Serves : 4-5 people
Time : 40-45 mins
Ingredients :
Brinjal – 1/4 kg
Mawa – 1/8 kg
Sugar – 1/2 cup
Ghee – 1 tbsp
Grated almond and pistachios – 2 tsp
Method :
1. Peel and grate the brinjals. Heat ghee in a pan and add the grated brinjal in the pan. Saute till water dries completely on a medium flame. Stir continuously to prevent it from sticking to the bottom of the pan.
2. Add mawa, mix well and roast till it thickens. Add sugar and allow it to melt. Stir continuously to prevent it from sticking to the bottom of the pan.
3. Make sure the mixture thickens and becomes consistent enough to make balls. Keep aside till it cools down.
4. Divide the mixture into 8-10 equal parts. Make medium sized round balls and press them. Set them in paper mould.
Serving :
Serve them in a plate. Garnish with chopped pistachios and almonds.
Time : 1 hour
Quantity : 150-200 gms
Ingredients :
Mango puree – 3 cups
Sugar – 4 tbsp
Saffron – 8-9 strands
Lemon juice – 1-1/2 tbsp
Method :
1. Pour the mango puree in a pan and heat it. Cook mango puree for 4-5 minutes.
2. Add sugar and mix well. Stir continuously.
3. When sugar dissolves, add lemon juice. Stir continuously.
4. Add saffron strands and mix well.
5. Stir continuously to prevent jam from sticking to the bottom of the pan.
6. Cook until the jam thickens and reaches consistency.
7. Remove from the heat and cool it for sometime.
8. Pour it in a jar when it’s lukewarm so that it sets properly. Keep lid of the jar open until it cools down completely.
9. After it cools down completely, keep the mango jam filled jar in the refrigerator and remove it only when in use.
Serving :
Serve it with roti or bread as required.
Time : 30 mins
Serves : 4-5 people
Ingredients :
Grated fresh coconut – 2 cups
Sugar – 1-1/4 cups
Milkmaid powder – 3 tbsp
Milk – 2 cups
Cardamom powder – 1/2 tsp
Grated pistachios and almonds – 1 tsp
Method :
1. In a non stick pan, put grated coconut, milk and sugar. Mix well and heat on a medium flame till it thickens a bit. Stir continuously to prevent from sticking at the bottom of the pan.
2. Add milkmaid powder and cardamom powder and mix well. Cook by stirring continuously to prevent from sticking at the bottom of the pan till it thickens.
3. Make sure the mixture thickens and becomes consistent enough to make balls. Keep aside till it cools down.
4. Divide the mixture into 12-15 equal parts. Make medium sized round balls.
Serving :
Serve them in a plate. Garnish with chopped pistachios and almonds.
Time : 5-1/2 hours
Serves : 3-4 people
Ingredients :
Boiled and smashed potatoes – 1 cup
Fresh curd – 1/2-3/4 cup
Arrowroot flour – 1/2 cup
Ghee – 2 cups
Water – 2 cups
Sugar – 2 cups
Lemon – 1 small size
Saffron – 5-6 strands
Cardamom powder – 1/2 tsp
Dried rose petals – 1 tsp
Grated pistachios and almonds – 1 tsp
Method :
1. Take potatoes, fresh curd and arrowroot flour in a deep bowl. Mix well until it is thick consistency. Keep the batter aside for 4 hours for fermentation.
2. Take a deep pan and heat the ghee on a medium flame. Mix the batter again and fill in the sauce bottle or plastic cone. Drop the batter in spiral shape in hot ghee and deep fry on a medium flame.
3. Gently stir and turn on both sides until they turn golden brown.
4. Take a big plate and remove the jalebis from the ghee with spider strainer skimmer ladle. Let the jalebis cool down a bit.
5. Take sugar in a deep pan, pour water and mix well. Add saffron strands and cardamom powder. Boil the syrup on a medium flame until it reaches 1 string consistency. Check the consistency with fingers. Add lemon juice and mix well to avoid crystallization.
6. Add the jalebis in hot sugar syrup and soak them for 8-10 minutes.
7. Remove the jalebis in a plate and spread them.
Serving :
Serve hot jalebis in a bowl, sprinkle dried rose petals and grated pistachios and almonds upon it.
