Posted by All Recipes Blog on 10th October 2006
Ingredients:
- 225 gms Sugar
- 500 gms Khoya
- 100 gms Dry fruits
- 400 gms Urad Daal
- 200 gms Desi Ghee
Method:
- Soak the dal for 4-6 hours. Wash, drain and grind it to a thick fine paste using as little water as possible.
- Heat ghee in a wok. Add the dal paste and cook on medium flame, stirring frequently.
- When the paste dries up, get light brown and the ghee separates remove it from fire. Spread on a plate.
- Roast khoya.
- Mix together the dal, khoya, sugar, dry fruits. Sprinkle over little milk, lub the mixture and make pinnis by parsing a fist full of mixture tightly together.
Posted by All Recipes Blog on 10th October 2006
Ingredients:
- 5 kg Milk
- 300 gms Sugar
- 2-3 drops Lemon Juice
- Pistachios for garnishing
- 200 gms Cardamom Powder
Method:
- Boil milk in a pan, add sugar and few drops of lemon juice and simmer till thick.
- Add cardamom powder and keep aside for cooling.
- After 2-3 hours spread the thickened milk on a tray.
- Let it set and cut into squares.
- Garnish with pistachios.
Posted by All Recipes Blog on 10th October 2006
Ingredients:
- 1 kg Anjeer
- 600 gms Sugar
- 150 gms Almonds
- 100 gms Pistachios
- 200 gms Desi Ghee
- 200 gms Cashewnuts
Method:
- Mix all the ingredients and heat in a pan until a paste is formed.
- Pour into a tray, let it cool and settle down.
- After it cools down cut into pieces and serve.
Posted by All Recipes Blog on 10th October 2006
Ingredients:
- 2 ltr Milk
- Cardamon Powder
- 200 gms Cornflour
- 1600 gms Sugar Powder
Method:
- Boil the milk; add citric acid powder and simmer.
- When the milk curdles take the pan off the heat and separate the whey from the curdled residue.
- Hang it in a muslin cloth and let it drip and make cottage cheese from it.
- Cut the cottage cheese into small pieces.
- Mix the sugar powder, cornflour and the cheese and heat in a pan until it binds.
- Take out the mixture from a pan and make small ladoos of it after it cool down.
- Sprinkle some cardamom powder over it before serving
Posted by All Recipes Blog on 10th October 2006
Ingredients:
- Sugar Syrup
- Rose Essence
- 2 ltr Cow Milk
Method:
- Boil the milk; add citric acid powder and simmer.
- When the milk curdles, take the pan off the flame and separate the whey, from the curdled residue.
- Hang it in a muslin cloth and let it drip and make cottage cheese from it.
- Cut the cottage cheese into small pieces.
- Heat the sugar syrup in a pan and dip these pieces in it for around 15 minutes.
- Keep it heating and slowly pour 4 ltr of water into it.
- Take the pieces out of the pan and dip again in cold rose essence sugar syrup.
- Now take it out and garnish it with pista and all.
Posted by All Recipes Blog on 10th October 2006
Ingredients:
- 250 gms Besan
- 300 ml Desi Ghee
- 250 gms Powdered Sugar
Method:
- Heat oil in a heavy bottom wok and add gram Flour.
- Cook on slow fire stirring constantly till besan changes colour and you can smell the fragrance of roasted besan.
- Add sugar and pour over greased tray.
- Allow to set.
- Cut into diamond shapes.
Posted by All Recipes Blog on 10th October 2006
Ingredients:
- 250 ml Milk
- 250 gms Sugar
- 2 Silver Sheets
- 200 gms Desi Ghee
- Chopped Dry fruits
- 250 gms Moong daal
Method:
- Soak the daal overnight.
- Rub and wash it, removing the outer green skin.
- Drain the daal and grind it to a thick paste using little water.
- Heat ghee in wok. Add the paste and fry it on a medium flame.
- When the moisture dries, the daal turns light pink and the fat separates, add the sugar.
- Stir and keep sprinkling milk over.
- When the sugar dissolves and the mixture becomes thick and semi solid remove it from the fire.
- Spread down evenly on a greased metal tray. Decorate with dry fruits and silver sheets.
- Cut into desired shapes.
Posted by All Recipes Blog on 10th October 2006
Ingredients:
- 800 gms Sugar
- 1 tsp Rose Water
- ½ tsp Alum powder
- 1 kg White Pumpkin
- 3-4 drops Kewda essence
- 2 tsp Kitchen Lime (chuna)
Method:
- Dissolve alum in half cup water and keep aside.
- Dissolve lime in 1 litre water, strain with a clean cloth, twice if required.
- Peel pumpkin, discard seeds, mushy centre and cut into pieces/squares.
- Prick all over with a metal skewer or fork.
- Put pieces in lime water. Soak for 2-3 hrs.
- Drain, wash under clean running water for 2-3 minutes.
- Put in a bowl, sprinkle alum water, shake to coat all pieces evenly.
- Boil some fresh water. Add the pieces to boiling water until they are kind of transparent.
- Make a syrup of sugar and water, till 2 1/2 thread consistency.
- Put transparent pumpkin pieces in syrup, boil till syrup becomes thick again.
- Keep covered with a mesh, overnight. Keep moving the pieces every hour.
- Take out the pieces and boil the chasni and again make the chasni of 2tar (do not add extra water or sugar).
- Add the pieces back and reboil for 3-4 minutes.
- Drain out excess syrup, sprinkle essence and rose water.
Posted by All Recipes Blog on 10th October 2006
Ingredients:
- ½ cup Milk
- 4 tblsp Ghee
- 1½ cups Water
- 2 tbsp Sultanas
- 1 cup Semolina
- 1 cup Caster Sugar
- 1 tsp ground Cardamom
- 24 Blanched Slmonds, toasted
- 2 tbsp Silvered Almonds, toasted
Method:
- Combine sugar, water, milk and cardamom in medium pan, stir over heat, without boiling, until sugar dissolves. Remove from heat.
- Heat ghee in another medium pan; cook semolina, stirring for 1 minute or until semolina is well coated in ghee and has just changed colour.
- Stir milk mixture into semolina, cook, stirring, until mixture thickens and leaves side of pan. Stir in sultanas and silvered almonds.
- Spread mixture into prepared pan; score top to make diamond shapes, then centre blanched almonds in each diamond. Cover, refrigerate until firm.
Posted by All Recipes Blog on 10th October 2006
Ingredients:
- 50 gm Rice
- 1 litre Milk
- Rose Water
- ¼ kg Sugar
- 2 tbsp Water
- 50 gm Kishmish
- 2 tbsp Orange juice
- 2 tbsp sliced Pistachio
- 2 tbsp Blanched Almond
- ½ tsp Cardamom powder
- ¼ tsp Kesar, soaked in 1 tbsp water
Method:
- Bring milk to a boil.
- Soak rice in water for 30 minutes and grind to a paste.
- Add to milk with sugar.
- Whisk over a moderate flame until the mixture thickens and is well reduced.
- Stir in saffron and rose water.
- Soak kishmish in orange juice and arrange over base of serving dish.
- Pour the phirni over it. Chill well.
- Decorate with nuts before serving.