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(01 Mar 2011)

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Recipes & Cookery

12 years 3 months ago - 12 years 3 months ago #125 by Zehra
Ingredients :
kaddu medium size
milk 1/2 gallon
ghee 4 table spoons
elaichi/cardamom 3
almonds 8
badam 8
charoli 16
khowa(optional) 4 table spoons
sugar according to taste
Method :
Boil the milk till it becomes half and turns into cream color.you can drop a spoon into the vessel so that the milk doesn"t spill over the vessel.
take the kaddu and peel off its skin remove the seeds and grate it.
take another pan and add ghee to it
add dry fruits to the ghee
now add the grated kaddu by sqeezing off all the water
cook it for 10 to 15 minutes til the raw smell goes.
now add milk to it and add sugar before u switch off the gas.if u have khowa u can add to it.
keep it in the refrigerator. serve cool.

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12 years 3 months ago #126 by Zehra
Ingredients:
1 Kg Jardaloo (Khubani/Apricot) - soaked for 2 hours
250 gms sugar
2 cups thick malai, beaten
Method:
Boil the Jardaloos (/Khubani/Apricots) in water till soft and remove the seeds. Pass the mixture through a strainer to remove the fibres. Add the sugar to the Jardaloo pulp and cook till the mixture thickens and becomes bubbly. Pour into individual bowls and top with malai.
Break the seeds and remove the almonds. Crush them and sprinkle on the top of the malai.
Serve cold.

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12 years 3 months ago #133 by Zehra
Ingredients:
2 litres Milk
1/2 to 3/4 cup Sugar
chopped nuts to decorate (pista, almonds)
Silver foil (optional)warkh
1/2 tsp. Citric acid dissolved in 1/2 cup water
Method:
Boil half the milk .Add the citric solution as it comes to boil.
Switch off gas once the chenna settles down. Sieve through muslin cloth, press out excess water, take in a plate and press down. Note: Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens. Stir continuously.
Add the sugar and continue to cook, stirring all the while till it softly thickens into a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

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12 years 3 months ago #134 by Zehra
Ingredients:
3 cups Cashew powder
2 cups Sugar
0.5-cup Water
Silver foil
Method:
Make sugar syrup of almost 2 thread consistency.(do taar)
Then dissolve cashew powder in the solution and make the whole solution thick.
Then spread it on the plate and put some silver foil.(warkh)
Then cut barfi into pieces.

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12 years 3 months ago #135 by Zehra
Ingredients:
Milk - 1/2 litre
Refined flour (maida) - 2 tsp
Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
Sugar- 1 cup
Water- 1 cup
Rose essence or cardamom powder - 2-3 drops or 1/4 tsp
Method:
Heat milk in a pan and bring it to boil. Remove from heat.
Add citric acid or lemon juice.
Stir slowly and gently until white curd forms on the surface and separates from whey.
On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside. Make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
On cooling, add rose essence.
Refrigerate and serve chilled.

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12 years 3 months ago - 12 years 3 months ago #136 by Zehra
Ingredients:
4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
saffron, cardamom, pista, almonds
lemon juice
Method:
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
Then drain it in a thin muslin cloth or handkerchief.
Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistles.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it.
Refrigerate it and serve.

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