Sweets - Burfi - Baadam Burfi

Baadam Burfi

Ingredients Quantity Badam 1 Cup Sugar 1 Cup Ghee 2 Tbsp Cardomom Powder Pinch

Serving 2 Soaking Time 30 mins Preparation Time 3 mins Cooking Time 15 mins

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1. Soak the almonds in hot water for 30 minutes. Peel the skin off the almonds. Blend the almonds into a fine powder. Heat the ghee in the frying pan on low-medium heat. As the ghee melts, add the almond powder and cook on medium heat for 3 mins. Keep aside.
2. In the same pan add sugar with 1/4 cup of water. After the sugar melts into water cook for 2 more mins.
3. Now add the almond paste and cook on medium heat, stirring continuously.Continue stirring until the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
4. Add the ghee and cardamom powder.
5. Remove the frying pan from the heat. Whip the batter using a spoon in a circular motion for about two to three minutes.
6. Pour it into the prepared greased pan. Smoothen the surface of the mixture to about a quarter inch thick. Let cool for about 20 minutes until burfi is just look warm.Cut into 1-inch squares or any shape you like.

1. Cool to the room temperature and store burfi in an airtight container. Almond burfi has a long shelf life and can be kept outside for up to one week. When refrigerated, almond burfi will last a couple of months.
2. You can make burfi using almond meal or almond flour. If you are using almond meal, mix one cup almond meal with the sugar and milk and knead the mixture for two minutes. Let the mixture sit for 10 to 15 minutes. Then follow the directions above. The almond flour burfi will be a little chewy.
3. Try more Burfi Recipes.

Sweets - Bakshalu - Sweet Poori

Sweet Poori

Ingredients Quantity Maida 1 Cup Sugar Powder 3 Tbsp Ghee 1 Tsp Oil To Deep Fry Rice Flour 1 Tbsp Elachi Powder 1/4 Tsp

Serving 5 Resting Time 1 hrs Preparation Time 20 mins Cooking Time 15 mins

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1. Take a deep bowl add maida and mix well with water,prepare a dough mixture and rest aside for 1 hr.
2. Divide the dough into equal portions and roll them into thin pooris.
3. Apply ghee on puri,sprinkle some rice flour,place another puri on top and sprinkle some rice flour. Repeat the same process for other puris.
4. Now roll it and cut into small size rolls. Meanwhile mix the sugar powder and cordamom powder together.
5. Press the rolls again into thin puris.
6. Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to drop the gaare. Slowly drop the poori's into oil and deep fry till light golden col. Remove and immediately sprinkle sugar powder on bothe sides of all poori's.

1. Check more Poori Recipes and similar kind of Sweet Recipes.

Sweets - Boorelu/Gaarelu - Pesara Boorelu

Pesara Boorelu

Ingredients Quantity Moongdal 2 Cups Ura dal 1/2 Cup Rice 1 Cup Honey 1/4 Cup

Serving 4 Preparation Time 20 mins Soaking Time 1-2hrs Cooking Time 15 mins

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1. Take a pressure cooker add washed moong dal and 2 cups of water ,put for 5 whistles. When u press the moong dal it should be hard but it should be cooked.Its important not to over cook the dal. Drain all the water in a bowl by using a colander. Now add honey to it and transfer into a grinder. Add elachi powder,grated coconut mix it well. Make into small round balls as shown. Keep it aside.
2. Soak urad dal and rice for an hr. Grind them into a batter and enough water to make a batter. The batter should have the consistency not thin or thick in medium so that it will leave a coating on the moong dal balls.
3. Heat a thick bottom Paddu's maker kadai for cooking. Once the kadai is hot,turn to sim,then dip each ball in the maida batter.Ensure its coated on all sides.
4. Then gently drop them into the holes of kadai. Fry till golden brown and crunchy.
5. Turn and cook on other side.

