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Food Line

Pista Besan Cake

(Four portions)

Ingredients
Bengal gram flour - ¼ kg
Pistachios - 10 gms
Sugar - ¾ kg
Ghee and Vanaspati - 200 gms each

Method

1. Add 250 ml of water to sugar and prepare syrup to a thick string consistency.

2. Heat ghee and vanaspati over a slow flame.

Add sieved Bengal gram flour and fry on low flame for five minutes before adding sugar syrup.

3. Remove from fire and cool.

When slightly hard, pour onto a greased tray and garnish with chopped pistachios.

Ashoka Halwa

(Four portions)

Ingredients

Moong dal - 250 gms
Sugar - ¾ kg
Cashewnut - 20 gms
Dry grapes - 20 gms
Ghee - 100 gms
Refined flour - 100 gms
Orange colour - a drop

Method

1. Wash and boil the dal till mashed.

2. Heat ghee in a kadai. Add cashewnuts and dry grapes and fry till golden brown.

3. Add sieved refined flour, fry for a few minutes and add boiled dal till you get a thick consistency.

4. Add sugar and stir for 10-15 minutes, adding ghee till the mixture stops sticking to the pan. Garnish with fried cashew.nuts

Kaju Melon

(Four portions)

Ingredients

Cashewnut - 200 gms
Sugar - 500 gms
Rose colour - a pinch
Green colour - a pinch
Melon seeds - 10 gms

Method

1. Powder cashewnuts.

2. Add 200 ml water and sugar and prepare a syrup of thick consistency. Add powdered cashewnut and stir well.

3. Transfer to another vessel and allow to cool. If it is slightly hard, sprinkle a little milk and roll.

4. Separate the mixture into three equal parts and mix rose and green colours.

5. Add melon seeds to the rose-coloured mixture. Roll into small balls.

6. Take a white-coloured ball and flatten. Place the rose-coloured ball inside and cover completely.

7. Flatten the green-coloured ball and place the prepared ball inside. Roll to get a round shape.

8. Cut the ball into 4 parts to get a tri-colour melon.

Aneet Kumar Lal Mohan

HOD, Catering Science and Hotel Management,
VI B, Janakiammal College of Arts and Science.

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