Ingredients:
Chickpea flour/besan 1 cup
Sugar 1 1/4 cup
Oil/ghee for frying
Cardamom powder upto 1 tsp
Water 1/2 cup
Saffron strands soaked in 1 teaspoon of warm milk
Raisins and broken cashew bits.
Mix the besan flour with water till it resembles heavy cream. Use a whisk to break any flour clumps and get a homogenous mixture. Add the milk with the saffron strands to the batter. Heat the oil or ghee is a frying pan. Using a ladle pour the batter on to the boodi ladle.The boondi ladle is a sieve with round holes and a long handle. If this is not available one can use a colander instead. Pour the batter onto the boondi ladle and briskly pass the a spoon or another ladle over the circumference of the boondi ladle in circular motions so that the batter is forced through the holes in the ladle and into the frying pan. The boondis need not be fried crisp as for savory dishes like raita. Simultaneously mix the half cup of water with the sugar and stirring it continuously. Let it boil and thicken. When the syrup is dropped on a steel plate the droplet should not flow. In other words, it should set on the plate. Then the sugar syrup is ready. Add the fried boondi to the sugar syrup. Mix it well, add the cardamom powder and some raisins and cahews fried in a tablespoon of ghee, till the cashews turn golden brown and the raisins plump up.
Tip: You can stubstitute 1/4 cup of Badam powder available in the stores as in MTR’s Badam feast etc. This powder can be easily made at home and the recipe will follow in duie course.
Let the boondi soak in the sugar syrup. While still warm shape the soaked boondi into laddus of desired size.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Thursday, April 8, 2010
Thursday, March 18, 2010
Falooda Icecream
Ingredients:
Whole Milk (aka Full Cream) - 2 cups
Basil Seeds (Tukmaria) – 1/2 tsp
Vanilla Ice Cream – 1/2 cup
Falooda Sev – handful
Rose Syrup – 5 tbsp
Sugar – 1 1/2 tbsp or to taste
Cardamom (Elaichi) Powder - 1 pinch
Pistachios – 1 tsp (corsely ground), for garnish
Vanilla Ice Cream - 2 scoops, for serving
Procedure:
Soak the Basil Seeds (Tukmaria) in water for a minimum of 30 minutes, longer is better.
Meanwhile, heat 2 cups of water in a pan; let it come to a boil.
Add Falooda Sev and let it cook for 3 minutes. Take it off the flame.
Also, heat the Milk and let it come to a boil. Take it off the flame.
Add Cardamom Powder, Sugar and Rose Syrup. Mix.
Strain the Falooda Sev and add it to the Milk.
Allow the milk-mixture to chill in the refrigerator – approximately 3 hours.
Strain the Basil seeds and add to the chilled Milk.
At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
In a glass, add 1 scoop of Vanilla Ice Cream and then pour the Chilled Milk.
Garnish with the coarsely ground pistachios and serve immediately.
Whole Milk (aka Full Cream) - 2 cups
Basil Seeds (Tukmaria) – 1/2 tsp
Vanilla Ice Cream – 1/2 cup
Falooda Sev – handful
Rose Syrup – 5 tbsp
Sugar – 1 1/2 tbsp or to taste
Cardamom (Elaichi) Powder - 1 pinch
Pistachios – 1 tsp (corsely ground), for garnish
Vanilla Ice Cream - 2 scoops, for serving
Procedure:
Soak the Basil Seeds (Tukmaria) in water for a minimum of 30 minutes, longer is better.
Meanwhile, heat 2 cups of water in a pan; let it come to a boil.
Add Falooda Sev and let it cook for 3 minutes. Take it off the flame.
Also, heat the Milk and let it come to a boil. Take it off the flame.
Add Cardamom Powder, Sugar and Rose Syrup. Mix.
Strain the Falooda Sev and add it to the Milk.
Allow the milk-mixture to chill in the refrigerator – approximately 3 hours.
Strain the Basil seeds and add to the chilled Milk.
At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
In a glass, add 1 scoop of Vanilla Ice Cream and then pour the Chilled Milk.
Garnish with the coarsely ground pistachios and serve immediately.
