Angoori Rasmalayi

Ingredients
For rasgulla
Half Kg Milk
1 tsp Vinegar mixed with 1/4 cup water
Water 2 glass
Sugar 1/4 cup

For RasMalayi
Half Kg Milk
Sugar half cup
Kesar few strings
Pistachios as needed

Method
1. Boil half Kg Milk. Once comes to a boil slow the flame.
2. Add vinegar water little by little and mix well till milk starts curdling.
3. Sieve the Curdled milk through a muslin cloth and wash the chhena with one glass water so that sour flavor of vinegar goes off.
4. Collect the chhena with muslin cloth from all the side and squeeze well so that all the moisture and water drain out. Or tie on a tap for 30 minutes.
5. Now take out the chhena in a plate and knead well with ur palms till smooth.
6. Make small balls from the chhena.
7. In a pressure Cooker heat up 2 glass water and 1/4 cup sugar and let it boil.
8. When it comes to boil add chhena balls and close the cooker lid.
9. Cook for 1 whistle on hight flame and on medium flame for 8-10 minutes.
10. After 10 minutes ur Rasgullas will be ready.
11. Squeeze out from chasni and add in RasMalayi milk.

For RasMalayi
1. In sauce Pan Add milk and let it cook till reduces in quantity.
2. Add half cup sugar and kesar Infused Milk and cook till reduces in half.
3. Add Rasgullas and cook for 3-4 minutes.
4. Add Pistachios and mix well.
5. Your tasty RasMalayi is ready. Serve Chilled.

Moong Daal Halwa

Ingredients
1 cup Dhuli Moong Daal
1 Cup Sugar
3/4  Cup Desi Ghee
1 cup Khoya/Mawa
Dryfruits as needed
Cardamom powder 1 tsp

Method
1. Soak daal for 2-3 hrs.
2. Drain the excess water and wash thoroughly.
3. Grind into a smooth paste.
4. In a kadhahi heat 1/2 cup ghee.
5. Add daal paste and saute on low flame for 20-25 minutes till daal changes the colour and raw smell goes off.
6. In between in another pan take sugar and half cup water and make 1 string sugar syrup. And keep aside.
7. When daal roast properly then add sugar syrup and mix well. Cook for 5-10 minutes till daal soakes all the water and start leaving sides.
8. Now add khoya/ Mawa roast for another 5-10 minutes.
9. Add rest of the ghee roast for 5 more minutes. You will see halwa turning into beautiful brown colour ur halwa is ready.
10. Add cardamom powder and dry fruits mix well cook for another 2 minutes and switch off the flame.

Jhatpat Gajar Ka Halwa

Jhatpat Gajar Ka Halwa
(Ready In 10 Minutes)

Gajar ka halwa is traditional indian dessert which each and every indian family use to make in winters. But usually it takes lots of time In cooKing. So here I came with a recipe which tooks only 10 minutes and a tasty mouthwatering halwa will get ready. Along with this I have added a secret dhabe wala ingredient jo aapko mere Youtube VDO me milega.
To chaliye banate hai.

Ingredients
1 kg Grated Carrots
1 Bowl Sugar
250 gm khoya
2 tblspn Ghee
Dryfruits as needed
1 tsp cardamom powder

Method
In a cooker add Grated Carrots and sugar and mix well.
Place cooker on flame and close the lid. Pressure cook it till 2 whistle.
Switch off the flame. Open the lid and switch on the flame. Cook till water absorbs completely.
Add cardamom powder, dry fruits and khoya mix well and cook for 2 minutes.
Add ghee and cook for 2 more minutes. Ur Jhatpat Gajar Halwa Is Ready To Serve.

Khajur Rabdi

#Navratrispecial

Khajur Rabdi
500 ml milk
12-15 khajur (been nikal kar kaat le)
Dry fruits as needed

Method:-
Dudh boil kare usme khajur daale. Low flame par gaada hone tak or colour change karne tak cook kare. Ilayachi powder daale. Dry fruits daale. Serve hot or cold. Sprinkle pista flake at serving tym.

Besan Bonanza

BESAN Bonanza

Ingredients
2 cup Besan
2 tblspn Ghee
1 pinch ilaychi Powder
1/4 cup Nariyal Bura
1/2 cup Cheeni Ka Bura
Chocolate balls sajane k liye
1/4 cup thick malayi
Thode Se kharbuje ke beej

Method
Kadhahi me ghee garam kare. Besan daal kar golden hone tak bhune. Kharbhuje ke beej, ilaychi powder aur cheeni ka bura daal kar kuch der chalaye. Flame off kar de. Greased thali me daal kar ek samaan failaye. Malmal k kapde se dhak kar 1 hrs thanda hone de. Gaadi malayi me nariyal ka bhura aur 2 tsp cheeni ka bhura milaye. Is cream ko besan barfi par achhe se failaye. Coloured sprinkles aur chocolate balls se decorate kare.

