FESTIVE SPIRIT/RECIPES M12
4 bananas (ripe and large), mashed
3 oz coconut, grated
1½ cup milk
2 cups sugar
2 tbsp clarified butter (ghee)
½ cup walnuts, crushed
Heat milk in a pan and cook the mashed bananas in it till the
milk condenses and the mixture becomes thick.
While stirring, add ghee. Keep stirring till the mixture turns
brown and then add coconut, sugar and walnut.
Stir to mix well. Remove from flame.
Put butter paper on a dish and spread the mixture so that the
thickness is about ½ an inch.
When cool, place in the fridge. As the barfi sets a little, cut it
into diamonds, squares and round shapes.
— Harnoor Channi-Tiwary
1cup sago (sabudana)
½ cup semolina (rava)
½ cup condensed milk
½ liter milk
½ cup ghee/oil
7 oz sugar
1 tsp cardamom, powdered
½ cup nuts and dry fruits,
Rose petals for decoration
Roast sago, vermicelli and rava separately in oil or ghee.
Fry the nuts and dry fruits in ghee.
Add condensed milk to the roasted ingredients and mix thoroughly.
Add milk, sugar and cardamom to the mixture.
Bring to a boil till the mixture is thickened to a medium consistency.
Decorate with rose petals.
— Nalini Kudalkar
18 oz flour (maida)
Sugar, powdered, to taste
1 cup homemade cottage cheese (paneer)
5 to 6 cardamoms
1 cup dry fruits
Milk for making the batter
Oil/ghee for frying
Mix the flour with powdered sugar and add milk.
Mash the paneer with your hands so that it becomes soft. Then
add it to the batter.
Leave the batter for 3 hours.
Heat oil in a thick-bottomed pan. Pour the batter with the help of
Turn when done on one side. Take it out when golden and serve
Sweet Athirasam Flavor Flavor
— Vandana Sharma
2 cups rice flour
1 ½ cup jaggery, powdered
1tsp cardamom powder
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