Thursday, April 14, 2011

How to Make Almond Burfi Recipe

Ingredients

  • 1 cup almonds
  • 1 cup sugar
  • Milk enough to blend
  • Saffron a pinch
  • Ghee - 2 tblsp
  • Silver warq for decoration



Method
  • Soak almonds in boiling water for 5 minutes.
  • Peel out the skin of the almonds.
  • Blend the almonds and sugar in very little milk (just enough to blend).
  • Cook the mixture in a non stick cooking pan stirring continously.
  • Add the ghee and saffron and cook till it forms a ball and comes clean.
  • Spread the mixture on a greased cookie sheet and put a cling wrap on top of it and roll it with a rolling pin to spread
  • Decorate with silver warq.
  • Cut to desired shapes.


How to Make Almond Burfi Recipe

Ingredients

  • 1 cup almonds
  • 1 cup sugar
  • Milk enough to blend
  • Saffron a pinch
  • Ghee - 2 tblsp
  • Silver warq for decoration



Method
  • Soak almonds in boiling water for 5 minutes.
  • Peel out the skin of the almonds.
  • Blend the almonds and sugar in very little milk (just enough to blend).
  • Cook the mixture in a non stick cooking pan stirring continously.
  • Add the ghee and saffron and cook till it forms a ball and comes clean.
  • Spread the mixture on a greased cookie sheet and put a cling wrap on top of it and roll it with a rolling pin to spread
  • Decorate with silver warq.
  • Cut to desired shapes.


iBahn 2, Laptop 0

I've blogged in the past about my laptop fighting with iBahn. It happened again this trip and I never got it to work. I'm going to try scrubbing the thing down and reinstalling XP (that's all the old thing will run) and see if that clears things up.

In any case, I'm back home and have some good photos to share. Right now, though, I'm making Ratatouille and some kind of garlicy shrimp dish. More blogging tomorrow. Or maybe tonight.

Going forth

3 months ago I sold my business of 8 years and dived into the abyss, dragging my family down with me. It was our income, our home and it was our security, and I sold it. How incredibly stupid. I have since realised that I have no real skills other than cooking and a bit of lying. My old (and he is pretty old) chef used to tell me daily "you're lucky you own this place because you wouldn't get a job in any other kitchen, anywhere!" Perhaps I should have listened to him, but seeing as so much stupid crap came out of his mouth I didn't really take any of it seriously. Actually, come to think of it, my wife used to say pretty much the same thing, only she would lean in close and grip my beard angrily with her hands and with a great and deliberate urgency she would tell me something important which I forget. I remember these encounters only because she was hurting my face so much. So again the message never made it through.


But the message goes something like this: never walk away from a good thing, nothing better has ever come along after walking away from a good thing. Ever. 

And I did, or should I say, we did. Because we are all in this together now, right? 


Oh, and we moved to Barcelona.  Yeah, you see I heard somewhere that the economy in Spain was totally booming and that there was a real demand for messy, hairy, slow chefs. And you know what? None of that is true, except maybe the hairy part.


So together we go forth, into the wild. 

Why?

Why should we fight if that hurting us? Why we blaming each other when we know we don't want to? Why so hard to be so nice and fun while we consider those are what we want the most? Why just why left?



Cheers with why,

Ketty Tressianah

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#28 - The Coupon Junkie 

The Coupon Junkie said...28

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