Jam Badam Wontons / Fried Sweet Wontons / Jam wontons / An Easy Sweet Recipe

Jam Wontons

Yeilds: 25 wontons

Ingredients

Vegetarian wonton wraps - 25
Oil to deep fry

Filling ingredients

Powdered almond/badam - 1/4 cup
Desiccated coconut powder1 tbsp heaped
Crushed cardamom -5
Mixed fruit jam - 3 tbsp
( use any jam flavor you like )
Dry milk powder - 1 cup
Milk - 3 tbsp
Ghee - 1 tsp

Method

Take a non stick pan add the jam, milk and milk powder in low flame keep cooking till it has thickened.

Now add the desiccated coconut and almond powder mix till everything is combined.

Add the cardamom powder and ghee mix it well till it leaves the sides of the pan.

Switch off the stove and cool the mixture.

Take a wonton wrap place 1/2 tsp of the filling in the middle, apply water to the sides of the wrap.

Bring the edges together and seal them well by pressing with your fingers or a fork.

Heat oil in a pan in medium high flame deep fry these wontons till crisp and brown on both sides.

Serve them warm.

Note;

a) Using these wonton wrap any kind of filling can be made ( sweet or spicy).

b) Sweetness was perfect for our family if you want it more sweet then add 1 or 2 tsps extra jam.
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Ragi Semiya Payasam Recipe / Ragi Vermicelli Payasam / Ragi Vermicelli Kheer - Payasam Recipes

Ragi Semiya Payasam

Ingredients

Cooked ragi semiya - 1/2 cup

( Cook according to the instruction given in the packet)

Milk - 3 cups

Brown sugar, white sugar or jaggery - 3 tbsp

( add more or less according to your taste)

Nuts fried in ghee - 2 tbsp

( I used cashew nuts , raisins and sara paruppu )

Desiccated coconut  or fresh coconut fried till brown in ghee - 1 tbsp

Cardamom powder - 1/4 tsp

Method

Boil milk till it is reduced to 2 cups now add the brown sugar, cooked ragi semiya , cardamom powder , nuts and coconut. Give a boil till combined and switch off the stove.

If you want a thin payasam then increase the milk quantity.

Serve hot.

Notes:

1. Once jaggery is added do not boil too much there are chances to curdle. Make sure there are no impurities in the jaggery.

2. Do not over cook the ragi otherwise they will turn sticky.

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Sweet Kozhukattai / Poorna kozhukattai / Purnam Kozhukattai / Sweet Kolukattai - Ganesh Chathurthi recipes / Vinayaka Chathurthi Recipes

 

Sweet Kozhukattai

Ingredients for the dough

Sona masoori - 1 cup
Water-1 cup
Sesame oil-3tsp
Salt- a generous pinch

kolukattai

Method

Soak rice in water for 2 hours. Grind along with the water and little salt to a very smooth batter.

Pour the batter into a heavy bottom or non stick pan. In medium low flame keep stirring till the mixture is half cooked and forms into a soft dough.

Cover the mixture and leave it for 10 minutes. Now using your palm knead the dough to a soft dough, make sure there are no lumps.

Divide the dough into small balls, cover and keep.

Poornam Ingredients

Grated jaggery - 1/2 cup

Grated fresh coconut - 1 cup

Cardamom powder - 1/2 tsp

Purna Kolukattai

Method

In a heavy bottom pan mix the above ingredients , in low flame cook till the jaggery is melted and the mixture leaves the sides of the pan.

Do not cook the mixture till dry.Switch off the stove and while still warm make small balls and keep it aside.

Method to make the kolukattai / kozhukattai

Grease your palm and fingers with oil slowly shape the outer dough like a cup.

keep a teaspoon of the filling inside and close the cup.Seal the edges by pressing it tightly, pinch and fold to form a design.( see picture).

Steam the kolukattai for 5 to 7 minutes or till done, Serve them hot or warm.

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Beetroot Kolukattai / Beetroot Kozhukattai / Beetroot Modak - Ganesh Chathurthi Recipes

Beetroot Kolukattai

Ingredients for the dough

Idiappam flour - 1/2 cup
Water-1/2 cup 

(to grind the beetroot )

Beetroot - a handful

(grind beetroot with 1/2 cup of water and filter , boil the filtered juice)
Salt a pinch
Sesame oil-1/2 tsp

Method

Take a wide bowl put the flour,salt & oil.
Slowly pour the boiling juice mix it with a spatula till it forms to a soft dough.
Do not use hand it will be very hot. Cover & rest it for 5 minutes.

