Gajar ka Halwa

Ingredients:

•  Carrots                   1 kg
• Milk(Full cream)      1 litre
• Sugar                       300 gm
• Ghee                        4 tbsp
• Cardamom powder   1/4 tbsp
• Water                        3/4 cup
• Almonds                    2 tbsp
• Pistachios                   2 tbsp
• Cashew nuts               10

 Method of preparation:

• Wash and grate the carrots.
• Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
• In a thick bottomed vessel add 2 tbsp of ghee and then add carrots(grated and boiled) and stir for 2 to 3 minutes.
• Then add the milk and cook on high flame till the milk is absorbed totally.

• Add the sugar and stir till the ghee leaves the bottom of the vessel.

   

• Add the cardamom powder, almonds, pistachios, cashew nuts and 2 tbsp of ghee mix well cook for few minutes and remove from the flame.

   

• Serve hot or cold.

   

Rasmalai

Rasmalai is an Indian delicacy often categorized as a Milk Sweet. It is made from Paneer (Indian cottage cheese) and it makes a great dessert and is served chilled.


Ingredients:

* Milk : 3 cups ( For Paneer)
* Milk : 3 cups (for malai)
* Cardamom: 1/2 tbsp
* Sugar : 2 cup (for making syrup)
* Sugar : 1/2 cup (for malai)
* Pista : 2 tsp
* Cashew paste : 1 tbsp
* Almonds: 2tsp
* Lemon Juice: 2tbsp

Method Of Preparation:

Preparing paneer:

1. Boil the milk ( I used 2% milk ) in a heavy bottomed vessel about 8 minutes by stirring constantly and when it comes to boil add 2 tbsp of lemon juice slowly.
2. Now the milk fat separates from the water retains the protein while the fat gets washed away in the whey water ( stir it slowly). – thanks Mythreyee.
3. Now strain the curdled milk using a fine muslin cloth.
4. Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.
5. Allow it drain completely (may be an hour or half an hour) .
6. After that squeeze the muslin cloth (with paneer) so as much water in it comes out (make sure there should be no water in that paneer)
7. Then remove it and knead to a smooth dough (If you want to make sure if the paneer is ready just take a little bit in your palm and rub it using your thumb for few seconds and you should be able to make a small smooth ball ).
8. Make a small balls and flatten slightly.

Preparing Rasamalai:

1. Boil water with two cups of sugar and when it comes to boil add the paneer balls in to it and pressure cook it for about 7 minutes (make sure you put enough paneer balls in the pressure cooker so there should be some space to expand) .
2. When you pressure cook the paneer balls will expand and it becomes double the size. Keep it aside.
3. For preparing malai boil milk with sugar, 1 tbsp of ground cashew paste, a pinch of saffron, and cardamom in a medium flame
4. The milk should get reduced in to 2 cups so the boiling will take about 20 to 30 minutes .
5. Now remove the pressure cooked paneer balls from the sugar syrup and press it gently to remove the water . keep it aside.
6. Once the milk isreduced into 2 cups add the paneer balls one by one slowly in to the boiling malai so the paneer balls absorb the milk and let it stand in the medium heat for about 4 to 5 minutes. Remove from heat.
7. Garnish it with pista, almonds.

Rice Kheer (Chawal ki Kheer)

Ingredients:

• Basmati rice(washed and drained)  1/4th cup
• Milk                                            4-5 cup  
• cardamom powder                         1/4 tbsp
• Almonds (blanched silvered)           2 tbsp   
• A pinch of saffron, soaked in a little hot milk
• Pistachio nuts(chopped)                 1 tbsp   
• Sugar(or as desired)                      1/2 cup  

How to make kheer:

• Boil milk in a pan, then add rice in it and simmer gently until the rice is soft and the grains are starting to break up.
• Add the sugar and stir until completely dissolved.
• Add almonds, pistachioes, saffron and cardamom powder and simmer for 3-4 minutes.
• Remove the rice kheer from heat and serve either warm or chilled.

Gulab jamun

Ingredients:
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning. 

Sugar Syrup

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Coconut Laddu

Ingredients :

3 Cups shredded coconut 1 Cup milk 2 Cups sugar

Method :

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 coconut to make laddus. Coconut laddus are ready to serve

suji ka halwa

Ingredients:

• Sooji                              1/2 Cup
• Sugar                             1/4 Cup
• Ghee                              1/4 Cup
• Water                            1 Cup
• Cardamom powder        1/4 tbsp
• Raisins                           1 tbsp.
• Sliced almonds                2 tbsp.

Method of preparation:

• Heat ghee in a kadhai. Add Sooji and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning.
• Add sugar and water in kadhai and stir it on medium heat until the water gets absorbed (a dough made).
• Add raisins and cardamom powder.
• Decorate with sliced almonds and serve hot.