RATALYACHI KHEER (Sweet Potato Pudding)

Ingredients...


[1] 3 medium size sweet potatoes
[2] 1/3 cup grated jaggery or to taste
[3] 5-6 cardamoms, peeled and powdered
[4] 1 1/2 cups thin coconut milk
[5] 1 tbsp vermicelli roasted in 1 tsp ghee (optional)
[6] cashews/ pistachios for garnish (optional)

Method...

1.Peel the potatoes and slice them. Add just enough water to cover and boil until tender. Drain excess water if necessary. Mash potatoes coarsely.
2.Add jaggery and cardamom powder. Mix well. Next add coconut milk, stir and bring to a gentle boil on low heat.
3.Add roasted vermicelli and simmer for a minute.
4.Spoon into individual bowls, garnish with nuts and serve chilled (or warm if you prefer).

* If you want a creamier kheer add upto 4 tablespoons of thick milk before removing from heat.

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Churma Laddoo

Ingredients...

[1] 1 Cup wheat flour
[2] 4 tbsp Melted ghee
[3] 1/2 Cup Jaggery
[4] 1 tsp Khus khus
[5] 11/2 tbsp Oil
[6] Elaichi powder
[7] 5-6 Raisins

Method...

1. Pour hot oil in the wheat flour and mix until it looks like breadcrumbs.
2. Add little water and prepare hard dough. Leave the dough aside for half an hour.
3. Make thick chapatis and roast them on a tawa on low flame.
4. Make fine powder from these cooled chapatis with the help of a mixie.
5. Transfer this powder in a flat vessel.
6. Add jaggery, ghee, fried raisins and elaichi powder.
7. Mix well till it turns soft and no lumps of jaggery are left.
8. Prepare laddus out of this mixture and roll in khus khus.
9. Churma Laddo is ready to serve.

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Patisa (Soan Papdi)

Ingredients...

[1] 1 1/4 cups gram flour

[2] 1/4 cups plain flour (maida)

[3] 250 gr ghee

[4] 2 1/2 cups sugar

[5] 1 1/2 cups water

[6] 2 tablespoons milk

[7] 1/2 teaspoon cardamom seeds, crushed coarsely

[8] 2 teaspoons charmagaz (combination of 4 types of seeds)

Method...

1.cut 4 squares from a thin polythene sheet.

2.Sift both flours together.

3.Heat ghee in a heavy saucepan.

4.Add flour mixture and roast on low till light golden.

5.Keep aside to cool a little, stirring occasionally.

6.Prepare syrup simultaneously.

7.Make syrup out of sugar, water and milk.

8.Bring syrup to 2 1/2 thread consistency.

9.Pour at once into the flour mixture.

10.Beat well with a large fork till the mixture forms threadlike flakes.

11.Pour onto a greased surface or thali and roll to 1" thickness lightly.

12.Sprinkle the charmagaz seeds and elaichi and gently press down with palm.

13.Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.

14.Store in airtight container.

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Milk cake

Ingredients...

[1] 2 litres full fat milk

[2] 1/4 tsp. alum (phitkari)

[3] 1/2 cup (100 grams) sugar

[4] 40 grams ghee or butter

[5] 5 almonds, slivered & whipped cream for garnishing

Method...

1.Pour the milk in a heavy bottomed non-stick pan and bring to a boil. Add the alum and mix well. Simmer till the milk reduces to half, stirring continuously.

2.Add the sugar and increase the flame stirring continuously, till the sugar has dissolved. The mixture may appear curdled, but continue to simmer and stir till it thickens and resembles khoya.

3.Keep stirring on a high flame till all the liquid evaporates. Add the ghee and mix well.

4.Meanwhile, grease a 200 mm. (8") diameter cake tin and decorate the base with the slivered almonds. Pour the hot milk cake mixture on it and cover with aluminimum foil.

5.Cool to room temperature and then chill. Upturn the cake onto a serving plate.

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BESAN BARFI

Ingredients...

[1] 200 gms Bengal Gram

[2] 200 gms Sugar (powder)

[3] 10 gms Ghee

[4] 10 gms Kismis

[5] 1/2 tsp Cardamom powder

Preparation ...

1.Heat the ghee and cook the besan on medium flame till the raw smell disappears.

