Ingredients:
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.
Popularity: 1% [?]
Ingredients:
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.
Popularity: 1% [?]
Ingredients:
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.
Popularity: 1% [?]
Ingredients:
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.
Popularity: 1% [?]
Ingredients:
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.
Popularity: 1% [?]
Ingredients:
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).
Popularity: 1% [?]
Ingredients:
4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds),
finely ground (optional)
Recipe to prepare Pista Kulfi :
. Put the milk into a wide, heavy pan and bring to boil over high heat,
. Stir Constantly.
. Now lower the heat and cook the milk,
. Stir constantly, until it has thickened and reduced to about 13/4th cups.
. This will take about 40-45 minutes.
. Stir the sides of the pan constantly to avoid scalding.
. Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
. Pour the mixture into Kulfi molds or small ramekins, distributing evenly.
. Cover with plastic wrap or foil and freeze until set, about 6 hours.
. To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi.
. Slip each kulfi on to a dessert plate,
. Cut across into 3-4 slices, and serve.
Popularity: 2% [?]
Ingredients:
2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)
Recipe to prepare Badam Phirni :
. Soak rice in water for few hours,
. Then drain water and grind rice into a smooth paste.
. In a non-stick saucepan bring milk.
. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
. Remove from heat and add almonds.
. Put in serving bowl and chill.
. Garnish the badam phirni with silver or gold foil paper (varak) and serve.
Popularity: 1% [?]
Ingredients:
1 cup bengal gram flour
1 cup sugar
2 1/2 cups ghee
1 cup water
1/2 tsp cardomom powder
Recipe to prepare Mysore Pak Recipe :
. Sieve the bengal gram flour (besan).
. Roast it on a hot griddle/ tava for 2-3 minutes stirring constantly.
. Set aside.
. Heat half the ghee (clarified butter) (1 1/4 cup) in a pan.
. Put the sugar in another pan and add 1 cup of water to it.
. Cook till it becomes sticky syrup.
. It should not become stringy.
. Add the roasted flour to the sugar syrup stirring constantly.
. Take off the flame for a second while you get the melted ghee ready.
. Pour the ghee in a steady stream into the flour and sugar mixture while stirring.
. You need an extra hand here.
. Add the rest of the ghee and stir in.
. Cook till the mixture turns light brown and becomes porous and spongy like bread.
. Sprinkle the cardamom powder over the mixture and turn out immediately into a 9″ shallow cake pan or a thali.
. The mixture sets within a minute.
. With a sharp knife cut into 1 1/2 inch squares at immediately.
Popularity: 1% [?]
Ingredients:
2 litres Milk
1/2 to 3/4 cup Sugar
chopped nuts to decorate (pista, almonds)
Silver foil (optional)
1/2 tsp. Citric acid dissolved in 1/2 cup water
Recipe to prepare Kalakand Recipe :
. Boil half the milk.
. Add the citric solution as it comes to boil.
. Switch off gas once the chenna settles down.
. Sieve through muslin cloth,
. Press out excess water,
. Take in a plate and press down. Do not knead.
. Put the remaining milk in a heavy pan and boil to half.
. Add the chenna and boil till the mixture thickens.
. Stir continuously.
. Add the sugar and continue to cook,
. Stirring all the while till it softly thickens into a lump.
. Set in a tray,
. Apply silver foil and sprinkle the chopped nuts.
Popularity: 1% [?]
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