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Vimala's Kitchen

DESSERTS-2 & DIABETIC RECIPES

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APPLE& RASBERRIES PIE

"When baking for someone with a wheat allergy, the safest
replacement is:

6 cups rice flour
2 cups potato starch
1 cup tapioca flour(big size saago or sabudana)

Mix together and use, 1 for 1, as a replacement for all purpose
flour in cakes and breads.(This information has taken from one baking recipe book.)

Nice to serve as dessert or with coffee.

Pie for 12 pieces.

Temp:180*c         time(total):1hour. middle frame.

Allpurpose flour                500gm

Oats                       200gm

Suagr                           3tbsp

Cinnamon powder                 tsp

Melted butter/liquid margarine    70gms

Kessela                          60gms(sour cream)

water                             5tbsp

For filling:

Apples                            8(approx medium)

Water                             2tbsp

Sugar                              100gm

Cinnamon powder                    tsp

Fresh or thawed rasberries             200gms

Almonds(chopped)                   2tbsp

Egg(beaten)                       1

method:-

Mix the dough in the food processor.

Add all ingredients except water.

Drive for few minutes till it becomes dough stage,add water and drive for few seconds until it mixed evenly.

Make 2 balls(one should be bigger than the other) and keep in two salofen covers and keep in the refregerator for 30 minutes.

Start oven at 180*c.

Peel all apples and discord the seeds and hard part of inside.

Cut intoi thin slices.Boil water along with apple slices in a skillet.

Keep the lid and let it boil for 3-4 minutes till apple turn to tender.

Remove the water and place the slices on a kitchen paper to dry.

Remove from the paper and add sugar,cinnamon powder and lemon juice,stir.

Take a pie mould 20-25 cm in diameter.

Roll out that big ball(dough),bigger than the pie mould.

Place it on the mould,so the rolled roti will be hang over the mould.

Spread out almonds chopping and place the apple slices around the

pie mould clockwise.Adjust all slices in a fine way.fill the pie mould with apple,spread rasberries  over them.

Roll out the small ball and overlap on the rasberries fruits.

Trim the edges(the dough should cover whole fruits.)

Brush  the pie with beaten egg and make one or two small holes

in the middle.

Bake it in the middle frame for 30 minutes.

Serving suggestion:Serve warm with cold vanilla sauce or vanilla icecream.  

SUGGESTION & TIPS  

Can be baked yummy pies with fruits&vegetables,like...

red berries,black

berries,greenapples,pears,mango,rasberries,strawberries many fruits like kiwi,Rhaubarb,mandarines,fresh plums,Peaches,papaya fruit,Sweet orange,spinach,broccoli,onion,mixed vegetables,yellow pumpkin etc...            

KAALAJAMOON(2)

Mawa                                                                                                                            350gms

Paneer(home made cheese                               200gms(fresh)

Allpurposeflour                                            60-65 gms
Sugar for syrup                                            550gms       
Water                                                           4-4½cups
 
cardamom powder

Milk                                                            For dough if needs
ghee

Method:-

Make 1 string syrup of sugar and water. 
crumble khoya and paneer together mash finely without any lumps.

Mix the ilaichi powder and knead well. The dough should be soft & smooth.

If necessary mix little milk,
Make small pingpang size ballswith the whole dough,make them oval shape balls.

Stuff one piece of pista inside of each ball and roll nicely.

Heat the ghee (not burning) and remove from the fire,and add 4-5 balls and fry them slowly to golden.

The syrup should be warm all the time (on other stove),drop them direct from the pan to the syrup.

Allow them to soak for 20 minutes,serve warm or cold.

Sprinkle saffron strands over. 

Suggestions:-It is a nice desert dish when parties or on special ocassions.

Insert almonds crush along with cardamom crush in the jamoons.For functions it seems nice to serve little fantasy,am i right?

GREENPEAS KHEER

Fresh milk                                 250ml
sweetened condensed milk                   100ml
sugar                                      100gms

cardamom seeds

Green peas                                           1cup                                        

Ghee/butter                                 3tbsp
All type chopped nuts                       1/4cup
Silver  foil                                varaq

Method:

Soak peas overnight and grind coarsely.
Boil milk and add condensed milk, stirring constantly, till the milk get thicken. 

Heat ghee in a nonstick skillet & add groundpaste and cook until fine aroma smell releases. 

Add the  milk, sugar, cardamom seeds, nuts and cook till the peas turn translucent. 

Pour in a bowl and press with silver foil(varaq) and serve hot.

Note:-Serve chill kheer when the weather is hot,it tastes good too!! 

SAGOO KHEER

Sagoo(sabudana)                                                               1cup(small)

Cardamoms                                                                       5pods(seeds)

Water                                                                                 3cups

Milk                                                                                   2-3 cups

Almonds flakes

Cashewnuts

Kissmiss

Saffron                                                                            Threads1tsp

 

Method:-Wash and boil  sagoo in water,let it boil over low heat till sagoo are cooked,(becomes double size).

Add3/4 th milk and bring to boil.

Add sugar and boil till it gets thicken.

Roast nuts&kissmiss in a pan adding tsp ghee.

Add them to the sagoo kheer.

Sprinkle cardamom seeds and saffron threads,serve hot!         

 

VERMICELLI  KHEER

Fine vermicelli                                             100gms

Milk                                                             3ooml

Cardamom seeds                                         10

Cashewnuts.

,kissmiss,almonds flakes

Ghee                                                            2tsp

Mehtod:-Roast vermicelli in a tsp ghee for one minute.Should not burn.

In a nonstick  vessel lightly roast the nuts,keep aside,

Boil milk and add sugar,simmer.

After dissolving the sugar ,add vermicelli and cook until it turns soft &tender.

Add nuts and kissmiss,cardamoms,Remove from heat.

Serve hot or chill.

