Posted By All Recipes Blog
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.
Posted By All Recipes Blog
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.
Posted By All Recipes Blog
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.
Posted By All Recipes Blog
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
Posted By All Recipes Blog
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.
Posted By All Recipes Blog
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.
Posted By All Recipes Blog
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.
Posted By All Recipes Blog
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
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
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.