Misra’s blog


Posted by mtwinkle on May 18, 2006

How to Make quick Khoya

3 cups Full Cream Milk
300 ml Thickened Cream
1 can Condensed Milk

Heat the mixture in a thick bottomed pan on the stove for 5-6 minutes ( or more , until the consistency starts to thicken ), making sure that the mixture does not stick to the bottom.
Your Khoya is ready. This can be used to make Burfi and Malai Pedas.

Pista Kulfi

boil whole milk to half & then add condensed milk

Prepare a mixture of cardamom powder, dry milk, pistachios (unsalted), almonds, sugar

add the mixture to milk . Then add the food color (green)

boil once and then cool the mixture
Add Vanilla creme to the heated mixture

add whipped cream and then blend the mixture
put in a container to freeze

garnish with cherries

carrot Halwa

Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well. Fry the carrots for about 10 minutes or till they are cooked.

Mix milk, and condensed milk (replace condensed milk with 4 tablespoons khoya, if available).
Heat on medium flame till milk gets a bit thick.
Add to carrots and keep on low heat uncovered for about .5 hr., stirring periodically. Then keep it on high flame strrring continuously.
Add sugar once the milk becomes half. Add some cashews at the same time.
Add cardamom powder, vanilla powder, and red color if necessary.
Dot with fresh cream. Sprinkle cardamom powder and chopped nuts(pista , cashew).
It can be served Hot or Cold.


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