ll Vijayat˜ ¹r¤ B¢lak¨¾´aª Prabhuª ll
Dudhaghara
Ingredients :
1 cup badam powder
½ cup sugar
2 tbl sps ghee
½ cup milk
½ tsp elachi powder
Method of Preparation :
Heat ghee in a thick base kadhai
Add badam powder
Stir on low flame
Add milk
Continue stirring till milk is absorbed
Add sugar and elachi powder
Continue stirring till ghee comes to the surface
Set in a bowl and decorate with few dry fruits or khas-khas
Ingredients :
1 cup rawa
1 and 1/4 cup sugar
2 cups milk
6 tbl sps ghee
Few strands of saffron
¼ tsp cardamom powder
Slices of almond and pista
Method of Preparation :
Saute the rawa with ghee on a low flame till it turns light brown
Add hot milk to the rawa
Keep stirring on a low flame
Add sugar and continue stirring
Add saffron paste, cardamom powder, and mix well
When ghee starts separating, put off the flame
Pour in a greased thali, spread evenly
Sprinkle slices of almond and pista
When seera cools, cut into pieces
Ingredients :
½ cup mawa (khoya)
½ cup sugar
½ tsp cardamom powder
Method of Preparation :
Add water to sugar, heat and prepare thick syrup
Mix mawa, cashew nut powder with the syrup, continue stirring on low flame
When the mixture starts leaving the sides of the pan, add cardamom powder and put off the heat
When the barfi cools down a little, pour in a greased thali
Allow cooling down and setting before cutting into pieces
Ingredients:
6 medium sized mangoes
½ kg mawa
½ cup ghee
½ cup sugar
|Few strands of saffron
1 tsp cardamom powder
Few slices of almond and pista
Method of Preparation :
Prepare mango pulp and strain
Mix the pulp to mawa in a heavy based pan, on low flame till it thickens
Add ghee little by little, when ghee separates, remove from heat
Make sugar syrup, add enough water to soak the sugar
Make syrup of 1 thread consistency
Mix the mango mawa mix on low flame with the prepared sugar syrup
Stir on low till it thickens
Add saffron and cardamom powder
Stir well, remove from heat, and pour on thali
Sprinkle slices of almond on it
Cool and cut into pieces
Ingredients :
1 Cup Almond powder
½ Cup Sugar
½ Tsp Cardamom Powder
Method of Preparation :
Take dekchi add ½ cup sugar & ½ cup water & boil it.
Make thick syrup of two strand.
Take it off from fire and add almond powder and mix well
Add cardamom powder.
Spread the mixture on the Thali and garnish with Pista.
Keep aside till it cools. And make pieces.
Ingredients :
500 gms. Apples
400 gms. Sugar
50 gms. Sugar Powder
2 Tsp Ghee
2 Cups Milk
Juice of 1 Lemon
Method of Preparation :
Wash apples properly and peal & grate it.
Add 2 cups milk & 200 gms. Sugar.
Put it on fire and keep stirring till it becomes thick.
Add lemon juice, powder sugar 200 gms sugar and Ghee
Mix well for 5 minutes. When it becomes thick take it off from fire and spread it on thali & cut into cubes.
Ingredients :
1 Cup Powdered Pista
½ Cup Sugar
½ Tsp Cardamom Powder
Method of Preparation :
Take a pen and add sugar & ½ cup water in it.
Boil to make a thick syrup of two strands .
Take it off from fire and add Pista Powder and mix well .
Add cardamom Powder.
Spread it on thali & decorate with chopped almonds.
Ingredients :
1 Kgs. Dudhi
½ Liter Milk
500 gms Sugar
10 gms Cardamom Powder.
Method of Preparation :
Peal & grate Dhudhi. Take pan add Dhudhi and ½ Litre Milk.
When it becomes thick, add sugar and make it thick.
Take it off from fire add cardamom powder.
Garnish it with chopped almonds.
Ingredients :
500 gms. Cashew Nut Powder
250 gms Sugar
½ Tsp Cardamom Powder.
Method of Preparation :
Take a pan & add sugar & water.
Boil to make a thick syrup of two strands.
Take it off from fire and add cashew nut Powder and mix well.
