Ingredients:2 cups grated carrots4 - 6 cups whole milk1/2 cup sugar3 tbs ghee/ melted butter1 tbs oil1/2 tsp cardomom powder1/4 cup finely chopped nuts1/2 cup khoaMethod1. Heat oil + 1tbs ghee in a pan and fry chopped nuts till crisp, remove it from the pan and keep it aside.
2. Put scraped carrots in the same pan and fry it in the remaining oil in the pan, for few mins.
3. Add milk to the pan (carrots must be fully covered fully in milk), when milk starts to boil, lower the heat and let it cook till the mixture becomes dry.
4. Add sugar, ghee, nuts and khoa stirring in between each addition. Garnish it with more chopped nuts and serve it warm :)
Ragi Pindi Halwa
Ingredients:
1.Raagi flour 1 cup
2.Jaggery grated 1 cup
3.Cardamom powder 1 tbsp
4.Ghee 2 tbsp
5.Dry fruits 20 grams
6.Milk 1 cup
Preparation:
1.Take a bowl add milk,raagi flour and mix well without forming any lumps.
2.Take a pan add some ghee and melt it,fry dry fruits and keep aside.
3.In the same pan add raagi flour mixture and mix well till it attains thick consistency.
4.Add jaggery,cardamom powder,ghee and mix well till jaggery melts evenly in raagi mixture.Finally add fried dry fruits and mix it well.Serve hot.
Biscuit Halwa
Ingredients
Biscuit - 200 gms( have used Marie biscuits)
Milk - 1 cup
Sugar - 1 cup
Ghee - 1 tbsp
Method
Soak biscuits in milk and sugar for 10 - 15 minutes. It will completely dissolve in it, so there is no need to mash or powder.
Heat ghee in a non stick pan and add this mixture and keep stirring until it is thicken enough as halwa. Will not take more than 10 - 15 minutes. Add saffron and if needed a pinch of cardamom powder.
Ingredients:
Milk: 500 ml
Bread Slices : 4
Sugar: 5 tbsp
Saffron Strands : 4 - 5
Chopped almonds and pistachios : as needed
Ghee: 1 tsp
Method:
1. Heat milk in a heavy bottomed vessel. Bring it to a boil and reduce the flame.
2. Keep stirring occasionally until it is reduced to about half the quantity.
3. Meanwhile, soak the saffron in 2 tablespoons of warm milk. Crush it well and set aside.
4. Now add the sugar and saffron in boiling milk and mix well. Let it boil for a couple of minutes.
5. Fry the nuts in ghee and add it to the milk and mix well.
6. Switch off the flame and let it cool completely. Refrigerate it for sometime.
7. Cut the bread slice into small round shape with the help of a cookie cutter.
8. Place the bread pieces in a serving bowl and pour the cold milk mixture over it. Let it soak for 5 minutes and serve chilled.
Ingredients:
- 1 litre Milk
- 1/2 cup Sugar
- 1/2 tsp Cardamom Powder
- almonds for garnishing
Preparation Method:
- Heat the milk to boil in a pan till it gets reduced to half.
- Add sugar and cook for some more time till it gets thickened.
- Now add cardamom powder and put off the flame.
- Allow it to cool. Garnish with chopped dry fruits and nuts.
- Your delicious Basundi Dessert Recipe is now ready
- Serve it chilled
Ingredients
- Khoya - 1 cup
- Sugar - 1 cup
- Ghee - 3 tsp
- tutty fruity for garnishing
Method:
In a flat bottomed pan (non stick would be better), add the sugar, and khoya and start stirring well, add 1 tsp of ghee.
Keep on stirring, as the khoya, starts sticking to the pan.
Add the crushed cardamom powder.
When the ghee, starts coming out from the khoya mixture or if they become dry, remove from stove and transfer it to the greased plate. (with ghee).
Allow it to cool and make it to a desired shape.
Garnish with tutty fruity and serve.
Mysorepak is always my dad's and chechu's favourite delicacy( and now it is for aadhu too) if it is home made.Traditionally, the mysore pak is made using 1 measure of gramflour and almost 3 times the amount of ghee. It is very tricky to get the right texture and consistency of the traditional mysore pak. My pedatha is an expert in making it and each and every time she used to make the perfect mysore paks.
Then there is the ghee laden rather ghee oozing mysore paks, which just don’t do any justice to the traditional ones. They are way to oily and eating just a small piece makes you feel so guilty.
The recipe I am sharing here is not the traditional one, but this one tastes very good too. And it is really easy and quick to make. This is my pedatha's recipe and she makes it every year for Diwali as it gives good number of pieces and is perfect for sharing with friends.
Ingredients
- Kadala maavu/Besan – 1 cup
- Ghee – 1 cup, melted
- Sugar – 1.5 cup
Method
- Grease a square baking dish or a plate and keep ready.
- Heat a Kadai, add the melted ghee and besan/kadala maavu and mix well. Fry it on medium flame, for 5 minutes, so that the raw smell of the kadala maavu disappears.
- Side by side, heat a heavy bottomed Kadai, with sugar and ½ cup water.
- Heat on medium flame till one string consistency is reached. To check for consistency, wet your fingers lightly, and take a little bit of syrup in between your index finger and thumb, move the fingers apart slowly, if the syrup form a single thread like then the syrup is ready.
- Now pour the ghee and besan mixture into the sugar syrup and start stirring on medium flame.
- Keep stirring. After sometime, the mixture will start leaving the sides and come together like a ball and will be frothing on the sides.
- Pour immediately on to the greased plate. Smoothen with a greased back of a flat cup.
- Let it sit for a couple of minutes then mark the lines for the mysore paks when still warm
- Break into pieces after it has cooled.
