tag:blogger.com,1999:blog-82208678999800280872024-02-01T23:13:03.641-08:00Indian DessertsIndian desserts are the one's which you cannot resist to have, we bring them all hereunder on this blog with easiest recipe tips, so put your gears on and go on, be sure that all the recipes are tried and tested, however sometimes you may need to getin an expert hand with you. We made sure that all the desserts provided below will not only be simple for you to prepare but also be excellent when presented infront of guests. So get on with pen and paper to jot down exciting recipes.......nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-8220867899980028087.post-41309541436257611362015-08-19T02:21:00.000-07:002015-08-19T04:42:56.784-07:00Ghevar<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: red;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ghewar / Ghever or honey comb dessert
is a Indian delicacy from the Rajasthani cuisine. Is mainly prepared
during the festival season. Pouring the batter in hot ghee is the tricky
part to get the correct texture to the dessert. </span></span></b></span></div>
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<a href="https://1.bp.blogspot.com/-PJgsUDOg4Xg/VdRHRLZ2H5I/AAAAAAAASw8/RYQrVJPioPs/s1600/i2ages.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://1.bp.blogspot.com/-PJgsUDOg4Xg/VdRHRLZ2H5I/AAAAAAAASw8/RYQrVJPioPs/s320/i2ages.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Total time: 1 hour to 1 hour 10 minutes</b></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Preparation time: 10 minutes</b></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Cooking time: 50 minutes to 1 hour</b></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Makes 4 nos for above size</b></span></span> <span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: large;"><b>Ingredients: </b></span></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><i> </i></b></span></span></div>
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<span style="background-color: white;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><i>For Batter:<span style="background-color: #134f5c;"> </span></i></b></span></span></span><span style="background-color: #134f5c;">
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<span style="background-color: white;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><i>Method 1 </i></b></span></span></span></div>
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<li><span style="background-color: white;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
<span style="color: red;">5 tbsp maida /All Purpose Flour</span></span></span></span></li>
<li><span style="background-color: white;"><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Water: as required to make a thin batter.</span></span></span></span></li>
<li><span style="background-color: white;"><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Ghee/ Clarified Butter: 2 1/2 tsp </span></span></span></span></li>
<li><span style="background-color: white;"><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Cardamon a pinch (optional) </span></span></span></span></li>
</ul>
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<span style="background-color: white;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b>Method 2 </b></i></span></span></span></div>
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<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
<span style="color: red;">1 1/2 cup maida / all purpose flour</span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
2 tbsp ghee </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
1/4 cup milk @ room temperature<br />
3/4 cup water if required you can add more to make a thin batter ( I added extra 3/4 cup water) </span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: red;">
A pinch of cardamon </span></span></span></li>
</ul>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><i>For frying :</i></b></span></span></div>
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<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
<span style="color: red;">Ghee or refined oil or olive oil </span></span></span></li>
</ul>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b>For syrup:</b></i></span></span></div>
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<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
<span style="color: red;">1 cup sugar</span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
1 / 2 cup water</span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Saffron strands few </span></span></span></li>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b>For Kesar Rabdi:</b></i></span></span></div>
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<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
<span style="color: red;">3 cups whole milk </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
1 can sweetened condensed milk </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
1/2tsp cardamom powder (crushed, if powder not available)<br />
2 tsp pistachios , crushed </span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: red;">
1/2 tsp saffron strands</span></span></span>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="http://1.bp.blogspot.com/-IFQyQmySIQo/UQq5CSYI33I/AAAAAAAAHgk/1V0LNSAA6kY/s1600/ghewar.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b>For garnishing</b></i></span></span></div>
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<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
<span style="color: red;">Shopped almonds and pistachios </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Silver Varak (optional)<br />
Few coloured shredded coconut </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Saffron strands few </span></span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10TL9g5ov-0VFR-BR8Oi-aTRkmZ84yS42DxJAnn4euQVgvMex34BHM59-gxu_JivNnlN0uuJSe3lfZJuXXtJdh__OadqeE-lN6vL_7aRqw0vpoGB_H18urvgAjLjcOyXee9I_8Lm12Z4/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10TL9g5ov-0VFR-BR8Oi-aTRkmZ84yS42DxJAnn4euQVgvMex34BHM59-gxu_JivNnlN0uuJSe3lfZJuXXtJdh__OadqeE-lN6vL_7aRqw0vpoGB_H18urvgAjLjcOyXee9I_8Lm12Z4/s320/images.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7wxnQFbAZhvSMz3ztqp4TqOLF5PnTUcBks8yrbXD6_StW28pmzsqtfsCRxtNJDPZlCXSbto8jBYtH6HktVj46rpcoAHXdcbl6TUyW-Bw9DwfJZD5-u0dEw0Yd3mKKAwdDF8-LpTjoXg/s1600/index.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7wxnQFbAZhvSMz3ztqp4TqOLF5PnTUcBks8yrbXD6_StW28pmzsqtfsCRxtNJDPZlCXSbto8jBYtH6HktVj46rpcoAHXdcbl6TUyW-Bw9DwfJZD5-u0dEw0Yd3mKKAwdDF8-LpTjoXg/s320/index.jpg" width="320" /></a><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b> </b></i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Preparation:</b></i></span></span></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>For Batter (Method 1):</i></span></span></b></div>
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<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Sift the flour, and keep it aside. </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Take ghee and sifted flour in a large bowl and mix them well. </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add maida to it slowly, and keep mixing softly till they nice ans
fluffy in texture,. in this stage if you want to add color to your
ghevar's you can soak the saffron strand in water or milk and add to
the batter. I did add the saffron stands soaked in the milk . </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Now add water to this dough gradually, and not in one shot. Pour in a
little water and mix with the dough; be careful that there are no lumps
formed. Keep on adding water slowly, and make a smooth, lump free
batter. </span></span></span></li>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><img alt="Ghewar / Ghevar " border="0" src="http://3.bp.blogspot.com/-zUzXk-phYOI/UQq-dmK99eI/AAAAAAAAHg0/74RoirLADzM/s1600/ghewar+co.jpg" title="Ghewar / Ghevar " /></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><i>Batter (Method 2):</i></b></span></span></div>
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<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Take milk and ghee and mix (whip) nicely for 2-3 minutes. </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Now, add sifted maida and mix well till there are no lumps. </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add water little by little and mix it well into a smooth
consistency. If you take in a spoon and try to 3drop on a plate, it
should be thin (check my pics for consistency ) </span></span></span></li>
</ul>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
<b>Cooking:</b></span></span><br />
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<a href="https://1.bp.blogspot.com/-4RKk3p2tA2A/VdRJB5HLjmI/AAAAAAAASxk/ZNBRl1Uxfx8/s1600/ind1ex.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-4RKk3p2tA2A/VdRJB5HLjmI/AAAAAAAASxk/ZNBRl1Uxfx8/s1600/ind1ex.jpg" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><i> </i></b></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><i>For Ghevar: (</i></b>Frying process is same for both the methods of batter preparation )</span></span></div>
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<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Take a round deep and flat bottomed vessel and fill more than half
of it with ghee. Heat it on high flame till the ghee gets really hot. </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Check the correct temperature by dropping a small portion of the
batter and see if it immediately comes up, and doesn't stick to the
bottom. </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Once the ghee is hot, take ladle full of batter and pour it in the
middle of the vessel in a thin stream from considerable height and be
careful of oil or ghee as there is a chances to splatter out.</span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">After pouring ladle full batter, wait for a few seconds till the bubbles settles and then pour the second batch.</span></span></span></li>
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<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Repeat the same for 3-4 times depending on the size of ghevar, you
wish. ( when pouring the batter into the center of pot, it spreads
around the corner and lift up in the ghee. Keep on increasing the center
space by using that skewer after the batter has settled).</span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Let this disc go golden brown on medium flame. The sides will be slightly more golden. </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Once it is properly fried, take it out very carefully by inserting
that thin skewer in the middle hole and lifting the whole ghevar with
it. </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Keep the ghevar slightly tilted on a plate to remove excess oil.</span></span></span></li>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><i>For sugar syrup:</i></b></span></span>
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<ul>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Mix sugar and water together in a pan, heat the same in high heat and bring it to boil. </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">When syrup is boiling, reduce the heat and continue to cook it for
5-6 minutes till it reaches one- string syrup or sugar thermometer
should read 218deg F or if we drop sugar syrup on a plate, it will
stand like a pearl and it should not run.</span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">At this stage remove the syrup from heat, add saffron. keep it aside. </span></span></span></li>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
<i><b> Coating ghewar with Sugar syrup. </b></i></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
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<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Dip ghewar in sugar syrup for few seconds and drain the excess amount. Let it dry for one hour.</span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">For mini ghewar, arrange the ghewar on the plate and gently pour little syrup on it.</span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Again keep them tilted in a plate to remove excess syrup.Let them dry in open air for about 1 hour or </span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Store them in closed containers and refrigerate for further use. </span></span></li>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/-WpwAC0HNDQ4/UQq5Rc862fI/AAAAAAAAHgs/lWhNegYPsVU/s1600/ghewar1.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><i>For Kesar Rabdi:</i></b></span></span></div>
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<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">When milk reduced to half of its original quantity. Add the
condensed milk to this mixture and bring it to a boil. Stir
continuously. </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Now heat the milk on low heat and stir it frequently. </span></span></span></li>
<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">When mixture thickens, turn off the heat and add the cardamom
powder, saffron strands and 1 tsp of crushed pistachios / almond, mix
them well. Allow it to cool.</span></span></span></li>
</ul>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><i>Serving ghewar: </i></b></span></span>
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<li><span style="color: red;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Top the ghevar with rabdi or with fresh khoya, nuts and serve immediately. </span></span></span></li>