Peda
Ingredients:
2 cups of ricotta cheese
3 tbsp of condensed milk
1tbsp milk powder
½ tsp all purpose flour
3 to 4 tbsp of sugar
Preparation:
1. Mix all the ingredients together to form a paste like consistency and then transfer it into a thick-bottomed pan.
2. With mild heat keep stirring it all the time.
3. Remove from the heat when the mixture leaves the sides of the pan.
4. When it cools a little bit (warm enough to be held in hands) make small balls and decorate them with dry fruits.
2 cups of ricotta cheese
3 tbsp of condensed milk
1tbsp milk powder
½ tsp all purpose flour
3 to 4 tbsp of sugar
Preparation:
1. Mix all the ingredients together to form a paste like consistency and then transfer it into a thick-bottomed pan.
2. With mild heat keep stirring it all the time.
3. Remove from the heat when the mixture leaves the sides of the pan.
4. When it cools a little bit (warm enough to be held in hands) make small balls and decorate them with dry fruits.
Rasgulla Pudding
Ingredients:
Vanilla ice cream 1 brick
White Rasgulla 8-10 pcs
Cadbury brown chocolate 1 large
Almonds 15-20 (grind)
Method-
1. Squeeze the juice from the rasgulla and mash well.
2. In a big bowl mix melted vanilla ice cream and rasgulla properly.
3. Shift this mixture into a serving dish and decorate it by grating chocolate.
4. Spread all the almonds and freeze it for 2 hrs (minimum) before serving.
Vanilla ice cream 1 brick
White Rasgulla 8-10 pcs
Cadbury brown chocolate 1 large
Almonds 15-20 (grind)
Method-
1. Squeeze the juice from the rasgulla and mash well.
2. In a big bowl mix melted vanilla ice cream and rasgulla properly.
3. Shift this mixture into a serving dish and decorate it by grating chocolate.
4. Spread all the almonds and freeze it for 2 hrs (minimum) before serving.
Rava Sheera
Ingredients :
½ Cup Sooji (Rava) , ¾ cup sugar ,
1cup mixture of milk and water in 1:1 proportion ,
1 tspn Cashew , 1 tspn Raisins , 2 tbspn Ghee ,
½ tspn cardomon powder , a pinch of salt .
Procedure :
Evenly roast the Sooji in a pan till it changes colour. Set it aside for some time .
Heat ghee in a nonstick pan and add chashews broken into halves . Roast them till golden brown Add the roasted sooji and keep roasting till it gets a darker shade of golden brown .
Meanwhile heat the milk + water mixture till it starts boiling. Add raisins to the mixture so that they cook and fluff-up in size.
Add the liquid mixture to the sooji and mix well till the mixture cooks up evenly . Then add the sugar and salt to the sheera . Mix well till the sugar melts . Add cardomon powder to the sheera for flavour at the end .
Variation : If you are making the sheera for "Prasad" for some religious ritual , you may use only milk to cook the Sheera . You may also add small bite size pieces of banana . It adds to the flavour of Sheera.
½ Cup Sooji (Rava) , ¾ cup sugar ,
1cup mixture of milk and water in 1:1 proportion ,
1 tspn Cashew , 1 tspn Raisins , 2 tbspn Ghee ,
½ tspn cardomon powder , a pinch of salt .
Procedure :
Evenly roast the Sooji in a pan till it changes colour. Set it aside for some time .
Heat ghee in a nonstick pan and add chashews broken into halves . Roast them till golden brown Add the roasted sooji and keep roasting till it gets a darker shade of golden brown .
Meanwhile heat the milk + water mixture till it starts boiling. Add raisins to the mixture so that they cook and fluff-up in size.
Add the liquid mixture to the sooji and mix well till the mixture cooks up evenly . Then add the sugar and salt to the sheera . Mix well till the sugar melts . Add cardomon powder to the sheera for flavour at the end .
Variation : If you are making the sheera for "Prasad" for some religious ritual , you may use only milk to cook the Sheera . You may also add small bite size pieces of banana . It adds to the flavour of Sheera.
Puran Poli
Ingredients :
For Puran : 1 cup chana Dal (split Chickpea) , 1 cup grated jaggery , 1/4th tspn nutmeg powder , pinch of salt
(chana dal and jaggery 1:1 proportion)
For Dough : 1 cup Wheat flour , salt to taste , water, 2 tbspn oil.
Procedure :
Cook the chana dal (split chickpea) in a pressure cooker. Mix the Chana Dal and Jaggery together and heat it in a nonstick pan. The jaggery melts and mixes well . Keep mixing well till it turns into a thick mixture so that you can form a ball after it cools down. (Remember that the mixture becomes more dry after cooling down. So do not make it too dry) . Add a pinch of salt and nutmeg powder . Mix well .
