Deserts

Gujiya
Description: Gujiya
Cuisine: North Indian Dessert
Serving: 10 Adults
Ingredients:
1. Koya 1/4kg or milk pwd + 1tsp milk
2. Castor sugar 1 cup
3. Dry fruits (badam, pista, cashew, walnut, dry grapes) 150gms
4. desiccated coconut pwd 100gms
5. Ghee 10gms
6. Semolina 1 tsp
7. Poppyseeds 10gms (fried)
8. All purpose flour 500gms
9. Vanaspathi 150gms
10 water ½ cup
11. Oil (to fry) 1ltr

Procedure 1. Take a broad vessel and mix.
2. Mix koya or milk pwd + little milk, castor sugar, desiccated coconut and semolina.
3. Add pwd dry fruits (badam, walnut, pistachio’s, poppy seeds and cashew) to the koya mixture and blend well.
3. Add ghee and dry grapes to the koya mixture and keep aside.
4. Take maida in another vessel and add vanaspathi.
5. Mix nicely, when Maida is fully covered with vanaspathi add a little water and knead the flour. (Keep aside)
10. After about 10 mnts take the dough into small equal proportion balls.
11. Roll the balls into small flat round puris not too big, a size of your palm.
12. Now keep a spoon of the mixture made of dry fruits in the center of the rolled dough.
13. Cover into a semi circle and press the sides properly and do the desired design.
14. Keep a pan of cooking oil let it get heated on low flame.
15. When the oil is hot enough put the semi folded fillings or gujiya’s and fry on low flame.
16. When light yellowish brown remove from oil, let it cool.
18. You can put 3 to 4 gujiya’s in one frying.
Serve after cooled to get the right crispy gujiya’s. -------------------------------------------------------------------------------------------------


Descriptions: Gulab jamoon
Cusine: Indian
Serving: 5 adults



Ingredients:
Sugar 2 cups
Water 2 cups
Rose water 1 tsp
Milk powder 2 cups
Vanaspathi 2tbs
Maida 1 tsp
Baking pwd ½ tsp
Semolina 1tsp
Milk 2tsp



Procedure:



To make the sugar syrup: 1. Take a vessel adds 2 cups of water and 2 cups of sugar.
2. Bring it boil in one string consistency.

To make the dough: 1. Take another shallow plate which is big in size.
2. Take milk pwd add vanaspathi to it and mix well till each milk pwd is coated with it.
3. Now add Maida, baking powder and soaked semolina one by one and mix well.
4. Use both the hands to mix well.
5. Now add milk to the mixture and make thick dough.
6. Let it soak for about 10 mnts, cover with a wet tissue paper.
7. Make small balls out of the dough.
8. Fry in the oil and dip it in hot sugar syrup.

Fry the jamoons in low heat for about 7 mnts for golden brown color.
You can also get readymade jamoon pack and make jamoons and fry.

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Lola

Description: Diamond Cuts or Lola

Cuisine: Indian Cuisine

Serving: 5 Adults

Ingredients:

Wheat flour 2cups
Sugar (castor) 1cup
Semolina ½ cup
Milk 1/4cup
Egg (optional) 1
Cardamom oil
Baking pwd 1/2tsp
Poppy seeds 2tsp

Procedure: 1. In a flat tray mix sugar, semolina, wheat flour, cardamom, egg, milk and baking pwd.
2. Knead the dough well and roll it on a flattened board.
3. Roll into ¼ thickness, sprinkle khus khus (poppy seeds).
4. Cut into diamond shape and deep fry in oil until golden brown.
Diamond cuts or Lola are ready.
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Seven sweets
Description: seven sweets

