Sweet Recipe

[jassheela]

Ingredients :
1cup peanuts
1 cup sugar
4 tsps ghee


Method :
Roast peanuts in a frying pan, remove the skin and crush into tiny bits and keep aside.
Smear a wooden board and a rolling pin with ghee.
Put sugar in pan along with 2 tsp of ghee and stir constantly till it melts and turns brownish.
Combine the crushed peanuts with the melted sugar and take out from flame.
Transfer the blend at once to the wooden board smeared with ghee, and flatten evenly with the greased rolling pin, to about ¾" thickness.
Slice into pieces and lift them up with a spatula .
Store in a container, when cool.

[jassheela]

Ingredients :
For patties :
1 egg
A pinch of baking soda
½ cup milk powder
2 tbsp of fresh lemon juice
1 tbsp maida
A pinch of baking soda
For syrup :
2½ cups whole milk
1 cup sugar
3 cardamom pods

For Garnishing :
cashewnuts
pistachios
almonds

Method :
Preparing the milk patties
Combine the milk powder with baking soda and egg to form a pliable mixture.
Knead into soft & smooth dough. Keep aside for few minutes.
Then make small balls from the dough and flatten lightly.

For Rasa Malai :
In a large pan, heat the milk and dissolve the sugar in it.
Add the crushed cardamom pods. Keep it to boil for about 10 minutes.
Stir constantly. Put the milk patties in the boiling milk.
Allow to simmer, cover and cook for 20 minutes until they puff and float on the surface of the milk syrup.
Turn off the heat and cool. Refrigerate.
While serving, place the milk patties on a dessert dish.
Pour the milk syrup over them evenly.
Garnish with chopped pistachios, almonds & cashewnuts.
Keep in a refrigerator for 2 hours before serving.

[jassheela]

Ingredients :
1 cup rava
1 cup sugar powdered
¼ cup ghee
cashews less than ¼ cup
raisins less than ¼ cup
1 to 2 elaichi

Method :
Dry roast rava for a few minutes till the flavour comes out.
Combine this rava with powdered sugar.
Fry cashews in ghee and mix it with the above.
Pound elaichi properly and add it to the above mixture and make small balls.

[jassheela]

Ingredients :
1½ pav fine soji
1½ pav sugar
½ litre cow's milk
½ litre cow's ghee
5 plantains

Method :
Peel plantains and cut into thin slices. Boil milk and keep aside.
Put 2 tbsp ghee in another vessel and roast soji with it.
Pour hot milk. Cook on a medium flame till soji becomes soft.
Put plantain slices and sugar.
Turn over constantly for a few minutes.
Pour the remaining ghee and continue turning over till if forms a lump.
Take out from the flame.

[jassheela]

Ingredients :
2 pav Besan
1 seer popped rice powder
½ cup cashewnut bits
1 tsp powdered cardamom
1 cup liquid jaggery
lump of butter
crushed sev



Method :
Sieve besan and combine butter and a little water with it.
Make sev by pressing the dough through a sev mould, on hot oil frying pan.
Crush the sev into pieves, when cool.
Prepare a mixture of broken sev, cashewnut bits, powdered cardamom and popped rice powder, and keep aside.
Mix jaggery to a cup of water.
Heat and keep on stirring for a few minutes, till thick syrup is formed.
Take out from flame. Combine the popped rice-cum-sev mixture with the syrup, and turn over thoroughly.
Smear a wooden board with ghee.
Drop the blend on it, in installments.
Shape small parts of the blend into laddus of desired size using palm smeared with ghee.

[jassheela]

Ingredients :
1 pav sugar
1 pav maida
oil/ghee for frying
1 pinch saffron
2-3 cardamom pods
½ pav besan
1 pav chana dal

Method :
Wash chana dal. Cook in water till it becomes soft.
Pour the water on top.
Mix sugar to the cooked dal and go on turning over till it forms a lump.
Then put in the grinder. Grind finely without using water.
Before removing put cardamom and grind for a while.
Remove and make pellets of lemon size.
Mix saffron in ½ cup water.
Put maida and besan, stir well and prepare a batter.
Heat oil/ghee in frying pan.
Dip the pellets, one by one in batter and deep fry till it becomes golden brown (turning over occasionally) 6 to 7 at a time.