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Additional info for Indian Sweets, Raksha Bandhan Special Recipes (Cook Book)
Sample text
Add the milk powder and cardamom, mix well. The mixer will become batter then put off the stove. And take away the pan and keep it aside. After one or two hours the batter will become more thicker, make balls and flatten it like small biscuits. Garnish with chopped nuts. ** Single string consistency should be perfect. Serves 18 to 20 pieces.
Place on heat, cook while stirring continuously, add ghee little by little. Cook to form a transparent, soft lump. Add sugar, stirring again, till it is liquefied, and again a soft lump forms. When ghee starts separating, take off fire, sprinkle citric acid. Stir well, mix in toppings and set in a , rectangular, greased, tray. Make incisions when cooled but still soft. When completely cooled, separate pieces, wrap each in clean thin pieces of polythene or cling film. Store in airtight container.
Otherwise the burfi will get discoloured, though taste will not differ much. Page 36 Pinnie Ingredients 250 gms. wheat flour 250 gms. ghee 250 gms. sugar ground 3-4 tbsp. milk 1 tsp. cardamom powder Method Melt ghee in a heavy pan. Add, flour and cook on med/low flame. Stir continuously, till med. brown. When aroma exudes, and properly browned, take off fire. Spread in a large plate. Cool till a shade above room temperature. Sprinkle cardamom powder and sugar. Mix well. Sprinkle milk. Mix again and form tight fist shaped pinnies.
Indian Sweets, Raksha Bandhan Special Recipes (Cook Book) by The Sify Food Contributors
by Charles
4.2