KESAR HALWA - Basant Panchami Recipe

Ingredients:

1 cup Rawa

Sugar to taste

2 1/2 cup water

5 Almonds

10 Cashews

10-12 Raisins

1/4 tbsp Cardomom Powder

1/4 tbsp Nutmeg (Jaiphal) Powder

2 pinches Saffron soaked in 1 tbsp warm milk

few drops Yellow Colour

3 tbsp Ghee

How to cook Kesar sooji ka halwa:

1. Heat ghee in a large heavy Pan, add rava.

2. Stir and Roast on low for 7-8 minutes or till aroma exudes.

3. Side by side, put water to boil, add sugar and bring to a boil.

4. Add boiling water to rava, little at a time stir continuously.

5. Take care to protect hands from spluttering.

6. When well mixed, check rava grains between fingers and taste for sweetness.

7. Adjust sweetness, and add more boiling water if grain is hard.

8. Add the remainng ingredients, cover & simmer till ghee separates.

9. Save a small amounts of Almonds and Cashews for garnishing.

10. Add colour and mix well.

11. Halwa is ready.

Few tips for Serving:

1. Grase a Katori or steel cup.

2. Press hot halwa inside it and unmould onto a plate.

3. Garnish with few Almonds and Cashews.

4. Serve hot.

WATER CHESTNUT CAKE RECIPE - Chinese New Year Recipes

INGREDIENTS:

140 g Water Chestnut Starch

190 g Sugar

250 g Skinned Water Chestnuts (chopped into small pieces)

3/4 cup water

1 1/2 cups Coconut Milk

1 cup Fresh Milk

HOW TO PREPARE WATER CHESTNUT CAKE
Mix the water chestnut starch well with water, filter the mixture through a screen.
Boil the coconut milk, fresh milk and sugar over medium heat. Add in the shredded water chestnut and bring the mixture to a boil again.
Stir in the chestnut starch mixture.
Lightly coat a cake tin with oil before pouring the above mixture into it. Steam the chestnut paste over high heat for about 30 mins until it is cooked and firm.
Cook the cake, cut it into slices and serve.
As an alternative, you may want to shallow-fry the slices with a light cornflour coating.

ROCKY ROAD FUDGE RECIPE - Valentines Delicious Recipe

Ingredients
1-1/2 cups sugar
2 cups miniature marshmallows, divided
1 (5 ounce) can evaporated milk
1/4 cup margarine or butter
1 (12 ounce) package semisweet chocolate pieces
1 teaspoon vanilla extract
1 (10 to 12 ounce) can mixed nuts
How To Prepare ROCKY ROAD FUDGE
In 2-quart glass measure, microwave sugar, 1 cup marshmallows, evaporated milk, and margarine on High for 4-1/2 to 6 minutes until marshmallows are melted, stirring once during cooking. Stir; cook for another 1-1/2 minutes.
Stir in chocolate and vanilla until smooth. Fold in nuts and remaining marshmallows.
Spread in foil-lined 8x8-inch baking pan.
Refrigerate until firm. Cut into 24 pieces.
This is a microwave recipe.

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BLACK AND WHITE CHOCLATE FONDUE RECIEPE - Valentines Special Recipes

Ingredients
1 cup (250 mL) whipping cream
10 oz (280 g). semisweet chocolate, chopped
2 tbsp (30 mL) Grand Marnier, Kahlua or other liqueur
2 oz (56 g). white chocolate, chopped
things to dip: fresh strawberries, sliced bananas, orange segments, cubed pound or sponge cake, biscotti, cookies
How to Prepare:

Pour the whipping cream into a small saucepan and place over medium heat.
Bring cream just to a simmer, then remove from heat. Add the semisweet chocolate and stir until chocolate is melted and smooth. Stir in the liqueur.
Transfer mixture to a small ceramic fondue pot over a tea light candle.
Sprinkle the chopped white chocolate over the dark chocolate mixture, let stand for a minute or two to allow it to melt, then gently run a spoon through two or three times, just until marbled.
Serve with an assortment of fresh fruit and chunks of cake for dipping.
Servings: Makes about 4 servings

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BROWNIE PIE RECIPE - Valentines free Recipes

Ingredients
1 (20 ounce) package chocolate brownie mix with pecans
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup shaved semisweet chocolate, for garnish (optional)
How to Prepare Brownie Pie:
Make brownies in a 9x13 inch pan according to package directions. Bake and cool.
In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.

Preparation Time: 20 min.

Cooking Time: 25 min.

Ready In: 1 hour 15 min.

Servings: 12

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COCONUT LADOOS RECIPE - Bihu Recipes

Ingredients:
• 3 cups Dry Coconut (shredded)
• 1 cup Milk
• 2 cups Sugar
How to make Coconut Laddoo:
• Boil the milk in a pan.
• When it starts boiling, add 2 cups shredded coconut and mix well.
• When the milk gets absorbed in coconut, add the sugar.
• Stir continuously on medium flame until the mixture starts leaving the sides of the pan.
• Remove and make small balls.
• Take the remaining coconut on a plate.
• Roll the balls in shredded coconut to make laddus.
• Coconut Laddoos are ready to serve.

