Gujranwala Badami Halwa And Malai Giri by Noreen Amir

Ingredients For Gujranwala Badami Halwa:

• Sugar  1/2 kg
• Milk  3 kg
• Tartary  2 tsp
• Angoori Powder  150 gm
• Flour  300 gm
• Chopped nutmeg, mace, cardamom  1 pinch
• Orange yellow color  as needed
• Water  1/2 liter
  
• Chopped almonds  300 gm
  
• Ghee  5-6 tbsp

Method:

1. First mix the angoori powder and gram flour in water.
2. Now add water and make it thin.
3. Then pour milk boil it and stir it well.
4. When it is boiled then remove it from stove.
5. When it is cooled then add tartary and stir it well.
6. When the milk is boiled then turn off the heat and stir it for a while and add color.
7. Then dry its water, add sugar, chopped almonds and stir it.
8. When the water is totally dries then turn off the stove add nutmeg mace, cardamom and halwa place it into greased tray.
9. Now garnish it with almonds then serve.
   

Ingredients For Malai Giri:

• Milk 2 kg
  
• Taratary  2-3 tsp
  
• Ararot  12 gm
  
• Sugar  12 gm
  
• Gram flour 4 gm
  
• Flour  5 gm
  
• Egg white  half
  
• Baking powder  1/4 tsp
  
• Nutmeg mace, cardamom   1 pinch

For Syrup:

• Sugar  1/2 kg
  
• Water  1 liter
  
• Rithay  8-10
  

For filling:

• Rabri  100 gm
  
• Saffron  as needed

Method:

1. First boil the milk. Then add tartary stir it and when the water separates then put it into muslin cloth and filter it and take out its water again.
2. Then add ararot, sugar, flour, egg white, baking soda, and nutmeg mace, cardamom, mix it.
3. Then make the cham cham.

For syrup:

1. Take a pan, add sugar and water mix it well.
2. Remove the waste on top, make it thick.
3. When the syrup becomes thick then take it out in a bowl add syrup with water.
4. Then put the remaining syrup into pan.
5. Pour hot water add ritha skin, then make its water.
6. Now put it on heat and when it becomes foamy then add cham cham cook it for 5 to 7 minutes.
7. Then put the one cham cham with syrup into water, if it goes to the bottom of water it means the cham cham is ready.
8. Then take it out and dip it into syrup.
9. When it becomes cool then cut it from center, add rabri and saffron filling then serve.
10. For filling, add milk and saffron.
11. Then add rabri filling mix it add rabri mash it with fork and mash it.
12. Cut it according to the size of cham cham and do the filling.