Kaju Barfi

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 kg cashews
800 gms sugar
100 gms powdered cardamom
1 - 2 powdered nutmeg

Method:

- Soak sugar in water but don't put too much water.
- Boil and keep stirring till it acquires syrupy consistency ( chaasni).
- Remove from gas and add crushed cashews, cardamom and nutmeg. Mix well.
- Pour mixture into greased aluminium trays or thaali and press it down. Let it cool.
- Cut into desired shapes. Garnish with silvered almonds and pistas.

Gaajar Halwa

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

500 gms carrots ( preferably the red variety)
2 tbsp homemade ghee
1/2 ltr milk
200 gms( 1 cup) sugar
1 cup water
2 tbsp khoya ( dried condensed milk)


Garnish:

10 almonds, blanched and sliced

Method:

- Wash, peel and grate carrots. 

- Heat ghee in a pan and fry carrots till the color changes. 

- Add milk and cook on low heat, stirring occasionally, till milk is absorbed. 

- Make a single-thread syrup of sugar and water. 

- Add carrot mixture and cook on low heat, stirring constantly till it reaches a thick porridge like consistency.
- Continue frying till mixture comes away from sides of pan.

- Add khoya and cook,stirring well, for a further 2 minutes.

- Remove from heat, garnish with sliced almonds and serve hot.

Modaks

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

3 katori rice, wash and dry. ( you can add a couple of teaspoons of basmati rice, as it adds flavour and gives a good consistency while kneading)
1-2 tsp of khus khus
1 tsp of elaichi powder
3/4 grated coconut
1-2 katoris jaggery ( or more if desired)
Water, salt


Method:

- Dry grind the rice into a smooth powder. 

- Take water equal to the quantity of the ground rice. 

- Boil this water and add a pinch of salt. 

- Add the rice powder and keep stirring till smooth ( this can take upto 15 minutes). 

- Knead it into smooth pliable dough, add a tsp of ghee/oil while kneading. 

- The dough has to be very smooth without any lumps. ( this mixture is also used for making rice bhakris) keep aside.


Method for coconut filling:

- Mix all the ingredients for filling - coconut scrapings, jaggery, khus khus, elaichi powder. 

- Keep stirring on fire till the jaggery melts. Cool and keep aside.

To make modaks

- Keep a little oil in a bowl. 

- Dip your fingers and make small lemon sized balls of the rice dough. 

- Spread into a puri size with fingers dipped in oil. 

- Place the filling inside and close into a pointed shape, with folds that resemble petals. 

- Place all the modaks on a large plate and steam without whistle for 10 minutes.

Coco - Fruit Delight

BISMILLAH HIR RAHMAN NIR RAHEEM

Serves 2

Ingredients:

1 cup pineapple ( cut into pieces)
1 cup coconut water
1/2 cup tender coconut meat ( nariyal malai)
1 bottle miranda
1/2 cup sweet lime juice

Few pomegranate seeds for garnish

Method:

- Slice up the pineapple and juice it.
- Then add the sweet lime juice and miranda to it.
- Chop the tender coconut meat finely.
- Mix together the tender coconut meat and coconut water.
- Add some crushed ice in two glasses and pour the juice over it.
- Sprinkle some pomegranate seeds in the glass and serve immediately.

Walnut Brownie

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Refined flour - 115 gms
Flakes walnuts - 35 gms
Margarine - 150 gms
Coco powder -35 gms
Eggs - 3
Powdered Sugar - 200 gms
Vanilla Essence - few drops
Water - 50 to 60 ml

Method:

- Sieve flour and coco power. Keep aside.
- Beat eggs and sugar well.
- Add water and vanilla essence. 

- Then add melted margarine and sprinkle flour.
- Pour the mixture in baking dish and bake for 30 mins at 180c.

Pudding with Jalebis By Prabha Sambare Of Airoli

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1/4 kg jalebis
1 ltr whole milk
1 egg (or 2 slices of bread)
1/4 tsp rose essence
Few almonds, pistachios, silver paper

Method:

- Grease a mould with little ghee or butter. 

- Arrange the jalebis in it and keep aside.
- Boil the milk and reduce it to half. 

- Allow to cool, when lukewarm, add one egg (or two slices of bread), 1/4 tsp rose essence. 

