(Compiled & TesTed By AkBAr khAn

)

BADAM KA HALWA

Ingredients: 2 cups Badam 2 1/2 cups Sugar 2 drops Kesar Color 1 cup Ghee 1 cup Milk How to make Badam halwa:

• • • • • •

Leave the almonds in hot water for 1 hour. Remove the outer skin and grind to a paste with the milk. Make sugar syrup and boil till it reaches a one string consistency. Add the Badam paste and cook till it thickens. Add the Kesar color. Add ghee little by little stirring continuously on low heat.

BADAM KHEER

Ingredients: 1/2 cup Almond (Badam) 2 cups Milk 3 tblsp Sugar 5 crushed Cardamoms a pinch of Saffron (Kesar), soaked in lukewarm milk How to make Badam kheer:

Boil half a liter of water in a sauce pan. Add the almonds when the water is boiling and cook for 2 minutes. Remove from the flame and drain.

• •

Remove the skin of the almonds and grind to a fine paste. Boil the milk in a thick bottomed pan. When the milk begins to boil, add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.

• •

Remove from the flame. Add the dissolved saffron and the crushed cardamoms. Allow to cool and serve chilled.

BADAM PHIRNI RECIPE (Almond Pudding)

Ingredients: 2 cups milk 2 tbsp rice

Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a liter. • • • Remove from heat and add almonds. . Remove from the flame and keep aside. Put in serving bowl and chill.3 tbsp sugar 1/4th cup blanched almonds (sliced) 1 tsp green cardamom (crushed) 1/2 tsp kewra essence silver or gold foil paper (varak) How to make Badam phirni: • • Soak rice in water for few hours. BAsUndi Ingredients: 2 liters Milk 2 tblsp Lemon Juice 1 cup Sugar 8 crushed Cardamoms 5 chopped Almond (Badam) 10 roughly chopped Charoli nuts How to make Basundi: • • Boil the milk in a Kadhai. Garnish the Badam phirni with silver or gold foil paper (varak) and serve. Over a moderately low heat add rice. sugar and cardamom and stir constantly till milk turns thick. In a non-stick saucepan bring milk. Return to a medium flame. • • D the lemon juice to the milk and stir the mixture so that it becomes granular in consistency. then drain water and grind rice into a smooth paste.

• • • Add the sugar and cook for another 10 minutes. Make sure the color of the Besan does not change. BesAn BArFi reCipe Ingredients: 200 Gms Bengal Gram 200 Gms Sugar (powder) 10 gms Ghee 10 gms Kismis 1/2 tsp Cardamom powder Preparation of Besan Barfi : • • • • Heat the ghee and cook the Besan on medium flame till the raw smell disappears. Stir the mixture occasionally. BesAn lAdoo reCipe . Remove from fire. Mix in the Kismis and cardamom powder. Transfer to a bowl and add the cardamoms and the nuts. Add the sugar and turn. Serve hot or cold.mix thoroughly. When firm cut into squares. Remove from the fire. Spread out on an inverted greased plate. Besan ki Barfi is ready to be eaten.

Remove from the heat and allow it to cool. Keep constantly stirring to avoid lumps. Add sugar and nuts to the gram flour and mix thoroughly. cashew nuts (chopped) Preparation of besan ke ladoo: • • • • • • • In a Kadhai mix gram flour and ghee over a low heat.Ingredients of besan laddoo : 2 cups gram flour (besan) 11/2 cup sugar (grinded) 1 cup ghee 1 tsp each almonds. Besan Laddoo’s are ready to be served. When it releases an appetizing smell. Boondi lAdoo reCipe Ingredients: 1 cup Besan 1 pinch Kesari 1 pinch Cardamom powder 1 tbsp Rice flour 1 pinch Baking Powder . pistachios. it is ready. Now form ping-pong size balls of the mixture.

