MILK BARFI
COCONUT BARFI
SHAKAR PARE
GAJAR HALVA
SUJI LADDU
BESAN LADDU
JALEBI
RASAGULLAS

INGREDIENTS
1 cup sugar
1 cup water
1 1/2 cup khoya(dried full cream milk)
a few drops of rose water

METHOD
Make a syrup by boiling sugar and water briskly. The syrup is ready when a tiny drop forms a ball when put on the edge of a cold dish. Add the milk powder and crushed cardamom seeds and rose water. Mix well and turn out on a greased dish. Leave it to cool. Cut in cubes or diamonds or fashion into individual balls. Top with chopped nuts.

INGREDIENTS
1 cup fresh grated coconut
1 cup sugar
1 cup water
1/2 cup dried milk
8 cardamoms crushed
1 tsp rose water

METHOD
Make a syrup by boiling sugar and water briskly. The syrup is ready when tiny drop forms a ball when put on the edge of a cold dish. Mix in the dried milk and coconut. Remove from heat and add rosewater and cardamom. Turn out on a greased dish.

INGREDIENTS
1 cup plain flour
1 cup sugar
1 cup water
1 tbsp curds
1 tbsp melted ghee
2 tsps ground almonds
ghee/oil for frying

METHOD
Make a syrup by boiling the sugar and water for about ten minutes and keep aside. Sift the flour and rub in a tbsp., of melted ghee. Add the ground almonds. Mix well and gradually add the curds to make a smooth ball.
Knead well and roll out. Cut in cubes. Deep fry till golden. Drain and drop into the syrup. Remove each cube and keep in a shallow dish. Finally pour out the remaining syrup over the cubes and allow it to cool.

INGREDIENTS
10 carrots grated
2 1/2 cups milk
1/2 cup ghee
2 1/2 cups sugar
2 tsps sultanas
10 cardamoms crushed
15 almonds blanched and chopped
red coloring

METHOD
Boil the milk and carrots on low heat till the mixture thickens. Keep stirring all the time. Now add the ghee and cook till all of it is absorbed and the mixture is thick. Add a few drops of coloring to make the halva a glowing red color. Add the sultanas and turn out the mixture on to a greased dish, Spread out and decorate with crushed cardamom and nuts. Can also be cut when cool.

INGREDIENTS
1 cup semolina
1 cup sugar
1 1/4 cup milk
1 tsp chopped nuts
4 tbsps ghee

METHOD
Heat ghee and gently fry the semolina till golden. When the ghee separates out, add sugar and milk and continue cooking till the mixture thickens. Add the nuts and remove from fire and allow it to cool. Sprinkle powdered cardamom and form into balls

INGREDIENTS
1 cup sugar
1 cup gram flour
4 tbsps ghee
6 crushed cardmoms

METHOD
Heat ghee and gradually add the flour. Fry till brown. Remove from heat and add the cardamom, sugar and nuts. Mix well, allow to cool and form into balls, with the help of a little ghee if necessary.

INGREDIENTS
1 1/2 cups plain flour
2 cups sugar
2 cups water
1/4 cup yogurt
1 tsp saffron or colouring
ghee or oil for frying

METHOD
Sieve the flour in a bowl and add the curd and a cup of water to make a thick batter. Mix the saffron or colouring and allow to stand in a warm place. Make a thick sugar syrup by boiling sugar in water for ten minutes. Keep warm.
Beat the batter once more. Heat ghee in a deep frying pan and fill a small funnel or coconut shell with a hole in, with batter. Keep a finger over the hole and hold over hot ghee. Remove the finger and move the stream of batter so that a spiral is formed. Fry till golden on both sides, remove and drain and allow to soak in the syrup. Remove the soaked jalebis and pile them in a dish. Serve hot or cold.

RASAGULLAS

INGREDIENTS
4 cups full cream milk
1 cup sugar
2 cups water
1 tbsp plain flour
1 tbsp rose water


Heat the milk to boiling point and add the lemon juice to curdle. When completely curdled pour into a muslin bag and allow to drain. When almost dry press the bag with a weight and leave to drain further. Once the solid residue-chenna is formed, add flour and knead to a soft dough. Form into small balls. Boil sugar and water for five minutes to make a syrup and carefully drop in the balls gently. Cook the balls in the syrup for fifteen minutes. Cool and add rosewater. Serve the rasagullas chilled in the syrup.

Please do sign my guestbook before you leave

Sign My Guestbook View My Guestbook

---

This page is hosted by