Mango Phirni | Aam Ki Phirni

Ingredients

Mango - 2

Rice - 1 cup

Milk - 1/2 litre

Sugar - 1/4 cup

Condensed milk - 1/4 cup

Cardamom powder - 1/2 tsp

Sliced almonds for garnishing



Method

Soak rice in water for 1 to 2 hours.

Take out pulp of mango and blend it to a fine paste.

Coarsely make a paste of rice adding little water.

Heat a pan and pour milk into it and let it boil.

Add rice paste, mix well and keep on continously stirring it till rice is cooked well and it becomes thick.

Off the flame and let it cool down. When it cools, it will become more thick. Add mango pulp, mix well. Serve in a bowl and garnish with sliced almonds.

Refrigerate before serving.

Mix Fruit Halwa | China Grass Recipe | Fruit Dessert

Ingredients

Milk - 500 ml

Condensed Milk - 200 ml

Vanilla essence - 1 tsp

Few sliced almonds

3 to 4 different types of fruits

China grass/agar agar - 1/2 of  the packet



Method

Chop fruits into small pieces and keep aside..

Soak half of the china grass for 2 hours in water.

Heat milk in a pan. squeeze out china grass and put in milk and cook till it is completely dissolves.

Add condensed milk, vanilla essence and few sliced almonds.

When china grass is melted. Pour  it in a serving plate and to it add choppped fruits. Mix it and garnish with chopped nuts. Keep in the refrigerator for an hour or two.

Cut into pieces and serve.

Khoya /Mava Modak

Ingredients
khoya/mava - 250 gm
sugar - 150 gm
 4 to 5 cardamom crushed or powdered
food color - optional

Method
In a pan add khoya and sugar and cook on a slow flame stirring continously till it both melts. Then add cardamom powder and food color and cook till it becomes little thick.
Let it cool down completely. It will take about 3 to 4 hours.
Take a modak mould and grease it with ghee or butter. Stuff a ball of this into it.
It will come out in the shape of modak. Demould it and serve.

Mango and Coconut Burfi Recipe

Ingredients

Pulp of 3 mangoes

Coconut – 5 tbl.sp

Cream -3 tbl.sp

Condensed milk – 400 gm

Cardamom powder – ¼ tsp

Few chopped nuts for garnishing

Method

First lightly roast coconut for few seconds then to it add condensed milk , cream and cardamom powder. Cook till the consistency is thick and dry. Keep stirring all the time. When it becomes thick add mango pulp and again keep cook till it becomes thick.

Remove on a greased plate. Spread it evenly and garnish with chopped nuts. When cooled down. Cut into pieces and serve.

Lemon Flavored Mango Pudding

Ingredient

Pulp of 2 mango

Condensed milk – ½ tin

Lemon flavored gelatin – 1 cup

Few Chopped mango pieces

Method

Prepare gelatin as per instruction given.

Combine together pulp of mango and condensed milk and
whisk it till both are blended well. Add one cup of  lemon flavored gelatin and again whisk it. Take
a bowl, first add ½ cup of gelatin and then this mixture, put few chopped mango
pieces and leave it to set.

Cut into pieces and serve.

Ras Malai with Milk Powder

Ingredients

Milk powder – 1 cup

All purpose flour – ½ tsp

Baking powder – ¼ tsp

Egg – 1

For making Rabdi

Milk – 1 cup

Condensed milk – 1 cup

Cardamom powder – ½ tsp

Few saffron threads soaked in
water

Method

Make a dough by mixing all
the ingredients given and roll into small flat balls. Apply little oil in your
palms so that the dough does not stick to your hand. Keep aside for few
minutes.

Make rabdi by boiling one
litre of milk till ¼ in quantity or make rabdi using the ingredients given
except saffron threads.

When the milk starts
boiling, add this balls, let it cook on a high flame for 2 minutes and then
lwer the flame and cook for 10 minutes. The balls will expand in size and
become soft from inside.

Remove this in a serving
bowl, garnish with saffron threads and chopped pistachios. Refrigerate before
serving.

China Grass Recipe

Ingredients

Milk – ½ litre

China grass – ½ of the packet

Cardamom powder – ½ tsp

Sugar/condensed milk – ½ cup

Chopped nuts

Saffron soaked in water

Method

Soak china grass in water for half an hour.

Heat milk in a pan, when it starts boiling add china grass (squeeze out the excess water) then add sugar, cardamom powder and keep on stirring till the china grass is completely dissolved.

Remove in a flat pan, garnish with chopped nuts and saffron.

Leave it to set. This can be set with or without refrigerator.

When set, cut into squares and serve.

Pistachio Burfi

Ingredients

Milk powder – 3 tbl.sp

Pistachio – 1 cup

Sugar – ½ cup

Water – ½ cup

Ghee – 1 tsp

Cardamom powder – ½ tsp

Method

Heat one tsp of ghee/unsalted butter in a heavy bottomed pan, and roast pistachio on a low flame for a minute.

Remove and leave it to cool.

Coarsely powder it and to this add milk powder and cardamom powder.

Make a 1 ½ thread sugar syrup by adding equal quantity of water and sugar. When it starts to bubble add this ground pistachio and mix well.

With the help of a greased rolling pin flatten it, when cool, cut into cubes. You can even decorate this with edible silver foil.

Sandesh Recipe

Ingredients

Milk – 1 litre

Lemon juice – 2 tbl.sp

Powdered sugar – ½ cup

Cardamom powder – ½ tsp

Pistachio blanched and chopped

Method

Boil 1 litre of milk in a pan and add two table spoon of lemon juice to it. When it starts to curdle, remove in a strainer lined with muslin cloth, squeeze out the excess water. Wash the paneer with plain water to remove the sourness of lime juice from it.  Tie it and hang it till all the water is drained out.