Make a smooth thick batter. blending it thoroughly. Put the chenna (cottage cheese) in a bowl and add the hot syrup into it. Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. rice flour. Heat the oil. baking powder and color. When the mixture is still warm make into balls. • Mix in the Kesari melon seed and cardamom powder and fried boondies. Boondi Laddoo’s are ready to be served • If the mixture cools balls cannot be made as the sugar crystallizes. . Heat the sugar and water till reaches 1/2 thread consistency.1 tbsp Melon seeds 1 tbsp Broken Cashew nut 2 cups Oil Sugar 1 cup Water How to make boondi laddu: • • • Mix the flour. ChAnnAr pAyesh reCipe Ingredients: 1/2 liter Milk 1 tin Condensed milk 2 tablespoons Sugar 1 cup Water 2 tablespoons Nuts 2 tablespoons Raisins How to make channar payesh: • Make thin syrup of the sugar and water. Take the batter and pour it over a sieve with round holes.

. remove and keep aside. • Mix in the nuts and raisins. Add the milk mixture into the chenna. • • Boil the gram in a sauteuse with just sufficient water to cook the gram. Mix vigorously to form a homogenous mixture till all the milk is used up. a spoon at a time. add the coconut pieces and fry till golden brown over a medium flame drain. Melt a part of the ghee in a pan. Serves: 4-5 Time: 20-25 mins ChAnnA dAl pAyAsAm Ingredients: 1/2 cup Split Bengal Gram (Channa Dal) 1 cup grated Coconut (Khopra/Narial) 4 tblsp Clarified Butter (Ghee) 1 cup Jaggery 5 crushed Cardamoms 2 tblsp chopped Coconut (Khopra/Narial) 5 Cashew nut (Kaju) How to make Channa Dal Payasam: • • Wash and soak the gram. Cool till just warm. • • In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside. Pour into a bowl. Serve the channar payesh chilled. Add the condensed milk.• • Boil milk in a deep bottomed pan. Simmer for 1-2 minutes. Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer. When the gram is cooked add the Jaggery and the coconut milk.

Grease the plate and spread the grated nuts on it. it should be of pouring consistency). Mix thoroughly. Prepare one-string syrup by dissolving sugar in the water. • • Add the remaining ghee and the cardamoms. Now stir the coconut mixture into the syrup.• Cook till the mixture is thick stirring once in a while so that it does not get burnt. cut it into desired shapes. Now with the knife.(make sure the mixture does not become very thick. Add cardamom and mix well. Narial ki Barfi is ready to be served. Turn them over so that nuts covered part appears on the top. CrUllers . COCONUT BARFI RECIPE (Narial Ki Barfi) Ingredients: 225 gms Khoya 225 gms coconut (dry and ground) 1 tsp cardamom seeds (ground) 1 tbsp ghee 2 1/2 cups sugar 2 cups water 1/2 tsp almonds (grated) 1/2 tsp pistachios (grated) How to make coconut Barfi: • • • • • • • • • Mix Khoya and coconut and fry them lightly with ghee on a low heat. Spread the prepared evenly over the plate and allow it to cool. Serve garnished with the fried coconut pieces and the cashew nuts.

Sprinkle the powdered sugar on top. Eve the refined flour along with the baking powder into the basin. Knead until smooth and soft and the dough is free from stickiness. Deep fry in a Kadhai till golden brown in color drain.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.) • • • • • • • Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Make dough using a little water. Allow the dough to stand for 20 minutes. Add the cinnamon and the nutmeg.""""""I know that many of u might be amateurs at cooking.the final product is going to be the same.5 cms. Make a hole in the centre of each round so that it resembles like doughnuts. Divide the dough into even sized balls.Ingredients: 4 slices Bread 1 cup Condensed milk 1 cup Sugar 1 tblsp Powdered sugar 2 cups sieved Refined flour 2 Eggs 1/2 tbsp Cinnamon powder 2 tblsp Milk A pinch Nutmeg (Jaiphal) grated A pinch Baking powder 3 tblsp Butter 2 cups Oil for deep frying How to make crullers: • Cream the butter and sugar in a basin with a wooden spoon. • • • • Roll the balls into 3" diameter rounds having a thickness of 0. but don’t worry if you can’t make balls make whatever shape u can manage-. .mix thoroughly all the ingredients in the basin adding the milk.

