Sunday, March 11, 2007


1 cup Wheat flour or maida
3 tbsp Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
Few Almonds
Few Raisins
1/2 tsp Cardamom powder
1 tbsp Poppy seeds

In a mixing bowl combine the salt, flour and ghee. Rub
in well. Gradually add water and knead to form a firm
dough. Cover with wet cloth and set aside. mix the dry
dessicated coconut,sugar, chopped almonds and raisins,
cardamom powder, and poppy seeds(optional)
Divide the dough into 20-25 sections, roll them out into
flat round pancakes. Place a spoon of stuffing at the
centre and fold the pancake in half. Use a cutter to
create the fluted crescent border and cut off excess dough.
You can seal the edges by applying a little milk and pressing
down hard. After all the karanjis are stuffed, fry them in
very hot oil for 2-3 minutes or till golden brown, remove
onto paper towels and allow to cool.
The karanji can last for 7-8 days if stored in an air tight

puran poli

1 cup Maida
1 pinch Salt
2 tsp Ghee
Water enough to make dough
6 tbsp Oil
Oil / Ghee for frying
Inner Filling
1 1/2 cup Jaggery
1 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder

Blend the ghee and salt with the maida. Using water make
a soft smooth dough. Leave under a wet cloth for 40-50
minutes. Knead again. Put in the 6 tbsps oil and knead
till completely absorbed. Cover and leave aside for 4
hours. Put the dal in the cooker till three whistle.
Drain the water. Grind to a paste with the jaggery and
cardamom powder. The filling should not be watery. Make
small balls of the filling. Divide the dough into small
balls and flatten them. Place one ball of filling on the
dough and cover and seal up the filling. Carefully roll
out the dough into thick puris making sure the filling
does not come out. Fry on a tawa pouring ghee around it.
Cook on both sides. Puran Poli is ready to be served.

badam -phirni

2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)

Soak rice in water for few hours, then drain water and
grind rice into a smooth paste. In a non-stick saucepan
bring milk. Over a moderatly low heat add rice, sugar
and cardamom and stir constantly till milk turns thick.
Remove from heat and add almonds. Put in serving bowl
and chill. Garnish the badam phirni with silverfoil
paper (varak) and serve.

badam kheer

1/2 cup Almond (Badam)
2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk

Boil half a litre of water in a sauce pan . add the almonds
when the water is boiling and cook for 2 minutes. remove
from the flame and drain. Remove the skin of the almonds
and grind to a fine paste. Boil the milk in a thick bottomed
pan. when the milk begins to boil add the almond paste and
the sugar and cook for 5 minutes over a low flame stirring
continuously. Remove from the flame.. add the dissolved
saffron and the crushed cardamoms. Allow to cool and serve


1 kg. thick curds
¾ cup powder sugar
a few saffron strands
1 tbsp warm milk
2 tsp elaichi powder

For garnishing :
Silvers of pistachios and almonds

Hang the curds in a muslin cloth in a cool place for about
3 hours until all the liquid had drained off. mix the
saffron into the warm milk until it dissolves. Combine
together the hung curds, sugar, saffron mixture and elaichi
in a bowl and churn using a hand blender.
Decorate with slivers of pistachios and almonds.
Ready to serve.

vermicelli kheer

vermicelli 100 gm
sugar 150 gm
milk 500 ml
cardamom powder 1 tsp
ghee 5 tsp
cashew nuts 8
saffron pinch

Fry vermicelli in ghee till light golden colour. boil
vermicelli in 2 cups of water on medium heat till they
are soft. now add boiled milk and sugar and cook til done.
add cardamom powder and fried cashew nuts and saffron.
serve hot or chilled.

sago(sabudhana) kheer

sago 100 gm
sugar 150 gm
milk 500 ml
cardamom powder 1 tsp
cashew nuts 6
ghee 2 tsp

soak sago in water for ten minutes and cook in a heavy
bottomed vessel till they are translucent. Then add
warm milk and sugar and cook till it thickens a little.
now add cardamom powder,cashew nuts fried in ghee(along
with the ghee) and remove from fire.

rice kheer

rice 1 cup
water 2 cups
milk 2 cups
sugar 1/2 cup
cardamom powder 1 tsp
cashew nuts 6
kismis 6
ghee 3 tsp

cook the washed rice till soft. add warm milk and sugar and
cook for some more time. when it thickens add cardamom powder
dry fruits fried in ghee and remove from fire..

dal kheer

moong dal 100 gm
sugar 150 gm
mixed dry fruits 50 gm
cardamom powder 1 tsp
milk 250 ml
ghee 2 tsp
fresh grated coconut 50 gm

cook moong dal in cooker till soft. now add coconut, sugar
and cook til done.add hot milk and mix well and remove from
fire after adding cardamom powder and dryfruits fried in
ghee. serve hot or chilled.

carrot kheer

carrots - 1/4 kg
sugar - 1/4 kg
cardamom powder 1 tsp
saffron pinch
roasted cashews 6
milk - 1/2 litre

Cut carrots into small pieces and boil them in pressure cooker.
Add saffron and grind it well. Heat this mixture (keep in very
low flame) and add sugar. stir constantly till sugar dissolves
in the mixture. Add cardomom powder. add boiled milk to this
mixture. Mix well. Refrigerate. serve cold. Roast some cashews
and add to the kheer just before serving. Very healthy dessert.

Saturday, March 10, 2007

caramel custard

400 ml milk
4 eggs
30 g sugar
a few drops of vanilla essence

For the Caramel :
90 g sugar
little cold water

Method :

Prepare the caramel by heating the sugar and water together,
stirring until it boils. Allow to boil without stirring until
is golden brown.Pour the caramel into the mould and twist
round until the sides and base are well coated with caramel.
Mix together the eggs and sugar without beating them and pour
on to the warmed milk. Add the vanilla essence. Strain the
custard into the mould and cover with greased paper. Steam,
very slowly for about ¾ hour, until the custard is firm in
the middle.

The caramel custard may be baked by leaving it uncovered and
standing in a tray of warm water.
Bake it until the custard is set in the centre.
Turn out carefully, so that the caramel runs off and serves
as sauce.

Monday, March 5, 2007


1 litre Milk
1/4 cup Maida
1/4 cup Suji

How to make malpua:

Boil the milk till it reduces to 1/2 its quantity.

Roast the rava till light brown. Add to the milk along with maida.
There should be no lumps.

It should be a smooth pouring consistency. Heat the ghee.
Take the batter in a glass.

Pour in circular movements into the ghee to form a small pan cake.
Turn over. Take care that it does not become crisp and hard.

Make a sugar syrup of 1 thread consistency. Dip the malpura in the
syrup and lay out on a plate.