Rajasthani Moong Dal Halwa

Ingredients:

• 1 cup split Yellow Moong Dal
• 1 cup Ghee 
• 1 cup Sugar
• 1 cup Khoya (Mawa) 
• 1/4 cup Water + 2 tablespoon
• 1/2 teaspoon Cardamom powder
• 1 teaspoon Saffron (Kesar)
• Sliced almonds and pistachios for garnishing

Direction:

1. Wash the moong dal and soak it in water for 2 hours.
2. After 2 hours drain the water and blend dal into thick paste, without adding water . 
3. Heat the pan and add ghee and moong dal in a pan, then continuously stir on low flame.
4. The texture becomes grainy and light brown in color. When halwa is done 80% add khoya in it and continuously stir so that there are no lumps in it. 
5. It will take around 30-35 minutes for the whole procedure, and will give a sweet smell when it is cooked. Switch down the heat.
6. In another pan add sugar and water. When the water starts boiling cook for another 3-4 minutes on low flame, add cardamom powder and saffron in it.
7. Mix this syrup in the moong dal. Now stir this halwa on low flame about 5 to 7 minutes halwa will be ready. 
8. Serve warm and garnish it with sliced almonds and pistachios. 

Fruit mix Rabri

Ingredients:

• 5 cups Milk
• 4-5 tablespoon Sugar
• 1/2 teaspoon Cardamom powder
• 1/2 teaspoon Saffron
• 2 tablespoon chopped (almonds&pistachios)
• 1/2 cup Apple chopped
• 1/2 cup Banana chopped
• 1/2 cup Pomegranate

Direction:

1. Boil the milk on medium flame. Keep stirring till it reduces to half.
2. Take 2 tbsp of warm milk, add saffron strands and crush it well. 
3. Add the saffron milk to the boiling milk and keep stirring. Then add the sugar, cardamom powder and keep stirring. 
4. Once the rabri is thick switch it off and cool down at room temperature and refrigerate it. 
5. At the time of serving add chopped fruits and mix it.
6. Served chilled.

Rajasthan special Churma laddu

Ingredients:

• 2 cups Wheat Flour 
• 1/2 cup Semolina (Sooji) 
• 3/4&1/2 cup Ghee
• 1&1/2 cup Bhura (Tagar) 
• 2 teaspoon Cardamom powder
• 2 tablespoon silvered Almonds
• 2 tablespoon silvered Pistachios
• Ghee for frying
• Luke warm water

Direction:

1. In a bowl add wheat flour, sooji and 1/2 cup ghee and mix it well.
2. After that with the help of water, make a stiff dough.
3. Divide the dough into 8-9 equal parts and make the balls form the dough, balls will not be very smooth and will have cracks all
4. around.
5. Heat the ghee in a pan at low heat.
6. Place some of the balls in ghee, fry on low heat for 8-10 minute until they are golden brown from both the sides. 
7. This way fry all the balls and keep aside for cooling.
8. Break the fried balls into pieces and grind them in a grinder. Filter this powder and grind the bigger lumps again.
9. Now put the 3/4 cup ghee in the frying pan. 
10. Fry the grinded dough on a low heat for 2-3 minute.
11. After that switch off the gas add bhura, cardamom powder, almonds and pistachios, mix it well.
12. Divide the mixture into equal portions and make ladoo from it. 

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Instant Malai Peda

 Ingredients:

• 1 Can Sweetened Condensed Milk (14 oz or 400 ml)
• 1 1/4 cup Milk Powder 
• 1/4 cup Ghee 
• 1 tablespoon slivered Pistachios 
• 1 teaspoon Cardamom powder

Direction:

1. Melt ghee in a microwave safe bowl. Add condensed milk, milk powder and mix it well.
2. Microwave it for 1 minute. Take out the dish from microwave and stir it and again microwave it for another 1 minute.
3. Add cardamom powder and mix it well. Let it cool down for 10-12 minute.
4. Divide dough in equal parts and roll in round shape like peda.
5. Garnish with pistachios.

