Carrot Halwa

Coconut laddoos

Semiya ki kheer(Diwali )

Seviyan(Eid Special)

Christmas Beer Cake

Mandhi(Pongal special)

Ras malai

Meethi sewai

Mango rabri

Rasgulla

Sooji ka halwa

Gulab jamun

Coconut burfi

Rice pudding

Carrot Halwa

Ingredients Carrots ½ kg, grated Condensed milk 1 tablespoon Sugar 1 cup Khoya 1 cup Cashews 1 tablespoon Currants 1 tablespoon

Method

Take the carrot along with half the amount of sugar and cook covered on power 60 for 14 minutes. Add the condensed milk, khoya, and the rest of the sugar and cook uncovered for 8 minutes. Garnish with the cashews and currants and serve.

Coconut Laddoos

Ingredients

Condensed milk 400 gms, sweetened Grated coconut 4 cups, desiccated

Method

Take some 50 Gms of the grated coconut and keep aside. Add the remaining coconut to the condensed milk and cook on slow fire. Gently mix till the mixture leaves the sides of the pan. Cool and roll into small laddoos with greased palms. Roll the laddoos in the coconut powder set aside and serve. This makes around 20 medium sized laddoos.

Semiya Ki Kheer

Ingredients

Semiya or vermicelli Milk Sugar Green cardamom Ghee Raisins Condensed milk 200 gms ½ cup ½ cup 1 tablespoon 2 tablespoons ¼ cup ½ cup

Method

In a dish take the ghee, semiya, cashews, raisins and cook on high for 4 minutes with stirring in between. To this add the milk, condensed milk, and cook on high for 3 minutes. Add the sugar and cardamoms and cook on medium power for 8 minutes till the kheer turns thick. Serve hot or cold as desired.

SEVIYAN

Ingredients

Seviyan or vermicelli Ghee Honey Sugar Ground cardamom seeds Nutmeg Sliced almonds, raisins and pista Charoli Khoya 250 gms 100 gms 2 tablespoons 125 gm 1 teaspoon ½ teaspoon 25 gms 1 tablespoon 100 gms

Method

Put sugar, a little water and honey in slow fire. Remove from fire and keep aside. With ghee fry the vermicelli till golden color. Add the prepared syrup, cardamom and the nutmeg. Mix well and cook on slow fire till it is dry. The final product should be separate and not sticking together. Serve garnished with the almonds, khoya and raisins.

Christmas Beer Cake

3 c. flour 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1/2 tsp. salt 3/4 c. butter or margarine, softened 1 1/2 c. sugar 3 eggs 1 1/2 c. sour cream 1/2 c. beer 1 1/2 tsp. vanilla Filling And Topping: 1/2 c. sugar 2 tsp. cinnamon 1/2 to 2/3 c. chopped walnuts Preheat oven to 350 degrees.

Grease 10-inch tube pan. Sift flour, baking powder, baking soda and salt into large mixing bowl. Cream butter & sugar together in separate bowl. Add eggs, sour cream, beer and vanilla. Stir vigorously approximately two minutes. Add to dry ingredients and mix until all ingredients are well blended. In a separate bowl, mix sugar, cinnamon and walnut chips. Spoon one-third of cake batter into greased 10-inch tube pan. Sprinkle on one-third of filling. Spoon on another third of cake batter and again sprinkle on a third of filling. Spoon on remaining third of batter and sprinkle remainder of cinnamon mixture on top. Bake 45 to 50 minutes or until browned on top and cake tester comes out clean.

MANDHI

Ingredients

Water ¾ cup Sugar 1 cup Suji 1½ cup Maida 250 gm Ghee 6 dessertspoons

Method

Warm the water and add sugar to it. Sieve the maida and suji and mix well. Add 6 dessertspoons of ghee and mix well to the breadcrumbs stage. Mix the sugar syrup to this mixture slowly and knead it well. Then roll out the dough into small puri like balls of around ¼ inch thickness. Then deep-fry them in ghee at medium fire. The mandhi should be dark brown in color. The above measurements would yield around 14 Mandhis.

Ras Malai

Ingredients: For Cheese Dumplings: Milk 1/2 litre Refined flour (maida) 1 tsp Citric acid dissolved in water or lemon juice 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp. Sugar 1 cup Water 1 cup Rose essence or cardamom powder 2-3 drops or 1/4 tsp For Cream Sauce: Milk 3/4 litre Sugar 5 tbsp Sliced Almonds and Pistachios For decoration

method: 1. Heat milk in a pan and bring it to boil. Remove from heat. 2. Add citric acid or lemon juice. 3. Stir slowly and gently until white curd forms on the surface and separates from whey. 4. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water. 5. Knead chenna to make a smooth dough. Add flour and knead again. 6. Make small balls of equal size (6-7) of the dough and keep aside. 7. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil. 8. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna(cheese) dumplings will puff up. 9. On cooling, add rose essence.Keep the cheese dumplings aside. 10. Boil milk in a heavy base saucepan. 11. Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy(almost half). Stir occasionally to prevent its sticking to the bottom of the pan. 12. Add sugar and cook for 5 minutes.Switch off the heat. 13. Let the sauce cool. On cooling, add the cheese dumplings(squeese the syrup). Decorate with the sliced dry fruits. Refrigerate and serve chilled.

