BADAM ROLLS
Ingredients
Badam-1 cup
Sugar-3/4 or 1 cup
Cashew or pista powder-1/2 cup
Green color drops or powder(food colour)
Liquid glucose(confectionery glue)-1/2 tsp
Ghee-1/2 tsp
Method
Mix cashew powder with green clour and keep.
Soak and peel the skins of badam.
Grind to thick and smooth paste.
Take a heavy bottom or non-stick kadaai.
Add sugar and paste,keep on stove and stir well in low-medium flame.
Stir well till it becomes to thick batter.
Add liquidglucose (dissolved with little water) and mix evenly.
Off stove.
Add ghee,mix evenly.
Allow it to cool well.
Knead to a soft dough.
Do small balls.
Now roll it on chaphathi board(on plastic sheet) to thin .
Cut as rectangular pieces.
Spread cashew powder evenly on the rectangle and roll from bottom to top(not from left to right)
Cut to pieces on required length.
KAJU KATHLI
Ingredients
Badam-1 cup
Sugar-3/4 or 1 cup
Cashew or pista powder-1/2 cup
Green color drops or powder(food colour)
Liquid glucose(confectionery glue)-1/2 tsp
Ghee-1/2 tsp
Method
Mix cashew powder with green clour and keep.
Soak and peel the skins of badam.
Grind to thick and smooth paste.
Take a heavy bottom or non-stick kadaai.
Add sugar and paste,keep on stove and stir well in low-medium flame.
Stir well till it becomes to thick batter.
Add liquidglucose (dissolved with little water) and mix evenly.
Off stove.
Add ghee,mix evenly.
Allow it to cool well.
Knead to a soft dough.
Do small balls.
Now roll it on chaphathi board(on plastic sheet) to thin .
Cut as rectangular pieces.
Spread cashew powder evenly on the rectangle and roll from bottom to top(not from left to right)
Cut to pieces on required length.
KAJU KATHLI
Ingredients
cashewnuts-1 cup
Sugar-3/4 or 1 cup
Liquid glucose(confectionery glue)-1/2 tsp
Ghee-1/2 tsp
Method
Soak cashewnuts in water.
Grind to thick and smooth paste with milk or water.
Take a heavy bottom or non-stick kadaai.
Add sugar and paste,keep on stove and stir well in low-medium flame.
Stir well till it becomes to thick batter.
Add liquidglucose (dissolved with little water) and mix evenly.
Off stove.
Add ghee,mix evenly.
Allow it to cool well.
Knead to a soft dough.
Roll it on plastic sheet(on chaphathi board) to ½ inch thickness.
If need silver paper can be put on that and cut to diamond shapes.
RAJKAMAL
Ingredients
Cashewnuts-1 cup
Badam-1/2 cup
Sugar-1/4 and 1 cup
Liquid glucose(confectionery glue)-1/2 tsp
Ghee-1/2 tsp
Food colours-green ,pink and yellow
Method
Soak and peel skins of badam.
Grind to thick and smooth paste with milk or water.
Soak cashewnuts in water.
Grind to thick and smooth paste with milk or water.
For both the paste,do in separate kadaai –the same procedure:
Take a heavy bottom or non-stick kadaai.
Add sugar and paste,keep on stove and stir well in low-medium flame.
Stir well till it becomes to thick batter.
Add liquidglucose (dissolved with little water) and mix evenly.
Off stove.
Add ghee,mix evenly.
Allow it to cool well.
Knead to a soft dough.
Now we got cashew dough and badam dough.
Add green colour in badam dough.
Divide cashew dough to ¾ and ¼ .
Add yellow colour or saffron in ¼ part dough.
Add pink colour in ¾ part of cashew dough.
Do small balls in yellow colour.
Do medium size balls in green colour and big in pink colour.
Flat green ball in palm,keep yellow in centre and cover.
Flat pink ball in palm,keep green in centre and cover.
Slit to four and press down to look like lotus.
CASHEWNUT CAKE
Ingredients
Cashew nuts-2 cup
Sugar-4 cup
(water-3/4 cup)
Ghee-1/2 cup
Cardamom-6
Milk-1 tsp
Method
Dry cashewnuts in sun lightly and powder it smoothly.
Do sugar syrup,add milk and remove the dust that floats on the top.
When the syrup comes to single string consistency,add cashew powder and mix without lumps.
Stir well and add ghee little by little.
When the mixture starts bubbling ,add cardamom powder and mix all well.
When the heavy bubbles comes,put in a ghee greased tray and spread evenly.
Set it,cut it and serve.
BADAM CHAKRAM
Ingredients
Maida-2 cup
Sugar -4 cup
Badam-1 cup
Ghee-to fry
Cardamom-6
Cesari colour
Rice flour-1/2 cup
Food colours-green and pink
Method
Soak badam in hot water,peel the skin and grind to paste.
Mix badam paste with maida and make soft dough.
Mix rice flour with ghee well.
Divide the dough to 2 portion and add pink and green colour .
Make the dough to balls and roll it like poori.
Now grease riceflour ghee mixture on it.
Keep other poori flat on it ,apply riceflour mixture, again.
Like wise arrange till 5 pooris
keep alternate colours one on another.
Roll the whole pooris from bottom towards top(looks like stick)
Now cut it to small pieces,press each piece with hand lightly and fry in ghee.
It looks like chakra.
Can sprinkle sugar,elaichi powder on top or
Do sugar syrup,add cesari colour and cardamom powder in it.
Soak each chakra in syrup for few minutes and arrange in a tray.
CHANDRAKALA
Ingredients
To cover:
Maida-1/4 kg
Salt-a pinch
Baking powder-1/4 tsp
Ghee-5 tsp
Colour powder-a pinch
Oil
To stuff:
Sugarless kova-2 cup
Bengal gram flour-1 cup(option)
Sugarpowder-2 cup
Elaichi powder-1 tsp
Ghee-5 tsp
Badam, pista-chopped
Syrup
Sugar-2 cup
Saffron-a pinch
Method
Mix Maida, colour powder, salt, baking powder, ghee.add water and do soft dough.
Keep for sometime, do balls.
Roast basen flour in ghee till raw smell goes. Add kova, elaichi mix well. Off stove.
Allow it to reduce heat lightly, add sugar, chopped nuts.
Mix to soft dough, do balls.
Do sugar syrup till single string consistency. Add saffron.
Knead the maida balls to medium size, keep the stuff-in.
Fold to semi-circle shape, twist at the end of the edges.
Like wise do all.
Fry in oil till golden brown.
Put in the syrup, allow it for 5 mts.
Then take away from the syrup and arrange in a tray.
SURYAKALA
Ingredients
To cover:
Maida-1/4 kg
Salt-a pinch
Baking powder-1/4 tsp
Ghee-5 tsp
Colour powder-a pinch
Oil
To stuff:
Sugarless kova-2 cup
Bengal gram flour-1 cup
Sugarpowder-2 cup
Elaichi powder-1 tsp
Ghee-5 tsp
Badam, pista-chopped
Syrup
Sugar-2 cup
Saffron-a pinch
Method
Mix Maida, colour powder, salt, baking powder, ghee. Add water and do soft dough.
Keep for sometime, do balls.
Roast basen flour in ghee till raw smell goes. Add kova, elaichi mix well. Off stove.
Allow it to reduce heat lightly, add sugar, chopped nuts.
Mix to soft dough, do balls.
Do sugar syrup till single string consistency. Add saffron.
Knead the maida balls to medium size; keep the stuff-in in centre.
Knead the other maida ball to medium size; keep on previous stuff-in.
Twist at the end of the edges.
Like wise do all.
Fry in oil till golden brown.
Put in the syrup, allow it for 5 mts.
Then take away from the syrup and arrange in a tray.
Badam Halwa:
Ingredients
Badam -1 cup
Sugar – 2 cups
Ghee – 1 to 2 cups(Keep aside)
Saffron- few
Method
Soak badam with water, peel the skin.
Grind to fine paste.
In a heavy bottom vessel, add sugar and water till the sugar soaks.
Make double string consistency of sugar syrup.
Now add the grounded badam, keep on stiring.
When it cooks well, add little by little ghee then and then.
Stir well till the ghee comes out.
Sprinkle saffron and serve.