sweet rice with orange (zarda)

cooking time : 20 minutes

 preparation time : 15 minutes

 serve:5
















ingredients :


basmati rice                   2 cups ( soaked in water for 30 minutes )
orange juice                   1 cups
sugar                              100 grams
clarified butter                   1/2 cup
khoya                       200 grams
cinnamon                   2 sticks
green cardamom           2
cloves                2
sugar             1 cup
orange zest        1 tbsp
dry fruits            1 cup
tooty fruity           4 tbsp (as you like )
yellow food color      pinch 






 method :

• heat butter in a pan cardamom , cloves and stick cinnamon cook for a while and add rice . stir for 2 minutes .

• add water and and cook till it get boil .

• in another pan prepare sugar syrup . take cup of water add sugar and cook till it get light brown color .

• now pour the prepared sugar syrup and orange juice, khoya  in the half done rice. stir . cover and cook .

• when it get done add dry nuts pinch of yellow food color  , tooty fruity and orange zest .

• give it a gentle toss and remove in a platter .

• garnish it with silver cover and spread left over khoya , and dry nuts .

how to make jalebi at home

cooking time : 15 minutes
preparation time : 15 minutes
serve: 20


ingredients :


to prepare dough :
refined flour                             500 grams
sugar                                           1 kg
food color  orange                 1/2 tsp
instant yeast                                    1 tbsp
saffron                              few strands
milk                                approx  1 cup ( warm )




method :

• in a pan take 1 liter water along with 1 kg sugar boil it till it get nice little golden color , sugar syrup must not be too thick . add kewra essence few drops . 

• in a large mixing bowl take refined flour add pinch of food color mix well . 

• in another small bowl take 1 cup warm milk and add instant yeast . mix well now . set aside for 10 minutes let the yeast do its work now pout it in mixture along with rest of milk . mix well . 

• batter must not be too thick nor too watery . cover the bowl with plastic wrap and set aside for 2 to 4 hours on room temperature . 

• after that again whisk.  now put it in piping bag . and heat enough oil in a pan and make shapes you like deep fry  on medium slow flame until  crisp . flip it .mediately put it in hot sugar syrup let it be in it for 1 minutes . drain & remove . serve immediately  with malai ( milk upper  layer ) 

dry fruits k laddu ( badam ke laddu )

cooking time : 10 minutes
preparation time : 15 minutes
serve: 6-10












ingredients :
chopped almonds            100 grams 
chopped pistachio              100 grams 

raisins                                            50 grams
cashew chopped                     100 grams 
green cardamom powder               1/2 tsp
sesame seeds                                  1/2 cup
clarified butter                              1/2 cup
dates                                           1 cup seeds removed 
roasted flour                                  3 tbsp
jaggry                                      250 grams       
               
method :  

• heat 1/2 cup of clarified butter in a pan add chopped almonds chopped raisins , chopped dates and chopped cashew and fry it and remove in a bowl . 

• in the same pan with left over (clarified butter )ghee add jaggry and melt it add cardamom powder . when jaggry totally get dissolved in butter close the flame and add roasted flour and fried nuts . mix immediately before cooking down . 

• set aside and let it to cool down at room temperature . now make balls out of the mixture . and coat it with sesame seeds . 
• serve . 

note :

the dessert or this laddu usually initiates in india during the festival known as makar sankranti ( kite flying day ). how ever it is healthy to eat this dessert during winter season. as it contain jaggery , and nuts which are too rich in vitamins and minerals ,  how ever besides all these benefits we have some drawbacks pregnant women please don't eat it much . 

how to make gulab jamun ( malai wala )

cooking time : 20 minutes
preparation time : 30-10 minutes
serve: 7 

ingredients :

full cream dry milk                 2 cups
baking powder                          1 tsp
refined flour                            2 tbsp 
baking powder                           1 tsp
clarified butter/ ghee                3 tbsp


for sugar syrup :

sugar                                  1/2 kg 
kewra  essence                      2 drops 
water                                  1/2 kg ( about 1 cup)

for filling :

khoya                    1 cup ( 100 grams)
custard powder          2 tbsp 
milk                          as required ( about  1 cup)




method :  

to make filling :

