Dessert Receipes

7/28/2019 Dessert Receipes

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BadamBesanLadoo

Ingredients

Almonds 20-25

Gram flour (besan) 4 cups

Ghee 2 cups

Green cardamom powder 1/2 teaspoon Powdered sugar 2 cups

Method

Heat ghee in a kadai and add green cardamom powder. Add gram flour and roast on low heat till a nice

aroma is given out - for approximately ten minutes. Crush almonds. Transfer roasted gram flour to a

bowl and add crushed almonds and mix. Allow the mixture to cool slightly before adding powdered

sugar. Add sugar and mix. Roll into even sized laddoos. Cool and store.

Balushahi

Ingredients

Refined flour (maida) 1 1/2 cups

Soda bicarbonate 1/4 teaspoon

Ghee to deep fry 2/3 cup

Yogurt 8 tablespoons

Sugar 2 cups

Milk 2 tablespoons

Pistachios,chopped finely 4-5

Method

Sieve flour and soda bicarbonate together. Rub in two-thirds cup of ghee into the flour mixture till it

resembles breadcrumbs. Add beaten yogurt and knead into a soft dough. Cover and allow it to stand for

forty-five minutes. Divide into twelve equal portions and shape into smooth balls. Take care not to

overwork the dough. Make a slight dent in the center of the ball with your thumb. Keep the balls

covered. Heat sufficient ghee in a kadai and when it is medium hot, add the prepared dough balls and

deep fry on very low heat. If necessary you may place a tawa below the kadai so that the oil does not get

too hot. Gradually the balushahis will start floating to the top. Turn gently and fry on the other side till

golden. The entire process may take around half an hour to forty five minutes. Drain and allow to cool to

room temperature. This can be overnight process. Heat together sugar and one cup of water till it

reaches a two-string consistency. Midway through add milk to the cooking syrup so that the scum rises

to the surface. Carefully remove this scrum and discard. Remove the syrup from heat and soak the fried

balushahis in it for thirty minutes. Gently remove the balushahis from the sugar syrup and place on a

serving plate. Garnish with chopped pistachios. Serve when the sugar has hardened.


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BesanBarfi

Ingredients

Gram flour (besan),coarsely grated 2 cups

Pure ghee,melted 1 cup

Powdered sugar 1 cup

Green cardamom powder 1/2 teaspoon

Pistachios,sliced 10 - 12

Almonds,sliced 10 - 1

Method

Heat ghee in a non-stick pan. Grease an aluminum tray.

Add gram flour to the pan and saut on medium heat, stirring continuously, till fragrant and browned.

Switch off the heat. Add sugar and stir well till it dissolves and blends with the gram flour.

Add green cardamom powder and mix well.

Transfer the mixture into the greased tray and spread evenly. Level the surface. Sprinkle almonds andpistachios and set aside to cool and set well.

Cut into squares or diamonds or rectangles and separate them. Serve or store in airtight container.

Churma

Ingredients

Whole wheat flour (atta) 2 cups

Semolina (rawa/suji) 4 tablespoons

Pure ghee + to deep fry + to serve 1/2 cup

Milk as required

Powdered sugar 3/4 cupGreen cardamom powder 1/4 teaspoon

Cashewnuts,chopped 10

Almonds,chopped 10

Raisins 10

Method

Mix flour and semolina in a bowl. Add half cup of melted ghee and mix well. Add milk asrequired and knead into a stiff dough. Divide the dough into twelve lemon sized balls. Heat

sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done. Drain

and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer. Add

powdered sugar, cardamom powder, cashewnuts, almonds and raisins and mix. Serve churmawith ghee.

