coconut barfi

Coconut barfi is one of the simplest yet delicious sweet one can prepare with very few ingredients and less time.
there are various versions of coconut barfi involving desicated coconut which gives a fine textured barfi and perfect square shape,i prefer to use fresh scraped coconut for that authentic taste and aroma than the shape.
Believe me it has a heavenly mouth melting flavour you will love.

ingredients

scrapped coconut 1 bowl ( 1 whole coconut)

sugar 1 cup

full cream milk 1 cup

a pinch cardomom powder

1 tsp rose water

a pich saffron(optional-for that rich aroma)

1 tsp pure butter/ghee

few almonds for garnish

method:

• take a pan and add in 1 tsp ghee and coconut,saute for 2 min on medium flame
• add in milk and keep stirring till absorbed
• add in sugar and keep stirring on low flame for another 2 mins
• add in cardomom powder,saffron,rosewater and mix well while stirring to form a thick consistency mixture.remove from heat.
• grease a plate generously and pour in the coconut mixture
• garnish with chopped almonds
• let cool completelty.
• cut in square shape and ready to serve......

Shahi Tukda

Shahi tukda or Double ka meetha is a popular dish

 and a very famous dessert of mughlai cuisine.

ingredients

milk bread 5 slices

1 cup sugar

1 cup water

a pinch cardomom powder

1/2 litre milk

1/2 tsp cornstarch

1/2 tsp rose essence

oil/ghee for frying

chopped nuts to garnish

 lets learn to make this yummy treat..............................

step 1

*cut the corners of bread and slice bread into halves

*deep fry bread slices and keep aside

step2

*prepare sugar syrup by combining sugar,water,cardomom pdr by

cooking on medium flame for 5 to 6 mins set aside

step 3

prepare rabdi ot thick milk syrup

 by continously boiling milk till reduced to half then add 1/2 tsp cornstarch mixed with little water to milk and rose essence.

Final presentation

soak fried bed slices in prepared sugar syrup for five mins

remove and place it on serving plate

pour rabdi and garnish with chopped nuts

sheer khurma

Sheer khurma is a rich creamy dessert prepared with fine vermicelli 
roasted with butter and cooked in milk,
it is traditionally prepared by muslims around the world on auspicious eid day.

INGREDIENTS
fine vermicelli or semiya 100 gms
pure ghee/clarified butter 1 cup
full cream milk 1 litre
khoya 250 gms/condensed milk
sugar
chopped nuts
5 nos cardomom
2 tsp rose water

Method:

1.In a wide pan add ghee/butter add cardomom and roast vermicelli till golden brown in medium flame,remove and set aside

2.boil full cream milk in a vessel

3.into milk add khoya/condensed milk[while using khoya/condensed milk check for quantity of sugar to be added as they already contain sugar in them] adjust by adding sugar as per your taste.

4.add roasted vermicelli and give a gentle mix,cook for about 10 min on low flame

5 add rose water and chopped nuts of your choice

Serve at room temperature or chilled............enjoy goodness.

nutella almond cream pudding

A creamy ,delicious and choco filled dessert ,quick and simply drool worthy

ingredients:

1.one cup cake crumbs [you can left over or just  mash a slice of cake]

2.two cups cream

3.nutella

chopped almonds

method:

*in one cup of cream add 2 table spoon of nutella and mix till smooth

*into another cup of cream add 2 table spoon powdered sugar and mix well

arrange cake crumbs in base of a desset cup

pour nutella and cream paste

pour cream and sugar paste

again pour nutella and cream paste

garnish with a spoon of nutella on top and sprinkle chopped almonds

keep in fridge and serve chilled

Milk khoya..

Milk khoya

MAKING KHOYA AT HOME WILL NEVER BE SO EASY

Microwave recipe:

ingredients

• 1/2 cup fresh milk 
• 1 cup full cream milk powder
• 1 pinch cardamon powder 
• 3 Table spoons sugar
• 1 table spoon pure ghee (unsalted butter)

Method ...
In a microwave safe bowl mix all ingredients except sugar and ghee...
Cook for 2 min....
Add sugar and ghee...cook for 2 mins..till moisture free...
Pour on tray...let cool...
Garnish with chopped almonds

Kalakand

kalakand a popular and mouth melting sweet...

now you dont have to go to shop to enjoy this delicacy...

