Besanburfisweetgramfloursquares Recipes

Steps:

• Grease a shallow dish/pan with some ghee.
• In a frying pan, heat 1 tablespoon of ghee and fry cashewnuts until golden; remove.
• To the same ghee, gradually add the besan, stirring gently.
• Fry on low heat until golden brown; remove and set aside.
• Now in the same frying pan, heat 1 cup water and add sugar.
• Boil on low heat until the sugar dissolves.
• Increase flame and boil briskly until a thick syrup is obtained.
• Add the dessicated coconut and fried besan.
• Stir until the mixture solidifies and starts to leave the sides of the pan.
• Add the rest of the ghee and saffron; mix well and allow to cook for a couple of minutes.
• Remove from flame, add the nuts, cardamom powder and mix well.
• Pour into the greased dish, and while still warm, cut into 1.5 inch squares.
• Cool completely and store in an airtight tin.

Steps:

• In large bowl, combine butter and 1/2 cup sugar; blend well. Lightly spoon flour into measuring cup; level off. Add flour, salt, vanilla and egg; blend well. Cover; refrigerate until firm, about 2 hours ( sometimes make the day before).
• In medium saucepan, combine blueberries, 1 cup sugar and cornstarch. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 3 minutes or until thickened, stirring constantly. Remove from heat to cool.
• Heat oven to 375 degrees F. Pat 2/3 of chill dough into a 13X9-inch pan, pressing 1/2 inch up sides. Spread blueberry mixture evenly over dough. Roll out remaining dough to 1/4-inch thickness. Cut into 1/2-inch wide strips. Arrange strips in lattice design over filling. (Strips may break apart but will break together.) Trim and seal edges. I use fork tines to seal.
• Bake at 375 degrees F for 30 to 40 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar, optional and cut into squares.

Steps:

• Grease a shallow 6x6 inch pan with ghee.
• In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring.
• After 5 minutes, add ghee.
• Continue stirring till the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
• Continue stirring for another couple of minutes.
• Remove from flame and pour it into the prepared greased pan; smoothen surface of the mixture if necessary.
• 20 minutes later, after it partially cools down, cut into 1 inch squares using a knife or pastry cutter.
• Cool completely, and store squares in an airtight tin.

Steps:

• Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
• Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

Steps:

• Combine flour and sugar; cut in butter until crumbly. Press into a 13x9-in. baking pan. Bake at 350° for 10 minutes. Cool slightly. , For filling, blend flour and cream in a bowl until smooth. Add 1-1/4 cups sugar and egg yolks; mix well. Fold in vanilla and rhubarb. Pour into crust. Bake at 325° for 55-60 minutes or until a sharp knife inserted in the center comes out clean. , Meanwhile, make a meringue by beating egg whites until stiff. Add remaining sugar and beat again until stiff peaks form. Remove cake from oven; top with meringue immediately and broil lightly.

Steps:

• Take flour in a large shallow dish.
• Mix in semisolid ghee and rub through flour with fingers.
• Press down flour together, sprinkle milk, keep aside for 5 minutes.
• Meanwhile, in a large pan, add enough water in sugar to just immerse it.
• Heat and bring to a boil.
• Make a syrup of 2-1/2 thread or soft ball test.(refer features for syrup details).
• Pass flour little by little through a large holed sieve, gently.
• The sieved flour must be like fine crumbs.
• Heat ghee in a large heavy skillet.
• Add crumbs and fry gently stirring continuously, till aroma exudes strongly.
• Add cardamom, yogurt, and stir continuously all along asthe bottom may burn.
• Add prepared syrup, (hot but not boiling).
• Take off fire, stir gently 'til well blended and mixture starts to thicken a bit.
• Pour into a large walled plate or tray, cool.
• When warm mark and cut with sharp knife, into squares or diamond shapes.
• Gently pry off with a spatula or knife.
• Cool completely before storing in airtight containers.
• This has a shelf life of 3 weeks or more.

Steps:

• For filling: Finely chop figs in processor (do not puree).
• Combine with juice, sugar and peel in small saucepan.
• Simmer until thickened to consistency of jam, stirring frequently, about 3 minutes.
• Remove from heat and mix in vanilla and cinnamon.
• Cool completely.
• For pastry: Preheat oven to 350F (160C).
• Line 9 x 13 inch pyrex baking dish with foil.
• Cream butter with mixer until light; add sugar and vanilla and beat until light and fluffy, about 5 minutes.
• Combine flour, cornstarch and salt in small bowl to blend.
• Add to butter until mixture just starts to come together.
• Separate in half.
• Press one half into pan, just coming up sides slightly.
• Brush pastry edges with egg white.
• Spread filling over pastry, leaving a ¼ inch border.
• Crumble remaining pastry evenly over pan, and lightly pat down with hands, bringing to edge of pan.
• Combine 2 tblsps sugar with 1 tsp cinnamon.
• Brush pastry crust with remaining egg white and sprinkle evenly with cinnamon sugar.
• Bake until crust around edge is firm to the touch and pastry just begins to colour, about 1 hour, 20 minutes.
• Cool on rack.
• Remove pastry from pan, using foil as aid.
• Cut into 1 ½ inch squares.