Gulkand Phirni
Ingredients
½ litre milk
1 tbsp rice, soaked in water or milk
½ tsp cardamom
powder
2 tbsp gulkand
Few drops of rose water
2 tbsp sugar
Rose petals for
garnishing
Method
Grind soaked rice in a mixer a little coarsely. Boil milk and add the rice paste into it. Stir continuously till it forms a thick paste.
Add sugar, rose water, cardamom powder and gulkand into it. Now pour this mixture in a clay bowl (kulhad) or any dessert bowl.
Garnish with rose petals and a little gulkand on the top. Serve chilled.
Rabdi Malpua
Rabdi Malpua
Ingredients
1 cup maida
½ cup mawa
¼ tsp saunf powder
½ tsp cardamom
powder
A pinch of salt
1 tbsp sugar
2 cups milk
½ cup ghee
8-10 pistachios, sliced
8-10 almonds, blanched, peeled and slivered
7-8 strands saffron
for sugar syrup
¾ cup sugar
1/3 cup water
¼ tsp cardamom
powder
4 strands saffron
Method
Bring the milk to a boil and simmer till it reduces to 1½ cups.
Turn off flame and allow to cool to lukewarm temperature. In a bowl, add mawa and half of the boiled milk and mix till it is smooth. Add cardamom powder, saunf powder, sugar, salt and a few strands of saffron and mix well. Add half of the flour and mix well till there are no lumps.
Add the remaining flour and mix well. Slowly add the milk till it forms a smooth flowing batter. Keep mixing for three to four
minutes.
Prepare the sugar syrup and keep it aside.
Heat ghee in a small vessel and pour a ladle full of batter in the center of the pan without spreading it. Cook on medium flame till the sides are golden brown.
Flip it over and cook.
Use a slotted spoon to drain the malpua and place it in the sugar syrup immediately.
Serve it with rabri and garnish with pistachios, kesar and almond slivers.
Mawa Samosa
Mawa Samosa
Ingredients
1 cup maida
2 tbsp oil or ghee
1 cup mawa
½ tsp cardamom powder
Oil for deep frying
A pinch of salt
1 cup thick sugar syrup
¼ cup powdered sugar
10-12 pistachios, chopped
8-10 almonds, chopped
8-10 cashews chopped
Method
Mix oil in maida along with a pinch of salt and water to form a thick dough. Cover it with a wet cloth and leave it for 30 minutes.
Take a bowl, add mawa, cashew, cardamom powder, and powdered sugar. Mix well and keep aside.
Take maida and knead it again.
Make small balls from the maida dough and roll it out into very thin chapathis. Cut into two halves and fill it with the mawa mixture and seal well in the shape of a samosa.
Heat the oil in a kadai and deep fry the samosas.
After they turn golden brown, dip them into the sugar syrup with pistas and take them out after five minutes.
Kuttu paratha
Kuttu paratha
Ingredients
1 cup kuttu ka atta/buckwheat flour
1 tbsp coriander, chopped
1 potato, boiled and mashed
1 green chilli, chopped (optional)
Rock salt/sendha namak as per taste
Oil or ghee for roasting
Method
Mix all the above ingredients except oil to make a soft dough.
Roll the dough in between a greased plastic sheet or a moist cloth and roast the paratha in ghee or oil. Serve with halwa or raita.
Sweet potato halwa
Sweet potato halwa
Ingredients
1 cup sweet potato, boiled
½ cup jaggery
4 tbsp ghee
2 tbsp cashews and almonds, chopped
A pinch of kesar
A pinch of cardamom powder
1 tsp chopped pista for garnishing
Method
Heat ghee in a pan and roast the cashews and almond. Remove them from the ghee and add the boiled sweet potato in the same ghee and roast for a while.
Now add jaggery and kesar, and roast the halwa over a slow flame till the ghee starts separating from the sides. Garnish with cashews, almonds, cardamom powder and pista and serve.
TIP: Adjust the quantity of jaggery according to the sweetness of potato.
