DOUBLE KA HALWA

DOUBLE KA HALWA

INGREDIENTS

1.  2 cups sugar
2. 2 cups water
3. 1 loaf of bread
4. zafrani colour
5. ghee for frying
6. dry fruits for garnishing

METHOD

• cut the crust of bread slices and spread over paper towel or on clean cloth to dry them ( this way bread will absorb less ghee when fried.)
• mix water and sugar  in a pan and make syrup of one tar consistency add 1tsp lemon juice and zafrani color and 1 tsp cardamom  powder in syrup(.lemon juice used  to clear the syrup and stop crystalization of sugar)
• on medium heat fry the bread slices light golden color
• dip fried bread slices in warm sugar syrup, let them absorb, carefully remove them in a dish.
• garnish with dry fruits and silver foil.
• serve with rabri(concentrated milk)

DATE+ NUT HALWA

INGREDIENTS

1. 15  dry dates (chuaray)
2. 1/2L full cream milk
3. 200g sugar or to taste
4. 150g ghee
5. 10-15 cashew nuts almonds and pistachios
6. 1tsp green cardamoms powder

METHOD

• de stone dry dates, washed them and soaked in warm milk.
• • peel almonds and coarsely grind it with cashew nut and pistachios.
  • coarsely grind  the dates in blender .also,
• in non stick heavy bottom pan boil milk till it reduces to half  its volume
• add chopped dates and nuts mixture.
• add sugar, lower flame and cook till the whole mixture is almost dry.
• add a spoon of ghee at a time keep cooking  and adding ghee until the mixture leaves the sides of the pan.add cardamom powder.
• take it out in a lightly greased plate and spread evenly.
• garnish with chopped almond and pistachios

CHICKPEA FLOUR HALWA

INGREDIENTS

1. 250g chickpea flour(besan)
2. 250g gram dal (chana dal)
3. 1 1/4 cup sugar
4. 3/4cup ghee
5. 1/2 L milk
6. 1/2 cup makhaney
7. 1/2 cup chopped dry fruits (almonds,pistachios,raisins)

METHOD

• wash and soak chana dal for 4 hours.boil dal in 1/2 L milk till dal gets tender and all the milk absorbed.grind to a paste.
• heat 2tbsp ghee and fry makhanay take them out, in the same pan add  more ghee and fry besan on very slow heat until it turn light pink and nice aroma comes.take it out.
• in the same pan add rest of the ghee add crushed cardamom then chana dal paste fry it ,add sugar keep stirring,when it gets dry ,
• add fried besan and makhaney and chopped dry fruits.mix well.
• take out halwa in a greased plate.
• decorate with chopped almonds and pistachios

MANGO HALWA

INGREDIENTS

1. 4cups mango pulp
2. 200g khoya mashed
3. 400g sugar
4. 2tbsp ghee
5. 4tbsp chopped mix nuts
6. 1tbsp raisins 
7. pinch of saffron dissolve in1tsp  milk

METHOD

• in a non stick heavy bottom pan add mango pulp,khoya and sugar and cook on low flame till sugar melts,increase heat and cook till mixture thickens.
• add ghee and stir constantly to avoid sticking.
• when the mango mixture leaves the sides of the pan add zaffran milk and chopped nut and raisins.save some nuts for decoration.
• take out in a greased plate and spread evenly.
• sprinkle  nuts and press lightly.
• cool and cut it in desired shape.

RICE PUDDING AND SWEET PORIES(KHEER AUR METHI TIKKIYAN)

INGREDIENTS FOR RICE PUDDING

1. 1cup boiled rice
2. 3 cup whole milk
3. 1/2cup sugar
4. 6 cardamoms
5. 2tbsp almond powder
6. 2tbsp raisins
7. 4 strawberries for garnishing

• grind sugar with cardamom .
• mash boiled rice with a wooden spoon.
• in a heavy bottom pan heat milk add sugar and almond powder cook for 5 minutes,
• add mashed rice and mix it very well cook it for 8-10 minutes
• add raisins and dry fruits.
• remove from heat add kewara and saffron water.
• garnish with chopped strawberry or chopped mangoes.

INGREDIENTS FOR SWEET TIKKIYAN

1. 2cups flour
2. 1/2 cup semolina
3. 2tbsp coconut powder
4. 3 tbsp ghee or butter
5. 3/4 cup powder  sugar
6. 1 tsp cardamom powder
7. ghee/oil for frying

• mix all the ingredients ,with the help of luke warm water, make a medium hard dough.
• cover it and leave it for one hour.
• make a large thick pori  cut 3'' rounds with the help of cutter.
• fry them first in hot oil then lower the flame and fry .
• serve with kheer.

