Monday, January 30, 2012


Fore warning: This has a zillion calories.True. You have to toil in the tread mill for a whole week for just one serving of it. This was a rage when introduced by SKC. But, now ,it is available at any corner store. Nothing like home made. I couldn't get the lighting right; that is why this blue tint. One thing i tweaked is, the recipe actually calls for full cream milk powder, i didn't have them handy, so i substituted with horlicks...:-).This has a melt in mouth texture, asking for more and more. I, with great restraint, had to pull myself out of the cupboard where this is stored.
I am going to limit this to festive delicacies from now. Too good for ordinary occasions. Now for the recipe.

Besan flour -   250 gms
Sugar       -   500 gms
Ghee        -   1 Kg (a whooping amount. Yes, but do not reduce) 
Horlicks    -   125 gms

Roast the flour in ghee for about 10mts.

Make sugar syrup of 1/2 string consistency.

Mix both together and put on the flame. Once the mixture comes together, add the horlicks and keep stirring untill it forms a big mass.

The edges should start spluttering when your ladle passes through it.

Pour over in a greased plate and slice them.

Saturday, January 7, 2012


I have to confess, folks, this post is for participation purpose only. I have no idea of what is made on CNY, but would be very happy if this finds a place in the new year bakes. This is a regular cookie that we make, but with a small twist. Molasses. Add a generous table spoon of molasses to get an earthy flavour that is very appetising for me. This makes a very small batch and was gifted to a little girl who enjoyed it very much. She gave me a double thumbs up.


Flour                200 gms
Butter               175 gms
Icing sugar          175 gms
Molasses             1 Tablespoon
Salt                 1/2 tsp
Baking soda          1/2 tsp

Mix everything together.No creaming of ingredients is required.

Scoop into cookies in a baking sheet and bake for 20 mts at 170.

They will be soft when hot but will eventually harden as it cools.

 I am submitting your post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

Wednesday, January 4, 2012


HAPPY NEW YEAR EVERYBODY. Let this year be a one filled with  happiness and wishes fulfilled with good health and prosperity. Since my sister A had come over from Singapore, we had a bash on New Year. She is not a patron of sweets and so i tried to impress her with a heritage dish. Thus Basundi. Creamy and decadent, loaded with calories, we made sure that all of us had a small serving so as to control the calories. Reserve the extra calories for the rest of the year.


Milk          1 liter
Sugar         50 gms
Pistachios    10 nos
Almonds     ` 10 nos
Kalonji       2 Tbsp 

Heat the milk in a wide heavy bottomed vessel and skim of the malai as it accumulated to the corner of the vessel.

Once the mixture becomes thick with lots of malai, add the sugar and stir till it dissolves.

Allow the mixture to cool and garnish with nuts.

I didn't add cardamom or any other flavourings, the aroma of quartered milk was enough.
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