Apple Kheer

Ingredients :

Grated Apples 4 Peeled^cal
Milk 1 liter^cal
Cardamom Powder 1/4 tsp^{3 cal}
Almonds 4^{22.8 cal}
Sugar 4 tbsp^{188 cal}
Pistas 5^{27.5 cal}

Method :

Take a pan to boil the milk.

Add sugar to it.

Stir and cook on a medium flame till the milk gets reduced to half.

Now add apples to it.

Remove from the flame after the first boil.

Sprinkle with almonds, cardamom powder and pistas and refrigerate it.

Apple Kheer is ready

Dood Peda

Ingredients :

Milk 1 liter^{290 cal}
Sugar 3/4 Cup^{362 cal}
Cardamom pods 4 nos^cal
Ghee For greasing thali^cal

Method :

Heat milk on medium flame and allow it to boil.

Then stir constantly till it becomes semi-solid or khova is formed.

Mix sugar. Lower the flame.

Continue stirring till the mixture thickens and leaves the sides of the vessel.

Drop a sample of the mixture on a plate, and press between finger and thumb, when cool.

If it does not stick, remove from flame. Add cardamom powder.

Mix well.

Take small part on the palm and shape into round balls.

Flatten a bit. Lay them on a plate smeared with ghee.

10.

Store in a container, when cool.

Badam Ka Halwa

Ingredients :

Badam 2 Cup^{1458 cal}
Sugar 2 1/2 Cup^{1215 cal}
Kesar Colour 2 Drop^cal
Ghee 1 Cup^{908 cal}
Milk 1 Cup^{64 cal}

Method :

Leave the almonds in hot water for 1 hour.

Remove the outer skin and grind to a paste with the milk.

Make sugar syrup and boil till it reaches a one string consistency.

Add the badam paste and cook till it thickens.

Add the kesar colour.

Add ghee little by little stirring continuously on low heat.

Red Carrot Cashew Halwa

Ingredients :

Carrot 1/2 Kg^{24.5 cal}
Milk 1 Litre^{64 cal}
Sugar 2 Cup^{972 cal}
Cashew 2 Tsp^{46 cal}
Raisins 2 Tsp^cal
Almond 1 Tsp^{23 cal}
Cardamom powder 1 Tsp^{12.1 cal}
Orange Red Food Colour Powder 1 Pinch^cal
Ghee 1/4 Cup^{220 cal}

Method :

Grate the Carrots and grind once and keep aside (dont fine grind, make sure still some carrot pieces are there.. this gives more carrot taste).

Put Kadai on flame, heat 2 spoon ghee and fry slightly the cashew, almond and raisins and keep aside. Let the ghee remain.

Now pour the milk and bring to boil, slowly keep stiring or thick milk may stick to the bottom and burn.. Non-stick pan is best for this dish.

When the milk is half done or has come to 1/4 litre add the sugar. Let it fully dissolve.

Now add the grinded carrot, red food colour and and stir till the carrots are nicley cooked, this takes 5-7 mins. You will get excellent flavour.

Keep stirring, let all the milk evaporate. Now add the remaining ghee and stir till the halwa does'nt stick to the vessel.

Now add the Cardomom. Garnish with Cashew, Almond and Raisins.

Coconut Milk Kheer

Ingredients :

Coconut Milk 5 Cup^{2760 cal}
Milk 1 Cup^{64 cal}
Sugar 1/2 Cup^{243 cal}
Rice 2 Tbsp^cal
Cardamom Powder 1/2 Tsp^{6.5 cal}
Pistachios crushed 5 Nos^{26 cal}
Almond 10 Nos^{57 cal}

Method :

Bring to boil the coconut milk

Add rice, and let it cook fully

Add boiled milk

Let the mixture be semi-solid

Add sugar and stir till sugar dissolves

Add remaining ingredients

Serve hot

Sabudana Kheer

Ingredients :

Sago granules 1 tbsp^cal
Milk 4 cups^{256 cal}
Cardamom Powder 1/4 tsp^{3 cal}
Sugar 3/4 cup^{362 cal}
Water 1 1/2 cup^{0 cal}

Method :

Wash the sago granules and drain.

Leave aside for 10 minutes.

Loosen the sago grains when moisture is absorbed.

Heat water and add sago granules.

Bring to a boil. Stir constantly.

Slow down the flame and simmer for 5 minutes.

Add more water if needed.

Pour milk and bring the mixture to a boil.

Cook for about five minutes.

