BASIC RECIPES

Milk Khoya

Ingredients :
2 Liters Milk
2 cups sugar

Method :

1. In a thick base kadai boil milk stirring continuously taking care that it does not stick or burn at base.
2. Continue stirring occasionally till the milk quantity reduces substantially. When about a cup of thick milk remains continue to stir vigorously to avoid burning.
3. If sweet khoya is to be prepared, at this stage, add sugar as desired
4. Let the sugar water evaporate and do not stop stirring. You may reduce the flame little but see that it is still strong. The milk must not turn brown in colour.
5. When thick remove from fire and beat fast, enabling the khoya to cool and dry fast.
6. Spread evenly in the kadai
7. When cool remove and knead well and keep aside

Cashew Mixture:

Ingredients:
2 cups Cashew powder
2 cups Khoya as prepared above.
1 cup sugar syrup of 2 consistency
Cardamom powder

Method:

1. Knead khoya well and mix cashew powder.
2. Add cardamom and mix sugar syrup as required and stir over low flame till thick.
3. Spread in the kadai and allow to cool.

Almond Mixture :

1. For Almond powder, soak the almonds in hot water for 15 mins and remove skin.
2. Dry and then make powder.
3. Proceed as above.

Pistachio Mixture :

Proceed as in cashew mixture method using pistachio powder.

Sugar Syrup (Chaashni) :

Ingredients :
2 cups sugar
1 cup water
½ cup milk

Method :

1. Heat sugar and water in a pan and let it boil.
2. Add milk to remove any sugar scum from the syrup.
3. Boil till the required consistency is obtained ( tested by separating a drop of the mix between two fingers and seeing the threads).