| INGREDIENTS
Then fry cashew nuts and raisins in 1 table spoon ghee on low flame. When the cashews turn light brown, remove from fire and keep separately. Mix 1 cup of water & 1 cup of milk(Vitamin D) in a nonstick container and bring to a boil stirring every 3 min. When it starts to boil start adding fried cream of wheat to the boiling mixture slowly , At the same time make sure to stir Milk and Cream of wheat mixture constantly in order to avoid any lumps. Stir for 3-5 minutes on Medium Flame. When cream of wheat is cooked fully( You will know it's cooked by the texture it looks more like a smooth creamy paste) add 1 cup of sugar and the remaining ghee. Cook for 10-15 minutes on low fire, continuously stirring. Add saffron powder mixed in 1 tea spoon of milk, cardamom powder, cashew nuts and raisins. Grease a flat serving dish(More like a brownie baking pan) with butter or Ghee and transfer the above dessert into it. Even the sweet smoothly in the pan and let it rest for 5 min. Then slightly grease a knife with butter and cut the sweet into desired shapes. You can also shape the sweet into balls. Sprinkle on top some extra nuts. Let it cool (not in the refrigerator) before serving. This sweet tastes good even when it is hot. (Note:- Please take precautions while handling hot items )
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In the meantime. Bring Half and half to a boil stirring every 2 minutes until the volume is reduced by half then to it add the Elaichi powder, Rose water, Saffron, nuts (¼ cup),Badam Powder and bring it to a boil . Check for sweetness if required add remaining sugar . Keep this liquid warm. Once cheese is baked remove the aluminum foil when hot and cut into desired shapes when hot ( I prefer Triangles) and transfer individual pieces carefully into the warm liquid and mix once and refrigerate it over night.Serve chilled topped with Silver Foil & remaining nuts. (Note:- Please take precautions while handling hot items ) |
Ingredients
Method:- Bring the milk to a boil in a non-stick pan. In the meantime Fry Semiya in a non – stick pan with a tbsp. of Clarified butter/ Ghee till slightly golden. Then transfer the fried Semiya into the boiling milk. Add Cardamom powder, Saffron, Cashew and Raisins and let it cook till Semiya becomes soft and translucent. Then add I cup of sugar and check for sweetness, if required add the remaining sugar according to your own taste. You can serve this chilled or hot.
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| Ingredients:- Method:- In a non-stick pan mix cooked rice add milk together and on low heat let it boil together for 45min. Scrape the sides and bottom of the pan frequently to prevent sticking and mash rice while stirring.When it is creamy, add sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds, Raisins, Cashew Nuts. Can be served hot or cold .
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Ingredients:-
In a Non-Stick Pan fry freshly grated carrot for 5-7 minutes on high heat while stirring constantly. Then add cream, Sugar and lower heat to medium and cook until all the liquid is absorbed while stirring occasionally. Remove from heat. In a small skillet heat oil and fry cashew nuts until light brown. Add raisins and remove from heat. Add this to the above along with powdered cardamom and chopped almonds. Serve hot. If planning to store, then store the cooked carrot only. Add the nuts, raisins, cardamom powder before serving and serve hot.
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Ingredients:-
In a non-stick pan bring the milk to a boil. To it add vinegar or lemon juice. You will immediately see the milk curdle(Milk will separate into whey and curd. ) don’t panic. Take this off the flame and strain it into a colander covered with cheesecloth. Drain all the water off . You will find soft creamish/white cheese like stuff collected in the cheese cloth it is also called as paneer. Now leave this paneer in the cheese cloth wrapped tightly so as to get rid of any water . This will take at least an hour or two (you can also leave it overnight). Then place the paneer in a food processor and process for one minute. It should be soft but not too sticky. Make small balls from the paneer and keep aside. (Makes about 50-80 rasgoolas) In a pressure pan bring one cup sugar and 3 cups water to a boil .Place 20-25 rasgoolas in syrup and place the cover on the pressure cooker. Turn heat on high. When it starts to whistle wait for a couple of minutes ( until 3 or 4 whistles), then turn it off. Let it cool remove cover and re- peat previous step with the rest of the rasgoolas. Do not use the same sugar syrup more than once. Serve chilled.