Recipe

ingredients
Milk - 1 ltr to make paneer
Vinegar and lemon juice - 1 table spoon.
Sugar - 100 gms. (1/2 cup)
cardomom or elaichi pdr 2 pinch
Pistachios or almonds chopped for garnish
1/2 tin sweet condensed milk

Method of  Making paneer 

1.Bring milk to boil. Lower the heat and add lemon juice, keep stirring while you add. Milk starts to cuddle. (at this step add vinegar so that the process of cuddling continues for some more time and you get more paneer). Switch off the gas.

2. Pour the contents into a muslin cloth / cheese cloth. Allow it to cool a bit. Hang it for 15 minutes, so that all the whey is gone.
3. Now keep a heavy object on the cloth. I had kept cooker filled with water for 1 hour. Remove it and you will see stiff but soft paneer...

4.lightly mash it with hand and keep aside..preparationin a pan add 1/2 tin condensed milk,1tbl spn pure ghee...switch on the stove add paneer to the milk mix and stir it continuously. Cook the mixture on low flame till it gets thick and looks like mawa. Add cardomom pdr. Cook it till the mixture reaches thick and rich consistency.

Take a tray and grease it with little oil. Pour the mixture into the tray and let it set. Garnish the mixture with pistachios and almonds.

let it cool down completely..almost 1 hour before you cut them...

raw mango jam [gudumba]

Recipe

1.in a pan take 1 cup jaggery and add 1 cup water..boil till jaggery dissolves...strain and keep aside

2.take 1 raw mango peel and cut into small cubes..add these to pan with 1 tbl spoon ghee and 1 cinnamon stick and cook on low flame till mango pieces soften...

3.add jaggery mix and cook with closed lid till becomes into a smooth paste....

4.store in air tight container....ready

HAVE IT JUST LIKE THAT OR WITH CHAPPATI

mutanjan

1. 

                               

mutanjan a creamy and rich dessert prepared with
 milk, basmati rice,saffron and dry fruits...

                a royal treat...............

Recipe:

• Take 1 cup basmati rice and coarsely grind it...[not into a powder]...soak with 2 cups water for 30 mins
• in a heavy bottom pan boil 1 litre milk with a pinch of cardamom pdr,
• add soaked rice and cook the rice in milk on low flame till rice gets well cooked and milk thickens [take care to stir at regular intervals..]
• add sugar to taste 4 tbl spoons approximately
• add a pinch of saffron soaked in little water
• add 1 cup khoya or cream..mix well
• garnish with dry fruits of your choice
• serve chilled 

Gulab jamun

Gulab jamun needs no introduction,it is one of the most famous indian sweet.

so lets make it at home ............

Recipe:

for syrup:

boil 2 cups sugar with 

2 1/2 cups water 

1/4 tsp of cardamom pdr

1 tsp rose water..

cook till the syrup is thick consistency for 5-6 min on medium flame.

for Jamuns: 

1 cup full cream milk powder
2 table spoon maida (all purpose flour)
1/2 teaspoon baking powder
1 tablespoon pure ghee/butter
1/2 cup warm milk
Make soft dough by mixing dry ingredients with warm milk.
Make jamuns immediately .

Method

Grease your hands with oil and make small round  size balls [doubles when soaked in syrup] .
heat oil in an open pan and deep fry jamuns in batches dont over crowd the pan
till golden brown..remove and immediately drop in sugar syrup

let soak for 1-2 hours

garnish with chopped almonds/nuts of your choice

enjoy.....

Mango delight

 

Mango delight a is cool and super tasty dessert,

and yippee no cooking required 

ingredients

• one cup mango puree
• 1/2 cup chuopped mango pieces
• 2 tbl spoon sugar
• few drops vanilla essence
• 1 cup cream

Method

1 .Take One medium sized Mango peel and cut to cubes

2.Grind half of the peeled mango into a pulp adding 2 tsp of sugar and 1/2 tsp vanilla essence into thick pulp

3.mix thick cream and add the mango pulp into smooth mix.