Add cardamom powder. Spread it on thali & let it cool.
Then cut it into pieces.
Ingredients :
1 pineapple
1 1/2 cup sugar
10 gms.cardamom pwd.
1 cup milk
Method of Preparation :
Peal & grate the pineapple .
Take a pan put pineapple & add milk .
Make a thick mixture. Add sugar & let it thicken.
Take it of from fire add cardamom powder
Garnish it with chopped pista.
Ingredients :
500gms Alphanso mango pulp
250gms mava
500gms powdered sugar
25gms ghee
Method of Preparation :
Take a pan. Pput mango pulp in it. Add 12 gms ghee .
Make thick mixture. Take it off from fire and keep aside .
Take a pan. Put mava and remaining ghee.
Put it on fire for five minutes and mix well.
When it cools down, add mango mixture and sugar in it .
Mix well and make small balls .
Ingredients :
1kgs. Potatoes
1kgs.sugar
250gms.ghee
1/2tsp.saffron
1/2tsp.cardamom pwd.
125gms.arrowroot
Method of Preparation :
Wash & boil the potatoes. Mash the potatoes. Add arrowroot and mix well. Take one pan, add ghee and potato mixture.
Roast for few mins. and keep aside.
Take another pan. Put sugar and water, enough to dip the sugar.
Make thick syrup like honey. Add saffron & potato mixture in it & mix well. Add cardamom pwd. and spread it on thali .
Garnish with chopped pista and almond.
Ingredients :
1 coconut
500gms.sugar
½ cup milk
½ tsp saffron & cardamom pwd.
Method of Preparation :
Grate coconut and dip in milk and add saffron.
Put it on fire. When the mixture becomes thick ,add sugar in it.
Let it thicken. Take it off from fire add cardamom pwd.
Spread it on thali and garnish with pista .
Ingredients :
1cup walnut pwd.
½ cup sugar
½ tsp. Cardamom pwd.
Method of Preparation :
Take a pan add sugar and water enough to dip sugar.
Make syrup of two strands.
Take it of from fire. Add walnut pwd.& cardamom pwd.
Spread it on thali. Garnish with silver foil and cut into pieces.
Ingredients :
Milk 1/2Litre
Sugar 5tsp
Rose water Few drops
Powdered Cardamom 2gms
Almond (optional) a few pieces
Pistachio (optional) a few pieces
Method of Preparation :
Boil the milk, stirring it constantly ensuring that no cream formation takes place.
Keep stirring with a round spoon.
When the milk reduces to 1/4th its original quantity, add sugar, rose water and powdered cardamom. Keep stirring.
When the milk starts leaving the sides, remove it and cool it for 15 minutes.
Give round shape to the pedas. Garnish with grated almonds and pistachio.
Ingredients :
Milk 3litres
Sugar 400gms
Pistachio 20gms
Silver foil garnish
Method of Preparation :
Place milk in a kadhai, boil.
Reduce to low heat and stir continosly until 900ml and acquires a granular consistency.
Remove, add sugar. Stir until it dissolves.
Cool, remove to a bowl, garnish with pistachio nuts and refrigerate.
Remove from refigerator. Cover with silver foil. Serve chilled.
Ingredients :
Coconut (fresh grated) 100gms
Sugar 50gms
Ghee 3 tblsp
Milk as required
Rose water a few drops
Method of Preparation :
Melt 2 tblsp of ghee. Add grated coconut and roast it for a few minutes.
Add milk, just enough to completely immerse the coconut. Add sugar and keep stirring constantly.
Blend in 1 tblspn of ghee.
Keep stirring constantly till it starts leaving the sides.
Add rose water. Remove it from a flame and place the mixture in a greased thali.
It will immediately set. Cut into pieces and served cool.
Ingredients :
Koya 300gms
Chana 50gms
Sugar 1kg
Flour 50gms
Soda pinch
Cardamom 5gms
Pistachio 10gms
Saffron 1gm
Rose water 2-3 drops
Ghee to fry
Method of Preparation :
Knead koya gently. Break into granules.
Make a sugar syrup of 1 string consistency with the sugar. Keep it warm
Immerse soda in 1 tsp of water.
