Sweet Recipes - Page 2
Khajoor Na Ghugra Recipe
Ingredients
1. Dates, seeded and coarsely grounded (250 gms)
2. milk (1/4c)
3. ghee (1/2c)
4. green cardamoms, powdered (6)
5. sugar (1/2c)
6. coconut desiccated (1/4c)
7. ground poppy seeds (2tsp)
8. ghee (for frying)
9. refined flour (1c)
10. salt (to taste)
Method of preparation:-
1. Take a bowl, add flour in it and add ghee of 1/2 cup in it. Add salt and milk in the flour. Mix it with your hands to make dough. Knead the dough for about 15 minutes to make it soft. Make small balls of dough, cover them and keep them aside.
2. Take a bowl, add ground dates, poppy seeds, green cardamom powder, desiccated coconut and sugar in it. Mix all these ingredients to make a smooth mixture. Take balls of dough and roll them in circular shape.
3. Now place the date mixture on one side of it. Then fold the other side to make its shape like a semi circle. Seal the ends and cut with the cutter.
4. Take a kadai, place it over heat. Heat ghee in it and fry them in hot ghee until they turn golden brown in color. Take them out from kadai and serve them as sweet snacks with tea.
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Jaipuri Mewa Pulao (Dry Fruit Pulao) Recipe
Ingredients
1. Long grained white rice (2c)
2. chironji, coarsely ground (1/2c)
3. almonds, blanched and chopped (25)
4. ghee (1c)
5. sugar (2c)
6. milk (4c)
7. saffron, soaked in 1 teaspoon of milk (1/2tsp)
8. nutmeg powder (1/4tsp)
9. chopped pistachios (25)
10. cardamom powder (1/2tsp)
Method of preparation:-
1. Take a bowl, soak rice for about 2 hours in water in the bowl. Drain the rice.
2. Take a pan, place it over heat. Heat ghee in it and add rice in it and then add milk in the pan. Cover the pan and keep the rice to cook over low heat by stirring it occasionally.
3. When the rice gets cooked then add dry fruits, cardamom, sugar, saffron and nutmeg powder in it. Mix the dry fruits with rice. Then bake them in heated oven until the grains of rice get separate. When the Jaipuri pulao gets ready then serve it hot with meal as a sweet dish.
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Jaipur Ki Gajak Recipe
Ingredients
1. Seesame seeds or til (1/2c)
2. pure ghee (2tbsp)
3. sugar (200gms)
4. cashew nuts (1/4c halved)
Method of preparation:-
1. Take a tray, grease it with little ghee. Take a pan, place it over low heat and then roast sesame seeds in it until they turn lightly brown in color. Then roast the cashew nuts in it. Mix left over ghee, sugar and 2 tablespoon of water in a pan.
2. Place the pan over medium heat and cook this mixture until it gets thick. Now take off the pan from the heat and then mix the roasted cashew nuts and sesame seeds in it.
3. Mix them properly and then place this mixture into the greased tray and level it. Cut it into desired shapes and keep it to cool. When it gets completely cooled then serve it in pieces.
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Sweet and Sour Eggs Recipe
Ingredients
1. Boiled eggs (4)
2. corn flour (1tbsp)
3. sugar (1/2c)
4. Chicken stock or water (1/2c)
5. vinegar (1/2c)
6. finely chopped ginger garlic (1tbsp)
7. ground nut oil (1tbsp)
8. chopped carrot (1)
9. pineapple juice (1tbsp)
10. 1 small pineapple cut into pieces
Method of preparation:-
1. Take a pan, heat oil in it. Fry the chopped garlic and ginger along with sugar and vinegar. Add pineapple juice with chicken stock or water and then boil it. Now add the carrot pieces, pineapple pieces and cook it for few minutes.
2. Take a bowl, add corn flour and water to make the batter of this. Now pour this mixture to the above mixture. Cook it until the gravy gets thicken.
3. Take boiled eggs, cut them into four pieces and add it to the gravy. Cook it for few minutes and then take off the pan from heat and serve it hot with rice.
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Aresalu Sweet Rice From South India Recipe
Ingredients
1. Soak rice for 24 hours and then dry on a flat plate (2c)
2. oil (to fry)
3. brown sugar or jaggery (2c)
4. poppy seeds
5. water (2c)
Method of preparation:-
1. Take a saucepan, mix 2 cups of water and 2 cups of brown sugar and then boil it. Keep it on boiling until it becomes neither too sticky nor too diluted. Reduce the heat to low and keep the syrup on low heat.
2. Take dry roasted and finely powdered rice, add this slowly to the syrup, cook it by mixing it properly until it becomes a paste. Keep this paste aside and then shape it into small balls of lemon size and patted in the poppy seeds container and pressed flatty.