BADAM KHEER

Almonds                                               1cup

sugar                                                     25gms

elachi(cardamoms) 

saffron

 

Pistachioes flakes

Ice cubes

Thick milk                                                 1½cup

Milk                                                          1cup

Method:-Blanch alonds and peel.grind them along with milk to a fine thick paste.

Cook along with milk until it turns   kheer   thick consistancy.

Remove from heat and cool it.

Serve chill with decorating flakes &saffron!

CARROT KHEER

Fresh&fine carrots

Milk                                       2cups

sugar                                      1 cup                                  
Ghee                                      2 tsp
Cashewnut&Almonds
cardamomseeds
 

Method:

Peel the carrots& boil them.

Grind  carrots into a fine paste.

Boil the milk for about 10 mts. and add the carrot paste and cardamom grains to the milk.

Add sugar keep stirring the  on a lowheat.(otherwise it burns). 

Roast the nuts in tsp ghee &add to the sweet.

Remove fromthe heat,cool and refregerate it atleast for 2 hours,serve chill! 

RICEFLAKES KHEER

Riceflakes are called as poha,aval,chiwida,flatten rice,pressed rice etc.. .

Riceflakes                                                     50gms

kissmiss                                                        2tsp

Cashewnuts                                                  1tbsp

Saffron threads

cardamomseeds

Milk                                                           500ml

Method:-Clean &drain riceflakes.

On low heat boil; the milk.

Add cardamom powder.

Simmer,add drained riceflakes..

Allow to boil for 4-5 minutes(till the liqiud turns semi solid.

Add sugar and stir well.

Mix nuts,raisins and pour serving bowls or glasses,garnish with saffron threads and serve hot! 

PUMPKIN LADDOOS(white)

Grated white pumpkin                                                   2cups

Carrot                                                                          1

Ghee                                                                           1/4cup

Cardamom pods

For syrup:

sugar                                                                          1cup

Water                                                                         1/2cup

Roasted nuts                                                              11/2cups

Method:-Heat 2tsp ghee and roast lightly grated pumpkin&carrot.

Remove from the ghee and keep aside.

Roast all nuts in the same hot ghee.

Powder the cardamoms.

Prepare sugar syrup to one thread consistancy,

Mix roasted mixture,simmer.

Stir all the time until the mixture turns to a solid mass or the ghee leaves the edges.

Place the crushed nuts on a plate,make  balls with above mixture and rotate them on nuts powder.

Roll the balls between palms without any breaks.

Shell life:one week . 

CARROT JAMOONS

 Red coloured carrots;                 1/4kg

sugar;                                         1/4kg

Plain  Khoya                                      1cup

gulabjamoon khoya                           1/2cup

 cornflour                                         1/2cup

pistachios        

 sugar crystals;                                 1tbsp

water                                           11/2cup

cardamom powder;

Ghee +oil for frying.

Method:

Peel and grate the carrots.boil them in a pressure cooker wihtout using weight until they become soft(approx.15min.) 

Takeout extra water.

Mash and grind to pulp.

Crumble and mix both khoyas and add to the pulp and corn flour.

Mix thoroughly and knead to smooth dough.

Make out of the dough 30-35 round balls without any breakes.

Place in each ball one sugar crystal and pista bit,roll as usual,cover with a damp cloth.

Make a one light sticky syrup with sugar water.Add cardamom powder to it.

Heat ghee mixed oil moderately,and deep fry them slowly to golden brown.

Add directly to the syrup and soak them till 11/2 -2 hours before you serve!

Check the jamoons are absorbed properly,otherwise allow them to stay for 1/2 hour more.

SEMIYA&SAGOO KHEER

Semia                  ½cup

Ghee/butter            1tbsp

Cashewnuts             1tbsp

Kissmiss               2tsp

Cardamoms              1tsp

Sagoo(indian)          1tbsp

Water                  4-5 cups

Milk                   5cups

saffron strands         2tsp

Method:-

In a nonstick pan heat 1tsp ghee and roast nuts & kissmiss.

Remove slowly from the ghee,and add semiya fry to golden,remove.

Fry sagoo for 1 minutin thehot ghee and remove.

Crush thecardamoms.

Boil water,and addd sagoo continue to boil till sagoo cooked 3/4th.

Then add the semiya,boil 2-3 min.

Add milk (keep 1 cupaside),nuts and every thing except saffron.

Boil until the sugar dissolves,simmer.

Remove from the heat after 2 min. and serve after garnishing saffron strands.

     

DATES KHEER

 Milk                                   2litres

sugar;                                   300gms

dry dates;                             250gms

coriander coarsely ground      1tsp

 poppy seeds ground powde       11/2cup 

cardamoms,                                10   powdered;

cardamom,                                   1 powdered;

Almonds                                        1cup 

pistachios,                                    1tbsp   chopped fine;

Ghee                                       350gms 

Method:

Take milk in a well bottomed nonstick skillet,bring to boil.Deseed the dates and chop legnthwise,add them into the milk,simmer.Let them boil along with milk on stirring constantly.

After 25 min add the coarsed coriander powder and allow them to boil some more time.

Add poppy seeds powder,cardamoms and black cardamom powder,keep boiling on low heat,until the mixture gets almost dry.

Add sugar now,and 150gms ghee and nuts and cook until the sugar absorbs to  a fine mass.

Add the rest of ghee ,keep stirring for sometime and remove.

Note:-Can be stored in the refregerator (for freshly)for one week to 10days.

Microwave  warm before you serve.

VARIETY JAMOONS

This sweet i have tasted at one of my friends party.

It is variety and tasty.

Even we can make jamoons in the same way with cashewnuts and almonds too!!

Groundnuts                  100gms 

sugar                      2cups

sour curd                   1cup

Gram flour                  2 tsp 

cardamom powder

Rose essence

Ghee                    2 cups 

Method:

Wash the ground nuts and soak them for 4-5 hours,grind the into fine thick paste.

Add 7-8 cups warm water to it and extract 8-10 cups milk.

Boil it and add icup sour curd to curdle the milk.

