Archive forDesserts Recipes
October 20, 2006 @ 4:19 am
· Filed under Desserts Recipes, Indian Recipes
Ingredients:
- 30 ml Ghee
- 150 gm Sugar
- 2½ tbsp Honey
- 500 gm Semolina
- 1 tsp Cardamon Powder
- 300 gm Beetroots, grated
- 8 whole Cashew nuts, roasted and split
Method:
- Squeeze out excess water from the freshly grated beetroots and keep aside.
- Roast semolina with ghee on low heat till turns golden.
- Add beetroots, sugar and honey and cook for some time. Take the mixture off the heat before it caramelizes.
- Add cardamom powder and mix well.
- Spread the mixture in a tray till it is warm and can be handled.
Fix a split cashew nut in each ladoo.
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October 20, 2006 @ 4:17 am
· Filed under Desserts Recipes, Indian Recipes
Ingredients:
- 2 tsps Ghee
- 300 ml Milk
- 100 gm Sugar
- 50 gm Jaggery
- 1 ½ tsps Sultanas
- 2 tsps Cashewnuts, fried
- A pinch of Cardamom powder
- 100 gm Split green gram (Moong Dal)
Method:
- Wash split green gram and roast it to ghee. Keep it aside till it is used for boiling in the milk.
- Mix sugar, jaggery and cardamom powder in 100 ml water and boil for 10 minutes and strain.
- Boil gram in milk. When the gram gets soft, add strained sugar mixture and mix well.
- Add fried cashew nuts and sultanas and serve.
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October 10, 2006 @ 7:25 pm
· Filed under Desserts Recipes, Indian Recipes
Ingredients:
- 1 cup Pistachio
- 1 cup Sugar
- Silver leaf
- ½ cup Water
- 3/4 cup Ghee
Method:
- Blanch pista nuts in hot water for 3 minutes.
- Remove outer skin and keep it in preheated oven (100C) for 10 minutes to make it crisp or wipe it with a cloth and dry roast in reduced flame till nuts become crisp.
- Leave it in the hot pan itself for 10 minutes after switching off the stove.
- Powder it in a mixie till fine rawa consistency.
- Mix sugar and water together in a kadai and cook till one string consistency is reached.
- Add powdered pistha and cook till it blends well.
- When it sticks to bottom, add ghee little by little and stir till it leaves the sides of the vessel.
- Pour on a greased plate.
- Decorate with silver warq and cut into pieces when it is still warm.
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October 10, 2006 @ 7:24 pm
· Filed under Desserts Recipes, Indian Recipes
Ingredients:
- 1¼ cup Besan
- 2 tbsp Milk
- ¼ kg Ghee
- 1¼ cup Maida
- 2½ cups Sugar
- 1½ cups Water
- ½ tsp Cardamom seeds
Method:
- Sift both flours together. Then heat Ghee in a pan.
- Add flour mixture and roast on low heat till light golden. Keep aside to cool a little, stirring occasionally.
- Make syrup out of sugar. Pour at once into the flour mixture.
- Beat well with a large fork till the mixture forms thread like flakes. Pour onto a greased surface or thali and roll to 1″ thickness lightly.
- Sprinkle the cardamom seeds and gently press down with palm.
- Cool, cut into squares, Store in airtight container.
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October 10, 2006 @ 7:23 pm
· Filed under Desserts Recipes, Indian Recipes
Ingredients:
- Silver leaf
- 1 tsp Cornflour
- 1/3 tsp Rose essence
- 100 gms Cashewnuts
- 80 gm Sugar, powdered
Method:
- Soak cashewnuts in water, for 1-2 hours. Drain and grind them to a fine paste on a grinding stone, using as little water as possible.
- Mix together the sugar and cashew paste. Cook in a kadai on medium flame, for about 8-10 minutes.
- When the mixture thickens, reduce the flame and keep stirring. Sprinkle cornflour, stir well, and remove from fire.
- Immediately, mix in the rose essence and quickly turn on to a greased marble or wooden surface.
- Roll it thin with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis.
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October 10, 2006 @ 7:22 pm
· Filed under Desserts Recipes, Indian Recipes
Ingredients:
- 2 cups Ghee
- 1 cup Besan
- 2 cups Sugar
Method:
- Grease a plate evenly with ghee and set aside.
