FOOD SAFARI

Ingredients Samolina (suji) - 500 gms Sugar- 500 gms  Clarified butter ( ghee) - 1 tbsp Water- for sugar syrup Cashewnut- 15  chopped Almonds- 20 ( half sliced) Green cardamoms- 3-4 ( crushed)  Method- 1.In a large heavy bottomed pan, dry roast semolina until it emits an aroma on low to medium low heat, remove roasted semolina into a plate/ tray. 2.In other pan add sugar and water and green cardamoms powder.heat on low flame.when the sugar has melted and begins to thicken a little,lower heat.after some time check the sugar,one string. 3.grease a large dish ( thali) with some drops of pure ghee and keep aside.  4. In a large pan add samolina and ghee and mix well.cook till then light golden brown colour.after some time add sugar syrup in mixture and cook for 15-20 minues. 5. When the mixture is thick stop cooking.and spread the mixture on greased tray.and garnish with dry fruits. after 3-4 minutes cut into diamond or square shapes.the samolina fudge are ready.enjoy 😊...

Ingredients Dates (Khajoor)- 250 gms Walnuts - 25 gms ( chopped) Cashew nuts (Kaju)-25 gms ( chopped) Almonds- 25 gms (chopped) Grated coconut - 25 gms Pistachios - 10-12 ( chopped) Poppy seeds - 1 tbsp Green cardamom - 3-4 ( powder) Desi ghee - 1 tbsp Method 1.Cut the dates into small size pieces and remove the seeds. Cut all dry fruits nut into thin pieces. 2. Heat a pan and add cashews, almonds and walnuts to it. Stir it continuously and cook for 2-3 minutes on low flame. Then take it out in a plate. Now add ghee to the pan and let it melt. add poppy seeds and roast it for 2 minutes on low flame. We will get a little fragrance from it and there will be a change in colour. Now add the powder of cardamom. Now add dates, dry fruits, coconut to the pan. Mix it thoroughly.   3.Take out the mixture in a bowl or a plate so that it cools quickly. Apply oil on your hands. Pick up the mixture and roll it in a ball. Put the pistachios in a plate. Roll out the burfi on the pistachios.You ca...

Nan-khatai recipe details  Nankhatai Ingredients- 1cup maida or all purpose flour 1/2cup besan or gram flour 1/2 cup semolina ( suji) ¼ tsp baking soda 1 1/2 cup ghee or butter at room temperature 1 1/2 cup powdered sugar  ¼ tsp cardamom powder few sliced almonds for garnishing 1 to 2 tsp milk or water for kneading, optional and if required Method- Mix ghee and powdered sugar with a hand held blender or in a food processor. the mixture should become smooth, light and creamy. add the dry ingredients - maida or all purpose flour, gram flour/besan, cardamom powder, samolina and baking soda. mix well gently mix everything. avoid kneading. just mix and gather to a smooth dough. add water or milk only if required while kneading and if the dough looks dry. pinch medium sized balls from the dough. roll them evenly in your palms. slightly flatten them. press sliced almonds on the top slightly. you can also make some criss cross designs on the nankhatais with a fork or toothpick. place ...

Pinnies ( punjabi sweets) Samolina - 1 tbsp Powdered Sugar -2 cups Khoya (Mawa) – 1 cup grated  Almonds – 1/2 cup coarsely chopped Gram flour - 1/2,cup Pistachio- for garnishing Clarified butter(Ghee) – 2 cups Cardamom powder – 1 tsp Milk – 3 tsp Urad dal - 1 cup ( paste) Method: 1. In a heavy bottomed pan, heat ghee. 2. Add gram flour,samolina ,and urad dal ,cook it on low flame. 3. Keep stirring continuously, till it becomes light brown. 4. Now add grated mawa or khoya and milk to it. Mix well. 5. When mixture is evenly browned and aromatic, add the sugar and stir for a minute. 6. Remove the pan from the heat. 7. Add the almonds, and cardamom powder. 8. Transfer it to a large plate and allow cooling a bit. 9. Mix well. 10. With the mixture, start making pinnies round shape. 11. Decorate with chopped pistachios. 12. Now enjoy your tasty pinnies.

Ingredients  • 1/4 cup Boiled Milk • 500 gm almonds  • 1/2 kg sugar Method 1. Start with soaking almonds in water for around 8-10 hours 2. Peel the almonds.add some milk to the peeled almonds and grind them. 3.Mix ground almonds and sugar together. 5. Cook this mixture and stir it continuously until a thick paste. 6. Keep the mixture aside for some time to let it cool. 7. After some time the mixture like a soft dough.take a plastic sheet and spread the mixture on sheet.make a roti of the thick mixture. 8. Cut the barfi in diamond shape pieces.your tasty badam katli its ready.

Ingredients: 1 cup Milk Powder 1/2 cup Maida/Plain Flour ¼ tsp Baking Soda 1 tbsp Yogurt or 2 tbsp Full Fat Milk 1 tsp Ghee or Oil Pistachio or Almonds for garnishing Samolina 2 tsp For Sugar Syrup: 2 cups Sugar 1 cups Water 8 Green Cardamoms, peeled and seeds crushed to fine powder A pinch of Saffron 1 tsp Rose Water  Method: Prepare the sugar syrup: Add sugar and water in a pan and heat it on a medium flame. Once the sugar dissolves completely, add cardamom powder and bring it to boil by stirring every now and then. Let the sugar syrup thicken slightly, about 2-3 minutes after coming to boil. You don’t need to boil it until it reaches one thread consistency.  Turn off the flame and run the sugar syrup through fine sieve to remove any impurities.  Transfer the sugar syrup back into the wide pan and mix in saffron and rose water if using. Let it cool down to room temperature.  Prepare the Gulab Jamuns: While the sugar syrup is cooling down, prepare the Gulab Jamun mi...

Ingredients- Fine flour ( maida ) 1 1/2 cups Soda - 1/4 tsp Ghee - 4 tbsp Yogurt- 6 tbsp Sugar - 2 cups Milk - 2 tbsp Pistachio- 8-10 ( chopped) Cardamom powder - 2 pinch for sugar syrup Method- 1.  Mix fine flour and soda into a large bowl. 2. rub four tbsp of ghee into the flour mixture with your fingertips till it resembles bread crumbs. 3. add the beaten yogurt and kneed into a soft dough.cover the dough for 15-20 minutes. 4. divide the dough into 10 equal portions and shape into smooth balls.make a slight dent in the centre of the ball with your thumb.keep the balls coverd. 5. heat ghee in a kadai on medium heat and fry balushahi balls on low heat. 6. take a pan and cook the sugar with one cup of water and cardamom powder and make sugar syrup.continue to cook till the syrup attains a two string. 7. remove the syrup from heat and soak the cooled balushahi in it for two hours. 8. gently remove the balushahi from the sugar syrup and place on a serving plate .decorate with pistach...