Almond Seera Recipe
Ingredients:
• 1-1/2 cup Almonds (soaked overnight)
• 3 cups Hot Milk
• 250 gms Ghee
• 1/2 cup Sugar
How to make Almond Seera:
• Peel off the almonds and wash.
• Grind to make fine paste.
• Fry the paste in ghee.
• The paste should become light brown.
• Gradually pour warm milk and stir.
• When the mixture becomes thick, add sugar and cook again.
• Keep stirring till ghee gets separated.
• Almond Seera is ready to serve.
Aval Payasam Recipe
Ingredients:
• 1/4 Cup poha (flattened rice)
• 1 Litre whole cream milk
• 5 Almonds, thinly slivered
• 5 Pistachios thinly slivered
• 5 Pinches cardamom powder
• 1 Cup sugar
• 4 Cashews, broken
• 15 Raisins
How to make Aval Payasam:
• Wash and drain the poha. Leave it aside for 10 minutes.
• Separate poha grains with your finger.
• Boil the milk in a large vessel.
• When milk starts boiling, add poha and stir gently.
• Bring to boil again.
• Simmer till milk volume reduces to half. Stir occasionally.
• Now add sugar and cardamom. Stir to dissolve.
• Add raisins and cashews. Simmer for 2 more minutes.
• Garnish with chopped almonds and pistachios.
• Aval Payasam is ready.
Badam Katli Recipe
Ingredients:
• 1 kg Almonds
• 900 gm Sugar
• 1/4 cup Boiled Milk
How to make Badam Katli:
• Soak almonds in water for 12 hours.
• Drain and change the water of almonds.
• Peel them and keep aside.
• Add little milk and grind it finely.
• Mix ground badam and sugar in a large skillet.
• Cook this mixture, stirring constantly.
• Make a thick paste.
• Make a roti of the thick mixture when cool.
• Now cut it into pieces.
• Almond Katli is ready to serve.
Badhusha Recipe
Ingredients:
• 2 cups all purpose flour
• 1/2 cup vanaspathi ghee
• 2 cups sugar
• 2 cups water
• 3 pinch of baking soda
• Oil for deep frying
• Sliced pista and almonds
• Grated dry coconuts
How to make Badhusha:
• Heat little ghee in a pan.
• Add pista and almonds. Fry until light golden colour.
• Pour this ghee into the flour.
• Add soda and little water. Make soft dough.
• Cover it with a wet cloth for 15 minutes.
• Take water and sugar in a saucepan and boil it to make thick syrup.
• If the syrup becomes thick, add water and heat it again.
• Divide the dough and make small sized balls.
• Flatten slightly and make a hole in the center.
• Prepare all the badhushas.
• Heat oil over medium flame.
• Deep fry the badhushas until golden brown.
• Put them immediately into the sugar syrup for about 5 to 8 minutes.
• Place them on a plate.
• Sprinkle fried nuts and grated dry coconut.
• baadusha is ready to serve.
Cheekoo Halwa Recipe
Ingredients:
• 8 Sweet Chikoos
• 3/4 Tea cup milk (boiled)
• 1/4 Cup sugar or as per taste
• 160 Grams khoya (grated)
• 1 tbsp Ghee (melted)
• Some pieces of almond for garnishing
How to make Cheekoo Halwa:
• Peel and smash chickoos.
• Put chikoo pulp in a heavy saucepan.
• Add milk and boil it, stirring constantly.
• When some thickness appears, add khoya and cook, stirring constantly.
• Add sugar and ghee.
• Cook on low heat for 2-4 minutes turning the mixture constantly.
• Take off heat and let it cool a bit.
• Now garnish with almonds and serve it hot.
Chocolate Burfi Recipe
Ingredients:
• 3 tsp Cocoa Powder
• 3/4 cup All Purpose Flour/Maida
• 6 tsp Ghee
• 3-1/2 cups Condensed Milk
• 3/4 cup Cashew nuts (chopped)
• 4-1/2 cups Sugar
• 3/4 cup Water
How to make Chocolate Burfi:
• Heat a heavy bottomed skillet and add ghee in it.
• Now fry maida in ghee.
• Make a sugar syrup by dissolving sugar in water taken in a pot.
• Meanwhile dissolve the cocoa powder in condensed milk heated on low flame in a pan and keep
it aside.
• Mix all ingredients together except cashew nuts and cocoa powder and stir continuously.
• When the mixture becomes thick, add cashew nuts and mix properly.
• When froth appears in the mixture, pour 3/4 portion of it into a greased plate.
• Now mix the dissolved cocoa powder with the rest of mixture .
• Spread this as a top layer on the mixture spread on the greased plate.
• Allow it to cool and cut into squares.
• Chocolate burfi is ready.
Coconut Laddoo Recipe
Ingredients:
• 3 cups Dry Coconut (shredded)
• 1 cup Milk
• 2 cups Sugar
How to make Coconut Laddoo:
• Boil the milk in a pan.
• When it starts boiling, add 2 cups shredded coconut and mix well.
• When the milk gets absorbed in coconut, add the sugar.
• Stir continuously on medium flame until the mixture starts leaving the sides of the pan.
• Remove and make small balls.
• Take the remaining coconut on a plate.
• Roll the balls in shredded coconut to make laddus.
• Coconut Laddoos are ready to serve.
Dry Fruit Chikki Recipe
Ingredients:
• 1 cup Cashew
• 1 cup Almonds
• 1 cup Pista
• 1/4 cup Jaggery (grated)
• 2 tsp Ghee
• Saffron soaked in milk
How to make Dry Fruit Chikki:
• Melt ghee in a kadhai.
• Place grated jaggery in ghee and mix well to form fine paste.
• Add cashew nuts, almonds, almonds, saffron, pista and mix well.
• Make a layer of ghee in a tray and transfer the dry fruit mixture.
• Spread the mixture evenly and cool.
• Divide it into pieces.
• Dry fruit chikki is ready.
Gulgula Recipe
Ingredients:
• 100 gm Wheat flour
• 200 gm Jaggery
• 1/4 tsp Sweet spice powder
• 5 gm Fennel seeds
• 200 ml Mustard oil
• Water as required
How to make Gulgula:
• Soak and dissolve the jaggery in hot water.
• Let it cool.
• Combine flour, jaggery and little water together to make a fine paste.