Cool it,strain it slowly.

Remove the groundnuts paneer and add the 2tsp bengalgram flour and knead well.

Make them medium sized balls,and steam cook them for 4-5 min.

Allow to cool,heat ghee and deep fry them on slow heat to golden brown.Keep them aside.

Make the sugar syrup for 15 min.timeadd cardamoms powder.Add the fried jamoons,add rose essence,and serve!

RASAGOLLA

 

2½ litres    milk (thick)

200 gms    curd Or yogurt

100 gms    cottage cheese

For syrup:-

800 gms    sugar

1 litre         water

For flavour:-

Rose essence Or

Vanilla essence

1 tsp          ghee

1 tsp           semolina

 

METHOD:-

Boil milk on a high flame in abig thick bottomed vessel.

When it bubbles,add yogurt or curd to it.

Then the milk curdles, (turn to low heat) allow to boil for 2 more minutes.

Remove from the flame,and let it stay without stirring for 10 minutes.

Keep a lid.Let the paneer(chenna) settle.

Drain it and wash the paneer over running(tap) cold water.

Drain again till whole water will drainoff.Or use hands to get rid off the

Remaing  water. Keep aside.

Crush the (mashed)  cottage cheese to the paneer and make a fine dough.

Add the semolina to the above paneer and rub thoroughly for 5 minutes.

Or use a rolling pin for 3-4 minutes.Make  walnut size balls without any splits(Apply ghee to the palms.  

Cover them with a damp cloth.Keep aside.

Now Take a big thick bottomed skillet,fill with 1/3 of water and boil.

When it give bubbles, add the paneer  balls to it.and cotinue to boil on high flame

With a tight fitting lid (or use pressure-cooker without whistle)for 40 minutes.

The balls should  3 times bigger than before!.Turnoff the stove.

Meanwahile prepare syrup  with given ingredients.

The syrup should be more thicker than gulab jamoons syrup!.

Now transfer all paneer balls to the syrup, (using a spoon) with extra care.

Now boil  the balls again in the syrup for 20 more minutes.

Cool it and add the essence.

Chill and serve.

Suggestion:-It can be prepared without cottage cheese also, but the measurements and method is same as above.

                            In association with Art.com

INSTANT RASMALAI

Milkpowder                  1cup

Bakingpowder                1tsp

Ghee                        1/2tsp

Sugar                       3/4cup

Milk                        1litre

Egg                         lightly beaten

Saffron                     pinch

Pista crush                 1tbsp

Cardamoms                   coarselyground 

Method:-Boil milk,sugar&saffron.

Make a softdough with milk powder,ghee,baking powder,and lightly beaten egg.

make balls and flatten them and add to the boiled milk,boil further,and flip over them ,cook for 5 minutes.

Cool and add chopped pista,cardamom powder.

Chill for 3 hours in the refregerator.

Aval payasam 

Calledas pressed rice,flattend rice,aval, rice flakes,flaked rice,poha etc.. 

whole cream milk             1 ltr 

Poha (beaten rice)        1/4 cup 

 Sugar                      1 cup 

 Almonds                     5 

 Cardamom powder              2tsp

 Cashew nuts                  4

 Raisins                    15

 Pistachios             sliveredthinly5 

Method

Wash beaten rice, drain and keep aside for 10 minutes. 
Let the rice become loosen with a fork(each should be separated) 
Boil milk in a large deep skillet. 
When itis boiling well, add poha, stir gently to resume boiling.
Simmer.

stirring occasionally, let it boil until it reduce its original volume.
Add sugar,cardamom, stir. 
Add cashews, raisins, boil for 2 more minutes.

Garnish with chopped pistachios and almonds.
Serve hot
.

Mango Payasam

Milk 1/2 litre
Sago two tablespoon
Cashwenuts 100 gms
Cardamoms
Fine Mango Puree 1 cu

Ghee 2 tablespoons
Sugar

Method:

Heat Ghee and fry the cashewnuts in it.

Put Sago and milk and allow it to boil.

Add sugar to taste and powdered cardamom.

Simmer till milk thickens.

Add the mango pulp and remove from fire.

Serve hot or chill.

POppyseeds PayasaM

Pooppyseeds               5 tsp
Ghee                      1 tsp
Fresh grated coconut      4 cups
Jaggery                    1 cup

Can be used sugar also! 
Milk                      1/2 cup
Cardamom                    tsp

Method:

Fry the poppyseeds to light brown color with ghee

Grind fried kashkash, coconut.

Mix jaggery with water and boil the mixture.

Filter the boiled mixture if necessary.

Take the juice of the ground mixture and mix both mixtures and heat it .

Add milk and cardamom powder to the boiling mixture and stir it well. Serve hot.

Mango Payasam

Milk 1/2 litre
Sago two tablespoon
Cashwenuts 100 gms
Cardamoms
Fine Mango Puree 1 cu

Ghee                   2 tbsp

Sugar

    Method:

    Heat Ghee and fry the cashewnuts in it.

    Put Sago and milk and allow it to boil.

    Add sugar to taste and powdered cardamom.

    Simmer till milk thickens.

    Add the mango pulp and remove from fire.

    Serve hot or chill.

    poppyseeds payasam-1

    Pooppyseeds 5 tsp
    Ghee 1 tsp
    Fresh grated coconut 4 cups
    Jaggery 1 cup
    Milk 1/2 cup
    Cardamom 1/2 tsp

    Method:

    Fry the kashkash to light brown color with ghee

    Grind fried kashkash, coconut.

    Mix jaggery with water and boil the mixture. Filter the boiled mixture if necessary. Take the juice of the ground mixture and mix both mixtures and heat it until it boils.

    Add milk and cardamom powder to the boiling mixture and stir it well. Your gasagase payasa is ready to serve or drink.

