Shevayachi Kheer/ Vermicelli Kheer

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Shevayachi Kheer/ Vermicelli Kheer

Ingredients:

1 litre Full Cream milk

2/3* Cup Roasted Shevaya /Roasted Vermicelli

2/3* Cup Sugar

1 tsp Ghee

10-12 Strands of Kesar(saffron) (Optional)

1 tsp Cardamom powder

¼ Cup Pistachios & Almonds (Finely Sliced)

*Measuring Cup

Method:

Soak kesar in 1 tbsp of hot milk. Take a heavy bottom pan to that add 1 tsp ghee and Shevaya (Vermicelli) and roast for 2-3 minutes on medium heat. Now add 1 litre Milk and Stir continuously to avoid scorching of milk till it boils. Now add kesar (Saffron) and dry fruits to the boiling milk. Cook for 7-8 minutes, now add sugar and cardamom powder and boil for another 7-8 minutes until it reaches thick consistency. Stir continuously. Now remove kheer from heat. Pour the kheer into serving bowls and garnish it with thinly sliced pistachios.

Halwasan

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HALWASAN

Ingredients:

1 Ltrs Milk (Full Cream)

2 tbsp Rawa (Semolina)

2 tbsp Edible Gum

2 tbsp Ghee

2-3 tbsp Sour Curd

1 Cup Sugar

1 tsp Jaifal Powder (Nutmeg)

1 tbsp Magaj Seeds(Melon Seeds)

Sliced almonds (Optional)

Sliced pistachio (Optional)

Method:

In a big flat non-stick pan heat 1½ tbsp Ghee, Add edible gum and roast for 2 to 3 minutes until it puffs up really good. Keep aside the Puffed Gum. Now Add the remaining Ghee, to that add Semolina and roast till it turns pink. Remove and keep aside. In the same pan add sugar and caramelizes. Keep aside in the same pan. In another deep pan heat milk to boil, add sour curd to it and allow it to curdle. Now pour the Milk mixture to the Caramelized Sugar pan. To this add puffed Edible Gum and roasted Semolina. Stir continuously; till it thickens (water evaporates). Add nutmeg powder and Magaj seeds Mix well. Let it cool at room temperature. Make small balls from the mixture and garnish with sliced almond, pistachio.

Mango Phirni / Aam Phirni

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Mango Phirni

Ingredients:

1 litre Full Cream milk

1 Cup Alphonso Mango Pulp

¼ Cup Basmati Rice

½ Cup Sugar

10-12 Strands of Kesar(saffron)

¼ tsp Cardamom powder (Optional)

2 tbsp Pistachios & Almonds (Finely Sliced)

Method:

Wash and soak rice for 30 minutes. Drain the water and grind it coarsely. Now in a heavy bottom pan, bring the milk to a boil. Now add coarse ground rice and allow it to cook on low flame. Add Kesar and Simmer it till the milk reduces to 3/4th of its volume and the rice gets completely cooked. Stir continuously to avoid scorching of milk and formation of lumps. Now, add sugar and keep stirring continuously. Cook for another 5-6 minutes. Allow the phirni to simmer until it reaches thick consistency.Now add cardamom powder and give it a quick stir. Take the phirni off the heat and allow it to cool completely at room temperature. Now, add mango pulp and mix well. Pour the mango phirni into earthen clay pots or regular serving bowls and garnish it with almonds and pistachios. Chill for few hours before serving.

Paan Ladoo

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Paan Ladoo

Ingredients:

1 Cup condensed milk

½ Cup of desiccated coconut

a pinch of green cardamom (elaichi) powder

1 tsp Aniseeds

8 – 10 beetel leaves (paan)

a pinch of edible green colour

1 cup desiccated coconut for rolling

2 tbsp gulkand

1 tsp ghee for greasing

2 tbsp chopped dry fruits (cashew , pistachios , almonds)

Method :

In a pan, add Gulkand and the dry fruits and cook on slow flame till it binds together. Switch off the gas and keep it aside to cool. Roll the paan leaves together and finely chop them.Pour the condensed milk in heavy bottom pan. Add desiccated coconut to it and mix well. Cook the condensed milk and coconut mixture in the heavy bottom pan, on medium low flame. Stir the mixture continuously to avoid burning. Add the chopped paan leaves and a pinch of green food color and cardamom powder to it. Within 2 to 3 minutes, the mixture will start leaving the sides and come together as dough. Switch off the gas and let rest for 5 to 6 minutes. Grease your palms with ghee. Pinch a small portion of the mixture and make a depression with your thumb on it and place a bit of Gulkand and dryfruits mixture inside and roll between your hands into balls like ladoos. Roll the ladoos in desiccated coconut and keep aside.