- Beat the mixture till smooth.
- Pour the mixture over the arranged jalebis and keep aside for one hour.
- Bake it in the preheated oven at 150 degree celsius for 30 minutes or till the upper crust is golden brown in colour.

- Remove from oven and allow it to cool to room temperature. - Decorate with slices of almond, pistachios and silver paper.
- Keep it in the freeze before serving. 

- Serve cold jalebi pudding.

Carrot Gazpacho Cocktail

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 3/4 cups carrot juice
1 3/4 cups tomato juice
7.5 cm cucumber, grated
2 tbsp chopped fresh coriander basil or dill
Salt and freshly ground black pepper
Ice cubes

Method:

- Mix the juices in a large jug and chill for one hour. 

- Stir in the remaining ingredients. 

- Pour into glasses and serve garnished with sprigs of the chosen herb.

Sugar Ice

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

300 gms of dessicated coconut
300 gms of powdered sugar
1 tin of milkmaid

Method:

Sieve the sugar. 
Mix well with dessicated coconut and mlkmaid.
 Knead into a dough. 
Make three parts of the dough and add three different colors. 
Pour into design moulds for desired shape and serve

Sandwich Bread

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 kg refined flour
20 gms salt
40 gms sugar
20 gms fat
30 gms yeast
10 gms bread improver
650 ml water

Method:

- Sift the flour.
- Mix all the ingredients in a bowl.
- Add water to it.
- Knead the dough well.
- Keep it aside for 30-35 minutes, so that it becomes fluffy.
- Grease the mould with margarine and bake for 45 minutes at 240 degree centigrade.


Yields: 2 loaves

MAVINKAI GOJJU

BISMILLAH HIR RAHMAN NIR RAHEEM


For food writer Anushruti RK, the oneset of the mango season is the time for tambli (raw mango soup) and gojju (chutney), one of the first dishes she learnt from her grandmother. "One summer, as I relished a meal cooked by her and was particularly amazed with the taste of the raw mango gojju, I went and sat besides her with a notebook to write down the intricacies of the recipe," she recalls. The raw mangoes in this recipe from karnataka can easily be substituted with tamarind, which is available through the year. "This piquant chutney is a great way to liven up any drab meal," she adds.


Ingredients:

Oil - 1/2 tsp
Bengal gram dal - 4 tsp
Black gram dal - 2 tsp
Dry red chillies - 4 to 5
Fenugreek seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Fresh or frozen coconut - 1 cup
Raw mango - 1 medium
Salt - 1 1/4 tsp

Seasoning:

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Asafoetida - 1/4 tsp

Method:

- In a heavy bottomed pan, heat 1/2 tsp oil and add bengal gram and black gram lentils. Roast over low flame for a couple of minutes and add in the dry red chillies.

- When the lentils change color and acquire a golden brown hue, add the fenugreek seeds and roast for about 30 seconds.

- Stir in asafoetida and coconut and continue to roast until the coconut is light brown in color (about 3 to 4 mins more).

- Allow the nixture to cool down and add raw mango pieces to it. Add water and blend to a slightly coarse texture.

- In a seasoning pot or pan, heat the oil and put in the mustard seeds. When they pop, stir in the the curry leaves and asafoetida and when the curry leaves turn crisp, switch off the heat.

- Pour the seasoning over the blended coconut mixture and mix well with the salt.

Mochar Chop ( Banana Flower Cutlets)

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 medium sized mochar (banana flower)
1/2 medium sized grated coconut
3 medium sized boiled, peeled and mashed potatoes
2-3 green chillies
1 tsp ginger paste
1 tsp zeera powder
Turmeric powder
Red chilli powder
1 stick cinnamon
2-3 small cardamoms
2/3 cloves

For Outer Coating:

Cornflour
Breadcrumbs

Method:

- Peel outer skin of mocha and cut into small pieces and soak it in turmeric powder and salt water for about 6 to 7 hours.
- Boil this mixture for about 4 to 5 minutes and drain out water from it.
- Heat some oil in a kadhai. Put zeera, ginger paste and fry.
- Add the boiled mocha, turmeric powder, red chilly powder, finely chopped green chillies and cook for about 10 minutes.
- Add salt according to taste, then mashed potatoes and cook for about another 10-12 minutes.
- Take this off the flame and add coconut, cardamom powder, a little of cinnamon, cloves and zeera powder .
- Allow the mixture to cool.
- Make small balls from this mixture, coat with a little solution of corn flour mixed in water and breadcrumbs. 

