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DESSERTS Brownie Bites With Caramel Fluff

DESSERTS Brownie Bites With Caramel Fluff

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Publicado porSunnia Talha
Recipes of some of the most mouth watering desserts......have fun
Recipes of some of the most mouth watering desserts......have fun

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Categories:Types, Recipes/Menus
Published by: Sunnia Talha on Nov 01, 2009
Copyright:Attribution Non-commercial


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Traditional Milk Burfi
Making Traditional Khoya:
Khoya or Khoa is made by simmering milk in an iron karahi for several hours,
over a medium fire. The gradual vaporization of its water content leaves
coagulated solids in milk, which is khoya. 175–180°F (about 80°C) is ideal
temperature to avoid boiling and to minimize scorching. Other quick way of
making khoa is to continue mixing full fat milk powder to skimmed milk until it
becomes khoya.
2 cups khoya (recipe using US ingredients)

2 cups sugar
2/3 tsp cardamom powder and a few coarsely crushed cardamom seeds
a pinch of nutmeg powder
Spread the khoya let it dry a bit. Add a bit of water to the sugar until it gets wet.
Cook the sugar on medium flame until it froths and starts sticking to the sides.
Now add the cardamom powder and nutmeg and mix well. Now the khoya and
mix well and while adding it immediately remove from the stovetop and mix well.
Now spread the mixture evenly on a greased metal tray. Top it off with sliced
almonds, coarsely chopped pistas or whole charoli.
Charoli : (Buchanania Lanzan) is a small rounded lentil shaped almond flavored
seed, they kinda taste like pine nuts. They are used to top many Indian desserts.

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