lumicero/recipes-ing2inst huggingface dataset:
Title: Unknownchef86's Coconut Surprises
Ingredients:
- 1 Crisco shortening
- 1 vanilla
- 1 sugar
- 1 egg
- 2 1/4 flaked coconut
- 1 3/4 flour
- 1/2 salt
- 1/2 baking soda
Instructions:
1. Cream shortening with vanilla.
2. Add sugar gradually, beating til fluffy.
3. Add egg and beat well.
4. Thoroughly blend in 1 3/4 cups coconut.
5. Combine flour, salt, and baking soda.
6. Add 1/2 of this mixture to the creamed mixture; mix well.
7. Add remainder of mixture; stir til it holds together.
8. Shape into 1" balls.
9. Roll in remaining coconut.
10. Place 3/4" apart on lighly greased cookie sheet.
11. Bake at 325 for 15-20 minutes.
12. Let cool on cookie sheet, then remove.
Title: Twinkie Tiramisu
Ingredients:
- 10 ricotta cheese
- 16 mascarpone cheese
- 8 powdered sugar
- 1 dark rum
- 2 Kahlua
- 6 chocolate bar
- 1 cocoa powder
- 1
Instructions:
1. Line a 9x13x13 pan (or similar size) with Twinkies.
2. Distribute for even coverage.
3. Drizzle Twinkies with Kahlua and let them soak.
4. Combine ricotta and mascarpone with a large spoon until smooth.
5. Slowly begin to add powdered sugar (reserve 1/8th package of sugar for garnish) and whisk until mixture is smooth but heavy.
6. Add dark rum and continue to whisk until fully combined and mixture is fuller and lighter.
7. Taste mixture for desired sweetness (do not add more rum or tiramisu will not set properly).
8. Pour cheese mixture evenly over twinkies in pan, use a soft spatula to smooth mixture and distribute in between twinkies and into corners.
9. Cover and place pan in refrigerator for four hours to set.
10. To finish, sprinkle cocoa powder liberally over top of tiramisu.
11. Then grate chocolate bar and sprinkle shavings over the top as well.
12. To serve, cut into pieces and dust with powdered sugar.
13. Enjoy!
14. For something different, try Frozen Twinkie Tiramisu by freezing overnight (just remember to cut pieces out with a hot, butter knife), it's decadent!
15. Cooking time is refrigeration time.
Title: Peach & Blackberry Bread Pudding
Ingredients:
- 3 heavy cream
- 1 1/2 granulated sugar
- 10 vanilla extract
- 1 salt
- 1/2 blackberry
- 1 eggs
- 10 vanilla ice cream
- 2
- 6
Instructions:
1. Preheat oven to 300 degrees. Butter a 9” x 13” baking dish. In a heavy 4-quart pan, combine cream, sugar, vanilla and salt. Warm over medium-low heat, just until steam comes off surface. Do not boil. Remove from heat, pour over cut-up croissants and let stand for 30 minutes
2. In a large bowl, whisk together egg yolks and eggs. Gently stir in croissant mixture. Fold in peaches and blackberries. Pour into baking dish and bake for 1 1/2 hours or until a knife inserted in center comes out clean. Cool slightly.
3. To serve: Cut into 12 squares, place one on each dessert plate, and serve with ice cream.
Title: Cranberry Apple Cobbler/Kugel
Ingredients:
- 12 apples
- 1 jellied cranberry sauce
- 1 whole berry cranberry sauce
- 1/2 oatmeal
- 1/2 flour
- 1/2 raw brown sugar
- 1 margarine
- 1 baking powder
- cinnamon
Instructions:
1. Peel and slice the apples.
2. Layer the apples in a 9x13 pan.
3. Mash the cranberry sauce and layer on top of the apples.
4. In a bowl mix the oatmeal, flour, raw brown sugar, baking powder, and cinnamon.
5. Then with your hands mix the margarine with the bowl of dry ingredients.
6. Layer the oatmeal mixture on top of the cranberry sauce.
7. Bake at 350°F 1 hour uncovered and then up to an hour covered until the cranberry sauce seeps into the apples and the edges are light brown.