10.

Add sugar and cardamom.

11.

Keep stirring occasionally.

12.

Cook till sago becomes soft but not mushy.

13.

Saboodana Kheer is ready.

Atta Cashew Halwa

Ingredients :

Wheat flour 1 Cup^{455 cal}
Sugar 1 Cup^{486 cal}
Ghee 3/4 Cup^{220 cal}
Water 1 Cup^{0 cal}
Cardomom Powder 1 Tsp^{12.1 cal}
Red Food Colour 1/2 Tsp^{6.3 cal}

Method :

In a pan/kadai, heat the ghee on medium flame.

Add the atta to the heated ghee & stir continuously till it turns golden brown till the raw smell goes.(Just make sure it does not burn).

Keep all other ingredients ready as they have to be added quickly one after the other.

Alongside, in a vessel add the sugar to the water and the cardomom powder and heat it till the sugar dissolves in the water, once done keep it aside.

As soon as the atta is brown and you get a nice aroma flowing through your kitchen, add the sugar water mixture to the atta and stir continuously.

Keep stirring till it starts leaving the ghee from the corners, this takes some 15 mins.

The halwa is now ready to be served. Garinish with the nuts and serve hot.

Beetroot Halwa

Ingredients :

Beetroot 2 Nos^{32 cal}
Sugar 1/4 Cup^{122 cal}
Ghee 3 Tbsp^{264 cal}
Milk 2 Cup^{128 cal}
Cardamom Powder 1 Tsp^{12.1 cal}
Cashew nuts 8 Nos^{46.4 cal}
Pista 4 Nos^cal
Badam 4 Nos^{22.8 cal}

Method :

Peel the beetroot skin

Grate the beetroot and measure 2 cups of grated beetroot and place it in a plate.

Heat a heavy bottomed pan and add the grated beetroot and milk

Let the grated beetroot and milk boil until the beetroot is cooked completely.

Keep the flame in medium low and allow the milk beetroot mixture to thicken

Now add the sugar and stir it continuously in low flame till the sugar syrup gets thicken .

Add cardamom powder and ghee and stir continuously till the mixture leaves the pan.

When we stir the mixture the halwa should come like a ball without sticking on to the pan.

Add the fried cashews,badam and pista and stir it well

10.

Now remove beetroot halwa from the flame and place it in a plate.

11.

Decorate it with cahews, badam and pista.

12.

The delicious beetroot halwa is ready to serve

13.

We can keep the halwa in refrigerator and we can use it for 2 days.

14.

If we place it in freezer we can even use if for a month.

15.

Before serving heat the halwa and serve it.

Wheat Halwa

Ingredients :

Whole Wheat Grains 1 Cup^{130 cal}
Sugar 1 1/2^{729 cal}
Cardomom 4 Nos^cal
Ghee 4 Tbsp^{352 cal}
Saffron Colour 1 Pinch^cal

Method :

Wash and soak the wheat for 12 hours. Grind in a mixie adding 1 cup water.

Strain through a seive to get a thick milk. Grind again adding 1 more cup of water and strain again.

You will be left out with only the husk in the seive.

Add enough water to squeeze out all the milk. Pour the milk in to a thick bottomed pan, add sugar and cook on a low flame.

Keep stirring continously.

Add the ghee when the halwa starts thickening. Add the cardamom powder and the saffron colour. Mix well.

Cook till you can roll the halwa into a ball with your fingers.

Add chopped dryfruits sauted in ghee. Spread on a greased plate. allow to cool and cut into desired shape.

Badaam Kheer

Ingredients :

Almonds 1/2 Cup^{364.5 cal}
Milk 2 Cup^{128 cal}
Sugar 3 Tbsp^{141 cal}
Cardamoms 5 Crushed^cal
Saffron 1 Pinch^{30 cal}

Method :

Boil half a liter of water in a sauce pan.

Add the almonds when the water is boiling and cook for 2 minutes.

Remove from the flame and drain.

Remove the skin of the almonds and grind to a fine paste.

Boil the milk in a thick bottomed pan.

When the milk begins to boil add sugar and the almond paste.

Cook for 5 minutes over a low flame with a continuous stir.

Remove from the flame and add crushed cardamoms and dissolved saffron.

Allow to cool.

