1 teaspoon of melted ghee (Clarified butter) or pure butter
Chopped up almond/pistachio for decoration
Sift klim powder,sugars and cardamom together.
Stir in the cream, ghee (Clarified butter), rose drinking water and condensed milk.
Mix well to form a soft pliable dough.
Divide into little portions and move into baseball sizes.
Put on a holder and press an almond/pistachio on the top of each penda.
it’s similar to taste like Burfee but way creamier and very rich taste:
3 cups icing sugar
1/4 tsp elatchi powder
1/2 can condense milk
Beat in elatchi,cream and condense milk.
Stir in Klim until a soft dough is form. Mould into balls and place in paper cups. Decorate with almonds
Tips: I left my mixture rest within the bowl for a couple hours then I mould them in my choc moulds.
Almonds to decorate
Combine klim and Nestle cream to create crumbs then procedure all the mix to get it fine again
Colouring if u would rather sprinkle coloured almonds at the top
Colored food dust if u would rather sprinkle on top
Flat Holder or nozzles for shaping according to your choice
spray n cook, pot, wooden spoon, cooking tray, nozzles
Using non-stick pot put on heated stove
Add refreshing cream so when it bubbles remove add icing sugar, do not boil new cream
Add more elachie powder and Klim and stir, you will notice that it binds immediately
Sprinkle almonds
Leave to set in fridge for clothing while based on sizzling or winter this helps to cut into gemstone shapes
1 tsp elachi powder
Stir continuously
Add pistachios, elachi & rose drinking water (I actually added on the subject of 2 tablespoons)
Mix on low temperature until almost cooked
Combine cream & prepare a little longer
Garnish with pistachios & toasted coconut.
1tblsp tasty wheat( soji)
Enuf warm dairy to mak soft dough. Blend above use dairy little in a tym to create soft dough. Roll into ping pong ball. Fry in deep essential oil fry over suprisingly low high temperature let brown effectively then stress on kitchen towel after that put in place syrup when cool keep in atmosphere tight container in the refrigerator. Makes 32 balls.
Combine following. dry elements in dish
1 cup dessicated coconut
1 tsp baking powder
Put melted butter n dairy 2 dried out ingredients n mix well.
Pour in2 rectangular tray
Sprinkle coloured almonds/ thill
Bake @ 180 for keto tiramisu 20mins or more
Slice in2 squares wen cool. Devine! (Shireen Ameer) The above is half the recipe
2 tablespoons lemon juice
1 tablespoon orange juice
6 cups sugar (1kg)
2 teaspoons egg yellow (powdered colouring)
2 teaspoons red food colouring (or as much as you prefer)
1 cup almonds (soak in hot water and remove skins – drain)
Soak the sago in 3 mugs of scorching water overnight. Blend in a food processor or liquidiser until clean and creamy.
Grease an oven holder or rectangular casserole dish with oil. Set aside.
Pour/press sago blend through sieve to eliminate any lumps. Add the maizena and sugar to the sago mixture and mix well. Put on range, add 6 cups of drinking water to it, together with the lemon and orange juice. Bring to boil, stirring consistently, then lower warmth, add the elachi and food colours (add 1 teaspoon reddish colored colour first to ensure you get the proper colour, add even more in the event that you feel the need). Leave to simmer until it just begins to thicken.
Please be sure you mix continuously or it will turn into a lumpy mess.
Add the ghee and almonds, stirring vigorously (+- 1 hour)
It will become heavy, gelatinous and jelly like. When it begins to keep the edges and forms a single lump and the ghee collects on the top, it is ready to established.
Drop it quickly in to the essential oil greased holder and smooth out. Leave to set for a time. Cut into diamond or square styles.
Keeps refrigerated for up to a month…
NOTE: For pistachio halwa, use only pistachios… or you could use an assortment of both, ½ glass badam and ½ glass pistachios…
For Cashew nut Halwa, only use roasted cashews or a mixture of all 3 nuts.
You may make your halwa in virtually any colour you choose…(Eshana Suleman)
Formula by Amina Wackie Shaikh
Pictures borrowed from
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