Shahi Tukra

Tukra is a bread recipe cut into triangle pieces, easy to prepare and good to taste so lets move on to prepare shahi tukra.

Ingredients:

1. 8 Bread Slices(cut the edges out and cut diagonally)


2. 4 tbsp Ghee


3. 1 litre Milk


4. 1 cup Sugar


5. 1/4 tsp Cardamom Powder


6. 1 tbsp Kismis
   

Preparation:

• Heat the milk and sugar stirring continuously.


• Put 1 tsp ghee to prevent the milk from flowing over.


• Reduce the milk to 1/2 qty. cool the milk.


• Add the kismis and cardamom powder.


• Fry the bread slices in ghee till golden.


• Dip in milk for 2 minutes.


• Remove and put in the milk piesh prepared previously. Serve cool.

Sandesh

Sandesh or Paneer Ladoo (Cheese) is one of the most exciting recipes not just to prepare but also for the looks and taste. Keep it in front of your guest they will surely praise you for the dish, children will love to eat. Sandesh is specially famous in western region of India, so lets move on to prepare the dish......

Ingredients:

1. 225 gms Paneer (Cheese)


2. 150 gms sugar


3. 1 tbsp rose water


4. 1/2 tsp green cardamom seeds (ground)


5. 10 Pista (pistachios thinly sliced and crushed)

Method:-

• Combine the sugar and paneer and mix well.


• Place the mixture over the heat and stir constantly to avoid lumps.


• When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times.


• Place the cardamom and pistachios in two separate plates.


• Now divide the mixture into several portions of the required size and flatten them to give the desired shapes.


• Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs.


• Serve cold sandesh.

lapssi

Lapssi, Daliya or Broken Wheat call it any way but no doubt this recipe is world famous for its nutritious values. Growing kids, workers, old, sports person, are always recommended this recipe because of high energy content. Easy and fast to cook, so lets make Lapssi.

Ingredients:

1. 1 cup Broken wheat


2. 21/2 cups Hot water


3. 2 Almonds


4. 3/4 cup Sugar


5. 15 nos. Raisins


6. 1 tbsp Cardamom powder


7. 3/4 cup Ghee
   

Method:-

• Soak the raisins in 1/2 cup water and keep aside.


• Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated.


• Add more water if the wheat is not tender enough.


• Once all the water has evaporated, add the sugar, ghee and 1/2 cup water. Stir.


• Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.


• The lapsi is ready when the ghee starts oozing out from the sides of the pan.


• Serve the lapssi hot garnished with blanched almonds and pistachios.

Mysore Pak

Mysore pak is on of the Indian delights which one can prepare easily and the taste is mouth watering, no expertness is required and the dessert can be kept for a period of three week (in hygienic conditions), so lets go on for Mysore Pak

Ingredients:

1. 1 cup Besan/ Bengal Gram


2. 2 cups Sugar


3. 1 cup Ghee


4. 1/2 cup Water
   

Preparation:

• Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency.


• Slowly add the flour stirring continuously so that no lumps are formed.


• When it is well blended pour in slowly absolutely in a hot ghee stirring continuously.


• Cook till the mixture becomes frothy and the ghee separates.


• Spread out on a greased plate. When firm cut the mysore pak into squares.

Basundi

Basundi is one of the best time pass desserts and more exciting if it is served cold. Can be served in bowls or cups adding nuts, so lets make basundi.

Ingredients:

1. 2 litres Milk


2. 2 tblsp Lemon Juice


3. 1 cup Sugar


4. 8 crushed Cardamoms


5. 5 chopped Almond (Badam)


6. 10 roughly chopped Charioli nuts
   

Method

1. Boil the milk in a kadai.


2. Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre.


3. Remove from the flame and keep aside.


4. Now add the lemon juice to the milk and stir the mixture so that it becomes granular in consistency.


5. Return to a medium flame.


6. Add the sugar and cook for another 10 minutes. stir the mixture occasionally.remove from the fire.


7. Transfer to a bowl and add the cardamoms and the nuts.


8. Mix thoroughly.


9. Serve hot or cold.

Shrikhand

Shrikhand is a world wide famous Indian desserts and can be found at any shop/ malls in packed containers. The recipe is very easy and quick to make, also the best thing is that the kids love this recipe very much and its healthy too, so lets move on to prepare Shrikhand.