Rice Kheer

Ingredients :

Whole Cream Milk 1 litre^{1120 cal}
Sugar 6 tbsp^{282 cal}
Basmati rice 3 tbsp^{237 cal}
Saffron 10 grams^{30 cal}
Cashewnuts 20 grams^{120 cal}
Cardamoms 5 grams^{16 cal}
Raisins 20 grams^{58 cal}

Method :

Pick, wash and soak rice.

Bring milk to boil, add the rice and reduce heat.

Keep stirring till it reduces to one - third of the original quantity.

Add sugar and mix well by partially crushing rice.

Add ground cardamom, saffron, pistachios and raisins.

Serve hot or cold.

Mohan Thal

Ingredients :

sliced Almonds 2 tbsp ^{136 cal}
Besan (Gram flour) 2 cups^{712 cal}
unsalted Butter or Ghee 6 tbsp ^{528 cal}
heavy Cream 1/2 cup^cal
warm Milk 1 tblp^{6.2 cal}
Milk Powder 1 cup^{64 cal}
Cardamom Seed Powder 1 tsp^{3.1 cal}
Sugar 1 1/4 cup^{729 cal}
Water 1/2 cup^{0 cal}

Method

Melt the butter and mix it with gram flour. Rub between both palms to prepare the mixture.

When the texture become a lightly rough powder, keep it aside for fifteen minutes.

Now add warm milk.

Rub the mixture again between your both palms.

Take a pan and put cream and milk powder in it.

Cook on medium heat with continuous stirring continuously until mixture comes together and appears like a soft dough.

Remove the pan from heat and keep aside.

Mix the milk dough and gram flour mixture together.

Fry on medium heat with continuous stirring until it becomes light brown in color and starts giving off a sweet aroma.

10.

Take note of one thing that stir fry continuously making sure it stays powdery.

11.

Take it off from the heat and allow it to cool.

12.

Now add cardamom powder and mix it well.

13.

Take a saucepan and boil sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.

14.

Mix well the syrup with flour mixture.

15.

Pour on an eight inch greased plate. Be careful to transfer it before the syrup cools down.

16.

Be sure that Mohanthal should be about ? inch thick and shape it into a square shape on the plate.

17.

Garnish bu spreading sliced almonds evenly over the top, while it is still hot.

18.

While it's warm, cut the mohanthal into 1-inch square shapes.

19.

Relishing Mohathal is ready to be served.

20.

Serve at room temperature. At room temperature mohanthal can be kept for 2 weeks or refrigerate for a month.

Banana Halva

Ingredients :

Nutmeg,Ground 1/2 tsp^{6 cal}
Ghee 1 tbsp^{88 cal}
Banana,mashed 3 Nos^{200 cal}
Sugar 1 Cup^{486 cal}

Method :

Heat the ghee in a heavy pan.

Add bananas and cook over low heat, stirring to prevent the mixture from sticking.

Cook for 10 minutes, or until bananas have browned and resemble soft toffee. Add more ghee as neccessary.

Add sugar and continue stirring until dissolved.

Add nutmeg and cardamom; remove from heat.

Spread halwa into a deep, large plate. Allow it to cool and cut into squares.

Mango Shrikhand

Ingredients :

Mango Pulp 1/4 Cup^{29 cal}
Curd 1/2 Kg^cal
Sugar 300 Gm^{1140 cal}
Milk 1 Tbsp^{6.2 cal}
Pista and Almonds 1/2 Tbsp^{34 cal}
Cardamom Powder 1/2 Tsp^{6 cal}
Saffron Strands Few^cal

Method :

Take a muslin cloth and tie curd in it for 6-7 hours.

Transfer the curd into a bowl. Add sugar and mix well.

Leave aside for about half an hour to dissolve the sugar.

Rub the strands of saffron into milk till dissolved. Leave aside.

Beat the curds well.

Strain through a strong strainer, pressing with the help of a spatula.

Add mango pulp, cardamom powder, saffron and half of crushed nuts.

Pour it into a serving bowl and top with remaining crushed nuts.

Chill for an hour or two before serving.

Mitha Khaja

Ingredients :

Maida 1 1/2 Cup^{578.5 cal}
Jaggery 1/2 Cup^{290 cal}
Water 1 Cup^{0 cal}
Cardamom Powder 1/4 Tsp^{4 cal}
Ghee 1 Tbsp^{88 cal}
Ghee To Fry^cal

Method :

Heat the water and jaggery till all of it dissolves in the water.

Strain and cool a bit.

Mix the cardamom powder and ghee in the flour.

Knead the flour with the jaggery water.

The dough should be stiff but pliable.

Break into approx. 20 parts.

