BAKED BESAN HALWA
Ingredients:
2 cups gram flour (ladoo besan)
1-1/2 cup sugar
1 cup whipping cream
1 cup canned coconut milk
1/2 cup oil or clarified butter (ghee)
1/2 tsp. crushed saffron
2 tsp. crushed pistachios
2 tsp. crushed almonds
1/4 tsp. cardamom powder
1/8 tsp. nutmeg powder
Method:
Soak the saffron in the whipping cream and set aside.
Grease
a
baking pan and set aside.
Heat oil or clarified butter in a pan and add
the
gram flour.
Roast on medium to low flame for 12 minutes.
Slowly add the
whipping cream and mix well until all liquid is absorbed.
Then add the
coconut milk, mix well and cook for 2 minutes.
Add sugar, cardamom and
nutmeg powder.
Pour the above mixture into the greased pan. Sprinkle
the
crushed almonds and pistachios on top.
Bake for 25 minutes at 350
degrees.
Tip: Using oil makes the halwa more moist. Serves 12 to 15
QUICK AND EASY KULFI
Ingredients:
1 can condensed milk (14oz)
8 oz Cool Whip
1 pint half and half
1/2 tsp. crushed saffron
1/2 tsp. cardamom powder
2 tsp. crushed pistachios
Method:
Thaw the Cool Whip in the refrigerator for one hour.
Mix the
saffron
in the half and half and keep aside.
Pour the condensed milk in a bowl
and
slowly fold in the Cool Whip, half and half and cardamom powder to form
a
smooth mixture.
Pour this mixture in a flat tray and freeze. Sprinkle
crushed pistachios on top.
Can be served after 4-5 hours of freezing.
To make a variation of this recipe substitute 1 tsp. of rose essence
and 2
tbsp. of rose syrup (to desired color and taste) for the saffron and
cardamom.
Serves 8-10