Now knead the dough well, divide the dough into equal size balls.

Grease your fingers shape like a small cup with the outer dough, Place a teaspoon of the filling , close it into half and gently press the edges to seal. Make sure there are no cracks.

You can also use a banana leaf to flatten the dough then place the filling and fold the leaf into half and press the edges to seal. Steam the kolukattai with the leaf.

Steam these modakam in a greased idli plates for 5 to 7 minutes or till done.

Cool the modakam & serve them.

Different kinds of fillings

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Ellu Pooranam

Ingredients for the filling

Sesame seeds / Ellu - 1/2 cup
Grated jaggery-1/2 cup
Coconut-1/4 cup
Cardamom-3 crushed
(I used dessicated coconut )
Water -1 tbsp

Method

Dry roast sesame seeds till its light brown, cool & dry grind to a coarse powder.
Take a pan add the grated jaggery, cardamom powder, grated coconut, water & sesame powder, keep mixing in low flame till the mixture thickens & leaves the sides of the pan.

Switch off the flame cool the mixture,while still warm divide it into equal size balls.

Panchakajjaya

Ingredients

Yellow moongh dal - 1/4 cup

( dry roasted till light golden brown and ground to a fine powder)

Grated jaggery - 1/4 cup

Grated coconut - 1/4 cup

( dry roast till moisture has evaporated, do not fry till brown)

Cardamom powder - 1/2 tsp

Cashew nuts and Raisins - together 2 tsp

( roasted in 1 tsp ghee till light brown)

Black sesame seeds - 1/2 tbsp

(dry roasted till they splutter, do not over fry and burn them)

Method

Take a bowl add all the above ingredients and mix till combined.

Offer this easy neivedyam to lord Ganesha.

Note:

a) You can use store bought rice flour to make this modakam.
b) Seal them well to make sure the filling doesn't come out while steaming.
c) Keep any filling of your choice.
d) Water ration depends upon the quality of rice,so add little by little to form a dough.
e) Always keep the dough covered to avoid drying.
f) Knead the dough well before making the modakam.
g) If your jaggery is not clean then dissolve it in water, filter & then use to make the poornam.

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Panchakajjaya Recipe / Pancha Kajjaya Recipe / How to make Panchakajjaya / Easy Ganesh Chaturthi Neivedyam Recipe / Neivedyam for Ganesh Chaturthi

Panchakajjaya

Ingredients

Yellow moongh dal - 1/4 cup

( dry roasted till light golden brown and ground to a fine powder)

Grated jaggery - 1/4 cup

Grated coconut - 1/4 cup

( dry roast till moisture has evaporated, do not fry till brown)

Cardamom powder - 1/2 tsp

Cashew nuts and Raisins - together 2 tsp

( roasted in 1 tsp ghee till light brown)

Black sesame seeds - 1/2 tbsp

(dry roasted till they splutter, do not over fry and burn them)

How to make panchakajjaya

Method

Take a bowl add all the above ingredients and mix till combined.

Offer this easy neivedyam to lord Ganesha.

For more Ganesh Chathurthi recipes click HERE

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Aval Kesari Recipe / Poha Kesari / Flattened Rice Kesari / Poha Sheera Recipe / Avalakki Kesari Bath Recipe / Easy Kesari Recipe - Easy Gokulashtami Recipe

Aval Kesari

Ingredients

Thick aval / poha - 1/2 cup

( use white or red aval)

Water - 1 & 1/2 cups

( add more or less according to the quality of the poha)

Ghee - 1 & 1/2  tbsp

Sugar - 1/4 cup

( add more or less according to your taste )

Cardamom powder - 1/4 tsp

Saffron soaked in 1 tbsp of warm milk - a generous pinch

Chopped cashew nuts - 6 

Poha Kesari

Method

Add 1 tsp of ghee fry the cashew nuts and keep aside. In the same pan add the poha and roast till colour changes and crisp. Cool completely and grind to a coarse mixture.

Boil water in a pan lower the flame and add the poha mix well, cover and cook till done.

Add sugar, saffron soaked in milk , cardamom , remaining ghee and nuts mix till well combined , thickened and mixture leaves the sides of the pan. 

Switch off the flame and serve hot or warm.

