Kaju And Anjeer Ki Burfeecashew Nut And Fig Squares Food

KAJU AND ANJEER KI BURFEE(CASHEW NUT AND FIG SQUARES)

Steps:

• Blend all the ingredients, except the dried figs, to a smooth paste.
• Pour the mixture into a thick bottomed wok.
• Add the chopped dried figs.
• Cook, stirring continuously, until the mixture starts to thicken and leave the sides of the wok and forms into a ball.
• Put the mixture on a flat surface and roll out to 1/4 inch thickness.
• Cool the mixture completely.
• Cut into diamond shapes and serve.
• Store refrigerated.

BURFEE

Steps:

• Blend klim and nestle cream in a food processor to resemble fine bread crumbs.
• Sift the icing sugar and elachi (cardamom) , then add klim mixture.
• Make a think syrup with 1 cup sugar and 1 cup fresh milk.
• Add fresh cream to syrup and boil until thick.
• Add butter to syrup just before removing from the stove.
• Add ground almonds and mix well.
• Lastly add the klim mixture and set aside overnight. Add colour.
• Decorate with slivered almonds.

JHINGA NISHA (PRAWNS IN SAFFRON, CASHEW NUT AND ALMOND SAUCE!)

Steps:

• Drop almonds and cashewnuts in 2 separate pans of boiling water.
• Boil for 30 minutes and drain.
• Peel the almonds by slipping them out of their skins and place in a food processor with the boiled cashewnuts.
• Whiz until they form a paste.
• Meanwhile, peel, wash and de-vein the prawns by making a small incision down the length of the back of each prawn and removing its black digestive cord.
• Wash and pat dry.
• Crumble saffron into warm milk.
• Leave to infuse.
• Remove the tiny black cardamom seeds and grind to a fine powder.
• Set aside.
• Heat the ghee in a wide pan over medium-high flame.
• Saute the onions until golden and the oil starts to separate from them.
• Add chillies and ginger.
• Cook for 1-2 minutes, stirring regularly, then mix in the nut paste (prepared above) and keep stirring until the ghee separates out and the paste leaves the sides of the pan.
• Add the prawns and 2 tbsps.
• of cold water.
• Keep stirring, adding a further 2 tbsps of cold water two or three times, until the prawns begin to turn pink and the sauce is a nice consistency.
• Mix in the saffron-milk mixture, season to taste and simmer for a minute until prawns are cooked.
• Finally, add the cream and once hot transfer to a serving dish.
• Sprinkle with cardamom powder and fresh green corriander leaves.
• Serve hot with steamed Basmati white rice.