Sweets - Burfi - Kesar Pista Rolls

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Sweets - Burfi - Karujura Burfi

Sweets - Gulab Jamun - Paneer Dates Syrup Gulab Jamun

Paneer Date Syrup Gulab Jamun

Ingredients Quantity Paneer 200g Corn Flour 2 Tbsp Wheat Rava/Sooji 1 Tbsp Dates Syrup 50g Sugar 100g Milk 50g Elachi Powder 1/4 Tsp Oil To Deep Fry

Serving 5 Preparation Time 15 mins Cooking Time 15 mins

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1. Heat the sugar, water in a pan for 5 minutes. Stir the ingredients well to combine them.
2. Now add dates syrup to the sugar syrup. Do not overheat it, or the syrup will turn into caramel. If it does begin to caramelize, though, all you have to do is to add a bit of water, stir the ingredients together, and heat it up again. Set the syrup aside -- you'll need it later when you have to soak the dough balls in it. Alternately, you can keep it warm over very low heat.
3. Stir paneer,corn flour,wheat rava well in a bowl to fully combine them. You should melt the ghee a bit first to make it easier to combine. These ingredients will add a unique texture to this tasty dessert. Continue to stir the ingredients until you create a nice thick and creamy substance. If the dough is still not creamy enough, keep adding a bit more milk until the dough is smooth and creamy.
4. Divide the dough into equal sized balls and make smooth balls without any wide cracks. This doesn't have to be exact, and not every portion has to be identical. They will not become larger when you deep fry them, and you don't make them to be too big.
5. Heat the oil on high. When it's hot, reduce the heat to low to medium. You'll need to keep the heat on low to medium to keep the oil from sputtering too much. When the oil is hot (not smoking hot) enough,slip the balls one at a time into the hot oil from the side of the pan. You can use a spatula or a slotted spoon to lower each ball into the oil. Keep turning them so they are evenly cooked on all sides. Frying process takes little longer time than regular jamuns.

1. Keep this in fridge and have it.
2. Watch out more Rasgulla Recipes.
3. Try more recipes with Paneer or Dates.

Sweets - Laddo - Cashew Jaggary Laddo

Cashew Jaggary Laddo

Ingredients Quantity Cashews 1 Cup Ground Nut 1/4 Cup Jaggary 1/2 Cup Ghee 1 Tbsp Elachi Powder 1/4 Tsp

Serving 4 Preparation Time 5 mins Cooking Time 20 mins

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1. Dry roast the cashew nuts and ground nuts one by one till they turns to light golden color.
2. In the same pan, add ghee and jaggary. Mix this till the jaggary dissolves into ghee.
3. When the jaggary turns to thick syrup, add ground, cashew nuts and elachi powder. Mix well till they combine well.
4. Switch off the flame and immediately or when it is warm prepare the laddos.

1. Dont burn the jaggary syrup.
2. Check more Laddo Recipes .
3. Try more recipes with Dry nuts

Sweets - Laddo - Ragi Ground Nut Laddo

Ragi Ground Nut Laddo

Ingredients Quantity Finger Millet Flour 1 Cups Ground Nut 1/2 Cup Puffed Chana Dal 1/2 Cup Ghee 1/2 Cup Sugar Powder 1 Cup Elachi Powder 1/2 Tsp

Serving 2 Preparation Time 5 mins Cooking Time 20 mins

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1. Dry roast the ground nuts and puffed chana dal once by one in a pan. Powder it nicely. In the same pan add ghee and roast the dry nuts.
2. Remove the melted ghee and keep aside. Now add 2 Tbsp and ragi flour to the pan. Fry the flour till rawness goes off.
3. Take this in a bowl and mix all other ingredients. Now add ghee little by little till you get the mixture to prepare laddos.

