Recipes for beetroot
Gol Papdi Ingredients:
- 1/2 cup Wheat Flour
- 1/3 cup Jaggery (grated)
- 1/2 tsp Poppy Seeds
- 1/4 tsp Cardamom Powder
- 4 tbsp Ghee
How to make Gol Papdi:
- Sprinkle the poppy seeds on a 100 mm. (4″) diameter greased thali. Keep it aside.
- Melt the ghee in a frying pan and add the wheat flour to it. Keep stirring until flour turns golden brown in color.
- Turn off the flame. Add the jaggery and cardamom powder while the mixture is hot. Stir well so that the jaggery melts.
- Pour the mixture into the greased thali with poppy seeds, while still warm; spread it evenly with the help of the base of a small bowl.
- When the mixture gets set, cut into diamond shapes.
- Gol Papdi is ready to serve.
Gokul Pithe Ingredients:
- 200 gms Coconut (grated)
- 450 gms Khoya
- 2-1/2 cup Sugar/Date Palm Jaggery
- 150 gms Flour
- 5-6 cup Water
- 40 gms Ghee
- 1/8 tsp Sodium Bicarbonate
How to make Gokul Pithe:
- First make sugar syrup by heating 2 cups sugar with 4 cups of water in a heavy bottomed vessel. Simmer until syrup gets a medium thick consistency. Remove from the flame and allow it to cool.
- To prepare filling, fry the coconut, khoya and 2 tbsp of sugar together in a pan over medium flame. Stir continuously to avoid the filling getting stuck at the bottom of the pan. Turn off the flame.
- To make cakes, divide the coconut-khoya mixture into equal portions. Roll them into balls and flatten between the palms to form the cakes. Powder palms with flour for ease in forming the cakes.
- Now make the batter by mixing flour, remaining water, sodium bi carbonate and a little ghee together.
- Heat ghee in a pan and coat coconut-milk cakes in the prepared batter.
- Deep fry until a rich golden brown color. Remove cakes from the pan with slotted spoon.
- Drain excess oil on paper and while still hot, immerse the cakes in the sugar syrup.
- 4 Cups flour
- 2 Cups ghee
- 4 Cups water
- 1 Cup milk
- 1 tbsp Almonds (chopped)
- 1 tbsp Pistachios (chopped)
- 1 tsp Cardamom powder
- 1 tsp Saffron (soaked in milk)
- 1 1/2 Cups sugar
- 1/2 tsp Yellow colour
How to make Ghevar:
- Mix flour, ghee, milk and 3 cups of water to make a batter.
- Dissolve colour in the remaining water.
- Mix the coloured water to batter.
- Take an aluminium or steel cylindrical container.
- Cylinder should have a height of at least 12″, and a diameter of 5-6″.
- Fill half of the cylinder with ghee and heat.
- Once the ghee is hot, pour a glass of batter in the centre of ghee.
- Allow foam to settle.
- Pour a glassful of batter in ghee again.
- Once the foam gets settled again, place ghewar on mesh.
- Prepare sugar syrup of one tar consistency.
- Dip ghevar in syrup so as to remove the extra oil.
- Keep it for cooling.
- Pour few drops of saffron water.
- Sprinkle chopped almonds, pistachios and cardamom powder.
- Ghevar is ready.
Fresh Pineapple Dessert Ingredients:
- 1 fresh pineapple
- 1/2 cup brown sugar
- 1/2 cup flaked coconut
How to make Fresh Pineapple Dessert:
- Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source.
- Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
- Broil until the coconut is toasted, about 5 minutes.
Egg Halwa Ingredients:
- 4 pods green cardamom
- 1 cup milk
- 4 eggs, beaten
- 3/4 cup sugar
- 1/2 cup shortening
- 1 teaspoon semolina
- 1/2 cup dry milk powder
How to make Egg Halwa:
Crush the cardamom pods with the side of a knife. Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. Remove cardamom pods and serve hot.
