Delicious Samiya Payasam with Kaju Recipe

Ingredients:

Milk: 1 1/4 cup
Unsalted Cashews: 1/2 cup
Sugar: 1/3 cup
Non fat milk powder: 3 tbs
Water: 1 to 2 tbs
Sliced almonds: few
Ghee: 1 tsp

Procedure:

• Immerse cashews in water for an hour or more. Deplete and grind them into smooth paste.
• Join cashew paste and milk in a saucepan and bring it to boil stirring in between.
• Make a paste by dissolve milk powder in 1 or 2 tbs of water. Add sugar and milk powder paste to the boiling milk and cook until all the sugar is melted and it comes to a boil stirring constantly.
• You can totally avoid milk powder and add 1 or 2 more tablespoons of sugar for the sweetness which it gives but the milk has to be boiled for quite a long time to thicken.
• Switch off the stove and transfer to the serving dish.
• In a pan heat a little ghee and toss the almond slices in it for a while.
• Sprinkle these almond slices on to the payasam.
• Serve up as a dessert.

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Delicious Jalebi Recipe

Ingredients:

• 250g Maida flour
• 25g gram flour
• 1 tbsp oil
• 1 cup yogurt
• 2 1/2 cups water
• 350g sugar
• 2-3 pinches yellow color
• 500g ghee or butter
• 4-6 threads saffron, soaked in 2 tbsp hot milk

Procedure:

1. Mix together the flours, oil, yogurt and water to make a medium thick paste. Cover and keep overnight for fermentation.

2. Get ready two string syrup with the sugar and water. Add yellow color and saffron to the syrup. Keep aside.

3. Strike the flour mixture well and fill in a plastic bag with a hole at the bottom.

4. Squeeze out the batter by pressing the bag into the hot ghee.

5. Drop middle sized whirls in a constituently flow start from outer circle and ending in the center. This will give better shape to the jalebies.

6. Fry them until crisp and golden color on both sides carefully.

7. Drain and drop in the syrup. In 5 minutes, the jalebies will be systematically soaked.

8. Deplete and serve hot.

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Kaju Kathli Recipe

Ingredients:

Cashew - 1cup

Sugar - 3/4cup

Ghee - 2tbs

Procedure:

1. Immerse cashew in water for 5 minutes and grind it to a solid paste.

2. Add sugar, cashew paste and 1 tbs water in a heavy bottomed pan.

3. Put in ghee. Do not stop stirring. Stir well until the mixture leaves the sides.

4. Move to a plate greased with ghee.

5. Flat the top with a spoon and cut it into desired shape when the mix is still hot

6. While the mix get cool, store in air tight container or serve right away.

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Delicioua Halwa Made of Beetroot

Ingredients:

Beetroot-2
Milk-1cup
Sugar- To taste
Ghee-3tbs
Cashew- 2tbs pieces
Cardamom powder-1/2tsp

Procedure:

1. Grate beetroot and put in milk and bring it to a boil. Cook on low flare.
2. Allow it cook till the grated beetroot is gentle.
3. Allow it to cool and grind it in a mixer grinder to a soft paste.
4. Heat 1tsp ghee and fry the cashew till golden brown and keep it sideways.
5. Heat left over ghee and when hot add the beetroot paste, cardamom powder and sugar and stir it till ghee separates.
6. Switch off flame and put in the cashew.
7. Combine well and serve up.

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Delicious Gulab Jamun's

This recipe gives you exactly 20 Jamun's. Some basic rules to be followed while preparing Jamun's are as follows:
1. Do not knead the dough with much pressure. You should handle it like quill.
2. Do not over heat oil. The blaze should be kept at low. If you fry it on high blaze the Jamun's will be dark on the outside but would be under cooked within.
3. Buy cow's milk from local milk man. You get added khova by this method.

