Churma Ladoo (For Dal Baati Churma)

Churma Ladoo:- 

Preparation time:-10 minutes
Baking time:-35 t0 40 minutes
Ready In:-50 minutes
Serves:- 6 to 8 Medium Size Ladoo

 
Dal,bati and churma ladoo is the ultimate Rajasthani cuisine combination.Churma laddo ingredients and the bati ingredients are same ,traditionally batis without salt are fried in pure ghee but here i am showing the baking version.Churma ladoo is also prepared in festive season as a offering to God.Usually jaggery is used but i have used powdered sugar.Very healthy for kids,instead of a iron supplement,churma ladoo made with jaggery is a good option for kids.If you want to make it for kids then fry the bati in ghee.I have baked the batis and used powdered sugar as i made it for eating with Dal and bati. When eating with dal bati i prefer sugar ladoos.For prasadam i prefer using jaggery and crushed dry fruits.AS the Ganpati Bappa is here with us this is the best prasadam option.So here is the recipe for churma ladoo.
 Ingredients:-
1)Chapati Flour or wheat flour 4 cups
2)Semolina 1 cup
3)Pure ghee/ butter 2 table spoons
4)Baking powder 1/8 tea spoon
5)Warm water or milk 1/4 cup
6)Powdered white sugar or Jaggery powder to taste(I used 1/2 cup)
7)Cardamom crushed 3 to 4 numbers
8)Pure ghee to deep the Churma bati 1/2 cup
(If frying the batis and not baking then u need pure ghee for frying)
Directions:-
1)Preheat oven to 180°Celsius or 350° Fahrenheit.
2)Sieve together the flour,semolina and baking powder.
3)Add the pure ghee mix well so that the ghee gets incorporated in the flour thoroughly.
4)Add i the warm water or milk little bit at a time and knead for 3 to 4 minutes to form a stiff dough.Apply few drops of ghee and set aside for 10 to 15 minutes.
5)Make medium sized rounds and place on to the baking tray(Refer the pictures)
6)Brush some ghee on top and transfer to the oven and bake for 15 minutes,after 15 minutes turn over and bake for another 10 minutes or until it turns golden brown.
7)When its done take out of the oven and deep into the melted pure ghee make sure
the bati is covered with ghee from all side.Keep it for 2 to 3 minutes so the ghee get absorbed into it.
8)Instead of baking you can deep fry the batis in ghee
9)After that Scrumble the batis  with the help of hands or coarsely grind in a mixer grinder or food processor,add the powdered sugar or jaggery, add the crushed cardamoms ,add some melted ghee and mix well and roll out the round ladoos as per your required size.
10)Serve with Dal Bati.
(Click the link for Panchmela Dal recipe and For Bati recipe)
(If you are making the ladoos for Prasadam,then after the ladoos are done roll them in the roasted poppy seeds.Even if you want you can add some dry fruits into it like cashews,sultanas,pistachios and almond flakes.And serve as a Sweet dish too.)  
                                                            ENJOY!

Badam Halwa/Almond Pudding

Badam Halwa/Almond Pudding:-
Preparation Time:- 20 minutes
Cooking Time:-40 Minutes
Serves:-4                                                             

