PANEER KHEER

INGREDIENTS:

1/2 LITRE MILK

1/2 CUP GRATED PANEER

3/4 CUP MILK MAID

3 CARDAMOM

DRY FRUITS LIKE CASHEWNUTS ,RAISINS ,ALMONDS AND PISTA FRIED IN GHEE

FEW STRINGS OF SAFFRON SOAKED IN LITTLE MILK

PREPARATION:

FIRST IN A KADHAI SWITCH ON THE FLAME AND BOIL MILK.TO THIS ADD PANEER ,KESAR ,MILK MAID,CARDAMOM POWDER,DRY FRUITS AND MAKE TO BOIL.SWITCH OFF THE FLAME.

KEEP IT IN THE FRIDGE FOR 30 MINUTES AND SERVE COLD.

CUSTARD ROLLS

INGREDIENTS:


12 BREAD PIECES(SIDES REMOVED)


1 CUP MIXED FRUITS(APPLE,BANANA,POMEGRANATE,ORANGE)


CUT TO SMALL PIECES


1/2 CUP DRY FRUITS(CASHEWNUTS,RAISINS,PISTA,DATES,BADAM)


CUT TO SMALL PIECES .


2 1/2 CUPS MILK


2 TSP CUSTARD POWDER


8 TSP SUGAR


ICE CREAMS


PREPARATION:


IN A BOWL ADD ALL THE FRUITS .FOR THIS ADD ALL THE DRY FRUITS AND 2 TSP OF SUGAR AND MIX WELL.

IN A BOWL ADD 1/2 CUP MILK AND DIP THE BREAD AND SLIGHTLY SQUEEZE IT .PUT THE ABOVE PREPARED MIXTURE (A SMALL BALL) AND CLOSE IT PROPERLY.DO SAME WITH ALL THE BREAD PIECES.

IN ANOTHER KADHAI FOR 2 CUPS OF MILK AND 2 TSP OF CUSTARD AND MIX WELL WITHOUT LUMPS AND SWITCH ON THE FLAME AND BOIL IT.FOR THIS ADD 8 TSP OF SUGAR AND BOIL TILL THE CONSISTENCY IS SEMI PASTE.TAKE THE BREAD BALL ONE BY ONE AND ROLL ON THE CUSTARD PASTE .DO WITH ALL THE BREAD BALLS AND KEEP IT IN THE FREEZER FOR 45 MINUTES.

WHILE SERVING IN A BOWL TAKE A BREAD BALL AND FOR THIS ADD 2 SCPOOPS OF ICE CREAM AND EAT IT BEFORE MELTS.LIKE THIS PREPARE WITH ALL THE BREAD BALLS.

MANGO PUDDING

INGREDIENTS:

1 CUP MANGO PULP

2 CUP MILK MAID

1 CUP FRESH CREAM

1 TSP GELATIN

CHERRY FOR GARNISH

PREPARATION:

FIRST IN A BOWL TAKE MANGO PULP.FOR THIS ADD MILK MAID AND CREAM AND BEAT IT WELL.

DOUBLE BOILING PROCEDURE:

IN A KADHAI TAKE WATER AND MAKE IT TO BOIL.IN A SMALL VESSEL ADD WATER AND GELATIN AND MIX WELL.KEEP THIS SMALL VESSEL IN THE BOILING WATER SO THAT THE GELATIN MELTS COMPLETELY.

PUT THIS MELTED GELTAIN TO THE ABOVE PREPARED MIXTURE BOWL AND MIX WELL.POUR THIS MIXTURE TO THE SERVING BOWLS AND KEEP IN THE FREEZER FOR 45 MINUTES.GARNISH WITH CHERRY.

PANCHALI

INGREDIENTS:
1 CUP SMALL SUJI(SEMOLINA)
3 TSP GHEE
1 CUP KOWA
1 CUP SUGAR
1/2 CUP MILK
1/2 CUP MILK POWDER
DRY FRUITS LIKE CASHEWNUTS AND RAISINS FRIED IN GHEE.
PREPARATION:
FIRST IN A KADHAI FRY SUJI WITH GHEE.WHEN NICE AROMA COMES ADD SUGAR AND COOK WELL.THEN ADD KOWA AND MIX WELL.FOR THIS ADD MILK AND MILK POWDER MIX IT AND COOK IT WELL.GARNISH WITH DRY FRUITS.