• Add fennel seeds, sweet spice powder to it, mix well.
• Heat the oil in a pan and place a spoonful of the mixture in the hot oil.
• Deep fry the Gulgula on both sides.
Kaju Katli Recipe
Ingredients:
• 100 gms Cashew nuts
• 100 gms Sugar
• 200 gm Water
• Silver Foil for decorating
How to make Kaju Katli:
• Soak cashew nuts in water for about half an hour.
• Make a paste of soaked cashew nuts in a grinder.
• Prepare a sugar syrup of single thread consistency and add kaju paste to it.
• Stir properly and turn off the flame.Aloow to cool.
• Transfer the mixture on a greased plate and roll it to a 1/8 inch thickness.
• Press silver foil over it .
• After 10 minutes cut it into diamond shaped pieces.
• Kaju Katli is ready to serve.
Kalakand Recipe
Ingredients:
• 2 liters Milk
• 1/2 cup Sugar
• 1/2 tsp Citric acid
• 1/2 cup Water
• 1/2 cup Chopped Nuts (pista, almonds)
How to make Kalakand:
• Dissolve citric acid in water.
• Boil 1 litre of milk in a pan.
• Add citric acid solution as it comes to boil.
• Once the chenna settles, sieve through muslin cloth, press out excess water, take in a plate
and press down.
• Now put the remaining milk to boil.
• Add cheena and boil till it turns thick
• Now add sugar and cook till the mixture turns lumpy.
• Spread it over a greased plate, allow to cool and sprinkle chopped nuts.
• Once set, cut it into square pieces and serve.
Kurmura Ladoo Recipe
Ingredients:
• 1/2 Cup roasted peanuts
• 1/2 lb Puffed rice
• 1/2 lb Jaggery
• 1/2 Cup dry coconut flakes
• Few cardamoms
How to make Kurmura Ladoo:
• Take jaggery and water in a cooking pan. Boil till thick syrup is formed.
• To check the consistency, add few drops of the syrup into water. It should solidify
immediately.
• Now add roasted peanuts, rice, cardamom powder and dry coconut flakes.
• Stir the ingredients. Allow the mixture to cool for few minutes.
• Smear your palms with little ghee.
• Roll out balls from the mixture.
Lauki Burfi Recipe
Ingredients:
• 2 cups Lauki (grated)
• 1 litre Milk
• 1 cup Khoya
• 1/2 cup Sugar
• 1 tbsp Cardamom Powder
• 1/4 tsp Green color
How to make Lauki Burfi:
• Boil the milk in a pan.
• Add the grated lauki in boiling milk.
• When half of the milk is left, add khoya, sugar and color.
• When the froth starts leaving the side of the vessel, transfer it in an pre-greased
aluminium tray.
• Add cardamom and cut it into pieces after an hour.
• Lauki Ki Burfi is ready.
Mango Kulfi Recipe
Ingredients:
• 1 Ripe Mango
• 1 can Sweetened Condensed Milk
• 1/4 can Milk Powder
• Sugar as per taste
• 1/4 tsp Cardamom Powder
• Few Strands of Saffron
• 1/4 cup Pistachios(chopped coarsely)
How to make Mango Kulfi:
• Peel the mango and chop it into small pieces.Discard the seed.
• Combine the mango pieces, sugar, condensed milk and milk powder in a pan and bring it to a
boil.
• Now add the cardamom powder, cook for 10 more minutes till the mixture thickens.
• Now add saffron and pistachios.
• Lower the flame and allow to cool completely.
• Pour into kulfi moulds and freeze overnight till firm.
• Mango Kulfi is ready.
Mingi Paak Recipe
Ingredients:
• 1/2 cup Magaz (dried, peeled melon seeds)
• 3/4 cup Khoya
• 1/2 cup Sugar
• 1/2 cup Water
• 1 tbsp Ghee
How to make Mingi Paak:
• Dry roast magaz until they turn a little brown in color. Then keep them aside.
• Heat ghee in a pan and sauté khoya till it gets even and slightly brown. Turn off the flame
and add magaz to khoya. Keep it aside.
• Heat sugar and water together in another pan and let the sugar dissolve over low flame.
• After the sugar dissolves, bring the syrup to a boil and let it cook till it becomes thick.
• Turn off the flame and add syrup immediately into the khoya mixture followed by vigorous
stirring to blend well. Now transfer the contents to a greased plate, level it and keep it aside.
• Once the mixture gets set and becomes cool, cut it into square pieces.
• Arrange the pieces on a serving dish and serve.
Motichoor Ladoo Recipe
Ingredients:
• 1/2 kg Besan
• 1/3 Cup milk
• 1 tbsp Pistachios
• 1/2 kg Sugar
• 1 tbsp Raisins
• A pinch baking powder
• Few drops of orange colour
• Ghee for frying
How to make Motichoor Ladoo:
• Sift together besan and baking powder.
• Make thick batter by mixing 2 tbsp of ghee (melted) and sufficient water.
• Melt ghee in a kadhai and drop boondis of the batter with the help of a perforated spoon.
• Fry boondis till light brown.
• Prepare sugar syrup of 3-string consistency and mix in colour.
• Transfer the boondis into sugar syrup.
• Add raisins and chopped pistachios.
• Allow the mixture to cool.
• Grease your palms with butter and make laddoos.
Orange Kheer Recipe
Ingredients:
• 2 Oranges
• 1 Litre milk
• 150 gms Sugar
• 1/2 tsp Kesar
How to make Orange Kheer:
• Peel off the skin of oranges.
• Remove the inner transparent skin also.
• Boil the milk in a kadhai.
• Continue boiling the milk and stir it periodically till it thickens.
• Add sugar into the milk.
• Continue boiling the milk till the color changes.
• Remove the milk from the fire. Cool it for 5 minutes.
• Now mix orange chunks and kesar to it.
• Cool the kheer for at least 2 hours.
• Orange Kheer is ready to serve.
Pineapple Sandesh Recipe
Ingredients:
• 5-6 Fresh pineapple slices (thick)
• 1 ltr Milk
• 1 Cup fresh curd
• 1/2 Lemon juice
• 1 Glass chilled water
• 2 tbsp Sugar
• 4-5 Drops vanilla essence
How to make Pineapple Sandesh:
• Chop the pineapple into tiny pieces (after discarding ‘eyes’ and ‘bone’).