Motichoor Laddu

Motichoor Ladoo

Ingredents
1 cup Besan
1 tblspn fine suji
orange food colour
water as needed
badi ilayachi ke daane 7-8
1 cup sugar
1/4 cup pani
1 tsp gulabjal
Badaam ya pista flakes
kharbuje k beej

method
ek pan me cheeni aur paani mila kar gas par chadaye aur ek taar ki chasni banaye. ek dusre bowl me besan, suji aur pani mila kar smooth flowing batter banaye orange food colour milaye aur mix kare. kadhahi me oil garam kare. Hot oil me ek chalni ki help se better dalte jaye aur boondi tal kar tissue paper par nikale. taiyar boondi ko garam chasni me milaye. ilaychi k daane aur gulab jal daale. 5-7 mins chasni absorb karne de. ek mixer jaar me daal kar thoda pees le. taiyar mix me kharbuje k beej daale aur mix kare. hatgeli par oil laga kar laddu baandh le. badaam ya pista ki katran se sajaye.

Kala Jamun / Gulab Jamun

Kala Jamun / Gulabjamun

Ingredients
Paneer 1 cup
khoya 1 cup
maida 2 tblspn
ilaychi powder 1 pinch
sugar powder 1 tsp
sugar syrup 1 taar ki

Method
grate paneer, khoya in big bowl. rub n mix with hands. add ilaychi powder, sugar powder n maida. mix well without any lumps. make small balls. n fry in medium hot oil till dark brown. soak in sugar syrup for 2-3 hrs. serve hot or cold.

Rose Gulkand Delight

Rose Gulkand Delight

Ingredents
Khoya/Mawa 100 gm
powdered Sugar 1 cup
Rose syrup 1 tsp
gulkand 1 tblspn
pista badam as needed

Method
khoye ko achhe se bhune. powdered sugar n sugar syrup mila k achhe se gunth kar smooth kare. chhota sa portion le beech me gulkand aur dry fruit fill karke manchahi shape me fold kare. maine apple aur roll shape di h. thanda karke serve kare. It was too yumm. meri family ko kafi jyada pasand aayi. maine rose petals par rakh kar serve kiya h.

Carrot delight

Winter special GAJAR Ka Halwa to sabhi ko pasand h...aur sabhi log ise banana b jante h...isliye m recipe post nahi kar rahi...if anyone required, ask me. I'll provide.
Chaliye ab aate h main topic pe :-D
Maine socha Ku naa is GAJAR k Halwe se kuch naya EXPERIMENT kiya Jaye. So Here is My Twist. Naam kuch socha nahi h..Aap log ise CARROT DELIGHT, SWEET SURPRISE Kuch b naam de sakte h.

Ingredients:-
Bread slices 8 pieces
1 bowl gajar ka halwa
2/3 cup sugar
Butter 1 tblspn
Butter paper

Method:-
Bread ki edges cut kare n belan se bread ko bel le. Keep aside. Gajar halwe ki leman size ki balls banaye. Geele haath se bread slice ko press kare usme Halwe ki ek ball rakhe aur momos ya modak shape me wrap kare. Isi tarah saare modak banaye. Ek nonstick pan me butter daale n saare modaks ko achhe she sek le. Keep aside.
Ab usi pan me sugar daal k caramelized kare. Switch off d flame sabhi modaks ko is caremal me achhe se coat kare n butter paper Rakhi tray pe rakhe. 3-4 mins fridge me set hone rakhe. Enjoy Carrot Delight crunchy out side and soft inside. :-)

Note :- same recipe ko aap khoye ya dryfruit ki filling k saath bana sakte h :-)

Caramel Custard Pudding

Caramel Custard pudding

Ingredients
For Caramel
Sugar-1/2 cup
Water-1/4 cup

For The Custard
Milk- 500 ml
Sugar- 1 cup or more
Veg Gelatin / Agar Agar Powder-1 tsp
Custard powder -2 tbs

Method:-
In a pan add sugar and water. Let the mixture come to boil. Keep on rotating the pan until the sugar dissolves completely. Let the syrup boil undisturbed until it starts changing colour. Once it reaches the perfect colour, remove from stove.
Pour it evenly into the ramekins or silicone moulds. Allow it to cool completely. The caramel will harden.
Now in another pan add 500 ml milk and sugar. Bring it to boil.
Add custard and agar agar to 1/2 cup milk and stir until every thing dissolves.
Add this to the sugar milk mixture. Keep on stirring it until it starts thickening. Do let it boil n cook for 4-5 mins on slow flame.
Remove from heat and let it cool for 5 minutes. pour it into the ramekins and allow it to cool completely. Place them in fridge for a minimum of 2 hours.
To serve, run a knife along the sides to loosen the custard, place a serving plate on top and flip. Carefully remove the ramekins. Serve immediately. :-)