Besan Laddu

Ingredients:

1) Besan- 4 cups
2) Powdered Sugar- 2 cups
3) Ghee- 2 cups
4) Elaichi Powder- 2 tsp
5) Saffron Color- 4-6 Drops
6) Chopped Walnuts- 2 tablespoon

Method:

1) Mix the sugar and saffron color together. Leave it aside.
2) Melt ghee in a kadhai and cook the besan over low flame.
3) Stir continuously till the besan becomes light brown in color.
4) Mix the elaichi powder and again stir.
5) Remove from the flame and Pour it on a thali. Let it cool slightly.
6) Now mix with powdered sugar.
7) Divide it into equal parts and give the shape of laddus.
8) Besan Laddoo is ready.

suji ka halwa

Ingredients
Suji- 1 cup
Ghee- 1 cup
Sugar- 2 cups
Water- 4 cups
2 Cardamoms, crushed
Raisins- 1/4 cup
Almonds, chopped- 1/4 cup

Method

1) In a pan, mix water and sugar and put them to boil.
2) In another pan, heat ghee. Once heated, add suji and fry until it turns golden brown.
3) Add cardamom, raisins and almonds to the fried suji. Mix it well.
4) Now,add water-sugar solution slowly, stirring with a spoon and allow the water to evaporate (it would take about 5-7 minute).
5) Garnish with a few grated almond pieces.

KADHA PARSHAD(LANGAR KA PRASAD)

Ingredients:

Atta(wheat flour)-1cup
Ghee-1cup
Sugar-1cup
Water-4cups
Method-
1.In a pan,heat water.Dissolve sugar in it
2.Heat ghee and add atta.
3.Fry on low flame till golden brown,don’t let it burn.
4.Add sugar water in it gradually so that lumps are not formed.
5.Continue cooking till ghee separates.
6.Serve hot.

CARAMEL CUSTARD

Ingredients:---

FOR CUSTARD-
Milk - 2 1/2 cups,
Custard powder - 2 tbsp,
Vanilla essence - 1/4 tsp
Sugar - 1/2 cup,

FOR CARAMEL-
Sugar - 1/2 cup,
Water - 1/4 cup,

Method
For the custard
1. Boil the milk. Add sugar.
2. Dissolve custard powder in 1/2 cup cold milk.
3. Add diluted custard powder to the milk stirring continuously so that lumps are not formed.
4. Add vanilla essence and cool.

For the caramel
1. Take sugar in a pan, add water to this and cook well till sugar is brown.
2. Once the sugar is brown, pour this caramel into moulds.
3. Pour the custard onto the caramel.
4. Steam cook the custard on very low heat for 30-45 mins.
5. Cool and refrigerate.
6. Just before serving, quickly turn the mould over onto the plate and remove the mould.
7. Serve immediately.

STRAWBERRY PUDDING

Ingredients:---

Milk - 3 cups,
Custard powder - 3 tbsp,
Sugar - 2 cups (grounded),
Fresh cream - 400 gms,
Strawberry jelly - 1 packet,
Cherry - 1 tin,

Method

1. Dissolve custard powder in 1/2 cup cold milk. Keep aside.
2. Boil the remaining milk withe sugar. After 1 boil, keep on low flame for 5 minutes.
3. Gradually add the custard powder and stir continuously till thickens.
4. Cool and keep in the refrigerator.
5. Prepare the jelly according to the instruction. Let it cool and refrigerate for setting.
6. Beat the cream till frothy. (Add grounded sugar if cream is not sweet).
7. Take out the seeds of the cherries and keep the juice aside.
8. Take a bowl. Place half of the custard in a bowl and spread half of the jelly on it.
9. Now dip each biscuit in the juice out of cherry and place it on jelly.
10. Spread cherries on the biscuits.
11. Now spread the remaining jelly on it and then the remaining custard.
12. Garnish with cherries and serve chilled.

