Boondi Ladoo

Boondi Ladoo

 

 

 

Ingredients

 

•	Gram flour (besan)	2 cups
•	Sugar	2 cups
•	Baking powder	1/2 teaspoon
•	Cashewnuts	10
•	Raisins	20
•	Green cardamoms	15
•	Saffron (kesar)	4 strands
•	Milk	a few drops
•	Ghee	1/2 kilogram

Method

Shell and powder cardamoms.

 

Add one fourth cup of water to sugar, heat until sugar melts. To check if the sugar syrup is ready, take a drop of the solution and drop it in water - if it remains intact and does not dissolve right away in water, the sugar syrup is ready.

 

Add saffron and cardamom powder to it. (While preparing the sugar syrup, add a few drops of milk. Impurities will collect on the surface in a layer - remove it.)

 

Add soda and water to gram flour and make a paste without lumps.

 

Heat half a kilogram of ghee in a deep frying pan. Put gram flour in boondi maker and drop the boondi directly into the hot ghee. Fry till light yellow. Drain and keep aside.

 

 Fry cashew nuts and raisins. Add boondi, cashew nuts and raisins to the sugar syrup and mix. Cool.

 

 

Rub some ghee on your palms. Make laddoos by squeezing the boondi mixture in your palms and making round balls.



Coconut Barfi

Coconut Barfi

 

 

Ingredients

•	Coconut,scraped	2 cups
•	Sugar	1 cup
•	Fresh cream	1/2 cup
•	Green cardamom powder	a pinch
•	Powdered sugar	2 tablespoons
•	Ghee	1/2 tablespoon

Method

Heat a non stick pan on medium heat. Add the coconut, sugar, fresh cream and green cardamom powder and cook, stirring continuously, for fifteen minutes or till the mixtures turns a golden brown.

Remove from the heat and add the powdered sugar and mix.
Grease a thali with ghee and pour in the coconut mixture and spread evenly.

When it cools cut into diamonds or squares and serve. You can store in an airtight container in the refrigerator for about a week.

Gujiya

Gujiya

 

 

 

Ingredients

•	FOR FILLING
•	Mawa (khoya)	500 grams
•	Powdered sugar	3 cups
•	Desiccated coconut	3 1/4 teaspoons
•	Cashewnuts,blanched and chopped	15
•	Almonds,blanched and chopped	15
•	Raisins	20
•	Green cardamom powder	1/2 teaspoon
•	FOR COVERING
•	Refined flour (maida)	4 cups
•	Ghee	5 tablespoons + to deep fry
•	Method Mash khoya and roast it in a deep pan on medium heat till pink.   Take off the heat and let it cool. Add all the other filling ingredients to the khoya and keep aside. To prepare the covering, sieve flour and salt and rub in five tablespoons of ghee. Add enough water and knead into a firm dough. Cover it with a moist cloth and keep aside for fifteen minutes. Divide the dough into small balls and roll each ball into a small puri of four inches diameter.  Spread a puri on a greased gujiya mould and fill a tablespoon of the filling mixture on one side. Moisten the edges of the puri and fold one side of the mould over the other. Press the edges and remove the excess dough and reuse.  Prepare all the gujiyas and spread on a damp cloth. Heat sufficient ghee in a deep pan and deep-fry the gujiyas, in batches on medium heat, till golden brown. Drain onto an absorbent paper. Cool and store in an airtight tin.	

Gajar ka Halwa

Gajar Halwa

 

 

 

Ingredients

2 cups        grated carrot
2 cups        low fat milk
6 tbsp        skimmed milk powder
3 gms        sugarite or 4 tsp sugar
1/2 tsp      cardamom (elaichi) powder

Method

 

1. Combine the carrots with the milk and pressure cook for 2 whistles.

1. Add the milk powder, SugaRite/sugar and cardamom powder and cook for 3 to 4 minutes, while stirring continuously.
2. Serve hot.

Doodhi ka Halwa

Doodhi ka Halwa

 

 

 

Ingredients

3 cups      grated bottle gourd (doodhi / lauki)
3 cups      milk
3              cardamoms (elaichi)
1/2 cup    sugar
a few       drops green food colour (optional)
3 tbsp      ghee
For the garnish

2 tbsp       almond (badam) slivers

Method

 

1. Heat the ghee in a pan, add the grated doodhi and saute till it turns translucent.
2. Add the milk and cardamoms and bring to a boil.
3. Simmer for 30 to 35 minutes, stirring occasionally.
4. When the halwa is almost dry, add the sugar and food colour and mix well.
5. Stir for 5 to 10 minutes till the moisture has evaporated.
6. Serve hot, garnished with the slivered almonds.

Tips

1. VARIATION : DOODHI KA HALWA (SUGAR FREE)
2. At step 3, add 8 to 10 sachets of artificial sweetner instead of the sugar

Kaju ki Barfi

kaju ki Barfi

 

 

 

 

 

Ingredients

1 cup (100 grams)    broken cashewnuts (kaju)
1/2 cup (50 grams)   sugar
1/4 tsp                       cardamom (elaichi) powder

Method

 

1. Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3 times.
2. Drain all the water out and blend the cashewnuts to a fine paste. Keep aside.
3. Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
4. Add the cashew paste and cook over a medium flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
5. Transfer to a plate and cool slightly. Keep aside.
6. Use as required.



From My kitchen to yours- Vanilla Eggless Muffins

Vanilla Eggless Muffins

 

 

 

 

Ingredients :

 

1 1/2 cups all-purpose flour, sieved

1 cup curd/yogurt

3/4 cup sugar

1/2 tsp baking soda

1 1/4 tsps baking pwd

1/2 cup refined oil

1 tsp vanilla essence

Method :

 

1.  Preheat oven to 200 C for 10 mts. Grease and flour muffin moulds.

2.  Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.

3.  Add vegetable oil and vanilla essence and combine well. Now, slowly add little flour/maida (about a tbsp) at a time and blend with the wet ingredients.

4.  Bake in preheated oven at 200 degree C for 5-7 mts, reduce temperature to 175 and bake for 10-15 mts or till a toothpick inserted into the muffin comes out clean.

5.  Cool the muffin for 20-30 mts and then overturn onto a plate