6 different types of delicious halua

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Shawabata haluaa will not make. You can also create different flavors with different materials. Take a look at the recipes given by Rosena Mahjabain.

Mascot Halua

Ingredients: 1 cup of cornflower, sugar or 2 cups of fresh water, flour half cup, China gras 15 to 17 grams (soak 30 liters of water in 1 cup water), half a cup of water (for shreds), ghee and 1 cup of oil, lemon juice 1 tea. 1 tsp of orange juice, 1 tablespoon of orange juice, orange color and green (can also give other colors as well) 1 drops, Pasteabadam kiichi 2 tablespoons, dry coconut paste.

Procedure: Roast cornflowers and flour in 5 cups of water all night. Next day, leave the water over and mix the mixture in two separate colors. Give sugar and water to a container. When sugar is melted, keep half of it in another container. Now put one orange juice in one of the herbs and the other with lemon juice. Soak the chicken in the grated stove. At this time, pour a green mixture of lemon peel stove and slice the mixture into thin slices. Keep stirring and add half a cup of sugar to a container. Make orange Halua in the same way. If the coconut spreads over two types of light, then cut it to the desired size.

Mahalabiya

Ingredients: 2 cups of liquid milk, 2 tablespoons of cornflower, sugar flavored, 2 tablespoons of rose, 2 teaspoons of honey, and a sauce for cashew nuts.
Procedure: Mix all ingredients together at normal temperature together. Let it cool down on the stove. Keep the container ready. When the mixture starts to thicken, immediately lower the utensil and refrigerate. Serve with a bowl and honey after cooling down.

Carrot halua in tart shell

Ingredients: For the tart shell: 100 grams of butter (cold), sugar 2 tablespoons, 1 cup of flour, salt 1 pinch, cold water.
For halua: Carrot finely cooked 2 cups, Chana 1 cup, condensed milk quarter cup, sugar (if needed), ghee quarter cup, cardamom powder powder for half a teaspoon,
Procedure: Mix the flour and salt and take it. Then mix small pieces with a cold butter knife and mix it with flour. Make yeast with little water. Put the yeast in a plastic wrap and put it in refrigerator for 30 minutes. If you want to make it soft then apply a half-inch thick bread. Spread it in pan to cut the size of the tart pan. Bake in oven at 170 degrees Celsius for 20 minutes or until brown. Grate the carrot with boiling water and put water in the boiling water. Garnish with a carrot in a stove and take 10 minutes. If the carrot becomes soft, sneeze for 10 minutes. Enjoy the condensed milk and cardamom granule powder for a little more time. Get down when lightning is thick. Serve the tart shells with puffed hairs.

Peshawari Halua

Ingredients: 1 cup of sugar, 1 cup of chana, 1 cup of coconut, 1 cup of mawa, 1/2 cup of milk powder, 6 cups of turmeric powder, half cup of water, 2 cups of ghee, 2 cups of pistachaman kiichi and a cup of tea.
Method: Blend water, milk, chana and nuts together. Take a mixture of ghee with a cup of ginger in the stove. Now make coconut, cardamom and rest ghee in different containers. Now you have to mix these two mixture together for a while. Prepare the vein with a quarter cup of water and sugar in another container and pour it into the mixture of chicks. Then the halua will be more intense until it becomes dense. If needed, take down 1 table spoon of ghee at the end. Now serve the ball or the desired size.

Bombay Ice Halua

Ingredients: 2 cups of liquid milk, Suji quarter cup, ghee sugar cup, sugar half cup (or spicy), cardamom powder semi-teaspoon, cinnamon powder 1 teaspoon, pistachios and kathabadma kichi quarter cup, CMC 1 table spoon, yellow Food color 1 drops.
Procedure: Milk and suji mixed with stove. Keep stirring with sugar and cardamom powder. If the mixture is thick, keep on ghee and when it becomes thicker, give CMC. Take down the CMC and mix it well like yeast. Mix two parts in one piece of yellow food color. Take a single yeast on a large foil paper and place a thin rounded cake with plastic wrapper. Sprinkle some almonds and cinnamon powder after a little bit, then take a little sack again. Keep it for 24 hours now. In the same way, keep other yeasts made of halua. When the halua is dried, cut and cut, cut and paste the parchment paper and refrigerate and serve cold.

Hoodia of bread

Ingredients: 8 to 9 pieces of bread, 2 cups of liquid milk, 3 tablespoons of sugar or spicy taste, 3 tablespoons of ghee and amount of frying, 1 egg, cardamom 2, cinnamon 1, kalashadam kiichi 1 table spoon, filo shit (any suppress Get frozen foods) 3 to 4, for the cherry sort.
Procedure: Keep the sugar in the milk and sprinkle the eggs. Cut the black part around the bread with a sharp knife and divide it into two pieces. Bake roasted roasted roasted vegetables with light ghee. Soak the bread with milk. Now put another vessel on the stove with ghee, nuts, cardamom and cinnamon. Pour the mixture of bread and milk a little bit. Break the pieces of bread with a whisk, and break pieces of bread. Now wait till continuous glue is lighted. You can give a little more ghee if needed. Get down after the lightning. Now fill the filo sheets and make a cup of cakes to make a cup of mold, bake for 5 to 7 minutes or until brown, 170 degrees Celsius heat. Spoon or pipe bag

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