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Ingredients:-
In a non-stick pan fry freshly grated coconut in butter for 3-4 min and remove. In another pan bring milk to a boil then add to it fried coconut and mix well. Let the milk thicken stirring occasionally. Then to it add sugar. And let the milk thicken further. The above mixture is ready if you can roll the mixture into a ball. If not wait some more before performing the test again (Keep stirring the contents every often through the whole process). Once it has reached right consistency transfer the mixture into a greased tray . After 5 min run a greased knife through the mixture cutting it into desired shapes. You can even roll it into balls.
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| Ingredients:- 1 loaf White bread (small) Cut each bread slice into four pieces. Fry them in clarified butter till golden brown transfer onto a plate layered with tissue and rest till use. In the meantime make a sugar syrup by adding half a liter of water to the sugar and boil for 15 minutes. To it add powdered cardamom and the saffron . Boil milk until it it reduces by ¾ the original quantity. Now arrange the fried bread pieces on a flat serving tray/dish and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert.
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Ingredients:-
Method In another heavy bottomed pan, add ¼ cup sugar and a little water and bring it to a boil. When the syrup reaches one string consistency*, add cardamom powder and pistachio powder. Stir well till it farms a smooth mixture and leaves the sides of the pan. Remove from heat. Let both the mixtures cool, then lightly knead them separately. Roll the almond-cashewnut mixture on a Wax paper to a ¾ cm thick rectangular shape. Next roll the pistachio mixture into a long cylindrical shape and place it carefully over the almond cashew nut rollout. Gently roll the two by lifting the wax paper into a roll, to cover the pistachio mixture completely. Pat the roll gently.Roll it in Pistachio nuts (Coarsely chopped) & Decorate with silver paper. Cut into slices before serving. *(Testing for one string consistency:- Put a drop of the liquid on a plate and with precaution touch it with your index finger and try releasing instantly repeat 2 0r 3 times if you notice an elasticity in the consistency resulting a string between your finger and the plate then the syrup is ready to use else wait till you reach the required consistency)
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| Ingredients:-
Now add milk to the mixture and mix well the mixture will be a little damp allowing you to shape it into small balls. Make balls of the mixture and serve when it's room temperature . Store in an air tight container.
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| Ingredients:-1 tin of Condensed milk
Paneer Mashed 500gms --( Boil 5 cups of milk and while it's boiling add ¼ cup of lime juice and it will start to curdle immediately. Switch off and transfer it into a muslin cloth and let all the water drain away by tightly twisting the muslin cloth. The white substance collected inside the muslin cloth is called paneer. It is also available at Indian grocery store in the frozen section)Cardomom powder - 1 tsp. Powdered Milk - 2 to 3 tsp. Method:- Mix mashed paneer, milk powder and condensed milk and heat it in a saucepan on medium heat stirring it continuously till it becomes thick and starts to leave the sides of the pan. Remove and spread onto a greased plate. Sprinkle on top with cardomom powder. When the sweet is semi hot run a greased knife across cutting it into small squares. Serve when at room temperature.
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| Ingredients:- Method:- Mix all ingredients except the cornflour paste and add them to a sauce pan and heat till it comes to a boil. Then to it add the cornflour mixture and mix well and cook on medium heat till the whole mixture starts to leave the sides of the pan. Remove and cool when it is semi cool and the temperature is manageble shape them into small balls lke pedas. and serve
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| Ingredients:- Method:- Take the well soaked almonds and add into a bowl of boiling water cover and leave for 10 minutes. Now drain the water remove almond skins and transfer them into a bowl of cold water.Now set aside ¼ of the almonds and rough chop them for garnish .Now taking small quantity's each time and using the 2 cups of water grind remaining almonds into a fine paste. Now in a saucepan mix almond paste and sugar mixture and mix well. Cook on medium heat stirring continuously till the dough forms a ball and starts to leave the sides then slowly add 1 tbsp. of butter each time till each spoon of butter is absorbed by the mixture. Remove and transfer into a greased plate. After 6 minutes run a greased knife through the paste making little triangles. Garnish on top with chopped almonds and edible silver leaf
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Ingredients:-
Butter generously the slices on both sides and toast them on a pan till crispy on both sides and keep aside. Crumble them into large pieces and keep aside. At the same time bring half and half to boil in a pan . In another pan bring water, saffron, cardamom powder and sugar to a boil and simmer for 5 minutes . now add to this large crumbled pieces of the toast and fry for a minute unil all the liquid sort of is soaked by the bread. turn the heat off and half and half slowly until you achieve a semi thick mixture. do not add all the liquid at one time. At this point the dessert should not be too watery or too dry. Check for sugar if more is required add it now. Before taking it out into a dish add a dollop of butter on the top. This dish can be served warm or cold. Garnish with fried nuts just before serving.