    Bottlegourd Payasam

    1 Bottlegourd (sorakaya)
    Sugar
    Whole Milk 3 - 4 cups( milk-maid tin preferred )
    Cardamom 2-3
    Raisins
    Cashew
     Ghee                                                  
    method:

    Grate the bottlegourd,sqeeze extra water,fry for 2 minutes in tbsp ghee.

    Boil milk until thickens,add grated bottle gourd,boil for 8-10 minutes,add sugar,cardamoms powder and roasted cashew,raisins.

     Coconut-jaggery Payasam

    Jaggery grated 1cup
    Ghee tbsp
    Greengram husked 1cup
    Green cardamoms
    coconut milk 450 ml
    Water to cook
    For garnishing
    Freshly grated coconut 2 tbsps
    cashew nuts 1/8cup
    Almonds 1/8Heaped
    pistachios 1/8cup

    Method
    meltthe jaggery with some water. it. Keep aside.

    Fryhusked greengram in little ghee,cook it,along with coconut milk and cardamoms

    Cook for 10 minutes on low heat. Add jaggery water.

    Can be tasty weather chill/ hot!

    Garnish with given ingredients.chill it before serve.

    Chill the payasam (kheer) and then serve with sprinkle nuts over!


    Poppyseeds Payasam

      Pooppyseeds 5 tsp
      Ghee 1 tsp
      Fresh grated coconut 4 cups
      Jaggery 1 cup
      Milk 1/2 cup
      Cardamom 1/2 tsp

      Method:

        Fry the poppyseeds to light brown color with ghee

        Grind fried poppyseeds, coconut.

        Mix jaggery with water and boil the mixture. Filter the boiled mixture if necessary.

        Take the juice of the ground mixture and mix both mixtures and heat it until it boils.

        Add milk and cardamom powder to the boiling mixture and stir it well. Your gasagase payasa is ready to serve or drink.

  • Sorakaya Payasam

  • Bottlegourd           1fresh &young
    Sugar
    milk-maid            400gms  tin
  • Cardamom                5
    Raisins
    Cashew
     Ghee                  1 tbsp
  • Method:

      Peel the bottle gourd,discard the seeds and fiber. 

      chop into small bits and pressure cook for 8 min.OR until done. 

      Smash the cut pieces to smooth mass(or blend it in a blender) 

      Measure the  bottlegourd with a cup.

      Take equal quantity of sugar in a bowl, add 1/2 quantity water and boil.

      Add the cooked vegetable to the sugar syrup and boil.

      Add milk and boil on a low flame, until the milk get

      thickened. 

      Milk tends to stick at the bottom of the pan.Remove from heat. 

      Heat ghee and saute' the cashew,raisins.

      Add the cashew and raisins. 

      Crush the cardamom and add  to the payasam.

       Note: If youlike to use milkmaid sugar should be half the quantity of the Bottle Gourd.

      (Milk-Maid is sweetened.)

BENGAL PANEER SWEET       

The paneer should be home made & fresh,to get delicious sweet.

Fresh home-made paneer          250gms

Sugar           250gms-300gms

Raisins

Almonds blanched and sliced                       10

Coarselycrushed cardamoms

Fresh cream                    1tbsp

coarsely powdered sugar        tbsp 

Allpurpose flour               ½tbsp

cardamom                       powder

 saffron strands

 Milk                    1/4tsp

Method:-

Dissolve saffron in  tsp milk and add to the cream.

Mix well the remaining ingredients, except paneer.

Knead paneer and flour till smooth dough.

Divide it into walnutsized balls. Press to a small puris and place a spoon of the prepared filling in it and close thoroughly..

Flatten them slightly.

Boil3/4 litrewater to the sugar,and boil.

When thewater gets thicken(light syrup,)add slowly these paneer balls.

Allow them to boil for 12 minutes over low flame,they become double in size.

Remove from heat and keep aside.

For Ras:-

 milk                 750ml

Sugar                  1½cups

Khoya                  50gms(crumbled)

 pistachios           10 sliced

Method:-

Boil the milk over low heat until it reduces to ½ liter.

Add sugar and crumbled mawa,Stir well.Boil &remove from heat.Cool. 

 Drop the cooked malai chops in a deep serving plate along with syrup and pour the cold thickened milk over it.

Garnish with chopped pista bits,

serve chill!

Rasmalai

2 containers   Ricotta cheese
sugar          1 1/2 cups
milk powder       2½tbsp
cardamoms          6
Almondslices      2½tbsp
half-and-half     1 cup

(½ part normal milk+½part cream milk)

Method:- 

Preheat oven to 175*c.

Set aside 3 tbsp of the sugar.

Grind cardamoms to powder.

Mix cheese, sugar, milk powder and tsp  cardamom,mix well .

Spread the mixture into the glass pan and bake for 30 minutes.

Takeout from oven.

Sprinkle almonds on top and let cool for one hour.

Mix half-and-half with the  3 tablespoons sugar and cardamom powder.

Pour it on top of baked cake.

Dash with saffron strands. 

Chill in the refrigerator before serving.

KALAKAND-3

Makes about 16 pieces.

Homemade cheese(paneer) 75gms

Wholemilkpowder 100gms

Sugar 50gms

Cream milk 50ml

Cardamomseeds

Almonds slivered

Silver warak

Method:-Take a nonstick pan and mix all ingredients.

On a medium heat cook the mixture till it gets thicken,

stir all the time till it leaves the sides.

Transfer into a flattray or plate,Garnish with almond flakes

&press thesilver warak.

cool and cut into desired shapes.

8 minutes kalakand

Sweetened condensed milk         1tin(app.400ml)

Yoghurt                          1tbsp

Drymilkpowder                    1tbsp

Ghee                             1tbsp

Cardamoms seeds                  1tsp

Mwthod:-

It varies with oven to oven.Buthere i amgiving 1000watt.

Mix all ingredients in a wide,big microwave resistable bowl.

Stir well,and microwave for 3minutes on high.

Takeout and stir,keep it back andcook for 2 more minutes on low Check again.

It should not burn.Cook further 2 more minutes till you feel the right consistancy.'