• On low heat, put chopped pineapple in a pan and sprinkle 1 tsp sugar over it.
• Add 1 tbsp water and cook while stirring till pineapple turns soft.
• Remove the pan from heat and allow the contents to cool.
• When cooled, drain it through a colander.
• Add lemon juice in 1/2 glass water.
• Pour milk in a deep pan and boil.
• Add curd and mix gently to curdle.
• Add lemon-water mixture in it to curdle completely.
• When transparency appears in the mixture, take off heat and add a glass of chilled water.
• Let it cool for 2 minutes and drain through a muslin cloth to collect remaining chhena.
• To cool and wash chhena well, hold the cloth containing chhena like a pouch under running
cold water.
• Press out gently to remove excess water.
• Now remove the chhena from cloth and put it into a vessel.
• Add sugar and heat gently, stirring constantly until dissolved.
• Take off fire and cool to room temperature.
• Churn this sweet chhena in a mixie until very smooth.
• Take pineapple in a small cloth and squeeze gently to remove excess water.
• Blend this in mixie with vanilla essence till crushed.
• Add this crushed pineapple to chhena and mix well.
• Spread the mixture on a plate and put it into refrigerator to set and chill.
• When almost set, press portions of the mixture into desired moulds.
• Allow to set like a soft pudding.
• Cut and serve chilled.
Pista Burfi Recipe
Ingredients:
• 400 gms Pistachios (kernels removed)
• 250 gms Sugar
• Water (for sugar syrup) as required
• 7-8 Leaves edible silver foil (varakh)
How to make Pista Burfi:
• Blanch the pistachios in boiling water.
• Drain the water & remove peels.
• Make a dry paste of the blanched and peeled Pistachios without using water.
• Prepare sugar syrup.
• Mix the pistachio paste with the syrup and keep on stirring until it becomes solid.
• Now spread out the silver foil (varakh), and cut it into square pieces.
• Pista Barfi is ready.
Raj Bhog Recipe
Ingredients:
• 200 gms Cottage cheese
• 1/2 kg Sugar
• 1/2 tsp Saffron (soaked in milk)
• 2 tbsp Cashew nuts
• 2 tbsp Almonds
• Yellow colour
• 2 tbsp Cardamom powder
How to make Raj Bhog:
• Mix cashew nuts, almonds, pistachios and cardamom powder.
• Blend it well in mixie to make a powdered mixture.
• Add saffron milk and make a paste.
• Make small balls from this nut paste.
• Cut cheese into two parts
• Add saffron and colour to one part and keep the other part white.
• Make small balls from both the parts.
• Place a nut ball inside the white cheese balls.
• Cover this with coloured cheese balls.
• Prepare sugar syrup.
• Boil the cheese balls in syrup over medium flame.
• Cook it for more 20 minutes.
• Keep it for cooling.
• Serve with sugar syrup.
Shahi Tukda Recipe
Ingredients:
• 8 Slices bread
• 100 gms Sugar
• 1/2 tsp Cardamom powder
• 1/2 Cup water
• 100 gms Rabri
• 1/2 tsp Saffron (dissolved in water)
• 1 Cup Ghee
• Chopped almonds, pistachios, cashew nuts
How to make Shahi Tukda:
• Cut bread slices into triangular shapes.
• Heat ghee and fry bread slices till it turns brown.
• Mix sugar, cardamom powder and dissolved saffron.
• Add water to this mixture to make syrup of thick consistency.
• Soak fried bread slices in syrup for 5 minutes.
• Place it in a plate and pour sugar syrup on it.
• Adorn with chopped almonds and pistachios.
• Shahi Tukda is ready.
Badam Halwa Recipe
Ingredients:
• 1 Cup Almonds
• 2-1/2 Cups Sugar
• 3 Cup Water
• 2 Cups Ghee
• 1 Pinch Saffron
How to make Badam Halwa:
• Soak almonds in a bowl with boiling water.
• Remove the skin of almonds and make fine paste by grinding them in a grinder.
• Boil sugar with one cup of water in a pan, till it turns into syrup.
• Add almond paste to the boiling syrup and mix it well.
• Dilute saffron in a little water and add to the syrup.
• Instantly mix one-cup ghee.
• As the above mixture turns paste-like, pour the remaining ghee gradually.
• A batter like mixture will be formed after sometime. Now remove it from the flame.
• Badam Halwa is ready to serve.
Badam Puri Recipe
Ingredients:
• 2-1/2 cup Maida
• 1/2 cup Badam (paste)
• 3-1/2 cup Sugar
• 1-1/4 cup Rice Flour
• 100 ml Milk
• 1 gm Saffron
• 1 tsp Cardamom
• 25 ml Ghee
• 1 cup Oil
• 1 cup Water
How to make Badam Puri:
• Knead dough with rice flour, maida, milk and alomond paste.
• Heat water in a pan and add saffron and cardamom to it. Stir it to make sugar syrup.
• Make small balls of the dough and roll each ball into a small round puri.
• Apply ghee on the puri and stack one on the top of other with three puries in each stack.
• Roll and cut each stack into small pieces. Again, roll the pieces into a round shape and
deep fry until golden brown.
• Now put all the puris in the sugar syrup. Leave it for 10 minutes and take them out of it.
• Badam Puri is ready to serve
Beetroot Halwa Recipe
Ingredients:
• 1 kg Beetroot (peeled off, washed & finely grated)
• 2-1/2 Cups sugar
• 1/2 Liter milk (boiled)
• 2 to 3 Cups of water (sufficient to boil the beetroot)
• 8 Cashew nuts
• 8 Raisins
• 2 tbsp Ghee
How to make Beetroot Halwa:
• Pour water in a shallow pan (kadahi) and add grated beetroot.
• Put a lid on the pan and simmer well until water gets evaporated.
• Add sugar and half of the milk, stir constantly until the mixture achieves a thick
consistency.
• Now add ghee and stir well.
• Add remaining milk and simmer again for just 1-2 minutes on low heat.
• Take off heat and garnish with cashew nuts and raisins.
• Beetroot Halwa is ready to serve hot
Carrot Burfi Recipe
Ingredients:
• 1 cup Carrot (grated)
• 1/2 litre Milk
• 2 tbsp Ghee
• 1 cup Coconut(grated)
• 1 cup Sugar
• 1/2 cup Broken Cashew nuts
How to make Carrot Burfi:
• Heat a heavy bottomed vessel and add the grated carrot to it.Heat it to dry, stirring
continuously.