Time : 1-1/2 hours
Serves : 4 people
Ingredients :
A. For the filling :
Toor dal – 1 cup
Chopped jaggery – 3/4 cup
Nutmeg powder – 1/2 tsp
Cardamom powder – 1/2 tsp
Saffron – 8-10 strands
Crushed dryfruits (almonds, pistachios and cashews) – 1 tbsp
B. For the dough :
Wheat flour – 2 cups
Oil – 1 tbsp
Water as required
C. Other ingredients :
Ghee as required
Rice flour – 2 tbsp
Method :
1. Boil toor dal in cooker with 2 cups of water and drain the water completely once boiled.
2. Take boiled toor dal in a deep pan, add jaggery and cook by mashing at regular intervals and stirring continuously on a slow flame for 10 minutes to prevent from sticking to the bottom of the pan.
3. Add saffron, cardamom powder, nutmeg powder and dryfruits and mix well. Cook by stirring continuously for 10-15 minutes on a slow flame to prevent from sticking to the bottom of the pan. Make sure the filling mixture thickens and becomes consistent to be filled inside the dough.
4. Take wheat flour and oil in a deep bowl and mix well. Add water as required to make medium consistency dough inorder to stuff the filling and make make polis.
5. Divide the dough into 8 equal portions and roll the dough into a medium circle.
6. Fill the filling in between every dough circle and conceal by folding the dough circle from every side, remove excess dough and flatten it. Roll the dough again by applying some rice flour for rolling on both sides into polis.
7. Heat a griddle (tava), place the poli and cook it on a medium flame. Turn it over and let it cook till brown spots appear on both sides.
Serving :
Serve hot puran poli in a plate and apply ghee on top as required.
Time 2-1/2 hours
Serves 4 people
Ingredients
Milk – 1 ltr
Custard apple pulp – 3 cups
Sugar – 5 tsp
Grated pistachios – 1 tsp
Method
1. Boil milk in a deep pan for 20 mins on a slow flame. Add sugar in between. Keep stirring continuously to prevent from sticking to the bottom of the pan and forming cream. Allow the milk to cool down at room temperature.
2. Add custard apple pulp and mix well with a blender. The basundi will become semi thick once blended.
3. Refrigerate for 1-1/2 hours.
Serving
Serve chilled basundi in a bowl. Garnish with grated pistachios.
Time : 1 hour
Serves : 2-3 people
Ingredients :
1. For the filling :
Grated coconut – 1-1/2cups
Crushed jaggery – 3/4 cup
Ghee – 1 tsp
Cardamom powder – 1/2 tsp
Nutmeg powder – 1 pinch
Poppy seeds – 1/2 tsp
Finely chopped dry fruits (cashews, almonds and pistachios) – 1tbsp
2. For the dough :
Ghee – 3 tsp
Rice flour – 1 cup
Salt to taste
Water as required
3.For cooking :
Oil – 1 tsp
Method :
1. For the filling :
A. Heat ghee in a pan. Add finely chopped dry fruits and saute on a slow flame till they turn light brown. Stir continuously.
B. Add grated coconut and mix well. Saute on a slow flame till it turns light brown. Stir continuously.
C. Add jaggery, nutmeg powder and cardamom powder and mix well. Stir continuously and cook till the jaggery melts and till the mixture gets semi soft.
2. For the dough :
A. Take rice flour, ghee, salt to taste and mix well. Add water as required to make medium consistency dough in order to stuff the filling.
3. For cooking :
A. Divide the dough into 4 equal portions and the roll the dough into a medium circle.
B. Fill the filling in between every dough circle and conceal by moulding into a modak.
C. Grease the steamer plate with oil. Place the modaks in the steamer plate.
D. Keep water for boiling in a steamer for 2-3 minutes on a slow flame. Place the steamer plate in the steamer and steam for 20 minutes on a medium flame. Check in between and if the water is over, add some more water for steaming.
Serving :
Serve hot in a plate.
Time : 30 minutes
Serves : 2-3 people
Ingredients :
Vermicelli (Sevai) – 1/2 cup
Ghee – 1 tbsp
Full fat milk – 1/2 litre
Sugar – 4 tbsp
Cardamom powder – 1/2 tsp
Grated almonds and pistachios – 1 tbsp
Rose petals – 2 tsp
Method :
1. Heat ghee in a deep pan. Add vermicelli and roast on a slow flame till they turn light brown.
2. Add milk and mix well. Cook on a slow flame till it simmers. Stir continuously to prevent from sticking to the bottom of the pan and sticking to each other.
3. Add cardamom powder, grated almonds and pistachios and sugar and mix well.
4. Stir occasionally and boil till it semi thickens on a slow flame.
Serving :
Serve hot kheer in a bowl. Garnish with rose petals.
