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Sweets/Desserts
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Sweets/Desserts
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| Carrot Halwa | Vermicilli Kheer | Besan Ladoo | Cashewnut Burfi | Rava Ladoo | Kulfi |
Carrot Halwa
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| Ingredients: Syrup 1 1/4 cup sugar 1/2 cup water 2 cardamom shelled and powdered Saffron few strands 5 carrots, grated 2 tbsp ghee 1/2 cup evaporated milk 1 cup cream 10 cashewnuts chopped |
Method: Make a syrup with the sugar and water, and finally add cardamom powder and saffron keep aside. Take a heavy bottomed skillet and melt ghee over medium heat then add grated carrots fry wel,on low heat until all the water has evaporated, add evaporated milk, cream, cashew nuts and fry for sometime, lastly add sugar syrup to the cooked carrots. Mix well until mixture is dry and comes out of the pan in one mass.  |
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Vermicilli Kheer
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| Ingredients: 1/2 cup Vermicilli-(thin) 1 cup Whole Milk 2 cups Condensed milk 1/2 cup Sugar 1/4 whipped Cream 2 tbsp Ghee 10 shelled & chopped Almonds 1 tsp Cardamom powder |
Method In a heavy bottomed skillet,on low flame, add 2 tbsp Ghee and fry vermicilli till light gold in colour, remove and let it cool. In the remaining ghee fry almonds too. Boil the milk,add the vermicilli and keep on stirring over low heat till the vermicilli is just cooked add condensed milk and reduce heat and add sugar little by little stirring all the time till the sugar dissolves. Remove from heat, mix in the cream,almonds,cardamom powder. While serving add a few strands of saffron (optional) |
Cashewnut Burfi
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| Ingredients: 2 cups cashewnuts (soaked in water for 2 hours) 1 cup powdered sugar 1/4 cup whole milk 1 tbsp. ghee 1/2 tsp. cardamom powder a few strings of saffron Butter paper |
Method: Drain the cashewnuts and blend them to a fine paste. Use as little milk as possible when blending just enough to be able to grind. In a heavy saucepan add the blended cashewnuts and sugar and cook on slow fire, stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well as a soft dough. Then take a flat tray, lay the butter paper and grease it, take the soft lump and roll lightly with a rolling pin, to 1/8" thickness. Cool and then cut into diamond shapes. Place 2 strings of saffron on each diamond shaped cut. |
Rava Ladoo |
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| Ingredients: 2 cups rava fine(semolina) 2 cups sugar (powdered coarse) 3/4 cup ghee(clarified butter) 4-5 cardamoms , powdered 10 cashewnuts cut into very small pieces 20 raisins. Hot Milk if needed 1 cup Coconut powder |
Method: Take a heavy bottomed skilled, heat 2 tbsp of ghee,fry the cashewnuts and raisins on slow fire, drain and set aside. Add the remaining ghee to the same skillet and roast the rava in the ghee on medium fire till light golden in colour. Mix the sugar to it and cardamom powder. Keep it down and then add the nuts and raisins, and when it is warm, try to shape into tight laddoos(small round balls). If it is difficult to shape them, add little hot milk. Roll them in the coconut powder, let them cool. The laddus can be then stored in an airtight container for a few days. |
Kulfi |
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| Ingredients: 4 cups whole Milk 6 tbsp of Sugar 1 Green Cardamom (finely powdered) 10 strands of Saffron 25 Almonds chopped fine 2 tbsp Pistachios grated. |
Method: Boil milk with saffron till it is reduced to 1/4th of the original quantity, allow it to cool and then add sugar to the milk and mix it thoroughly adding almonds,cardamom and pista in it. Put this mixture into Kulfi Moulds or ice cream moulds. Freeze it. |
Besan Ladoo |
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| Ingredients: 450 gms - Besan 450 gms - Ghee 750 gms - Powdered sugar 2 tsp - Almonds chopped 2 tsp - Cashewnuts chopped 2 tsp - Pistachio chopped |
Method: Take a heavy sauce pan, and add the ghee over a low heat and besan. Slowly keep stirring the mixture to avoid the formation of lumps. When it is cooked, it will give an aromatic flavour. Remove the pan from the heat and let it cool. Add the sugar and chopped cashewnuts to the above mixture and stir in thoroughly. Now mould small balls of appropriate size and let it cool. This can be kept for a week or two. |
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