CHOCLATE

INGREDIENTS:

3 TSP MILK POWDER

2 TBSP SUGAR

1 TBSP COCO POWDER

1 TBSP BUTTER

PREPARATION:

FITST STRAIN BOTH MILK POWDER AND COCO POWDER.

THEN IN A KADHAI PUT SUGAR .FOR THIS ADD 2 TSP OF WATER .THEN SWITCH ON THE FLAME.WHEN THE SUGAR MELTS ADD BUTTER ,AND WHEN IT MELTS ADD THE POWDERS(MILK POWDER AND COCO POWDER) AND STIR WELL SO THAT NO LUMPS ARE FORMED.AFTER 4-5 MINUTES THE MIXTURE WILL THICKENS.THEN TRANSFER TO THE GREASED PLATE (WITH GHEE) .WHEN IT COOLS CUT TO THE DESIRED SHAPE.

MANGO BURFI(METHOD 2)

INGREDIENTS:

1/2 CUP GHEE

1/2 CUP SUJI(SEMOLINA)

1 CUP MANGO PULP

1 CUP SUGAR

A PINCH OF SALT

DRY FRUITS LIKE CASHEWNUTS AND BADAM FRIED IN GHEE

PREPARATION:

FIRST IN A KADAHI PUT GHEE.TO THIS ADD SUJI AND LITTLE SALT AND FRY WELL TILL FINE AROMA COMES.TO THIS ADD MANGO PULP AND COOK WELL.AND FINALLY ADD SUGAR AND COOK TILL THE HALWA LEAVES THE BOTTOM OF THE VESSEL.TRANSFER IT TO THE GREASED PLATE AND FLATTEN IT.GARNISH WITH DRY FRUITS AND CUT INTO PIECES WHEN COOLED.

HOLIGE (PURAN POLI)

INGREDIENTS:

1/2 CUP CHANA DAL (BENGAL GRAM DAL)
1 1/2 CUP TOOR DAL

2 1/2 CUP JAGGERY
10 CARDAMOM
3 CLOVES
1 INCH DRY GINGER
2 1/2 CUPS MAIDA
OIL
RICE FLOUR
PREPARATION:
FOR KANAKA:
TAKE IN A BOWL MAIDA AND ADD WATER TO IT TO MAKE A VERY SMOOTH DOUGH AND ADD OIL (1 TBSP) AND KNEAD WELL.KEEP ASIDE FOR 1 HOUR.

FOR HOORNA:
PUT IN THE MIXER CARDAMOM, CLOVES AND DRY GINGER TO MAKE A SMOOTH POWDER.
PUT 5 CUPS OF WATER IN A KADHAI ALLOW TO BOIL.THEN ADD CHANA DAL AND WHEN IT GETS HALF COOKED ADD TOOR DAL AND ALLOW TO COOK WELL SO THAT BOTH THE DAL GETS WELL COOKED AND WHEN U PRESS BETWEEN FINGERS THE DAL MUST GETS MASHED.THEN STRAIN THE WATER.TO THE DALS ADD JAGGERY AND COOK WELL TILL THE JAGGERY MELTS AND THE MIXTURE MUST BECOME THICK.ALLOW TO COOL FOR A WHILE AND PUT IN THE MIXER AND GRIND WITHOUT WATER TO MAKE A VERY SMOOTH. PUT THE ABOVE PREPARED POWDER AND MIX WELL.
TALE A SMALL BALL OF THE KANAKA AND LITTLE SPREAD WITH FINGER .THEN TAKE A SMALL BALL OF THE HOORNA AND PLACE ON THE KANAKA AND CLOSE VERY NEATELY SO THAT THE HOORNA DOES NOT COMES OUT.THEN DIP IN THE RICE FLOUR AND BEHL LIKE CHAPATI .FRY ON THE TAVA BY POURING OIL ON BOTH SIDES.LIKE THIS PREPARE WITH ALL THE KANAKA AND HOORNA.WHILE EATING ADD GHEE ON HOLIGE AND EAT.DELICIOUS HOLIGE IS READY TO EAT.