Sweet Recipes - Page 6
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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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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Shrikhand Recipe
Ingredients
1. Curd (1/2kg)
2. crushed almonds and pista (1/2tbsp)
3. cardamom powder (1/2tsp)
4. sugar (300gms)
5. few strands saffron
6. milk (1tbsp)
Method of preparation:-
1. Put the curd in clean muslin cloth and tie it overnight (6-7hours). Next day, put it in a bowl, add sugar in it and then mix it. Keep the bowl aside so that the sugar gets dissolved for 25 – 30 minutes.
2. Take 1 tablespoon of milk and rub saffron in it until it gets broken and dissolved. Keep it aside. Now beat the curd until the sugar gets dissolved in it.
3. Take a big holed strong strainer; pass the curd through it by pressing it with hand or spatula. Now mix cardamom, dissolved saffron and half nuts in it. Place it in a glass serving bowl, spread the remaining crushed nuts. Keep it in the refrigerator to chill and then serve it.
Number of servings – 6-7
Making time – 20 minutes
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Sweet Pongal Recipe
Ingredients
1. Moong dal (1/2c)
2. rice (1 1/2c)
3. jaggery or sugar (1 1/2c)
4. milk (2litres)
5. raisins (1tbsp)
6. cashew (15)
7. coconut
8. ghee
9. cardamom powder (1tsp)
Method of preparation:-
1. Take a pan; fry the moong dal in it (before washing). Fry it until it becomes little brown. Then soak dal and rice in separate bowls for about 10 minutes. Wash the dal and rice thoroughly. Keep both in different containers with right amount of water and cook them separately.
2. Meanwhile take a coconut, cut it into very small pieces. Take a pan, heat ghee in it. Fry the coconut pieces in ghee. Fry raisins and cashew separately. Keep them aside.
3. Break the jaggery put it in water and makes syrup. When the syrup gets ready then strain it with a tea strainer.
4. Take a big vessel, put the rice and dal in it and add milk in it and then cook it until the milk gets absorbed. Now add the jaggery syrup and again cook it until it gets absorbed.
5. Add ghee of about 3 tablespoons and cardamom and then cook it for sometime. When it gets ready then adds fried raisins, cashew and coconuts. Then serve it with a spoon of ghee in two different cups.
Number of servings – 2
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