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nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com4tag:blogger.com,1999:blog-8220867899980028087.post-46350016386522609692008-10-12T19:29:00.000-07:002008-10-12T19:37:41.099-07:00Shahi Tukra<div align="justify"><a href="https://1.bp.blogspot.com/_TocNE9pM7jU/SPKzv8A99pI/AAAAAAAADWY/YR4F_prRlTY/s1600-h/DCP_3683.JPG"><img id="BLOGGER_PHOTO_ID_5256461351240201874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SPKzv8A99pI/AAAAAAAADWY/YR4F_prRlTY/s400/DCP_3683.JPG" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;color:#cc33cc;"><strong>Tukra is a bread recipe cut into triangle pieces, easy to prepare and good to taste so lets move on to prepare shahi tukra.</strong></span><br /><br /><br /><p align="justify"><span style="font-family:trebuchet ms;font-size:180%;"><strong>Ingredients:</strong></span></p><br /><p><span style="font-family:trebuchet ms;"><strong></strong></span></p><br /><ol><br /><li><span style="font-family:trebuchet ms;color:#ff0000;"><strong>8 Bread Slices(cut the edges out and cut diagonally)</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff0000;"><strong>4 tbsp Ghee</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff0000;"><strong>1 litre Milk</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff0000;"><strong>1 cup Sugar</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff0000;"><strong>1/4 tsp Cardamom Powder</strong></span></li><br /><li><span style="font-family:trebuchet ms;"><strong><span style="color:#ff0000;">1 tbsp Kismis</span><br /></strong></span></li></ol><img id="BLOGGER_PHOTO_ID_5256461348500156146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJhvoi5ZTrsT5ObWVxIa63WenIiukVwK9XCExLudWtfwg2jcSKPEMtFniKQus3lzxhWmNoeOFmVH8Lt57CVBy_2bk32MDW2jdtBNc7l1lt5xFF1vwCub_XE99LX5aWMnCi23aw4K1AVk/s400/DCP_3712.JPG" border="0" /><br /><p><span style="font-family:trebuchet ms;"><strong><span style="font-size:180%;">Preparation:</span><br /></strong></span></p><br /><ul><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Heat the milk and sugar stirring continuously. </strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Put 1 tsp ghee to prevent the milk from flowing over. </strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Reduce the milk to 1/2 qty. cool the milk. </strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Add the kismis and cardamom powder. </strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Fry the bread slices in ghee till golden. </strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Dip in milk for 2 minutes. </strong></span></li><br /><li><span style="font-family:trebuchet ms;"><strong><span style="color:#ff6600;">Remove and put in the milk piesh prepared previously. Serve cool.</span> <img id="BLOGGER_PHOTO_ID_5256461350409947682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6MIXkU7WfRukI8XcOv8y0ADpp6fxsIRITavapAiOwYfwr103WJlh9WyEo9bf9pcp-2QC1NdArR1AbT4CYV4NhEY6J51t2-oXUKCNNdwppIp9hyphenhyphenUbWzV8xt7eMN_Fx0Am2VLUh7exXV4/s400/inside05-k.jpg" border="0" /></strong></span></li></ul></div>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com5tag:blogger.com,1999:blog-8220867899980028087.post-38934623234792373062008-10-05T04:39:00.000-07:002008-10-05T04:50:57.780-07:00Sandesh<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgg_pY2KsbX1HGm4l88xcpq5TmX-CnWSg9WWl_EXUQlmpnGN-29mcRKM6N2xViD2j_PC6jC107Qkmr61tTUyIXwhuNvkIFuv45T98m28PuqEEDIDA1_4PJy8vBk5S8_SMd3aUQyoLHD78/s1600-h/SANDESH_ILLAYCHI.jpg"><img id="BLOGGER_PHOTO_ID_5253635577600597010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgg_pY2KsbX1HGm4l88xcpq5TmX-CnWSg9WWl_EXUQlmpnGN-29mcRKM6N2xViD2j_PC6jC107Qkmr61tTUyIXwhuNvkIFuv45T98m28PuqEEDIDA1_4PJy8vBk5S8_SMd3aUQyoLHD78/s320/SANDESH_ILLAYCHI.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaD0c1xwI2pFGnBacCuyHS5WtmXS_qpCBZnkOZeDGInn3facN_uD6taj-cSWxXOm9O3CITq8jGAwKmxW8tSq5DjwovDQ2ap3q8amhO1ctZJnVMcZbDP8OvfRyU9t8SmiE6wYs4JQtT1s/s1600-h/sandesh_kasturi.jpg"></a><br /><br /><div></div><br /><p align="justify"><strong><span style="font-family:trebuchet ms;font-size:100%;color:#ff0000;">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......</span></strong></p><img id="BLOGGER_PHOTO_ID_5253635584672644386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuVANytWtMiWpo2-fU8spED0hzpj1Ko-amJLi30B3nnC7h0Zrbx5AqexnbkDhrjbi8yVHQ5YHHOwJn-ytGUt5pExJM0UDr_VBOEy4CBCRILB6D9wSvSZ4fM_-43UZST1Z0_Eq42U_dPU/s320/sandesh_kasturi.jpg" border="0" /><br /><p align="justify"><strong><span style="font-family:trebuchet ms;"><span style="font-size:180%;"></span></span></strong></p><br /><p align="justify"><strong><span style="font-family:trebuchet ms;"><span style="font-size:180%;">Ingredients:</span><br /><br /></p></span></strong><br /><ol><br /><li><div align="justify"><strong><span style="font-family:trebuchet ms;color:#6600cc;">225 gms Paneer (Cheese)</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:trebuchet ms;color:#6600cc;">150 gms sugar</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:trebuchet ms;color:#6600cc;">1 tbsp rose water</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:trebuchet ms;color:#6600cc;">1/2 tsp green cardamom seeds (ground)</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:trebuchet ms;color:#6600cc;">10 Pista (pistachios thinly sliced and crushed)</span></strong></div></li></ol><strong><span style="font-family:trebuchet ms;"><br /><p align="justify"><img id="BLOGGER_PHOTO_ID_5253635580350201426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAS78NxVYZTeMPxskxVNOZEWNGI_B7EbZ-e47a_9oq2RyBPwV21-wj3c7U2x-qnXWknMtR9laivoFJ4mPwKMHPltWgHtreDsM8PvwBnBhyphenhyphen9Qczev0cy96x1mKUeS07c9kmo9xRsJCb3I/s320/140489939_0362c9d613.jpg" border="0" /><br /><span style="font-size:180%;">Method:-</span><br /></p><br /><ul><br /><li><div align="justify"><span style="color:#cc33cc;">Combine the sugar and paneer and mix well. </span></div></li><br /><li><div align="justify"><span style="color:#cc33cc;">Place the mixture over the heat and stir constantly to avoid lumps. </span></div></li><br /><li><div align="justify"><span style="color:#cc33cc;">When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times. </span></div></li><br /><li><div align="justify"><span style="color:#cc33cc;">Place the cardamom and pistachios in two separate plates. </span></div></li><br /><li><div align="justify"><span style="color:#cc33cc;">Now divide the mixture into several portions of the required size and flatten them to give the desired shapes. </span></div></li><br /><li><div align="justify"><span style="color:#cc33cc;">Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs. </span></div></li><br /><li><div align="justify"><span style="color:#cc33cc;">Serve cold sandesh</span>.</span></strong></div></li></ul> <img id="BLOGGER_PHOTO_ID_5253635578243537250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdC3v2kQmazXd_FYaNlHcTn76J_AXylmgs93JZ3m4mWg9dc9WeeVjDfIc2ygS3j-dbOYVOySuKq71B1_1Yr1FK_xSjjnFlbKzOaOPWtyUF4iLPU07_coBATPDt_tJ4nPH9sazzRRGqSQ/s320/Khajur%2520Gur%2520Sandesh.jpg" border="0" />nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com1tag:blogger.com,1999:blog-8220867899980028087.post-46754037755043499332008-10-05T04:29:00.000-07:002008-10-05T04:38:19.475-07:00lapssi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQit3Si5p5QErnjybe14VuH7A2a2qg04XRG6LloapYc5fCSwt0SgYX-8kn1eRjKT1tiF8lisRYyQi8jWDPqQx-CimumdOlPi1kcIAG-ae5PpPEzASWl3Rn0Ictrr3eWiLcfUpj1sx80Y/s1600-h/lapssi.jpg"><img id="BLOGGER_PHOTO_ID_5253632578076074578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQit3Si5p5QErnjybe14VuH7A2a2qg04XRG6LloapYc5fCSwt0SgYX-8kn1eRjKT1tiF8lisRYyQi8jWDPqQx-CimumdOlPi1kcIAG-ae5PpPEzASWl3Rn0Ictrr3eWiLcfUpj1sx80Y/s320/lapssi.jpg" border="0" /></a><br /><div></div><br /><p align="justify"><span style="font-family:trebuchet ms;font-size:100%;"><strong><span style="color:#33ff33;">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.</span> </strong></span></p><br /><p align="justify"><span style="font-family:trebuchet ms;"><strong><span style="font-size:180%;"></span></strong></span></p><br /><p align="justify"><span style="font-family:trebuchet ms;"><strong><span style="font-size:180%;">Ingredients:</span><br /><br /></p></strong></span><br /><ol><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6666;"><strong>1 cup Broken wheat </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6666;"><strong>21/2 cups Hot water</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6666;"><strong>2 Almonds </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6666;"><strong>3/4 cup Sugar</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6666;"><strong>15 nos. Raisins </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6666;"><strong>1 tbsp Cardamom powder</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;"><strong><span style="color:#ff6666;">3/4 cup Ghee</span><br /></strong></span><span style="font-family:trebuchet ms;"><strong></strong></span></div></li></ol><br /><p align="justify"><span style="font-family:trebuchet ms;"><strong><span style="font-size:180%;">Method:-</span><br /></p></strong></span><br /><ul><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#336666;"><strong>Soak the raisins in 1/2 cup water and keep aside. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#336666;"><strong>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. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#336666;"><strong>Add more water if the wheat is not tender enough. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#336666;"><strong>Once all the water has evaporated, add the sugar, ghee and 1/2 cup water. Stir. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#336666;"><strong>Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#336666;"><strong>The lapsi is ready when the ghee starts oozing out from the sides of the pan. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;"><strong><span style="color:#336666;">Serve the lapssi hot garnished with blanched almonds and pistachios.</span> </strong></span></div></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-84448002357057601532008-10-05T04:20:00.000-07:002008-10-05T04:28:38.013-07:00Mysore Pak<a href="https://1.bp.blogspot.com/_TocNE9pM7jU/SOikf1PmR_I/AAAAAAAADPU/dwWz_6_B91s/s1600-h/Spl.-Mysore-Pak"><img id="BLOGGER_PHOTO_ID_5253629832103086066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOikf1PmR_I/AAAAAAAADPU/dwWz_6_B91s/s320/Spl.-Mysore-Pak" border="0" /></a><br /><div></div><br /><p align="justify"><span style="font-family:times new roman;"><strong><span style="color:#00cccc;">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</span> </strong></span></p><img id="BLOGGER_PHOTO_ID_5253629830281986866" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDSemuWvjZtm6S8oL9L25ikwcJKXIrG22VrkUPGz9gdnQ8F1AGMRtaZnlyAcrp_J5rg4kQuKH0iytx6dvntMPthNadtGj3CWK6giJSK6hWGYMfZ4IEG4D_yj0xCahY8-55ajdyZo2ZNU/s320/288940181_4b66315011.jpg" border="0" /><br /><p align="justify"><span style="font-family:times new roman;"><strong><span style="font-size:180%;">Ingredients:</span><br /><br /></strong></span></p><br /><ol><br /><li><div align="justify"><span style="font-family:times new roman;color:#ff6600;"><strong>1 cup Besan/ Bengal Gram</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;color:#ff6600;"><strong>2 cups Sugar</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;color:#ff6600;"><strong>1 cup Ghee</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;"><strong><span style="color:#ff6600;">1/2 cup Water</span><br /></strong></span><span style="font-family:times new roman;"><strong></strong></span></div></li></ol><img id="BLOGGER_PHOTO_ID_5253629828227132914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOikfmzf7fI/AAAAAAAADPM/3cJ1RE33T9A/s320/untitled.bmp" border="0" /><br /><p align="justify"><span style="font-family:times new roman;"><strong><span style="font-size:180%;">Preparation:</span><br /></strong></span></p><br /><ul><br /><li><span style="font-family:times new roman;color:#993300;"><strong>Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency. </strong></span></li><br /><li><span style="font-family:times new roman;color:#993300;"><strong>Slowly add the flour stirring continuously so that no lumps are formed. </strong></span></li><img id="BLOGGER_PHOTO_ID_5253629828430900770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOikfnkFLiI/AAAAAAAADPE/dyNAj8aCWT8/s320/Picture+125.jpg" border="0" /><br /><li><span style="font-family:times new roman;color:#993300;"><strong>When it is well blended pour in slowly absolutely in a hot ghee stirring continuously. </strong></span></li><br /><li><span style="font-family:times new roman;color:#993300;"><strong>Cook till the mixture becomes frothy and the ghee separates. </strong></span></li><br /><li><span style="font-family:times new roman;"><strong><span style="color:#993300;">Spread out on a greased plate. When firm cut the mysore pak into squares.</span> <img id="BLOGGER_PHOTO_ID_5253629828343134754" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsni07xjQES0LgsfRCYlkfa-ZkPSYVehwh9blndaVGRhng5PVoJJenOlH9dIckZBY9037MP0wdxF_k5FMkHMYvOqOKpuQ1QmPUFf2XOhi3WEn-xrxXQPScULwZKPhq4uqn_gZmtuAx5c/s320/MysorePak.jpg" border="0" /></strong></span></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-33067375463486557872008-10-05T04:10:00.000-07:002008-10-05T04:20:02.790-07:00Basundi<a href="https://1.bp.blogspot.com/_TocNE9pM7jU/SOiia3nr-WI/AAAAAAAADOM/QNS47nMYE20/s1600-h/Food+09.jpg"><img id="BLOGGER_PHOTO_ID_5253627547818391906" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOiia3nr-WI/AAAAAAAADOM/QNS47nMYE20/s320/Food+09.jpg" border="0" /></a><br /> <br /><div align="justify"><strong><span style="font-family:courier new;font-size:100%;color:#cc33cc;">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.</span></strong></div><br /><div align="justify"><strong><span style="font-family:courier new;"><span style="font-size:180%;"></span></span></strong></div><img id="BLOGGER_PHOTO_ID_5253627546994489042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9IpvX0L3TiuPZ2xvorc_Vaun5BdZRBoAFY6xxvrekXUfZ6YC-l2Atp0OJFyi4Zn9FlM7QuE6GBjMG0y0_KVm1boh-R536_hnbEdjOf4MJ2OAiVbz6gG0EB3Im6koPZlffuJF9FzN7AY/s320/bgn.jpg" border="0" /><br /><div align="justify"><strong><span style="font-family:courier new;"><span style="font-size:180%;"></span></span></strong> </div><div align="justify"><strong><span style="font-family:courier new;"><span style="font-size:180%;"></span></span></strong> </div><div align="justify"><strong><span style="font-family:courier new;"><span style="font-size:180%;"></span></span></strong> </div><div align="justify"><strong><span style="font-family:courier new;"><span style="font-size:180%;"></span></span></strong> </div><div align="justify"><strong><span style="font-family:courier new;"><span style="font-size:180%;">Ingredients:</span><br /></div></span></strong><strong><span style="font-family:courier new;"><br /><ol><br /><li><div align="justify"><span style="color:#003300;">2 litres Milk </span></div></li><br /><li><div align="justify"><span style="color:#003300;">2 tblsp Lemon Juice</span></div></li><br /><li><div align="justify"><span style="color:#003300;">1 cup Sugar </span></div></li><br /><li><div align="justify"><span style="color:#003300;">8 crushed Cardamoms</span></div></li><br /><li><div align="justify"><span style="color:#003300;">5 chopped Almond (Badam) </span></div></li><br /><li><div align="justify"><span style="color:#003300;">10 roughly chopped Charioli nuts</span><br /></div></li></ol><img id="BLOGGER_PHOTO_ID_5253627553982676034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKnHZX60BZJyDhdGbl3j8p2VaclXfmaZiKHxYFqZAQYQPavt3LTDus_S5BJgMd-WXpPauynXto5xbtm-kWyOlpoUPVtKoXe01fGIierlMLH0bs0fVBmTZipNglK1wK2rNVtIi83-x_5g/s320/IMG_0278.JPG" border="0" /><br /><p align="justify"><span style="font-size:180%;"></span> </p><p align="justify"><span style="font-size:180%;"></span> </p><p align="justify"><span style="font-size:180%;"></span> </p><p align="justify"><span style="font-size:180%;">Method</span></p><br /><ol><br /><li><div align="justify"><span style="color:#6600cc;">Boil the milk in a kadai. </span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre. </span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Remove from the flame and keep aside.