Apple Rava Cake
Ingredients:
Apple – 1 cup, grated
Rava (Sooji) – 1/2 cup
Sugar – 3/4 cup
Ghee as required
Green Edible Food Colour – a pinch
Preparation:
1. Heat ghee in a pan.
2. Fry the rava till light golden.
3. Add sugar, apple and food colour to the pan.
4. Mix and stir well it does not stick to the fingers.
5. Pour into a plate and cut into desired shapes.
6. Allow it to cool and serve.
Carrot Coconut Burfi
Ingredients:
Grated Coconut – 1 cup
Grated Carrot – 1 cup
Sugar – 2 cups
Milk – 500 ml
Ghee – 5 tsp
Cardamom Powder – 1/4 tsp
Preparation:
Boil the milk till it starts reducing.
Add coconut, carrot and stir well.
Transfer to a blender and blend to a smooth paste.
Add little water to sugar and bring to a boil till it reaches an one string consistency.
Add the carrot-coconut paste, cardamom powder and stir well.
Pour into a greased plate and allow it to cool.
Before it cools fully, cut into desired shapes.
Aloo Jamoon
Ingredients :
Potatoes – about 150 to 200 gms boiled, peeled and mashed
Maida – 1 cup, sieved
Sugar – 1 cup
Milk as required
Cooking Soda – a pinch
Ghee – 5 tsp
Oil as required
Preparation :
Mix the ghee and cooking soda in a large bowl. Add maida, mashed potatoes and milk.
MIx well to a chapati dough consistency.
Make small balls of the dough.
Heat oil in a frying pan and fry the prepared balls till light golden.
Add 1/2 cup of water to sugar and bring to a boil till the sugar has fully dissolved.
Add the fried balls and keep aside for 30 to 60 minutes or till it is soaked completely
Sooji Sheera
Ingredients:
Rava (Sooji) – 1 cup
Sugar – 2 cups
Milk – 2 1/2 cups
Ghee – 1 cup
Cashewnuts – 7 to 10
Kesari Powder – a pinch (optional)
Preparation:
Bring the milk to a boil.
Add sugar and stir well till the sugar has dissolved fully.
Heat ghee in a heavy bottomed pan.
Fry the cashewnuts and rava till golden.
Gently add the milk and kesari powder. Stir till the mixture reaches a halwa like consistency.
Remove and keep aside to cool. Serve.
Nuts Phirni
Ingredients:
Milk – 1 litre
Rava – 100 gms
Ghee – 2 tsp
Sugar as required
Cardamom Powder – 1 tsp
Cashewnuts – 50 gms
Almonds – 50 gms
Pistachios – 50 gms
Kesari Powder – a pinch
Saffron Strands – few (optional)
Preparation:
Grind together the cashewnuts, pistachios and almonds coarsely.
Fry the rava till golden in a pan.
Add milk and gently bring to a boil.
Add the nuts mixture and mix well.
Add sugar and continue to boil over low flame.
Add cardamom powder and kesari powder.
Add ghee and stir well.
Remove and keep it in the fridge to cool.
Garnish with saffron strands and serve.
Fruit and Nut Laddu
Ingredients:
Finely chopped seedless dates – 1/2 cup
Palm Candy – 1 tblsp
Almonds – 10 to 15
Cashewnuts – 10 to 15
Walnuts – 10 to 15
Vanilla Essence – 2 drops
Preparation:
Dry roast the cashewnuts, almonds and walnuts for 2 minutes.
Remove and chop them coarsely.
Combine them with dates, palm sugar and vanilla essence in a mixie.
Grind them, once, coarsely.
Transfer to a bowl and make small/medium laddus of the mixture.
Store in an airtight container.
Rasmalai Recipe
Ingredients:
Milk – 1 litre
Maida – 2 tsp
Paneer – 100 gms
Sugar – 3/4 cup
Cardamom Powder – 1/4 tsp
Saffron Strands – 4
Almonds – 1 tsp, sliced
Pistachios – 1 tsp, sliced
Preparation :
Crumble the paneer and mix with maida to a smooth dough.
Make small balls and lightly flatten them.
Heat 1 cup of water in a pan.
Add 1/4 cup of sugar and bring to a boil until sugar has fully dissolved.
Remove from flame.
While it is still hot, add the paneer balls and cover with a lid.
Keep aside for few hours.
Boil the milk in a heavy pan until reduced in half.
Add 1/2 cup of sugar and stir well until fully dissolved.
Remove from flame.
Add cardamom powder, saffron strands and mix well.
Remove the balls from the sugar syrup and squeeze gently.
Add to the hot milk.
Garnish with almonds and pistachios.
Keep it in the fridge for 2 to 3 hours. Serve chilled.
To make Rasmalai in a pressure cooker:
Crumble the paneer and mix with maida to a smooth dough.
Heat 1 cup of water in a pressure cooker.
Add 1/4 cup of sugar and stir well until fully dissolved.
Add the prepared balls and cover with a lid.
Pressure cook, without adding the weight, until 2 whistles and remove.
