Carrot Cake (Carot Kak) Recipe


Ingredients
  • 1/2 cup butter
  • 1 cup desiccated coconut
  • 2/3 cup broken and chopped walnuts
  • 1 cup golden raisins
  • 2 1/2 cup grated carrots
  • 3 tsp mixed spices (cinnamon, nutmeg, ginger)
  • 1 cup brown sugar
  • 1 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 2 beaten eggs
  • 2 tsp of orange juice

How to make carrot cake:
  1. Preheat the oven to 150 °C.
  2. In a pan mix nicely the all purpose flour, mixed spices, baking soda, brown sugar,desiccated coconut and chopped walnuts.
  3. In a separate pan melt the butter and add the golden raisins, carrots and orange juice.
  4. Stir it nicely and pour it on top of the dry ingredients.
  5. Now add the beaten eggs to the mixture and mix it thoroughly.
  6. Prepare a loaf tin by oiling the base and the sides, pour this prepared mixture into the tin and bake the cake for 50-60 minutes or until a toothpick inserted into the centre of it comes out clean.
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Karanji (Gujiya) Recipe

Ingredients
  • 1 cup Wheat flour
  • 3 tbsp Ghee
  • 1 pinch Salt
  • 1/2 litre Oil (for frying)
  • 1 cup Grated coconut
  • 3 1/4 cups Sugar
  • 1 1/2 cups Milk
  • Few Almonds
  • Few Raisins
  • 1/2 tsp Cardamom powder
  • 1 tbsp Poppy seeds

How to make gujiya:

  1. In a mixing bowl combine the salt, flour and ghee.
  2. Rub in well. Gradually add water and knead to form a firm dough.
  3. Cover with wet cloth and set aside.
  4. For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
  5. Divide the dough into 20-25 sections, roll them out into flat round pancakes.
  6. Place a spoon of stuffing at the centre and fold the pancake in half.
  7. Use a cutter to create the fluted crescent border and cut off excess dough.
  8. You can seal the edges by applying a little milk and pressing down hard.
    After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
  9. The karanji can last for 7-8 days if stored in an air tight container.
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Boondi ke Ladoo (Bundi k Ladu) Recipe

Ingredients
  • 1 cup Besan
  • 1 pinch Kesari
  • 1 pinch Cardamom powder
  • 1 tbsp Rice flour
  • 1 pinch Baking Powder
  • 1 tbsp Melon seeds
  • 1 tbsp Broken Cashew nut
  • 2 cups Oil Sugar
  • 1 cup Water

How to make boondi ladoo:
  1. Mix the flour, rice flour, baking powder and colour.
  2. Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
  3. Tap it gently with a spoon so that small balls of dough fall into the oil.
  4. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
  5. Mix in the kesari melon seed and cardamom powder and fried boondies.
  6. When the mixture is still warm make into balls.
  7. Bondi Ladoo are ready to be served
  8. If the mixture cools balls cannot be made as the sugar crystallizes.
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Badam Phirni (Badaam Phirny) Recipe

Ingredients
2 cups milk2 tbsp rice3 tbsp sugar1/4th cup blanched almonds (sliced)1 tsp green cardamom (crushed)1/2 tsp kewra essencesilver or gold foil paper (varak)


How to make badam phirni:
  1. Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
  2. In a non-stick saucepan bring milk.
  3. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
  4. Remove from heat and add almonds.
  5. Put in serving bowl and chill.
  6. Garnish the badam phirni with silver or gold foil paper (varak) and serve.
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Kashmiri Chai (Kashmiri Tea) Recipe

Ingredients
  • 4 cups water
  • 2 tsp. green tea
  • ¼ tsp. soda bicarbonate
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp sugar
  • ¼ tsp. green cardamom (Chhoti Ilaichi) powder
  • ½ tsp chopped pistachio

Instructions

  1. Boil water with the green tea till half and add two more cups of water till half again.
  2. Add soda bicarbonate and salt.
  3. Sugar and Milk as per taste.

Serving: 4 persons

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Rasgulla (Cham Cham) Rusgulla Recipe

Ingredients
  • 1 liter of fresh milk OR 2 cups of powdered milk dissolved in 12 cups of water.
  • 2 cups sugar1 tbs.
  • vinegar or lemon juice
  • 2 tbs. rice flour
  • 2-3 drops of Kewra essencechopped pistachio (Pistay) for garnish (optional)
Instructions
  1. Heat the milk in a pot until it starts to boil and add vinegar/lemon juice to it to let it curdify. (My word).
  2. Keep boiling until the water and curdseparates out.
  3. Drain and sieve it well to remove all the water from the curd.
  4. Spread the curd out on a clean, flat surface and add the rice flour to it.
  5. Knead it as much as you can, the more the better (DO IT BY HAND).
  6. Meanwhile add the sugar to 3 cups of water and boil to make syrup.
  7. When the syrup starts to boil make the curd into small round balls and add to the boiling syrup and cook for 10 - 15 minutes.
  8. Just before removing from heat add the kewra essence and garnish with chopped pista.
  9. Cool before serving

Serving: 8 to 10

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