Besan Laddu Recipe

Besan Laddu

Ingredients:

¾ cup besan, coarsely ground
¾ cup powdered sugar
1/3 cup ghee
¼ tsp elaichi powder
2 to 3 drops saffron colour

Cooking Procedure:

Combine together the sugar and saffron colour. Keep aside.
Dissolve the ghee in a kadhai, put the besan and cook over a low flame and keep on stirring continuously till it becomes golden brown in colour.
Put the elaichi powder and stir well.
Take out from the fire and pour on a thali. Cool completely.
Combine together the gram flour mixture and sugar.
Divide into 7 equal parts and shape into laddus.

Chequered Barfi Recipe

Chequered Barfi

Ingredients:

For the Badam barfi :

1 cup almonds
½ cup sugar
¼ tsp elaichi powder

For the Cashew Barfi :

½ cup
sugar
¼ tsp elaichi powder

For the Pista Barfi :

1 cup pistachios
½ cup sugar
¼ tsp elaichi powder
a few drops of green food colouring (optional)

For the Chequered Barfi :

a few saffron strands
1 tbsp milk
4 to 5 edible silver leaves

Cooking Procedure:

For the Badam Barfi :

Soak the almonds in warm water for 30 minutes.
Drain all the water, peel the almonds and blend them to a fine paste in mixer. Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of 1 string consistency.
Put the almond paste and elaichi powder and cook over a slow flame.
Keep on stirring continuously for about 5 to 7 minutes till the mixture leaves the sides of the pan.
Shift to a plate and cool slightly. Keep aside.

For the Cashew Barfi :

Soak the cashewnuts in warm water for 30 minutes and wash them 2 to 3 times.
Drain all the water out and blend the cashewnuts to a fine paste in a mixer. Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of one string consistency.
Put the cashew paste and cook over a medium flame.
Keep on stirring continuously for 5 to 7 minutes till the mixture leaves the sides of the pan.
Shift to a plate and cool slightly. Keep aside.

For the Pista Barfi:

Soak the pistachios in warm water for 30 minutes.
Drain all the water, peel the pistachios and blend them to a fine paste in a mixer. Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of one string consistency.
Put the pista paste, elaichi powder and green colour and cook over a slow flame.
Keep on stirring continuously for 5 to 7 minutes till the mixture leaves the sides of the pan.
Shift to a plate and cool slightly. Keep aside.

For the chequered Barfi:

Melt the saffron in the milk, add it to the cashew barfi and stir well.
Divide the badam barfi, cashew barfi and pista barfi into 3 equal parts.
Roll out each part into a cylinder of 200 mm. (8") length and 6 mm. (¼") thickness.
On a sheet of plastic, keep one badam roll, one cashew roll and one pista roll next to each other, to form a layer.
Top the first layer with a cashew roll, pista roll and badam roll (in that order).
Top with the third layer of pista roll, badam roll and cashew roll.
Press gently so that all the barfi rolls stick together to form a rectangle.
Garnish the rectangle with the silver leaves.
Cut the rectangle into 8 slices of 25 mm. (1") thickness.

Churma Ke Laddu Recipe

Churma Ke Laddu

Ingredients:

1½ cups gehun ka atta
¼ cup grated dry coconut
2 tbsp til
¾ cup gur, grated
2 tbsp ghee

Other Ingredients :
Ghee for deep frying
Khus Khus for coating the laddus

Cooking Procedure:

Make a stiff dough of the gehun ka atta by adding ½ cup of water.
Knead properly.
Divide the dough into 8 equal parts.
Shape the parts into the shape of your fist and press with your fingers in the centre of each part.
Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour.
Drain on absorbent paper and keep them to cool.
Pound in a mortar and pestle to coarse pieces.
Grind the pieces further in a mixer to get a fine powder (churma).
Heat 1 tbsp of ghee in a pan, put the grated coconut and sesame seeds and fry for about 2 minutes.
Take out and keep aside.
Heat the gur with the remaining tbsp of ghee and 1 tbsp water on a medium flame till the gur get dissolves. Cool slightly.
Mix the ground churma, coconut and sesame seeds with the melted gur.
Allow the mixture to cool slightly.
Divide into 10 parts and shape into rounds. Roll each laddu in khus khus.
Keep the laddus in an air-tight container.

