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Tuesday, September 28, 2010

DIWALI SWEETS ( 5 OF 10 )

In this note ~ Almond Rice Kheer, Gulab Jamun, Malai Laddoos, Rasgulla, Beetroot Halwa, Atte ka Sheera, Dal ka Sheera, Chickoo Halwa, Doodhi Halwa, Carrot Halwa ... Prepare & enjoy !!!

ALMOND RICE KHEER

Ingredients

1 litre whole milk
1/2 cup sugar
1/2 cup rice, washed and soaked in water
15-20 almonds blanched, peeled and chopped
10 pistachios chopped thinly
4-5 cardamoms, seeded and crushed
10-12 strands saffron crushed

Method

Save some chopped nuts for garnishing.
Soak rice in water for at least 30 minutes.
Put 1/2 cup water to boil, add rice when it starts boiling.
When water almost evaporates, pour in milk, stir to bring to boil.
Add sugar, simmer till rice is fully cooked.
It should be of thin porridge consistency.
Add chopped nuts, cardamom, saffron, stir.
Serve very hot, or chilled as desired.
Note: If serving chilled, keep the kheer a little thinner, since it will thicken considerably on cooling. Garnish just before serving, or the nuts will go in, if kept too long.

Courtesy : Saroj Kering

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GULAB JAMUN

Ingredients

500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardamom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

Method

Crumble the khoya. Sieve in the flour and soda together. Mix in the cardamom powder and crushed saffron. Mix well to form a soft dough. Use as much milk as required for kneading. Make balls of even size. Makes about 25-30.

Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons. When they rise up put back on fire and fry till medium brown. Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.

Repeat for all the balls. When done pour the remaining syrup over the jamoons. Microwave lightly or warn over boiling water before serving.

To make the syrup:

Take the sugar in a heavy pan and add water to just cover the sugar. Boil and add a tbsp. of milk to separate the dirt. Strain and boil again. The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Courtesy : Saroj Kering

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MALAI LADDOO

Ingredients

1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colour

Method

Mash paneer.
Add condensed milk and cook on slow flame, stirring continuously.
Cook till thick and sides leave.
Add essence and remove from flame.
Mix well.
Pour on plate.
Cool. Make ladoos.
Sprinkle powdered elaichi and decorate.

Courtesy : Saroj Kering

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RASGULLA

Ingredients

1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method

Heat the milk and bring to boil.Cool the milk for a couple of hours.
Remove the cream layer. Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan, bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate. Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough. Let them into the boiling water.
Cover with a perforated lid. Boil for 13 to 15 minutes. Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.

Courtesy : Saroj Kering

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BEETROOT HALWA

Ingredients

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardamom)
saffron few flakes
1 tbsp ghee

Method

Peel and grate beetroot.
Put milk and beetroot in a heavy saucepan.
Boil till thick, stirring occasionally.
Once it starts thickening, stir continuously.
Add sugar and cook further till thickens.
Add ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista.

Courtesy : Saroj Kering

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ATTE KE SHEERA

Ingredients

2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds

Method

Add flour and roast on slow fire, stirring continuously.
Side by side add to sugar 2 1/2 cups water and keep to boil.
When the atta becomes a golden brown, add the boiling sweet water.
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts.

Courtesy : Saroj Kering

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DAL KA SHEERA

Ingredients

500 gm moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.

Method

Soak the dal for 5-6 hours. Wash and remove the skins well. Grind dal fine either in a stone grinder or electric grinder or mixie. Use as little water as possible.
Put sugar and water in a pan and put to boil. Once sugar dissolve add a few tbsp. of milk.
As the syrup boils the scum will rise. Remove with a strain.
Further boil till the syrup become sticky between the fingers. (One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal. Keep stirring rigorously to avoid burning. Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron. Stir very carefully, not allowing hand to be scalded.
Cook slowly till all water is absorbed. Decorate with chopped dry fruit. Serve hot especially on a cold day.

Courtesy : Saroj Kering

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CHICKOO HALWA

Ingredients

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Method

Peel and mash chickoos or blend. Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

Courtesy : Saroj Kering

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DOODHI HALWA

Ingredients

1 kg doodhi
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardamom)
saffron few flakes
1 tbsp ghee

Method

Peel and grate doodhi
Put milk and doodhi in a heavy saucepan.
Boil till thick, stirring occasionally.
Once it starts thickening, stir continuously.
Add sugar and cook further till thickens.
Add ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista.

Courtesy : Saroj Kering

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CARROT HALWA

Ingredients

1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardamom)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Method

Peel and grate carrots.
Put milk and carrots in a heavy saucepan.
Boil till thick, stirring occasionally.
Once it starts thickening, stir continuously.
Add sugar and cook further till thickens.
Add ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista.

Courtesy : Saroj Kering

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