SURPRISE MAWA RASGULLA

Ingredients:---

Mawa - 1 cup,
Rasgullas - 4,
Ground sugar - 2 tsp,
Saffron strands - a few (soaked in milk),
Pistachio - 1 tsp (sliced),

Method

1. Mash mawa by hands till smooth. Add sugar in it. Mix well.
2. Squeeze the rasgullas so as to lighten the sweetness.
3. Divide mawa in four equal portions. Flatten by hands. There should be thin layer of the mawa.
4. Place resgulla in between the mawa and roll in round and shape.
5. Dash with saffron strands on top and sprinkle pistachios over the mawa resgulla.
6. Serve chilled.

METHI SEVIYAN (WITH MILK) (SWEET VERMICELLI)

Ingredients:---

Milk - 1 ltr,
Vermicelli - 1 cups (Bambino),
Ghee - 2 tbsp,
Sugar - 3/4 cup or as per taste,
Dry fruits - 2 tbsp,
Green cardamon - 3-4 (crushed),

Method

1. Heat ghee in a pan, and roast the seviyan on medium heat till pinkish brown.
2. Add milk and bring to a boil, after the first boil, reduce the heat and cook for 5-10 minutes.
3. Add the sugar and dry fruits.
4. Mix well add cardamom powder, turn off the heat.
5. Serve hot or cold.

MEETHI SEVIYAN (DRY) (SWEET VERMICELLI)

Ingredients:---
Vermicelli - 2 cups (Bambino),
Ghee - 2 tbsp,
Sugar - 1/2 cup or as per taste,
Water - 2 cups,
Green cardamom - 2-3 (crushed),
Almonds - 1 tbsp (sliced),
Pistachio - 1 tbsp (sliced),

Method

1. Heat ghee in a pan, add vermicelli and fry on low heat stirring continuously until golden brown.
2. Add water, sugar, cardamom powder, almonds and pistachios.
3. Cook on low heat till all the liquid is absorbed shut off the gas. Cover with a lid and let it stand for a few minutes in steam.
4. Fluff it up with a fork garnish with nuts.
5. Serve hot or cold.

PISTA KULFI

Ingredients:---

Milk - 4 cups,
Sugar - 1/4 cup,
Green cardamoms - 3-4 (grounded),
Skinned pista - 10 (sliced),
Mawa - 100 gm,
Cornflour - 1 tbsp,
Bread - 1 slice (white),
Green colour - 1 drop (optional),

Method

1. Cut the brown sides of the bread and crumble it.
2. Put the milk into a wide, heavy pan and bring to boil over high heat stirring constantly.
3. Add mawa and keep stirring till the milk mixture is reduced to half.
4. Mix cornflour in a little cold milk and add to milk mixture.
5. Add the crumbled bread and sugar. Now add pista and cardamom powder and cook for 2 minutes.
6. Turn off the heat, add colour and cool the mixture. Blend the mixture well and fill into kulfi moulds.
7. Put in the freezer for about 6-7 hours.
8. To serve, dip each mould in water, run a sharp knife around the edges of the kulfi. Turn out into serving plate, cut into 3-4 slices and serve.

FRUIT CUSTARD

Ingredients:---

Milk - 500 ml,
Custard powder - 50 gms.
Sugar - 3 tbsp,
Seasonal fruits - 1 cup (chopped banana, grapes, orange segment, mango, pomegranate),

Method

1. Mix custard powder in 1/2 cup of cold milk. Keep it aside.
2. Boil milk in a pan. Add sugar.
3. Add dissolved custard to the boiled milk stirring continuously so that there are no lumps formed.
4. Cool it and add chopped fruits.
5. Put it in the bowl and refrigerate.
6. When set, garnish with fruits while serving.

CARAMEL CUSTARD

Ingredients:---

Milk - 2 1/2 cups,
Custard powder - 2 tbsp,
Vanilla essence - 1/4 tsp,
Sugar - 1/2 cup,

For Caramel-
Sugar - 1/2 cup,
Water - 1/4 cup,

Method

For the Custard-
1. Boil the milk, add sugar.
2. Dissolve custard powder in 1/2 cup cold milk.
3. Add diluted custard powder to the milk stirring continuously so that lumps are not formed.
4. Add vanilla essence and cool.

