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...!