4.In a dessert bowl add the creamy mango pulp,add mango pieces...

Garnish with cream...

Serve chilled...enjoy heavenly taste.............

Malai Kulfi

malai kulfi is prepared with milk ,nuts,sugar and indian version of homemade icecream

Malai kulfi...♥♥♥♥♥

Recipe:
1.boil 1 litre full cream milk on low flame and reduce to half..
2.mix 2 tbl spn corn flour in 1 cup cold milk and pour into the cooking milk mixture,stirring continously till thickens into a smooth mixture..cook for 1 min...
3.add 1 cup sugar,pinch of cardomom powder,few strands of saffron soaked in 2 tsp water,finely chopped almonds and cook for 2 more mins..
add 1 tsp rose water...let cool 

pour into a tray or ice cream moulds

close with a lid...freeze over night

ENJOY RICH MALAI KULFI......................

sooji ki firni

sooji firni is a sweet dish/dessert where semolina is cooked in milk and nuts,
 so easy to make and simply delectable.

lets learn to make it.....

Recipe:

• In a open pan heat 2 tblspn pure ghee 
• Add 2 nos cardomom
• Add 3 tbl spn semolina and roast on low flame for about 2 mins
• Add 1/2 cup water and make a smooth paste without lumps while stirring continously
• Add 1/2 litre milk and cook on low flame for 5-6 mins...
• Add 1/2 cup sugar and 1 tsp rose water
• Add 1 cup unsweetened khoya or 1 cup cream..
• Garnish with finely cut almonds. ..
• Enjoy...

Amla murabba

Amla Murabba is a wonderful accompaniment to any meal,

but it is so tasty you will want to enjoy a spoonful at any time, and is full of health benefits without any reason at all.

WASH 1/2 kilo GOOSEBERRIES AND SOAK IN WATER OVERNIGHT
WITH A PINCH OF ALUM [PATKARI]

METHOD

• boil goose berries in water till half soft,turn off the heat...strain excess water 
• add 4 cups of sugar on gooseberries..close and keep aside for 2-3 hours 
• keep the gooseberries with sugar[now turned liquid form] and cook on low flame adding a pinch of cardomom and yellow food colour till thickens to syrup like consistency... 
• let cool and store in a air tight container ..let soak for atleast 1 week.. 
• enjoy whenever you want...highly nutritious.. 
• can be stored for 2 months and consumed 

Besan ke laddoo

besan laddoo is  prepared using gram flour,ghee.sugar and nuts...

it is simply yummy snack and has shelf life too

lets make yummy besan laddoos:

1.IN A NON STICK PAN MELT 1 CUP OF PURE GHEE

2.ADD 2 1/2 CUPS OF BESAN-GRAM FLOUR AND ROAST ON VERY LOW FLAME TILL SLIGHTLY GOLDEN AND YOU FEEL NICE AROMA.TURN OFF THE HEAT

3.ADD 1 1/2 CUP OF POWDERED SUGAR ,1/2 TSP CARDAMOM PDR,CHOPPED NUTS OF YOUR CHOICE AND MIX WELL.
.
4.GREASE YOUR PALMS WITH GHEE AND MAKE LADDOOS WHILE THE MIX IS STILL WARM..

ENJOY..

BESAN LADDOOS.CAN BE STORED IN AIRTIGHT CONTAINER FOR 2 WEEKS

carrot halwa

Recipe

1.Heat the ghee in a pan, add 1/2 kilo grated carrots and sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
2.Add 1 litre full cream milk, mix well and cook on low flame till carrots get well cooked and milk entirely reduced
3. add 1 cup sugar, mix well and cook on a medium flame for 5 to 7 minutes, while stirring continuously,add 2 table spoon of ghee...

you can add unsweetened khoya 250 gms...optional
4.sprinkle 1/2 tsp of cardomom pdr,, mix well
5.add 2 tbl spoon ghee and cook for more 1 to 2 minutes, while stirring continuously.
Add chopped pisitachios and almonds for garnish

Serve...........