1. Creamy and Crunchy Surprise
2. Beetle Surprise
Creamy and Crunchy Surprise
Ingredients:
• Maida – 200 grams
• Rava – 50 grams
• Powedered. Sugar
• Paneer- 100 grams
• Khoya – 100 grams
• Dry Fruits for Garnishing
• Ghee – for shortening the Dough and Deep Frying
• Pinch of Salt
• Oranges
• Rose Leaves
Method:
• Prepare a stiff dough from Maida, Rava and Ghee. Keep aside for 15 minutes.
• In a Kadhai, put the Ghee to heat for deep frying. Make small roundels of the dough and speard it thin. Using a mould, give it a “katori” shape. Deep Fry on low heat.
• Squeeze the juice from the oranges. Heat a pan and pour the juice. Reduce it to a thicker consistency.
• In another pan, bhuno the khoya till it starts leaving the “oil”. In the meantime, grate the paneer. Mix and mash the mixture to form a thick and smooth paste.
• In one more pan, add water and rose petals. Add sugar and cook till a thick consistency is formed. Add the mixture to Paneer-Khoya paste. Mix well.
• Now add the reduced Orange juice to the paste.
• Remove the “katoris” from Ghee. Using a piping bag, fill the katori with the Paneer-Khoya mixture.
• Garnish with Dry fruits and Orange Zest.
Beetle Surprise
Ingredients:
• Beetle leaves
• Rose petals
• Khoya
• Cocoa Powder
• Sugar
• Chandi ka Vark
• Cloves
Method
• Bhuno the Khoya. Add Cocoa powder and keep aside.
• In a pan, boil water and rose petals. Add sugar. Make a gulkand by cooking consistently and adding water if needed.
• On a Beetle leaf place the gulkand, khoya mixture and close it with a clove.
• Place the chandi ka vark for design.