Dry Fruit Chikki Ingredients:
- 1 cup Almonds (Badam), chopped
- 1 cup Pistachios, chopped
- 1 cup Cashew Nuts (Kaju), chopped
- ¼ cup Jaggery, grated
- 2-3 strands of Kesar, soaked in Milk
- 2 tbsp Ghee
How to make Dry Fruit Chikki:
- Grate the jaggery.
- Place kadai on low flame and heat two tablespoons of ghee.
- Add the jaggery and mix well making it into a fine paste.
- Add chopped almonds, pistachios, cashew nuts and soaked kesar and blend well until the mixture starts leaving the sides of the kadai.
- Remove from heat. Spread a little ghee on a tray and pour the prepared dry fruit mixture in an evenly manner.
- Let the mixture cool and finally cut into pieces.
Dal Ka Seera Ingredients:
- 100 gms Moong Dal
- 200 gms Ghee
- 100 gms Sugar
- 1/2 glass Water
- 10 pieces Badam
- 5 pieces Pista
- 4-5 Currants
How to make Dal Ka Seera:
- Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
- Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
- Heat water in a pan, add sugar and boil the mixture till sugar melts.
- Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
- Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.
- 1 yolk of egg, beaten light
- 1 white of egg, beaten dry
- ¼ cup of granulated sugar
- ¼ teaspoon, each, of mace and salt
- 1 tablespoon of melted butter
- About 1 cup of flour
How to make Crullers:
- Beat the sugar into the beaten yolk.
- Beat in the butter, fold in the white, then beat in the flour sifted with the salt and mace.
- Add more flour if needed. The dough must be stiff enough to roll into a sheet about one-third an inch thick.
- Cut into rectangular pieces (two by three inches).
- Cook in hot fat to a golden brown.
- Drain and sprinkle with powdered sugar.
Coconut Kheer Ingredients:
- 5 cups coconut milk
- 1 cup boiled milk
- 1/2 cup sugar
- 2 tbsp rice
- 1/2 tsp. cardamom powder
- 5 pistachios crushed coarsely
- 10 almonds crushed coarsely
How to make Coconut Kheer:
- Bring to boil the coconut milk
- Add rice, and let it cook fully
- Add boiled milk
- Let the mixture be semi-solid
- Add sugar and stir till sugar dissolves
- Add remaining ingredients
- Serve hot
Coconut Fudge Ingredients:
- 1/2 cup (1 stick) butter
- 3/4 cup cream
- 1/2 cup milk
- 3.5 cups sugar
- 1/8 tsp salt
- 2 tsp vanilla
- 1 tsp coconut extract/flavoring
- 1/2 cup shredded coconut
How to make Coconut Fudge:
- Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- In a large saucepan over medium heat, combine the cream, milk, sugar, salt, and butter. Stir until the sugar is dissolved and the butter melts. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
- Insert a candy thermometer and bring the candy to a boil. Continue to cook the fudge, stirring occasionally, until the thermometer reaches 238 degrees.
- Once the candy is at 238 degrees, remove the pan from the heat and remove the candy thermometer. Set the candy aside to cool for 20 minutes, or until it reaches about 110 degrees. Do not stir the candy during this time, or you will form sugar crystals that will cause the candy to become grainy.
- Once the candy is barely warm, add the vanilla and coconut extracts and begin the stir the fudge vigorously with a wooden spoon. As you continue to stir the fudge, it will begin to thicken and lose its gloss. When the fudge has thickened and become opaque, add the coconut and stir about one minute more, or until it is quite thick. This process will take anywhere from 5-15 minutes. Alternately, you can use an electric mixer with a paddle attachment, but watch carefully as it is very easy to overbeat fudge in an electric mixer.
- Once the fudge has thickened, scrape it into the prepared pan and smooth it into an even layer. Let the fudge set at room temperature for several hours.
- Once the fudge has set, pull it out of the pan using the foil as handles. Cut it into small one-inch squares to serve. Store remaining fudge in an airtight container at room temperature for up to a week.