MALPUA

INGREDIENTS...

[1] 1 litre Milk

[2] 100 gms White flour (Maida)

[3] 200 gms Sugar

[4] 2 cups Water

[5] Colour essence

[6] 1/4 kg Ghee

Garnishing

# Almonds

# Ground Cardamoms

METHOD...

1. Heat the milk till it becomes 1/2 litre. After it gets cold, add maida.

2. Prepare sugar syrup with water and sugar. Add a few drops of yellow colour essence in the syrup and keep it aside.

3.Pour ghee into a pan and fry the pancakes with 1 tbsp of maida batter. Dip it into the sugar syrup for about 2 minutes.

4.Remove pancake from the syrup and serve them in a plate and garnish it with cut pistachios and ground cardamoms.

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RASMALAI

INGREDIENTS ...

For fresh Paneer:

[1] 1 gallon whole milk

[2] Juice of 1 lemon (4tbsp) Vinegar

[3] Muslin cloth

For Rasmalai:

[1] Fresh Paneer

[2] 21\2 cups sugar

[3] 5 cups water

[4] 10 pistachios powdered

[5] 1\2 tsp cardamom powder

METHOD...

1. Boil milk gently and keep stirring in between so that the bottom does not stick. When it starts boiling, add 4tp vinegar so that it curdles. After 20 seconds remove from flame and keep it aside covered for 2 min.

2. Now strain the curdled milk in the cloth. Tie the mouth of the cloth and hang it for atleast 3 hrs so that all the water drains off. Press the cloth so that the remaining water also drains. Use this paneer to make rasmalai.

To make Rasmalai:

1. Take the paneer and make into a soft smooth dough in a food processor. It should be fluffy and not solid. Make small balls from it. Heat water and add 2 cups sugar.

2. Once the sugar melts, add these paneer balls and cook for 20 min covered till the balls become fluffy. In a flat bottomed pan add half and half and bring it to boil. Add cardamom powder, pistachio powder, 2 tbsp sugar and boil for 2 min.

3. Drain the balls from sugar water and gently add to the boiling milk. Let them cook for 10 min on low flame. Remove from heat, chill them for 3 to 4 hrs and serve.

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Seviyan

Ingredients...

[1] 6 nos. Dry dates

[2] 1 tablespoon Raisins

[3] 1 tablespoon Cashew nuts

[4] 1 tablespoon Sunflower seeds

[5] 1 tablespoon Blanched almonds

[6] 1 tablespoon Blanched pistachio

[7] 21/2 tablespoons Ghee

[8] 1/4 cup Vermicelli

[9] 4 cups Milk

[10] 2 teaspoons Cardamom powder

[11] 3 1/2 tablespoons Sugar

Method...

1. Soak the dates overnight. De-seed and chop into 4 pieces. Heat ghee and saut? the raisins, cashewnuts, chironji seeds, almonds and pistachios for 2-3 minutes. Drain and mix with the chopped dry dates. Set aside.

2. In the same ghee, fry the vermicelli on a low flame for about 2 minutes, stirring continuously. Remove from heat and keep aside.

3. Boil the milk in a deep bottomed pan and add the vermicelli and sugar. Stir until the sugar dissolves. Cook uncovered on a low flame for about 10 minutes,stirring often. Add the fried dry fruits and cardamom powder, cover and cook for 3 minutes.

4. Serve hot or cold in individual bowls.

-: Thank You :-

BALUSHAHI

INGREDIENTS...

[1] 1/2 kg Maida .

[2] 1/4 kg Curds.

[3] Pinch Soda bi-carb.

[4] 1/2 kg Ghee.

[5] 1/2 kg Sugar .

[6] 1/2 lir Water.

[7] 4 tbsp Pistachio (chopped)

METHOD...

* Mix maida with curd and 3 tbsp of ghee. Knead it soft. Make small portions of the mixture (round) and flatten it with thumb impression in the center.

* Heat ghee in a pan on low temperature and fry the small portions untill they turn medium brown.

* Prepare sugar syrup. Dip the Balushahi in the syrup and immediately remove it in a plate.

* Garnish it with chopped pistachio.

-: Thank You :-

Jalebi

Ingredients ...

[1] plain flour 200 gms (maida)

[2] gram flour 20 gms. (besan)

[3] sugar 200 gms.

[4] few drops yellow colour.

[5] Milk 2 tbsp.

[6] ghee to deep fry.

[7] a plastic easy squeeze bottle.

Method...

