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Mithai ho Mithai

Discussion in 'Recipe Central' started by sonu_627, Feb 2, 2006.

  1. sonu_627

    sonu_627 Silver IL'ite

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    Bangla Peda

    Ingredients

    Chenna from 2 litre cow's milk
    Brown Sugar 1 cup
    Skim Milk Powder 1-1/2 cup
    Elaichi powder - 3/4 (pods)
    Unsalted Butter or Ghee 1-1/2 table spoon.

    Method :

    1. Melt brown sugar in less than 1/2 cup water in microwave.
    2. Cook cheena with brown sugar on stove in medium heat until bit dry.
    3. Add ghee, stir adding skim milk powder slowly. When sticky take down rom stove.
    4. Put it in the food processor and knead.
    5. Take 1 tbspoon full and put it on the mould. You will get 30 sandeshes.
     
    Last edited by a moderator: Feb 23, 2006
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  2. sonu_627

    sonu_627 Silver IL'ite

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    Rassogolla

    RASSOGOLLA

    Ingredients:
    Freshly made 250gms paneer/cheena (cottage cheese) from
    2 lit cow's milk (for 22 rassogollas)
    2 lit. of boiling sugar syrup
    2 lit. of made sugar syrup


    Steps:

    Paneer when warm, mash it fine and make small balls. Dip them immediately in boiling syrup. From time to time you have to check the density of the boiling syrup with a spoon. If the boiling syrup thickens add a little water. The density of the syrup should be same through out. You will find the paneer balls in the boiling syrup getting larger in size. You have to boil the syrup and the balls for some more time until you find the balls getting smaller in size. Now take out the balls and dip them in the made syrup. Your rassogolla is made, serve them hot. Boiling syrup In 2 liters of water add 1.5 kg of sugar and boil. When the syrup boils remove a layer of white froth which surfaces on the top of the boiling syrup. If you can, strain the liquid to remove impurities. This syrup has to be kept boiling in which the paneer balls are dropped.

    Made Syrup: In 2 liters of water 1.1kg of Sugar should be added, boiled and cooled and kept aside to add the rassogollas in it.
     
  3. sonu_627

    sonu_627 Silver IL'ite

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    Kalakand

    Kalakand

    Ingredients:
    Condensed Milk : 1tin
    Paneer : 1/2kg
    Elaichi(cardamom) : 3-4 powdered
    Full cream milk powder : 2heap tbsp
    Silver leaf : 1pc


    Steps:
    Mash paneer coarsely and add milk powder to it. Add condensed milk and mix. Heat the mixture in a thick-bottomed pan. Cook on medium heat with constant stirring till the mixture becomes thick (8 to 10 minutes). Remove from fire and spread onto a greased plate. Sprinkle elaichi (cardamom) powder. Top with silver leaf. Cool and cut into squares.
     
  4. sonu_627

    sonu_627 Silver IL'ite

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    Sandesh

    SANDESH


    Ingredients:
    To make 25 pieces of sandesh
    500 gms. of chenna (cottage cheese).
    375 gms. of sugar.

    Steps:
    Knead 500 gms. of chenna into a smooth paste. In a karai/pan fry the kneaded channa and sugar over mild heat stirring all the time. Remove from the heat when the mixture-leaves the sides of the pan and when the sugar has melted. Then you can add essence or grinded cinnamon/elaichi for a finer taste. Form into balls or press into moulds to shape.
     
  5. sonu_627

    sonu_627 Silver IL'ite

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    Malai Peda

    Malai Peda

    Ingredients:
    Condensed Milk : 1tin,
    Milk : 1 & 1/2 cups
    Cornflour: 1tsp,
    Citric acid :1/4tsp
    Elaichi powder (cardamom) : 4-5 ,
    Ghee: 1tbsp
    Yellow colour : A few drops


    Steps:
    Heat ghee in a pan. Add condensed milk, milk and citric acid dissolved in a little water. Continue heating and allow to curdle. Make a paste of cornflour with 2tbsp water. Add to the milk mixture after it curdles. Continue cooking on slow/ medium heat till the mixture leaves the sides of the pan. Add colour and mix well. Empty the contents onto a dish and shape into pedas. Decorate with elaichi (cardamom).
     