- Deep fry. 

- Serve with mustard sauce. 

Tosha

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Flour - 250 gms
Oil - 1/2 cup
Curd - 1/2 cup
Baking soda - 1/2 tsp
Oil - for deep frying

For the Syrup

Sugar - 2 1/2 cups
Water - 3 cups


Method:

- Mix flour and baking soda. 

- Add curd and oil and prepare a soft dough. 

- Knead it till smooth. 

- Divide into 25 equal portions. 

- Roll each portion into an oblong roll.
- Heat oil and fry the toshas on medium flame till golden brown.
- Add water and sugar, and bring it to a boil in a pan. 

- When the syrup becomes sticky, add the fried toshas and let them stay in the syrup for 5 minutes. 

- Remove the toshas onto a plate.
- Boil the syrup until it reaches one-third consistency. 

- Drop the toshas again in hot syrup and let them soak for another 5 minutes. 

- Line a tray with foil and place the toshas on it.
- Again boil the syrup until it becomes very thick. 

- With a spoon, pour the syrup onto the toshas evenly. 

- Garnish it with sliced pistas. 

- Allow it to dry.
- Toshas cannot be handled until completely dry. 

- Once dry, the syrup will form a coating on them, looking shiny.
- Remove from tray and flip it to dry the other side.

- When completely dry, serve or store in an airtight jar.

Maple Apple Crisp - Koena Mitra

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Apples (peeled, cored and sliced) - 5
Maple syrup - 3/4 cup
All purpose flour - 1/2 cup
Rolled oats - 1/2 cup
Brown sugar - 1/2 cup
Salt - 1 pinch
Butter (softened) - 1/2 cup

Method:

- Sliced apples are slather in syrup, set in a baking dish and covered with a crumble made from brown sugar, butter and rolled oats.
- The crisp is then baked and served warm with scoops of rum raisin/coffee flavored ice cream.
- Preheat oven to 375 degrees F (190 degrees c).
- Place apples in an 8 x 8 inch baking dish.
- Toss apples with syrup.
- In a separate bowl, mix together flour, oats, sugar and salt.
- Cut in butter until the mixture is crumbly.
- Sprinkle this mixture evenly over apples.
- Bake in the pre-heated oven for 35 minutes, until topping is golden brown.
- Serve warm or at room temperature.

Tez Masala Diamonds

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Maida - 2 cups
Butter - 1 tsp
Jeera powder - 1/2 tsp
Dhania powder - 1/2 tsp
Garam masala powder - 1 tsp
Chilli powder - 1/2 tsp
Black pepper powder - 1/4 tsp
Baking soda - 1/2 tsp
Salt to taste
Oil to fry

Method:

- Add jeera powder, dhania powder, garam masala powder, chilli powder, black pepper powder, baking soda, salt and mix well. 

- Add little warm water and make smooth dough.
- Now roll the dough into thick roti and cut them into small diamond shaped pieces.
- Heat the oil in a tawa and fry these diamond pieces till they turn golden brown.
- Yummy masala diamonds are ready to be served.

Laukar Tikka Squares

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Wheat flour - 2 cups
Butter - 1 tsp
Hing Powder - 1/2 tsp
Baking powder - 1/2 tsp
Chilli powder - 1 tbsp
Oil to fry
Salt to taste


Method:

- Add butter, hing powder, chilli powder, baking soda and salt to the wheat flour and mix well.
- Add little warm water and make like chapati dough.
- Now take a big chunk of the dough and roll it into thick roti.
- Cut them with knife in to small squares.
- Heat the oil in tawa. 

- When it is hot enough fry the squares till they turn golden brown.
- Mouth watering tikka squares are ready to be eaten.

Valentine Bavarois

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Whipped cream - 1 cup
Strawberry puree - 1 cup
Sugar - 1 cup
Gelatin - 15 gms
Strawberry sauce as required

Method:

Soak gelatin in three tbsp water and cook on slow flame for one minute till it dissolves. 

Mix in the whipped cream, sugar and strawberry puree. 

Now add the gelatin and pour it in a slightly greased heart shaped mould. 

Refrigerate until it sets. 

