BADAMI BURFIS IN 10 MINUTES.(Almond Burfis)

3/4 mug of sugar

Powdered Almonds + 3 tbl spoons of Milk powder.

Almond Sticks

INGREDIENTS: Almond sticks-1packet - 200gms
Sugar - 300gms
Ghee- 7-8 tbl spoons
Milk powder- 3 tbl spoons
Method : In a non-stick pan add the 300 gms of sugar and little water for the sugar to melt.
Wait for it to form a 1 string consistency (Just when the sugar melts fully)
Now add the almond powder with milk powder.
Mix well without any lumps.
Add 2-3 tbl spoons of ghee and mix well.
Slowly you will see the mixture will get a shine and it thickens slightly.Add the rest of the ghee and keep mixing continously.
You can time it.
By the end of 7-8 minutes the mixture will leave the edges.
By 9 minutes it will become one lump.
Empty the contents on to a greased surface and flatten it with a greased rolling pin.
When you spread spread it into square or rectangular shape so that it is easy to cut into diamond shape.
I Use the Pizza cutter to cut the burfis.

Allow it cool for some time. The surface will harden and will be easy to cut.

HAYAGRIVA

Ingredients;
Channa dhal -1 cup/150 gms
Jaggery or brown sugar - 200 gms
Poppy seeds 1.5 T spoons roasted.
grated coconut - half cup
Ghee-2 -3 Spoons
Saffron
Cardomom powder half T spoon.

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       HAYAGRIVA

KULFI

1 can of condensed mild with sugar-350gms
1 can of condensed milk without sugar-350gms
half a litre of double cream to beat(chilled in the refrigerator).
saffron for colour and flavour -few strands.
cardamon 6-8 powdered
almond sticks and pistachios cut around 50gms for decoration.

In a big bowl beat the cream to peak consistency.Then add the condensed milk with sugar and without sugar, cardamom powder and saffron togeather and mix it well.You can fill them in kulfi cones and then add the nuts.Freeze it.
I prefer to pour it into a flat plastic or tupperware box and decorate with almond sticks and cut pistachios.
Freeze it over night.
Before serving you can take it out 10 minutes before and leave it outside, cut it into square pieces and serve it.
I use the saffron powdered which is readily available in MIGROS.It is very convenient.