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.