Ingredients
2 cups of Corn Flour (Makai Ka Aata)
some Almonds
Some Pistachios
Cardamom Seeds (Ilaichi Daanay)
1 tsp. of Saffron (Zaafraan)
3 cups of Sugar
1 cup of Whole Milk
2 cups of Clarified Butter
Flat Tray (greased)
Method
Heat 3 cups of water in a heavy based pot. Add in sugar and boil for 5-6 minutes. Add 1 cup of milk and boil for another 4-5 minutes and strain.
Dissolve the cornflour in 1 cup of water. Add this to the previous mixture. Dissolve saffron in a little bit of water, and add to the cornflour mixture. Cook over low heat. When the cornflour mixture starts becoming thick, start adding in the oil a little by little. Continue adding the oil slowly to prevent it from sticking to the bottom of the pan. Continuously stir while it is cooking.
When the mixture starts separating and begins lump formation, add the almonds, pistachois and cardamom seeds and mix.
Have your pre-greased tray ready, and spread the sohan halwa mixture on it. Flatten mixture by pressing.
Garnish with almonds and pistacchios. Let it cool then cut into square pieces and enjoy.
Ingredients
90 grams of All-Purpose Flour (Maida)
1 tsp. Baking Powder
3 Eggs
½ cup Strawberry Jam
2 tsp. Powdered Sugar
90 grams Sugar
1 tsp. Vanilla Essence (Kewra)
Method
Beat the vanilla essence and eggs together in a bowl for about 5 mintues. Slowly add the sugar to the mixture. Beat the mixture for about 20-30 minutes or until fluffy.
Seive the all-purpose flour and baking powder together. Mix the flour mixture in the eggs mixture and beat again until there are no lumps in the mixture.
In a swiss tray, spread the egg & flour mixture for about 1 inch height. Pre-heat oven to 400 degrees F and bake for about 8-10 minutes.
In a baking tray, spread butter paper, grease it with a non-stick cooking spray and sprinkle the powdered sugar. Now turn the cake tray over the butter paper sprinkled with powdered sugar. Cut the top portion of the cake and the sides of the cake neatly with a knife. Then spread the jam over the top of the cake, roll the cake carefully like a mat and let it cool down for a while. Then cut it into 10-12 pieces and serve.
Ingredients
50 grams of Vemicelli Noodles
2 tbsp. of Raisins (Kishmish)
2 tbsp. of Nuts (Almonds & Pistachios)
2 Cardamom Pods (Ilaichi) (Seeds removed and powdered)
½ can Condensed Milk
½ liter Whole Milk
1 tbsp. Clarified Butter (Ghee) or Butter
Method
Heat clarified butter or butter in a pan, fry the vermicelli until it turns light brown.
Separately in a pot bring the milk to a boil. Add condensed milk, vermicelli and cardamom powder. Cook for 2about 3 minutes or until it gets soft. Finally top with raisins and nuts.
Ingredients
1 cup of Basmati Rice (washed and soaked for half hour.)
300 grams of Jaggery (pounded to a coarse powder)
4 Green Cardamom Pods (Choti Ilaichi) (powdered)
3 Cloves (Loung)
¼ cup of Clarified Butter (Ghee)
4 cups Water
Method
In a small pot, bring water to a boil; add the drained rice, cloves and cardamom pods. Bring to a boil, lower heat and simmer 'till rice is cooked. Drain rice well in a colander.
Heat clarified butter in a pan; add rice and mix well. Lower heat; mix in the jaggery. Cover and put pot over a griddle or tawa on low heat for about 15 minutes, stirring a couple of times in between; serve hot.
Ingredients
1 ltr Whole Milk
½ kg Carrots (peeled and grated)
Seeds from 5-6 small Cardamom Pods (Ilaichi)
½ cup Sugar (or more according to taste)
½ cup Basmati Rice
½ cup Sugar (or more according to taste)
A few drops of Rose Essence (Kewra)
Pistachios (Pistay) (grated - for garnish)
Almonds (Baadaam) (grated - for garnish)
Coconut (Khopra) (grated - for garnish)
Method
In a pot add the milk and put on very low heat to boil. Add the illaichi seeds and the rice. Cook till milk starts to thicken and the rice becomes very soft.
