Zafrani Kaju Katli

Ingredients: 1 tsp – Saffron; 100 gm – Cashews broken; 6 Tbsp – Sugar; ½ tsp – Green Cardamom Powder; 2 sheets – Silver Varq (optional)

Method: Grind the broken cashew nuts into a fine powder. Heat sufficient water in a non-stick pan. Add sugar and saffron, mix and cook till syrup thickens. Add cardamom powder and stir well. Add cashew nut powder and keep stirring well and cook for 3-4 minutes. Spread the mixture on a thali and let it cool to room temperature. Transfer the mixture on to a worktop and knead a little. Spread the mixture into a tray, garnish with silver varq and let it set. Cut into diamonds and serve.

.

.
Mysore Pak

Ingredients: 1 cup – Sugar; 1 cup – Water; 1 cup – Gram Flour (besan); 2 cups – Ghee

Method: Sift the besan flour. In a bowl, dissolve sugar in water over low heat and once it dissolves, increase the heat, bringing it to a boil and simmer till it reaches one-thread consistency. Add one tablespoon of besan and stir to mix well. Continue till all the besan is added, a tablespoon at a time. Add the ghee, one tablespoon at a time till all of it is used. The color and texture will change. It will get more brown and crumbly. Set in a thali, patting to level. Do not remove ghee that may float on top, pat it back. Cool, cut and serve.

.

.

Kalakand

Ingredients: 1 cup (250 ml) – Paneer/ Cottage Cheese; Milk Maid Condensed Milk – 200 ml tin; ½ tsp – Cardamom powder; 1 tbsp – Ghee; 3 Tbsp – Sugar (optional)

Method: Crumble or grate the paneer. In a kadai, heat 1 tbsp ghee and add the condensed milk and sugar. Mix well. Add grated paneer, cardamom powder and mix very well till mixture is homogenous. When the mixture thickens and leaves the sides of pan, switch off flame. Overheating may make the kalakand chewy, so remove as soon as it starts leaving the sides of the pan. Transfer to a greased or butter-paper lined bowl. Refrigerate for an hour. Cut into pieces. Garnish with chopped nuts and serve!

.

.