• Repeat the same with grated coconut and keep it aside.
• Now boil milk with sugar until later dissolves in a seperate pan. Keep stirring.
• Mix in the carrot and coconut and again stir until it becomes thick.
• When it is cooked well, add the cashew nut pieces.
• Apply ghee on a tray and put the mixture in it.
• When firm cut into pieces when cool.
• Carrot burfi is ready to serve.
Carrot Kheer Recipe
Ingredients:
• 6-8 Fresh carrots
• 1 Litre full cream milk
• 2 Cups sugar
• 1/2 tsp Cardamom powder
• 1/4 tsp Saffron
• 5-6 Sliced almonds
• Some cashews
How to make Carrot Kheer:
• Wash the carrots and cut the edges.
• Cut the carrots into small pieces and boil it in a pressure cooker.
• In the meantime, boil the milk in a big vessel and leave it on very low heat.
• Place the boiled carrot & saffron into a grinder and make paste of it.
• Then add the carrot paste into boiling milk and keep it on normal heat.
• Stir the mixture continuously and add sugar (add additional sugar as per the taste).
• Add cardamom powder and stir well.
• Heat the mixture until boiling state.
• Now let it cool for sometime.
• Refrigerate it for cold serving.
• Decorate with cashews and sliced almonds before serving.
Chana Dal Payasam Recipe
Ingredients:
• 1 Cup soaked channa dal
• 1 1/2 Cup coconut milk
• 2 Cup jaggery
• 1/2 Cup butter
• 5 Cardamoms
• 1 tbsp Coconut powder
How to make Chana Dal Payasam:
• Boil the chana dal tiil it gets cooked.
• Add coconut milk and jaggery.
• Cook till the mixture turns thick.
• Fry coconut powder and cardamoms in ghee.
• Add ghee and and fried cadamoms in channa dal mixture.
• Mix it properly.
• Adorn with fried coconut powder.
Ghevar Recipe
Ingredients:
• 4 Cups flour
• 2 Cups ghee
• 4 Cups water
• 1 Cup milk
• 1 tbsp Almonds (chopped)
• 1 tbsp Pistachios (chopped)
• 1 tsp Cardamom powder
• 1 tsp Saffron (soaked in milk)
• 1 1/2 Cups sugar
• 1/2 tsp Yellow colour
How to make Ghevar:
• Mix flour, ghee, milk and 3 cups of water to make a batter.
• Dissolve colour in the remaining water.
• Mix the coloured water to batter.
• Take an aluminium or steel cylindrical container.
• Cylinder should have a height of at least 12", and a diameter of 5-6".
• Fill half of the cylinder with ghee and heat.
• Once the ghee is hot, pour a glass of batter in the centre of ghee.
• Allow foam to settle.
• Pour a glassful of batter in ghee again.
• Once the foam gets settled again, place ghewar on mesh.
• Prepare sugar syrup of one tar consistency.
• Dip ghevar in syrup so as to remove the extra oil.
• Keep it for cooling.
• Pour few drops of saffron water.
• Sprinkle chopped almonds, pistachios and cardamom powder.
• Ghevar is ready.
Gol Papdi Recipe
Ingredients :
• 1/2 cup Wheat Flour
• 1/3 cup Jaggery (grated)
• 1/2 tsp Poppy Seeds
• 1/4 tsp Cardamom Powder
• 4 tbsp Ghee
How to make Gol Papdi:
• Sprinkle the poppy seeds on a 100 mm. (4") diameter greased thali. Keep it aside.
• Melt the ghee in a frying pan and add the wheat flour to it. Keep stirring until flour turns
golden brown in color.
• Turn off the flame. Add the jaggery and cardamom powder while the mixture is hot. Stir well
so that the jaggery melts.
• Pour the mixture into the greased thali with poppy seeds, while still warm; spread it evenly
with the help of the base of a small bowl.
• When the mixture gets set, cut into diamond shapes.
• Gol Papdi is ready to serve.
Gulkand Peda Recipe
Ingredients:
• 1/2 kg Soft khoya
• 2 Cups powdered sugar
• 1/2 tsp Cardamom powder
• 1 tsp Semi crushed cardamom seeds
• 1 tsp Slivered pista
• 2 tbsp Gulkand (a mixture with rose extract)
• 6-8 Almonds, slivered
How to make Gulkand Peda:
• Place a heavy pan on low flame and put gulkand into it.
• Stir gently and make soft lump.
• Take off from the flame and leave it aside to cool.
• Grate khoya with a steel grater.
• Add powdered sugar and mix it well.
• Put the mixture in a large & non-sticky pan and heat it on high flame for few minutes.
• Now heat it on low flame, stirring continuously.
• Remove from the fire when it turns thick.
• Add cardamom powder and mix well.
• Allow to cool the mixture and keep turning occasionally.
• Take a small portion of this mixture on your palm and flatten it.
• Place a very small amount of gulkand mixture in the center.
• Now roll gently so that gulkand gets covered by the mixture and press the roll slightly like a biscuit.
• Repeat the procedure to make more rolls.
• Decorate the rolls with slivered pista, almonds and cardamom seeds.
• Let the rolls cool.
• Gulkand Peda is ready to serve.
Kaju Katri Recipe
Ingredients:
• 1 cup Cashew Nuts
• 1/2 cup Sugar
• 1 tbsp Ghee
• 1 cup Boiling Water
• 1 Sheets of Silver Leaf
How to make Kaju Katri:
• Soak cashew nuts in a bowl with boiling water for about an hour.
• Drain out water and blend it in a mixer with sugar.
• Heat ghee in a pan and add the cashew nut paste.
• Cook it on medium flame. Keep stirring the mixture constantly until it turns thick.
• Apply ghee on a plate to make it greased and spread the mixture on it.
• Press silver leaf on the top.
• Allow it to cool for about 45 minutes.
• Now cut them into diamond shaped pieces.
• Kaju Katri is ready to serve.
Kesari Sweet Curd Recipe
Ingredients:
• 2-1/2 cups Skim Milk
• 2 tsp Skim Milk Powder
• 1-1/2 tsp Fresh Curds
• 4 tsp Sugar
• 2 pinches Cardamom Powder
• 2 pinches Saffron
How to make Kesari Sweet Curd:
• In a mixing bowl, mix skim milk powder to the milk powder and mix well.