Ukadiche Modak [Sweet Steamed Dumplings]

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Ukadiche Modak

Ingredients:

2 Cups Fresh Coconut (Scraped)

1 Cup Jaggery (Grated)

½ tsp Cardamom Powder

1 tbsp Gulkand* (Optional)

2 Cups Rice Flour

1 tsp Ghee (Clarified Butter)

Pinch of Salt

Method:

Heat 2 cups of water along with pinch of salt and Ghee. Once water starts boiling, turn the heat to low and add 2 cups of flour and stir vigorously with a good thick spatula. Then switch off the gas and cover and let the steam trap inside to cook the dough. After 7-8 minutes remove the warm dough from the pan and start kneading on a flat surface. Use wet hands to make soft pliable dough. Cover the dough with a damp cloth and keep aside. On a slow flame cook jaggery, coconut and cardamom powder in a non stick pan. Mix well and cook till all the moisture evaporates and the mixture thickens. Add gulkand and keep aside to cool. Take 2 inch balls of the dough. Spread evenly with your hands and make a bowl. Hold it in your left hand, put 1 tbsp coconut mixture in the centre, Pinch 5 to 7 times on the edges by keeping equal distance. Pull them together and join to form a peak. Prepare the entire modaks and steam cook into a steamer or special modak steamer for 12 to 15 minutes. Serve hot with Ghee.

*Gulkand is a sweet preserve of rose petals.

Fresh Nariyal Burfi [Fresh Coconut Dessert]

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Fresh Nariyal Burfi

[Fresh Coconut Dessert]

Ingredients:

4 Cups Freshly Scraped Coconut

3 Cups Sugar

¾ Cup Milk

¼ tsp Cardamom Powder (Elaichi)

10 Saffron strands (Kesar)

1 tsp Ghee (Vegetable Shortening)

Method:

In a bowl mix sugar and milk. Add scraped coconut and mix well. Transfer the mixture into a pan and cook on medium heat, stirring continuously with a spatula to prevent the mixture from sticking to the pan. Now add cardamom powder and saffron to coconut mixture and mix well. Continue cooking for about ten minutes or till the mixture becomes a little dry and begins to leave the sides of the pan. At this stage turn off the heat. Grease a tray with ghee. Transfer the coconut burfi mixture into it and spread evenly. Run a knife to cut into squares and allow it to cool and set on the tray for couple of hours.  Once cooled completely, separate the pre-cut Coconut Burfi and serve.

Jackfruit Kheer

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Jackfruit Kheer

Ingredients:

1 Cup Dalia [Lapsi, Broken Wheat]

1 ½ Cup Jaggery [Gud](grated)

1 ½ Cup Jackfruit [Phanas] (Roughly chopped)

2 tsp Besan (Gram flour)

2 tbsp Ghee [clarified butter]

2 Cups Coconut Milk (Fresh 1^st Extract)

½ tsp Cardamom Powder [Elaichi]

8 -10 Saffron [Kesar] Strands

Method:

In a pan dry roast the gram flour and keep aside. Heat 1 tbsp of ghee in the same pan. Roast broken wheat on a low flame stirring continuously for 6 to 7 minutes till the raw smell goes away.  Pressure cook the roasted broken wheat with 1½ cups of water till 4 to 5 whistles. Heat a heavy bottomed vessel. Add 1 tbsp of ghee to that add grated jaggery and pressure cooked broken wheat. Cook for 4 to 5 minutes by stirring in between. Now add the jackfruit and mix well. Cook for another 2 minutes. Add the roasted gram flour and give it a good stir. See that there are no lumps. Add the coconut milk along with cardamom powder & saffron strands. Stir continuously and bring it to a boil. Serve warm or chilled.