FrUiT kheer reCipe (FrUiT pUdding) . Peel and grind to a fine paste. stirring regularly. • • Add the saffron. Dissolve the saffron in 1 tablespoon of warm milk and keep aside. Sprinkle cardamom powder. sugar. Add the almond paste and simmer for 30-35 minutes.doodh pAk reCipe Ingredients: Ingredients 1/2 cup Almonds 1 liter Milk 250 grams Sugar 1 teaspoon Cardamom powder 1 teaspoon Saffron 1 tablespoon Pistachios 1 1/2 tablespoon Raisins Preparation: • Soak the almonds in warm water for 1 hour. Serve Doodh Pak hot or chilled. Cook on a very low flame till thick. • Boil the milk in a heavy bottomed pan. Pista and raisins. stirring constantly.

Dissolve the saffron in a tsp of water and sprinkle it over the dish before serving. Add the bananas and Oranges and mix together for 2 minutes. chili powder. GAJAR KA HALWA RECIPE Ingredients for carrot halva: 1 kg Carrots 1 liter Milk . pepper.Ingredients: 2 large Bananas (peeled and thinly sliced) 2 large Oranges (peeled into segments with pipe removed) 1/2 tsp saffron strands 2 tsp sugar 1/2 tsp freshly ground black pepper 1/2 tsp red chili powder 1 tsp salt 2(140 ml) cartons curd (plain yogurt) How to make fruit pudding: • • • Mix the sugar. salt and curd together.

hot or at room temperature.1 teaspoon Cardamom seeds 3/4 cup Water 3 tablespoons Ghee 2 tablespoons Raisins 2 tablespoons Almonds 2 tablespoons Pistachios 450 grams Sugar Preparation of carrot halwa: • • • Wash and grate the carrots. Add the slightly crushed cardamoms and the raisins. Soak the raisins in water for 30 minutes. mix well and cook till the sugar has dissolved and all the milk has been absorbed. Serve cold. • • Add ghee and simmer for 2-3 minutes. Garnish with almonds and pistachios. Blanch and shred the nuts. Remove the Gajar halwa from heat and arrange in a serving dish. Cook for 5-7 minutes. when it starts boiling add the grated carrots. Put the water to boil. gUlAB JAmUn reCipe 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: . Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar. Mix well.

• Heat the oil on high and then lower the heat to medium. Add the fried Gulab jamuns directly into the warm syrup. butter.• Make the dough by combining the milk powder. Slip in the balls into the hot oil from the side of the pan. Cover with a damp yet dry kitchen towel. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. the balls will rise to the surface. Keep warm on stove. but do not try to move them. Add just enough whole milk to make mediumhard dough. Make balls by gently rolling each portion between your palms into a smooth ball. Leave Gulab jamuns balls in sugar syrup overnight for best results. gently shake the pan to keep the balls from browning on just one side. • If the temperature of the oil is too high then the Gulab jamuns will tend to break. They can be served warm or at room temperature. Do not overheat. Sugar Syrup • The syrup should be made earlier and kept warm. RECIPE FOR JALEBI Ingredients: 2 cups All purpose flour (Maida) 11/2 tbsp fine grained semolina or rice flour . So adjust the temperature to ensure that the Gulab jamuns do not break or cook too quickly. After about 5 mins. • The balls must be fried very slowly under medium temperatures. that will caramelize the sugar. Add 4-5 cardamom pods. Now they must be gently and constantly agitated to ensure even browning on all sides. The Gulab Jamuns should rise slowly to the top if the temperature is just right. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Divide the dough into 18-20 portions. Bisquick. slightly crushed and a few strands of "Kesar". • Transfer this hot syrup into a serving dish. one by one. They will sink to the bottom of the pan. Place the balls on a plate. This will ensure complete cooking from inside and even browning. Instead.

