Ingredients:
1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water
Method:
- Mix the flour, rice flour, baking powder and colour.
- Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
- Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
- Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
- If the mixture cools balls cannot be made as the sugar crystallizes.
- Then ready to eat.
Ingredients:
- Paneer made from 1 liter of milk
- 1 liter full cream/ whole milk
- 1/2 cup sugar
- 1 tablespoon cardamom powder
- 4 cups water
- 1 cup sugar
- 1/2 cup thinly sliced almonds
Method:
- Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
- Knead the Paneer in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.
- When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
- In another pan boil the 1 litre of full cream milk with the 1/2 cup of sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom powder and mix well.
- Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours.
- Then ready to serve cool.
Ingredients:
- Gram flour – 1 cup
- Plain flour (Maida) – 1 cup
- Ghee – 250 gms
- Sugar – 2 cups
- Water – 1 cup
- Milk – 2 tbsp
- Cardamom seeds (crushed coarsely) –1 tsp
- Almonds, Pumpkin seeds, Cantaloupe Seeds and Water melon seeds (4 seed mix) – 2 tsp.
Method:
- First sift both flours together and heat ghee in a heavy saucepan.
- Now add flour mixture and roast still light golden color.
- Keep aside to cool.
- Simultaneously prepare syrup.
- We make syrup out of sugar, water and milk by bringing it to 2 ½ thread consistency.
- Pour at once into the flour mixture.
- Beat well with a large fork until the mixture forms threadlike flakes.
- Pour onto a greased surface and roll to 1″ thickness lightly.
- Sprinkle the 4 seed mix and crushed cardamom seeds and gently press with palm.
- After cooling, cut into 1″ squares.
- Then ready to eat.
Ingredients:
- Cocoa owder 250g
- 1 cup powdered jaggery
- 3-4 big spoons of ghee
- 1 cup upma rava ( roasted)
- 1/2 cup milk (skimmed)
- 1 cup fresh coconut(grated)
- 1/2 cup cashews and almonds
Method:
- Blend cocoa powder with milk.
- In a pan, add cocoa milk mixture, rava, coconut, jaggery, ghee, cardamom and stir until the paste gets thick.
- Spread the mixture on the greased plate and leave it aside to cool.
- Cut the burfi into squares and arrange the nuts.
- Tasty Chocolate burfi ready to serve.
Ingredients:
- 2 cups self raising flour
- 1/2 tsp baking powder
- 1 cup yogurt
- Vegetable/canola/sunflower cooking oil for deep frying
- 1 cup sugar
- Few strands saffron
- 1/4 tsp cardamom powder
- 2 drops orange food colour
- 2 tbsps rose water
Method:
- Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
- Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
- Set aside for about 2 hours to ferment.
- Whisk thoroughly before use.
- Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
- Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
- Deep fry them until they are golden and crisp all over but not brown.
- Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
- Leave for at least 4-5 minutes so that they soak the syrup.
- Take the jalebi out of syrup.
- Then serve hot.
Ingredients:
- Urad dhal: 3/4 cup
- Salt: a pinch
- Kesar color: as desired
- Sugar: 3/4 cup
- Water:1/2 cup
- Cardomom powder: 1/4 tsp
- Lime juice: 1 tsp
Method:
- Soak Urad dhal in enough water for 2 hrs and grind it as a smooth paste.The consistency should be like that of a butter
- Add salt and kesar color and mix well
- Prepare sugar syrup by boiling sugar and water.When one string consistency is reached, add lime juice.This is to avoid the syrup getting caramelized. Add the cardomom powder as well
- Heat oil in a kadai and pipe the jangiris in medium heat. Fry them and drain in paper towel. Do not over fry
- Dip the jangiris in sugar syrup for one or 2 minutes and arrange them.Let it stand for half an hour before serving
- Raw rice soaked for 4-5 hours - 2 cup(s)
- Coconut shavings - 4 cups
- Cooked rice -1 cup
- Salt and sugar to taste
- A pinch of yeast granules dissolved in some coconut water or little hot water
Method:
- Drain the soaked rice and grind it along with the coconut shavings
- Cook the grinded mixture rice to a fine thick paste. Do not add too much water.
- Add the yeast and mix lightly. Also add salt and sugar to taste.
- Allow to ferment at room temperature for at least 6 hours. Heat a small non-stick wok. Pour approximately half a cup of grinded mixture and gently swirl the pan around such that only a thin layer of the grinded mixture covers the sides and a thick layer collects at the bottom.
- Cover with a lid on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy.
