As I recently have a little time, I was surfing on the web the other day. Looking for fresh, exciting tips, inspiring dishes that We have never used before, to impress my family with. Searching for quite some time unfortunately could not come across lots of interesting stuff. Just before I thought to give up on it, I ran across this tempting and simple treat simply by accident on ambitiouskitchen. It seemed so fabulous on its image, that required instant action.
It absolutely was easy to imagine how it is made, its taste and just how much boyfriend might love it. Actually, it is extremely simple to delight the guy in terms of treats. Anyway, I visited the page and followed the step by step instuctions which were combined with superb pictures of the operation. It just makes life much simpler. I can suppose it's a bit of a effort to shoot photos in the middle of cooking in the kitchen as you may ordinarily have sticky hands so that i genuinely appreciate the time and energy she put in for making this blogpost .
With that in mind I am encouraged presenting my personal formulas similarly. Thanks for the idea.
I was tweaking the original recipe to make it for the taste of my family. I have to tell you it turned out a great outcome. They prized the flavor, the consistency and enjoyed getting a sweet like this during a lively week. They basically requested even more, a lot more. So the next time I'm not going to commit the same mistake. I am likely to multiply the quantity to make them delighted.
1 teaspoon of melted ghee (Clarified butter) or 100 % pure butter
Chopped up almond/pistachio for decoration
Sift klim natural powder,glucose and cardamom together.
Stir within the cream, ghee (Clarified butter), rose water and condensed milk.
Mix well to create a soft pliable dough.
Divide into little portions and roll into golf ball sizes.
Place on a holder and press an almond/pistachio at the top of every penda.
it's similar to taste like Burfee but way creamier and very rich taste:
3 cups icing sugar
1/4 tsp elatchi powder
1/2 may condense milk
Defeat in elatchi,cream and condense dairy.
Mix in Klim until a soft dough is type. Mould into balls and place in paper mugs. Decorate with almonds
Tips: I still left my mixture rest within the bowl for a couple hours then I mould them in my choc moulds.
Almonds to decorate
Combine klim and Nestle cream to make crumbs then procedure all the mixture to obtain it fine again
Colouring if u prefer to sprinkle coloured almonds at the top
Colored food dust if u would rather sprinkle on top
Flat Holder or nozzles for shaping according to your choice
spray n cook, pot, wooden spoon, cooking tray, nozzles
Using non-stick pot place on heated stove
Add fresh cream so when it bubbles remove add icing sugars, usually do not boil fresh cream
Increase elachie powder and Klim and mix, you will notice that it binds immediately
Sprinkle almonds
Leave to set in fridge for tee shirt while based on warm or cold weather this helps to cut into gemstone shapes
1 tsp elachi powder
Stir continuously
Insert pistachios, elachi & rose drinking water (I actually added about 2 tablespoons)
Mix on low high temperature until almost cooked
Insert cream & prepare just a little longer
Garnish with pistachios & toasted coconut.
1tblsp tasty wheat( soji)
Enuf warm milk to mak very soft dough. Combine above use milk little at a tym to create soft dough. Roll into ping pong ball. Fry in deep essential oil fry over suprisingly low temperature let brown nicely then stress on kitchen towel then put in place syrup when cool keep in air tight container in the refrigerator. Makes 32 balls.
Combine following. dry elements in dish
1 cup dessicated coconut
1 tsp baking powder
Combine melted butter n dairy 2 dry ingredients n mix very well.
Pour in2 rectangular tray
Sprinkle coloured almonds/ thill
Bake @ 180 for 20mins or even more
Trim in2 squares wen cool. Devine! (Shireen Ameer) The aforementioned is fifty percent the recipe
2 tablespoons lemon juice
1 tablespoon orange juice
6 cups sugar (1kg)
2 teaspoons egg yellow (powdered colouring)
2 teaspoons red food colouring (or as much as you like)
1 cup almonds (soak in warm water and remove skins - drain)
Soak the sago in 3 cups of scorching water overnight. Blend in a food processor chip or liquidiser until clean and creamy.
Grease an oven tray or rectangular casserole dish with oil. Set aside.
Pour/press sago mixture through sieve to eliminate any lumps. Add the maizena and sugar to the sago blend and stir well. Put on range, add 6 mugs of water to it, alongside the lemon and orange juice. Bring to boil, stirring regularly, then lower heat, add the elachi and food colors (add 1 teaspoon reddish colored colour first to ensure you get the proper colour, add more in the event that you feel the need). Leave to simmer until it just begins to thicken.
Please be sure you stir continuously or it'll turn into a lumpy mess.
Add the ghee and almonds, stirring vigorously (+- 1 hour)
It will become heavy, gelatinous and jelly like. When it begins to keep the sides and forms a single lump as well as the ghee collects at the top, it is ready to established.
Drop it quickly into the essential oil greased tray and erase. Leave to create for a time. Cut into diamond or square designs.
Keeps refrigerated for a month…
Take note: For pistachio halwa, only use pistachios… or you could utilize a mixture of both, ½ glass badam and ½ cup pistachios…
For Cashew nut Halwa, use only roasted cashews or an assortment of all 3 nuts.
You can make your halwa in virtually any colour you choose…(Eshana Suleman)
Formula by Amina Wackie Shaikh
Images borrowed from
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