#dessert #sweets #yumrecipe
Gulab Ki Kheer
Servings – 2 – 3
INGREDIENTS
Rice – 55 grams
Water – 120 milliliters
Milk – 1 litre
Rose petals – 8 grams
Rose water – 30 milliliters
Sugar – 60 grams
Cardamom powder – 1/2 teaspoon
Gulkand – 2 tablespoons
Pistachios – 2 tablespoons
PREPARATION
1. In a bowl, add 55 grams rice, 120 milliliters water and soak for 5 – 10 minutes.
2. Take a pot, add 1 litre milk and stir well.
3. Add soaked rice in it and mix it well.
4. Bring it to a boil.
5. Now, add 8 grams rose petals, 30 milliliters rose water and mix it well.
6. Add 60 grams sugar, 1/2 teaspoon cardamom powder and stir well.
7. Cook for 5 – 7 minutes on medium heat.
8. Add 2 tablespoons gulkand, 2 tablespoons pistachios and mix it well.
9. Serve.
Rabri Malpua
Servings – 2 – 3
INGREDIENTS
(For Rabri)
Milk – 1 litre
Sugar – 225 grams
Saffron – 1/2 teaspoon
Cardamom powder – 1 teaspoon
Pistachios – 1 tablespoon
Almonds – 1 tablespoons
(For Sugar Syrup)
Sugar – 500 grams
Water – 300 milliliters
Saffron – 1/2 teaspoon
Cardamom powder – 1 teaspoon
(For Malpua)
All purpose flour – 150 grams
Khoa – 170 grams
Powdered sugar – 2 teaspoons
Fennel seeds – 1 teaspoon
Water – 280 milliliters
Ghee – for frying
PREPARATION
(For Rabri)
1. Heat 1 litre milk in a pot and bring it to a boil.
2. Add 225 grams sugar, 1/2 teaspoon saffron, 1 teaspoon cardamom powder and mix well.
3. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.
4. It will take about 1 hour for the milk to thicken on a low heat.
5. Add 1 tablespoon pistachios, 1 tablespoon almonds and mix well.
6. Remove the rabri in a bowl and Refrigerate it for 1 hour.
(For Sugar Syrup)
1. Take a pan, add 500 grams sugar, 300 milliliters water and stir continuously until the sugar is fully dissolved.
2. Add 1/2 teaspoon saffron, 1 teaspoon cardamom powder and mix it well.
3. Bring it to a boil again. Keep aside.
(For Batter)
1. In a mixing bowl, add 150 grams all purpose flour, 170 grams khoa, 2 teaspoons powdered sugar, 1 teaspoon fennel seeds, 280 milliliters water and mix it well to make thick batter.
2. Rest the batter for 30 minutes.
(Rest of the Preparation)
1. Heat some ghee in a pan.
2. Pour some batter into the hot ghee. Spread it lightly.
3. Fry on low to medium heat till crisp and golden. Flip it to other side and do the same.
4. Drain it on an absorbent paper.
5. Then immediately place them in warm sugar syrup. Gently coat the malpuas with the sugar syrup and soak for 5 – 7 minutes.
6. Garnish with the prepared rabri, almonds and pistachios.
7. Serve.
Jaggery Jamun
Servings – 3 – 4
INGREDIENTS
Khoa – 500 grams
All purpose flour – 175 grams
Baking soda – 1/2 teaspoon
Cardamom powder – 1/2 teaspoon
Milk – 30 milliliters
Oil – for frying
Jaggery – 1 kilogram
Water – 500 milliliters
Pistachios – for garnishing
PREPARATION
1. In a mixing bowl, add 500 grams khoa, 175 grams all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cardamom powder, 30 milliliters milk and knead it into a smooth soft dough.
2. Take some mixture in your hands and roll it into a lemon sized balls.
3. Heat sufficient oil in a pot and deep fry these till golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. Take a pan, add 1 kilogram jaggery, 500 milliliters water and stir until the jaggery melts completely.
6. Bring it to a boil.
7. Remove it from heat and cool down for 10 minutes.
8. Transfer the mixture into a bowl and add the fried jamun in it.
9. Soak them for 15 minutes.
10. Garnish with pistachios.
11. Serve.
Besan Ki Barfi
Servings – 5 – 7
INGREDIENTS
Ghee – 190 milliliters
Gram flour – 200 grams
Semolina – 80 grams
Powdered sugar – 150 grams
Cardamom powder – 1/2 teaspoon
Pistachios – for garnishing
Almonds – for garnishing
PREPARATION
1. Heat 190 milliliters ghee in a heavy skillet, add 200 grams gram flour, 80 grams semolina and saute on low heat, stirring continuously, for 10 – 15 minutes or till it starts changing color and is fragrant.
2. Now, add 150 grams powdered sugar, 1/2 teaspoon cardamom powder and mix well.
3. Pour the gram flour mixture into the tray and spread it evenly with a greased spatula.
4. Rest for 2 hours and cut it into desired shape.
5. Serve or store the buffi in an airtight container.
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