SAFFRON HALWA

7:43 AM Posted In Edit This 0 Comments »
INGREDIENTS
  • Sugar 225 gm

  • Ground saffron 2 tsp

  • Rose water 1 tbsp

  • Refined flour 120 gm

  • Butter 180 gm

FOR GARNISH

  • Almonds (sliced)2 tbsp

  • Pistachios (sliced) 2 tbsp

METHOD

  1. Heat butter in a pan and fry refined flour on low het until golden brown and fragnant.

  2. Mix rose water and saffron and add to the refined flour.Also add sugar and stir well.

  3. Cook until every thing is well combined.When the oil begins to separate from the halwa,sprinkle some milk and water on it.

  4. Garnish with almonds and pistachios.

AGRA KA PETHA (Indian sweet)

5:07 AM Posted In Edit This 0 Comments »

INGREDIENTS
  • ½ kg white pumpkin
  • 4 cups water
  • 1 cup lime water
  • ½ kg sugar
  • 2 tablespoon lime juice
  • 6-7 cardamoms , powdered
  • 1 teaspoon rose water

METHOD

  1. Wash and peel the pumpkin.
  2. Discard the seeds and mushy centre.
  3. Cut the pumpkin into square pieces and soak in water for nearly two hours.
  4. Wash the pieces once again, pat dry and soak in lime water for three hours.
  5. Drain and cook the pumpkin in water till it turns transparent.
  6. Now take the sugar, lime juice and cardamom and mix to get a thin syrup.
  7. Immerse the pumpkin in this syrup and place it over medium heat for a few minutes.
  8. Remove from heat and pour a few drops of rose water over the pieces.
  9. Serve.

SHAHI TUKRE

4:36 AM Posted In Edit This 0 Comments »


Ingredients:


White bread slices 5-6


Milk 1/2 litre


Sugar 1/2 cup


Water -1/2cup (for sugar syrup)


Oil(/Ghee) for deep frying


Raisins 2 tbsp


Cashews chopped 2 tbsp


Almonds chopped 2 tbsp


Cardamom Powder 1/4 tsp


Few strands of saffron




Method:




  1. Mix sugar and water in a sauce pan. Heat and make sugar syrup out of it.


  2. Boil milk with cardamom powder and a few strands of saffron ,till its reduced to a thick rabri consistecy (almost reduced to one third). Keep aside.


  3. Now, roast the Dry fruits in ghee and let them cool.


  4. Cut the bread slices diagonaly, (edges cut off if desired) and deep fry them in hot oil, few at a time, to get a nice golden brown color.


  5. Soak the triangles in sugar syrup for about a minute, take out and arrange in a dish.Pour the rabri (condensed milk) evenly on top of it, and finally garnish with nuts.


  6. Serve it chilled or hot...

FRUIT CUSTARD TRIFFLE

6:09 AM Posted In Edit This 0 Comments »

Ingredients :

1 1\2 liters milk ,

1 1-pound frozen pound cake, thawed ,

1 cup sugar ,

2 pounds strawberries ,

1 14-oz. can mixed fruit ,

1 3-oz. pkgs. pineapple flavored gelatin ,

2 cups whipping cream.


METHOD

1. Prepare custard with 1 1\2 liter milk according to the packages instructions. Spread the bottom of a 2-liter glass dish with 1cup hot custard.

2. Cut cakes into 1/2-inch-thick slices and sprinkle with 4-6 tablespoons milk. Arrange enough cake slices over the custard to cover bottom of the dish.

3. Next, set up a decorative row of strawberries and mixed fruit around the side of the dish; then fill in center.

4. Spoon custard over fruit, spreading to side of dish using the back of the spoon. Place the custard in a cool place or in the refrigerator to cool completely and set.

5. Prepare jelly according to the instructions, Keep aside until cool but not set. Pour jelly over cooled custard and place in the refrigerator until sets.

6. Beat whipping cream until stiff peaks form. Spread 1 1\2 cups cream over jelly. Transfer the remaining cream to pastry bag fitted with star tip. Pipe rosettes around edge then top rosettes with strawberries. Cover and chill at least 4-6 hours.

ZARDA

8:17 AM Posted In Edit This 0 Comments »

Ingredients

2 cups rice, Pakistani basmati ,

12 saffron strands

1\4 cup coconut, dried

1\4 teaspoon yellow food color

1\2 cup ghee

4 cloves

1 inch piece cinnamon stick

1\2 teaspoon cardamom, seeds (crushed).

2 cups sugar

1\2 cup water

1 teaspoon lemon juice

1\2 cup khoya

1\4 cup almond blanched,cut into sliver

1\4 cup raisins, golden

1\4 cup pistachio nuts, cut into slivers

2 tablespoons milk

1\2 teaspoon kewra

3-4 silver leaves (chandi varak).


