BADAM KATLI

INGREDIENTS:

• Almonds (Badam)- 1 cup,
• Sugar (chini)- 1 cup,
• Milk (dudh)- 1-2 tbsp

METHOD:

1.       Soak almonds for 6-7 hrs or overnight.
2.       Remove the skin of almonds and grind it to smooth paste by adding sugar.( don’t add all sugar at a time. Add little by little)
3.       Add milk if required while grinding. (don’t add more milk. paste should be thick and smooth).
4.       Transfer the almond sugar paste in big nonstick pan.
5.       Cook On medium flame by stirring continuously till paste turns in soft dough.
6.       Turn off heat. Apply ghee on both the palm and make a big ball with dough. ( dough is hot so be careful)
7.       Apply ghee on roller and on plate where we have to roll.
8.       Roll the ball to thick roti. And cut in diamond shape pieces.
9.       Let them set for 1 hr.
10.   Store the katli in airtight container. Its ready to serve

JALEBI

Ingridients:

• All purpose flour (Maida)- 1 cup,
• Chickpea flour (Besan) – 1 tsp,
• Sugar (chini) – 1 cup,
• Yogurt (Dahi)- 1 tsp,
• Cardamom powder ( Ilaichi) – 2-3 pinch,
• Saffron (Kesar)-  few,
• Baking soda- 1 pinch.

METHOD:

1.    Take maida in a big bowl. Add besan and yougurt.

2.    Prepare smooth batter by adding water. Batter should be thick like dosa batter.

3.    Cover it and keep in warm place for at least 24 hrs.

4.    Once the batter is fermented stir the batter for 2 mins.

5.    Now in a pan add sugar and little water , boil on medium heat until the sugar dissolves and it should be in one string consistency.

6.    Add saffron  and cardamom powder to syrup.

7.    Heat oil in flat bottom pan. Add drop of batter in hot oil, if batter comes up immediately then oil is ready…turn gas on medium flame.

8.    Pour batter in  jalebi mould.  Lightly press mould onto medium hot oil in circular motion.

9.    Fry the jalebie until golden brown color. drain the excess oil out and immediately dip into the  sugar syrup.

10.  Let  Jalebi rest in the sugar syrup for at least a minute. Drain the excess syrup and keep in serving plate.

RASGULLA

INGREDIENTS:

• Milk(dudh)- 5cups,
• Sugar(chini)- 1 ¾ cup,
• Water(pani)- 5cup,
• Lemon juice(nimboo)- 1tbsp.
• Rose water(gulab jal)- 1tsp.

METHOD:

1.    Boil the milk in a heavy bottomed pan.

2.    As the milk starts to come up, add lemon juice gradually and stir milk continuously.

3.    The paneer will start separating from the whey. When the paneer separated from the whey, remove it from heat.

4.    Drain the whey using strainer and muslin cloth.

5.    Rinse the paneer under running cold water. Squeeze well.

6.    Wrap the paneer in cloth and hang it for ½ hr to 1 hr.

7.    Place paneer in big plate. Knead paneer until it form smooth dough.

8.    Divide paneer dough into equal balls and roll into balls.

9.     Heat water in pressure cooker by adding sugar.

10.                       Add rasgulla in cooker and close the lid. Cook on high flame.

11.                       When the cooker starts steaming, turn heat to medium flame. Cook for 9-10 minutes.

12.                       Turn off the heat and wait for 4-5 minutes. Pour some cold water on cooker.

13.                       Open the cooker carefully. Rasgulla is ready.

14.                       Allow rasgulla to cool. Add rose water.

15.                       Serve chilled.

GREEN PEAS HALWA

INGREDIENTS:

• Green peas(matar)- 3cups,
• Sugar(chini)- 2 ½ cup or to taste,
• Clarified butter(ghee)- as per need,
• Milk(dudh)- ¾ cup,
• Cardamom powder(ilaichi)- ½ tsp,
• Chopped pista- ½ tsp,
• Chopped almonds(badam)- ¼ tsp,

METHOD:

1.    Boil green peas and grind to smooth paste.

2.    Heat ghee in nonstick pan and add peas paste to pan.

3.    Stir the paste till ghee separated and aroma arrives on low flame.

4.    Add milk and sugar. Cook till sugar dissolves. Stir continuously.

5.    Add cardamom powder, pista and almonds.

6.    Serve hot.

GULAB JAMUN

INGREDIENTS:

• Mawa(khoya)- 2cup,
• Paneer(chenna)- ½ cup,
• Refined flour(maida)- ¾ cup,
• Milk(dudh)- ½ tsp,
• Cooking soda- ¼ tsp,
• Sugar(chini)- 2 ½ cup,
• Cardamom powder(ilaichi)- ½ tsp,
• Chopped almond(badam)- 1-2 tsp,
• Saffron(kesar)- few threads,
• Clarified butter(ghee)- 1 ½  cup,( to deep fry)
• Oil- to deep fry.

METHOD:

1.    Place mawa, chenna and refined flour in large bowl. Mix well.

2.    Add soda to mawa mixture and make soft dough by adding some milk.

3.    Divide dough into 20 equal portions and shape them into balls.

4.    Boil 2 cup of water in vessel and prepare syrup by adding sugar.

5.    Add cardamom powder and kesar to syrup.

6.    Heat oil and ghee together in frying pan.

7.    Fry jamuns in medium low flame until golden brown.

8.    Drop jamuns in warm syrup. Keep jamuns in syrup at least for 2 hrs.

9.    Garnish with chopped almonds.

GAJAR KA HALWA

INGREDIENTS:

• Carrot(gajar)- 6,
• Milk(dudh)- 1cup,
• Clarified butter(ghee)- 1 ½  tbsp,
• Mava- ½ cup,
• Sugar(chini)- ¾ cup or to taste,
• Cheshew(kaju)- 10,
• Raisins(kishmish)- 10,
• Chopped almonds(badam)- 1tsp,
• Chopped pistachio(pista)- ½ tsp,
• Cardamom powder(ilaichi)-1/4 tsp.

