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15 Delicious And Festive Recipes To Try This Festive Season

Polka Café logo Polka Café 29-09-2017 Neha Mittal

Festival season is here and it is a mark of togetherness, decorations, music, celebrations and food. Here are a few recipes that will serve as culinary delights this season.

1. Aloo Vada

Prep Time : 31-40 minutesCook Time : 16-20 minutesServer 4Ingredients:4-6 medium potatoes 4 tsps Gram Flour 1/4 cup fresh coriander leaves, chopped Salt, to taste1/2 teaspoon turmeric powder 3 tablespoon oil 1/2 teaspoon mustard seeds 5-6 curry leavesA pinch asafoetida 1 tablespoon lemon juice 1 1/4 cups gram flour (besan) A pinch soda bicarbonate 1/2 teaspoon red chilli powder Method:Boil, cool, peel and roughly mash the potatoes. Grind green chillies and garlic together in a mixer and make a paste. In a bowl mix mashed potatoes, green chillies paste, coriander leaves, quarter teaspoon of turmeric powder and salt.Heat two tablespoons of oil in pan, add mustard seeds, when they crackle, add curry leaves, asafoetida. Remove from heat and add to the potato mixture. Add lemon juice and mix well. Make equal sized balls of the above mixture. Keep aside.Take besan in a bowl, add soda bi-carbonate, remaining turmeric powder, red chilli powder, salt, one tablespoon of hot oil and enough water and whisk to make a batter of coating consistency. Cover and rest the batter for fifteen minutes.Heat sufficient oil in a kadai. Dip the potato mixture ball in the batter and deep fry till golden. Drain and place them on an absorbent paper. Serve hot with coconut chutney or spicy garlic chutney.Recipe Source: www.sanjeevkapoor.com: Aloo Vada © www.majulaskitchen.com Aloo Vada

Image credit: www.majulaskitchen.com

Prep Time : 31-40 minutes

Cook Time : 16-20 minutes

Server 4

Ingredients:

4-6 medium potatoes 

4 tsps Gram Flour 

1/4 cup fresh coriander leaves, chopped 

Salt, to taste

1/2 teaspoon turmeric powder 

3 tablespoon oil 

1/2 teaspoon mustard seeds 

5-6 curry leaves

A pinch asafoetida 

1 tablespoon lemon juice 

1 1/4 cups gram flour (besan) 

A pinch soda bicarbonate 

1/2 teaspoon red chilli powder 

Method:

Boil, cool, peel and roughly mash the potatoes. Grind green chillies and garlic together in a mixer and make a paste. In a bowl mix mashed potatoes, green chillies paste, coriander leaves, quarter teaspoon of turmeric powder and salt.

Heat two tablespoons of oil in pan, add mustard seeds, when they crackle, add curry leaves, asafoetida. Remove from heat and add to the potato mixture. Add lemon juice and mix well. Make equal sized balls of the above mixture. Keep aside.

Take besan in a bowl, add soda bi-carbonate, remaining turmeric powder, red chilli powder, salt, one tablespoon of hot oil and enough water and whisk to make a batter of coating consistency. Cover and rest the batter for fifteen minutes.

Heat sufficient oil in a kadai. Dip the potato mixture ball in the batter and deep fry till golden. Drain and place them on an absorbent paper. Serve hot with coconut chutney or spicy garlic chutney.

Recipe Source: www.sanjeevkapoor.com

2. Sabudana Vada

Prep Time: 5 hoursCook Time: 30 minsIngredients (measuring cup used, 1 cup = 250 ml)1 cup sabudana/ tapioca pearls4 medium potatoes/aloo½ cup peanuts/mungphali1 tsp cumin seeds/jeera (optional)1-2 green chillies, finely chopped1 tsp finely chopped ginger/adrak2 tsp lime juice (optional)Few chopped coriander leaves/dhania (optional)1.5 tsp sugar or as required3 tbsp kuttu ka atta/buckwheat flour or amaranth flour (optional)Rock salt or sendha namak - a kind of salt used in food made during fasts. You could use regular salt if the recipe is not being made during the fasting period.Oil, for fryingMethod:Soak the sabudana or sago in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft.Drain of all the water completely from the soaked sabudana.Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder.Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized.Deep fry the sabudana vadas till golden brown. Serve sabudana vada with sweet curd/yoghurt or green chutney. You could also serve sabudana vadas with tomato sauce.Note:1. The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago.2. The water needs to be drained well. Use a sieve or a colander to drain the water. The sabudana vada mixture is dry. If there is moisture in the mixture, then you won't get a proper shape of the sabudana vadas and they will become soggy from inside.3. The oil has to be neither too hot nor warm. If its hot, the sabudana vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the sabudana vadas loaded with oil.4. If you want the sabudana vadas to be crisp from outside, you need to brown them a little more.5. You could use roasted groundnuts/peanuts. Only if the peanuts are not roasted, then you need to roast them. If they are skinned, then on roasting the skin becomes flaky and you can remove the skin easily from the peanuts with your fingers.Recipe Source: www.vegrecipesofindia.com © www.sailusfood.com Sabudana Vada

Image credit: www.sailusfood.com

Prep Time: 5 hours

Cook Time: 30 mins

Ingredients

(measuring cup used, 1 cup = 250 ml)

1 cup sabudana/ tapioca pearls

4 medium potatoes/aloo

½ cup peanuts/mungphali

1 tsp cumin seeds/jeera (optional)

1-2 green chillies, finely chopped

1 tsp finely chopped ginger/adrak

2 tsp lime juice (optional)

Few chopped coriander leaves/dhania (optional)

1.5 tsp sugar or as required

3 tbsp kuttu ka atta/buckwheat flour or amaranth flour (optional)

Rock salt or sendha namak - a kind of salt used in food made during fasts. You could use regular salt if the recipe is not being made during the fasting period.

Oil, for frying

Method:

Soak the sabudana or sago in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft.

Drain of all the water completely from the soaked sabudana.

Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.

On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder.

Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.

Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized.

Deep fry the sabudana vadas till golden brown. Serve sabudana vada with sweet curd/yoghurt or green chutney. You could also serve sabudana vadas with tomato sauce.

Note:

1. The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago.

2. The water needs to be drained well. Use a sieve or a colander to drain the water. The sabudana vada mixture is dry. If there is moisture in the mixture, then you won't get a proper shape of the sabudana vadas and they will become soggy from inside.

