Bada besan ke ladoo
Ingredients •Gram flour (besan)…………………………4 cups •Almonds……………………………………. 20-25 •Ghee…………………………………………2 cups •Green cardamom powder……………………½ tsp •Powdered sugar……………………………… 2 cups Preparation 1.Heat eat ghee in a kadai and add green cardamom powder. 2.Add gram flour and roast low heat at for or approximately minutes. 3. Crush almonds. 4.Transfer roasted gram flour to bowl andadd...
Apple Rabdi
Ingredients • Apple – 3 • Whole milk – 2 liters • Sugar – ¾ cup • Almonds – 4 • Pistachios, unsalted – 4 • Saffron strands – ¼ tsp • Cardamom powder – ¼ tsp • Chopped fragrant red rose petals – 1 tsp Preparation 1. Crush almonds and pista coarsely, or cut into thin slivers. 2. Boil milk in a clean heavy pan. Simmer for...
Chipped Rice & Yogurt
Ingredients • 1 C chipped rice (thick poha) • 1½ C milk • 1 banana peeled and cut into pieces • 1 mango peeled and cut into pieces • ¼ Tsp cardamom powder • 2 Tbsp honey • ½ C sugar • 1 C yogurt • ¼ C golden raisins Preparation 1.Wash the poha in cold water and drain. Soak it in milk for 1 hour. 2.In a mixing bowl, combine the soaked poha and the remaining...
Ground-nut Chikki
Ingredients • Groundnut – 500 grams • Brown sugar – 200 grams • Sugar – 100 grams • Ghee – 2-3 tbsp Preparation 1. Roast groundnut and remove its skin. 2. In a frying pan take brown sugar and mix sugar. 3. Add a little water and boil the mixture. 4. When it attains chikki like consistency, put a drop of consistency in water...
Jagannath’s Prasad
Ingredients Dough: •2 C all purpose flour (maida) •A pinch of salt •¼ C ghee •½ C water Sugar Syrup: •1 C sugar •½ C water •2-3 drops rose water (optional) Extra ghee for deep frying Preparation 1. In a mixing bowl, combine 1½ C flour, salt and 1½ Tbsp ghee. Add little by little water to make a stiff dough. Knead well. 2. In a small mixing bowl, combine the...
Semolina Halva with Golden Raisins
A popular item on a wedding or banquet menu, I have seen this halva made in enormous bowl-shaped iron pans with two or three pairs steadily stirring the semolina while it plumps to tenderness. With stoves and pans large enough for the job, this dessert can be made from start to finish in one hour –for 300 people. It is best served hot, or at least warm; as the butter cools to room temperature, the consistency firms up and...