Quick Kalakand

Ingredients:

• 15 oz or 425 grams Ricotta cheese
• 14 0z or 397 gram Condensed Milk
• 1/2 teaspoon Cardamom powder
• Few silvered almonds & pistachios for garnishing

Direction:

1. In a microwave safe bowl or dish, mix the ricotta cheese and condensed milk. Make sure there are no lumps.
2. Cook in the microwave for 5 minutes uncovered.
3. Take out and mix well, put back in the microwave for 3 more minutes,uncovered.
4. Take out and mix. Microwave for 2 minutes,covered.
5. Take out and mix. Microwave for 2 minutes,covered take out and mix.
6. Microwave for another 6 minutes, uncovered taking out and stirring every 2 minutes.
7. Add Cardamom powder and mix it well.
8. Press down and flatten the mixture.
9. Sprinkle chopped pistachios and almonds on top and press them down to help them stick.
10. Cover and allow to set in the refrigerator for 1.5 hour.
11. Cut into desired shape and serve.

Flavors of Shrikhand

Ingredients:For Shrikhand

• 7 cups Yogurt/Curd (Dahi)

Ingredients:For Chocolate Shrikhand

• 1&1/2 tablespoon Melted chocolate
• 4-5 tablespoon Powdered Sugar (as per sweetness)
• 1/4 cup Fresh cream

Ingredients:For Kiwi Shrikhand

• 1 small sized Kiwi puree
• 4-5 tablespoon Powdered Sugar (as per sweetness)
• 1/4 teaspoon Cardamom powder
• Some kiwi and tutti fruity for garnishing

Ingredients:For Kesariya Shrikhand

• 1/4 teaspoon Kesar (Saffron)
• 1/4 teaspoon Cardamom powder
• 4-5 tablespoon Powdered Sugar (as per sweetness)
• Pinch of food color (optional)
• Some pistachios&almonds for garnishing

Direction:For Shrikhand

1. Hang the curd in muslin-cloth or kitchen paper towel for about 8-9 hours.
2. After 8-9 hours take the curd in a bowl from muslin-cloth and divide in 3 equal parts, in each part it should be around 1/2 cup to 3/4 cup.

Direction:For Chocolate Shrikhand

1. Take hung curd, add powder sugar and mix it till sugar is completely mixed in it and curd takes a smooth form.
2. After that add fresh cream, melted chocolate and mix it well.
3. Refrigerate for 1-2 hour and served chilled.
4. Decorate with some grated chocolate.

Direction:For Kiwi Shrikhand

1. Take hung curd, add powder sugar and mix it till sugar is completely mixed in it and curd takes a smooth form.
2. After that add kiwi puree and cardamom powder and mix it well.
3. Garnish with kiwi and tutti fruity.
4. Refrigerate for 1-2 hour and served chilled.

Direction:For Kesariya Shrikhand

1. Take hung curd, add powder sugar and mix it till sugar is completely mixed in it and curd takes a smooth form.
2. After that add kesar,food color,cardamom powder and mix it well.
3. Refrigerate for 1-2 hour and served chilled.
4. Decorate with some pistachios & almonds.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Pineapple sandesh

Ingredients:

• 4 cups Milk
• 1.5 tablespoon Lemon juice
• 1/4 cup+2 tablespoon powder sugar
• 1/4 teaspoon cardamom powder
• 1/4 cup Crushed Pineapple
• Crushed pineapple & tutti fruity for garnishing

Direction:

1. Boil 4 cups of milk in heavy bottom pan, when milk start boiling add lemon juice .Turn off the gas.
2. Strain the chhenna through a muslin cloth and wash it in cold water so that all the lemon sour is washed out.
3. Squeeze the chhenna in muslin cloth to remove all the water.
4. Take the chhenna in the bowl and press the chhenna with your palm for at-least 2-3 minute till its smooth.
5. Add powder sugar and cardamom powder into the chhenna and again knead chhenna until sugar gets completely mixed.
6. Take pan and cook the chhenna on low heat for 3-4 minute, continuously stirring on low heat until chhenna become a soft dough.
7. Take out sandesh in plate and add crushed pineapple, knead it again.
8. Divide the sandesh in equal parts and roll them like a ball.
9. Garnish with crushed pineapple and tutti fruity.