Serve with strawberry sauce.


For Strawberry Sauce

Ingredients:

Strawberry puree - 1/2 cup
Sugar - 1/4 cup
Brandy (optional) - 1 tsp

Method:

Mix all the ingredients and cook for 5 - 7 minutes stirring constantly.

Marzipan

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

200 gms cashewnuts
400 gms powdered sugar
1 egg, only white
1 tbsp ghee
1 tsp almond essence

Method:

- Soak the cashewnuts in water and grind into a paste adding a little rose water. 

- Mix the paste, sugar and egg white. 

- Cook on medium flame adding ghee and stirring continuously till it leaves the sides of the pan. 

- Cut into desired pieces and serve.

Lawanga Latalu

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

(For six latalus)

For Puri:

Maida - 25 gms
Oil - 1 tsp
Salt - to taste
Water - as required
Oil - to fry


For Stuffing:

Coconut - 1/2 

Pepper seeds - 1 tsp
Elaichis - 2
Sugar - 3 tbsp
Ghee - 3 tbsp


For Sugar Syrup:

Sugar - 250 gms
Water - 2 glassful
Elaichi - 1

For Garnishing:

Cloves and Cherries

Method:

- Prepare sugar syrup by heating 250 gms sugar with two glasses of water till sugar dissolves.
- Add elaichi for flavour.
- Take maida, salt, oil and sufficient water to prepare hard puri dough.
- Grind coconut, pepper seeds and elaichi in mixer to get coarse pieces.
- Heat ghee in a pan. 

- Add the ground mixture and sugar and heat for five minutes till you get a mouth watering aroma. 

- Keep aside to cool. The stuffing is ready.
- Make round puris and place the stuffing in the centre.
- Fold the puri border to get a flower shape.
- Pin with 2 - 3 cloves so that they don't open

- Fry on low flame for 2 -3 minutes till brown.
- Dip in sugar syrup for a 1/2 min and remove.
- On cooling a smooth powdery is obtained.
- Remains crunchy fresh for a week on storing in an airtight container.

Doodh Puli

BISMILLAH HIR RAHMAN NIR RAHEEM


Karanji shaped rice modaks are called pulis in bengali.

Ingredients:

Milk - 1 ltr
Sugar - 250 gms

For Stuffing:

Grated coconut - 1 cup

Sugar - 1/2 cup
Cardamom powder - 1/2 tsp

For The Outer Cover:

Rice flour - 1 cup
Warm water - little


Method:

- In a kadhai, add grated coconut, half a cup of sugar and stir over a small flame till mixture leaves the sides.
- Then, add cardamom powder and keep this stuffing aside.
- Heat milk and reduce it to two thirds on slow flame.
- Add 250 gms of sugar and allow it to dissolve completely.
- Now knead the rice flour adding a little warm water and make smooth dough.
- Take a ball, press it on the palm and fill the coconut mixture and make it into small karanji shaped modaks or pulis by closing the edges properly.
- Now, add these pulis to the sweetened milk and cook over a small flame for fifteen minutes. 

- Cool and serve.

Burfi Magaz

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

340 gms khoya ( dried fresh whole milk)
60 gms almonds ( finely chopped)
60 gms pistachios (finely chopped)
170 gms castor sugar or powdered sugar
60 gms kernels of melon seeds ( magaz kharbuza)
4 drops kewra essence or 2 drops itar kewra

Method:

- Clean the kernels of melon seeds ( if these are not available reduce the sugar by 15 gms) and gridddle ( tawa) over very slow fire until their raw flavour disappears, add almonds and pistachios and stir for another five minutes.
- Heat the khoya on low flame till dry.
- Remove from the fire and add sugar.
- Mix it thoroughly and cook on very slow fire till the liquid in the khoya sugar mixture dries up.
- Add the chopped almonds, pistachios and kernels of the melon seeds.
- Cook for another few minutes or till it is completely dried.
- Remove from the fire, cool,add 4 drops of kewra essence or 2 drops of itar and spread on a greased plate.
- Roll it out and shape into square. 

- Decorate with silver leaves and allow it to set.
- Cut into neat pieces. 

- Burfi Magaz is ready to sweeten your festival.