2.Make sure the colour of the besan does not change. Add the sugar and turn.

3.Remove from fire. Mix in the kismis and cardamom powder.

4.Spread out on an inverted greased plate. When firm cut into squares. Besan ki burfi is ready to be eaten.

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DOODH PEDA

Ingredients...

[1] 1/2 kg khoya.

[2] 250 gms ground sugar

[3] 250 gms milk

[4] 2 drops rose essence or a few strands saffron or kesar

[5] 2 tbsp almonds, finely slivered

[6] 2 tbsp pistachios, finely slivered

[7] 1 tsp green cardamoms or elaichi powder

Preparation...

1. Mix the khoya and sugar well, and warm it over a medium fire. Add 2 tablespoons of the milk and stir with a heavy ladle smoothening out any lumps. Continue stirring and add more milk, little by little, till all the milk is used up. Lower the heat, if it sticks at the bottom.

2. Add the rose essence or saffron dissolved in milk, and take off the fire. Mix the flavouring and khoya properly.

3. In a plate, mix the finely slivered nuts with the cardamom or elaichi powder. Make small balls of the khoya mixture and press on the nuts for decoration. You can also make depressions along the edges with a spoon handle or other stamp moulds for surface designs.

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CHIKU BARFI

Ingredients...

[1] 6 Chiku

[2] 3 tbsp Milk powder

[3] 3 tbsp Condensed Milk

[4] 2 tbsp Ghee

[5] 2 tbsp Chopped Almonds

[6] Silver foil for Garnishing

Method...

1. Skin the chikus and chop them finely. Cook them on a low flame for a while. Add ghee and cook for other 2 minutes.

2. Add condensed milk and milk powder and cook the mixture for another 5 minutes. Wait until the mixture leaves the side and pour it in a greased plate.

3. Garnish it with almonds and siver foil. Keep it in the refrigerator for an hour. Cut them into diamond shape.

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Moong Dal Halwa

Ingredients....

[1] 2 Cups soaked Moong Dal

[2] 1 Cup milk

[3] 2 Cups sugar

[4] 3/4 Cup khoya

[5] 2 Cups ghee

[6] 1/2 Cup mixed dry fruits (Almonds, Cashewnuts, and Raisins)

Method...

• Grind the soaked dal using little water to make a paste.

• Prepare sugar syrup.

• Heat ghee and add moong dal paste to it.

• Stir it properly.

• Add sugar syrup to the moong dal and mix it well.

• Cook it for 5 minutes.

• Now add khoya till it dissolves.

• Adorn it with dry fuits.

• Moong Dal Halwa is ready.

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Lapssi

Ingredients...

[1] 1 Cup broken wheat.

[2] 15 Raisins.

[3] 1 tbsp Cardamom powder.

[4] 2-1/2 Cups hot water.

[5] 2 Almonds.

[6] 3/4 Cup sugar.

[7] 3/4 Cup ghee.

Method...

• Soak the raisins in water (1/2 cup) and keep aside.

• Heat ghee in a pan, add the broken wheat. Fry-stir on a high flame till it turns brown. Add warm water and cook on a medium flame till the water has evaporated.

• Pay attention to the tenderness of the wheat; add water if the wheat is not tender enough.

• Once the water has vanished, add the ghee, sugar and 1/2 cup water; Stir.

• Place a tava below the pan and cook on a medium flame for fifteen minutes.

• The Lapsi is considered ready when the ghee starts comes out from the sides of the pan.

• Serve Lapssi garnished with blanched pistachios and almonds.

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Gajar Halwa

Ingredients...
[1] 200 grams (about 8 oz.) carrots grated
[2] 1 cup(s)milk
[3] 2 tablespoon(s) condensed milk
[4] 2 tablespoon(s) fresh cream
[5] 4 tablespoons fine sugar
[6] 2 tablespoon(s) ghee (clarified butter)
[7] a little cardamom powder, and chopped nuts (like almonds and raisins).

Method...
1.Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well. Fry the carrots for about 10 minutes or till they are cooked.

2.Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons khoya, if available). Add to carrots and keep on low heat uncovered for about 7 minutes, stirring periodically.

3.Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low heat for about 2 minute(s).

Serve hot or cold.

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Ghevar

Ingredients...