</span></div></li><img id="BLOGGER_PHOTO_ID_5253627552705228610" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXh5S4yMlf7mfJ-YbX9rX3JAg4p0J9jj7hwIc5uLPuhdfKzcBH_tnU8wYWMLMVrOZgeY4aX_jiqTsfWrwUaR0CWX5xs9rgV8oACtwNY9gZb07fFHciZcjFSuodeAxtu3QofAWq5SycI8/s320/basundi.jpg" border="0" /><br /><li><div align="justify"><span style="color:#6600cc;">Now add the lemon juice to the milk and stir the mixture so that it becomes granular in consistency.</span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Return to a medium flame. </span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Add the sugar and cook for another 10 minutes. stir the mixture occasionally.remove from the fire. </span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Transfer to a bowl and add the cardamoms and the nuts.</span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Mix thoroughly. </span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Serve hot or cold.</span> <img id="BLOGGER_PHOTO_ID_5253627551223322626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMPw_0YlpCpRJlo1-ITHr8yIMboUP0-NLh0k0xu0cD3CXjs-Em-nZs_2CB3rLc7c5KJgFGNuHmEQRfI_rQiGdOuIjVxw5Tjw5-_kxPcTAq_nyV6BL9eDmKN7NoK5i9m8658Wu9OSMFuM/s320/images%255Ckesar_basundi01.jpg" border="0" /></span></strong></div></li></ol>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-75974425845077795432008-10-05T03:48:00.000-07:002008-10-05T03:56:24.484-07:00Shrikhand<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibru47LtwNu49FfJFlwnkIyT8GVshb2FoCi8QDoqHwPn68OuDCS2AdHf-FRg090ld-JgdJI7nz5o9eceqESiqzGEvNQb_y-j1klJmaXEyFCPEqNG1_oqJB7H3jTOz2mdtoe_hpkyAJSkA/s1600-h/shrikh_146.jpg"><img id="BLOGGER_PHOTO_ID_5253621700285736274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibru47LtwNu49FfJFlwnkIyT8GVshb2FoCi8QDoqHwPn68OuDCS2AdHf-FRg090ld-JgdJI7nz5o9eceqESiqzGEvNQb_y-j1klJmaXEyFCPEqNG1_oqJB7H3jTOz2mdtoe_hpkyAJSkA/s320/shrikh_146.jpg" border="0" /></a><br /><br /><br /><div></div><br /><p align="justify"><span style="font-family:times new roman;"><strong><span style="font-size:100%;color:#ff0000;">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.</span></strong></span></p><br /><p align="justify"><span style="font-family:times new roman;"><strong><span style="font-size:180%;"></span></strong></span></p><img id="BLOGGER_PHOTO_ID_5253621697938370962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIPWp2-3PArIShu3-wHqMg4STRIlkBk8YsvYbovhgXOXjA_qAT81ajI1VjItdbW9CTRniwo3F4INQ2xnrfV6fgnCwZCGM3i1gELHsyKIkeNH7Y6DEKrZ53FtfhdJ_5nWbnWjBb4QT3iM/s320/Shrikhand.JPG" border="0" /><br /><p align="justify"><span style="font-family:times new roman;"><strong><span style="font-size:180%;">Ingredients:<br /></span><br /></p></strong></span><br /><ol><br /><li><div align="justify"><span style="font-family:times new roman;color:#cc33cc;"><strong>1 (18 ounce) container plain yogurt</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;color:#cc33cc;"><strong>1/2 cup granulated sugar</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;color:#cc33cc;"><strong>1 tsp rose water (optional)</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;color:#cc33cc;"><strong>1/2 tsp ground cardamom</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;color:#cc33cc;"><strong>Dash of ground nutmeg</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;color:#cc33cc;"><strong>Few threads of saffron</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;"><strong><span style="color:#cc33cc;">4 teaspoons finely chopped green pistachios</span><br /></strong></span><span style="font-family:times new roman;"><strong></strong></span></div></li></ol><img id="BLOGGER_PHOTO_ID_5253621699209525330" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCaQyyClyu52SAg2jKUZaaYsbsRTP7tHc84ePpgouczZBauWiGp5ZKrKk1xGODPCsF5LHlnmvparRZBqbe7MINtE9E0ferlxYg0j7_37tK4gJo7U7KoAmP3Q8aYIEGFAyjKqYP1Nctmc/s320/untitled.bmp" border="0" /><br /><p align="justify"><span style="font-family:times new roman;"><strong><span style="font-size:180%;">How To Make Shrikhand:</span><br /></strong></span></p><br /><ul><br /><li><span style="font-family:times new roman;color:#33cc00;"><strong>Mix all ingredients except pistachios. </strong></span></li><br /><li><span style="font-family:times new roman;color:#33cc00;"><strong>Cover and refrigerate at least 2 hours. </strong></span></li><br /><li><span style="font-family:times new roman;color:#33cc00;"><strong>Stir; spoon into dessert dishes. </strong></span></li><br /><li><span style="font-family:times new roman;"><strong><span style="color:#33cc00;">Sprinkle shrikhand with pistachios.</span> <img id="BLOGGER_PHOTO_ID_5253621697435617698" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOidGVPvSaI/AAAAAAAADNs/1ZR1sW3JR_w/s320/amrakhand.jpg" border="0" /></strong></span></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-14491164549161781502008-10-05T03:37:00.000-07:002008-10-05T03:47:36.832-07:00Culler<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0xxTcOSTttqGi6VbI-1y4Ou3SgS1PN8FI8gYYoyNh0KW6otqSj7pgZorrCUZTzbmdvpMHdENfwXQmoaHNVpTH9j6ToXapd5PVFsTwkvmX3-rpQmx8fY3NuJTa5t41M1w0b_VPq7T0Kg/s1600-h/sd1d20_crullers_e.jpg"><img id="BLOGGER_PHOTO_ID_5253619350803056898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0xxTcOSTttqGi6VbI-1y4Ou3SgS1PN8FI8gYYoyNh0KW6otqSj7pgZorrCUZTzbmdvpMHdENfwXQmoaHNVpTH9j6ToXapd5PVFsTwkvmX3-rpQmx8fY3NuJTa5t41M1w0b_VPq7T0Kg/s320/sd1d20_crullers_e.jpg" border="0" /></a><br /><br /><br /><div></div><br /><p align="justify"><span style="font-family:arial;font-size:100%;color:#ff6600;"><strong>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......</strong></span></p><img id="BLOGGER_PHOTO_ID_5253619350201697410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOia9tHkBII/AAAAAAAADNk/FWW7MyTSz7c/s320/crullers.png" border="0" /><br /><p align="justify"><span style="font-family:arial;"><strong><span style="font-size:180%;">Ingredients:</span><br /></p></strong></span><br /><ol><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>4 slices Bread </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>1 cup Condensed milk</strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>1 cup Sugar</strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>1 tblsp Powdered sugar</strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>2 cups sieved Refined flour</strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>2 Eggs</strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>1/2 tbsp Cinnamon powder</strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>2 tbspn Milk</strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>A pinch Nutmeg (Jaiphal) grated </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>A pinch Baking powder</strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>3 tblsp Butter</strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>2 cups </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;color:#ffcc33;"><strong>Oil for deep frying<br /></strong></span></div></li></ol><img id="BLOGGER_PHOTO_ID_5253619349054431218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-N4ZI1MQZAfwuNu3OO_7TLjQFKhBI_Xsdo2e43JWI2KbVeGelgzJf71xQqyk3DivcYCuIIox5DbM6Z2Z64dMXCmPEnujfPqzJ9w023xih210PRJv43fIIZEgwjVhvk0o_UR_WCdODCM/s320/cruller.jpg" border="0" /><br /><p align="justify"><span style="font-family:arial;font-size:180%;"><strong>Method</strong></span></p><br /><ul><br /><li><span style="font-family:arial;color:#9999ff;"><strong>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.) </strong></span></li><br /><li><span style="font-family:arial;color:#9999ff;"><strong>Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. </strong></span></li><br /><li><span style="font-family:arial;color:#9999ff;"><strong>Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk. </strong></span></li><br /><li><span style="font-family:arial;color:#9999ff;"><strong>Add the cinnamon and the nutmeg. </strong></span></li><br /><li><span style="font-family:arial;color:#9999ff;"><strong>Make a dough using a little water. </strong></span></li><br /><li><span style="font-family:arial;color:#9999ff;"><strong>Knead until smooth and soft and the dough is free from stickiness. </strong></span></li><br /><li><span style="font-family:arial;color:#9999ff;"><strong>Allow the dough to stand for 20 minutes. </strong></span></li><br /><li><span style="font-family:arial;color:#9999ff;"><strong>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. </strong></span></li><br /><li><span style="font-family:arial;color:#9999ff;"><strong>Roll the balls into 3" diameter rounds having a thickness of 0.5 cms. </strong></span></li><br /><li><span style="font-family:arial;color:#9999ff;"><strong>Make a hole in the centre of each rounds so that it resembles like doughnuts. </strong></span></li><br /><li><span style="font-family:arial;color:#9999ff;"><strong>Deep fry in a kadai till golden brown in colour.drain. </strong></span></li><br /><li><span style="font-family:arial;color:#9999ff;"><strong>Sprinkle the powdered sugar on top.<br /><img id="BLOGGER_PHOTO_ID_5253619349232686850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDU4BRDVxBocqahYekGYAF2jJtgpcTqVB8qhPPdItYRNlEFEyljJUOgJ69wKK6rTlUFw9cbZKi6slTdvYYxp2zrtNDu1PSMYexn-KLnMs751R8C7dpg1jRVVR5R0XRUKf8e-8M1JK6_os/s320/virtualcoffee-doughnut.gif" border="0" /></strong></span></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-8555606441950287582008-10-05T03:29:00.000-07:002008-10-05T03:37:07.418-07:00Coconut Barfi<a href="https://1.bp.blogspot.com/_TocNE9pM7jU/SOiYVcWmD6I/AAAAAAAADMk/ISeW4RlCP38/s1600-h/290877106_386709e125.jpg"><img id="BLOGGER_PHOTO_ID_5253616459483320226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOiYVcWmD6I/AAAAAAAADMk/ISeW4RlCP38/s320/290877106_386709e125.jpg" border="0" /></a><br /> <br /><div align="justify"><span style="font-family:trebuchet ms;color:#ff0000;"><strong>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........</strong></span></div><br /><div align="justify"><span style="font-family:trebuchet ms;"><strong></strong></span></div><img id="BLOGGER_PHOTO_ID_5253616461051068226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOiYViMX_0I/AAAAAAAADMs/qVstpyBjtrg/s320/cb+ccc.jpg" border="0" /><br /><div align="justify"><span style="font-family:trebuchet ms;"><strong></strong></span></div><br /><div align="justify"><span style="font-family:trebuchet ms;"><strong><span style="font-size:180%;">Ingredients:</span><br /></strong></span></div><span style="font-family:trebuchet ms;"><strong><br /><ol><br /><li><div align="justify"><span style="color:#009900;">225 gms Khoya</span></div></li><br /><li><div align="justify"><span style="color:#009900;">225 gms coconut (dry and ground)</span></div></li><br /><li><div align="justify"><span style="color:#009900;">1 tsp cardamom seeds (ground)</span></div></li><br /><li><div align="justify"><span style="color:#009900;">1 tbsp ghee</span></div></li><br /><li><div align="justify"><span style="color:#009900;">2 1/2 cups sugar</span></div></li><br /><li><div align="justify"><span style="color:#009900;">2 cups water</span></div></li><br /><li><div align="justify"><span style="color:#009900;">1/2 tsp almonds (grated)</span></div></li><br /><li><div align="justify"><span style="color:#009900;">1/2 tsp pistachios (grated)</span><br /><img id="BLOGGER_PHOTO_ID_5253616462817216866" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixL2bd-e7O3F5kdw0B4ScczXZKIJlRl-ZVNHO6Nq9heCtsUtMClLFHQUwBOuGfU5fuWf3Qe6TzHVH7sgRtqt1xdSFQJXh-E5Aklgdeo03KGMFOZVHyCLJElM0CEt0bNPcmt9KPvAzcDdU/s320/coconutburfi.jpg" border="0" /></div></li></ol><br /><p align="justify"><span style="font-size:180%;">How to make coconut burfi:</span><br /></p><br /><ul><br /><li><div align="justify"><span style="color:#6600cc;">Mix khoya and coconut and fry them lightly with ghee on a low heat. </span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Add cardamom and mix well. </span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Prepare one-string syrup by dissolving sugar in the water. </span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Now stir the coconut mixture into the syrup. </span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Grease the plate and spread the grated nuts on it. </span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Spread the prepared evenly over the plate and allow it to cool. </span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Now with the knife, cut it into desired shapes. <img id="BLOGGER_PHOTO_ID_5253616464323637938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QamtpFcAV595Bc2txV4Kaba1DueVgIrKAanoV_E9am3wPGRHRWMjBzToIqLsXe4yukuFiQ0JRTJ610NtOm0vdL3G_7TgD3t6qO5daTfUCKcxKiCO4ldKeSSVPw2ws3olQXhD_TBfRcc/s320/cbggg.jpg" border="0" /></span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Turn them over so that nuts covered part appears on the top. </span></div></li><br /><li><div align="justify"><span style="color:#6600cc;">Nariyal ki burfi is ready to be served. <img id="BLOGGER_PHOTO_ID_5253616464013438658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPeZjMJocLCYTE51x2oh4uev6g4jukSKa68SZd49lTYejIA2mD8JNBDUCqj6AJdjwfWfg6nYv_yc6KPzeKkX4nPiId0hnkbRN3rKf1Oc0hCvVvPc1JFBMUAPzzkXcOvQsB0Y9RTZkf5gY/s320/cb+x.jpg" border="0" /></span></strong></span></div></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com1tag:blogger.com,1999:blog-8220867899980028087.post-73511221327420562172008-10-05T03:16:00.000-07:002008-10-05T03:29:15.934-07:00Besan Barfi<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNigYr_nlBtDY9Ncj126BfFh3lo6C2U9DmaNBkD_BsbjXciA7v8ryjor_Y-ZTbtZoZq1eaZ3MxBbaYbEPzKCFco12fXDP-HBUOKpnT-g2ha6DMCNfGQ1mpbqCvN-ArIoTAYu_9IqyTnT4/s1600-h/150522801_7951f95185.jpg"><img id="BLOGGER_PHOTO_ID_5253614404392074626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNigYr_nlBtDY9Ncj126BfFh3lo6C2U9DmaNBkD_BsbjXciA7v8ryjor_Y-ZTbtZoZq1eaZ3MxBbaYbEPzKCFco12fXDP-HBUOKpnT-g2ha6DMCNfGQ1mpbqCvN-ArIoTAYu_9IqyTnT4/s320/150522801_7951f95185.jpg" border="0" /></a><br /> <br /><br /><p align="justify"><span style="font-family:trebuchet ms;color:#33ff33;"><strong>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.</strong></span></p><img id="BLOGGER_PHOTO_ID_5253614416794279218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiOn5B0wFwMQvaE8jiM6Sq8ON1T-HsrgKDEh3l2v5MrQg0iFxsdHh-AZmGttNt2xxXBRUZ3NbIAUt9zQRGgOW8QVhx252nPA1xN_GcGkQ3wg-NIVoqhZJN5Olhj_UF0FX8lHF9N0IQ5w/s320/BESAN%2520BURFI%2520FIN%2520SM.jpg" border="0" /><br /><span style="font-family:trebuchet ms;"><strong></strong></span><br /><br /><span style="font-family:trebuchet ms;"><strong><span style="font-size:180%;">Ingredients:</span><br /></strong></span><br /><br /><ol><br /><li><span style="font-family:trebuchet ms;color:#cc0000;"><strong>200 gms Besan / Bengal Gram (powder)</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#cc0000;"><strong>200 gms Sugar (powder) </strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#cc0000;"><strong>10 gms Ghee </strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#cc0000;"><strong>10 gms Kismis</strong></span></li><br /><li><span style="font-family:trebuchet ms;"><strong><span style="color:#cc0000;">1/2 tsp Cardamom powder</span><br /></strong></span></li></ol><img id="BLOGGER_PHOTO_ID_5253614416489144722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEu6956Kmhbiyo40KpbLIzYgX_Gj_DYSKvyDYs77XfajaXKuX8-0Jk7n2EbDm8PEs54XOMXqTvXZQT3SQ-wKkIsJAloiQZSAKOoNyo9WjLU2pNvYKAzoNHzYFuTZtZ7NrCqIB9EDmHzfk/s320/recipe_63.jpg" border="0" /><br /><p><span style="font-family:trebuchet ms;"><strong><span style="font-size:180%;">Preparation of besan barfi :</span><br /></strong></span></p><br /><ul><br /><li><span style="font-family:trebuchet ms;color:#6600cc;"><strong>Heat the ghee and cook the besan on medium flame till the raw smell disappears.