1 tablespoon crushed pistachios (plus extra for garnish)
1 teaspoon cardamom powder
1/2 tablespoon ghee
Optional: Crushed almonds for garnish
Instructions:
In a large mixing bowl, combine the full cream milk powder and full cream milk. Whisk until the mixture is smooth and free of lumps.
Gradually add the condensed milk while continuing to whisk. Ensure the mixture is well-blended and has a consistent texture.
Sprinkle in the cardamom powder and mix thoroughly to evenly distribute the flavour.
Heat a heavy-bottomed pan on low heat and add the ghee. Allow it to melt and coat the pan evenly.
Pour the milk mixture into the pan and start cooking on low heat. Stir the mixture continuously with a spatula to prevent it from sticking to the bottom or forming lumps.
Cook the mixture slowly, allowing it to thicken gradually. The key is to maintain a low temperature and consistent stirring, which will give the burfi a smooth and creamy texture.
As the mixture thickens and starts to pull away from the sides of the pan, continue cooking until it reaches a dough-like consistency. This will take about 10-15 minutes.
Once the mixture has thickened to the right consistency, remove it from the heat.
Prepare a cake pan or a square dish by lining it with baking paper. Grease the paper lightly with ghee to prevent sticking.
Pour the cooked mixture into the prepared pan. Use a spatula to spread it evenly and smooth the surface.
While the mixture is still warm, sprinkle the crushed pistachios (and almonds, if using) on top. Press them gently into the surface with the back of a spoon.
Allow the burfi to cool at room temperature for about 30 minutes. Then, place it in the refrigerator for 2-3 hours to set completely.
Once the burfi has set, remove it from the pan by lifting the baking paper. Cut it into squares or your desired shape.
Garnish with extra pistachios or a dusting of cardamom powder for an added touch.
Tips for the Best Milk Cake:
Use high-quality milk powder for a richer taste.
Ensure that the heat is kept low throughout the cooking process to avoid burning.
For an extra indulgent flavour, you can add a few drops of rose water or saffron strands while cooking the mixture.
Enjoy this deliciously rich and aromatic Burfi that melts in your mouth!
Its autumn here and chilly during mornings and evenings; so it is the perfect time to make our favourite dish, momo. I have shared how to make momo here before. Today I am sharing how to make Jhol (soup) achar for the momo for cold weather.
Ingredients
10 medium ripe tomatoes sliced
1 large red onion sliced
2 red dry chilli
60gm brown sesame seed
3 cloves of fresh garlic sliced
1 small bunch of fresh coriander chopped
1 chicken stock cube
Salt to taste
2 teaspoon chilli powder
1 teaspoon turmeric powder
3 table spoon oil
4 cup of Water
Lemon juice (optional)
Procedure
Roast the sesame seed in a pan and grind to make a powder and put aside.
In a pan, heat the oil and fry the dry chilli, sliced garlic cloves and turmeric powder.
Add the sliced onion and sauté until light brown.
Add sliced tomatoes and fry it until the tomatoes are cooked and turns into thick paste.
Now add chicken stock cube, fresh coriander, sesame powder, salt, chilli powder and fry for a few minutes.
Add this paste into a blender, add a cup of water and blend until the paste is smooth.
In a big bowl, pour the mixture from the blender and remaining 3 cups of water and mix until the soup is consistent.
If you like the soup a bit sour, add juice of one lemon.
If you have ever met someone from Nepal, you must already know by now that Nepali people are crazy about momo. There are many varieties of momo and a simple recipe for one of them is posted here.
Today I am posting the recipe for C momo, C stands for chill so it is a hot and spicy momo recipe.
1 small red onion cut into quarters and with layers separated
1 red capsicum cut into inch square shape
3 tablespoons Oil
5 tablespoons of ketchup
2 tablespoons of chilli sauce/ hot and sweet sauce (more if you like hot)
1 tablespoon Chili paste/ half tablespoon chilli powder
Salt to taste
5 tablespoons soy sauce
Coriander to garnish
Steps
Preheat the oven to 200 0C and bake the tomatoes for 10 minutes or until tomatoes are cooked and skin starts peeling off.
In a pan, heat a spoon of oil and brown the momo. (optional)
Take the momo out from the pan and put aside.
In the same pan, add remaining oil and fry crushed garlic and ginger paste.
Now add the baked tomatoes and cooked it until it is a smooth paste. If the sauce starts drying, add a small quantity of water.
Now add green chill, onion, capsicum, and sauté for a couple of minutes.
Add ketchup, chill/hot and sour sauce, soya sauce and cook on low heat for few minutes. If the sauce starts to dry, add small quantity of water. Make sure the sauce is not very runny.
Taste the sauce and add salt as requires. Soya sauce makes it pretty salty so watch the amount of salt you add.
Add momo to the sauce and stir and close the lid of the pan for 2 minutes allowing momo to heat.
Transfer the momo to a plate and garnish with fresh coriander
nepaliaustralian 