MEETHA CHAWAL / SWEET RICE RECEIPE - Vasant Panchami Recipes

Ingredients
Basmati rice 500 gm

Almonds 20 pieces

Pista 20 gm
Kaju 20 gm
Kismis 20 gm

Khoya 250 gm
Lavang 10 pieces

Elaichi 10 pieces
Saffron ¼ teaspoon

Kewra 400 gm

Sugar 100 gm
Ghee 100 gm
Water 7 glasses
How to cook Meetha Chawal

Soak the rice, badam and kaju. Put the saffron in the 7 glasses of water and boil. Put the soaked rice in the boiling water and also some lavang and elaichi pieces. When the rice is done sieve it to drain excess water.
In a heavy bottomed pan put some ghee and add some more elaichi and lavang and fry for 2 minutes. In a pressure cooker put half of the cooked rice and then half of the sugar and then the remaining rice.
Cook over a low flame. Add the remaining ghee to the rice, occasionally stirring it. Cook for 25 minutes.
Now add all the dry fruits and the mixture should be well steamed. Add 3 teaspoons of kewra and cover the vessel.
After the water has dried up add the khoya and cook for 15 minutes and take the vessel off the fire and put a silver foil over it. Totally it would take around 45 minutes to 1 hour for this preparation.

SONDESH RECIPE - Bengali Sweets Recipes

Please ypur family and loved ones with the sweet and delicious Bengali sweet dish, Sondesh. Sondesh is traditional bengali sweet dish prepared with khoya and cottage cheese. Feel the sweetness of Bengal in your own kitchen today and remember, prepare it with love. It will be more tasty.

Making time: 20 minutes (excluding chilling and hanging time)

Makes: 7-8 pieces (depending on size of mould)

Shelflife: 3 days refrigerated

Ingredients
150 gm: Paneer
½ cup: Khoya, grated
6 tbsp: Sugar/gur
6-8: Almonds, shredded thin lengthwise
4-6: Chhoti elaichi, crushed a little
6-7 strands: Kesar
How to prepare Sondesh
Blend the paneer, khoya and sugar/gur together till smooth. You can do this in a blender or use the back of a katori to mash them together.
Mix in the elaichi and set in a layer about ½" thick.
Refrigerate till set and cut into squares or diamonds and serve.

KHURMA RECIPE - Central Indian Dessert Receipes

Ingredients
1 cup: White flour or maida
2 cups: Whole wheat flour or atta
4 tbsp: Ghee
2 cups: Sugar
A pinch of salt
Method
Make a stiff dough of the flours, ghee and salt.
Roll 1½ inch thick. Cut squares.
Deep fry till golden. Drain.
In a saucepan boil sugar and water till you have a thick two-strand chasni. Keep it warm on the stove.
Dip in the squares in the chasni and drain quickly.

LAVANG LATA RECIPE - Central Indian Dessert Receipes

Ingredients
2 cups: White flour
1 cup: Sugar
4 tbsp: Ghee
2 cups: Water
Nutmeg powder
Elaichi powder
Cloves
Dry coconut, grated
Almonds or cashews or pistas, chopped
Raisins
Oil for frying
Method
In a saucepan, boil sugar with water till you have a two-string sugar syrup. Keep warm on the stove.
Make a hard dough with ghee and water. Roll the dough in circles.
Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and elaichi.
Close the fourth flap and anchor with a clove.
Deep fry in oil on low flame.
Dip in chasni. And drain

KUSLI RECIPE - Central Indian Recipe

Kusli is a special preparation of the people of Madhya Pradesh and Chattisgarh. It is prepared with maida (white flour), ghee and sooji (semolina). It is too yummy. This sweet dish is fast and easy to cook. Try to prepare it yourself and you will love the taste. The ingredients and method of preparation is given below.
Ingredients for Kusli
For the Covering
Maida (white flour): 1 cup
Ghee: 2 tbsp
For the Stuffing
Sooji (semolina): ½ large cup
Powdered sugar: 1 large cup
Badam (almonds, ground): ½ large cup
Khismish (raisins): ½ large cup
Dried coconut, grated: 3 tbsp
Elaichi powder: ½ tsp
Ghee: 3-4 tbsp
Method for preparing Kusli
First make a stiffish dough with flour, ghee and water. Roll out it into smaller circles. Keep it aside.
Fry sooji in ghee and add raisins, elaichi powder and badam to it. Let it cool.
Next, take a small quantity of the stuffing, approximately three tea spoon, in the centre of each circles. Fold it in half and edge it with fork.
Fry it deep at average flame and heat it till it turns pink and not red.
Serve this sweet dish hot.

BLUEBERRY BRIOCHE BREAD PUDDING RECEIPE - Desserts Receipes

This lighter version of bread pudding has a minty flavor and is bursting with deep-purple baked blueberries. The pudding can be prepared a day in advance. It is best when refrigerated for atleast 6 hours before serving.

