SHRIKAND [GUJARAT ]

INGREDIENTS:-

1. Milk                1 liter
   
2. Curd                2 tsp
3. Sugar               1 cup
4. Cardamom       1 tsp
5. Nutmeg            5 drops
6. Saffron             little

METHOD:-

• Warm milk and add curd and mix and keep it aside whole night.
• In the morning put the curd in a thin cloth, tie a string and hang down.
• Hang for atleast 4 to 5 hours or until the whey water drops out.
• Take out the hung curd and mix with sugar, cardamom, saffron, nutmeg drops.
• Mix well and serve as desert. This is the tasty shrikand.

POPPY SEEDS HALWA

 INGREDIENTS:-

1. Poppy seeds        1 cup        
2. Milk                    3 cups
3. Sugar                  3 cups OR
4. Jaggery               3 cups powder
5. Ghee                   1 tbsp

METHOD- 

PRESSURE COOK METHOD:-

• Grind poppy seeds adding 2 cups of milk to a smooth paste.
• In a pressure pan add the ground paste, milk and mix well.
• Cook for 3 whistles on high heat, let the pressure settle down.
• Open and add sugar, or jaggery, and mix for a minute.
• Again close the lid and pressure cook for 2 whistles on low heat.
• Open and mix and cook until the moisture evaporates.
• Close a lid if the halwa spills out. When halwa do not stick to the pan, then it is ready
• Add ghee and mix well, halwa looks to a coarse paste.
• Serve cold, it tastes good when it is cool.

KADAI METHOD:-

• Take a heavy bottemed kadai and add ground paste, milk, and mix.
• Bring to boil once, stirring continuously, reduce the flame.
• Close a lid and cook, stir in between. It will take 15 minutes to cook.
• Open and stir after 5 minutes once, let the milk evaporates.
• Add sugar, or jaggery, and mix, again close the lid and cook.
• Because the liquid of poppy seeds spill on hands.
• So you have to close the lid, the halwa changes its color.
• Looks to a coarse paste, add ghee and mix.
• When the halwa do not stick to the kadai, then it is ready.
• Serve cold, it tastes good when it is cool.

RICE BALLS IN COCONUT MILK

 INGREDIENTS:-

1. Rice flour           1 cup         
2. Water                  1 cup
3. Oil                      1 tbsp
4. Salt                     1/2 tsp

FOR MILK:-

1. Coconut              1 cup
2. Water                  1 cup
3. Sugar                  1/2 cup
4. Cardamom          4

METHOD:-

• Grind coconut and extract milk with 1 cup of water.
• Add sugar and powdered cardamom, stir well.
• Boil water add salt, mix water in rice flour.
• Close a lid and keep it aside for 1/2 an hour.
• Knead the dough and male small balls.
• Steam the balls for 10 minutes.
• Serve with coconut milk

POORAN POLI [MAHARASTRA]

INGREDIENTS:-

1. Boiled Bengal gram       1 cup  
2. Jaggery                           3/4 cup
3. Nutmeg                          a pinch
4. Maida                             2 cups
5. Salt                                 1/4 tsp
6. Ghee                               1/2 cup
7. Oil                                  1/2 cup
8. Water                              2 cups

METHOD:-

• Soak Bengal gram for 2 hours and pressure cook for 1 whistle.
• Drain the water completely and retain for preparing rasam.
• Powder jaggery and grind with cooked Bengal gram.
• Heat 4 tsp of ghee in a pan, add the ground dhal mix and fry for a minute.
• Cool down. Add little water to nutmeg and rub and add the water to the paste and mix.
• Mix maida, salt, and ghee to a dough and keep it aside for 2 hours.
• Make small balls and press like puri and keep a spoonful of the ground paste in the middle.
• Close the sides of the dough and make it to a round shape.
• Apply oil to the fingers and press in a circular motion, and make thick chapati
• Heat tawa, fry the poli on both sides adding oil.
• Fry on low flame until crisp. Serve with ghee.

BHASUNDHI

INGREDIENTS:-

1. Badam              2 broken                                                                            
   
2.  Milk                  1 liter 
3. Sugar                2 cups
4. Cardamom        1/2 tsp
5. Nutmeg             a pinch
6. Chironji seeds   little
7. Pista                  4 cut
8. Raisins              4
9. Cashew nuts     4 broken

METHOD:-

• Boil milk once and add sugar, simmer on low flame until half done.
• Fry nuts and raisins and keep it aside.
• Powder nutmeg, cardamom, and add to the milk.
• Mix well, serve with fried nuts, and raisins on top.

KESARI BHATH MAHARASTRA]

INGREDIENTS:-

1. Rice                       1 cup
2. Sugar                     1/4 cup
3. Cardamom            2
4. Cinnamon             1"
5. Cashewnut            4
6. Raisins                  4
7. Red color              a pinch
8. Ghee                     1 tbsp
9. Salt                       1/4 tsp
10. Ghee                     1 tbsp
11. Lemon                  1 tsp
12. Water                   4 cups
13. Milk                      1/4 cup

METHOD:-

• Heat ghee in a pressure pan, fry cashew nuts and raisins, keep it aside.
• Fry cinnamon, cloves, and cardamom in the same pan.
• Add washed rice and fry for a while, add sugar and mix.
• Add water, milk, red color, and cook for 4 whistles.
• Mix fried cashew nuts, raisins, and lemon juice.
• Serve with ghee. 

