Desserts:How to Make Pedha

Ingredients:
1) Instant Dry Milk (Milk Powder) – 2 cups (150gm)
2) Sweetened Condensed Milk - 1, 14oz can (396gm)/Evoperated Milk
3) Unsalted Butter – 2-3 spoons

Method:

1. In a microwave safe dish, melt the butter.
2. Add in the rest of the ingredients and mix well.
3. Cook in the microwave for 3 minutes, stirring very well after every minute.
4. After the 3 minutes, mix well again and leave aside for the mixture to cool down enough to handle.
5. Once the mixture has cooled down, grease your hands and make balls.
6. Gently press the balls and flatten them to shape…round and flat.
7. Decorate them with colored sugar, almonds, cashews, pistachios or raisins.
8. Let the pedas set and cool down.
9. For a pretty presentation, place them in baking cups and serve.

Note:If You add the Evaporated Milk then add Sugar to mixture .

Glucose Biscuit Cake

Ingredients :
1)Glucose Biscuit(8-10)
2) Sugar (as per taste)
3)rose escense
4)coco Powder
5)Baking Powder
6)Ghee(1-2 tlbs)
7)Milk

Method :

• Take Biscuits in a bowel make small pieses of it add it into grinder add sugar to grider ,grind till fine powder.


• Then in a Microwave pan put this powder, add Milk ,baking powder,ghee,coco powder,rose escense and make ka paste.


• Put this into Microwave for 5 min and serve it..!!

Doodhi Halwa (Bottlegourd Pudding)

Ingredients:

1) 1 1/2 kg doodhi (bottlegourd),
2) 250 gms khoya; crumbled,
3) 300 gms sugar,
4) 1/2 cup ghee,
5) 8-10 elaichi (green cardamom) powdered,
6) dry fruits as per your choice,

Method:

• Peel and grate doodhi, then hold between your palms and press to drain out excess liquid. (Use this liquid is any vegetable or dal recipes as a replacement of water).
• Melt ghee in a pan and then add the grated doodhi and roast for few minutes on low flame.
• Cover and cook on low-medium flame till it is soft. Stir occasionally. Then add sugar and keep stirring till the mixture thickens.
• Heat another pan and roast the khoya till it is fragrant and light brown in color.
• Then add to the dudhi mixture.
• Also add elaichi powder, green food color and dry fruits.
• Mix well, cover and cook for a minute and serve hot or chilled.

Chocolate Barfi (Balls)

Ingredients:

1)2 cups khoya,
2) 1 1/2 cups sugar,
3) 1/2 cup cashew nut powder,
4) 2 tbsp cocoa powder or drinking chocolate,
5) Chocolate wrappers.

Method:

Heat a non-stick frying pan,

Add khoya and sugar to it.

Lower the flame and cook by stirring continuously till the sugarmelts and the mixture boils and thickens.

Now add the cashew nut powder and cocoa powder, mix well and cook till it leaves the sides of the pan.

Remove from flame and let it cool at room temperature.

Now take small portions of this mixture and shape them into balls or in shape u want.

Put them into attractive chocolate wrappers and refrigerate.

These chocolate balls can be stored for months.

Chandrakala

Ingredients:

1) 200gms maida (seived flour),
2) 150gms khoya,
3) 2 tbsp oil/ghee,
4) 2 tbsp sugar (powder),
5) 4 tsp chopped badaam (almonds),
6) 4 tsp chopped pista (pistachio nuts),
7) 10-12 strands kesar (saffron),
8) 2 cups sugar,
9)Ghee/oil for frying
10) Badaam,pista,silver paper for garnishing.

Method:

• Sieve the maida and add 2 tbsp hot ghee to make the dough. Add kesar in a little water and add to the flour.
• Use warm water to make the firm dough. Cover the dough with a moist cloth and keep it aside. Mash the khoya and
  
• Add ground elaichi, badaam, pista and make 10-12 balls.
  
• Take a kadaii and add 2 cups of sugar and 2 cups of water and makethe syrup.
• Make small puris. Between two puris(3″) place a khoya mixture ball and flatten slightly.
• Bind the edging with a little milk and frill the edges.
  