Note:If using canned pineapple then squeeze out the pineapple juice then add in chenna.

Kaju Gulkand Balls

Ingredients:For Kaju Balls

• 1 cup Cashew pieces
• 1/2 cup Sugar
• 1 tablespoon Milk powder
• 1/4 teaspoon Cardamom powder
• 1/4 cup+2 tablespoon Water
• Pistachios for garnishing
• Silver vark (optional)

Ingredients:For Stuffing

• 1 tablespoon Gulkand (Rose preserve)
• 1/2 teaspoon Saunf powder (Fennel powder)
• 1/4 teaspoon Cardamom powder

Direction:For Stuffing 

1. Mix all the ingredients of stuffing .

Direction-For Kaju Balls

1. Grind cashew pieces and make a powder of it.
2. Add sugar and water in a pan, cook it to make a sugar syrup of 1 thread consistency. 
3. Keep stirring the syrup while cooking, add cardamom powder in it.
4. When sugar syrup is ready add cashew powder and milk powder to the sugar syrup and mix well.
5. Let it cool down to room temperature. 
6. After that knead and mash the dough to make it smooth, and then make small balls from the cashew dough.
7. Take a cashew ball and flatten it on your palm and stuff the gulkand ball in it and close it from all the sides and make a smooth ball.
8. Stick silver vark on the balls and garnish with a pistachios slice on top and serve.

Lachha Rabdi

Ingredients:

• 4 cups Milk 
• 3-4 tablespoon Sugar (sweetness as per taste)
• 1/4 teaspoon Cardamom powder
• 1/4 teaspoon Saffron
• 2 tablespoon chopped (almonds&pistachios)

Direction:

1. Take a big,wide and heavy bottom pan or kadhai.
2. Grease the sides and bottom of the pan with ghee.
3. Add milk in the pan and boil on medium flame.
4. When milk start boiling ,a layer of malai will start forming over the milk.
5. Now take the malai with the help of spatula and keep collecting it on the sides of the pan.
6. Collect on all the sides and keep stirring the milk in between so it will not stick in the bottom.
7. Keep repeating the process till the milk reduced to almost 1/3 .
8. Now add sugar and boil for 5 minutes.
9. Add saffron,cardamom and chopped nuts and switch off the flame.
10. Now scrape the malai from the sides of the pan and add in the milk.
11. Let it come to room temperature.
12. Garnish with some nuts and saffron.
13. Serve chilled.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Pista Sandesh

Ingredients:

• 4 cups Milk
• 1.5 tablespoon Lemon juice
• 1/4 cup+2 tablespoon powder sugar
• 1/4 teaspoon cardamom powder
• 1/4 cup Pistachios powder
• Sliced pistachios & tutti fruity for garnishing

Direction:

1. Boil 4 cups of milk in heavy bottom pan, when milk start boiling add lemon juice . Turn off the gas.
2. Strain the chhenna through a muslin cloth and wash it in cold water so that all the lemon sour is washed out.
3. Squeeze the chhenna in muslin cloth to remove all the water.
4. Take the chhenna in the bowl and press the chhenna with your palm for at-least 2-3 minute till its smooth.
5. Add powder sugar and cardamom powder into the chhenna and again knead chhenna until sugar gets completely mixed.
6. Take pan and cook the chhenna on low heat for 3-4 minute, continuously stirring on low heat until chhenna become a soft dough.
7. Take out sandesh in plate and add pistachios powder, knead it again.
8. Divide the sandesh in equal parts and roll them like a ball.
9. Garnish with pistachios and tutti fruity.

Instant Wheat Ladoo

Ingredients:

• 3/4 cup Whole Wheat flour (atta)
• 1/4 cup Gram flour (besan)
• 1/4 cup+2 tablespoon Ghee
• 1/2 teaspoon Cardamom powder
• 3/4 cup Powdered Sugar
• Slivered almonds for garnishing

Direction:

1. Melt ghee in microwave safe proof bowl for 50 seconds.
2. Add both the flour in it,and mix it well so that there are no lumps.
3. Microwave it for 6 minutes,stirring after every minute.
4. After 6 minute .Microwave it for another 2 minute without any stirring. You should get nice aroma of roasted flour and it should turn brown in color.
5. Let the mixture cool down,then add sugar,cardamom powder.Mix it well.
6. Divide the mixture into equal portions and make ladoo from it. Garnish with almonds.

