Ingredients:
1 cup wheat flour
1 tea spoon soya flour
1 cup powdered sugar
1/2 cup milk powder
1/2 cup ghee
2 cups grated carrots
handful raisins
2 tea spoons jawas
1 pinch baking powder
1 pinch baking soda
Method:
1. In parat, take the ghee.
2. Add the powdered sugar.
3. Mix in the flours, raisins and jawas.
4. Add the grated carrots, baking powder and baking soda.
5. Take a baking pan, coat with ghee and sprinkle maida.
6. Put the cake mixture into this pan and bake at 180 deg for 15-20 mins (?)
Recipe from “Amhi sare khavaiyye”
Ingredients:
2 litres milk
a few drops of ghee
3 dry figs
6 walnuts
3 dried apricots
rose essence
Method:
1. Soak the rice in water for 1 hour. Soak apricots and figs in water for 1/2 hour so that they are easy to cut into small pieces. Also dice the walnuts.
2. Drain the water from the rice and let it dry by spreading it out on a paper or napkin.
3. Grind the rice very coarsely. This is called “tandulachi kani”
4. Take very little ghee (a few drops) and roast the rice until pink.
5. Boil the milk.
6. Once it starts boiling, sprinkle the roasted kani. Ensure no lumps are formed.
7. Let the milk boil while the kani gets cooked well. It will thicken as the kani gets cooked & after cooling.
8. Add the dry fruits and a few drops of rose essence.
9. Cool and serve chilled.