3. The oil has to be neither too hot nor warm. If its hot, the sabudana vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the sabudana vadas loaded with oil.

4. If you want the sabudana vadas to be crisp from outside, you need to brown them a little more.

5. You could use roasted groundnuts/peanuts. Only if the peanuts are not roasted, then you need to roast them. If they are skinned, then on roasting the skin becomes flaky and you can remove the skin easily from the peanuts with your fingers.

Recipe Source: www.vegrecipesofindia.com

3. Aloo Tikkis

Ingredients:Potatoes – 3 medium or 1 ½ cups boiled, peeled and mashedGreen peas – ¾ cup, boiledGreen chilies – 2, finely choppedCilantro or coriander leaves – 3 tablespoons, finely choppedRed chili powder – 1 teaspoonChaat masala – 1 ½ teaspoonSalt – to tasteLemon juice – 2 teaspoonsOil – 2 tablespoons, for shallow frying the tikkisMethod:Boil the 3 medium potatoes in pressure cooker. For that take washed potatoes in a pressure cooker, add enough water so potatoes are submerged in the water. Cover with the lid, put the weight on. Turn the heat on medium and let it cook for 2-3 whistles. The number of whistles may vary depending on the size and type of the potatoes. Also boil the ¾ cup green peas. I have cooked peas in microwave for 4-5 minutes for quick boiling. Since I have used frozen peas, it took less time. if you are using fresh peas then cooking time will be more.Mash the boiled potatoes, it will be 1 ½ cups. Add peas in a bowl.Mash both together using potato masher, so everything gets well blended.Add finely chopped 2 green chilies, 3 tablespoons chopped cilantro, 1 teaspoon red chili powder, 1 ½ teaspoon chaat masala, and salt.Squeeze about 2 teaspoon of fresh lemon juice.Mix everything together.Divide the mixture into 15 equal portions and make ball out of it. Take one ball a time, press lightly, seal the edges if it breaks. Make all the patty same way. I got ½ inch thick and 1 ½ inch diameter sized 15 tikkis. You can make as per your desire size.Heat the skillet in on medium heat for shallow frying. Add few teaspoons of oil. Once oil is medium hot, put the tikkis gently and carefully on the pan.Drizzle some oil on tikki as well. Cook till bottom side is brown and crispy. Once cooked then flip the tikkis using spatula and let it brown other side as well. Remove it to a plate. Shallow fry rest of the tikkis and serve. It tastes best when served fresh. But you can make tikki mixture, shape them into patty, arrange them on a plate, wrap it with plastic wrap and keep in the fridge. Next day before frying, let it come to room temperature and shallow fry.Recipe Source: www.spiceupthecurry.com: Aloo Tikkis © Youtube Aloo Tikkis

Image credit: Youtube

Ingredients:

Potatoes – 3 medium or 1 ½ cups boiled, peeled and mashed

Green peas – ¾ cup, boiled

Green chilies – 2, finely chopped

Cilantro or coriander leaves – 3 tablespoons, finely chopped

Red chili powder – 1 teaspoon

Chaat masala – 1 ½ teaspoon

Salt – to taste

Lemon juice – 2 teaspoons

Oil – 2 tablespoons, for shallow frying the tikkis

Method:

Boil the 3 medium potatoes in pressure cooker. For that take washed potatoes in a pressure cooker, add enough water so potatoes are submerged in the water. Cover with the lid, put the weight on. Turn the heat on medium and let it cook for 2-3 whistles. The number of whistles may vary depending on the size and type of the potatoes. Also boil the ¾ cup green peas. I have cooked peas in microwave for 4-5 minutes for quick boiling. Since I have used frozen peas, it took less time. if you are using fresh peas then cooking time will be more.

Mash the boiled potatoes, it will be 1 ½ cups. Add peas in a bowl.

Mash both together using potato masher, so everything gets well blended.

Add finely chopped 2 green chilies, 3 tablespoons chopped cilantro, 1 teaspoon red chili powder, 1 ½ teaspoon chaat masala, and salt.

Squeeze about 2 teaspoon of fresh lemon juice.

Mix everything together.

Divide the mixture into 15 equal portions and make ball out of it. Take one ball a time, press lightly, seal the edges if it breaks. Make all the patty same way. I got ½ inch thick and 1 ½ inch diameter sized 15 tikkis. You can make as per your desire size.

Heat the skillet in on medium heat for shallow frying. Add few teaspoons of oil. Once oil is medium hot, put the tikkis gently and carefully on the pan.

Drizzle some oil on tikki as well. Cook till bottom side is brown and crispy. Once cooked then flip the tikkis using spatula and let it brown other side as well. Remove it to a plate. Shallow fry rest of the tikkis and serve. It tastes best when served fresh. But you can make tikki mixture, shape them into patty, arrange them on a plate, wrap it with plastic wrap and keep in the fridge. Next day before frying, let it come to room temperature and shallow fry.

Recipe Source: www.spiceupthecurry.com

4. Moon Dal Pakodas

Soaking: 2 HoursPrep Time: 10 minsCooking Time: 20 minsMakes 4 servingsIngredients:1 cup yellow moong dal (split yellow gram)1 tbsp roughly chopped green chillies1 tsp coarsely crushed coriander (dhania) seeds1/2 tsp coarsely crushed black peppercorns (kalimirch)Salt to tasteOil for deep-fryingMethod:Clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain well.Combine the soaked and drained yellow moong dal and green chillies in a mixer and blend to a coarse paste using approx. 2 tbsp of water.Transfer the mixture into a deep bowl, add the coriander seeds, peppercorns and salt and mix well.Heat the oil in a deep non-stick kadhai, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides.Repeat step 4 to make more pakodas.Serve immediately with meetha chutney, green chutney and sukha lehsun ka chutney.Recipe Source: www.tarladalal.com: Moon Dal Pakodas © Youtube Moon Dal Pakodas

Image credit: Youtube

Soaking: 2 Hours

Prep Time: 10 mins

Cooking Time: 20 mins

Makes 4 servings

Ingredients:

1 cup yellow moong dal (split yellow gram)

1 tbsp roughly chopped green chillies

1 tsp coarsely crushed coriander (dhania) seeds

1/2 tsp coarsely crushed black peppercorns (kalimirch)

Salt to taste

Oil for deep-frying

Method:

Clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain well.

Combine the soaked and drained yellow moong dal and green chillies in a mixer and blend to a coarse paste using approx. 2 tbsp of water.

