sfogliatelle ricce

INGREDIENTS FOR 6 PERSONS
COMMON WHEAT FLOUR	OZ 14	400 GRAMS
EGGS	3	3
RICOTTA	OZ 8	250 GRAMS
SEMOLINA	OZ 5	150 GRAMS
GRAINED SUGAR	OZ 1+1/2	50 GRAMS
POWDERED SUGAR	OZ 3+1/2	100 GRAMS
MIXED CANDIED FRUIT PEELS (LEMON, ORANGE)	OZ 5	150 GRAMS
BUTTER	OZ 6,00	170 GRAMS
VANILLA EXTRACT	1 TEASPOON	1 TEASPOON
CINNAMON	1 PINCH	1 PINCH
SALT	1 PINCH	1 PINCH

 PREPARATION: step-by-step photographed recipe

Boil the semolina in  salted water, putting it into the pa as soon as the water boils
	Stir at intervals and let it cool
and
	in the meantime prepare the dough: in a bowl mix the flour, the granulated sugar
a pinch of salt and a little of cold water with OZ 3,52 (100 grams) of sliced butter
	Mix  well
until you obtain a ball smooth, elastic and not sticky. Let in stand by for at least half an hour
	in a bowl mix the ricotta,  the candied fruits, cinnamon, vanilla,  and the icing sugar and one egg with the semolina. Stir well and let in stand by
Roll the pasta very thin
	if you prefer  use the pasta machine instead the rolling pin
cut it to rectangles having the samedimensions(to be repeated)
	put the butter in one half(to be repeated)
cover with the other half.(to be repeated)
	Press with a rolling pin until the butter will beincorporated into the dough(to be repeated) Roll the dough and put into  the refrigerator for half an hour. Then take the dough again, unroll and repeat the operation for incorporating the butter. Pay attention: you have to repeat the same operation as shown above for each roll.
As soon as obtained a very thin dough. Roll it again and put into refrigerator for half an hour
Take the roll again and unroll. The dough will become more and more elastic, but use always the rolling pin for turning up, as now it should be in 80 (2 mt) long and in 0,04 (1 mm) thin
	the longer is the dough the better
as soon as your dough is very thin, grease your hands with butter or lard and grease slightly the dough, for increasing its elasticity
	roll the dough for obtaining a thick roll: its diameter will be the size of the sfogliatella
should the dough become longer than the tableroll the first layer and stick to the second...in this manner the roll will increase in volume
	let it rest in the refrigerator again
when cool cut the roll to slice of in 1/3  ( 1 cm) thick
	roll until a small rhombdo not push or they will not become curled
it is possible to use your palm, for better controlling the pressure and giving a concave shape: this is the most critical phase of the recipe
	stuff
fold the sfogliatelle carefully by joining the sides
	and by turning the bottom up you will obtain the characteristic shape
preheat the oven at  F 390 (C200) : put the sfogliatelle on a baking pan covered by an oven paper
	spread the beaten egg on
put into the oven for 20 minutes, then 20 minutes again at F 360 (C 180) and, if necessary, 10 minutes again at F 300 (C 150)
	better if oven is ventilated, for a more homogeneous baking. The best is to serve them tepid
but also cold are very good

Source Another website

Misti Doi

Ingredients:


• 1 Liter Fat milk
• 200 gm Sugar
• 50 gm Curd

How to make Misti Doi:
• Boil the milk.
• Stir the boiled milk on medium heat till it gets reduced to half.
• Mix sugar in milk thoroughly.
• Keep the mixture for cooling.
• Add curd into this mixture.
• Cover it and keep it at a warm place for 8 hrs.
• Misti Doi is ready.


Source Another website

Mango Burfi

Ingredients:

• 250 gms Ripe mango pulp
• 250 gms Powdered sugar
• 250 gms Khoya
• ½ tsp Cardamom powder
• 2 tbsp Chironji.
• 1 tsp Pistachio, chopped.
• 1 tsp Tutti-frutti, chopped.
• Orange Color(optional)

How to make Mango Burfi:

• Mix mango pulp and 1 cup sugar.
• Cook in a pan over medium heat till reduced by half. Keep it aside.
• Now fry khoya over medium flame till it turns little brown.
• Add the remaining 50 gram sugar and mango pulp-sugar mixture to it.
• Cook till the mixture turns semisolid.
• Mix orange color, pour it immediately in a greased plate.
• Allow cooling, cut into diamond pieces.
• Garnish with cardamom powder, chironji nut and pista.
• Mango Burfi is ready.

Source Another website