• Heat ghee in a kadaii and fry the chandrakalas on low heat
  
• And transfer it to the sugar syrup for 3 min.
  
• Take it out and arrange them on a plate.
  
• Decorate with almonds, pista and silver paper.

Shahi Churma Laddoo

Ingredients:

For the churma-

1) 2 cups coarsely ground wheat flour,
2) Milk as required to knead dough,
3) A pinch of salt,
4) 1/4 cup melted ghee.

Other-
1) 2 cups powdered sugar,
2) 1 cup + for frying - ghee,
3) 1/8 cup dry roasted poppy seeds,
4) 1/4 cup roasted dry coconut,
5) Sliced dry fruits as per choice, (Cashew nuts, almonds, pistachios, raisins, etc),
6) Cardamom Powder as per taste.

Method:

• Knead dough by mixing together the ingredients for the churma.
• Heat ghee for deep frying in a kadhai.
  
• When hot reduce the flame to low-medium.
  
• Prepare small balls of around 1/2 inch and fry in this hot ghee till they change their color.
  
• Keep stirring.
  
• Drain and let them cool.
  
• Coarsely grind them.
  
• Then in a mixing bowl combine 1 cup ghee and sugar and beat them together till they its creamy.
• You can use an electric blender. Mix the churma, dry fruits, elachi powder to this and combine properly.
  
• Now prepare laddoos and serve...!

Apple Kheer

Ingredients:

1) 1 lit Milk
2) 4 medium sized sweet apples ,peeld and grated
3) tbsp sugar
4) 1 tbsp almonds-sliced
5) 1tbsp Pistachios-sliced
6) 1/4 Cardomom Powder

Method :

• Boil milk in a heavy bottomed pan. Add sugar and cook till the milk is reduced to 1/2 its original quantity.
• Add grated apples and bring the kheer to boil. Turn off the heat.
• Add Sliced almonds,pistachios,Cardomom powder .
• Enjoy hot or refrigerate if likes cold..!
  

Healthy Maharashtrian Wheat kheer

Ingredients:

1) 2 cups wheat, soaked overnight in some water,

2) 1 tbsp ghee,

3) 1/2 litre milk,

4) 1/2 cup cashew nuts, some chopped some whole,

5) 2 tbsp raisins,

6) Few strands of saffron,

7)Grated Fresh Coconut

8) coarsed fennel seeds

9)Cardmon Powder

Method:

• Drain wheat and grind in a grinder to form a thick coarse. now take a whistle into the cooker .
• Then Heat a pan, add ghee, chopped and whole cashew nuts, raisins and ground wheat.
  
• Cook on a low-medium flame for 4-5 minutes.
• Then add wheat which we had cooked into the cooker till wheat turns pinkish.
• To this add milk, saffron,coconut,fennel seed(coarsed) and mix well and bring to boil.
  
• When kheer has thickened, put off the flame and add jaggery(or sugar) to it.
  
• Keep stirring, since kheer is still hot jaggery would get dissolved in it quickly.
• Serve hot or chilled. Garnish with some more dryfruits.

TIP:
Add jaggery at the end of the recipe, since there is a possibility that milk would curdle when milk is added to the jaggery.

Karanji (Gujiya)

Ingredients:

1) 1 cup All Purpose flour
2) 5 tablespoon Suji
3) 1 pinch Salt
4) 3 tbsp Ghee
5) 1 cup Grated coconut
6) 3 1/4 cups Sugar
7)Oil (for frying)
8) 1 1/2 cups Milk
9) Few Almonds
10) Few Raisins
11) 1/2 tsp Cardamom powder
12) 1 tbsp Poppy seeds

Method :

• In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
• For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
• Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
• After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
• The karanji can last for 7-8 days if stored in an air tight container.

Shrikhand

Ingredients:

1) 1 (18 ounce) container plain yogurt
2) 1/2 cup granulated sugar
3) 1 tsp rose water (optional)
4) 1/2 tsp ground cardamom
5) Few threads of saffron
6) 4 teaspoons finely chopped green pistachios

How To Make Chakka :

• Yogurt transferred to another vessel through a clean, wet muslin cloth.
• The muslin cloth containing the curd is formed in to a bag and hung on a stand to facilitate draining of whey. To achieve the faster expulsion of whey, gentle pressure may be applied. The whey is collected separately in another container.
• A semi solid mass is obtained after the complete expulsion of whey. This is called as chakka and this is used as an ingredient in the production of shrikhand.
• The weight of the chakka is measured and is transferred to mixer or blender.

