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  COmp 4 Recipes Palace October_2010

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PostSubject: COmp 4 Recipes Palace October_2010   Wed Oct 06, 2010 11:57 am

Assalam o Alaikum !
iss Month apko COmp 4 Recipes Palace me apni fvrt recipe share krni hai

"Recipe of Sweet dish"

Rules:
1. ek member ek sharing de skta hai
2. editting allow nhi hai
3. last date 25 October hai
So lets start frnds.
Be Happy n Keep Happy

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PostSubject: Re: COmp 4 Recipes Palace October_2010   Sat Oct 09, 2010 4:30 am


Ras Malai Recipe


Ingredients

1 cup powdered milk
1 egg
1 tsp. oil
1 tsp. baking powder

Syrup:
1 liter milk
6 tbs. sugar
1 green cardamom (Chhoti Ilaichi)
1 tbs. chopped pistachio (Pistay)
1/2 tsp. Kewra essence
Instructions

Mix together the ingredients into a dough and form into small oval, slightly flattened balls. Meanwhile boil the milk with sugar and ilaichi seeds. When the milk starts to boil add the malai balls. When they start to swell up lower the heat and cook for 10 minutes. Just before removing from heat add kewra essence. Garnish with pista.
Chill and serve.

Serving: 24 pcs. for 8 to 10 persons

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PostSubject: Re: COmp 4 Recipes Palace October_2010   Sat Oct 09, 2010 11:51 am

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PostSubject: Re: COmp 4 Recipes Palace October_2010   Tue Oct 12, 2010 2:35 am



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yummy tastier Baklava..

Baklava is a perennial favorite, a classic Greek pastry made with flaky phyllo dough that is layered with a cinnamon-spiced nut filling, and bathed in sweet syrup. It’s crunchy and sweet and very decadent.

Baklava has become so familiar to most people that one could almost consider it a conventional dessert. For our family, it remains a tried and true favorite and this recipe is one that has been passed down from generation to generation.

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 85 minutes

Yield: Approximately 24 pieces

Ingredients:

For the filling:
1 lb. walnuts, coarsely ground
1/2 lb. almonds, coarsely ground
1/2 cup sugar
1 tbsp. ground cinnamon

For the syrup:
2 cups water
1 1/2 cups sugar
10 whole cloves
Juice of half a lemon

1 lb. phyllo pastry sheets
1/2 lb. unsalted butter, melted
Preparation:

Note:
If you are using a food processor to grind the nuts, process the almonds separately from the walnuts. Almonds take a bit more time to grind than walnuts and you don’t want the walnuts to be ground too finely.

Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.

Preheat the oven to 325 degrees.

Unwrap the Phyllo:

Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9 x 12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.

Assemble the Baklava:

Using a pastry brush, brush the bottom and sides of a 9 x 12 rectangular pan. Begin by layering six sheets of phyllo making sure to brush each with melted butter.

Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.

Continue layering another 6 sheets of phyllo. Add the remaining nut mixture in an even layer. Top with the remaining phyllo sheets.

Before baking, score the top layer of phyllo (making sure not to go past the top filling layer) to enable easier cutting of pieces later. I place the pan in the freezer to harden the top layers and then use a serrated knife.

Bake in a preheated 325 degree oven for about 45 minutes or until the phyllo turns a rich golden color.

Prepare the Syrup While the Baklava is Baking:

In a medium saucepan, combine the water and the sugar and mix well. Add the cloves and simmer over medium high heat for about 20 minutes. You want the syrup to be slightly thickened. Remove from the heat and discard the cloves. Stir in the juice of half a lemon. Allow the syrup to cool slightly.

When the baklava is out of the oven and still warm, ladle the syrup carefully into the pan. Baklava can be refrigerated or stored at room temperature.

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PostSubject: Re: COmp 4 Recipes Palace October_2010   Sat Oct 23, 2010 11:40 pm

Ingredients:


10 cups milk
4 tblsp sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder

Preparation:

* Bring the milk to boil in a deep heavy pan.
* Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.
* Remove from the heat and add the kewra esscence.
* Sprinkle with the cardamom and pistachio powders and serve hot or cold with faluda.
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PostSubject: Re: COmp 4 Recipes Palace October_2010   Sun Oct 24, 2010 5:21 am

کھجور کا حلوہ [khajoor ka halwa]

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PostSubject: Re: COmp 4 Recipes Palace October_2010   Today at 7:09 pm

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