Time : 2-1/2 hours
Serves : 4 people
Ingredients :
Bottle gourd – 250 gms
Milk – 750 ml
Cardamom powder – 1/2 tsp
Sugar – 5 tbsp
Grated almonds and pistachios – 1 tbsp
Method :
1. Peel the skin of the bottle guard, grate it in a deep bowl and boil in pressure cooker without water for 5 whistles.
2. Remove the bowl from the pressure cooker and place it on the stove and burn the juice completely on a slow flame.
3. Add sugar and cardamom powder and mix well and cook on a slow flame till the sugar melts completely and bottle gourd becomes thick. Stir occasionally to prevent from sticking to the bottom of the pan.
4. Add milk and mix well. Boil the kheer for 20 minutes on a slow flame. Check and gently stir occasionally in between to prevent from sticking to the
bottom of the pan.
5. Cool down completely and place in the refrigerator for 1-1/2 hours.
Serving :
Serve chilled kheer in a bowl. Garnish with grated almonds and pistachios.
Time : 45 minutes
Serves : 2-3 people
Ingredients :
1. Chocolate pancakes :
A. Batter :
Wheat flour – 1 cup
Corn flour – 2 tbsp
Powdered sugar – 2 tbsp
Warm milk – 1 cup
Melted unsalted butter – 2 tbsp
Baking powder – 2 tsp
Salt – 1/2 tsp
Coco powder – 2 tbsp
B. Other ingredients :
Oil as required
2. Caramelized apple :
Melted unsalted butter – 5 tbsp
Finely chopped apple – 2 small size
Sugar – 4 tbsp
Method :
A. Chocolate pancakes :
1. Take a bowl, put all the ingredients to make batter and mix well till you get smooth thick consistent batter.
2. Take a pan, grease with oil, pour 4 tbsp batter and spread evenly of medium thick size.
3. Cook on a slow flame for 3-5 minutes and turn over and cook on the other side for 3-5 minutes.
4. Make sure the pancakes are properly cooked but not burnt on both sides.
B. Caramelized apple :
1. Pour the unsalted butter and let it heat for 2 minutes. Add sugar, stir continuously and let it melt on a slow flame.
2. Add apple, stir continuously to prevent from sticking to the bottom of the pan and cook on a slow flame till they turn light brown.
Serving :
Serve hot chocolate pancake in a plate and garnish with caramelized apple.
Time : 1-1/2 hours
Serves : 4 people
Ingredients :
1. For the filling :
Grated ceylon coconut – 1 cup
Khoya – 1 cup
Finely chopped dry fruits
(almonds, pistachios, cashews and walnuts) – 1/2 cup
Sugar powder – 3/4 cup
Cardamom powder – 1/2 tsp
Ghee – 1/2 tsp
Milk – 3-4 tsp (only if required)
2. For the dough :
Maida – 1-1/2 cup
Ghee – 2 tsp
Water as required
3. Other ingredients :
Ghee as required for deep frying
Method :
A.
For the filling –
1. Take ghee in a pan. Put finely chopped dry fruits and saute on a slow flame till they turn light brown. Stir continuously.
2. Add grated coconut and mix well. Saute on a slow flame till it turns light brown. Stir continuously.
3. Add khoya, sugar and cardamom powder and mix well. Add milk if the mixture gets dry and only if required. Stir continuously and cook till the mixture gets semi soft.
B. For the dough –
1. Take maida in a deep bowl. Add ghee and mix well. Add water as required to make medium consistency dough in order to stuff the filling and fry.
C. To fry –
1. Heat the ghee in a deep pan on a medium flame.
2. Divide the dough into 12 equal portions and roll the dough into a medium circle.
3. Fill the filling in between every dough circle and conceal by folding the dough circle from every side, remove excess dough and flatten it.
4. Drop them in the pan to deep fry (4-5 raw kachoris can be dropped together).
5. Gently stir and turn on both sides until they turn golden.
6. Take a big plate and spread the kitchen paper on it.
7. Remove the kachoris from the ghee with spider strainer skimmer ladle and place them on kitchen paper so that the ghee is drained out.
Serving :
Serve hot in a bowl.
Serves : 3-4 people
Time : 2-1/2 hours
Ingredients :
Arrowroot flour – 1 cup
Sugar – 1-1/4 cups
Cardamom powder – 1/2 tsp
Grated almonds and pistachios – 1 tsp
Water – 3 cups
Ghee -1/2 tsp
Method :
1. Pour 2-1/2 cups water in a deep pan and add sugar and let the water boil till the sugar melts on a slow flame (make sure the water doesn’t start thickening).