[1] 3 cups: Plain flour

[2] 1 cup: Solidified ghee

[3] 1/2 cup: Milk

[4] 1/4 tsp: Yellow food colour

[5] 1kg: Ghee for deep frying

[6] 3-4 no: Ice cubes

[7] 4 cups approx: Water

For syrup...

[1] 1 1/2 cups: Sugar

[2] 1 cup: Water

Method...

1.Prepare sugar syrup of thin consistency.

2.Take solidified ghee in a large wide bowl. Taking one ice cube at a time rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white.

3.Add milk, flour and 1 cup water. Mix to make smooth batter.

4.Dissolve colour in some water and add to batter.

5.Add more water as required to make the batter of thin consistency. (it should run off easily when pour from spoon).

6.Take an aluminum or steel cylindrical container with diameter 5-6" and height at least 12". Fill half the container with ghee. Heat.

7.When ghee is smoky hot, take a 50 ml, glassful of batter. Pour in centre of ghee, slowly in one continuous thread like stream. Allow foam to settle. Pour one more glassful in hole formed in centre. When foam settles again, loosen ghevar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain.

8.Keep hot syrup in a wide flat-bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup. Alternatively pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil.

9.Splash a few drops of saffron milk, sprinkle some chopped dry fruit like almond and a few pinches of cardamom powder.

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Chiroti

Ingredients...

[1] Chiroti Rava (fine sooji) _ 1 cup

[2] White Flour (Maida) 1 cup

[3] Butter melted - 1/2 stick. (5 tbsp)

[4] Salt -1/4 tsp

[5] Water (to knead the dough)

[6] Powdered Sugar -2 cups

[7] Cloves 1/2 tsp

[8] Cardamoms - 1/2 tsp

[9] Ghee or shortening -2 tbsp

[10] Rice Flour 1 tbsp

[11] Oil to deep fry

Method...

1. Knead the dough by using the first 5 ingredients, like a soft chapati dough. Leave it to raise for 2 hours.

2. Add cloves & cardamom's powders to powdered sugar, mix them , keep aside.

3. Melt the ghee, add the rice flour to it, make a paste, keep aside.

4. Now, make lemon sized balls out of the chiroti dough. Press all of them into thin leaves.(like chapati)

5. Take 3-4 leaves at a time, spread them all with rice flour paste, keep them one on the other together. Press a little and role them into a cylindrical shape. Cut that into 1" pieces, leave aside. 6 .Likewise use all the leaves 3 or 4 at a time, paste them, role them, and cut them into 1" pieces.

7. Now heat the oil in a pan, press the pieces into puries, and deep fry them till light brown one by one. When it is done sprinkle the sugar powder over the fried puris (on both sides immediately).

8. Now it is ready to eat with (or without) Kesar milk!

Kesar Milk: Heat the milk, add sugar (for sweetness) and powdered kesar, mix it.

Variation: You can dip the fried puris in thick sugar syrup also instead of sprinkling the sugar powder.

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KESAR PHIRNI

Ingredients...

[1] Milk 500 ml

[2] Sugar 50 gms

[3] Rice flour 75 gms

[4] Saffron a few strands

[5] Cardamom green, 8 nos

[6] Pistachio 25 gms

[7] Almonds 25 gms

Method ...

# Boil the milk so that it reduces to half its quantity.

# Add the rice flour to this and mix well so that no lumps are formed.

# Add the sugar and cook for sometime so that the sugar dissolves.

# Dissolve the saffron in warm milk and add this to the above mixture.

# Pour the phirni in earthen bowls and garnish with pistachios and almonds.

# Allow it to cool and set in the refrigerator and serve cold.

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Rassogolla

Rasgulla (spongy cheese balls, dipped in sugar syrup), is a heart winning Bengali dessert. It is like the king among Indian sweets and savours. Rassogolla are so mouthwatering that if you taste one, you can't stop yourself by craving again and again. Rasgulla is the most healthy dish from the Indian desserts as it free from Now we will guide you through the process to prepare this Bengali special by your own.

Ingredients...

[1] 1 litre: Milk

[2] 300 gm: Sugar

[3] 05 ml: Lemon juice

[4] 3 drops: Rose essence

[5] 1 litre: Water

Method...

# For the preparation, heat the sugar and the water in a deep pan and bring to a boil.

# Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.

