Kaju Katli, Besan Ladoo and Shrikand

Kaju Katli (Cashew Burfi)

INGREDIENTS 1 Cup Cashews 1 Cup - 250ml ½ Cup Sugar ¼ Cup Water a Pinch Cardamom 1 tsp Ghee Makes 15 burfi

INSTRUCTIONS 1. Cashew Powder: Grind cashews in a mixer until powdery, avoiding excess grinding as you don’t want it become paste. 2. Sugar Syrup: Boil water and sugar until it reaches one-string* consistency. Check by rubbing syrup between fingers; it should form a string. 3. Combining: Add cashew powder to the sugar syrup, mix until thick. Add cardamom powder and ghee, mix, and turn off heat. Stir for another minute. 4. Final Steps: Transfer the mixture to a greased plate or butter paper. Knead while hot (use butter paper for safety). Roll to 3mm thickness and let it cool. 5. Cut into diamond-shaped pieces.

* HOW TO CHECK THE CONSISTENCY OF SUGAR SYRUP Take a drop of sugar syrup and rub it in between your pointer and thumb finger. The sugar syrup will be sticky and when you open the fingers it should form a string. That is the how we need to check for one-String consistency.

Besan Ladoo

INGREDIENTS 1 Cup Besan 1 Cup - 250ml (chickpea flour) ½ Cup Sugar ¼ Cup Ghee 2 tbsp Cashews 4 nos Cardamom Serves 8

INSTRUCTIONS 1. Blend sugar with cardamom until powder form. 2. In a pan, roast besan on low heat for 6-7 mins until it turns light golden and aromatic. 3. Add ghee, stir continuously until the mixture thickens. 4. Continue to stir for 15 mins until it becomes dark golden and then thin. Turn off the heat. 5. Add powdered sugar & cardamon blend. Give it a good mix. 6. Take handful of besan ladoo mixture and roll it to small lime sized ladoos. Repeat the same for rest of the besan mixture.

Shrikand (Flavored hung yogurt)

INGREDIENTS 2 cup plain yogurt 2 tsp warm milk ¼ tsp saffron 2 tbs sugar Pinch of cardamon Nuts for garnishing Serves 8

INSTRUCTIONS 1. Hang the yogurt a piece of cheesecloth over a bowl for 3 hours and drain off the whey 2. Put the milk and saffron into a bowl and whisk vigorously so that the saffron blends with the milk and it becomes deep gold in color. 3. Combine the yogurt with saffron milk and add the sugar. Mix well to get a smooth consistency using a whisk. Mix in the cardamon powder. 4. Put into a large or individual bowls, garnish with almonds, and to leave to set in the refrigerator for 1 hour.