Cooking Recipes Books 4 U

Ingredients: 1 cup Bengal Gram 2 cups Sugar 1 cup Ghee 1/2 cup Water Preparation: Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency. Slowly add the flour stirring continuously so that no lumps are formed. When it is well blended pour in slowly absolutely in a hot ghee stirring continuously. Cook till the mixture becomes frothy and the ghee separates. Spread out on a greased plate. When firm cut the mysore pak into squares.

Ingredients: 1 (18 ounce) container plain yogurt 1/2 cup granulated sugar 1 tsp rose water (optional) 1/2 tsp ground cardamom Dash of ground nutmeg Few threads of saffron 4 teaspoons finely chopped green pistachios How To Make Shrikhand: Mix all ingredients except pistachios. Cover and refrigerate at least 2 hours. Stir; spoon into dessert dishes. Sprinkle shrikhand with pistachios.

Ingredients: 225 gms Khoya 225 gms coconut (dry and ground) 1 tsp cardamom seeds (ground) 1 tbsp ghee 2 1/2 cups sugar 2 cups water 1/2 tsp almonds (grated) 1/2 tsp pistachios (grated) How to make coconut burfi: Mix khoya and coconut and fry them lightly with ghee on a low heat. Add cardamom and mix well. Prepare one-string syrup by dissolving sugar in the water. Now stir the coconut mixture into the syrup. Grease the plate and spread the grated nuts on it. Spread the prepared evenly over the plate and allow it to cool. Now with the knife, cut it into desired shapes. Turn them over so that nuts covered part appears on the top. Nariyal ki burfi is ready to be served.

Ingredients: 2 cups Badam 1cup Seviya (Vermicelli) broken into 4 cm bits 5 cups milk 1/2 cup sugar 1/3 cup almonds (sliced) 1/4 cup unsalted blanched pistachio, silvered 1/2 tbsp rose water Silver or gold papper (varak) Preparation of semiya: Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly. Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil. Cook for about 20 minutes or until the milk is slightly thickened. Cool to room temperature, add rose water and chill thoroughly. Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).

Ingredients: 8 Bread Slices(cut the edges out and cut diagonally) 4 tbsp Ghee 1 litre Milk 1 cup Sugar 1/4 tsp Cardamom Powder 1 tbsp Kismis Preparation: Heat the milk and sugar stirring continuously. Put 1 tsp ghee to prevent the milk from flowing over. Reduce the milk to 1/2 qty. cool the milk. Add the kismis and cardamom powder. Fry the bread slices in ghee till golden. Dip in milk for 2 minutes. Remove and put in the milk piesh prepared previously. Serve cool.

Ingredients: 4 cups milk 8 tsp. sugar or to taste 1/2 tsp. ground green cardamom seeds (chotti elaichi) 1tbsp. skinned pista (pistachios), thinly sliced 1tbsp. skinned badam (almonds), finely ground (optional) Preparation of kulfi recipe : Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly. Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding. Now add the sugar, nuts and cardamom seeds, stir well, allow to cool. Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours. To serve, remov...