Mithai ho Mithai

Paneer Ke Laddoo

Paneer Ke Laddoo

Ingredients:

500g fresh cottage cheese
200g powdered sugar
1 tsp refined flour
1/2 tsp cardamom powder
1/4 tsp rose essence
125g desiccated coconut


Method:

1. Mash or grind the cottage cheese to a fine paste. Mix it together with the sugar and flour.
2. Cook in a heavy-bottomed pan on a medium flame stirring continuously.
3. Cook for 8-12 minutes. When the mixture becomes thick and dries up, remove it from fire
4. Add the cardamom and essence. Shape them into laddoos.
5. Spread the desiccated coconut on a plate and roll the laddoo on it.

 

Besan Halwa

Besan Halwa

Ingredients:

1 cup gram flour
1 cup milk
3/4 cup sugar
1/2 cup ghee
1 tsp cardamom powder
Handful of finely sliced almonds and pistachios


Method:

1. Heat ghee, fry the gram flour until until the flour turns golden brown in color and a beautiful smell comes from it.
2. Add cardamom powder, milk, sugar and keep stirring until the mixture turns thick
3. Serve it hot, decorated with nuts

 

Magaj nu Ladva

Magaj nu Ladva


Ingredients:

500g gram flour
30g ghee or butter
1/2 cup milk
300g ghee or fat
350g powdered sugar
1/2 tsp cardamom powder


Method:

1. Rub 30g ghee into the gram flour. Sprinkle milk over, mix well and keep for half an hour. Rub the mixture to the consistency of even crumbs. This is called magaj.
2. Heat ghee in a pan. Add magaj and fry to a golden brown color, on a medium to slow flame.
3. Remove from the fire. Turn onto a plate and let it cool.
4. Add the sugar and cardamom. Mix well & prepare balls with palms moistured with milk. Decorate each laddoo with a bit of silver sheet

 

Semolina Laddoo

Semolina Laddoo


Ingredients:

500g semolina (sooji)
225g ghee or butter
100g khoya (reduced milk or mawa)
250g sugar
1 cup water
50g chopped dry fruit mix (cashew, almond, chirongi)
1/2 tsp cardamom powder


Method:

1. Fry semolina in ghee, in a pan to pink color on a medium to slow flame. Mash & roast the khoya lightly.
2. Prepare a 2-string syrup with sugar & water.
3. Mix together all ingredients. Keep covered for 15 minutes.
4. Shape the mix into laddoos with moist hands.

 

Chana Dal Burfi

Chana Dal Burfi

Ingredients:

250g Bengal gram
1 fresh coconut, grated
125g ghee or butter
1 litre milk
500g sugar
1/2 tsp cardamom powder
2 silver sheets


Method:

1. Soak the gram in water overnight. Drain and grind it to a thick fine paste using little water.
2. Roast the grated coconut to a pink color and keep aside.
3. Heat ghee in a pan and fry the gram paste on a medium flame till all the moisture dries up.
4. When the mixture separates from the ghee, add sugar, milk and roasted coconut.
5. Stir well and cook till the mixture is thick and leaves the sides of the pan.
6. Turn on to a greased plate and spread evenly. Decorate with cardamom powder and silver sheets. Cut into desired shapes.
7. By the same procedure, instead of Bengal gram take green gram to make moong dal burfi.

 

Date Burfi

Date Burfi


Ingredients:

400 gms sweetened condensed milk
500 gms dates, de-seeded & chopped
2 tbsp ghee
1/2 cup water
2 tbsp maida
2 silver leaves


Method:

1. In a pan heat the ghee, add the maida and fry for a minute.
2. Add the water mixing well and allow it to boil.
3. Add the dates, condensed milk and cook well, till the mixture leaves the sides of the pan.
4. Remove from fire and cool and cut into squares.
5. Serve garnished with silver foils.