Milk Burfee

Ingredients :

4 cups Whole Milk

4tsp. fresh lemon juice 

4tbsp. dried milk powder

6tbsp. sugar (powdered)

6 tbsp. Ghee

1tsp. cardamom powder

2 sheets edible silver foil (varq)

Preparation :

Heat the milk slightly and curdle it by adding the lemon juice. Then hang it up in a muslin cloth to drain for 3 hours. The milk solids are turned into cheese now. Knead this well with the milk powder and sugar. Heat the ghee in a heavy pan and add the cheese mixture. Stir-fry over very low heat until the ghee separates.

Remove form the heat and mix in the cardamom powder. Allow to cool slightly.

Knead again to blend. Pat into a flat cake and cool completely.

Cut into squares and decorate with silver foil.

Gujjias

Ingredients :

Ghee / oil to fry

For the Cover :

500gms. Maida (All purpose flour)

6tbsp. Oil / Ghee (melted)

For the Filling :

11/2 cups  Khoya

1/2 tsp. green Cardamom Powder

2 tbsp chopped almond

2 tbsp Raisins (Kishmish)

2 tbsp dried coconut (shredded)

¾ cup sugar or to taste (powdered)

Preparation :

Sieve the flour. Mix the six tablespoons of oil with the maida.

 Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.

 Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight  dough. Set aside and cover with a damp cloth. 

Now Mash the khoya and fry it in a kadhai / deep pan till light brown in color 

 Add sugar and cardamom powder into the khoya and mix well. Add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. Allow it to cool.

Divide the dough into small balls and roll each ball into a small round of  4 " diameter.

Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.

Prepare all the gujiyas and spread on a cloth.

Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame. When golden brown in colour, drain and remove.

Store for use in an airtight glass jar. 

Namak Para

Ingredients :  

1 cups Maida (unbleached flour) 

1cup semolina (Sooji / Rava) 

41/2-51/2 tbsp luke warm water 

2tbsp. curd / plain yogurt (beaten) 

3 tbsp. ghee / unsalted butter (melted) 

1tsp. Ajwain 

3/4th tsp. Salt or to taste 

Oil / Ghee to deep fry

Preparation :

Mix the flour, salt , ajwain  in a bowl. Add the melted ghee / unsalted and rub between your palms until it takes the form of breadcrumbs. 

Combine the curd with water and and form a stiff dough using this liquid. Cover with the damp cloth and set aside for 30 minutes.

Shape the dough into a ball and roll the ball into a ¼ inch thick circle. Cut into thin long strips and then into squares.

Heat the ghee / oil in a kadhai or deep-frying pan. Fry the squares in a batch over moderate heat. Do not allow the them  to become brown, they should remain pale gold in color.

Remove and drain on paper towels. Repeat the process for frying all squares.

Well sealed, they will keep for 2-3 weeks.

Easter Eggs

1/2 cup butter
450 gm icing sugar-sifted
1/4 cup cream
1 tsp Vanilla essence
extra icing sugar if needed while shaping
moulds for eggs

Whip the butter, add icing sugar and whip again till light and fluffy.

Add the cream and vanilla essence and mix with the hands till smooth and doughy.

Roll to 1/4” thickness and shape over the egg moulds and leave, covered, in the refrigerator till hardened.

You have halves now, which you can fill and put together to form a whole egg. You can glaze it with an icing of your choice or dust it with sugar.

Easter Bunny Cake

Ingredients:

2 1/2 c- Coconut, divided

Red food coloring

2 baked 9-inches round cake

8 oz- Cool Whip, thawed

Assorted candies for garnish

Method:

Shade 1/4 cup of the coconut pink using red food coloring.

Cut 1 cake layer as a half circle shape on each side of the cake so that a bow tie shape is created at the center of the cake. This bow tie shape should be about 1 1/2" wide at its widest portion.

Leave one layer whole. Arrange whole cake layer in center of cake plate, place half circle shapes on the top pointing up for the bunny's ears.

Put the remaining pieces at the bottom of the whole cake layer to make a bow tie.

Use the whipped Topping for frosting.

Spray center of bunny's ears and bowtie with pink coconut. Shower white coconut above bunny's head and outer edges of ears and bow tie.

To give the shape of eyes, nose, mouth and whiskers use candies.

Red string licorice, chocolate chips can be used for eyes, nose and mouth and also for outlining the ears and bow tie.

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