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GLAZED CINNAMON ROLLS

SWEET DOUGH

2 cups all-purpose flour

1 ½ teaspoon instant yeast

3 tablespoon sugar

1 cup hot water (120 to 130 F)

2 tablespoon butter, softened

1 egg, at room temperature (optional)

 

CINNAMON FILLING

3/4 cup firmly packed brown sugar

1/3 cup all-purpose flour

1/2 cup butter, softened

1 ½ tablespoon ground cinnamon

2 tablespoon milk

 

GLAZED

½ cup glazed sugar

2 ½ tablespoon milk

For Dough:

COAT 13 x 9 inch baking pan with non-stick cooking spray or butter. Combine flour and yeast with sugar in large bowl. Stir in warm water, butter and egg until dough pulls away from sides of bowl. Kneed on lightly floured surface for 5 min. or until smooth. Cover. Let it rest for 10-15 minutes.

For Filling:

Mix brown sugar, flour, butter and cinnamon in a bowl till all ingredients combines well. Roll dough to 15 x 10 inch rectangle on lightly floured surface. Spread cinnamon mixture evenly over dough. Starting at 10 inch side, roll up lightly, pressing edges to seal. Cut into 12 even slices. Place, cut side down, in greased pan. Cover loosely with plastic wrap. Let it rise in oven for 30 min. or until double in size.

HEAT oven to 375 F. uncover dough. Brush rolls with 1 tbsp. milk. Bake 20-25 min. or until golden brown. Brush rolls with remaining 1 tbsp of milk, if desired.

For Glaze:

Mix icing sugar milk few drops of vanilla essence till smooth, drizzle over rolls at room temperature.

Magaj (Besan Barfi)

Ingredients:

  • 2 cups chickpeas flour (Besan)

  • 1 1/4 cups sugar

  • 5 tbsp + 1 3/4 cups ghee

  • 5 tbsp milk

  • 2 tsp ground Cardamon

  • 3 tsp sliced almonds for garnish

  • 3 tsp sliced pistachio for garnish

Method:
In a large bowl put the besan, add 5 tbsp milk and 5 tbsp ghee and mix with two hands till it looks like very fine bread crumbs. In a heavy bottom pot heat the rest of the ghee, add the besan mixture and roast on a medium to low flame till the mixture turn to golden brown colour. Remove pot from heat add 1 tsp elichi and allow the besan mixture to cool for 10 mins, then add the sugar and mix well.
Put mixture into a greased tray garnish with elichi, almonds and pistachios. Allow the mixture to cool at room temperature.
Refrigerate for 15 mins cut in desired shapes.

Matka kesariya

basundi

Ingredients:

  • 1 Lt milk

  • 1/4 cup sugar

  • 6 strands Saffron (kesar)

  • 1/4 tsp cardamon powder

  • Almonds and pistachios slice fir garnishing

Method of preparation:
Put milk in a heavy bottom pot, boil till reduced to half the amount. Add saffron, cardamon powder, boil for another 5 minutes.Take off from heat and allow to cool till lukewarm, add sugar then stir till sugar melts allow to cool completely serve in your choice of bowl and garnish.

SAWINE WITH JELLO

Ingredients:

  • 1 litre milk

  • 1/8 cup roasted vermicelli

  • 4 to 5 tbsp sugar

  • 1/4. Tsp cardamon powder

  • 5 almonds chopped

  • 5 unsalted pistachios chopped

Method of preparation:
Boil milk till reduce to half
Add vermicelli and boil for 5 minutes
Add cardamon powder
Take off flame allow to cool for 25 mins
Add nuts and sugar.
Stir and adjust sweetness to gur choice.
Refrigerate after cooled at room temperature.
Chill and serve garnish with jello

(optional)

© 2020 by Priya's Kitchen. 

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