Title: Italian Carnival Fritters
Ingredients:
- 6 butter
- 1/4 sugar
- 2 eggs
- 1/4 brandy
- 1/2 Amaretto
- 2 salt
- 3 all-purpose flour
- olive oil
- powdered sugar
Instructions:
1. Using electric mixer, beat the butter and sugar in a large bowl till fluffy.
2. Beat in the eggs and brandy.
3. Beat in the salt.
4. Add the flour and beat until blended.
5. Transfer the dough to a lightly floured work surface and knead until a soft dough forms.
6. Form the dough into a ball.Divide the dough into 4 equal pieces.Shape the dough pieces into balls.Wrap the dough balls with plastic wrap and refrigerate 30 minutes.
7. Working with 1 dough ball at a time, roll the dough ball into a 12 inch diameter round.
8. (the dough should be very thin and almost transparent).Using a fluted pastry cutter, trim the edges to form a square shape.Cut the dough into 1-inch strips.Cut each strip in half crosswise to form 5-inch long strips.
9. Gently stretch the strip so that you have enough dough to tie a bow.Repeat with the remaining dough strips.Gather the dough scraps, then reroll and cut them to make additional.
10. Line a baking sheet with paper towels.Heat the oil in a large heavy frying pan over medium heat to 375 degreesF.Working in batches, fry the pastries until they puff and become golden, turning once, about 2 minutes total.Using tongs, transfer the pastries to the paper towel-lined baking sheet to drain the excess oil.
11. While still hot, dust generously with powdered sugar and serve.
12. Store in airtight container at room temperature.
Title: Recipes by Soma Sengupta- Eton Mess!
Ingredients:
- 3 cream of tartar
- 1/4 sugar
- 3/4 heavy cream
- 2 granulated sugar
- 1/4 pure vanilla extract
- 1 frozen raspberries in light syrup
- 1 strawberry
- 1
Instructions:
1. To make the meringue:
2. Preheat oven to 200 degrees and place the rack in the center of your oven.
3. Line a baking sheet with parchment paper.
4. Beat the egg whites on medium speed until foamy, add the cream of tartar and continue to beat until the whites hold soft peaks. Gradually add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty, keep beating until it feels smooth between your fingers.
5. Place a little of the meringue on the underside of each corner of the parchment paper, to keep it from sliding. Then, using two spoons, place 10 equal sized mounds of meringue onto the prepared baking sheet.
6. Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.
7. When you are ready to assemble the Eton Mess:
8. In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine and beat the mixture until soft peaks form. Stop beating when peaks maintain shape when beaters are lifted, the tips curling over slightly. Do not overbeat.
9. Puree the packet of berries in a food processor, blender, or with a stick-mixer. Taste. If you prefer a more tart sauce, add a dash of lemon juice. If you prefer a sweeter sauce, add a little confectioner’s sugar.
10. Break & crush the meringues into bite size pieces. Do not discard the dust. Fold gently into the whipped cream with the cut strawberries, disturbing the cream as little as possible. Swirl in the sauce to taste, reserving any extra sauce to serve on the side.
11. Spoon the Mess into serving glasses or plates & serve immediately.
Title: Grape Granita - Sorbet - No Cooking Required - One Ingredient
Ingredients:
- 4 grapes
- water
Instructions:
1. Buy flavorful grapes.( Or other fruit)
2. Wash grapes VERY well.
3. Drain.
4. Freeze overnight or longer.
5. Whir in food processor until creamy. (yes, creamy! Can you believe it?)
6. Serve immediately.
Title: Scottish Applesauce Cake
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 2 eggs
- 2 vanilla
- 2 all-purpose flour
- 1 salt
- 1/2 clove
- 1 applesauce
- 2/3 pecans
- 3/4 flaked coconut
- 1/2 brown sugar
- 1/3 butter
- 1/3
- 1/4
- 2
Instructions:
1. Cake: Cream butter and sugar.
2. Add eggs, vanilla, salt, and cloves; beat well.
3. Stir in applesauce.
4. Gradually add flour, mixing well.
5. Stir in butterscotch.
6. Pour into greased and floured 8 x 12 x 2-inch pan.
7. Bake at 350° for 30 to 35 minutes.
8. Add topping.
9. Topping: Boil all ingredients together until butter and morsels melt.
10. When cake is done, leave in pan; spread topping on cake.
11. Broil 1 minute or so until golden brown.
Title: Caramel Pudding
Ingredients:
- 4 brown sugar
- 1 butter
- 1 milk
- 12 eggs
- 1/2 flour
- 1/2 cornstarch
- 1/2 salt
- 1 vanilla
Instructions:
1. Combine brown sugar and butter; set aside.
2. Heat milk, then add eggs, flour, cornstarch and salt.
3. Boil slowly until thick.
4. Take off stove and add sugar mixture and vanilla.
5. Beat with mixer until smooth.
Title: Quick and Easy German Chocolate Cake
Ingredients:
- 1 eggs
- 1 water
- 3
- 1
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 12-cup Bundt pan.