• in a sauce pan boil a cup of milk and add khoya and sauté till khoya get totally dissolve in it then add custard powder and allow it to get a boil . close the flame and set aside . 

sugar syrup :

• to make sugar syrup in a large pan take 1 cup of water and 1/2 kg sugar and stir and cook till sugar get completely dissolve . add few drops of kewra essence or green cardamom powder .close the flame and cover the pan .

gulab jamun :

• to make balls of gulab jamun  in a large mixing bowl take 2 cups of powder milk ,3 tbsp ghee/clarified butter add 1 tsp baking powder , 2 tbsp refined flour mix well . 

• break two eggs n a small bowl . 

• now add eggs carefully in prepared mixture  (flour and powder milk bowl ). and knead it it gently . this going to take about 15 minutes . 

• now make balls out of this mixture . balls must be so  smooth . 

• heat oil a large pan and put the balls in it . continue move the pan this time so that balls get cooked evenly from all sides . (don't use spatula move pan by using its holder ).ball will  come up by they own . you no need to touch them until they get the color shown in picture .

• when the balls get nice golden color from all sides this time you can use spatula . and cook it till it get nice blackish brown color ( or dark chocolate color ). ( cook it on very slow flame please  . no need to be hurry . frying may take about 15 to 20 minutes ).

• remove the balls from oil and put it in hot sugar syrup . and let it be in syrup for 10 minutes . 

• after that remove them from sugar syrup and set aside . 

• cut them from middle and put prepared filling in it. 

• mouth watering dessert is ready serve . 

necessary precautions need to be taken :

1. while making batter be careful , while mixing eggs  knead the batter for about at-least 15 minutes by using palm . 
2. balls must be so smooth . make sure  there should not have any cracks in it before adding it in oil . 
3. oil must be warm not too hot ( if oil will be hot gulab jamun get color from out side but its not cook inside . so that it will not absorb sugar syrup )
4. use large opening pan to fry gulab jamun and use enough oil ( like 2 to 3 liter ).
5. do not use any spatula immediately after adding balls in oil . allow it to get golden color. 
6. sugar syrup and gulam jamun must be hot while adding to sugar syrup . must be hot .
7. it contain lots of calorie so diabetes patients stay away of it .even a normal person can eat only two of it . ☺☺
8. the dessert is also known as rasgulla in India and Pakistan . 

coconut and flour dessert

cooking time : 20 minutes
preparation time : 15 minutes
serve:5

ingredients :

refined flour                        250 grams OR 1 cup
clarified butter                     250 grams OR 1 cup
jaggery                                 1/2 kg
green cardamom               7 pods
grated coconut                        250 grams
dry ginger powder/sonth         1 tsp
nutmeg powder                     pinch
cinnamon powder                1 /s tsp
poppy seeds                        1/2 cup
coconut milk                       1 cup
almonds                 1 cup
                                     


method :  

• in a pan take 250 grams clarified butter (ghee) and 250 grams refined flour . sauté it till flour get nice golden color .

• add cardamom pods , and coconut milk and stir .cook on slow flame . stir occasionally while cooking .

• in a different pan take 1/2 cup of water and add gaggry . and cook on slow flame . allow the jaggery to melt fully . now this mixture in flour mixture being cooking . and stir . add nutmeg powder , cinnamon powder , and cook on slow flame.

• in a separate pan dry roast grated coconut and  chopped almonds and when coconut get nice golden color . put this too into flour and jaggery mixture and stir continuously .

• remove in a platter and garnish it with nuts . 

potato dessert (aaloo ka halwa)

cooking time : 20 minutes
preparation time : 15 minutes
serve: 6 

ingredients :

boiled and peeled potato                6 
sugar                                        4 tbsp
green cardamom                          3
kewra water                                   1 tsp
chandi ka warak                          1 (optional)
clarified butter                        4 tbsp
mixed nuts                                  1 cup


method :  

• mash boiled potato and set aside . 

