200 gms Cottage cheese
1/2 kg Sugar
1/2 tsp Saffron (soaked in milk)
2 tbsp Cashew nuts
2 tbsp Almonds
2 tbsp Cardamom powder
Recipe to prepare Rajbhog :
. Mix cashew nuts, almonds, pistachios and cardamom powder.
. Blend it well in mixie to make a powdered mixture.
. Add saffron milk and make a paste.
. Make small balls from this nut paste.
. Cut cheese into two parts
. Add saffron and colour to one part and keep the other part white.
. Make small balls from both the parts.
. Place a nut ball inside the white cheese balls.
. Cover this with coloured cheese balls.
. Prepare sugar syrup.
. Boil the cheese balls in syrup over medium flame.
. Cook it for more 20 minutes.
. Keep it for cooling.
. Serve with sugar syrup.
1-1/4 Cup chenna
4 tbsp Refined flour
1/2 tsp Baking powder
1/4 Cup khoya
Ghee or oil
1 Litre water
Recipe to prepare Pantuva :
. Mix together chenna and khoya.
. Add baking powder and refined flour to it.
. Add sufficient water and make fine dough.
. Prepare small balls from the dough.
. Fry these balls in ghee until they turn brownish.
. Dissolve the sugar in boiling water and make syrup.
. Remove the syrup from the flame.
. Drop the pantuvas in it and keep it for 10-12 hours.
. Pantuvas are ready.
3 cups Dry Coconut (shredded)
1 cup Milk
2 cups Sugar
Recipe to prepare Coconut Laddoo :
. Boil the milk in a pan.
. When it starts boiling,
. Add 2 cups shredded coconut and mix well.
. When the milk gets absorbed in coconut,
. Add the sugar.
. Stir continuously on medium flame until the mixture starts leaving the sides of the pan.
. Remove and make small balls.
. Take the remaining coconut on a plate.
. Roll the balls in coconut to make laddus.
. Coconut Laddoos are ready to serve.
1/2 kg Soft khoya
2 Cups powdered sugar
1/2 tsp Cardamom powder
1 tsp Semi crushed cardamom seeds
1 tsp Slivered pista
2 tbsp Gulkand (a mixture with rose extract)
6-8 Almonds, slivered
Recipe to prepare Gulkand Peda Recipe :
. Place a heavy pan on low flame and put gulkand into it.
. Stir gently and make soft lump.
. Take off from the flame and leave it aside to cool.
. Grate khoya with a steel grater.
. Add powdered sugar and mix it well.
. Put the mixture in a large & non-sticky pan and heat it on high flame for few minutes.
. Now heat it on low flame, stirring continuously.
. Remove from the fire when it turns thick.
. Add cardamom powder and mix well.
. Allow to cool the mixture and keep turning occasionally.
. Take a small portion of this mixture on your palm and flatten it.
. Place a very small amount of gulkand mixture in the center.
. Now roll gently so that gulkand gets covered by the mixture and press the roll slightly like a biscuit.
. Repeat the procedure to make more rolls.
. Decorate the rolls with slivered pista, almonds and cardamom seeds.
. Let the rolls cool.
. Gulkand Peda is ready to serve.
whole milk 1 cup
condensed milk 1/2 cup
ghee(clarified butter) 4 tbsp
sooji (rawa or semolina) 4 tbsp
cardamom powder 1 tsp
raisins 2 tbsp
almonds sliced fine 1 tbsp
Recipe to prepare Sheera :
. Melt the ghee in a non stick pan.
. Add the rawa and fry until the rawa turns golden brown.
. Mix the milk and the condensed milk in a pan and set aside.
. Add the rava to the milk mixture and the add the cardmom powder and stir well.
. Cook until dry and the ghee separates from the rawa.
. Add the raisins and stir well.
. Remove from heat and garnish with almonds.
