sugar, and cardamom powder. Mix together well.
• After cooling, the mixture. Keep aside.

Making the Gujias:

• Knead the dough again for a minute.
• Divide the dough into  equal parts and roll into balls with the palms of your hands.
• Roll each ball into about 4-inch diameter  (like a poori or chappati).
• Dip your finger in the water and spread it around the rim of the rolled dough, but just on the half the circle.
• Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers.
•  Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.

Garnishing:

• Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
• Dip the gujias into the syrup making sure they are coated with syrup all around.
• Place the gujias on a wire rack to allow the extra syrup drain.
• Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.

Gujias will be dry in an hour.Enjoy ....H appy Diwali