Tag Archives: simple recipe

Badami Rava Burfi | Cooksmart | Sanjeev Kapoor Khazana

Badami Rava Burfi | Cooksmart | Sanjeev Kapoor Khazana

Rava adds wholesomeness to this almond burfi

BADAMI RAVA BURFI

Ingredients

½ cup roasted almonds, crushed
1 cup semolina (rava)
2¼ cups milk
¼ cup ghee
A few saffron strands
1¼ cups sugar
2 tbsps slivered almonds

Method

1. Heat milk in one pan. Heat ghee in a non-stick pan. Add rava to the ghee and saute till slightly browned.
2. Add saffron to the milk and stir.
3. Add hot milk and sugar to the rava, mix well and cook. Add roasted crushed almonds and mix and continue to cook till the mixture begins to leave the sides of the pan.
4. Put the mixture into a greased aluminium tray and spread evenly. Set aside to cool and set.
5. Sprinkle slivered almonds on top and press slightly.
6. Chill in the refrigerator or 1-1½ hours. Cut into squares or diamonds and serve.

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Gulab Jamun | Sanjeev Kapoor Khazana

Gulab Jamun | Sanjeev Kapoor Khazana

Soft, spongy and melts in the mouth, these gulab jamun drenched in delicately flavored sugar syrup is easy to make and taste divine. Try it!

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Mango Fudge | Sanjeev Kapoor Khazana

Mango Fudge | Sanjeev Kapoor Khazana

Make use of the seasonal fresh mangoes by making this fudge. Yummy and sinful.

MANGO FUDGE

Ingredients

¾ cup fresh mango pulp
Ghee for greasing
4 tablespoons unsalted butter
1 cup condensed milk
¾ cup grated khoya/mawa
1 teaspoon green cardamom powder
1 tablespoon slivered almonds and pistachios

Method

1. Grease a barfi tray with some ghee.
2. Heat butter in a non-stick pan. Add mango pulp and cook for 5-6 minutes, stirring continuously.
3. Add condensed milk and cook for 5-6 minutes, stirring continuously. Add khoya/mawa, mix and cook till it melts. Add cardamom powder and mix well.
4. Pour the mixture in the greased tray and top with slivered almonds and pistachios. Set aside till set.
5. Serve.

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