Indian Recipes
Gulab Jamoon Recipe
Ingredients
1. Plain flour (125gms)
2. khoya (500gms)
3. sugar (250gms)
4. milk (1/4c)
5. saffron strands (1pinch)
6. baking soda (1/4tsp)
7. cardamom powder (1/4tsp)
8. ghee to deep fry
Method of preparation:-
1. Take a bowl, mix flour and baking soda in it. Take khoya, crumble it and sieve it in the flour and soda mixture. Mix crushed saffron and cardamom in the flour mixture. Mix it well and then knead it with milk to make soft dough. Use much milk as required for kneading. Make about 25-30 balls of this dough.
2. Take a pan, heat the ghee very well in the pan. Now take off the ghee from fire and cool it a little. Put some of the jamoons in it. When they rise up then put them back on the fire and fry them until gets light brown.
3. Take out the jamoons form the ghee and put them in the syrup. Soak them for about 10 minutes and then drain them. Now place the jamoons on the glass bowl. Repeat the same process for making more jamoons. Then pour the remaining syrup over the jamoons. Heat them lightly in the microwave before serving.
To make the syrup:-
1. Take a pan, place it over heat. Take sugar in it and add water to cover the sugar. Boil it and then add 1 tablespoon of milk in it to separate the dirt.
2. Strain it and boil it again. When, while dropping from the spoon it falls in a thin single thread then the syrup is ready.
Make – 25-30 pieces
Making time – 1 hour
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Rossogolla Recipe
Ingredients
1. Milk (1litre)
2. water (4c)
3. citric acid (1/2tsp)
4. sugar (1 1/2c)
5. few drops of rose essence
Method of preparation:-
1. Take a pan, put 1 litre of milk in it and boil it. When the milk gets boil then take off the pan from heat and keep it for 2 hours to cool it. Now remove the layer of cream from the milk.
2. Again place the pan on heat and boil the milk. Add dissolved citric acid in the milk. Stir it slowly until the milk gets curdled. Keep it for about 5 minutes.
3. Take a wide sauce pan, boil water with sugar in it. Now take muslin cloth, strain the milk through it and wash the chenna in the cold running water. Press out the excess water from the chenna and place it on a wide plate. Knead it with fingers into soft dough.
4. Make 12 balls of the dough of equal size. Put these balls of dough into the boiling water with sugar. Cover with perforated lid and boil it for 12 to 15 minutes.
5. Take them off from the heat and cool them to room temperature. Add essence and then keep them for 4 to 5 hours to chill.
Number of servings – 6
Time required – 1/2hour
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Dal ka Seera Recipe
Ingredients
1. Moong dal or green dal (500gms)
2. ghee (500gms)
3. sugar (500gms)
4. saffron soaked in a little milk
5. water about 250ml
6. elaichi powder (1tsp)
Method of preparation:-
1. Take moong dal; soak it for about 5-6 hours. Wash and remove the skin of the dal. Take an electric grinder or a mixie to grind dal in it. Use a little water as possible while grinding the dal.
2. Take a pan put water with sugar in it and place it over heat to boil. When the sugar gets dissolve then adds a few tablespoon of milk in the pan. As the syrup starts boiling the scum will rise, remove it with strainer. Again boil it until the syrup becomes sticky or it gets one thread consistency.
3. Take off the pan from heat and then keep it aside. Take a heavy Kadai, place it over heat. Heat the oil in it and add dal, stir it to avoid burning until it gets golden brown and the ghee begins to separate.
4. Now pour the hot syrup into the kadai, add dissolved saffron and elaichi in it. Stir it very carefully. Cook it slowly until the water gets absorbed.
5. When it gets ready then places it in the serving dish and decorate it with chopped dry fruits. Serve it hot especially on a cold day.
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Carrot Halwa Recipe
Ingredients
1. Juicy orange carrots (1kg)
2. ghee (1tbsp)
3. sugar (400-500gms)
4. milk (1 1/2litre)
5. few drops of orange color
6. few saffron flakes
7. elaichi powder (cardamom)
Method of preparation:-
1. Take 1 kg of carrots, wash them, peel them and then grate them. Take a heavy sauce pan, place it over heat. Put milk in the sauce pan then add grated carrots in the pan. Boil it until gets thick, stirring it occasionally. When it starts thickening then stir it continuously.
2. Now add sugar and again cook it until it gets thicken. Now add ghee, elaichi, orange color and saffron flakes. Reduce the heat to low, cook the halwa on low heat; stir it until the mixture collects in a soft ball or the ghee separate out.
3. When it gets ready then serve it hot in a serving dish and decorate it with chopped pista and almonds before serving.
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Badam Ka Seera Recipe
Ingredients
1. Almonds soaked overnight (1 1/2c)
2. sugar (1/2 to 1/3c)
3. hot milk (3c)
4. ghee (250gms)
Method of preparation:-
1. Take soaked almonds, peel them.Wash them and then grind them to fine paste.
2. Take a heavy pan, heat ghee in it. Add almond paste in it. Cook it first on high flame and then on low flame. Stir it continuously. When the almond paste turns to light brown and aromatic, then pour the hot milk in it and stir it.
3. Use the long handed spatula to stir the mixture while cooking as it tends to splatter. When it gets thicken then add the sugar and again cook it until the ghee begins to separate. Stir it continuously while cooking. When it gets ready then decorate it with nuts and serve it hot.