Mixed Fruit Custard

Ingredients:

• 2&1/2 cup Milk + 3 tablespoon Warm Milk
• 2&1/2 tablespoon Vanilla Custard powder
• 1/2 cup Sugar
• 3 medium sized Banana
• 1 medium sized Apple
• 1 cup Grapes
• 2 tablespoon Cashew-nut chopped
• 3 tablespoon Raisins
• 3 tablespoon Tutti Fruity
• 2 tablespoon Heavy whipping cream
• 1 teaspoon Cardamom powder

Direction:

1. Mix custard powder in 3 tablespoon warm milk to make a custard paste without any lumps.
2. Boil 2&1/2 cup milk in a pan,add sugar to it.
3. Add custard
4.  paste in the milk and stirring continuously until it becomes thick.
5. Switch off the gas and cool down the custard to  room temperature.
6. After that refrigerate it.
7. Cut down the fruits,add heavy whipping cream, fruits,dry fruits,tutti frutty and cardamom powder in custard and mix it well.
8. Serve Chilled

Note:You can use any seasonal fruits or mixed fruits.

Kesar Phirni

Ingredients:

• 2&1/2 cup Milk
• 1/3 cup Rice
• 1/3 cup Sugar
• 1 teaspoon Cardamom powder
• 1 tablespoon sliced almond&pistachios
• Few strands of saffron

Direction:

1. Soak rice for 1 hour.
2. After 1 hour drain the rice and grind the rice to make a paste. 
3. Boil the milk.Add rice paste dissolved in a little water.  
4. Boil till rice is completely cooked, stirring constantly. 
5. Add saffron and mix well. Add sugar and cardamom powder and cook till sugar is completely dissolved. 
6. Chill in a refrigerator for an hour before serving. 

Chocolate Coconut Swiss Roll

Ingredients:For Dough

• 1 cup Britannia Marie Biscuit powder
• 2 tablespoon Coco powder
• 3&1/2 tablespoon Butter
• Warm water as needed

Ingredients:For Filling

• 3&1/2 tablespoon Powdered Sugar
• 1/2 cup Coconut powder
• 1&1/2 tablespoon Butter

Direction:For Dough

1. Mix all the ingredients of dough, and with help of water make a smooth dough like chapati dough.

Direction:For Filling

1. Mix all the ingredients of filling.

Direction:For Swiss Roll

1. Grease the wooden board with butter and flatten the dough with a rolling pin.
2. Keep in mind to flatten the dough not very thin and not very thick.
3. Spread the filling on this flattened dough.
4. Now roll this flattened dough to into a cylindrical shape.
5. Cover it with a aluminium foil, and freeze it for 2 hours.
6. After that take out swiss roll from freeze. Let it sit for 20 minute.
7. After that cut in round shape with sharp knife.
8. Serve Chilled.

Note:Keep it refrigerated, otherwise it will start melting

Kaju Peda in Microwave

Ingredients:

• 1/2 cup Cashewnut Powder
• 1/4 cup Milk Powder
• 1 tablespoon Water
• 1 teaspoon Cardamom powder
• 1/4 cup+1 tablespoon Powdered Sugar

Direction:

1. Mix all the ingredients in microwave safe bowl and microwave it for 1 minute and stir between 30 seconds.
2. Keep aside and let it cool down.
3. Divide dough in equal parts and roll in round shape like peda from it.
4. Garnish with pistachio.

Bread Rasmalai

Ingredients:

• 4 Bread Slices
• 2 cups Milk
• 1/4 cup Sugar
• 1/4 teaspoon Saffron strands
• 1 tablespoon Slivered almonds&pistachioes
• 1/2 teaspoon Cardamom powder

Direction:

1. Boil the milk on medium flame. Keep stirring till reduced to half.
2. Take 2 tbsp of warm milk, add saffron strands and crush it well. 
3. Add the saffron milk to the boiling milk and keep stirring. Then add the sugar and keep stirring. 
4. Once the rabri is thick switch it off and refrigerate it. 
5. Take bread slices cut in round shape with katori in small circles. 
6. At the time of serving add the rabri and drop the bread rounds.

