Halwas
shakes

Chandra-KalaChandra-Kala

Ingredients

  • 250g maida (all-purpose flour)
  • 50g khoya
  • 500g sugar
  • 25g kiss miss (raisins)
  • 25g cashew nuts
  • 5g cardamoms
  • 50g ghee or butter
  • Oil for frying
  • A pinch of baking powder
  • 50g grated coconut
  • Salt to taste

Method

  1. Mix the flour with ghee, baking powder, salt, water and make a smooth dough. Keep aside for 15 minutes.
  2. Mix grated coconut, kova, 50g sugar, kiss miss, chopped cashews and cardamom powder well in a bowl and keep aside.
  3. Make a fine syrup using sugar and water.
  4. Make small balls from the dough and roll into chapathis. Place 1 tbsp of coconut mixture in the center and cover with another chapathi.
  5. Fold the edges using water. Repeat the same procedure for the remaining balls.
  6. Fry these until golden color in oil and soak in the sugar syrup for few minutes.
  7. Remove and serve when cold.

Serves: 4-6

Preparation time: 20-30 minutes

 

Custard SanapesCustard Canapés

Ingredients

  • 1 cup maida flour
  • 2 tsp ghee or butter
  • 2 tsp powdered sugar
  • 1/2 tsp salt
  • Cold water to make dough
  • Ghee or butter for frying
  • 2 cups milk
  • 2 tbsp custard powder
  • 1/4 cup sugar
  • 1 tbsp butter
  • 1/4 cup chopped nuts
To prepare Custard Cream

Boil 1 1/2 cups milk and dilute custard powder with the remaining 1/2 cup milk. Lower heat, add sugar and diluted custard powder gradually to the milk and stir till thick. Stir for a minute more and remove from the fire. Mix in butter.

Method

  1. Sieve the flour, rub in ghee, mix in salt, sugar and cold water to knead into a stiff dough.
  2. Roll out thin puris, shape the rolled out puris over round or square patty tins rubbed with oil and cut off the extra puri. Stick edges with water.
  3. Fry puris with moulds, they will slowly slip out of mould while retaining shape. Take the mould out.
  4. Fry the canapes till golden brown. When cool, fill with custard cream & nuts and serve.

Serves: 4-6

Preparation time: 20-30 minutes