semolina or rice flour. Leave for at least 4-5 minutes so that they soak the syrup. Prepare one string syrup by dissolving sugar in the water. baking powder. • Heat oil in a Kadhai. KARANJI (Gujiya) RECIPE Ingredients: 1 cup Wheat flour 3 tbsp Ghee .1/4th tsp baking powder 2 tbsp curd (plain yogurt) 11/4th cups warm water 1/2 tsp saffron threads. Remove from the Kadhai and drain on kitchen paper and immerse in the syrup. curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Take the Jalebi out of syrup and serve hot. Pour the batter in a steady stream (or coconut shell with a hole) into the Kadhai to form coils. Just before the syrup is ready add saffron and cardamom powder. Mix well with a whisk. Set aside for about 2 hours to ferment. • • • • Mix well and then add remaining water and 1/8th tsp. slowly dry-roasted and powdered 3 cups sugar 22/3rd cups water 1/2 tsp green cardamom seeds powder 11/2 tbsp kewra water or rose water Ghee or vegetable oil for frying How to make Jalebi: • Mix the flour. Whisk thoroughly before use. of saffron powder. and whisk until smooth. • • • • Deep fry them until they are golden and crisp all over but not brown. Make a few at a time.

cardamom powder. Use a cutter to create the fluted crescent border and cut off excess dough. • For the stuffing: Cook the coconut (use fresh or dried) sugar. and poppy seeds (optional) till the milk evaporates. chopped almonds and raisins. Place a spoon of stuffing at the centre and fold the pancake in half. Cover with wet cloth and set aside.1 pinch Salt 1/2 liter Oil (for frying) 1 cup Grated coconut 3 1/4 cups Sugar 1 1/2 cups Milk Few Almonds Few Raisins 1/2 tsp Cardamom powder 1 tbsp Poppy seeds How to make Gujiya: • In a mixing bowl combine the salt. • The Karanji can last for 7-8 days if stored in an air tight container. • After all the Karanjis are stuffed. flour and ghee. Gradually add water and knead to form a firm dough. • Divide the dough into 20-25 sections. milk. KESAR KAJU BURFI RECIPE Ingredients: 500 gms Kaju(cashew nuts) 300 gms sugar 1/2 tsp Kesar(saffron) 1/4 tsp orange color 2 chandi (silver)warak How to make Kesar Barfi: . Rub in well. remove onto paper towels and allow to cool. fry them in very hot oil for 2-3 minutes or till golden brown. roll them out into flat round pancakes. You can seal the edges by applying a little milk and pressing down hard.

Roast till done. Remove the rice kheer from heat and serve either warm or chilled. saffron and raisins and simmer for 3-4 minutes. stirring constantly. Drain the water and ground the cashew nuts finely. Remove the butter paper from top and place silver warak. In a pan mix sugar and cashew nuts and roast on low heat. • • • Add almonds. milk and cardamom in a pan. Mix saffron and orange color in it. soaked in a little hot milk 1 tbsp skinned pistachio nuts (chopped) 1 tbsp raisins (optional) 2-3 tbsp sugar or as desired How to make kheer: • Put the rice. sandwhiching the mixture between the two papers. On the rolling board place a butter paper and pour the mixture on it. PISTA KULFI RECIPE . Add the sugar and stir until completely dissolved.• • • • • • • Soak the cashew nuts in water for 3 hours. Now place another butter paper. Roll it with rolling pin. and cut the Kesar Barfi pieces. bring to boil and simmer gently until the rice is soft and the grains are starting to break up. pistachio. RICE KHEER RECIPE (Rice Pudding) Ingredients: 1/4th cup long grain rice (washed and drained) 4-5 cups milk 2-3 cardamom seeds (crushed) 2 tbsp almonds (blanched silvered) A pinch of saffron threads.

sugar or to taste 1/2 tsp. Cover with plastic wrap or foil and freeze until set. about 6 hours. remove the ice-cream from the molds by running a sharp knife around the edges of the Pista Kulfi. nuts and cardamom seeds. lApssi reCipe (sweeT Broken wheAT) . (This will take about 40-45 minutes). • • Now add the sugar. ground green cardamom seeds (chotti Elaichi) 1tbsp. stirring constantly. heavy pan and bring to boil over high heat. Pour the mixture into Kulfi molds or small ramekins. • To serve. Slip each Kulfi on to a dessert plate. stirring constantly. finely ground (optional) Preparation of Kulfi recipe: • • Put the milk into a wide. skinned Pista (pistachios). and serve. stir well.Ingredients: 4 cups milk 8 tsp. distributing evenly. skinned Badam (almonds). thinly sliced 1tbsp. cut across into 3-4 slices. Stir the sides of the pan constantly to avoid scalding. Now lower the heat and cook the milk. until it has thickened and reduced to about 13/4th cups. allow cooling.

. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make Lapssi: • • Soak the raisins in 1/2 cup water and keep aside. Add more water if the wheat is not tender enough. partly cover and cook on a medium flame till most of the water has evaporated. Heat ghee in a heavy bottomed pan. mAkhAnA kheer reCipe Ingredients: 100gms soft white Makhanas 1 tsp ghee 5 cups milk 4 tbsp sugar or as desired 1 tbsp shredded almonds 1 tbsp grated pistachios 1 tsp green cardamom seeds (crushed) How to make Sabudana kheer: • Cut Makhanas into halves and put it in a saucepan along with ghee. Sauté on a high flame till it turns pinkish brown. • Serve the Lapssi hot garnished with blanched almonds and pistachios. ghee and 1/2 cup water. The Lapssi is ready when the ghee starts oozing out from the sides of the pan. Place a griddle or Tava below the pan and cook on a low flame for 8-10 minutes. Add hot water. add the broken wheat. Stir.Ingredients: 1 cup broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. • Once all the water has evaporated add the sugar.

as desired. Dip the Malpua in the syrup and lay out on a plate. Pour in circular movements into the ghee to form a small pan cake. Turnover.• • • • • • • Fry over a low heat for about 5 minutes. Heat the ghee. Serve the Makhana kheer hot or cold. Add milk and sugar and stir well. MYSORE PAK RECIPE . mAlpUA reCipe Ingredients: 1 liter Milk 1/4 cup Maida 1/4 cup Suji Ghee Water How to make Malpua: • • • • Boil the milk till it reduces to 1/2 its quantity. Take care that it does not become crisp and hard. until milk reduces to half and of a creamy consistency. Leave to simmer for about 1 hour. During this period stir from time to time so that milk does not sticks to the bottom of pan. There should be no lumps. Add to the milk along with Maida. Now add almonds and pistachios and leave for further 10 minutes Sprinkle crushed cardamom. Take the batter in a glass. • Make a sugar syrup of 1 thread consistency. It should be a smooth pouring consistency. Roast the Suji till light brown.

When it is well blended pour in slowly absolutely in a hot ghee stirring continuously. Slowly add the flour stirring continuously so that no lumps are formed.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: • Grate Khoya with a steel (not iron) grater. Cook till the mixture becomes frothy and the ghee separates. KHOYA PEDA RECIPE Ingredients: 1/2 kg Soft white khoya 2-1/2 cups (approx. When firm cut the Mysore pak into squares. . Heat the sugar in water till reaches a ball consistency.Ingredients: 1 cup Bengal Gram 2 cups Sugar 1 cup Ghee 1/2 cup Water Preparation: • • • • • Mix the flour with a little ghee. Add powdered sugar and mix well. Spread out on a greased plate.

first sprinkle some at bottom. When set well. . Mix well. Allow to cool. Mix pistachios and cardamom seeds and press a bit on top of each. Using water make a soft smooth dough. Make sure to stir continuously. If using moulds. Leave under a wet cloth for 40-50 minutes. Heat first on high for few minutes. When mixture thick and gooey. Take some mixture and press into mould. gently turning occasionally. while on heat. Knead again. POORAN POLI RECIPE Ingredients: 1 cup Maida 1 pinch Turmeric Powder 1 pinch Salt 2 tsp Ghee Water enough to make dough 6 tbsp Oil Oil / Ghee for frying Inner Filling 1 1/2 cup Jaggery 1 1/4 cup Bengal Gram Dal 1/4 tsp Cardamom Powder Preparation: • • • Blend the ghee and masala with the Maida. The on slow till done. Use cookie moulds. or shape Pedas with palms into patty rounds. Cover and leave aside for 4 hours.• • • • • • • • • • • • Put mixture in a large heavy or nonstick pan. and take off fire. The Pedas are ready to be served. Put in the 6 tblsp oil and knead till completely absorbed. invert and carefully. add cardamom. unmold.

