DESCRIPTION:
Gajar ka halwa also known as gajrela or gajorer halwa, is a sweet dessert pudding originating from the Indian subcontinent, associated mainly with North India, Bangladesh and Pakistan. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a South Asian clarified butter.
The dessert is a favourite all over Northern India, Bangladesh and Pakistan. It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan. It is served hot during the winter.
Nowadays, gajar ka halwa is a popular worldwide dessert with many variations such as red velvet halwa, carrot and beetroot halwa, and cheesy carrot halwa.
PREPERATION:
Preperation time: 10 mins
Cooking time: 30 mins
INGREDIENTS:
-½ kg…
DESCRIPTION:
Malpua is a pancake served as a dessert or a snack, popular in India and Bangladesh. It is a very popular dish of Odisha and is also served to Lord Jagannath of Puri in his Sakala Dhupa (morning food served to the lord). Apart from other dishes like Pheni, Rabidi, Kheera sara and other cheese or chhena based items malpua is one of the most popular buyouts in the streets of Puri in Odisha. Malpuas are also prepared in Odia homes during Raja sankranti.
HISTORY:
Barley was the most prolific grain eaten by the arya of the Vedic period. One preparation was a sweet cake called apūpa, where barley flour was either fried in ghee or boiled in water, and then dipped in honey. Malpua preserves both the name and the essentials of this preparation.
PREPERATION:
Preperation time: 25 mins
Cooking time: 25 mins
INGREDIENTS:
-1 ¼ cup maida / plain flour
-2 green cardamoms
-1 tsp fennel/ saunf crushed
-½ cup milk
-¼ cup water + more water if needed
-Ghee or oil…
DESCRIPTION:
Kalakand is an Indian sweet made out of solidified, sweetened milk and paneer. The dish originated in Alwar, Rajasthan, India. This sweet item is most popular in India and it's sub-continents but few said it is rooted to Arabic cosine. Kalakand is a rich milk cake and one of the famous Indian desserts. The traditional process of making Kalakand takes long time. But now a days there are many quick recipes available and can be prepared in 10-15 minutes. The color of Kalakand is milky-white, most popular North and East India. The fried version of Kalakand is popular in West India which is also known as Ajmeri Kalakand.
Kalakand can be made off different type of flavors, like vanilla, Rose-water, saffron, etc. Kalakand is available in different sweet shops in India and the subcontinent of Indian during festivals and celebrations, such as Holi, Diwali, Navratri and Eid.
PREPERATION:
Preperation time: 2 mins
Cooking time: 8 mins
INGREDIENTS:
-1 can (392 gms)…
DESCRIPTION:
Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni.
PREPERATION
Preperation time: 10 mins
Cooking time: 45 mins
INGREDIENTS:
-1 liter full fat milk
-¼ cup rice ( any )
⅓-½ half sugar
-2 to 3 green cardamoms powdered
-¼ cup blanched and chopped badam and
pista
STEPS:
1. Wash and soak rice for about 60 - 30 mins. Drain and keep aside.
2. Blanch the nuts in hot water and peel off their skin. Chop them and keep aside.
3. Take a heavy bottom pan and add milk in it. Bring the milk to boil on medium flame.
4. Add drained rice when the milk comes to boil.
5. Keep stirring on low to medium flame to prevent burning.
6. Cook…
DESCRIPTION:
Peda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word peda is also generically used to mean a blob of any doughy substance, such as flour or khoa. Variant spellings and names for the dessert include pedha, penda (in Gujarati) and pera.
Pedas originated in the city of Mathura in present-day Uttar Pradesh. The Mathura Peda is the characteristic variety from the city.
As with laddoos, pedas are sometimes used as prasadam in religious services.
PREPERATION
Preperation time: 2 mins
Cooking time: 15 mins
INGREDIENTS:
-½ tin condensed milk
-1 ½ cups crumbled khoya/ mawa
-Fat pinch of cardamom powder
-Few strands of Saffron soaked in milk
-1 tsp. ghee or coconut oil
-Few pistachios chopped for garnish
STEPS:
1. Add khoya,…
Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; in the past the present-day states of Odisha and West Bengal have variously claimed to be the birthplace of the dish.
To prepare rasgulla, the cheese (chhena) mixture is formed into small balls. These balls are then simmered in a sugar syrup. It can also be prepared using a pressure cooker or an oven. While serving add a drop of rose water to enhance the flavor and taste.
PREPERATION
Preperation time: 20 mins
Cooking time: 15 mins
INGREDIENTS:
-1 liter whole milk
-½ cup curd / whisked yogurt
-1 liter ice cold water
-1½ cups sugar
-2¼ cups water
-¼ tsp. cardamom powder
-½ tsp. rose water
-Few saffron stands for garnishing
STEPS:
1.…
Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust". The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.
Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai (clotted cream) flavoured with cardamom. It is cooked in sugar syrup and milk with saffron, pistachios and kheer as stuffing. Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream.
PREPERATION
Preperation time: 2 mins
Cooking time: 10 mins
INGREDIENTS:
-12 rasgullas
-1 tin milk maid condensed milk
-2 cups milk
-⅛ Tsp. Green cardamom powder /
elaichi
-Few saffron strands
-Chopped Pistachios and…
DESCRIPTION:
Sandesh is a Bengali dessert created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara (literally, heart 'stealer') which is a softer kind of sandesh, made with mawa and the essence of curd.
PREPERATION
Preperation time: 2 mins
Cooking time: 10 mins
INGREDIENTS:
-½ cup paneer( Indian cottage cheese )
-2 ½ tbsp. Powdered sugar
-Pinch of cardamom powder
-few chopped Pista for garnishing
STEPS:
1. Take a heavy bottom pot, add milk in it and bring it to boil.
2. When the milk is about to spill out of the pan add curd in it and stir. The milk will get curdled well within 2 to 3 mins. Now switch off the gas and keep it aside for 2 mins.( Add more curd if milk doesn't curdle well )
3. Pour ice cold water to stop the cheese from further cooking.
4. Let it rest for 2 to 3 mins.…
Score: 1.0
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