</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#6600cc;"><strong>Make sure the colour of the besan does not change. </strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#6600cc;"><strong>Add the sugar and turn. </strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#6600cc;"><strong>Remove from fire. </strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#6600cc;"><strong>Mix in the kismis and cardamom powder. </strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#6600cc;"><strong>Spread out on an inverted greased plate.</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#6600cc;"><strong>When firm cut into squares.</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#6600cc;"><strong>let it cool at room temperature. </strong></span></li><br /><li><span style="font-family:trebuchet ms;"><strong><span style="color:#6600cc;">Besan ki burfi is ready to be eaten.</span> </strong></span></li></ul><p><span style="font-family:trebuchet ms;"><strong><img id="BLOGGER_PHOTO_ID_5253614404228781202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOiWdz7ulJI/AAAAAAAADME/5IXZBKFJ5zQ/s320/150522824_82a41da7fa.jpg" border="0" /></strong></span></p></div><p align="justify"> </p><p align="justify"> </p>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-65381166980834026012008-10-05T03:01:00.000-07:002008-10-05T03:16:08.878-07:00malpua<div align="justify"><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4L-YQjXaYWgWD002iDUNHMmp0q-iXt9wZrInKjN-IVg2qwO7f_XacTuigHkhuOETI0HH8voIIHJC2Dh6j6K1JPu_Iq9Ys3slj0ugTUwXkNTExvpi4KGGmUcWbc9yMtUGnrwZgh-loKi8/s1600-h/IMG_0374.JPG"><img id="BLOGGER_PHOTO_ID_5253610052615370258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4L-YQjXaYWgWD002iDUNHMmp0q-iXt9wZrInKjN-IVg2qwO7f_XacTuigHkhuOETI0HH8voIIHJC2Dh6j6K1JPu_Iq9Ys3slj0ugTUwXkNTExvpi4KGGmUcWbc9yMtUGnrwZgh-loKi8/s320/IMG_0374.JPG" border="0" /> <p align="justify"></a><br /><br /><br /></p><p align="justify"><strong><span style="font-family:arial;font-size:100%;"><span style="color:#ff6666;">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.</span> </span></strong></p><img id="BLOGGER_PHOTO_ID_5253610056830111042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJuPbha3ELpnVbCw-eHjTetufHAOjc8RspI30MnY4NyeQpInpXwyepRVZ-x1XP60Upd_aF20m4mNuOucidbCrKdweUJY14ZP9jU2_PaoxftmF4P6TnaYnX_shFPZD_otQHikiPc5zeI4/s320/IMG_0408.JPG" border="0" /><br /><p><strong><span style="font-family:arial;"><span style="font-size:180%;">Ingredients:</span><br /><br /></p></span></strong><br /><ol><br /><li><strong><span style="font-family:arial;color:#cc66cc;">1 litre Milk</span></strong></li><br /><li><strong><span style="font-family:arial;color:#cc66cc;">1/4 cup Maida </span></strong></li><br /><li><strong><span style="font-family:arial;"><span style="color:#cc66cc;">1/4 cup Suji</span></span></strong></li><br /><li><strong><span style="font-family:arial;"><span style="color:#cc66cc;">Ghee </span></span></strong></li><br /><li><strong><span style="font-family:arial;"><span style="color:#cc66cc;">Water</span><br /></span></strong></li></ol><img id="BLOGGER_PHOTO_ID_5253610060578002146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaXeG4LV4MrsXLT-F26eVcKZsO-DhbpgR1XGdOwohUs7HEEeXUkWiLXhHauiMhzR5F-1Pw3bSBPTwM7-7OKg3vYafWeUtwQPFJLUjwAGLt2Ip78u_Ot0e3jGO0hEQ7Oy-jFhH3ishGqk/s320/MALPUA20120150.jpg" border="0" /><br /><p><strong><span style="font-family:arial;"><span style="font-size:180%;">How to make malpua:</span><br /></span></strong></p><br /><ul><br /><li><strong><span style="font-family:arial;color:#ff6600;">Boil the milk till it reduces to 1/2 its quantity. </span></strong></li><br /><li><strong><span style="font-family:arial;color:#ff6600;">Roast the rava till light brown. </span></strong></li><br /><li><strong><span style="font-family:arial;color:#ff6600;">Add to the milk along with maida. </span></strong></li><br /><li><strong><span style="font-family:arial;color:#ff6600;">There should be no lumps. </span></strong></li><br /><li><strong><span style="font-family:arial;color:#ff6600;">It should be a smooth pouring consistency. </span></strong></li><br /><li><strong><span style="font-family:arial;color:#ff6600;">Heat the ghee.</span></strong></li><br /><li><strong><span style="font-family:arial;color:#ff6600;">Take the batter in a glass. </span></strong></li><br /><li><strong><span style="font-family:arial;color:#ff6600;">Pour in circular movements into the ghee to form a small pan cake. Turn over. </span></strong></li><br /><li><strong><span style="font-family:arial;color:#ff6600;">Take care that it does not become crisp and hard.</span></strong></li><br /><li><strong><span style="font-family:arial;color:#ff6600;">Make a sugar syrup of 1 thread consistency. </span></strong></li><img id="BLOGGER_PHOTO_ID_5253610054363638850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOo_DvwlJgtJarv1HMp-v4LEwsMI7FCgGyEPhTGQk4y0Sv64dD5A11jrT2210O4HmMyHR4rBvOBSm6p9LJ_gxeLY68CwfqrL9xXCjVwqa3ca5awIfcrl8c88Nh48TnkiQ6d2c8DeRbjJk/s320/DSC_0820.JPG" border="0" /><br /><li><strong><span style="font-family:arial;"><span style="color:#ff6600;">Dip the malpura in the syrup and leave it for five to fifteen minutes, then lay out on a plate.</span> </span></strong></li><li><strong><span style="font-family:arial;"><span style="color:#ff0000;">Remember : Serving should be done at room temp. , so keep it in a plate for hour before serving.</span><img id="BLOGGER_PHOTO_ID_5253610055804555314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOiSgsymkDI/AAAAAAAADLc/Xi817i8zKhc/s320/DSCN1992-1.JPG" border="0" /></span></strong></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com12tag:blogger.com,1999:blog-8220867899980028087.post-8456466893736400952008-10-05T02:32:00.000-07:002008-10-05T02:43:20.068-07:00Balushahi<p align="justify"></p><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJZZRpCcLGkhD-h2P8zJ-u4vEgwbQjb4U7HrQumeMr6GZ-aTQ7T8AxtuhuZdjPRjRJ7U46ba-d9fTSFbyd_1mBz7hI3HEbIAnzKWVSkoHoNwYENigblmQdPIC1V7E-dUDw4CC1CWWm0M/s1600-h/BALUSHAHI_2small.jpg"><img id="BLOGGER_PHOTO_ID_5253602699115079346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJZZRpCcLGkhD-h2P8zJ-u4vEgwbQjb4U7HrQumeMr6GZ-aTQ7T8AxtuhuZdjPRjRJ7U46ba-d9fTSFbyd_1mBz7hI3HEbIAnzKWVSkoHoNwYENigblmQdPIC1V7E-dUDw4CC1CWWm0M/s320/BALUSHAHI_2small.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:arial;font-size:100%;color:#cc33cc;"><strong>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.</strong></span></div><br /><p></p><div align="justify"><span style="font-family:arial;font-size:180%;"><strong></strong></span></div><img id="BLOGGER_PHOTO_ID_5253602693794649522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEcnYxdQSsTpQlEzGn5B5dxS8x_hSHCDOz4E7E1_hc-wMmXfAbGr_WkCFICHVUmTO5jIR928fpCZY3MpxAIRRqetFNjqMP1NHk0RRV7QtC5Cu_zqkClFFi4l6UaUhm7o3iZ3-IXbk3cY/s320/Balusai%25204_new.jpg" border="0" /><br /><span style="font-family:arial;font-size:180%;"><strong>Ingredients :</strong></span><br /><span style="font-family:arial;"><strong><br /><ol><br /><li><span style="color:#ff6600;">Plain Maida ( flour) </span></li><br /><li><span style="color:#ff6600;">Melted and cool Ghee- 3/4 cup </span></li><br /><li><span style="color:#ff6600;">Curd - 1/2 cup </span></li><br /><li><span style="color:#ff6600;">Soda -1/4 tsp </span></li><br /><li><span style="color:#ff6600;">Cardamom powder -1/4 tsp </span></li><br /><li><span style="color:#ff6600;">Ghee to deep fry</span><br /></li></ol><br /><p><span style="font-size:130%;">For Syrup :</span><br /></p><br /><ol><br /><li><span style="color:#990000;">Sugar- 1 ½ cup </span></li><br /><li><span style="color:#990000;">Water- ¾ cup </span></li><br /><li><span style="color:#990000;">A few drops of lemon juice</span><br /></li></ol><img id="BLOGGER_PHOTO_ID_5253602701202118738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuvIjYcCwUuWIB01Sz0gZFI-C5NQEsF5acA7czRNchcZtj68S6frKwwPbJBKnHVgiJth-JNQNUn6EkP3EJ-ZDCmCPTTgdUppUzrl1eKesYApjaLBOjrw8bOtE-JkWMlHPUl8rDAC0geQ/s320/recipe_760.jpg" border="0" /><br /><p><span style="font-size:180%;">Method :</span><br /></p><br /><ul><br /><li><span style="color:#996633;">Mix flour and soda, sieve it together and add cardamom powder, then rub the mixture thoroughly in ghee. </span></li><br /><li><span style="color:#996633;">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). </span></li><br /><li><span style="color:#996633;">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.</span></li><br /><li><span style="color:#996633;">Fry it at low flame and do not turn the Balushahis till they become pinkish. </span></li><br /><li><span style="color:#996633;">Repeat the same for all Balushahi pieces. </span></li><br /><li><span style="color:#996633;">Drain the pieces, cool a bit and then put them into the sugar syrup. Allow to soak for 5 minutes. </span></li><img id="BLOGGER_PHOTO_ID_5253602694164460546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkvUE678cIj_9WdOhAoytGTRmMKubpd79eM7PkQKyJWsv6La4JvKkIdszZ0f47U3nsulij-5kdHh-I_4lIzePTQ1XN2nJkNtXd3A4NxSLgI-AVvIuT8CTaiKDPEm0l0-IxAE5UzhH9Q0/s320/2419750728_e1f7c2a109.jpg" border="0" /><br /><li><span style="color:#996633;">Remove and keep on a perforated plate to drain excess syrup. </span></li><br /><li><span style="color:#996633;">Now reheat the remaining syrup till 2-1/2 thread consistency is attained and coat the above portion of Balushahis with this thick syrup. </span></li><br /><li><span style="color:#996633;">Keep it on mesh to cool and allow the sugar to set. You can, now, decorate it as per your wishes.</span> <img id="BLOGGER_PHOTO_ID_5253602692606295298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOiL0GvVfQI/AAAAAAAADKs/BgD3ykGcYyQ/s320/2214106268_0c0dbc1556.jpg" border="0" /></strong></span></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com3tag:blogger.com,1999:blog-8220867899980028087.post-55446827081646833472008-10-05T02:12:00.000-07:002008-10-05T03:01:16.105-07:00Rasogulla<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1gfWDOJYb1ljMdUa7yysm6MVmFIp2vn-fAk-tmXntLPRVajOvy0Syu8ln1UvHqzGOZUo1izz8htEuol4ccxVUxhj37HAjsLbDfBbwoIj5K1If-R_uuoyNQv5K4reEZKv5TgUOk572ZyY/s1600-h/untitled.bmp"><img id="BLOGGER_PHOTO_ID_5253599299065006882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1gfWDOJYb1ljMdUa7yysm6MVmFIp2vn-fAk-tmXntLPRVajOvy0Syu8ln1UvHqzGOZUo1izz8htEuol4ccxVUxhj37HAjsLbDfBbwoIj5K1If-R_uuoyNQv5K4reEZKv5TgUOk572ZyY/s400/untitled.bmp" border="0" /></a><br /><div></div><br /><p align="justify"><span style="font-family:times new roman;color:#666666;"><strong>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.</strong></span></p><img id="BLOGGER_PHOTO_ID_5253599295688206194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOiIuYO853I/AAAAAAAADKE/jR9eOLVL_JE/s400/%5B.jpg" border="0" /><br /><p align="justify"><span style="font-family:times new roman;font-size:180%;"><strong>Ingrediends:-</strong></span></p><br /><p align="justify"><span style="font-family:times new roman;"><strong><span style="font-size:130%;">For the rasgullas</span><br /></p></strong></span><br /><ol><br /><li><div align="justify"><span style="font-family:times new roman;color:#009900;"><strong>1 recipe chenna </strong></span><span style="font-family:times new roman;"><strong></strong></span></div></li><br /><li><div align="justify"><span style="color:#009900;"><span style="font-family:times new roman;"><strong>1 teaspoon </strong></span><span style="font-family:times new roman;"><strong>plain flour</strong></span><span style="font-family:times new roman;"><strong> (</strong></span><span style="font-family:times new roman;"><strong>maida</strong></span></span><span style="font-family:times new roman;"><strong><span style="color:#009900;">) for dusting</span><br /></div></strong></span></li></ol><br /><p align="justify"><span style="font-family:times new roman;"><strong><span style="font-size:130%;">For the sugar syrup</span><br /></p></strong></span><br /><ol><br /><li><div align="justify"><span style="color:#33cc00;"><span style="font-family:times new roman;"><strong>5 cups </strong></span><span style="font-family:times new roman;"><strong>sugar</strong></span><span style="font-family:times new roman;"><strong></strong></span></span></div></li><br /><li><div align="justify"><span style="color:#33cc00;"><span style="font-family:times new roman;"><strong>1/2 cup </strong></span><span style="font-family:times new roman;"><strong>milk</strong></span></span><br /></div><span style="font-family:times new roman;"><strong></strong></span></li></ol><br /><p align="justify"><span style="font-family:times new roman;"><strong><span style="font-size:130%;">Other ingredients</span><br /></p></strong></span><br /><ol><br /><li><div align="justify"><span style="color:#33ff33;"><span style="font-family:times new roman;"><strong>2 teaspoons </strong></span><span style="font-family:times new roman;"><strong>plain flour</strong></span><span style="font-family:times new roman;"><strong> (</strong></span><span style="font-family:times new roman;"><strong>maida</strong></span></span><span style="font-family:times new roman;"><strong><span style="color:#33ff33;">)</span><br /></div></strong></span></li></ol><img id="BLOGGER_PHOTO_ID_5253599296188768946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihooXHn-IvfkFK4in1ROuzyiIFApqo9MqGxsffUCJznIIEzKGsQ8WqP8h113OGOk6mjLBvmvuGfxZN3jaYbkzecZjP5paHB-E9ioRX_Ns3MM7zPQCQszlCNR92sT6yzHsUqXBcQ6na9KM/s400/Rasagulla.jpg" border="0" /><br /><p align="justify"><span style="font-family:times new roman;"><strong><span style="font-size:180%;">Method</span></strong></span></p><br /><p align="justify"><span style="font-family:times new roman;font-size:130%;"><strong>For the rasgullas </strong></span></p><span style="font-family:times new roman;"><strong><br /><ul><br /><li><div align="justify"><span style="color:#cc0000;">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 </span></div></li><br /><li><div align="justify"><span style="color:#cc0000;">Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it.</span> </div></li></ul><br /><p align="justify"></p><br /><p align="justify"></p><br /><p align="justify"><span style="font-size:130%;">For the sugar syrup</span><br /></p><br /><ul><br /><li><div align="justify"><span style="color:#ff6600;">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. </span></div></li><br /><li><div align="justify"><span style="color:#ff6600;">When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. </span></div></li><br /><li><div align="justify"><span style="color:#ff6600;">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. </span></div></li><br /><li><div align="justify"><span style="color:#ff6600;">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. </span></div></li><br /><li><div align="justify"><span style="color:#ff6600;">Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon. </span></div></li><br /><li><div align="justify"><span style="color:#ff6600;">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. </span></div></li><br /><li><div align="justify"><span style="color:#ff6600;">Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.