Bourbon Biscuits

 

Children's favorite home-made bourbon biscuits !!

Ingredients :

For biscuits :

All purpose flour  ( maida ): 1 cup

Butter : 3 tbsp
Desi ghee : 2 tbsp

Cocoa powder : 2 tbsp
Powdered Sugar : 1/4 cup
Milk : 3 tsp ( use milk at room temperature )

Baking powder : 1/2 tsp

Vanilla essence : 1/2 tsp
Salt : A small pinch ( If you are using salted butter do not add salt )

Granulated sugar to sprinkle.

For cream :

Ingredients :

Butter : 2 tbsp

Cocoa powder : 3 tbsp

powdered sugar or castor sugar : 3 tbsp

Milk : 1 tsp

Mix all the ingredients together except milk. Add milk as required.

Do not make cream loose - it will come out from biscuits.

Recipe for biscuits :

1. Add butter & ghee in a bowl. Add sugar & beat till the mixture becomes light.

2. Sieve all purpose flour, cocoa powder & baking powder in the same bowl.
3. Add vanilla essence. Add 2 tsp milk.

4. Mix everything together to make a smooth dough. If required add a little milk.

5. Keep the dough in the fridge for an hour.

6. Take out the dough out from fridge. Roll it with a pin using butter paper. 

7. Cut the biscuits in long rectangular shape. Make holes above them with toothpick.

8. Sprinkle some granulated sugar on the biscuits.

9. Bake in preheated oven  at 170 C for 12 minutes.

10. Cool the biscuits completely.

11. Apply cream in between 2 biscuits & press gently. 

      

Your bourbon biscuits are ready!

Above measurement yields about 12 biscuits.
    

Enjoy with hot ginger tea or coffee. 

 

Ragi Halwa ( sheera )

In this winter try this healthy Ragi & suji  sheera !!

Ingredients :
Ragi flour : 1 cup

Suji : 1/2  Cup

Jaggery : 1 Cup 

Milk   : 1 Cup
Water : 1 1/2 cups
Sliced Banana : 1/2 cup ( optional )
Elaichi (Green Cardamom) powder : 1/2 tsp
Jaiphal ( nutmeg ) powder : 1/2 tsp
Golden raisins : 4 tsp
Desi Ghee : 4 tbsp
Coarse almond powder : 2 tsp
Cashews : For decotation.

Small pinch of Salt.

Recipe :

1. In a heavy bottom pan or kadhai add 3 tbsp of desi ghee.
2. When ghee melts add ragi flour &  suji in it & roast properly till it turns brownish red. You will come to know with its heavenly aroma. Add sliced banana & mix it . Save some slices for decoration.

3. On another gas stove boil milk,water with jaggery, jaiphal powder & elaichi powder.

4. Milk will curdle but doesn't matter. Add this mixture to ragi n suji mixture.

6. Mix it properly & cover the pan. Keep it on low flame till all milk &  water mixture evaporates. 

7. At this stage add remaining 1 tbsp ghee mix again properly & turn off the flame. Add                       almond powder.

8. Let it be covered for 5 minutes.
9. Garnish it with cashews & banana slices & enjoy!!

Ukdiche modak

                          Favourite maharashtrian desert & Bappa special !! Ukdiche modak !

Ingredients :

For saran ( filling)

Grated fresh Coconut : 1 Cup 

Jaggery : 1/2 Cup .

Elaychi powder  : 1/2 tsp

Jayphal powder ( nutmeg ) : 1/2 tsp

chopped cashews : 1 tsp ( Any dry fruits of your choice )

Golden raisins : 1 tsp
Saffron strand : 5-6 ( optional )

Recipe :

1. Mix fresh coconut & jaggery in a thick bottom pan or preferably non stick.

2. Start the flame. Keep on medium flame.

3. Stir the mixture continuously. Jaggery starts melting & coconut becomes soft. It will take 7-10 min. only. Turn off the flame.Do not let it become hard.

4. Add elaichy & jaiphal powder. Add raisins & cashews. Mix well.

5. Let the mixture cool.

Ingredients for outer cover ( Ukad ):

1. Flavoured rice( basmati) flour : 1 cup

2. Salt : 1/4 tsp

3. Desi ghee : 4 tsp 

4.Water : 1 1/2 cup
5. Saffron strand : 5-6 ( optional )

Recipe :

1. Add water in a heavy bottom pan. Turn on the flame.

2. Add salt & 2 tsp ghee in the water. Let the water boil.

3. Add rice flour & stir well. Mixture becomes thick.

4. Cover the pan & keep for 10 minutes.

5. After 10 minutes transfer the mixture ( ukad ) in a plate or parat.

6. Apply remaining ghee little by little & knead to a soft smooth dough. Add saffron strands if you         like. I prepared 1/2 of the ukad adding saffron water.