Boondi Ladoo

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Boondi Ladoo

Ingredients:

250 gm Besan [gram flour]

¼ tsp Yellow Colour

1 tbsp Almonds (chopped)

1 tsp Cardamom powder

 3 cups sugar

Skimmer with Holes

Oil for frying

Method:

Heat a kadai over medium heat add sugar and ¾ cup water, stir frequently, when sugar dissolves and the mixture comes to a boil check the consistency of the sugar syrup. (One string consistency) add cardamom powder stir well and remove from heat. In a Bowl add besan, yellow colour and water to make a batter with consistency which should not be too thin or thick. Now heat oil in a kadai on medium heat. Place the Skimmer spoon 4-5 inches above the kadai and pour the batter with the help of a ladle. (Clean the skimmer after every use) As the batter droplets fall in the hot oil, fry them until golden in colour. When done, drain it remove and put into a separate bowl. Now add the warm sugar syrup to the boondis very slowly and mix well so that the boondis soak in the syrup. (Use syrup as required) Take ½ of the soaked boondi and churn it in a mixer, this will help in binding of Ladoos.  Mix together both the boondis add the chopped almonds and roll it into small or medium size balls. Ladoos are ready.

Shahi Tukda

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Shahi Tukda

Ingredients:

3 Bread slices

3 tbsp Ghee

½ Cup + 1tbsp Sugar

½ Cup Water

1 Cup Milk

3 ½ tbsp Sweetened Condensed milk

¼ tsp Cardamom powder

1 tbsp Almonds & Pistachios (sliced)

6-7 Kesar threads [Saffron]

2-3 Edible Silver Leaf [Warq] (Optional)

Method:

Boil ½ cup sugar and water for 8 to 10 minutes until it slightly thickens. Transfer the sugar syrup to a flat bowl and keep it aside to cool. In a non stick pan add milk, condensed milk and 1 tbsp of sugar and boil it for 8 to 10 minutes until it thickens. Switch of the heat and add cardamom powder and mix well. Keep aside to cool. Cut the bread in triangles. Heat ghee in a non stick fry pan and shallow fry the bread triangle till they are golden in colour on both sides.(fry on medium heat) Keep aside to cool. Ones the bread triangles cool soak them in sugar syrup. (Do not soak for too long) Remove and arrange them on serving dish and pour the thick milk mixture on it. Decorate with dry fruits, saffron and silver warq.

Besan Ladoo

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Besan Ladoo

(Sweet balls of Gram Flour)

Ingredients:

2 Cups Besan [Gram flour]

¾ Cup Vanaspati Ghee (Vegetable shortening)

1½ Cup Powdered Sugar

1 tbsp Milk

½ tsp Jaifal powder [Nutmeg]

1 tbsp Golden raisins

Method:

Dry roast the besan in a kadai or pan on slow flame for about 8-10 mins. Keep on stirring continuously so that the besan is not burned and there is even browning. Melt the ghee and keep aside. Add the melted ghee and continue roasting the besan for another 5-6 minutes stirring continuously. The besan would start to give a nice nutty fragrance and will start releasing ghee. Once you get a strong nutty fragrance, now sprinkle milk and stir and switch off the flame. Cool the besan to room temperature. Now add the powdered sugar and Nutmeg powder. Mix well so that no lumps are formed. Now add raisins and make small or medium sized ladoos and store them in air tight container.

Tilache Laddu

Til Laddu

Ingredients:

500 gms Sesame Seeds

500 gms Sticky Jaggery (Chikki Gul)

1 Cup Peanuts

1 Cup Dry Coconut (Grated)

½ Cup Roasted Split Gram [Daliya]

1 tsp Cardamom powder

2 tbsp Ghee

Method:

Dry roast sesame till light golden brown and keep aside. Now dry roast peanuts and clean the skin and crush them coarse .On a very low heat dry roast the grated coconut. In other pan, melt jaggery and bring it to a boil. In order to check whether the jaggery is done, take water in a cup and put a drop of jaggery in it. Allow it to cool. If it forms a soft ball, then jaggery is ready for laddus. Now add roasted Sesame, coarse peanuts, roasted dry coconut, roasted split grams and cardamom powder and mix well and remove from heat. Grease hands with little Ghee to make laddus while the mixture is hot. Because of ghee, hot mixture will not stick to hands. Make 1 inch round shaped laddus while mixture is hot. If it gets cold, it won’t form the round shape as the jaggery will become hard. So, while making laddus if mixture becomes cold, reheat the mixture so that jaggery will melt and you can make laddus from that remaining mixture.