1. They can be stored for 2 weeks outside.
2. Check more Laddo Recipes .
3. Try more recipes with Ragi Flour.

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 - Laddo - Sugarless Groundnut Laddo

Sugarless Groundnut Laddo

Ingredients Quantity Ground Nuts 1 Cup Fresh Dates 1 Cup Honey 1 Tbsp

Serving 2 Preparation Time 5 mins Cooking Time 10 mins

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1. Place raw peanuts in a shallow pan in low flame and roast them for 15-20 minutes for shelled kernels or 20-25 minutes for in-shell. Stir peanuts and continue to cook in till pea nuts starts bursting. Remove from heat just short of ready as the nuts continue to cook as they cool. Rub kernels between fingers to remove skins.
2. Put the date chunks into a food processor, and grind away for a while till you get a dough ball-type mass. Notice sticky gluten strings being expressed in pic.
3. Mix all ingredients together and combine well.
4. Take enough in your hand to form a golf ball-sized lump. Roll between your palms till smooth. Lay on a greased plate to cool. Repeat till all the mixture is used up.

1. They can be stored for 2-3 months fresh in freezer and 15-20 days outside.
2. Check more Laddo Recipes.

Sweets - Laddo - Finger Millet Dates Laddo

Finger Millet Dates Laddos

Ingredients Quantity Finger Millet Powder 100g Dates 100g Oats Powder 20g Cashews Few Ghee 50g Jaggary 50g

Method :

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1. Roast the ragi flour and oats powder with little ghee about for 2 mins.In the same vessel, add the cashews and ghee roast on low flame for 5 mts. Remove onto a plate and cool.
2. Grind the jaggery and dates together.
3. Add ragi flour, oats flour,jaggary mix and nuts in a bowl. Keep on adding remaining ghee till you get texture to prepare laddos. Take enough in your hand to form a golf ball-sized lump. Roll between your palms till smooth.Store them in tight container.

Tips :

1. They can be fresh up to 6 months if you store in refrigerator.
2. Grease your palms with ghee to get smooth texture.
3. Do the laddos immediately after blending the powder together, other wise the laddoos will soon harden to candy-like texture.

Sweets - DryNut Sweets - Sweet Samosa

Sweets_Drynut_Samosa

Ingredients Quantity All Purpose Flour/Maida 1 Cup Dry Fruits 1/2 Cup Oil To Deep Fry Sugar 3/4 Cup

Method :

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1. To make the hot sugar syrup add mix the 1/2 Cup of sugar and water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.Transfer this hot syrup into a serving dish. Keep it warm on stove.
2. Mix maida and water to make it very soft dough. Let it rest for 15 mins. Roast the dry nuts and 1/4 Cup of sugar, blend them into a fine powder.
3. Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa. Now take a ball of dough and roll it out very thinly in an oval or round shape. Fold it in such a way that you get a cone. First bring one edge to the center, then bring the other edge and place it overlapping the first. Fill the cone with dry nut powder stuffing. See to it that you fill even the tip of the cone. Now repeat the same process for the rest of the dough.
4. 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 fry the samosas. Fry the rest of the samosas in the same way.
5. Add the samosas directly into the warm syrup. Leave them in sugar syrup over 2-3 mins. They can be served warm or at room temperature.

Tips :

Sweets - Rice - Dry Dates Pongali / Karjura Pongali

Dates Pongali

Ingredients Quantity Rice 1 Cup Moong Dal 3/4 Cup Fresh Coconut 1/4 Cup Dates 2 Cups Milk 2 Cups Dry Nuts Few Elachi Powder 1 tsp Honey 2 Tbsp

Method :

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1. Dry roast moong dhal until nice aroma rises, Keep aside. In a pan dry roast cashews and coconut one by one until golden brown.
2. Wash and soak dates in hot water for at least for 2 hours. Blend ot to a fine paste by adding little hot water. Dry roast the nuts and coocnut.
3. Pressure cook moong dhal, rice,milk(1 Cup) with water(1 Cup) for 3 whistles in medium flame, mush it up a laddle once and set aside. Mix them well before cook.
4. Add remaining milk and allow it to boil. Combine well,cardamom powder and roasted coconut and cashews and give a quick stir. Once its semi thick switch off the flame. Add dates paste and honey. Combine well till the paste is coated all over the rice.

Tips :

1. Adding saffron is purely optional but will give a richer taste.
2. Adding more milk and cooking the pongal in milk gives a yummy taste.