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Monday, September 27, 2010

DIWALI SWEETS ( 3 OF 10 )

In this note ~ Chirotey, Badam Kheer, Lychee Kheer, Phirni, Rice Flakes Kheer, Doodhi Kheer, Pal Payasam, Sooji ki Kheer, Baati ki Kheer, Cashewnut Kheer ... Prepare & enjoy !!!

CHIROTEY

Ingredients

4-1/4 cups plain flour
3/4 cup rice flour
1-1/2 cups sugar ground
3/4 cup ghee
2-3 pinches salt
ghee for deep frying

Method

Sieve together plain flour and slat. Add in measured ghee, mix with fingers till crumbly.
Add cold water, knead into a pliable dough.
Cover with moist cloth, dividing into 20 parts.
Make a cream by beating together rice flour and 3 tbsp. ghee.
Roll each part into a wafer thin round.
Brush with creamed flour, place another place another round on top.
Repeat procedure for 5-6 layers.
Roll tightly into a round cylinder.
Cut 1" thick slices, roll lightly to a thick round. Repeat for all dough.
Heat ghee in heavy pan, fry rounds till golden on slow-medium heat.
The layers of chirotey should show when they open a bit on frying. Only then will they be and look crisp.
Allow to cool a little, sprinkle powdered sugar over it, cool completely.
Store in airtight container after cooling completely.
Serve this favourite diwali sweet, as desired.

Note: One may coat chirotey with a foamy sugar syrup of 2-1/2 thread consistency. This would however, make it taste more sweet than the powdered sugar variety.

Courtesy : Saroj Kering

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BADAM KHEER

Ingredients

25 almonds (badam)
1 litre milk
1/2 cup water
1/2 cup sugar
1/4 tsp. cardamom powder
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk
1 tsp rose water
5 pistachios crushed coarsely

Method

Soak almonds for 30 mins in hot water.
Peel the skin of almonds.
Grind the almonds into paste with 1/2 cup water.
Bring the milk to boil in heavy pan.
Add almond paste.
Keep stirring occasionally till semi-solid.
Add sugar, cardamom powder, rose water and saffron.
Cook for 2 minutes.
Garnish with pistachios.
Serve chilled or hot.

Courtesy : Saroj Kering

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LYCHEE KHEER


Ingredients

1 cup chopped lychee
2 tbsp rice
1/2 tsp. cardamom powder
few drops of kewra essence
1 litre milk
1/2 cup sugar
5 pistachios crushed coarsely
10 almonds crushed coarsely

Method

Coarsely grind the rice.
Wash and soak for 30 minutes.
Heat milk, bring to a boil.
Add rice, stirring continuously, till boiling resumes.
Simmer, stirring occasionally, to keep rice from sticking to bottom.
Allow rice to cook fully.
Add lychee and stir for 5 mins..
Add sugar, cardamom, essence, almonds and pistachios.
Stir, simmer for 2 minutes.
Serve chilled.

Courtesy : Saroj Kering

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PHIRNI

Ingredients

3 cups milk
3 tbsp. rice washed and soaked in water for 2 hours
3/4 cup sugar
1 tbsp. almonds, blanched and slivered
1 tbsp. pistachios, peeled and slivered
3/4 tsp. cardamom powdered
1/4 tsp. kewra, saffron, or icecream essence as desired
silver foil (optional)

Method

Grind rice to a fine, smooth paste, keep aside.
Put milk to boil. on high flame, in a heavy deep pan.
Slowly pour in rice paste, stirring continuously to avoid lumps.
Stir and cook till mixture is thick.
Add sugar, stir to dissolve.
Mix cardamom in 1 tsp. cold milk or water, mix into mixture.
Mix in essence, pista and almonds, saving some for garnishing.
Pour mixture into a glass bowl or individual bowls.
Cool, chill till it looks set.
Garnish with silver foil and remaining chopped almonds and pistachios.

Courtesy : Saroj Kering

==========================

RICE FLAKES KHEER

Ingredients

1 cup rice flakes (poha)
1 litre milk
1/2 cup sugar
10 raisins
10-12 strands saffron
5 pistachios crushed coarsely
1/2 tsp. cardamom powder

Method

Wash the rice flakes with water.
Drain the water.
bring to boil the milk.
Add rice flakes.
Cook till the kheer is semi-solid (or preferred consistency is reached).
Add sugar and stir till sugar dissolves.
Add remaining ingredients.
Serve hot.

Courtesy : Saroj Kering

=========================

DOODHI KHEER

Ingredients

1 litre milk
2 cups peeled and grated doodhi
3/4 cup sugar
1/2 tsp cardamom powder
15-20 strands of saffron, crushed in 1 tsp. hot milk
10 pistachios, unsalted, thinly slivered
1 tsp. ghee

Method

Heat ghee in heavy deep pan.
Fry grated doodhi for 5 mins.
Add milk and stir gently to bring to a boil.
Reduce the flame, and let it cook till milk thickens.
Add sugar, stir till dissolved.
Add cardamom, saffron, cardamom, and pistachios.
Mix and take off fire.
Serve hot.

Courtesy : Saroj Kering

==========================

PAL PAYASAM

Ingredients

1 litre milk
1 cup brown broken rice
1/2 cup sugar
1/4 tsp. cardamom powder
1/2 cup condensed milk
15-20 raisins

Method

Cook the rice.
Add milk, condensed milk and sugar to rice.
Mix well.
Let is boil till payasam thickens.
Add cardamom powder and raisins.
Stir the payasam.
Serve hot or cold.

Courtesy : Saroj Kering

==========================

SOOJI KI KHEER

Ingredients

1 litre milk
3/4 cup sooji (rava)
1/2 cup sugar
1/2 tsp. cardamom powder
10-12 strands saffron
10 almonds crushed coarsely
5 pistachios crushed coarsely
1 tsp. ghee

Method

Heat ghee in a heavy deep pan.
Add sooji and stir till lightly roasted.
Boil milk in another pan.
Add sooji, stir continuously so no lumps form.
Cook till the kheer is semi-solid (or preferred consistency is reached).
Add sugar and stir till sugar dissolves.
Add remaining ingredients.
Serve hot.

Courtesy : Saroj Kering

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BAATI KI KHEER

Ingredients

1 litre milk
1/2 cup sugar
1/4 tsp. cardamom powder
1 cup leftover baati pieces

Method

Either crush baati with hand coarsely, or chop into tiny cubes.
Heat milk, bring to a boil, simmer for 10 minutes.
Add baati, simmer for 5 minutes, add sugar, stir to dissolve.
Add cardamom powder, stir, simmer for 2 minutes.
Serve hot as an even meal by itself.

Courtesy : Saroj Kering

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CASHEWNUT KHEER

Ingredients

1 litre milk
3/4 cup cashewnuts soak for 3-4 hours in warm water
1/2 cup sugar
1 tsp. each almonds & pistachios, slivered thinly
1/4 tsp. cardamom powder
1/4 tsp. saffron, soaked in a tbsp. hot milk

Method

Rub saffron with pestle till dissolved, keep aside.
Drain water from cashewnuts, grind to a smooth paste, saving some for garnish.
Put milk to boil in a large heavy pan
Add sugar, allow to simmer for 10-12 minutes, stirring occasionally.
Add cashewnut paste, stir and resume boil, simmering on low for 2-3 minutes.
Add slivered dry fruit, mix, take off fire.
Pour into individual bowls.
Sprinkle bits of cashew on each.
Spray some saffron milk on top, with a small kitchen brush or with hands.
Serve hot, and fresh.

Courtesy : Saroj Kering

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