Balushahi

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Balushahi

Ingredients:

1 Cup Maida (All purpose Flour)

¼ Cup Ghee (Vegetable Shortening)

2 tbsp Curd

1 tbsp Pistachio

¼ tsp Cardamom powder

Milk as required

1 ½ cup Sugar

10-12 Kesar threads (Saffron)

Oil /Ghee for deep frying

A pinch of Salt

Method:

In a kneading bowl add flour and salt and mix nicely. In a pan melt ghee and add to the flour and mix with fingertips till it looks like breadcrumbs. Now add the curd and knead it with milk to make hard dough. Cover with damp cloth and keep aside for 2 -3 hours. Heat a kadai over medium heat add sugar and 1 cup water, stir frequently, when sugar dissolves and the mixture comes to a boil check the consistency of the sugar syrup. (One string consistency) add cardamom powder and saffron, stir well and remove from heat. Now take the dough and knead it again and make medium balls without any cracks. Press the balls in between your palms to flatten them a little and make an impression in the middle with your thumb. In a kadai Heat oil on medium heat. Now deep fry the balls on a low heat so as to cook them nicely or else they will remain raw in the middle. Fry till they are done and turn golden in colour. Remove them and add to the sugar syrup. After 10 minutes remove the Balushahi from the sugar syrup and arrange them in a plate to cool down. Garnish with chopped pistachios.

हिन्दी

बालूशाही

सामग्री:

1 कप मैदा

¼ कप घी (वनस्पति)

2 बड़े चम्मच दही

1 बड़ा चम्मच पिस्ते

¼ छोटा चम्मच इलायची पाउडर

आवश्यकता के अनुसार दूध

1½ कप चीनी

10-12 केसर के धागे

तलने के लिए तेल / घी

एक चुटकी नमक

विधि:

एक बर्तन में मैदा और नमक को अच्छी तरह से मिलाएं। एक पैन में घी पिघलाकर उसे आटे मे ड़ालकर अपने उंगलियों के साथ अच्छी तरह से मिलाएं। अब दही मिलाकर और दूध कि साह्यता के साथ आटे को सख्त गूंध लीजिये।  नम कपड़े से ढककर 2 -3 घंटे के लिए अलग रख दें। एक पैन में 1 कप पानी और चीनी को मिलाइये और एक तार की चाशनी बना लीजिये। अब इलायची पाउडर और केसर मिलाकर गर्मी से हटा दें। 2 -3 घंटे के बाद आटे को हल्का सा मल कर ठीक कीजिये और फिर आटे में से एक नींबू के बराबर आटा लेकर उसकी गोल लोई बना लीजिये। अब इस लोई को पेड़े की तरह बनाइये और दोंनो ओर अंगूठे से दबा कर गड्ढा बना दीजिये। सारे आटे से इसी तरह बालूशाही बना लीजिये। कढ़ाई में तेल/घी गर्म कीजिये और बालूशाही को घी में डाल कर धीमी और मीडियम गैस पर दोंनो ओर से सुनहरा होने तक तलिये (ध्यान रखें कि बालूशाही को तलते समय गैस तेज ना हो वर्ना वे अंदर से कच्ची रह जाएंगी)। जब यह अच्छे से तल जाए तो इसे निकाल कर चाशनी में  डुबो दीजिये। 10 मिनट के बाद इन्हें निकाल कर थाली या प्लेट में रखिये और ठंडा कर लीजिये ताकि बालूशाही पर चढ़ी चाशनी अच्छी तरह सूख जाए। कटे हुए पिस्ते के साथ सजाये।

(मराठी)

बालूशाही

साहित्य:

1 कप मैदा

¼ कप तूप (वनस्पती तूप)

2 मोठे चमचे दही

1 मोठा चमचा पिस्ते

¼ लहान चमचा वेलची पावडर

आवश्यकते प्रमाणे दूध

1½ वाटी साखर

10-12 केसर धागे

तळण्यासाठी तेल / तूप

चिमूटभर मीठ

कृती:

एका वाडग्यामध्ये मैदा आणि मिठ घालून एकत्र करावे. एका पॅन मध्ये वनस्पती तूप वितळवुन ते  पिठात घालावे व आपल्या बोटांनी चांगले मिसळुन घ्यावे. आता  दही घालून दूधाच्या साह्याने घट्ट कणीक मळून घ्यावी.ओलसर कापडाने झाकून कणीक  2 -3 तास  बाजूला ठेवा. एक कढई मध्यम गॅस वर गरम करून त्यात साखर आणि 1 कप पाणी घालून नीट ढवळत रहावे. साखर विरघळल्यावर आणि पाकाला एक उकळी आल्यावर पाक तपासून तो एक तारी झाला आहे हे बघावे. वेलची पावडर, केशर घालून नीट ढवळून घ्यावे आणि गॅसवरून काढावे. 2 -3 तास झाल्यावर कणिक घेऊन पुन्हा  मळून घ्यावी आणि एक लिंबाच्या आकाराचा गोळा काढून तो आपल्या हाताच्या तळव्याने गोल करून आपल्या अंगठ्याच्या  साहाय्याने मध्यभागी दाबून एक ठसा काढावा. मध्यम आचेवर कढईत तेल गरम करून घ्या, त्यात बालूशाही हलकी तपकिरी होईपर्यंत मंद गॅस वर तळून घ्यावी.अन्यथा बालूशाही मध्यभागी कच्ची राहील. तळून झाल्यावर बालूशाही काढा आणि साखरेच्या पाकात सोडा. 10 मिनिटानी पाकातून बालूशाही काढा आणि गार करण्या साठी एक प्लेट मध्ये व्यवस्थित ठेवा. चिरलेल्या पिस्त्यानी सजवावे.

Mohan Thal (Gram flour fudge)

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Mohan Thal

(Gram flour fudge)

Ingredients:

2 Cups Besan (Gram flour)

¾ Cup + 2tbsp Ghee

2 tbsp Milk

1 ½ Cup Sugar

½ Cup Water

¼ tsp Cardamom powder

1/8 tsp Nutmeg powder

10 Almonds (chopped)

10 Pistachios (chopped)

Method:

In a heavy bottom pan heat 2 tbsp milk and then add 2 tbsp ghee and heat till it melts. Place gram flour in a bowl, add the milk-ghee mixture and mix with fingertips till it looks like breadcrumbs. Heat ¾ cup ghee in a nonstick pan and add the gram flour and sauté on medium heat stir continuously till it changes colour and releases nutty aroma. Add nutmeg and cardamom powder, mix well and keep the pan aside. In a pan cook together water and sugar to make sugar syrup of 2 string consistency. Now pour the syrup very slowly into the gram flour mixture add half of almonds and pistachios and mix well. Spread the mixture evenly in a greased tray, sprinkle the remaining nuts and press lightly. Set aside to cool for 4-5 hours. Cut in squares and serve.

मोहन थाल

सामग्री:

2 कप बेसन (बेसन)

¾ कप + 2tbsp घी

2 बड़े चम्मच दूध

1 ½ कप चीनी

½ कप पानी

¼ छोटा चम्मच इलायची पाउडर

1/8 भाग छोटा चम्मच जायफल पाउडर

10 बादाम (कटे हुये)

10 पिस्ता (कटे हुये)

विधि:

एक कढ़ाई में 2 बड़े चम्मच दूध और फिर 2 बड़े चम्मच घी डाल कर गरम कीजिये जब तक घी पिघल नहीं जाता। एक बर्तन में बेसन रखें और दूध-घी मिश्रण डालकर हाथ से अच्छी तरह मिला दीजिये, ¾ कप घी एक नॉन स्टिक पैन में गर्म करले और बेसन मिलाकर मध्यम आँच पर भूनिये, बेसन जले नहीं और समान रूप से रंग बदलने के लिए कलछी से चला चलाकर बेसन भूनिये. जब बेसन और घी के मिश्रण का रंग बदलने लगे और उसमें से अच्छी महक आने लगे तब भुनना बंद करें। जायफल और इलायची पाउडर डालकर मिश्रण अच्छी तरह से मिला ले और अलग रख दे। एक पैन में पानी और चीनी को मिलाइये और दो तार की चाशनी बना लीजिये। अब बेसन के मिश्रण में बहुत धीरे धीरे चाशनी डालिये। अब नाप के आधे बादाम और पिस्ता को उसमे मिलाइये। एक थाली को घी से चिकना कीजिये, मिश्रण को थाली में डाल कर एक सा फैला दीजिये। अब बचे हुये ऊपर से बारीक कटे हुये बादाम और पिस्ते डाल दीजिये। 4-5 घंटे में यह मिश्रण जम जायेगा, जमे हुए मिश्रण को अपने मन पसन्द आकार के पीस मे काटिये।