- Heat 1 cup of ghee, add besan, stir well and keep aside.
- Heat sugar on a low flame, add sufficient water and boil to make a syrup of one-string consistency. Strain syrup to remove scum.
- Add the besan-ghee mixture to the sugar syrup and keep stirring on low flame to remove lumps, if any.
- Heat the remaining cup of ghee. Gradually add the ghee to the sugar syrup mixture and keep stirring till the ghee separates and floats on top.
- When done, pour quickly into the greased plate and shake the plate gently to spread the mixture.
- Let it cool for a few minutes and cut into pieces with a sharp greased knife.
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October 10, 2006 @ 7:21 pm
· Filed under Desserts Recipes, Indian Recipes
Ingredients:
- 1 cup Milk
- 1 kg Sugar
- 1 tsp Kesar
- 2 litre Water
- 500 gm Ghee
- 100 gm Pistachio
- 250 gm Almonds
- 50 gm Cardamom
- 500 gm Cornflour or Maida
Method:
- Heat half of the water, add sugar and boil for 5 minutes.
- Add 1 cup milk and boil for 5 minutes. Strain it through a muslin bag or thin cloth.
- Dissolve the cornflour/maida in a little water. Add the remaining water and sugar syrup.
- Dissolve 1 tsp kesar in warm water. Add to the cornflour mixture and cook over low flame.
- When cornflour becomes thick , add 1 tbsp ghee. Continue adding Ghee slowly during cooking to prevent it from sticking to the pan. Stir it well.
- As Ghee separates from the mixture. Add almonds, pistachio & cardamoms.
- Grease a pan or tray with oil. Spread Halwa in it.
- Garnish with almonds, pistachio and cardamoms. As it cools down, cut it into pieces and serve.
Serves 6
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October 10, 2006 @ 7:20 pm
· Filed under Desserts Recipes, Indian Recipes
Ingredients:
- 250 gm Curd
- 500 gm Ghee
- 500 ml Water
- 500 gm Sugar
- 500 gm Maida
- Pinch of Baking powder
- 4 tbsp chopped Pistachio
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 and fry the small portions untill they turn medium brown.
- Prepare sugar syrup by boiling the sugar in water till it becomes a syrup of one thread consistency.
- Dip the Balushahi in the syrup and immediately remove it in a plate.
- Garnish it with chopped pistachios.
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October 10, 2006 @ 7:19 pm
· Filed under Desserts Recipes, Indian Recipes
Ingredients:
- ½ litre Milk
- Rose Water
- 2 tsp Maida
- 1 cup Sugar
- Lemon juice
- 1 cup Water
Method:
- Heat milk in a pan and bring it to boil. Remove from heat.
- Add lemon juice.
- Stir slowly and gently until white curd forms on the surface and separates from whey.
- Strain this milk and you will get chenna(curd like).
- Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
- Knead chenna to make a smooth dough. Add flour and knead again.
- Make small balls of equal size (6-7) of the dough and keep aside.
- Mix sugar and water in a saucepan and bring it to boil till it becomes a syrup of one thread consistency.
- Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
- On cooling, add rose water. Refrigerate and serve chilled.
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October 10, 2006 @ 7:18 pm
· Filed under Desserts Recipes, Indian Recipes
Ingredients:
- 1 cup Milk
- Rose Water
- 2 tbsp Ghee
- ½ cup Maida
- 250 gm Sugar
- 1½ cup Water
- 250 gm Khoya
- Oil for deep frying
- A pinch of Baking powder
Method:
- Mix melted ghee with maida using finger tips to blend evenly.
- Now mix baking powder with little milk.
- Crumble khoya and mix with maida. Knead like a thick chapatti dough, sprinkling just required milk. Mix well so that the dough doesn”t break while making balls.
- Make small balls and keep under a wet cloth.
- Mix sugar, water and heat till sugar melts, stirring constantly. Boil till syrup becomes sticky.
- Add rose water after removing from fire.
- Heat oil in a karahi (wok) till it becomes moderately hot. Deep fry few balls at a time till dark brown.
- Dip these fried balls in warm sugar syrup.
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