Think it will be set even it shows little thin

also!

Pour on a wide plate and press the silver waraq and decorate with dry roast cashewnuts on each.

Cut into square pieces/diamond bits,when it is warm according to your taste.

Mango Rabri

Milk 6 cups Sugar 1 cup Mango Pulp 1 cup

Method: Put milk in a pan.

Boil and simmer till it acquires a granular consistency(takes 1hour).

Remove and add sugar and stir until it disolves.

Add the mango pulp when the rabri has cooled down.

Serve chill.

MANGO SHRIKAND

Mango pulp small cup

Curd/yogurt 3cups

Mixed nuts chopped

Cardamom 1tsp

Sugar tbsp

Method:-

Whip sugar ,curd to a creamy substance.Strain well

Through a musline cloth.

Strain the mango pulp also.(to remove most of the liquid)

Powder cardamoms.

Mix the powder to mango.

Mix everything together.

Pour into a large bowl and chill it.

Sprinkle the nuts before you serve!

VARIETIES OF HALWAS

FIGS HALWA(atti pandu)

This fruit is Called as Anjeer (hindi),attipandu (in telugu).

sweetened condensed milk 1/2tin(200ml)
figs / anjeer 1/2kg
Milk 500ml
Ghee / butter 1tbsp

Nuts Mixed (any)

Silver waraq

Method:

Boil the milk.

Soak the figs in the milk for 2 hours.

Dry roast the nuts,keep aside.

Blend it into a smooth paste.

Heat the ghee in a non-stick pan and add the condensed milk,

fig mixture.

Cook on stirring till the ghee leaves sides of the pan.

Add the roasted nuts,stir well.

Serve hot garnished with silver leaf.

DATES HALWA

200 gm Dates

1 tsp Wheat flour
4 tsp Brown Sugar
Pinch of Cardamom
Ghee
Cashewnuts

Method:

Deseed the dates,and soak them in water for 60 minutes.

Blend into smooth paste, with a little  water.

Fry 1 tsp of wheat flour till light brown, add this paste along with 3 tsp milk.

Keep the lid and add 4 tsp of sugar,stir well.

Stir all the time on cooking(app.12 min)

Add warm ghee while it is cooking,stir and remove whrn it reaches to a thick paste consistancy. 

Fry the cashewnuts,pistachios and cardamom in the ghee and add to halwa.

Pour into a greased plate,and cut squares

when it set properly. 

Shell life:- can be stored in the refrigerator for 8-10 days.

BURFI WITH VERMICELLI/ SEMIYA

Sweetened condensed milk            1tin(400ml)

Vermicelli                           2 cups
Scraped Coconut                      1 cup
Almonds/cashew powdered              1 cup
saffron

Milk                                   1tsp

Method:-

      Slightly roast vermicelli .

      Boil water,add vermicelli to tender.

      In a skillet,add condensed milk,roasted vermicelli,almond/cashew powder and scraped coconut.

      Cook on stirring for 4-5 minutes

      In milk add saffron strands to dissolve.

      Add the saffron milk to the above mixture.

      Takeoff the heat,and transfer into a plate,cut into pieces when it is warm.

      Note:-Need not add sugar,bcoz the condesed milk is sweet,if requires more sweet,add sugar.

      APRICOT HALWA/BALLS

      Dry(not sweet)Apricots 450gms

      Sugar 1cup

      Pistachioes 1/2cup(garnishing

      Method:-

      Place the apricot in a food processor and blend them to a smooth paste, adding a very little wate.r
      Grease them with a little oil.

      Place a small amount of apricot paste in the centre of your palm and shape into a walnut-sized ball.
      Roll them in sugar and press a pistachio on the top of each ball.
      Indent the center of each apricot ball with your thumb and press a little of the chopped pistachio into it.

      Fold the sides and reshape into a smooth ball, then roll in sugar.

      BURFI WITH NUTS

      Cashewnuts,Pista,almonds 1tea cup

      Cardamoms 8
      sugar 1tcup

      ghee small cup
      milk powder 1/2 cup

      Crushed pista 1tbsp

      Silver waraq

      Method:

      Blend all nuts along with cardamoms into powder.

      Make sugar syrup to one thread consistency.

      Hold the ghee warm all the time.

      Add the nut powder slowly into the syrup,mix well.

      Keep on stirring,and add little by little warm ghee.

      Remove the heat, and add the milk powder and mix well.

      Transfer into a greased plate,and cut into desired pieces when it is warm.

      Press silver waraq and sprinkle pista crush over.

      BURFI WITH CARROT

      Grated carrot                1 cup

      Sugar                       1 1/cup
      Scraped coconut                1cup
      Milk                       1/2litre

      Ghee                       41/2tbsp

      cashew nuts                2tbsp

      Method:-

      Boil the milk till it becomes half quantity, add sugar, keep aside.

      Dry roast the carrot and coconut separately. 

      Add the carrot and coconut and keep on stirring until it turns into a thick consistancy.

      Cook until it leaves the pan sides.

      Add cashewnuts and stir well. 

      Pour into a greased plate and cut into diamond bits when it settled.

      Sprinkle saffron strands.

      BURFI WITH COCOPOWDER

      Allpurpose flour 75gms
      sugar 41/2 cups
      milk powder 3 cups

      cashew nuts 3tbsp chopped

      coco powder 3 tsps
      ghee 6 tsps
      Ghee 200gms

      Method

      Heat ghee,and add flour & cocoa powder.Fry them.

      Combine suagr and 100 ml water boil till below one string consistency,add the above mixture.

      Keep on stirring without burning/sticking to the bottom.

      When the mixture thickens and starts to leave the sides, add the cashew nuts.

      When the mixture starts frothing,it is time to transfer into a plate. Remove and press the cashew bits,cut when it is warm.

      COCO-GRAMFLOUR BURFI

  • Bengal gram flour               1glass
  • Coconut                         1glass

Sugar                          21/2glass
Ghee                            2glass
milk                            1glass

    Method:

    Combine all ingredients together.