Gajar Ka Halwa

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Gajar Ka Halwa

(Carrot Dessert)

Ingredients:

1 Kg Gajar [Red Carrots]

250 gm Sugar

200 gm Mawa [thickened milk*]

1 tbsp Ghee [clarified butter]

2-3 tbsp pistachio & Cashew nuts (chopped)

1 tsp Cardamom powder

½ Cup Milk

Method:

Wash and peel the carrots. Grate them and keep aside. (Do not grate the carrots very fine or your halva will turn mushy) Dry roast the mawa in a pan on medium flame for 5 minutes and keep aside in a bowl. Now add grated carrots, milk and sugar to the same pan and stir frequently, till the carrots are done and the mixture is thicker and most of the liquid has evaporated. Now add ghee and keep stirring until the halva turns a slightly deeper red in colour and no liquid is visible at the bottom of the pan. Now add the mawa and stir well till it blends into the mixture. Add the cardamom powder along with chopped dry nuts and stir well.  Take the pan of heat and allow it to cool. Gajar halwa tastes best when served slightly warm. *(Whole milk thickened by heating in a open iron pan)

गाजर का हलवा

सामग्री:

1 किलो गाजर [लाल गाजर]

250 ग्राम चीनी

200 ग्राम मावा

1 बड़ा चम्मच घी

2-3 बड़े चम्मच पिस्ता और काजू (कटे हुए)

1 छोटा चम्मच इलायची पाउडर

½ कप दूध

विधि:

गाजर को धो कर छील कर कद्दूकस कर लीजिये। (गाजर को बारीक कद्दूकस न करें इसे आप का हलवा पिलपिला हो जाएगा) मावा को एक कढाई में डाल कर धीमी आंच पर 5 मिनट के लिए भून लीजिये। भुना हुआ मावा एक अलग बर्तन में डाल कर रख लीजिये। कद्दूकस किये हुये गाजर को कढाई में डाल कर गैस पर रखिये, दूध और चीनी डालकर मिला दीजिये, थोडी थोडी देर में चलाते रहीये, गाजर का मिश्रण गाढा होने तक उसे हर दो मिनिट के बाद चलाते रहैं, सारा गाजर का रस सुखने तक गाजर को पका लीजिये। अब घी डालकर लगातार चलाते रहीये जबतक हलवे का रंग थोड़ा गहरा लाल हो जाता है, और कोई तरल पदार्थ पैन के तल पर दिखाई नही देता है। अब मावा डालकर मिश्रण को अच्छी तरह से चलते रहिये। अब पीसी हुई इलाइची, काजू और पिस्ता मिला दीजिये, लगातार चलाते हुए 5 मिनट तक भूने। गैस बंद कर दे। गाजर का हलवा तैयार।

Rava Ladoo

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Rava Ladoos

Ingredients:

2 Cup Rava [semolina]

½ Cup Desiccated coconut(optional)

1/4 cup clarified butter or ghee

1 Cup fine sugar

1 tbsp Raisins

1 tbsp Almonds (chopped)

½ tsp cardamom powder

½ - ¾  Cup Water

Method:

Heat one tablespoon of ghee in a small pan over medium low heat; add rava and roast until it changes the color lightly, this should take 6-7 minutes. It is important to stir continuously making sure rava roasts evenly. Heat a Kadai over medium heat and add sugar and water, when sugar dissolves and the mixture comes to a boil check the consistency of the sugar syrup and add Rava, Cardamom powder, Raisins, Almonds and desiccated coconut. Turn off the heat and stir until everything mix well.  Allow the mixture to cool slightly. Take 1½- 2 tbsp of mixture in between your palm and roll to make a ladoo. Ladoos can be stored in air tight container for a week.