Winter is the time for comfort,for good food and warmth.And if the holidays are there then this is the time,for sure, to make some yummy delights for the kiddos.So i prepared my son's favorite Badam Halwa or Almond pudding. As we all know almonds are rich in dietary fiber,vitamins and minerals.It is a complete source of energy as well as nutrients.Almonds are rich in mono saturated fatty acids which are helpful in increasing good cholesterol and decreasing bad cholesterol. Almonds are rich source of vitamin E.So what is the best winter diet for busy kids other than almond halwa or pudding. So here is the recipe.
Ingredients:-
1)Almonds soaked overnight 1 and 1/4 cups
2)Clarified butter or pure ghee 4 to 5 table spoons
3)Full cream Milk 1 and 1/4 cups
4)Condensed milk 4 table spoons
5)Nutmeg grated a pinch(Optional)
6)Saffron 3 to 4 strands(Optional)
7)Sugar 2 table spoons
Directions:-
1)Drain the water from the soaked almonds,remove the skin.Instead of soaking the almonds overnight.You can blanch them in the hot water and remove the skin.
2)Save 12 to 15 almonds with the skin.
3)Mix blanched almonds and the unpeeled almonds.Keep it in the refrigerator for 1 hour.
(Putting the almonds in the refrigerator is optional).
4)Coarsely grind the blanched and unpeeled almonds.
5)Heat 2 table spoons of ghee or clarified butter first in a deep pan,add in the coarsely ground almonds paste.Fry the almonds paste for 2 to 3 minutes and keep adding little bit of the remaining ghee in intervals.
6)Fry the almond paste on medium to low heat ,stirring frequently so that it wont stick to the pan and burn.
7)Keep frying the almonds till the color changes to golden brown,it will take approximately 35 to 40 minutes.
(Don't leave unattended as it may burn and ruin the dish)
8)When the almond color changes to golden brown,turn off the heat.
9)Mix condensed milk into the Full cream milk.
10)Turn on the heat on low flame,slowly pour in the milk and condensed milk mixture.Mix well.
(Using condensed milk is again optional,instead you can reduce the 4 cups milk to the 1 and 1/2 cups and then you can add it into the roasted almond paste or simply u can use only full cream milk too,i like it my way.)
11)Cook this for 4 to 5 minutes or until it reaches to the thick consistency.
12)In between add in sugar,mix well.Add in saffron strands mix well.(Refer the pictures)
13)When it reaches to the almost done consistency,then add in the grated nutmeg.Mix well. Serve warm.

                                                           ENJOY!

Sending this to Let's Cook With Nuts Event

Egg less Black Forest Cake

Easy Egg less Black Forest Cake:- 
Preparation Time:-30 minutes
Baking time:- 35 to 40 minutes
Serves:- 10

                                                                                             

Hi my dear followers and visitors,here my first  egg less black forest cake and using milkmaid or condensed milk. Before this i have tried once but it was not up to my expectations so this time i have done some experiments and it turned out pretty well.This time i have tried this on my younger brothers birthday, he enjoyed the cake digitally.;), i mean, i emailed him the cake piece with lots of love and wishes.And he gave me a compliment of a Master Chef in return, and that is a lot to me. My brothers birthday was just after Valentines Day, and on the Valentine Day my dear valentine was fasting,so i baked this cake next day,so there are two reasons behind making this cake. After searching about how this cake got its name i came to know that the cake is not directly named after Black Forest mountain in southwestern Germany but instead from the specialty liquor of that Region Kirschwasser which has a distinctive cherry pit flavour. And this Liquor is traditionally used in Germany for making this cake, some recipes use Rum for the flavour,specially in Australia. I have not used any alcohol. But still the cake tastes good. I have replaced the alcohol with the Soda Water and cherry juice. For layering i used whipped cream and glazed cherries and frozen pitted cherries. And for decoration i used some grated chocolate. This is a very simple and easy way i feel of making the best Black Forest Cake.So here is the recipe.

Ingredients For the Batter:-
1)Softened Butter 100 gm
2)Sweetened Condensed milk 1 tin (390 gm Tin)
3)Plain Flour or maida 11/4 cups
4)Baking Soda 1 teaspoon
5)Baking Powder 1 teaspoon
6)Cocoa powder 4 to 5 tablespoons
7)Soda water 1 cup
8)Vanilla Essence 1 teaspoon
Ingredients For Frosting:-
1)Whipping Cream 200 gm
2)Icing Sugar 3 to 4 table spoons
3)Frozen Cherries 1/2 cup
4)Glazed Cherries 2 packs (100 gm pack each)
5)Ice cubes 5 to 6 numbers
Directions For Preparing The Cake Batter:-
1)Sieve together all the dry ingredients and mix well
2)Add condensed milk and butter in a bowl and beat with the help of an electric beater until smooth and mixed well.
3)Preheat the oven at this point to 180° Celsius.
4)Grease the pan and dust with some flour.
5)Add 2 to 3 table spoons of flour mixture into the butter and condensed milk mixture,mix well with the helps of a spoon and beat with a beater,then add some soda water while beating.Keep adding flour mixture and soda water alternately to form a smooth batter ,util all finish.
6)Pour the cake batter into the prepared pan and bake on 180° Celsius for 30 to 40 minutes or a skewer inserted in the center of the cake comes out clear.
7)When the cake is ready,take it out of the oven,leave it for 5 minutes ,run a knife through the edges ,remove the springs after 5 minutes and turn it upside down on a cooling rack very gently.
8)Squeeze some juice out of the 7 to 8  frozen cherries and brush it on the cake. When the cake is completely cool, refrigerate it before frosting.
Directions For Preparing Frosting:- 
1)Take some ice cubes in a big bowl and place a small bowl in it to keep it cool.
Pour in the whipping cream into the small bowl,add icing sugar mix well.And beat it until the frosting becomes fluffy and firm.(Refer the pictures)
2)When you are ready for frosting the cake,take the cake out of the refrigerator,cut it into three equal halves,
3)Apply some cherry juice on each layer.
4)Spread the frosting on first layer,cover the layer with the frozen and glazed cherries all over evenly,when done with the first layer, repeat the same for second layer and the put the top part.(Refer the picture of cake piece to know about how much frosting and how much cherries should go on each layer.)
5)Evenly spread the frosting all over the cake.Refrigerate at all times and take it out of the refrigerator just before serving.
                                                         Enjoy!

