Suji ka Halwa (Sujji ka Halwaa) Recipe

Ingredients
  • 2 tbs. semolina (Suji)
  • 2 tbs. oil
  • 4 tbs. sugar
  • 1/2 cup water
  • 3 green cardamom (Chhoti Ilaichi)
  • yellow food color (optional)
Instructions
  1. Put the suji and oil in a pot along with ilaichi seeds and fry until slightly brown on very low heat.
  2. Meanwhile combine sugar and water to make a syrup.
  3. Add this to the suji taking care not to burn yourself and cook on low heat to desired consistency.
  4. If you want to color the halwa add the color to the syrup before pouring it into the suji.

Serving: 2-3 persons

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Barfi (Burfi) Recipe


Ingredients
  • 4 cups powdered milk
  • 1 evaporated milk
  • Seeds of 4-5 green cardamom (Chhoti Ilaichi)
  • 2 cups sugar
  • 1/2 cup water
  • 2 tbs. oil or ghee

Instructions
  1. In the powdered milk add enough evaporated milk to knead it into a hard dough.
  2. Roll it up into a hard ball and keep it in the freezer for 15-20 minutes.
  3. Then take it out and grate it with a coarse grater.
  4. In a pot heat the oil and add the ilaichi seeds, grated milk, sugar and water and cook on low heat and keep stirring till the water has dried and it starts to come together and leaves the sides of the pot.
  5. Add a few drops of Kewra essence (optional) and set in a flat dish.
  6. When cool cut into pieces.

Serving: 6-8 persons

Variants:

COCONUT BURFI

  • Do not add water.
  • Add grated coconut according to taste and yellow food color.

PISTA BURFI

  • Add chopped pista according to taste and green food color.

BADAM BURFI

  • Add grated almond

KAJU BURFI

  • Add grated kaju (cashew nuts)

CHOCOLATE BURFI

  • Add chocolate powder.
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Shahi Tukray (Shahii Tukre) Recipe


Ingredients
  • 6 slices of bread
  • 4-6 tbs sugardry fruit--Pistachio,almond
  • kevera essence
  • khoya or cream (Riccota cheese)
  • 3-4 tbs oil
  • seeds of 4-5 green cardamom (Chhoti Ilaichi)
  • yellow food color
  • 1 liter of milk

Instructions

  1. Fry the slices of bread in a little oil until light brown.
  2. Remove and set it aside.
  3. In milk add illaichi seeds,sugar,and color and cook until thick.
  4. Arrange the bread slices in the milk and bring to boil.
  5. Turn once to coat both sides.
  6. Let milk thicken.
  7. Then just before removing from heat add keveraessence.
  8. Garnish with cream and fry fruits

Serving: 3 to 4 persons

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Jalabi (Jlaibbi) Recipe



Ingredients
1 cup maida½ cup rice flour2 cup water2½ cup sugar1 tsp. soda¼ tsp. cream of tartar6 green cardamom (Chhoti Ilaichi)2 tsp. Rose waterSaffron (Zafran)Yellow/orange food colourOil/ghee for frying
Instructions
  1. Mix maida, rice flour, soda and water and keep the mixture overnight in warm place.
  2. Mix sugar, water, ilaichi saffron cream of tartar and cook to make it into thick syrup.
  3. Deep fry the mixture in the curls using a nozzle like the one used for icing of cakes.
  4. Fry till light brown and pour into the syrup. (DO NOT OVER SOAK.)
  5. Remove and let the excess syrup drain out.

Serving: 10 to 12 persons

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Ras Malai (Rus Mallai) Recipe


Ingredients
  • 1 cup powdered milk
  • 1 egg
  • 1 tsp. oil
  • 1 tsp. baking powder

Syrup:

  • 1 liter milk
  • 6 tbs. sugar
  • 1 green cardamom (Chhoti Ilaichi)
  • 1 tbs. chopped pistachio (Pistay)
  • 1/2 tsp. Kewra essence

Instructions

  1. Mix together the ingredients into a dough and form into small oval, slightly flattened balls.
  2. Meanwhile boil the milk with sugar and ilaichi seeds.
  3. When the milk starts to boil add the malai balls.
  4. When they start to swell up lower the heat and cook for 10 minutes.
  5. Just before removing from heat add kewra essence.
  6. Garnish with pista.
  7. Chill and serve.

Serving: 24 pcs. for 8 to 10 persons




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Khajur ki Chutney (Khajuur ki Chatni) Recipe


Ingredients
  • 50 grm. pitted dates
  • 15 grm. seedless raisins
  • 1 tsp. cumin seeds (Zeera) powder
  • 1 tsp chili (Lal Mirch) powder
  • 1 heaped tsp. tamarind (Imli) concentrate OR 3 tbs.lemon juice
  • 125 ml water
  • 3/4 tsp salt
  • 1 tsp soft brown sugar

Instructions

  1. Put all the ingredients in a blender and mix well.
  2. Sieve and throw out the residue.
  3. Serve the strained chutney with kababs, tikkas.
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