GULAB JAMUN RECIPE

INGREDIENTS:

1 CUP HEAPED FLOUR
2 PINCH SODA POWDER
3 CUPS SUGAR
3 CUPS WATER
100 GMS GHEE
3/4 LITRE MILK
6 CRUSHED CARDAMOMS
1 TBSP SUGAR
1TSP ROSE ESSENCE
2 PINCH SAFFRON



PREPARATION:

1 BOIL THE MILK TILL IT REDUCES TO HALF CUP.
2 COOL AND ADD SODA POWDER AND 1TBSP SUGAR.
3 MIX PROPERLY AND MAKE IT SMOOTH.
4 SLOWLY ADD FLOUR AND PREPARE A FINE DOUGH.LEAVE IT FOR AN HOUR.
5 APPLY LITTLE GHEE ON YOUR PALMS.
6 MAKE SMALL BALLS FROM THE PREPARED MIXTURE.
7 POUR GHEE IN A PAN AND HEAT.FRY THE BALLS IN GHEE ON A LOW FLAME.
8 BOIL 3 CUPS OF WATER WITH EQUAL AMOUNT OF SUGAR.ALSO ADD CARDAMOM AND SAFFRON.
9 FILTER AND ADD ROSE ESSENCE TO IT.
10 PUT THE FRIED BALLS IN THIS SOLUTION.
11 REMOVE AFTER 3 HOURS.
12 GULAB JAMUN IS READY TO SERVE.

BESAN BURFI RECIPE

INGREDIENTS:

1 CUP BESAN (GRAM FLOUR)
1 CUP GHEE (CLARIFIED BUTTER)
1 CUP MILK POWDER
1 1/2 CUP SUGAR


PREPARATION:


1 MELT GHEE AND FRY BESAN IN IT TILL A NICE SMELL COMES OUT.
2 TRANSFER THE MIXTURE IN ANOTHER VESSEL AND MIX WITH MILK POWDER.
3 MAKE THICK SUGAR SYRUP.
4 DROP THE FRIED BESAN MIXTURE IN SUGAR SYRUP AND STIR IT.
5 TRANSFER IT TO A GREASED PLATE.
6 CUT INTO DIAMOND SHAPED PIECES.
7 BESAN BARFI IS READY.

BADAM HALWA RECIPE

INGREDIENTS:
1 CUP ALMONDS
2 1/2 CUPS SUGAR
2 CUPS
GHEE (CLARIFIED BUTTER)
1 PINCH KESARI


PREPARATION:
1 SOAK ALMONDS IN A BOWL WITH BOILING WATER.
2 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.BOIL TILL IT TURNS INTO SYRUP.
3 ADD ALMOND PASTE TO THE BOILING SYRUP AND MIX IT WELL.
4 MAKE A SOLUTION OF KESARI POWDER IN LITTLE WATER AND ADD TO THE SYRUP.
5 INSTANTLY MIX ONE CUP GHEE.
6 AS THE ABOVE MIXTURE TURNS PASTE LIKE, POUR THE REMAINING GHEE GRADUALLY.
7 A BATTER LIKE MIXTURE WILL BE FORMED AFTER SOMETIME.NOW REMOVE IT FROM THE FLAME .BADAM HALWA IS READY TO SERVE.

CARROT KHEER

INGREDIENTS:
3 CARROTS
15 CASHEW NUTS
1 TBSP GHEE (CLARIFIED BUTTER)
5 GLASSES MILK
3/4 GLASS SUGAR
6 CARDAMOM
1 GLASS WATER

PREPARATION:

CUT THE CARROT INTO SMALL PIECES AND COOK IT ALONG WITH CASHEW NUTS.DRAIN THE WATER AND GRATE THE CARROTS.WHEN IT GETS COOLED, GRIND IT WITH CASHEW NUTS AND 1/2 GLASS OF MILK TO MAKE IT INTO A PASTE.BOIL THE REMAINING MILK IN A KADHAI AND REDUCE IT TO 3 ½ GLASSES.ADD THE GROUND MIXTURE AND BOIL FOR FIVE MINUTES.ADD THE SUGAR AND STIR FOR A WHILE.WHEN IT STARTS BECOMING THICK ADD THE CARDOMOM POWDER AND PINCH OF SAFFRON.AFTER MAKING THE KHEER REFRIGERATE IT AND SERVE COOL.