<br /><img id="BLOGGER_PHOTO_ID_5253599295700812850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4S291q28c85eJzY7q297-BoR4c60cJesP4GOUnRSVHDVD_N58ap1n8cewt8OMF93iDpsZDFO7joYDI_dZZ7U-ekMZhVlZbd4lukJ3dxM5oBH-by9d7s-KJVPmfPKJx2s108CF4BM6BXo/s400/Rasgulla+Sweet.JPG" border="0" /></div></span></li></ul><br /><p align="justify"><span style="font-size:130%;">How to proceed</span><br /></p><br /><ul><br /><li><div align="justify"><span style="color:#ff6666;">Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside. </span></div></li><br /><li><div align="justify"><span style="color:#ff6666;">Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously. </span></div></li><br /><li><div align="justify"><span style="color:#ff6666;">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). </span></div></li><br /><li><div align="justify"><span style="color:#ff6666;">When the flour solution is added, a frothy layer is formed on the surface of the syrup. </span></div></li><br /><li><div align="justify"><span style="color:#ff6666;">If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution. </span></div></li><br /><li><div align="justify"><span style="color:#ff6666;">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. </span></div></li><br /><li><div align="justify"><span style="color:#ff6666;">Cook for about 15 minutes, continuously sprinkling water to enable the froth to form. </span></div></li><br /><li><div align="justify"><span style="color:#ff6666;">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. </span></div></li><br /><li><div align="justify"><span style="color:#ff6666;">If it sinks to the bottom, it is cooked. </span></div></li><br /><li><div align="justify"><span style="color:#ff6666;">Remove form the fire. </span></div></li><br /><li><div align="justify"><span style="color:#ff6666;">Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water. </span></div></li><br /><li><div align="justify"><span style="color:#ff6666;">Cool and chill for approx. 3 to 4 hours before serving.</span> <img id="BLOGGER_PHOTO_ID_5253599294663428050" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVc4sME_g-ky5Wj8YFWh1RTZG9VxIviWt7Zyvn0h_3I2Te7AqOtPJftM-GMmsSNSFkVGczEG9PmhlO1AjpoN3l2-gv-xJvBMnYU1_oobZ4w4uJ_qeiJGuCkrQYvojXUgO7VPVEB5Ke1PQ/s400/rasgulla.jpg" border="0" /></strong></span></div></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-45551808916391836332008-10-05T01:56:00.000-07:002008-10-05T02:11:38.657-07:00Kaju Barfi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz04YJVW9TCEgYJU5UpREhCifEUJlz7nt7ENghUtSJyE1L1OigqHFYMb5vjF7eh3JGVxcOQSh_rOQtRhaJNPitElmN0455e7ffZEuMn54vovY3f1YpKL5LYX1nROWabjJUi2AeQ8dv7Bg/s1600-h/AS6621.jpg"><img id="BLOGGER_PHOTO_ID_5253594006875645906" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz04YJVW9TCEgYJU5UpREhCifEUJlz7nt7ENghUtSJyE1L1OigqHFYMb5vjF7eh3JGVxcOQSh_rOQtRhaJNPitElmN0455e7ffZEuMn54vovY3f1YpKL5LYX1nROWabjJUi2AeQ8dv7Bg/s400/AS6621.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:trebuchet ms;"><strong><span style="color:#3366ff;">Kaju Barfi or Kaju Katli if one of the most tasty desserts of the day if some special guest is coming to visit your house for a ........... , so prepare this dessert and don't forget to cover it with silver or gold foil because without foil, the recipe is waste of time. This dessert is also called "showoff" or "fancy" sweets because people in India purchase it on a very-very special occasion.</span><br /></div><p><img id="BLOGGER_PHOTO_ID_5253594008421369602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvMa4Vmw2ODJExxGQapa6oQvnQVcLs4GyvP5dNOiClQC6dfme68SotELtRVgkMni_77qLjO82dJduV0ymPVJqvwPS6G4TrZY5r61_8GsvtEv_HFXPjVFQwYMhYNem5LQBQU40pXj3qKI/s400/EXD21.jpg" border="0" /><br /><span style="font-size:180%;">Ingredients:</span><br /></p><br /><br /><ol><br /><li><span style="color:#cc33cc;">3 Cups cashew powder </span></li><br /><li><span style="color:#cc33cc;">1/2 Cup water</span></li><br /><li><span style="color:#cc33cc;">2 Cups sugar</span></li><br /><li><span style="color:#cc33cc;">Silver foil</span><br /></li></ol><img id="BLOGGER_PHOTO_ID_5253594012652701266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiga7hDzk9lrCgG808rJa85rvdj8UuZzg8-W8tSry_frhAwJMh9Ypij9vIENTkevn9HbGZb5F2mfeyKEDWEEdyEvewbfi4JDjkcWQDAgOpXCWFClVCsovc7BmR1VmNPbxWFaAnR0-3LovE/s400/kaju%2520berfi.jpg" border="0" /><br /><p><span style="font-size:180%;">How to make Kaju Burfi:</span><br /></p><br /><ul><br /><li><span style="color:#ff0000;">Prepare sugar syrup of 2-thread consistency. </span></li><br /><li><span style="color:#ff0000;">Dissolve cashew powder in the syrup. Make the solution thick. </span></li><br /><li><span style="color:#ff0000;">Spread the solution on a plate and put silver foil. </span></li><br /><li><span style="color:#ff0000;">Cut it into pieces. </span></li><br /><li><span style="color:#ff0000;">Kaju Burfi is ready.</span></li></ul><p><span style="color:#ff0000;"></span> </p><p><span style="color:#ff0000;">The barfi has a common four sided diamond shape as in the above figures but can also be moulded in other shapes as shown below.<img id="BLOGGER_PHOTO_ID_5253594007248255938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOiD6jQnO8I/AAAAAAAADJ0/EycYUQqmZbY/s400/GTI0333.jpg" border="0" /></span></strong></span></p>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com1tag:blogger.com,1999:blog-8220867899980028087.post-69577096817342524742008-10-05T01:45:00.000-07:002008-10-05T01:55:09.207-07:00Besan Ladoo<div align="justify"><a href="https://1.bp.blogspot.com/_TocNE9pM7jU/SOiAmfvTWOI/AAAAAAAADJE/RsIV-K_t6_0/s1600-h/274010874_a3b22a99f9.jpg"><img id="BLOGGER_PHOTO_ID_5253590364170967266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOiAmfvTWOI/AAAAAAAADJE/RsIV-K_t6_0/s320/274010874_a3b22a99f9.jpg" border="0" /></a><br /> <span style="font-family:courier new;font-size:100%;color:#990000;"><strong>Besan ladoo is one of the easiest of the all recipes and can be kept for a very longer time as compared to other recipes, when the preparation is done in pur desi ghee the taste becomes more exciting and very good for health specially for the growing kinds.</strong></span><img id="BLOGGER_PHOTO_ID_5253590363345408626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhhTUYzOAdbhOuMo6ul4hd0-0KwPAqa3si8ITmaENQpsHEOOiC8xyoFjNDyOCsEhcXmcpD7XWGJvRHzqjjQy910Svvi7yj4vcbZRANsdJZJcf6kY-rn0PCDxOng759V8fglfZT0jxyK8/s320/besanladdosmall051907.jpg" border="0" /><br /><p align="justify"><span style="font-family:courier new;"><strong><span style="font-size:180%;"></span></strong></span></p></div><div align="justify"> </div><div align="justify"> </div><div align="justify"><br /></div><p align="justify"><span style="font-family:courier new;"><strong><span style="font-size:180%;">Ingredients of besan laddoo :</span><br /></p></strong></span><div align="justify"><br /></div><div align="justify"><ol><br /><li><div align="justify"><span style="font-family:courier new;color:#ff6600;"><strong>2 cups gram flour (besan)</strong></span></div></li><br /><li><div align="justify"><span style="font-family:courier new;color:#ff6600;"><strong>11/2 cup sugar (grinded)</strong></span></div></li><br /><li><div align="justify"><span style="font-family:courier new;"><strong><span style="color:#ff6600;">1 cup ghee</span></strong></span></div></li><br /><li><div align="justify"><span style="font-family:courier new;"><strong><span style="color:#ff6600;">1 tsp each almonds, pistachios, cashew nuts (chopped)</span><br /></strong></span><span style="font-family:courier new;"><strong></strong></span></div></li></ol></div><p><img id="BLOGGER_PHOTO_ID_5253590368037950482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVs0GT2EVS40o5lhI2cBwUfa8jSzBLrHnsm0bKDlhBVcp6tIiHcNX8psgM8NidrQH8a65rPN5tPSdKVDFbkXyTgezwqGIwDHS5bhfzcrF5kb7rdHt3JxImQsgPlE_bucgXozAGrLKmeQw/s320/BesanLadoo.jpg" border="0" /></p><p> </p><p> </p><p><br /> </p><p align="justify"><span style="font-family:courier new;"><strong><span style="font-size:180%;">Preparation of besan ke ladoo:</span><br /></strong></span></p><br /><ul><br /><li><span style="font-family:courier new;color:#6633ff;"><strong>In a kadhai mix gram flour and ghee over a low heat. </strong></span></li><br /><li><span style="font-family:courier new;color:#6633ff;"><strong>Keep constantly stirring to avoid lumps. </strong></span></li><br /><li><span style="font-family:courier new;color:#6633ff;"><strong>When it releases an appetizing smell, it is ready. </strong></span></li><br /><li><span style="font-family:courier new;color:#6633ff;"><strong>Remove from the heat and allow it to cool. </strong></span></li><br /><li><span style="font-family:courier new;color:#6633ff;"><strong>Add sugar and nuts to the gram flour and mix thoroughly. </strong></span></li><br /><li><span style="font-family:courier new;color:#6633ff;"><strong>Now form ping-pong size balls of the mixture. </strong></span></li><br /><li><span style="color:#6633ff;"><span style="font-family:courier new;"><strong>Besan Laddoo are ready to be served.</strong></span> <img id="BLOGGER_PHOTO_ID_5253590366197908626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvdAU4HlxyteTe8n4VOYGwUYx-IOJZoqAiNX2AxQHehSpzPPwYruIJ6yXu71SDBztKiNidE9jlspEcA37ov45nHhBkws83YpbMazBh31FBFoOakNnzCh9kiNlbjIICrupcFQRfoB1-w4/s320/Royal-Besan-Ladoo-Big.jpg" border="0" /></span></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-24783180162333444552008-10-05T01:16:00.000-07:002008-10-05T01:45:00.842-07:00Rabdi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kIm4TU0VWMe2YDgRuQHlUJWQ1yHZ0Og7Jk_pSxvV-Ic2tvatRkyLp1bNT10q5FxQdBnu5jQD_2HjanAyLpXQB6OWTKhXzOhjzgAYXWyZkVO8hyaF73FpTe1xg2Vj4wCgvXxeQgfiQKU/s1600-h/ShahiRabdi.jpg"><img id="BLOGGER_PHOTO_ID_5253587652845223730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kIm4TU0VWMe2YDgRuQHlUJWQ1yHZ0Og7Jk_pSxvV-Ic2tvatRkyLp1bNT10q5FxQdBnu5jQD_2HjanAyLpXQB6OWTKhXzOhjzgAYXWyZkVO8hyaF73FpTe1xg2Vj4wCgvXxeQgfiQKU/s320/ShahiRabdi.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:trebuchet ms;font-size:130%;color:#ff6666;"><strong>Rabdi is a dream delight which one can have at any time specially in the NCR region one can find rabdi in all sweetshops, loved by all this recipe is very easy to prepare. One of the things which people enjoy is mixing mango with rabdi which is called Aam-rabdi or Mango-rabdi which you can try as well, so lets make rubdi. </strong></span></div><br /><p align="justify"><strong><span style="font-family:Trebuchet MS;font-size:130%;"></span></strong></p><br /><p align="justify"></p><img id="BLOGGER_PHOTO_ID_5253587656381607090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqc22IT62kBQ0hT_3SvITOZVQAPY87b1nUGiampz-WaRVBzRsjaKtqezUP0SFkhbMHlGLMBAOQiF7x8Ffe4hNHd6x2DOtCufNcHBzSSMRtLQu3Ud88BXeawUzCYsUzC8uTm6lEGKLoFE/s320/sss.gif" border="0" /><br /><div align="justify"><br /><span style="font-family:trebuchet ms;"><strong><span style="font-size:180%;">Ingredients:</span><br /></div></strong></span><br /><ol><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#cc33cc;"><strong>1 cup Milk </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#cc33cc;"><strong>1/2 cup Condensed Milk </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#cc33cc;"><strong>Sugar to taste </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#cc33cc;"><strong>10-12 Pistachios (chopped) </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#cc33cc;"><strong>10-15 Saffron Strands </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;"><strong><span style="color:#cc33cc;">3 drops Rose Essence</span><br /></strong></span><span style="font-family:trebuchet ms;"><strong><img id="BLOGGER_PHOTO_ID_5253587650442500194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BOC9UF3gdNnjC6SyPVbiWCynb5sgmz7ZjX6ADBUMruMjO9XYzfFWBU0x71njJCx_KrZ_2i_HFhChXCf2Z16H1L5aNLU-JQRpES4riIVH74w0231YBVTNcMiH5zivpbnQQZyvPKcs1A8/s320/DSC_0849.JPG" border="0" /></strong></span></div></li></ol><br /><p align="justify"><span style="font-family:trebuchet ms;"><strong><span style="font-size:180%;">How to make Rabdi:</span><br /></p></strong></span><br /><ul><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Pour the milk in a saucepan and leave it on medium heat till it reduces to one fourth of its original content. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Add the condensed milk and keep stirring frequently to prevent it from sticking to the bottom. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Now add sugar to the above-made recipe according to taste. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Add the rose essence and remove the pan from the flame. Allow it to cool. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Finally garnish rabdi with chopped pistachios and saffron strands. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Keep it in a refrigerator. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Rabdi is ready to eat. Serve chilled.<img id="BLOGGER_PHOTO_ID_5253587652898796978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7QTfHU6EH7GF6IpM6Zga5JBCRxxQ-exMh5uPEYmWVIydzrv2zwWbkT5nFcllcWErLX8di1xL6dtXub9481t-22IU9EaGHulLKKFaAVSwzHtHiulS33uZPwoI34fivMOM8G733eAmPww/s320/PA240339.JPG" border="0" /></strong></span></div></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com2tag:blogger.com,1999:blog-8220867899980028087.post-44585976243835804242008-10-04T23:41:00.000-07:002008-10-05T01:12:58.120-07:00Tomato Sewai (vermicelli)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFltxQN1dAdzP7f8qFSqnSbz0RxzfwZ3p2VWTiBV_jfzpbYISwG6Y_kojqlSeGs7Rjt3f9k4KruboNxH2vF0SsGA4aXQwSiWT6vQCIbwrSa0YemDmgF67X2NGfaZLsxepuJNAU1oXcEQ/s1600-h/sevai+tomoto+445.jpg"><img id="BLOGGER_PHOTO_ID_5253557215906958386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFltxQN1dAdzP7f8qFSqnSbz0RxzfwZ3p2VWTiBV_jfzpbYISwG6Y_kojqlSeGs7Rjt3f9k4KruboNxH2vF0SsGA4aXQwSiWT6vQCIbwrSa0YemDmgF67X2NGfaZLsxepuJNAU1oXcEQ/s320/sevai+tomoto+445.jpg" border="0" /></a><br /><br /><br /><div align="justify"><br /><strong><span style="font-family:arial;"><span style="color:#6600cc;">Tomato sewai is one another home dessert which you will see in India, north Indian housewifes can bee seen making sewai/ vermicelli from maida in the summer months and they keep them reserve for the winter months. So lets learn how sewai is made....