Kaju Katri

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

150 gms cashewnuts
150 gms powdered sugar
1/4 tsp kewra essence

Method:

- Firstly, you've got to soak cashewnuts in water for about half an hour.
- After that, remove them from the water and dry on a cloth for about quarter of an hour.
- Then, add the cashew nuts and sugar into a mixer and grind until it forms a smooth paste.
- Remember while doing so don't add any water.
- After this, cook the blend on slow heat in a vessel while stirring all the while.
- Once the mixture hardens, remove it from the vessel and mix the essence.
- Roll out the dough into uniform thickness with a rolling pin.
- Remember, the thickness has to be uniform.
- Now, cut the dough into diamond shapes and you're ready to serve.

Balu Shahi

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

230 gms maida
85 gms yoghurt
1 tbsp warm water
2to 3 drops kewra essence
15 gms finely shredded almond
30 gms khoya for decoration
85 gms ghee, melted
1/4 tsp bicarbonate of soda
285 gms sugar
150 ml water
15 gm finely shredded pistachios
4 silver leaves (optional)

Method:

- Sieve the flour and bicarbonate of soda together and rub thoroughly into the melted ghee with tips of finger.
- Add slightly heated curd and the water and knead until it becomes soft dough.
- Divide the dough into 16 equal parts and shape them into round balls.
- Make a depression in the centre of each and flatten.
- Heat the ghee in a heavy pan and remove from the fire when quite hot.
- Place the flattened balls in it and cook them as long as the ghee simmers around them.
- When it stops simmering, put the pan on slow heat again and cook until the balu shahis swell and become light brown in colour.
- Prepare the syrup with the sugar and the water and cook till it becomes quite sticky that is three thread consistency.
- Add itar kewra or essence. Arrange the cooked flattened balls in a deep tray or a plate and pour the syrup over them.
- Decorate immediately with shredded almonds and pistas and khoya. 

- Serve decorated with silver leaves.

PuranPoli and Karanji

BISMILLAH HIR RAHMAN NIR RAHEEM

For the puran or stuffing

Ingredients:

Channa dal - 2 bowls ( approx 250 gms)
Jaggery - 1 1/2 bowl
Cardamom powder - 1/2 tsp
Nutmeg Powder - 1/2tsp

For the Poli

Flour - 1 bowl
Wheat flour - 1 bowl
Ghee or oil - 1 tbsp

Method:

- To make the stuffing, first boil channa dal, drain water and keep the water aside for using to katachi amthi. 

-Mix jaggery well with boiled dal and boil again for two minutes. 

- Then add cardamom and nutmeg powder as essence. 

- Grind the whole mixer to make a soft paste.


- For making the poli, blend both wheat flour and flour well with a little oil and knead into loose and soft dough. 

- Make small balls from this dough and give them bowl (katori) shape. 

- Put little stuffing inside the flour bowl and roll with the rolling pin to prepare chapatti. 

- Bake these chapatis on a hot tawa, applying little oil. 

- The polis are ready.




Karanji

Ingredients:

Wheat flour - 1 bowl
Oil - for moistening the flour

Method:

- Knead the wheat flour nicely after moistening with little oil.

- Make small puris from it and stuff with puran and give the shape of karanji. 

- Steam in a cooker.

- Instead of puran, coconut stuffing (mixing with sugar, fry lightly) can be used as well.

Gulab Jamun

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1/4 kg gulab jamun khoya
7 tbsp milk powder
6 tbsp maida or arraroot powder
1/8 tsp soda bicarbonate
1 1/2 kg sugar
1 1/2 tsp rose essence
3 tbsp water

Method:

- Mix khoya, milk powder, maida and soda bicarb in water.
- Knead into soft dough, till it is smooth.
- Mold into round shapes.
- Simultaneously heat one and half katori of refined oil or ghee.
- Lower the flame and fry the balls till golden brown.
- Boil water with three katoris of sugar. Boil till it forms syrup of one string consistency.
- Add rose essence to this mixture. Lower flame and add gulab jamuns. Serve. 

Mawa Kachori

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Brown pedha - 250 gms
Maida - 100 gms
Ghee - 100 gms
Sugar - 150 gms
Dry Fruits - cashews, almonds, pistas

Method:

Filling:

- In a bowl, take pedha and mash it.
- Take 2 tsp of dry fruits of your choice.
- Chop into fine pieces.
- Mix chopped dry fruits in the mashed pedha and mix well to prepare the filling.