3. Set pan aside.
4. Mix all ingredients in large mixing bowl.
5. Mix 3 minutes with electric mixer, batter should be thick and well combined.
6. Pour batter into Bundt pan and bake for 48-52 minutes.
7. Cool cake on rack for 20 minutes before removing from pan.
8. Cool cake completely.
Title: Cupcakes With Buttercream Icing
Ingredients:
- 4 butter
- 4 sugar
- 2 eggs
- 4 self raising flour
- 3 vanilla essence
- 6 icing sugar
- 3 butter
- milk
Instructions:
1. Put the sugar and butter in a large mixing bowl, Cream together well using a fork.
2. Beat the two eggs in a seperate bowl, add to the butter and sugar and beat in with fork.
3. Sift flour into mixture and mix well.
4. Add vanilla essence if using and mix well.
5. Put 6 muffin cases into a bun tray and spoon the mixture evenly between the cases.
6. Cook in the oven for 15-20 minutes at 180degrees Celsius
7. Once they are finished allow to cool before icing.
8. Icing:.
9. Sift the icing sugar into a mixing bowl.
10. Add the butter and cream well with a fork.
11. Add food colouring to reach your desired colour.
12. If the icing is a little to thick to spread add a little milk to thin. Any type of milk works.
13. Spread the icing over the top of the cakes and decorate as desired.
Title: Minted Pears
Ingredients:
- 1 pear
- 1 sugar
- 1/2 honey
- 2 fresh spearmint
Instructions:
1. Peal pears and poach in water and lemon juice. Drain, reserving 1 cup of the liquid.
2. Combine the liquid with sugar or honey and heat until sugar dissolves.
3. Add mint and simmer 10 minutes. Pour hot liquid over pears. Cool.
Title: Toffee Pound Cake
Ingredients:
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1 dark brown sugar
- 5 butter
- 2 eggs
- 2 vanilla extract
- 1/2 flour
- 1/2 baking powder
- 3/4 salt
- powdered sugar
Instructions:
1. Prheat oven to 325*F.
2. Grease and flour a 9x5" loaf pan.
3. In a large bowl, cream together the butter and both sugars until light and fluffy, using an electric mixer on medium speed.
4. Add the eggs, one at a time, blending well after each addition.
5. Add the vanilla; blend well.
6. Combine the flour, baking powder, and salt; add to the creamed mixture on low speed.
7. Beat just until smooth.
8. Stir in the toffee bits.
9. Sread batter evenly in the prepared pan; bake for 60-70 minutes, or until a toothpick tests done.
10. Cool for 10 minutes in the pan on a wire rack; invert, and cool completely.
11. Dust with powdered sugar and sprinkle additional toffee bits on top, if desired.
Title: Lemony Rhubarb Pudding
Ingredients:
- 1 all-purpose flour
- 1/3 granulated sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 1/2 rhubarb
- 1/4 raisins
- 1/2 milk
- 1 egg
- 1/2 vanilla
- 1 boiling water
- 1/4 brown sugar
- 1/4 butter
- 1 lemon juice
- 1 fresh lemon rind
- 1/16 nutmeg
Instructions:
1. For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl.
2. Stir in rhubarb and raisins.
3. In separate bowl, beat together milk, egg and vanilla just until combined.
4. Stir into flour mixture.
5. Place batter into a greased 8 inch square baking dish.
6. For sauce, stir sugar and butter into boiling water until dissolved and melted.
7. Add lemon juice, lemon rind and nutmeg.
8. Pour gently over batter.
9. Bake in preheated 350F degree (180C) oven for 30-35 minutes or until pudding is golden brown and firm to the touch.
Title: Chocolate Cola Cake
Ingredients:
- 1 cinnamon
- 12
- 1
Instructions:
1. Mix all ingredients and pour into a greased 9x9 pan.
2. Bake at 350 degrees for 30 to 40 minutes.
3. *The 9x9 pan is very important for the moistness and brownie like texture of the cake.