</span> </span></strong></div><br /><div align="justify"><strong><span style="font-family:arial;"></span></strong></div><br /><div align="justify"><strong><span style="font-family:arial;"><span style="font-size:180%;">Ingredients:<br /></span></span></strong></div><br /><ol><br /><li><div align="justify"><strong><span style="font-family:arial;color:#ff6600;">2 Cups rice vermicelli</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#ff6600;">2 Nos medium hot long peppers(chopped)</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#ff6600;">1 Tomato(or tomato puree)</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#ff6600;">1/2 Large onion(chopped)</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#ff6600;">1 Sprig curry leaves</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#ff6600;">1 Tsp ginger + garlic paste</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#ff6600;">1/2 Tsp Garam masala</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#ff6600;">1 Tsp mustard seeds</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#ff6600;">1 Tsp Urad dal</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#ff6600;">2 Tbsp oil</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;"><span style="color:#ff6600;">Salt to taste.</span><br /></span></strong><a href="http://3.bp.blogspot.com/__MS9kMTWis4/SKGkF5BUSaI/AAAAAAAAAQM/ofCNYqS5WSA/s1600-h/tomato-sevai.jpg"></a><br /><strong><span style="font-family:arial;"></span></strong></div></li></ol><img id="BLOGGER_PHOTO_ID_5253557219699357394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAo34ts_ps7audNKy77SOAxQXyLsJvWFOZROBi2jyvulSu0d1tq0ufw_R7IhtZ7kA7GC3wRva9H_SOUt1-Bfu_mMtTabGn0sAHIp2g1rEcYbNdz6AGQBsEcbPC-t4c26Qx_4wnudbOFdc/s320/DSC00309.jpg" border="0" /><br /><p align="justify"><strong><span style="font-family:arial;"><span style="font-size:180%;">Method:</span><br /></span></strong></p><br /><ul><br /><li><div align="justify"><strong><span style="font-family:arial;color:#33ff33;">Heat water in container.</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#33ff33;">When the water comes to a boil add the rice vermicelli.</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#33ff33;">Covet the pan, and turn off the heat.</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#33ff33;">Set aside for a few minutes and drain the water.</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#33ff33;">Cool the vermicelli in a plate (so that it does not get soggy.)</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#33ff33;">Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#33ff33;">When the mustard seeds splutter, add chopped onion, peppers,tomato and saute.</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#33ff33;">Now add Ginger + Garlic paste and garam masala.</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#33ff33;">Add the vermicelli and salt.</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#33ff33;">Mix the masala well with the vermicelli.</span></strong></div></li><br /><li><div align="justify"><strong><span style="font-family:arial;color:#33ff33;">Always serve hot.<img id="BLOGGER_PHOTO_ID_5253557222734416738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOhidaRFy2I/AAAAAAAADIU/sndioBqZITM/s320/tomato-sevai.jpg" border="0" /></span></strong></div></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-91217280981036450142008-10-04T23:38:00.000-07:002008-10-04T23:41:05.833-07:00Sevai<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNVj6SBHqe9O-YZXttRtEN6ryNPy8hzf6yi8vCu7o0IgXsXcfPMLDYGjsn-vV39X0iTYeriGQFglbmYJIalTBzDrV4ZN8irAu2y8naxLqd8LOZKxzcYajrc-ht-4uNtCtH1XLF_kfGRc/s1600-h/vermicelli-payasam.jpg"><img id="BLOGGER_PHOTO_ID_5253555878676464610" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNVj6SBHqe9O-YZXttRtEN6ryNPy8hzf6yi8vCu7o0IgXsXcfPMLDYGjsn-vV39X0iTYeriGQFglbmYJIalTBzDrV4ZN8irAu2y8naxLqd8LOZKxzcYajrc-ht-4uNtCtH1XLF_kfGRc/s320/vermicelli-payasam.jpg" border="0" /></a><br /><div></div><br /><p align="justify"><br /><span style="font-family:trebuchet ms;"><strong><span style="color:#00cccc;">Milk Sevai or Doodh Ke Jawey is one of the home desserts of India, you may not find this dish on streets but in the months of festivals one may see shops selling sevai. So lets see that how this dish is made, you can serve it hot and cold.</span><br /></strong></span></p><br /><p align="justify"><span style="font-family:trebuchet ms;"><strong><span style="font-size:180%;">Ingredients<br /></span></strong></span></p><br /><ol><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#33ff33;"><strong>1 litre milk</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#33ff33;"><strong>1/2 cup fine vermicelli broken to 1" bits</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#33ff33;"><strong>1 tsp. ghee</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#33ff33;"><strong>3/4 cup sugar</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#33ff33;"><strong>1/4 tsp. cardamom powder</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#33ff33;"><strong>15-20 strands of saffron, crushed in 1 tsp. hot milk</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#33ff33;"><strong>10 almonds, blanched and thinly slivered</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;"><strong><span style="color:#33ff33;">10 pistachios, unsalted, thinly slivered</span><br /></strong></span><a href="http://4.bp.blogspot.com/__MS9kMTWis4/SKGfqOC0sEI/AAAAAAAAAPs/YJ4P3f6AAOM/s1600-h/pasta_shape_-_vermicelli.jpg"></a><br /><img id="BLOGGER_PHOTO_ID_5253555878639701010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9SpG605_uYRPUTSL4Qkfhq398Ep3xav0yFXhnkvNhMNi7saeROgHyNn0hFxsSIY4BUl8N_6UrJPUjPC4Ju-IaK6xoNb3xObeMSx_ByLtQ_X0dD5-c0IQ-oVDCnh7KfOJvEOJJruU6Jw/s320/pasta_shape_-_vermicelli.jpg" border="0" /><br /></div></li></ol><p align="justify"><span style="font-family:trebuchet ms;"><strong><span style="font-size:180%;">Method</span><br /></strong></span></p><br /><ul><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Heat ghee in a heavy deep pan.</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Add broken vermicelli , stir till lightly roasted.</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Add hot milk, stir gently to bring to a boil.</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Reduce heat allow to simmer for 5 minutes.</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Add sugar, stir till dissolved.</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Add cardamom, saffron, cardamom, almonds and pistachios.</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Mix and take off fire.</strong></span></li><br /><li><span style="font-family:trebuchet ms;color:#ff6600;"><strong>Serve hot and wholesome.<img id="BLOGGER_PHOTO_ID_5253555877296068338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIGQSG4sBW91HpN7T2pacFsbFwMT2DecDuuBzbI-qCeSEy2yUyDLCn6oHFGHudK0aFdp_m9cHjdoEcLKm4mLZDxoJrgUfm9FZW3lpiTfDQiaDaPaGjuXuJi674KQeoHLPK1-JjU4O6QU/s320/stew-finished.jpg" border="0" /></strong></span></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-8636184755984739742008-10-04T23:33:00.000-07:002008-10-04T23:37:12.147-07:00Rajbhog<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-9rtCD9Us4kXqW44s0KesKwcgEZ5_WcMSkdfjTvkIYnjuQN2I6sLebUj9FyIBarCycABmFta5_b_zct0NaT_LPn8VBzgKZHMnWVw8QIYori5Dpy0598x3iMn7D6idJRmHPypGNDW48A/s1600-h/061.jpg"><img id="BLOGGER_PHOTO_ID_5253554946761906002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-9rtCD9Us4kXqW44s0KesKwcgEZ5_WcMSkdfjTvkIYnjuQN2I6sLebUj9FyIBarCycABmFta5_b_zct0NaT_LPn8VBzgKZHMnWVw8QIYori5Dpy0598x3iMn7D6idJRmHPypGNDW48A/s320/061.jpg" border="0" /></a><br /><br /><div></div><br /><p align="justify"><br /><span style="font-family:times new roman;color:#6600cc;"><strong>Rajbhog is the real raja/king amongst the liquid filled sweets, slightly yellow-orangish in colour and bigger in size than the gulab jamun. Serving along with kewda juice or gulab jal makes it even tastier.</strong></span></p><span style="font-family:times new roman;"><strong><br /><p align="justify"><br /><span style="font-size:180%;">Ingredients<br /></span></p><br /><ol><br /><li><div align="justify"><span style="color:#ff0000;">Chenna, from cow’s milk 250 gms. </span></div></li><br /><li><div align="justify"><span style="color:#ff0000;">Khoya, grated 3 tbsps </span></div></li><br /><li><div align="justify"><span style="color:#ff0000;">Pistachio nuts 12-15 nos. </span></div></li><br /><li><div align="justify"><span style="color:#ff0000;">Almonds 6-8 nos. </span></div></li><br /><li><div align="justify"><span style="color:#ff0000;">Refined flour (maida) 1 tsp. </span></div></li><br /><li><div align="justify"><span style="color:#ff0000;">Semolina (rawa) 1 tsp. </span></div></li><br /><li><div align="justify"><span style="color:#ff0000;">Sugar 4 -5 cups Saffron ½ tsp. </span></div></li><br /><li><div align="justify"><span style="color:#ff0000;">Rose syrup 2 tsps. </span></div></li><br /><li><div align="justify"><span style="color:#ff0000;">Green cardamom powder ½ tsp.</span><br /></strong></span></div></li></ol><a href="http://3.bp.blogspot.com/__MS9kMTWis4/SKBnjUZzQ5I/AAAAAAAAAOE/2pPNL4OjR04/s1600-h/rajbhog.jpg"></a><img id="BLOGGER_PHOTO_ID_5253554944714323954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQvgKIme6fp3gwawPpSPH0edgvQce6D-0bCOVhDW2DKc3vokbL_WoCL_fs_5-GkUAyXblk3EOtMqKlYqJ8nMxE_VeLWk0Eu936DP65zh_-uHUDlhkm0K1QHyzMYStsXEYWHYmcgH4rUA/s320/33.jpg" border="0" /><br /><span style="font-family:times new roman;"><strong></strong></span><br /><p align="justify"><span style="font-family:times new roman;"><strong><span style="font-size:180%;">Method<br /></span></strong></span></p><br /><ul><br /><li><span style="font-family:times new roman;color:#cc33cc;"><strong>Take fresh chenna, knead it well till smooth.</strong></span></li><br /><li><span style="font-family:times new roman;color:#cc33cc;"><strong>Add refined flour and semolina and knead it gently. Divide into twelve to fourteen equal portions.</strong></span></li><br /><li><span style="font-family:times new roman;color:#cc33cc;"><strong>Soak pistachio nuts and almonds in one cup hot water for five minutes.</strong></span></li><br /><li><span style="font-family:times new roman;color:#cc33cc;"><strong>Drain, peel and chop them roughly.</strong></span></li><br /><li><span style="font-family:times new roman;color:#cc33cc;"><strong>Combine grated khoya with green cardamom powder and rose syrup.</strong></span></li><br /><li><span style="font-family:times new roman;color:#cc33cc;"><strong>Knead it into dough. Mix in the roughly chopped pistachio nuts, almonds and divide in to twelve to fourteen equal portions.</strong></span></li><br /><li><span style="font-family:times new roman;color:#cc33cc;"><strong>Stuff a portion of khoya into each portion of chenna and form them into marble-sized balls.</strong></span></li><br /><li><span style="font-family:times new roman;color:#cc33cc;"><strong>Combine sugar with ¾ litre water. Bring it to a boil and make thin sugar syrup. Remove scum, if any and pass it through a muslin cloth. </strong></span></li><br /><li><span style="font-family:times new roman;color:#cc33cc;"><strong>Bring sugar syrup to a boil in a wide-mouthed pan and add saffron.</strong></span></li><br /><li><span style="font-family:times new roman;color:#cc33cc;"><strong>Gently slide in stuffed chenna balls and cook for four to five minutes on high heat. </strong></span></li><br /><li><span style="font-family:times new roman;color:#cc33cc;"><strong>Sprinkle about quarter cup hot water and continue to cook on high heat for another five minutes or till they are almost double in size. Remove and keep in sufficient quantity of sugar syrup. </strong></span></li><br /><li><span style="font-family:times new roman;color:#cc33cc;"><strong>Refrigerate and serve chilled.</strong></span> <img id="BLOGGER_PHOTO_ID_5253554944466392258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQ1NF47WIIrX3DYaGtxYR1UWXhjGoBkNXYdt4pdm4kV37ZhJBARVJ5iFcsXp4qZ1iOcdEF9x6Bgv-D765o6-ZHzDuioBDNenukSkkOITNpA8vzQHaBQigtWm_P4KLSkiy0jjcVkxK0pA/s320/rajbhog.jpg" border="0" /></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-48967578155328976092008-10-04T23:29:00.000-07:002008-10-04T23:33:15.412-07:00Kalakand<a href="https://1.bp.blogspot.com/_TocNE9pM7jU/SOhfaNkeXwI/AAAAAAAADHE/eYhyyxPnRbc/s1600-h/Amritsari-Pinni.png"><img id="BLOGGER_PHOTO_ID_5253553869251567362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOhfaNkeXwI/AAAAAAAADHE/eYhyyxPnRbc/s320/Amritsari-Pinni.png" border="0" /></a><br /><br /><div align="justify"><br /><span style="font-family:trebuchet ms;"><strong><span style="color:#ff0000;">Milk Cake / Doodh Burfi call it by any name, but when a piece goes into your mouth the only thing you will remember is the taste and the real challenge is that you cant wait after having one piece. So put up the kitchen clothes to make Kalakand.</span> </strong></span></div><br /><div align="justify"><span style="font-family:trebuchet ms;"><strong></strong></span></div><br /><div align="justify"><span style="font-family:trebuchet ms;font-size:180%;"><strong>Ingredients:-<br /></strong></span></div><br /><ol><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#339999;"><strong>2 litres milk</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#339999;"><strong>1/2 to 3/4 cup sugar</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#339999;"><strong>chopped nuts to decorate (pista, almonds)</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#339999;"><strong>silver foil (optional)</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#339999;"><strong>1/2 tsp citric acid dissolved in 1/2 cup water.</strong></span><a href="http://2.bp.blogspot.com/__MS9kMTWis4/SKBjfcSm1aI/AAAAAAAAANk/G7g4Uzd1cwg/s1600-h/263853322_de27005620_m.jpg"></a><br /><span style="font-family:trebuchet ms;"><strong><img id="BLOGGER_PHOTO_ID_5253553868214568930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4_696uMQalWqh4RMW_3nHz-HhU1Lj_FZPvAbzfaOCP-tHFU9xq1Iwe8qFekx_XJ2FX6Hs4tKKiuw3yp4B3hc-JzH2e8h_3M0tbHWKav3AHSQHpTZfv_l5_26SKK9rbbMO5NdwTyPFnk/s320/263853322_de27005620_m.jpg" border="0" /></strong></span></div></li></ol><br /><p align="justify"><span style="font-family:trebuchet ms;"><strong><span style="font-size:180%;">Method</span><br /></strong></span></p><br /><ul><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#663366;"><strong>Boil half the milk and add the citric solution as it comes to boil </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#663366;"><strong>Switch off gas. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#663366;"><strong>Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.Do not knead.</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#663366;"><strong>Put the remaining milk in a heavy pan and boil to half.</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#663366;"><strong>Add the chenna and boil till the mixture thickens, stirring continuously.</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#663366;"><strong>Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.</strong></span></div></li><br /><li><div align="justify"><span style="font-family:trebuchet ms;color:#663366;"><strong>Set in a tray, apply silver foil and sprinkle the chopped nuts.