Note:

a) Use only thick poha for this recipe.

b) Add sugar only once the poha is well cooked.

c) Fried raisins can also be added.

d) Adding food colour is optional.

e) Do not grind the poha to a fine powder.

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Ela Ada / Elai Adai / Elayappam / Kerala Valsan / Vazhayila Ada / Ilai Adai / Plantain Leaf Adai - Kerala Sweet Recipe

Elai Adai

Yields: 6 adai

Outer layer ingredients

Store bought rice flour - 1 cup

Boiling water - 1 & 1/2 cup

( add more or less according to the rice flour quality)

Ghee - 1/2 tsp

Salt - a pinch

( Add the rice flour and salt into a bowl pour the boiling water little by little and mix it with a wooden spoon. Mix till it forms to a soft non sticky dough, once warm grease your palm with ghee and knead once. Divide the portion into medium size balls , cover and keep it aside.

Filling Ingredients

Clean powdered jaggery - 3/4 cup

Grated coconut - 1 cup

Cardamom powder - 1/2 tsp

( mix all the ingredients together in a bowl and keep it aside)

Other ingredients

Ghee as needed to grease the banana leaf

Banana leaves as needed

Elai Adai

Method 

Grease a banana leaf with ghee place a ball of dough wet your finger and flatten to a semi thick disc.

Place some filling at one corner and cover the banana leaf and press to seal ( see picture).

Steam these for 2 to 3 minutes or till cooked.

Serve hot or warm.

Note:

a) Instead of cardamom powder you can add crushed cumin seeds.

b) Add water accordingly as each rice flour quality is different.

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Palathalikalu Recipe / Pala Thalikalu for Vinayaka Chavithi / Vinayaka Chathurti

Palathalikalu

Ingredients for the dough

Rice flour - 1/2 cup
Boiling water - 1/2 cup
Ghee - 1 tsp
Sugar - 1/2 tsp
Salt a pinch

Ingredients for the milk

Sugar - 1/4 cup heaped
( sweetness was perfect for our family ,if needed add 1 tbsp more )
Milk - 4 cups
Water - 1 & 1/2 cup
Coconut grated - 1 tbsp heaped
Cardamom powder - 1/2 tsp

Method

Take ghee,1/2 tsp sugar, rice flour & a pinch of salt in a bowl add boiling water slowly & form a soft dough. Grease your palm with ghee or oil take very small balls of dough.

Roll it out into thin noodles , if you don't have time or patience just fill it into a murukku press.

Boil water & milk in a pan ,when starts to boil reduce the flame & add the rice flour noodles.

If using murukku press then press out the dough directly into the boil milk , in low flame cook for 5 to 10 minutes for the strings to cook.

Once cooked add the sugar & cardamom powder, give a boil & switch off the flame.

Add the grated coconut ,mix & serve hot or warm.

Note:

a) Once warm this sweet may become thick,to dilute add some warm milk to loosen it up.

b) After adding coconut do not boil otherwise your milk will curdle.

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Kummayam Recipe / Aadi Kummayam Recipe / Chettinad Aadi Koozh Recipe / Aadi Kool Chettinad Special - Adi Recipes

Kummayam

Ingredients for the kummayam flour

Urad dal - 1 cup

Raw rice - 1/4 cup

Yellow moongh dal - 1/4 cup

Method

Dry roast urad dal , rice and moongh dal separately till light brown, cool and dry grind to a fine powder. Sieve the flour and store it in a clean jar, your flour is ready to use.

Kummayam Flour

Other ingredients

Kummayam flour - 1/2 cup

Palm sugar - 1/4 cup

Jaggery - 1/4 cup

Water - 1 & 1/2 cup

Ghee - 8 tsp

Aadi Kummayam

Method

Add 3 tsps of ghee and fry the kummayam flour till nice aroma comes out, switch off  the flame and cool completely.

Dissolve palm sugar and jaggery in water and filter to remove impurities. Let it cool completely.

Once the roasted flour and jaggery syrup is cooled mix till no lumps. Now switch on the flame and keep stirring in low flame till mixture starts to thicken.

The mixture will thicken fast so keep stirring continuously otherwise there are chances of burning at the bottom.

Slowly add the remaining ghee in intervals till the mixture comes to a ball and ghee started to leave the mixture.

When you touch the mixture they should not stick to your fingers then that's the right consistency to switch off the stove.

Serve hot or warm!