4. **If you don't like chocolate use a yellow cake mix and either diet mt. dew or diet sprite and leave out the cinnamon.
Title: Best Ever Easy Ginger Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 bicarbonate of soda
- 2 ground ginger
- 2 ground cinnamon
- 125 butter
- 2/3 water
- 2 eggs
- 1 golden syrup
- 1 black treacle
- 2 icing sugar
- 2 butter
- 2 margarine
- 1/4 lemon juice
- crystallized ginger
Instructions:
1. Lightly grease a 25cm square (10 inch) cake tin and line it with baking (silicone) paper.
2. (Try to use the correct size tin or the cake may crack.) Set the oven to moderate 180° C (350° F).
3. Sift all of the dry ingredients into a medium mixing bowl.
4. Combine butter pieces, golden syrup and treacle in a small saucepan, cook over medium heat, stirring occasionally until butter is melted.
5. (This step can also be done in the microwave.) Add water to syrup mixture.
6. Make a well in the centre of the dry ingredients and add the syrup mixture and the eggs.
7. Mix until well combined.
8. Don<U+0092>t be concerned that the mixture is quite liquid at this stage.
9. Pour cake mixture into prepared tin.
10. Tap tin lightly on bench to dispel air bubbles.
11. Place on centre shelf of 180° C (350° F) oven for 35-40 minutes.
12. Check towards the end of the baking time to ensure the edges are not burning.
13. The cake should be dark but must not be blackened at the edges.
14. (If you do burn the edges, cut them off and ice over the edges and no-one will notice!).
15. When the cake is cooked, remove it from the oven and allow it to cool for 5-10 minutes.
16. Then, carefully invert it onto a rack or bread board to cool.
17. Icing the Cake: Sift the icing sugar into a small mixing bowl.
18. In a separate small mixing bowl, beat the butter (or margarine) until smooth.
19. Gradually add the sifted icing sugar, beating between additions until the sugar is completely mixed with the butter.
20. Add the lemon juice and beat well until the mixture reaches an easily spreadable consistency.
21. Spread icing over the top of the cake and (optional) decorate with pieces of crystallised ginger.
Title: Summertime Strawberry Cream Squares
Ingredients:
- 1 1/2 butter
- 1/3 margarine
- 2 sugar
- 1 strawberry gelatin
- 1 1/2 water
- 1/4 sugar
- 2 1/2 strawberry slices
- 2 1/2 mini marshmallows
- 1 Cool Whip Topping
Instructions:
1. Prepare a 9-inch square pan.
2. In a bowl, combine crumbs, butter and sugar (if using);press into bottom of pan, chill.
3. Meanwhile, combine gelatin in boiling water with 1/4 cup sugar (or more); chill until thickened but not set.
4. Remove from the fridge, and fold in the strawberry slices, mini marshmallows and 1-1/2 cups Cool Whip topping.
5. Place the jello/strawberry mixture into prepared crust.
6. Refrigerate until Jello is completely set.
7. Just before serving garnish with additional sliced strawberries and chopped nuts if desired.
8. **NOTE** I have doubled all the ingredients and made in a 13x9-inch pan, when I doubled the recipe I used 3 small boxes of strawberry jello with 4-1/2 cups boiling water, just double all other ingredients, and use a large container of Cool whip topping, when mixing in the large container, you might only want to use/fold in three-quarters of it, as that is plenty for the doubled recipe. when folding in the Cool Whip topping it does not have to be completely mixed in, just enough until it is combined, the mixture might look semi "speckled" in appearence, similar to the store-bought jelly molds.
Title: Black Forest Cake
Ingredients:
- 1 water
- 1 honey
- 1/2 applesauce
- 1 vanilla extract
- 1 vinegar
- 2 whole wheat pastry flour
- 3/4 baking powder
- 1 baking soda
- 1 water
- 1/2 honey
- 1/4 kirsch
- 2 raw cashews
- 1/3 water
- 3/4 vanilla extract
- 3/4 honey
- 2 firm tofu
- 1/2 cherries
- 10
- 3
- 16
Instructions:
1. FOR THE CAKE:
2. Preheat oven to 350'F. Combine the liquid ingredients in a large bowl and whisk well.
3. Sift together the dry ingredients and whisk into the liquid ingredients. Pour into a 9 in greased and floured cake pan and bake for about 35 minutes. It should be springy to the touch.
