Rabri

Ingredients:
Milk – 3 litre
Kewra – 4 tbsp
Sugar – 1/2 kg
Green Cardamom powder – 1/2 tsp
 
Method:
Take the pan and put milk, the pan must be big in size,it will help to make good and perfect rabri don’t put all the milk at once, step by step its easy to control, during heating move the foam that appears on top of the milk on to a side of pan , and in last part of milk add: sugar, cardamom powder and kewra and mix it well. Then, add the sweet milk and repeat the same process. All your milk will be sweet. when all the milk becomes khoya form then remove from heat and leave it to cool down, or serve as it is or dry it remaining water of milk on cooker heat. Enjoy delicious rabri!

Balkan tulumbe pastries

Ingredients:
    For the Syrup:
    6 1/4 cups sugar
    4 cups water
    1 tablespoon vanilla
    1 teaspoon lemon juice
    For the Dough:
    6 ounces unsalted butter
    1 1/2 cups water
    1/2 teaspoon salt
    1 1/2 cups all-purpose flour
    6 large eggs

Method:
    To make the syrup: In a large saucepan, bring the syrup ingredients to a boil. Reduce heat and cook down for 10-15 minutes. Let cool completely and then divide into two large bowls.
    To make the dough: Heat oven to 425 degrees. In a medium saucepan, melt butter in water. Add salt and flour, and stir until dough forms a mass that cleans the sides of the pan. Beat in the eggs, one at a time, until the batter is smooth.
    Line a sheet pan with parchment paper. Fill a pastry bag fitted with a large star tip with dough and pipe 12 (5-inch) lengths onto the prepared pan. Bake about 20 minutes, until the tolumbe puff up and turn golden brown.
    Place hot tulumbe into two bowls of syrup, pushing down lightly. Soak overnight and serve cold the next day.

Besan kay ladoo

Ingredients:
    1/2 cup Ghee
    2 cups of Gram Flour
    1 cup Sugar
    1/4 cup Almonds & Raisins (chopped)
    1/2 tsp Powdered Cardamom

Method:
1. Heat the ghee in a pan
2. Put the gram flour into pan and fry it on a low flame till it turns brown.
3. Once it is browned, let it cool.
4. Mix well while adding powdered cardamom with sugar and add chopped almonds and raisins.
5. Make small ladoos and serve.

Badami Shahi Tukray

Ingredients:
    Bread (slices) 10
    Fresh cream 1 packet
    Sugar 150 gm
    Khoya 1/2 cup
    Milk 2-1/2 cup
    Hot milk 1 tbsp
    Almond (sliced) 1 tbsp
    Pistachio (sliced) 1 tbsp
    Kewra water 1 tbsp
    Saffron 1/2 tsp

Method:
    Cut bread sliced into 4 pieces, fry in ghee till golden in color.
    Dissolve saffron and sugar in one cup of milk.
    Pour over the fried bread arranged in a tray.
    Mix together the remaining 1 cup milk with cream and khoya, blend for 1 minute.
    Pour over the soaked bread, leave it for 10 minutes.
    Sprinkle sliced almonds, sliced pistachio, kewra water and bake in a preheated oven on 180 degree C for 15 minutes.

Lemon coffee pudding

Ingredients:
    2 cups fresh cream
    1 packet lemon jelly
    3 tbsp sugar
    1 tsp coffee
    1/2 tsp Lemon zest, for garnishing

Method:
    Prepare  jelly according to instructions.
    Let it cool.
    Then place half of the jelly in the refrigerate for 30 minutes or until set.
    Add coffee in the remaining jelly.
    Mix well and refrigerate it separately.
    Beat sugar with fresh cream.
    In a bowl, add coffee jelly.
    Then spread cream over it.
    Then place lemon jelly on it.
    Sprinkle lemon zest over it.
    Top with whipped cream.
    Refrigerate for 2-3 hours or until set.