<img id="BLOGGER_PHOTO_ID_5253553874145019698" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOhfafzKhzI/AAAAAAAADHM/n09_VuA2M6g/s320/recipe_99.jpg" border="0" /></strong></span></div></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-60028177921311493192008-10-04T23:19:00.000-07:002008-10-04T23:28:13.070-07:00Jalebi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQAgqIupE54RW5mwQs8oCMDGFYHP7fRxfjtCho5427k4LntexlufAaGKjmBC_mm7bQy1Cm_hhIEZCfOj8iefffFvf5GUh-AMPACxbqIwpxwz_siObY1V5Hz6DSg4N3SFIL7ycaxHhDy8/s1600-h/RKK64B.jpg"><img id="BLOGGER_PHOTO_ID_5253552434133525698" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQAgqIupE54RW5mwQs8oCMDGFYHP7fRxfjtCho5427k4LntexlufAaGKjmBC_mm7bQy1Cm_hhIEZCfOj8iefffFvf5GUh-AMPACxbqIwpxwz_siObY1V5Hz6DSg4N3SFIL7ycaxHhDy8/s320/RKK64B.jpg" border="0" /></a><br /><p align="justify"><br /><span style="font-family:georgia;"><strong><span style="color:#999900;">Jalebi is a fried sweet made from maida flour, commonly prepared in India, Pakistan and Bangladesh. Jalebi is thought to have originated in the north of India, but most likely it originated Punjab. Fresh hot syrupy jalebis are a hit at any chaat party. You will always find serpentine queues of people waiting to savour this delicacy. You will not believe how quickly jalebis can be made. I have used yeast to ferment the jalebi batter quickly and so it does not require to be left for a day to ferment. The trick here is to immediately start frying the jalebis once the batter has rested for 10 minutes. If the batter is left for a longer period, it ferments and the jalebis lose shape.Also remember to soak the jalebis in warm sugar syrup immediately after frying them. So, put your gears on..........</span><br /></strong></span><a href="http://2.bp.blogspot.com/__MS9kMTWis4/SJ7HiOzZkRI/AAAAAAAAAIY/FBPoq_JsIMg/s1600-h/Jalebi222.jpg"></a><img id="BLOGGER_PHOTO_ID_5253552432925831746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOheGm1u8kI/AAAAAAAADGk/ldTOQKp7fzw/s320/Jalebi222.jpg" border="0" /><br /><span style="font-family:georgia;"><strong><span style="font-size:180%;">Ingredients:-<br /></p></span></strong></span><br /><div align="justify"><span style="font-family:georgia;"><strong><span style="font-size:130%;">For the jalebi batter:-<br /></div></span></strong></span><br /><ol><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#3333ff;"><strong>1 cup plain flour (maida)</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#3333ff;"><strong>1 teaspoon Bengal gram flour (besan)</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#3333ff;"><strong>1/2 teaspoon fresh yeast, crumbled</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#3333ff;"><strong>1 tablespoon melted ghee</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#3333ff;"><strong>1 teaspoon sugar</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;"><strong><span style="color:#3333ff;">2 to 3 drops of lemon yellow food colouring</span><br /></strong></span><span style="font-family:georgia;"><strong></strong></span></div></li></ol><br /><p align="justify"><span style="font-family:georgia;"><strong>For the sugar syrup<br /></strong></span></p><br /><ol><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#666666;"><strong>2 cups sugar</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#666666;"><strong>a few saffron strands</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;"><strong><span style="color:#666666;">1/4 teaspoon lemon juice</span><br /></strong></span><span style="font-family:georgia;"><strong></strong></span></div></li></ol><br /><p align="justify"><span style="font-family:georgia;"><strong>Other ingredients<br /></strong></span></p><br /><ol><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#ffcccc;"><strong>ghee for deep frying</strong></span><a href="https://1.bp.blogspot.com/_TocNE9pM7jU/SJV6os3T2fI/AAAAAAAACR8/ymFziptu9vU/s1600-h/jalebi24022006ab5.jpg"></a><a href="http://4.bp.blogspot.com/__MS9kMTWis4/SJ7Hib0GPWI/AAAAAAAAAIg/rkRC9Vfko10/s1600-h/jalebi24022006ab5.jpg"></a></div></li></ol><br /><p align="justify"><span style="font-family:georgia;"><strong></strong></span></p><br /><p align="justify"><span style="font-family:georgia;font-size:180%;"><strong></strong></span></p><img id="BLOGGER_PHOTO_ID_5253552434166357122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOheGrdf3II/AAAAAAAADGc/9N4VR0hZSZ0/s320/jalebi.jpg" border="0" /><br /><p align="justify"><span style="font-family:georgia;font-size:180%;"><strong>Process:-</strong></span></p><br /><p align="justify"><span style="font-family:georgia;"><strong>For the jalebi batter<br /></strong></span></p><br /><ul><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#cc0000;"><strong>Sieve the plain flour and gram flour together. </strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#cc0000;"><strong>Dissolve the yeast in 1 tablespoon of water. </strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#cc0000;"><strong>Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain. </strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#cc0000;"><strong>Keep aside for 10 minutes till the yeast ferments.</strong></span></div></li></ul><br /><p align="justify"><span style="font-family:georgia;"><strong><span style="font-size:130%;"></span></strong></span></p><br /><p align="justify"><span style="font-family:georgia;"><strong><span style="font-size:130%;">For the sugar syrup</span><br /></p></strong></span><br /><ul><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#ff6600;"><strong>Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency. </strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#ff6600;"><strong>Add the saffron and lemon juice and mix. </strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;"><strong><span style="color:#ff6600;">Remove from the fire and keep aside.</span><br /></strong></span><span style="font-family:georgia;"><strong></strong></span></div></li></ul><br /><p align="justify"><span style="font-family:georgia;font-size:130%;"><strong>How to proceed<br /></strong></span></p><br /><ul><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#cc33cc;"><strong>Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1") deep]. </strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#cc33cc;"><strong>Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#cc33cc;"><strong>Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl [approximately 50 mm. (2") diameter].</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;color:#cc33cc;"><strong>Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:georgia;"><strong><span style="color:#cc33cc;">Drain immediately and serve hot</span>.<br /></strong></span><a href="http://4.bp.blogspot.com/__MS9kMTWis4/SJ7Hh0k4ApI/AAAAAAAAAII/nZ4DWFKqiHc/s1600-h/FGV205_1lg.jpg"></a><img id="BLOGGER_PHOTO_ID_5253552427712006498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXtHui9xjKK0uO4n4N79f9l7HvxwBpkVmk4JnOgF1TNaImuWoVhSm9APkZi5Bgo8E37VEpPaHTEVQbzb27pjVh3yd3Nv9BUY7aP1JxKKZlP3HYvdYs_S1S9xtpEXLsJD1rQ4tU5ERW0Y/s320/FGV205_1lg.jpg" border="0" /><br /><span style="font-family:georgia;"><strong>Remember:-<span style="color:#6600cc;">Do not allow the jalebi batter to over ferment.Fry the jalebis immediately once the batter has rested for 10 minutes</span>. <img id="BLOGGER_PHOTO_ID_5253552431714258018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggopJv1n3RfBQIzu3M2BrV6cvMyIjT0IgpNZLiTzsq7iLqVuLEO56ywHQo5W-ypF3TOICHxpqRE4HzJLqHfltEgJ_xkTW3jOnI-iz0DKB9Af-DAYkf3ihcg9hpUyL4Q77NiPZmOEIaUDc/s320/jalebi24022006ab5.jpg" border="0" /><br /></strong></span><span style="font-family:georgia;"><strong>Serving:-<span style="color:#ff0000;">Served in plates or bowl with curd or glass of hot milk.</span></strong></span></div></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-67840011510168316772008-10-04T23:10:00.000-07:002008-10-04T23:18:52.802-07:00Gulab Jamun<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_iVqCxDT-ISCGR1VgQ4rVlcb_LOM9EzmxPuykfFLqiXMf07jutCqcTSKsEbNsvrJXKTaCku84zUVxjhqMIMQ0g4VuqfxLcTCNPSprYvsgo7J4YEkEF7zXxryUcw5iiam-BP80uxGwTQo/s1600-h/6343722-lg.jpg"><img id="BLOGGER_PHOTO_ID_5253549840004388866" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_iVqCxDT-ISCGR1VgQ4rVlcb_LOM9EzmxPuykfFLqiXMf07jutCqcTSKsEbNsvrJXKTaCku84zUVxjhqMIMQ0g4VuqfxLcTCNPSprYvsgo7J4YEkEF7zXxryUcw5iiam-BP80uxGwTQo/s320/6343722-lg.jpg" border="0" /></a><br /><br /><br /><div align="justify"><br /><span style="font-family:times new roman;font-size:100%;"><strong><span style="color:#33ff33;">Gulab jamun/ Kala Rasgulla/ Kala Jam the way you call it its the best of all</span> <span style="color:#33ff33;">Indian sweets, Gulab jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot saffron flavoured syrup.The khoya or mava used for the Gulab Jamuns is of a special kind called Hariali Khoya or Chikna Khoya. It is made by reducing low fat milk and is slightly yellowish in colour and is also loose and sticky in consistency. Frying these gulab jamuns is an art in itself. The flame has to be sufficiently low so that the gulab jamuns get cooked till the inside.To finish a round of chaat with these hot jamuns is the most satisfying experience, especially on a cold winter or monsoon evening. <img id="BLOGGER_PHOTO_ID_5253549842450665218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDiaM7XXJiJVxsd72t018M94Cba8DjW-RZFGqbWeCDWtCCozVsGqmK3aPDl3OvFfXLqPwGsSYD5UzZRwu8m-YZuLEmNIyWzaFwH4nMiIAGJMFVsjjyjtY5gV7cFvi7EZ9HeXwaw98uQE/s320/gulab-juman.jpg" border="0" /><br /></span></strong></span><a href="http://4.bp.blogspot.com/__MS9kMTWis4/SJ7EWsqBswI/AAAAAAAAAHo/sqCaMRauwgw/s1600-h/433.jpg"></a><br /><span style="font-family:times new roman;font-size:100%;"><strong><span style="font-size:180%;">Ingredients:-</span><br /></strong></span></div><br /><ol><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc33cc;"><strong>1 cup Carnation Milk Powder</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc33cc;"><strong>1/2 cup all purpose flour </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc33cc;"><strong>1/2 tsp baking soda </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc33cc;"><strong>2 tablespoons butter -melted </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc33cc;"><strong>Whole milk just enough to make the dough<br /></strong></span><span style="font-family:times new roman;font-size:100%;"><strong></strong></span></div></li></ol><br /><p align="justify"><span style="font-family:times new roman;font-size:100%;"><strong><span style="font-size:130%;">For the Sugar Syrup :-</span><br /></strong></span></p><br /><ol><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#66cccc;"><strong>2 cups Sugar</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#66cccc;"><strong>1 cup water </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#66cccc;"><strong>Oil for frying</strong></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hT4_KTow5GKcKYL-xyh67fiIkp277nnJRnxBzHf67Op-nxhiwrzQ6XpzEa9ELm-xU2kvcWG60MH1pDVcuwuPi9CQBm4PdBbxpBLRTNG8Db9qsJ9x6hEdOclQ25xegBwS6RDvcKaPigw/s1600-h/DSC01213.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hT4_KTow5GKcKYL-xyh67fiIkp277nnJRnxBzHf67Op-nxhiwrzQ6XpzEa9ELm-xU2kvcWG60MH1pDVcuwuPi9CQBm4PdBbxpBLRTNG8Db9qsJ9x6hEdOclQ25xegBwS6RDvcKaPigw/s1600-h/DSC01213.jpg"></a><a href="http://3.bp.blogspot.com/__MS9kMTWis4/SJ7EW693XYI/AAAAAAAAAH4/BzjAIlHqET4/s1600-h/DSC01213.jpg"></a></div></li></ol><br /><p align="justify"><span style="font-family:times new roman;font-size:100%;"><strong></strong></span></p><img id="BLOGGER_PHOTO_ID_5253549837513707778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtxSH78QXOMkE6Jo4se8grV22JtTDN0F2GmBctWrFH-sA7HCTtygAnvJWIifEK-k1vx4BGzSyKNdy-WmfUD0sbIx5xIX56b5NFkkcjJUY2hAHVZYa3_keoFbPQQQ-C3RBsjzg2vi5mEk/s320/433.jpg" border="0" /><br /><p align="justify"><span style="font-family:times new roman;font-size:100%;"><strong><span style="font-size:180%;">How to make gulab jamun:-</span><br /></strong></span></p><br /><ul><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>Make the dough by combining the milk powder, Bisquick, butter. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>Add just enough whole milk to make a medium-hard dough. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>Divide the dough into 18-20 portions. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>Make Small balls by gently rolling each portion between your palms into a smooth ball. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>Place the balls on a plate. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>Cover with a damp yet dry kitchen towel. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>Heat the oil on high and then lower the heat to medium. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>Slip in the balls into the hot oil from the side of the pan, one by one. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>They will sink to the bottom of the pan, but do not try to move them. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>Instead, gently shake the pan to keep the balls from browning on just one side. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>After about 5 Min's, the balls will rise to the surface. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>The Gulab Jamuns should rise slowly to the top if the temperature is just right. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>Now they must be gently and constantly agitated to ensure even browning on all sides. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>If the temperature of the oil is too high then the gulab jamuns will tend to break. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#cc9933;"><strong>The balls must be fried very slowly under medium temperatures.</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;"><strong><span style="color:#cc9933;">This will ensure complete cooking from inside and even browning.</span><br /></strong></span><span style="font-family:times new roman;font-size:100%;"><strong></strong></span></div></li></ul><br /><p align="justify"><span style="font-family:times new roman;font-size:100%;"><strong><span style="font-size:130%;">Sugar Syrup</span><br /></strong></span></p><br /><ul><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#336666;"><strong>The syrup should be made earlier and kept warm. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#336666;"><strong>To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#336666;"><strong>Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#336666;"><strong>Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#336666;"><strong>Do not overheat, that will caramelize the sugar. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#336666;"><strong>Transfer this hot syrup into a serving dish. Keep warm on stove. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#336666;"><strong>Add the fried gulab jamuns directly into the warm syrup. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#336666;"><strong>Leave gulab jamun balls in sugar syrup overnight for best results.</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;"><strong><span style="color:#336666;">They can be served warm or at room temperature.