You may blend the mixture in a food processor to break the Dal. You may also use the traditional Puran Yantra if you have one.
If you do not have either of those , blend the Dal before you mix with jaggery in a mixer and then cook with jaggery.
Make the wheat flour dough . Make sure you add 2 tbspn oil and mix the dough well. This dough is more loose as compared to the normal roti dough.
Make a small cup of the dough and fill in Puran to form a stuffed ball. Roll out the ball and make the Roti on Medium heat. Puran Poli is ready to serve.
Tastes best with Ghee or Coconut Milk.
For Puran : 1 cup chana Dal (split Chickpea) , 1 cup grated jaggery , 1/4th tspn nutmeg powder , pinch of salt
(chana dal and jaggery 1:1 proportion)
For Dough : 1 cup Wheat flour , salt to taste , water, 2 tbspn oil.
Procedure :
Cook the chana dal (split chickpea) in a pressure cooker. Mix the Chana Dal and Jaggery together and heat it in a nonstick pan. The jaggery melts and mixes well . Keep mixing well till it turns into a thick mixture so that you can form a ball after it cools down. (Remember that the mixture becomes more dry after cooling down. So do not make it too dry) . Add a pinch of salt and nutmeg powder . Mix well .
You may blend the mixture in a food processor to break the Dal. You may also use the traditional Puran Yantra if you have one.
If you do not have either of those , blend the Dal before you mix with jaggery in a mixer and then cook with jaggery.
Make the wheat flour dough . Make sure you add 2 tbspn oil and mix the dough well. This dough is more loose as compared to the normal roti dough.
Make a small cup of the dough and fill in Puran to form a stuffed ball. Roll out the ball and make the Roti on Medium heat. Puran Poli is ready to serve.
Tastes best with Ghee or Coconut Milk.
Seviya (Vermicelli) Kheer
Ingredients :
3/4 cup Vermicilli , 1 teaspoon ghee ,
4 cup milk , 1.5 cup sugar
8-10 Cashews split into halves and then cut into 2.
Flakes of 4-5 Almonds , pinch of saffron , 2 pinch cardomon powder .
Procedure :
Heat Ghee in a pan and roast the cashew till it turns brown. Add vermicilli to the pan and roast till it gets golden brown. Add milk , sugar , almond flakes let it boil till vermicilli cooks well.
Meanwhile heat the saffron just for few seconds so that it becomes crisp and falls apart when crushed. Mix the saffron in a tablespoon milk so that it gives away the flavor. Add saffron and cardomon to the kheer. It tastes better cold. Refrigerate the kheer and its ready to serve.
Variation : You may use sooji / rava to substitue vermicilli. It takes less time to cook.
You may add Everest Milk Masala to substitute for almonds and saffron. It enhances taste and saves efforts
3/4 cup Vermicilli , 1 teaspoon ghee ,
4 cup milk , 1.5 cup sugar
8-10 Cashews split into halves and then cut into 2.
Flakes of 4-5 Almonds , pinch of saffron , 2 pinch cardomon powder .
Procedure :
Heat Ghee in a pan and roast the cashew till it turns brown. Add vermicilli to the pan and roast till it gets golden brown. Add milk , sugar , almond flakes let it boil till vermicilli cooks well.
Meanwhile heat the saffron just for few seconds so that it becomes crisp and falls apart when crushed. Mix the saffron in a tablespoon milk so that it gives away the flavor. Add saffron and cardomon to the kheer. It tastes better cold. Refrigerate the kheer and its ready to serve.
Variation : You may use sooji / rava to substitue vermicilli. It takes less time to cook.
You may add Everest Milk Masala to substitute for almonds and saffron. It enhances taste and saves efforts
Stuffed Sweet Puris
Ingredients :
1 Cup All Purpose Flour ,1 tbspn Rava Sooji , Salt , 1 tbspn oil
For stuffing :
1 Cup Sooji / Rava , 1 cup Jaggery ,
1/4 tspn nutmeg powder , a pinch of cardomon powder
Procedure :
Roast Sooji well and let cool. Heat jaggery in the microwave or over the flame just so that it melts. Do not overheat. Mix the roasted jaggery , sooji , nutmeg powder and cardomon powder after turning off the flame. Keep the mixture in the refrigerator overnight so that the sooji absorbs moisture and flavor from the other ingredients.
After 8-10 hrs refrigeration get the stuffing to room tempreture.
Knead a dough of the All purpose flour , Rava , Salt and oil.
Make a small ball of the dough , roll it half way , place the stuffing in the center and join all ends to form a ball. Roll this ball again to make a Puri.
Heat oil in a pan to fry these till golden brown. Let cool and the Stuffed Sweet Puris are ready to serve.
1 Cup All Purpose Flour ,1 tbspn Rava Sooji , Salt , 1 tbspn oil
For stuffing :
1 Cup Sooji / Rava , 1 cup Jaggery ,
1/4 tspn nutmeg powder , a pinch of cardomon powder
Procedure :
Roast Sooji well and let cool. Heat jaggery in the microwave or over the flame just so that it melts. Do not overheat. Mix the roasted jaggery , sooji , nutmeg powder and cardomon powder after turning off the flame. Keep the mixture in the refrigerator overnight so that the sooji absorbs moisture and flavor from the other ingredients.
After 8-10 hrs refrigeration get the stuffing to room tempreture.
Knead a dough of the All purpose flour , Rava , Salt and oil.
Make a small ball of the dough , roll it half way , place the stuffing in the center and join all ends to form a ball. Roll this ball again to make a Puri.
Heat oil in a pan to fry these till golden brown. Let cool and the Stuffed Sweet Puris are ready to serve.
Carrot Halwa
Ingredients :
8 -10 grated carrots , 1 tbspn pure ghee , 10-12 cashews cut into pieces ,
1/4th cup heavy cream , 1/4 tspn cardomon powder,
3 cup sugar , a pinch of salt.
Procedure :
Cook the grated carrot in a preassure cooker . You may cook it in a microwave for about 15 minutes . Heat pure ghee in a pan and get the cashews toasted till golden brown. Fish out the cashews out off the ghee and add the cooked carrot to the pan. Add sugar , heavy cream , salt . The mixture will loose water and will be flowy after you miix all the ingredients. Cook on medium high heat so that the excess moisture evaporates as they share flavor and taste. Once you get close to the right consistancy add cardomon powder and let cool. (Do not leave a lot of moisture and do not make it too dry.) Mix the cashew pieces with it and Halva is ready to serve.
8 -10 grated carrots , 1 tbspn pure ghee , 10-12 cashews cut into pieces ,
1/4th cup heavy cream , 1/4 tspn cardomon powder,
3 cup sugar , a pinch of salt.
Procedure :
Cook the grated carrot in a preassure cooker . You may cook it in a microwave for about 15 minutes . Heat pure ghee in a pan and get the cashews toasted till golden brown. Fish out the cashews out off the ghee and add the cooked carrot to the pan. Add sugar , heavy cream , salt . The mixture will loose water and will be flowy after you miix all the ingredients. Cook on medium high heat so that the excess moisture evaporates as they share flavor and taste. Once you get close to the right consistancy add cardomon powder and let cool. (Do not leave a lot of moisture and do not make it too dry.) Mix the cashew pieces with it and Halva is ready to serve.
Besan Ladoo
Ingredients :
1 cup besan (chickpea flour) , 3/4 cup Ghee ( Clarified butter)
2 tbspn milk , 1.25 cup powdered sugar , 1/2 tspn cardamon powder.
Procedure :
Heat ghee in a nonstick and add the besan to it. Stir well for about 15 minutes on medium heat. Keep an eye on the pan all the while so that it doesn't stick to the bottom of the pan. After 15 minutes it changes color . Then add 2 tbspn milk. Quickly stir the mixture as it has lost all the moisture and adding milk/cream adds moisture. It fluffs up and if not stirred continuously , it might get charred.
Turn down the heat and keep stirring for another 5 minutes. Your nose knows that its done. Turn off the heat now and let get to room temperature. Add the powdered sugar and cardamon powder. Mix well with hands and make laddus. You may add raisins at this stage if you like.
1 cup besan (chickpea flour) , 3/4 cup Ghee ( Clarified butter)
2 tbspn milk , 1.25 cup powdered sugar , 1/2 tspn cardamon powder.
Procedure :
Heat ghee in a nonstick and add the besan to it. Stir well for about 15 minutes on medium heat. Keep an eye on the pan all the while so that it doesn't stick to the bottom of the pan. After 15 minutes it changes color . Then add 2 tbspn milk. Quickly stir the mixture as it has lost all the moisture and adding milk/cream adds moisture. It fluffs up and if not stirred continuously , it might get charred.
