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INDIAN

KAJU BARFI
150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

Method Dry grind the cashew Mix khoya (grated) and sugar Heat in a heavy pan, stirring continuously. Once the sugar dissolves, add the cashew (powdered) and elaichi Cooking, constantly stir till soft lump is formed and does not stick to sides Roll on a flat surface to desired thickness and apply silver foil.

RECEIPES FOR KHOYA

It is made out of full cream buffalo milk. The milk is boiled in a large kadhai (big pan) on a high flame, and stirred occasionally. The flame is reduced when the milk thickens. When the mixture is in a semi-solid stage it is removed from the fire and set into moulds. A litre of milk will yield 200 gm of khoya. This khoya is used in burfies and laddus.

This is made with low fat buffalo milk. The process of making it is the same as for batti ka khoya but it is removed from the fire slightly earlier. It is loose and sticky in consistency with a higher moisture content. It is suitable for making gulab-jamuns and gajar ka halwa.

This khoya is made out of full cream buffalo milk. The difference is that khoya is curdled slightly by adding little tartary in powder form. The milk curdles slightly hence the khoya is soft textured. Care should be taken not to spoil the texture while stirring. The water content is more than batti ka khoya but less than the chikna khoya. This type is used in making kalakand and laddu.

You could try using Ricotta cheese. Put the cheese in a kadai at moderate heat and keep stirring it. When water content is reduced then lower the heat and remove from the stove when it is pink. The whole process takes about 15-20 minutes. You can use this in any recipe which needs khoya.

Appetizers
Cucumber sandwiches
Country style sandwiches
Cheese & spinach wedges

Cucumber sandwiches(2 sandwiches)
1/2 small cucumber, peeled
1 tab. lemon juice
2 tab. cream cheese(or substitute)
1-2 tea. mustard sauce
4 slices bread
Thinly slice cucumber and sprinkle with lemon juice. Combine cheese and mustard, spread on the slices of the bread and toast in the sanwich maker or eat as it is.

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