7. Divide into 10 lemon size balls. This measurement yields 10-12 modaks.

    Prepare modaks with the delicious filling of coconut & jaggery.  

8. Steam the modaks for 10 mins. in a greased thali or on banana leaf.

Enjoy the heavenly tasting modaks with dollops of desi ghee.

Strawberry coconut desert

Delicious & light mild flavoured cool desert !!

Ingredients :
For strawberry layer :

Crushed strawberry smooth pulp : 2 cups ( 250 ml cup )
Orange juice : 1/4 cup
 Powdered sugar  : 4 tbsp ( or more if strawberries are not very sweet )
Water : 1 1/4 cup
Agar Agar powder : 2 tsp

For Coconut layer : 
Coconut milk : 1 cup
Sugar : 2 tbsp
Water : 1 cup
Agar Agar powder : 1 tsp
Salt : 1/8th tsp

Recipe :
Strawberry layer :
1. Add water in a sauce pan.
2. Add Agar agar powder in the water. Mix properly till it completely dissolved in water.

3 Keep the pan on gas stove & start heat.

4. Continuously stir the mixture. There should not be lumps. Mixture should be clear. 

5. Bring the mixture to boil. 

6. Add strawberry pulp & orange juice. Add sugar. 

7. Whisk the mixture continuously till sugar dissolves completely.

8. When the mixture starts boiling turn off the gas.

9. Pour the mixture in a square dish or any shape you like.

10. Add some strawberry pieces. 

11. Keep the dish in refrigerator till the mixture sets. It takes 10 minutes.

Coconut Layer : 

1. Add water in a sauce pan.
2. Add Agar agar powder in the water. Mix properly till it completely dissolved in water.

3 Keep the pan on gas stove & start heat.

4. Continuously stir the mixture. There should not be lumps. Mixture should be clear. 

5. Bring the mixture to boil. 

6. Add coconut milk, sugar & salt. Follow the same procedure as above.

7. Take the dish out from refrigerator.Strawberry layer surface should not move .

8. Pour the coconut mixture slowly from the corners when it is hot.

9. Add some strawberry pieces on the surface.

Keep in refrigerator for 8-10 hours or till both the layers set completely.

Cut into cubes & enjoy this delicious cool desert in this hot season. 

Khaskhashichya ( Poppy seeds ) vadya

Khaskhas is very nutritious as it is with high levels of calcium, iron, magnesium , phosphorus etc. It is recommended for new mothers also ( Ref: Wikipedia ).

Ingredients :

Khaskhas ( poppy seeds ) : 2  Cups

Almonds : 1 Cup 

Fresh cream : 1 Cup
Milk : 1 Cup ( For soaking Khaskhas )
Water : 1/2 approx ( for soaking almonds )
Sugar : 1 Cup
Powdered sugar : 2 tsp
Elaychi powder  : 1 tsp
Pistasio :  For garnishing
Desi Ghee : 3 tsp + for greasing tray

Recipe :

1. Soak Khaskhas in warm milk for 4-5 hours in a bowl. Do not add too much of milk. It should be above the level of khaskhas.
2. In another bowl soak almonds in warm water for 4-5 hours. Peel of the skin.
3. Grind soaked khaskhas & peeled almonds to a fine paste.

3. Take 2 tsp of ghee in a heavy bottom pan preferably non stick pan or kadhai. Turn on the gas. Add the mixture of khaskhas & almonds when ghee melts. 

4. Add cream & sugar. Mix properly. 

5. The mixture is liquefied as sugar melts.
6.Stir continuously adjusting the flame of gas stove. It should not burn.

7.When mixture starts solidifying add elaychi powder, remaining 1 tsp ghee & powdered sugar.

8. Transfer the mixture in a greased tray when it becomes thick . Spread evenly & garnish with sliced pistachios. Let it cool.
9. Keep in the refrigerator for an hour & cut into pieces as you like.
     

Beet root,Coconut & Gulkand burfi

Easy delicious desert  !!

