KASI HALWA RECIPE

Credits:
youreverydaycookradha.blogspot.com
youtube.com

Ingredients:

2 cup white pumpkin (kadhu) (grated)
4 green cardamoms
1 cup pure ghee
12 cashewnuts
1 1/2 cup sugar (cheeni)
1 cup milk
saffron (kesar) a few strands
a pinch camphor (edible)

Method:

·    Peel, deseed and cut the pumpkin into very small cubes.

·    Grind the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep aside.

·    Boil the remaining sugar with ¾th cup water and make syrup of one-thread consistency.

·    Heat 4 tablespoons of ghee and sauté the pumpkin for a few minutes, add the saffron and the milk.

·    Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking.

·    Add the syrup slowly to the pulp and continue stirring and cooking. Add the ghee little by little till it is completely absorbed.

·    Sprinkle the cardamom powder and the camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.

Watch & Learn:

ADA PRADHAMAN RECIPE

Credits:
ashaashish.blogspot.com
youtube.com

Ingredients:

1/2 cup ada
4 green cardamoms
1 tblsp sugar (cheeni)
1/4 cup pure ghee
12 cashewnuts
2 tblsp sultanas
1 1/2 cups coconut (narial) (scraped)
1 cup palm jaggery (gud)

Method:

·    Heat 2 tablespoons ghee and fry the ada lightly.

·    Grind the cardamoms with the sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry the cashewnuts and kishmish till light brown.

·    Soak the coconut in 1 cup warm water, grind and extract thick milk. Repeat the process and make a second extract and keep aside. Crush the jaggery to fine powder and keep aside.

·    Boil ada in 1 cup water and the second extract of coconut milk. The ada should remain soft but hold its shape.

·    Add the jaggery and continue cooking till it thickens. Heat the remaining ghee and add to the pradhaman.

·    Mix in the first extract of coconut milk, the fried dry fruits. Stir well and heat thoroughly.

·    Sprinkle the cardamom powder and serve at room temperature.

Watch & Learn:

ELIAPPE RECIPE

Credits:

snacksindia.com

Ingredients:

1 cup Rice
2/3 cup Coconut (scraped)
2/3 cup Pressed Rice (poha)
1 1/3 cup Jaggery (grated)
1/3 cup Coconut Milk
a pinch Salt
1 drop Yellow Colour
Ghee to fry

Method:

·    Clean, wash and soak the rice for 3-4 hours. Drain.

·    Grind together rice, scraped coconut and pressed rice to a not too fine paste.

·    Add coconut milk, grated jaggery, yellow colouring, pinch of salt and mix well.

·    Leave the batter overnight to ferment.

·    Heat the appam griddle till smoking hot. Lower the heat and drop a teaspoonful of ghee in each dent. Drop a tablespoonful of batter in each dent.

·    Cook till golden brown.

Tosha Recipe

Credits:
priyaeasyntastyrecipes.blogspot.com
youtube.com

Ingredients:

250 gms Plain Flour 

1/2 Cup Curd 
1/2 tsp Cooking Soda 
1/2 tsp Salt 
1/2 Cup Oil 
2 1/2 Cup Sugar 
3 Cup Water 

Method:

·    Mix the flour,cooking soda,salt,oil and yogurt.Knead it into a stiff dough .

·    Make long shaped rolls (like kebabs)

·    Heat oil in a wok or kadai and fry these rolls till they are golden brown.

·    Alongside prepare syrup by heating 3 cup water and suagar.Let this syrup have a thick consistency.

·    Dip the fried rolls or toshas in this syrup.

·    Remove from heat and let it cool.

·    Toshas are ready.

Watch & Learn:

Milk Seviyan ( Vermicelli) kheer

Credits:
youtube.com
parthaviscookingmantra.blogspot.com

Ingredients:

2 liter Milk 

3 tblsp Vermicelli (Seviyan broken) 
2 Cups Sugar 
15-20 Strands of Saffron (Soaked in milk for few minutes) 
1 tblsp Desi Ghee for frying seviyan 
1/2 Cup Almonds and Pistachios(Soaked in hot water and peeled and sliced) 
5-6 Cardomoms (peeled) 
1 Cup Water 

Method:

·    Heat ghee in a pan and fry seviyan in 1 tblsp ghee till golden brown.Keep it aside.