Cuisine: Kerala Cuisine

Serving: 10 Adults

Ingredients:
Sugar 3cups
Coconut grated 1cup
Ghee 1cup
Chick pea flour 1cup (besan)
Milk 1cup
Procedure: 1. Take a heavy bottom pan and add ¼ cup water and sugar.
2. When the sugar is melted add the besan which is dissolved in milk.
3. Keep stirring well let it become little thick consistency.
4. Now add grated coconut.
5. Cook on high flame, when boiling add ghee.
6. Let it cook with the ghee for few mnts until it starts leaving the pan.
7. Now spread on a flat tray which is greased with ghee.
8. When spread allow it to cool for 3 mnts, then cut in desired shapes.
The seven sweets are ready to serve
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Malidha:

Description: Malidha

Cuisine: Muslims Delight

Serving: 5 Adults

Ingredients:
Raw rice 1 cup (pwd)
Cardamom 1tsp (pwd)
Aniseeds 1tsp (pwd)
Sugar 1cup

Procedure: 1. Steam the raw rice pwd till it is cooked.
2. Now add the sugar, cardamom and aniseed pwd.
3. Mix it well and serve.

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Here after a very long time i'm planning to redo my cooking skills after along break.

Mysore Pak- It is a Indian Delicacy. The name itself says that this is a sweet from mysore or Karnataka with lots of sugar, ghee and besan.
Legend is that Mysore pak was first created in the kitchens of the Mysore Palace by a palace cook named Kakasura Madappa out of the above ingredients. The cook at the Mysore Palace kitchen simply made a concoction of besan, ghee and sugar. The sweet that was formed delighted the royalties so much that it became a "Royal Sweet". When asked its name, Madappa obviously didn't have its name, so he simply called it the ‘Mysore pak’, a delicacy from the Mysore Palace. The king relished the sweet so much that he got Madappa to set up shop outside the palace grounds so that it could be made available to common people.

Mysore Pak

Discription:Mysore Pak

Cuisine: South Indian

Serving : 6 people

Ingredients:

1. Chickpea flour or Besan atta 1 cup

2. Sugar 2 cups

3. Ghee 2 cups

4. Water 1 cup

Procedure:

1.Take a bowl , Mix besan flour with 1/2 cup of ghee and keep it aside.

2. Take a pan , Mix 1 cup of water and sugar.

3. Bring this mixture to a boil.

4. Keep stirring .

5. Meanwhile, on a different stove, heat the ghee in a pan. Hot ghee speeds up the procedure.

6. Once the sugar syrup gets a string consistency, lower the flame and add the chickpea mixture.

7. Mix constantly until the flour incorporates with the sugar syrup.

8. Once the batter leaves the sides of the pan, add hot ghee little by little.

9. Keep the flame low, constantly stirring , until all the ghee is done.

10. when the batter become slightly thick, nothing sticks to the pan, turn off the flame.

11.At this point, pour the pak on a greased plate and let it set for about 15 mnts.

12.Cut in desired shape.

13.Mysore pak is enjoyed when served warm.

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Rasgulla:

Discription:

Cuisine: North Indian

Serving : 8 people 

 

Ingredients:

1. Milk 5 cups

2. lemon juice-1/2 tbsp

3. Sugar 1 cup

 

Procedure:

for Chenna

1. Take a heavy bottom pan and start boiling the milk stirr and switch off the flame.

2. Add the lemon juice to the milk and allow it to curdle.

3. Stirr gently , the whey and the  chenna are separated.

4. Take a muslin cloth and tie the whole thing while the whey runs out.

5.Keep the muslin cloth  in a bowl of clean water and wash the chenna 2 to 3 times.

6.Tie and keep the cloth for 30mnts till the extra water is drained out.

syrup:

7.Take 5 cups of water and add the sugar in a cooker or steamer and allow to boil till the sugar is dissolved.

8.Meanwhile remove the chenna from the muslin cloth and knead it finely without any lumps to a smooth dough.

9.Divide this dough into 16 small portions and make small balls out of chenna.

10.Put the chenna balls into sugar syrup and boil for about 6 to 7 mnts.

11.Put off the flame and allow it to stand for about 10 to 15 mnts.

12. Keep this in the fridge for 10 to 20 mnts and serve chill.

 

 

The rasgulla is ready.