Mukari

Preparation time 5 minutes

Cooking time 10 minutes

For 4 Persons

 

Ingredients:

Rice Flour 1 cup

Refined White Wheat Flour (Maida) 1 cup

Yeast 1 tbsp

Milk 1 cup

Sugar 3 tbsp

Ghee 3 tbsp

Fresh Vanilla Pod 1

Oil to deep fry

Powder Sugar, Nuts and Honey for garnishing

Method:

Take Yeast in a small bowl. Add 1 tbsp of Sugar and little water. Leave it for approx 5 minutes.

 

Cut Vanilla Pod vertically from the middle. Use knife to remove the pulp from the cuts and collect in a small bowl.

 

Take Rice Flour and Refined White Wheat Flour in a bowl. Add Yeast mixture and Milk. Prepare thick batter. Leave it for 3-4 hours to get fermented. Then, add Ghee, 2 tbsp of Sugar and Vanilla Pod Pulp. Mix well.

 

Heat oil in deep fry pan. Put number of small lumps in heated oil and deep fry well. Turn over while deep frying to be fried all around. When fried, remove from the oil and keep on kitchen tissues for 1-2 minutes only to get extra oil absorbed. Take Powder Sugar on a plate. One by one, roll fried lumps in Powder Sugar to get them coated well.

 

Arrange coated lumps on a serving plate. Garnish the serving spreading Honey on them and sprinkle Nuts to give a rich looks to the plate.

 

Serve Fresh.

 

Sweeten Your Celebrations with African Sweets.

Variyali no Aatho – Fermented Fennel Seeds

Preparation time 10 minutes

Cooking time 0

For 4 Persons

 

Ingredient:

Fennel Seeds Powder 1 cup

Rock Sugar Powder 1 cup

Almonds Powder ½ cup

Roasted Flax Seeds Powder 3 tbsp

Cardamom Powder 1 ts

Saffron threads 8-10

Black Raisins ¼ cup

Ghee melted 4 tbsp

Almond Flakes to garnish

 

Method:

Take in a bowl, Fennel Seeds Powder, Rock Sugar Powder, Almonds Powder, Roasted Flax Seeds Powder, Cardamom Powder, Saffron and Black Raisins. Mix well.

 

In a serving bowl, take ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.

 

Again, Add ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.

 

Once again, Add ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.

 

Now last time, Add ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.

 

Cover the bowl with a lid but not airtight.

 

Leave it for approx 24 hours.

 

Just move tbsp slowly in the content to turn over the stuff and mix well.

 

Serve at room temperature.

 

Super Supplement of Calcium Needed in Our Body…Especially Post Youth Age…

 

Get Amazed with Miraculous Health Effect of Fermented Fennel…Especially 45+ women.

Fruit Ball in Custard Sauce

Preparation time: 30 minutes

Cooking time: 10 minutes

Servings: 5

Ingredients:

Milk 500 ml

Sugar ¼ cup

Custard Powder 2 tbsp

Tinned Pineapple ¼ cup

Bread Slices 5

Apple 1

Naseberry (Chikoo) 1

Banana ripe 1

Mango ripe 1

Pomegranate granules 2 tbsp

Rose Syrup for garnishing

 

Method:

Take 300 ml Milk in a bowl. Add Sugar and boil it.

 

Take ½ cup Milk and mix Custard Powder in it very well. Please don’t leave any lump. Then, add this in boiled Milk and boil it again for 4-5 minutes on medium flame while stirring occasionally to prevent boil over.

 

Leave it to cool down to room temperature.

 

Add Tinned Pineapple and refrigerate it for 45-60 minutes. Meanwhile, prepare other stuff.

 

Fine chop all fruits.

 

Cut to remove hard borders of all Bread Slices. Dip Bread Slices in Milk and squeeze to remove access Milk from Bread Slices.

 

Put some finely chopped Fruits in the middles of a Bread Slice and fold it to ball shape. Repeat to make balls from all Bread Slices.

 

Arrange prepared balls on serving plates. Pour refrigerated Custard Sauce over balls on plates.

 

Serve Cold.

