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Ingredients:
908 gms part-skim cheese, 3 tbs Sooji, 13-15
tbs of sugar, 1/4 tsp of vanilla essence, 1
cup water
Process:
1. Pour all ingredients in a container mix
it properly using a spoon or a hand blender.
2. Transfer the batter into it leaving about a 1 inch from top
empty.
3. Pre-heat the oven at 350 F and bake it for 45-50mts till
the top turns to light brown.
4. Cool it after taking out from the oven.
5. Then cut into peices like cakes and serve.
SIRNI
Ingredients:
450 gm wheat flour (Atta), 283 gm jaggery or
sugar, Salt to taste, oil or ghee for frying
Process:
1. Heat a fry pan and 1tsp of ghee and add wheat flour and
fry until the flour turns brown and leave it aside to turn
cold.
2. After it gets cold, add water to make a good dough like
puri or roti.
3. Roll it like thick roti and make small sirni (3-inch
diamond shaped pieces).
4. Heat oil in a fry pan and fry the sirnis pithas
prepared in step 3.
5. Heat a fry pan in medium heat and then put some water with
Jaggery until it becomes a thick chasni (syrup).
6. Add the fried sirnis of step 4 to the chasni and stir it
properly until it becomes dry.
GULAAB
JAMUN
Ingredients:
Carnation
Dry (Non fat) Milk Powder - 3 Cups, Self Rising Flour -
1 Cup, Heavy Whipping Cream - 473 ml
Sugar - 3 Cups, Corn Oil to fry
Process:
1.
Mix the milk powder, flour and cream into a smooth dough.
2. Divide and prepare the dough into small balls.
3. Heat oil in a pan.
4. Deep fry the balls in slow heat.
5. Heat another pan in medium heat and put some water with
sugar until it becomes a thick syrup.
6. Put the fried balls to the syrup.
KALAKAND
Ingredients:
908
gm Ricotta cheese, Milk Powder - 1 Cup, Butter
-1/2 Cube, Sugar - to taste, 10-15 Almonds grated
Process:
1. Heat a fry pan on medium heat.
2. Add Ricotta cheese, Butter, Sugar, Milk Powder into.
3. Stir it continuously till the mixture is little thick (
SHOULD NOT BE TOO DRY OR TOO WET).
5. When it starts getting golden brown remove the pan from
gas.
6. Then Spread it on a greased bottom surface ON A GREASED
BOTTOM SURFACE.
7. Let it cool for few minutes and then cut it into 1.5 inch
square pieces and put it in the refrigerator.
When
cold and ready to serve garnish it with grated
almonds.
Chhena
Jilabi
Ingredients:
2 cup Cheese,
1/2cup Maida, 1 tablespoon Ghee, 1/2 teaspoon
Baking Powder
1 cup Sugar, Rose Water, Refine oil as per
requirement
Process:
1. Squeeze out
the cheese to drench out water.
2. Add Maida, baking powder and ghee to it.
3. Add cheese to it and mash it with hand.
4. Keep it for half an hour.
5. Divide it into 10 parts.
6. Prepare 6 cm long rolls out of each part and prepare the
jilabi shape out of it.
7. Add 1 cup water to sugar and boil it to make the sugar
syrup.
8. Don't make the syrup very thick.
9. Heat oil in a pan and fry the jilabi over low flame.
10. Put the jilabi in the sugar syrup.
11. Keep it for sometime & then Serve it hot.
Rasogulla
Ingredients:
2 cup Cheese,
1 tbsp Semolina, 2 cup Sugar, 4 cup water,
3 Cardamoms
Process:
1. Squeeze out
the cheese to drench out water.
2. Add Semolina to it and mash it with hand or grind it.
3. Divide it into 15 parts.
4. Take each part and flatten it a little.
5. Put a cardamom seed.
6. Roll it to form a ball shape.
7. Boil 3 cup water in a pan.
8. Add sugar to it.
9. When the syrup boils put the cheese balls into the syrup.
10. Take another cup of water and after each 5 minute
sprinkle some water over the cheese balls.
11. When it is fully cooked it will change to cream colour
and it will sink in water.
12. Now take out the pan.
Chhena Khiri
Ingredients:
2 cup Cheese, 2 & 1/2
litre Milk, 1 cup Cornflour, 1 teaspoon Baking
Powder
2 cup Sugar, 4 Cardamoms, Refine oil
Process:
1. Squeeze out water from
cheese.
2. Mix cheese, maida and baking powder.
3. Add 1/2 litre milk to it.
4. Heat oil in a pan.
5. Prepare bundi out of this mix and fry it .
6. Boil 2 litre milk and sugar.
7. When it reduces to around 1 litre.
8. Put the bundi into it.
9. Add cardamom powder and boil it for 5 minutes.
10. Take it out of flame.
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