Sweets Receipe Vegetarian Try Today

Sweets 650. Banana Halwa 651. Bombai halwa 652. Barlie halwa 653. Maida Halwa 654.Mara-sebina halva 655. Bottle gourd halwa (Sorekayi) 656. Rice halwa 657. Badami burfi 658. Cashew burfi 659. Paneer burfi 660. Sesame (Ellu) Burfi 661. Bournvita burfi 662. Rasagulla burfi 663. Apple burfi 665. Carrot laddu 666. Triveni laddu 667. Masala undegalu 668. Halu undegalu 669. Kashi ladu 670. Rice laddu 671. Green gram laddu 672. Badam Gol 673. Green sweet chops 674. Lemon cake 675. Milk bread cream 676. Fenori 678. Suruli holige 679. Chacolate 680. Milk chocolate 681. Sihi bille 682. Pumpkin garige 683. Kandarpa 684. Kadubu 685. Paneer sihi 686. Sihi suruligalu 687. Sihi Suruligali – type 2 688. Milk cake 689. Sihi kodubale 690. Sihi-sihi khova 691. Chandra har 692. Godi hittina kajjaya

693. Rice – Roll with cream 694. Rice jelly 695. Surnoli 696. Simply delicious 697. Sweet chunks 698. Khanoli talai 699. Raj Bog 700. Kala Jamun 701. Pista Sandesh 702. Malai Sandwich 703. Larang Latika 704. Mishti Singara 705. Rasgulla 706. Balu shahi 707. Rasmalai 708. Kesar pista roll 709. Kheer Malai Chandrakala

650. Banana Halwa Maida – 1 Cup Milk – ¾ Cup Sugar – 1 cup Banana – 1 (Riped) Khova – 200 gm (Sugarless) Ghee – ½ cup Fried cashew nut – 1 tbsp Method: - Boil the milk. Add sugar and stir well. Then add maida, mashed banana, khova, ghee, and cashew nut and mix well and stir well. Once this starts leaving the vessel pour that on a greased tray. Cool it and cut it into pieces.

651. Bombai halwa Rava – 1 Cup Sabbakki – ¼ cup Sugar – 1 cup Ghee – ½ cup Method: -Soak rava and sabbakki for 4 hours separately. Then grind both of them together to a fine paste. Melt the sugar in little water and make the syrup Then add the ground dough and stir well with ghee. Keep stirring constantly. Once it starts leaving the vessel pour it to a greased plate and cut it into the required shape.

652. Barlie halwa Barli – ½ kg Sugar – ½ kg Milk – ½ lit Cashew – 10 gm Raisin – 5 gm Elaichi – 5 Ghee or Dalda as required Method: - Grind barlie to fine powder (By sieving). Boil milk and sugar in a vessel. Once the sugar melts add barlie powder (Mix barlie powder in water and then add little by little) Stir well. Add 2 sp ghee or dalda and stir well. Add elaichi powder. Pour this on to greased plate, cool it and cut it to the required shape

653. Maida Halwa Maida – 1 glass Sugar – 3 glasses Milk – 1 ½ glass Kesar, elaichi and cashew pieces. Method: - Mix maida and wate and knead it to thicker consistency. Keep it covered for 3 hours. Then add 3 glass water and mix and keep it aside for 2 hours. Pour the thinner liquid layer collected on top layer. Add 1 ½ glass milk to the left over maida (Thicker consistency collected at the bottom of the container) Boil sugar with water for 2-3 minutes. Then add the maida – milk mixture and stir. Add ghee little by little and sauté for 30 minutes. Once ghee starts leaving the vessel add

cashew pieces, kesar and elaichi and sauté for some more time. Pour this over the greased plate and cut it to the required shape after it is cooled.

654.Mara-sebina halva Marasebu – 500 gm Sugar – 250 gm Decicated coconut – 1 Elaichi powder Powdered sugar – 4 spoon Cherry to garnish Method: - Peel and grate the marasebu. Prepare sugar syrup. Cook grated apple in this till the water evaporates. Add elaichi powder and ½ the portion of coconut and make round balls. Roll this in coconut and decorate with cherry. Keep it in the fridge for 2-3 hours and serve.

655. Bottle gourd halwa (Sorekayi) Bottle gourd – ½ kg (grated) Sugar Milk – ½ cup Elaichi – 4-5 Ghee – 1 spoon Method: - Fry the grated pumpkin and cook with milk. Add sugar (1Pumpkin : 3/4 sugar) and fry. Then add elaichi powder. Raisin and cashew can be added.

656. Rice halwa Rice flour – 1 cup Ghee/oil – ¾ cup Sugar – 1 cup Milk powder – ½ cup Green elaichi powder ½ tsp Raisins and nuts Heat ghee and fry rice flour. Add 4 cups of water, sugar and elaichi powder. Keep stirring till it is to halwa consistency and add milk powder and mix well. Decorate with nuts and serve.

657. Badami burfi Badami – 10 Cashew – 10 Coconut – 1 small cup Ghee – 1 tbsp Milk – 1 cup Sugar – 1 cup Elaichi – 4 Badam essence – 2 drops Method: - Soak cashew and badam in little milk. Peel the skin of badami and ground this with coconut finely.

