KHOYA BUNDI FUDGE

2/3 cup condensed milk

3/4 cup mawa grated

1 tablespoon butter

1/4 cup paneer grated

1 reaspoon cardamom powder

1/4 cup almond slivers

1 cup bundi crushed

In a skillet place condenced milk stirring continuously until it starts to bubble. Add butter and stir. Add mawa,almond slivers and cordamom powder and keep stirring until the mixture thickens, all the mixture comes together. Turn the heat off,pour half the mixture into a greased mold lined with parchment paper and tap to even out. Add the second layer of the crumbled bundi and spread evenly pressing gently with your palms. Pour the remaining fudge mixture on top of bundi and spread evenly with spatula. Let cool completely. Cut into squares. Enjoy very unique unusual mawa,bundi fudge.

BAJRA ROTLI

Bajra ni rotli

Thank you Neera Karia for sharing this recipe of bajra ni rotli with me.  So many people don’t eat wheat these days so this is very useful.  The rotlis turned out so soft and delicious and what’s more they were easy to roll out thin.   I made these rotlis to go with mung and the combination was excellent.  I love that this combination is healthy and quick to make

I share this in the hope many of you will make these rotlis

1 cups millet flour

1 cups water

1 teaspoon salt

1 teaspoon oil

flour for dusting

In a pan,add water and salt and bring to a boil. lower the heat add bajra flour and mix with spatula.Once well combined turned the heat off cover the lid let rest for 2 to 3 minutes. Transfer the dough in a large bowl and knead until smooth. Divide the dough into 8 equal parts, take one portion and flatten gently with your palms. Place on the rolling board / patlo dusting wih dry flour to prevent from sticking on the patlo. Begin rolling into a disc and place onto the heated tawa. Roast on one side for about 20 seconds and flip it over to let the other side roast. Press gently with a tea towel to puff it up. Once roasted place the rotli on a plate, spread the ghee and enjoy bajra ni rotli with masale daar mag.