Ingredients:

1. 1 (18 ounce) container plain yogurt


2. 1/2 cup granulated sugar


3. 1 tsp rose water (optional)


4. 1/2 tsp ground cardamom


5. Dash of ground nutmeg


6. Few threads of saffron


7. 4 teaspoons finely chopped green pistachios
   

How To Make Shrikhand:

• Mix all ingredients except pistachios.


• Cover and refrigerate at least 2 hours.


• Stir; spoon into dessert dishes.


• Sprinkle shrikhand with pistachios.

Culler

One of the great dessert recipes much famous in France than in India but i am sure that once you make this recipe, you will love to make it again and again, so lets move on to make culler......

Ingredients:

1. 4 slices Bread


2. 1 cup Condensed milk


3. 1 cup Sugar


4. 1 tblsp Powdered sugar


5. 2 cups sieved Refined flour


6. 2 Eggs


7. 1/2 tbsp Cinnamon powder


8. 2 tbspn Milk


9. A pinch Nutmeg (Jaiphal) grated


10. A pinch Baking powder


11. 3 tblsp Butter


12. 2 cups


13. Oil for deep frying
    

Method

• Cream the butter and sugar in a basin with a wooden spoon.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.)


• Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.


• Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk.


• Add the cinnamon and the nutmeg.


• Make a dough using a little water.


• Knead until smooth and soft and the dough is free from stickiness.


• Allow the dough to stand for 20 minutes.


• Divide the dough into even sized balls. i know that many of u might be amateurs at cooking, but don't worry if you cant make balls make whatever shape u can manage-- the final product is going to be the same.


• Roll the balls into 3" diameter rounds having a thickness of 0.5 cms.


• Make a hole in the centre of each rounds so that it resembles like doughnuts.


• Deep fry in a kadai till golden brown in colour.drain.


• Sprinkle the powdered sugar on top.
  

Coconut Barfi

Narial Ki Burfi is another exciting desserts wich you will enjoy not only by its simple prepration but its taste is also too much, so lets prepare Coconut Barfi........

Ingredients:

1. 225 gms Khoya


2. 225 gms coconut (dry and ground)


3. 1 tsp cardamom seeds (ground)


4. 1 tbsp ghee


5. 2 1/2 cups sugar


6. 2 cups water


7. 1/2 tsp almonds (grated)


8. 1/2 tsp pistachios (grated)
   

How to make coconut burfi:

• Mix khoya and coconut and fry them lightly with ghee on a low heat.


• Add cardamom and mix well.


• Prepare one-string syrup by dissolving sugar in the water.


• Now stir the coconut mixture into the syrup.


• Grease the plate and spread the grated nuts on it.


• Spread the prepared evenly over the plate and allow it to cool.


• Now with the knife, cut it into desired shapes.


• Turn them over so that nuts covered part appears on the top.


• Nariyal ki burfi is ready to be served.

Besan Barfi

Besan Barfi is one of the best home desserts, can be prepared very easily and has a great taste, one can keep the recipe for a period of three weeks (if kept in hygienic conditions or in refrigerator). children love this desserts too much, but it is here recommended not to give them in excess, as many children report of loose motions if they consume in large quantity. So lets gear up for besan barfi.

Ingredients:

1. 200 gms Besan / Bengal Gram (powder)


2. 200 gms Sugar (powder)


3. 10 gms Ghee


4. 10 gms Kismis


5. 1/2 tsp Cardamom powder
   

Preparation of besan barfi :

• Heat the ghee and cook the besan on medium flame till the raw smell disappears.


• Make sure the colour of the besan does not change.


• Add the sugar and turn.


• Remove from fire.


• Mix in the kismis and cardamom powder.


• Spread out on an inverted greased plate.


• When firm cut into squares.


• let it cool at room temperature.