    Heat a skillet and pour all above and cook on medium.

    Keep stirring continuously.

    When it leaves the sides and turn to a big lump,putoff the heat and transfer into a pre-greased plate,cut into squares when it set properly.

    HANDY TIPS:-

    Can be made with..

    !)Almond powder & bengal flour

    2)Cashewpowder & bengal flour

    3)Mawa & bengal flour

    4)affpurpose flour& bengal flour

    5)Husked greengramFlour&bengal flour

    6)Bengalflour&coconut&Apple crush

     

    FIGS BURFI(ANJEER)

    sweetened condensed milk 200 gms/1/2tin
    chopped fig / anjeer 250 gms
    milk 1/2 litre boiled
    ghee/butter 2 tbsp

    Method:

    Soak the figs in the milk for 1 hour. Grind it into a paste. Keep aside.

    Heat the ghee in a pan and add the condensed milk, fig paste and stir continuously till it leaves the sides of the pan.

    Serve hot garnished with silver leaf and cashews.

    DATES BURFI

    sweetened condensed milk 1tin/400gms
    de-seeded dates chopped 500 gms
    Ghee 2 tbsp
    water 1/2 cup
    Flour 2 tbsp
    silver waraq

     

    Method:

    In a pan heat the ghee, add the allpurpose flour and fry for a minute.

    Add the water mixing well and allow it to boil.

    Add the dates, condensed milk and cook well, till the mixture leaves the sides of the pan.

    Remove from fire and cool and cut into squares.

    Serve garnished with silver waraq.

        TOMATO HALWA/BURFI

        RED,RIPED tomatoes 400gms

        corn flour 75gms

        Sugar 300gms

        Ghee/butter 75gms

        Roasted cashew nuts

        Almonds roasted

        cardamom powder

        Method:-

  • Cut the tomatoes into small pieces and blend them to a fine puree. Sieve through a fine cloth and separate from the pulp.

      To the tomato puree, add 1 glass of water and corn flour.

      Mix well and set aside.

      Boil 1 cup of water & sugar,while boiling add tomato mixture and cook until it thickens.

      Add ghee and stir for few minutes.

      Add cashew nuts, almonds, cardamom powder and mix well.

  • Pour the mixture over a greased plate and set aside. cut into pieces.

    BURFI WITH GROUNDNUT/PEANUT

Rosted groundnuts        2cups

Scraped fresh coconut     1/2cup

Ghee                      1tsp

Essence

Sugar                  11/2 cups

Colour optional

Method:-

Takeout the groundnuts/peanuts skins.

Blend them coarsely, scrap the coconut. Mix together.

In a thick bottomed skillet,add water & sugar,make a one string consistency.

Add the essence.Remove from the heat and add the nuts powder mixture.

Pour into a pregreased plate,press evenly.

Cool and cut into desired bits.

    BISCUITS& NUTS BURFI

    Easy to prepare and tasty to serve.

    Can be used Mariebiscuits or parle biscuits.

    Vanilla Wafers

    Walnut powder: 1 Cup
    Condensed Milk 1/2 Cup

    Nutmeg

    Cardamom Powder

    Method:

    Mix all ingredients to a fine dough.

    Pour into a tray,and keep into the refregerator for 15-18 minutes to set well.

    Roast walnuts and press over the cake,cut into desired bits,serve chill.

    MANGO BURFI

    Goes well with fresh mango pulp/ tin.

    Mango pulp 41/2 cups

  • Milkpowder 11/2cup
  • Sugar 2cups
  • Ghee ¾ cup -1 cup
  • Cardamom powder 4tsp
  • Cashewnuts roasted 2tbsp
    • Method:-
  • Mash the mango pulp & milk powder.Keep it on the stove and stir well.
  • When it starts boil,add sugar and boil,add nuts and ghee.
  • Put the lid and cook on medium heat.
  • Cook until it thickens,add cardamom powder.
  • Keep stirring and pouring ghee slowly into the halwa.
  • When it leaves from sides,takeout and transfer into a pregreased plate.
  • Cut when it cool properly.
  •  

BOTTLEGOURD HALWA

Called as “kaddu”,”sorakaya”,Lauki”,”Aanapakaya” etc..

Milk                     liter  Thick milk
Bottlegourd (Only the green portion) 2 cups grated

Mawa /Khoya 1glass
Sugar 1 cup
Green color optional)
Grounded cardamoms

Cashewnuts Roasted 3tbsp

Method

      Keep milk to boil, mean while grate the bottle gourd.

      Add the grated B.gourd to the boiling milk.

      When the milk reduces to 50% add mawa, sugar and color(if like to add)

      Cook until it turns to a creamy substance and leaves the skillet sides.

      Add cardamom powder and mix well,remove and pour into a greased tray and press the roasted cashew nuts

      Cut into desired pieces.

      MAWA BURFI

      Gratedkhoya 1/2kg
      powdered sugar 260gm
      cardamom powder
      For garnishing:
      1/3 tsp cardamom powder
      2 tsp chopped pista

      silver waraq

      Method

      Mix grated khoya to the sugar and cook on a slow fire till the

      mixture is semi-solid.

      Remove from the fire.

      When cold, mix in the cardamom powder and spread the mixture

      evenly on a greased tray.

      Sprinkle cardamom powder and chopped pista all over and

      presssilver sheets on the mixture.

      Cut into medium sized squares when set.

      BURFI WITH CHEESE(PANEER)

      Can be used fresh paneer or substitute ricotta cheese.

      Ricotta cheese             200gms
      sweetened condensed milk   400ML

      Ghee/butter         125gms
      Nuts                 1/2cup   

      Method :

  • Melt butter,add paneer/ricotta cheese.
  • Cook for 3 minuts on stirring.  Add condensed milk.
  • Cook the mixture on stirring for 20-25 minutes,add roasted nuts and cardamoms.
  • When it turns to a thick paste consistancy,transfer into a greased plate,cut into square pieces.