  6. sonu_627

    sonu_627 Silver IL'ite

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    Fruit N Nut Basundi

    Fruit N Nut Basundi

    <table border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr align="left" valign="top"><td>[font=Verdana, Arial]Ingredients[/font]</td> </tr> <tr align="left" valign="top"> <td>[font=Verdana, Arial] 2ltr. whole milk
    1 big apple shredded
    50gms. walnut,almonds,cashews,pista roughly brken into small pieces
    a little cardemom powder
    pinch of kesar
    [/font]</td> </tr> <tr align="left" valign="top"> <td> </td> </tr> <tr align="left" valign="top"> <td>[font=Verdana, Arial]Method[/font]</td> </tr> <tr align="left" valign="top"> <td>[font=Verdana, Arial] put milk in a heavy bottomed pan for boiling.
    boil till milk becomes 3/4th of the quanitity.
    add all the ingrediants and boil for another five minuts.
    put off the gas and let cool.
    serve chilled decorated with afew rose pettals.
    [/font]</td></tr></tbody></table>
     
  7. sonu_627

    sonu_627 Silver IL'ite

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    Shrikhand

    <table bgcolor="#ffffff" border="0" cellpadding="0" cellspacing="10" height="229" width="76%"><tbody><tr><td width="584">Shrikhand</td> <td width="132"> </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="1" valign="top" width="584">
    Ingredients</td> <td height="1" width="132"> </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top" width="584"> curd / yogurt
    sugar (take equal amount of sugar and chakka i.e for 2 cups chakka, use 2 cups sugar.)
    saffron
    cardamom powder,
    chironjis (charoli),
    pistas and almonds
    a pinch of salt
    </td> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top" width="132">
    </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="40" valign="top" width="584">
    Method

    1. Tie the yogurt in a muslin cloth for 6-7 hours and hang it. Or put under some weight.

    2. After 6-7 hours, remove it from the cloth and check whether all the water has drained out. The result is known as 'chakka' for Shreekhand.

    3. Mix sugar and a pinch of salt in chakka and pass it through the puran machine to get lump free, nice smooth shreekhand. Now add chironjis and nuts to it.

    5. Soak saffron in 2 tsp. warm milk. Add it to the sheerkhand. Also add cardamom powder, mix and chill.


    Tip: Use of puran machine for sieving chakka and sugar is recommended. Because it removes the lumps and undissolved sugar granules, if any. However, you can use grinder or beater instead of puran machine.
    </td></tr></tbody></table>
     
  8. sonu_627

    sonu_627 Silver IL'ite

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    Besan laddu

    <table bgcolor="#ffffff" border="0" cellpadding="0" cellspacing="10" height="229" width="76%"><tbody><tr><td colspan="2">Besan laddu

    </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" colspan="2" align="left" height="1" valign="top" width="280">Ingredients
    </td> </tr> <tr> <td align="left" height="119" valign="top" width="400"> 4 cups coarse gram flour (also known as besan for laddus which is coarse and easily available in Indian groceries),
    3 1/4 cups ground sugar,
    1 3/4 cups ghee.
    1/4 cup warm milk,
    cardamom powder,
    raisins, almonds, pistachios
    </td> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top" width="132">
    </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" colspan="2" align="left" height="40" valign="top">
    Method


    1. Roast gram flour in a ghee over medium heat until aroma comes and it turns light red.

    Microwave Method: Mix together gram flour and ghee in a microwave proof pan. Put it in the microwave. Keep mixing in the intervals of 1 minute to avoid burning. When the mixture turns reddish (approx. 10 minutes), remove. Microwave method is faster than the regular one.

    2. Then remove and sprinkle the milk over the roasted flour. Stir.

    3. When this mixture gets warm, mix in sugar. Let rest until it cools. Then knead it properly with the hands. Add cardamom powder and nuts.

