Step 1: Take 1 part of the dark compound of chocolate bar and 2 parts of the light compound of a chocolate bar.
Step 2: Place a double boiler on gas and pour chocolate bars in the boiler and switch off the gas when chocolate melted completely.
Step 3: Now cool the melted chocolate to room temperature and then pour it into the chocolate mould.
After that set them in the refrigerator for 10 minutes and unmold them and store in airtight container in the refrigerator.
Also, you can add coconut to make coconut chocolate, likewise dry fruits to change the flavour of chocolate etc.
Step 1: Take 3 cups freshly grated coconut into a large kadai.
Step 2: Add 2 and ½ cup milk.
Step 3: Mix well on medium flame until the sugar gets dissolved completely.
Step 4: Keep stirring until the mixture starts to thicken (approx.10 minutes.)
Step 5: Now add 2 tablespoon cream and continue to cook on medium flame, stir continuously and the mixture starts to thicken after 20 minutes.
Step 6: After 25 minutes coconut mixture will start to separate from pan, continue to cook until the mixture starts to hold the shape.
Step 7: Now add ½ tablespoon cardamom powder and mix well.
Step 8: Transfer the prepared dough into a greased plate lined with baking paper.
Step 9: Allow to set for 10 minutes, or till it sets completely yet warm.
Step10: Now unmold and cut into pieces and finally serve coconut burfi or store in airtight container for a week in the refrigerator.
Step 1: Firstly, in a small mixer jar, take 1 cup cashews. Furthermore, grind to a smooth powder. Keep aside.
Step 2: Now in a non-stick pan, take ½ cup of sugar along with ¼ cup of water.
Step 3: Keep the flame on low and keep it stirring to form a syrup. Stir the sugar syrup till it forms 1 string consistency.
Step 4: Now sieve the ground cashew powder. Remember to keep the flame on low all the time and give a good mix. Add cardamom/saffron and continue to mix till it starts releasing from pan.
Step 5: Once the cashew paste turns to dough leaving the pan, add a tsp of ghee. Continue to mix until the ghee melts completely and cashew dough will form leaving the pan.
Step 6: Switch off the stove, and grease the butter paper with ghee. Transfer the cashew dough on to the butter paper.
Step 7: Grease your hand with little ghee and knead for 30 seconds. Once you get a smooth dough, cover with butter paper.
Step 8: Take a plate and press to form the uniform layer. Then roll the dough with a rolling-pin, adjust the thickness according to your choice. Cut the edges so that you can get perfect diamond shapes.
Step 9: Now cut the dough into diamond shape or the shape you wish for.
You can also decorate with silver leaf/silver vark.
Finally, serve Kaju Katli to your brother and celebrate Raksha Bandhan.
Bread Rasmalai or Instant Rasmalai
Step 1: Firstly, in a large nonstick pan heat thick cows or buffalo’s milk.
Step 2: Stir occasionally making sure the milk doesn’t stick to the bottom of the vessel and get to a boil. Furthermore, add 1 cup of condensed milk.
Step 3: Stir well and get the milk to boil.
Also, reduce the flame to medium, once a layer of cream is formed over the milk, stick it to sides of the vessel.
Step 4: Make sure to stir from the bottom of the vessel so that milk doesn’t burn. Further, get the milk to boil again.
Step 5: And repeat the gathering of cream to sides of kadai for at least 3-5 times or till the milk reduces to one-third.
Step 6: Add cardamom powder and saffron milk.
Step 7: Give a good mix and get the milk to boil again. Also, scrape off the collected cream from the sides, and give a good stir. Furthermore, simmer for 2 minutes.
Step 8: Allow it cool to room temperature and further chill for 2 hours.
Step 9: Now cut the bread into round pieces with the help of a cookie cutter or glass.
Step 10: Dip both sides of bread into prepared rabdi and place into a plate. Make sure to pour 2-3 tbsp of rabdi in the plate.
Step 11: Further, serve garnished with chopped dry fruits.
Step 12: Finally serve bread Rasmalai chilled or hot.
Step 1: Firstly, take 1 cup seedless dates in a blender and blend to the coarse paste without adding any water. keep aside.
Step 2: In a large kadai heat 1 tbsp ghee and add ½ cup almonds, ½ cup cashew, 2 tbsp dates and ¼ cup dry coconut.
Step 3: Roast on low flame for 5 minutes or till nuts turn crunchy.
Step 4: Now add 1 tsp poppy seeds and roast for 2 minutes.
Step 5: Add in crushed dates and mix well.
Step 6: Continue to fry on medium flame smashing dates with a spatula, this helps dates to separate out and mix uniformly with other dry fruits.
Step 7: Furthermore, saute till the dates start releasing oil.
Step 8: Turn off the flame and allow to cool for a minute or five.
Step 9: Then immediately start making laddus, do not cool completely otherwise you won’t be able to make laddus.
Step 10: Finally, serve immediately or store dates laddu in the airtight container for a month or more.
Pista Badam Barfi
Step 1: Firstly, soak ½ cup badam in hot water for 30 minutes. Peel the skin and pat dry.
Step 2: Transfer the badam into a small blender and add ½ cup pistachios. Blend to make fine powder and keep aside.
Step 3: Prepare the sugar syrup by adding 1 cup sugar and ¼ cup water. prepare one string consistency.
Step 4: Now add the prepared Badam Pista powder and 2 tbsp milk powder. Further add 2 drops of green food colour for more bright green colour.
Step 5: Mix continuously keeping flame on low to medium till it forms thick paste.
Step 6: Once the mixture begins to boil, add a tbsp of ghee and ¼ tsp cardamom powder. Transfer the mixture onto the greased tray lined with baking paper.
Step 7: Set a block of desired thickness, tap and level the dough.
Step 8: Now top with few chopped almonds, pistachios and press slightly.
Step 9: Allow the dough to rest for 10 minutes, cut into pieces.
Finally, serve Pista Badam Barfi once cooled completely or store in airtight container and consume for a month.
Step 1: Karanji stuffing recipe:
Firstly, in a large mixing bowl take dry coconut.
Further add powdered sugar and poppy seeds.
Further add chopped dry fruits.
Then add cardamom powder and mix well.
Finally, the stuffing is ready to prepare karanji. keep aside.
Step 2: Karanji dough recipe:
Firstly, in a large mixing bowl take maida and salt to taste.
Further pour very hot ghee over maida.
Now rub and crumble the dough well between your hands.
Furthermore, add milk and knead the dough.
Further, cover with a moist cloth and rest for 30 minutes.
Step 3: karanji recipe:
Now pinch a small ball sized dough and roll it to a ball.
Further, roll to a slightly thick puris and cut to a round shape.
Also, grease with warm milk to the edges of the puri.
Now place a tsp of the prepared coconut stuffing in the middle of the puri.
Now stick the edges together and press slightly.
Furthemore, press the edge gently and fold it inside.
Now take the tip that comes out press it again and fold it.
Furthermore, deep fry the karanjis till they turn golden brown.
Finally, drain over the kitchen towel and serve.