Mohanthaal Mohanthaal ( typical gujarati sweet) <table bordercolorlight="#000000" bordercolordark="#FFFFFF" id="table25" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td width="314"> Ingredients: Ghee ¨C 1 cup Bengal gram flour (besan) ¨C 2 cups (coarsely ground) Khoya (mawa) ¨C 1 cup (grated) Cardamom powder ¨C 1 tsp For the sugar syrup: Sugar ¨C 1 ½ cups Water ¨C 1 cup Milk ¨C 2 tbsps Pistachios and almonds ¨C 4 tbsps (chopped) </td> <td> </td> </tr> </tbody></table> Method: Place the gram flour in a bowl. Heat the ghee and add half the quantity to the gram flour. Rub the ghee into the gram flour till it begins to look like breadcrumbs. Heat the remaining ghee in a kadai. Add the gram flour and ghee mixture and cook till the mixture is golden brown. Stir continuously. Stir in the grated mawa and cardamom powder. Keep it on the fire for about 5-7 minutes. Remove from fire and cool till it is warm. Make the sugar syrup by adding sugar, water and milk. Pour the hot sugar syrup over the gram flour mixture. Stir well. Pour the mixture into a greased plate. Garnish with chopped almonds and pistachios. Let it set for 4-5 hours. Cut into squares and serve at room temperature Add the curds and gram flour in a vessel and mix them together. Add water and all the spices and mix well. Add the radish pieces. For the tempering, heat the ghee and add mustard seeds, cumin and fenugreek seeds. When they stop spluttering, remove from the fire. Add the curry leaves and the tempering to the kadhi mix. Heat the mixture and stir continuously till it thickens. Simmer for 10 minutes. Garnish with coriander leaves and serve hot.
Churma laddus Churma laddus Ingredients: 500gms wheat flour 200gms ghee or butter 25gms jaggery Little cardamom powder and jaofal 1 cup ghee Poppy seeds, almonds and pistachios for garnishing Method: 1. Take coarse wheat flour in a tray. Add ghee, hot water and knead into stiff dough. 2. Make palm-shaped balls of this dough and fry in ghee on a medium flame, until light brown in color. 3. Cool them and grind coasely. Sieve this mixture through a rice sieve. Melt jaggery with ghee and add it to the churma mixture. 4. Mix well, add powdered cardamom, jaofal and make laddoos. 5. Decorate with poppy seeds or a mixture of finely chopped almonds and pistachios.
Gajar ka Halwa <table border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td valign="top" width="82%"><b><big>Gajar ka Halwa </big></b> <table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td width="54%">Ingredients: 1 lb.Carrots peeled and thinly grated and sauteed in ghee Condensed milk 1 pint Sugar to taste 4 Cardamom pods ground Raisins handful Cashew nuts handful Ghee </td> <td width="46%"> </td> </tr> </tbody></table> </td> </tr> <tr> <td valign="top" width="82%"> </td> </tr> <tr> <td style="margin-left: 20px; margin-right: 20px;" valign="top" width="82%">Method: 1. Add a little ghee to a frying pan and heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds.Remove the cashews and raisins and keep aside. 2. Add the carrots to the pan and saute the carrots. Add Half and Half, and heat for about an hour. Add cardamom and starting with medium heat, stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry. 3. Add sugar, mix, and continue to cook until the carrot halwa is semi dry. 4. Remove from stove and add cashews and raisins. </td></tr></tbody></table>
Kahara Prasad Kahara Prasad Kahara Prasad a variation of the above recipe - This prasad or temple offering is given in Sikh temples during the full moon day around October-November when Guru Nanak was born, and during Guru Parab, the birthday of Guru Gobind Singh. It is a day when they rededicate themselves to unity, brotherhood and equality among all human beings. . Ingredients:5 cups rava or coarsely ground wheat flour or mixture of both 5 cups ghee 5 cups sugar Method: Heat ghee and add the rava or the flour. Fry, stirring constantly, till each grain is brown. Add sugar little by little and continue cooking till ghee separates and the sugar is blended. No flavoring must be added. Serve hot
Sonth Ke Laddoo Sonth Ke Laddoo Ingredients: 500g wheat flour 300g ghee or butter 250g sugar 1 cup water 1/2 tsp cardamom powder 1/2 tsp dry ginger powder 100g chopped dry fruits (cashew nuts, almonds, chironji & raisins) Method: 1. Fry wheat flour in the ghee in a pan. Fry to a light brown on a medium to low flame. 2. Prepare a 2-string syrup with sugar & water. 3. Mix together all ingredients. 4. Prepare round laddoos out of the mixture. Ladies after delivery are given this laddoo to regain strength
Moong Dal Halwa MOONG DAL HALWA Ingredients: 100 gms Moong Dal 200 gms Ghee 100 gms Sugar 1/2 glass Water 10 pieces Badam 5 pieces Pista 4-5 Raisins Preparation: * Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it. * Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside. * Heat water in a pan, add sugar and boil the mixture till sugar melts. * Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well. * Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.
Chocolate Burfi Chocolate Burfi Ingredients: Milk - 1 liter White Butter - 75 gms Sugar - 400 gms Cocoa powder - 1 tbsp. Maida - 2 tsp. Nuts of u'r choice, if needed little Method: 1. Mix milk, white butter, sugar and cocoa powder in a heavy bottomed kadai and keep it in the stove and start stirring without leaving hands. 2. Keep maida ready, slightly roasted in little ghee. 3. Once it starts leaving sides of the pan (check by taking little in a spoon and put it in a plate and if it rolls in between fingers without sticking, that is the correct stage) remove it from the heat and add the maida to it, mix well and pour it in a greased tray and spread evenly. 4. If needed sprinkle finely cut nuts to the above. Once it starts cooling cut into desired shape and serve hot or cold. This can be stored for nearly 3 weeks.
Dry Fruits Kheer Dry Fruits Kheer Ingredients: Milk 1 liter Almonds 10 pieces Cashews 10 pieces Pistachios 10 pieces Khus khus 1 tbsp. Sugar 1 1/4 cup (approx) Saffron very little, soaked in warm milk Method: 1. Soak almonds, cashews, pistachios and khus khus separately. 2. Bring the milk to boil and reduce it to 3/4. 3. Peel the almonds, pistachios and grind everything all dry fruits (including khus khus) together to a smooth paste. 4. Now add this paste to the reduced milk and bring it to boil until everything blends well. 5. Now add the sugar and mix well and switch off the stove. In that heat itself sugar will get dissolved. 6. Finally add the saffron soaked in milk. Cool and serve.
Papaya Halwa Papaya Halwa Ingredients: 1/2 kg papaya 1 kg sugar 1/2 liter milk 250gm dry fruits (cashew nuts,almonds ,..) 1 to 2 drops essence 250 gm ghee (butter) Method: 1. Grate the Papaya ie make small pieces. 2. Fry the papaya pieces + dry fruits with the ghee. 3. After 5 min, add slowly milk and sugar. 4. Stir well caution see that it won’t become paste. 5. Finally after 10 min the papaya halwa is ready but don’t forget to add essence.
Basundi Basundi Ingredients: 1 litre milk 150g sugar 25g cashew nuts 100g pistachios 6 cardamoms Method: 1. Heat milk in a thick-bottomed pan on low heat until a thick layer forms on the top. Remove the thick layer and keep in separate bowl. 2. Repeat this procedure until the milk gets brown color. 3. When the milk gets brown color, remove from heat, add sugar, cardamom powder, cashew nuts, pistachios, removed cream and mix well. 4. Place the bowl in refrigerator and let it chill for 1 hour.
