1 Kaju barfi | Kaju kathli
Ingredients
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased work surface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.
2. Gulabjamun
Cooking directions:
1.Add 1/4 measure of water gradually to 1 measure of MTR gulab jamun mix and knead gently into smooth dough.Keep aside for 5 minutes.
2. Apply oil/ghee on both palms.Shape the dough into small balls.
3.Deep fry in oil/ghee over medium flame,until golden brownTake out and keep aside for 1 minute.
4.Soak fried jamuns in hot sugar syrup(20mins)Until they completely absorb the syrup and serve hot.
SUGAR SYRUP:
Add equal measures of sugar & water.Boil for 10 minutes.add 1 litre water for 1 kg sugar.
3. Rasagulla
- Boil 1 litre milk in a pan.
- When it starts to boil, add lime juice for curdling
- Slowly, the milk will start to curdle and split.
- Strain the water and gather the chenna(paneer) in a cotton cloth.
- Tie the ends and hang it at a height and allow to drain completely.Leave it for half an hour
- Take the chenna (paneer0 ina plate and make small balls.
- To prepare sugar sirup,bring to boil the sugar and water for 5 minutes and add cardamum powder to it
- Drop the balls carefully in the sugar syrup and soak them for 10 minutes.
- Place it in refrigerator and seve chilled.
Ingredients for Badusha sweet :
- maida -1/2 kg
- butter -150gms
- water -as required
- curd -1 cup
- salt -1/2 tsp
- sugar-200 grams
- elaichi powder - 1 tsp (optional)
- lemon juice -1 tsp
- a pinch of cooking soda
Mix the maida,salt,cooking soda ,butter and curd with a little water in a bowl.Let it marinate for an hour.Now take a small portion of dough and make it as a semi flattened ball.Make a small dent in the middle. In another pan ,heat the water,after that pour the sugar and boil till string type consistency.Switch off the stove and add lemon juice and elaichi powder to it. Heat the oil in a pan , fry the badushas in a low flame.Let them turn it to golden brown colour.Absorb them in a tissue paper.Then dip them in the sugar sirup for 10 minutes and remove them.Let them dry for an hour.
5. Ravva Laddoo
Ingredients ;
Preparation:
First heat the pan and dry roast ravva in a slow flame ,stir constantly.In anoother pan fry cashenuts and kissmiss separately in ghee until they turn in golden colour.Mix the fried bombay ravva with milk and sugar along with elaichi powder.Make them round balls like laddus and decorate with cashenuts and kissmiss.
6.Sago kheer
Sago or Sabbudana kheer is a delicious n traditional dessert flavored with Elachi (Cardamom) .
Ingredients :
Small sized pearl sago -1/2 cup
Milk -1/2 liter
Sugar -2 tbsp
Cardmom powder -1 tsp
Method :
Soak the pearl sago for 2 hours.Bring to boil the milk.and add the soaked sago. Then add sugar and cardamom powder and stir well Garnish with few raisins and fried cashew nuts and serve hot or put it in the refrigerator and serve chilled.
7.Rava kesari
Heat a Kadai /Pan on a low flame and add some ghee ,when it melts fry the cashew nuts and raisins separately and keep aside.Take another pan and pour the water or milk and let it boil.Then add the sugar and let it dissolve in the milk in low flame.Add the suji rava slowly and stir constantly .Add cardamom powder and remaining ghee and keep on stirring until the mixture starts thickening and starts to leave the edge of the kadai or pan.Let it cool for some time and make lemon sized balls and decorate with cashew nuts and raisins. I am against to use any harm ful food colors....so this recipe looks in its actual form.
5. Ravva Laddoo
Ingredients ;
- bombay ravva(suji ravva)- 1 cup
- sugar - 1/2 cup
- ghee - 1tbsp
- milk -3 tbsp
- cashenuts
- kissmiss
- Elaichi - 3
Preparation:
First heat the pan and dry roast ravva in a slow flame ,stir constantly.In anoother pan fry cashenuts and kissmiss separately in ghee until they turn in golden colour.Mix the fried bombay ravva with milk and sugar along with elaichi powder.Make them round balls like laddus and decorate with cashenuts and kissmiss.
6.Sago kheer
Sago or Sabbudana kheer is a delicious n traditional dessert flavored with Elachi (Cardamom) .
Ingredients :
Small sized pearl sago -1/2 cup
Milk -1/2 liter
Sugar -2 tbsp
Cardmom powder -1 tsp
Method :
Soak the pearl sago for 2 hours.Bring to boil the milk.and add the soaked sago. Then add sugar and cardamom powder and stir well Garnish with few raisins and fried cashew nuts and serve hot or put it in the refrigerator and serve chilled.
7.Rava kesari
I have made this Rava kesari (Rava sweet or prasadam) for the festive occasion in my home.This south Indian sweet recipe is very easy to prepare and tastes so soft .It is advisable to use milk than water to make this recipe more delicious.
Ingredients :
Ingredients :
- Bombay rava /Suji rava - 1 cup
- Sugar -3/4 cup
- Milk or water -2 cups
- Ghee -1 or 2 tbsps
- Cashew nuts
- Raisins / kismis
- Elachi /Cardamom powder -1 tsp
Heat a Kadai /Pan on a low flame and add some ghee ,when it melts fry the cashew nuts and raisins separately and keep aside.Take another pan and pour the water or milk and let it boil.Then add the sugar and let it dissolve in the milk in low flame.Add the suji rava slowly and stir constantly .Add cardamom powder and remaining ghee and keep on stirring until the mixture starts thickening and starts to leave the edge of the kadai or pan.Let it cool for some time and make lemon sized balls and decorate with cashew nuts and raisins. I am against to use any harm ful food colors....so this recipe looks in its actual form.
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