# Hold under running water or dip in a bowl of cold water for 1 minute.

# Squeeze out the excess water.

# Knead till very smooth. Make balls of desired size.

# Now place the cheese balls in boiling syrup and cook for 15 minutes.

# Switch off the flame and let the dumplings stand in the liquid until cool.

# Chill for a minimum of 2 hours.

# Mix in the essence before serving.

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Doodhi Halva (White Gourd Halva)

Ingredients...

[1] 1 kg: Fresh, seedless white gourd (preferably the thin,long variety)

[2] 4 bottles/ 1/4 kg: Milk or Khoya

[3] 2 cups: Sugar

[4] 8 pieces: Cardamoms (powdered)

[5] 5 drops: Rose Essence

[6] 6 piece: Almonds (sliced)

[7] 3 tsp: Ghee

[8] Silver Paper (optional)

Method...

Peel and grate white gourd.

2ress gently to squeeze out all the water

Put it in a kadai together with the ghee, on a high flame.

Stir, add milk, and keep stirring. (If khoya is used, powder it and add it to the white gourd.) Stir till it thickens.

Then add sugar and stir for another 15 minutes. Remove from fire.

After 5 minutes, stir in the cardamom powder and rose essence. Rub a little ghee on a serving dish and pour in the halva.

Decorate with almonds and silver paper.

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Shrikhand

Shrikhand is popular Gujarati dessert prepared on the occasions and festivals. Shrikhand owes its origin from Gujarat but it is equally popular in all over western India. Shrikhand is popular as Janmashtami recipe. Enjoy the chilled Shrikhand today and try it by your own.

Ingredients...

[1] 1 ½ cup: Dahi

[2] ¼ cup: Sugar-powdered

[3] ½ tsp: Elaichi powder

Method...

1. Place dahi in a strainer lined with a thin cloth and leave to drain the extra water. Takes about 1 hour, depending on the richness of the dahi.

2. Transfer the strained dahi into a mixing bowl and add sugar and half the elaichi. Mix well, till smooth.

3. Transfer on to a serving bowl and garnish with the rest of the elaichi powder.

4. Leave to set in the refrigerator, chilling for at least 2 hours and serve.

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Basudi

Ingredients...

[1] 2 litres Milk.

[2] 2 tblsp Lemon Juice.

[3] 1 cup Sugar.

[4] 8 crushed Cardamoms.

[5] 5 chopped Almond. (Badam)

[6] 10 roughly chopped Charioli nuts.

Method..

1. Boil the milk in a kadai.

2. Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre. remove from the flame and keep aside.

3. The lemon juice to the milk and stir the mixture so that it becomes granular in consistency.

4. Return to a medium flame.

5.Add the sugar and cook for another 10 minutes. stir the mixture occasionally.remove from the fire.

6. Transfer to a bowl and add the cardamoms and the nuts.mix thoroughly.

Serve hot or cold.

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Pooran Poli

Ingredients...

[1] 250 gm: Bengal gram

[2] 250 gm: Maida

[3] 250 gm: Jaggery

[4] 5-6 no: Cardamoms, powdered

[5] ½ cup: Clarified butter (ghee)

[6] 3 tsp: Oil

[7] Salt to taste

[8] ½ cup: Water

Method...

1. Soak grams at night. Wash well the next day and boil.

2. Drain all water and mix jaggery. Keep on slow fire for 5-6 minutes to allow all water to evaporate. Mix cardamom powder to the dry mixture.

3. Keep aside and cool. Once cooled, grind the mixture to a fine paste.

4. Prepare a soft dough of maida, salt, water and oil.

5. Now with the hands prepare a small roti with the dough. Wrap the roti around a small ball of pooran. Flatten with hands and using a rolling pin,

shape into a general roti.

6. Put the roti on the pan and cook like any other roti.

7. Serve with tea or bhaji.

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DATE BALLS

Ingredients...

[1] 1 c. chopped dates

[2] 1 c. pecans

[3] 1 c. flaked coconut

[4] 1 c. sugar

[5] 2 beaten eggs

[6] 1 tsp. vanilla

[7] 1/2 tsp. almond extract

Method....

Mix well and bake in 2-quart baking dish at 350 degrees for 30 minutes. Remove from oven and stir well. Make into 1-inch balls and roll in powdered sugar.

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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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