| Sweets |
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Double Ka Meetha (Bread Pudding)
Ingredients:
1 loaf bread (small)
1 lt milk
500 gms sugar
250 gms double cream
250 gms clarified butter
100 gms chopped and roasted cashewnuts
100 gms almonds (soaked and chopped fine)
10 gm saffron
5 cardamom powdered
Method :
Cut each bread slice into four pieces. Fry them in clarified butter till golden brown.
Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered
cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened.
Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour
the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot.
Refrigerate and serve as dessert.
Gajar Ka Halwa
Ingredients:
2 kg carrot
1 lt milk
500 gms sugar
500 gms clarified butter
50 gms almonds chopped
50 gms chopped and fried cashewnuts
Method :
Peel and grate the carrots fine. Fry the grated carrot in 4 tbsp of clarified butter. When
the carrot is fried well add milk and cook the carrot for 15 minutes. Add the remaining clarified butter.
Garnish with nuts. Serve hot or refrigerated.
Milk Payasam
Ingredients
Milk 1 litre
Raw rice 1/4 cup
Sugar 1 cup
Cardamom 1/2 tsp powdered
Cashewnuts 10
Raisins
Preparation
Boil milk. Add raw rice. Keep on low heat and stir constantly until the quantity
reduces to one-half. Add sugar and powdered cardomom. Roast some cashewnuts and raisins in
ghee and add them to payasam.
Sakkarai Pongal
Ingredients
Rice, Moong dal, Gram dal in the ratio 2:2:1
Vellam
Cashewnuts
Raisins
Grated coconut
Preparation
Cook rice, moong dal, gram dal in pressure cooker. Dissolve vellam (about 2/3 of
cooked mixture) in little water and heat it. Add the liquid part of this juice (which will
be at the top) to cooked mixture. Roast cashewnuts, raisins, grated coconut in ghee and
add this to the mixture and stir well. Add some extra ghee while serving.
Dal payasam
Ingredients
Moong dal 1 cup
Powdered jaggery 1 cup
Gram dal 1
Preparation
Steam moong dal and gram dal in a pressure cooker. Mix jaggery in enough water to dissolve
it and bring it to boil. Add cooked dal mixture and heat for a little while. Add a tsp of
cardomom powder. Roast 8 cashews in ghee and add.
KULFI
Ingredients
Milk 1 litre
Sugar 6 tbsp.
Corn flour 2 tsp.
Green cardamoms 4 (powdered)
Mawa 75 gms. (optional)
Pistachios 5 (grated)
Preparation
1. Boil milk till it is reduced to 1/3rd. Mix in sugar and boil further for 10
mins.
2. Mix corn flour with 1/4th cup cold milk and add to the boiling milk.
3. Add cardamom powder and mawa and cook for another 10 mins.
4. Pour in kulfi moulds / small cups and freeze for 3 hours.
GULAB JAMUN
Ingredients
For the Jamuns
Milk powder 2 cups
All-purpose flour/bisquit pancake mix 1 cup
Whipping cream 1/2 pint
A pinch of baking soda
Oil for frying
For the syrup
Sugar 3 cups
Water 5 1/2 cups of
Cardamon 4-5
Preparation
1. Mix milk powder, flour and baking soda in a bowl.
2. Add whipping cream and knead well.
3. Make sure the dough is soft and easy to knead (add milk if needed). Leave for a few
minutes.
4. To make sugar syrup: Mix sugar and water and heat it. After the solution starts to
boil, reduce the heat and let it boil for 4-6 mins. Add powdered cardamon and keep the
syrup aside.
5.Heat oil.
6. Roll the dough into round or oval shaped "jamuns".
7. Fry the jamuns until golden brown.
8. Drain onto paper towels.
9. When drained, put the balls into a large bowl and pour the sugar syrup over them.
10. Let them rest until the syrup reaches room temperature.
11.They can now be eaten--but they will taste even better the next day. You can also store
the Gulab Jamun for a week or more in the refrigerator.
Rasmalai
Ingredients
Milk 1 1/2 litre
White Vinegar 3 tbsp.
Sugar 3 cups
Flour (Maida) 2 tbsp.
Crushed Green Cardamoms 1 tsp.
Pistachios 10-12
Preparation
1. Boil and cool milk.
2. Add vinegar to milk, little by little and keep stirring.
3. Filter the mixture using a muslin cloth and squeeze out the water (whey).
4. Place the cheese (paneer) on a board and while still hot, knead it till no granules are
left.
5. Repeat the process after adding the flour to it.
6. Make small balls from the mixture and flatten it.
7. Make thin sugar syrup. In a small bowl, mix little flour with water and add this to the
boiling sugar syrup.
8. Add crushed cardamoms to the syrup.
9. Add the rasmalais to the sugar syrup. Garnish with grated pistachios.
Milk Chocolate
Ingredients
Milk 1 litre
Butter 1/4 cup
Sugar 1 cup
Drinking Chocolate 1/4 cup
Preparation
1. Boil milk in a vessel till the milk becomes thick and solid.
2. Add sugar and stir well till it turns hard.
3. Add the chocolate and butter and mix well.
4. When the mixture starts leaving the sides of the vessel remove it from the stove.
5. Knead well till it becomes hard.
6. Spread it on a pastry board and cut into small pieces.
Besan Ladoo
Ingredients
Besan 4 cups (a bit thicker than ordinary)
Sugar 2 cups (powdered)
Almonds (Badam) 20-25 nos. (chopped)
Ghee 1 cup
Cardamom pwd. 1 tsp.
Preparation
1. Heat ghee in a pan.
2. Add besan little by little and mix it well. Keep on low flame. Keep stirring to avoid
it getting burnt.
3. When it starts giving aroma, remove from heat and let it cool.
4. Add powdered sugar and mix well.
5. Add almonds and shape the mixture into balls.
Carrot Halwa.
Ingredients :
Carrots -1/2 kg (preferably Red Delhi Carrots) Milk -1 litre
Cardamom -4 to 5 Sugar -1/4 kg Charmagz -1 tbsp (dried melon seeds) Ghee or
cashew nuts -100 gms Almonds -a few
Method
Scrap carrots and grate them.Bring milk to a boil in a heavy bottomed pan.Add
grated carrots.Cook on medium heat stirring occasionally without closing the lid
till the mixture is fairly dry(Opp-30 to 40 mts).Add sugar, cardamom crushed and
melon seeds,mix well till everything becomes semi solid dry. Then add ghee and
fry well by adding the nuts cashew nuts and badam. Decorate with silver foil and
serve after getting cold.
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