Recipes

Besan ke ladoo
Ingredients cup ghee 2 cups of besan 1 cup powdered sugar 1/4 cup chopped almonds & raisins 1/2 tsp powdered cardamom Method 1) Keep the kadhai on low heat. 2) Mix the besan and ghee in the kadhai and stir constantly to avoid lumps. 3) Once slightly brown, allow to cool. 4) Add cardamom and sugar and mix thoroughly. 5) Make small balls of the mixture and serve.
Gujiya
Ingredients Ghee or oil to fry For the Cover 500 gms maida 6 tbsp oil / ghee For the Filling 500-600 gms khoya 1/2 tsp green cardamom powder
25 gms chopped almonds 25 gms raisins 25 gms dried coconut (grated) 350 gms powdered sugar to taste Method 1) Mix maida with the 6 tablespoons of oil to make a soft but tight dough. Cover with damp cloth. 2) Take khoya in a frying pan and roast it till light brown in colour. Let it cool and add dry fruits, coconut, sugar and cardamom powder. Fry for two minutes and remove from the heat. Allow it to cool. 3) Divide the dough into small balls and roll each ball into a small flat round. 4) Take the khoya mixture and put it in the rounds and seal them using some extra dough. Make sure the filling doesn't ooze out. 5) Heat ghee in a kadhai and deep fry the gujiyas on a medium flame. Fry till golden brown in colour; then drain and remove. Store in an airtight container.
Shakkar para
Ingredients 1 cup maida 1/4 cup fine sooji 2 tblsp oil 1/2 cup water For syrup 3/4 cup sugar 1/2 cup water 1/2 tsp coarsely grounded cardamom 3 tbsp coconut powder Method For the syrup Put the water and sugar in a saucepan and bring to a boil. Continue stirring. Heat the syrup till its about half thread consistency. Add cardamom to the syrup and mix it well. For the paras 1) Take maida, sooji and oil and make a stiff dough adding water slowly as needed. Cover the dough and keep aside for 15 minutes or more. 2) Make a big chapatti of the dough and prick it with a knife or fork so that they don't puff while frying. 3) Cut the dough into several small one-inch squares (paras). 4) Heat oil in a kadhai and fry the paras till golden brown in colour. Allow them to come to room temperature and make sure they are crisp. 5) Put all the paras into the syrup and mix but make sure all of them are coated with syrup.
Monthal
Ingredients 2 cups besan (coarse) 1 cup ghee 1 cup sugar 100gm mawa/khoya Elaichi powder Chopped almonds & pistas Method 1) Fry the besan in ghee till it turns dark brown. Take it off the flame and mix in the mawa/khoya. 2) Melt the sugar in water to make a thick syrup. To check consistency, stretch a drop to 1.5 strings between your thumb and forefinger. 3) Mix the sugar syrup with the cooked besan (make sure only one of the two mixtures is hot) and cardamom powder; set in a decorative plate to cool. 4) Once the mixture has set, garnish with almond and pista and cut into bite-size squares.
Badam ka halwa
Ingredients 1 cup of wheat flour 1 cup of blanched almonds 1 tsp cardamom powder tsp crushed kesar 1 tbsp of warm milk 8 to 10 blanched almonds finely chopped in to slivers 1 cup of ghee 3 cup of water 1 cup of sugar Method 1) Take the kesar and dissolve in warm milk. Keep it aside. 2) Dry and powder the blanched almonds. Keep aside 10 almonds for garnishing. 3) Melt ghee in a pan and add some flour to it. Stir and fry mixture for a couple of minutes. Then add almond powder to the mixture and stir again. Fry the mixture till it becomes golden brown and you can smell the aroma. 4) Stir the mixture continuously. Add some water and again stir. Add some sugar too. When the ghee froths, add cardamom and kesar to the mixture and stir. 5) Serve with garnishing of chopped almonds.
Kesar and Kaju Burfi (Saffron-Cashew Nut Burfi) Ingredients: 500 gms Kaju (Cashew Nuts) 300 gms Sugar 1/2 teaspoon Kesar(Saffron) a small strip of edible silver foil Method: Soak the cashewnuts in water for three hours. Then, drain the water and grind the nuts to a fine powder. In a pan, mix sugar and cashewnuts and roast on low heat, stirring continuously. Put in the saffron color in it and coninue stirring for a while. Roast till done. On the rolling board, place a butter paper and pour the mixture on it. Now place another butter paper sandwiching the mixture between the two papers. Roll this using a rolling pin. Remove the butter paper from top and place the silver foil (edible), and cut it into triangular burfi pieces. ~~~~~~~~ Rava Laddoo (Semolina/Sooji Laddoo) Ingredients: Rava (Sooji or Semolina) 1 cup powdered Chutney Dhal (fried gram) 1 cup (powdered) Ghee (clarified butter) 1/2 cup Cardamom 5 (powdered) Cashew Nuts 10 to 15, boken into small pieces Kishmish 10 Chilled Milk 1 bowl Method: Heat ghee in a kadai and fry kishmish and cashewnuts to a golden colour. Keep this aside. Add 1 more tablesoon of ghee and fry the powdered rava until it turns light gold in colour. Heat 1 cup of sugar, adding 1/2 cup of water in the same kadai. Bring to one string conistency. Add powdered rava, cashew bits, kishmish and powdered caradamom. Mix it well and quickly. Remove from the fire immediately. Use the rava sugar mixture, make small balls and dip it into the chilled milk and make small laddus. (chutney dal can also be substituted for rava). ~~~~~~~~ Shakkarpare (Shankarpale / Shankarpali / Shankarpare) Ingredients:
1 cup whole wheat flour 1 1/2 cup maida (plain flour) 1/3 cups sugar 1 teaspoon saunf Ghee / Oil for deep frying Method: Mix the ingredients with a little water and knead it into a soft dough. Divide the dough into equal parts and roll out into thick chapathis, Cut with a cookie cutter or a knife into small diamond shapes (about 2 inches on each side). Lift the cut diamond pieces with a spatula and keep it aside in a dry cloth for about an hour. Deep fry in hot ghee or oil over a slow flame till it becomes light golden brown. Drain well and keep it aside till it cools. Store it in clean and dry containers. ~~~~~~~~ Sooji da Halwa (Rava or Semolina Halwa) Ingredients: 3/4 Cup sugar 1-1/2 Cup whole milk 1 Cup sooji (Semolina or Rava) 1-1/2 Cup water 1 tsp Cardamom 2 tbsp Raisin 3 tbsp Ghee 2 tbsp Cashew nuts Method: In a skillet, heat ghee. Mix Cardamom and heat it for few seconds in a medium heat. Pour Semolina into the cardamon-ghee mixture and stir-fry for few minutes. Add sugar and half of both cashew and raisin and continue to heat for few more minutes in lowmedium heat. Add milk and water; stir well and heat until you are sure of the desired consistency. Now, garnish with remaining cashew nuts and raisin. Serve hot or cold, as you desired.

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Besan ke ladoo

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