• Besan ki burfi is ready to be eaten.

malpua

Malpua or malai puri is one of the premium desserts of India, one can find this around Delhi region in India, the recipe is not too tough but it requires an expert hands to make. I am cent per cent sure that if you make this recipe all your family members will love this, so lets get on with malpua.

Ingredients:

1. 1 litre Milk


2. 1/4 cup Maida


3. 1/4 cup Suji


4. Ghee


5. Water
   

How to make malpua:

• Boil the milk till it reduces to 1/2 its quantity.


• Roast the rava till light brown.


• Add to the milk along with maida.


• There should be no lumps.


• It should be a smooth pouring consistency.


• Heat the ghee.


• Take the batter in a glass.


• Pour in circular movements into the ghee to form a small pan cake. Turn over.


• Take care that it does not become crisp and hard.


• Make a sugar syrup of 1 thread consistency.


• Dip the malpura in the syrup and leave it for five to fifteen minutes, then lay out on a plate.
• Remember : Serving should be done at room temp. , so keep it in a plate for hour before serving.

Balushahi

Balushahi or balusai is not just other dessert recipe, this is one of the royal desserts and really can be said as king of the kings, remember not to prepare the recipe, if you don't have pure Desi Ghee with you. Taste is great and also the dish can be kept for a longer time after preparation, so lets move on and prepare Balushahi.

Ingredients :

1. Plain Maida ( flour)


2. Melted and cool Ghee- 3/4 cup


3. Curd - 1/2 cup


4. Soda -1/4 tsp


5. Cardamom powder -1/4 tsp


6. Ghee to deep fry
   

For Syrup :

1. Sugar- 1 ½ cup


2. Water- ¾ cup


3. A few drops of lemon juice
   

Method :

• Mix flour and soda, sieve it together and add cardamom powder, then rub the mixture thoroughly in ghee.


• Now, add curd to it and mix. Make stiff dough and cover it and keep aside in a cool place for half an hour. After a while, make small round balls around 3" diameter; press the balls to make them flat and then make a depression in the centre (to give it a typical Balushahi shape).


• Take a thick bottom frying pan and heat the ghee, cool the ghee a bit and then put a few Balushahi patties into the ghee.


• Fry it at low flame and do not turn the Balushahis till they become pinkish.


• Repeat the same for all Balushahi pieces.


• Drain the pieces, cool a bit and then put them into the sugar syrup. Allow to soak for 5 minutes.


• Remove and keep on a perforated plate to drain excess syrup.


• Now reheat the remaining syrup till 2-1/2 thread consistency is attained and coat the above portion of Balushahis with this thick syrup.


• Keep it on mesh to cool and allow the sugar to set. You can, now, decorate it as per your wishes.

Rasogulla

Bengali Rasogulla or chena rasgulla or white rasgulla all can be said as the names of the underlying recipe, the recipe is too good and believe it or not the recipe is one of the most famous amongst all the desserts in India, go to any region or state you will surely find this recipe, but the most important thing is that the recipe it a bit tough and long to get in an expert hand with you to prepare this recipe.

Ingrediends:-

For the rasgullas

1. 1 recipe chenna


2. 1 teaspoon plain flour (maida) for dusting
   

For the sugar syrup

1. 5 cups sugar


2. 1/2 cup milk
   

Other ingredients

1. 2 teaspoons plain flour (maida)
   

Method

For the rasgullas

• Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface


• Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it.

For the sugar syrup

• Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm. (6") in height and heat while stirring continuously till the sugar dissolves.


• When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.


• Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.


• After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.


• Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.


• Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. remove all the remaining impurities from the syrup, again using a slotted spoon.


• Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
  

How to proceed

• Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.


• Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.


• When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by upturning the plate on which they are kept. (Do not touch the chenna balls at this point as they are fragile).


• When the flour solution is added, a frothy layer is formed on the surface of the syrup.


• If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.


• After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that the syrup froths all the time while cooking the rasgullas.


• Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.


• Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.


• If it sinks to the bottom, it is cooked.


• Remove form the fire.


• Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.


• Cool and chill for approx. 3 to 4 hours before serving.