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Sweetmeat/mithai recipes (10.03.16)

 

BURFEE,  MAGAJ AND GULAAB JAMUN

 

BURFEE
500g Nespray or Klim
155g Nestle cream
Mix together and leave overnight in fridge
Next morning grind in coffee grinder and sift through wire sieve. 
Prepare syrup:
1 cup water
1 cup icing sugar
1 cup sugar
Quarter tsp elachie powder
125g butter
Boil all ingredients together. Boil for five minutes once it starts boiling. Remove from heat. Add milk powder mixture. Mix well. Allow to set. Pipe or decorate as desired. Can add a few drops of rose essence if desired

 

CHANA MAGAJ
30 g butter
Quarter cup milk
Heat and sprinkle over 500g chana flour. Rub between hands and form a sand like texture.
Braise this mixture in one and a half cups of solid ghee. Braise over medium heat until its light brown
Then remove from heat. Allow to cool. Add half cup of Nespray milk powder, 1 tsp elachie powder, half cup chopped toasted almonds and 300g icing sugar
Mix well. Form into squares or decorate as desired

 

 

 

 

GULAAB JAMUN
250g Nespray
2 tblsp semolina
2 tbspl ghee
2 tblsp flour
Quarter tsp elachie powder
2 tblsp baking powder
milk to form dough.
Rub ghee into dry ingredients. Mix everything together. Add enough milk to make a dough. Roll into small marble sized balls and fry in medium hot oil until nicely browned. Add hot jamuns to warm syrup. Serve
Syrup:
3 cups water
3 cups sugar
Few strands of saffron

 

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