1. Check more recipes with Moongdal.
2. Try more Boorelu/Gaarelu Recipes.

List - Sweets - Gaarelu/Boorelu

List - Sweets - Laddo

Sugar Laddo Sugarless Jaggary Laddo

Sweets - Halwa - Beet Root Halwa Rolls

Beet Root Halwa Rolls

Ingredients Quantity Oil To Deep Fry Halwa Beetroot(grated) 1 Cup Sugar 1 Cup Milk 2 Cups Ghee 4 tsp Cashews Few Rolls All Purpose Flour/Maida 1 Cup Azwain 1/2 tsp Salt To Taste

Serving 2 Preparation Time 10 mins Cooking Time 20 mins

Method :

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1. Heat 1 tsp of ghee in a wide pan. When the ghee starts melting, add the grated beetroot and saute it for 2 mins.
2. Add milk and stir it occasionally untill it thickens with beetroot. It should not stick to the bottom or sides.
3. When the milk condenses and thickens with beetroot, add sugar and mix well. The sugar will melt first and then it will start to leave the sides and the sides looks like strings while strirring. When the sugar starts leaving the sides, add the remaining 3 tsp of ghee and stir again. When the whole mixture leaves the sides and ghee gets completely absorbed with the beetroot mix, switch off the flame.
4. Prepare chapati dough with "roll" ingredients. Rollout poori size and stuff the halwa. Roll it nicely covering the edges.
5. Deep Fry them in hot oil till they turn light golden color. Cut each roll into half.

Tips :

1. Be patient, especially after adding the milk.
2. Adding Khoya is makes much more tastier. Condensed milk can be used if khoya is not available.
3. I oriented each wrapper as a diamond with one corner pointing toward me and piled a few tablespoons of filling two-thirds of the way down from the center to the corner nearest me. I folded the nearest corner over the filling, then folded the sides over, making sure no filling was “exposed” and then rolled the rest of it up.

Sweets - Milk - Bread Rasmalai

Sweet_Bread_Rasmalai

Ingredients Quantity White Sandwich Bread Slices 10 Almonds 20 Milk Powder 2 Tbsp Milk 2 cups + 1/3 cup Elachi Powder 1/4 tsp Saffron 1 tsp Sugar 1/3 cup

Serving 2 Preparation Time 20 mins Cooking Time 5 mins

Method :

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1. Trim the bread slices into round shape.
2. Boil the Milk along with the sugar until it becomes into 1/2 of it and put it in the refrigerator. Soak the safforn flakes in the warm 1 Tbsp milk.
3. Soak the almonds in hot water for 15 min. This makes the peal come very easily. Peal this and grind it into fine powder (or paste) along with the cardamom. Now Take a wide bowl, and add the refrigerated cold milk. Mix the milk powder ,elachi powder and almond powder in the 1/3 cup of milk and mix it very well so that any of the lumps are not formed.
4. Now drop the bread rounds into this milk and pour the safforn mixture on top. Leave for 30 minutes so that bread slices will get all the flavors.

Tips :

1. Trim the and edges of the bred slices.You can use any lid for the round shape. and press it gently on the Bread slice in the corners.
2. Fry the cashew in Ghee until Golden color and top the Ras mali with golden cashew Nuts.

List - Other Food - Milk - Kova Recipes List

Sweets

Sweets - Basundi - Bread Basundi

Bread Basundi

Ingredients Quantity Milk 1/2 lt Bread 6 slices Cashews 50g Milk Maid 1/4 lt Sugar 2 Tbsp Cardomom Powder 1/2 Tsp

Method :

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1. First add whole milk in to a pan and bring it to boil.
2. Soak the cashews for 1hrs and blend it into a coarse paste.
3. Then add nuts, condensed milk, stir well and boil for 10 mins.
4. Remove the edges from the breads and cut them into pieces. Mix these into the milk and cook for another 10 mins. Garnish with cardamom powder.

Tips :

1. You can even add grated Khoya and assorted nuts too.

Sweets - Kheer - Apricot Payasam

Apricot payasam

Ingredients Quantity Apricots 1 Cup Milk 1 Cup Condensed MIlk 1/2 Cup Dry Nuts Few Elachi Powder 1 tsp Sugar 1/4 Cup Oil TO fry nuts

Method :

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1. Wash and boil dates in hot water for at least for 10 mins. Remove the seeds and chop them into pieces.
2. Pour the milk and sugar into an open vessel. Heat it for about 10-15 minutes until the milk comes to a boil. Stirring it with a spoon helps to retain nutrients and not boil them off, but is not necessary.Now add condenced milk and keep stirring until mixture becomes little thick.
3. Add apricots and cook for 5 more mins by continuously stirring them. I add cardamom as a whole,crushed a little.I feel this adds more flavour to the finished dish.Yo can remove the peels of cardamom before serving.Or if you prefer,add crushed cardamom seeds alone.
4. Ghee Roast the dry nuts and mix into the mixture.

Tips :

1. Adding the nuts while the semiya is cooking makes the nuts soft and delicious.However,if you like some crunch in the nuts,add half in the payasam while cooking and the other half as garnish.