Ingredients:
For the Syrup:
Sugar-1 cup
Water-1cup
Cardamom powder-1/4 tsp

For Jamun's:
Milk-1 lt
Baking Soda-1 tsp
Maida-5 tbs
Sugar-3 tsp

Procedure:
1. Reduce milk(add sugar) in a main bottom pan to thick batter constancy.
2. Add baking soda and mix well. The batter will become fluffy.
3. Switch off flame and add Maida in small quantities.
4. Mix well till it becomes soft dough.
5. Divide it into 20 equal pieces. Roll each piece to a smooth ball.
6. Heat oil on low flame. Deep fry the Jamun's till golden brown.
7. Meanwhile add sugar and water and bring to boil.
8. Add cardamom powder and let it boil till the syrup becomes sticky.
9. Switch off flame and add the fried Jamun's to the syrup.
10. Allow it to cool. Wait for 1 hour before you eat it.::
1. Reduce milk(add sugar) in a main bottom pan to thick batter constancy.
2. Add baking soda and mix well. The batter will become fluffy.
3. Switch off flame and add Maida in small quantities.
4. Mix well till it becomes soft dough.
5. Divide it into 20 equal pieces. Roll each piece to a smooth ball.
6. Heat oil on low flame. Deep fry the Jamun's till golden brown.
7. Meanwhile add sugar and water and bring to boil.
8. Add cardamom powder and let it boil till the syrup becomes sticky.
9. Switch off flame and add the fried Jamun's to the syrup.
10. Allow it to cool. Wait for 1 hour before you eat it.:

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Delicious Barfi made of Badam

Badam Barfi

Ingredients:

- 225g almonds
- 1.4 liters water for soaking
- 568ml cold milk
- 225g sugar
- 150ml water
- 225g Ghee
- Silver leaves or halved almonds for decoration.

Method:

Immerse the almonds in the water all night. They should be puffed up and twice in size the next day. Skin the almonds and put them in a mixer or food processor. 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 a hold lost. In a heavy based pan dissolve the sugar in the water; boil it rapidly for about 10 actions to half its quantity. 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 of the fudge.

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

Transfer the paste to a pie tin and extend it out into a thickness of no more than 1.5cm. Leave it to cool down. As soon as it begins to set, cut it into squares or diamonds and leave it to cool totally for several hours or overnight. Decorate with silver leaf or halved almonds it wished. Lift off Burfi with a spatula and place on a serving dish.

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Delicious Sheeer Khurma

Delicious Sheeer Khurma an Occassional Recipe

Ingredients:

- 2 liter of milk
- 1 liter water
- 1 cup sugar
- 8 dried dates
- 6-8 whole cardamoms
- 1\4 cup ghee or butter
- 6-7 seeds of cardamom crushed once
- 1 cup of vermicelli
- 1/4 cup chopped pistachios
- 1/2 cup dried coconut
- 1/2 cup chopped almond
- 1/4 cup raisins
- 1tsp kevera essence, diluted or 1\4 tsp., if concentrated

Method:

1. Soak 3 dried out dates and coconut in water for 2 hours, until soft. Then finely slice them.
2. In a pot add milk, water, 5 dried dates and cardamoms and boil on low heat for about 2 hours or until about 1 1\2 liter milk is left. Strain milk through a fine strainer. Remove the dates and cardamoms and reserve milk.
3. Heat ghee or butter in a heavy based pan add crushed cardamom seeds, when they pop and splutter add vermicelli and fry for 3-4 minutes. Add pistachios, coconut, almond, raisins and dates and fry for 2 more minutes.
4. Add warm milk to it, get to boil and cook for 5-8 minutes, until cooked through.
5. Add sugar and cook until sugar has totally dissolved. Just before remove from heat add kevera essence.
Can be served hot or chilled.

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Delicious Pongal Made of Barley

Try this delicious pongal made of Barley. Barley along with yellow moongdal when cooked in condensed milk, omg watt a tasty and healthy sweet pongal, the result was extremely.

