Fruity frozen curd

Bananas,peeled and Diced           6no

Mangoes, peeled and chopped     2no

Curd                                            250g

Vanilla Essence                             few drops

Mehod

1. Place the banana and mango in an airtight container and freeze for 4 hours or until frozen.
2. Place the banana, mango and curd in a food processor and process until smooth, add essence.
3. Return to an airtight container and freeze.
4. Allow to soften for 5 minutes before serving.

Gajar ka Halwa (Carrot Halwa)

Ingredients                                                                                             

Carrots 1 kg
Milk  1 litre
Cardamom seeds 5gWater  3/4 cup
Ghee 100g

Raisins  25g

Almonds  25g
Pistachios  25g

Sugar   450 g

Khoya  100g

Method

1.      Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.

2.      Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

3.      Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

4.      Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.

5.      Remove the gajar halwa from heat and arrange in a serving dish. Garnish with nuts and khoya.

6.      Serve cold or hot

Gujiya Recipe

Ingredients

Refined flour (Maida) 500 gms

Ghee 100g
For the Filling

Khoya 500g
Green Cardamom Powder 2g
Almonda, chopped 25 gms
Raisins  25 gms
Dried Coconut (grated) 25 gms
Sugar 350 gms 

Ghee / Oil to fry


Method

Sieve the flour.
Mix the six tablespoons of oil with the flour.
Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
Now add some water and knead lightly.
Keep adding water as required and knead into a soft but tight dough.
Set aside and cover with a damp cloth.
Now mash the khoya and fry it in a kadhai till light brown in color.
Add sugar and cardamom powder into the khoya and mix well.
Add almonds, cashews, coconut and raisins.
Fry for 2 minutes and remove from the heat.
Allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
Take care that the filling does not ooze out.
Prepare all the gujiyas and spread on a cloth.
Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
When golden brown in colour, drain and remove.

Sewian Recipe

Ingredients

 

 

100g Sewian
1 Litre milk
75g sugar
15g Ghee
Sliced cashew nuts and almonds
1/4 tsp Cardamom powder
1 tbsp Raisins

 

 

Method

 

1. Melt ghee in a frying pan.
2. Fry sewian over medium heat till golden brown.
3. Mix milk, cardamom powder, sliced cashew nuts and raisins with it.
4. Now boil it.
5. Simmer over low heat till the mixture becomes thick and creamy.
6. Add sugar and stir properly.
7. Place it into the refrigerator.
8. Garnish sevai with sliced almonds.

Suji Halwa Recipe

Ingredients


Semolina (Sooji) 200g
Sugar  100g
Ghee 100g
Water 400ml
Cardamom powder 1g
Raisins 25g
Sliced almonds 50g

Method
1. Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside.
2. Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning.
3. Add sugar water (syrup) and mix rapidly to prevent lump formation.
4. Cook over medium heat until the water gets completely absorbed.
5. Decorate with sliced almonds and serve hot.

kheer

Ingredients

Basmati Rice 40g
Sugar 80g
A few strands of Saffron
Milk 500 ml
Ghee 15g
Raisins 20g
Cardamom Powder 5g
Cashew Nut (thinly sliced) 25g

Method

1. Take milk in a pot and bring it to a boil. Reduce the flame.
2. Meanwhile wash the raw rice thoroughly.
3. Add the rice into the boiling milk.
4. When rice are half cooked, add little water if required.
5. Mix sugar and cashew nut pieces with cooked rice.
6. Stir continuously until it boils.
7. Dissolve saffron in little milk.

Khajoor ka halwa (a halwa of dates)

Ingredients

Fresh dates ½ kg
Milk    1 ½ kg
Split gram lentils(chane ke dal)  250 gms
Ghee(clarified butter)  1-2/3 cup
Screwpine flower water(kewda)  4 tablespoon 
Almonds  10-15
Seeds of green cardamom
Crush a few pistachio

 

Method 

1. Wash and de-seed the dates .blanch the almonds.peel the sk8n and slice them into silver.
2. Wash the gram lentils and boil along with milk. boil till the lentils are tender and liquids dry up .grind the lentils into paste.
3. Mash the dates with your hands and mix with lentils.
4. Heat the ghee in a pan . add the mixed dates and lentil mixture and fry well.add sugar and cook for another few minutes.add screwpine flower water,crush cardamom and mix.decorate with almonds and pistachio.