Note:

a) Color of the dish depends upon the quality of the jaggery.

b) Sweetness can be adjusted according to your taste.

c) No need to add any flavoring to this dish.

d) Make sure when mixture the syrup and roasted flour they are cooled completely.

e) When serving you can mix a teaspoon of sesame oil for extra taste ( optional).

f) Mixture will thicken fast so keep stirring continuously in low flame.

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Rice Kesari Bath Recipe / Sweet Saffron Rice / Kesribhath Recipe / Kesaribath Recipe - How to make Kesari Bhaat

Rice Kesari Bath

Ingredients

Basmati rice - 1/2 cup

Turmeric - a generous pinch

Water - 1 & 1/2 cups

( Add the washed  rice , water and turmeric powder into a pressure cook and cook till done )

Chopped cashew nuts - 10

Raisins - 1 tbsp

Cardamom powder - 1/2 tsp

Saffron strings - a generous pinch

( soak them in 2 tbsp of milk)

Sugar - 1 cup

( add more or less according to your taste)

Ghee - 8 tsp

Method

Heat 1 tsp of ghee and fry the nuts till light brown and keep it aside. In the same pan add 4 tsp of ghee and add the cooked rice , in low flame cook for a minute.

Add the sugar and mix till they dissolve and rice is well mixed with the sugar.

Add remaining ghee and mix till the mixture leaves the sides of the pan , add the saffron milk and mix till well combined.

Switch off the flame and add the fried nuts and cardamom powder , mix well and serve hot.

Notes:

a) If you want the rice to be too soft then add 2 cups of water instead of 1 & 1/2 cups.

b) Add sugar according to your sweetness , 1 cup of sugar was perfect for this sweet.

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Neyyada Recipe / Easy Snack with Flour and Eggs / Malabar Dessert / Layered steamed cake / Neyyada Malabar Iftar Dish for Ramadan / Iftar Recipe / Ramadan Recipe

Neyyada

Ingredients for white batter

Maida / All purpose flour - 1/2 cup

Water - 1/2 cup

Milk - 1/2 cup

Salt a pinch 

Sugar - 1 tsp

( Blend all the ingredients to a smooth batter in a mixi jar )

Ingredients for yellow batter

Egg - 2

Turmeric powder - a pinch ( optional)

Sugar - 3 tbsp

(add more or less according to your sweetness)

Cardamom powder - 1/4 tsp

( Blend all the ingredients to a smooth batter in a mixi jar )

Other ingredients

Ghee as needed ( around 2 tbsp )

Cashew nuts - 10

Neyyada

Method

Take a plate or pan grease the base and sides with ghee, pour a ladle of the maida batter and spread evenly. Make sure the layer is thin, if too thick they will not be tasty. Cover with a lid and steam for a minute or till cooked.

Now pour a ladle of egg layer and make sure the layer is thin, cover and steam for a minute or till cooked. Apply ghee on top of the egg mixture and repeat the process till the batter is over.

( 1st layer is white batter steam add the yellow batter steam apply ghee on top , pour white batter steam add egg batter steam apply ghee and end with white batter with cashew nuts arranged on top, this is the pattern you need to follow otherwise you will not see any layers)

The last layer must be the maida mixture. arrange the cashew nuts and steam till cooked. Switch off the flame and let the steamed cake cool completely.

Loosen up the sides using a knife and cut into desired shape and enjoy!

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Baked Peaches Recipe / Easy Baked Peaches With Cinnamon Sugar - How to Make Baked Peaches

Baked Peaches

Ingredients

Ripe peaches - 3 medium size

( cut into half and remove the seed)

Butter - 3 tbsp ( Cut into 6 small cubes)

Brown sugar - 6 tsp

( add more if needed)

Cinnamon powder - 1/4 tsp

Method

Preheat  the oven at 375 deg.F . mix cinnamon and sugar together , keep it aside.

Take a baking dish and arrange all the peaches cut side facing up, place some butter in the middle of each peach.

Sprinkle the cinnamon sugar on top, bake for 15 minutes until golden brown and tender yet firm and holding its shape.

Each oven is different so temperature and cooking time may vary.

Best served with vanilla ice cream.