Coconut Burfi Recipe

Coconut Burfi

Ingredients:

3 cups coconut gratings
3 cups sugar
4 tsp ghee
3 cardamom pods
15 cashewnuts

Cooking Procedure:

Grind coconut gratings with cashewnut bits, without adding water.
Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings.
Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit.
Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame.
Flatten the blend on a wooden board, smeared with ghee, evenly to ¾" thickness.
Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm.
Separate the pieces and store in a container, when cool.

Creamel Custard Recipe

Creamel Custard

Ingredients:

400 ml milk
4 eggs
30 g castor sugar
a few drops of vanilla essence

For the Caramel :
90 g sugar
little cold water

Cooking Procedure:

Have ready a warm plain mould and a thickly folded band of newspaper to encircle it so that the mould can be firmly held in one hand.
Prepare the caramel by heating the sugar and water together, stirring until it boils.
Remove the spoon and allow to boil without stirring until is golden brown.
Pour the caramel into the warm mould and twist round until the sides and base are well coated with caramel.
Mix together the eggs and sugar without beating them and pour on to the warmed milk. Add the vanilla essence.
Strain the custard into the mould and cover with greased paper.
Steam, very slowly for about ¾ hour, until the custard is firm in the middle.
The caramel custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard is set in the center.
Turn out carefully, so that the caramel runs off and serves as sauce.

Doodhi ka Halwa Recipe

Doodhi ka Halwa

Ingredients:

4 cups grated pumkin (White)
2 cups sugar
1½ cup milk
1 tbsp elaichi powder
2 tbsp raisins
2 tbsp cashews
3 tbsp ghee

Cooking Procedure:

Grate the pumpkin and keep aside.
Once the water drains out, squeeze out the rest of the water.
Fry the nuts and raisins and then add the grated pumpkin in ghee and fry a little while.
Then add milk and cook till soft and dry.
Add sugar and cook until dry.
Add elaichi powder and serve hot.

Black Forest Recipe

Black Forest

Ingredients:

For black forest :
450 gms cherries
1 tbsp red jam
300 gms fresh cream
4 to 5 tbsp powdered suagr
1 recipe shortcrust pastry (using 55 gms plain flour and 25 gms cold butter)
2 tbsp rum or brandy or kirsch

For egg fatless chocolate sponge mixture :
3 large eggs
85 gms plain flour
85 to 115 gms fine tea sugar

For decoration :
Grated chocolate

Cooking Procedure:

For egg fatless chocolate sponge mixture :
Sieve the flour.Grease and dust a baking tin.
Use approx. 250 mm. x 125 mm. (10" x 5") or 175 mm. (7") diameter tin for the large cake; and 225 mm. x 100 mm. (9"x 4") or 150 mm. (6") diameter tin for the small cake.
Beat the eggs and sugar properly until it becomes thick and double in quantity.
Fold in the well-sieved flour carefully and gently with a metal spoon.
Pour the mixture into the prepared baking tin.
Bake in a hot oven at 400ºF. for at least 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
Remove from the oven and keep for 1 minute.

For black forest :

Stone the cherries. Keep aside 3 tbsp of the syrup and put the rum to it.
Bake the sponge mixture in a well-greased and dusted 175 mm. (7") diameter tin.
Cool the cake and trim from the top and bottom.
Cut the cake into 2 horizontally. Sprinkle the syrup over the cake parts.
Soak for at least 10 minutes.
Roll out the shortcrust pastry dough to 175 mm. (7") diameter.
Bake in a hot oven at 450ºF for 10 minutes. Allow the pastry to cool.
Spread a thin layer of jam over the pastry.
Keep one part of the cake over the pastry.
Beat the cream with the sugar until it becomes very thick.
Spread a little cream over the cake
Place the cherries on top and spread a thick layer of cream over the cherries.
Keep to chill in the freezer compartment of a refrigerator for 10 to 15 minutes.
Keep the other cake part on top and spread the remaining cream.
Decorate with grated chocolate and cherries.
Allow the cake to chill.
Ready to serve cold.

Gajar Ka Halwa Recipe

Gajar Ka Halwa

Ingredients:

6 red carrots, grated
½ cup full fat milk
½ cup sugar
¼ tsp elaichi powder
a few saffron strands
2 tbsp cream
3 tsp ghee

For garnishing :
2 tbsp slivered almonds

Cooking Procedure:

Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes.
Put the milk and stir till it evaporates.
Then put the sugar and continue to stir until the mixture becomes slightly thick.
Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly.
Decorate with the slivered almonds.
Ready to serve.