# Sieve 100 gms maida and besan together.

# Make a batter using warn water.

# Keep aside for 24 hours.

# Add remaining maida and food colour and more warm water if required.

# The batter should fall easily when poured Keep aside.(Not too thick not too thin)

# Make syrup of the sugar by adding water and boiling.

# Add the milk and all the scum to form while boiling.

# Make one string syrup. Strain.

# Fill bottle with batter.

# Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.

# Fry till crisp, drop into hot syrup.

-: Thank You :-

Bhoondhi Ladoo

Ingredients...

[1] Gram flour (besan) - 500 gm
[2] Sugar - 500 gm
[3] Milk - 100 ml
[4] Ghee or oil for frying - 1�-2 ltr
[5] Cardamom powder - 5 gm
[6] Baking powder - a pinch
[7] Saffron or orange food colouring
[8] Raisins and cashewnuts - 20 gm each

Method...

1. Mix the flour and baking powder well. Add the milk and some water and blend well to make a batter thin enough to pour. Mash the lumps of flour, if any.

2. Make a syrup by boiling the sugar with about 750 ml of water. When the syrup thickens to a stringy consistency, remove from flame.

3. Heat the ghee or oil in a large frying pan till it begins to smoke. Pour the batter into a sieve or perforated laddoo hand-pan, and tap the rim so that the batter falls through into the oil in small drops. It should not drip in strings.

4. Stir and turn over till the boondis begin to brown lightly. Gather them with a perforated ladle, let the oil drain away, and put them into the syrup.

-: Thank You :-

Kaju Katli

Ingredients...

[1] 100 gms Cashew nuts.

[2] 100 gms Sugar.

Instructions...

1. Soak cashew nuts in water for about half an hour.

2. Make paste of soaked cashew nuts with the help of little water.

3. Mix sugar into kaju paste and stir properly.

4. Transfer this paste in a non-stick pan.

5. Cook the mixture on a medium flame till froth appears.

6. Transfer the mixture into a bowl.

7. Cool it by stirring constantly. The mixture should become stiff like dough.
8. Spread the mixture on a plastic sheet.

9. After 10 minutes roll out the dough with the help of a rolling pin.

10. Now cut it into diamond shaped pieces.

11. Kaju Katli is ready.

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Baked Macaroni & Cheese

Ingredients...

[1] 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner.

[2] 1 cup KRAFT Shredded Cheddar Cheese, divided.

[3] 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream.

[4] 1/4 tsp. ground red pepper or black pepper. (optional)

[5] 6 RITZ Crackers, crushed. (about 1/4 cup)

[6] 1 Tbsp. butter or margarine, melted.

Method...

1. PREHEAT oven to 375?F. Prepare Dinner as directed on package. Stir in 1/2 cup of the Cheddar cheese, sour cream and pepper.

2. SPOON into greased 1-1/2 quart casserole. Mix crackers and butter. Sprinkle casserole with remaining 1/2 cup cheddar cheese and cracker mixture.

3. BAKE 20 minutes. Let stand 5 minutes before serving

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Badam Kheer

Ingredients...

[1] 1 Cup badam.

[2] 6 Cups milk.

[3] 1 Cup sugar.

[4] Pinch kesari powder.

[5] 1/2 tsp Saffron .

Instructions...

* Soak badams in a cup of hot water for about an hour.

* Soak the saffron in cold milk.

* Peel off the skin of almonds and make fine paste. Use milk for making pasting instead of using water.

* Measure the quantity of badam paste. Take same amount of sugar.

* Cook badam paste for about 5 to10 minutes and stir it continuously.

* Add sugar and keep stirring the mixture.

* Pour the remaining milk and boil it for about 15 minutes.

* Add soaked saffron.

* Badam Kheer is ready to serve.

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Besan laddu

Ingredients...

[1] 4 cups coarse gram flour (also known as besan for laddus which is coarse and easily available in Indian groceries)

[2] 3 1/4 cups ground sugar.

[3] 1 3/4 cups ghee.

[4] 1/4 cup warm milk.

[5] cardamom powder.

[6] raisins, almonds, pistachios

Method...

1. Roast gram flour in a ghee over medium heat until aroma comes and it turns light red.

Microwave Method: Mix together gram flour and ghee in a microwave proof pan. Put it in the microwave. Keep mixing in the intervals of 1 minute to avoid burning. When the mixture turns reddish (approx. 10minutes), remove. Microwave method is faster than the regular one.

2. Then remove and sprinkle the milk over the roasted flour. Stir.

3. When this mixture gets warm, mix in sugar. Let rest until it cools. Then knead it properly with the hands. Add cardamom powder and nuts.

4. Take some mixture on your palm and make balls of desired size.

Store laddus in an airtight container.

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