Knead each with palm and roll into 4" rounds.

Make many tiny slits with knife or fork on each on both sides.

Keep them aside on a clean cloth for an hour or so to dry a bit.

10.

Deep fry in hot ghee on low flame till light golden in colour.

11.

Drain and cool for a while.

12.

The khajas will become crisper and harder as they cool.

13.

Store in airtight container after cooling completely.

Rasogolla

Ingredients :

Milk 1 Litre^{64 cal}
Sugar 300 Gm^{1140 cal}
Lemon juice 5 ml^{3.5 cal}
Rose Essence 3 Drop^cal
Water 1 Litre^{0 cal}

Method :

For the preparation, heat the sugar and the water in a deep pan and bring to a boil.

Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.

Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.

Knead till very smooth. Make balls of desired size.

Now place the cheese balls in boiling syrup and cook for 15 minutes.

Switch off the flame and let the dumplings stand in the liquid until cool.

Chill for a minimum of 2 hours.

Mix in the essence before serving.

Kala Jamun

Ingredients :

Milk Solids 500 Gm^{50 cal}
Cottage Cheese 100 Gm^{103 cal}
Refined Flour 3 Tbsp^cal
Soda Bi-carbonate 1/4 Tsp^{0 cal}
Sugar 3 Cup^{1458 cal}
Water 1 1/2 Cup^{0 cal}
Castor Sugar 2 Tbsp^{47 cal}
Ghee For Fry^cal

Method :

Grate paneer and khoya .

Sieve flour with soda bicarbonate.

Mix these ingredients and make a soft dough with proper kneading.

Use 1 1/2 cups of water and sugar to make sugar syrup and keep it aside.

Divide the dough into equal parts and make round balls.

Heat ghee in a kadai and spread caster sugar on a tray.

Roll the dough balls on the caster sugar and deep fry on medium heat. Be sure to heat on the medium flame.

Temperature should not be very high or else the kala jamuns will remain uncooked from inside.

Drain when evenly cooked and dark brown in color and transfer to the sugar syrup.

10.

Soak them for 15 minutes.

11.

Kala Jamuns are ready to smack your lips.

Khoya Burfi

Ingredients :

Whol Milk 2 1/2 Ltr^{160 cal}
Sugar 250 Gm^{950 cal}
Pistachio 1/2 Cup^{363.5 cal}
Water 3/4 Cup^{0 cal}
Silver Sheet 1 Nos^cal

Method :

Take a pan and boil the milk on a high flame with a continuous stir.

Now reduce the flame and keep stirring.

Remove from the flame when the milk gets thick..

Now add sugar to the thickened milk.

Stir till it dissolves and allow it to cool.

After the milk gets cool, add cardamom powder and pistachios to it and mix properly.

Spread the mixture on a greased metal tray in a uniform manner.

Press silver sheets on the mixture.

When the mixture gets set cut it into medium-sized squares.

10.

Delicious Khoya Burfi is ready to be served.

Lassi Patiala

Ingredients :

Curd 2 Cup^{440 cal}
Hot Milk 1 Tsp^{0.5 cal}
Sugar 1 Tsp^{5.5 cal}
Cardamom 1/2 Tsp^{6 cal}
Saffron 8-10 strands^cal
Vanilla Assence 2 Drop^{5 cal}
Crushed Ice 1/2 Cup^{0 cal}

Method :

Soak saffron in 1 tsp and rub till dissolved.

Mix sugar in curd till well dissolved.

Just before serving combine all ingredients.

Whip well with a hand or electric beater.

The lassi is ready when it is light and frothy.

Serve well chilled.

Substitute the original flavour by adding rose, pista or kewra instead of saffron and vanilla.

Kesar Badam Burfi

Ingredients :

Almonds 1 Cup^{729 cal}
Milk 1/2 Cup^{32 cal}
Sugar 1/4 Cup^{121 cal}
Condensed Milk 1/2 Cup^{120 cal}
Ghee 6 Tsp^{174 cal}
Saffron 6 Stand^cal
Yellow Food Color 2 Drop^cal

Method :

Soak the almonds in the milk for a at least an hour. Using a blender or food processor, blend the almonds and milk together into a fine thick paste.

Soak the saffron in 2 tbsp warm milk and set aside to bleed.

Take a deep skillet, set it on low-medium heat, and add the almond paste and keep stirring continuously.

After 3-4 minutes, add the saffron and the melted ghee slowly into the pan (in small increments) while stirring continuously, and cook till the ghee is absorbed by the almonds.