Take sugar and milk (equal to the amount of the ground paste) and heat. Add the ground paste Once the sugar melts and stir well. Pour this on to a greased plate and cut it to the required shape after 15-20 minutes.

658. Cashew burfi Cashew – ¼ kg Milk – ½ lit Sugar – ½ kg Ghee – 200 gm Method: - Soak cashews in Luke-warm water for 10 minutes, Then remove it from water and ground that to a fine paste. Add sugar and heat this on a thick bottomed vessel on medium flame. Add ghee once it is thickened. Once the mixture turns to golden brown pour this on to greased plate. Cool it and cut this to required shape.

659. Paneer burfi Paneer – 250 gm Sugar – 250 gm Cahew – 25 gm Oil for frying Method: - Cut paneer into ½” rectangle slices and deep fry this in oil. Prepare sugar syrup by adding required amount of water. Soak this paneer slices and take it out. Decorate with cashew and serve.

660. Sesame (Ellu) Burfi Sesame – ¼ kg (Fried and powdered) Fried gram – ¼ kg (Powdered) Jaggery – ¼ kg Coconut – 1 cup (dry, grated) Ground nut – ¼ cup (Fried and powdered) Poppy seeds, elaichi powder Method: - Prepare jaggery syrup and add sesame, fried gram powder. Pour this on to a greased plate and decorate with poppy seeds, ground nut powder and elachi. Cut this to required shape.

661. Bournvita burfi Khova _ 500gm Sugar _ 750gm Ghee – ½ kg Bournvita 75gms Method :- Make sugar syrup. Once it thickens add Bournvita, Khova and ghee and fry. Keep adding little ghee and fry that. Once the ghee starts leaving the vessel pour it to a greased plate. Cut to required shape once it is cooled.

662. Rasagulla burfi Rasagulla – 5-6 Khova – 100 gm Milk – 1 cup Badami – 10-12 Grated coconut – ½ cup Strawberry colour – 2-3 drops Kedage essence – 4-5 drops Method: - Cool the rasagullas in fridge. Then cut that into half. Mash khova and cook this in the hot milk. Once it thickens add coconut, chopped badami and 1 spoon ground badami. Remove from fire and cool. Add both essence. Keep this over rasagulla. Garnish with coconut and allow it to set in fridge and serve.

663. Apple burfi Apple – 500 gm (peeled and Grated) Khova – 250 gm Sugar – 230 gm Kedige essence and elaichi powder – 1 spoon each Badami – 25 gm Raisin – 20 Ghee – 2 tbsp Silver sheet – 2-3 Method: - Heat 1 big spoon of ghee and fry the grated apple on low flame. Heat 1 big spoon in another pan and fry khova till it is browned. Mix both and add badam, raisin and keep it aside. Prepare sugar syrup and add apple-khova mixture and mix well. Remove from fire. Add essence and elaich powder. Pour this on greased plate and decorate with raisin, badam and silver sheet and cut it to the required shape.

664. Pineapple Burfi Pineapple – 1 small Chiroti rawa – 2 cup Coconut – 2 cup Dalda – 2 cup Sugar – 3 cup Method: Take out the juice of pineapple. Boil sugar, juice, rawa, coconut and dalda and mix well and keep stirring till it thickens. Pour on the greased plate and cut it to the required shape.

665. Carrot laddu Carrot – ¼ kg (Grated) Chiroti rava – 1 cup Coconut – 1 cup (grated) Sugar – 1 cup Ghee – 2 tbsp Cashew pieces – 1 tbsp Elaichi powder – ¼ tsp

Method: - Heat gheen in a pan and fry the cashew and keep it aside. Fry rava and coconut also and keep it aside. Fry carrot till the water evaporates on a medium flame. Then add fried rava, coconut, sugar and mix well. Stir this till it thickens. Add elaichi powder and cashew and mix well. And make laddus out of it. (When it is hot only)

666. Triveni laddu Wheat flour – 4 cups Basan – 1 cup Ragi hurihittu – 1 cup Elaichi powder – ½ tsp Sugar - 2 ½ cups (Powdered) Raisins and cashew – little Method: - Fry wheat flour, besan, raisins, and cashew separately in little ghee and keep it aside. Heat ghee in a pan and mix all the ingredients and sauté. Then prepare the laddus.

Chettinadu dishes 667. Masala undegalu Rice – 1 ½ kg Urad dal – 1 ¼ kg Onion – 2 small (Chopped finely) Green chilies – 3 (Chopped finely) Mustard – 1 tsp Oil – ¼ kg Coriander – 1 bunch Coconut – 1 cup (Grated) Salt to taste Method: - Soak dal and rice for 3-4 hours. Grind that to paste without adding more water. Heat oil in a pan and add mustard, chilies and onion. Then add coriander and coconut and sauté. Add this to the ground paste and mix well. Then add salt. Make small balls and deep fry in oil.