 

You always DRINK Mocktail (Fruit Cocktail)…

 

Here is Fruit-tail to EAT

 

with Custard Sauce to LICK

Khoya Jalebi

Preparation time: 10 minutes

Cooking time: 20 minutes

Servings: 20

 

Ingredients:

For Sugar Syrup:

Sugar 1 cup

Cardamom Powder ¼ ts

Saffron threads 4-5

 

For Jalebi:

Milk Khoya grated 1 cup

Refined White Wheat Flour (Maida) ½ cup

Milk ½ cup

Ghee to fry

 

Almond chips for garnishing.

 

Cooked Flattened Rice (Poha) for serving.

 

Method:

For Sugar Syrup:

Take Sugar with ½ cup of water in a pan. Put it on medium flame. When it begins to thicken, mix Cardamom Powder and Saffron threads and remove the pan from flame.

 

Sugar Syrup is ready. Keep it a side to use later.

 

For Jalebi:

Take Milk and grated Milk Khoya in a wet grinding jar of your mixer. Just churn it for 8-10 seconds. Take it into a bowl. Add Refined White Wheat Flour gradually while stirring very well to prepare thick and smooth batter with no lump in it.

 

Fill this batter in a piping bag and keep a side.

 

Heat Ghee for frying in a frying pan. From piping bag, pour batter in heated Ghee in a multi-circular shape. Make number of such multi-circular shaped Jalebi in heated Ghee.

 

Deep fry them on medium flame. Flip carefully to fry both sides of Jalebi. Deep fry to light brownish for soft Jalebi and light red for crunchy Jalebi.

 

When fried, remove from fry pan and immediately dip in prepared Sugar Syrup and arrange on a serving plate. Please don’t make heap.

 

Garnish with sprinkle of Almond chips.

 

Serve Hot with Cooked Flattened Rice (Poha).

 

Enjoy Sweet and Lip Licking Jalebi…

Shahi Dal Tukda

Prep.5 min., Cooking time 30 min., Servings 6

Ingredient:

For Topping:

            Skinned and Split Pigeon Peas boiled            1 cup

            Ghee                           1 tbsp

            Cashew Nuts              2 tbsp

            Almonds                      2 tbsp

            Raisins                        1 tbsp

            Sugar                          3 tbsp

            Cardamom Powder    Pinch

For Sugar Syrup:

            Sugar                          ½ cup

            Saffron            Threads          5-6

            Cardamom Powder    Pinch

For Shahi Tukda:

            Bread Slices                4

            Ghee to fry

Edible Silver Foil and Nuts to garnish.

Rabadi for serving.

Method:

For Topping:

Heat Ghee in a pan on low flame. Add Cashew Nuts and Almonds and roast well. When roasted, add Raisins and boiled Skinned and Split Pigeon Peas. Stir fry. Add Sugar and continue cooking on low flame. When Sugar is diluted, add Cardamom Powder. Mix well. Remove from the flame. Keep a side.

For Sugar Syrup:

In a pan, take ½ cup of Sugar. Add little water enough to cover Sugar in the pan. Put it on low-medium flame to melt Sugar.

For Shahi Tukda:

Cut all Bread Slices in round shape.

Heat Ghee in a pan on low flame. Pan fry all Bread Slices. Then, dip in prepared Sugar Syrup and keep on a plate.

Set topping with prepared mixture for Topping. Garnish with Edible Silver Foil.

Arrange prepared Shahi Tukda on a serving plate. Sprinkle some Nuts.

Serve with Rabadi.

Give a Royal Touch to Ordinary Bread…Feed Shahi Dal Tukda…

Kaju Kulfi – Cashew Nuts Kulfi

Preparation time: 2 minutes

Cooking time:  5 minutes

Servings: 12 Kulfi

Ingredients:

Milk                                     500ml

Condenses Milk                 200ml

Cashew Nuts                     75g

 

Method:

Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.

 

Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.

 

Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.

 

Leave this mixture to cool off to room temperature.

 

Fill prepared mixture in number of Kulfi moulds.

 

Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.

 

Serve chilled.

 

Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…

Healthy Sweet Bars

Prep.5 min., Cooking time 25 min., Servings 6

Ingredients:

            Oats                                        ¼ cup

            Walnut chopped                      ¼ cup

            Corn Flakes crushed              ¼ cup

            Wheat Flour                            ¾ cup

            Baking Powder                       ¼ ts

            Soda-bi-Carb                          ¼ ts

            Butter                                      ¼ cup

            Brown Sugar                           ¼ cup

            Honey                                     2 tbsp

            Condensed Milk                      ¼ cup

            Vanilla Essence                      ¼ ts

            Gems (Cadbury’s product)     ¼ cup

Method:

With Wheat Flour, mix Baking Powder and Soda-bi-Carb and sieve.

