Shahi Tukda

Ingredients:

• 6 slices Bread
• 2 Tbsp Ghee
• 1 cup Full Cream Milk
• 2-3 Tbsp chopped Pista, almonds
• 1/4 cup Sugar
• 1/4 cup Water
• 1 Cardamom powder
• Few strands of saffron


Method :
Cut bread slices diagonally to form 2 triangles. Keep the bread aside for about 2 hours, so that it becomes hard. Now  To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes and add powdered elachi into it. Take a pan and set the milk to boil.Add chopped pistas and almonds pieces, 3-4 tsp sugar. Simmer it until it reduces to 1/4th quantity. Simultaneously, keep stirring occasionally so that it does not stick to the pan. Add few strands of saffron to the thickened milk. Now Apply ghee on the sides of the bread and lightly fry/roast them until they turn golden brown on both sides. Arrange the fried bread on a plate. Pour the sugar syrup onto the bread and wait until it seeps down. Now, spread the milk mixture onto the bread and sprinkle some almonds, pista and saffron strands over it. Freeze it and serve when it is chill!

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Apple WalNut OatMeal

Ingredients:

• 1 apple
• 1/2 cup apple pulp
• 1 cup milk
• 1/2 cup rolled oats
• 2 Tsp Walnut Pieces
• 1/4 Cup Sugar
• 1/4 tsp Cinnamon Powder
• 1 cup of water

Method :

Chop the apple into small pieces .Now take a sauce pan with water and apple pulp in it and boil.Add chopped apple to the above mixture.Then Add rolled oats , walnuts peices, sugar and cinnamon powder to it and stir well.Boil the mixture till it becomes thick.Off the stove when the mixture becomes thick.Add milk to it and stir well.Garnish with some apple pieces and walnut.Hot and yummy apple walnut oatmeal is now ready to serve.

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Kalakand / Malai Barfi

Kalakand / Malai Barfi is very traditional and delicious dessert, made with milk. Its soft and grainy in texture.

Ingredients:

• 8 cups omilk
• 1/2 cup sugar
• 2 to 3 Tsp lemon juice (for making paneer)
• 2 Tsp Curd
• 1 Tbsp Chopped Dry Fruits for Grnishing
• Silver Foil ( Optional)

Method :

Making Paneer:

     Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. Then add Curd..The curd will start separating ,turn off the heat.Once the milk fat has separated , drain it using a strainer line with cheesecloth, or muslin cloth.Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

Making Kalakand:

    Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.Pour it over greased plate keeping about half inch thick.

Garnish with Silver Foil and Dry Fruits pieces.Let it cool for about one hour. Cut the kalakand in squares and serve

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Coconut Burfi / Narala chi vadi

Ingredients :

• 2 Cup Grated Fresh Coconut ( take only white part)
• 1 Cup Sugar
• 1 Boiled & Grated Potato
• 2 Tsp Ghee ( Clarified Butter)
• 2-3 Tsp Powdered Sugar
• 1/2 Tsp cardamom powder

Method :

In a Big Pan add Grated Coconut, Sugar and Potato.

 Keep stirring on High Flame for 4-5 Minutes and then lower the flame. The mixture will start thickening and it will froth from all sides.

Keep stirring it till it dries.Add cardamom powder and mix well.

Now off the Gas and let the mixture cool for 2-3 mintues.Now add powdered sugar to the mixure and again mix well and then transfer the mixture into a ghee smeared plate.Spread evenly with a spoon.

Cool and cut into square or diamond shapes using a knife.

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Rava / Rawa Ladoo

Ingredients :

• 1 cupSuji rava 
• 1 cup Sugar
• 1/2 tsp Cardamom powder:
• 1/3 cup Ghee
• 7 - 8 Cashews (broken into bits)
• 10 - 15Raisins
• 1/3 cup Grated coconut (optional)

Method :

Take a heavy bottomed kadai. Add 2 tbsp of ghee to it. Once hot, fry the cashews and raisins till golden brown. Keep aside. Add the rava and elaichi powder. Fry till a yummy aroma arises and it turns golden brown. Do this on a low flame. Let it cool down.Once it is cool enough for the mixie, run the rava and elaichi powder in the mixie till it becomes a reasonably fine powder. Run it a couple of times if the rava is stubborn. Empty into a large basin.Now, powder the sugar. Add it to the rava in the basin.Introduce the cashews, raisins and the grated coconut into the basin.Mix very well. Heat the remaining ghee. Pour on top of this mixture. Make firm ladoos quickly. If making of the ladoos are a trouble, add a little more ghee to it. Else, sprinkle some warm milk on the mixture and try again.Serve when cool.