ATHIRASA

INGREDIENTS:-

1. Rice                         2 cups                                                                    
   
2. Maida                      1 cup
3. Sugar                       2 cups
4. Cus-cus                   1 tbsp
5. Oil                           for frying

METHOD:-

• Wash rice and soak for 2 hours.
• Drain water and dry on a wet cloth.
• Powder rice, sugar separately. Mix with maida flour.
• Sprinkle water and knead a dough.
• Take a small amount of dough pat small puris out of it.
• Sprinkle cus-cus on top of the dough.
• Heat oil to a piping hot, reduce the flame, and drop the puris and fry.
• Fry on both sides until crisp.
• Serve with sugar, banana and ghee.

ROASTED GRAM SWEET

This Sweet is a traditional one, in olden days this was the sweet for marriage function and for distributing also. They powder the sweet, add ghee, and banana and mash. Mix them and have, It tastes yummy, and this was the sweet given to bridegroom in his Mother-in-laws house.

INGREDIENTS:-

1. Roasted Gram flour            1 cup
2. Sugar                                   1 cup
3. Water                                   1 cup
4. Coconut                               1/2 cup grated                                
5. Cardamom                          4
6. Ghee or oil                          1 tsp

METHOD:-

• Take a cooker pan, add water and sugar.
• Bring to boil on high heat for 1 minute. Add coconut.
• Reduce flame and add roasted gram flour and mix by whisk.
• And cook until the bubbles raise up and leave out the pan.
• Off the stove, brush plate with oil, and pour on it.
• No need to smooth, it will set by itself.
• After a minute brush oil to a knife and mark lines on it.
• Cooldown and brake them to pieces.
• Be careful while cutting, spoil one piece, another will get neatly.

RAVA KESARI

INGREDIENTS

1. Rava                 1 cup
2. Sugar                2 cups
3. Water                1 1/2 cups
4. Milk                  1 1/2 cups
5. Cardamom        4 pounded
6. Saffron color      1/4 tsp
7. Oil                      1/2 cup
8. Ghee                  1 tbsp
9. Cashew nuts      1 tbsp[broken]
10. Raisins               1 tbsp

METHOD

• Heat 1/4 cup of oil in a heavy-bottomed pan.
• Add rava and fry till the color changes and good aroma comes.
• Transfer to a plate, add little more oil and fry the cashew nuts, and raisins.
• Remove the fried cashew nuts and raisins.
• Add water and milk, bring to boil, add sugar and boil, reduce the flame.
• Add rava and stir continuously, close the lid for 2 minutes.
• Add ghee and the remaining oil, Cook until the rava leaves out the base.
• Sprinkle cashew nuts, raisins, and pounded cardamom.
• Should not stick to the bottom and the oil separates. Then it is done.
•  Serve hot or cold with upma. It goes well with any other breakfast.

Rice puttu

Ingredients

1. Rice                            1 cup
2. Jaggery                       1 cup
3. Coconut                      1/2 cup
4. Salt                             1/4 tsp

Method

• Wash rice and soak 2 hours.
• Drain water completely and spread on a towel for an hour.
• Powder the rice as rawa.
• Make jaggery syrup by adding 1/2 cup of water.
• Stir until the jaggery dissolves.
• Put powdered rice and sprinkle jaggery water and mix it with a spoon or hand.
• Sprinkle water until it absorbs.
• Soak for 1 hour.
• In a cooker add water and boil close the lid don't put the weight.
• In Puttu mold add little coconut then the Puttu flour.
• Add coconut and rice layer by layer on the top add more coconut.
• And steam for 20 minutes.

Steaming without puttu mold

• Mix the Puttu ingredients in a bowl.
• Add coconut and steam in an idli cooker or steamer for 20 minutes.
• Grease plate put the jaggery mixed flour.
• Sprinkle coconut on top and steam. 

Gulaab Jamoon

Ingredients

1. Milkmaid tin                             1
2. Maida                                        1/2 kg
3. Baking Soda                              1/4 tsp
4. Ghee                                          1 cup
5. Oil                                              for frying
6. Salt                                             a pinch               

For Syrup

1. Sugar                                   1 kg[5 cups]
2. Water                                   5 cups water
3. Cardamom powder              1 tsp            
4. Rosewater                            1 tsp

Method

• Boil water add sugar and simmer for 10 minutes.
• Add cardamom powder and rose water.
• Sieve maida, salt, soda add ghee.
• Mix thoroughly and now add milkmaid.
• Knead to a smooth dough. Close the lid and keep it in a warm place for 1/2 an hour.
• Prepare smalls balls out of dough.
• Heat oil fry balls to dark brown and put them in hot syrup.
• Let the jamoon soak for 2 hours.
• Serve hot or cold.