For the Caramel
1. Take sugar in a pan, add water to this and cook well till sugar is brown.
2. Once the sugar is brown, pour this caramel into moulds.
3. Pour the custard onto the caramel.
4. Steam the custard on very low heat for 30-45 mins.
5. Cool and refrigerate.
6. Just before serving, quickly turn the mould over onto the plate and remove the moult.
7. Serve immediately.

SANDESH

Ingredients:---

Cottage cheese (made of cow's milk) - 200 gms,
Powdered sugar - 1/4 cup,
Cardamom powder - 1/2 tsp,
Saffron - 1 pinch (dissolved in milk),
Pistachio nuts - 5-6 (chopped),
Almonds - 5-6 (chopped),

Method

1. Knead chena with the palm to get a smooth texture. Add sugar and cardamon powder and knead well.
2. Transfer the mixture to a pan and cook on low heat for 4-5 minutes, stirring continuously.
3. Remove from heat, mix gently till it is cool enough.
4. Mix in chopped pistachio and almonds and divide into equal portions.
5. Form each portion into desired shape, garnish with chopped pistachio and dissolved saffron.
6. Chill thoroughly and serve.

KULFI

Ingredients:---

Milk - 1 ltr. (full cream),
Mawa - 250 gms,
Sugar - 250 gms,
Almonds (blanched and roughly ground) - 1/2 cup,
Pistachio - 1/2 cup,
Green cardamom -4 (powdered),
Saffron - a few strands,

Method

1. Pour the milk in a thick-bottomed pan. Simmer till the milk is reduced to half.
2. Cool and add mawa, sugar, almonds, pistachios, green cardamoms and saffron.
3. Mix well with a blender.
4. Pour into kulfi molds and freeze overnight.
5. Just before serving, remove the moulds from the freezer. Dip the moulds in water for a few seconds to loosen the sides.
6. Invert on to serving plate, cut into pieces and serve with faluda.

MANGO SHRIKHAND

Ingredients:---

Curd - 2 cups,
Cream - 2 cups,
Mango - 1 cup (pureed),
Mango - 2 tbsp (chopped),
Powdered sugar - 2 cups,
Pistachio slices - 8-10,

Method

1. Tie the curd in a muslim cloth and hang it overnight to drain out the whey.
2. This should be preferably be hung in the fridge to prevent the curd turning sour.
3. Transfer the hung curd to a bowl. Add powdered sugar and cream and mix well till the sugar dissolves.
4. Add mango puree and mango pieces. Mix well.
5. Add pistachio slices and chill in the refrigerator.
6. Serve chilled, garnished with pistachio slices and mango cubes.

GAJAR KA HALWA

Ingredients:---
Carrots - 1 kg,
Milk - 2 cups (full cream),
Mawa - 250 gms (grated),
Sugar - 1 1/2 cup,
Ghee - 1/2 cup,
Green cardamom powder - 1 tbsp,
Cashew nuts - 10-12 (chopped),
Raisins - 2 tbsp (washed),

Method

1. Peel, wash and grate carrots.
2. Heat ghee in a kadhai, add grated carrots and saute till water evaporates.
3. Add milk and cook on medium flame till milk evaporates.
4. Stir in mawa and sugar and cook until the sugar melts and mixes well stirring continuously.
5. Add cardamom powder, raisins and cashew nuts and continue to cook for 5 minutes.
6. Serve hot with grated mawa on the top.

SHAHI TUKDA

Ingredients:---

Bread slices - 3-4,
Milk - 2 cups,
Sugar - 1/2 cups,
Cardamon powder - 1/2 tsp,
Saffron - A few strands,
Kewra essence - 1 tsp,
Chopped pista and almonds - 2 tbsp,

Method

1. Cut bread pieces into geometric shapes, fry till golden brown.
2. Take milk in pan, add cardamon powder, sugar and salfron. Allow the milk to boil.
3. Add the bread pieces and kewra essence. Once the bread is done, take it out in a dish.
4. Pour the milk over it. Decorate with almond and pista cutting.