• Heat the milk until lukewarm and add the curds, sugar and cardamom powder.
• Warm the saffron, add 2 teaspoons of the milk mixture and stir until the saffron dissolves.
• Add the dissolved saffron to the milk and put to set in a closed cupboard.
• When set, place in the refrigerator and serve chilled.
Khoya Burfi Recipe
Ingredients:
• 2-½ litre Whole Milk
• 250-300 gms Powdered Sugar
• ½ cup Pistachio (chopped)
• 1 tsp Cardamom Powder
• 1 Silver Sheet
How to make Khoya Burfi:
• Heat the milk in a large pan on high flame and bring it to boil while stirring occasionally.
• Now reduce the flame,keep stirring.
• When the milk gets thick, remove it from the flame.
• Now add sugar to the thickened milk, stir till it dissolves and allow it to cool.
• After the milk gets cool, add cardamom powder and pistachios to it. Mix properly.
• Spread the mixture evenly on a greased metal tray.
• Press silver sheets on the mixture.
• When the mixture gets set, cut it into medium-sized squares.
• Khoya Burfi is ready to serve.
Lapssi Recipe
Ingredients:
• 1 cup broken wheat
• 1 tbsp Cardamom Powder
• 2-1/2 cups Water
• 2 Almonds (blanched)
• 3/4 cup Sugar
• 3/4 cup Ghee
How to make Lapssi:
• Heat ghee in a pan, add the broken wheat.
• Stir fry on a high flame till it turns brown.
• Add warm water and cook on a medium flame till the water has evaporated.
• Add water if the wheat is not tender enough.
• Once the water is evaporated , add the ghee, sugar and 1/2 cup water; Stir.
• Cook on a medium flame for fifteen minutes.
• The Lapsi is considered ready when the ghee starts comes out from the sides of the pan.
• Serve hot garnished with blanched almonds.
Lonavala Chikki Recipe
Ingredients:
• 1-1/4 cups Dry fruits
• 1 cup Sugar
• 1/2 tsp Elaichi powder
How to make Lonavala Chikki:
• Melt sugar in a non-stick pan till it turns brown in color.
• Crush the dry fruits and elaichi powder. Add it to the melted sugar.
• Put this mixture immediately into a greased wooden surface.
• With the help of a roller pin, spread it evenly.
• Now cut it with a greased knife or cutter.
• Allow it to cool and break into pieces.
• Lonavala chikki is ready.
Malai Kulfi Recipe
Ingredients:
• 2-1/2 cups Full Cream Milk
• 1/2 cup Condensed Milk
• 1/4 cup Milk Powder
• 1/2 tsp Cardamom Powder
How to make Malai Kulfi:
• Combine all the ingredients together in a pan and bring to a boil.
• Now add the cardamom powder and lower the flame..
• Cook for 10 minutes till the mixture thickens. Allow to cool completely.
• Pour into kulfi moulds and freeze overnight till firm.
• Cream Kulfi is ready.
Misti Doi Recipe
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.
Moong Dal Halwa Recipe
Ingredients:
• 2 Cups soaked Moong Dal
• 1 Cup milk
• 2 Cups sugar
• 3/4 Cup khoya
• 2 Cups ghee
• 1/2 Cup mixed dry fruits (Almonds, Cashewnuts, and Raisins)
How to make Moong Dal Halwa:
• Grind the soaked dal using little water to make a paste.
• Prepare sugar syrup.
• Heat ghee and add moong dal paste to it.
• Stir it properly.
• Reduce the flame, add milk to it and cook until the milk thickens.
• Add sugar syrup to the moong dal and mix it well.
• Cook it for 5 minutes.
• Now add khoya till it dissolves.
• Adorn it with dry fuits.
• Moong Dal Halwa is ready.
Paal Kova Recipe
Ingredients:
• 1 Can condensed sweetened milk
• 1 Cup milk powder
• 1/2 Cup butter
How to make Paal Kova:
• Take a pan and heat butter in it.
• Remove the pan from the fire and combine milk powder to it, mix well.
• Now add sweet condensed milk to it and simmer for about 4-6 minutes, keep stirring the
mixture.
• When bubbles appear remove the pan and let it cool.
• Cut Paal Gova into desired shapes and serve.
Rava Payasam Recipe
Ingredients:
• 1 litre Milk
• 100 gms Wheat Rava
• 200 gms Sugar
• 1 tbsp Cashew Nut
• 1/4 tsp Cardamom Powder
• 2 tbsp Ghee
• 1 cup Water
• 1 tbsp Raisins
How to make Rava Payasam:
• Heat little ghee in a frying pan.
• Fry cashew nuts and raisins in ghee.
• Fry wheat rava in the remaining ghee until the raw flavor gets lost.
• Boil 2 measures of water in a thick vessel.
• Add fried wheat rava and cook. Add sugar.
• Allow the mixture to boil for about 2 to 3 minutes. Remove from the flame.
• Boil and add the milk to payasam.
• Mix cashewnuts, raisins and cardamom powder.
• Rava Payasam is ready to serve.
Shakarkandi Ka Halwa Recipe
Ingredients:
• 200 gms Sweet Potato
• 100 gms Sugar
• 75 gms Khoya
• 50 gms Ghee
• 2 tbsp Nuts (chopped)
How to make Shakarkandi Ka Halwa:
• Remove the skin of the potatoes. Boil them in a pressure cooker, put off the flame once
boiled.
• Allow the potatoes to cool, and then grate them.
• Take ghee in a pan on medium flame and add the grated sweet potato.
• Saute the shakarkandi in ghee for five minutes.
• Now add khoya with sugar and cook for ten minutes.
• Garnish halwa with chopped nuts.
• Shakarkandi ka Halwa is ready to serve.
Shankarpali Recipe
Ingredients:
• 5 cup Wheat Flour
• 3 tbsp Rice flour
• 1/2 cup Unsalted Butter
• 1/2 cup Water
• 1/2 cup Milk
• 1-1/4 cup Sugar
• Oil
• Pinch of Salt
How to make Shankarpali:
• Mix together milk and water.
• Beat unsalted butter and sugar till it turns fluffy.
• Add flours and salt. Mix them well.
