KHOYA AND GULKAND SHOOTERS

From : http://www.zeekhanakhazana.com/recipe/khoya-and-gulkand-shooters

INGREDIENTS 
½ cup khoya
1 cup sugar
½ tbsp cardamom powder
½ tbsp saffron
¼ cup rose petal compote (gulkhand)
3 edible silver sheets(chandni ka warq)
8 cloves

METHOD
Roast the cloves in a dry pan, tossing continuously. Once they begin to emit an aroma add the saffron. Gently roast and then leave aside for later.
In another pan cook the khoya till it begins to melt. 
Add cardamom powder to the melted khoya and stir well. 
Add the sugar and roasted cloves and saffron to the khoya mixture. Leave the khoya to simmer for a few minutes. 
To serve, pour a little rose petal compote into the bottom of a shot glass, add a layer of khoya and then top with another layer ofgulkhand. 
Garnish each shot glass with a small piece of the edible silver sheet before serving.

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GULKAND GILORI

From : http://www.zeekhanakhazana.com/recipe/gulkand-gilori

INGREDIENTS

• 1 cup almond powdered
• 3 tbsp icing sugar
• 1tsp almond essence
• 2tsp rose water
• 1 tsp green food color
• 2 tbsp khoya
• 2tbsp gulkand
• 4 - 5 silicone moulds 
• Few drops rose red color
• Silver warq

METHOD

• Add powdered almonds and green food color in a bowl. 
• Mix almond essence and icing sugar.
• Prepare dough with the ingredients.
• Mix Khoya and Gulkand in a bowl and prepare the stuffing of the paan.
• Roll the dough of paan and dust it with icing sugar.
• Fill it with the stuffing of paan.
• Keep it in a mould and remove the prepared Gilori in the shape of a triangle.
• Add the chandi ka warq on it.

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