Transfer the mixture into a deep bowl, add the coriander seeds, peppercorns and salt and mix well.

Heat the oil in a deep non-stick kadhai, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides.

Repeat step 4 to make more pakodas.

Serve immediately with meetha chutney, green chutney and sukha lehsun ka chutney.

Recipe Source: www.tarladalal.com

5. Paneer Pakodas

Prep Time: 5 minsCook Time: 20 minsIngredients: (measuring cup used, 1 cup = 250 ml)125-150 gms paneer/cottage cheese1 cup besan/gram flourA pinch of turmeric powder/haldiA generous pinch of red chili powder/lal mirch powderA pinch of asafoetida/hingA generous pinch of garam masala powder½ tsp carom seeds/ajwain⅔ to ¾ cup water or as requiredSalt as requiredMustard oil for deep fryingSome chaat masala for sprinklingMethod:In a mixing bowl, mix all the ingredients, except paneer and oil. Make a smooth lump free thick flowing batter.Chop the paneer into cubes. Heat mustard oil for deep frying in a kadai or pan. Dip each paneer cube in the batter and coat the cubes with the batter. Gently drop the batter coated paneer cubes into medium hot oil.Deep fry the paneer pakoras till crisp and golden.Drain paneer pakoras on paper towels to remove excess oil.Serve hot paneer pakoras sprinkled lightly with some chaat masala with coriander chutney or tomato sauce.Notes:You can adjust the spice quantity as per your taste. I have made the pakoras mildly spiced.Recipe Source: www.vegrecipesofindia.com: Paneer Pakodas © www.manjulaskitchen.com Paneer Pakodas

Image credit: www.manjulaskitchen.com

Prep Time: 5 mins

Cook Time: 20 mins

Ingredients: 

(measuring cup used, 1 cup = 250 ml)

125-150 gms paneer/cottage cheese

1 cup besan/gram flour

A pinch of turmeric powder/haldi

A generous pinch of red chili powder/lal mirch powder

A pinch of asafoetida/hing

A generous pinch of garam masala powder

½ tsp carom seeds/ajwain

⅔ to ¾ cup water or as required

Salt as required

Mustard oil for deep frying

Some chaat masala for sprinkling

Method:

In a mixing bowl, mix all the ingredients, except paneer and oil.  Make a smooth lump free thick flowing batter.

Chop the paneer into cubes. Heat mustard oil for deep frying in a kadai or pan. Dip each paneer cube in the batter and coat the cubes with the batter. Gently drop the batter coated paneer cubes into medium hot oil.

Deep fry the paneer pakoras till crisp and golden.

Drain paneer pakoras on paper towels to remove excess oil.

Serve hot paneer pakoras sprinkled lightly with some chaat masala with coriander chutney or tomato sauce.

Notes:

You can adjust the spice quantity as per your taste. I have made the pakoras mildly spiced.

Recipe Source: www.vegrecipesofindia.com

6. Mini Uttapam

Prep Time: 10 minsFermenting time: 20 minutesCooking Time: 15 minsMakes 20 mini uttapamsIngredients:1 cup semolina (rava)2 tsp plain flour (maida)1/2 cup curds (dahi)2 tsp finely chopped green chillies1/2 tsp cumin seeds (jeera)2 tbsp grated coconutSalt to tasteOil for greasing and cookingFor Serving, coconut chutneyMethod:Combine the rava, plain flour, curds and ½ cup of water in a deep bowl and mix well. Cover and keep aside for 20 minutes.Add the green chillies, cumin seeds, coconut, salt and ½ cup of water and mix well.Grease a non-stick mini uttapam pan with a little oil.Pour 2 tbsp of the batter in each uttapa mould and spread it lightly.Cook on both sides, using a little oil till they turn golden brown in colour from both the sides.Repeat steps 3 to 5 to make more mini uttapams.Serve immediately with coconut chutney.Note:If you do not have a mini uttapam pan, you can always make these uttapams using a non-stick tava (griddle).Recipe Source: www.tarladalal.com © www.chitrasfoodbook.com Mini Uttapam

Image credit: www.chitrasfoodbook.com

Prep Time: 10 mins

Fermenting time: 20 minutes

Cooking Time: 15 mins

Makes 20 mini uttapams

Ingredients:

1 cup semolina (rava)

2 tsp plain flour (maida)

1/2 cup curds (dahi)

2 tsp finely chopped green chillies

1/2 tsp cumin seeds (jeera)

2 tbsp grated coconut

Salt to taste

Oil for greasing and cooking

For Serving, coconut chutney

Method:

Combine the rava, plain flour, curds and ½ cup of water in a deep bowl and mix well. Cover and keep aside for 20 minutes.

Add the green chillies, cumin seeds, coconut, salt and ½ cup of water and mix well.

Grease a non-stick mini uttapam pan with a little oil.

Pour 2 tbsp of the batter in each uttapa mould and spread it lightly.

Cook on both sides, using a little oil till they turn golden brown in colour from both the sides.

Repeat steps 3 to 5 to make more mini uttapams.

Serve immediately with coconut chutney.

Note:

If you do not have a mini uttapam pan, you can always make these uttapams using a non-stick tava (griddle).

Recipe Source: www.tarladalal.com

7. Poha

Ingredients:Makes 3 cups2-3 cups (when dry) (thick) Poha (flattened rice)A pinch asafoetida1 teaspoon mustard seeds1-2 green chilies (chopped small) (or according to desired level of heat - can leave out if you prefer)1 onion (small dice)1 potato (small dice – use the waxy kind, i.e. red bliss, Yukon gold, eastern white. Avoid boiling potatoes, which don’t retain their shape once cooked)1/2 cup peanuts or cashews3/4 teaspoon turmeric4-5 curry leavesSalt to taste1/2 cup fresh cilantro (chopped) for garnishFresh lemon (to squeeze at end)Method:Soak the Poha for 5 mins then drain in a colander (there's a thick and a thin Poha - this recipe is for the thick Poha). Heat oil in a pan (Devesh uses a wok).Season with asafoetida, then mustard seeds. As soon as they crackle, add diced onion and green chilies. Fry until translucent.In parallel, heat diced potatoes in microwave for 2 minutes to partly cook them. Add turmeric and curry leaves to hot oil once onions are done. Add nuts. Add heated potatoes.Sauté until potatoes are done. Add poha and salt and mix thoroughly. Cook for 3-4 minutes.Transfer to serving bowl and sprinkle with fresh chopped cilantro and lemon juice (or lime juice) before serving.Recipe Source: www.thekitchn.com © Youtube Poha