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Raagi Ki Rasmalai / Nachani chi Rasmalai

Ingredients :

• 1 Cup Ragi (nachani) Flour
• 1 Cup Water
• 1/2 Cup Dessicated Coconut
• 2 Tbsp Chopped Almonds
• 2 Tbsp Chopped Cashew Nuts
• 2 Tbsp chopped Pista
• 5-6 Tsp Powdered Sugar
• 2 Cups Coconut Milk
• Grated Jaggery as required
• 1 Tbsp Ghee (Clarified Butter)
• 1/4 Tsp Cardamom powder

Method :

Making Coconut Milk :
Take 2 Cups of Fresh Grated Coconut. Add 1 Cup warm Water and grind in mixture.Then squeeze this grated coconut through a muslin or cheesecloth to get Coconut Milk

 To this Coconut Milk add grated jaggery and keep aside

Now For Filling, in a bowl take dessicated coconut, chopped cashewnuts, chopped almonds, powdered sugar and mix well.
For the outer covering ,boil water, add ghee . Then add the Raagi rice flour into it , little by little constantly stirring to avoid lumps and let it cook for 3-4 minutes on low flame. Take off heat now, cover the mixture and let it cool.When cool, grease your hands with little bit of ghee and knead mixture well into a dough. 

Then make balls with the covering dough and flatten them on the palm into a circle. Put the stuffing in it and cover it completely with dough.

Now put these balls in Coconut Milk ,refrigerate and Serve by Garnishing with chopped pista ..

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Dudhi Halwa(Bottle Gourd Halwa)

Ingredients : 

• 2 cups grated Bottle Gourd(Dudhi Bhopla)
• 1 Cup Sugar
• 1 Cup khoya
• 1/2 tsp cardamom powder
• 2-3 Tbsp Ghee (Clarified Butter)
• 3-4 chopped Dry Figs
• 4-5 Chopped Cashewnuts
• 4-5 Chopped Almonds.

Method :

 Peel & Grate bottle gourd. Squeeze out water from it.

 Now in a kadai or pan, heat Ghee.Add grated bottle gourd and saute it,the cover with lid and let the bottle gourd cook over medium flame.

Once water is totally absorbed , check whether bottle gourd is cooked or not.Then add sugar to it & mix well and again let it cook for some time.

When sugar gets dissolved & mixed in bottle gourd, add khoya to it and mix well.Then add dry fruits pieces and stir until you get thick consistency dudhi halwa.

Garnish with dry fruits & serve hot or cold. 

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Eclairs

Ingredient :
For Stuffing :

• 1/2 Cup Grated Dairy Milk or Dark Chocolate
• 1/2 Cup dessicated Coconut.
• 2 tbsp finely chopped Cashew nuts
• 2 tbsp finely chopped almonds
• 2-3 Tbsp Drinking Chocolate Powder
• 2-3 Tbsp Powdered Sugar
• 2 Tbsp Butter

For outer Covering :

• 1 Cup All purpose flour (Maida)
• 1 Tbsp Butter
• 1/2 Cup Powdered Sugar
• 2 Tsp Drinking Chocolate Powder
• Water as required.

Method : 

For stuffing, in a bowl take all above ingredients and mix them well and keep aside.

Now for outer covering, in a bowl mix All purpose flour, powdered sugar, butter and add water little by little to make a soft dough.Then divide the dough into two parts.Then in one part add 2 tsp drinking chocolate Powder and mix well.and let the dough rest for 15-20 minutes.

Now make a ball of white dough and roll into thick circle with rolling pin.Similarly roll chocolate ball into circle and cut vertical strips of chocolate dough as shown in the following picture.Now take white circle and place those chocolate strips on it as shown in the picture and roll rolling pin over it again to make it stick to the white circle.Now cut the circle into rectangles, turn the side of the rectangles such that white side will be facing you and put the above made stuffing over it.

Then roll each rectangle to form a roll .

Now heat oil in kadai / pan.Deep fry the rolls till they turn light golden brown in color.Garnish by dusting drinking chocolate Powder and melted chocolates and serve.

