LADDURECEIPE

 

 

Ingredients:  

• 1 cup Besan
• 1 pinch Kesari powder
• 1 pinch Cardamom powder
• 1 pinch Baking Powder
• 1 tbsp Melon seeds
• 1 tbsp Broken Cashew nut
• 2 cups Oil Sugar
• 1 cup Water  

Method:

• Mix the flour, baking powder and colour.
• Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
• Tap it gently with a spoon so that small balls of dough fall into the oil.
•  Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
• Mix in the kesari melon seed and cardamom powder and fried boondies.
• When the mixture is still warm make into balls.
• If the mixture cools balls cannot be made as the sugar crystallizes.
• Then ready to serve.

MANGO HALWA

Ingredients:

• Ripe Mango - 2  chopped
• Sugar - 1 cup
• Ghee - 1 tblsp

Method:

•  Heat it in a heavy Pan stirring constantly till moisture is evaporated completely and halwa becomes thick.
•  Mix sugar and chopped mango pieces together.
•   Add ghee at the end and remove from fire.
• Then ready to Serve.

DRYFRUITE HALWA

Ingredients: 

• Raisins – 1 cip
• Walnuts – 1 cup
• Badam – 1 cup
• Cashews – 1 cup
• Dates-1cup
• Sugar – 2 cups
• Bread crumbs – 2 cups
• Ghee – 1 cup
• Elatchi – 3
• Water - 1littr

Method:

• Roast the bread crumbs in ghee and keep aside.
• Wash, peel and cut the dry fruits and nuts as required.
• Walnuts will need extra soaking to be peeled.
• Add everything to 3 cups of water and boil over medium flame making semi-thick paste.
• Add the fried crumbs to make it thick and then the sugar to make it completely dry.
• Mix in more ghee and elatchi, cook till ghee separates.
• Then ready to eat.  

SWEETPOTATO HALWA

Ingrediens:

Sweet potato ( cooked ) - 1 cup
Sugar - 1/2 cup
Ghee - 1 1/2 cups
Milk - 1 cup
Cardamom powder - 1/4 tsp
Cashewnuts - 10

Method:

1.Heat a little ghee in a frying pan.
2. Add cashewnuts, fry and set aside.
3. Mash sweet potato with milk and cook in a thick bottomed pan.
4. When contents start boiling, add ghee and stir well.
5. When contents thicken, add sugar and stir.
6. When contents start leaving the sides of the vessel, add cardamom, cashew, mix well and remove pan from stove.
7.Then searve hot.
 

POTATO HALWA

                                                    

Ingredients:

• Potato    -   3 (big size)
• Sugar      -   1 cup
• Cardamom -  2   
• Cashewnuts- 8  
• Ghee          - 50 gm 

Method:

• Heat ghee in a frying pan.
• Powder cardamom.
• Add cashewnuts, fry and set aside.
• Cook potato, peel the skin and mash.
• Mix sugar with water and prepare syrup of one string consistency. 
• Add mashed potato,  cardamom powder, cashew, ghee and sir well.
• When the ghee separates from the contents, remove from the stove.
• then searve hot.

BABYCORN HALWA

 

Ingredients:

• Baby Corn cubes – 2 cups
• Milk – 2 Cups
• Khova – 1/2gms
• Sugar – 2gms
• Ghee – 50gms
• Cashew nuts – 10
• Kismis – 2tbsp
• Elaichi Powder – 1/2 tsp

Method:

• Boil the sweet corn cubes and grind them.
• Take a 1 inch pan, and heat it.
• Now add the corn paste to it.
• Add milk to it.
• Stir the mixture well until it gets thick.
• Now add ghee to it and stir well.
• Next add khova and sugar to it and stir well again for about  5 minutes.
• Next garnish it with elaichi powder, cashew nuts and kismis to it. 
• Then serve hot & cool.

PAPAYA HALWA

Ingredients:

• Papaya fruit - 2 cup
• Sugar - 1  cup
• Milk - 3/4 cup
• Cashewnut - 8
• Cardamom - 2
• Saffron - a pinch

Method:

• Scrap  papaya using a scraper.
• Heat 1 tbl. sp. pf ghee and fry  papaya scrapings.
• Turn well and fry for 5 minutes.
• Add ghee if necessary.
• Now add 3/4 cup of milk and 1/4 cup of water.
• Cook well.
• When the scrapings get cooked, add sugar, ghee, cardamom powder, saffron and kesari powder.
• When the mixture leaves the sides, fry the cashewnuts in ghee and add.
• Remove from the fire.
• Then ready to eat hot.

BANANA HALWA

Ingredients: 

• Bananas - 2 cups
• Milk - 3/4 cup
• Sugar - 1 1/2 cup
• Coconut(grated) - 1 cup
• Ghee - 1/2 cup

Method: 

 

• Peel off and mash the bananas.
• Heat ghee in a heavy pan.
• Add bananas and cook over low heat, stirring it continuously to prevent the mixture from sticking.
• Cook until the bananas are brown in colour. Add more ghee if required.
• Add sugar after a few minutes and continue stirring until dissolved.
• Add cardamom powder and remove from heat.
• Keep stirring till the mixture becomes thick.
• Spread the mixture on a flat plate and decorate it with ghee roasted cashewnut.
• Allow it to cool and cut into squares.
• Then ready to eat.