Gulab Jamun

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Gulab Jamun

Ingredients:

1 ½ Cup Mawa

¼ Cup Paneer(Cottage Cheese)

¼  tsp soda-bi-Carbonate

3 tbsp Maida(Flour)

2 Cups Sugar

2 Cups Water

¼ tsp Cardamom Powder

Ghee or Oil for Frying

Method:

Grate the mawa and mash the paneer and keep aside. Mix the two along with sods-bi-carb , Maida, Cardamom powder and little water to make a soft dough. Divide it into medium equal portions and shape them into balls. Prepare sugar syrup with sugar and 2 cups of water. Clear the syrup by removing the scum. Check the consistency of the syrup. Heat oil or Ghee in a kadai and deep fry the balls till they change colour to golden brown. Remove the fried balls and soak them in sugar syrup at least for 15-20 minutes. Serve them warm.

Rawa Besan Vadi

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Rava Besan Vadi

Ingredients :
1 1/2   cup besan (gram flour)
1/2     cup rava (Semolina)
1 3/4   cup sugar
3/4 - 1 cup water
1 1/2 tsp freshly ground cardamom powder
8 (7+1) tbsp ghee (clarified butter)
4 Almonds (finely Chopped)

2 tbsp Golden raisins (optional)

Directions :

Heat 7 tbsp of ghee in a heavy bottom deep pan on medium heat. Add besan and Keep on stirring continuously  for 7-8 mins. so that the besan is not burned and there is even browning.

Once besan is done and starts give out a delicious smell, transfer it to a plate to cool. Add 1 tbsp ghee to the pan and add rava stirring continuously for 5-6 mins. On low-medium heat till it turns golden. Transfer it to the plate.In a deep pan take sugar and add water so that sugar gets submerged. Stir it constantly on low-medium heat for about 8-10 mins. So that syrup starts getting sticky like honey. Now add the roasted rava and besan to the syrup. Remove any lumps and keep stirring for about 6-7 mins. Or till the mixture starts to thicken and leaves the sides of the pan. Check the consistency of the mixture, because it thickens when it cools.Now add cardamom powder, dried fruits and mix thoroughly. Transfer it to a greased plate & cut it into diamonds and leave it till it cools completely.

Sugar free Shrikhand

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Sugar free Shrikhand

Ingredients:

500 gms Fresh Curd

1 pinch Saffron [Kesar]

1 tbsp Milk

4 Cardamoms

6 Pistachios (soaked in water)

5 Almonds (soaked in water)

Sugar substitute powder/Liquid

Method:

Pour the fresh curd in a muslin cloth and tie it up. Hang the cloth for 3 hours and squeeze all the water from it. Put saffron in 1 tbsp of warm milk and leave it aside .Peel the cardamom and pound the seed pods and make a fine powder. Peel the pistachios and almonds and slice them. In a bowl take the curd and to that add the cardamom powder, saffron dissolved in milk, sliced almonds and pistachios(Save some chopped almonds and pistachios for garnishing) and sugar substitute. Mix well. Adjust sugar substitute according to your taste. Refrigerate the shrikhand for1-2 hours. Garnish with sliced almonds and pistachios and serve.

शुगर फ्री श्रीखण्ड

सामग्री:
500 ग्राम ताजा दही
1 चुटकी केसर
1 बड़ा चम्मच दूध
4 इलायची
6 पिस्ता (पानी में भिगोये हुये)
5 बादाम (पानी में भिगोये हुये)
शुगर फ्री पाउडर/

एक मलमल के कपड़े में ताजा दही डालकर इसे बाँध ले. 3 घंटे के लिए कपड़े में इसे लटका कर रखे और उसके बाद इसमें से पानी निचोड़ ले. 1 चम्मच हलके से गर्म दूध में केसर डालकर इसे अलग रख दें.इलायची को छिलकर उसकी महीन पाउडर बना लेना. पिस्ता और बादाम को छील कर उन्हे पतला काट ले.एक कटोरी में दही ले के उसमे इलायची पाउडर, दुध मे मिला हुआ केसर, कटा हुआ बादाम ,पिस्ता ( सजावट के लिये कुछ कटा हुआ बादाम और पिस्ता बचाये) और शुगर फ्री पाउडर अच्छी तरह से मिलाएं. अपने स्वाद के अनुसार शुगर फ्री पाउडर एडजस्ट करें. श्रीखण्ड को 1-2 घंटे के लिये ठंडा कर ले.कटे हुये बादाम और पिस्ता के साथ सजाये और ठंडा परोसे.