Cookie Bars

 
 

Layered

Ingredients

Cookie Bars

Ingredients:

• 1/2 cup (1 stick) butter
• 1 (14 oz) can sweetened condensed milk (not evaporated milk)
• 1 1/2 cup graham cracker crumbs
• 2 cups semi-sweet chocolate chips
• 2/3 cup sweetened coconut flakes
• 1 cup chopped nuts

Method:

Preheat oven to 350 degrees.

Baked

In 13x9 inch baking pan melt butter in the oven. If using a glass dish, you can melt butter in the microwave. Crush or powder graham crackers into crumbs in a food processor. Sprinkle the crumbs over the melted butter. Pour condensed milk evenly over the crumbs. Then top with the remaining ingredients and press down firmly with your fingers or a fork.

Bake for 25 minutes or until lightly browned. Cool and cut into bars or 2" squares and store at room temperature.

Cooking tips:

Vary the recipe by substituting chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, etc.

Serving tips:

Serve warm with ice cream or just enjoy plain at room temperature with a cup of coffee.

Coconut Burphee/Kobbari Mittaie

Coconut Burphee/Kobbari Mittaie:
Ingredients:

• 1 cup freshly grated coconut (or frozen grated coconut)
• 1 cup sugar
• 1/2 cup water
• 1/4 tsp baking soda
• 2 tbs ghee
• 1/4 tsp cardamon powdered(optional)
• 2 strands of saffron(optional)
• pachae karpura tweeny weeny pinch(natural camphor)
• crushed nuts like almonds, cashews (optional)

Method: In a heavy pan melt sugar and add the coconut. Continue to cook on medium heat. Using a long spoon, stir, mix and turn the contents occasionally. In about 20 to 25 minute, the mixture will start to look drier and will start to ooze or separate. At this point, add cardamon, pachhae karpura, crushed nuts and baking soda. Then add in 2 tbs of ghee to this mixture, mix well and pour on to a lightly greased plate or on to a cookie sheet. Roll flat into 1/2" thick slab with a rolling pin. When cool cut into 2"x2" squares or any shape you desire.
Cooking Tips: Always use a heavy bottomed pan or a non stick pan to make burphi. While cooking, turn the contents to avoid burning the coconut.
Serving Tips: Serve as dessert.

Mysore Pak

Mysore Pak
Ingredients:

• 1 cup besan flor
• 2 cups ghee
• 2 cups sugar
• 1 cup water
• 1/4 tsp baking soda

Method: Shift besan with a sieve to aerate it. Melt the ghee in a pan on medium heat. Add the sifted besan to the ghee. Using a long slotted spoon, turn over the besan and ghee frequently. Once the mixture starts bubbling and foaming, turn off the heat and set aside. Continue to turn and mix the mixture for a while, till it cools down a little. In a separate heavy pan add 1 cup of water and bring it to boil. Add sugar to the water and continue to cook on medium heat till all the sugar melts and the solution becomes sticky and thickens a little. Now add the ghee besan mixture and continue to cook, on medium heat for 10 minutes. Use the slotted spoon to frequently stir the the contents. The mixture will start to thicken, lower the heat and now start to stir continuously. Continue to cook on medium low heat for another 10 minutes, till the mixture starts to look drier and seems to ooze up. The mixture at this point is more drier and lumpier and does not stick to the walls of the pan. Turn off the heat, add baking soda. Mix well and pour the contents onto a lightly greased plate. When cool, cut into any shape you desire.
Cooking Tips: Do not roll or flatten mysore pak mixture as you will loose all the aerated holes in mysore pak. Tap the plate lightly to help spread the hot mixture. Can flavor with almond extract cardamon etc of your choice. The correct time to remove the mysore pak from the heat, comes with experience. If the mysore pak mixture is removed from the heat, a little early, then when it cools, mysore pak will be pretty soft. If the mysore pak mixture is removed from the heat a little too late, then when it cools, mysore pak will be crispy and brittle.
Serving Tips: Serve as dessert.

Almond/Badami Burphi

Almond/Badami Burphi
Ingredients:

• 1 cup Almonds
• 1/4 lbs butter unsalted (1 stick)
• 2 cups sugar

Method: Boil about 2 cups of water. Add the almonds and turn off the heat. Within 5 minutes or so the skin on the almonds should bubble and loosen up. At this point drain the water, run the almonds under cold water. Peel/sliver the skin off of all the almonds. Soak the peeled/slivered almonds in water for a couple of hours. Blend the peeled/slivered, softened almonds with 1/2 cup of water into a coarse or a fine mixture and set aside. Take a heavy pan and melt butter on medium heat. Add sugar and the almond mixture to the pan. Continue to cook on medium heat for about 15 to 20 minutes, stirring continuously. After 15 minute or so, the mixture will become drier and lumpier and will kind a stop sticking to the walls of the pan. Pour onto a lightly greased plate or onto to a cookie sheet. Using a slightly greased rolling pin, roll into a 1/2" thick slab. Cut into 2"x2" squares or any shape you like.
Cooking Tips: Store in air tight containers in a cool place. Can use already slivered almonds to save time. Coarsely blended almond burphi will have more of a flaky and crumbly in texture. For a richer taste, blend the almonds with 1/2 cup of milk instead of water.
Serving Tips: Serve as dessert.

Ricotta Cheese Burphee

Ingredients

Burphee

Ricotta Cheese Burphee
Ingredients:

• 1 lb whole milk ricotta cheese
• 1/4 lb unsalted butter
• 3/4 cup sugar
• 2 cups milk powder
• 2 tbs pista crushed coarsely

Method: In a thick bottom pan, melt butter on medium heat. Add cheese and cook till the butter bubbles through cheese, while constantly stirring, for about 10 minutes. Add sugar and continue to cook, till all the sugar melts for 5 to 10 minutes. Add the milk powder and cook for another 5 to 10 minutes, till the mixture looks thick and drier. Pour the mixture on to a lightly greased 9"x11" cookie sheet or a large plate. Spread and flatten the mixture, making the surface as even as possible. It should be about 1/2" to 1" thick. To decorate, sprinkle the crushed pista on top. Cut into squares or any shape with a knife when cool.
Cooking Tips: Pour on to a greased aluminum foil or wax paper lined cookie sheet for easy clean up. Can use cookie cutter to make different shapes. Decorate with sliced almonds or other nuts of your choice. Use food coloring to make different color burphees. It is very important to stir the mixture constantly while making the burphee. It is equally important to use a thick bottomed dish or else the contents will start sticking to the bottom and will burn quickly. Can use a good non stick pan for less hassles.
Serving Tips: Eat when cool. Serve as dessert .

Dessert Pista Almond Cashew Burphi

Dessert Pista Almond Cashew Burphi
Ingredients:

• 1/3 cup almonds
• 1/3 cup pistas
• 1/3 cup cashews
• 1 /2 cup milk
• 1 cup sugar

Method: Dry blend almonds, pista and cashews into fine powder. Use a thick bottomed pot to heat milk on medium heat. Add and melt sugar, stirring frequently with a spatula. Lower the heat and add the remaining ingredients. Continue to cook for about 15 minutes, stirring continuously till the contents stop sticking to the walls of the pot. Pour on a cookie sheet and roll as thin as you can. Cut into 2"x2" pieces or any shape and size you like.
Tips: Using more pistas and less of almonds will make the burphi green.