This Eid Enjoy a Delicious Spread with Hershey’s

With Eid al-Adha around the corner, it’s time to celebrate and savour on some lip smacking dishes. This Eid, treat yourself and your family with a sumptuous Eid staple. Try these easy Hershey’s recipes and give your quintessential Eid spread a pleasant twist.

1) Hershey’s Sheer Korma Sips
Ingredients:
 1 liter milk
 1 tablespoon ghee
 1 tablespoon chopped pistachios
 1 tablespoon chopped cashewnuts
 2 tablespoons charoli
 ¼ cup chopped beetroot (brunoise)
 HERSHEY’S Strawberry Flavoured Syrup as needed
 Dry vermicelli (gradually would melt inside it)
 15gms icing sugar
 5gms Dried rose petals

Method:
 In a pan, add ghee and dried fruits and roast it. Then add beetroot.
 Pour in the milk and cook till the beetroot is cooked and the nuts are blended in.
 Add HERSHEY’S Strawberry Flavoured Syrup and cook till the milk almost touches a boil like a badam milk.
 You now add the vermicelli and remove it off the heat.
 For plating purpose, roast the vermicili in ghee, pour the sheer kurma into shot glasses and place the vermicili on top like a nest. Dust icing sugar and sprinkle dried rose petals

2) Hershey’s JoCo phirni
Prep time: 15 minutes
Cooking time: 40 mins
Serves: 4
Ingredients:
 ½ cup Sorghum (Jowar), roasted and ground coarsely
 1¼ liter Full Cream Milk
 ½ cup Hershey’s Chocolate flavoured syrup
 1 tsp Clarified Butter (Ghee)
 4-5 nos Cardamom, crushed
 1 tsp Dried rose petals, for garnish

Method:
• In a pan, roast the jowar with clarified butter till it is dry and coarsely ground it.
• In a wide thick bottomed sauce pan, add the ground jowar and milk. Bring to a boil and later cook on a low heat until jowar cooks. The milk would start thickening
• Keep stirring continuously, add Hershey’s chocolate flavored syrup and stir together
• Add in the crushed cardamoms
• Now remove from heat and let it cool down a little
• For serving, pour little chocolate flavored syrup in a small clamp jar and add the cooked phirni till top. Garnish with dried rose petals
• Set in the fridge for 2-3 hours and serve chilled

3) Hershey’s Chocolaty Sheera
Ingredients:
 3 tbsp ghee
 100 gm semolina (suji)
 200 ml water
 2 tbsp. HERSHEY’S Chocolate Flavored Syrup
 ¼ Cup Sugar

Method:
 Put a saucepan on medium heat, add the ghee and let it melt.
 Once the ghee melts, add semolina and roast till the color changes to a light golden brown.
 Add water slowly followed by HERSHEY’S Chocolate Flavored Syrup.
 Keep stirring
 Cover the pan and let the mixture simmer for 2 minutes.
 Garnish with sliced almonds and serve hot.

4) Hershey’s Shahi Kalakand Phirni
Preparation Time: 5 mins
Cooking Time: 45 mins
Serves: 4
Ingredients
 650 ml of milk 40gms soaked rice,
 crushed 250 ml HERSHEY’s Chocolate Flavoured Syrup
 1 tsp Cardamom powder
 2 tsp pistachios sliced (blanched & skinned)
 100 g Kalakand

Method
 Heat milk on low flame in a heavy bottom broad pan & heat till it reduces to half, keep stirring at intervals so that the lumps are not formed
 As the milk reduces, pour in the rice paste and stir continuously. Do not let the paste stick to the bottom of the pan
 As the mixture starts to thicken, pour in HERSHEY’S Chocolate Flavoured Syrup and mix
 Once the mixture has thickened & reaches coating consistency, add cardamom powder & mix thoroughly, cook further for 2-3 minutes more
 Turn off the flame and let the mixture cool for a while
 Pour in individual serving bowls & garnish with pistachio slices & crumbled kalakand

5) Hershey’s Nuts Barfi
Ingredients:
 1 cup cashew powder
• ½ cup sesame paste (toasted sesame ground, like tahini)
• 1½ tablespoons chopped almond
• 1½ tablespoons chopped pistachios
• 1½ tablespoons chopped cashewnuts
• 1/3 cup HERSHEY’S Strawberry Flavor Syrup
Method:
 In a heavy bottom pan, add ghee to heat a little
 To the ghee, add cashew powder, sesame paste & chopped nuts. Cook all this together till the moisture evaporates, but ensure not to make the mixture brown
 Add HERSHEY’S Strawberry Flavor Syrup & cook till its combined & semi dry
 Place barfi trays on your work platform & tip the mixture into the trays enough to fill the trays evenly
 For garnish sprinkle pista on the tray. Overturn the tray, on your work table, & turn it back to let the pistas stick into the halwa
 Set the hallway for a 3 – 4 hours
 Cut the halwa into bite sized squares, plate & garnish with some more Pista

Iscea

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