Besan ki barfi

Ingredients :
Besan 1 kg
Sugar 1 kg
Water 1/2 liter
Ghee 1 kg
For garnishing: Pistas, Almonds

 



Preparation :
1. Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates.
2. Mix sugar and water into a syrup.
3. Add this syrup to the besan and mix well.
4. Pour this mixture into a greased tray.
5. When it cools cut into cubes and garnish with pistas and almonds.

Mushroom in onion gravy

Ingredients :
200 gm Mushrooms
3 Onions
2 Tomatoes, finely chopped or pureed
3 Green chillies, finely chopped
Coriander leaves
Salt as per taste
Red chili powder as per taste
A pinch of garam masala powder
A pinch of cardamom powder
Oil






 

Preparation :
1. Slice mushrooms, boil them and keep aside.
2. Make a paste of the onions.
3. Heat oil in a wok and add the onion paste; cook till the paste turns golden brown.
4. Add the tomatoes, green chilies, salt and red chilli powder.
5. Cook the tomatoes till the gravy leaves the sides of the wok.
6. Add water if required.
7. Add the mushrooms and cook for a while.
8. Season with garam masala powder, cardamom powder and coriander leaves.

Maalpua

Ingredients:
1/2 kg maida.
750 gm sugar.
1/2 ltr.milk.
1 cup grated coconut.
6 bananas.
25gm dry fruits.
5-6 ilaichi.
1 ltr. Refined oil.








 

Process
1 Boil the milk and stir it till it becomes thick. Then cool it.
2 In the milk add maida, sugar, dryfruits , coconut and ilaichi powder .Stir it till it becomes a paste.
3 Make banana paste and add it into the maida paste.
4 Hot oil in a pan. Make round shaped balls of the paste.
5 F ry these till they turn red.

Namak paarey

Ingredients:
3 cups of Maida (all purpose flour)
1 Tbsp of Ghee (clarified butter)
3-4 tsp of Ajwain
3/4 Cup+ 1 Tbsp of Water
Salt to taste
Oil to fry.

Method :
 
1. Sieve the maida and add salt and ajwain to it and mix well.
2. Now add the ghee and try to spread it all through the maida.
3. Add water to the maida 1/4 cup at a time and make it into a tight dough. I tried to capture the exact amount of water that gave me a tough dough.
4. Now make small balls of maida dough around 1" in diameter and roll it like a roti/chappati in shape but thicker in width.
5. Cut it diagonally once from N-W to S-E and then once from N-E to S-W to get rhombus shaped pieces. The pieces can be around 1/2 " to 3/4 ". Try to use a jagged end sharp knife since its easier with it.
6. Using the knife Scrap the pieces off the rolling board on to a plate. Repeat the process with the entire dough.
7. Heat oil in a wok and fry the Namak Paare on high flame till they are golden brown. The oil should be so hot that the Namak paare should kind of boil in it. Remove it from the oil onto a tissue paper to absorb the extra oil.
Namak paare are ready!

Kaju Katli

Ingredients : 

Cashew powder(finely grounded) - 2 cups 
Milk - 1/4cup
Sugar - 3/4 cup 
silver vark( for decoration)

Method:

Heat milk in a big pan and add sugar.
Remove it form the flame, when it starts bubbling
Add cashew powder little at a time. 
Mix well making a thick form.
Pour the mix on a thali.
Spread it with your palms for making thin burfi and then put verk on it.
Before cutting it in burfi shape, let it cool completely.

Sooji (semolina) ka halwa or sheera

Ingredients:

• 1 and a 1/2 cups sooji/ rawa
• 1/2 cup ghee
• 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
• 3 cups hot water
• 1/2 cup whole/ full cream milk
• 1/2 cup sugar
• 5 pods of green cardamom split open

Preparation:

• Heat a deep pan on a medium heat and when hot add the ghee. When it melts, add the Sooji and mix well.
• Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. The roasted Sooji will have the grainy consistency of wet sand. Now add the cashews and raisins to the Sooji and mix well.
• While you are roasting the Sooji, in a separate pot and on medium heat, bring a mixture of the milk, water, sugar and cardamom to a boil, stirring often.
• When the Sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
• Turn off the heat and allow the mixture to cool to a warm temperature. Serve now in individual bowls.

Besan ke ladoo

Ingredients of besan laddoo :

2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

 

 

 

 

 

 

 

Preparation of besan ke ladoo:

• In a kadhai mix gram flour and ghee over a low heat.
• Keep constantly stirring to avoid lumps.
• When it releases an appetizing smell, it is ready.
• Remove from the heat and allow it to cool.
• Add sugar and nuts to the gram flour and mix thoroughly.
• Now form ping-pong size balls of the mixture.
• Besan Laddoo are ready to be served.