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| Ingredients : |
| 1 tin condensed milk, 1 cup(240ml) milk, 3 tbsp cocoa powder, 12 walnuts(halved), 12 small cookie moulds, 1 tbsp butter(melted). |
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| Preparation : |
| Mix condensed milk, butter, milk and cocoa powder well. Pour the mixture into well greased moulds. Press the walnut halves into the cookie mixture and bake in a moderately hot oven at 200 degree C for 15 minutes or till done. When cool, unmould the cookies. Store in an airtight container. |
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| Ingredients : |
| 2 cups(400g) sugar, 1 cup gram flour, 1/2 cup water, 2 cups ghee(melted). |
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| Preparation : |
| Heat 1 tbsp ghee in a thick bottomed pan. Add gram flour and roast it till a nice aroma emanates. Remove from heat and set aside. In the same pan gently warm sugar and water,and bring it to a boil, to obtain a syrup of one string consistency. Remove from heat, add the roasted gram flour and mix well. Return the pan to heat and keep stirring on a low heat and put in spoonfuls of melted ghee. When this mixture begins to bubble and the ghee separates, quickly spread in a thick layer on a perforated plate set on a fitting container to drain out the excess ghee. While still hot,cut into cubes. Alternatively, put spoonfuls of the mixture into small cake moulds and set on a plate at an angle to drain out the excess ghee. The moulds have to be filled to the brim and levelled off to obtain neat pieces. When cold, separate out the Mysore pak pieces. Makes about 2.5 cm square 20 pieces or 10 small cup cake sized shapes. |
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