How To Make Shrikhand:

• Mix all ingredients except pistachios.
• Cover and refrigerate at least 1 hours.
• Stir; spoon into dessert dishes.
• Sprinkle shrikhand with pistachios.
• And serve it with Puri.!

Gulab Jamun (From Scratch)

Ingredients:

1) 1 cup Dry Milk Powder
2) 1/2 cup all purpose flour
3) 1/2 tsp baking soda
4) 2-3 tablespoons butter -at room temp
5) Whole milk just enough to make the dough

For the Sugar Syrup
1) 2 cups Sugar
2) 1 cup water
3) Oil for frying

Sugar Syrup

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Method :

• Make the dough by combining the milk powder, Flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Khoya Poli(Roti) Khawyachi Poli

Ingredients:

1)2 cups Dry milk

2) 2 cup sugar

3)Liquid Heavy Wheapping Cream 235 ml

4)Cardoman Powder 1 tablespoon

5)If needed 2 tablespoon All purpose Flour

6) Wheat Flour for roti (poli)

7) Oil

8) Pure Ghee

Method :

• For making dove of flour :Mix the wheat flour, flour, oil and enough water knead into a medium smooth dough.
• Keep it aside for an while.

For Making Khoya:

• Add Dry milk into a Microwaveble bowel then add cream into it Place this into microwave for 4 minutes .
• It will start to getting smooth dove.
• Now add Sugar into it and keep it into Microwave for 3 min ,keep sitrring it .
• If you feel it is still in liquid in consistancy then add All Purpose flour and again put it into the microwave.
  
• After it keep it to become cool.
• After it cool properly add Cardoman powder to it
  

Now For Roti(Poli)

• Place the Khoya ball in the centre of the rolled flour dough and close it to cover the filling completely.
• Roll out into a chapati and bake on a non stick tawa till done on both sides, adding a little ghee around.
• Roast till done.
• Serve hot with pure ghee...!

Baklava

Ingredients:

1)4 cups walnuts (chopped)

2) 1/2 cup sugar

3) 1 tablespoon cinnamon

4)1 cup butter (melted)

5) 1 pound phyllo pastry (thawed)

6)  3/4 cup water

7) 1/2 cup sugar

8) 1 stick cinnamon

9) 2 inch slice lemon peel

10) 2 inch slice orange peel

3/4 cup honey

Method :

1. Mix the walnuts, sugar and cinnamon in a bowl.

2. Brush the bottom of a 9X13 inch pan with butter.

3. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 8 sheets in the pan.

4. Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan.

5. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 2 sheets on top of the nut mixture.

6. Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan.

7. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 2 sheets on top of the nut mixture.

8. Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan.

9. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 8 sheets on top of the nut mixture.

10. Slice the baklava with a sharp knife.

11. Bake in a preheated 350F oven until golden brown on top, about 25-35 minutes.

12. Bring the water, sugar, cinnamon, lemon and orange to a boil, reduce the heat and simmer for 10 minutes.

13. Add the honey and simmer for 2 minutes.

14. Remove the cinnamon, and peals from the syrup.

15. Pour the syrup over the baklava when it comes out of the oven.

16. Let the baklava cool for a few hours.

Easy Recipe of Ukadiche Modak

Ganpati Bappa Moriya............!!!