BADAM GULKAND KATLI

INGREDIENTS:

1 KG ALMONDS
500 GRAMS GULKAND
800 GRAMS SUGAR
500 ML WATER

PREPARATION:

1 SOAK THE ALMONDS TILL SKIN IS SOFT.
2 STRAIN, REMOVE SKIN AND MAKE A PASTE.
3 ADD SUGAR WITH WATER AND COOK WELL TILL IT FORMS A SOFT BALL WHEN DROPPED IN WATER.
4 TAKE 500 GRAMS GULKAND AND 250 GRAMS COOKED ALMOND PASTE IN A KADHAI AND ON LOW FLAME KEEP STIRRING AND MIX THEM WELL TILL THE MIXTURE IS THICK AND COOKED THROUGLY.
5 GREASE A TRAY WITH GHEE AND PUT A THIN LAYER OF ALMOND PASTE.
6 ON TOP OF THIS, PUT A THIN LAYER OF GULKAND AND THEN ANOTHER LAYER OF ALMOND PASTE.
7 SET IN A COOL PLACE.
8 WHEN SET FIRMLY, GARNISH WITH ALMOND SLIVERS AND SILVER FOIL.
9 CUT INTO DIAMOND OR DESIRED SHAPE AND SERVE ON PLATTER.

BADAM PAAK

INGREDIENTS:
500 GM ALMONDS
300 GM GHEE (CLARIFIED BUTTER)
400 GM SUGAR
200 ML WATER
A PINCH OF CARDAMOM


PREPARATION:
1 SOAK ALMONDS FOR 30 MINUTES IN HOT WATER.REMOVE THE SKIN.
2 ADD LITTLE WATER TO THE ALMONDS AND MAKE A SMOOTH PASTE.
3 TAKE GHEE IN A KADHAI, ADD ALMOND PASTE AND STIR FRY TILL ITS LIGHT BROWN IN COLOR.REMOVE AND KEEP IT ASIDE.
4 IN A SEPARATE PAN, HEAT SUGAR AND WATER AND LET IT SIMMER.
5 AS SCUM FORMS ON TOP, KEEP REMOVING TILL THE SYRUP IS COMPLETELY CLEAR.
6 LET IT BOIL ON A LOW FLAME, TILL THE SYRUP CAN FORM A SOFT BALL WHEN DROPPED IN WATER.
7 ADD THE ALMOND POWDER AND CARDAMOM POWDER TO THIS SYRUPAND MIX WELL.
8 POUR THE MIXTURE ON A GREASED TRAY AND LET IT COOL.
9 ONCE SET, CUT INTO DESIRED SHAPES AND SERVE.

ALMOND SAFFRON KHEER

INGREDIENTS:

1 LITRE MILK
1/4 CUP ALMOND PASTE
1/4 CUP ALMONDS SOAKED PEELED AND FINELY CHOPPED
12 PISTACHIOS FINELY CHOPPED
1/2 CUP SUGAR
A PINCH OF SAFFRON
1 TSP GHEE(CLARIFIED BUTTER)


PREPARATION:
1 BOIL THE MILK IN THICK BOTTOMED PAN ON LOW HEAT,STIRRING CONTINOUSLY.
2 AFTER SOME TIME ADD ALMOND PASTE AND STIR.REDUCE IT TO A THICK CONSISTENCY.IT SHOULD BE HALF THE QUANTITY OF THE MILK BY NOW.
3 IN A NON STICK PAN,TAKE ONE TSP GHEE AND FRY CHOPPED ALMONDS AND PISTACHIO TILL LIGHT BROWN.
4 ADD THE ALMONDS TO THE THICK MILK.
5 SOAK SAFFRON IN 2 TSP MILK AND ADD IT TO THE ABOVE MILK.
6 NOW ADD SUGAR AND KEEP BOILING TILL IT IS DISSOLVED.