Kesar Pista Rabdi/Basundi..

Preparation time:-15 minutes
Cooking time:-1 and 1/2 hours 
Serves:- 2 to 4

Kesar-Pista Rabdi/Basundi:-

This is a sweet condensed milk based dish made by boiling the full cream milk on low heat for a long time until it becomes dense,some sugar, spices and nuts are added for the flavour. Best when served cold. The Hot jalebi and Cold rabdi is the best combination,and goes well with hot malpuas also.This is one of the favorite dessert in my family and friends.I have made this several times for potlucks,and different occasions,but never note down the proper measurements,so could not be able to share the proper recipe with the friends.Recently i have made this on my Daughters BirthDay and decided to note down the proper measurements so can share with u all. The most interesting thing about this i like is ,when it is cool and out of refrigerator you can add many flavours to it like you can add strawberry puree and strawberry essence to form Strawberry Rabdi, you can add mashed custard apple to form Custard apple Rabdi or Sitafal Basundi,this one is my favorite,it tastes yummy,you can add crushed oranges and little bit orange juice to form Santrani Basundi or Orange Rabdi,add mango pulp and mango pieces to form Mango Rabdi so you can have variations from the same dish, isn't it amazing?.and yeah if you pour it in kulfi mould and keep it in the freezer overnight,yummy kesar pista kulfi will be ready...:).(But remember you can add all these flavours only when it is cold ,otherwise you will end up with a curdled Rabdi...:)) So here is the recipe.

Ingredients:-
1)Full Cream milk 1 liter
2) Sweetened condensed milk 1/4 cup +2 tablespoons
3)Pistachio sliced 1 tablespoon
4) Cashew Nuts crushed  7 to 8 numbers
5) Charoli/Chironji 1 to 1/2 tablespoon
6)Cardamoms crushed with 1/2 teaspoon of sugar 3 to 4 numbers
7) Saffron strands 1/4 teaspoon or 7 to 8 strands
Method:-
1)Heat milk in a deep vessel on low flame for 30 minutes.Stir it after 15 to 20  minutes.(Or till fat saturates on top and milk starts boiling it will take 30 minutes,keep an eye so that it won't stick at the bottom)
2)After heating the milk for 30 to 40 minutes transfer it into a nonstick deep pan or kadhai.
3)Boil on high flame stirring continuously for about 3 to 4 minutes or until it starts boiling.
4)Again reduce the flame to low and let it boil for 15 to 20 minutes by stirring and scraping the edges and bottom in every 5 minutes .(This will keep the milk circulating in the pan and prevent sticking and boiling over).
5)After boiling for 15 to 20 minutes (or till the color of the milk changes to little yellowish from white or the quantity of the milk reduced to little less to half.Refer the pictures)add in crushed cashew nuts and Charoli/chironji,mix well
6)While the milk is boiling make sure that the milk is not sticking at the bottom of the pan.(If that happened transfer the milk to another fresh pan/vessel).
7)Let it boil on low flame for another 5 to 7 minutes again keep stirring every 3 minutes and scraping the edges and bottom of the pan.
8)Now after 5 to 7 minutes add in condensed milk stir well and continue boiling for 15 minutes, stirring and scraping in every 2 minutes.(At this stage you have to be very particular about stirring and scraping as the chances of milk sticking to the bottom are more)
9)After 15 minutes add pistachios by saving 1/2 teaspoon for garnishing .
10) Let boil the milk for another 15 minutes on low flame stirring and scraping in every one minute.(Boil the milk for 15 minutes or till the thick consistency,mine took 15 minutes. Refer the pictures.)
11)After 15 minutes turn off the heat,soak the saffron in 1 tablespoon of warm milk(take the normal milk don't soak in boiled milk)for 5 minutes add in crushed cardamom or cardamom powder,mix well.and after 5 minutes add in saffron soaked in warm milk.
12)when the milk is cooled down completely refrigerate it for at least 3 to 4 hours. Transfer it in a serving bowl.Garnish with pistachios and serve cold.