PUMPKIN HALWA

Ingredients:

• Grated Pumpkin - 2 1/2 cups
• Milk -1/2 cup
• Sugar - 1/2 cup
• Honey -1 cup
• Cardamom - 3
• Cashew nuts - 8
• Ghee - 1/4 cup

Method:

• Roast the cashews in ghee until it becomes golden brown.
• Heat 1 tsp ghee, add the grated pumpkin to it and stir well in low flame till the raw flavor is gone.
• Add milk and cook till the pumpkin is tender. To this add sugar, honey, stir constantly in low flame.
• Add the roasted cashews and grounded cardamom mix well and leave it for 5 minutes.
• Add 3 tsp ghee to it and stir well, put in low flame till the ghee floats.
• Then searve hot.

MAIDA HALWA

Ingredients:

• Maida:  1 cup Sugar:  1 ½ Cups
• Ghee: 1 Cup
• Water: 1 ½  Cups
• Roasted cashews: 1/4 Cup
• Raisins: 1/4 Cup
• Cardamom powder:1tpl spoon
• Food color: 1 pinch red

Method:

• Mix maida and water in a bowl evenly.
• Fry the cashews and raisins in a pan and keep aside.
• Add one tablespoon ghee in a frying pan and add the maida mixture.
• Stir on a low flame avoiding lumps.
• When the mixture becomes smooth, add sugar and food color.
• On high flame, add more ghee, cardamom and the fried cashews and raisins.
• Remove from heat at the right consistency and add to a ghee-greased tray.
• Cut into cubes. 
• Then ready to eat cool. 

PINEAPPLE HALWA

Ingredients:

Pineapple juice - 2 cups
Maize - 2 cups
Pineapple slice pieces - 2 cups
Ghee - 2 cups
Sugar - 2 cups
Kesari powder - 1 pinch
Cashews - 10
Almond - 10
Elachi -5 pods
Cherrzy - 5


Method: 

1. Heat 1 cup of water, add maize, pineapple juice, sugar.
2. Stir continously in slim heat.
3. When it gets thick add pineapple pieces, ghee little by little and stir continously.
4. When it all mixes well a add kesari powder and stir well.
5. Take a plate and spread evenly one spoon of ghee on that.
6. Spread halwa on that plate.
7. Slice cashews,almond,cherry of your choice and powder elachi.
8. Decorate all the above on top of halwa and cut into pieces when it is warm.
9. Spread halwa on that plate.

RAGI HALWA

             

Ingredients:

•  Ragi -1 cup
•  Grated coconut – 1 cup
•  Jaggery (veelam) – 1 cup
• Cardamom powder – 1/2 Teaspoon
•  Water approximately – 3 cups
•  Pure ghee – 5 Teaspoons
•  Grated dry fruit – A jhandful

Method:

•  Clean and wash ragi  and keep aside. Grate coconut, jaggery  as well. Peal cardamom and powder it also.
• Mix both ragi, grated coconut and grind it in the mixer to a fine consistency adding water in steps.
•  Strain it through a clean muslin cloth and the extract of both ragi and coconut mix is as below.
•  Add chopped jaggery and cardamom powder from step 1 to the extract and is as shown in the image below.
•  Transfer the above mix to a broad based bowl adding 2 teaspoons of pure ghee and grated dry fruits (Cashews and pista etc.) and heat it on medium-low flame
•  Keep stiring with a wooden spatula till it thickens and make sure it doesn’t attach the bottom of the bowl.
•  Grease a cup with a little ghee and pour the above mix.
• Then serve  hot, & cool.

RAVA KESARI

                                                   

                                                              

    Ingredients:                         

• Rava  - 1/2 cup
• Sugar - 1 cup
• Water - 1.5 cup
• Ghee - 1/4 cup
• Cashew nuts - 10
• Saffron - few strands
• Milk  - 1 tsp
• Cardomom powder - 1 tsp
• Food color - a pinch

Method:

• Take 1 tsp of ghee and roast the cahewnuts. 
• Heat 1 tsp of ghee in a pan and roast the rava until it turns pink in low  medium flame (This usually takes about 4 min) and switch off the flame.
• Boil 1.5 cups of water and slowly pour it over the roasted rava. Constantly stir the rava as well so that no lumps are formed.
•  Add food color and mix well and leave it for 5 minut . 
• The rava would be now cooked in the hot water.
•  Switch on the flame and add sugar,remaining ghee, cardomom powder and stir constantly until he kesari comes off the sides. 
• Note that the consistency will get thicker after some time.
• So switch off the flame just before the required consistency is reached.
• Garnish with fried cashew nuts.
• Then serve hot.  

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.

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.

RICE HALWA

            

  Ingredients:

• Rice-1/2 kg
• Coconuts-2
• Ghee-50 gms
• Cashews-100 gms
• Cardamoms-5
• Sugar-1/2 kg

Method:

• Soak the rice well and then grind it.
• Take out the coconut milk from coconut and keep aside.
• After taking out the coconut milk, grind the coconut scraped  with the grinded rice.
• After grinding it smooth , add the grinded mixture in the kadai and keep on stirring.
• Keep on stirring till it comes out easily without sticking to the kadai.
• Then add the coconut milk and continue stirring.
• Then add the sugar and add the ghee little by little. And again continue stirring.
• Then take it out from fire till it reaches halwa consistency [ without sticking to the kadai].
• Grease the plate with ghee and add the above mixture. Decorate cashewnuts.