Kaju Katli (Homemade Kaju Burfi)

Ingredients :
1. 1 cup of cashews (soaked in 4 tbspn milk for 30 mins)
2. 3/4 cup (or slightly less if you prefer) of sugar
3. 1/4 cup of water
4. 1 tbspn ghee
5. 1/2 tspn cardamom powder
6. silver foil (optional) - for decoration

Steps To Cook :

1. Drain and blend the cashews to make a fine paste. Do not use water while blending; if required, use the milk that you soaked them in, and make a fine, smooth paste, without granules.

2. Mix the sugar and water in a wide saucepan. Heat till small bubbles begin to appear on the surface. Stir gently and let it come to a boil.

3. Pour in the cashew paste and stir well to avoid lumps. Add the ghee and cardamom powder and mix well. Keep stirring for a few minutes and you should notice the mixture getting a little thicker.

4. Put a little drop on a plate and test to see if it hardens slightly. You should be able to roll it into a loose ball. When you see this, means your mixture is cooked.

5. Remove the pan from the gas and let it cool slightly. When it gets cold enough to handle, transfer to a cutting board or a plate which is greased with some ghee; Knead it well with your hands to make it smooth and glossy.

6. Roll out with a rolling pin into 1/4 inch thick sheet; spread the silver foil on the top if you like. Now cut into diamond shaped pieces.

7. Store at room temperature for a week or in the fridge for 15 days.

Delicious Kaju Katli (Kaju Burfi) ready in no time!

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Fresh Strawberry Pie

Ingredients :
1. 1 9 pie shell, baked
2. 1 quart fresh strawberries, washed and hulled
3. 1 cup sugar
4. 3 tspn cornstarch
5. whipped cream
6. confectioners sugar

Steps To Cook :

1. Take a little more than half of the berries and mash them in a bowl with sugar and cornstarch.

2. Place the mixture in a double boiler and cook until it thickens and becomes a glaze.

3. Remove from heat. Take all but 4 of the remaining berries and slice them lengthwise.

4. Place slice berries on the bottom of the cooked pie crust.

5. Pour cooked berries over and let set.

6. When completely cool and ready to serve, cover entire top with whipped cream.

7. Dip the last 4 berries in confectioners sugar and use to garnish the pie.

Then serve Fresh Strawberry Pie!

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Rasmalai

Ingredients :
1. 4 Measuring cup milk for channa (2% milk)
2. 3 measuring cup milk for Ras
3. 4 - 4 1/2 tbsp. sugar for Ras
4. 1 cup sugar
5. 3 cups of water
6. saffron, cardamom, pista, almonds, lemon juice

Steps To Cook :

1. First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.

2. Bring 4 cups of milk to boil.

3. Now to curdle the milk add lemon juice to it stirring continuously.

4. Then drain it in a thin muslin cloth or handkerchief.

5. Hold it covered with cloth in the running water.

6. Drain the excess water by pressing the cloth there must not be water remaining.

7. In a pressure cooker take 3 cups of water and 1 cup of sugar.

8. Take the channa out of the cloth in a dish,

9. Mash it and make around 15 small size of balls out of it,

10. Toss that balls in the pressure cooker and bring two whistles.

11. In the mean time see the milk for ras may be ready.

12. the sugar for ras to it and add cardamom, pista, almond and saffron to it.

Let it cool aside

13.As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.

14.When the milk is cool add channa balls to it.

  Rasmalai is ready to serve.

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Sabudana Kheer

Ingredients :
1. ¼ kg sadudana
2. 1 liter gokul milk
3. Kesar/ saffron
4. 10-12 tsp sugar
5. 2-3 Elaichi
6. 100gms cashew nuts
7. 100gms almonds
8. 100gms dry raisins

Steps To Cook :

1. Take milk in a kadai and get it to a boil.

2. Add 2-3 drops of saffron in the milk.

3. Now add crushed elaichi and in the milk.

4. Boil it on slow flame till the milk becomes thick.

5. After around ten mins add sugar and boil it again.

Season the Sabudana kheer with dry fruits.

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Peanut Burfi

Ingredients :
1. 1 cup roasted peanuts
2. 1 cup khoya
3. 1 tbspn almond powder
4. 1 tbspn cashewnut powder
5. 6 tbspn sugar
6. 1/2 tspn cardamom powder
7. 2-3 drops of kewra essence
8. 1 cup water
9. 1 tbspn saffron milk (few strands of saffron dissolved in 1 tbsp warm milk)
10. Thinly sliced Almonds and pistachios for garnishing


Steps To Cook :

1. Remove the covering of peanuts and coarsely crush it

2.Heat the kadai Put peanut, cashewnut and almond powder and water and stir for 3-4 minutes

3. Add khoya and saffron milk and stir till the mixture thickens

4. Add all the remaining ingredients

5. Stir till sugar dissolves. Pour the mixture into greased plate

6. Spread it evenly with the back of spatula

7. Garnish with almonds and pistachios

Cut Peanut Burfi into desired shape

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GAJAR HALWA (CARROT HALWA)

Ingredients :
1. Carrots 8-10 mediwn sized
2. Raisins 2 tbsps
3. Pure ghee Y4 cup
4. Milk 1 cup
5. Green cardamom powder Y2 tsp
6. Khoya/mawa (grated) l cup
7. Sugar. 1 cup
8. Cashewnuts 8-10

Steps To Cook :

1. Peel, wash and grate carrots. Wash raisins and pat them dry.

2. Heat pureghee in a thick-bottomed pan, add grated carrots and saute for five minutes.

3. Add milk, green cardamom powder and cook on mediwn heat for five to six minutes or until the milk: evaporates and the carrots are cooked.

4. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously.

5. Add raisins and cashewnuts and continue to cook for two minutes more

serve hot GAJAR HALWA (CARROT HALWA) or at room temperature.

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GULAB JAMUN

Ingredients :
1. Khoya (mawa) 1 1/2 cups
2. Chenna (paneer) 1/4 cup
3. Soda bicarbonate 1/4 tsp
4. Refined flour (maida) 3 tbsps
5. Green cardamom powder 1/4 tsp
6. Sugar 2 cups
7. Ghee/oil... to deep fry

Steps To Cook :

1. Grate khoya and mash chenna and keep aside.

2. Mix the two along with soda bicarbonate, refined flout, green cardamom powder and a little water to make a soft dough.

3. Divide into sixteen equal portions and shape into balls.

4. Prepare a syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any.

5. Heatghee/oil in a leadai. Add the balls and deep fry on low heat till golden in colour.

6. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.

GULAB JAMUN is ready to serve

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BASONDI

Ingredients :
1. Milk 1 1/2 Its
2. Almonds 1/2 cup
3. Sunflower seeds (chironji) 2 tbsps
4. Pistachios 8-10
5. Sugar 3/4 cup
6. Saffron a few strands

Steps To Cook :

1. Soak almonds in one cup of hot water for five minutes. Drain and peel. Reserve a few for garnishing and make a paste of the rest.

2. Slice the reserved almonds and pistachios. Wash and pat dry chironji.

3. Bring milk to a boil, stirring continuously. Simmer over low heat till milk coats the back of the spoon.

4. Stir in almond paste dissolved in half a cup of water or mille and mix well. Add sugar and saffron and cook till sugar gets £lilly dissolved.

Chill and serve BASONDI garnished with slice almonds, pistachios and chironji.

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