668. Halu undegalu Rice – 1 ½ kg Urad dal – 1 ¼ kg Sugar – 100 gm Milk Oil for frying Method: - Soak dal and rice for 3-4 hours. Grind that to paste without adding more water. Make small balls and deep fry in oil. Boil milk with little water and add sugar. Then add the fried balls to this and take it out after 2-3 minutes. It should not be soaked too much. Just before serving it has to be soaked)

669. Kashi ladu Milk – 1 litre Coconut – big (Grate) Sugar – 1 cup Elaichi, cashew, raisin Method: - Heat milk, coconut in a deep shallow vessel. Once it starts thickening add sugar and stir well. The consistency should be such that laddu can be made. Remove from fire let it cool. Add elaich and make round balls. Decorate with cashew and raisin.

670. Rice laddu Rice – 2 cup Ghee – 1 tbsp Elaichi – 4 (Powdered) Milk – ½ cup Khoya – 50 gm Desiccated coconut – ½ cup Badam pieces – 6 Cashew – 6 Sugar – 1 ½ cup (Powdered) Fruit jam to garnish Method: Roast the rice and grind it to powder. Heat ghee in a pan and fry rice flour. Fry for 5-6 minutes, add powdered sugar, khoya, milk, elaichi powder and mix well. Make small balls and roll that in desiccated coconut and garnish with cashew and badam and serve

671. Green gram laddu Green gram – 1 kg (Fried and powdered) Sugar – 1 ½ kg (Powdered) Ghee – 250 gm Elaichi powder – 1 tsp Raisin and cashew – 10 gms each Method: Heat ghee in a kadai and add green gram powder and fry till golden brown. Turn off the flame. Add sugar powder, elaichi powder, fried cahew and raisin and mix well. Cool it and prepare laddu and serve.

672. Badam Gol Badam – 100gm (Soaked) Sugar – 250 gm Khova – 200 gm Method: - Grind the soaked badam in 100 gm sugar. Make small balls and keep it aside. Mix khova and 150 gm sugar and cook. Once it thickens remove from fire and cool it. Then roll that and put the badam balls inside and cover it. Make all of them in similar way. Decorate with silver film and pista and cherry

673. Green sweet chops Green peas – 500 gm Khova – 150 gm Sugar – 200 gm Green grapes – 25 gm Ghee – 2 sp Elaichi powder – little Method: - Heat little ghee in a pan and fry the green peas. Then cook this with water in a cooker. Mash that well to paste. Mix 150 gm sugar, elachi powder, khova to this and make big balls. Prepare the sugar syrup with 50 gm sugar. Cut the green grapes in the center and add this to the sugar syrup. Put this grapes in the centre of the peas ball and cover. Decorate with silver film and serve.

674. Lemon cake Maida – 2 glasses Sugar – 2 glasses Milk – 1 glass Ghee or dalda – 1 glass Kesar or lemon colour Lime – 5 Cashew – 10 Raisins – little Elaichi powder – 1 pinch Lemon essence – 4 drops Method: - Fry maida in a little ghee. Cool this and add milk and mix well so that the crumps are not formed. Cut lime into small pieces. Cook this in 2 sp ghee. Grind that to a paste. Prepare the sugar syrup on a thick bottomed vessel and add maida and stir well once its starts boiling add the lime paste and mix well. Add ghee or dalda (little by little). Add 4 drops of lime/kesar colour, vanilla/lime essence, elaichi powder an mix well. Finally add raisins and cashew. Pour it on to a greased plate and cut it to the required shape once it is cooled.

675. Milk bread cream Bread – 1 pound Sugar – 2 cup Ghee/dalda – 150 gm Raisins – 25 Cashew pieces – 25 Milk – 1 ½ lit Elaichi – 12 Ground nut – 100 gm (Fried & powdered) Water – 2 cup Method: - Heat ghee in a pan and fry the bread pieces and put this in the milk. Let it soak completely. Take it out and keep it in a separate vessel. Prepare the sugar syrup and add the soaked bread and mix well. Then add ground nut powder and elaichi powder. Pour this on a greased plate and decorate with cashews and raisins and cut it to the required shape. It can be served either hot or cold.

676. Fenori Maida – 2 glass Sugar – 2 glass Ghee – 6tbsp Rice flour – 3 tbsp Vanilla essence Oil to fry Method: - Add 2 spoons ghee to maida and mix well. Sprinkle little water and knead well. After 10 minutes make 18 balls out of it and keep it aside. Mix rice flour and ghee and mix well and keep it aside. Roll small chapatis out of maida balls. Spread the rice flour and ghee over that and place one more chapati. Like this put 5 chapaties and roll it. Then cut that into pieces. Roll that into small thick poories and deep fry it. It looks likes chiroti once it is fried. Prepare sugar syrup and put this fenoties. It will be very crispy (If the consistency is not proper it will become soft)

677. Maal Poori Maida – ¾ Cup Wheat flour – ¾ cup Chiroti rawa – 1 tbsp Sugar – 1 ¾ cup Elaichi, kesar Oil for frying Method: - Melt the sugar in little water. TO this add maida and wheat flour and mix to dosa consistency. Leave it for 1 hour. Then add rawa, kesar and elaichi. Heat a non-stick pan and pour this dough to the size of a poori. Bake both the sides. Serve hot.