CASHEWNUT BURFI

powdered cashewnuts            1glass
sugar powder                   1/2 glass  
Tsp milk                       1/2 tsp 
kewra essense                   Few drops
Silver waraq                      optional

Method:

Combine the two powders.

  • Mix milk wiht the essence.
  • Combine together powders & liquids above.
  • Place it in the baking sheet and roll it,decorate with silver waraq. 

Cut into diamond bits.

 

BENGALGRAM BURFI

Bengal gram             250gms
Fresh grated coconut         1
Ghee/butter              125g/1/4kg
milk                     1 litre
sugar                   500g/1/2kg
cardamom powder           1/2
silver waraq
Method:

    Soak the gram in water overnight.

    Drain and grind it to a thick fine paste using little water.

    Roast the grated coconut to a pink color and keep aside.

    Heat ghee in a pan and fry the gram paste on a medium flame till all the moisture dries up.

    When the mixture separates from the ghee, add sugar, milk and roasted coconut.

    Stir well and cook till the mixture is thick and leaves the sides of the pan.

    Turn on to a greased plate and spread evenly.

    Decorate with cardamom powder and silver sheets. Cut into desired shapes.

By the same procedure, instead of Bengal gram take green gram to make moong dal burfi.

Bombay rawaHalwa (Semolina pudding)

Semolina ½cup

Sugar 3/4-1cup(as yourtaste)

Ghee 1/4 cup

Cardamomsseeds tbsp

Cashewnuts 7-8(optional)

Yellow food color optional

Hot water 1cup

Method:-

Heat ghee,let it warm.

In a non stick skillet dry roast rawa

without changing colour.

Dissolve (if use)colour in atsp milk.

Fry cashew in a tsp ghee.keep aside.

Crush cardamomscoarsely,keep aside.

After boiling water ,reduce the heat,and slowly pour the dryroasted

semolina,on stirring continuously.Coverandcooktilldone.

Check without burning.

Now add slowly the sugar to the cooked rawa without any lumps.

Add more ghee,and cardamom powder,stir & cook till the sugar&semolina

gets to a fine thick lump.Add the colour,too.

Remove and add cashewnuts,serve with puri.

CHUMCHUM (Bengali)

The method of chumchum is almost like rasgulla,

If you want rich look &festive type,

Make chumchums filling with little crushed pista,small sugar candy inside.

Garnish with coloured cocnut scrapings and press a little silver/gold waraq over.(on the top!)

Can be used vinegar/lemon juice for curdle milk instead of Alum.

Milk 4liters

Sugar 1kg

Alum(patika) 1tbsp(10gm)

Saffron strands 10

Almonds 12

Pistachioes 12

Essense Kewra/Vanilla

Mehtod:-

Heat the milk on high until boiling point.

Add the alum powder to curdle(or can be used vinegar).

Drain it on a muslin cloth, immediately.

Press it and allow to sit for some hours.

Add saffron powder to the paneer ,mix well,and make trianglar

Chum chum.

Boil 21/2 cups of water with sugar and make syrup (one string)

And drop the chum chum ,and cook them over low flame for 45 minutes.

In a tray place chum chum cream whirl circles in their center.

Sprinkle pistachioes and essence over,serve it.


RAJBHOG

Use always fresh chenna(paneer)to get good and tasty rajbhog.

Paneer /chenna 1/4kg

Mawa/khoya/sugarless kova 31/2tbsp

Plain flour tsp

Semolina(rawa/suji) tsp

Saffron strands 7-8

Rose syrup/essence 11/2tbsp

Soaked pista/almonds 1tbsp(together)

Cardamoms powder 1/4tbsp

Sugar 5 cups

METHOD

Knead the fresh paneer to a smooth dough.

Add semolina&flour knead again (not so rough).

Divide into 13 balls,

Drain the nuts from soaked water and peel them,crush them.

Mix rose syrup/essence.cardamom powder to grated mawa.

Knead it into a dough.

Mix in the roughly chopped pistachio nuts & almonds and divideinto13balls.
Stuff a portion of mawa balls into each portion of cottage cheese ball and form them into marble-sized balls.


Combine sugar with 1/2litre water. Bring to a boil and make thin sugar syrup.


Bring sugar syrup to a boil in wide-mouthed pan and add saffron.

Gently slide in stuffed cottage cheese balls and cook for five to six minutes on high heat.


Sprinkle about quarter cup hot water and continue to cook on high heat till they are almost double in size.


Remove and keep in sufficient quantity of sugar syrup.

Refregerate and chill to serve.

WALNUTS HALWA

Called as akhrot fruit, looks like a human heart.Tastes as little bitter & sweet.Good for health and have more fat (good fat if takes in limited quantity

It has Omega-3).

Ghee/clarified butter 1cup

Cardamoms powder

Fullcream) Milk powder 2cups

Eggs 4

(Beaten lightly)

Sweetend condensed milk 1tin(400ml)

Walnuts (chopped into two) 2cups

Method:-

Heat ghee,add milk powder along with cardamoms powder on low heat to light brown.Stir constantly to avoid burning.

Beat the eggs lightly and add ,cook for 6-7 minutes till the mixture gets dark brown.

Now add condensed milk and cook for 2-3 minutes on stirring till the mixture leaves sides.

Add nuts and stir fry for a while.Putoff the heat.

Transfer the mixture into a gresed plate and press the walnuts,cut them into squares and serve!


BREAD SWEET (DOUBLE MEETA KA BREAD)

Bread 12 slices

ghee 1 cup (clarified butter)

milk 1 litre

Sugar 2 cups

saffron

warm milk 2tbsp(to dissolve saffron)

cardamom powder

double /heavy cream 1 cup

cashew nuts 3tbsp

Almonds 3tbsp

Raisins 2tbsp

Method:

Soak almonds and chop them.