As the mixture thickens, add the condensed milk and the food coloring, then again stir for another 5-7 mins, making sure it doesn't stick to the bottom.

Remove from the heat and allow to cool just slightly.

Lightly grease a square baking tray (about 1/2 inch deep).

Transfer the mixture to the tray while it is still warm.

Garnish with some chopped almonds and pistachios, and the remaining saffron strands. Now allow to cool, about half an hour. Then cut into diamonds or squares.

10.

If its still soft, refrigerate for 15 mins then cut.

11.

You can store the burfi in an air-tight container in the refrigerator for upto a week. Your Kesar Badam Burfi is ready to be served.

Sweet Poli

Ingredients :

Gram Dhal 1 Cup^cal
Powdered Jaggery 1 Cup^{425 cal}
Maida 1 Cup^{578.5 cal}
Turmeric Powder 1 Pinch^{7.1 cal}
Ghee 5 Tbsp^{440 cal}
Grated Coconut 3/4 Cup^{336 cal}
Cardamon 2 Nos^{9 cal}
Salt 1 Pinch^{0 cal}

Method :

Soak Bengal gram dhal in water for about two to three hours.

Cook the Dhal in water till soft, but not mushy.

Drain the excess water.

Grind the dhal along with jaggery, coconut and cardamom to a fine paste.

Heat up a heavy bottomed pan and add this mixture to it and stir over a medium flame till the mixture is solid.

Let it cool.

Mix maida, salt and turmeric powder and make a soft dough using water little by little.

Take a plastic sheet or foil, flatten out small ball sized quantity of the maida dough.

Place a smaller sized ball of the sweet filling and cover it completely using the flattened maida dough.

10.

Cover with another plastic sheet.

Pineapple Kesari

Ingredients :

Rawa 1 Cup^cal
Pineapple 1 Cup^{37 cal}
Sugar 2 Cup^{972 cal}
Water 2 Cup^{0 cal}
Ghee 1/2 Cup^{454 cal}
Cashewnuts 50 Gm^{290 cal}
Black Dried Grapes 50 Gm^cal
Cardamom powder 1 Tsp^{12.1 cal}
Saffron 1/4 Tsp^{3.2 cal}
Pineapple Essence 1/4 Tsp^cal
Kesari 4 Drop^cal

Method :

In 1 tbsp ghee fry the rawa on a low flame till a nice aroma comes and the colour changes. Remove it and place it in a plate and cool.

Add cashew and dried black grapes and fry them in 1 tsp ghee.

Cook pineapple in its own juice in a closed container for about 5 mts (or) on a medium flame in the gas for 5 min till they become tender.

Heat the water and sugar together in a pan and stir them continuously till sugar dissolves and the syrup becomes slightly sticky.

First add the cooked pineapple, mix well and then add the rawa completely in one stroke , and

keep stirring to prevent lump formation. Add the colour and spices now and the ghee little by little and stir well.

Add 1/4 tsp pineapple essence for a very nice flavour.

When the kesari leaves the sides of the pan, remove and serve hot.

11.

Roll it round using a rolling pin.

12.

Heat up a tawa and when it is hot place the poli and pour a teaspoon of ghee all around and cook.

13.

Turn and cook on other side until pink spots appear.

Pages

Desserts

Apple Kheer

Ingredients :

Method :

Dood Peda

Ingredients :

Method :

Badam Ka Halwa

Ingredients :

Method :

Red Carrot Cashew Halwa

Ingredients :

Method :

Coconut Milk Kheer

Ingredients :

Method :

Sabudana Kheer

Ingredients :

Method :

Atta Cashew Halwa

Ingredients :

Method :

Beetroot Halwa

Ingredients :

Method :

Wheat Halwa

Ingredients :

Method :

Badaam Kheer

Ingredients :

Method :

Rice Kheer

Ingredients :

Method :

Mohan Thal

Ingredients :

Method

Banana Halva

Ingredients :

Method :

Mango Shrikhand

Ingredients :

Method :

Mitha Khaja

Ingredients :

Method :

Rasogolla

Ingredients :

Method :

Kala Jamun

Ingredients :

Method :

Khoya Burfi

Ingredients :

Method :

Lassi Patiala

Ingredients :

Method :

Kesar Badam Burfi

Ingredients :

Method :

Sweet Poli

Ingredients :

Method :

Pineapple Kesari

Ingredients :

Method :

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