    4. Take some mixture on your palm and make balls of desired size.

    Store laddus in an airtight container.
    </td></tr></tbody></table>
     
  9. sonu_627

    sonu_627 Silver IL'ite

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    Udad flour laddus

    <table bgcolor="#ffffff" border="0" cellpadding="0" cellspacing="10" height="229" width="76%"><tbody><tr><td colspan="3">Udad flour laddus

    </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="1" valign="top" width="280">Ingredients
    </td> <td height="1" valign="top" width="222"> </td> <td height="1" valign="top" width="311">
    </td> </tr> <tr> <td colspan="2" align="left" height="119" valign="top">4 cups udad (split black gram) flour (available in Indian grocery stores)
    3 cups powdered sugar
    1/4 cup milk,
    1 1/2 cup ghee,
    cardamoms, almonds & pistachios
    </td> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top" width="311">
    </td> </tr> <tr> <td colspan="2" style="background-color: rgb(255, 255, 255);" align="left" height="40" valign="top">
    Method


    1. Roast udad flour on a medium flame for 2/3 min.

    2. Then roast it in the ghee till it gives out the aroma.(approx. 15/20 min)

    3. Take off from the heat & sprinkle the milk. Stir.

    4. When this mixture is warm, mix it with sugar. Let it cool. Then knead it properly with hands. Add cardamoms, nuts & make laddus.
    </td></tr></tbody></table>
     
  10. sonu_627

    sonu_627 Silver IL'ite

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    Puran Poli

    <table bgcolor="#ffffff" border="0" cellpadding="0" cellspacing="10" height="229" width="76%"><tbody><tr><td width="584">Puran Poli</td> <td width="132"> </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="1" valign="top" width="584">
    Ingredients</td> <td height="1" width="132"> </td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top" width="584"> For filling (Puran):
    2 cups bengal gram dal,
    2 cups grated jaggery, (take 2 1/4 cup if jaggery is less sweet)
    cardamom powder,

    For dough:
    1 1/2 cups all purpose flour (or wheat flour)
    a pinch of salt,
    1/2 cup oil
    water,
    some rice flour for rolling puran polis.
    </td> <td style="background-color: rgb(255, 255, 255);" align="left" height="119" valign="top" width="132"><<photo>></td> </tr> <tr> <td style="background-color: rgb(255, 255, 255);" align="left" height="40" valign="top" width="584">
    Method

    1. Sieve all purpose flour and salt twice. Make a soft and pliable dough with water and some oil. Keep it under a wet cloth for an hour.

    2. Boil bengal gram with plenty of water. Drain it while it is still hot. Use colander for this purpose.
    This water can be used to make Katachi Aamati

    3. Now add jaggery to this hot boiled bengal gram and cook over medium heat. Keep stirring constantly so that it will not burn or stick to the vessel. The exact consistency is reached when it leaves sides of the vessel and gets thicker. Remove from the heat now.

    5. Allow it to cool and grate in a puran machine or a grinder. This helps remove the lumps. Then add cardamom powder and mix. Now Puran is ready.

    6. Knead the dough with hands. Use oil as well as water for kneading.

    7. Make round balls (about 2 inch. dia.) of this dough. Roll one ball a little bit and make a flat disc. Place some puran (about twice the quantity of outer dough) in the center of this flat disc.

    8. Seal the ball tightly. Roll again to make thin puran polis of 6 to 7 inch. diameter. Use rice flour for smooth rolling.

    9. Heat a flat griddle. On a medium flame, roast one side. Flip it and roast another side. Do not flip the sides over and over. Roast till golden brown.

    10. Smear ghee on top and serve hot.

    Tip: For puran (filling), you may substitute jaggery with sugar.
    Variation: Outer Dough: Use 1 cup all purpose flour + 1 cup wheat flour.
    For filling: Use 2 cups jaggery + 1/2 cup sugar.
    Dough should be very loose and pliable.
    Knead the dough gently before rolling puran polis.
    Puran is one of the many popular 'Naivedya's (food which is offered to God on holy occasions) in Maharashtra.
    </td></tr></tbody></table>
     

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