Ingredients:

1) 4 cups (scraped) fresh coconut
2) 2 cups grated gud (jaggery)
3) ½ tsp Cardmom Powder
4) 2 1/2 cups Ambemohar fine rice flour
5) 3 cups of water
6) 3 teaspoon of white butter
7) ½ teaspoon of Salt

Method :

1) Mix coconut and gud in a pan and cook on medium heat till the mixture becomes dry but not too dry (it should not stick to your hand). Remove from heat and let it cool. Divide the mixture into small lemon size portions. Keep aside.
2) Bring one cup of water to a boil in a pan; add Pinch of salt and 1 teaspoon of butter to it.
3) Add one cup of rice flour in a flow, stirring continuously to prevent lumps from forming, on a low flame. Cover the pan for 10 minutes. Remove from heat.
4) Grease your palms with a little oil, and knead the hot cooked rice mixture or Ukad to soft dough. Keep covered.
5) Divide dough into big lemon size balls. With greased palms flatten a ball to form a disc with diameter of three inches. Place a portion of jaggery-coconut mixture in the center, form eight to ten pleats with finger, gather them together to form a tip and seal.
6) Repeat this procedure till all dough is used.
7) Steam them in a Pressur cooker without whistle, for ten to fifteen minutes. After steaming, the Modaks are ready to be served with pure ghee.

TIP :
Repeat the steps 4 to 8 for remaining batches, each of one-cup rice flour. Prepare only one batch of one or maximum two cups rice flour at a time, till you have Perfect in the making of an Ukad & Modak.

Soan Papdi

Ingridients:

1) 1/4 cup gramflour
2) 1 1/4 cup plain flour (maida)
3) 250 gms. ghee
4) 2 1/2 cups sugar
5) 1 1/2 cup water
6) 2 tbsp. milk
7) 1/2 tsp. cardamom seeds crushed coarsely
8) 4" squares cut from a thin polythene sheet

Method:

Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk as shown in introduction. Bring syrup to 2 1/2 thread consistency.

Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.

Sugar Syrup preparation

Mix enough water to cover the sugar. Heat it to dissolve slowly , stirring in between. Do not allow it to boil until completely dissolved. Once the sugar is biliong, do not stir more; If any crystals are formed at the sides of the pan, wipe it with a cloth dipped in warm water. Over stirring will affect the consistency of the sugar syrup while boiling . Boil the syrup in steady temperature

Sugar Syrup Consistencies:

Thin Syrup : Syrup gets a shine and the sugar is dissolved completely

Sticky Syrup: Dip your forefinger in the syrup after dipping it in cold water; When you rub thumb over fore finger it feels sticky.

Half thread consistency: String is formed when tested between thumb and forefinger ,but it will cut immediately.

One thread consistency: Thin string is formed when tested between thumb and forefinger.

Two thread consistency: When tested between fingers, two threads are formed.

2 1/2 - 3 thread consistency: when tested between thumb and forefinger, string appears in 2 or 3 places.

Gathered consistency: When a little syrup is poured over water, it settles down below the water. It can be gathered by hand.

Ball consistency: When syrup is poured over water , a smalll ball is formed when rolled with fingers, and should be hard enough.(Soft or hard depending upon the sweet)

Crack consistency: When a little syrup is poured over water, it becomes hard (No cracks to Brittle consistency)

Caramel consistency: Sugar syrup changes to a golden brown to a dark brown colour.

Besan Barfi(Mohan Thal)

Ingredients:

• 500 grams gram flour.
• 500 grams ghee
• 1/2 cup milk.
• 250 grams unsweetened mava or khoya.(or milk poweder)
  
• 350 grams sugar.
• 2 tblsps. coarsely pounded cardamom seeds.
• 1/2 tsp. essence of saffron.
• 25 grams each of charoli, almonds and pistachio nuts.
• Silver foil.

Method:

Add 50 grams of ghee to flour and mix nicely. Put in the milk, mix thoroughly and pass through a fine sieve. Put 2 cups water in sugar and prepare a syrup of one-thread consistency. Remove from fire and keep it warm.

Blanch and slice all the nuts. Heat the remaining ghee and fry the flour till it turns golden coloured and a nice smell emanates from it. Add khoya, carda­moms and nuts and cook till the mixture turns smooth and khoya turns a nice brown colour.

Add syrup and keep on stirring till the mixture turns thick and leaves the sides of the vessel add essence.

Put the mixture in a greased thali, level the surface, cover with foil and set aside to turn cold, then cut into small pieces and store in air­tight container.