• • • • • • Put the dal in the cooker till one whistle. Make small balls of the filling. Cook on both sides. Pooran Poli is ready to be served. RAS MALAI RECIPE . • • Remove from the heat and add the kewra essence. Drain the water. Place one ball of filling on the dough and cover and seal up the filling. Divide the dough into small balls and flatten them. The filling should not be watery. Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter. Sprinkle with the cardamom and pistachio powders and serve hot or cold with Faluda. Grind to a paste and with the Jaggery and cardamom powder. rABri reCipe Ingredients: 10 cups milk 4 tblsp Sugar or as needed 4 green cardamom seeds 4 drops of kewra essence A pinch of green cardamom powder A pinch of pistachio powder Preparation: • • Bring the milk to boil in a deep heavy pan. Fry on a tawa pouring ghee around it. Carefully roll out the dough into thick Puris making sure the filling does not come out.

chill for 2-3 hours and then serve. Decorate the Rasmalai with pistachios. Mix the other ingredients. sABUdAnA kheer reCipe Ingredients: 1 liter Milk 1 cup Sugar . It should not get brown.Ingredients: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of Ras Malai: • • • • • • Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. except the pistachios well in a separate dish and pour over the squares. Remove from oven. Place them in a dessert bowl. Bake at 350 degrees for 35 minutes or until it sets. cool at room temperature and cut into 2" squares.

When the mixture solidifies. Add the cashew nuts and raisins. Dissolve the sugar in water and add to the milk. Boil till milk thickens. Place the mixture over the heat and stir constantly to avoid lumps.1 cup Water 1 cup Sago 1 tbsp Cashew nut 1 tbsp Raisins Preparation of sago pudding: • • • • • • Wash and drain sago and add to milk. Dip each piece into both plates in turn so that the front of the Sandesh is coated with crumbs. Now divide the mixture into several portions of the required size and flatten them to give the desired shapes. till thick. Serve the cool Sabudana kheer. Stir few more times. Place the cardamom and pistachios in two separate plates. splash the rose water on it and remove the pan from the heat. PISTA SANDESH RECIPE Ingredients: 225 gms Paneer 150 gms sugar 1 tbsp rose water 1/2 tsp green cardamom seeds (ground) 10 Pista (pistachios thinly sliced and crushed) How to make Sandesh: • • • • • • Combine the sugar and paneer and mix well. Cook on medium heat stirring continuously. .

almond’s. silvered 1/2 tbsp rose water Silver or gold paper (varak) Preparation of Seviya: • Heat the ghee in a heavy bottomed non-stick pan over medium heat and add Seviya and fry till golden brown. stirring constantly. Cool to room temperature. SHAHI TUKRA RECIPE (Bread Pudding) . pistachio and stirring constantly bring to boil. Cook for about 20 minutes or until the milk is slightly thickened. VERMICELLI PUDDING (SEVIYA KHEER) Ingredients: 2 cups Badam 1cup Seviya (Vermicelli) broken into 4 cm bits 5 cups milk 1/2 cup sugar 1/3 cup almonds (sliced) 1/4 cup unsalted blanched pistachio. Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak). sugar. add rose water and chill thoroughly. • • • • Pour the milk.• Serve cold Sandesh.

Serve cool.Ingredients: 8 Bread Slices (cut the edges out and cut diagonally) 4 tbsp Ghee 1 liter Milk 1 cup Sugar 1/4 tsp Cardamom Powder 1 tbsp Kismis Preparation: • • • • • • • Heat the milk and sugar stirring continuously. cool the milk. Dip in milk for 2 minutes. Add the Kismis and cardamom powder. Remove and put in the milk concentrate prepared previously. Put 1 tsp ghee to prevent the milk from flowing over. Reduce the milk to 1/2 qty. SHRIKHAND RECIPE (Sweet Golden Yogurt) Ingredients: 1 (18 ounce) container plain yogurt 1/2 cup granulated sugar 1 tsp rose water (optional) 1/2 tsp ground cardamom Dash of ground nutmeg Few threads of saffron 4 teaspoons finely chopped green pistachios How to Make Shrikhand: • Mix all ingredients except pistachios. . Fry the bread slices in ghee till golden.

• • • Cover and refrigerate at least 2 hours. Stir. spoon into dessert dishes. . Sprinkle Shrikhand with pistachios.

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