After the BREAK……BREAK ke baad…
We are back , yes WE ARE BACK with some delicious stories that will sure entertain you… Ya I know we took an un announced break from blogging, from social networks … just to get indulge in some secluded “ME” time… and it really works wonders on you and rejuvenates with more creativity…bubbling with new stories that we cant wait to share with you…
Weather is absolutley beautiful outside…crisp, cool and sunny, bright which instantly cheers you up and season’s first break we spent the nights on a beautiful coastal town…it was so serene, calm and enchanted us with its vibrant play of colors at the evening …color of spring is every where…red, white, yellow, purple the town seems to bloom in full swing…and on ohh..such beautiful day how can you sit alone at home…its time to get out from the mundane of everyday life…and Enjoy !!! in your own special way.
Spring is perhaps that season which awakens you from the wintry sullenness and paints you with colors, like leashing a spring of life into the drabness that surrounds our life.
“Yesterday the twig was brown and bare;
To-day the glint of green is there;
Tomorrow will be leaflets spare;
I know no thing so wondrous fair,
No miracle so strangely rare.
I wonder what will next be there! “ by L.H. Bailey
…and how truly it reflects the spirit of”Spring”… hint of green is so pronounced now and after a day of light shower it looks all the more beautiful…gleaming vibrantly in the warm sunshine that follows…the day.
So here we are with some sweets to welcome the “Spring”, an Indian sweet milk fudge with hint of orange and jewelled with emerald green pistachios. Time to get indulge in sweet somethings.. 😉
- Mawa / khova / Milk solids : 200 gm or
- Orange juice: ½ cup
- Cashew nut paste: ¾ cup
- Milk (with saffron soaked): 2 tbsp
- Cardamom powder : 1 tsp
- Cinnamon powder : ¼ tsp
- Pistachios (chopped) : ½ cup
- Saffron : a pinch
- On a non stick pan, add the crumbled mawa and warm it slowly on a medium heat.
- Add the saffron soaked milk to soften the mawa.
- Once the mawa is soften add the cashew nut paste and stir on a low heat till the mawa incorporates it well.
- Next add the orange juice and stir till the mawa thickens.
- Add the cardamom and cinnamon powder, mix them really well.
- Once the mawa reached a doughy consistency, take it off the heat and spread it on a plate.
- Cool it slightly before kneading them and shape them.
- Crusted with chopped pistachios and serve warm or cold.
- Refrigerate the remaining mawa barfi in ziplock, it will keep fresh these barfis for 2-3 days.
- You can try this recipe with any fruit flavour like mango or strawberry. Instead of cashew nut paste, you can add almond paste too.
Sharing these pistachios crusted mawa barfi or Indian milk fudge with Indian Food Palooza hosted by Prerna’s Indian simmer to celebrate Indian Cuisine. Check the link for all those gorgeous entries.
Enjoy and stay tuned until next, will be back shortly