Desserts

MOONG DAL HALWA

Ingredients:

• 100 gms Moong Dal 
• 200 gms Ghee 
• 100 gms Sugar 
• 1/2 glass Water 
• 10 pieces Badam 
• 5 pieces Pista

Preparation:

• Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
• Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
• Heat water in a pan, add sugar and boil the mixture till sugar melts.
• Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well. 
• Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.   

GAJAR KA HALWA

Ingredients :

• 1 kg Carrots (Gajar)
• 1 litre Milk 
• 1 teaspoon Cardamom seeds 
• 3/4 cup Water 
• 3 tablespoons Ghee 
• 2 tablespoons Raisins 
• 2 tablespoons Almonds 
• 2 tablespoons Pistachios
• 450 grams Sugar          

Preparation:

Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.

Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.

Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

                                

GULAB JAMUN

Ingredients:

•  cup Carnation Milk Powder
• 1/2 cup all purpose flour 
• 1/2 tsp baking soda 
• 2 tablespoons butter -melted 
• Whole milk just enough to make the dough 

For the Sugar Syrup 

• 2 cups Sugar
• 1 cup water 
• Oil for frying

           How to make gulab jamun:

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

                                                             

JALEBI

Ingredients:

• cups All purpose flour (maida)
• 11/2 tbsp fine grained semolina or rice flour
• 1/4th tsp baking powder
• 2 tbsp curd (plain yogurt)
• 11/4th cups warm water
• 1/2 tsp saffron threads, slowly dry-roasted and powdered
• 3 cups sugar
• 22/3rd cups water
• 1/2 tsp green cardamom seeds powder
• 11/2 tbsp kewra water or rose water
• Ghee or vegetable oil for frying

                                       

                         How to make jalebi:

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup and serve hot.

BESAN LADOO

              

     Ingredients of besan laddoo :

2 cups gram flour (besan)

11/2 cup sugar (grinded)

1 cup ghee

1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

• In a kadhai mix gram flour and ghee over a low heat.
• Keep constantly stirring to avoid lumps.
• When it releases an appetizing smell, it is ready.
• Remove from the heat and allow it to cool.
• Add sugar and nuts to the gram flour and mix thoroughly.
• Now form ping-pong size balls of the mixture.
• Besan Laddoo are ready to be served.

MALPUA

              

    Ingredients:

1 litre Milk

1/4 cup Maida 

1/4 cup Suji

Ghee 

Water

How to make malpua:

• Boil the milk till it reduces to 1/2 its quantity.
• Roast the rava till light brown. Add to the milk along with maida. There should be no lumps.
• It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass.
• Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and har
• Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.

RAS MALAI

       

Ingredients:

2 lbs ricotta cheese

1/2 cup sugar

32 oz half & half milk

A pinch of saffron

1/4 tsp crushed cardamom seeds

1/2 cup blanched almonds

2 tbsp crushed green pistachios

Preparation of ras malai:

• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
• Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
• Remove from oven, cool at room temperature and cut into 2" squares.
• Place them in a dessert bowl.
• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
• Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.