Friday 30 September 2011

CARROT HALWA


                                                 
Ingredients:

  • Carrots - 4 (small size)
  •  Milk - 1 cup
  •  Sugar - 1 cup
  •  Ghee - 3 tsp
  •  Cashew nuts for garnishing
  •  Raisins(Dry grapes/ munthiri) for garnishing
Method:
  •  Peel the carrots and grate them.
  •  Soak the grated carrots in the milk and pressure cookr.
  •  Heat sugar and ghee in a non stick pan.
  •  Add the pressure cooked carrots and milk. 
  •  Keep the lid closed in between stirrings, as there maybe some splashes, when the milk and ghee boil .
  •  When the milk condenses and the halwa begins to thicken, remove from flame.
  • Garnish with cashews and raisins roasted in ghee.
  • Then ready to eat.

GULAB JAMUN


Ingredients:
  • 1 cup carnation Milk Powder
  • 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 2 tablespoons butter -melted
  • Whole milk just enough to make the dough
For the Sugar Syrup
  • 2 cups Sugar
  • 1 cup water
  • Oil for frying

Method:
  • Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
  • Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
  • If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
  • The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup
  • The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
  • Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
  •  Then ready to eat.

Wednesday 28 September 2011

COCONUTBURFI

                          

 Ingredients:

  • Grated coconut - 1 cup
  • Sugar - 1 cup
  • Ghee - 2 tsp
  • Cardamom powder - 1 tsp

 Method:

  • Mix together grated coconut and sugar and leave aside for 5 minutes.
  • Heat this in a pan, stirring continuously while keeping the stove on a low flame.
  • When it`s about to get over, add 2 spoons of ghee and stir well.
  • Add cardamom powder to this and mix.
  • Take a large plate and rinse its surface with ghee.
  • Pour the cooked mixture over the ghee-rinsed plate and allow it to cool for about 3 minutes until the mixture becomes semi-solid. 
  • Then cut it into square pieces and serve.

COCONUTLADDU



Ingredients:
  • 2 cups desiccated coconut
  • 1 cup sweet cond
  • 1/2 tbs cardamom powder

Method:

  • Add both the ingredients to a thick bottomed pan after the pan is warm.
  • Then add cardamom powder.
  • Blend the ingredients well, in low heat for about a minute.
  • Remove from heat and make small laddus and roll them over dry desiccated coconut to make it look pretty and to avoid stickiness from condensed milk.
  • Than ready to eat.

BADAM HALWA


Ingredients:
  • Badam  paste       - 1 cup
  •  Sugar                   - 3 cups
  •  Water                   - 2. 1/2 cups
  •  Ghee                     - 2 cups
  •  Milk                     - 1/2 cup
  •  Badam Flavour     - 2 tsp
  •  Saffron                 - Few Strands
  •  Orange food color - Few drops
  •  Chironji Nuts         - 2tbsp
Method:
  •  Soak badam nuts in 2 cups of hot water for one hour and remove the skin. Now grind the nuts using half cup milk to form a coarse paste.
  •  Melt the sugar using half cup water in a thick bottomed saucepan.
  •  Now add the badam paste to the sugar mixture and stir continuously on a low flame till the mixture thickens.
  •  Keep adding ghee to the mixture while stirring to avoid the mixture from sticking to the pan.
  • Now add the food colour and saffron mixed in little milk to the mixture.
  •  The mixture will turn slightly glossy with a jam like consistency.
  • Remove the saucepan from the flame and now add the Badam Flavor to the mixture.
  • Then serve hot or cold.

RASGULLA

                                                              

Ingredients:

  • water 1.5 liter
  • 1 kg cottage cheese
  • 2 tablespoon samolina
  • 1 liter sugar
  • 4 tablespoon ghee/oil
  • 2 tablespoon all purpose flour
  • Cardamom powder 1/2 tsp
*Sugar Syrup

  •  For sugar syrup add the water and the sugar in pan and boil them together for 20 to 25 min. and let them thicken

Method:
 
  • Add the cottage cheese, ghee,/oil ,cardamom powder semolina and flour in a big bowl.
  • make a soft dough bymixing the mixture gently .
  • Knead the doughevenly until and unless your palms become oily.
  • Now create small balls of about 1 inch diameter.
  • keep aside for about 10 minutes.
  • Put these balls in sugar syrup .and
  • let them get cooked on slow flamein boiling sugar syrup for about 20 minutes.
  • This will convert balls spongy.Remove pan from heat and cool it down you
  • can later place it in refrigerator .
  • Then serve.