Kaju Barfi /Kaju Katli(Cashew Fudge)

-

  Kaju Barfi /Kaju Katli(Cashew Fudge)




 Preparation Time
Cook Time
Total Time

Ingredients:
  • Cashews 1 cup
  • 1/3 Cup Sugar
  • 1/3  Cup water
  • 1 Teaspoon rose water
  • Ghee 1 Tablespoons
preparation:
 
Grind the Cashews to make course powder. 
On a wooden chaki(Wooden Polpat,chakla), apply ghee and keep ready. 
In a heavy bottom pan add sugar and water and make sugar syrup. 
Now add cashew powder in the syrup.
Keep string until the paste thickens and starts leaving the sides of the pan. 
Take it out and knead it for 2-3 minutes and make a dough .
Now keep the dough on the wooden chaki & Flatten it . 
Keep a silver foil over it and flatten it using rolling pin(belan).
Now you can cut with the knife, make square or diamond cuts
 
serve it after it becomes cool and little bit dry. 

 

Comments

Post a Comment

Popular posts from this blog

Elephant Apple Chutney(Chaltar Achar)

-
Image
Elephant Apple Chutney(Chaltar Achar) ingrediants 1 elephant apple(chalta) 1 tsp panch phoron(Indian 5 spices) 3 dry chillies 1 tsp turmeric 2 t spoon mustard oil Sugar to taste Salt  to taste   method Wash & cut elephant apple , boil it with turmeric and 1 tsp salt. Drain water and keep the water. Heat the oil; add chilli-panch phoron mix. When aroma starts coming out, add chalta pieces Give a stir and add  left over water and sugar. Remove from heat and let it cool down before you store it. You can store it for a week in room temperature and for a month in refrigerator.
Read more

chicken ghondhoraj

-
Image
chicken ghondhoraj Gandharaj  is a cross between Lime and Mandarin orange. Also known as kaffir Lime or Markut Lime or magood Lime.In west Bengal it is famous as Gandhoraj lebu.It's flavor is so excellent that you put one or two drops in any recipe it's taste will increase much.   Ingredients 500 g - chicken 1/2 cup -oil 2 -Gandharaj lebu 1-capcicum & tomato(chopped) 2 - onion, chopped 2 tsp -garlic & ginger paste 1 tsp - chili powder 1 tsp -coriander powder 1 tsp -cumin powder 2 tsp -turmeric salt to taste 1 cup-water method Wash chicken  and marinate with salt, turmeric and ginger garlic paste and one gandharaj lebu juice. Heat oil in a frying pan, add chopped onion and fry light brown in color. Then add ginger garlic paste & cook for 2 minutes. Add cumin,coriander & turmeric powder and cook for 3 minutes Add the chicken pieces,tomato & capcicum and fry for 10-12 mins. then add a 1/2 cup warm water mix well ,cover t
Read more

Bengali Pabda Fish Curry(pabda macher jhol)

-
Image
Bengali Pabda Fish Curry(pabda macher jhol) Prep time: 15 mins Cook time: 15 mins Total time: 30 mins   INGREDIENTS Pabda fish:6-7 Oil(mustard) :half cup Chopped onion:2 Whole cumin seeds:1 t spoon Garlic,ginger paste: 1 t spoon each Coriander & cumin powder:1 t spoon each Red chili,garam masala:1/2 t spoon each Chopped tomato :1 Method: Wash fishes & marinate the fish with  salt, turmeric powder and red chili powder for 10 minutes Heat oil in a pan and fry the fish till light golden in colour and keep aside. Temper the same oil with dry red chilies, bay leaves and whole cumin seeds. Saute for a few seconds. add the chopped onions & fry till color become brown,add garlic& ginger paste and stir fry for 4-5 minutes. Add all the dry spices (except garam masala) and tomato & mix well.cook till oil separates. Add 1 cup water and bring it to a boil. Gently drop the fried fish and cover the lid. after 2-3 minu
Read more