Meethe Chawal / Sweet Rice

Also known by the names: Zarda, Zarda Pulav. Ingredients: 1 cup basmati rice / Long grain rice (washed well and soaked in water for 30-40 minutes) 5-6 cloves (laung) (as per your taste) 6-7 pinches saffron strands (kesar) Water to cook rice 5-6 tbsp ghee (clarified butter) 1 cup sugar (as per your taste) 1/2 … Continue reading Meethe Chawal / Sweet Rice

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Puran Poli

Also know as: Holige, Vedmi, Obbattu, Poli, Puranachi Poli, God P, Pappu Bhakshsalu, Bobbatlu. More famous in the states: Maharastra, Gujarat, Goa, Karnataka, Andhra Pradesh, Kerala, Telangana, Northern Parts of Tamil Nadu. Ingredients: 300 grams channa dal (yellow gram) 300 grams jaggery (Gud) 1 tsp green cardamom powder (elaichi powder) 150 grams plain flour/all purpose … Continue reading Puran Poli

Bidiya

Ingredients: 1/2 cup rice 1 cup wheat flour 1 1/2 cup water 1 cup sugar Oil for deep-frying Method: Cook the rice in 1 cup boiling water. After few minutes when rice gets concentrated drain all the water from the rice. Take the wheat flour and knead dough out of it with the help of … Continue reading Bidiya

Balushahi

Ingredients: 1 cup maida (all purpose flour) bit warm water (as required) 2 cup sugar 1 cup water Ghee/clarified butter (for deep frying) 1/2 tsp baking soda 1-2 tbsp curd Method: Take maida, ghee , baking soda in a bowl and mix everything well. Now add curd and water in small quantities and mix all … Continue reading Balushahi

Shrikhand

Ingredients: 1/2 kg curds 300 gram sugar 1/2 tsp cardamom powder Few strands saffron (completely dissolved in 1 tbsp milk) 1/2 tbsp mix nuts (almond, pistachio, cashew nuts) (sliced) 1/2 tbsp mix nuts (roughly chopped) Method: Tie curd in a clean muslin cloth/cotton cloth tightly overnight; minimum 6-7 hours. Take it out into a bowl … Continue reading Shrikhand

Imarti

Also known by the names: amriti, emarti, omriti, jahangir, jaangiri. Ingredients: 2 cups urad dal 1/2 tsp green cardomom powder 500 grams ghee to fry 3 cups sugar 300 ml water Saffron colour (few drops) Method: Soak urad dal overnight in plenty of water. Wash and drain. Grind to fine thick batter. Put water little … Continue reading Imarti

Gajak

Ingredients: 2 cups white sesame seeds (white til) 1 cup jaggery (gud) 3 tbsp ghee (clarified butter) 2 tbsp cashew nuts (optional, roughly chopped)(kaju) 2 tbsp almonds (optional, roughly chopped) (badam) 7-8 green cardamom powder (optional) (elaichi powder) Method: Note: Remember don't let the mixture cool down completely otherwise you won't be able to cut … Continue reading Gajak

Tilgud / Til Ke Ladoo

Ingredients: 2 cups white sesame seeds (white til) 1 cup jaggery (gud) 1 tbsp ghee (clarified butter) 2 tbsp cashew nuts (optional, roughly chopped)(kaju) 2 tbsp almonds (optional, roughly chopped) (badam) 7-8 green cardamom powder (optional) (elaichi powder) Method: Heat a kadhai or deep non-stick pan then add til to it and roast them until … Continue reading Tilgud / Til Ke Ladoo

Gajar (Carrot) Halwa

Ingredients: 1 cup ghee 3 cup carrots (peeled and grated) 1 cup sugar (as per your taste) 6-8 cashew nuts (roughly chopped) 1 tbsp rasins 1 1/2 tbsp green cardamom seeds powder (hari eliachi powder) 1 cup mawa/khoya (grated) Method: Note: You can add dry-fruits of your choice such as almonds, pistachio, cashew nuts and … Continue reading Gajar (Carrot) Halwa

Ghila Pitha

Ingredients: 1 cup rice flour 1/2 cup jaggery or 1 cup of sugar Oil for deep frying 2 cups of hot water Method: In a big bowl add hot water. Dissolve sugar or jaggery in hot water properly. Now add rice flour to sugar syrup and prepare smooth paste from it (there should not be … Continue reading Ghila Pitha