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Laddu and Cherry Compote Phirni

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casino near me with slots machine One of the most delicious parts of Deepavali must be the mithai (sweets). Most traditional Indian sweets are made with flour, sugar, ghee and milk-based ingredients. These days, we are all cutting down on sugar. And so, for a change, here is a recipe, where you can still eat the laddu and not feel guilty about it. Laddus are sphere-shaped sweets made of chickpea flour, sugar and other flavouring ingredients. You can buy a few laddus from your favourite shop; I have never bothered to make the time- consuming devilish laddus for fear that I might bring about a sugar overload in my body!  Instead of cherries, you can use other seasonal fruits or canned fruits without the syrup.   This dessert can be made in advance and kept chilled in the refrigerator.

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  1. Put cream, milk and sugar in a saucepan and bring to a boil.
  2. Combine the rice flour and milk together in a mixing bowl with a whisk to get a lump-free mixture.
  3. Pour this mixture into the boiling milk and bring to a boil, whisking all the while till the mixture thickens.
  4. Remove from heat and add in the white chocolate, Q.B.B. Pure Ghee and cardamom powder.
  5. Stir mixture with a wooden spoon till the chocolate is melted and smooth.
  6. Take a dessert glass or bowl and layer with the chocolate mixture, cherry compote, broken laddu and then repeat again.
  7. Finish the top layer with broken laddu and chopped pistachio.
  8. Serve chilled.

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online free casino india 300 g cherries, pitted and halved (mango, strawberries, oranges, pineapple, etc. can be used too)

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2 tablespoons orange juice


  1. Place cherries (or other fruits), orange zest and orange juice in a small saucepan.
  2. Cook over medium heat till it is bubbling and then lower the heat and let it simmer for about 10 minutes. Lightly mash the cherries (but do not puree them) and stir occasionally until the compote is thick.
  3. Remove from heat and cool it completely before storing in the refrigerator in an airtight container.

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