Take fresh chenna, knead it well until smooth.
Add refined flour and semolina and then knead it gently.
Divide into twelve to fourteen equal portions.
Soak pistachio nuts and almonds in one cup boiling water for five minutes.
Drain, cool, peel and chop them roughly.
Combine grated khoya with green cardamom powder and rose syrup. Knead it into dough.
Mix in roughly chopped ristachio nuts and almonds, divide into twelve to fourteen equal portions.
Stuff a portion of khoya into each portion of chenna and make marble-sized balls.
Combine sugar with three-fourth litre of water.
Bring it to a boil and make thin sugar syrup.
Remove scum, if any and pass it through a muslin cloth.
Bring sugar syrup to a boil in a wide-mouthed pan and add five minutes on high heat.
Sprinkle about quarter cup hot water and continue to cook on high heat for another five minutes or till they are almost double in size.
Remove and keep in sufficient quantity of saffron infused sugar syrup.
Refrigerate and serve chilled.
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