BADAM PURI

INGREDIENTS:

2 ½ CUPS MAIDA(FINELY MILLED WHEAT FLOUR)

1 ¼ CUPS ALMONDS (BLANCHED AND GROUND)

3 1/3 CUPS SUGAR
1 1/4 CUPS RICE FLOUR
6 ½ TBSP MILK
1 GRAMS SAFFRON
1 TSP CARDAMOM POWDER
2 TBSP GHEE(CLARIFIED BUTTER)
1 1/2 CUPS AND 1 TBSP WATER
OIL FOR FRYING


PREPARATION:
1 MAKE DOUGH WITH RICE FLOUR, MAIDA, MILK AND ALMOND PASTE.
2 MAKE SUGAR SYRUP WITH SUGAR, SAFFRON, CARDAMOM AND WATER
STIRRING CONTINOUSLY.
3 DIVIDE THE DOUGH INTO SMALL EQUAL SIZED BALLS.
4 ROLL INTO SMALL ROUND SHAPED SMALL PURIS.
5 APPLY GHEE ON TOP OF THE PURIS AND STACK ONE ON TOP OF OTHER, WITH
A TOTAL OF THREE PURIS IN EACH STACK.
6 ROLL AND CUT INTO PIECES.
7 AGAIN ROLL IT INTO ROUND SHAPE AND DEEP FRY TILL GOLDEN BROWN.
8 SOAK IN WARM SUGAR SYRUP.
9 SERVE WARM.

KHOYA MALPUA

KHOYA MALPUA


INGREDIENTS:

1 CUP MAIDA(FINELY MILLED WHEAT FLOUR)
1 CUP RAWA (SEMOLINA)
1 CUP SUGAR
1TBSP RICE FLOUR
1/4 CUP KHOYA
LITTLE WATER
OIL FOR DEEP FRY

PREPARATION:

SMOOTHEN THE KHOYA AND ADD ALONG WITH ALL THE INGREDIENTS IN A LARGE BOWL.ADD WATER AND MIX WILL TILL THE MIXTURE TAKES ON THE CONSISTENCY OF IDLY BATTER.KEEP ASIDE FOR COUPLE OF HOURS.NOW IN A KADHAI HEAT OIL AND POUR A TABLESPOON OF MIXTURE AND DEEP FRY UNTIL GOLDEN YELLOW ON BOTH SIDES WITH BROWN CRISP EDGES.SERVE HOT.

DOODH MODAKS

INGREDIENTS:

1 LITRE MILK
250 GMS SUGAR

FOR STUFFING
1 CUP GRATED COCONUT’
1/2 CUP SUGAR
1/2 TSP CARDAMOM POWDER

FOR THE OUTER COVER
1 CUP RICE FLOUR
LITTLE WARM WATER


PREPARATION:

IN A KADHAI, ADD GRATED COCONUT; HALF A CUP OF SUGAR AND STIR OVER A LOW FLMAE TILL THE MIXTURE LEAVES THE SIDES.THEN ADD CARDAMOM POWDER AND KEEP IT ASIDE. HEAT MILK AND LOWER IT TO TWO THIRDS ON LOW FLAME.ADD 250 GMS OF SUGAR AND ALLOW IT TO DISSOLVE IT COMPLETELY.NOW KNEAD THE RICE FLOUR BY ADDING LITTLE WARM WATER AND MAKE SMOOTH DOUGH.TAKE A BALL, PRESS IT ON THE PALM AND FILL THE COCONUT MIXTURE AND MAKE IT INTO SMALL KARANJI SHAPED MODAKS BY CLOSING THE EDGES PROPERLY.
NOW ADD THE MODAKS TO THE SWEETENED MILK AND COOK OVER A SMALL FLAME FOR FIFTEEN MINUTES.COOL AND SERVE.

MOONG DAL KHOYA HALWA

INGREDIENTS:

3 CUPS MOONG DAL (YELLOW)
4 1/2 CUPS SUGAR
1 CUP KHOYA
3 1/2 CUPS GHEE(CLARIFIED BUTTER)
1 TSP CARDAMOM POWDER
2 GM SAFFRON STRANDS
1 CUP DRY FRUITS LIKE COCONUT CHIPS, KHUS-KHUS, CHANDI KA VARK FOR GARNISHING.