(Note:-You can add a little bit sugar if you want but as i am using sweetened condensed milk ,i feel as per my taste, sugar is not needed,so i didn't use the sugar)
                                             
                                                    Enjoy!     



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Sending This recipe to:-
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BAKLAVA

Preparation time:- 20 minutes
baking time:- 1 hour 25 minutes
Makes:- 28 to 30 pieces
Baklava:- 

Baklava is a rich,sweet pastry featured in many cuisines in the area once controlled by the Ottoman Empire in Central Asia and in the Middle East.It is made of layers of fillo pastry sheets and coarsely ground nuts/chopped nuts such as walnuts,pistachios,almonds or cashews and flavored in a variety of ways.One of the most critical ingredient in Baklava  that gives it a rich flavor is melted butter or clarified butter.Baklava comes in a variety of shapes and sizes.The traditional diamond shape is popular ,but i like square shape.Baklava serves well with just about anything,if your are a sweet lover.One important aspect of Baklava is that it has a relatively long shelf life even exposed to open air.Initially it looked difficult to me but its not,first time when i tried making ,it turned good but i was not happy with the upper layer as it was coming off, then? One of my friend and one Greek friend of friend of mine guided me ,thanks to both of them for taking time out and giving me some respected guidance. Still the upper layer was the problem,then i experimented by pressing it gently with my fingertips and sprinkled little bit water on the top layer all over before placing it into the oven and it worked well, hurraye. So this recipe is dedicated to my friends who guided me.

Ingredients:-
1)Pampas Fillo pastry packet one number(375gm)
2)Walnuts 1 cup +1/4 cup
3)Pistachios 1 cup
4)Almonds 1 cup
5)Bread crumbs 2 tablespoons
6)Sugar 2 tablespoons
7)Cinnamon Powder/crushed 1/2 teaspoon
8)Cloves 1 teaspoon(with tip crushed,this tip you can add in to the nut mixture,and the cloves we are going to use to press on each piece before baking ,this is totally optional,i have not used it)
9)Butter 1 block(275gm)+1/4 cup
Ingredients For Syrup:-
1)Sugar 3 cups
2)Water 3 cups
3)Lemon juice 1 teaspoon
4)Cardamom powder 1/2 Teaspoon(optional)
Method:-
1)Coarsely grind walnuts,pistachios and almonds in a mixer grinder
2)Mix all the dry ingredients together that is groundnuts and bread crumbs,cinnamon powder,crushed clove tip(Optional)and sugar, mix thoroughly.
3)Preheat the oven on 160° Celsius.
4)Grease the Baking tray with melted butter(Take the pan according to the size of the Fillo sheets or you can trim the pastry sheets according to the size of baking pan/tray either way is fine.).
5)Lay 5 Fillo pastry sheets one by one on tray brushing each with the butter(Refer the pictures).and the remaining sheets keep covered with the damp cloth so it won't rip.
6)So after the 5th pastry sheet,spread the walnut mixture on the Fillo sheet.Place the sheet on the top of it and brush gently to avoid ripping of the fillo sheet.
7)Repeat this until all finished,brush butter on last sheet on top.
8)Hold the tray tight and with a little pressure cut it in triangles,squares or diamond shape with a sharp knife.
Leave the butter in the cutting edges.(Refer the picture).
9)Press the top layer gently with the help of your fingertip and sprinkle 1 tablespoon of water all over on the top layer,before placing it into the oven.
10)Press in the clove on each triangle or square.(Optional)
11)And bake on 160° Celsius, on middle rack on fan- forced function or static function, i baked for 1 hour and 25 minutes OR till it becomes brown in color, keep an eye while baking it.(Adjust the cooking timings according to your Oven power)
12)While the Baklava is baking in the oven,mix the sugar and water in a vessel and boil it to form the sugar syrup for 15 to 20 minutes or the desired consistency reached,add in the lemon juice give it a stir and turn off the heat.(Refer the pictures for the consistency of sugar syrup).
13)As soon as the baklava is ready baked, remove it from the oven,and immediately pour the cooled sugar syrup onto hot baklava all over. Leave it uncovered for minimum 4 to 5 hours for a rich taste.
14)Garnish with Pistachio powder.      
                                                               ENJOY!