Image credit: Youtube

Ingredients:

Makes 3 cups

2-3 cups (when dry) (thick) Poha (flattened rice)

A pinch asafoetida

1 teaspoon mustard seeds

1-2 green chilies (chopped small) (or according to desired level of heat - can leave out if you prefer)

1 onion (small dice)

1 potato (small dice – use the waxy kind, i.e. red bliss, Yukon gold, eastern white. Avoid boiling potatoes, which don’t retain their shape once cooked)

1/2 cup peanuts or cashews

3/4 teaspoon turmeric

4-5 curry leaves

Salt to taste

1/2 cup fresh cilantro (chopped) for garnish

Fresh lemon (to squeeze at end)

Method:

Soak the Poha for 5 mins then drain in a colander (there's a thick and a thin Poha - this recipe is for the thick Poha). Heat oil in a pan (Devesh uses a wok).

Season with asafoetida, then mustard seeds. As soon as they crackle, add diced onion and green chilies. Fry until translucent.

In parallel, heat diced potatoes in microwave for 2 minutes to partly cook them. Add turmeric and curry leaves to hot oil once onions are done. Add nuts. Add heated potatoes.

Sauté until potatoes are done. Add poha and salt and mix thoroughly. Cook for 3-4 minutes.

Transfer to serving bowl and sprinkle with fresh chopped cilantro and lemon juice (or lime juice) before serving.

Recipe Source: www.thekitchn.com

8. Churma

Prep Time: 15 minsCooking Time: 20 minsMakes 4 to 6Ingredients:1 cup coarse whole wheat flour (jada gehun ka atta)1/4 cup semolina (rava)4 tbsp melted ghee2 tbsp almond (badam) slivers1/4 tsp cardamom (elaichi) powder5 tbsp powdered sugar ghee for deep-fryingMethod:Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.Divide the dough into 8 equal portions. Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.Drain on an absorbent paper and allow them to cool.Grind the fried dough pieces in a blender into a fine powder.Add the almonds, cardamom powder and powdered sugar and mix well.Store in an air-tight container.Serve with dal-baati.Recipe Source: www.tarladalal.com: Churma © iftariyan.blogspot.in Churma

Image credit: iftariyan.blogspot.in

Prep Time: 15 mins

Cooking Time: 20 mins

Makes 4 to 6

Ingredients:

1 cup coarse whole wheat flour (jada gehun ka atta)

1/4 cup semolina (rava)

4 tbsp melted ghee

2 tbsp almond (badam) slivers

1/4 tsp cardamom (elaichi) powder

5 tbsp powdered sugar ghee for deep-frying

Method:

Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.

Divide the dough into 8 equal portions. Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).

Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.

Drain on an absorbent paper and allow them to cool.

Grind the fried dough pieces in a blender into a fine powder.

Add the almonds, cardamom powder and powdered sugar and mix well.

Store in an air-tight container.

Serve with dal-baati.

Recipe Source: www.tarladalal.com

9. Kheeranand (Rice Halwa)

Kheeranand is Rice Halwa, while Kheer is Rice pudding. Kheeranand has twice the amount of rice, and the rice is fried in ghee.Ingredients:Regular milk - 2 cupsSugar - 1 cupCardamom seeds - ½ teaspoonSaffron - 8 strandsCooking HalwaGhee - ¼ cupBasmati Rice - 1 CupGreen cardamom cracked open - 4Cloves - 4Cinnamon stick 2" broken in half - 2Sliced Almonds - ¼ CupSplit Cashews - ¼ CupPistachio coarse chop - ¼ CupRaisins - ¼ CupRegular Milk - 2 CupsMethod:Prepare sweet slurryMix milk, sugar, cardamom seeds. Bring to a boil. Add saffron. Shut off heat. Cover. Set aside for about 10 minutes to let aromas infuse.Cooking HalwaHeat Ghee in a heavy bottomed pan. Keep heat low to medium. Add Rice, Cardamom Cloves and Cinnamon. Stir-fry. The rice will become white opaque and then fluffy.Add almonds, cashews and pistachios. Continue frying. The nuts will give out aroma, the rice will start to shrink.Add raisins and milk. Let it cook on medium heat stirring as most of the milk is absorbed.Add sweet slurry. Stir. Cook till all the slurry is absorbedRecipe Source: www.indiacurry.com: Kheeranand (Rice Halwa) © Youtube Kheeranand (Rice Halwa)

Image credit: Youtube

Kheeranand is Rice Halwa, while Kheer is Rice pudding.  Kheeranand has twice the amount of rice, and the rice is fried in ghee.

Ingredients:

Regular milk - 2 cups

Sugar - 1 cup

Cardamom seeds - ½ teaspoon

Saffron - 8 strands

Cooking Halwa

Ghee - ¼ cup

Basmati Rice - 1 Cup

Green cardamom cracked open - 4

Cloves - 4

Cinnamon stick 2" broken in half - 2

Sliced Almonds - ¼ Cup

Split Cashews - ¼ Cup

Pistachio coarse chop - ¼ Cup

Raisins - ¼ Cup

Regular Milk - 2 Cups

Method:

Prepare sweet slurry

Mix milk, sugar, cardamom seeds. Bring to a boil. Add saffron. Shut off heat. Cover. Set aside for about 10 minutes to let aromas infuse.

Cooking Halwa

Heat Ghee in a heavy bottomed pan. Keep heat low to medium. Add Rice, Cardamom Cloves and Cinnamon. Stir-fry. The rice will become white opaque and then fluffy.

Add almonds, cashews and pistachios. Continue frying. The nuts will give out aroma, the rice will start to shrink.

Add raisins and milk. Let it cook on medium heat stirring as most of the milk is absorbed.