678. Suruli holige Chiroti rawa – ½ cup Maida – ½ cup Ghee – 1 spoon Salt – 1 pinch Milk – ¾ cup Sugar – 1 cup (powdered) Elaichi, Poppy seeds (fried and powdered) – 2 tbsp each to mix together Method: - Mix rawa, maida, ghee and salt together with milk and keep it aside for 2 hours. Edannu kallinalli kuttabeku. Make small lime sized balls and roll that as thin as possible and bake this on tawa. Put powdered sugar in the middle and fold this. Press this with cloth and remove from fire. Serve with ghee.

679. Chacolate Maida – 1 cup Coco powder 1 cup Milk powder – 1 ½ cup Butter – 1 cup Sugar – 2 ½ cup Water – ¾ cup

Method:- Mix sugar with water and prepare sugar syrup. Remove from fire. Add butter and mix well. Mix maida, coco,and milk powder separately and mix this with sugar syrup and butter. Pour this on a greased plate and cut it to the required shape and allow it to cool.

680. Milk chocolate Milk – 2 cup Sugar – 2 cup Curd – 2 cup Elaichi Coconut little Method:- Mix all the above ingredients and keep it on fire. Cook for 1 hour. Water will evaporate. Once it starts becoming thicker, pour this on a greased plate and cut it to the required shape. Bournvita powder can be added to this to get the extra taste.

681. Sihi bille Wheat – ½ kg Jaggery - ¼ kg Ghee – 2 spoon Decicated coconut powder – 2 spoon Poppy seeds – 1 spoon Elaichi – 4-5 Method:- Fry wheat and grind this to powder. Add ½ glass water to jaggery and allow it to boil. Add ghee, poppy seeds and fried wheat flour and mix well. Once it starts becoming thicker, pour this on a greased plate and cut it to the required shape.

682. Pumpkin garige Pumpkin – ½ kg (Grated) Jaggery – ½ kg Wheat flour – little. Elaichi powder, fried poppy seeds powder – little Oil for frying Method: - Cook grated pumpkin with jaggery. Cook till the water evaporates. Remove from fire and allow it to cool. Then add wheat flour to this and mix well. Add poppy seeds powder, elaichi powder and knead well. Make small balls out of it and pat his to wada shape and deep fry in oil and serve. Serve with ghee.

683. Kandarpa Rice – 1 ½ kg Boiled rice – 1 ½ kg Fenugreek seeds – 1 tbsp (Methi) Urad dal – 2 tbsp Coconut grated – 1 small cup Jaggery – 1 kg Method: - Soak rice and methi separately for 3-4 hours. Then grind that with jaggery, coconut to a fine paste (with very less water) Deep fry this in oil and serve.

684. Kadubu Rice – 1 kg Cucumber – ½ kg Urad dal – 3 spoon Salt to taste Green chilies – 4 (chopped) Method: - Soak rice and dal separately for 2 hours. Grind Cut the cucumber and keep it aside.

685. Paneer sihi Green gram dal flour – 1 cup Nesan – 1 cup Ghee – 1 cup Powdered Sugar – 1 ½ cup Khova – 50 gm Kesar, elaichi, cahew, badam Paneer – 300 gm Silver paper Method: - Fry all the flours. Grate the khova and add this to the flour and mix well. Add sugar, badam, kesar, cahew, and mix well. Remove from fire and make small round balls. Mash paneer with sugar and make small balls. Put this balls inside the khova balls and cover it. Decorate with silver paper and serve.

686. Sihi suruligalu (Type 1) Raw ground nut – 1 cup Khova – 1 cup Mari biscuit powder – 1 cup Powdered Sugar – 1 cup Mixed dry fruits – 4 tsp Ghee – 2 spoon Paneer 1 cup Method: - Grind raw groundnuts to fine paste. Fry khova in a pan and keep it aside. Fry the groundnut paste and mix this with khova. Fry the biscuit powder lightly and keep it aside. Mix all this together with powdered sugar and mix well. Keep this in the fridge for 1 hour. Add 2 spoon powdered sugar, elaichi, dry fruits to paneer and mix well. Keep this in the fridge for 1 hour. Pat the ground nut mixture on hand like wada. Keep 1 spoon of paneer mixture and roll it. Keep this suruli in the fridge and serve.

687. Sihi Suruligali – type 2 Paneer – 100 gm Maida – ¼ cup Baking powder – 2 spoon Ghee for frying Syrup – Sugar – 1 cup Water – 1cup

Elaichi powder – ½ spoon Method: - Mash the paneer. Add maida and baking powder and knead well. It should be soft. Make 15-20 balls and give it to the required shape and deep fry in ghee. Prepare the sugar syrup and add this paneer suruli and serve hot.

688. Milk cake Sugar – 300 gm Milk – 6 litre Badam and pista – 10 gm each Kesar little, elaichi, few drops of rose water Method: - Prepare kova out of milk. Add sugar and rose water. Press this in the mould and take it out. Decorate with pista, badam and kesar.