Gulabjamun

GULAB JAMUN:-

Gulab jamun is all time fevourite in my family. And i guess very rare people dosent like GulabJamun.
As here in Australia, as per i know....khoya/ mawa for making GulabJamun is not available. And i have tried making khoya at home and tried making GulabJamun with it but no success..so found this perfect recipe.for making GulabJamun using milk powder. So lets start with the ingredients.

Ingredients for Gulab jamun dough:-                   

1) Milk powder 2 cups

2) All purpose flour/ Maida 2 tea spoons

3) Suji/Rawa 2 teaspoons (Soaked in 1 tablespoon of water for 10 minutes)

4) Unsalted Butter 2 teaspoons (Butter should be at room temperature)

5) Baking Powder 1/2 teaspoons

6) Milk approximately 1/4 cup ( Add the milk slowly at a time very little milk is needed)

7) Oil to fry

Ingredients for Sugar Syrup:-

1) Sugar 1 cup

2) Water enough to cover the sugar / approximately 2 cups

3) Few saffron strands

4) cardamom powder 1/4 tea spoon/ can use rose water (or both)

Method For sugar syrup:-

1) Take a deep pan, add sugar ,add water

2) Bring it to boil , add saffron ,stir in between , continue boiling till it becomes a bit liter than one thread consistancy 

Method for GulabJamun :-

1) Mix milk powder, all purpose flour and baking powder

2) Add butter, mix well by rubbing the flour between your palms

3) Drain all the water from soaked suji,and add it to the mixture, mix nicely by rubbing the mixture in ur palms, so that the suji gets mixed well, all over the mixture.

4) Add the milk slowly to make the soft dough.. Gently mix the mixture, do not apply pressure while mixing it. (Refer the picture for dough consistency, when you break one piece from the dough it should be granular inside, refer the photo for exact idea)
5) After the dough is ready, cover it with a damp tissue papaer or cotton cloth for  10 minutes.
6) After 10 minute divide it in small portions or as per the size of GulabJamun you want.( Refer the picture)
7) Roll these portions by pressing in between the palms in to a round dumplings orr u can roll them in oval shape.Many people like oval shape GulabJamuns.whatever you prefer.
8) Heat Oil in a kadhai or deep pan .The oil should be hot to a correct temperature, that can be checked by placing a small piece of dough in to oil,and it should stay at the bottom for 1 second and it should slowly float up, that is the right temperature for frying the GulabJamun.( to evenly fry the GulabJamun rotate the oil in kadhai with a wooden spoon very slowly, and then place the GulabJamun dumplings and keep stiring the oil till the Gulanbjamun becomes redish brown..(Be extremely carefull during stirring the oil as it can spill out from the kadhai onto the gas burner and fumes wil come out )
9) After the gulab jamun are ready place them on kitchen papers for 1to 2 seconds,by the time boil the sugar syrup,after one boil turn off the heat  and then add the Gulab jamuns slowly in the Sugar Syrup. ( The GulabJamun and the Sugar syrup both must be hot..)  Repeat the same for all batches. Remove the first added gulab jamuns in a bowl before boiling the sugar syrup again.
10) we can add more fun in this for kids, by adding the color in the dough.(Have a look at the pictures bellow) I have tried some by adding the pink color in the dough. My son and his friends just loved it,they were sooo amazed,surprised and excited too by seeing the colored  GulabJamuns inside, which made me smile and very very happy. U can serve these colored GulabJamuns as KalaJamun too.