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Vermicelli Ada / Semiya Ada - A Kerala Evening Snack Recipe

Vermicelli Ada

Ingredients

Semiya / Vermicelli - 1 cup

Chopped nendram palam / Ripe plantain - 1/2

Grated coconut - 1/4 cup ( heaped)

Jaggery - less than 1/4 cup

( add more or less according to the sweetness of the plantain)

Chopped cashew nuts - 15

Raisins - 1 tbsp

Cardamom powder - 1/4 tsp

Ghee - 1 & 1/2 tsp

Method

Boil water in a pan add the vermicelli and cook till its 3/4 th cooked. Do not over cook till soft then when cooled they will come like a paste. Drain out the water and spread on a plate to cool.

Heat ghee in a pan roast cashew nuts and raisins till light brown. switch off the stove and add the chopped plantain and coconut sauté for a minute. 

Once cooled completely mix the cardamom powder and jaggery.

Now add the cooked semiya into the prepared mixture and mix well.

Take a banana leaf and place some mixture at a corner and fold the leaf, press slightly and steam these for 3 to 4 minutes or till cooked.

Cool completely and gently remove from the leaf and enjoy!

Note:

a) Instead of jaggery you can add sugar.

b) Do not take too ripe soft plantain select a plantain which is ripe but still firm.

c) There is no exact measurement for this recipe add ingredients according to your taste.

d) Make sure semiya is not over cooked.

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Peanut Ladoo/ Groundnut Laddu / Easy Peanut Ladoo / Healthy Ladoo Recipe / Quick Ladoo Recipe / 3 Ingredients Ladoo

Peanut Ladoo

Yields : 13 small ladoos

Ingredients

Peanuts / Groundnuts - 1 cup

Jaggery - 1/2 to 3/4 cup

( clean powdered jaggery, make sure there is no impurities)

Cardamom powder - 1/2 tsp

Method

Dry roast the peanuts till the outer skin changes its colour. Do not over fry and burn them.

Cool and rub using your hands to remove the skin from the peanuts.

Take a mixi jar and pulse the peanuts in intervals by scraping the sides till a smooth powder.

Now add the cardamom powder and powdered jaggery and pulse till combined.

Transfer to a plate and take small portion and shape it into small ladoos and enjoy!

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Banana Halwa Recipe / Banana Halwa With Jaggery / Easy Banana Halwa / How to make banana halwa recipe

Banana Halwa

Ingredients

Over riped banana - 4 long sized

( ground to a fine paste, do not add any water while grinding)

Jaggery - 1/2 cup

( Reduce if your bananas are very sweet)

Cardamom powder - 3/4 tsp

Chopped almonds fried in 1 tsp of ghee till light golden brown - 1 tbsp

Corn flour - 3 tbsp

( diluted in some water)

Ghee - 6 tsp

( reduce if you don't want much ghee)

Food colour few drop (optional)

Method

Dissolve jaggery in water filter to remove impurities and keep aside.

Heat 2 tsp of ghee in a pan add the ground banana  and keep mixing till raw smell disappears.

Pour the jaggery and keep stirring till they stars to thicken, add few spoons of ghee while cooking.

Pour the cornflour , foor colour if using and remaining ghee cook till they leave the sides of the pan.

Switch off the stove add the nuts and cardamom powder and pour it into a greased tray.

Even the top using a spatula and while still warm cut into desired shape , cool completely to set and enjoy! 

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Snow Pudding Recipe / Easy Pudding Recipe / How To Make Snow Pudding / Snow Pudding Without Egg

Snow Pudding

Ingredients

Whole milk - 1 cup ( 240 ml)

Sugar - 3 tbsp.

Corn flour - 1 tbsp. ( heaped)

Vanilla essence - few drops

Desiccated coconut to roll the pudding

Snow Pudding

Method

Take a pan add all the above ingredients except the vanilla essence . mix till there are no lumps.

Switch on the stove and cook this mixture in low flame till thick and glossy. Switch off the flame add the essence and mix well.

While still hot pour this mixture into a greased container and refrigerated for 4 hours.

Loosen up the sides using a knife and unmold from the container onto a plate.

Roll or sprinkle the pudding with desiccated coconut and serve immediately.

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Ghee Mysore Pak Recipe / Mysore Pak Recipe / Sri Krishna Sweets Mysore Pak / Krishna Sweets Style Mysorepak / Soft Mysore Pak Recipe

Ghee Mysore Pak

Ingredients

Besan - 1 cup

Sugar - 1 cup

Water - 1/2 cup

Ghee - 1 cup

Oil - 1/2 cup

( use refined oil , i used peanut oil)

Method

Grease an aluminum square tray with ghee and keep it aside.

