1) Atte ka seera :
Ingredients:
2 tbsp. wheat flour
2 and a half tbsp. ghee
1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds
Method:
Add flour and roast on slow fire, stirring continuously.
Side by side add to sugar 2 and a half cups water and keep to boil.
When the atta becomes a golden brown, add the boiling sweet water .
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts.
2) Malai Ladoo :
Ingredients:
Half cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
A pinch of yellow colour
Method:
Mash paneer.
Add condensed milk and cook on slow flame, stirring continuously.
Cook till thick and sides leave.
Add essence and remove from flame.
Mix well.
Pour on plate.
Cool. Make ladoos.
Sprinkle powdered elaichi and decorate.
3) Jalebis :
Ingredients:
Ingredients:
2 tbsp. wheat flour
2 and a half tbsp. ghee
1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds
Method:
Add flour and roast on slow fire, stirring continuously.
Side by side add to sugar 2 and a half cups water and keep to boil.
When the atta becomes a golden brown, add the boiling sweet water .
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts.
2) Malai Ladoo :
Ingredients:
Half cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
A pinch of yellow colour
Method:
Mash paneer.
Add condensed milk and cook on slow flame, stirring continuously.
Cook till thick and sides leave.
Add essence and remove from flame.
Mix well.
Pour on plate.
Cool. Make ladoos.
Sprinkle powdered elaichi and decorate.
3) Jalebis :
Ingredients:
1 cup plain flour (maida)
1 teaspoon Bengal gram flour
Half teaspoon Fresh yeast
1 teaspoon Ghee
1 cup Sugar
2-3 drops Lemon yellow food colour
One fourth teaspoon Lemon juice
Few Saffron
Ghee as required
Method :
For the jalebi batter:
Sieve the plain flour and gram flour together. Dissolve the yeast in 1 tablespoon of water. Mix the flour mixture, yeast solution, ghee, 1 tsp sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain. Keep aside for 10 minutes till the yeast ferments.
For the sugar syrup:
Dissolve the sugar in ½ cup of water and simmer for 5 minutes till the syrup is of 2 string consistency. Add the saffron and lemon juice and mix. Remove from the fire and keep aside.
How to proceed:
Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1) deep]. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the center which is finished with button-hole stitch. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approx.50 mm (2) diameter]. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup. Drain immediately and serve hot.
4) Kaju Barfi :
Ingredients:
150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya
Method:
Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil
1 teaspoon Bengal gram flour
Half teaspoon Fresh yeast
1 teaspoon Ghee
1 cup Sugar
2-3 drops Lemon yellow food colour
One fourth teaspoon Lemon juice
Few Saffron
Ghee as required
Method :
For the jalebi batter:
Sieve the plain flour and gram flour together. Dissolve the yeast in 1 tablespoon of water. Mix the flour mixture, yeast solution, ghee, 1 tsp sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain. Keep aside for 10 minutes till the yeast ferments.
For the sugar syrup:
Dissolve the sugar in ½ cup of water and simmer for 5 minutes till the syrup is of 2 string consistency. Add the saffron and lemon juice and mix. Remove from the fire and keep aside.
How to proceed:
Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1) deep]. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the center which is finished with button-hole stitch. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approx.50 mm (2) diameter]. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup. Drain immediately and serve hot.
4) Kaju Barfi :
Ingredients:
150 gm cashewnuts 400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya
Method:
Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil
. .
Shahnaaz
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