Apple Cake

Serve hot or cold

››8oz or 225g flour
››3oz or 85g margarine
››4oz or 110g sugar
››2 cooking apples
››1 egg, beaten
››a little semi‑skimmed milk
››a little salt

Method
1. Pre‑heat the oven to 190°C or 375°F or Gas Mark 6.
2. Sieve flour and salt into a bowl.
3. Rub in margarine until the mixture looks like breadcrumbs.
4. Peel and chop the apples and add to the flour mixture.
Add the sugar and mix well. Add the beaten egg.
5. If mixture is too dry, add a little milk to make a stiff dough.
6. Put the mixture into a greased sandwich tin and sprinkle with
granulated sugar.
7. Bake in the pre‑heated oven for about 40 minutes until golden brown.

Pumpkin pudding Iron protein antioxidant magnesium and vitamin E is present in good quantities

 Iron protein antioxidant magnesium and vitamin E is present in good quantities. Almond nut instead of cashew pistachios will be beneficial for heart patients after giving it as sweet

Ingredients: - 500 grams of cooked pumpkin

Sugar 200 g

Milk 2 liters

Mawa 200 gms

 A big spoon of desi ghee

Cashew nuts 50 grams

Cardamom powder one spoon

Cardamom 2-3

Saffron a teaspoon

Method: - Wash the pumpkin, add the peeled pumpkin to the pumpkin, remove the water by hand pressing it, heat the ghee in the pan, put two cardamom in it, then run one by doing what is done, put two sugar after drinking it and run 34 milk in the embroidery Cooked on low flame, then when the milk starts boiling, put mawa in it and cook the milk till the sports car is not taken. Remove from cardamom powder

Sunflower laddoos

Protein iron magnesium is found in good quantities. It is beneficial for hemoglobin deficiency, it is helpful to increase hemoglobin, it is beneficial for heart patients.

Ingredients: - Sunflower seeds a big spoon(Rosted)
 Almond 50g
Chocolate Protein Powder 3 Tablespoons
Dates of dates 8-10
Apricot 150 grams
 Coconut complete 50 grams

 Method: - Grind the seeds and almonds in the mixer and make powder. Add the protein powder and dates in the mixture and remove it in a vessel. Take a little mixture of wet hands and wrap the coconut filtration made of laddoos.
Note- Can keep these laddoos in the fridge for 15 days

Chocolate Rasmalai 

 

 

Ingredients

• 2 Tbsp agar agar or gelatine
• 1/4 cup sweet wine
• 1 tsp powdered sugar(icing sugar)
• 2 Tbsp double cream
• 100 gm chocolate
• 1 cup whipped cream
• 6 pieces rasmalai
• Gold leaves and rose petals, to garnish

How to Make Chocolate Rasmalai

1. Melt the chocolate and let it cool down a bit.
2. In a bowl mix gelatine, sweet wine, sugar, double cream.
3. Heat this mixture for a minute or two till the gelatine melts.
4. Mix the whipped cream with the chocolate. Add the agar mixture to it.
5. Take a rectangular elongated mould and line it olive oil with a pinch of icing sugar.
6. Place some chocolate mixture in it. Now place the rasmalai slices over the chocolate mixture.
7. Cover the ramalais with the rest of the chocolate mixture.
8. Deep freeze this for atleast three hours.
9. Slice and decorate with gold leaves and rose petals.

Sandesh

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.

 

Crullers

Crullers

Ingredients:

4 slices Bread 1 cup Condensed milk 1 cup Sugar 1 tblsp Powdered sugar 2 cups sieved Refined flour 2 Eggs 1/2 tbsp Cinnamon powder 2 tbspn Milk A pinch Nutmeg (Jaiphal) grated A pinch Baking powder 3 tblsp Butter 2 cups Oil for deep frying

How to make crullers:

• Cream the butter and sugar in a basin with a wooden spoon.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.)
• Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.
• Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk.
• Add the cinnamon and the nutmeg.
• Make a dough using a little water.
• Knead until smooth and soft and the dough is free from stickiness.
• Allow the dough to stand for 20 minutes.
• Divide the dough into even sized balls.""""""i know that many of u might be amateurs at cooking, but dont worry if you cant make balls make whatever shape u can manage-- the final product is going to be the same.
• Roll the balls into 3" diameter rounds having a thickness of 0.5 cms.
• Make a hole in the centre of each rounds so that it resembles like doughnuts.
• Deep fry in a kadai till golden brown in colour.drain.
• Sprinkle the powdered sugar on top.

tarbooz ki chuski with rabdi

Tarbooz ki chuski with rabdi













Ingredient:

1. Tarbooz ka juice-250 ml 
2. Lemon juice - 50 ml
3. Sugar -100 gr
4. Milk - 2 ltr
5. dry fruits

How to make

• Mix Tarbooz juice and lemon juice and sugar and some water
•  put it into freezer 
• boil milk until it get thick 
• And then add sugar and dry fruit in it
• put it in the freezer

How to Serve

• Tarbooz ki chuski with rabdi Ingredient: Tarbooz ka juice-250 ml Lemon juice - 50 ml Sugar -100 gr Milk - 2 ltr dry fruits How to make Mix Tarbooz juice and lemon juice and sugar and some water put it into freezer boil milk until it get thick And then add sugar and dry fruit in it put it in the freezer How to Serve mixer of juices are become ice now so put it on a vessel and apply the thik milk(rabdi) on it

Lauki Halwa Recipe

Lauki halwa is a delicious Indian dessert made by cooking grated doodhi or lauki or bottlegourd in milk along with sugar and ghee.Lauki is readily available in summers and so this dish is an ideal refreshing dessert for the sweet tooth. Here is a simple recipe for how to make lauki halva.