Add sweet slurry. Stir. Cook till all the slurry is absorbed

Recipe Source: www.indiacurry.com

10. Kheer

Ingredients:1/4 cup long grain Basmati rice4-5 cups full fat milk2-3 cardamom seeds (crushed)2 tbsp almonds (blanched)A pinch of saffron threads1 tbsp skinned pistachio nuts (chopped)1 tbsp raisins (optional)2-3 tbsp sugar or as desiredSilver VarakMethod:Soak saffron in 1 tblsp of warm milk and keep aside. Wash and soak the rice for 15 mins.Heat milk in a large heavy bottom pan/ kadai. When the milk begins to boil add rice and on low flame let it simmer gently until the rice is soft and the grains are starting to break up. Keep stirring occasionally to avoid sticking of rice in the bottom of the pan .Cook it till the quantity of the mixture is reduced to 3/4 of its original volume. Now add chopped almonds, pistachio, soaked saffron, crushed cardamom and raisins and simmer for another 3-4 minutes.Add the sugar and stir until completely dissolved. Remove the rice kheer from heat in a serving dish and let it cool.Later garnish with chopped almonds and pista. Add some varak also.You can serve the rice kheer either warm or chilled as you prefer.Note:1. Kheer tastes extra good if refrigerated overnight.2. You can choose any nuts you prefer - cashewnuts, pista, almonds, walnuts and raisins. Even dates can be added.3. You can replace green cardamom with rose water too.4. Serving Idea - Serve chilled kheer with hot piping jalebi. Awesome combination.Recipe Source: www.indianfoodforever.com © www.ramyasfood.com Kheer

Image credit: www.ramyasfood.com

Ingredients:

1/4 cup long grain Basmati rice

4-5 cups full fat milk

2-3 cardamom seeds (crushed)

2 tbsp almonds (blanched)

A pinch of saffron threads

1 tbsp skinned pistachio nuts (chopped)

1 tbsp raisins (optional)

2-3 tbsp sugar or as desired

Silver Varak

Method:

Soak saffron in 1 tblsp of warm milk and keep aside.  Wash and soak the rice for 15 mins.

Heat milk in a large heavy bottom pan/ kadai. When the milk begins to boil add rice and on low flame let it simmer gently until the rice is soft and the grains are starting to break up. Keep stirring occasionally to avoid sticking of rice in the bottom of the pan .

Cook it till the quantity of the mixture is reduced to 3/4 of its original volume. Now add chopped almonds, pistachio, soaked saffron, crushed cardamom and raisins and simmer for another 3-4 minutes.

Add the sugar and stir until completely dissolved. Remove the rice kheer from heat in a serving dish and let it cool.

Later garnish with chopped almonds and pista. Add some varak also.

You can serve the rice kheer either warm or chilled as you prefer.

Note:

1. Kheer tastes extra good if refrigerated overnight.

2. You can choose any nuts you prefer - cashewnuts, pista, almonds, walnuts and raisins. Even dates can be added.

3. You can replace green cardamom with rose water too.

4. Serving Idea - Serve chilled kheer with hot piping jalebi. Awesome combination.

Recipe Source: www.indianfoodforever.com

11. Rabdi

Prep Time: 5 minCook Time: 120 minServes: 8Ingredients:Full cream milk - 2 ltsSugar - 1/4 cup (for a sweeter taste you add another 1 to 2 tbsps)Cardamom powder - 1/2 tspSaffron - 7-8 strands (soaked in 2 tbsps of warm milk)Pistachios - fistfulAlmonds - 7-8, blanched and peeledKewra essence or Rose water - few drops (optional)Method:Sliver the blanched almonds, chop the pistachios and set aside.Boil milk in a large heavy bottomed wide vessel on high flame. Once it comes to a boil, reduce flame to low and allow to simmer. Every 3 to 4 mts, push the top layer of malai (top of milk) that forms on the top towards the sides of the vessel. Continue to do this till the milk is reduced to less than half of the original quantity.Keep scraping the sides of the vessel and combine it with the thickening milk.After almost 1 1/2 hours, the milk would have reduced considerably to a thick mass. Add sugar and half of the chopped nuts and mix. Allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity. Add cardamom powder, rose water and saffron and mix well.Turn off flame and allow to come to room temperature. Remove to a serving bowl. Garnish with the remaining chopped nuts and saffron strands.Ladle into serving bowls and serve warm. You can even chill the rabdi and serve it chilled.Note:Do not keep stirring the milk constantly. Stir only at intervals to ensure that the milk does not burn. It is advised to use heavy bottomed vessel so that the contents do not burn.To speeden up the process, you can cook over medium flame.You can flavor with nutmeg powder instead of cardamom.Leftover rabri can be stored in the fridge for 3 to 4 days or frozen for a few weeks.Recipe Source: www.sailusfood.com © Youtube Rabdi

Image credit: Youtube

Prep Time: 5 min

Cook Time: 120 min

Serves: 8

Ingredients:

Full cream milk - 2 lts

Sugar - 1/4 cup (for a sweeter taste you add another 1 to 2 tbsps)

Cardamom powder - 1/2 tsp

Saffron - 7-8 strands (soaked in 2 tbsps of warm milk)

Pistachios - fistful

Almonds - 7-8, blanched and peeled

Kewra essence or Rose water - few drops (optional)

Method:

Sliver the blanched almonds, chop the pistachios and set aside.

Boil milk in a large heavy bottomed wide vessel on high flame. Once it comes to a boil, reduce flame to low and allow to simmer. Every 3 to 4 mts, push the top layer of malai (top of milk) that forms on the top towards the sides of the vessel. Continue to do this till the milk is reduced to less than half of the original quantity.

Keep scraping the sides of the vessel and combine it with the thickening milk.

After almost 1 1/2 hours, the milk would have reduced considerably to a thick mass. Add sugar and half of the chopped nuts and mix. Allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity. Add cardamom powder, rose water and saffron and mix well.

Turn off flame and allow to come to room temperature. Remove to a serving bowl. Garnish with the remaining chopped nuts and saffron strands.

Ladle into serving bowls and serve warm. You can even chill the rabdi and serve it chilled.

Note:

Do not keep stirring the milk constantly. Stir only at intervals to ensure that the milk does not burn. It is advised to use heavy bottomed vessel so that the contents do not burn.

To speeden up the process, you can cook over medium flame.

You can flavor with nutmeg powder instead of cardamom.

Leftover rabri can be stored in the fridge for 3 to 4 days or frozen for a few weeks.