Add the carrots and sugar and cook more till the water from the sugar has dried and the carrots have become soft. Take a hand mixer and lightly mash the contents.
Just before removing from heat add the few drops of rose essence. Garnish with pistachios, almonds, and coconut.
Ingredients
1 Kg of Carrots (grated)
1 cup Sugar
Seeds of 4-5 small Cardamom Pods (Illaichi)
1 tbsp. Cooking Oil
Ricotta Cheese (Khoya)
1 tbsp. Vanilla Extract (Kewra)
Pistachios (Pistay) (prefered amount)
Almonds (Baadam) (prefered amount)
Raisins (Kishmish)
4 to 5 tbsp. of Powdered Milk
Method
Grate the carrots and put them in a pot on low heat along with the cardamom seeds. When they become soft and the water dries up, add sugar and again leave for the water to dry.
Then add oil, roicotta cheese, pistachios, almonds, raisins and milk and continuously stir on high heat until the water dries. When done add vanilla extract just before removing from heat.
Ingredients
4 Eggs (beaten)
4 Cardamom Pods (Ilaichi)
1 tsp. Semolina (Sivaiyan)
¾ cup Sugar
½ cup Dry Milk Powder
1 cup Whole Milk
½ cup Vegetable Shortening
Method
Crush the cardamom pods with the side of a knife. Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. Remove cardamom pods and serve hot.
Ingredients
5 liters Milk
2 kg Sugar
All-Purpose Flour (Maida) (as needed)
200 ml. Cream
2 cups Vinegar (Sirka)
Food Color (orange or pink)
Nuts (chopped) (for garnish)
Method
In a pot put milk and bring to a boil on medium heat. Then add vinegar and stir until the milk starts to curdle. Pour it out in a separate dish and strain, to get the chenna/paneer (thick substitute) from the milk. In a pot boil sugar in water to a thick syrup. The chena or paneer (thick substitute from milk) should be nicely beaten and smoothened. If found too soft, add a little all-purpose flour (maida) to it. And form a soft dough. Add pink color to the dough and mix well.
Make oblong - shaped pieces of this dough and add to the boiling thin syrup. When cooked, these balls (chum chum) will float on top. Take a little syrup and further dilute it by adding water. Now dip the boiled chum chums into this diluted syrup and soak them for approximately 8-10 minutes. Remove from syrup and place the chum chums in a platter. Pipe out some whipped sweetened cream over them.
Garnish the chum chums with chopped nuts as toppings.
Ingredients
250 grams of Chana Lentils
250 grams of Jaggery (Gur) (grounded)
5 Cloves (Loung)
½ cup of Coconut (grated)
3 tbsp. of Poppy Seeds (Khash Khash)
1 cup of Clarified Butter or Cooking Oil
50 grams of Cashew Nuts (Kaaju) (sliced) (for garnish)
50 grams of Sultanas (Munnaqay) (for garnish)
Method
In a dish soak the chana lentils for atleast 1 hour. Add 4 cups of water to it and cook it in the pan until it is soft. Set it aside and let it cool.
Powder the poppy seeds and the dry coconut. Heat 2 tbsp. of the ghee or oil in a non-stick pan and deep-fry the cashew nuts and sultanas. Drain out the ghee or oil and set aside.
In the remaining ghee or oil, while it is still on the fire; add the cloves and the boiled chana lentils with water. Add the powdered poppy seeds and the dry coconut. When it starts boiling add the jaggery. Keep stirring until it turns dark brown. When all of the water evaporates, it will come to a soft consistency.
Finally garnish with the cashew nuts and sultanas.
Ingredients
1 cup of Gram Flour
1 cup of Sugar
1 cup of Clarified Butter or Cooking Oil
1 cup of Whole Milk
½ cup of Water
Method
Heat clarified butter or oil in a heavy based pot. Add milk and heat it. When the clarified butter or oil melts, add the gram flour and continue cooking on medium heat, (continuously stirring) until the gram flour turns light brown.
Add water and stir for a few minutes. Add the sugar, and stir for 5-7 minutes and take off heat.
