Cook Without Book

                                 Kala Jamun Black is beautiful as you will see when you fry regular gulab jamun till they turn a fierce black, but lose none of their sumptuous charm! Cooking Time:  30-40 minutes Servings:  4   Preparation Time:  20-30 minutes   Category:  Veg Ingredients • Hariyali khoya/mawa 3/4 cup • Paneer (cottage cheese) 1/2 cup • Refined flour (maida) 3 1/2 tablespoons • Cornflour/ corn starch 3 1/2 tablespoons • Sugar 1 1/2 cups • Milk 1 tablespoon • Green cardamom powder 1/4 teaspoon • Ghee to deep fry • Silver warq as required Method Grate the khoya and cottage cheese separately and mix. Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions. Take each portion in your palm, press and roll into a smooth ball. Ensure there are no crac...

                       Milk Barfi                    Ingredients: 4 cup Whole Milk 4 tsp fresh Lemon Juice 4 tblsp dried Milk Powder 6 tblsp powdered Sugar (Cheeni) 6 tbsp Ghee 1 tsp Cardamom Powder 2 sheets Edible Silver Foil (Varq) pistachios How to make milk barfi: Heat the milk slightly and curdle it by adding the lemon juice. Then hang it up in a muslin cloth to drain for 3 hours. The milk solids are turned into cheese now. Kneed this well with the milk powder and sugar. Heat the ghee in a heavy pan and add the cheese mixture. Stir-Fry over very low heat until the ghee separates. Remove form the heat and mix in the cardamom powder. Allow to cool slightly. Knead again to blend. Pat into a flat cake and cool completely. Cut into squares and decorate with silver foil.