Articles by "Mithai-Sweets"
- Anday Arahi Darjan
- Ghee 1 Kilo
- Cheeni 1 Kilo
- Khoya 1 Kilo
- Elaichi 10 Adad
- Pista 20 Gram
- Badam 20 Gram
- Aik Piyalay Main Anday Tor Ker Osmain Ghee Aur Cheeni Shamil Ker K Achi Tarha Mix Ker Len
- Ab Aik Pain Main Khoye Ko Bhoonen Aur Nikal Ker Thanda Ker Len
- Ab Anday K Mixture Ko Pain Main Daal Ker Halki Anch Per Pakayen
- Phir Elaichi, Bhuna Howa Khoya Aur Khanay Ka Rang Shamil Ker K Mazeed 2 Minute Tak Pakayen
- Anday Ka Khoye Wala Mazedar Halwa Tayar Hai Serving Dish Main Nikal Ker Pista Aur Badam Se Garnish Ker K Paish Kren
Iss recipe ko PDF file main save krne k liyeh download k button per click kren:
- Clarified Butter As Required
- Cook Sugar In A Pan With Enough Water For A Syrup To Form. Add Kewra.
- Beat Egg And Add Khoya And Semolina To It.
- Mix Together Using Your Hands.
- Knead The Mixture With Baking Powder And Clarified Butter.
- Heat Oil For Deep Frying.
- Fry The Balls Until Golden In Color.
- Dip The Balls In Sugar Syrup And Serve Hot.
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- Put Cashew In Food Processor And Grind To A Semi Fine Powder.
- Add Sugar And Water In A Pan And Boil; Stir Until Sugar Melts Completely.
- Check The Consistency By Pouring A Few Drops Of Syrup In A Little Water, If It Does Not Dissolve In Water Then This Is The Right Consistency.
- Now Transfer Cashew Powder In Sugar Syrup And Cook Until Form A Thick Rolling Mixture. It Should Be Flexible Dough, Not Dry Or Hard.
- When It Is Still Warm, Knead It Well Until Smooth; Don’t Scrap Mixture From The Sides Of Pan As It Will Hard The Dough. If The Dough Becomes Hard, Add ½ Tsp Melted Ghee/Butter.
- Now Place A Butter Paper On Work Surface Then Shift Dough On It And Cover It Another Butter Paper Piece And Roll Out Dough With Rolling Pin About ¼ Inches Thick.
- Remove Top Butter Paper And Cut Into Diamonds Shape. Garnish With Silver Paper.
- Serve Or Store In Air Tight Container.
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