Aloo Ka Halwa

Ingredients:

• 3 cup Boiled&mashed Potato
• 1&1/2 cup Sugar
• 4 Cardamom (crushed)
• 1/2 cup Ghee (Clarified butter)
• Few sliced almonds for garnishing

Direction:

1. Heat ghee in a non-stick pan, add mashed potato in it.
2. Use spatula to gently press the mashed potato, then fold the mashed potato over and press again.   Repeat this pressing and folding of the mashed potato  several times.  This will take approximately 35-40 minutes, and will have a sweet, mild aroma when it is cooked.
3. Continue stirring on medium heat for 35-40 minute or until the halwa starts to leave the side of frying pan.
4. After that add sugar and crushed cardamom  and mix it well,fry for another 2-3 minute.
5. Turn off the heat.
6. Garnish with almonds..

Bhapa Doi

Ingredients:

• 1/2 cup Yogurt (curd)
• 1/2 cup Condensed Milk
• 1 teaspoon Cardamom powder
• 1 tablespoon sliced almonds& pistachios
• Few strands of saffron

Direction:

1. Mix yogurt and condensed milk till there are no lumps.
2. Add cardamom powder,saffron, almonds&pistachios,mix it well.
3. Pour the batter in microwave safe bowl and microwave it for 1 minute.
4. After that pour in the glass and garnish with some almonds&pistachios.
5. Serve Chilled.

Sandesh

Ingredients:

• 4 cups Milk
• 1.5 tablespoon Lemon juice
• 1/4 cup+2 tablespoon powder sugar
• 1/4 teaspoon cardamom powder
• few strands of saffron
• Sliced pistachios & tutti fruity for garnishing

Direction:

1. Boil 4 cups of milk in heavy bottom pan, when milk start boiling add lemon juice . Turn off the gas.
2. Strain the chhenna through a muslin cloth and wash it in cold water so that all the lemon sour is washed out.
3. Squeeze the chhenna in muslin cloth to remove all the water.
4. Take the chhenna in the bowl and press the chhenna with your palm for at-least 2-3 minute till its smooth.
5. Add powder sugar,cardamom powder and saffron into the chhenna and again knead chhenna until  sugar gets completely mixed.
6. Take pan and cook the chhenna on low heat for 3-4 minute, continuously stirring on low heat until chhenna become a soft dough.
7. Take out sandesh in plate and again knead it.
8. Divide the sandesh in equal parts and roll them like a ball.
9. Garnish with pistachios and tutti fruity.

Balushahi

Ingredients:For Balushahi

• 1 cup all purpose flour (maida)
• 1/4 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/4 cup ghee
• 1/4 cup curd

Ingredients:For Syrup

• 1 cups sugar
• 1/3 cup water
• 2 cardamom pods crushed
• 1 tablespoons sliced pistachios&almonds
• Few drops of rose water

Direction:For Balushahi

1. Mix the flour, baking soda and baking powder in a bowl.
2. Add ghee and mix with your fingers.
3. Add the curd slowly as needed to make a soft dough. Do not knead the dough.
4. Let it sit for about half an hour.
5. Take the dough and knead just enough to hold it together.
6. Divide the dough into equal parts.
7. Make the balls form the dough, balls will not be very smooth and will have cracks all around, make a deep dent in the center of the balls.
8. Heat the ghee in a pan at low heat.
9. To check if ghee is ready put a little piece of dough in the ghee. Dough should come up slowly on the surface. If it comes up very fast then ghee is too hot. 
10. Place the Balushahi in ghee, fry on low heat for 8-10 minute until they are golden brown from both the sides.
11. Dip Balushahi in the syrup all around and take out them. 
12. Garnish them with pistachios & almonds 

Direction:For Syrup

1. In a pan add water, sugar, and cardamom  and boil over medium heat. Make one thread consistency in it.
2. Switch off the heat and add rose water, mix it well.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event