Dough:

- Make smooth dough out of refined flour and keep aside for an hour.
- Mold the dough into kachori shape and stuff it with the filling then deep fry.
- In a pan take sugar and pour a little water into the same. Stir well and make syrup.
- Allow the sugar syrup to cool and then soak the deep fried kachoris in it for five to seven minutes.
- Take them out of the sugar syrup and place in a serving bowl.
- Garnish it with dry fruits and rose petals.

Rawa Nariyal Laddoo

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Semolina - 1 1/2 cups
Fresh coconut, scraped 3/4 cup
Desi ghee - 4tbsp
Sugar - 1 cup
Raisins - 2 tbsp
Green cardamom powder - 1/2 tsp

Method:

- Heat ghee in a thick bottomed kadai, stir fry semolina on low heat, till it just starts changing color to light golden.
- Add scraped coconut and continue to stir-fry for one more minute.
- Cook sugar with half a cup of water on medium heat, stirring continously till it dissolves.
- Increase heat, and bring the syrup to a boil.
- Cook without stirring for about five minutes or till it reaches single thread consistency.
- Add warm roasted semolina mixture and green cardamom powder to sugar syrup and mix well.
- Cover with a lid and keep aside for 30 minutes, stirring the mixture at regular intervals.
- Divide the mixture into 12 to 15 equal portions. Shape into firm ladoos and decorate with raisins.

Pumpkin Ki Shahi Kheer

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Pressure cooked pumpkin - 1 bowl (grated)
Milk - 1 ltr
Ghee - 2 tsp
Wheat flour - 2 tsp
Sugar - 1 1/2 bowl
Cardamom powder - 1 tsp
Dry fruits - cashews, almonds, and charoli

Method:

- Place the pan on flame and add 2 tsp of ghee in it.
- Add wheat flour and stir well for avoiding lumps for about 3 to 4 minutes.
- Add 1 cup of grated pressure cooked pumpkin and stir again.
- Slowly add sugar and mix well.
- Let the sugar melt fully and then add milk.
- Boil it for 5 to 10 minutes while stirring continuously to make it thick.
- Pour into a serving bowl.
- Garnish with rose petals and dry fruits.

Rabdi Malpua

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Milk - 1 ltr
Sugar - 100 gms
Soda - a pinch
Yoghurt - 1 tsp
Saffron - 1 pinch
Cardamom powder - 1/2 tsp
Food color - 1 pinch

Method:

- Make rabdi with 1/2 ltr of milk (by stirring constantly on slow fire).
- Boil the remaining 1/2 ltr milk to reduce it to 250 ml of condensed milk.
- Add 2 tsp of maida, a pinch of soda and 1 tsp of yoghurt in it.
- Stir well to avoid lumps. Keep aside for 15 minutes.
- Mould into small balls and deep fry to make malpuas.


Syrup:

- Take a pan. Add sugar and pour a little water in it.
- Add a pinch of saffron and cardamom powder.
- Allow it to cool and then add a pinch of food color in it.
- Dip malpuas into syrup for 5 to 10 mins.
- Remove them from syrup, place in a serving bowl and then pour rabdi on it.
- Garnish it with dry fruits.

Sukhdi

BISMILLAH HIR RAHMAN NIR RAHEEM
Ingredients:

Wheat flour - 1 cup
Jaggery - 3/4 cup
Ghee - 3/4 cup
Almond and cashew for garnishing

Method:

- Heat ghee in a thick bottom vessel.
- Add wheat flour and stir till it becomes light brown. Cool it.
- When it is warm, add jaggery and mix it well.
- Spread it on a ghee greased tray.
- Cut it in diamond shape and decorate with almond and cashew.

Gulabkhand

BISMILLAH HIR RAHMAN NIR RAHEEM

Serves 4

Ingredients:

1 kg yoghurt prepared from skimmed milk
5 ml rose essence
14 gm low calorie sweetener
4 -5 strands saffron
Rose petals for garnishing

Method:

- Drain the whey from the yoghurt by putting it in a muslin cloth lined strainer over a bowl, in the refrigerator overnight.
- Pass the drained yoghurt through a strainer to remove any lumps.
- Mix the yoghurt, sweetner and rose water together in a bowl.
- Serve garnished with rose petals and saffron.