Badam Halwa

Ingredients:

Badam paste

Badam - 1 cup
Sugar - 1 1/2 cup
Kesar Colour - one pinch
Ghee - 1 cup
Milk - 1 cup

Method

1. Soak the badams in hot water for 1 hour then remove the outer skin.
2. Grind it to a paste with one cup milk.
3. In a heavy bottom kadai add one 2 spoon ghee, when it hot add grounded paste in to it.
4. Add little water and allow it to cook till all the water absorbed & becomes thick.
5. Now add sugar & kesar colour
6. Add hot ghee little by little and stirring continously of medium flame and cook till it thickens.
7. Now switch off the stove and add grated almonds before serving.

Carrot Halwa

Ingredients:

Carrots - 4 big

Sugar - 1 1/2 cups

Milk - 1 cup

Milk powder - 2 tbspoon

Ghee - 3 tbsp

Cashew & Raisins - 2 tbspoon

Method:

1. Wash, peel the skin and grate the carrots.
2. Heat ghee in a heavy bottom kadai.
3. Roast cashew & raisins till golden brown and keep it aside.
4. In the same kadai, add grated carrots & saute for 5 minutes or till the raw smell goes.
5. Add milk and let it cook on  medium flame for 15-20 minutes. In between add milk powder and sugar and allow it to cook  till all milk is absorbed
6. Now garnish with roasted cashew & raisins.
7. Delicious Carrot Halwa is ready to serve now. 

Gulab Jamoon

Rawa Kesari

Ingredients
Rawa - 1 cup
Sugar – 1 ½ cup
Water – 2 ½ cups
Ghee - 5 tsp.
Cashew nuts - 10
Raisins - 10
Elachi powder - 1/ 2 tsp.
Pinch of kesari colour

Method:

1. In a kadai add ½ tsp ghee fry cashew nuts & raisins, then keep separate.
2. On the same ghee fry the rawa and keep aside.
3. Now in a kadai add 2 ½ cups water and allow it to boil. Add kesari colour and then roasted rawa, to avoid lump keep stirring till it cook.
4. When rawa cooked completely then add 1 ½ cup sugar. After adding sugar this mixture will become watery. Add ghee side by side. Keep on stirring till all the water evobrates.
5. Before switching off the stove add elachi powder and remove from fire.
6. Finally add fried cashew nuts and raisins to garnish.

Laddoo

Ingredients
Bengal gram flour- 1 cup
Sugar- 1 ½ cup
Oil (refined or groundnut)- as required
Ghee- as required
Cloves- as required
Cardamom- as required
Cashew nuts/Almond - as required
Raisins- as required

Preparation:

Sugar syrup
In a pan add required quantity of water and 1 ½ cup of sugar. Heat the syrup until it comes to string like stage. You can even add little drops of milk to the syrup so that the dust in the sugar will come up along with froth and can be taken aside. Once ,the syrup reaches the string like stage stop heating.
Boondhi
Add required water to the Bengal gram flour so that it is in batter (dosai) consistency. In a tava pour the oil and little amount of ghee and heat it. Pour this batter over the “jalli karandi” and pat it so that the boondhi falls on the oil and get fried. Take the boondhi immediately to avoid over crispiness.
Take little amount of ghee and fry cashew, raisins, cloves.

Once the boondhi is finished add it to the syrup and finely stir it. Leave it for 10mins . Then add fried cashew, raisins, cloves and powdered cardamom and make it into balls.

Rawa Ladoo

Ingredients

Rawa - 1 cup

Sugar - 1 cup

Coconut - 1/4 coconut (grated)

Elachi powder - 2 pinches

Cashews and Raisins - Few

Ghee - 8 - 10 spoons

Procedure

In a heavy bottom vessel, add ghee. Once melted, add in the cashews and fry in low flame.
Then add the raisins and fry well.
Add rawa, sugar and grated coconut and fry well.
Fry in low flame, till the raw smell goes.
Once done, remove from fire.
When hot, add very little milk and make small balls like ladoos and press tight.
(You need to press tight so that they dont loose out. If it doesn't bind while making ladoos, you can add little more milk.)
Relish your ladoos whenever u feel like!

Carrot Halwa

Ingredients

Grated Carrot- 1cup
Sugar- 1 cup
Ghee- as required
Cashew, dry grapes - as required

• Add 1 tablespoon of ghee in a pan and heat it. Fry cashew, dry grapes in the ghee.
• Add one cup of grated carrot to the pan and fry it in the ghee separately for few minutes. You can add required amount of ghee to the carrot.
• Sprinkle some amount of water on the carrot and let it boil.
• Once the carrot gets boiled add sugar to it and start stirring continuously till the sugar forms in to syrup. Add ghee as and when required.
• Stir until carrot forms in to halwa form. Once it is in the required form take it from the stove and add fried cashews and dry grapes to it.