</span> <img id="BLOGGER_PHOTO_ID_5253549840596975874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheC9_m0eDY9ev_RgzY5Kzzp3AIkUfGEzUjjS0G4kMTRb8NcSd9C2d4QL69AW3LLjK8jWlcHVjOKYK-gf-0vio30ltOs-m_4WzNuonssjVUP670hzabh6hJyUjh_r6ooxs7TLaRnVoyYfI/s320/DSC01213.jpg" border="0" /><br /></strong></span><a href="http://4.bp.blogspot.com/__MS9kMTWis4/SJ7EW4AIbnI/AAAAAAAAAIA/saIAoHMGiAQ/s1600-h/gulab-juman.jpg"></a><br /><span style="font-family:times new roman;font-size:100%;color:#ff0000;"><strong>Serving can be done along with the sugar syrup of without syrup. if there are visitors in your house then serving without syrup is the best although you can cover gulab jamun with Varak(chandi ka varak) and cab also be garnished by nuts.</strong></span></div></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-12782279463763040612008-10-04T23:05:00.000-07:002008-10-04T23:09:51.655-07:00Peda<a href="https://1.bp.blogspot.com/_TocNE9pM7jU/SOhZ1lkC9BI/AAAAAAAADFs/QMk_gSJz5Qk/s1600-h/peda33.jpg"><img id="BLOGGER_PHOTO_ID_5253547742478922770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOhZ1lkC9BI/AAAAAAAADFs/QMk_gSJz5Qk/s320/peda33.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:arial;font-size:100%;color:#6600cc;"><strong>Mathura is not only famous for its temples but also for its Peda. Peda or Pera is a Pakistani and Indian sweet, shaped like a thick cookie. The main ingredients are milk, which has been slowly cooked until it reduces to an almost solid consistency called khoya, and sugar. Cardamom seeds or pistachio nuts may sometimes be used as a garnish. The appearance of the sweets varies from a creamy white colour to a caramel colour.</strong></span></div><img id="BLOGGER_PHOTO_ID_5253547739958049938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheg_ZZTkpkDErdf35lkJQr_Kb5F-9Az8zAspIeCf53-gpSBsi2e1Y0UzZFZrMcqkUqkvZMJHqI6YaCeJlOhkPF3VfC7SEvnwl86YWZZub7gmqf_4oBE78Ua7FISTp3d3NFkzNARAALJ2Q/s320/peda.jpg" border="0" /><br /><div align="justify"></div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNevjWEd0x_d0ISuwS-W9KNl08i_H46KBH0WPb4G6k-Eo1OqVVmDCMu1N7iyNaxU7qAZb1Yb_S1jceAQBHsjgfKhhigu9Xj_2sq04DiKSKjbnueg5Lo_Dp2CyZ-vw3nj4MbfpGXSdssk/s1600-h/peda.jpg"></a><a href="http://3.bp.blogspot.com/__MS9kMTWis4/SJ7BTQA5jMI/AAAAAAAAAHY/AOIp7QgyjNo/s1600-h/peda.jpg"></a><span style="font-family:arial;font-size:100%;"><strong><span style="font-size:180%;">Ingredients:-</span><br /></strong></span></div><br /><ol><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#33ff33;"><strong>1 1/2 CUP MILK, </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#33ff33;"><strong>1 TIN SWEETENED CONDENSED MILK, </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#33ff33;"><strong>1 TSP CORN FLOUR, </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#33ff33;"><strong>ONE FOURTH TSP CITRIC ACID, </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#33ff33;"><strong>4-5 CARDAMOM POWDER, </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#33ff33;"><strong>1 TBS GHEE OR BUTTER, </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#33ff33;"><strong>FEW DROPS OF YELLOW COLOUR. </strong></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuO40wW3T5gcvakplJPORvecH6LMcG4h87qBxoDHSssHQrBfXCbAq-UZWkJ4hXvuyVhsWzVo-hdqJWOaMaHVt3Sx5Hfp9GiiNKnRSd9ywFKF9fpgPVJLKu0CmdnazIO9VBUajCWIzz5g8/s1600-h/is31_large.jpg"></a><a href="http://4.bp.blogspot.com/__MS9kMTWis4/SJ7CNdvOu2I/AAAAAAAAAHg/9JXXLXaNqFI/s1600-h/is31_large.jpg"></a><br /><a href="http://1.bp.blogspot.com/__MS9kMTWis4/SJ7BTMeYBKI/AAAAAAAAAHI/jfMJSk5iRik/s1600-h/is31_large.jpg"></a><br /><span style="font-family:arial;"><strong><img id="BLOGGER_PHOTO_ID_5253547738534997314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvLb5bc5e_jSGi14sY-fYyi_OFGj4klPpyJYWxc4A6AYk2y_r1eWn97ec1ODolKd9bK2bTbywNj_37G5FKRFG5__vOtUzPO9OXCpNra40bDIJdX_oT5agzmS5g-DHns8ITtiK24H5CLk/s320/is31_large.jpg" border="0" /></strong></span></div></li></ol><br /><p align="justify"><span style="font-family:arial;font-size:100%;"><strong><span style="font-size:180%;">Method:-</span><br /></strong></span></p><br /><ul><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#ff6600;"><strong>Heat ghee in a pan, add condensed milk, milk and citric acid dissolved in a little water. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#ff6600;"><strong>Continue heating and allow it to curdle. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#ff6600;"><strong>Make a paste of corn flour with 2 tbsp water. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#ff6600;"><strong>Add to the milk mixture after it curdles. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#ff6600;"><strong>Continue cooking on slow/medium heat till the mixture leaves the sides of the pan. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#ff6600;"><strong>Add the yellow color and mix well. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#ff6600;"><strong>Empty the contents onto a dish and shape into pedas. </strong></span></div></li><br /><li><div align="justify"><span style="font-family:arial;font-size:100%;color:#ff6600;"><strong>Decorate with cardamom powder.<br /></strong></span><a href="http://2.bp.blogspot.com/__MS9kMTWis4/SJ7BTG8N7RI/AAAAAAAAAHA/Wu4UQ6FGrZA/s1600-h/FGV2241_1lg.jpg"></a><img id="BLOGGER_PHOTO_ID_5253547738491227634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOhZ1WtTjfI/AAAAAAAADFU/IANme8P8rRM/s320/FGV2241_1lg.jpg" border="0" /><br /><span style="font-family:arial;font-size:100%;"><strong>Serving: <span style="color:#ff0000;">Peda should never be served hot instead they should allowed to be cooled for at least for 3-4 hours before serving, however serving peda cooled for an hour in the refrigerator brings even better taste.</span></strong></span></div></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0tag:blogger.com,1999:blog-8220867899980028087.post-67149231863219789512008-10-04T22:59:00.000-07:002008-10-04T23:04:16.437-07:00Sohan Papdi<a href="https://1.bp.blogspot.com/_TocNE9pM7jU/SOhYza0PDRI/AAAAAAAADFM/xMjBf6h3uQc/s1600-h/222.jpg"><img id="BLOGGER_PHOTO_ID_5253546605722668306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOhYza0PDRI/AAAAAAAADFM/xMjBf6h3uQc/s320/222.jpg" border="0" /></a><br /><div><br /><div align="justify"><br /><strong><span style="font-family:trebuchet ms;color:#ff6600;">Sohan Papdi is one of the mouth watering recipes, however considered to be too sweet but one can make the recipe from sugar-free crystals, Sohan papdi or Soan papdi or Patisa is a popular Pakistani and Indian sweet. It is square in shape, and has a crisp and flaky texture. So take down the recipe and enjoy it .</span></strong><a href="https://1.bp.blogspot.com/_TocNE9pM7jU/SJWsKLIzYPI/AAAAAAAACTM/SQggd6D15jM/s1600-h/677px-Sohan_papdi.jpg"></a></div><img id="BLOGGER_PHOTO_ID_5253546139727972450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFAL20No8WsoxZK-G8EDuRw-MYf-XW6mHlGJ6mDVYXalApO5NJktvZ4oRL4em8h0DJB9eGuNwXGQ-lAjBvUwb24HqxMtzMdIlKoqRhL450UEmuE0Hp96KsF17BWmKY007a1vrCEQta-Y/s320/677px-Sohan_papdi.jpg" border="0" /><br /><br /><div align="justify"><br /><a href="http://3.bp.blogspot.com/__MS9kMTWis4/SJ6-pWL9pJI/AAAAAAAAAGY/4Seey_1yp88/s1600-h/677px-Sohan_papdi.jpg"></a><strong><span style="font-family:trebuchet ms;"><span style="font-size:180%;">Ingredients:-<br /></span></span></strong></div><br /><br /><ol><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#666600;">1 1/4 cup gram flour</span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#666600;">1 1/4 cup plain flour (maida)</span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#666600;">250 GMS. ghee (clarified butter)</span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#666600;">2 1/2 cups sugar</span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#666600;">1 1/2 cup water</span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#666600;">2 tbsp. Milk</span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#666600;">1/2 tsp. cardamom seeds</span></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25vRKJ_SwkBxXQv0NL_jXLdbliJ-vRyPcUNh6wJ9oA3Wqpwi4UVbha-Jygp34NK-LdVUS-dchyn69YVsEtxVm-SR106p3zJPXNj4iCPl9TrzR9I3m9ZIKNgVRJQaZOpStrUwyOZEFQCU/s1600-h/1056918149_b724ee5e33.jpg"></a><a href="http://4.bp.blogspot.com/__MS9kMTWis4/SJ7AM_h8o1I/AAAAAAAAAG4/dEvrkZdIHts/s1600-h/1056918149_b724ee5e33.jpg"></a><br /><strong><span style="font-family:trebuchet ms;"></span></strong></div></li></ol><img id="BLOGGER_PHOTO_ID_5253546143562369858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgciKmjyV32WcBb0gJz7V-cKc8HmOTfJfkkgAqJ_0ITUWXFmeUG9ZzOuEudTL4AEDDnSsSGZGR1gaDnqcuJfPOo3M7Zxyn04TT5tfmJTTI_-UyW7cZzgDbmsueYK1vpgqs425m5Hg-foVE/s320/1056918149_b724ee5e33.jpg" border="0" /><br /><br /><p align="justify"><strong><span style="font-family:trebuchet ms;"><span style="font-size:180%;">Method:-</span><br /></span></strong></p><br /><br /><ul><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#cc33cc;">Sift both flours together. </span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#cc33cc;">Then heat Ghee(clarified butter) in a pan. </span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#cc33cc;">Add flour mixture and roast on low heat till light golden. Keep aside to cool a little, stirring occasionally. </span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#cc33cc;">Now make syrup out of sugar, Bring syrup to 2 1/2 thread consistency Pour at once into the flour mixture. </span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#cc33cc;">Beat well with a large fork till the mixture forms thread like flakes. </span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#cc33cc;">Pour onto a greased surface or thali and roll to 1" thickness lightly.</span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;color:#cc33cc;">Sprinkle the elaichi (cardamom) seeds and gently press down with palm. </span></strong></div></li><br /><br /><li><br /><div align="justify"><strong><span style="font-family:trebuchet ms;"><span style="color:#cc33cc;">Cool, cut into squares, Store in airtight container. <img id="BLOGGER_PHOTO_ID_5253546145470922114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiLD0L9fWrTlVEOvkD4UKbHW9-b1bjbKYS1Od9udIzqmiJPN-l5Vc1of_h0imZgGuFwYhdNYNOO2iTNYq9wGMTxG7eBoQW_AaS4kAb4xtR4_kgbr9rmR8uOuA3eFja2DoPYdXnM7Ho2s/s320/images%255Cproducts%255CSW11.gif" border="0" /><br /></span>Remember:- <span style="color:#ff0000;">Do not replace Ghee (pure milk fat extracted) with any other oil.</span></span></strong></div></li></ul></div>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com2tag:blogger.com,1999:blog-8220867899980028087.post-91059550727904238852008-10-04T22:53:00.000-07:002008-10-04T22:59:01.070-07:00Gajar Halwa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyd7TwLyNes3Yt6jgRk7s2SaKVZqIzZiIgcNCcMerkaPu4dPm_PsQ7HyUUES8IHfAJeI5pTKB40qbq4tKV9_R9ugbDOgmy8AnPnTn2XUjtYAajSO0sa6l4UtlArr2YHY2X1i-i3FBshg/s1600-h/3.jpg"><img id="BLOGGER_PHOTO_ID_5253544808846842946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyd7TwLyNes3Yt6jgRk7s2SaKVZqIzZiIgcNCcMerkaPu4dPm_PsQ7HyUUES8IHfAJeI5pTKB40qbq4tKV9_R9ugbDOgmy8AnPnTn2XUjtYAajSO0sa6l4UtlArr2YHY2X1i-i3FBshg/s320/3.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#ff0000;"><strong>Carrots (also called Gajar in India) prepared like this make a healthy sweet dish. One of the simplest recipes you would love to eat, the best thing that it can be kept for much longer time under refrigeration, just remember to heat it when you want along with pure desi ghee, so lets put on the gears to enjoy this recipe.</strong></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5iLodKOcoFxI-Ef8d6N80vKz8W4hjoOHtHqUC71BK5s3YG9yNIfPQV7WlOBaVIOLvhQiXWQnaAk2PivbfVhrDVmxvKrECPRC-3sxGKX_Y_Of36GRoPMkW2wITHULzp2s8dVf2S5muzU/s1600-h/Gajar+ka+halwa.JPG"></a><a href="http://4.bp.blogspot.com/__MS9kMTWis4/SJ69CsDpejI/AAAAAAAAAGI/kZwt_T5yUug/s1600-h/Gajar+ka+halwa.JPG"></a></div><br /><div align="justify"></div><img id="BLOGGER_PHOTO_ID_5253544807789995570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOhXKw_rpjI/AAAAAAAADEU/JJ-ysr0hojc/s320/2252385838_6a834c8657.jpg" border="0" /><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;"><strong><span style="font-size:180%;">Ingredients :-<br /></span></strong></span></div><br /><ol><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#006600;"><strong>1 kg Carrots</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#006600;"><strong>1 litre Milk</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#006600;"><strong>1 teaspoon Cardamom seeds</strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#006600;"><strong>3/4 cup Water </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#006600;"><strong>3 tablespoons Ghee </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#006600;"><strong>2 tablespoons Raisins </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#006600;"><strong>2 tablespoons Almonds </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#006600;"><strong>2 tablespoons Pistachios </strong></span></div></li><br /><li><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#006600;"><strong>450 grams Sugar</strong></span></div></li></ol><br /><p align="justify"><span style="font-family:times new roman;font-size:100%;"><strong></strong></span></p><img id="BLOGGER_PHOTO_ID_5253544809713798722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://1.bp.blogspot.com/_TocNE9pM7jU/SOhXK4KWjkI/AAAAAAAADEc/CDFs1ms5s3o/s320/Gajar+ka+halwa.JPG" border="0" /><br /><p align="justify"><span style="font-family:times new roman;font-size:100%;"><strong><span style="font-size:180%;">Method:-</span><br /></strong></span></p><br /><ul><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Wash and grate the carrots. Soak the raisins in water for 30 minutes.</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Blanch and shred the nuts.</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Put the water to boil, when it starts boiling add the grated carrots. </strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Cook for 5-7 minutes.</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Add the milk. </strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Cook on a low flame for 1 hour stirring occasionally.</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Add ghee and simmer for 2-3 minutes. </strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Add the slightly crushed cardamoms and the raisins.</strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Mix well. </strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Remove from heat and arrange in a serving dish. </strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Garnish with almonds and pistachios. </strong></span></div></li><br /><li><br /><div align="justify"><span style="font-family:times new roman;font-size:100%;color:#6600cc;"><strong>Serve cold, hot or at room temperature.<img id="BLOGGER_PHOTO_ID_5253544809504959298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNP94WW6BgMPGAhog2KRfF0LpRVYc-HeryxML7gqQ4f3Mv6b2XkGr5BA5Fahkh8GrLndVTuAFVXbrndTL5zfGbhcmAE4a_HqzWkC6Ysgr8DdGuHokDBy5bjpuDn-JN0rB3-6Hq_AioVY/s320/gajar_halwa.jpg" border="0" /></strong></span></div></li></ul>nitin vermahttp://www.blogger.com/profile/12897167189014097557noreply@blogger.com0