Kesari Phirni Ingredients:
- 50 g Basmati Rice (soaked)
- 1 litre Milk
- A few strands of Saffron (kesar)
- 1 cup Sugar
- A few drops Rose Water
- 1/2 tsp Green Cardamom Powder
- 8-10 Pistachios (chopped)
How to make Kesari Phirni:
- In a shallow bottom pan, boil the milk and then simmer it in low flame till it reduces a little.
- Take the soaked rice and grind it into a coarse paste. Add a little milk to it to thin its consistency.
- Add the rice paste to the milk and cook, stirring continuously. Take care not to form any lumps.
- Add saffron and sugar and cook till it thickens.
- Now sprinkle green cardamom powder and rose water to it and mix well. Remove from heat.
- Pour out in serving bowl and garnish with pistachios.
- Serve chilled.
- 2 liters Milk
- 1/2 cup Sugar
- 1/2 tsp Citric acid
- 1/2 cup Water
- 1/2 cup Chopped Nuts (pista, almonds)
How to make Kalakand:
- Dissolve citric acid in water.
- Boil 1 litre of milk in a pan.
- Add citric acid solution as it comes to boil.
- Once the chenna settles, sieve through muslin cloth, press out excess water, take in a plate and press down.
- Now put the remaining milk to boil.
- Add cheena and boil till it turns thick
- Now add sugar and cook till the mixture turns lumpy.
- Spread it over a greased plate, allow to cool and sprinkle chopped nuts.
- Once set, cut it into square pieces and serve.
Kala Jamun Ingredients:
- 500 gms Milk Solids (khoya)
- 100 gms Cottage Cheese (paneer)
- 3 tblsp Refined Flour (maida)
- 1/4 tsp Soda Bi-carbonate
- 3 cup Sugar
- 11/2 cup Water
- 2 tblsp Castor Sugar
- Pure Gheefor frying
How to make kala jamun:
- Grate paneer and khoya . Sieve flour with soda bicarbonate.
- Mix these ingredients and knead well to make a soft dough.
- Make sugar syrup using 1 1/2 cups water and sugar. Keep aside.
- Divide the dough in equal portions and make round balls.
- Heat ghee in a kadai, spread castor sugar on a tray, roll the dough balls on the castor sugar and deep fry on medium heat.
- Temperature should not be very high or else the kala jams will remain uncooked from inside.
- Drain when evenly cooked and dark brown in colour and transfer to the sugar syrup.
- Let them soak for 15 minutes before serving.
Kaju Katli Ingredients:
- 100 gms Cashew nuts
- 100 gms Sugar
- 200 gm Water
- Silver Foil for decorating
How to make Kaju Katli:
- Soak cashew nuts in water for about half an hour.
- Make a paste of soaked cashew nuts in a grinder.
- Prepare a sugar syrup of single thread consistency and add kaju paste to it.
- Stir properly and turn off the flame.Aloow to cool.
- Transfer the mixture on a greased plate and roll it to a 1/8 inch thickness.
- Press silver foil over it .
- After 10 minutes cut it into diamond shaped pieces.
- Kaju Katli is ready to serve.
Kaju Burfi Ingredients:
- 3 cups Raw Cashew Nuts
- 2 cups Water
- 2 cups Sugar
- Silver foil
How to make Kaju Burfi:
- Grind the cashews to make a fine powder.
- Next prepare a sugar syrup by combining water and sugar together in a pot and heating them.
- Stir continuously until it has a 2-thread consistency.
- Turn off the flame.
- Dissolve cashew powder in the syrup. Make the solution thick.
- Spread the solution on a greased plate and put silver foil on it.
- Allow to cool and then cut it into pieces.
- Kaju Burfi is ready.
Kaddu Ki Kheer Ingredients:
- 4 Cups grated kaddu
- 1 Tin condensed milk
- 2 Liter milk
- 2 Cups sugar
- 1/2 Cup soaked sabudana
- 2 tsp Vanilla essence
How to make Kaddu Ki Kheer:
- Boil the milk.
- Add grated kaddu and cook till it turns soft.
- Mix condensed milk and sugar well.
- Once the sugar is dissolved, add soaked sabudana.
- Cook it for more 15 minutes.
- Add vanilla essence.
- Serve chilled.
- 3 Cups soaked urad dal
- 2 Cup sugar
- 1 tsp Cardamom
- 3 tbsps Ghee
- 2 tsp Saffron colour
- Imarti nozzle/bottle
How to make Imarti:
- Prepare sugar syrup of one thread consisitency.
- Grind dal using water to make thick batter.
- Mix 2 tsp saffron colour to the batter.
- Beat the mixture properly to make it smooth.
- Pour batter in Imarti nozzle.
- Heat ghee and form Imartis in it.
- Fry it till it turns crisp from both the sides.
- Dip them in sugar syrup.
- Remain them soaked in syrup for 5 minutes.
- Drain from the syrup.
- Serve hot.
- 1/2 kg Soft khoya
- 2 Cups powdered sugar
- 1/2 tsp Cardamom powder
- 1 tsp Semi crushed cardamom seeds
- 1 tsp Slivered pista
- 2 tbsp Gulkand (a mixture with rose extract)
- 6-8 Almonds, slivered
How to make Gulkand Peda:
- Place a heavy pan on low flame and put gulkand into it.
- Stir gently and make soft lump.
- Take off from the flame and leave it aside to cool.
- Grate khoya with a steel grater.
- Add powdered sugar and mix it well.
- Put the mixture in a large & non-sticky pan and heat it on high flame for few minutes.
- Now heat it on low flame, stirring continuously.
- Remove from the fire when it turns thick.
- Add cardamom powder and mix well.
- Allow to cool the mixture and keep turning occasionally.
- Take a small portion of this mixture on your palm and flatten it.
- Place a very small amount of gulkand mixture in the center.
- Now roll gently so that gulkand gets covered by the mixture and press the roll slightly like a biscuit.
- Repeat the procedure to make more rolls.
- Decorate the rolls with slivered pista, almonds and cardamom seeds.
- Let the rolls cool.
- Gulkand Peda is ready to serve.
- 100 gm Wheat flour
- 200 gm Jaggery
- 1/4 tsp Sweet spice powder
- 5 gm Fennel seeds
- 200 ml Mustard oil
- Water as required
How to make Gulgula:
- Soak and dissolve the jaggery in hot water.
- Let it cool.
- Combine flour, jaggery and little water together to make a fine paste.
- Add fennel seeds, sweet spice powder to it, mix well.
- Heat the oil in a pan and place a spoonful of the mixture in the hot oil.
- Deep fry the Gulgula on both sides.
- 1 kg Khoya
- 500 gms Sugar
- 500 gms Maida
- 200 gms Almonds, chopped
- 6 tbsp Cooking oil
- 3 tbsp Raisins
- 200 ml Water
How to make Gujia:
- Combine maida with 6 tbsp of oil using your fingers.
- Make soft dough and knead it lightly. Add water if needed.
- Cover with a wet cloth and leave aside.
- In a frying pan, deep-fry the khoya till light brown in color.
- Add chopped almonds, sugar and raisins and mix well.
- Fry again for few minutes. Allow the mixture to cool.
- Prepare a small and thick chapati from the kneaded dough.
- Stuff half of the chapati with the khoya mixture.
- Fold and draw the edges of chapati inwards to close.
- On slow fire, deep-fry the gujia till golden brown.
- Take out using a sieve and drain the oil properly.
- Store them in an airtight container.
- Repeat the procedure with remaining dough.