Ghee / Oil to fry
For the Cover :
500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)
For the Filling :
500-600 gms Khoya
1/2 tsp green Cardamom Powder
25 gms chopped Almonda
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar (Cheeni) or to taste (powdered)
Recipe to prepare Gujiya :
. Sieve the flour.
. Mix the six tablespoons of oil with the maida.
. Mix well using fingers so that the mixture takes the form of breadcrumbs and binds to a certain extent.
. Now add some water and knead lightly.
. Keep adding water as required and knead into a soft but tight dough.
. Set aside and cover with a damp cloth.
. Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
. Add sugar and cardamom powder into the khoya and mix well.
. Add almonds, cashews, coconut and raisins.
. Fry for 2 minutes and remove from the heat.
. Allow it to cool.
. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
. Take care that the filling does not ooze out.
. Prepare all the gujiyas and spread on a cloth.
. Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
. When golden brown in colour, drain and remove.
. Store for use in an airtight glass jar.
. Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
. For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
. Moisten the edges of the round and fold one side of the mould over the other.
. Remove the excess edges and reuse for other formations.
8 Bread Slices(cut the edges out and cut diagonally)
4 tbsp Ghee
1 litre Milk
1 cup Sugar
1/4 tsp Cardamom Powder
1 tbsp Kismis
Recipe to prepare Shahi Tukra :
. Heat the milk and sugar stirring continuously.
. Put 1 tsp ghee to prevent the milk from flowing over.
. Reduce the milk to 1/2 qty.
. Cool the milk.
. Add the kismis and cardamom powder.
. Fry the bread slices in ghee till golden.
. Dip in milk for 2 minutes.
. Remove and put in the milk piesh prepared previously.
. Decorate and Serve cool.
100gms soft white Makhanas
1 tsp ghee
5 cups milk
4 tbsp sugar or as desired
1 tbsp shredded almonds
1 tbsp grated pistachios
1 tsp green cardamom seeds (crushed)
Recipe to prepare Makhana Kheer :
. Cut makhanas into halves and put it in a saucepan along with ghee.
. Fry over a low heat for about 5 minutes.
. Add milk and sugar and stir well.
. Leave to simmer for about 1 hour,
. Check if milk reduces to half and of a creamy consistency.
. During this period stir from time to time so that milk does not sticks to the bottom of pan.
. Now add almonds and pistachios and leave for further 10 minutes
. Sprinkle crushed cardamom.
. Serve the makhana kheer hot or cold, as desired.
1/2 kg Soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp cardamom powder
1 tsp cardamom seeds semi crushed
1 tbsp slivered or crushed pistachios
Recipe to prepare Khoya Peda :
. Grate khoya with a steel (not iron) grater.
. Add powdered sugar and mix well.
. Put mixture in a large heavy or nonstick pan.
. Heat first on high for few minutes.
. The on slow till done.
. Make sure to stir continuously, while on heat.
. When mixture thick and gooey, add cardamom.
. Mix well, and take off fire.
. Allow to cool, gently turning occasionally.
. Use cookie moulds, or shape pedas with palms into patty rounds.
. Mix pistachios and cardamom seeds and press a bit on top of each.
. If using moulds, first sprinkle some at bottom.
. Take some mixture and press into mould.
. When set well, invert and carefully, unmould.
. The pedas are ready to be served.
2 cups Badam
1cup Seviya (Vermicelli) broken into 4 cm bits
5 cups milk
1/2 cup sugar
1/3 cup almonds (sliced)
1/4 cup unsalted blanched pistachio, silvered
1/2 tbsp rose water
Silver or gold papper (varak)
Recipe to prepare Seviya Kheer :
. Heat the ghee in a heavy bottomed non-stick pan over medium heat
. Add seviya and fry till golden brown, stirring constantly.
. Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil.
. Cook for about 20 minutes or until the milk is slightly thickened.
. Cool to room temperature, add rose water and chill thoroughly.
. Stir well and serve the vermicelli pudding in individual bowls
. Decorate with a piece of silver or gold paper (varak).