Basundi

Dr.Chef Damu
INGREDIENTS Milk Condensed milk Raisins Sugar Vanilla essence Ghee Yellow food colour Cashews, badam (sliced) 800ml 150g 200g 3 tbsp 1 tbsp 1 tbsp a pinch 2 tbsp

Desserts Special

Pista Kulfi
INGREDIENTS Fresh Milk Khoya Rose :ater Cardamom ground Powder Crush Pistachio Sugar 3 litres 1/2 litres 2 tbsp 2 tbsp 2 tbsp to Taste

METHOD: v Boil Milk and cook until it comes to half. v Then put Sugar, cardamom powder, pistachio and mix it well then take off from stove. v Then mix khoya and cook on low heat until it gone thick. v Take off and put rose water in it then pour in to Kulo molds. v Put the Kulo molds in a fridge. v Serve it COOL....

METHOD: v Soak cashews and badam in 200ml hot milk. v Heat the rest of the milk in a heavy bottomed vessel until it is reduced to 1/4th. v Grind the soaked nuts into a creamy paste. v Add them to the boiling milk and boil for another 2 mins. v Add sugar, condensed milk. v Remove from heat, add vanilla essense and food colour. v Fry raisins in ghee add them as topping. v Refrigerate and serve. v :hen the ghee begins to separate, add cardamom powder and remove from pame. Pour this in a large plate. v Roast a few cashew nuts in ghee and decorate.