Cooking Recipes Books 4 U

Ingredients: 1 litre Milk 1/4 cup Maida 1/4 cup Suji Ghee Water 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 har Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.

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...

Ingredients: 1/4th cup long grain rice (washed and drained) 4-5 cups milk 2-3 cardamom seeds (crushed) 2 tbsp almonds (blanched silvered) A pinch of saffron threads, soaked in a little hot milk 1 tbsp skinned pistachio nuts (chopped) 1 tbsp raisins (optional) 2-3 tbsp sugar or as desired How to make kheer: Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until completely dissolved. Remove the rice kheer from heat and serve either warm or chilled.

Ingredients: 225 gms Paneer 150 gms sugar 1 tbsp rose water 1/2 tsp green cardamom seeds (ground) 10 Pista (pistachios thinly sliced and crushed) How to make sandesh: Combine the sugar and paneer and mix well. Place the mixture over the heat and stir constantly to avoid lumps. When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times. Place the cardamom and pistachios in two separate plates. Now divide the mixture into several portions of the required size and flatten them to give the desired shapes. Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs. Serve cold sandesh.

Ingredients: 1 cup Besan 1 pinch Kesari 1 pinch Cardamom powder 1 tbsp Rice flour 1 pinch Baking Powder 1 tbsp Melon seeds 1 tbsp Broken Cashew nut 2 cups Oil Sugar 1 cup Water How to make boondi laddu: Mix the flour, rice flour, baking powder and colour. Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes. Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency. Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served If the mixture cools balls cannot be made as the sugar crystallizes.

Ingredients of besan laddoo : 2 cups gram flour (besan) 11/2 cup sugar (grinded) 1 cup ghee 1 tsp each almonds, pistachios, cashew nuts (chopped) Preparation of besan ke ladoo: In a kadhai mix gram flour and ghee over a low heat. Keep constantly stirring to avoid lumps. When it releases an appetizing smell, it is ready. Remove from the heat and allow it to cool. Add sugar and nuts to the gram flour and mix thoroughly. Now form ping-pong size balls of the mixture. Besan Laddoo are ready to be served.

Ingredients: 500 gms Kaju(cashewnuts) 300 gms sugar 1/2 tsp kesar(saffron) 1/4 tsp orange color 2 chandi (silver)warak How to make kesar burfi: Soak the cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely. In a pan mix sugar and cashewnuts,and roast on low heat,stiring constantly. Mix saffron and orange color in it.roast till done. on the rolling board place a butter paper and pour the mixture on it. Now place another butter paper ,sandwhiching the mixture between the two paper. Roll it with rolling pin. Remove the butter paper from top and place silver warak,and cut the kesar burfi pieces.

Ingredients: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Bake at 350 degrees for 35 minutes or until it sets. It should not get brown. Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl. Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares. Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.

Ingredients: 1 cup Wheat flour 3 tbsp Ghee 1 pinch Salt 1/2 litre Oil (for frying) 1 cup Grated coconut 3 1/4 cups Sugar 1 1/2 cups Milk Few Almonds Few Raisins 1/2 tsp Cardamom powder 1 tbsp Poppy seeds How to make gujiya: 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. For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates. 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...

Ingredients: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying How to make gulab jamun: Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to m...

Ingredients: 1 cup Maida 1 pinch Turmeric Powder 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 Preparation: Blend the ghee and masala 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 one whistle. Drain the water. Grind to a paste and 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 ...

Ingredients: 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) How to make badam phirni: 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 silver or gold foil paper (varak) and serve.

Ingredients: 1/2 kg Soft white khoya 2-1/2 cups (approx.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well. Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes. The on slow till done. Make sure to stir continuously, while on heat. When mixture thick and gooey, add cardamom. Mix well, and take off fire. Allow to cool, gently turning occasionally. Use cookie moulds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each. If using moulds, first sprinkle some at bottom. Take some mixture and press into mould. When set well, invert and carefully, unmould. The pedas are ready ...

1 kg Carrots 1 litre Milk 1 teaspoon Cardamom seeds 3/4 cup Water 3 tablespoons Ghee 2 tablespoons Raisins 2 tablespoons Almonds 2 tablespoons Pistachios 450 grams Sugar Preparation of carrot halwa : Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well. Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Ingredients: 1/2 kg Soft white khoya 2-1/2 cups (approx.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well. Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes. The on slow till done. Make sure to stir continuously, while on heat. When mixture thick and gooey, add cardamom. Mix well, and take off fire. Allow to cool, gently turning occasionally. Use cookie moulds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each. If using moulds, first sprinkle some at bottom. Take some mixture and press into mould. When set well, invert and carefully, unmould. The pedas are ready ...