3 eggs 3 tbsp sugar 3 tbsp flour 1 tsp baking powder 1 tsp vanilla essence 1 tbsp milk Topping 600 ml clear sugar syrup from the peach tin 12-14 peach halves, tinned or fresh 2 tsp gelatin powder 225 ml cream, optional 50-75 ml water Preheat oven to gas mark 5/190° C. Beat eggs […]
5 g china grass 1 kg milk 250 g sugar few drops food colouring ½ tsp cardamom, coarsely ground water Cook the china grass with a little water on low heat till it melts. Separately, boil together sugar and milk, add the melted china grass (which by now has become transparent) and cook for 5
½ kg mangoes 450 ml milk 225 g sugar 60 g custard powder 100 g fresh cream, optional Peel and cut mangoes into small cubes. Squeeze out the pulp from the seed and mix into cubes. Keep aside. Make the custard by boiling milk and sugar together. Mix the custard powder in a little cold
1 ltr milk pinch of saffron 75 g vermicelli, broken into small pieces 50-75 g dry choara/dates 50-75 g ghee or butter 125 g sugar 50 g almonds 50 g pistachios 25 g raisins 25 g chiroli seeds, skinned Soak the dry dates in water for a few hours then cut into long thin slices.
½ kg pistachios or almonds, ground ½ kg sugar ½ kg ghee or butter 225 ml water Heat one third of the ghee along with sugar and water. When it boils, add the ground pistachio or almonds. Cook on low heat, stirring continuously till all ghee is absorbed. Add remaining ghee while still stirring. When
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1 kg channa daal/gram lentil 6 kg milk (or ½ kg powder milk) 1½ kg sugar 1½ kg ghee 250 g desiccated coconut 15-20 cardamoms, coarsely, pounded 150 g pistachio and almond slivers Soak the lentils overnight in plenty of water. Then pick out the black lentil husks. Boil lentils with milk on low heat
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2 kg Auk/long mans 400-500 g khoya crumbled % kg sugar 600 ml milk 300 ml water 6-8 cardamoms or rose essence drops (optional) silver vang/leaf foe decorating, (optional) few sliced pistachios and almonds Peel and grate the marrow on a clean grate and place in water simultaneously to keep it from discolouring, Drain the
