1 cup all-purpose flour, Aa' cup yoghurt
3 cups sugar, few strands of saffron
1tbsp milk, oil/ghee for deep-frying
In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours. Beat up the batter again for 15 minutes and keep aside. Meanwhile, add the sugar to 2 cups water and boil on high heat in a non-stick pan, stirring continuously till the sugar dissolves. Add milk to the syrup and when froth rises to the top, collect with a ladle and discard. Then, add saffron and cook, stirring, till the syrup thickens. Keep the syrup warm. In a wok, heat the oil/ghee on medium heat.
Pour a small quantity of batter into a muslin cloth, gather the edges together to form a tight pouch, make a small hole in the centre of the pouch and squeeze out spirals into the hot oil. Turn them over and fry till evenly golden and crisp. Drain using a slotted spatula and remove into the sugar syrup. After 2 minutes remove the spirals out of the syrup onto a serving plate.
Aa' cup rice -- wash and soak for 30 minutes
1ltr milk, 5gm cardamom powder
100 gm sugar
50gm cashew nuts, 25gm raisins
Cook the rice in milk until soft. Add cardamom powder, sugar and stir until the sugar is dissolved. Heat ghee in a pan and fry the cashew nuts till slightly golden, then add the raisins and saute for 1 minute. Pour on the rice mixture and serve warm.
1 cup almonds -- blanched and ground
1Aa' cup condensed milk, 6tbsp cream
2tbsp toasted pistachios -- chopped
Aa- cup milk, a few strands of saffron
In a bowl, mix ground almonds, condensed milk and cream together. Add saffron to the milk and add this to the almond mixture. Add pistachios to it and mix well. Place the mixture in a bowl and chill in the freezer for 30 minutes. Simultaneously chill a few empty kulfi cones in the freezer. After 30 minutes, pour the chilled mixture into the chilled kulfi cones and replace in the freezer until frozen and well set. To serve, roll each cone between both hands or hold under running water, to release the kulfi easily.
Gajar ka Halwa
Aa'kg carrots, 2tbsp ghee
Aa-tsp green cardamom powder
1 cup sugar, Aa' cup khoya
2tbsp crushed almonds and pistachios
Grate the carrot and set aside. Heat the ghee in a non-stick pan on medium heat and stir fry the grated carrot till it becomes tender and the water released by it is evaporated. Add the cardamom powder and sugar, and cook on low flame for 2-3 minutes. Add the khoya and mix lightly. Garnish with the crushed nuts.
300gm khoya, 3tbsp flour
3tbsp sugar, Aa'ltr water
A pinch of saffron, oil for deep frying
Optional: 1tsp slivers of almonds or pistachios -- for garnish
In a bowl, add khoya and flour, and mix well. Divide into small portions and shape into balls, the size of marbles. Make a syrup with the sugar and water, and boil to reduce to one-third. Add little saffron to it. Deep fry the gulab jamun balls in a pan and add to the sugar syrup. The balls will soak up some of the syrup. Serve warm, drizzled with the syrup.
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