DESCRIPTION:
Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions.
Common flours used for laddu include gram flour (chickpea flour), wheat semolina and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.
Whole wheat ladoo as the name suggests are made from whole wheat ( Atta ).
PREPERATION:
Preperation time: 5 mins
Cooking time: 10 mins
INGREDIENTS:
-2 cups atta / whole wheat flour
-¾ to 1 cup sugar
-¼ cup solid ghee
-½ cup desiccated coconut
-¼ tsp cardamom powder or 3 elaichi
-½ cup raisins
-½ cup cashews
STEPS:
1. Heat ¼ cup…
DESCRIPTION:
Halva is any of various dense, sweet confections served across the Middle East, South Asia, Central Asia, West Asia, the Caucasus, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora.
Suji halva is slightly gelatinous and made from grain flour, typically semolina (suji- India). The primary ingredients are clarified butter (ghee), flour, and sugar.
Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.
PREPERATION:
Preperation time: 2 mins
Cooking time: 15 mins
INGREDIENTS:
-½ cup suji / rava / semolina
-½ cup sugar
-3 to 4 tbsp ghee
-1 ¼ cup water
-2 generous pinches of green cardamom -powder / elaichi
-8 to 10 cashew nuts
-8 to 10 raisins
STEPS:
1. Add half cup sugar to a pot.
2. Add 1 ¼ cup water to the pot. Stir to dissolve the sugar. Heat it up.
3. While…
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:
A samosa, samoosa, sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.
PREPERATION:
Preperation time: 15 mins
Cooking time: 25 mins
INGREDIENTS:
FOR THE DOUGH
-2 cups maida / plain flour
-¼ cup oil
-¼ cup + 2 tbsp water
-1 tsp ajwain / carom seeds
-¾ tsp salt
FOR THE…
Paneer tikka masala is an Indian dish of marinated paneer cheese served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala.
PREPERATION:
Preperation time: 25 mins
Cooking time: 25 mins
INGREDIENTS:
-200 grams paneer
-1 ½ cup onions cubed layers seperated
-½ cup capsicum
-½ cup of hung curd/yogurt
-3 tsp ginger garlic paste
-1 ¾ tsp chili powder
-1 ¾ tsp garam masala
-⅛ tsp turmeric
-salt to taste
-1 tsp oil
-½ tsp dried fenu greek leaves
-12 to 15 cashew nuts
-1 to 1 ¼ cup of tomatoes chopped
-1 small bay leaf
-2 green cardamoms
-2 to 4 tbsp of cream
-few coriander leaves chopped
STEPS:
1. Cube onions and separate the layers.
Cube capsicum as well. Set these aside.
2. Add ½ cup hung curd yogurt, 1 ½ tsp.
ginger garlic paste, ¾ tsp red chili
powder, ¾ garam masala, 1/8 tsp
turmeric, ¼ tsp kasuri methi, 1 tsp oil
and salt as needed in a bowl.
3. Mix everything well.
4. Add paneer and cubed veggies. And …
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,…
DESCRIPTION:
Rabri is a sweet, condensed-milk-based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.
Rabri is usually eaten at lunch. It is mostly made in north, central and western India. Flour of pearl millet (bajri) is mixed with buttermilk to make a thick sauce which is kept in the sun to ferment.
PREPERATION
Preperation time: 2 mins
Cooking time: 1 hr
INGREDIENTS:
-4 cups full fat milk
-3 tbsps sugar
-¼ tsp elaichi or cardamom powder
-6 to 8 strands of saffron or kesar
-¼ cup almonds and pistachios
STEPS:
1. Take a heavy bottom pot. Pour milk in it and heat it up.
2. Stick the layer of cream formed over the milk on the sides of the pot.
3. Stir the milk at the bottom to prevent the fats…
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…