Ingredients :

Cooked & grated Beet root : 1 Cup
Grated fresh coconut : 1 1/2  Cup

Desiccated coconut : 1/2 cup 

Milk powder   : 1/2 Cup
Fresh Cream : 1/2 cup ( I used fresh cream from home which comes above milk after boiling & it was                                        cow milk.)
Powdered sugar : 3/4 cup
Gulkand : 2 tsp
Elaychi powder  : 1/2 tsp
Saffron :  5-6 threads
Desi Ghee : 2 tsp

Recipe :

1.Take desi ghee in heavy bottom pan.
2. Add grated beet root in the pan when ghee becomes hot. Roast it properly till its raw smell disappears. It takes about 3-4 minutes.

3. Grind coconut in mixer & then add in roasted beet root.

4.Mix well. Roast the mixture again for 5 minutes on low flame. Add gulkand & mix properly. Add cream.

5.Add sugar, dessicated coconut, elaichi powder & saffron threads. Preserve some dessicated coconut for decoration.
6. Mix it properly. Go on cooking till all the sugar dissolves. Add milk powder. Mix well.

7.The mixture started to turn like a ball leaving the sides of the pan.

8. Turn off the gas & transfer all the mixture on greased butter paper.
9. Cover it with another butter paper & spread the mixture evenly.
10. Sprinkle the dessicated coconut which is preserved for decoration.With the help of rolling pin make the surface of the mixture plain.
11. With pizza cutter or knife cut the burfi into the shape as you like.
The colour of the burfi looks beautiful with beet root & its healthy too. The heavenly smell of gulkand makes it very delicious.
 You can serve this different barfi as desert also !!

Egg less upside down custard cake

Beautiful egg less custard cake !!

Ingredients :

Custard powder : 1/3 cup ( I used Vanilla flavour )
Milk : 1 1/2 cup ( for custard )
Milk : 1/3 cup ( for suji cake )
Fine suji : 1 cup
Plain yoghurt : 2 tsp
Powdered Sugar : 1 cup  ( If you want  more sweetness add more )

Tutti fruity : 4 tsp

Desi ghee or any odourless oil : 1/4 cup
Baking Powder : 1  tsp

Baking Soda     : 1/4 tsp

Vanilla essence : 1 tsp
Red rose colour : 3 drops ( optional ) But because of colour 2 layers of cake are distinguished.

Recipe : For custard
1.Take custard powder in a bowl & prepare smooth paste by adding 1/2 cup of  milk.

2. Add milk in a heavy bottom. Add sugar.  

3. Add the smooth custard paste when milk starts boiling. Add 2 tsp tuti fruity.

4. Turn off the gas. Pour the mixture in a greased tin in which cake is to be baked.
5. Let it cool to set evenly.

Batter for suji cake :

1. Add suji in a bowl.
2.Add yogurt,1/3 cup of warm milk, 1/2 cup of sugar, tuti fruity, ghee or oil, vanilla essence & mix well. Add 3 drops of red rose colour. Mix again.
3. Add baking powder & baking soda. Mix well, add little milk if required.
4. Pour this batter on the custard which is cooled down completely & set properly.
5. Bake for 30 minutes in preheated oven at 180C.
This cake tastes awesome & looks very beautiful !!!

Suji and coconut burfi without ghee in microwave oven

Ingredients :

Fine Suji ( rawa) : 1 Cup

Grated fresh coconut : 1 1/2 Cup 

Milk powder   : 1 Cup
Fresh Cream : 1 cup ( I used fresh cream from home which comes above milk after boiling& it was cow milk.)
Powdered sugar : 1/3 cup
Elaychi powder  : 1/2 tsp
Saffron :  5-6 threads
Chopped roasted almonds : 2 tsp
Chopped pistachios : 2 tsp
Desi Ghee : for greasing tray

Recipe :

1. Dry roast suji, in a microwavable bowl. It takes 3-4 minutes. After every minute take bowl outside stir & again microwave. Repeat the same procedure. Do not over roast. It should not look brown. Keep aside.
You can dry roast in kadhai or heavy bottom pan also. But microwave is easier.
2. In another microwavable bowl take fresh cream & milk powder.

3. Mix properly.There should not be lumps. I mixed with hand whisker.

4. Microwave for 2 minutes.Again give a good stir. Microwave for 1 minute. 

5.Add sugar, fresh  coconut, elaichi powder & saffron threads.
6. Mix it properly & again microwave for 1 minute.