689. Sihi kodubale Maida – 2 cup Little ghee Oil for frying Filling – Desiccated coconut ½ Badami, Cashew, raisin – 8-10 each Pista – 5-6 Cashew – 8-10 Powdered sugar – ½ cup Cream – 2 spoon Method: - Add ghee to maida and mix it with water, knead well and keep it aside for 15 minutes. Mix all the ingredients of filling. Make small balls out of maida, keep little filling into this and roll the kodubales and deep fry in oil and serve.

690. Sihi-sihi khova Khova – 400 gm Cashew – 100 gm (fried and powdered) Elaichi powder – ½ spoon Powdered Sugar – 150 gm Filling – Desiccated coconut ½ No. Badami, Cashew, raisin – 8-10 each Pista – 5-6 Cashew – 8-10 Powdered sugar – ½ cup Cream - 2 spoon Decorating – silver sheet – 4, red and green candy Method: - Mash khova dn fry that on a low flame till it is golden brown. Add sugar and cashew powder and sauté till it thickens. Remove from fire and add elaichi powder. Mix all the ingredients of filling. Make small khova balls and fill this filling. Decorate with silver sheet and candy and serve.

691. Chandra har Kova – 200 gm (Plain) Maida – 1 cup Soda – 1 pinch Milk – 1 cup Sugar Ghee – 10 tbsp Clove – 1-2 (Optional) Add milk, kova and sugar (1 cup)in a pan and allow it to boil. Cook till it thickens by stirring continuously. Prepare sugar syrup and keep it aside. Add maida, ghee and soda and mix well. Add little water and knead well. Prepare small poories and fold it into triangle (2 fold as done for chapati) and deep fry in oil. Dip this in the sugar syrup and remove. Serve this with the milk- khova gravy. (Either separately or together in a cup)

692. Godi hittina kajjaya Wheat flour – 1 cup Sugar – ¾ cup Thick curd – ½ cup Elaichi – ½ sp Ghee to fry Method :- Add sugar, elaichi to wheat flour and knead well.add curd and knead well. Deep fry the kajjayas in ghee.

693. Rice – Roll with cream Rice flour – 1 cup Butter – 50 gm Grated cheese – 50 gm Curds – 4 tbsp Powdered sugar – ¾ cup Baking powder – ¼ tsp Fresh cream 100 gm Glaced cherries cut into star shape. Method:- Mix butter and flour. Mix sugar, curd baking powder and beat well and add to the flour and knead well. Divide it into equal portions and roll that into small balls. Roll this into small rectangular poories. Spread grated cheese over this and roll it. Keep this on a greased tray Bake this in the oven. Garnish with cherries and serve

694. Rice jelly Rice – 1 cup Sugar – 1 cup Milk powder – ½ cup Gelatine – 1 tbsp Cinnamon – 1 small piece Chocolate sauce – Cocoa powder – 2 tbsp Butter – 1 tbsp

Corn flour – 1 tbsp Milk – 1 cup Sugar – 1 tbsp Method – wash rice and soak this with cinnamon for 30 minutes. Cook this with 2 cups water. Mash this and add sugar and milk powder and allow it to cool. Soak gelatine in 4 tbsp warm water and add this to the rice. Keep this in the jelly mould and keep it in the fridge. Pour chocolate sauce and decorate with nuts. Sauce – Heat butter in a pan. Mix corn flour in little water and add. Add sugar, milk and keep stirring till it thickens and remove from fire.

695. Surnoli Rice – 1 cup Coconut – ½ cup Bread – 2 slice Sugar – ½ cup Elaichi powder – ¼ tsp Mixed dry fruit – 1 tbsp Butter – ½ cup Curd – ½ cup Oil for frying Method: Soak rice in water for 2 hours. Add curd, bread slice and mix well and leave it for 4 hours. Grind this with coconut and add sugar and salt and leave it overnight. Heat ½ tbsp ghee in a pan and spread this mixture over this and bake. Decorate with dry fruits and serve with butter.

696. Simply delicious Unsweetened boondi – 1 cup Coloured rasgollas – 12 Dairy cream – 1 cup Chopped almonds, pistas and cashewnuts – ½ cup Fresh fruit chunks (Pineapple, papaya) ½ cup Vanilla essence – ½ tsp Sugar to taste Glazed cherries to garnish Method: Boil the rasgollas in water, drain and keep aside. Mix the boondi with the chopped dried fruit. Mix gently. Mix the rasgollas with fruit chunks. Whip the cream with a little sugar and the essence. In a serving dish, layer the boondi mixture at the bottom. Top it with fruit and rasgolla mixture. Drizzle the cream on top. Decorate with cherish and chill serving time.

697. Sweet chunks Rice Flakes (Medium or thick) - 1 Cup Jaggery powder - 2 cups Toasted ground nuts - 2 tbsp (Crushed) Toasted cashew bits, kuskus and sesame - 1 tbsp each Copra gratings - 2 tbsp Dry date pieces and raisins - 1tbsp each

Cardamom powder and nutmeg powder 1/8 tbsp each Oil for deep frying Method: Heat oil. Deep fry a handful of flakes at a time and drain on a paper. Mix with the rest of the ingredients. Make a two string consistency jaggery syrup. Add all the ingredients. Stir well and pour on a greased plate and flatten. Break in to bite size chunks, while it is still warm.