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Ingredients:-
Method:- Presoak the apricot preferably overnight with 2 ½ cups of water. Remove the pits .. crush them and take out the almond from inside the pit and keep aside. In a pot boil the squished apricot with the water used to soak them overnight . Add the 3 tbsp. of sugar to this water. When the quantity of the water is reduced to 1-cup remove from heat. Cool and grind/blend to a smooth paste that is neither too thick nor too fine. Add the almonds that were removed from the pits to this pulp mixture. In another pot prepare the custard either according to instructions on the custard powder packet or according to the following. Take ½ liter of milk. Bring to the boil. Add the 2 TBS of sugar. Meanwhile mix the 2 TBS of custard powder with a few TBS of milk and add to the boiling milk stirring constantly otherwise it will coagulate. Cook for a few minutes till it thickens slightly. Remove from heat and cool. Now in a dish you can do either one of the following 1.add the custard then top off with a layer of the apricot pulp and then with a layer of fresh cream. OR 2 .Add a layer of custard then a layer of apricot one on top of the other. Then add a final layer of fresh cream. Serve chilled. hope these help you.
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| Ingredients:-
2 cups of Jasmine Rice Method:- Fry the Rice and the Moong dal in a pan, till the moong dal color starts to change. Boil Milk in the heavy bottom vessel. When the milk has boiled fully, add the Rice and the Moong dhal. Keep the fire in medium flame, let it cook. Add water and milk till the Rice and Moong dal are cooked nicely. Keep adding ghee to this mixture and also keep stirring. When the Rice and Moong dal mixture is cooked add few strings of Saffron , Elaichi powder and Jaggery. Keep stirring, till all the jaggery is dissolved. at the end add fried Cashew nuts and Raisins in ghee, and mix it with Sweet Pongal
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Ingredients:-
Method:- Wash lentils and cook with just enough water. It must be cooked very well. Mix maida, wheat flour and a pinch of salt adding water. Make a hard dough of it and knead it thoroughly adding oil (4 tbsps) slowly till the dough becomes very soft and pliable. Keep it covered for about 2 hours. Take the cooked gram, drain out any extra water and mash it well or put it in a blender and mix it with sugar/jaggery and a pinch of salt. Heat the mixture on low flame till almost dry. Cool it and add powdered cardamom and make it into 10 or 12 equal sized balls. Knead the maida mixture and divide it into equal number of balls. Take a plastic sheet and put a few drops of oil and spread the maida ball on it with hand, thin at the edges and thick in the middle. Put the sweet ball in the middle and cover it by bringing the edges together. Repeat the procedure for all the balls. Flatten each ball carefully with hand into 6" to 8" diamater flat circular chapati carefully with the help of a few drops of oil and fry it on low flame on tava. You can try a few variations like adding finely grated coconut to the stuffing. Secondly, instead of using oil to flatten them, roll them thin with a rolling pin, dabbing of wheat flour on the chapati so the dough doesn't stick to the pin and expose the stuffing
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| Ingredients:-
Oil/Ghee for frying
For the dough
Mix maida, ravva and salt. Make a very soft dough adding enough water. Add oil, Knead well and keep it aside. Boil 2 cups of water. Add rava, mix and immediately add sugar and cook on a low flame till it becomes thick, like upma. Switch off the flame and add cardamom powder and nuts. Allow it to cool and make into lemon size round balls. Apply oil to the palms and make the maida dough into big sized lemon balls. Take one ball and spread a little, keep the stuffing in the center and cover from all sides. Apply a little oil on a plastic sheet and gently press like a thick poori. Heat ghee on a tavva and fry till light golden on a medium flame. Serve hot or cold, either way tastes good. Shelf life....3 to 4 days without refrigeration
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Ingredients:-
Method Heat 4 tbsp. of oil and add it to `senaga pindi'. Mix well with hand and knead it into dough using water. It should not be too soft or too hard. The consistency should be like that of poori dough. Place the disc with medium size holes in the muruku press. Fill it with dough leaving space to place the upper part of the press. Heat the oil and carefully press the dough, like spirals and without overlapping, directly into the oil, keeping the bottom of the press 2 inches away from the oil. Take proper care that the hot fumes of oil does not reach your hands. Turn it over and remove when golden brown. Drain the oil and repeat the procedure till the dough is over. Powder them in a blender, measure and set aside. Take equal measure of sugar and make light syrup / `letha paakam' or till one string syrup. Add the powdered spirals, cardamom powder and the cashew nuts to it and mix well. Turn off the flame and make big lime size balls of it by smearing ghee to your palms.