7. Now in this mixture add roasted suji & mix.

8. Again microwave till mixture becomes thick. After every 1 or 2 minutes take bowl outside & stir. It will take about 4-5 minutes. Thus all the process takes about 10 to 15 minutes.
9. Transfer the mixture to a greased tray when it becomes thick . Spread evenly & garnish with chopped almonds & pistachios. Let it cool.
10. Keep in the refrigerator for an hour & cut into pieces as you like. Because of cream & milk powder burfi tastes like mawa burfi.
 Enjoy this divine tasting healthy burfi!

You can prepare this burfi without microwave oven also. Dry roast suji in 3 tsbp desi ghee in heavy bottom pan  & follow the remaining procedure. You have to prepare on gas stove. It will take little more time.

Moong dal flour & besan barfi in microwave oven ( without ghee)

Ingredients :

Moong dal flour : 3/4  Cup

Besan : 3/4 Cup 

Milk powder   : 3/4 Cup
Fresh Cream : 1 cup ( I used fresh cream from home which comes above milk after boiling& it was cow milk.)
Fine suji : 1 tsp
Powdered sugar : 1/2 cup
Elaychi powder  : 1/2 tsp
Saffron :  5-6 threads
Chopped roasted almonds : 2 tsp
Desi Ghee : for greasing tray

Recipe :

1. Dry roast moong dal flour, besan & suji in a microwavable bowl. It takes 5-6 minutes. After every minute take bowl outside stir & again microwave. Repeat the same procedure till the flours become brownish. Keep aside. You can dry roast in kadhai or heavy bottom pan also.
2. In another microwavable bowl take fresh cream & milk powder.

3. Mix properly.There should not be lumps. I mixed with hand whisker.

4. Microwave for 2 minutes.Again give a good stir. Microwave for 1 minute. 

5.Add sugar, elaichi powder & saffron threads.
6. Mix it properly & again microwave for 1 minute.

7.Now in this mixture add roasted flours & mix.

8. Again microwave till mixture becomes thick. After every 1 or 2 minutes take bowl outside & stir. It will take about 4-5 minutes. Thus all the process takes about 10 to 15 minutes.
9. Transfer the mixture to a greased tray when it becomes thick . Spread evenly & garnish with chopped almonds. Let it cool.
10. Keep in the refrigerator for an hour & cut into pieces as you like & enjoy!
      This burfi can be prepared using  besan only.

 You can serve this different barfi as desert also !!

If you want to prepare without microwave add 4 tbsp desi ghee in a heavy bottom pan roast the flours & rawa nicely. In this case add  1/4 cup of cream & 2 tsp milk powder only.  After roasting & adding cream & milk powder  add powdered sugar.Follow the remaining recipe. With milk powder & cream it tastes like khoya. 

Suji halwa ( sheera ) with jaggery

Ingredients :

Suji : 1  Cup

Jaggery : 3 /4 Cup 

Milk   : 1 Cup
Water : 1 cup
Sliced Banana : 1/2 cup
Elaichi (Green Cardamom) powder : 1/2 tsp
Black raisins : 4 tsp
Desi Ghee : 4 tsp
Raisins : 2 tsp
Coarse almond powder : 2 tsp

Small pinch of Salt.

Recipe :

1. In a heavy bottom pan or kadhai add 3 tsp of desi ghee.
2. When ghee dissolves add suji in it & roast properly till it turns brownish red. You will come to know with its heavenly aroma. Add sliced banana & mix it in suji. save some slices for decoration.

3. On another gas stove boil water with jaggery & elaichi powder.

4. Add hot milk in that mixture & turn off the gas.

5.Pour this mixture into roasted suji.
6. Mix it properly & cover the pan. Keep it on low flame till all milk &  water mixture evaporates. 

7. At this stage add remaining 1 tsp ghee mix again properly & turn off the flame.

8. Let it covered for 5 minutes.
9. Garnish it with raisins, almond powder & banana slices & enjoy!!

Creamy Rice Pudding

Pictorial step by step 

Mix well milk, rice flour, sugar, 1/2 tsp desi ghee, saffron & elaichi powder. Switch on the gas. Stir the mixture continuously till it thickens without lump & cooked properly. Turn off the gas..

Transfer the mixture in a greased baking tin. ( grease it with desi ghee). Decorate it with almond slices.

Bake in the oven at 200c for 10 minutes.

Cut into slices as you like & enjoy this creamy & delicious pudding !!!