When the pressure has reduced, remove the rasgullas and squeeze gently to remove excess water.
Boil the milk in a heavy pan until reduced in half.
Add 1/2 cup of sugar and stir well until fully dissolved.
Remove from flame.
Add cardamom powder, saffron strands and mix well.
Remove the balls from the sugar syrup and squeeze gently.
Add to the hot milk.
Garnish with almonds and pistachios.
Keep it in the fridge for 2 to 3 hours. Serve chilled.
Banaras Halwa
Ingredients:
Milk – 1 cup
White Pumpkin – 1 cup, peeled, chopped
Unsweetened Khoya – 1/2 cup, crumbled
Sugar – 2 cups
Cashew Nuts – 2 tsp
Almonds – 2 tsp
Ghee – 1/4 cup
Preparation :
Combine the milk and pumpkin in a pressure cooker.
Cook until 1 whistle and remove.
Cool and grind well.
Transfer to a heavy bottomed pan and place over medium flame.
Add sugar and stir well, after a minute or two, add the khoya.
Stir to mix well. When it starts to thicken, add ghee and stir well. Ensure it does not stick to the bottom.
Once it reaches a halwa consistency, remove from flame.
Fry the almonds and cashew nuts in little ghee.
Garnish the halwa with the fried almonds and cashew nuts.
Chocolate Burfi
Ingredients:
Condensed Milk (Milkmaid) – 1 tin (about 400 gms)
Cocoa Powder – 1 tsp
Sugar – 6 to 7 tblsp
Ghee – 2 tblsp
Almonds – few, chopped (optional)
Preparation:
Heat ghee in a pan, add the condensed milk and reduce flame to low.
Add sugar and mix well.
When it starts to come together, add cocoa powder and stir to mix well.
When it starts to thicken, transfer and spread out onto a greased plate.
Allow it to cool. Before it hardens fully, cut into desired shapes.
Sprinkle almonds on top. Serve as a dessert.
Store in an airtight container.
Bread Rasagulla
Ingredients:
Bread – 4 slices, crumbled or chopped into small pieces
Milk – 1 litre
Sugar – 1/2 cup
Rava (Sooji) – 1 tsp
Milk Powder – 1 tsp
Cardamom Powder – a pinch
Oil as required
Preparation:
Heat milk in a pan over medium flame.
Add sugar and cardamom powder.
Stir well and bring to a boil.
Mix bread slices, rava and milk powder in a bowl.
Add little water and mix well.
Make small balls and keep aside.
Heat oil in a deep frying pan.
Fry the prepared balls until golden brown.
Remove and drop them in the milk.
Allow them to soak for 15 to 30 minutes, serve warm.
Bread Gulab Jamoon
Ingredients:
Bread Slices – 4, coarsely powdered
Unsweetened Khoya – 100 gms
Milk Powder – 100 gms
Sugar – 200 gms
Cardamom Powder – 1/2 tsp
Kesari Powder – little
Oil as required
To Garnish:
Slices of Almonds and Cashews
Preparation:
Combine the bread, khoya, milk powder and little water in a bowl.
Mix well and make small balls.
Heat oil in a deep frying pan over medium flame.
Fry the prepared balls until golden brown.
Remove and drain excess oil.
Heat 1 or 2 cups of water over medium flame. Adjust the water as required.
Add sugar and stir well until fully dissolved.
Bring to a boil and simmer for 10 minutes.
Add kesari powder, cardamom powder and mix well.
Remove from flame.
Add the fried balls and allow it to soak for 45 to 60 minutes. You can also keep it in the fridge.
Garnish with almonds, cashews and serve.
Besan Ladoo
Ingredients:
Chickpea (Besan) Flour – 2 cups
Ghee – 100 gms + little extra
Finely chopped Almonds – 5 to 6,
Finely chopped Cashew Nuts – 5 to 6,
Cardamom Powder – 1/2 to 3/4 tsp
Sugar – 125 gms
Preparation:
Heat ghee in a pan over low flame.
When the ghee has melted fully add the chickpea flour and stir well for 10 to 20 minutes.
When the flour turns light brown, add the cardamom powder, cashew nuts and almonds.
Mix well and remove from flame.
When the flour is cool enough to handle add the sugar and mix well.
Make small/medium size laddoos and place them on a flat plate.
Store them in an airtight container and serve
Shahi Tukra
Shahi Tukra
Ingredients:
Bread Slices – 8 to 9
Milk – 200 ml
Sugar – 100 gms
Custard Powder – 3 tblsp
Saffron Strands – 1/8 to 1/4 tsp
Cashew Nuts – 2 to 3 tblsp
Almonds – few, sliced
Pistachios – few, sliced
Raisins – 2 to 3 tblsp
Ghee as required for frying
Oil – 4 tsp
Preparation :
Heat oil in a small frying pan.
Fry the cashew nuts and raisins until lightly golden brown.
Remove and keep aside.
Cut the bread slices into halves.
Heat ghee in a pan over medium flame.
Add the bread slices and fry until lightly browned and crispy, remove and keep aside.