Knead the paneer with the palm of your hand for 3 to 4 minutes till it becomes smooth.

Then add powdered sugar and cardamom powder and knead again for few minutes.

Cook on a low flame for 4 to 5 minutes and remove and leave it to cool.

Make small round balls, make a dent in the centre and place pistachio in the dent and serve.

Chum Chum

Ingredients

Milk – 1 litre

Lemon juice – 2 to 3 tbl.sp

Sugar – 1 cup

Water – 2 cups

Condensed milk – ¼ cup

Cardamom powder – ¼ tsp

Chopped pistachios

Method

Boil 1 litre of milk, add lemon juice to it and when it  curdles , strain in a muslin cloth and tie it, so that all the excess water is removed, you can even keep some weight on it. Leave aside for 3 to 4 hours.

Remove chenna and knead it with your palm for at least 3 to 4 minutes till it becomes soft.

Make oblong shape balls. See that the surface of these chum chum is smooth and there are no cracks on it.

Combine sugar and water and leave it to boil.

Mix condensed milk and cardamom powder.

When the water starts boiling, add these chum chum and cook for 15 minutes.

Remove and leave it to cool.

In a serving plate, first put all the chum chum, pour condensed milk on it and garnish it with chopped pistachios.

You can even coat this with desiccated coconut powder and serve.

Paneer Cheese Cake (Indian Style)

Ingredients

Biscuit crumbs – 1 cup

Unsalted Butter – 100 gm

Cottage cheese/paneer – 400 gm

Yoghurt – 200 gm

Cream – 100 gm

Sugar as per taste

Vanilla essence – 1 tsp

Lemon juice – of half lemon

Lemon zest – ½ tsp

Gelatin or china grass

Jelly or any topping of your choice

Method

Melt butter and mix biscuit crumbs to it, you can use either marie or digestive biscuit. Take a flat tray, spread this biscuit mixture evenly on it and  press it firmly. Refrigerate it for 10 minutes.

Blend together paneer, cream, yoghurt, sugar, vanilla essence, lemon juice and lemon zest  with the help of a blender.  Add gelatin or china grass to it. Pour this on the tray where you have spread your biscuit mixture and leave this to set in the fridge.

When it is set, remove and decorate it with jelly or any fruit or whipped cream and serve.

Gulab Jamun with Khoya

Ingredients

Khoya/mava – 250 gm

Maida/refined flour –  1 cup

Baking soda – ¼ tsp

Milk – 1 tbl.sp

For making sugar syrup

Sugar – 1 cup

Water – 1 cup

Cardamom powder – ¼ tsp

Method

Sieve together maida, and baking soda and then slowly add khoya to it. Add few drops of milk for mixing.

Knead it to get smooth dough. When you make balls, the surface should be smooth, there should be no cracks otherwise it will break while frying.

Make a sugar syrup by adding equal quantity of water and sugar and add cardamom powder to it and leave it to boil.

Remove from fire when the sugar syrup is ready.

Make small round balls of the dough and deep fry in oil in medium flame till golden brown in color.

Remove and immediately put in warm and not hot sugar syrup so that it absorbs the syrups quickly.

Cool and serve.

Rabdi

Ingredients

Full cream milk – 1 litre

Sugar – 1 cup

Cardamom powder – ¼ tsp

Nutmeg  powder - ¼ tsp

Saffron – 12 to 15 strands

Method

Heat milk in a heavy bottomed pan and cook till it becomes half in quantity. Cook on a medium flame.

 While the milk is boiling, keep on continuously stirring it and scrape the bottom and edges,

Add sugar, saffron, nutmeg powder and cardamom powder and simmer on a low flame for another 20 to 25 minutes till it thickens  and becomes ¼ in quantity.

Garnish with almonds and pistachio.

Dudhi Phirni (bottle gourd recipe)

Ingredients

Bottle gourd – 250 gm

Milk – 1 litre

Condensed milk – ½ can

Milk powder – 2 tbl.sp

rice - 2 tbl.sp

Dry fruits – 2 tbl.sp

Cardamom powder – ½ tsp

Ghee/butter – 2 tbl.sp

Saffron soaked in milk

Method

Peel the skin and grate bottle gourd(dudhi)

soak rice in water for one hour and then grind it coarsely.

Heat ghee in a pan, and fry this grated bottle gourd for 2 to 3 minutes and remove and keep aside.

In the same pan, add milk and leave it to boil. When it starts boiling,add rice and cook till the rice has become soft and tender.

 Add condensed milk, then add grated bottle gourd, cardamom powder, milk powder and cook for 2 to 3 minutes.

Remove from fire and garnish with  dry fruits and saffron and serve.

Kansar

Ingredients

Wheat flour/ Kansar flour– 1 cup

Jaggery – ½ cup

Water – 1 ½ cup

Ghee – 2 tsp

Cardamom powder – 1 tsp

Powdered sugar as per your taste

Method

In a bowl, mix together wheat flour and one tsp ghee and keep aside.

In a pan, cook water and jaggery on a high flame, when the water starts boiling, reduce the flame and add wheat flour paste and one tsp of ghee and stir it with a rolling pin. Cover and cook till all  the water is absorbed.

Keep stirring in between. Add cardamom powder and one tsp of ghee.

Sprinkle powdered sugar before serving.

Kesari Bath

Shirkurma Recipe