There is simple and easy way of doing it for those who do not have the muruku press or time and patience. Powder sugar in a blender, fry `senaga pindi' lightly in 2 tbsps of ghee and mix them along with the roasted cashew nuts and cardamom powder. Add a little more ghee for consistency while making the ladoos.
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Ingredients:-
Method Pick and wash rice. Soak it overnight and remove water completely (spread on a cloth for a few minutes to make sure that the rice is dry). Make a fine powder of it in a blender (sieve if necessary) and set aside. The flour should be slightly damp. Add one cup of water to the grated jaggery and heat it in a pan till it melts. Sieve to remove any unwanted stuff. Heat it on low flame till it becomes thick syrup (a drop of the syrup dropped in a spoon of water should make noise and become lumpy and not melt). Add the rice flour to it slowly and stir well. Remove flame and make sure that no lumps are formed. When slightly cool make big lime size balls of it. Heat oil in a thick bottom pan/wok. Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds. Fry each one in oil on low flame till deep brown and remove. To remove the oil completely, place it between two flat ladles and press. Repeat the procedure till the dough is over. When cool store them. They last for more than two weeks.
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Ingredients:-
Method Roast the Bengal gram flour lightly in one tablespoon of clarified butter (optional). Melt sugar in a thick-bottomed broad-based vessel by adding ¼ cup water. Heat neyyi (clarified butter) on the other burner. Keep a flat plate with rim smeared with neyyi ready. When sugar syrup comes to boiling point reduce the flame to the minimum and add &frac13 cup of melted ghee and Bengal gram flour to it, stirring it all the time. Keep stirring and add a tablespoon of ghee at a time whenever the contents stick to the bottom till all the ghee is over. When the frothy and bubbling contents leave the sides of the pan pour it out on to the plate and spread the contents evenly by tilting the plate. Do not press. When hot cut into pieces of required size with knife. Remove when cool and store in an airtight container. They last for two to three weeks.
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Ingredients:-
Method :Roast
black gram on a medium flame to deep golden brown. Allow it to cool and
blend it into a fine powder. Grate jaggery and crush with hand to ensure no
lumps are left. Heat clarified butter till it melts. Do not over heat. Mix
together black gram powder and powdered jaggery in a wide plate. Add slowly
the hot clarified butter and keep mixing with hand, till the mix holds
together. Make into round balls of big lime size. The clarified butter
should be just enough to hold the powders together and not drip while making
balls. Stored in an air tight container, they stay fresh for 15 - 20 days.
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Ingredients:-
Method :Soak
rice for about one hour and then grind to very fine paste with some water.
Rice flour can be used as a substitute. Strain the rice paste through a
muslin cloth. Mix the rice paste with the milk. Cook on medium heat and stir
continuously till the mixture is of creamy consistency. Remove from the fire
add sugar and stir. add saffron and half the quantity of almonds and boil
for one minute. Decorate with silver paper and remaining almonds. Chill and
serve.
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| Ingredients:- Method:- Mix mashed paneer, and condensed milk and heat it in a saucepan on medium heat stirring it continuously till it becomes thick and starts to leave the sides of the pan. Add color and essence. Remove from fire transfer onto a greased plate and sprinkle elaichi powder on top and cool. when still warm make small balls/ ladoos. Serve decorated with silver leaf.
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Last Updated:-Thursday, July 13, 2006 08:08:46 PM