Banana custard pudding

Ingredients:
2 1/2 c Sugar
1/2 c All-purpose flour
1/4 c Cornstarch
7 c Milk
4 ea Egg yolks, beaten
1/4 c Butter, softened
1 t Vanilla extract
1 pk (12-oz) vanilla wafers
9 ea Med bananas, peeled & sliced



Method:
Combine sugar, flour, and cornstarch in a medium mixing bowl. Mix well, and
set aside. Pour milk into a large saucepan; cook over medium heat until
candy thermometer registers 160 deg F. Gradually stir one-fourth of hot
milk into yolks; stir into reserved dry ingredients, and add to remaining
hot milk. Cook, stirring constantly, until mixture thickens and coats the
spoon. Remove from heat, and stir in butter and vanilla. Let cool to room
temperature. Line bottom of a 13 x 9 x 2-inch baking dish with one-third of
the vanilla wafers. Arrange half of banana slices over wafers; top with
half of cooled custard. Repeat layers, reserving one-third of wafers to
crumble and sprinkle over custard. Chill thoroughly

Paneer kheer

Ingredients:
    1 liter milk
    3/4 cup sugar
    1/2 cup water
    2 tsp corn flour
    100 gm paneer, grated
    Pistachio and almonds as required, chopped
    Few drops of kewra (essence)

Method:
    Boil the milk until it thickens and is reduced to half the original quantity. Stir occasionally.
    Dissolve the corn flour in little water, mix it in milk and cook on low heat until it thickens.
    Mix the sugar with half cup of water and cook until syrupy. Add paneer in sugar syrup and then add this mixture in milk. Mix it well and then add kewra and dish it out.
    Let it cool down and then garnish it with almonds and pistachios.

Sooji Kheer

 Ingredients:
    Suji 50 gms
    Sugar 3 tblspoon
    Cardamom powder ( a pinch)
    Raisins 10
    Almonds slivered ( peeled and cut into small pieces
    Pistachios 10 cut into small pieces
    Milk 200 ml
    Two tblspoon Ghee ( or Oil , the flavour is nice with Ghee)

 

Method:
    Heat a fry pan on slow heat.
    Put the sooji ( Semolina) in it and dry roast it for few minutes, until it starts to change the colour.
    Add the Ghee ( Oil) and then mix it for 2 minutes. ( The Ghee can also be added in the beginning in step 2 along with Sooji ( Semolina). But if you add the Ghee later then you can manage with less amount of Ghee.
    Once done add the milk and mix it thouroughly so that there are no lumps.
    Add the sugar and mix.
    Add the raisins, almonds, pistachios, and cardomon powder.
    Serve hot.

Saffron kheer

Ingredients:
1. 1.5 liters of milk
2. 30 gms of rice
3. 100 ml condensed milk
4. 3 green cardamoms
5. pinch of Saffron
6. Dry fruits as per your taste

Method:
1. Take 1.5 Liter of Full Milk (Vitamin D), add powder of 3 green cardamoms and keep it to boil
2. Take 30 gms of rice, Wash it and soak in water till the milk boils fully.
3. Add the rice in milk and let it cook till the rice gets properly cooked and the milk becomes viscous.
4. Keep on stirring after every 4-5 minutes to avoid the milk to stick in the pan
5. Add saffron to add color and taste.
6. Turn off the stove and immediately add 100 ml of condensed milk ( add condensed milk according to your taste)
7. Add cashews, raisins or any dry fruit you want to add.

Vegetable lasagna

Ingredients:
Sauce:
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups low-fat milk (or skim)
¼ cup parmesan cheese, grated
2 cups low-fat ricotta

Veggie Filling:
1 medium onion, chopped
½ cup green pepper, chopped
1 ½ cup raw carrots, thinly sliced
1 packaged frozen broccoli, thawed
1 no-bake package lasagna noodles
8 ounces grated Mozzarella cheese

Method:
Start by whipping up the white sauce. First, take the butter, and melt it in a large saucepan. Then stir in the flour to make a paste, and add the milk. Continue to stir until this mixture begins to thicken. Add the Parmesan cheese and ricotta. Remove from heat, and set aside.

Now it's time to work on the veggie filling. Sauté the onions and peppers in some olive oil. Next add in the carrots and broccoli. Sauté until the veggies become soft, and then remove from the heat.

