We are so happy you kept us company by encouraging, complimenting, flattering and just showing up. Without your support it would not have been such a great experience. Heartfelt thanks with dew dripping tulips from our personal photographic collection of spring 2009 for you.
Whole milk- 1 litre
Sugar- 1/4 cup/ to your liking
Cardamom powder- 1/4 tsp
Saffron- 4-5 strands
Pistachios/Almonds(coarsely chopped)-3 Tbsp
1.Boil the milk in a thick bottom vessel. Reduce the heat and continue boiling.
2.Stir in between, every 10 minutes or so.
3.Just before stirring take out the cream on the top and store it.
4.Continue this until the milk is reduced to 1/3rd of its initial volume.
5.Add the sugar and stir for 3-4 minutes.
6.Grind the saffron strands and mix in a tablespoon of hot milk.
7.Mix this saffron milk, the cream that you've collected and the cardamom powder into milk.
8.Add the chopped pistachios/nuts.Pour into a serving dish.
9.Chill in the refrigerator for 3-4 hours.
10.Now you are ready to serve.
CHOCOLATE CHIP COOKIES
1. Shortening - 1 Cup
2. Sugar - 1 Cup
3. Brown Sugar - 1/2 Cup
4. Eggs - 2
5. Vanilla Essence - 2 Tspn
6. Flour - 2 1/4 Cup
7. Salt - 1 1/2 Tspn or less
8. B.Soda - 1 Tspn
Combine together first five ingredients
Sift last three ingredients and add chocolate chips and mix with the wet ingredients to make the cookie dough
You may add nuts of you choice (optional)
Bake at 375 D for 10-12 minutes
Contributors: Namitha and Sunitha