Ingredients
( 1 ) 1 tea spoon butter
( 2 ) 1 tin milkmaid (400 gms)
( 3 ) 250 grams walnut (coarse powder)
( 4 ) 100 grams desiccated coconut
( 5 ) 3 tea spoons cocoa powder
( 6 ) A few drops of vanilla essence
( 7 ) A few kaju
( 8 ) A few magatari seeds
Method
( 1 ) Heat the butter. Add the milkmaid or milk. Instead of milkmaid, 500 ml milk with sugar (thickened like basundi) may be also used.
( 2 ) When the mixture thickens, add walnut powder, desiccated coconut and cocoa powder. Mix well.
( 3 ) Remove it from the flame. Cool it. Add essence and make small balls. Roll them in desiccated coconut. Decorate with ka½u bits, magatari seeds or cherries.
Note : Instead of kesar, pista colour essence may also be used.
Courtesy - Aneri - My Favourite Recipe
( 1 ) 1 tea spoon butter
( 2 ) 1 tin milkmaid (400 gms)
( 3 ) 250 grams walnut (coarse powder)
( 4 ) 100 grams desiccated coconut
( 5 ) 3 tea spoons cocoa powder
( 6 ) A few drops of vanilla essence
( 7 ) A few kaju
( 8 ) A few magatari seeds
Method
( 1 ) Heat the butter. Add the milkmaid or milk. Instead of milkmaid, 500 ml milk with sugar (thickened like basundi) may be also used.
( 2 ) When the mixture thickens, add walnut powder, desiccated coconut and cocoa powder. Mix well.
( 3 ) Remove it from the flame. Cool it. Add essence and make small balls. Roll them in desiccated coconut. Decorate with ka½u bits, magatari seeds or cherries.
Note : Instead of kesar, pista colour essence may also be used.
Courtesy - Aneri - My Favourite Recipe
Posts
0 comments:
Post a Comment