A heavenly feast

A heavenly feast Sauté makhane over low flame to give them a light golden color. Remove and preserve aside. In the same pan, add milk and convey to a boil. When it thickens a touch, add the makhane and cook dinner on medium warmness. Now, add sugar and cardamom powder, then upload the slivered pistachio and almonds. Remove from the flame. Mix properly. Serve garnished with slivered nuts, saffron and fit for human consumption dried rose petals. KESARI SHRIKHAND (This scrumptious Indian dessert is prepared with hung curd, sweetened with sugar, flavoured with saffron and inexperienced cardamom powder, and garnished with slivered pistachio, almonds and blanched chironji seeds) Ingredients 2½ cups hung curd ½ cup powdered sugar, sifted ¼gm saffron, seeped in ½ tbsp of warm milk ½ tsp inexperienced cardamom powder 4 tsp chironji seeds, blanched for the garnishing A few strands of saffron broiled or seeped in little milk 2 tsp pistachio, slivered 2 tsp almonds, slivered 2 tsp chironji seeds blanched Method In a bowl, upload hung curd, sugar and saffron. Whisk it until smooth. Remove in a tumbler bowl, add blanched chironji seeds and cardamom powder and blend well. Transfer into serving bowls and sit back inside the fridge for one and 1/2 hours. Serve bloodless, sprinkled with inexperienced cardamom powder and saffron garnished with slivered nuts and blanched chironji seeds. Jeetu Uday Kugaji, meals gourmet CRUNCHY MURUKKU Ingredients 250 gm maida 50 gm rice flour 1 tsp cumin seeds Oil for frying Salt to flavor Method Take little water in a stress cooker and upload maida in a separate vessel. Place a ring within the cooker and region the vessel on pinnacle of it. Cover the vessel to keep away from any water from getting into the flour. Steam until two whistles. Keep the stress cooker apart, permit it to chill. Take out the steamed maida from the stress cooker and do away with the moist a part of the flour. Transfer the dry steamed flour in a vessel. Add rice flour, cumin seeds, oil and salt according to taste. Mix all of the elements and ensure that there aren't any lumps. Knead to melt the dough by adding sufficient water. Take a murukku maker with a disc of your choice too. Grease the murukku maker and area the dough interior it. Take a plastic sheet and grease it. Press the dough via the disc hollow on the plastic sheet and make small murukku by moving in round motion. Heat oil in a pan, upload the murukku and transfer off the gasoline. Allow it to fry inside the hot oil. Once the temperature of the oil comes right down to everyday, activate the gas on a low flame and fry the murukku until they may be mild golden brown. PAPER POHA CHIWDA Ingredients 1 kg rice flakes one hundred gm peanuts one hundred gm roasted chana dal one hundred gm dry coconut, sliced 30 to 40 curry leaves 1 bunch finely chopped mint leaves 1 bunch finely chopped inexperienced coriander five to 8 slit green chillies 1 tbsp coriander seeds 1 tbsp sesame seeds 1 tsp asafoetida 1 tsp turmeric powder 1 tbsp cumin seeds 1 tbsp mustard seeds 1 tsp citric acid powder 1 tbsp sugar Oil as consistent with requirement Salt to taste Method Dry roast the poha till it turns light golden and preserve apart. Heat oil in a pan, and deep fry peanuts, roasted chana dal and finely sliced dry coconut and maintain it aside. For the tempering, upload cumin, mustard, coriander and sesame seeds, asafoetida, turmeric powder, dry purple chillies, slit inexperienced chillies; curry, coriander and mint leaves. In a vessel upload the roasted elements together with the spices and temper the entirety collectively. Finally, upload citric acid powder, sugar and salt to flavor. SOOJI MAWA BARFI Ingredients 250 gm semolina/sooji 250 gm sugar 250 gm milk powder 250 gm mawa 250 gm ghee 250 ml milk ½ tsp cardamom powder 10 to 15 raisins, almonds and pistachio Few silver sheet and cashews for garnishing Method Heat ghee in a non-stick pan and add semolina. Stir and cook dinner till it turns into light brown. Add milk and mix it. Stir and prepare dinner until the semolina will become gentle. At this stage, upload mawa and milk powder and blend them. Cook for five to six mins till it turns golden brown, stir constantly. Add grated almonds, pistachio, raisins and cardamom powder. Mix the whole thing and cook for some other mins. Finally add sugar and mix it. Cook until the ghee receives separated from the semolina and becomes a lump. Keep it apart to cool. Take a plate and grease it. Spread the lump calmly within the tray. Garnish it with silver coating and dry culmination. Keep it aside. Cut it in square or diamond shape and serve it by way of topping with finely chopped almonds and cashews. Jaideep Thakur, home chef — As advised to Namrata Srivastava HT07 Dailyhunt https://www.aeriagames.com/user/beccosjeffa/