11th Nov. ’07 written update

BARFI PARANTHA WITH ROSE AND RABDI

Ingredients

Whole wheat flour (atta) 2 cups + for dusting

Kesri barfi , grated 150 grams

Dried rose petals 2 tablespoons

Rabdi (readymade) 250 grams

Ghee to shallow fry

Pistachios, blanched and slivered 6-8

Method

1. Take whole wheat flour in a bowl. Add sufficient water and knead into a medium soft dough. Cover with a damp cloth and rest for fifteen minutes. Divide into eight portions.

2. Crush rose petals and add half of it to the barfi and mix well. Add a little rabdi and mix.

3. Divide the dough into eight portions. Roll out each portion into a puri, place a portion of stuffing in the centre, gather the edges and roll into a ball. Further roll out into a parantha.

4. Heat a tawa, place the parantha on it and roast on medium heat. Flip over and drizzle a little ghee all round. Flip again and drizzle some more ghee and roast till both sides are equally light brown.

5. Place the parantha in a plate, put a little rabdi in the centre, sprinkle pistachios and some crushed rose petals and serve hot.

MIXED MITHAI KULFI

Ingredients

Milk 4 cups

Malai peda 7-8

Kalakand 7-8 pieces

Kaju katli 7-8

Gulab jamuns 8-10

Sugar cup

Saffron a few strands

Roasted almonds, roughly chopped 10-12

Method

1. Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat and simmer for ten to fifteen minutes.

2. Take malai peda, kalakand, kaju katli and gulab jamuns in a mixer. Add a little milk and puree. Transfer into a deep bowl.

3. Add the thickened milk and mix. Pour the mixture into kulfi moulds. Sprinkle saffron strands and almond pieces on each.

4. Screw the lids on the cones and keep them in the freezer to set.

5. Once set unmould and serve immediately.

QUICK KOPRA PAK

Ingredients

Fresh coconut, scraped 3 cups

Pure ghee 2-3 tablespoons + for greasing

Sugar cup

Badam pista barfi , grated 200 grams

Milk 1 cups

Method

1. Heat ghee in a pan, add coconut and stir-fry for two to three minutes.

2. Add sugar and stir till sugar melts. Add grated barfi and continue to stir and cook.

3. Grease a tray.

4. Add milk and mix and cook till most of the moisture dries up. Transfer the mixture onto the greased tray and spread evenly. Smoothen the top. Sprinkle a little fresh coconut on top and keep the tray in the refrigerator to set.

5. Cut into squares and serve.

Thanks for taking time to provide a written update. Really appreciate that.