Ingredients:

1 small sized lauki (bottle gourd)
1/2 litre milk
3/4 cup sugar (or as per taste )
2 tblsp desi ghee
A big pinch of green cardamom powder (chotti elaichi)
Few raisins, almonds, pista or cashew nuts for garnish

How to make lauki halwa:

• Peel the laukislit it length wise and remove any seeds if any. Grate the lauki and keep aside.
• Take a heavy bottom wok or kadai. Heat the ghee and add the grated lauki. The mixture will get a lot watery but stir constantly and fry till the rawness of the lauki desappears.
• 
  
• Now add milk and raisins and mix well. Let the lauki cook on low flame till the milk evaporates and lauki gets compeletly cooked. Stir it occasionaly so that the mixture does not stick.
• Let the milk dry up completely.
• Now add ghee and sugar.The mixture will become little loose once the sugar melts. Add the cardamom powder. Keep stirring till all the moisture dries up.
• Garnish with finely chopped almonds, pista and cashew nuts. Serve hot.
• Lauki halwa is a delicious Indian dessert made by cooking grated doodhi or lauki or bottlegourd in milk along with sugar and ghee.Lauki is readily available in summers and so this dish is an ideal refreshing dessert for the sweet tooth. Here is a simple recipe for how to make lauki halva. Ingredients: 1 small sized lauki (bottle gourd) 1/2 litre milk 3/4 cup sugar (or as per taste ) 2 tblsp desi ghee A big pinch of green cardamom powder (chotti elaichi) Few raisins, almonds, pista or cashew nuts for garnish How to make lauki halwa: Peel the laukislit it length wise and remove any seeds if any. Grate the lauki and keep aside. Take a heavy bottom wok or kadai. Heat the ghee and add the grated lauki. The mixture will get a lot watery but stir constantly and fry till the rawness of the lauki desappears. Now add milk and raisins and mix well. Let the lauki cook on low flame till the milk evaporates and lauki gets compeletly cooked. Stir it occasionaly so that the mixture does not stick. Let the milk dry up completely. Now add ghee and sugar.The mixture will become little loose once the sugar melts. Add the cardamom powder. Keep stirring till all the moisture dries up. Garnish with finely chopped almonds, pista and cashew nuts. Serve hot. NOTE: 1. Always buy medium size soft lauki which is evenly green colored. 2. Always use heavy bottom pan while making halwa.

Pista Kulfi Recipe

Kulfi is a frozen indian dessert made from full cream milk thinkened with khoya and chopped badam and pista.Learn how to make kulfi.


Ingredients:

1/2 litre full cream milk
1 tblsp Cornflour
2 tblsp Sugar
1/2 tsp Elaichi powder
1 -2 tblsp khoya/mawa
1/2 tblsp skinned pista (pistachios), thinly sliced
1/2 tblsp skinned badam (almonds), finely sliced

                                               How to make kulfi at home:

• Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly. Use full cream milk otherwise the kulfi will be less cream and will form ice crystals in it.
• Now lower the heat and cook the milk, stirring constantly, until it has thickened. (This will take about 10-15 minutes). Stir the sides of the pan constantly to avoid scalding.
• In 1/4 cup cold water mix cornflour and make sure no lumps are formed. Add this to the milk. Stir constantly otherwise it will start sticking on the base of the pan and you will get burnt taste.
• Now add the sugar, nuts and cardamom powder and grated khoya. Stir well till the khoya gets evenly dissolved. Switch off the fire and allow it to cool.
• Once at room temperature, pour the mixture into kulfi moulds and let it freeze until set, about 6 hours.
• To serve, remove the kulfi from the moulds by running a sharp knife around the edges of the pista-badam kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, garnish with chopped pista and badam and serve.
• Note: 1. If you want you can use popsicle moulds or you can use small earthen matkis to make matka kulfi. 2. To take out kulfi with ease hold the mould under running water for half a minute. It will come out quickly. 3. If you want you can soak the almonds over night and them grind them into a fine paste before adding to the mixture.

Badam Ka Halwa

Ingredients:

2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk

How to make badam halwa:

• Leave the almonds in hot water for 1 hour.
• Remove the outer skin and grind to a paste with the milk.
• Make sugar syrup and boil till it reaches a one string consistency.
• Add the badam paste and cook till it thickens.
• Add the kesar colour.
• Add ghee little by little stirring continuously on low heat.

  Badam Ka Halwa Ingredients: 2 cups Badam 2 1/2 cups Sugar 2 drops Kesar Colour 1 cup Ghee 1 cup Milk How to make badam halwa: Leave the almonds in hot water for 1 hour. Remove the outer skin and grind to a paste with the milk. Make sugar syrup and boil till it reaches a one string consistency. Add the badam paste and cook till it thickens. Add the kesar colour. Add ghee little by little stirring continuously on low heat.