INCREDIBLE KITCHEN

BESAN BADAAM LADOO

10 servings 40 minutes By Sunil Malhotra

Ingredients

One and a half cups Besan. One and a half cups Whole Almonds or Two and a half cups Almond Powder. ¼ Teaspoon Green Cardamom Powder. ¾ Cup Ghee. 1 Cup Powdered Sugar.

Method

If you are using Almond Powder you can skip steps 2 &3. If you are using whole almonds, put them in the small jar of a mixer grinder and grind till a smooth powder is attained. Heat the ghee in a Kadai or heavy-based pan on a medium flame. When it starts melting add the Besan. Mix well. Stir continuously and roast the Besan over a low flame. When it starts melting add the Besan. Mix well. Stir continuously and roast the Besan over a low flame. Stir and cook slowly until it turns light golden brown and releases a nice aroma. Turn off the flame and add half of the powdered almonds. Mix well and add the remaining powdered almonds. Transfer the mixture to a big plate and let it cool down at room temperature for about 15 minutes. When the mixture is warm add ¼ teaspoon of cardamom powder and 1 cup of powdered sugar. Mix them well by using your hands till everything blends completely. Make round-shaped small Ladoos from the mixture and let them rest for a few hours to further cool down. When fully set, transfer them to a container. Your Besan Badaam Ladoos are ready to relish. They stay good for 3 to 4 weeks in an airtight container.

COCONUT BARFI

2 servings 10 minutes By Sunil Malhotra

Ingredients

1 cup fresh coconut, scraped, without brown skin. ½ cup Sugar. 2 Tablespoons Condensed Milk. ¼ Teaspoon Cardamom Powder. ½ Tablespoon +1/2 Tablespoon Ghee. 3 Tablespoons Chopped Cashew Nuts. 2 Tablespoons Milk.

Method

Grease a mould or a plate with ½ tablespoon ghee and keep aside. Take the scraped coconut,1/2 tablespoon ghee and sugar in a non-stick Kasai or a heavy-based pan and heat it over medium flame. Stir continuously and cook till the mixture turns golden brown. Add milk and condensed milk. Again stir continuously until the whole mixture turns thick. Add cardamom powder and cashew nuts. Mix well and turn off the flame. On the greased plate, pour the prepared mixture. Spread the mixture evenly with a spatula and let it cool down for around 10 minutes. Cut the barfi into the shape you prefer, either square or diamond. Remove the pieces from the plate when it has completely cooled down. ENJOY!!