This method is useful for those having doubts in making sugar syrup (thread like stage), but continuous stirring is essential.

Note:

• Stop heating once it is in the semi solid form. If you heat beyond it the sugar will crystallize and make the halwa very hard.
• Instead of using sugar you can add kova. If sweet less kova add little amount of sugar.

Rasagullas

Bengali Sweets are a favorite for all. How abt we preparing and relishing.... Added Joy!

I had got this recipe from Mrs. Mallika Badrinath's cook book... Just wanted to share as it was easy......

Ingredients

Paneer - Prepared from 1 litre cow's milk
Fine rawa - 1/2 tsp
Diamond sugar candy - 20 pieces
Rose water - 2 tsps
Baking Powder - a pinch

For sugar syrup
Sugar - 500 gms
Water - 3.5 cups

1. Prepare paneer from milk after removing the fat content from it as much as possible
Knead the fresh paneer (the one after draining it in a muslin cloth) with rawa and baking powder till it becomes smooth.
2. Make small balls with the paneer keeping one diamond sugar candy in the center of each ball. (Paneer balls should not have cracks while making)
3. While preparing the balls or sugar syrup, keep the balls closed under a wet cloth to prevent drying
4. Heat sugar and water in a pressure cooker or a pressure pan directly.
5. Stir till sugar gets dissolved completely.
6. When it starts boiling, add paneer balls to it.
7. Close the lid and keep the vent weight on top immediately.
8. Pressure cook for 12 minutes in medium flame.
9. Switch off the stove. Keep the cooked under running tap water.
10. Allow the water to run over the cooker (with lid closed) slowly for 10 minutes to cool.
(This process is needed to cool the cooker so that the lid can be opened immediately)
11. Remove lid and transfer the rasagullas with the syrup to another vessel.
12. Mix rose water and keep closed for 8 hrs before serving.

Hope U Enjoy as I Did......

Chocolate Burfi

Wondering what to do with the excess milk powder................. Here's the easy and tempting all time sweet to munch!

Ingredients

Milk Powder - 1 cup
Sugar - 1 cup
Coco Powder - 2 tsp
Butter - 4 tsp

• Sieve milk powder and coco powder together.
• Prepare sugar syrup one string consistency and then mix butter till it melts.
• Mix milk powder and coco powder to that syrup
• Stir till it reaches burfi consistency.
• Transfer to a greased plate and cut into desired shapes...

Relish whenever u feel like.... I bet u can't stop with one....

Sweet Cashews

Essentials

Cashews – 1 cup

Sugar – 1 cup (It can also be powdered)

Water – ¼ tumbler

Ghee – ¼ tsp

Procedure

1. Slightly roast the cashew for few minutes. Do not burn. It just has to be slight hot.
2. Grease a plate with ghee.
3. Take a heavy bottom kadai, add water and sugar (or sugar powder) to it. Heat it and stir continuously. The sugar needs to be dissolved completely. Prepare sugar syrup till one string consistency. (you will get this immediately when the sugar is completely dissolved).
4. Remove from fire. Add the cashews to the sugar syrup. Mix gently till the sugar syrup is coated to the cashews.
5. Transfer the coated cashews to the greased plate.
6. While it is hot, separate the cashews if they are jointed.
7. After separating, add the excess sugar and little water into the kadai and repeat the process.
8. Once the sugar syrup is ready, add the coated cashews to the syrup and stir them till the sugar gets coated.
9. Then transfer them to the greased plate and disjoint the cashews if jointed.
10. Cool them and store in a container.

Relish the cashews whenever u feel like!

Mysore Pak

Ingredients

Gram Flour - 1 cup
Sugar - 3 Cups
Water - 1 cup
Oil or Ghee - 2 cups

Method

1. Sieve the gram flour so that it is fine without lumps
2. Grease a plate with ghee
3. In a heavy bottom vessel, add one cup of water, three cups of sugar. Allow it to boil to make sugar syrup. It should become frothy with white bubbles (U will get this consistency within 10 minutes)
4. Simultaneously heat oil or ghee in another kadai.
5. When sugar syrup is ready with required consistency add gram flour gradually and stir continuously. (Don't stop stirring)
6. Then add hot oil little by little to the flour. All the oil will be absorbed.
7. Stop stirring when it becomes next to halwa stage.
8. Transfer it into the greased plate.
9. After five minutes cut this into pieces in the desired shape.
10. Decorate to your taste and relish it.