CHURMA

INGREDIENTS

1. 250 g whole wheat flour
2. 2 tbsp  ghee
3. 1/4 cup coconut powder roasted
4. 1/2 cup sugar(powder)
5. 1/4 cup chopped almonds and pistachios
6. 2tbsp raisins
7. 1tsp cardamom powder
8. ghee for frying

METHOD

• rub ghee in flour and make a hard dough
• make thick patties from the dough
• heat ghee and fry these patties first on high heat then slow heat till they are cripes.
• cool them completely then grind them 
• add grind sugar, coconut powder,chopped dry fruits,raisins,and cardamom powder ,mix well
• make small round balls like laddu or serve as such

EGG RURFI

INGREDIENTS

1. 4 eggs
2. 1 cup semolina
3. 1 1/2 cup malai
4. 1cup sugar or to taste
5. 1/2 cup milk
6. 1/2 tsp cardamom powder
7. 20 g almonds
8. 20g pistachios
9. 20 g raisins

METHOD

• roast semolina on medium heat until nice aroma comes.
• beat eggs with milk,
• in a heavy bottom pan heat malai keep stirring until ghee starts oozing out from malai,
• add cardamom powder and sugar keep stirring ,
• when sugar dissolved add half roasted semolina mix well,
• add egg mixture and continuously stirring it after 3-4 minutes add rest of the semolina keep stirring the mixture until the ghee leaves the sides of the pan add dry fruits.

remove from the pan in a dish spread it uni formally and  garnish with chopped almond and pistachios.cut it into squares.

instead of malai use 1/4 cup ghee and 1/2 cup khoya . heat ghee add khoya and fry it when it gets melted add sugar.rest of the procedure is the same

CRUNCHY APPLE BANANA DELIGHT

INGREDIENTS

1. 2apples peel and grated
2. 1 banana sliced
3. 1tsp lemon juice
4. 1cup cream or malai
5. 2tbsp honey
6. 1tsp butter
7. 1/2cup dry fruits(almond ,cashew nuts,pistachios,pine nut, walnuts raisins)

METHOD

• heat butter and fry dry fruits.cool them and coarsely crushed them.
• mix honey in cream or malai(beat it well to make malai smooth)
• mix lemon juice in grated apple and sliced banana.
• put the apple and banana and half crushed dry fruits in a bowl,
• spread cream over it ,
• garnish with rest of the dry fruits.
• chill it .

CARROT HALWA

INGREDIENTS

1. 1kg carrots
2. 15 dates chopped
3. 1cup malai
4. 1tbsp ghee
5. 4 cardamoms
6. 1cup sugar or to taste
7. 2tbsp chopped almonds
8. 2tbsp chopped cashew nuts
9. 2tbsp pistachios
10. 2tbsp raisins

METHOD

• wash,peel and grate carrots
• in a pressure cooker heat 1tbsp ghee add crushed cardamom seeds
• add grated carrots and dates , cook it for 5 minutes .
• add malai ,mix well and pressure cook for 2 whistle.remove  the cooker from the stove and let it cool.
• open the cooker and stir.put back on the stove and cook it for 2-3 minutes.
• add sugar ,mix well ,keep cooking until all the sugar absorbed  in carrots, stirring continuously
• add dry fruits .
• when ghee starts oozing out  remove the cooker from stove.
• halwa is ready.

if you don't have malai, add 1cup of milk and 1/2 cup of milk powder.
if you are using condense milk use less sugar or no sugar at all.

ZARDA

INGREDIENTS

1. 250 g rice (Sela)
2. 200 g sugar
3. 2tbsp ghee
4. 4 green cardamoms
5. 2cloves
6. 4 tbsp dry fruits(almond,cashew nuts,raisin,pistachios
7. 2tbsp red and green cherries
8. saffron and kewara water
9. 1/4tsp saffron colour

METHOD

• soak Sela rice for 3-4 hours,keep changing its water every hour.
• heat 750 ml water in a pan add one clove ,2 cardamom and zafrani colour
• when water boils add soaked rice and cook until rice is completely cooked.
• drain the water
• heat ghee in a heavy bottom pan add cardamom and clove
• add boiled rice and sugar mix well.cook on medium heat.
• sugar will dissolve and there will be watery syrup increase the heat and open the lid water will evaporate add fry fruits and saffron and kewara water .close the lid and let it simmer for 15minutes(dum)
• add khoya if you like

GULETHI

Gulethi is a  Jaipuri Rajasthani sweet rice dish

INGREDIENTS

1. 1/2 kg rice(Sela rice)
2. 1/2kg sugar
3. 150 gm khoya
4. 150 gm ghee
5. 6 cardamom
6. 1/2 cup water
7. 5ogm candy cherries
8. 50 gm almonds
9. 50 gm cashew nuts
10. 20small gulab jamun

METHOD

• soak rice at least 4 hours.
• boil water add soaked rice,cook it till fully done,drain rice.
• in a heavy bottom pan heat ghee add crushed cardamom,1/2 cup water and sugar ,cook until it start boiling.
• add khoya and stir, khoya will dissolved in syrup
• cook it on medium to high heat ,keep string ,until its colour changed to golden
• add boiled rice mix it well.cover the pot
• sugar will leave water so increase the heat ,open the lid and let water absorb in rice.stir rice
• when all the water absorber put the heat very low and cover the pan.put it on dam.
• add almonds,cashew nuts,candy cherries and gulab jamun.
• serve warm.