Stacking the Lasagna
Start by preheating the oven to 350. Then put a little sauce on the bottom of the pan, and cover it with a layer of noodles. Spread the veggie mixture, more sauce and a layer of mozzarella cheese. Repeat until you get to the top layer of the lasagna. Then spread the last layer of sauce, and load up with the rest of the mozzarella cheese. Sprinkle grated parmesan over it. Finally, cover the lasagna with aluminum foil, and bake for about 30 minutes.

Lasagna

Ingredients:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese (sliced)
3/4 cup grated Parmesan cheese

Method:
1. In a large skillet over medium heat brown sausage, ground beef, onion and garlic. Stir in crushed tomatoes, tomato sauce, tomato paste and water. Add basil, sugar, fennel seed, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons of parsley.
2. Cook lasagna noodles according to package directions. Drain and rinse with cold water.
3. In a medium bowl combine ricotta cheese, egg, remaining parsley and 1 teaspoon of salt. Mix well.
4. To assemble lasagna – spread 1 ½ cups of the meat mixture on the bottom of a 9 x 13” baking dish. Arrange 6 noodles length wise over the meat sauce. Spread half of the ricotta cheese mixture over the noodles evenly. Top with 1/3 of the mozzarella cheese slices. Spread 1 ½ cups of the meat sauce over the cheese slices and sprinkle ¼ cup of parmesan cheese on top. Repeat the layers and top with mozzarella cheese. Cover with foil.
5. Bake in the oven at 375 degrees for 25 minutes. After 25 minutes remove the foil and bake for another 25 minutes. Cool for 15 minutes and serve.

Plain cake

Ingredients:
    125 g butter
    1 cup sugar
    3 eggs
    1 tsp vanilla extract
    1 1/4 cups all-purpose flour
    1/2 tsp baking powder
    1 tbsp milk




Method:
    Preheat oven to 180 degrees C. Grease and flour a 8 inch pan.
    In a medium bowl, cream together the butter and sugar.
    Beat in the eggs, one at a time, then stir in the vanilla.
    Combine flour and baking powder, add to the creamed mixture and mix well.
    Finally stir in the milk until batter is smooth.
    Pour batter into the prepared pan.
    Bake for 40 to 45 minutes in the preheated oven.

Chocolate fruit cake

Ingredients:
12 1/4 ounces (350 grams) dried soft prunes, chopped
8 3/4 ounces (250 grams) raisins
4 1/2 ounces(125 grams) currants
6 1/4 ounces (175 grams) unsalted butter, softened
6 1/4 (175 grams) dark muscovado sugar
6 1/4 fluid ounces (175 ml) honey
4 1/2 fluid ounces (125 ml) coffee liqueur
2 oranges, zested and juiced
1 teaspoon mixed spice
2 tablespoons good quality cocoa
3 free-range eggs, beaten
5 1/4 ounces (150 grams) plain flour
2 1/2 ounces (75 grams) ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda

For decoration:
1-ounce (25 grams) dark chocolate-covered coffee beans
Edible glitter
Gold mini balls
About 10 edible gold stars

Method:
Preheat the oven to 300 degrees F (150 degrees C).

Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.

Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.

After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.

Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.

Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.

To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.

Gulab jamun

Ingredients:
Milk Powder: 1 cup
Self raising flour: 1/2 cup OR
White flourClick to find more about White flour: 1/2 cup(Add 1/2 tsp of Baking powder in it if using white flour)
Fresh Cream: as per need
Ground small cardamom: 1/2 tsp
Oil: for deep frying
Sugar: 1 1/2 cup
Water: 2 cup

Method:
First of all, place sugar & water in a sauce pan. Allow it to boil for 15 minutes until it turns into slight thick syrup.
Sift milk powder, self raising flour & ground cardamom. Then mix it well with fresh cream to make slightly hard dough. Make small sized balls of it. Heat oil & deep fry the balls carefully. Fry them slowly on low fire until they turn to golden brown. Take them out of oil then put into the hot sugar syrup straight away. Cook it for about 1-2 minutes then turn the fire off.
Leave it to cool. Garnish with ground pistachios or dessicated coconut.
Then serve when chilled.