• Knead it to soft dough with the help of milk-water mixture.
• Divide the dough into three balls. Roll out thick chapattis.
• Cut them into diamond shaped pieces.
• Heat oil. Deep-fry the pieces till done.
• Shankarpali is ready.
Sitaphal Rabdi Recipe
Ingredients:
• 1 cup Sitaphal Pulp
• 2 litre Whole Milk
• 3/4 cup Sugar
• 4 Almonds
• 4 Green, Unsalted Pistachios
• 1/4 tsp Saffron Strands
• 1/4 tsp Cardamom Powder
• 1 tsp Fragrant Red Rose Petals (chopped)
How to make Sitaphal Rabdi:
• Crush almonds and pista coarsely, or cut into thin slivers.
• Boil milk in a clean heavy pan. After it starts boiling, simmer it for about 10 minutes.
Stir occasionally while boiling.
• Now add sugar to the milk, stir till dissolves completely.
• Turn off the flame. Add saffron, cardamom, almonds and pistas to the mixture.
• Then cool it to room temperature.
• Now add sitaphal pulp to it and chill for 3-4 hours till very cold.
• Garnish the rabdi with a few chopped rose petals.
• Sitaphal Rabdi is ready to savor. Serve chilled.
Rava Kesari Recipe
Ingredients:
• 1 cup Rava (roasted)
• 1 cup Sugar
• 2 cups Whole milk
• 1/2 tsp Cardamom powder
• Cashews and raisins to garnish
• 3 tbsp Ghee
• 2-3 Drops of Kesari Color
How to make Rava Kesari:
• Heat ghee in a skillet and fry cashews and raisins, set aside.
• Add whole milk in the same skillet and bring it to a boil.
• Add rava and mix slowly.
• Stir well, add cardamom powder and Kesari color, mix well.
• Garnish with nuts and raisins and serve hot or chilled.
Sev Burfi Recipe
Ingredients:
• 4 Cups sev (murmala)
• 1 Cup rose water
• 1-1/2 Cups sugar
• 2 Cups mawa
• 1 tsp Saffron colour
• 1 tsp Yellow colour
•
• For mawa:
•
• 12 tbsp Milk powder
• 5 tbsp Plain flour
• 1 tsp Cardamom powder
• 1 tsp Baking powder
• 5 tbsp Butter
• 1/2 Cup milk
• 1/4 Cup pista (whole)
• Oil for frying
How to make Sev Burfi:
• Combine milk powder, cardamom powder, plain flour, baking powder, butter and pista in a
bowl.
• Make dough by gradually adding milk till soft.
• Boil the sugar with water to form syrup.
• Add the saffron and yellow colours.
• Now reduce heat.
• Soak the Sev in rose water for about 10 seconds to make it soggy and to absorb the smell of
rose water.
• Quickly place the sev and mawa into syrup and stir it.
• Grease a baking tray and pour the mixture on it.
• Decorate with silver vark.
• Cut into any shapes (e.g. diamond, square or rectangle) when cool.
• Sev Barfi is ready to serve.
Soan Papdi Recipe
Ingredients:
• 1-1/4 cup Gram flour
• 1-1/4 cup plain flour
• 1-1/2 cup water
• 2 tbsp Milk
• 250 gms Ghee
• 2-1/2 cups Sugar
• 1/2 tsp Cardamom seeds (crushed coarsely)
• 2 tsp Charmagaz
• 4 Inches square pieces of thin polythene sheet
How to make Soan Papdi:
• Mix gram flour and plain flour properly.
• Take a heavy saucepan and heat ghee in it.
• Add flour mixture and roast on low heat until light golden.
• Cool a little, stirring occasionally.
• Make syrup of sugar, water and milk.
• Bring syrup to 2-1/2 thread consistency.
• Pour it into the flour mixture.
• Beat properly with a large fork until the mixture forms thread like flakes.
• Transfer onto a greased surface and roll to 1 inch thickness.
• Add the charmagaz seeds and cardamom. Push down with palm.
• Cut into 1 inch squares, when cool.
• Wrap separately into square pieces of thin polyethene sheet.
• Store Soan Papri in airtight container.
Til Gajak Recipe
Ingredients:
• 1 cup Sesame Seeds
• 3/4 cup Jaggery
• 2 tbsp Ghee
• 1/2 tsp Cardamom Powder
• 1/2 cup Water
How to make Til Gajak:
• Heat a pan and roast sesame seeds on low heat.
• Keep stirring constantly to avoid it from spluttering.
• After roasting, let it cool and then pound them.
• Prepare a thick syrup of jaggery by boiling it with 1/2 cup water over low flame.
• Take out the roasted sesame from the pan and add it to the syrup.
• Spread a thin layer of oil on a rolling board.
• Spread the sesame-jaggery mixture over oil film. Press it to 1 cm thickness.
• Cool the mixture sufficiently and cut into square pieces.
• Til Gajak is ready.
• Keep it in an airtight container.
Til Pitha Recipe
Ingredients:
• 2 cups Glutinous Rice
• 100 gm Jaggery
• 80 gm Black Sesame Seeds
• 4 cups Water
How to make Til Pitha:
• Soak the rice overnight in water.
• Drain excess water and grind it carefully.
• Roast sesame seeds and pound them to remove their outer shell.
• Cut Jaggery into small chips and combine the sesame seeds with it.
• Heat the griddle and spread the rice batter over it to the size of Puri with the help of a
ladle.
• While it is being roasted, put the stuffing of jaggery and sesame mixture in its middle.
• As and when the rice batter gets firm, fold its sides to cover the stuffing.
• Turn it over and heat lightly before taking it off from the fire. Ensure that jaggery
doesn't melt and flow out.
• Til Pitha is ready to eat.
Urad Dal Laddu Recipe
Ingredients:
• 200 gm Urad dal
• 200 gm Sugar
• 200 gm Jaggery
• 10 gm Cardamom powder
• 20 ml Ghee
How to make Urad Dal Laddu:
• Soak urad dal in water overnight.
• Drain the water and fry the dal in ghee melted in a heated pan.
• Stirring continuously make a paste and keep aside.
• In a separate pan, mix together sugar and jaggery.
• Heat it to make syrup of two-string consistency.
• Now, add the urad dal paste. Mix well.
• Add cardamom powder.
• Grease the palms and make small round balls.