·    Boil milk in a wok or kadai.Add fried seviyan,cardomom and soaked saffron in it.Boil again till seviyan become soft and milk is reduced to half its quantity.

·    Add sugar and keep stirring till it is dissolved.

·    Mix in the nuts.

·    Serve hot

Watch & Learn:

Karachi Halwa

Credits:
bharathiskitchen.blogspot.com
youtube.com












Ingredients:

1 Cup Semolina or Sooji (Soaked in water for an hour) 

1 1/2 Cup Sugar 
1/2 Cup Desi Ghee 
4-5 Cardamoms (Powdered) 
1 tsp Pineapple essence 
1/2 Cup Cashews & walnuts (broken) 
3 tblsp water 

Method:

·    Microwave 3 tblsp Desi Ghee on high for 30 seconds without covering.Add cashews and microwave on high for 3-4 minutes.Drain the cashews on a plate.

·    In the same ghee add sugar and 3 tblsp water.Mix well.

·    Microwave this on high for 2 minutes.

·    Keep it uncovered for 5 minutes.

·    Stir it once and add soaked semolina,remaining ghee and cardomom powder.Microwave this on high for 5 minutes.

·    Now add essence and dry fruits.

·    Karachi Halwa is ready to be served.

Watch & Learn:

RAJASTHANI GHEVAR RECIPE

Credits: indianfoodforever
Img Credits: anjali-cooking.blogspot
Video Credits: Youtube


Ingredients:

3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee

Syrup:

1 1/2 cups Sugar 
1 cup Water

Topping:

1 tsp Cardamom Powder 
1 tbsp Almonds chopped 
1 tbsp Pistachios 
1 tbsp Milk 
1/2 tsp Saffron dissolved in milk 
Silver foil

Method:

·    Prepare sugar syrup of 1 thread consistency and keep aside.

·    In a large bowl put ghee.

·    Add milk, flour and 1 cup water. Mix together to make a smooth batter.

·    Dissolve colour in some water and add to batter. Add more water as required.

·    Batter should be of running consistency.

·    Take an aluminium or steel cylindrical container.

·    The height should be at least 12". And diameter 5-6".

·    Fill half with ghee. Heat.

·    When ghee is hot, take a 50 ml, glassful of batter.

·    Pour in centre of ghee, slowly in one continuous threadlike stream.

·    Allow foam to settle. Pour one more glassful in hole formed in centre.

·    When foam settles again, loosen ghevar with an iron skewer inserted in hole.

·    Place on a mesh to drain excessive oil.

·    Keep sugar syrup in a wide flat bottomed container to fit in ghevar.

·    Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .

·    Cool a little, top with silver foil.

·    Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.

·    Ghevar is ready to be served.

Watch & Learn:

RAJASTHANI CHURMA LADDOO RECIPE

Credits: indianfoodforever
Img Credits: seduceyourtastebud.blogspot
Video Credits: Youtube


Ingredients:

200 gms Wheat flour 
400 gms Ghee 
100 gms Khoya / Mawa 
200 gms Sugar (grounded) 
50 gms Soaked almond (finely chopped) 
4 Cardamom (small)
1 inch Dalchini

Method:

·    Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water.

·    Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough.

·    Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi.

·    Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds.

·    Mix well. Serve churma laddoo in a plate. You can enjoy the taste of choorma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati.

Watch & Learn:

Karah Parshad - Punjabi

Credits: indianfoodforever
img credits: merakitchen.blogspot
video credits: youtube

Ingredients:

1 cup whole wheat flour (gehu ka atta) 
1 cup clarified butter (ghee)
1 cup sugar 
2 cardamoms (crushed) 
3 cups water 

Method:

·      Take a pan, mix water and sugar and bring to a boil.

·      In another pan, heat ghee. Once melted, add whole wheat flour and roast it till it turns reddish brown in color and a sweet aroma is released. Stir continuously otherwise the atta may burn. This may take 5 - mins.

·      Add crushed cardamoms and mix it well.

·      Now add the sugar syrup to the mixture. Keep stirring continously while adding the syrup so that no lumps are formed.

·      Do not stop stirring the prasad till it thickens into a firm pudding and the mixture leaves the side of the pan.

·      Serve this Punjabi karah prashad hot with puris. You may garnish it with chopped almonds and cashwenuts.

Watch & Learn: