BADAM SEERA

Ingredients:

1 cup badam powder
½ cup sugar
2 tbl sps ghee
½ cup milk
½ tsp elachi powder

Method:

• Heat ghee in a thick base kadhai
• Add badam powder
• Stir on low flame
• Add milk
• Continue stirring till milk is absorbed
• Add sugar and elachi powder
• Continue stirring till ghee comes to the surface
• Set in a bowl and decorate with few dry fruits or khas-khas

DUDHI HALWA

Ingredients:

1 Kgs. Dudhi
½ Liter Milk
500 gms Sugar
10 gms Cardamom Powder.

Method:

• Peal & grate Dhudhi. Take pan add Dhudhi and ½ Litre Milk.
• When it becomes thick, add sugar and make it thick.
• Take it off from fire add cardamom powder.
• Garnish it with chopped almonds.

GULAB JAMUN

Ingredients:

Koya 300gms
Chana 50gms
Sugar 1kg
Flour 50gms
Soda pinch
Cardamom 5gms
Pistachio 10gms
Saffron 1gm
Rose water 2-3 drops
Ghee to fry

Method:

• Knead koya gently. Break into granules.
• Make a sugar syrup of 1 string consistency with the sugar. Keep it warm
• Immerse soda in 1 tsp of water.
• Combine the channa and koya. Add soda mix, flour and kead gently.
• Reserve about 15gms of filling and divide about 24 balls of an inch diameter with the remaining mixture.
• Add pistachio and saffron to the reserve mixture. Mix well.
• Flatten each ball, place little filling in the center, smoothen.
• Heat the fat, add the balls and deep fry on a slow fire until golden brown.
• Remove, drain and immerse immediately in sugar syrup and serve with little syrup.

KAJU KATRI

Ingredients:

500 gms. Cashew Nut Powder
250 gms Sugar
½ Tsp Cardamom Powder.

Method:

• Take a pan & add sugar & water.
• Boil to make a thick syrup of two strands.
• Take it off from fire and add cashew nut Powder and mix well.
• Add cardamom powder. Spread it on thali & let it cool.
• Then cut it into pieces.

TOPARA PAK

Ingredients:

1 coconut
500gms.sugar
½ cup milk
½ tsp saffron & cardamom pwd.

Method:

• Grate coconut and dip in milk and add saffron.
• Put it on fire. When the mixture becomes thick ,add sugar in it.
• Let it thicken. Take it off from fire add cardamom pwd.
• Spread it on thali and garnish with pista .

MANGO BARFI

Ingredients:

6 medium sized mangoes
½ kg mawa
½ cup ghee
½ cup sugar
|Few strands of saffron
1 tsp cardamom powder
Few slices of almond and pista

Method:

• Prepare mango pulp and strain
• Mix the pulp to mawa in a heavy based pan, on low flame till it thickens
• Add ghee little by little, when ghee separates, remove from heat
• Make sugar syrup, add enough water to soak the sugar
• Make syrup of 1 thread consistency
• Mix the mango mawa mix on low flame with the prepared sugar syrup
• Stir on low till it thickens
• Add saffron and cardamom powder
• Stir well, remove from heat, and pour on thali
• Sprinkle slices of almond on it
• Cool and cut into pieces.

RABADI

Ingredients:

Milk 3litres
Sugar 400gms
Pistachio 20gms
Silver foil garnish

Method:

• Place milk in a kadhai, boil.
• Reduce to low heat and stir continosly until 900ml and acquires a granular consistency.
• Remove, add sugar. Stir until it dissolves.
• Cool, remove to a bowl, garnish with pistachio nuts and refrigerate.
• Remove from refigerator. Cover with silver foil. Serve chilled.

RASGULLA - METHOD 1

Ingredients:

1 litre milk (preferably cows)
2 cups sugar
6 cups water
1 tsp. Maida (plain flour)
To prepare paneer
½ cup water
¼ tsp. Citric acid

Method:

• Dissolve the citric acid in water.
• Boil the milk. In the boiling milk and add dissolved citric acid water, little by little till the milk curdles completely.
• Drain out the whey by hanging the paneer tied in a muslin cloth for about two hours.
• Mix the maida to the dried paneer, rub well till it turns white and soft.
• Form small balls.
• Boil sugar in water in a large vessel.
• When the syrup starts boiling add the paneer balls.
• Boil for five minutes keeping vessel open.
• Cover half the vessel and boil for another 10 minutes.
• Uncover the vessel again and boil for further 5 minutes. Put off the heat
• Allow the rasgoolas to cool.
• Refrigerate if desired.

RASGULLA - METHOD 2

Ingredients:

1 litre cows milk
2 cups sugar
3 cups water
To prepare paneer
½ cup water
¼ tsp. Citric acid

Method:

• Dissolve the citric acid in water.
• Boil the milk. In the boiling milk and add dissolved citric acid water, little by little till the milk curdles completely.
• Drain out the water by pouring the paneer on a strainer.
• Hold the strainer along with the paneer in a running water tap to cool.
• Press the paneer with palm pressure to remove excess water.
• Rub the paneer well till it turns white and soft.
• Form in to small balls.
• Boil sugar and water in a pressure cooker.
• When the syrup boils, put the paneer balls and cover the pressure cooker.
• Put off the heat when one whistle is blown.
• When cooker cools down, remove the rasgoolas and cool them.
• Refrigerate if desired.

SUHAG SANTH PAK

Ingredients:

500 gms mawa (khoya)
2 ½ cups sugar
100 gms each almond and pistachio thick slices
1 tbsp. cardamom powder
1 tbsp. nutmeg powder
Masala
20 gms sunth powder (dry ginger)
5 gms piprimul powder
5 gms pepper powder
5 gms tamalpatra powder (bay leaves)
5 gms clove powder
5 gms cinnamon powder
5 gms lindipiper powder

Method:

• Loosen the mawa.
• Heat water and sugar to make thick syrup.
• Put mawa, all remaining ingredients and masala.
• Keep stirring on a low flame till thickens.
• Put off the heat and allow to cool down completely, before pouring into greased thali.
• When sets down cut into pieces.