Recipe Source: www.sailusfood.com

12. Rasgullas

Prep Time: 45 minsCook Time: 15 minsIngredients:(measuring cup used, 1 cup = 250 ml)4 cups full fat whole cow's milk or 1 litre2 to 3 tbsp lemon juice, add as required2 cups sugar4 cups water or 1 litre1 tbsp milk (optional)1 tsp sooji/rava or all purpose flour or corn starch1 to 2 tbsp rose water or kewra water or ½ tsp cardamom powderMethod:Preparing the chenna:Take milk in a pan and keep it to boil on a low to medium flame. I used organic cow milk which does not have much fat. If you use buffalo milk, it has too much of fat and makes a thick layer of malai/cream floating on top. you have to remove the thick layer of malai, before you proceed with the making of chenna.So when the milk is heating up, line a strainer or bowl with a cheesecloth or muslin.Keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom.When the milk comes to a boil, reduce the flame to its lowest. Add 1 to 3 tbsp lemon juice. First add 1 tbsp lemon juice and stir. If the milk has not curdled completely, then add 1 tbsp more. Keep the lemon juice handy with you.Depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. Stir after adding the lemon juice. Sometimes I have added 1 tbsp lemon juice and the milk has curdled and sometimes i needed to add 3 tbsp too. Vinegar also can be added instead of lemon juice. Another option is curd/yogurt. Add 4 to 5 tbsp of yogurt or more if required. With yogurt you don't need to rinse the chenna in water later.As soon as the milk curdles, switch off the flame. The milk should curdle completely with the green watery whey. If the milk does not curdle, then add ½ to 1 tbsp of lemon juice more.Now pour the curdled milk in the cheesecloth/muslin lined strainer or bowl.Gather the muslin from the sides and rinse the chenna or coagulated milk very well in running water. This brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna.Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. Remember there should not be excess water or moisture in the chenna as then the rasgullas will break when cooking.Place a heavy weight on the chenna for 7 to 8 minutes. You can also hang the chenna for about 30 minutes.Preparing the rasgulla balls: After 7 to 8 minutes, remove the cheesecloth from the chenna. Note that the chenna should not have too much moisture nor be too dry.Add 1 tsp sooji or rava or semolina. you can also add all purpose flour/maida. Adding either of them helps to bind the mixture. for a gluten free option, add cornstarch instead of semolina or all purpose flour.First mix the sooji with chenna and then begin to knead.With the heels of your palms mash the chenna and knead. Keep on collecting the chenna from the sides and continue to mash and knead. This kneading process is very important and also decides the texture of chenna.When you feel your palms becoming a bit greasy, it’s time to stop. just a bit of greasiness is required. Avoid kneading to an extent where the whole chenna becomes greasy. I kneaded for about 10 minutes as i have very light hands. So depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. Note that the chenna should just begin to get greasy.Knead to a smooth ball of chenna.Now pinch small portions from the chenna and roll them between your palms to a smooth round ball.Prepare all small balls this way. Cover all the chenna balls with a moist muslin or kitchen towel and keep aside.Preparing sugar syrup for rasgulla: In a large pan, take 2 cups sugar and 4 cups water. You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size. You can also use a pressure cooker. i used a pan measuring 8.5 inches in diameter and 4.5 in height. a 3.4 litre stainless steel pan.Keep this pan on stove top and heat the sugar solution. Stir so that the sugar dissolves. I cooked kneaded the chenna and cooked the sugar syrup simultaneously. You can also do this way.Add 1 tbsp milk and stir. Adding milk helps in removing impurities. If there are no impurities then you don't need to add milk and directly proceed to step 25Once the sugar solution becomes hot, the impurities begin to float on the top. You can either remove it with a spoon. Or strain the impurities in a cheesecloth/muslin lined strainer.5. Now from the purified sugar solution, reserve ½ cup in a cup or mug. This ½ cup of sugar solution we will be adding to the cooking rasgullas.6. Reserve another 1 cup of the sugar solution in a serving bowl.Cooking rasgullas:The rest of the 2.5 cups of sugar solution you add it back to the large pan and bring it to a boil on a medium-high flame.Slid the rasgullas gently into the sugar solution.Once all the rasgullas have been added to the sugar solution, shake the pan. Don't stir the rasgullas with a spoon. just gently shake the pan.Cover immediately with a lid and let the rasgullas cook. Keep the flame to a medium or medium high.After 4 minutes, open the lid and add ¼ cup of the reserved sugar solution. Shake the pan. Adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies.Cover again and continue to cook.After 4 minutes, again add ¼ cup of the reserved sugar solution. Cover and again cook for 2 minutes. I cooked for 10 minutes. the timing will vary depending on the thickness & quality of pan, the depth of the pan and flame intensity.To check the doneness of rasgullas:There are two ways. First place the rasgulla in a bowl or cup of water. if the rasgulla sinks to the bottom it's cooked. Second method is to press a small portion of the rasgulla with your finger. if the pressed portion bounces back to its original shape, it's cookedOnce the rasgullas are cooked, switch off the flame and keep the pan down.Now take each rasgulla with a spoon and place it in the bowl containing the 1 cup of sugar solution. Cover and keep aside.Let the sugar solution in which the rasgullas were cooked, become warm. Then add this to the serving bowl containing the rasgullas.Once the whole mixture has cooled down, add 1 to 2 tbsp rose water. If you don't have rose water you can also kewra water (pandanus extract) or ½ tsp cardamom powder. Stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes.6. You can serve the rasgullas now or refrigerate them and serve later.Note:Leftover syrup can be used to make nimbu pani (lemonade). You can also add it to shikanjvi or fruit juices or while making cakes.Recipe Source: www.vegrecipesofindia.com © Youtube Rasgullas

Image credit: Youtube

Prep Time: 45 mins

Cook Time: 15 mins

Ingredients:

(measuring cup used, 1 cup = 250 ml)

4 cups full fat whole cow's milk or 1 litre

2 to 3 tbsp lemon juice, add as required

2 cups sugar

4 cups water or 1 litre

1 tbsp milk (optional)

1 tsp sooji/rava or all purpose flour or corn starch

1 to 2 tbsp rose water or kewra water or ½ tsp cardamom powder

Method:

Preparing the chenna:

Take milk in a pan and keep it to boil on a low to medium flame. I used organic cow milk which does not have much fat. If you use buffalo milk, it has too much of fat and makes a thick layer of malai/cream floating on top. you have to remove the thick layer of malai, before you proceed with the making of chenna.

So when the milk is heating up, line a strainer or bowl with a cheesecloth or muslin.

Keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom.

When the milk comes to a boil, reduce the flame to its lowest. Add 1 to 3 tbsp lemon juice. First add 1 tbsp lemon juice and stir. If the milk has not curdled completely, then add 1 tbsp more. Keep the lemon juice handy with you.

Depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. Stir after adding the lemon juice. Sometimes I have added 1 tbsp lemon juice and the milk has curdled and sometimes i needed to add 3 tbsp too. Vinegar also can be added instead of lemon juice. Another option is curd/yogurt. Add 4 to 5 tbsp of yogurt or more if required. With yogurt you don't need to rinse the chenna in water later.

