Recipe: Delicious Kharek, Khuskhus and Boondi cake

Recipe: Delicious Kharek, Khuskhus and Boondi cake Delicious, fresh and tasty.
Kharek, Khuskhus and Boondi cake. Kharek, Khuskhus and Boondi cake #Diwali delight interesting cake. Combination of dry khajur,khuskhus and boondi make it's so tasty. Smell of this cake inhance the taste,.
Lower the gas flame and add ground dry fruits, Dry Figs, Raisins, Khuskhus and desiccated coconut.
Watch Dry Fruit Laddu Recipe video in Hindi A delightful cake which has a streaked or mottled appearance (like marble), due to the light blending of light and dark batter is called a marble cake.
It is basically a cake with a combination of vanilla and chocolate batter, in which the layers are swirled together just before baking to give a wonderful marble effect.
You can have Kharek, Khuskhus and Boondi cake using 14 ingredients and 9 steps. Here is how you cook it.
Ingredients of Kharek, Khuskhus and Boondi cake
-
Prepare 750 ml of milk.
-
You need 2 tsp of lemon juice.
-
It’s 3-4 of saffron threads.
-
It’s 6-7 of dry khajur.
-
You need 4 tsp of Khuskhus.
-
You need 1/4 cup of maava.
-
It’s 3/4 cup or to taste of powder sugar.
-
You need 2 tsp of desi ghee.
-
It’s 1/4 tsp of green cardamom crushed.
-
You need 2 tsp of cashew powder.
-
Prepare 1 tsp of melon seeds powder.
-
You need 5-6 of roasted and crushed almond.
-
Prepare 1/2 cup of sweet thin boondi(or moti choor ke laddo)already prepare.
-
You need as needed of Silver paper and red cherry for garnish.
See more ideas about Indian desserts, Recipes, Indian food recipes.
Nishamadhulika English Site - Delicious Indian recipes in English language.
Turai cooked with khuskhus paste pairs well with plain rice or chapatti.
Bengali Jhinge Posto Recipe Step By Step: Anything cooked with posto (poppy seeds) takes on a different dimension.
Kharek, Khuskhus and Boondi cake instructions
-
First take little amount of milk,add some saffron threads and boil this,when its boiled add dry khajur and Khuskhus in it boil for a 2 to 3 minute,now switch of the gas cover it and keep aside it for atleast 3 hours..
-
For making chena,Take left over milk in other pot and boil it when boiled add lemon juice and when curdles seens in milk,strain the curdle from milk liquid with muslim cloth and hang the cloth for 3 hours..
-
When dry khajur and Khuskhus nicely soaked transfer in mixer jar and make coarsely paste of both..
-
After 3 hours take chena in flat plate and rub it with palm nicely,now add maava in it and again rub it both otherwise big granules make and texture of the recipe will spoil..
-
Now take ghee in karahi,add crushed green cardamom add khajur and Khuskhus paste and roaste it when pleasant smell comes add maava and chena mixture and continue stir it for prevent curdles and to burn from bottom..
-
Now add sugar and roaste after 2 minutes add cashew and melon seeds powder in it and continue stir till the ghee release from it..
-
When ghee is realsed add roasted almond and mix well and switch of the gas..
-
For serving,take hot kharek and khajur halwa in a plate arrange the boondi layer over it,now again arrange the hot layer of halwa,garnish with silver paper and keep this in fridge for 10 to 15 min to chill and for set..
-
When it chilled serve it cool with cherry..
You can cook most vegetables with posto bata.
Posto with ridge gourd is an irresistible combination.
The poppy seeds give a rich creamy texture to the turai sabzi how to make egg less orange cupcakes. "Maayeka" means a mother's home.
Food Memories - bite into nostalgia Cottage cheese and cashewnuts cooked into a delicious gravy with fresh indian spices.
Take your cone from the Parsi Ses "Paro"and line it with parchment paper in the cone.