Tuesday, September 28, 2010
wheat flour - 1 cup
jaggery - 1/2 cup
oil - 11/2 tbsp
khus khus - 1 tsp
melted ghee - 4 tbsp
elaichi powder - taste
Take wheat flour and add hot oil and mix till it resembles bread crumbs.
Add water and make a hard dough and keep aside for 1/2 hour.
Make small bakris or thick chapathis and roast them in a tawa in low flame till the bakri becomes like a biscuit.
Take care the see that the bakri is well baked specially in the centre.
Make all bakris and after they cool make a fine powder in a mixie.
Put the powder in a flat vessel, add jaggery, fried raisins, ghee and elaichi powder and mix well till it becomes soft and there are no lumps of jaggery.
Make laddoos out of them and roll them in khus khus.
Note : if you feel that the bakris were slightly half baked, before making laddoos roast them slightly in ghee till it becomes nice and brown. hope you all enjoy making and eating these laddoos. belive me they are very very tasty. you can even add ginger powder for a special taste.
Take a can of milkmaid (small) 8 ounce of milk powder and 1 stick of butter.
Pour these in a microwavable container and microwave it for 2 mins.
Take it out of the microwave and stir this mixture with a spoon to mix everything properly and again microwave it for 5 mins.
Take out the container and let it stand for 4-5 mins.
If you want to mix grind pesta (pistachios) or almonds you can mix it with the mixture.
You can just cut slices or make laddus (balls) out of it.
8-10 almonds (cut into pieces)
Remove seeds from dates.
Add little milk and cook the dates nicely till it became soft.
Then add sugar and ghee.
Stir continuously for 20-25 minutes.
After it became thick add pieces of almond, pour into a greased plate.
After half an hour cut into pieces.
ricotta cheese - 1 cup
single cream - 1/2 cup
pistachio - according to your taste
sugar - according to your taste
green cardmom powder - 1/2 a tsp.
Simply mix the cheese , single cream , sugar & cardamom powder.
Now take a microvable container. Pour it all in the container.
The microwave should be on high temp. First keep it for 2 min.
Then stop and mix. Keep again for 3 min.
After 5-6 min. you will see its become a bit thick.
The mix should not be too thick nor too thin. Now take a flat plate.
Grease the plate with little ghee or oil. Now slowly pour the mix onto the plate.
simply use you hand or spoon to make it in level. Now crush the pistachio and sprinkle it on the kalakand.
And there is your mouth watering pistachio kalakand ready to eat.
QUICK MATHURA PEDAS
milk powder 14 ounces
1 can condensed milk
1 stick (or 1/2 cup) unsalted butter
Put the butter in a microwave dish and heat it in a microwave till it melts.
Now put the milk powder and the condensed milk and mix.
Set the timer for approx 8 to 10 minutes.
Keep your eye on the mix as it will come to a boil, once it does take it out stir it and again put it back, keep doing this till the mix becomes reddish in color.
If you wish you could now, put some crushed cardamom in it to flavor it.
Now let it cool a little so that you do not burn your hands, apply a little butter or ghee to your hands and make a small ball from the mix, flatten it a little.
Put 2 or 3 cardamom seeds on top and apply a little pressure on it with your thumb or forefinger to make a small indentation.
Set these pedas on a greased thali to cool down.
Now enjoy them.
P.S Instead of green cardamom , Black cardamom seeds could be used or Almonds to garnish the pedas.
channa flour (besan) - 1 cup
sugar - 1 1/4 cup
ghee - 3 cups
water - 1 1/2 cup
Heat ghee and keep aside.
Take Besan and mix it with 2 tbsp of ghee so that it is of dropping consistency.
Now put the sugar and the water in a pan and start heating it.
Once it starts boiling then add the mixed Besan in it.
Now put about one tbsp of heated ghee and keep stirring.
Keep stirring(medium flame) and for every 2 mins add ghee.
Continue this until the Besan leaves the sides of the pan.
Once it does so, then pour it out into a greased tray.
After about 2 mins cut it into pieces and allow it to cool.
Once cool it can be eaten.
Note: It can be kept fresh for 10 days in an air-tight container.
channa dal 1 cup
jaggery 1 cup
elaichi 1 (whole roughly powdered)
maida 1 1/2 cup
First make dough with maida and keep it a side until dal cooks. Cover with wet cloth.
Cook dal with double water and after removing from cooker remove the water from dal and grind the dal into paste.
While grinding add jaggery. This is now called as Poornam. Add elaichi and mix.
Make Poornam into small round balls.
Make maida also into small balls which must be half the size of poornam balls.
Now take maida ball into palm and spread it to your palm size and keep pooranm ball in that and close it from all sides.
Now press like chapathi. You can do this by hand or stick.
Heat the pan apply some oil and add fry what you made earlier.
coconut - 2 whole (fresh and grated)
jaggery - 1/2 kg (grated)
cardamoms - 10 to12 (powdered)
maida flour - 1/2 kg
wheat flour - 1/2 kg
turmeric powder - 1/2 tsp
cashew nuts -12 to 15 (small pieces fried in ghee)
kashkasha (gasgase) - 50 gms (optional)
oil - 1/4 kg
ghee - 1/4 kg
Grind fresh grated coconut and put it in a container to heat. Add grated jaggery, Add ghee, kashkash, cashew nuts to it. Stir it continuously, until it mixes well and forms a paste. Take out from the stove and add cardamom powder to it.
When it is cooled, make small balls out of it and keep aside. Take maida and wheat flour, (You can also use Maida only). Add oil 5 tsp, turmeric and water, and mix it well into a smooth dough. Add 2 tbsp of oil on the top of that and keep it aside 15 minutes.
Divide dough into small balls, make a hole, insert a sweet ball and cover that hole. Roll them into round shape (Like Parathas).
Grease the tava or pan with ghee and place this over it. When done one side turn and apply ghee on other side.
It should be golden brown in color when you remove, Store it in a dry container and eat with ghee on the top.
rice - 1/2 kg
black gram dhal - 1/4 kg
bengal gram dhal - 200 gms
jaggery - 150 gms
elaichi - as required
oil for fry
First soak the rice and black gram dhal for five to six hours.
Boil the bengal gram dhal in water.
Grind the rice and black gram dhal like a paste.
With boiled bengal gram dhal add jaggery and elaichi and cock it till dry.
Divide the dhal mixture into even sized portions.
Shape each portion like a ball (size as you like).
The dhal portions cover with the rice and black gram dhal paste.
Take the oil in frying pan and heat the oil and fry the covered dhal portions.
Posted by falguni at 11:41 AM