Ingredients
1 cup whole milk

1 cup heavy cream

1/2 vanilla bean, split and scraped, or a few drops pure vanillaextract

5 sprigs mint, 1 sprig, leaves only, reserved for garnish

Freshly grated zest of 1 lemon

1/2 cup sugar

4 gelatin sheets or 1 packet unflavored Knox gelatin

4 slices brioche or challah bread, cut 1/3-inch thick

8 ounces fresh blueberries
How to make Bread Pudding:

1. Preheat the oven to 325 degrees F. Combine the milk, cream,vanilla (bean and scrapings), 4 mint sprigs, and lemon zest in asmall saucepan and bring to a boil over medium heat. Remove fromthe heat, stir in the sugar and gelatin, and let set for 3 minutes.Remove the mint and vanilla bean.
2. Place a baking cup 3 inches in diameter and 1-1/2 inches deeptop side down on the center of a slice of bread to cut out a diskthe size of cup. Discard the bread trimmings and set the bread diskaside. Repeat with the remaining 3 bread slices.
3. Fill 4 baking cups halfway with blueberries. Pour the warm milkmixture over the blueberries to fill each cup 3/4 full. Place 1bread disk in each cup over the blueberry mixture. Transfer to theoven and bake for 20 to 25 minutes (the custard should not becompletely set). Turn on the broiler and broil until the bread isnicely toasted. Remove from oven and set aside to cool. Refrigerated for several hours before serving.
To Serve: To unmold, run a small blade around the side of each cup and invert the blueberry bread pudding onto a dessert plate. Garnish with reserved mint leaves.

SUGARCANE KHEER RECIPE - Lohri Recipes

Ingredients:
• 4-1/2 cups Sugarcane Juice
• 100 gms Basmati Rice
How to make Sugarcane Kheer:
• Heat the sugarcane juice in a pan.
• Wash the rice and add it to the sugarcane juice.
• Cook the contents on low flame.
• Cook the mixture till the sugarcane juice and rice turn smooth.
• Remove from the fire when thick consistency is achieved.
• Cool and refrigerate.
• Sugarcane Kheer is ready to serve.

JALEBI

Ingredients
Refined flour 300 gms.
Green cardamom powder 1⁄2 tsp.
Curd (yogurt) optional
Sugar 500 gms.
Color (optional) a few drops
Soda bi-carb 1 tsp.
Ghee for deep frying
Method
1. Mix flour, soda and Yogurt. Add some water and make a batter.
2. Leave it overnight to ferment.
3. Mix it, add a little water if required and make it into a pouring
consistency.
4. Prepare sugar syrup with equal quantity of sugar and water. Add green
cardamom powder and cook it for 20-25 minutes.
5. Heat Ghee in a Kadhai. Pour batter into a jalebi cloth and then pour it
into medium hot Ghee giving jalebi shapes.
6. Cook it from both sides. Remove and keep it in sugar syrup for at least 5
minutes before serving.
Tip: For jalebi cloth, take some stiff cloth and make a 3 mm hole in the
center.

RASMALAI

Ingredients
Chhena 250 gms.
Flour 4 tbsp.
Sugar 1 kg.
Milk 2 ltrs.
Pistachio nuts (पिस्ता) 1 tbsp.
Method
1. Knead and mash Chhena, add 2 tablespoons flour and make a dough.
2. Divide it into 12 equal portions, make balls and press between your
palms to flatten them. Keep aside.
3. Dissolve 500 gms. sugar in the same quantity of water, bring it to a boil
and add rest of the flour dissolved in water.
4. Now add the dough portions (rasmalai) in it and cook over a high flame
for 10 minutes. Add half a cup of water and again bring it to a boil. Cook for
another 3 minutes.
5. Remove them and keep in a thin sugar syrup prepared from 250 gms of
sugar and 500 mls. of water.
6. Now take milk in a heavy bottomed pan, bring it to a boil, reduce the
flame, stir continuously. Simmer until it is reduced to a thick consistency.
7. Add rest of the sugar and keep on a medium flame till the sugar is
completely dissolved. Remove from the flame and refrigerate for an hour.
8. Squeeze the rasmalai and put them into chilled milk. Keep in refrigerator
for another half an hour.
9. Serve cold, garnished with sliced pistachio nuts.

RECIPE FOR PEDHAS - Desserts Recipes

INGREDIENTS

500 gms. khoya (mawa) 300 gms
. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp
. cardamom powder cookie mould
Method:
Grate khoya . Powder sugar . Mix together in a skillet . Heat on low flame , stiring continously . Cook till mixture thickens . It should form a very soft lump . Cool for 10 minutes . Add cardamom powder & colour . Mix well . Take a small fistful of mixture . Form a ball . Press into the cookie mould . Turn out carefully . Press 2-3 slices of pista on the centre . Repeat for remaining mixture .
Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere. Making at home consumes time but isn't that difficult. Boil milk on high flame in a large heavy saucepan till water evaporates , leaving a soft lump. Stir frequently while cooking. OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk. Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.
Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)

For comparison, see Pedha photo above.

RASGULLA RECIPE - Desserts Recipes

ROSSOGULLA (RASGULLA):

Ingredients:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence
Method:
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.
Serves: 6 helpings
Time required: 1/2 hour.

Rasgulla Photo is given above to guide you.