4. Cool completely (I left mine over night) and remove from pan. Cut into 3 thin horizontal layers.
5. FOR THE SYRUP:
6. Combine the water, honey and citrus slices in a small pan and oil for 3 minutes. Let cool, then add the kirsch or rum.
7. Set aside.
8. FOR THE ICING:
9. In a blender (like a vita mix) combine the cashews, water and vanilla. Blend well until smooth and creamy.
10. Add the honey and tofu and blend again. Remove 2 cups of this mixture and set aside for the vanilla icing that will go on the top and sides of the cake.
11. To the mixture left in the blender add the 3 ounces of melted chocolate. I used a 72% dark chocolate bar and melted the chocolate in the microwave.
12. Blend it well and chill both of the icings before using. I put them in the fridge overnight.
13. TO ASSEMBLE THE CAKE:
14. Carefully remove the cake from its tin and with a gentle hand slice into 3 layers. Brush some syrup onto the bottom layer and spread half the chocolate icing on top of it.
15. Place the middle cake layer on top of the bottom layer and brush it with more syrup and the rest of the chocolate icing. Put down a layer of cherries and dot with the vanilla icing to act as a glue. Put the top layer on.
16. Brush it with the cherry syrup. Frost with the remaining cashew icing and decorate with the rest of the cherries.
17. Chill for several hours before serving. The cake may be kept covered if your not serving it until the following day. After 3 days the icing may discolor.
18. Bon Appetit!
Title: Rose Petal Tea Cake
Ingredients:
- 1/4 butter
- 2/3 margarine
- 1 sugar
- 2 flour
- 2 eggs
- 1 rose water
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a small rectangle cake mold.
3. Blend butter and sugar with your hands until fluffy. Then add flour little by little.
4. Add rose petals, rose water, food coloring and eggs.
5. Blend well until mixture is completely smooth.
6. Pour dough into mold and bake for about 30 minutes or until edges start to be golden and tip of knife inserted comes out dry.
Title: Tropical Delight Pudding
Ingredients:
- 4 bananas
- 1 orange, juice of
- 2 brown sugar
- 1 1/2 coconut
Instructions:
1. Preheat oven to 400°F
2. Peel the bananas and cut lengthwise in half.
3. Arrange in a greased or nonstick pie dish.
4. Add sugar to the orange juice and stir until dissolved. Pour over bananas.
5. Sprinkle with coconut and bake until the fruit is soft and coconut is brown, about 15 to 20 minutes (the recipe didn't state baking time, so I'm not sure of the exact time).
Title: Apple Pecan Cobbler
Ingredients:
- 4 apples
- 1 1/2 sugar
- 1/2 ground cinnamon
- 3/4 pecans
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 egg
- 1/2 evaporated milk
- 1/3 butter
Instructions:
1. preheat oven to 325. generously grease a 2 quart baking dish.
2. arrange apple slices in an even layer in dish.
3. in a small bowl mix together 1/2 cup sugar, cinnamon and 1/2 cup pecans. sprinkle mixture over apples.
4. in a medium bowl mix flour, 1 cup sugar, baking powder, and salt.
5. in a seperate bowl whisk together egg, evaporated milk, and melted butter.
6. pour milk mixture into flour mixture all at once, and stir until smooth.
7. pour mixture over apples, and sprinkle top with 1/4 cup pecans.
Title: Prune Plum Crisp
Ingredients:
- 3 Italian plums
- 1 lemon juice
- 1 1/4 granulated sugar
- 2 cornstarch
- 1 flour
- 1/2 old fashioned oats
- 1/2 salt
- 1/2 unsalted butter
Instructions:
1. Preheat oven to 350 degree Fahrenheit.
2. Pit and quarter the plums.
3. Sprinkle 1 tablespoon lemon juice over plums.
4. Mix 3/4 cup sugar, cornstarch, and combine with the plums.
5. Place in a 9 x 9 inch square cake pan.
6. Combine flour, oats, 1/2 cup sugar, and salt.
7. Cut butter into mixture until crumbly.
8. Sprinkle over the plums.
9. Bake until the topping is browned and the fruit is bubbly, about 1 hour.
10. Serve either warm or cold.
11. Great with vanilla ice cream or frozen vanilla yogurt.
Title: Chocolate Amaretto Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 5 eggs
- 1/4 Amaretto
- 2 flour
- 3/4 salt
- 1 baking powder
- 1/4 buttermilk
- 1 confectioners' sugar
Instructions:
1. Position an oven rack in the center of the oven.
2. Preheat the oven to 325°F
3. Grease a 10-inch bundt pan.
4. In the bowl of an electric mixer, cream the butter.
5. Gradually add the sugar, beating until light and fluffy.
6. Add the eggs, one at a time, beating well after each addition.
7. Add the Amaretto, beat to blend.
8. In a medium bowl, combine the flour, cocoa, salt, and baking powder.
9. Add the dry ingredients alternately with the buttermilk, mixing until evenly blended.
10. Pour batter into the prepared pan.
11. Bake for 1 hour and 15 to 20 minutes, until a tester inserted in the center comes out clean.
12. Let the cake cool in the pan for 15 minutes.
13. Remove the cake from the pan to a rack to cool completely.
14. Dust with confectioner's sugar.
15. Great with real whipped cream.
Title: Rum Raisin Minicakes With Maple Frosting
Ingredients:
- 2/3 flour
- 1/2 baking powder
- 1 nutmeg
- 1 allspice
- 1 salt
- 1 raw sugar
- 3 artificial sweetener
- 2 dark raisins
- 3 spiced rum
- 2 water
- 1 vegan butter
- 2 vegan butter
- 1 coconut oil
- 1/2 dark amber maple syrup
- 1/4 powdered sugar
- 1 salt
- 8 dark raisins
Instructions:
1. Preheat the oven to 400F, grease or line mini muffin cups with paper liners.
2. In a small bowl, mix the flour, baking powder, nutmeg, allspice, salt, sugar and stevia. Add the raisins and toss to coat.
3. Stir in the rum, water and melted vegan butter until just combined.
4. Bake 10 minutes, then unmould immediately onto a wire rack and cool completely before frosting.
5. For frosting, beat together the vegan butter, maple syrup, maple extract, powdered sugar and salt until smooth.
6. Frost cooled cupcakes and dot each with a raisin if desired.
Title: Khoya Suhali - an Authentic Sweet in Haryana for Sawan
Ingredients:
- 2 refined flour
- 1/4 sugar
- 1 cardamom
- 200 rose water
- 4 -5
- 4
- 50
Instructions:
1. In a big pan, add all-purpose refind flour and add oil for moyan in it. Mix nicely oil in refined flour.
2. With a lukewarm water make a tight dough and keep it for rest about 15-20 minutes. After 20 minutes it will be set.
3. Make small balls like lemon and make them smooth. There should be no crack. Make all balls like this.
4. Take a ball and roll it into 2-2.5 meter diameter. It should be thick. Prick it with help of a fork, knife or toothpick, so that it does not puff up.
5. In hot oil them, until they turn in to the golden brown.
6. In another pan, add 3/4 cup water and sugar for sugar syrup. When sugar dissolves completely add rose water and cardamon.
7. After that add khoya / mava in sugar syrup and stir continuously. Otherwise it will be stick to bottom of the pan. Take a good boil in it.
8. Now dip frying mathris one by one in sugar syrup and keep aside. Keep them under a fan for 12-15 hours.
9. Garnish with dry fruits. You can serve them hot as well. After 15 hours store them in a cool place.
Title: Frog Eye Salad II
Ingredients:
- 8 acini di pepe pasta
- 1 pineapple chunks
- 1 3/4 milk
- 1/4 sugar
- 1 instant vanilla pudding
- 1 crushed pineapple
- 2 mandarin oranges
- 1 grapes
- 2 Cool Whip
- 3 miniature marshmallows
- 1/2 coconut
Instructions:
1. Cook pasta in boiling water 11 minutes; drain and rinse with cold water.
2. In large bowl, beat reserved pineapple juice, milk, sugar and pudding for 2 minutes.
3. Gently stir in pasta,and remaining ingredients.
4. May add a cinnamon to taste for added flavor.
5. Cover and chill at least 2 hours.