GAJAR KA HALWA

GAJAR KA HALWA

Ingredients:

Red Carrot: 1 Kg (peeled and cut into 2 pieces)

Milk: 2 cups

Khoya: 250 gms

Ghee: 10 tsp

Sugar: 2 cups

Almonds: 10 (blanched & sliced)

Cardamon Powder Powder: 1tsp

Raisin 2 tsp

Method:

• Put carrots and milk into cooker.
• Cover the lid.Bring the cooker to full pressure on high flame.When the cooker gives 1 whistle. reduce the heat and cook it for another 15-20 minutes on slow flame.
• Allow the cooker to cool down by itself.
• Open the lid & with the help of masher, mash the carrots.
• Put the cooker again on slow flame add sugar.  Mix it well.
• Cook till the milk & other liquid dries up. (It will take approx 15-20 minues),stirring occasionally.
• Add khoya and ghee. Cook till Ghee shows seperately (approx 10 minutes.),stirring constantly.
• Add the slightly cardamom powder and the raisins. Mix well.
• Remove the Gajar halwa from heat and arrange in a serving dish.
• Garnish with Almonds.Serve hot or cold according to your choice.

Besan Ladoo

Besan Ladoo

Ingredients:

Gram flour (besan): 2 cups
Powdered Sugar: 1 & 1/2 cup
Ghee: 1 cup
Powdered Caradamon: 1 tsp
Almonds: 1 tsp(finely chopped)
Cashewnut:1 tsp (finely chopped)
 
Method:
 

• Sieve besan through a fine sieve and set aside
• In a kadhai heat the ghee in a pan. 
• Add the gram flour and fry it on a low flame stirring continuously to any  avoid lumps.
• When it releases smell  and the Gram Flour start changing its colot. turn off the burner..
• Remove from the heat and allow it to cool by itself
• Add sugar, cardamon powder  and nuts to the gram flour and mix thoroughly.
• Shape into walnut-sized shaped ladoos and store in an airtight container
• Besan Laddoo are ready to be served.

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GUJIYA

GUJIYA

Gujiya is a famous sweet dish from North India. It is generally prepared on the occasion of Holi, chatt (in Bihar & Jharkhand) and in TIJ.

Ingredients: For the Cover: Maida: 500 Gms Ghee: 7-8 tbsp Warm Water: for knidding the dough For the filling: Khoya: 300 Gms Sugar Powder: 350 Gms Sooji: 1/3 cup Raisins (Kismis): -6-7 Almonds: 7-8 (cut into thin strips) Cardamom Powder: 3-4 tsp Jaifal Powder: ½ tsp

Oil or ghee: for deep frying

METHOD:

• Mash the Khoya and fry it in a kadhai / deep pan till light brown in color.

• Add sugar and cardamom powder into the Khoya and mix well.

• Add almonds, cashews, coconut raisins and jaifal powder.

• Fry for 2 minutes and remove from the heat.

• Allow it to cool.

• The mixture will look like:

• Mix the six tablespoons of ghee with the Maida.

• Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.

• Mix it well and kept it aside for half-an-hour

• Now add some water and knead lightly.

• Keep adding water as required and knead into soft but tight dough.

• Set aside and cover with a damp cloth for about 15 minutes.

• Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.

• Fill half the round with the Khoya mixture, fold it and seal the round, twisting the edges inwards. Alternatively, Gujiya moulds can also be used are easily available in any Indian store or market.

• If you are using the mould then place the rolled dough ball in a greased Gujiya mould and fill a tbl.sps of filling mixture on one side.

• Moisten the edges of the round and fold one side of the mould over the other.

• Remove the excess edges and reuse. Take care that the filling does not comes out.

• Prepare all the Gujiya and spread on a cloth.

• The mould looks like this:

• Heat ghee in a kadhai and deep fry the Gujiya in batches on a medium flame.

• When golden brown in color, drain and remove.

• Store for use in an airtight glass jar.

SHRIKHANHD

SHRIKHANHD

Shrikhand is another famous sweet dish from Gujarat. Ingredients: Curd: ½ cup Sugar: 4-5 tablespoon Caradmon: 5-6 Almond: 4-5 Saffron: a few strands Warm milk: 3tbsp For the garnishAlmonds METHOD:

• Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
• Rub the saffron into the warm milk until it dissolves.
• Grind together sugar, cardamom and almond into a powdered form.
• Mix together the hung curds, saffron mixture and cardamom powder in a bowl and churn using a hand blender.
• Place in the refrigerator.
• Serve Gujarati shrikhand cold garnished with slivers of pistachios and almonds.

Chocolate Icecream

CHOCOLATE ICE-CREAM

Ingredients: 2 cups milk 1 cup milk powder 1 cup - cream Chocolate bar 1 cup powered sugar 1 teaspoon vanilla essence Method:

• Take the milk in a bowl. Put the milk powder and half cupful of the sugar in a bowl and beat the mixture.
• Put this mixture on a double boiler and beat it till the mixture becomes light.(approx: 10 minutes)
• Scrape the chocolate, and put it in a small saucepan. Add threetablespoonfuls of sugar, 1 tablespoon of hot milk and two tablespoonfuls of hot water.
• Stir over a hot fire until smooth and glossy. Add this to the cooking mixture. And mix well and cook it on a double boiler for another 5 minutes.
• Whip the cream over a bowl of ice till the cream becomes thick
• Add the whipped cream over the milk mixture and mix it well.
• Remove the mixture from double boiler.
• Cook the mixture for twenty minutes stirring continuously with the help of a beater.
• When the mixture cools divide this mixture into 2 equal parts and churn both separately in a blender.
• Pour into a aluminum container. Cover and freeze till it is semi-set
• Churn in a blender again and transfer into a container. Cover and freeze till it is firm. Scoop and serve
• Your ice cream is ready..

Chocolate Fudge Ingredients:

• Ice-cream (that you have just prepared)
• 1/2 cup chocolate sauce
• 1 tbsp. chopped nut (almonds and cashews)

Method: ·

• Heat the sauce till it becomes thick.
• Add 2 scoops of ice-cream in a bowl, pour the sauce. As per taste
• Sprinkle chopped nuts.
• Serve instantly