Cut up the pumpkin. Remove the seeds and pith and grate the flesh.
Place to boil with the milk and cook gently till all the milk dries up.
Heat the ghee in a large saucepan and fry mixture till it turns reddish in color.
Add sugar and khoya and fry gently on a low heat. Blanch the nuts and chop fine.
Pour the mixture out on to a large thali and spread evenly with a wooden spoon.
Sprinkle the saffron water, rose essence and nuts on top.
Whip the cream and make an even pattern on the surface with dollops of cream.
When cool, cut in squares so that you have a dollop of cream on each piece.
Pleasebe judicious and courteous in selecting your words.
Recipe may be good.. i am not sure how many will follow oz and pint in India.. it is quite silly that you have posted this recipe on an Indian website and put measurements that is not followed in India.
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