METHOD


  1. Rinse rice well; soak it in cold water for about 30 minutes and drain.

  2. Place saffron threads into two tablespoons of boiling water and soak for 10 minutes.

  3. Soak coconut in water for 15 minutes or until soft. Then thinly slice it.

  4. In a large, heavy skillet bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked, Drain and keep aside

  5. Heat ghee in a heavy saucepan; add cloves, cinnamon and cardamom seeds. Stirring all the time, fry them for a couple of minutes. Add sugar and water. Bring to boil and simmer for few minutes or until sugar is dissolved

  6. Add rice, lemon juice and saffron water, Stir gently, cook for 3-5 minutes on medium heat. Add khoya, almond, raisins, pistachio nuts, coconut, milk and kewra essence, stir gently and cover with a tight fitting lid.

  7. Reduce heat and cook for 12-15 minutes or until all the moisture has evaporated.

  8. Transfer to a serving dish and decorate with silver leaf, if desired. Serve Hot.

  9. Variations: Instead of khoya, rasgulla can be added.

BADAM(ALMOND) KA HALWA

8:01 AM Posted In Edit This 0 Comments »

Ingredients

225 grams almonds

568 ml milk

225 grams sugar

150 ml water

225 grams ghee

3-4 silver leaves (varak) optional.


METHOD

1. Soak the almonds in the water overnight. They should be puffed up and double in size the next day. Skin the almonds and place them in a blender or food processor.

2. Grind them to a smooth paste on a low speed, adding the milk gradually. Do not grind the almonds first on their own and then add the milk as too much of the almond oil will get lost.

3. In a heavy based pan dissolve the sugar in the water, boil it rapidly for about 10 minutes to half its quantity.

4. Add the ground almond paste and stirring very frequently, simmer the mixture for 11/4 hours until it thickens. At no stage should it be allowed to stick to the bottom and scorch, as that will ruin the taste.

5. In another pan, melt the ghee. Slowly pour a little ghee into the almond paste and stirring continuously, see that it is absorbed completely into the paste.

6.Within a few minutes the paste will start releasing the ghee. As soon as that happens, pour in a little more ghee and once again stirring continuously, see that the has been absorbed. Repeat this process until all the ghee has been used up and the rich almond paste is glossy.

7.Transfer the paste to a pie tin and spread it out into a thickness of no more than 1.5cm.

8. Leave it to cool down. As soon as it begins to set, cut it into squares or diamonds and leave it to cool completely for several hours or overnight.

9.Decorate with silver leaf or halved almonds it wished.

10.Lift off the pieces with a spatula and arrange on a serving dish.

BAKED COTTAGE PUDDING

7:08 AM Posted In Edit This 0 Comments »

INGREDIENTS



Cottage cheese low fat 1 pkt(200gm)
Eggs 2
Fresh fruits seasonal soft fruits
Skimmed milk ½ cup
Saffron 1 pinch



METHOD



Beat the eggs very well with sugar .Now add crumbled cottage cheese and beat well. Add milk and saffron. Pour in an oven proof dish and baked in a preheated oven at 180c till set. Take out and chill. Top with fresh fruits.

CHOCOLATE AND PINEAPPLE CAKE

4:04 AM Posted In Edit This 0 Comments »

INGREDIENTS


Low fat margarine 150 g

Sugar 125 g

Flour 100g

Cocoa powder 3 tbsp

Baking powder 1 1/2 tsp

Eggs 2

Can pineapple juice 225g

Yougurt 125ml

Icing sugar 1 tbsp

Grated chocolate to decorate


METHOD


Lightly grease a 20 cm/8 inches square cake tin.

Place the margarine, sugar, flour, cocoa powder and eggs in a large mixing bowl.Beat with a wooden spoon or a electric beater until smooth.

Pour the mixture into a prepared tin and level the top.Bake in a preheated oven(190 c/325f) for 20-25 mins, or until cooked through.

leave to cool.

Chop the pineapple pieces for decoration along with a bit of juice.stir the rest into the yougurt and sweeten with icing sugar.

Spread the pineapple and yougurt mixture over the cake and decorate with pine apple pieces.

Sprinkle with grated chocolate.

GAJJAR KA HALWA

2:14 PM Posted In Edit This 0 Comments »


INGREDIENTS

Carrots grated 1 kg

Sugar 75 g

Saffron strands a few (soaked for a few minutes)

Butter or ghee 150 g

Double cream 150 g

Raisins 4 tbsp

Cardamom seeds a few

Almond sliced 3 tbsp

Method

Put 2 table spoons of the cream in a bowl a gently stir in the saffron, then gradually mix in the rest of the cream.