PREPARATION:

CLEAN THE MOONG DAL AND SOAK IT FOR 5 HOURS.FILTER AND KEEP IT ASIDE FOR 15 MINUTES AND GRIND IT WELL BY ADDING LITTLE WATER.HEAT A HEAVY BOTTOMED KADHAI ,ADD GHEE AND POUR THE MOONG DAL PASTE AND COOK WELL.KEEP ON ADDING KHEE TILL THE MIXTURE IS TENDER.WHILE COOKING CARE SHOULD BE TAKEN THAT THERE ARE NO LUMPS BEING FORMED.MAKE A SYRUP OF THE SUGAR BY ADDING LITTLE WATER.
WHEN THE MOONG DAL PASTE STARTS LEAVING GHEE AROUND THE SIDES OF THE PAN,LOWER THE FLAME,ADD THE SUGAR SYRUP,KHOYA ,SAFFRON STRANDS,DRY FRUITS AND CARDAMOM POWDER AND KEEP ON STRRING FOR FEW MINUTES.NOW,PUT OFF THE FLAME AND COOL THE HALWA BY STIRRING CONTINUOUSLY.POUR THE HALWA IN A GREASED PLATE AND FLATTEN IT AND GARNISH WITH KHUS-KHUS,KISMIS,COCONUT CHIPS,AND CHANDI KA VARK.

CHOCO SLABS

INGREDIENTS:

MILK POWDER 1CUP
COCOA POWDER 1 CUP
(FINELY MILLED WHEAT FLOUR)MAIDA 1 CUP
SUGAR 2 CUPS
(CLARIFIED BUTTER)GHEE 2 CUPS
WATER 1 CUP


PREPARATION:

MIX MILK POWDER,COCOA POWDER AND MAIDA WELL WITH OUT ADDING ANY LIQUID.IN A HEAVY BOTTOMED PAN OR NON-STICK KADHAI,MAKE SUGAR SYRUP WITH SUGAR AND WATER AND WHEN IT BOILS, ADD THE COCOA MIXTURE TO IT LITTLE BY LITTLE,STIRRING CONTINUOUSLY FOR HALF AN HOUR.IN ANOTHER KADHAI,WARM THE GHEE AND ADD IT TO THE COCOA MIX AT REGULAR INTERVALS TILL IT ATTAINS SEMI SOLID CONSISTENCY.GREASE A PLATE AND POUR THE COCOA MIX AND LET IT COOL FOR FEW MINUTES.NOW CUT THEM INTO SLABS AND YUMMY CHOCO SLABS ARE READY TO SERVE.

BREAD SWEET

INGREDIENTS:
1 CUP=400 ml
1 CUP MILK
½ TIN MILKMAIDS

A PINCH OF SAFFRON

SUGAR FOR MAKING SYRUP
1 TSP OF CORNFLOUR AND BATTER WITH LITTLE MILK

4 SMALL ELACHI (CARDAMOM)

PIECES OF BREAD CUT TO TRIANGLE SHAPE.


PREPARATION:

FIRST MAKE SUGAR SYRUP.
NOW FOR THE MILK ADD MILKMADE AND BOIL IT .ADD CORNFLOUR BATTER WITH CONTINUOUSLY STIRRING SO THAT NO LUMPS ARE FORMED AND COOK WELL. ADD ELACHI POWDER TO IT AND TURN OFF THE FLAME.
NEXT FRY THE PIECES OF BREAD IN OIL AND PUT IT INTO THE SUGAR SYRUP AND TAKE IT .LIKE THIS MAKE WITH ALL THE BREAD PIECES AND KEEP ON THE SERVING PLATE.AT THE TIME OF SERVING PUT THE MILKMAID PREPARATION ON THE BREAD PIECES.YUMMU BREAD SWEET IS READY.