CUSTARD APPLE BURFI

INGREDIENTS

1. 150 g cashew nuts
2. 150 g sugar
3. 2 tsp milk
4. edible green colour

METHOD

• soak cashew nuts in water for two hours drain water.
• grind cashew nuts with milk.
• cook cashew nut paste with sugar on slow heat until ball stage comes
• put this in a grease plate.
• put little ghee in your palm and roll warm cashew nut past make a ball of one inch in diameter
• roll several small balls
• stick small balls around the big ball to give shape of custard apple
• dissolve edible green colour in water and paint the custard apple.

Preparing for Eid- Shahi Tukra

INGREDIENTS

1. 6 slices of bread

2. 50 gm of ghee

3. 500 ml of milk

4. 1/2 cup of sugar

5. 4 tbsp of malai

6. 1/2tsp of cardamom powder

7. 4 tbsp of crushed ,cashew nuts ,slivers of almond and pistachios

8. 2 tbsp coconut powder

9. Yellow edible colour

10. Pinch of zafran in kewara water

METHOD

• Discard the hard crust of bread slices.
• Fry bread slices in hot ghee till golden brown.
• Layer them in a oven proof glass dish
• Boil milk with sugar  yellow colour ,coconut powder and cardamom powder.
• Pour this milk mixture over fried toasts and let them to soak for 15 minutes
• Put the dish in oven  for ten minutes at 200°F or let them simmer on stove if you don't have oven
• Sprinkle dry fruits ,mawa / thick malai
• Remove from heat cool and add zafran and kewara water

Preparing for Eid- Noorani Zarda

INGREDIENTS

• 150 g vermicelli
• 30 gm ghee
• 4 green cardamoms
• 400 ml milk
• 250 g sugar or to taste
• 1 g  edible yellow colour
• 100 g khoya
• 30 g raisins
• 2 tbsp coconut powder
• 2 tbsp chopped almond and pistachios
  
  

METHOD

• boil milk with yellow colour.
• in a heavy bottom pan heat ghee on medium heat.
• add crushed cardamom.
• add vermicelli and fry till golden brown.
• pour hot milk,mix well and cover the pan.
• cook for 5 minutes stirring in between till all milk dries up. remove from heat.
• add sugar,khoya and raisins  and mix well.
• put  the pan  back on very slow heat, or bake it at 350°F till they are dry
  
• take out zarda in a dish, sprinkle kewara water in which saffron is dissolved
• garnish it with chopped almond and pistachios.

Preparing for Eid - KAJU-e-SHEER

INGREDIENTS                     


1. 1 litre milk

2. 100 ml condensed milk  

3. 3/4 cup cashew nuts

4. 1/4 tsp cardamom powder                                        

5. 1 tbsp almond and pistachios slivered

6.1 tsp saffron dissolved in milk

7. Sugar to taste

METHOD

• soak cashew nuts in warm milk for 4 hours,grind it to a smooth paste.
• boil milk in a heavy pan; then add condensed milk and cook it for some time
• add cashew nut paste in milk keep stirring (like when we make custard)
• add sugar according to your taste.
• boil it at low flame
• add finely ground cardamom powder
• pour into small serving bowls
• garnish them with saffron milk,almond and pistachios slivers.

Preparing for Eid - Kimami Seviyan

Ingredients:

1.         200 g Seviyan (Indian Vermicelli)

2.         1 cup Milk

3.         1 cup Khoya  

4.         2 cups Sugar

5.         3 tbsp Clarified Butter (Desi Ghee)  

6.         1/2 tsp Colour (Saffron)  

7.         Dry Fruits & Coconut

8.         2 drops Kewra  

9.         2-3 nos. Cloves & Green Cardamom 

• Boil water & when it boils add colour & 1 tbsp desi ghee.
• Dip seviyan kept in a muslin cloth for 2-3 minutes
• Take out the seviyan from the cloth & spread it on a plate. Add desi ghee in little quantity.

• In a pot add ghee & then cloves & cardamom.
• Once the cloves crackle add milk.
• When the milk boils add sugar & mix properly.
• Now add khoya & dry fruits & mix well.
• Finally add seviyan into this.
• On slow heat cook for 5 - 10 minutes
• Garnish with dry fruits. 

Thanks Shabnam for sharing this nice recipe.

Easy Fruit Custard

INGREDIENTS

1. 2 pine apple pastries

2.2tbsp vanilla custard powder

3. 2 cup milk

4. 2tbsp sugar

5. 1 apple cut in small cubes

6.2 bananas sliced

7.1 mango cubed

8.2tbsp pomegranate seeds

9. 2tbsp slivers of almond and pistachios

METHOD

• prepare custard with milk,custard powder and sugar.
• chill the custard .
• take a glass dish,put the cut pastry in the dish first
• arrange the fruits over the pastry.
• spread the slivers of almond  and pistachios
• pour the custard over it.
• garnish with more pomegranate seeds and almond and pistachios.
• serve cool.