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Kalakand (Milk Burfi) Recipe
Ingredients
1. Milk (2litres)
2. citric acid dissolved in ½ cup of water
3. silver foil (optional)
4. chopped pista and almonds (to decorate)
Method of preparation:-
1. Take a sauce pan, place it over heat. Boil half of the milk in it. When the milk comes to boil then add the citric solution in it. Take off the pan from heat; Keep the chenna to settle down.
2. Take a muslin cloth and sieve it through the cloth, press out the excess water. Put it in a plate and press down. Take a heavy pan; boil the remaining milk in it.
3. Then add the chenna in the milk and boil it until the mixture gets thicken. Stir the mixture continuously while boiling. Now add the sugar and continue to cook until it gets softly thicken in a lump. When it gets ready then set it in a tray, apply the silver foil over it and then sprinkle the soft nuts.
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Khajur burfi or Rolls Recipe
Ingredients
1. Deseeded Khajur or dates (1kg)
2. condensed milk (1tin)
3. mixed dry fruits like pista, badam and cashew (250gms)
4. dessicated dry coconut (1/2c)
Method of preparation:-
1. Take khajur and break it coarsely. Take a heavy non stick pan. Place it over heat. Add milkmaid and dry fruits in the pan. Cook it over low heat and mix it continuously. Do not allow it to stick to the bottom. Stir it gently until a soft lumps form.
2. Take a butter paper sheet; spread some of the coconut on the sheet. Grease your hands with butter or ghee, take a chunk of mixture and roll it on the butter paper sheet into a thick roll, to cover all the coconut spread on the sheet.
3. Place these rolls in the refrigerator to chill them. Then cut them into slices or cut them into squares.
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Imarti Recipe
Ingredients
1. Urad dal (2cups)
2. ground cardamom (1/2tsp)
3. water (300ml)
4. ghee to fry (500gms)
5. sugar (3c)
6. saffron color (a pinch)
Method of preparation:-
1. Take urad dal; soak it overnight in plenty of water. Next day wash it and drain it. Grind it in a grinder to a fine thick batter. Put water in the batter little by little.
2. Add saffron color and then mix it well. After grinding beat the dal well by hand until it gets fluffy. Keep it aside for about 3 hours. If the weather is cold then keep it for more then 3 hours.
3. Meanwhile make the sugar syrup by boiling water with sugar until it
gets the 1 tar consistency. Add the cardamom powder to the syrup. Now to make the imarti, take 12” by 12” thick cloth, make a hole in the centre.
4. Place it over the tumbler and pour some batter in it. Hold the cloth like a pouch and press out the imarti like icing. Now give the shape to the imarti by making first ring and then make small ringlets all along the ring.
5. Form the imartis in the hot ghee and fry them over low heat to make them crispy. Take out the imartis from ghee, drain them and dip in hot syrup. Soak them for 3-4 minutes, drain them and serve them.
Make – 20 imartis
Making time – 1 hour (excluding soaking and keeping time)
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Patisa (Soan papdi) Recipe
Ingredients
1. Plain flour or maida (1 1/4c)
2. gram flour (1 1/4c)
3. milk (2tbsp)
4. sugar (2 1/2c)
5. ghee (250gms)
6. coarsely crushed cardamom (1/2tsp)
7. charmagaz (2tsp)
8. 4”squares cut from a thin polythene sheet
Method of preparation:-
1. Take gram flour and plain flour in a bowl. Mix them together in it. Take a heavy saucepan, place it over heat. Heat the ghee in the pan. Add the flour mixture in the pan and roast it until it gets light golden.
2. Take off the pan from the heat and keep it aside to cool. Stir the mixture while roasting. Meanwhile make syrup. Take a pan, add water, sugar and milk in it. Place it over heat. Boil it until the syrup gets 2 ½ thread consistency.
3. Now pour the syrup at once into the flour mixture. Beat the mixture with a fork until it forms threadlike flakes. Pour this mixture on to the flat and greased surface or a thali and then roll it to 1 inch thickness. Spread elaichi and charmagaz seeds over it and then press it gently with palm.
4. Keep it to cool and then cut it into 1” squares. Now wrap these square pieces in the thin plastic sheet and then store in the air tight container.
Make – 20 pieces
Making time – 45 minutes
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Puranpoli Recipe
Ingredients
1. Yellow gram or channa dal (300gms)
2. plain flour (150gms)
3. warm water to knead dough
4. jaggery or molasses (300gms)
5. ghee (1tbsp)
6. cardamom powder (1tsp)
7. ghee to serve
Method of preparation:-
1. Take channa dal; boil it in water until it gets soft. Drain it in a colander for 10 – 15minutes. Grate the dal in the almond grater little by little until the dal gets grated.
2. Take a bowl; mash the jaggery in it until the lumps break. Mix it well into the dal. Take a heavy saucepan, place it over heat. Put the mixture in it to cook until the soft lump is formed. Stir it continuously while cooking. When it gets cooked then keep it aside.
3. Take a large bowl, mix flour, ghee and enough water to make the soft dough. Take some dough and roll it round about 4 inches. Place a ball of filling in the centre. Wrap the filling and seal it. Again roll it to 6” diameter.
4. Now place it in a warm griddle to roast it until gets golden brown. Then roast the other side or you can shallow fry it like a paratha on griddle for a better flavour.
5. When it gets roasted then serve it in serving dish and top it with ghee all over. Serve it hot with dal or amti.
Make – 7-8 puranpolis
Making time – 45 minutes
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