Ingredients:

1/2cup Whole barley
1/2cup Yellow moongdal
1/2cup Sweetened condensed milk
1/2tsp Cardamom powder
1tbsp Ghee
Roasted cashew nuts

Procedure:

Pressure cooks both barley and moongdal together with 3cups of water unto 3 whistles. Once the pressure released, add the sweetened condensed milk to the cooked barley-dal mixture along with the cooked water, cook everything in a vessel until the sweet pongal get thickens, finally add the cardamom powder, ghee and roasted cashew nuts to the pongal...

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Recipe for Halwa Made of Badam

Recipe of a Delicious Sweet Especially for winter

Winter is not always about tearing from beginning to end the non-vegetarian delights or peppery food. In fact, there are no alternatives for some hot sugary dishes in winter. They are appealingly tasty and healthy too. Let us try our hands to prepare such dishes through the recipe specified below.

Halwa Made of Badam

This sweet dish has rich ingredients and you need to take a restricted quantity else it becomes too hot to handle for your stomach. Regularly, people in North Indian cities consume it on regular basis. Consuming it in the morning keeps you warm all through the day. Cooking this dish merely takes 15 -20 minutes but the taste can leave you satisfied for hours.

Ingredients

• Almonds soaked overnight (2 Cups)
• Milk (1 ½ Cups)
• Sugar (16 table spoons)
• Cardamom (Elaichi) powder (1 tea spoon)
• Ghee (12 table spoons)

For Garnishing

Peeled and sliced almonds (8-12 pcs)

Cooking procedure

• Take out the soaked almonds and pour 1-2 cups of boiling water. Leave the mix for 5-8 minutes.
• Take out the water (drain the almonds) and peel the outer skins.
• Add 5 tbsp milk and make a purée viz. smooth paste by grinding the mixture.
• Heat ghee in a non-stick cookware on slow flame and add the purée. Regularly stir the mixture for 15 minutes or till the mixture appears golden-brownish.
• Pour the remaining milk (it should be boiled) in the mix and cook for 5 minutes on slow flame.
• You can now add sugar and the cardamom powder and keep on stirring till the crystals of sugar are completely dissolved.
• Serve it hot with the complete garnishes.

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Delicious Potato Kesari Recipe

On an auspicious festive day of Vijayadashami the sweet dish that we make is Potato Kesari. It is easy to prepare and has tasty, rich, delicious like taste.

Ingredients :-

• • 1 Cup - Sugar
  • 3 tablespoons - Butter or Ghee
  • 5-6 Cardamom pods - finely powdered
  • 2 tablespoons Golden Raisins
  • 2 tablespoons Almonds - coarsely ground
  • 2 Pinches - Saffron
  • 2 Cups heaped - boiled and finely mashed Potato.

Preparation method for Potato Kesari :-

1. Boil 2 small size potatoes. Remove skin and grate them on cheese grater to get finely mashed fluffy, lump free texture. Measure two heaped cups of mashed potato and keep it sideways.
2. Heat heavy bottom pot. Melt 3 tablespoons of butter - add mashed potatoes and two pinches of saffron. Stir with wooden spoon to combine with butter. Maintain medium heat temperature and roast by stirring frequently for about 7-8 minutes.
3. Now add cardamom powder, coarsely ground almond, raisins for another 2-3 minutes. At this stage you will notice little excess glaze of Ghee over potato and as you stir with wooden spoon ...raisins get fried to golden yellow color in the excess ghee. Keep stirring to avoid raisins from burning.
4. Add one cup sugar and mix well. Kesari consistency will turn runny. Keep stirring with wooden spoon for about 3-4 minutes or until Kesari consistency sets thicker.
5. Reduce heat to low and let Kesari cook for another 4-5 minutes. Keep stirring..you will notice shiny golden glaze and nice soft texture. Shut off the heat and let it rest on stove uncovered for 7-8 minutes. Enjoy this Kesari warm.
6. 

Note: - Next day potato Kesari turns little dry and forms thick texture. Add little water and reheat to get soft texture.

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