Balai Ki Sawaiyan

Ingrediants:-

Vermicelli___ 1 kg Sugar___ 1 kg Cream___ 1 kg Raisin___ 250 grams Ghee__ 50 grams Milk___ 1 liter Almond and pistachio___ 150 grams Method

First of all fry the cloves into the ghee and add into the vermicelli, when the vermicwelli becomes golden add milk in it. When the vermicelli is tender then add cream in it and cook for 15 mintues, after that clean the raisin and add the flakes of pistachio and almonds in it. When the milk is dired add sugar and astirr well for 10 minutes. When all get dissolve then add almond color and fragrant water for aroma and saffaron. After 2 or 3 boils draw it.

Ras gullay

Ingredients

1 liter of fresh milk
OR 2 cups of powdered milk dissolved in 12 cups of water.
2 cups sugar
1 tbs. vinegar or lemon juice
2 tbs. rice flour
2-3 drops of Kewra essence
chopped pistachio (Pistay) for garnish (optional)

Instructions

Heat the milk in a pot until it starts to boil and add vinegar/lemon juice to it to let it curdify. (My word). Keep boiling until the water and curd
separates out.
Drain and sieve it well to remove all the water from the curd. Spread the curd out on a clean, flat surface and add the rice flour to it.
Knead it as much as you can, the more the better
(DO IT BY HAND).
Meanwhile add the sugar to 3 cups of water and boil to make syrup.
When the syrup starts to boil make the curd into small round balls and add to the boiling syrup and cook for 10 - 15 minutes.
Just before removing from heat add the kewra essence and garnish with chopped pista.
Cool before serving

Serving: 8 to 10

suji ka halwa

Ingredients

2 tbs. semolina (Suji)
2 tbs. oil
4 tbs. sugar
1/2 cup water
3 green cardamom (Chhoti Ilaichi)
yellow food color (optional)

Instructions

Put the suji and oil in a pot along with ilaichi seeds and fry until slightly brown on very low heat.
Meanwhile combine sugar and water to
make a syrup.
Add this to the suji taking care not to burn yourself and cook on low heat to desired consistency.
If you want to color the halwa add the color to the syrup before pouring it into the suji.

Serving: 2-3 persons

Unday ka halwa

Ingredients

12 eggs
1 cup sugar
4-5 green cardamom (Chhoti ilaichi) - seeds
1 cup ghee (not oil)
dry fruits - pistachio (Pistay), almond (Badam), raisins (Kishmish)

Instructions

Mix all into a pot and cook over a low flame stirring
constantly till the mixture is light brown and dry.
Put onto a plate and flatten into a 1" layer.
After it cools down cut into small pieces.

Serving: 6 to 8 persons

Egg dessert

Ingredients

12 eggs
1 cup sugar
4-5 green cardamom (Chhoti ilaichi) - seeds
1 cup ghee (not oil)
dry fruits - pistachio (Pistay), almond (Badam), raisins (Kishmish)

Instructions

Mix all into a pot and cook over a low flame stirring
constantly till the mixture is light brown and dry.
Put onto a plate and flatten into a 1" layer.
After it cools down cut into small pieces.

Serving: 6 to 8 persons

Triffle

Ingredients

A few slices of plain sponge cake
1 liter of milk
2 tbs. custard powder
3-4 tbs. sugar (more if you like it really sweet)
Assorted fruits chopped
Whipped cream
Jello (flavored gelatin)..prepare according to instructions on the packet

Instructions

In a dish, line the bottom with slices of the sponge cake. Sprinkle a little milk or any fruit juice to moisten it.
In a cup combine the custard powder with 2 tablespoons of milk and mix to form a paste. In a saucepan, bring the liter of milk to boil and add the custard powder mix slowly while stirring simultaneously.
Simmer for 5 minutes till slightly thick then remove from heat.
When a bit cool spread evenly over the cake layer. Then add a layer of fruits. Mix the jello according to instructions on the packet. When the jello has cooled and has started to thicken, spread it as a layer over the fruit.
Leave to cool and set for a while in the fridge. Top with whipped cream. Chill and serve,

Serving: 4-6 persons

Firni

Ingredients

1 liter of milk
a small tin condensed milk
4-5 tbs. sugar (reduce amount if adding sweetened condensed milk)
½ cup rice flour
dry fruit --pistachio, almonds
1 tsp. Kewra essence
4 green cardamom (Chhoti Ilaichi) seeds

Instructions

In a pot add milk and Ilaichi seeds, rice flour and sugar.
Leave on a very low flame to cook and keep stirring. When the mixture thickens add Kewra essence and remove from heat.
Garnish with dry fruits.

Serving: 4-6 persons

Burfi

Ingredients

4 cups powdered milk
1 evaporated milk
Seeds of 4-5 green cardamom (Chhoti Ilaichi)
2 cups sugar
1/2 cup water
2 tbs. oil or ghee

Instructions

In the powdered milk add enough evaporated milk to knead it into a hard dough. Roll it up into a hard ball and keep it in the freezer for 15-20 minutes. Then take it out and grate it with a coarse grater. In a pot heat the oil and add the ilaichi seeds, grated milk, sugar and water and cook on low heat and keep stirring till the water has dried and it starts to come together and leaves the sides of the pot. Add a few drops of Kewra essence (optional) and set in a flat dish. When cool cut into pieces.

Serving: 6-8 persons

Faluda

Ingredients

Pre-boiled spaghetti (unsalted)
2-3 scoops of Vanilla
or Pistachio ice cream
½ cup cold milk
Rose syrup or Roohafza (according to taste)
Crushed ice
A few tbs. of preset Jell-O (optional)
Assorted fruits chopped pineapple. peaches... banana....etc. (optional)
Assorted dry fruits (optional)

Instructions

Take a tall, wide-mouthed glass.
Add all the ingredients in a layered form.
Serve chilled.

Serving: 2-3 persons

Chocolate sauce

Ingredients

2 tbs. chocolate powders
2 tbs. sugar
1 cup cream

Instructions

Mixx all the ingrediants

Serving: Enough for 2-3

Balushahi

Ingredients

750 gms. Sugar
1 cup water to make syrup
500 gms. Maida (if self raising flour is used soda is not required)
½ tsp. soda
200 gms. Ghee for frying
1 tbs. yogurt
1 tsp. baking powder
Orange food color

Instructions

Mix sugar and water and cook to make syrup.
Mix other ingredients (except ghee) and water adequate to roll.
Make small patties and fry on low heat. Soak in syrup briefly and let the syrup covering on the balushahi dry.

Serving: Enough for 10 persons

Shahi Tukray

Ingredients

6 slices of bread
4-6 tbs sugar
dry fruit--Pistachio,almond
kevera essence
khoya or cream (Riccota cheese)
3-4 tbs oil
seeds of 4-5 green cardamom (Chhoti Ilaichi)
yellow food color
1 liter of milk

Instructions

Fry the slices of bread in a little oil until light brown. Remove and set it aside.
In milk add illaichi seeds,sugar,and color and cook until thick.
Arrange the bread slices in the milk and bring to boil.
Turn once to coat both sides.
Let milk thicken.
Then just before removing from heat add kevera
essence.
Garnish with cream and fry fruits

Serving: 3 to 4 persons