METHOD:

1.    Wash the carrot and grate using medium sized grater.

2.    Heat ghee in pan. Add kaju and fry till golden color. Remove from ghee and keep aside.

3.    Add grated carrot in pan. Saute on medium flame till it release aroma.(it will take 10- 15 minutes.)

4.    Add milk and cook on medium flame till carrot become tender and dry up.

5.    Now add mava and sugar. Mix well.

6.    Cook till sugar dissolves and dry up.

7.    Add fried kaju, kishmish and cardamom powder.

8.    Garnish with chopped almonds and pista.

9.    Serve hot.

You can store it in air tight container in a refrigerator for 2-3 days.

JALEBI

INGREDIENTS:

• All purpose flour(maida)- 1cup,
• Gram flour(besan)- 1tsp,
• Curd(dahi)-1 tbsp,
• Saffron threads(kesar)- ¼ tsp,
• Sugar- 1 ½ cups,
• Cardamom poeder(ilaichi)- ¼ tsp,
• Oil or ghee- for frying.

METHOD:

1.    Mix  maida, gram flour, curd and 5/8 cup water in a bowl. Mix well with a whisk.

2.    Set aside for about 5-6 hours to ferment.

3.    Prepare one string syrup by dissolving sugar in the water.

4.    Add cardamom powder and saffron in syrup.

5.    Mix well maida batter before use.

6.    Heat oil or ghee in a jalebi pan. Pour batter in jalebi maker.

7.    Pour the batter in pan making circles.

8.    Deep fry jalebis on medium heat until they turns golden in color.

9.    Remove from kadhai and dip in sugar syrup for 5 min.

10.                       Remove from syrup and serve hot.

SEVAI KI KHEER

INGREDIENTS:

• Sevai-  2 cup,
• Milk(dudh)- 6 cups,
• Sugar(chini)- ½ cup or to taste,
• Clarified butter(ghee)- 2tbsp,
• Raisins(kishmiss) – 1 tbsp
• Chopped Pistachios(pista) – 1 tsp,
• Chopped Almonds(badam) – 1 tbsp
• Powdered Cardamom(ilaichi) – ½ tsp
• Saffron – a pinch.

METHOD:

1.    Dissolve saffron in 1 tbsp warm milk

2.    Heat ghee in pan, add sevai in it & shallow fry it on low heat till it becomes slightly golden.

3.    Boil milk in a heavy bottom pan on medium heat.

4.    Now pour boiled the milk in it & let the milk boil till sevai becomes tender.

5.    Now, add sugar. Stir continuously.

6.    Cook on medium heat until sugar dissolves and mixture thickens.

7.    Add saffron, cardamom powder, raisins

8.    Now add half of pista, almonds. Mix well.

9.    Serve hot or cold, garnish with remaining almonds and pista

CHALWAL KI KHEER

INGREDIENTS:

• Milk(dudh)- 1 litre,
• Rice(chawal)- 1 handful,
• Sugar(chini)- 3 tbsp or to taste,
• Raisins(kishmiss) – 1 tbsp
• Chopped Pistachios(pista) – 1 tsp,
• Chopped Almonds(badam) – 1 tbsp
• Powdered Cardamom(ilaichi) – ½ tsp
• Saffron – a pinch.

METHOD:

1.    Boil milk in a heavy bottom pan on medium heat till it remains ¾.

2.    Wash rice and add in milk. Cook till rice become tender.

3.    Dissolve saffron in 1 tbsp warm milk

4.    Now, add sugar. Stir continuously.

5.    Cook on medium heat until sugar dissolves and mixture thickens.

6.    Add saffron, cardamom powder, raisins.

7.    Now add half of pista, almonds. Mix well.

8.    Serve hot or cold, garnish with remaining almonds and pista.

MUNG DAL KA HALWA

INGREDIENTS:

• ·       Split green gram(dhuli mung dal)- 1cup,
  ·       Sugar(chini)- 1cup,
  ·       Clarified butter(ghee)- 2cups,
  ·       Khoya- ¼ cup,
  ·       Almond sliced(badam)- 2tsp,
  ·       Pista crused- 1 tsp,
  ·       Cardamom powder(ilaichi)- ½ tsp,
  ·       Saffron(kesar)- 2-3 threads,
  ·       Warm milk(dudh)- 1 tbsp.

  METHOD:

1.    Soak mung dal for 3-4 hrs. now drain the water and grind it to  smooth paste using very little water.

2.    Heat ghee in a pan. And add mung dal paste.

3.    Stir continuously on low flame till it turns golden brown.add khoya and stir for 10 mins. Remove from heat.

4.    Dissolve saffron in warm milk and keep aside.

5.    In vessel pour 1 cup water and warm it.

6.    Add sugar in warm water. and boil water till sugar dissolves. Do not make syrup.

7.    Now, keep mung dal pan on low flame. And pour this sugar water in mung dal and stir continuously.

8.    Cook till dal and sugar water blends well and ghee separated.

9.    Add saffron, almonds and pista. Mix well.

10.                       Remove from flame and serve hot.