ChurmaLaddoo

Ingredients

Whole wheat flour (atta) , coarse 2 cups

Ghee 1 cup + to deep fry


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Milk as required

Jaggery (gur),grated 1 1/2 cups

Powdered sugar 1/2 cup

Green cardamom powder 1 teaspoon

Nutmeg powder 1/4 teaspoon

Poppy seeds (khuskhus/posto) 1/2 cup

Method

Take coarse wheat flour in a bowl. Add half cup of melted ghee and mix well. Add milk as

required and knead into a stiff dough. Divide the dough into lemon sized balls. Heat sufficientghee in a kadai and deep-fry the balls on medium heat, till they are well done. Drain onto an

absorbent paper and cool. Take grated jaggery in a pan and heat on medium heat. When it melts

add the remaining ghee and mix. Break the fried dough balls in a mortar with a pestle to make

coarse choorma. Transfer into a bowl. Add cardamom powder and nutmeg powder and mix. Pourthe melted jaggery into the choorma and mix. Add powdered sugar and mix again. Spread poppy

seeds on a plate. Divide the mixture into sixteen equal portions. Shape each portion into a

laddoo, roll in the poppy seeds and serve.

Mohan Thal

Ingredients

Coarse gram flour (besan) 2 cups

Ghee 3/4 cup + 1 tablespoon

Milk 3 tablespoons

Green cardamom powder 1/4 teaspoon

Nutmeg powder a large pinch

Sugar 1 1/2 cups

Saffron (kesar) 5-6 strands

Almonds,blanched and slivered 10

Pistachios,blanched and slivered 10

Method

Place the gram flour in a bowl. Heat a non stick pan, add one and half tablespoons ghee and two

tablespoons milk and warm slightly.

Add this to the gram flour and mix with fingertips till the mixture resembles breadcrumbs. Pass

through a thich sieve to get a smooth mixture.

Grease a thali. Soak the saffron in one tablespoon of warm milk for ten minutes. Heat the

remaining ghee in a thick bottomed non stick pan. Add the gram flour mixture and cook onmedium heat till it is fragrant and darker in colour.

Add half the green cardamom powder and nutmeg powder to the gram flour and mix. Take the

pan off the heat and keep stirring till the mixture cools completely.

Meanwhile in a separate non stick pan, cook the sugar and half a cup of water to make a syrup of

one and a half string consistency. Add the saffron flavoured milk to the syrup and mix well.


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Add the syrup to the gram flour mixture and stir continuously, till all the liquid is absorbed and

the mixture thickens and becomes a little dry.

Pour the mixture into the thali and spread evenly till the top is smooth. Sprinkle the almonds and

pistachios. Sprinkle the remaining green cardamom powder and set aside to cool. Cut intosquares and serve.


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Mathri

Ingredients:-

All purpose flour/Maida:- 4 1/2 cups

Ghee(Melted):- 1/2 cup + 1/3 cup

Cumin/Jeera:- 1/2 tbspAjwain:- 1/2 tbsp

Kasoorimethi:- 1/2 tbsp

Salt:- 3 tsp ( or as per your taste)Baking powder:- 1/2 tsp

Water:- 1 cup ( approximately)

Procedure:-

Put flour,ghee,cumin,ajwain,kasoorimethi,salt and baking powder in a bowl and mix all the

ingredients with your hand, when everything is totally mixed then pour water little by little to

make a stiff dough..Cover the dough with the wet cloth and let it stand in the refrigerator for 2-3hours..When you are ready make small balls from the dough and roll it like a roti but it should be

thick and then cut from the middle and now you have two D shaped rolls..and then you can use

cap of the bottle as suggested in the original receipe ( i used Melon Baller) to cut into moonshape and deep fry on a low flame till golden brown..Store it in the air tight container for longer

use..

Tea Time Snacks

A Tea Time Snack

(fromhere)

Ingredients:-

2 Cup - Rice Flour

1 Cup -Besan (KadalaMavu)

2 tspchilli powderLittle Hing

6 tsp Butter (room temperature)

Salt as per taste

Oil for deep frying

Procedure:-

1) In a small bowl mix all the above material together by adding little water .

2)Make a chapati/roti like dough

3) Heat oil in a deep frying pan on medium heat.4) Take some dough and put in a cookie press and make it any shape you like directly dropping it

into a hot oil
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5)Let it cook until light brown.

6) Cool and store it in air tight container.

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Dessert Receipes