The cream will take on the colour of the saffron (golden yellow).

Do not beat the mixture.

Melt the butter or ghee in a heavy sauce pan over a low heat, add the grated carrots, and stir to coat well.

Stir in the sugar, raisin and cardamom seeds. Blend in the saffron and cream mixture, and the almonds.

SHEER KHORMA

1:58 PM Posted In Edit This 0 Comments »



Ingredients


Dried vermicelli 25 g

Milk 600 g


Sugar 2 ½ tbsp


Pistachio 150 g


Almonds 150 g


Butter or ghee 50 g


Saffron powdered ¼ tsp


Crème 2 tbsp


METHOD


Put the pistachio and almond in a blender or processor and coarsely grind them.


Do not over grinnd.



Break the vermicelli into pieces 4 inches long.


Melt the butter or ghee in a large sauce pan; add the vermicelli and cook, stirring, until the vermicelli are nicely browned, without burning.


Add the milk and cream, and bring to the boil.


Reduced the heat, add the pistachio mixture, saffron and sugar.


Simmer for about 15 mins, stirring frequently.


Serve hot or leave to cool.

RAS MALAI

1:19 PM Posted In Edit This 0 Comments »

INGREDIENTS

Powder milk 1 cup


Baking powder ¼ tsp


Egg 1


Sugar ¾ cup


Ghee 1 tbsp


Cardamom 4


Rose water few drops


Milk 1 kg


Almond sliced 1tbsp


Pistachio 1 tbsp


METHOD


Mix powder milk, egg, ghee, baking powder in a bowl and make smooth dough of it.

Put milk in a deep and broad pan and boil it with sugar on low flame. Make little balls of the dough.

When milk become little thick put these balls in it, don’t use spoon.

Cover the pan with lid and leave it for 2 mins.

The balls become little big. Now add rose water in it.

Sprinkle almond and pistachio on it. Serve cool.

MOONG DAL KA HALWA(SHEERA)

10:17 AM Posted In Edit This 0 Comments »

Ingredients


Split yellow gram (moong dal) 1 cup

Milk warmed 1 cup

Sugar 1 1/4 cups

Cardamom (elaichi) powder 1/2 tsp

Khoya 1/2 cup

Saffron strands a few

Almond and pistachios (sliced) 2 tbsp

Method


Soak the moong dal in water for 3-4 hours.

Drain and grind into a coarse paste using very little water.

Dissolve the saffron in one tbsp of warm milk and keep a side.

Melt the ghee in a broad non stick pan.

Add the moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown.

Add in the warm milk along with a cup of warm water and cook, stirring continously till all thee moisture has been absorbed.

Add the sugar and cook on a slow flame till the ghee separates.
Add the saffron and cardamom powder and mix well.

Garnish with slivers of pistachios.

Serve hot.


EASY AND QUICK RECIPE OF GULAAB JAMUN

2:33 AM Posted In Edit This 0 Comments »



Ingredients




  • Milk powder 1 cup
  • Egg 1
  • Baking powder 1 tsp
  • Maida 1 tbsp
  • Ghee or butter 1 tbsp
  • Oil for frying


For sugar syrup
Sugar 3 cup
Water 2 glass
Mix sugar and water in a pan and put it on low heat
.

METHOD

Mix powder milk, baking powder, Maida and butter in a bowl and make soft dough. Make little balls from this dough. Put oil in a frying pan, put these balls in it, and fry until golden brown. Remove and dip all the balls in warm sugar syrup. They will become little larger.

GULAB JAMUN

12:19 PM Posted In Edit This 0 Comments »

Ingredients


3 c Milk Dry
1 c Flour

2 T Baking Powder

1 t Cardamom powder

6 oz Butter

1 c Cream

6 oz Pistachio

2 qt Vegetable oil

FOR SUGAR SYRUP

6 c Sugar granulated

6c Brown sugar

1 T Rose water

2 qt Water
METHOD


Gather ingredients.


Start making sugar syrup (need a heavy sauce pan or other nonstick utensil) put all ingredients except rose water together and put on low heat.Add rose water just before frying gulab jamans.


Melt butter, warm cream and combine both.


Sift powder milk, flour, cardamom powder and baking soda Using the butter and cream mixture, knead soft smooth dough.


Break out little pieces about size of quarter & roll in to little balls.

Heat the oil in a saucepan. Keep the heat at medium.


Put rose water in sugar syrup.


Drop few dough balls at a time in the heated oil. (They should expand in size) Fry until evenly dark golden brown (not burnt).


Remove and immediately drop in warm syrup.


Let all these cooked dough balls (gulab jamans) soak until all dough balls are done.


Take out all gulab jamans from sugar syrup. Plate with syrup and garnish with pistachio.