698. Khanoli talai (Thailand) Coconut milk (Thick – 1 ¼ Glass Rice flour 2 ½ tbsp Jaggery to taste Pinch of salt. Add ½ cup coconut milk to the 1 tbsp rice flour and make a fine paste. Mix jaggery and salt to rest of coconut milk and rice flour. Pour this in small bowls and pressure cook for 15 minutes. Pour the rice flour paste over this and cook again for 20 minutes and serve.

699. Raj Bog (For 12 pieces) Paneer – 1 lit Milk, ¼ tsp Citric Acid, 2 tbsp water Filling – Pistachios - 1 tbsp (Powdered), Cardamom, Saffron – little soaked in milk Yellow food colour Syrup – Sugar - 500 gm, 1 ½ lit water, Rose Essence – 2 drops Method: Dissolve citric avid in water. Boil milk add this mixture slowly and keep stirring, till the milk curdles. Drain this and allow it cool. Add the yellow colour and knead well. Divide into 12 portions. Mix pistachio, cardamom powder and saffron and make small balls. Fill this mixture in paneer and roll it to give some shape. Mix sugar and water and allow it to boil. Add this rajbog and boil this for 15 minutes in high flame. Add ¼ cup water for every 5 minutes. Take this out and decorate with pistachio and serve.

700. Kala Jamun (12 Kala jamun) Paneer – 125 gm Kova – 125 gm Corn-flour – 3 tbsp Rava – 2 tbsp Baking powder – ½ tsp Cardamom Ghee for frying Syrup - Sugar – ¾ kg, Water-1/2 lit, Safron Method: Grate the paneer and khova, add flour, rava, baking powder and knead well. Divide into 12 portion. Beat this well and keep cardamom seed inside and give round shape. Deep fry this in ghee. Prepare the sugar syrup and dip kala jamun and leave it for few hours. Garnish with saffron and warm the jamuns a little before serving.

701. Pista Sandesh (10 Pieces) Paneer 500 gm Castor sugar – 50 gm Pistachios – 10 whole Pistachio powder – 1 tbsp Green food colour Method: Fry sugar and paneer together in a pan (4-5 minutes). Color of paneer should not change. Grind this without water. Add powdered pistachio and green color and mix well. Divide this in to 10 equal portion and keep pista in the center and cover it, give round shape and serve.

702. Malai Sandwich Paneer: 1 ltr milk, ¼ tsp citric acid, 2 tbsp water Sugar syrup: sugar – ½ kg, water – 1 ½ lit Filling: Fresh cream – 100 gm, Castor Sugar – 25 gm , Rose essence (Optional) Decoration – Silver varakh – 1 sheet Method: Prepare paneer, divide it into small portions and shape it into squares. Cover with wet cloth and keep it aside. Prepare the sugar syrup and add paneer squares and cook this for 15 minutes.(Add ing ¼ cup of water every 5 minutes) Allow it to cool. Beat water and sugar and add the essence. Cut the panner square horizontally (2 portions) and spread the filling in between. Decorate with silver varakh and refrigerate. Serve cold.

703. Larang Latika (12 pieces) Covering: Flour – 150 gm Cloves – 12 Baking powder – 1 pinch Oil – 1 tbsp Syrup: Sugar – 150gm, Water – ¼ cup Filling: Grated Coconut – ½ cup Milk – ¼ cup Sugar – 50gm Water – ¼ cup Rava – 1 tbsp Cardamom powder – ¼ tsp Nutmug powder – 1 pinch Oil – 1 tbsp Frying – Ghee- 100 gm Method: - Prepare the sugar syrup and keep it aside (Thicker than jamun syrup) Heat oil in a pan and fry rava. Add milk, sugar, coconut and mix well on a low flame. Remove from fire. Add nutmeg and cardamom powder. Divide into 12 equal portions. Sieve the flour and baking powder. Add oil and water and knead well. Divide into 12 equal portions. Roll it into puris. Keep the filling & clove in the centre and fold it. Deep fry in ghee, soak in the sugar syrup for few hours and serve.

704. Mishti Singara Cover – Flour – 100gm, Pinch of salt, oil 1 tsp and water Filling – Kova – 100gm Castor sugar – 100 gm Cashew pieces – 2 tbsp Ghee for frying Method: Sieve salt and flour. Add oil and water and knead well and keep it aside. Fry kova in a heavy bottomed vessel for 3-4 minutes, Color should not change. Add castor sugar and mix well. Remove from fire and add cashew pieces. Roll the dough into puri and cut that to 2 half. Roll the 1 half to make a cone, keep the filling an seal it. Follow the same for all the 12 pieces. Deep fry in ghee till golden brown.

705. Rasgulla Paneer – 1 lit Milk, ¼ tsp Citric Acid, 2 tbsp water Syrup – Sugar - 750 gm, 2 lit water, Rose Essence – 2 drops Method: Prepare paneer. Knead lightly. Divide into equal portion and make round balls. Prepare the sugar syrup. Once it starts boiling add rasagullas and cook for 15 minutes by adding ¼ cup water for every 5 minutes. Add the essence and serve.