• heat 5 tbsp clarified butter ( ghee ) in a pan add green cardamom seeds stir for a while . add boiled and mashed potato . 

• sauté for 5 to 6 minutes . 

• add sugar kewra water and sauté till all the ingredients get mixed well . stir till potato mixture leave the pan . 

• remove in a platter and garnish it with silver cover , add nuts . 

pumpkin dessert (kaddu ka halwa )

cooking time : 20 minutes
preparation time : 15 minutes

ingredients :

sweet pumpkin                 1 kg ( grated )
milk                                  1/2 liter  
khoya                            1 cup
sugar                              1 cup
green cardamom powder          1/2 tsp
pistachio                          1 tbsp ( chopped )
cashew                                1 tbsp (chopped )
almonds                              1 tbsp ( chopped )
clarified butter                     5 tbsp
silver warak ( chanadi ka warak )          1 
green food color                       pinch 


 method :  

• take milk in a pan add grated sweet pumpkin and cook it till milk get dried and pumpkin soften . stir in between .

• when milk get dried add khoya , clarified butter ,cardamom powder, green food color , and sugar and sauté till a layer of oil comes out from the mixture . 
• add all the nuts  almonds ,cashew , raisins etc .

• remove in a bowl and garnish it with sliver warak and serve .

chuare ka halwa /dry dates dessert

cooking time : 30  minutes
preparation time : 15 minutes
serve : 5 








ingredients :

dry dates                  1/2 kg 
clarified butter / ghee               1 cup
sugar                                    1 cup
full cream milk                     1 liter 
green cardamom powder              1/2 tsp
walnut, cashew raisins                to garnish 
khoya                                            1 cup


method :

• cut the dry dates with sharp knife and remove seeds . wash it in water then place it in a liter of warm milk for 2 hours  or over night .(milk must be boiled )
• then place the milk with dates on flame and cook till milk get absorb and dried .leave it as it is and allow it to get on room temperature . 
• after that put it in grinder jar and make fine crush .do not over grind please .
• heat up clarified butter in a pan add the crushed dates .add cardamom powder , and sugar sauté till butter come out on top sugar fully get dissolved .
• add khoya and all the nuts (like raisins , walnuts , cashew , pistachio , almonds )as much as you like .
• serve .

Gajrela (Gajar ka halwa)or carrot dessert

cooking time : 30-40 minutes .
preparation time : nil 











ingredients :


carrot grated                    1 kg 
khoya                                 1 cup (300 grams )
sugar                                 1 cups
clarified butter /ghee             1 cup
full cream milk                                        1/2 liter
silver paper                                  1      optional
nuts                                                1/2 cup
green cardamom powder                   1 tsp



method :

• in a pan take grated carrots and milk and cook on high flame till milk get evaporate .
• add sugar , clarified butter , and 1/2 of khoya and sauté for 7 to 8 minute . 
• add green cardamom powder and nuts and saute for 3 to 5 minutes . 
• remove in a platter and add left of khoya and garnish it with silver cover ( chandi ka warak ).

     

cheese cake dessert

cooking time : nil
preparation time : 10-20 minutes











ingredients :

any biscuit crush           1 cup
cream cheese                 1 cup
cream                           1 cup
butter                         2 tbsp
gelatin                           1 tsp
icing sugar                      4 tbsp
walnuts                         1 cup ( 300 grams)
pineapple jelly                 3 tbsp
green food color           pinch



cinnamon powder             1 tsp


method :

• 1st take 2 tbsp butter add biscuit crumbs and 1/2 tsp  cinnamon powder and mix well , place it in glass or bowl to set . 

• in a large mixing bowl take cream and cream cheese and whisk . then add 4 tbsp icing sugar and pinch of food color . and again whisk . 