BANANA SWEET

INGREDIENTS:
1CUP=400 ml
1 CUP MAIDA (FINELY MILLED WHEAT FLOUR)
2 RIPED BANANA
3/4 CUP SUGAR

1 TBSP CURD
1 TBSP MELTED DALDA(VANASPATI GHEE)
4 ELACHI (CARDAMOM)
OIL FOR DEEP FRYING

PREPATATION:

FIRST SMASH WELL BANANA AND THEN ADD SUGAR TO IT AND MIX WELL. NOW ADD MAIDA, CURD, DALDA AND ELACHI POWDER AND MIX WELL SO THAT NO LUMPS ARE THERE.THE HEAT IN A VESSEL OIL .THEN MAKE THE SMALL BALLS AND DEEP FRY IN OIL TILL GOLDEN BROWN.NOW YUMMY BANANA SWEET IS READY WITH LESS TIME.

MANGO HALWA

INGREDIENTS:
1 CUP=400 ml
1 CUP MANGO PULP
1 CUP SUGAR
3/4 CUP MAIDA (FINELY MILLED WHEAT FLOUR)
3/4 CUP GHEE
4 SMALL ELACHI (CARDAMOM)
DRY FRUITS LIKE CASHEWNUT, RAISINS, AND ALMONDS AS MUCH AS U LIKE FRIED IN GHEE.

SUGAR SYRUP: PUT WATER TILL THE SUGAR DIPS AND BOIL IT WELL.
PREPARATION:

FRY MAIDA IN 2 SPOON OF GHEE TILL LIGHT GOLDEN BROWN.
FOR THE SUGAR SYRUP ADD THE MANGO PULP AND COOK WELL.NOW ADD MAIDA SLOWLY WITH CONTINUOUSLY STIRRING SO THAT NO LUMPS ARE FORMED AND COOK WELL.ADD GHEE TO TILL AND BE IT ON THE FLAME TILL THE HALWA LEAVES THE BOTTOM OF THE VESSEL.AT THE END ADD ELACHI POWDER AND DRY FRUITS AND TURN OFF THE FLAME.NOW THE HALWA IS READY.IF U WANT TO SERVE AS A BARFI GREASE THE PLATE WITH GHEE AND PUT THE HALWA ON IT AND FLATTEN WITH HANDS AND ALLOW TO COOL.THEN CUT IT INTO PIECES FOR UR DESIRED SHAPES.

CARROT HALWA

INGREDIENTS:
1CUP=400 ml
1/4 KG CARROTS
1 CUP SUGAR
1 CUP MILK
3/4 CUP GHEE
4 SMALL ELACHI(CARDAMOM)
DRY FRUITS LIKE CASEWNUT, RAISINS AS MUCH AS U LIKE FRIED IN GHEE

PREPARATION:

FIRST GRATE THE CARROT AND TAKE IT IN A VESSEL. TO IT ADD MILK AND COOK TILL THE CARROT SOFTENS AND THEN ADD SUGAR AND COOK FOR FEW MINUTES TILL THE LIQUID SUGAR GETS VAPOURISED .ADD GHEE AND COOK SO THAT HALWA LEAVES THE BOTTOM OF THE VESSEL.AT THE END ADD ELACHI POWDER AND DRY FRUITS AND TURN OFF THE FLAME.NOW HALWA IS READY TO SERVE.

SUJI KA HALWA

INGREDIENTS:
1 CUP=400 ml
1 CUP SMALL SIZE BEATEN WHEAT(SUJI)
2 1/4 CUP WATER
3/4 CUP GHEE
3/4 CUP SUGAR
1 RIPED BANANA
4 SMALL ELACHI(CARDAMOM)
A PINCH OF SAFFRON SOAKED IN WATER
DRY FRUITS LIKE CASEWNUT, RAISINS AS MUCH AS U LIKE FRIED IN GHEE.

PREPARATION:

FIRST ROAST THE SUJI WITH 2 SPOON OF GHEE TILL FINE AROMA COMES.THEN BOIL WATER IN ANOTHER VESSEL AND PUT THE SAFFRON WATER TO IT.PUT SUJI TO IT WITH CONTINUOUSLY STIRRING AND BOIL TILL SUJI THICHENS .NOW ADD SUGAR TO IT AND THEN ADDGHEE, SMASHED BANANA AND COOK WELL TILL THE HALWA DOES NOT STICK TO THE BOTTOM OF THE VESSEL.NOW ADD ELACI POWDER AND FRIED DRY FRUITS AND MIX WELL.NOW HALWA IS READY TO SERVE.