Meethi Sewai

Ingredients: Milk 1 litre Sewian 3/4 cup Ghee 1 tbsp. Sugar 1/2 cup Cardamom powder 1/4 tsp. Sliced cashew nuts and almonds 3 tbsp. Raisins 1 tbsp.

method : 1. Heat ghee in a kadhai/frying pan. Fry sewian over medium heat until golden brown in color. 2. Add milk, cardamom powder, sliced cashew nuts, raisins and bring it to boil. 3. Reduce the heat and cook until the mixture becomes thick and creamy. 4. Add sugar and stir well. 5. Refrigerate and serve chilled. Decorate with sliced almonds.

Mango Rabri

Ingredients: Milk 6 cups Sugar 1 cup Mango Pulp 1 cup

Method: 1. Put milk in a pan. 2. Boil and simmer for 1.5 hour or till it acquires a granular consistency. 3. Remove and add sugar and stir until it disolves. 4. Add the mango pulp when the rabri has cooled down. Serve chill.

Rasgulla

Ingredients: Milk 1/2 litre Refined flour (maida) 2 tsp Citric acid dissolved in water or lemon juice 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp. Sugar 1 cup Water 1 cup Rose essence or cardamom powder 2-3 drops or 1/4 tsp

Method: 1. Heat milk in a pan and bring it to boil. Remove from heat. 2. Add citric acid or lemon juice. 3. Stir slowly and gently until white curd forms on the surface and separates from whey. 4. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water. 5. Knead chenna to make a smooth dough. Add flour and knead again. 6. Make small balls of equal size (6-7) of the dough and keep aside. 7. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil. 8. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up. 9. On cooling, add rose essence. Refrigerate and serve chilled.

Sooji ka Halwa

Ingredients: Sooji 1/2 cup Sugar (to taste) 1/4 cup Ghee 1/4 cup Water 1 cup Cardamom powder 1/4 tsp. Raisins 1 tbsp. Sliced almonds 2 tbsp.

Method: 1. Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside. 2. Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning. 3. Add sugar water (syrup) and mix rapidly to prevent lump formation. 4. Cook over medium heat until the water gets completely absorbed. Decorate with sliced almonds and serve hot.

Gulaab Jamun

Ingredients: Whole dried milk (mawa ) 1 cup Refined flour 2 tbsp.. Sugar 1-1/2 cup Baking powder 1/4 tsp. Cardamom powder 1/4 tsp. Water 3 cup Ghee as required

Method: 1. Mix sugar, water and cardamom powder and cook until the syrup becomes thick. 2. Mix mawa, refined flour, baking powder and water and make soft, smooth dough (Water should be just sufficient for kneading a smooth dough). 3. Make small balls of equal size. Be sure that the balls ("jamuns") are smooth and no crack develops. Keep aside. 4. Heat ghee in a kadhai / deep frying pan. 5. Deep fry the balls over medium heat until golden brown. 6. Put the balls in hot syrup and keep aside for 10-12 minutes. 7. Gulab Jamuns are ready. Warm before serving.

Coconut Barfi

Ingredients: Freshly grated coconut 1 cup Sugar 3/4 Cup Milk 1 cup Ghee/oil 2 tbsp. Cardamom powder 1/2 tsp.

Method: 1. Heat a heavy bottomed pan for about one minute. 2. Add ghee to the pan and heat it. Then put the coconut and continuously fry it till it becomes dry. 3. Then add sugar and milk. Stir it continuously. Bring the contents to boil. 4. Add a pinch of cardamom powder for flavour. 5. Boil the srup till it becomes thick and starts sticking to the bottom. 6. Then add 1 tbsp. ghee and stir it for about half minute. The mixture should be soft. 7. Pour the mixture into a greased pan so that it spreads evenly. Let it dry for 5-7 min and then cut into square/diamond shape pieces. Optional Decorate it with a layer of silver foil You can also use fine grated coconut available in the market. Use fresh grated coconut for best taste.

Rice Pudding

Ingredients: Rice 1/4 cup Milk 1 litre Sugar 4 tbsp. Cardamom powder 1/2 tsp. Sliced almonds and cashew nuts 1/4 cup Raisins 2 tbsp.

Method: 1. Boil milk in a heavy base saucepan. 2. Add rice, cardamom powder, raisins and half quantity of sliced almonds and cashew nuts. Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy. Stir occasionally. 3. Add sugar and cook for 5 minutes. 4. Put kheer in a serving bowl and decorate with the remaining dry fruits. Refrigerate and serve