Ingredients for Gulab Jamuns and Sugar Syrup

All ingredients for Gulab Jamuns mix together
and add butter

Pour in the milk little little at one time
and prepare the soft dough

The dough is ready

After the dough is ready check for its right consistency
 by breaking the piece from it which should look like khoya/mawa

Cover the dough for 5 minutes

Divide the dough in to small portions

Rool them in to round dumplings

Check the correct tempreature of oil for frying GulabJamun

Add the GulabJamuns slowly in the Oil

Stir the Oil round and round with a wooden spoon
very gently without spilling the oil out of the Pan

Add the GulabJamuns in to the hot Sugar Syrup when they are golden brown in color

Yummy Gulab Jamuns Ready

These are the colored Gulab Jamuns i tried

Malpua (Pancakes in sugar syrup)

Malpua:-

 Malpua is popular in West Bengal, Bihar and Maharashtra where it is served during festivals along with other sweets. The batter for malpua in some areas is prepared by crushing ripe bananas or (in Bangladesh) coconut, Other variations of malpua use pineapples or mangoes instead of bananas. Bengali and Odiya malpua is traditionally made only with thickened milk.  Malpua is a popular sweet to make on the religious occasion of Holi.  Malpua is served by a jagannath tempel in ahmedabad daily as prasaad. I started making this because my Hubby likes it very much and my son also likes it very much. And i'm sure most of the sweet eaters likes this. So here is the recipe.

Ingredients:-
1 cup sooji(semolina)
1/2 cup plain flour(maida)
1/2 tin condensed milk(from 395gm tin)
3 table spoons finely crumbled paneer
1 pinch salt
1 and 1/2 pinch baking powder
1 & 1/3 cup water
For Garnishing:-
1 table spoon pistachio flakes
1/2 tea spoon cardamom powder
Ghee for frying
For Sugar Syrup:-
1 and 1/2 cup sugar
1 cup water
1 to 2 pinches cardamom powder

Method:-
1) In a vessel take water, add sugar in to it, let it boil for 5 to 8 minutes, by
stirring inbetween,till the thread consistency  (see the photo for reference)
 and add pinch of cardamom powder
2) In a bowl take sooji,add 1cup water and mix well,keep aside for 20 minutes
3) In to sooji batter add maida, pinch of salt, paneer, condensed milk and beat up to
a pouring consistency batter..(not very thin, see photo for reference),add pinch of baking powder at last
and mix well.,take care that no lumps should form..it should be a very smooth batter.
4) Heat ghee in a kadhai on medium flame, when it is hot pour the batter with the help of a spoon in to
it in a round shape,fry till golden in color , remove on a paper napkin
5) And finally add malpuas in the syrup keep it for 1/2 to 1 minute and remove it  into a serving dish
garnish with pistachio flakes,cardamom powder and saffron strands.Best when served hot.

Batter

Sugar Syrup:-

     

Check for one thread consistency

How to pour the batter in Ghee:-

Adding the fried Malpua puris in Sugar syrup and the Malpuas are ready:-

Malpuas Ready

sending this to
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vermicelli kheer (Payasam)

Vermicelli Kheer

Vermicelli Kheer is all time favorite in my family. My mother makes vermicelli kheer very often for prasadam.Specially on the Hindu holy day of Chaitra shukla Pratipada known as Gudi Padwa(the beginning of the New year according to the Lunisolar Hindu Calender.  As it is all time favorite for most of the sweet eaters here is the recipe.
(For 1 Bowl)  
Ingredients :-
1 hand full of roasted vermicelli Strands (see thephoto bellow for referance)
1tbsp Ghee
3/4 cup of water
1 & 1/2 cup of full cream warm milk
4 tbsp sweetened condensed milk
1 tbsp sugar( can change the sugar quantity as per taste as we r using sweetened condensed milk)  
4 pinches Cardamom powder and few saffron strands
3 to 4 cashews,almonds, charoli(optional)
Method:- Following are the steps
step -1  In a vessel add ghee , let it become warm add pieces of 2-3 cashews and almonds roast for 1/2 minutes.
step - 2  add vermicelli strands roast for 1/2mints and add water..let it boil for 3 mints
step - 3  add 1 cup of warm milk(u can make the milk warm for 30 secs in microwave) let it boil for 5 minutes
step - 4  add condensed milk by stirring slowly till it get dissolved in the milk. Let it boil till it come to the semi thick consistency, during this boiling stir in between so it wont get stick to the bottom (see the photos for consistency.,do not make it too thick as it will become  thicker when it cools down) Crush the saffron strands in and let it boil once and turn off the flame.
step - 5 add cardamom powder stir it and pore in a bowl  and decorate with cashew pices, charoli(optional) and almond flakes.( we can make the cardamom powder by rolling the cardamom seeds and a few pinch sugar with a roller..it gives fresh fragrance)