As soon as the milk curdles, switch off the flame. The milk should curdle completely with the green watery whey. If the milk does not curdle, then add ½ to 1 tbsp of lemon juice more.

Now pour the curdled milk in the cheesecloth/muslin lined strainer or bowl.

Gather the muslin from the sides and rinse the chenna or coagulated milk very well in running water. This brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna.

Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. Remember there should not be excess water or moisture in the chenna as then the rasgullas will break when cooking.

Place a heavy weight on the chenna for 7 to 8 minutes. You can also hang the chenna for about 30 minutes.

Preparing the rasgulla balls:

After 7 to 8 minutes, remove the cheesecloth from the chenna. Note that the chenna should not have too much moisture nor be too dry.

Add 1 tsp sooji or rava or semolina. you can also add all purpose flour/maida. Adding either of them helps to bind the mixture. for a gluten free option, add cornstarch instead of semolina or all purpose flour.

First mix the sooji with chenna and then begin to knead.

With the heels of your palms mash the chenna and knead. Keep on collecting the chenna from the sides and continue to mash and knead. This kneading process is very important and also decides the texture of chenna.

When you feel your palms becoming a bit greasy, it’s time to stop. just a bit of greasiness is required. Avoid kneading to an extent where the whole chenna becomes greasy. I kneaded for about 10 minutes as i have very light hands. So depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. Note that the chenna should just begin to get greasy.

Knead to a smooth ball of chenna.

Now pinch small portions from the chenna and roll them between your palms to a smooth round ball.

Prepare all small balls this way. Cover all the chenna balls with a moist muslin or kitchen towel and keep aside.

Preparing sugar syrup for rasgulla:

 In a large pan, take 2 cups sugar and 4 cups water. You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size. You can also use a pressure cooker. i used a pan measuring 8.5 inches in diameter and 4.5 in height. a 3.4 litre stainless steel pan.

Keep this pan on stove top and heat the sugar solution. Stir so that the sugar dissolves. I cooked kneaded the chenna and cooked the sugar syrup simultaneously. You can also do this way.

Add 1 tbsp milk and stir. Adding milk helps in removing impurities. If there are no impurities then you don't need to add milk and directly proceed to step 25

Once the sugar solution becomes hot, the impurities begin to float on the top. You can either remove it with a spoon. Or strain the impurities in a cheesecloth/muslin lined strainer.

5. Now from the purified sugar solution, reserve ½ cup in a cup or mug. This ½ cup of sugar solution we will be adding to the cooking rasgullas.

6. Reserve another 1 cup of the sugar solution in a serving bowl.

Cooking rasgullas:

The rest of the 2.5 cups of sugar solution you add it back to the large pan and bring it to a boil on a medium-high flame.

Slid the rasgullas gently into the sugar solution.

Once all the rasgullas have been added to the sugar solution, shake the pan. Don't stir the rasgullas with a spoon. just gently shake the pan.

Cover immediately with a lid and let the rasgullas cook. Keep the flame to a medium or medium high.

After 4 minutes, open the lid and add ¼ cup of the reserved sugar solution. Shake the pan. Adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies.

Cover again and continue to cook.

After 4 minutes, again add ¼ cup of the reserved sugar solution. Cover and again cook for 2 minutes. I cooked for 10 minutes. the timing will vary depending on the thickness & quality of pan, the depth of the pan and flame intensity.

To check the doneness of rasgullas:

There are two ways. First place the rasgulla in a bowl or cup of water. if the rasgulla sinks to the bottom it's cooked. Second method is to press a small portion of the rasgulla with your finger. if the pressed portion bounces back to its original shape, it's cooked

Once the rasgullas are cooked, switch off the flame and keep the pan down.

Now take each rasgulla with a spoon and place it in the bowl containing the 1 cup of sugar solution. Cover and keep aside.

Let the sugar solution in which the rasgullas were cooked, become warm. Then add this to the serving bowl containing the rasgullas.

Once the whole mixture has cooled down, add 1 to 2 tbsp rose water. If you don't have rose water you can also kewra water (pandanus extract) or ½ tsp cardamom powder. Stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes.

6. You can serve the rasgullas now or refrigerate them and serve later.

Note:

Leftover syrup can be used to make nimbu pani (lemonade). You can also add it to shikanjvi or fruit juices or while making cakes.

Recipe Source: www.vegrecipesofindia.com

13. Gulab Jamun

Total Time: 45Serves: 3- 4Ingredients:1 cup Milk Powder2 tsp All Purpose Flour1/2 tsp Baking Soda1 tsp Suji2 tblsp GheeWhole milk, just enough to make the doughFor the Sugar Syrup2 cups Sugar2 cups water4-5 CardamomFew drops of lemon juice1/2 tsp Rose WaterFew strands of kesarOil for fryingMethod:Soak the suji in a 1/2 cup of water so as to make it soft.In a bowl mix milk powder, ghee, baking powder and flour. Drain out all the excess water from the soaked suji and add it to the bowl. Now mix together by rubbing the mixture between your palms to ensure everything gets mixed properly. Do not knead it.Add just enough of whole milk to make a medium-hard mixture. Cover with a damp yet dry kitchen towel and keep aside for 20 - 25 mins.Later divide the mixture into 18-20 portions. Make small balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.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 balls should rise slowly to the top if the temperature is just right.Now take a slotted spoon and move it in circular motion in the oil, making sure not to touch the balls. This will shake the balls and even ensure even browing of all the balls.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.The sugar syrup should be thinner than 1 string consistency.To make sugar syrup:Boil 2 cups of sugar and 2 cups of water in a pan and then add some green cardamoms and let it boil for 3-4 minutes. Switch off the flame and then add rose water keep aside.Once all the balls are fried soak them in the sugar syrup for 1 - 2 hours before serving.Garnish them with dry fruits and serve.Recipe Source: www.indianfoodforever.com © www.rachnas-kitchen.com Gulab Jamun

Image credit: www.rachnas-kitchen.com

Total Time: 45

Serves: 3- 4

Ingredients:

1 cup Milk Powder

2 tsp All Purpose Flour

1/2 tsp Baking Soda

1 tsp Suji

2 tblsp Ghee

Whole milk, just enough to make the dough

For the Sugar Syrup

2 cups Sugar

2 cups water

4-5 Cardamom

Few drops of lemon juice

1/2 tsp Rose Water

Few strands of kesar

Oil for frying

Method:

Soak the suji in a 1/2 cup of water so as to make it soft.