Detailed recipe & ingredients :
Milk : 3 cups
Basmati Rice flour : 1 cup ( If not available use whichever is available )
Sugar : 1/2 cup or as per taste.
Elaichi powder : 1/2 tsp
Saffron : 7-8 threads ( dissolve in 2 tsp warm milk )
Desi ghee : 1 tsp
Sliced almonds : 2 tsp

Recipe :
1. Mix all ingredients except sliced almonds in a heavy bottom pan. Save 1/2 tsp desi ghee for greasing the tin.
2. Switch on the gas stove & start cooking the mixture on medium flame.
3. Stir the mixture continuously so that it will not form lumps.When it thickens completely turn off the gas stove. It will take 5-7 minutes.
4. Transfer the thickened mixture in greased tin.
5. Bake for 10 minutes in the oven at 200c.
You can bake it directly on non stick pan. You can eat this pudding without baking. Keep it in freeze for 3-4 hours & enjoy chilled !!
Do try this very easy & delicious recipe. It takes only 20-30 minutes to prepare.
For flavour vanilla or rose essence  can be used.

Sweet Khandvi ( in Microwave Oven)

Ingredients :

Rice rawa (Idli rawa ): 1 cup

Jaggery ( gul ) : 3/4 cup
Fresh coconut : 1/2 cup ( frozen can be used bringing to room temp.)
Warm milk : 1/2 cup
Fresh Cream :1/4 cup ( optional) can use 1/4 cup milk instead
Desi Ghee : 2 tsp
Elaichi powder : 1 tsp
Dry fruits : Sliced almonds & pistachio

Roasted Poppy seeds ( Khaskhas) : 1 tsp

Small pinch of Salt.

Recipe :

1. Roast the Rice rawa in a big microwavable bowl for 2 1/2 min. till colour turns pink. 
2. Stir after 1 1/2 min. & again keep in microwave for 1 min. Keep aside.
3. In another bowl add  jaggery, fresh coconut, milk, cream, little pinch of salt & elaichi powder.
4. Mix properly. Preserve 1 tsp coconut for decoration.
5. Add  desi ghee in microwavable bowl. Microwave for 30 sec. or till it dissolves.
6. Add above mixture & roasted rice rava in the bowl containing ghee. Mix properly.
7. Microwave the mixture for 2 1/2 min. without covering.
8. Take the bowl out of microwave oven & repeat the procedure for 2 min. 
9. Taste the mixture. If rice rawa is not cooked properly add 1-2 tsp milk & microwave for 1 min.
10. Keep ready one tray or dish greasing with  ghee . 
11. Transfer the mixture in a greased tray.
12. Decorate it with coconut, poppy seeds & sliced dry fruits.
13. Cut into big pieces & enjoy this delicious recipe !!!

You can use mashed fully ripe banana for variation in flavour. In that case reduce the quantity of jaggery little bit. Add more milk if required.

This recipe can be prepared on gas stove without microwave oven. In that case add 4-5 tsp desi ghee for roasting rice rawa. Follow the same procedure.

Konfalachi vadi (Purple yam )

Beautiful purple coloured Konphalachi vadi !! 

Ingredients :

Grated Konfal ( Kand)  : 2  Cup

Coconut : 1 Cup
Powdered sugar : 1 cup

Dry fruits for garnishing as per individual taste. 

Powdered Elaichi (Green Cardamom) : 1 tsp 

Milk powderr : 2 tb sp

Whole Milk : 1/2 cup

Desi Ghee : 2 tb sp.

Small pinch of Salt.

Recipe :

1. Peel of  kand. It has lot of soil on it. Wash it properly. It is very sticky. 

2. Cut into big pieces.

3. Cook in the pressure cooker upto 3 whistles.

4. Let it cool for some time .

5. Grate cooked kand .

6. Take heavy bottom vessel or Kadhai.

7. Add desi ghee,  grated kand, coconut & sugar.

8. Mix well & turn on gas stove on medium flame. Prepare paste of milk powder & milk.Add in the mixture when sugar melts.

9. Stir continuously till it becomes thick.
10. Pour the mixture in greased tray or thali..
11. Decorate with dry fruits.
12. Keep the tray or thali in refrigerator for 1/2 an hour.
13.Take out tray. Mixture becomes firm.
14. Cut into pieces as you like & enjoy !!!.

