Desserts

Ingredients:

Condensed Milk 1can(14oz)

Mango Pulp 1can

Cool Whip  8oz (you can get in any American Food Store Frozen section) 

Sugar 3 spoons

Dry Fruits

Preparation:

Add all the ingredients in Full amounts in a Blender or Bigsize mixie jar and blend it for 10-15 sec.

Transfer the Mixture in to a closed container, add Dry fruits (Preferebly walnuts, unsalted pista cut into 1/4th size),

mix them with spoon and freeze it overnight. Definitely raja anna is going to love it as it is Mango Icecream.

Ingredients:

Milk powder 2.5c

Sugar-3/4c

Milk-1c

Ghee-1/4c (You can reduce)

Procedure:

Place all the ingredients except ghee in a non stick pan and stir adding the ghee in little amounts. When the mixture becomes like dough, stop the process and transfer onto a aluminium foil sheet and make pedas.

Ingredients

Condensed Milk

evaporated Milk

Heavy Cream Milk can(1/2 gallon)

Elaichiowder -2spoons

Blend all the ingredients, transfer into small cups and Freeze overnight

Ingredients

1/2 cup shortening or Butter

1/3 cup sugar

1 cup all purpose flour

a few drops of vanilla essence.

Preheat oven to 350 deg Fahrenheit

Cream shortening(butter) and sugar in a bowl, add flour and essence and mix thoroughly.

Roll the mixture into balls (walnut sized) .Press each firmly in the palms of your hand to flatten. Place the cookies on an un-greased cookie sheet/aluminum tray. Bake for 10-12 minutes till golden around the edges. Allow to cool.

The time it takes is just 30 mins, and you could also mix the dough and wrap up any extra dough in a cling wrap and refrigerate it , do not freeze it and you can use it again.

Ingredients Required:

Condensed Milk 1 can (14 oz)

Milk Powder ...  1 full condensed milk can

Butter Unsalted (melted) ... 3/4 stick

Preparation:

In a microwave safe bowl take all the ingredients and mix them well.

Microwave the mixture for 7 minutes(until it becomes brown color)

keep stirring for every minute so that they don't dry out and it doesn't comes out of bowl.

Check  if you could make a ball out of it. Now you are done.

Let it cool down for a while.

Make small balls when it is warm.

Garnish with nuts,saffron or silver foil.

 Ingredients

Cashew nuts - 2 cup

Sugar - 1 cup

Water - ½ cup

Ghee or oil - Just for greasing

Instructions

Powder the cashews in a dry mixer for 1 minute.

Grind the cashews in one go, till it turns into fine powder.

Don’t stop in between, this is how you will get fine powder without stickiness.

Sieve the powder to get rid of any big particles left behind.

Place a pan over medium flame, add water and sugar.

Turn the flame to minimum heat and stir the sugar solution.

Cook the sugar syrup for just few seconds.

At this stage be careful that you don't need any thread consistency, just dissolve the sugar in water.

Add in prepared cashew powder.

Mix the mixture and be sure that heat is the minimum.

Add the kewra essence.

Cook the mixture and check the consistency.

First it will convert into dropping consistency.

Then the mixture starts coming together as dough.

Transfer the dough to a mixing bowl. You can also check the dough by taking a pinch of dough in between your fingers.

You should be able to form a ball. This is the correct consistency.

Touch the dough mixture, when you can able to handle the heat in the mixture, smear few drops of ghee or oil on hands and start kneading the cashew mixture till the mixture turns to smooth dough.

This will take about a one minute.

Now take a butter paper or greased plate and roll the dough with rolling-pin.

You can adjust the thickness according to your choice. I like it thinner.

Roll the dough in rectangle shape so that it becomes easy to cut barfi in diamond shape.

Cut the dough into diamond shape and decorate with silver leaf.

Kaju katli is ready to serve.

You can also store it for 3-4 days at room temperature.