Desserts: Nan Khatai

Ingredients :
1) 2 cups all purpose flour,
2) 1 cup granulated sugar
3) 3/4 cup clarified butter/ghee (not melted)
4)cashews, pistachios, ground cardamom
5) some strands of saffron dissolved in warm milk
6) 1 tsp milk

7)Pinch of Baking Powder & Baking Soda

Method :
1) Preheat oven to 350° F/180° C.
2) In a blender (or by hand mixer or just with hands), whip together powdered sugar and clarified butter until light and fluffy.
3) Remove the mixture into a mixing bowl. Add flour in batches, mixing alternately and add baking powder and baking soda to it as well .
4) Knead the mixture well with hands for 10 minutes. (Alternatively use the hand mixer with its dough attachment for kneading.)
5) Add ground cardamom and saffron disolved in warm milk and mix properly to form a soft dough.
6) Make small balls and press each between your palms to flatten. Smoothen out the edges.
7) Arrange all the cookies onto a baking sheet. Dip nuts such as cashews, pistachios and stick one or two on top of each cookie.
8) Bake cookies for 15 minutes or until slightly golden. Nankatais are soft while hot but turn light and crisp once cool.
9) Store Nankatais in an airtight container.

Note : You can add Seamolina(Rava/Suji) to mixture for getting more crispy taste..!

Narali Bhat,Keshari Bhat,(Saffron Rice)

Ingredients:

1) 2 cups Ambemohor or Basmati Rice
2) 3 1/2 cups sugar
3) 1 cup freshly grated coconut
4) 5-6 laung (cloves)
5) 7-8 almonds sliced
6) raisins
7) 1/2 tsp cardamom powder
8) 1/4 tsp kesar (saffron threads) or few drops orange color,
9) Saffron

10) orange Food color

11) A pinch of salt for taste
12) ghee

Method:

Wash rice a and then put in cooker cook with less water than as usually we take for normal rice put aside for cool then add sugar into rice add orange food color ,saffron . Then heat some ghee in a heavy bottom pan, add cloves ,Add almond slices, raisins and let them fry on low flame for some time. Then add rice to it add salt,and grated coconut mix it well till sugar has dissolved. lastly add Cardamon powder. Then cover and cook it . When rice is fully cooked remove it in a flat plate and Serve...!

Dessert:Peanut Ladoo(Shengdana Ladu)

Ingredients:


1)1 cupGrated (coars) Peanuts (shengdanya cha Kut)
2) 1/2 cup grated Jaggery
3)1/4 tsp Velachi(Cardamon) Powder
4)1 tsp Pure Ghee


Method:

• Take a 1 cup groundnut/peanuts in a pan and roast them in a pan on medium heat till light brown

• Remove from pan. Peel off their skins when they are warm by rubbing between your hands

• After the skin is removed, grind them in a grinder to a fine or coarse powder as desired.
• Mix all the ingredients by hand and shape them to make ladoos & serv it.as a Snacks
  Tip: These Ladoos are very good for health especially in increase to Heamoglobin...
  

Desserts:Puran Poli

Puran poli-a delicacy prepared on any festive occasion in Maharashtra.



Ingredients:


1) 450 gms Chana Dal
2) 500 gms Sugar (Cheeni) or Jaggery (Gud)
3) 250 gms Wheat Flour (Gehun Ka Atta)
4) 50 gms Flour
5) 5 tsp Oil
6) 1/2 grated Nutmeg (Jaiphal)
7) 50 gms powdered Cardamom (Elaichi)
8) Pure ghee for serving

Method:

• Wash the chana daal and cook with a little or just enough water.
• Drain out the extra water.
• Then add this dal into Puran Grainder(Puran Yantra) or Grainder and make a battar of it
  
• Then add it into Kadai and add sugar /jaggary into it and cook it while it leaving the kadai by side(one more tip to know is the puran ready ॥place one spoon in the midddle of the puran if it is still striaght then it is ready )

• then place this puran to cool
• for making dove of flour :Mix the wheat flour, flour, oil and enough water knead into a smooth dough.
• Knead this dough with oily hands for 4-5 minutes till its
  elastic in consistency
• Keep it aside for an hour.
• Place the Puran ball in the centre of the rolled flour dough and close it to cover the filling completely.
• Roll out into a chapati and bake on a non stick tawa till done on both sides, adding a little ghee around.
• Fry till done.
• Serve hot with pure ghee...!

