Fruit Sandesh

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 cup paneer (grated)
5 tsp sugar
2 tsp milk powder,
1 tbsp low fat milk
1/4 cup chopped fresh fruits (oranges, strawberries etc)
1/3 of cup of fresh orange juice
1/4 tsp cornflour
2-3 drops lemon juice


Method:

- Take the paneer, sugar, milk powder and milk in a bowl, and mix it well to form a thick batter.
- Spread this mixture evenly in a serving dish and chill for atleast 35 minutes to make sandesh.
- In another bowl take some orange juice, cornflour and sugar and add the lemon juice to it.
- Heat it till the sugar dissolves completely.
- Garnish the sandesh with chopped fruits and serve chilled.

Apple Rabdi

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

3 cups milk
2 medium apples (grated)
A pinch of nutmeg powder
2 tbs sugar
1/2 tsp cardamom powder
Few drops of lemon juice
1 cup cold water


Method:

- Take a large bowl of cold water, put in a few drops of lemon juice and add the apple to it.
- The apple will not turn brown even if kept out in the open for a long time.
- Now bring the milk to a boil and simmer it for 10-15 minutes on low flame. Remove the grated apple from the water and rinse it under running water.
- Add the grated apple, nutmeg powder and cardamom powder and simmer for another five to seven minutes.
- Now add the sugar and mix well.
- Serve chilled.

Lichur (Litchi) Payesh

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

2 kg litchi
3 ltr milk (full cream)
200 gms sugar
150 gms khoya (grated)
15 gms small cardamom powder

Method:

- Boil the milk on low heat, stirring continously.
- Boil till the quantity is reduced to half.
- Add khoya to the boiling milk. Stir well.
- Once the milk has thickened considerably add sugar and mix well. Take it off the gas.
- De-seed the litchi and keep aside.
- Cool the thickened milk, stirring it continously.
- Add the deseeded litchi and mix with a spoon.
- Add cardamom powder and keep it to chill in the refrigerator.

Rasmalai

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

250 gms fresh paneer
6 cups water
2 1/2 cups sugar
1 ltr milk
1/2 tsp elaichi powder

Thinly sliced pista and badam
A pinch of kesar

Method:

- Start by dissolving 1 1/2 cups of sugar in boiling water.
- Take another vessel and put the milk to boil.
- Then, add one cup sugar to the mixture.
- Next crumble the paneer and make palm sized patties and gently drop into the boiling sugared water, you can lightly

cover it to cook faster.
- This is done to cook the paneer. You will know it is ready when the texture is sponge like and it bounces back when you press and leave it.
- It should take around 15 minutes to cook on medium flame.
- While the paneer is being cooked, keep an eye on the boiled milk and after it thickens to half the size of the original amount, add the elaichi powder, saffron and the sliced badam and pistato make the ras.
- Now remove the paneer patties, drain the water and drop it into the milk mixture.
- Continue cooking for about five minutes, then remove it from the gas and cool it to room temperature.
- Serve the rasmalai chilled.

Recipe by sector 17, Vashi based ACO sweets.

Shrikhand

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1/2 kg curd
300 gms sugar
1/2 tsp cardamom powder and nutmeg powder
A pinch of saffron threads
1/2 tbsp pista and almond crushed

Method:

- Tie curd in a clean muslin cloth for six to seven hours overnight.
- Put into a bowl and add sugar and mix it well. Keep aside for 25-30 minutes to allow sugar to dissolve.
- Rub saffron into one tbsp milk till well broken and dissolved. Keep aside.
- Beat well till sugar has fully dissolved into curd.
- Pass through a big holed strong strainer, pressing with hand or spatula.
- Mix in cardamom and nutmeg powder.
- Chill for one to two hours before serving.
- Empty into a glass serving bowl, top with remaining nut crush.
- Chill for 1-2 hours before serving.

Saeb Aur Suji Ka Halwa

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1/2 cup semolina (suji/rawa)
1 large apple, thinkly sliced
2 large apples pureed
1 cup milk
1/3 cup sugar
1/2 teaspoon green cardamom powder
5-6 pistachios blanched and silvered a generous pinch of saffron

Method:

- Dry roast semolina in a medium shallow pan taking care that it does not get coloured.
- Boil milk with one cup of water in a medium shallow pan.
- Add sugar, green cardamom powder and half of the saffron to it.
- Slowly add the semolina and cook, stirring till it becomes semi-dry.
- Add pureed apples, cover with a lid and cook for two to three minutes.
- Transfer into a serving bowl. Garnish with apple slices, pistachios and saffron.

Ratalu Halwa

BISMILLAH HIR RAHMAN NIR RAHEEM

A popular soft and sweet prasad with emphasis on vitamins and is light and easy to digest.

Ingredients:

6 cups raw grated sweet potatoes ( ratalu)
3 cups sugar
2 tbsp ghee
Few dry fruits
3-4 green cardamoms

Method:

- Take ghee in a pan and add the grated ratalu. cook for 5 minutes on medium flame, stirring constantly to avoid sticking
- Add sugar and cook for 10 minutes till all water evaporates and colour changes to green.
- Add dry fruits and elaichi for flavouring.