Sooji Halwa Recipe


1 cup Sooji (semolina)

1 cup Sugar

2.5 cup water

2 teaspoon Ghee

1 tablespoon lowfat butter (heart foundation recommended) or canola oil

Almonds (grated)/Raisins

2-3 Cardamom, coarsely powdered

Recipe to prepare Sooji Halwa :

.    Add sugar to water and mix well. Keep aside.
.    In a skillet (kadahi) take ghee and sooji and cook for 5 minutes.
.    Add oil/butter and cook for 20 minutes on medium heat, till the sooji turns light brown.
.    With the skillet on the stove,
.    Add cardamom powder and raisins, grated almonds, then add water-sugar solution slowly,
.    Stirring with a spoon and allow the water to evaporate.
.    Garnish with a few grated almond pieces.
.    Serve sooji halwa warm.

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Rasmalai recipe


4 Measuring cup milk for channa (2% milk)

3 measuring cup milk for Ras

4 – 4 1/2 tbsp. sugar for Ras

1 cup sugar

3 cups of water

saffron, cardamom, pista, almonds

lemon juice

Recipe to prepare Rasmalai :

.    First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
.    Bring 4 cups of milk to boil.
.    Now to curdle the milk add lemon juice to it stirring continuously.
.    Then drain it in a thin muslin cloth or handkerchief.
.    Hold it covered with cloth in the running water.
.    Drain the excess water by pressing the cloth there must not be water remaining.
.    In a pressure cooker take 3 cups of water and 1 cup of sugar.
.    Take the channa out of the cloth in a dish,
.    Mash it and make around 15 small size of balls out of it,
.    Toss that balls in the pressure cooker and bring two whistles.
.    In the mean time see the milk for ras may be ready.
.    Add the sugar for ras to it and add cardamom, pista, almond and saffron to it.
.    Let it cool aside
.    As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
.    When the milk is cool add channa balls to it.
.    Refrigerate it.
.    And it is ready to serve.


Dry Fruit Kheer


Leftover plain Boiled Rice 1 cup

Cream Biscuits 8-10 (Vanilla or Cardamom flavour)

Dry fruits 1/2 cup

Milk fresh 1 cup

Milk cream fresh 1/2 cup

Vanilla essence 2, 3 drops.(if served chilled)

Recipe to prepare Dry Fruit Kheer :

.    Mix leftover rice, biscuits and milk.
.    Boil it for about ten minutes or till it thickens a little.
.    Mash the rice and biscuits with a masher so that biscuits mix well.
.    Add the cream and dry fruits.
.    Mix well and boil for 2 minutes.
.    Pour the kheer in a bowl and add the essence.
.    Keep it in the freezer to chill or you can serve it hot also.

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Karanji Recipe


1 cup Wheat flour

3 tablespoons 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 teaspoons Cardamom powder

1 tablespoon Poppy seeds

Recipe to prepare Karanji :

.    In a mixing bowl combine the salt, flour and ghee.
.    Rub in well.
.    Gradually add water and knead to form a firm dough.
.    Cover with wet cloth and set aside.

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.

Procedure to make Karanji
.    Divide the dough into 20-25 sections, roll them out into flat round pancakes.
.    Place a spoon of stuffing at the centre and fold the pancake in half.
.    Use a cutter to create the fluted crescent border and cut off excess dough.
.    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.


Pista Lassi Recipe


Chilled Fresh Curds – 2cups

Sugar – 1tbs

Cardamom Powder – 1/2tsp

Pistas – 2-3nos

Pista Essence – 2drops

Crushed Ice – 1/2cup

Hot Milk – 1tsp

Recipe to prepare pista lassi :

.    Coarsely grind pista.
.    Dissolve sugar in curd.
.    Mix all the ingredients together.
.    Blend well in an electric blender.
.    Chill the lassi and serve.