2. Put flour in a bowl and add 1/2 cup water and mix well (make sure lumps are not formed).
3. Add the flour, ghee and cardamom powder in the sugar water in the deep pan and mix well and stir continuously till it thickens.
4. Pour the mixture in a deep plate and spread evenly.
5. Garnish with grated almonds and pistachios and let it cool down completely.
Serving :
Refrigerate for 2 hours and cut into pieces and serve chilled in a plate.
Serves : 2 people
Time : 30 minutes
Ingredients :
Grated brinjal – 1-1/2 cups (Peeled raw brinjals)
Ghee – 1 tbsp
Milk – 1-1/2 cups
Sugar – 4 tbsp
Cardamom powder – 1/2 tsp
Dry black grapes – 4 pieces
Cashews – 2 pieces
Method :
1. Take the ghee in a pan and let it heat for 30 seconds
2. Add grated brinjal and let it saute till it softens on a slow flame.
3. Add milk and mix well and stir continuously to prevent from sticking to the pan. Cook on a slow flame and allow it to thicken.
4. Add sugar and mix it well till it melts on a slow flame.
5. Add cardamom powder and mix well and cook for 2 minutes on a slow flame.
Serving :
Serve in a bowl and garnish with dry black grapes and cashews.
Time : 3 hours
Serves : 2-3 people
Ingredients :
Cow milk – 1/2 ltr
Rice – 1 tbsp
Sugar – 2 tbsp
Vanilla essence – 3 drops
Lychee pulp – 3/4 cup (blended lychee in a mixer)
Cherry – 2-3 pieces
Cardamom powder – 1/4 tsp
Method :
1. Soak rice in water for 1 hour. Grind the rice coarsely and keep it aside.
1. Pour milk in a deep pan and boil till it simmers.
2. Add rice and stir continuously to prevent from sticking at the bottom of the pan on slow flame.
3. Add sugar and stir continuously. Allow rice to cook completely and keep on boiling till it thickens on slow flame.
4. Add cardamom powder, vanilla essence and lychee pulp, mix well and stir continuously and cook for 3 minutes.
Serving :
Pour firni into bowls and garnish with cherry and refrigerate for 2 hours and serve chilled.
Time : 3 hours
Serves : 4 people
Ingredients :
Mango pulp – 1 cup (blended ripe mango in a mixer)
Vanilla custard powder – 4 tbsp
Milk – 3 cups
Sugar – 5 tbsp
Grated pistachios – 1 tbsp
Method :
1. Put custard powder in a bowl, add milk and mix well till it smoothens and there are no lumps. Pour the mixture into a deep pan and let it boil on a medium flame. Add sugar and mix well.
2. Stir continuously to prevent it from sticking to the pan. Boil till it thickens. Allow it to cool down slightly.
3. Add the mango pulp to the custard and mix well.
4. Pour the mixture into a box, garnish with grated pistachios and place in the refrigerator for 2 hours.
Serving :
Serve chilled in a bowl as required.
Time : 45 minutes
Serves : 3-4 people
Ingredients :
Full fat milk – 1/2 litre
Sugar – 7 tbsp
White chocolate chips – 36 pieces
Jamun pulp – 1 cup (blended jamun in a mixer after removing seeds)
Grated almonds and pistachios as required
Method :
1. Pour milk into a deep pan and boil while stirring occasionally.
2. Add sugar and keep on stirring continuously.
3. Let it start thickening and curdling.
4. Add jamun pulp and stir continuously.
5. Make sure the milk doesn’t stick at the bottom of the pan at any stage. Also, the flame should be medium from the start to the end.
6. Let it thicken completely and keep it aside for an hour. Allow it to cool down completely.
7. Divide into 12 equal portions.
8. Take 1 portion, press with hands and remove the excess ghee or water if any, make a ball and flatten it with hands, sprinkle 3 chocolate chips in the middle and
make the ball again concealing the chocolate chips.
9. Repeat step 9 for all the portions.
Serving :
Serve 2-3 balls in a bowl and garnish with grated almonds and pistachios.
Time : 2 hours
Serves : 4 people
Ingredients :
Sago – 1/2 cup
Water – 1-1/2 cups
Milk – 1-1/2 cups
Sugar – 1/3 cup
Ripe mangoes – 2-1/2 units
Grated almonds and pistachios – 2 tsp
Method :
1. Soak sago in 1 cup of water for 30 minutes in a bowl.
2. Drain water from the sago and pour into a deep bowl, add 1/2 cup water and milk. Close the bowl with a lid.
3. In a pressure cooker, pour some water and place the stand. Now place the deep bowl on the stand. Shut the pressure cooker with the lid and apply the whistle on top.