In a bowl mix milk powder, ghee, baking powder and flour. Drain out all the excess water from the soaked suji and add it to the bowl. Now mix together by rubbing the mixture between your palms to ensure everything gets mixed properly. Do not knead it.

Add just enough of whole milk to make a medium-hard mixture. Cover with a damp yet dry kitchen towel and keep aside for 20 - 25 mins.

Later divide the mixture into 18-20 portions. Make small balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.

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 balls should rise slowly to the top if the temperature is just right.

Now take a slotted spoon and move it in circular motion in the oil, making sure not to touch the balls. This will shake the balls and even ensure even browing of all the balls.

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.

The sugar syrup should be thinner than 1 string consistency.

To make sugar syrup:

Boil 2 cups of sugar and 2 cups of water in a pan and then add some green cardamoms and let it boil for 3-4 minutes. Switch off the flame and then add rose water keep aside.

Once all the balls are fried soak them in the sugar syrup for 1 - 2 hours before serving.

Garnish them with dry fruits and serve.

Recipe Source: www.indianfoodforever.com

14. Modak

Prep Time: 35 minsCook Time: 30 minsTotal Time: 1 hour 5 minsIngredients:(measuring cup used, 1 cup = 250 ml)For the outer covering or shell:2 cups whole wheat flour½ tsp salt2 tsp warm oilWater, to knead the doughFor the inner filling:1.5 cups grated or powdered jaggery1.5 cups fresh grated fresh coconut or unsweetened dessicated coconut1 or 2 tbsp roasted sesame seeds1 or 1.5 tsp cardamom powder or crushed cardamomA pinch or two of grated nutmeg (optional)½ or ¾ cup waterMethod:Preparing the coveringWith the ingredients mentioned for the outer covering, make a smooth dough.Cover and keep the dough aside for 20-30 minutes.Preparing the filling:Mix all the filling ingredients. Cook and stir on a low or medium flame till the mixture is dry and cooked. Keep aside to cool.Preparing & shaping the modaks:Take a small ball from the dough. Roll thinly into a circle of about 3-4 inches diameter.Gently take this circle on your palm. Now add the filling in the center. Pinch the edges one by one. Bring together all the pinched folds in the center.Shallow or deep fry the modaks in medium hot oil till golden browned. Drain on kitchen tissues.Note:Instead of whole wheat flour, you can also use all purpose flour or maida or half-half of both. Make sure you seal the modak well. any small opening will lead to the filling being drained in the oil while frying.Recipe Source: www.vegrecipesofindia.com © www.madhurasrecipe.com Modak

Image credit: www.madhurasrecipe.com

Prep Time: 35 mins

Cook Time: 30 mins

Total Time: 1 hour 5 mins

Ingredients:

(measuring cup used, 1 cup = 250 ml)

For the outer covering or shell:

2 cups whole wheat flour

½ tsp salt

2 tsp warm oil

Water, to knead the dough

For the inner filling:

1.5 cups grated or powdered jaggery

1.5 cups fresh grated fresh coconut or unsweetened dessicated coconut

1 or 2 tbsp roasted sesame seeds

1 or 1.5 tsp cardamom powder or crushed cardamom

A pinch or two of grated nutmeg (optional)

½ or ¾ cup water

Method:

Preparing the covering

With the ingredients mentioned for the outer covering, make a smooth dough.

Cover and keep the dough aside for 20-30 minutes.

Preparing the filling:

Mix all the filling ingredients. Cook and stir on a low or medium flame till the mixture is dry and cooked. Keep aside to cool.

Preparing & shaping the modaks:

Take a small ball from the dough. Roll thinly into a circle of about 3-4 inches diameter.

Gently take this circle on your palm. Now add the filling in the center. Pinch the edges one by one. Bring together all the pinched folds in the center.

Shallow or deep fry the modaks in medium hot oil till golden browned. Drain on kitchen tissues.

Note:

Instead of whole wheat flour, you can also use all purpose flour or maida or half-half of both. Make sure you seal the modak well. any small opening will lead to the filling being drained in the oil while frying.

Recipe Source: www.vegrecipesofindia.com

15. Rawa Sheera

Prep Time: 5 minsCooking Time: 18 minsTotal Time: 23 minsMakes 6 servingsIngredients:1 cup semolina (rava)1/2 cup ghee1/2 cup warm milk1 cup sugar1 tbsp chopped raisins (kismis)1 tbsp chopped cashewnuts (kaju)1 tsp cardamom (elaichi) powderFor The Garnish1/2 tsp cardamom (elaichi) powder1 tbsp raisins (kismis)1/2 tbsp chopped cashewnuts (kaju)Method:Heat the ghee in a broad non-stick pan, add the semolina and sauté on a slow flame for 6 to 8 minutes, while stirring occasionally.Add the milk, 2½ cups of hot water, mix well and cook for 1 to 2 minutes, while stirring continuously.Add the sugar, raisins and cashewnuts and mix well. Cover and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.Add the cardamom powder, mix well and cook on a medium flame for 1 minute.Serve immediately garnished with cardamom powder, raisins and cashewnuts.Recipe Source: www.tarladalal.com: Rawa Sheera © Youtube Rawa Sheera

Image credit: Youtube

Prep Time: 5 mins

Cooking Time: 18 mins

Total Time: 23 mins

Makes 6 servings

Ingredients:

1 cup semolina (rava)

1/2 cup ghee

1/2 cup warm milk

1 cup sugar

1 tbsp chopped raisins (kismis)

1 tbsp chopped cashewnuts (kaju)

1 tsp cardamom (elaichi) powder

For The Garnish

1/2 tsp cardamom (elaichi) powder

1 tbsp raisins (kismis)

1/2 tbsp chopped cashewnuts (kaju)

Method:

Heat the ghee in a broad non-stick pan, add the semolina and sauté on a slow flame for 6 to 8 minutes, while stirring occasionally.

Add the milk, 2½ cups of hot water, mix well and cook for 1 to 2 minutes, while stirring continuously.

Add the sugar, raisins and cashewnuts and mix well. Cover and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.

Add the cardamom powder, mix well and cook on a medium flame for 1 minute.

Serve immediately garnished with cardamom powder, raisins and cashewnuts.

Recipe Source: www.tarladalal.com

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