Ingredients

• 1 1/2 cups all-purpose flour 

• 1 cup curd/yogurt

• 3/4 cup sugar

• 1/2 tsp baking soda

• 1 1/4 tsps baking powder

• 1/2 cup refined oil 

Preparation

1. Preheat oven to 200 C for 10 mts. Grease and flour an 8″-9″ inch baking pan.

2. Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.

3. Add vegetable oil and flavoring and combine well. Now, slowly add little flour/maida at a time using a large whisk and blend with the wet ingredients.

4. Bake in preheated oven at 200 degree C for 10 mts, reduce temperature to 175 and bake for 20-25 mts or till a toothpick inserted into the cake comes out clean.

5. Cool the cake for 20-30 mts and then overturn onto a plate.

• Corn starch – ½ cup

• Sugar – 1 ½ cups

• Water – 2 ½ cups

• Lemon juice - 1 tsp

• Food coloring – a pinch )optional)

• Cardamom powder – less than ½ tsp

• Ghee – 5 TBSP plus a little to grease the plate

• Cashew nuts - 8-10 (broken into tiny pieces)

Ingredients Required:

China grass--- 1 full packet.  

Boiled Milk --- 1/2 lt

Sugar - 1 rice cup.

Preparation:

Take china grass out and cut it into small pieces.

Let Boiled Milk cool down for a while.

Add small pieces of china grass into cool boiled milk and soak it for 1 hr.

Put the vessel on stove and stir until the grass melts (if you leave it without stirring it will stick bottom of the vessel).

Add sugar and stir till it melts.

Once it becomes thick(if you feel like) turn off stove.

Take that liquid into a flat plate or small cups.

Keep it in fridge. 

Ingredients

1 avocado,  milk, dates 6, cashews 5, walnuts 4, pumpkin seeds few

Later add water and honey if need

Ingredients:

• corn flour- 1/2cup

• sugar -1 and 1/2 cup 

• cardamom powder or elaichi powder-1/8 tbsp

• cashew nuts optional

• ghee 2 and 1/2 tbsp

• water  2 and 1/2 cups

• food color pinch

Preparation:

1. Grease a pan /tray with ghee and keep aside.

2. In a mixing bowl add cornflour and water, and mix well without any lumps.

3. Add hot water to a wide heavy bottom pan, turn on the stove on a medium to high flame, and boil.

4. when water turns slightly frothy boil, add sugar, mix well, and cook till sugar melts. Avoid strong consistency

5. mix corn flour water slurry well then add, mix well, and cook.

6. The mixture starts to turn into a jelly-like texture. Add the cardamom powder and food color of your choice, mix well, and continue cooking.

7. Further, add ghee mix well, and continue cooking, once halwa thickens and turns glossy add ghee, mix well, and continue cooking.

8. Start checking for halwa consistency. wet your finger with cold water and touch the halwa, if it is sticky cook for an additional time until becomes non-sticky and leaves a whole mass. Here you can add fried cashews (optional). Turn off the stove.

9. Transfer it to the grease pan, cool it completely then cut it into the desired pieces 

10. For chewy halwa, cook for an extra 20 minutes on medium flame till the ghee comes out completely and the halwa turns more stretchy

Ingredients:

• semolina or suji- 1cup

• sugar powder-3/4 cup 

• cardamom powder or elaichi powder-1/2 tbsp

• cashew nuts

• raisins

• Almonds

• ghee

• raw coconut powder 

• water 1/4 cup

Preparation:

1. Shallow-fry cashew nuts, raisins, and almonds in sufficient ghee in a pan, till golden brown and keep aside.

2. In the same ghee keep frying suji over low flame, add coconut powder, and fry till there is a nice aroma of fried suji and coconut together.

3. Add 3/4th cup powdered sugar and add 1/4th cup water to the suji and keep stirring over low flame mix it well, when the mixture becomes sticky turn off the flame and add elaichi powder and dry fruits.

4. make the balls when the mixture is warm don't wait until it's cool down.