Heat milk in a pan and bring to a boil, reduce flame to low.
Add sugar, saffron strands, custard powder and stir well until sugar has fully dissolved.
Transfer the bread slices to a serving dish.
Pour the milk on top.
Garnish with cashew nuts and raisins.
Keep it in the fridge for 30 minutes.
Garnish with almonds and pistachios and Serve chilled
Shrikhand
Shrikhand
Ingredients:
Curd – 400 gms
Sugar – 250 gms
Cardamom Powder – 1/4 tsp
Saffron Strands – few, mixed with 2 tsp warm milk
Almonds – few, chopped, to garnish
Pistachios – few, chopped, to ganrish
Preparation :
Hang the curd in a muslin cloth for couple of hours or until all liquid has drained
Mix the curd and sugar in a large bowl.
Blend well until smooth.
Add cardamom powder and saffron strands and mix gently.
Garnish with with almonds and pistachios.
Keep it in the fridge for 2 to 3 hours and serve chilled.
Chiroti
Chiroti
Ingredients:
Maida – 3 cups
Chiroti Rava / Sooji – 1 cup
Sugar – 1 1/2 cups, coarsely powdered
Raw Rice Flour – 1 cup
Salt – a large pinch
Ghee – 1 cup
Oil (or Vanaspati) as required
Preparation :
Mix maida, rava, salt, 1/3 cup of ghee and little cold water in a bowl to a stiff dough.
Cover with a wet cloth and keep separately for 30 to 40 minutes.
Knead once again and make small balls of the dough.
Roll them out into small or medium size chapatis.
To the remaining ghee, add rice flour and mix well.
Spread 1/2 tblsp of this ghee-rice flour mixture on the prepared chapatis.
Keep 4 to 5 of the chapatis one top of the other and roll them tightly, like a cylinder.
Cut them into 1 inch pieces.
Heat oil in a deep frying pan.
Deep fry the pieces until light golden brown.
Remove and drain excess oil.
Sprinkle sugar on top and serve
Note: If chiroti rava is not available, you can use plain rava or add 1/2 to 1 cup of maida more.
Phirni
Ingredients:
Basmati Rice – 50 gms, soaked, drained well
Milk – 400 ml
Unsweetened Khoya – 50 gms
Ghee – 50 ml
Almonds – 3 tblsp, blanched, peeled, sliced
Cashew Nuts – 3 tblsp
Pistachios – 3 tblsp, sliced
Sugar – 200 gms
Cashew Nuts – 1 tblsp
Raisins – 1 tblsp
To Garnish:
Saffront Strands – little
Cashew Nuts, Almonds and Pistachios – few, chopped
Preparation:
Grind the almonds and pistachios to a smooth paste.
Heat a little ghee in a pan and fry the rice until golden. Then grind to a fine powder.
Add the cashew nuts and raisins.
Fry for a minute and switch off the flame.
Heat milk in a pan and bring to a boil.
Add the khoya, ground almond paste and sugar.
Stir well and simmer for a few minutes.
Add the rice flour and mix well.
Remove from flame after a minute or two.
Garnish with saffron, cashew nuts, pistachios and almonds.
Rajbhog
Ingredients:
Paneer – 100 gms
Almonds – 1 tblsp
Cashew Nuts – 1 tblsp
Saffron – 1/4 tsp, soaked in warm milk for 5 minutes
Pistachios – 3/4 tblsp, shelled
Yellow Food colour – few drops
Cardamom Powder – 1 tblsp
Water – 2 cups
Sugar – 1 cup
Preparation:
Grind the cashew nuts, pistachios and almonds to a fine powder.
Add the cardamom powder and mix well.
Add the saffron soaked milk and mix well to a thick paste.
Make small balls and keep aside.
Knead the paneer and divide into two portions.
To one portion, add saffron strands and yellow food colour.
Mix well.
Let the other portion remain white.
Make small balls of both the portions.
Shape them into a small cup and add the tiny nut ball.
Fold well and shape into a ball again.
Heat water in a pan and add the sugar.
Stir well until fully dissolved and reaches an one-string consistency.
Gently add the paneer balls and simmer for 15 minutes over low/medium flame.
Remove and cool.
Serve chilled or at room temperature.
Rasgulla
Ingredients:
Paneer – made from 500 ml milk
Sugar – 625 gms
Flour – 1/2 tsp
Water – 375 ml
Rose Water – 1/2 tblsp
Preparation:
Place the paneer, flour and 1/2 tsp of sugar in a bowl.
Knead well till smooth.
Make small smooth and crack-free balls from this dough.
Make a thin syrup with the sugar and water.
When it is slightly thick, drop the paneer balls and cover the pan.
Boil for 5 to 8 minutes.
As soon as the syrup starts thickening, add 1 tsp of hot water.
Reduce flame and simmer.
Add 1 tblsp hot water and continue to simmer.
Once the rasgullas start to puff up (light and spongy) and rise to the top, transfer the them to a bowl that has a little cold water.
Once cool, refrigeratre for a few hours.
Add the rose water before serving and serve them in a sugar syrup.
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