3. Take a pan, heat oil in it and then fry this in hot oil and then drain on paper towel.
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Coconut Fudge Recipe
Ingredients
1. Milk (1c)
2. vegetable oil (2tbsp)
3. sugar (2c)
4. shelled and grated coconut (1)
5. ground green cardamom (1tsp)
Method of preparation:-
1. Take a medium size shallow baking pan or cookie sheet. Take a large saucepan, heat oil in it and add milk and then keep it to boil over medium heat. Add sugar in it and mix it.
2. Then add cardamom and grated coconut, cook it by stirring it constantly for 6 to 8 minutes until the coconut becomes thick and glazed.
3. Now take off the pan from heat and pour it into the baking pan. Keep it to cool and then cut it into squares with a knife and serve it.
Number of servings – 10
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Tangy Orange Recipe
Ingredients
1. Fresh milk (500gms)
2. sugar (3tbsp)
3. orange juice (1c)
4. GMS (1tsp)
5. CMC (1tsp)
6. fresh cream (1c)
7. china grass (1tsp)
8. custard powder of orange flavor (1tsp)
9. orange essence (few drops)
10. orange color (few drops)
Method of preparation:-
1. Take a pan, heat the fresh milk in it until it gets boil down to half the original quantity.
2. Take a bowl, mix 2teaspoon of warm milk and custard powder to make the paste of it. Add this paste to the boiling milk. Now add sugar along with GMS and CMC. Add china grass and then immediately take off the pan from the heat.
3. Keep it to cool, when it cools down then add the fresh cream, color, orange juice and essence. Take a mixer, beat it in the mixer. Now keep it in the freezer for about 9 to 10 hours.
4. Take it out from the freezer after the interval of 3 hours and again beaten it in the mixer. After beating it for the third time, put it in desired molds and keep it to deep freeze until it is ready to serve. The time taken would depend on the efficiency of the refrigerator.
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Apple Jelly Recipe
Ingredients
1. Apples (2)
2. corn flour (2tbsp)
3. sugar (1/2c)
4. yellow color (1drop)
5. cloves (2-3)
6. cinnamon powder
7. water (1 1/2c)
Method of preparation:-
1. Take apples, wash them and peel off the apple skin and then cut them into quarter. Take a heavy saucepan, put the cut pieces of apples and sugar in the pan.
2. Keep the pan on high flame and heat it. Sprinkle with little water. When the sugar gets dissolved and the apples become soft then take off the pan from the heat.
3. Take out the apples from the pan and keep them to drain on a colander. Add corn flour, Spices, water and yellow color to the remaining syrup.
4. Stir it and boil it continuously until it gets thick and transparent. Now put the jelly into the hot sterilized jars and then seal them. Now the apple jelly is ready.
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Almond Kheer Recipe
Ingredients
1. Milk (1l)
2. almonds (35)
3. sugar (100gms)
4. ghee (5tsp)
5. cashew nuts (20)
6. saffron (1/2tsp)
7. pistachios (20)
8. cardamom powder (1tsp)
Method of preparation:-
1. Take a bowl; soak almonds for about 6 to 8 hours. Peel out the outer brown layer of the almonds. Make a paste of cashew and almonds.
2. Take a thick bottomed vessel, add milk in it and keep it to boil. Take another thick bottomed vessel, heat ghee in it. Fry the badam kaju paste in lightly in hot ghee. Take care that it should not turn to brown in color.
3. Keep it to cool a little and then pour the boiled milk in it. Add sugar and then stir it nicely. Add cardamom powder and again stir it for about 5 to 6 minutes. Keep it to cool and then decorate it with saffron and finely chopped pistachios. Serve the clod almonds kheer in serving bowls.
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Almond Rolls Recipe
Ingredients
1. Whole almonds (1c)
2. water (3c)
3. Kewda water (1tsp)
4. ghee (2tsp)
5. sugar (2c)
6. ghee (2tsp)
Method of preparation:-
1. Take a bowl, soak almonds overnight and peel them. Take a pan, boil sugar and water in it to make single thread consistency syrup. Keep it to cool.
2. Take a blender; make a paste of peeled almonds using the sugar water. If required add more water. The paste should be fine. Cook the paste in a pan on medium heat. Keeps it stirring. When the paste changes its color then add one teaspoon of ghee.
3. When the color gets darker then adds the remaining ghee and stir it well. When the almonds mixture starts leaving the side of the pan, then take off the pan from the heat and keep it to cool. Add the Kewda water.
4. Make the small elongated oval shaped rolls of this mixture with your hands and then roll them in the crushed almonds. Serve the rolls cold or fresh.
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