Combine the channa and koya. Add soda mix, flour and kead gently.
Reserve about 15gms of filling and divide about 24 balls of an inch diameter with the remaining mixture.
Add pistachio and saffron to the reserve mixture. Mix well.
Flatten each ball, place little filling in the center, smoothen.
Heat the fat, add the balls and deep fry on a slow fire until golden brown.
Remove, drain and immerse immediately in sugar syrup and serve with little syrup.
Ingredients:
1 cup thick malai (cream)
½ cup sugar
2-3 tbsp. ghee
¼ tsp. Cardamom powder
Method:
Heat malai and sugar on a low flame, keep stirring.
When slightly thick add ghee, keep stirring.
When the mysore expands, ghee starts separating out and it attains light brownish colour, put off the heat.
Pour in a thali.
Allow to cool and set.
Keep the thali slightly tilted to let the excess ghee strain out.
Cut into pieces.
Note:
Place the malai on a strainer for preparing thick malai.
Ingredients:
1 cup cashewnut powder
1 ¼ cups ghee approximately
¾ cups sugar.
¼ tsp. Cardamom powder
Method:
Saute cashewnut powder with a little ghee, keep aside.
Add water to the sugar, heat and prepare syrup of 1 ½ thread consistency.
Keep heating the remaining ghee in a separate pan.
Pour the syrup on heated cashewnut powder, keep stirring consistently.
Also keep adding the heated ghee little by little.
Kaju mysore will slowly keep expanding.
When done, the ghee will start separating out and colour will turn to a very light brownish.
Put off the heat and pour in a thali.
Allow to cool down and set.
Keep the thali tilted so that extra ghee drains out.
When cold make pieces.
Ingredients:
1 litre milk (preferably cows)
2 cups sugar
6 cups water
1 tsp. Maida (plain flour)
To prepare paneer
½ cup water
¼ tsp. Citric acid
Method:
Dissolve the citric acid in water.
Boil the milk. In the boiling milk and add dissolved citric acid water, little by little till the milk curdles completely.
Drain out the whey by hanging the paneer tied in a muslin cloth for about two hours.
Mix the maida to the dried paneer, rub well till it turns white and soft.
Form small balls.
Boil sugar in water in a large vessel.
When the syrup starts boiling add the paneer balls.
Boil for five minutes keeping vessel open.
Cover half the vessel and boil for another 10 minutes.
Uncover the vessel again and boil for further 5 minutes. Put off the heat
Allow the rasgoolas to cool.
Refrigerate if desired.
Ingredients:
1 litre cows milk
2 cups sugar
3 cups water
To prepare paneer
½ cup water
¼ tsp. Citric acid
Method:
Dissolve the citric acid in water.
Boil the milk. In the boiling milk and add dissolved citric acid water, little by little till the milk curdles completely.
Drain out the water by pouring the paneer on a strainer.
Hold the strainer along with the paneer in a running water tap to cool.
Press the paneer with palm pressure to remove excess water.
Rub the paneer well till it turns white and soft.
Form in to small balls.
Boil sugar and water in a pressure cooker.
When the syrup boils, put the paneer balls and cover the pressure cooker.
Put off the heat when one whistle is blown.
When cooker cools down, remove the rasgoolas and cool them.
Refrigerate if desired.
Ingredients:
500 gms mawa (khoya)
2 ½ cups sugar
100 gms each almond and pistachio thick slices
1 tbsp. cardamom powder
1 tbsp. nutmeg powder
Masala
20 gms sunth powder (dry ginger)
5 gms piprimul powder
5 gms pepper powder
5 gms tamalpatra powder (bay leaves)
5 gms clove powder
5 gms cinnamon powder
5 gms lindipiper powder
Method:
Loosen the mawa.
Heat water and sugar to make thick syrup.
Put mawa, all remaining ingredients and masala.
Keep stirring on a low flame till thickens.
Put off the heat and allow to cool down completely, before pouring into greased thali.
When sets down cut into pieces.
Recipies
contributed by :
Param Bhagavadiya Smt. Rekha Raju Whabi
Param Bhagavadiya Smt. Heena Shah and
Param Bhagavadiya Smt. Sapna Shah.