Warm ghee and oil together remove 1/2 cup ghee/oil mixture separately to add later. To this add the besan and whisk well to get a smooth lump free mixture.

Dissolve sugar and water in a non stick pan cook till the syrup reaches to an one string consistency. this will not take too long.

Lower the flame and add the besan /ghee mixture and keep mixing vigorously till combined. Once the mixture is getting to thicken add the remaining 1/2 cup ghee mixture and in medium low flame keep mixing till the mixture has started to come together like a soft ball, started to leave the sides of the pan and raw smell of the besan has completely disappeared.

Make sure the whole process is cooked in medium low flame otherwise your mysore pak will taste raw..

Immediately switch off the stove and mix the mysore pak for couple more minutes to get a glossy finish and then pour into the greased tray.

Pat the tray to even the top and wait for 30 minutes. Loosen the sides with a knife and invert the tray. While still warm cut into desired pieces and enjoy.

Courtesy: yummytummyaarthi

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Mango Custard Recipe / Easy Mango Custard Recipe / Mango Recipes

Mango Custard

Ingredients

Whole milk - 2 cups

Homemade custard powder - 3 tbsp

( If using store bought custard powder then use 2 tbsps)

Sugar - 1 tbsp

( use more or less according to the sweetness of the mango)

Fresh mango pulp - 1/2 cup

Chopped fresh mangoes few for garnish

Cream 1 tsp to drizzle on top (optional)

Cherry for garnish

Method

Dissolve the custard powder in 1/2 cup of milk, make sure there are no lumps.

Pour remaining milk into a sauce pan and bring it to a boil, reduce flame and pour the diluted custard powder and quickly whisk to avoid lumps. Add sugar and mix till well combined.

Cook the mixture till thick and switch off the stove. Cool the mixture completely.

Mix in the mango pulp and pour it into a bowl and refrigerate till chill.

Just before serving decorate with some mango pieces, cherry and cream drizzled on top.

For more Mango Recipes click HERE

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Bengali Rosh Bora Recipe / Rosh Bora Recipe / Rava Sweet Recipe / Rava Gulab Jamoon / Rava Jamun / Sooji Jamun

Rosh Bora

Yields: 10

Ingredients for sugar syrup

Sugar - 1 cup

Water - 1 cup

Lemon juice - few drops

Cardamom powder - a generous pinch

( Boil water and sugar till you get a slight sticky consistency, this will take only 1 or 2 minutes. Switch off the stove add the lemon juice and cardamom powder, keep it aside)

Ingredients for the mixture

Coarse Sooji/Rava/Semolina - 1/2 cup

(do not add too fine sooji)

Milk - 1 cup

Ghee - 3 tsp

Milk powder - 2 tbsp

Cardamom powder - a generous pinch

Baking soda - 1/8 tsp

( do not add more then they may break while frying)

Other ingredients

Oil to deep fry

Method

Heat ghee in a pan add the sooji and roast till they slightly colour changes and gets nice aroma.

Cool the mixture and  add the milk powder,cardamom powder and baking powder, knead it well till combined. If dry then add few drops of milk.

Divide the portion into equal size balls and flatten them,make sure they are crack free otherwise they may break while frying.

Heat oil in a pan and deep fry in medium high flame till light brown on all sides.

Transfer them into the hot sugar syrup and flip other side and make sure both sides are well coated.

Leave it for 30 minutes and enjoy!

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Badam Gulkand Rolls / Gulkand Rolls Recipe / Quick Badam Roll / Almond Gulkand Roll / Almond Roll

Badam Gulkand Roll

Yields:
Ingredients
Super fine almond powder - 1 cup
( I bought it from costco)
Orange food colour a pinch (optional)
Powdered sugar - 1/4 cup heaped
Saffron little soaked in 1 tbsp of warm milk
Warm milk as needed for binding
Gulkand as needed
Ghee - 1 tsp

Badam Gulkand Roll

Method
Take a bowl add the powdered sugar,almound powder,saffrom milk and mix it well.
Slowly add warm milk little by little and form a soft dough.
Add 1 tsp of ghee and form a soft shiny dough.
Grease a plastic sheet with ghee place the dough and roll it out into a thin sheet.
Place some gulkand on top of the sheet in a straight line ( see picture).
Roll the sheet to cover the gulkand and form a semi thick long log.
Cut the rolls to any size you want.
Decorate with edible silver foil and enjoy!

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