Once the steam is out, take the guavas out and remove the seeds. Once mixed properly add the caramelized sugar.Make marble sized balls or as size required.Pour the mixture into the greased cake pan.Rum & Raisin cake:Ingredients:250 gm maida250 gm butter250 gm sugar, powdered400 gm mixed dry fruits, chopped5 eggs250 gm sugar for caramel1 cup rum/brandy½ tsp nutmeg powder½ tsp baking powderA pinch of salt1 tsp vanilla essence15 gm of cake seeds

Soak the raisins in rum/brandy for about 10-15 days.Sweet, sour red cabbage & cranberries:Ingredients:3 tbsp olive oil2 large onions, halved and thinly sliced1 tsp ground cloves1 medium red cabbage, quartered, cored and thinly sliced200 ml vegetable stock4 tbsp apple-cider vinegar100 gm brown sugar200 gm fresh or frozen cranberriesMethod:Heat the oil in a large pan. end-of Tags: christmas, latest recipes, pancakes. Add the onions and fry, stirring occasionally, for about 10 min until they start to caramelize. Bake for around 1 hour 15 minutes, or until a tester inserted in the centre comes out clean.Now put the kalkals in a large storage container and pour the sugar syrup in it.Sieve maida and add rum/bandy soaked raisins, nutmeg powder and dry fruits. Now in a separate bowl beat the egg white until stiff.Heat oil and leave the rose cookie mould in the oil for a few minutes on high heat.Cook the mixture over medium heat, stirring to avoid scorching. Make jam by adding sugar to the guava pulp. Hold the mould in the oil for a few seconds and gently remove the mould when it starts to separate.Preheat the oven at 300 degree Celsius, as you start mixing the cake. Fry few kalkals at a time.

Beat until the mixture is soft. Ho, ho, ho!Guava cheeseIngredients:2 kg guava, diced into two pieces1 kg sugar2-3 drops edible orange colour4 tbsp ghee for greasingMethod:Add the guava pieces and water in a pressure cooker and cook on medium heat for 10-15 minutes or wait for one whistle. When the pulp becomes thick add ghee and orange colour. Add water and knead into soft dough.Gently separate the cookie from the mould, using a knife for the first few cookies.Now in a bowl take maida and ghee and mix properly. Keep aside.Cool and keep in the fridge for up to four days.KalkalsIngredients:500 gm maida30 gm ghee300 gm sugarWater for kneadingOil for deep China Thermoforming Tools fryingMethod:Make the sugar syrup by bringing water and sugar to a boil. Use the kalkal moulds to give the dough a shell shape. Spread on to a greased plate to set. Festive foods are all about tradition and the memories associated with them. Cut into squares and store in an airtight jar.With Christmas around the corner, it’s time to put the gloves and apron on and make a few good ol’ festive goodies. Keep aside. Mix well and keep for a day. Reheat before serving. Caramelize 250 gm sugar and keep aside. Keep aside. Place a deep frying vessel over high heat. Strain through a cloth, squeezing and keeping the pulp for the cheese. We’ve got the best Xmas recipes for you. Heat oil separately for deep frying making sure it’s on medium heat. Add the yolk and vanilla essence.Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently, until the cabbage starts to soften.

Once mixed properly, add the eggs and mix well.Dip the hot mould in the flour and place it in the oil for deep fry. Leave the kalkal for some time for it to absorb the syrup properly. Once oil is hot reduce the heat. Go ahead, make them all and spread the cheer. Keep the mixture on medium heat until he sugar dissolves completely and the mixture is clear.Stir in the cranberries and cook for 10 min more. Once they are golden brown in colour, remove them and place on absorbent napkins. Now add the sieved maida into butter and sugar mixture. Now remove from heat and wait for the cooker to cool.Pour in the stock, add the vinegar and sugar, then cover and cook for 10 min.Rose cookiesIngredients:500 gm maida250 gm rice flour200 gm sugar3 eggs100 ml coconut milk2 pinches of cardamom powder½ spoon saunf powder2-3 drops of vanilla essenceMethod:Mix all the ingredients in a medium consistent.Take butter and sugar in a big bowl and mix properly, until smooth and soft