706. Balu shahi Dough: Flour – 200 gm, (Maida) Curds – 100 gm Baking powder – ½ tsp Pinch of salt Ghee – 50gm Ghee for Frying Syrup – Sugar – 200 gm, ½ lit water Method: Sieve flour, salt and baking powder. Mix ghee and curds together and beat well. Add this to the flour and knead well. Cover this in wet cloth and refrigerate for 1 hour. Prepare the sugar syrup and keep it aside. Divide the dough into 12 portions and make round balls. Press a little and deep fry in ghee. Soak this in the sugar syrup and serve.

707. Rasmalai (12 pieces) Rasagullas 12 Milk – 1 lit Sugar – 100 gm Almond pieces – 1 tbsp Pistachio pieces – 1 tbsp Cardamom powder – ¼ tsp Saffron – little Method: Boil milk in a heavy bottomed pan. Boil till ¼ portion of the milk evaporates. Ad sugar stir well and remove from fire. Squeeze rasgullas a little and soak this in the milk for 2 hours. Garnish with pista, almond and saffron before serving.

708. Kesar pista roll Kova – 250 gm Pistachio chopped – 125 gm Cashew powdered – 125 gm Kallusakkare powder – 200 gm Milk powder – 1 tbsp Pistachio – 15 (chopped) Cardamom – 4-5 (Powdered) Saffron little Green color, Yellow color – few drops Silver varakh – 2 sheets Method:- Fry kova in a heavy bottomed vessel for 5 minutes and remove from fire. Add cardamom, kallu sakkare, milk powder and mix well. Divide into 2 equal portions. Add pistachio powder and green color to one portion and yellow colour and saffron to the other portion and knead well. Take little pista mixture with saffron mixture and roll it into cylinder. Follow the same procedure for the rest. Leave it for ½ hour to dry. Decorate with silver varakh and serve.

709. Kheer Malai Chandrakala (10 pieces) Chandrakala: Flour – 200 gm, pinch of salt, Ghee – 25 gm, silver varak – 2 sheets Filling: Khova – 150 gm Castor sugar – 75 gm Cardamom powder – ½ tsp Syrup: Sugar – 200gm, Water ¼ lit, Saffron little Ghee for frying Method: Sieve the flour with salt and add ghee and mix well. Add water and knead well, cover with wet cloth and kep it aside. Fry khova in a heavy bottomed vessel for 3 minutes. Add castor sugar, cardamom powder mix well and allow it to cool. Prepare the sugar syrup, add saffron and keep it aside. Prepare puris with the dough and keep the filling in the centre and cover with other puri and seal firmly. Twist the edges to give the shape of chandrakala. Deep fry this in ghee and soak in sugar syrup. Allow it cool and decorate with silver varak and serve.

Kulfi 751. Jeely kulfi 752. Toffee- candy kulfi 753. Besan kulfi 754. Vermicelli kulfi 755. Rose kulfi 756. Coconut kulfi 757. Curd kulfi 758. Strawberry kulfi falooda 759. Custard kulfi 760. Sabbaki kulfi 761. Yoghurt and rice pudding 762. Rice and macaroni pudding

751. Jeely kulfi Milk – ½ litre Sugar ½ cup Cornflour – 1 spoon Jelly – 1 packet Pistachio – 4 spoon Elaichi – ½ spoon Honey – 2 spoon Method: - Boil milk till the quantity is reduced to half. Mix corn flour in lukewarm water and add this to milk. Remove from fire once it thickens. Add sugar, elaichi and mix well. Soak jelly in lukewarm water and keep it in the fridge. Then add milk and jeely to kulfi mould and deep freeze it for 5-6 hours. Decorate with pista and honey before serving.

752. Toffee- candy kulfi Milk – 2 liter Sugar – 1 cup Sour-sweet toffee – ½ cup Green candy – 2 spoon Cream – ½ cup Lime juice – ½ Honey – 2 spoon Method: - Boil milk till the quantity reduces to ½ its original quantity. Add sugar, stir and remove from fire. Let it cool for 10-12 minutes. Add toffee, stir, close and leave it for 10 minutes. Add cream and lime juice. Add candy, fill in the kulfi mounld and keep it in the fridge. Apply honey on top. Cut it and serve with cream and honey.

753. Besan kulfi Milk – ½ liter Besan, sugar, cream – ½ cup each Elaichi powder – little Badam pieces for garnishing Method: - Fry besan in little ghee and allow it to cool. Boil milk till the quantity reduces to ½ its original quantity. Add sugar, stir. Add besan after 10 minutes. Remove from fire after 5 minutes. Add elichi powder and mix well. Add cream and fill in the mould and keep it in the fridge. Garnish with badami before serving. (Groundnut kulfi – Fry 50 gms of groundnut and powder it. Add this to the milk) Allo kulfi – Fry 2-3 boiled & mashed potatoes in butter and add this to the milk)

754. Vermicelli kulfi Vermicelli – 50 gm Milk – 1 liter Sugar – 125 gm Rose water – 4-5 drops Elaichi powder Method: - Fry vermicelli in little ghee. Boil milk till the quantity reduces to ½ its original quantity. Add vermicelli and mix well. Add sugar, stir. Add besan after 10

minutes. Add elichi powder and Rose water mix well. Fill in the mould and keep it in the fridge.(Small clay pots can be used for setting the kulfi in the fridge)

755. Rose kulfi Rose flowers – 7-8 Milk – 1 liter Sugar – 2 cup Milk powder – 6 spoons Rose water, cream, honey – 4 spoons each Method: - Grind the flower and prepare the juice. Boil milk till the quantity reduces to ½ its original quantity. Add sugar, stir and remove from fire. Let it cool for 10-12 minutes. Add all other ingredients and blend in mixer. Fill in the mould and keep it in the fridge.

