I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
My Nestle cream style
+- 2 ½ to 3 cups self raising flour1Tblsp melted ghee (Clarified butter) (optional)1 Full teaspoon crushed Elachi (cardomom) (cardomom)(Optional : if using normal cake flour2 teaspoon baking powder¼ teaspoon bicarb)1 tablespoon soji (semolina) (semolina) soaked with little milk1 can condensed milk3 tablespoon Nestle dessert creamSift all dry ingredients togetheradd soji (semolina) (semolina) and condensed milk and nestle dessert creamMake a soft doughIf u require more liquid add water to condensed tin and useRoll into jambooSize you wantfry over medium heat drain and cool Make syrup3 ½ cups water 2 1⁄2 cups sugar with rose essence and cinnamon stickMake syrup to a slight thickish threadI tinted it with a small drop of red food colouring Dip jambos in slightly warm syrup and dust desiccated coconut on itNOTE: THIS COMES OUT CRISPY AND ALSO RICH