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Pista Burfi
Ingredients
400 gms Pistachios (kernels removed)
250 gms Sugar
Water (for sugar syrup) as required
7-8 leaves Edible Silver foil (varakh)
Method
Blanch the pistachios in boiling water. Drain and remove the peels. Make a coarse paste of the blanched and peeled pistachios in a mixer-grinder, without using any water. Remove and keep aside. Make a sugar syrup of two-string consistency. In a kadai, mix together the pistachio paste and the sugar syrup, and with the help of a wooden spatula, keep on stirring the mixture till it leaves the sides of the kadai and forms a ball. (take care not to burn the mixture).
Pour the mixture over a flat wooden surface, and evenly cut with a spatula to the desired thickness. Spread out the silver foil (varakh), and cut into square shapes with a sharp knife. Remove when cooled.
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Dal Halwa
Ingredients
1cup. Moong dal
1cup Sugar
1/2 cup Milk
2 cups Water
8 nos. Almonds
4 nos. Cardamoms
1/2 tsp. Saffron
3/4 cup Mawa/khoya
1 cup Ghee
Method
Wash and soak the dal overnight.Grind coarsely, using very little water.
Prepare a one string sugar syrup with sugar and water.
Soak saffron in hot milk. Crumble mawa into fine granules.
Blanch almonds, Cool and peel them and cut finely.
Heat ghee in a kadhai and add ground dal and fry till golden brown on a low heat and keep stirring. Add the sugar syrup and saffron milk. Mix well and cook till halwa is of dropping consistency. Add mawa and cook till it dissolves. Serve hot, garnished with crushed cardamoms and and sliced almonds.
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Balu Shahi
Ingredients
For Balu Shahi :
225 gms refined flour
125 gms ghee
2 tbsp. warm milk/curd
1 tsp. baking powder
1 tsp. warm water
For syrup :
250 gms sugar
2 teacupful water
Method
Sieve the flour in a mixing bowl and add the heated ghee and baking powder.
Rub the mixture with your hands , gradually adding milk/curd and warm water, and mix into a stiff dough. Break off a small portion of the dough into a ball , then flatten it, and make a deep hole through the center. To prepare the syrup, boil the sugar and water together in a large pan for 15 minutes; the syrup should be quite sticky. Heat the ghee in a frying pan and fry the balu shahi quite slowly until they are golden brown. When they are fully done, put them in the warm syrup for a few minutes, shaking the pan frequently to let them become well-coated with syrup. Take them out singly from the pan and place on a shallow dish.
Serve cold or hot as you desire.
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Mootichur Ladoo
Ingredients
2 cups gram flour (besan)
2 cups clarified butter (ghee)
3/4 cups sugar
2 tbsp. almonds, finely chopped
1/2 tsp. cardamom powder
1/4 tsp. edible saffron color
Method
Mix gram flour with just enough water to make a thick batter. Add color. Heat clarified butter (ghee). Through a sieve, gently place batter drops into the hot ghee. Fry till pink and drain out. Continue till all batter is used. Reserve the fried drops as boondis. Heat sugar with 3/4 cup water and make a sticky syrup of one- thread consistency. Add fried boondis, almonds,cardamom powder and mix well. While still warm, shape the syrup-coated boondis into round ladoos, and leave till dry.
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Ras Malai
Ingredients
250 gms. Paneer/Chhena
2 liters milk
1 kg sugar
4 tbsp. Flour
10 strands saffron
1/4 cup sliced pistachios
1/4 cup sliced almonds
Method
Knead and mash paneer/chenna, add 2 tablespoons flour and mash again to make a dough.
Divide it into equal portions, make balls ,flatten them and keep aside.
Prepare a sugar syrup by dissolving 250 gms. sugar in the 500 mls. of water.
Now add the dough portions in it and cook over a high flame for 6- 8 minutes.
Add half a cup of water and again bring it to a boil. Cook for another 5 minutes.
Remove them and keep them in the sugar syrup .
Now take milk in a pan, bring it to a boil, Keep on stirring continuously. Simmer until it is reduced to a thick consistency.
Add rest of the sugar and keep on a boiling till the sugar is completely dissolved.
Remove from the flame and refrigerate for an hour.
Add the soaked balls and Sprinkle the saffron. Keep in refrigerator for another half an hour.
Swirl the milk with a light hand just before serving as it will give beautiful yellow color of saffron and the white of the milk.
Serve cold, garnished with sliced pistachio nuts, almonds.
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Cumin Rice (Jeera Chawal)
Ingredients
2 cup(s) uncooked long grain rice (called Basmati rice in India)
2 teaspoon(s) cumin seeds
1 tablespoon(s) butter or ghee (clarified butter)
4 cups water
salt and a dash of lime juice to taste
Method
Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s).
Add the cumin seeds and fry for 2 minute(s) till the seeds splutter.
Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes till all water evaporates.
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Split Bengal Gram Dal (Chola Dal)
Ingredients
1 cup(s) split Bengal gram (chola dal)
3 cups water
‘ teaspoon(s) each of turmeric powder and sugar
3 red chillies broken
3 cloves
‘" stick cinnamon
1 green cardamom(s) powdered
1 teaspoon(s) cumin seeds
1" piece ginger finely chopped
1 green chilli(es) finely chopped
3 tablespoons oil
1 tablespoon(s) grated fresh coconut
salt to taste
Method
Soak the split Bengal gram in the water for a few minutes. Place the soaked split gram with the water (do not drain) in a heavy-bottomed vessel on high heat along with the cloves, cinnamon, cardamom powder, turmeric, sugar and salt. Let it come to a boil. Reduce the heat, cover and cook on low heat for 15 minutes or till the gram is soft but the grains are yet separate. Keep aside.
For the tempering, heat the oil in a pan till very hot . Add the cumin seeds and let them splutter. Now, add the red chilli bits, chopped green chilli(es) and ginger. Fry on low heat for 2 minute(s).
Add the tempering to the cooked gram and mix well. Cook covered on low heat for 5 minutes. Mix in the fresh grated coconut just before serving.
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