Feast: A new dish in the form of nokha

Sutarfeni's Kulfi

Content:

1 liter milk, 2 cashews, 2 almonds, 2 cardamoms, 1 bowl of sutarfani pieces, 1 tablespoon Ruhaafza syrup. For garnish: crushed ice, rhubarb, nuts.

Method:

Boil the milk until it is one fourth. Add 1/2 cup cotton wool, sugar, cashews and almonds while boiling. When it cools down, add cardamom and let it cool in a kulfi mold. When the kulfi is frozen, add the increased sutarfani, ice powder and ruhaafza on it, garnish with chopped nuts, enjoy.

Whisk with pineapple sauce

Content:

૨ Medium sized fennel, 1 cup sugar, 1 cup fresh pineapple juice, 150 g mash, 1/2 teaspoon pineapple essence, slightly yellow color, 1 cup fresh salt cream.

For decoration: 8-10 pieces of pineapple, 8-10 red cherries, 8-10 green cherries, 8 large round pineapple leaves.

Boil the sugar and pineapple juice. When it rises, add mash. Leave on the flame until the mixture thickens slightly. Add color and after cooling add essence. Prepare this sauce in advance. Mix the cream in this sauce.

Place the fennel in a plate. Slowly pour the cream sauce over it. The sauce comes out slightly from the fennel, so pour in the extra sauce. Garnish with pineapple slices and cherries and serve to guests immediately.

Pudding sweet

Content:

200 gms of hard pears, 100 gms of poona, 2 teaspoons of sugar, 1 liter of milk, 3 small cardamoms, 2 drops of Kevada essence, 1 teaspoon of powdered sugar, 2 almonds, 2 raisins.

For decoration: silver foil, cardamom powder, chopped nuts.

Method:

Peel a squash, grate it and squeeze the juice. Add powdered sugar and leave for an hour. Then fry in a pan with sugar for two minutes on low heat. Let the milk boil. When it thickens a little, wash the powder in it and keep stirring. When the milk and powder are mixed, add sugar, cardamom seeds and crushed pears to the pudding. Remove it immediately from the heat. Mix Kevada essence in it before serving.

When it cools down, pour it in a large bowl, add cardamom powder, garnish with silver foil and chopped nuts, serve cold.

Sprouted chola pill

Content:

1 cup boiled sprouted adad, 2 cups boiled sprouted chola, 2 slices of bread, 2-3 finely chopped green chillies, 1/2 teaspoon crushed garam masala, 1 teaspoon ginger juice, 1 teaspoon finely chopped coriander, 1 teaspoon chatamsalo, Oil, tomato ketchup, sour sauce.

Mix salt, spices, ginger and coriander in the boiled sprouted adad. Finely crush the boiled rice in a mixer. Mix the slices of bread with the chola in the salted water. Then add salt, ginger juice and chopped green chillies. 10-12 spheres of this mixture. Divide into 10-15 parts.

Now apply a little oil on the palm. Spread a ball on it with light hand pressing. Put a piece of adad in the middle and close it. Then flatten it like a tikki. Make all the cakes this way. Fry the nonstick iron oiled curry tikki on both sides with oiled curry tikki and serve with tomato ketchup.

Mawa potato chips

Content:

1 1/2 cup almonds, 100 grams flour, 1 1/2 cup sugar, 2 small cardamoms, 1 teaspoon pure ghee, 2 boiled potatoes, 2 cashews, 2 almonds, ghee or oil for frying.

Method:

Add 1 teaspoon ghee, 1 1/2 teaspoon sugar in the lamb and make hard flour. Heat 1 tbsp ghee in a pan and mash the boiled potatoes. Add mash and fry on low flame for 2 minutes and add two teaspoons of sugar and cardamom powder and let it cool down. Heat the remaining ghee in a pan. Weave a small thin layer of lamb. Fill it with mash and potato mixture and add quiche. Slowly fry in hot ghee. Make a syrup of the remaining added sugar. When it cools down, mash it a little, add cashew-almond pieces and serve it to the guests in a cold cake.

Imperial Shiro

Content:

20 gm mulberry, 100 gm flour, 20 gm breadcrumbs, 10 raisins, 10 cashews, 1/2 cup pure ghee, 1 lemon, 1/2 cup sugar, 2 cardamoms, 1 teaspoon milkmaid condensed, 2 almonds

Method:

Wash the mulberry and boil it in 1 glass of water. When it cools down a bit, break off their stalks and remove from the heat and fry in 1/4 pure ghee on low flame for 10-15 minutes. Now take a thick bottomed cauldron, add 1/2 cup ghee and fry the breadcrumbs. It turns light brown and starts to sod, so remove from the heat. Then boil 2 glasses of water in a saucepan and add sugar. Take out the cardamom powder and condensed milk after an eruption. Put it on the fire again and keep stirring. Add roasted rava in it little by little.

When the mixture thickens, add mulberry husk and lemon juice, stir and take it down after one minute. Now take it out in a small bowl and decorate it with nuts, raisins and silver foil.

- Glacier