Ingredients
2 cups granulated sugar
1 cup water
1/4 teaspoon orange food color powder
1 lb unsalted butter (4 sticks)
1lb gram flour (also called besan or chickpea flour)
1 cup evaporated milk
1/2 teaspoon ground nutmeg
3/4 teaspoon cardamom
1/2 teaspoon saffron
1/2 cup almonds and pistachios, chopped (optional)
Directions
1. Boil sugar, water and food color until 240F on a candy
thermometer. It can also be tested by dropping a small amount on a
plate. It will form a soft ball when it is at the right temperature.
2.
In a large saucepan, heat the butter and using a spoon carefully skim
off as much of the foam as possible. Then decant the butter, discarding
the milk solids that have settled on the bottom of the pan. Return
butter to pan.
3. On medium heat, add flour and sauté until golden brown. This can take 10-20 minutes so be patient.
4. Increase the heat slightly and slowly add evaporated milk, stirring constantly.
5. Add the syrup mixture and remove from heat. Add nutmeg, cardamom and saffron and stir well.
6. Allow the mixture to cool for 5 minutes, and then stir the mixture until it thickens.
7.
Spread in a 9 x 9 inch pan and sprinkle with nuts. Using the back of a
spoon, pat down gently to ensure the nuts are properly attached.
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