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Rasgulla

Ingredients :

For Rasgulla :

• 4 Cups Milk
• 2 Tbsp Lemon Juice dissolved in 1 Tbsp Water
• 1 Tbsp Maida (All purpose flour)

For Syrup :

• 4 Cups Water
• 2 Cups Sugar
• 1/4 Tsp Cardamom Powder
• 4-5 sticks of Kesar

Method :

Heat Milk and bring it to boil. When it starts boiling, add lemon juice and wait fro milk to curdle completely.
Then remove from heart and let it cool for 5-10 minutes.After that pour it over a thin cotton cloth and tie it with a tight knot. On straining this milk, what we get is Paneer.Wash this paneer nicely under cold water to remove lemon juice flavor.Now knead Paneer for 5-7 minutes to make a smooth dough.Add Maida and knead again for few minutes.Then make small balls of dough and keep aside.(Note: remember , balls will grow in size when cooked in syrup, so make them small in size , about 1.1/2-2 cm in size.)
Now for making sugar syrup, mix sugar , water and cardamom powder in a saucepan and bring it to boil.Add kesar sticks and then add those paneer balls to hot syrup on medium heat and let it cook for 20 minutes with lid partially covered.Once rasgullas cooked, transfer to serving dish, refrigerate and then serve chilled garnishing with some dry fruit pieces.

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MalPua

Ingredients :

• 1 Cup Wheat flour
• 1 Cup Maida
• 1 Cup Jaggery
• Water as required
• Oil 

Method :

            Dissolve jaggery in a water and add Wheat flour and Maida to it to form a batter of pouring consistency. Heat oil in frying pan and pour some batter with the ladle to form a malpua.Fry both the sides till it becomes golden brown in color. you can serve malpua with dry fruits on the top.

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Glucose Biscuit Cake

 

Ingredients :

• 40 / 2 packets of Glucose / Parle G biscuits -Powdered
• 1/2 Cup Sugar
• 1 Cup Milk
• 1 Tsp vanilla essence
• 1 Tsp Baking Powder
• Some Raisins, Cashew nuts, Truity Fruity
• Some cherries to garnish

Method :

In a bowl mix the powdered biscuits,sugar,baking powder. Then add milk and vanilla essence and whisk it properly to form a smooth batter with no lumps.Mix dry fruits to this batter.

Grease a non-stick frying pan with butter and transfer the batter to it.Cover pan with lid and put on a low flame, let it cook for 12-15 minutes.Then off the gas and let the cake cool for 15 more minutes.After 15 minutes open lid .

 Remove cake , garnish with cherries , some chocolate sauce or icing ugar(optional)and serve.

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Choco Biscuit Spongy

Ingredients :

• 10 Marie Biscuit
• 2 tbsp Powdered Sugar if Bournvita is used or 3 tbsp if coco powder is used
• 1 tbsp Bournvita /  Coco powder
• 1/4 cup Warm Milk
• 2 pinch Coffee Powder
• 3 tbsp Unsalted Butter
• Some Cherries or truity fruity for garnishing

Method :

Mix Butter, powdered sugar and bournvita / coco powder and make a fine creamy texture. Add coffee powder to milk. Dip each biscuit in this milk and apply the cream on biscuit (thin layer) & arrange biscuits in a stack one on top of the other. Then apply a thin layer on all sides of this stack evenly. Keep it in fridger for 2-3 hours , remove and cut into slices.Garnish with Cherries or truity fruity and serve.

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Dates Paneer Laddoo

Ingredients :

•  1.1/2 Cup Dates
• 3/4 Cup Grated Paneer
• 1/4 Cup Powdered Sugar
• 3 Tbsp Grated Dry coconut
• 2-3 Tsp Dry Fruits Pieces
• 2-3 Tsp Fresh Cream
• 1/2 tsp Cardamom powder
• 1/2 Tbsp Ghee

Method :

Grind Dates in mixture.Add coconut and grind it again. Heat pan , add cream to it, then add ghee and mix .Then add dates to it, and mix well.Then add paneer to it , mix & combine well.Add 3 tsp coconut , mix and stir for 5 minutes.Off the heat and let it cool for some time.Then add cardamom powder, dry fruits pieces to mixture and mix.Make laddoo (small balls) of the mixture , roll in grated dry coconut and serve.

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Banana Appe / Appam

Ingredients :

• 2 Bananas
• 3/4 Cup Fine rawa
• 1/4 Cup Grated Jaggery
• 1/2 Tsp Cardamom powder
• Small Coconut Pieces, Cashew Nuts Pieces
• A pinch of  Salt
• Ghee (Clarified Butter) for frying

Method :

Mix all the above ingredients with hand and make a batter of consistency of that of cake, it should fall in folds.In a Appam Pan pour 1/2 Tsp ghee in each slot and then add One spoon batter into each slot. Fry till they turns Golden brown on low flame.Turn over appams to cook the other side and remove with fork when done.Let the appams cool before serving.

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