• Urad Dal Laddu is ready.
Walnut Burfi Recipe
Ingredients:
• 1 cup Walnuts (roasted)
• 1-1/2 cup Whole Milk
• 1/2 cup Sugar
• Nutmeg Powder
• Cardamom Powder
How to make Walnut Burfi:
• Keep one fistful of nuts aside and grind the remaining walnuts into powder.
• Now heat the milk and sugar together.Stir continuously till it thickens.
• Add in powdered walnuts. Mix thoroughly and keep stirring until, the mixture leaves the
sides of the pan.
• Now add the whole walnuts, nutmeg powder and cardamom powder.
• Mix thoughroughy and remove from the flame.
• Spread this on a greased plate or sheet.
• Keep in refrigerator for about 10 minutes.
• Cut it into square shaped pieces.
• Walnut burfi is ready to serve.
Dahi Bhalle
Ingredients
• 250 gm: Maa ki dal, washed
• Curd
• 1/2 cup: Onion, chopped finely
• 1 inch piece: Ginger, chopped, small pieces
• 2-3: Green chillies, chopped
• 1/2 tsp: Cumin seed
• 1/2 tsp: Salt
• 1/4 tsp: Soda-bi-carb
• 15-20: Raisins-
• 750 gm: Oil for frying,
• Green coriander, chopped, for garnish
• Water to soak dal
Method
1. Wash and soak daal in enough water to cover the dal. Soak it for three hours.
2. Drain water and grind.
3. Add chopped onion, ginger, coriander-chillies-salt, cumin seed and soda.
4. Heat oil. With moistened hands, make Bhalla with daal batter into 2" discs.
5. Deep fry - each Bhalla - light brown.
6. Drain oil, keep aside.
7. Soak in hot water for ten minutes. Press out water lightly.
8. Beat curds, add salt, 1/2 tsp cumin seeds.
9. Soak-raisins in water for ten minutes. Add to the curd.
10. Lay Bhallas in a flat dish-pour curds on it.
11. Garnish with red chilli powder-chopped coriander, powdered cumin seeds.
12. Serve with imli chutney and extra beaten curd.
Jalebi
Ingredients
• ½ cup: white flour or maida
• 2 tbsp: Yoghurt or dahi
• ½ tsp: Yeast
• ½ cup: Sugar
• 1 cup: Water
• A few strands of saffron
• Oil for frying
• A pinch of salt
• A little oil
Method
1. Make a batter of the dahi, maida, saffron and yeast with a little oil. Let it rise for several hours.
2. In a saucepan, boil sugar and water till you have a thick two-strand chasni. Keep it warm on the stove.
3. Fill the batter into a squeeze bottle (like that used for ketchup). Squeeze shapes into the hot oil and drain quickly.
4. Dip in chasni for 1-2 minutes and drain.
Moong Dal Ka Halwa (Lentil Pudding)
Ingredients
• 1 1/2 cup: Moong dal (Soaked)
• 1 1/2 litre: Milk
• 1 cup: Sugar
• 3/4 cup: Mawa (well crumpled)
• 1/2 tsp: Saffron soaked in a little milk
• 5-6: Cardamoms (powdered)
• 6 tbsp: Ghee
Method
1. Grind moong dal coarsley.
2. Heat ghee in a thick bottomed dekchi and fry the dal till golden.
3. Add milk and cook till the milk has been absorbed.
4. Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are well blended. Remove from the fire and keep aside.
5. Make sugar syrup of one thread consistency, add saffron and cardamom powder to it.
6. Add the fried dal to the syrup and stir quickly till it mixes well.
7. If you want you can add thin silvers of blanched almonds.
Phirni - Creamy Rice Flour Pudding
Ingredients
• 6 cups: Milk
• 3 tbs: Rice preferably long - grained (called Basmati in India)
• 9 tbs: Sugar (or to taste)
• 1/2 tsp: Cardamoms (powdered)
• 1½ tbs: Almonds (blanched and sliced)
• 1½ tbs: Pistachios (sliced)
• 1½ tbs: Cashew nuts (sliced)
• A few strands of saffron soaked in a little milk.
Method
1. Wash the rice and soak it in a little water for about 40 minutes. Grind the rice with just enough water in which it was soaked to make a fine paste. Keep aside.
2. Pour the milk in a vessel and bring it to a boil on medium heat. Let it simmer. Meanwhile, take a little of this hot milk in a bowl, add the rice paste and dilute it to a very thin consistency. Add this to the simmering milk and mix, stirring continuously. Cook on low heat for 16 minutes or till the milk has thickened. Add sugar and stir well. Keep on low heat for about 5 minutes. Remove from heat. Add the saffron and sprinkle cardamom powder on top.
3. Garnish with sliced almonds, pistachios and cashew nuts.
4. Serve chilled.
Rassogolla
Rasgulla (spongy cheese balls, dipped in sugar syrup), is a heart winning Bengali dessert. It is like the king among Indian sweets and savours. Rassogolla are so mouthwatering that if you taste one, you can't stop yourself by craving again and again. Rasgulla is the most healthy dish from the Indian desserts as it free from Now we will guide you through the process to prepare this Bengali special by your own.
Ingredients
• 1 litre: Milk
• 300 gm: Sugar
• 05 ml: Lemon juice
• 3 drops: Rose essence
• 1 litre: Water
Method
1. For the preparation, heat the sugar and the water in a deep pan and bring to a boil.
2. Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.
3. Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.
4. Knead till very smooth. Make balls of desired size.
5. Now place the cheese balls in boiling syrup and cook for 15 minutes.
6. Switch off the flame and let the dumplings stand in the liquid until cool.
7. Chill for a minimum of 2 hours.
8. Mix in the essence before serving.
Suji Ladoo
Ladoo is a popular Indian sweet dish and stands as a symbol of festivals and joy. Suji ladoo is a variation of ladoo, made with rava. Enrich it with lot of dry fruits and spread sweetness with Suji ladoo.
Ingredients
• 1/2 kg: Semolina
• 1/2 kg: Khoya
• 400 ml: Sugar syrup
• 10 pcs: Almonds
• 2 tsp: Cardamom powder
• 250 gm: Ghee
Method
1. Grate Khoya and grind the almonds coarsely.
2. Heat ghee in a heavy pan and roast semolina on low heat for about 10 minutes or till lightly browned. Add khoya and mix for five minutes.