Turn down the heat and keep stirring for another 5 minutes. Your nose knows that its done. Turn off the heat now and let get to room temperature. Add the powdered sugar and cardamon powder. Mix well with hands and make laddus. You may add raisins at this stage if you like.
Wheat Flour Sheera
Ingredients : (serves 4)
1 cup wheat flour , 3 tbspn Ghee ( Clarified butter) ,
1 cup Sugar , a pinch of salt , 1/2 tspn cardamon powder ,
3/4th cup water , 3/4th cup milk. 10-12 cashews
Procedure :
Heat ghee in a nonstick pan till it melts. Add the cashews till they change color and fish them out. Add the wheat flour to the same pan which still has ghee. Roast on medium heat for about 15 minutes or till the wheat flour turns golden brown. Make sure you stir at regular intervals to avoid browning in patches. It has to be evenly roasted through out. After about 15 minutes the aroma of the roasted flour will indicate that its ready.
Heat oil + water together to a boil and add it to the roasted flour. Stir quickly to avoid formation of lumps. Immediately add sugar and a pinch of salt and stir well . The sugar releases moisture and eases stirring. It now gets a dough like consistency. Add the cardamon powder and roasted cashews. Sheera is ready to serve.
1 cup wheat flour , 3 tbspn Ghee ( Clarified butter) ,
1 cup Sugar , a pinch of salt , 1/2 tspn cardamon powder ,
3/4th cup water , 3/4th cup milk. 10-12 cashews
Procedure :
Heat ghee in a nonstick pan till it melts. Add the cashews till they change color and fish them out. Add the wheat flour to the same pan which still has ghee. Roast on medium heat for about 15 minutes or till the wheat flour turns golden brown. Make sure you stir at regular intervals to avoid browning in patches. It has to be evenly roasted through out. After about 15 minutes the aroma of the roasted flour will indicate that its ready.
Heat oil + water together to a boil and add it to the roasted flour. Stir quickly to avoid formation of lumps. Immediately add sugar and a pinch of salt and stir well . The sugar releases moisture and eases stirring. It now gets a dough like consistency. Add the cardamon powder and roasted cashews. Sheera is ready to serve.
Wednesday, March 17, 2010
Rava Ladoo
Ingrediants
1 Cup Rava
3/4 Cup Sugar
1/2 Cup Ghee
1/2 Cup Chopped Pistachios,Almonds and Cashews.
Take a vessel and put rava and ghee and roast it,till it turns little pinkish in colour.
Once you see that rava has started chaning its colour,take it down from the stove and put sugar in it and mix it well.
After its mixed well,you are ready to put chopped nuts in it.
You can then make ypour desired shape,the easiet shape is to make a round.
Rava ladoos are ready to serve.
This is a delicious sweet for festivals.
1 Cup Rava
3/4 Cup Sugar
1/2 Cup Ghee
1/2 Cup Chopped Pistachios,Almonds and Cashews.
Take a vessel and put rava and ghee and roast it,till it turns little pinkish in colour.
Once you see that rava has started chaning its colour,take it down from the stove and put sugar in it and mix it well.
After its mixed well,you are ready to put chopped nuts in it.
You can then make ypour desired shape,the easiet shape is to make a round.
Rava ladoos are ready to serve.
This is a delicious sweet for festivals.
Mango Pie
Ingredients:
1 can mango pulp
8 oz heavy whipping cream
8 oz philadelphia cream cheese
2 pie filling crust
10 tbsp Sugar
1 1/2 packet of knox unflavored gelatin
1 cup water
Method:
Boil One cup water and mix gelatin until gets dissolves.
In a blender,blend cream cheese till it becomes smooth.
Add heavy whipping cream,mango pulp and sugar and blend once.
Later, add the gelatin water and blend once again.
Pour this mixture into the pie crust.
Freeze for 4-5 hours.
Chilled Mango Pie is ready to serve
1 can mango pulp
8 oz heavy whipping cream
8 oz philadelphia cream cheese
2 pie filling crust
10 tbsp Sugar
1 1/2 packet of knox unflavored gelatin
1 cup water
Method:
Boil One cup water and mix gelatin until gets dissolves.
In a blender,blend cream cheese till it becomes smooth.
Add heavy whipping cream,mango pulp and sugar and blend once.
Later, add the gelatin water and blend once again.
Pour this mixture into the pie crust.
Freeze for 4-5 hours.
Chilled Mango Pie is ready to serve
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