• now pour these mixture over set biscuit . then add pineapple jelly over it . add walnuts , cherries and other nuts . set it in fridge for 2 to 3 hours .
• serve chilled .

makhane ki kheer

cooking time : 30-35 minutes preparation time : nil 











ingredients :


balooshahi               5 to 6 crushed 
milk                                 2 liter
sugar                                200 grams
clarified butter                1 cup
raisins                             1/4 cup
chopped almonds            1 /4 cups
chopped pistachio           1/4 cup
chopped cashew               1/4 cup
makhane                             1 cup
dried dates                        seed removed  300 grams (soaked in milk over night )
saffron strands                   pinch .

method :

• in a heavy bottom pan melt ghee and fry pistachio , cashew nuts , and raisins , remove and set aside . 
• add khoya and saute till khoya get nice golden color . ( do not burn keep stirring )
• now add milk and dates and cook on slow flame for 30 minutes or till milk get nice golden brown color . add saffron strands , and balo shahi and cook . 
• add sugar , nuts . 
• in another pan melt 1 tbsp of ghee and add makhane and roast it for 2 minutes then add this into milk being cooking .
• remove in a serving bowl and serve . 

pineapple halwa (annanaas ka halwa )

cooking time : 30 - 40 minutes
preparation time : 15 minutes 











ingredients :

canned pineapple                1 cup
khoya                                   500 gram
sugar                                   1 cup (400 grams )
black raisins                          2 tbsp
walnuts                                  1/2 cup roghly chopped
cashew nuts                            1/4 cup
ghee/ butter                             4 tbsp/ 50 grams
milk                                          1 cup
cream                                           1/2 cup
silver warak (  chandi ka warak )        to garnish 1
cheery green / red                                 10-15
saffron strands                                   pinch


method :

• take pineapple chunk and , cream ,milk in a mixture jar and roughly grind it . ( do not over grind )

• melt 50 gram butter in a pan and add roughly grind-ed pineapple and milk mixture and cook on medium flame till milk get dried .

• add sugar . and saffron strands and cook till all the water and milk get dried . close the flame add , cashew , 1/2 khoya , walnuts , raisins , and cherry . and remove in a serving bowl . 

• garnish with nuts silver foil , and cherries.   

lab-e-sheerin/ Lab-E-shireen

cooking time : 120 minutes preparation time : 20 minutes 










ingredients :

milk                                          1 liter
corn flour                                  2 tbsp
chilled milk                                 1 cup
cream                                      2 cup 
sugar                                          1 cup
chopped nuts (raisins, almonds ,
walnuts , cashew                        1/2 cup
banana jelly                                1 cup
strawberry jelly                            1 cup
rose syrup                                  5 tbsp
red and green vermicelli              1 cup

to garnish : 
nuts                     2 tbsp
banana jelly             1 tbsp
strawberry jelly          2 tbsp


method :

• boil the milk and add 3 tbsp sugar . in another 1 cup milk add corn flour . pour cornflour milk in the milk been boiling and keep stirring . after that close the flame and allow it to get cool .set it in fridge to get chilled for 2 to 3 hours . 

• remove from fridge add cream , nuts , rose syrup , banana jelly, add red and green boiled  vermicelli , red rose syrup ,
• place again in freezer for 30 minutes and serve very chilled 

chocolate dessert

cooking time : 15-20 minutes
preparation time : 5 minutes 


ingredients :

butter                    100 grams
chocolate                100 grams
sugar                          2 tbsp
mix nuts                      1 cup
condense milk               200 grams 
crumbled khoya              1 cup


method :

• in a pan melt unsalted 2 tbsp (100 gram )butter . add 100 gram chocolate .and stir well till it chocolate get melt.

• when chocolate melt add 200 gram condense milk . add 2 tbsp ground sugar .add crumbled khoya .keep stirring while cooking .cook and stir in until it get too sticky .this gonna take
  
  
• grease a tin with butter . pour the prepared chocolate mixture and allow it to get cool . garnish it with nuts . after that place it in fridge for 1 hour to get set .