Lauki ka halwa

Ingredients:
Lauki/Dhoodi/Bottlegourd:-2 lb
Sugar:-1 cup
Evaporated/condensed Milk:-1/2 cup
Grated Paneer:-1/2 cup
Cardamom Powder:-1/2 tsp
Ghee:-2 tbsp
Whole milk:-1/2 cup
Cashews n raisins n almonds:-to garnish




Method:
    Peel the outer skin of bottlegourd,de-seed it and grate it finely.
    Heat ghee in a skillet and add nuts and raisins and fry till brown.Raisins puff up like ballons.
    Add grated lauki in the remaining ghee and fry a while.
    Add whole milk and sugar and stir well until lauki is cooked tender.
    Add condensed milk,grated paneer,cardamom powder and mix well.
    Spread it on a ghee-greased plate and garnish with nuts.

Akhrot-walnut halwa

Ingredients:
2 cup Walnuts/Akhrot Shelled halves (slightly toasted and grated)
1 cup Ghee
2 cup Sugar
2 cup khoya
1 litre Heavy cream/milk
1 cup Condensed milk
1 tsp Cardamon seeds (Powder)
Food color of your choice
Walnuts/Favorite nuts of your choice for decoration.

Method:
    Toast/ fry in ghee,all the decoration nuts first and set aside.
    Mix sugar and heavy cream/milk and boil them, reduce it into half(maybe add cardamon seeds powder too)
    In a separate pan, heat ghee and add khoya, fry it real good.
    Let it get loosened up first and slightly change color.That is golden brown. Do not fry beyond this point. It may become too brown.
    So now to this fried khoya add reduced milk. Further add condensed milk to.
    Toss your grated walnuts, color and cook them. When the halwa consistency is achieved, it leaves the pan. Maybe one can run few more spoons of ghee at this point.
    It turns up into dark velvety brown color, with distinct aroma. Now toss the walnuts/fried nuts from step 1 to it. Mix well!
    Serve this after heavy meals as dessert.

Egg halwa

Ingredients:
Egg - 4
Milk - 500 ml
Ghee - 2 tbsp
Saffron Powder/Food color - 1 Pinch
Green Cardamom - 3
Cinnamon - 1"
Raisin - 10 gm
Pistachio & Almond - 25 gm
Sugar - 150 gm



Method:
1. Beat eggs very nicely.
2. Boil milk with cardamom and cinnamon until it becomes thick (reduces to half).
3. Add beaten egg to the milk, stirring constantly until it forms fine granules.
4. Add ghee, sugar, raisin, and Saffron Powder. Cook until all the water evaporates.
5. Remove from fire and decorate with slices of Almond and Pistachio.
6. Serve with Paratha, puri, or chapati.

Besan Ka halwa

Ingredients:
    1 cup besan (gram flour/chickpea flour)
    1/2 cup ghee (clarified butter)
    3/4 cup sugar
    2 cups of water
    1/2 tsp cardamom (elaichi) powder
    Chopped and fried nuts like almonds, cashews and pistachios

Method :
    Heat ghee in a heavy bottomed vessel (karahi).
    Add besan and roast on medium-low heat.
    Keep stirring while roasting and roast till besan turns brownish.
    Add water, sugar and cardamom powder.
    Keep cooking till water dries up.
    Remove from the heat.
    Take into a serving bowl and garnish with nuts.
    Besan Ka Halwa is ready to serve.
    Serve hot.

Sooji ka halwa

Ingredients:
    1/2 cup sooji (rava, semolina flour)
    1/4 cup ghee (clear butter)
    1/3 cup sugar
    1 1/2cup water
    Pinch of cardamom powder
    1 tablespoon sliced almonds for garnish

Method:
    Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
    Melt the butter in a frying pan on medium heat.
    Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
    Add the syrup slowly, as you add the syrup to sooji water will splatter.
    Turn down the heat to medium low and let it cook for about 2-3 minutes.
    Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.
    Garnish with almonds.

Gajar ka halwa

Ingredients:
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar




Method :
    Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
    Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
    Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
    Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
    Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.