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Jalebi Recipe


2 cups All purpose flour (maida)

11/2 tbsp fine grained semolina or rice flour

1/4th tsp baking powder

2 tbsp curd (plain yogurt)

11/4th cups warm water

1/2 tsp saffron threads, slowly dry-roasted and powdered

3 cups sugar

2 2/3rd cups water

1/2 tsp green cardamom seeds powder

11/2 tbsp kewra water or rose water

Ghee or vegetable oil for frying

Recipe to prepare Jalebi Recipe :

.    Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl.
.    Mix well with a whisk.
.    Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
.    Set aside for about 2 hours to ferment.
.    Whisk thoroughly before use.
.    Prepare one string syrup by dissolving sugar in the water.
.    Just before the syrup is ready add saffron and cardamom powder.
.    Heat oil in a kadhai.
.    Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils.
.    Make a few at a time.
.    Deep fry them until they are golden and crisp all over but not brown.
.    Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
.    Leave for at least 4-5 minutes so that they soak the syrup.
.    Take the jalebi out of syrup and serve hot.


Kalakand Recipe


2 litres Milk

1/2 to 3/4 cup Sugar

chopped nuts to decorate (pista, almonds)

Silver foil (optional)

1/2 tsp. Citric acid dissolved in 1/2 cup water

Recipe to prepare Kalakand Recipe :

.    Boil half the milk.
.    Add the citric solution as it comes to boil.
.    Switch off gas once the chenna settles down.
.    Sieve through muslin cloth,
.    Press out excess water,
.    Take in a plate and press down. Do not knead.
.    Put the remaining milk in a heavy pan and boil to half.
.    Add the chenna and boil till the mixture thickens.
.    Stir continuously.
.    Add the sugar and continue to cook,
.    Stirring all the while till it softly thickens into a lump.
.    Set in a tray,
.    Apply silver foil and sprinkle the chopped nuts.


Mysore Pak


1 cup bengal gram flour

1 cup sugar

2 1/2 cups ghee

1 cup water

1/2 tsp cardomom powder

Recipe to prepare Mysore Pak Recipe :

.    Sieve the bengal gram flour (besan).
.    Roast it on a hot griddle/ tava for 2-3 minutes stirring constantly.
.    Set aside.
.    Heat half the ghee (clarified butter) (1 1/4 cup) in a pan.
.    Put the sugar in another pan and add 1 cup of water to it.
.    Cook till it becomes sticky syrup.
.    It should not become stringy.
.    Add the roasted flour to the sugar syrup stirring constantly.
.    Take off the flame for a second while you get the melted ghee ready.
.    Pour the ghee in a steady stream into the flour and sugar mixture while stirring.
.    You need an extra hand here.
.    Add the rest of the ghee and stir in.
.    Cook till the mixture turns light brown and becomes porous and spongy like bread.
.    Sprinkle the cardamom powder over the mixture and turn out immediately into a 9″ shallow cake pan or a thali.
.    The mixture sets within a minute.
.    With a sharp knife cut into 1 1/2 inch squares at immediately.


Badam Phirni Recipe


2 cups milk

2 tbsp rice

3 tbsp sugar

1/4th cup blanched almonds (sliced)

1 tsp green cardamom (crushed)

1/2 tsp kewra essence

silver or gold foil paper (varak)

Recipe to prepare Badam Phirni :

.    Soak rice in water for few hours,
.    Then drain water and grind rice into a smooth paste.
.    In a non-stick saucepan bring milk.
.    Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
.    Remove from heat and add almonds.
.    Put in serving bowl and chill.
.    Garnish the badam phirni with silver or gold foil paper (varak) and serve.

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Pista Kulfi Recipe


4 cups milk

8 tsp. sugar or to taste

1/2 tsp. ground green cardamom seeds (chotti elaichi)

1tbsp. skinned pista (pistachios), thinly sliced

1tbsp. skinned badam (almonds),

finely ground (optional)

Recipe to prepare Pista Kulfi :

.    Put the milk into a wide, heavy pan and bring to boil over high heat,
.    Stir Constantly.
.    Now lower the heat and cook the milk,
.    Stir constantly, until it has thickened and reduced to about 13/4th cups.
.    This will take about 40-45 minutes.
.    Stir the sides of the pan constantly to avoid scalding.
.    Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
.    Pour the mixture into Kulfi molds or small ramekins, distributing evenly.
.    Cover with plastic wrap or foil and freeze until set, about 6 hours.
.    To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi.
.    Slip each kulfi on to a dessert plate,
.    Cut across into 3-4 slices, and serve.

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