Moong Dal Halwa in Microwave Oven

Ingredients :

Moong Dal or Moong Dal coarse powder ( if available) : 1 Cup

Desi Ghee : 1/3 Cup
Milk : 2 1/2 to 3 cups 

Sugar : 1/2 Cup ( you can add more sugar if you want more sweetness )
Elaichi & nutmeg  powder for flavour.
Cashew nuts & Almonds for decoration.
Salt : 1 small pinch.

Recipe :

1. Take a big microwavable bowl .

2. Add 2 tsp desi ghee in the bowl. Microwave the bowl for 30 seconds.

3. Add Moong Dal powder & stir well.

4. Keep the bowl in microwave & roast the  powder till it turns brownish & you can smell sweet aroma of ghee & moong dal powder. Stir the powder after every 1 minute. It will take about 3 minutes to roast. 

5. Add remaining desi ghee, milk, sugar & stir well.

6. Keep the bowl in microwave oven for 4  minutes without covering.

7. Take the bowl out from microwave oven & stir the mixture properly. Keep the bowl again in microwave oven for 3 minutes without covering .

8. Add elaichi & nutmeg powder, stir  & again keep the bowl covering in the microwave for 1 minute , stir & again repeat the process  till moong dal cooks properly. It will take 2-3 minutes.
Give standing time of 1 minute.
This is  very quick recipe otherwise it takes long time to roast the moong dal powder & it takes lot of ghee.
Decorate the yummy  Moong dal halwa with cashew nuts & almonds  & enjoy !!

Note :
If you do not get coarse moong dal powder ( rava ) try this simple process.
Soak 1 cup Moong dal for 4-5 hours. Then pour the dal in a sieve. Discard the water.Keep the dal in the  microwave  for 2 minutes. Let it cool completely. Grind the dal in the mixer & you can get coarse powder .

Keshar,Pista, Badam homemade Kulfi without Mawa( Quick recipe )

Try this different & easy kulfi without Mawa. It turned out to be very tasty  & quick . One can not make out the ingredients that are used.  It  looks & tastes so yummy!!!

Keshar Pista Badam Kulfi 

Ingredients :

Whole Milk : 1/2 Litre ( 500 ml )

White bread : 2 slice
Milk powder : 1 tb sp
Corn Flour  :  1 tb sp
Sugar : 3 tb sp if you want more sweetness you can add more. But 3 tb sp is good enough.

Dry fruits :  Sliced Almonds & green Pistatios
Saffron ( Keshar ) : 7-8 threads
Green Cardamom ( Elaichi) : 4  (powdered)

Recipe :

1. Add milk in a heavy bottom vessel. Let it boil for 5 minutes.

2. Remove the sides of bread slices & put them in the mixer & grind fine. Add 1/4 cup of milk in bread powder  to prepare smooth paste.

3. Add milk powder & corn flour in a bowl & prepare smooth paste in the milk.

4. Prepare powder of green cardamom along with 4-5 threads of saffron.

5. Add bread paste, corn flour paste & powder of cardamom & saffron in the boiling milk.

6. Again let it boil for 5 minutes.

7. Milk becomes thick. Add sugar as per taste.

8. Turn off the flame. Let it cool for 10 minutes. 

9. Pour  the mixture in  kulfi matka or you can use kulfi moulds. Cover matkas with aluminium foil.

10. Keep in freezer for about 8 hours or overnight.

Enjoy this yummy low cal kulfi without Guilt !!!

Kajurachi kheer ( Date Porridge )

Ingredients :

Seedless dates ( Khajur ) : 1  Cup

Almond Powder :  2-3 tb sp
Chopped Almonds :  1 tb sp for garnishing

Green Elaichi powder  ( Green cardamom ): 1/2 tsp

Saffron threads :  7-8 for garnishing

Milk : 2 ½ Cup 

Desi Ghee or unsalted Butter 2 table spoons.

Recipe :

1.  Add desi ghee or unsalted butter in a heavy bottom pan.

2. Cut Dates in small pieces.

3. When ghee or unsalted butter melts add dates.

4. Fry for 2-3 minutes.

5. Add milk & stir thoroughly to cook the dates.(it takes about 2-3 minutes)

6. Add almond powder & elaichi  powder.

7. Let it boil for 2-3 minutes. It becomes thick .

8. Turn off the flame. 

9. Serve warm or cold garnishing with almond flakes & saffron.

If you have very sweet tooth you can add sugar. I have not added sugar for this recipe.

Try this very simple recipe . It takes only 10 minutes. Enjoy with hot phulka or puri.

Or you can eat it as breakfast option by adding any cereal.