Sweet Kachori Recipe

Ingredients:

For filling:

200 gms. khoya

50 gms milk powder

1/2 tsp.nutmeg-cardomom-cinnamon powder

For cover:

250 gms. plain flour

1 tbsp. cornflour

30 gms. ghee

For syrup:

250 gms. sugar

1 cup water

1 big pinch saffron

Ghee for deep frying

Method

1. Mix ingredients for filling. The mixture should be soft and crumbly.

2. Mix ingredients for cover. Using water knead to a pliable dough.

3. Cover with a wet cloth. Keep aside

4. Boil sugar and water adding a tbsp. of milk to clear the syrup.

5. Boil till the syrup is slightly sticky between the fingers.

6. Strain. Crush and add the saffron. Keep aside.

7. Make 15 to 16 flattish balls from the filling mixture.

8. Divide dough also into 15 to 16 parts.

9. Roll one part into a puri, place one mixture ball in the centre.

10. Pull up all the sides to seal the mixture and press in centre.

11. Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.

12. Repeat for remaining kachoris.

13. When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).

14. Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.

15. Allow to stand for half hour before serving. 

Malai Ladoo Recipe

Ingredients

1/2 cup condensed milk

250 gms. paneer (cottage cheese)

2-3 drops kewra essence

1/4 tsp. yellow colour

Method

1. Mash paneer. Add condensed milk and cook on slow flame, stirring continuously.

2. Cook till thick and sides leave. Add essence and remove from flame. Mix well.

6. Pour the mixture on plate. When the mixture cools down, make ladoos.

8. Sprinkle powdered elaichi and garnished with dry fruits.

Rava (Semolina) Ladoo Recipe

Ingredients

1 cup rava

3/4 cup sugar

2 tbsp. ghee

1/4 cup milk

Method

1. Take ghee in a deep sauce pan and heat.

2. Add rava and cook on low heat. Stir continuously.

3. When the rava turns light brown add the sugar. Stir for 3-4 minutes.

4. Keep aside and cool for some time. Add cardomom powder, coconut flakes and saffron.

5. Add half the milk. Mix well. 

6. Wet your hand with milk and shape the mixture in ladoos.

Moong Dal ka Halwa

Ingredients

500 gm Moong daal (without skin)

500 gm sugar

500 gm ghee

saffron soaked in a little milk

elaichi (cardamom) powder

water about 250 ml

Method

1. Soak the dal for 5-6 hours.

2. Grind daal in a grinder to make fine batter, use as little water as possible.

3. Take a deep cooing pan, add sugar and water mix well and bring to boil.

4. Cook till you get one thread syrup. keep aside.

5. Heat the ghee in a heavy pan and add grinned daal.

6. Keep stirring rigorously to avoid burning.

7. Once the daal stops sticking to the vessel, stir gradually till golden brown and ghee begins to separate.

8. Pour the hot syrup, add elaichi and dissolved saffron.

9. Stir very carefully. Cook slowly till all water is absorbed.

10. Garnish with chopped dry fruit. Serve hot.

Lauki/ Dudhi/ Bottle gourd Barfi

Lauki/ Dudhi/ Bottle gourd Barfi is a really so tasty and healthy Indian mithai/ sweet which is very easy to prepare and easy to store for some days.

Ingredients for Lauki Barfi (Dudhi, Bottlegourd)

Lauki (Dudhi, Bottlegourd), grated     2 cups

Sugar                                                 ½ cup

Khoya/ mawa                                    1½ cup

Ghee                                                  for greasing

Milk                                                   2 cups

Mixed nuts chopped                           ½ cup

Green cardamom pawder                   1 teaspoon

Mathod for Lauki Barfi (Dudhi, Bottlegourd)

Boil milk in a deep non-stick pan. Now add grated bottle gourd and mix with the help of stapula. After 10 minutes add khoya, half the chopped nuts and sugar. Again mix well and cook for five to ten more minutes. Grease an aluminum tray with sufficient ghee.

Remove from heat and pour the mixture into the greased tray, spread evenly. Sprinkle cardamom powder and remaining chopped nuts and set aside for an hour. Cut into desired shapes and serve.