756. Coconut kulfi Coconut – 1 (Grated) Sugar – 3 cup Milk powder, cream – 4 spoons each Cahew, badam, raisin, pista – ½ cup together Rose water – few drops Method: - Grind grated coconut with little water and takeout the milk. Add all the ingredients to the coconut milk and blend in mixer. Boil this till it thickens a bit. Remove from fire and allow it to cool. Fill in the mould and keep it in the fridge.

757. Curd kulfi Curds – ½ liter Milk – 1 ½ liter Sugar – 1 cup Pista, badam pieces – little Elaichi powder Method: - Tie curd in a cloth and hang it till the water evaporates. Keep this in the fridge. Boil milk till the quantity reduces to ½ its original quantity. Add sugar, stir and remove from fire. Allow it to cool. Beat the curds and add to the milk. Add badam pista pieces and mix well. Fill in the mould and keep it in the fridge. Serve with orange.

758. Strawberry kulfi falooda Milk – ½ liter Sugar – ½ cup Corn flour – 1 spoon Strawberry – 10-12 Vermicelli (Ottu shavige) (Cooked for decoration) Method: - Boil milk till the quantity reduces to ½ its original quantity. Add sugar, and corn flour paste and stir. Remove from fire. Allow it to cool. Blend strawberry in mixer and take out the juice. Keep little juice aside. Add the rest of the juice to the milk. . Fill in the mould and keep it in the fridge. Arrange vermicelli on a plate and pour little strawberry juice over this. Keep the kulfi next to that and serve. (Mango kulfi can be prepared in the same way and serve with mango pieces.

Dates kulfi – soak the dates for 3-4 hours, make the paste, cook for some time and add to the milk Bread kulfi – Blend 3-4 slices of bread and add this to the milk, cornflour sugar and set)

759. Custard kulfi Milk – ½ liter Custard powder – 6 spoon Milk – 1 tbsp Sugar – ½ cup Lime - 1 Method: - Boil milk till the quantity reduces to ½ its original quantity. Add sugar, and custard powder and milk paste and stir. Boil for 2-3 minutes and remove from fire. Allow it to cool. Add cream and lime juice and mix well. Fill in the mould and keep it in the fridge

760. Sabbaki kulfi Sabbakki – 2 cup Cream – 4 tbsp Milk – 1 ½ liter Sugar – 1 cup Jam – 4 spoon Rose water & Elaichi powder ½ sp each Method: - Cook sabbakki in required quantity of milk in cooker. Boil milk till the quantity reduces to ½ its original quantity. Add cooked sabbakki, sugar, elaichi and cook. Blend the entire mix and fill in the mould and keep it in the fridge (Cake kulfi – Add cake pieces 2 cups to the milk and set )

761. Yoghurt and rice pudding Rice – 100 gm Ghee or oil – 1 tbsp Milk – 1 ½ litre Sugar – 200 gm Yoghart – 200 gm (Thick) Vanilla essence – 1 tsp Raisins – 10-12 Badam – 10-12 Cashew – cut into small pieces Method: Wipe rice in a wet cloth, mix ghee to this and keep it aside. Boil milk, add rice and keep stirring till the rice is cooked. Add sugar and stir. (If milk is more, mix 1 tsp corn flour in cold milk and add to the rice) Keep stirring till it thickens like a porridge. Remove from fire and let it cool to the room temp. Add yoghurt, vanilla essence and refrigerate. Decorate with cashew and serve.

762. Rice and macaroni pudding Milk – 1 litre Rice – 250 gm Macaroni – 100 gm Butter – 4 tbsp

Clove – 2 Bay leaf – 1 Green elaichi – 2 Cinnamon – 1 piece Onion – 1 Ginger, garlic paste – 1 tsp each Tomato - 2 (Ground to paste) Salt, red chilli powder, pepper – ¼ tsp Mustard 1/3 tsp Red chilli – 2 whole Coriander little (Chopped) Method: Boil water in ½ tsp. Add macaroni and cook for 15 minutes. Drain and pour cold water and keep it aside. Soak rice in water for 10 minutes. Cook rice with milk in a vessel. Add clove, bay leaf, elaichi, cinnamon and keep stirring till rice is cooked. Add macaroni and mix well till it thickens. Remove from fire. Heat butter in a pan. Add onion, ginger, garlic and tomato paste. Add pepper and red chilli powder and sauté. Add this to rice and macaroni and mix well. In a small pan heat 2 tsp butter. Add mustard, whole red chilli and pour over the pudding. Garnish with coriander and serve.