4. Pressure cook the sago mixture for 4 whistles on a slow flame.
5. Turn off the gas and allow the pressure to release naturally out of the cooker. Once the pressure has released, open the cooker, remove the deep bowl, add the sugar and mix well. Let it cool down and then place it in the refrigerator for 1 hour to chill down. The sago mixture will thicken.
6. Peel the mangoes and blend 2 mangoes in the mixer and keep it aside. Then finely chop the 1/2 mango and keep it aside.
7. Remove the sago mixture from the refrigerator.
Serving :
1. Take a bowl, pour 2 tbsp sago mixture, pour 1 tbsp mango pulp and again pour 2 tbsp sago mixture (spread evenly and layer it).
2. Garnish with finely chopped mangoes and grated almonds and pistachios.
Time : 1-1/2 hours
Serves : 4 people
Ingredients :
1. Khoya –
Milk – 1 ltr (full cream)
2. Other ingredients –
Chikoo – 1 dozen (12 units)
Sugar – 3-4 tbsp
Ghee – 1 tbsp
Cardamom powder – 1 tsp
Grated almonds and pistachios – 1 tbsp
Method :
1. To make khoya –
A. Take milk in a big pan and boil over slow to medium flame. Stir at regular intervals to prevent sticking to the pan.
B. Let the milk boil till it thickens and formation of solid mass begins. As it starts to thicken, the color would change from milky white to light yellow.
C. Stir continuously from this stage to prevent it from burning and sticking to the pan.
D. Cook until all moisture evaporates and it turns into thick solid mass.
E.Gather the solid mass (khoya) in a bowl and let it cool down.
2. To make halwa –
A. Peel the chikoos, chop them, blend them in the mixer and keep the pulp aside in a bowl.
B.Pour 1/2 tbsp ghee in a pan, add 2 tbsp of khoya and roast until khoya turns light pink. Pour the roasted khoya in a bowl and keep it aside (Extra khoya can be preserved in a box inside the refrigerator).
C. Pour 1/2 tbsp of ghee in the same pan and add the chikoo pulp and roast on a medium flame until it semi thickens.
D. Add sugar and allow it to melt. Now add roasted khoya and cardamom powder and stir occasionally to prevent burning and sticking to the pan. Cook it until it thickens completely.
Serving :
Transfer it to a bowl and garnish with grated almonds and pistachios.
Serves : 2 people
Time : 6 hours
Ingredients :
Fresh curd from full fat milk – 3 cups
Mango pulp – 3/4 cup (3/4 medium sized ripe mangoes blended in a mixer)
Powdered sugar – 1/2 cup
Saffron – 3-4 strands
Pistachios – 2 tsp
Finely chopped mango pieces – 1/4 cup
Method :
1. Take a big bowl, place a colander on it and spread a muslin cloth over the colander.
2. Pour the curd on the muslin cloth, tie a knot on the cloth and place in the refrigerator for 5 hours. Keep something heavy on the cloth inorder to allow the water to drain completely from the curd. The quantity of the curd (now hung curd) will reduce to 2 cups.
3. Pour the hung curd in a big bowl, add mango pulp, sugar and saffron.
4. Blend with a beater.
5. Keep it in the refrigerator and allow it to chill.
Serving :
1. Add mango pieces and serve the Amrakhand in a bowl.
2. Garnish with pistachios or dried rose petals.
Total time : 20 mins
Serves : 4 people
Ingredients :
Ghee – 2 Tbsp
Semolina (Rava) – 1 cup
Mango pulp – 2.5 cups (blended 2.5 medium sized ripe mangoes in a mixer)
Sugar – 1 cup
Hot water – 2 cups
Saffron – 10–12 strands
Almond and pista – 1 tbsp
Method :
1. Take the ghee in a pan and let it heat for 30 seconds.
2. Add semolina and roast on medium flame till it turns light brown.
3. Add hot water to the semolina and stir to prevent formation of lumps and let it boil till it simmers.
4. Add mango pulp, mix it gently and stir occasionally to prevent burning.
5. Add sugar and mix it well till it melts.
6. Add saffron and mix it well.
Serving :
Transfer it to a bowl and garnish with grated almonds and pistachios.