3. Add the syrup, almonds, cardamom powder and mix. Cool the mixture a little, rub ghee on your palms and make lemon-sized round balls of the batter.
4. Cool and store the ladoos in an airtight container.
Kesar Burfi
Ingredients
• Cashew nuts (Kaju) : 500 gms
• Sugar : 300 gms
• Saffron (Kesar) : ½ tsp
• Color (Orange) : ¼ tsp
• Silver Warak : 02
Preparation of Kesar Burfi
1. Ground the soaked (for 03 hrs.) cashew nuts after draining water.
2. Take a pan. Mix sugar & Cashew nuts and roast on low heat. Stir the mix constantly.
3. Then mix saffron and orange color in it.
4. Place a butter paper on a rolling board and pour the mixture on it.
5. Place another butter paper and sandwich the mixture between the two papers.
6. Roll it with rolling pin.
7. Remove the butter paper from top.
8. Place silver warak, and cut the Kesar Burfi pieces.
Shrikhand
Ingredients:
1 (18 ounce) container plain yogurt
1/2 cup granulated sugar
1 tsp rose water (optional)
1/2 tsp ground cardamom
Dash of ground nutmeg
Few threads of saffron
4 teaspoons finely chopped green pistachios
How To Make Shrikhand:
• Mix all ingredients except pistachios.
• Cover and refrigerate at least 2 hours.
• Stir; spoon into dessert dishes.
• Sprinkle shrikhand with pistachios.
RAS MALAI RECIPE
Ingredients:
2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios
Preparation of ras malai:
• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
• Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
• Remove from oven, cool at room temperature and cut into 2" squares.
• Place them in a dessert bowl.
• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
• Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.
RABRI RECIPE
Ingredients:
10 cups milk
4 tblsp sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder
Preparation:
• Bring the milk to boil in a deep heavy pan.
• Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.
• Remove from the heat and add the kewra esscence.
• Sprinkle with the cardamom and pistachio powders and serve hot or cold with faluda.
KHOYA PEDA RECIPE
Ingredients:
1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water enough to make dough
6 tbsp Oil
Oil / Ghee for frying
Inner Filling
1 1/2 cup Jaggery
1 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder
Preparation:
• Blend the ghee and masala with the maida. Using water make a soft smooth dough.
• Leave under a wet cloth for 40-50 minutes. Knead again.
• Put in the 6 tbsps oil and knead till completely absorbed. Cover and leave aside for 4 hours.
• Put the dal in the cooker till one whistle. Drain the water.
• Grind to a paste and with the jaggery and cardamom powder. The filling should not be watery.
• Make small balls of the filling. Divide the dough into small balls and flatten them.
• Place one ball of filling on the dough and cover and seal up the filling.
• Carefully roll out the dough into thick puris making sure the filling does not come out.
• Fry on a tawa pouring ghee around it. Cook on both sides. Puran Poli is ready to be served.
KHOYA PEDA RECIPE
Ingredients:
1/2 kg Soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp cardamom powder
1 tsp cardamom seeds semi crushed
1 tbsp slivered or crushed pistachios
How to make peda:
• Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
• Put mixture in a large heavy or nonstick pan.
• Heat first on high for few minutes.
• The on slow till done.
• Make sure to stir continuously, while on heat.
• When mixture thick and gooey, add cardamom.
• Mix well, and take off fire.
• Allow to cool, gently turning occasionally.
• Use cookie moulds, or shape pedas with palms into patty rounds.
• Mix pistachios and cardamom seeds and press a bit on top of each.
• If using moulds, first sprinkle some at bottom.
• Take some mixture and press into mould.
• When set well, invert and carefully, unmould. The pedas are ready to be served.
RECIPE FOR JALEBI
Ingredients:
2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying
How to make jalebi:
• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup and serve hot.
DOODH PAK RECIPE
Ingredients:
Ingredients
1/2 cup Almonds
1 litre Milk 250 grams Sugar
1 teaspoon Cardamom powder
1 teaspoon Saffron
1 tablespoon Pistachios
1 1/2 tablespoon Raisins
Preparation:
• Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
• Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
• Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
• Serve doodh pak hot or chilled.
CRULLERS
Ingredients:
4 slices Bread
1 cup Condensed milk
1 cup Sugar
1 tblsp Powdered sugar
2 cups sieved Refined flour
2 Eggs
1/2 tbsp Cinnamon powder
2 tbspn Milk
A pinch Nutmeg (Jaiphal) grated
A pinch Baking powder
3 tblsp Butter
2 cups Oil for deep frying
How to make crullers:
• Cream the butter and sugar in a basin with a wooden spoon.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.)
• Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.
• Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk.
• Add the cinnamon and the nutmeg.
• Make a dough using a little water.
• Knead until smooth and soft and the dough is free from stickiness.
• Allow the dough to stand for 20 minutes.
• Divide the dough into even sized balls.""""""i know that many of u might be amateurs at cooking, but dont worry if you cant make balls make whatever shape u can manage-- the final product is going to be the same.
• Roll the balls into 3" diameter rounds having a thickness of 0.5 cms.
• Make a hole in the centre of each rounds so that it resembles like doughnuts.
• Deep fry in a kadai till golden brown in colour.drain.
• Sprinkle the powdered sugar on top.
BOONDI LADOO RECIPE
Ingredients:
1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water
How to make boondi laddu:
• Mix the flour, rice flour, baking powder and colour.
• Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
• Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
• Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
• If the mixture cools balls cannot be made as the sugar crystallizes.
BESAN LADOO RECIPE
Ingredients of besan laddoo :
2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)
Preparation of besan ke ladoo:
• In a kadhai mix gram flour and ghee over a low heat.
• Keep constantly stirring to avoid lumps.
• When it releases an appetizing smell, it is ready.
• Remove from the heat and allow it to cool.
• Add sugar and nuts to the gram flour and mix thoroughly.
• Now form ping-pong size balls of the mixture.
• Besan Laddoo are ready to be served.
BADAM KA HALWA
Ingredients:
2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
How to make badam halwa:
• Leave the almonds in hot water for 1 hour.
• Remove the outer skin and grind to a paste with the milk.
• Make sugar syrup and boil till it reaches a one string consistency.
• Add the badam paste and cook till it thickens.
• Add the kesar colour.
• Add ghee little by little stirring continuously on low heat.