In a bowl, mix Butter and Brown Sugar and whisk it. Add Honey and whisk again. Add Condensed Milk, Vanilla Essence, Oats, chopped Walnut and crushed Corn Flakes. Mix very well.

Grease a baking dish with Butter. Fill the prepared mixture in the greased baking dish and press the mixture in the baking dish. Arrange Gems on the top to garnish.

Bake in pre-heated oven for 25 minutes at 150°.

Leave it to cool down. Then cut it and serve.

Let Children Enjoy Their Favourite Sweet with Healthy Stuff.

Dariya na Ladu – Roasted Chickpeas Laddu

Prep.10 min., Servings 6

Ingredients:

            Roasted Chickpeas (Dariya)-skinned and split          1 cup

            Ghee                                                                           ½ cup

            Jaggery like thick powder (not lumps)                       2 tbsp

            Fine Powder of Roasted Chickpeas (skinned and split) for garnishing

Method:

Crush skinned and split Roasted Chickpeas in a dry blending jar or your mixer. Crush it to coarse texture. Remove in a bowl after crushing.

Add melted Ghee and Jaggery. Mix very well

Make number of balls of size and shape of your choice.

Sprinkle fine powder of Roasted Chickpeas.

Serve Fresh.

Can be stored in dry and normal temperature place.

Enjoy Simple, Healthy and Energetic Laddu in Indian Winter.

Paneer Thandai Balls – Cootage Cheese Sardai Balls

Prep.10 min., Cooking time 10 min., Servings 10

Ingredients:

For Stuffing:

            Condensed Milk                      ¼ cup

            Milk Powder                            4 tbsp

            Thandai Powder                      1 tbsp

            (Powdered Black Pepper, Cinnamon, Fennel Seeds, Cardamom, Saffron, Poppy Seeds, Melon Seeds, Sugar)

For Outer Layer:

            Condensed Milk                      ½ cup

            Milk Khoya                              ½ cup

            Cottage Cheese                      ¼ cup

            Milk Powder                            1 tbsp

Coloured Dry Coconut Powder for garnishing.

Method:

For Stuffing:

Take Condensed Milk in a pan and put it on low flame. When it becomes hot, add Milk Powder and Thandai Powder. Stir it occasionally to avoid burning or sticking at the bottom of the pan. Cook it until it thickens. Keep it a side.

For Outer Layer:

In another pan, take Condensed Milk and put it on low flame. When it becomes hot, add Milk Khoya, Cottage Cheese and Milk Powder. Stir it occasionally to avoid burning at the bottom of the pan. Cook it until in thickens.

For Assembling:

Prepare number of small balls of prepared mixture for Stuffing. Keep a side.

Prepare a big ball of prepared mixture for Outer Layer. Press it lightly between two palms to give flat thick round shape. Put one of prepared small ball for Stuffing in the middle of outer layer. Close it in the palm fist to wrap the stuffing and give it a ball shape rolling between two palms. Apply little Ghee on your palms if needed to make it easy to prepare balls.

Repeat to prepare number of such stuffed balls.

Coat all stuffed balls rolling in Coloured Dry Coconut Powder.

Serve immediately for fresh taste or refrigerate for cold taste.

Enjoy Royal Touch on Your Tongue with Soft and Smooth and Milky…Paneer Thandai Balls…

Shakkariya ni Smoothie – Sweet Potato Smoothie

Prep.5 min., Cooking time 10 min., Serving 1

Ingredients:

            Sweet Potato boiled                                        100 gm

            Hung Curd                                                      3 tbsp

            Condensed Milk                                              2 tbsp

            Cream (optional)                                             1 tbsp

            Cardamom Powder                                        ¼ ts

            Rose Syrup and Rose Petals for garnishing

Method:

In a blending jar of your mixer, take boiled Sweet Potato, Hung Curd, Condensed Milk, Cream and Cardamom Powder. Blend it very well to very fine texture.

In a serving glass, take 1 tbsp of Rose Syrup. Fill the glass with prepared Smoothie. Put some Rose Petals on the top.

Serve fridge cold.

Enjoy Very Delicious…Sweetie…Creamy…Softy…Satisfying…Sweet Potato Smoothie… +

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