MAWA GUJIA

Ingredients:---

Refined flour - 2 cups,
Milk - 1 cup,
Ghee - 2 tbsp,
Oil for frying,
Mawa - 1 1/2 cup,
Roasted suji - 1 tbsp,
Desiccated coconut - 1 1/2 tbsp,
Sugar - 1 1/2 cup (powdered),
Cardamom - 1/4 tsp,
Dry nuts (cashewnut, almonds, raisins) - 2 tbsp (chopped),

Method

1. Take maida in a bowl. Add melted ghee. Lighting mix with finger tips. Add cold milk and make a semi-stiff dough cover the dough with damp cloth and set aside.
2. Take a kadhai. Add mawa. Roast it till light brown. Add roasted suji, desiccated coconut dry nuts, green cardamom powder and mix properly.
3. Divide dough into small balls, grease the gujia mould. Roll out dough balls into small puris. Put it on the mould and press lightly, place the stuffing in the hollow portion. Apply a litttle water on the edges, close mould and press firmly. Repeat the procedure with remaining dough.
4. Heat oil in a kadhai and deep fry gujias on medium heat till golden brown. Let them cool and store in an air tight container.

FRUIT CUSTARD PUDDING

Ingredients:---

Cake - 1,
Cocktail Fruits - 2 cups,
Fresh cream - 2 cups,
Milk - 4 cup,
Custard Powder - 4 tbsp,
Sugar - 1 cup (grounded),
Jelly - 1/2 packet ,

Method,

1. Mix custard powder in some milk and boil the rest of the milk. To the boiling milk, add the dissolved custard and sugar. Stir constantly so that lumps are not formed. Cook till thickens.
2. Make jelly as per instructions.
3. Beat cream until it thickens.
4. Cut cake in the center into two halves.
5. Cut the cocktail fruits in small pieces.
6. In a serving dish, put one cake slice, spread some custard and then fruits.
7. Then put jelly and place another cake slice over it.
8. Repeat the process.
9. On the top spread cream evenly.
10. Garnish with jelly and cherries on the sides.
11. Refrigerate and serve chilled.

FRUIT CREAM

Ingredients:---

Banana - 1,
Mango - 1,
Apple - 1,
Orange -1,
Black Grapes - 1/2 cup,
Pomegranate Pearls - 2 tbsp,
Cream - 250 ml,
Sugar (grounded) - 1/2 cup,

Method

1. Wash and slice fruits into one fourth inch sized cubes.
2. Peel orange and separate segments. Remove the skin and cut into half.
3. Put cream in a large bowl. Add sugar.
4. Stir slowly until mixed well.
5. Add the fruits.
6. The consistency should not be liquid.
7. The fruits should be well coated with the cream.
Note: Consume the fruit cream on the same day as it would end up turning sour.

PHIRNI

Ingredients:----

Rice, Basmti, soaked for 1 hour - 3tbsp
Milk, full cream - 5 1/2 cups
Sugar - 1 1/3 cups
Rose water (gulab jal) - 1 tbsp
Almonds (badam), blanched finely chopped - 15
Pistachios (pista), finely chopped -10
Saffron (kesar), soaked in 1 tbsp water (see p.7) crushed - 4-5
Silver leaves (varq)

Method

1. Grind the rice with 1/2 cup water.
2. Heat the milk in a pan; add the rice paste and keep stirring till it thickens enough to coat the back of a spoon. Add the sugar and cook till the mixture thickens again to coat the back of the spoon.
3. Remove from heat, transfer the thickened milk into individual earthen containers or glass bowls.
4. Sprinkle rose water and half the dry fruits.
5. Grind the saffron in a mortar and ;pestle. Sprinkle this over the dry fruits.
6. Garnish with the remaining dry fruits, green cardamom powder and silver leaves. Refrigerate to set. Serve cold.