Roast cashew nuts,Powder cardamoms.

Cut each bread slice into four triangles. Heat ghee in a skillet and fry them in clarified butter till golden brown(you can heat 4 tablespoons of ghee for 12-16 triangles).

Boil the 1 litre milk until it is thickened and reduced to bout 1/4 th of its quantity.

Soak saffron in 2 tablespoons of warm milk.

Make a sugar syrup by adding half a litre(2 cups) of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Remove from heat.

Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve.

Qubani Ka Meetha

This dessert can be served either with fresh cream, Custard or even Vanilla ice cream. Ingredients : 200 gms. Apricots dried (Whole) (Qubani) Sugar 60gms Fresh Cream (whipped) 50ml Water 300ml

Method: Wash and soak the apricots in hot water for 15mts. Mash and stone the apricots. Break open the stone and remove the nuts. Heat the mixture of apricot and nuts until it starts thickening. Add sugar and cook for another 2 minutes. Allow the mixture to chill. Serve it with fresh cream, plain custard

or Vanilla Ice-cream.


An immensely popular Hyderabadi sweet dish, specially favoured during the Ramzan festive season.

QUBANI KA MEETA-2

250 grm apricots (qubaani) 1/2 litre milk 125 grm sugar edible food color - red (optional) 1 tbsp clarified butter Method

Soak apricots in just enough warm water for 6-7 hours or overnight. Using a knife separate fruit and nut. Keep the nuts aside. Using the same water blend the fruit pulp into a coarse paste. Pour this paste in a thick bottomed pan, add milk and cook on a medium flame till it thickens. Keep stirring the mix. Add sugar and reduce the flame, and keep stirring. Cook for 10 more minutes till it thickens and switch off the flame. Add color if using. Crackle the nuts and carefully remove all the seeds. Soak them in hot water for a while and peel the skin.

Split them and add these to the sweet.

Finally add clarified butter and stir well.

Sweet Puri

powderedcashewnuts                  1cup
sieved icing sugar                 ½cup

cardamoms                   3powdered
saffron
 milk                       3 tbsp
Almond essence

Method:
Combine the cashewnuts, sugar and cardamom powder.
Warm the saffron and dissolve in 1tsp of milk. 
Add the saffron, essence and enough milk to make a dough.
Divide the dough into 10 parts.
Take two small sheets of polyethylene and a disk of 2" diameter.
Put one sheet and the disk on a board.
Keep one part of the dough inside the disk, cover with the other sheet and roll to the shape of the disk.
Repeat the same with the remaining dough.
Place on a banking dish and bake in a moderate oven at 175*c for 15 to 20 minutes. 
Cool and store.

 FRUIT SALAD

Whipped Cream Dressing  1 can
(16 1/2 ounce) pitted sweet cherries drained, 2 cans (15 1/4
ounces each) pineapple chunks in juice and drained but 2 Tbsp.
juice saved, 3 oranges cut into small chunks or 2 cans (11
ounces each) mandarin orange segments drained, 1 Cup minature
marshmallows.

DIRECTIONS: Prepare Whipped Cream Dressing. GENTLY toss
dressing and remaining ingredients in a large glass or plastic
bowl. Cover and refrigerate for at least 12 hours to blend
flavors BUT no longer than 24 hours. Cover and refrigerate
any remaining salad.

**WHIPPED CREAM DRESSING
 eggs beaten          1

sugar                 2tbsp

Lemon juice           2tbsp 
Reserved pineapple juice    2tbsp

Butter                    1tbsp

Dash of salt

Heavy whipping cream    3/4 Cup

DIRECTIONS:

Heat all ingredients except whipping cream to boiling in 1 -quart saucepan over medium heat stirring constantly
and let cool.

Beat whipping cream in chilled, medium bowl with electric mixer on high speed until stiff.

Fold in egg mixture. Serve.

 Date Bars


crushed pineapple         2 cups 
chopped dates             2chops
oats                      3 cups 
coconut                   1 cup
chopped walnut            tbsp 
salt
orange juice              1-1/4 cup
 oil                       1/4 cup

methop:-

Combine pineapple and dates in a saucepan.

Cook on medium heat until thickened. Stir frequently.

In a large bowl, mix oats,coconut, walnuts, and salt.

Stir in juice and oil.

Press half of the oat mixture in a greased 9 x 13-inch pan.

Spread the pine-apple mixture on top,
and then sprinkle on the rest of the oat mixture.

Press down lightly. Bake at 350 degrees for 30 minutes or until lightly browned. Cool.Cut into squares

DIABETIC RECIPES

Here some of the recipes for diabetic persons,may be they helps.

SUGARLESS CAKE

Chopped dates 1cup

Prunes chopped 1cup

Cold water 1cup

Raisines 1cup

Melted margarine 1stick

Eggs 2

Bakingsoda tsp
salt pinch

Cinnamon tsp

Nutmeg tsp

Chopped nuts 1cup

Vanilla tsp

Plain flour 1cup


Method:-

Boil dates and prunes in the one cup of water for 3 minutes

Add margarine and raisins and let cool.

Mix flour, soda, salt, eggs, nuts, spices and vanilla.

Add to fruit mixture.

Stir to blend.

Pour into baking dish. Bake at 175*c degrees for 25 to 30 minutes

FRUIT CAKE WITHOUT BAKING

Allpurpose flour cup
Baking soda tsp
water 1cup
Dates, chopped cup

Apples, peeled & chopped 1 cup
Raisins 1/4cup
Margarine 1/2cup

Quick oats 1/2cup
Beaten eggs 2
vanilla 1tsp
chopped pecans 2tbsp

Method:-

Melt above and add cracker crumbs. 3/4 c. grated raisins 1 tsp. coconut flavoring 1/2 c. dried apricots 1/2 c. raw cranberries 3/4 c. dates, cut up

Add to first mixture and mix well.

Pat mixture in 6"x13"x2" pan lined with plastic wrap. Chill.


 

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