Meanwhile, dry roast almonds and cool them. Add vanilla essence. Mix flour mixture into creamed butter mixture until dough is just blended. Sieve milk powder, flour and baking powder together.Recipe courtesy: Chef Rahis Khan, The Metropolitan Hotel & SpaTil ki mithaiIngredientsSesame seeds cupHeavy milk 1 cupMilk powder 1 cupSugar cupCardamom powder 1/8 tspMethodRoast sesame seeds over medium heat until golden brown and keep aside. Recipe courtesy: chef Prem Kumar Pogakula, The Imperialend-of. Lower the heat, add sugar and cardamom powder. In a non-stick frying pan, add heavy cream, milk powder and mix.
They can be stored in an airtight container at room temperature for upto 2 weeks.Recipe courtesy: Chef Ram, HadippaMix dry fruits til barfi Ingredients Mawa 200 gmTil 90 gmCashew powder 70 gmWater 60 mlGur (jaggery) 50 gmSprinkle castor sugar on top and bake at 180°C for 25 minutes. Mix rest of the ingredients. Bake in the preheated oven for eight to ten minutes. Cook over medium-high heat and stir till bubbles start forming. Pour it in a greased ring mould and decorate with mixed dry fruits. Let it set for at least two hours at room temperature. Take small portions and roll them to balls. Transfer this to a plate mold Die slide and add almonds.Recipe courtesy: chef Rakhee Vaswani, Palate Culinary StudioBlack sesame and matcha tea cookiesIngredientsToasted black sesame seeds 50 gmRefined flour 250 gmMatcha tea powder 1 tspBaking soda tspSalt tspBrown sugar 100 gmUnsalted butter 90 gmWhite sugar 50 gmVanilla extract 5 dropsEgg yolk 1Egg 1MethodPreheat an oven to 165°C. Grind together sesame seeds and jaggery with cardamom powder to make a fine powder. Cut barfis to desired shape. Grease baking sheets or line with parchment paper. Take out the mixture on a dusted tabletop and roll or cut into fancy shapes.
Add roasted sesame seeds. Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool. Sift together flour, matcha tea powder, baking soda and salt in a bowl. Pour cookie dough on the tray and roll in the extract, egg and egg yolk until light and creamy. Beat brown and white sugar and butter. Keep stirring and bring the barfi back to a dough texture. Add mawa and mix. Add white til and cashew powder and keep stirring till barfi starts leaving the sides. Take a 1 cm thick sheet and cut into desired shapes. Store ladoos in an air tight jar and handle with moist free hands. Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to a thick paste. Slowly add water. Spread this mixture onto a greased plate, approximately inch thick.
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