Desserts:Apple Pudding

Ingredients:

1)Apple

2)Mava(Khawa)

3)Walnut(deeped into sugar syrup)

4)Dryed Aprricots(Jardalu)soaked into water

5)ghee(or butter)

6)Cardamon Powder

7)Raisins

Method:

First take Apricots and make a paste of it into grander

Then add some ghee into pan add Mava into it ,add apricots paste.,add cardimom powder ,raisins and fry it till golden brown.

Then remove middle portion from the apple and fill it by stuffing which we made
Palce some pices of walnut on to the stuffing then place & bake it into oven at 180 0c for 8-10 min and serve it ..!

Dessert:Coconut Macroons

Ingredients:

1) 3 egg white yolk
2)1 cup sugar
3) 1cup Desicated coconut
4) Baking Powder 1/2 tablespoon
5)vanila essence



Method:


First take coconut into bowel then add sugar into it then add egg yolk slowly..then add vanila essense and then baking powder and make a round balls of it..and then place these balls into oven(at 180 oc) for 10 min . and then serv...!

Dessert:Pinapple Sandwich

Ingredients:

1) Pinapple slices 2-3
2) Bread Slices 2
3) Icing sugar 2-4tablespoons
4) Butter 1-2 tablespoons
5) Cheerys 2-3 For garnishing
6) Toothpick 2
7) Chees Slices 1-2

Method :

First take icing sugar in one bowl and mix butter into that and make paste.
then spread it well on bread slices ,and place chees slices on that then Palce pinapple slices onto the chees slices and upon that again place bread slice, then insert toothpick into one of cherry and place it on bread sandwich ..and serv !

Desserts:Ras Malaii (Type 2)

Ras Malaii By Ricotta Chees


Its easy to make and a delicious dessert that i can whip up in a couple of hours without having to work really hard.

Type 2

Ingredients:

1) 2 lbs ricotta cheese
2)1/2 cup sugar
3)32 oz half & half milk
4)A pinch of saffron
5) 1/4 tsp crushed cardamom seeds
6)1/2 cup blanched almonds
7)2 tbsp crushed green pistachios

Method:

• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
• Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
• Remove from oven, cool at room temperature and cut into 2" squares.
• Place them in a dessert bowl
• Meantime keep the milk for ras to boil until it remains 1 3/4 cup.(if wants add some evoperated milk for normal milk to get thicken)
  
• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
• Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.

Desserts : Ras Malai(Type 1)

Ras Malai

Ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of paneer soaked in malai (clotted cream)

Rasmalai originated in east India in the region of Bengal which includes the state West Bengal and modern day Bangladesh. Sometimes it is pronounced as shown as Rassmalai or Roshomalay in Bengali .

The recipe of Rasmalai is given below. It is easy to cook at home and can be served as a festival sweet dish.

Type 1

Ingredients:

1. 4 Measuring cup milk for channa (2% milk)
2. 3 measuring cup milk for Ras
3. 4 - 4 1/2 tbsp. sugar for Ras
4. 1 cup sugar
5. 3 cups of water
6. saffron, cardamom, pista, almonds
lemon juice

Method :

1. First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
2. Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
3. Then drain it in a thin muslin cloth or handkerchief.
4. Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
5. In a pressure cooker take 3 cups of water and 1 cup of sugar.
6. Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it

7. Toss that balls in the pressure cooker and bring two whistles.
8. In the mean time see the milk for ras may be ready.
9. Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
10. As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
11. When the milk is cool add channa balls to it.
12. Refrigerate it.

13. And it is ready to serve. !!

बेसन लाडू(Besan Ladu)

Ingredients :

4 cups Gram Flour
1 cup Pure Ghee
2 cups sugar
1 tsp Powdered Cardamom
1/2 cup chopped Almonds and Raisins

Method:

• Heat the ghee in a pan.


• Add the gram flour and fry it on a low flame stirring continuously till brown.


• Once it is browned, let it cool.


• Add powdered cardamom and sugar. Mix well.


• Add chopped almonds and raisins.


• Shape into ladoos and serve.