Sheer Khurma

Ingredients

1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water)
4 tbs. sugar
5-6 green cardamom (Chhoti Ilaichi) seeds
¼ cup chopped pistachios (Pistay)
½ cup chopped coconut (Narial)-dried
½ cup chopped almond (Badam)
¼ cup raisins (Kishmish)
¼ cup chopped dried dates (Chhuwaray)
1 hand full of vermicelli (sewayyan)
1 tsp. Kewra essence

Instructions

Wash the dry fruit and soak in a little milk for 3-4 hours.
In a pot add milk, sugar and ilaichi seeds and simmer on low heat until it starts to thicken.
Add the vermicelli and keep cooking till it softens.
Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence.

Can be served hot or chilled.

Serving: 4-5 persons

Qalaqand

Ingredients:

2 ltr. Fresh Milk and one lemon juice - to prepare Paneer
2 ltr. Fresh Milk - to prepare Khoya (concentrated milk)
2 to 2½ cups sugar
1 cup pistachios - crushed

To Garnish:-

Silver Paper to decorate the Qalaqand

Instructions:

1: Place the 2 pans on stove and add 2 ltr. milk to each pan to prepare Paneer and khoya simultaneously.

Paneer:

In one pan, when the milk starts to boil, reduce the heat. Add the lemon juice and stir. Within minutes, you will see the water is separated like white curds floating on top. Wait till they get bigger. This process takes few minutes, so wait at least five minutes. Switch off the heat and let it stand for few more minutes. Then pour the whole thing immediately into a clean muslin cloth in a colander, over a sink. Gather the curds and discard the whey. The fresh paneer is ready.


Khoya:

In another pan, when the milk starts to boil and lower to heat and simmer, until the milk gets thick and is reduced to about one fourth of the original quantity. (While thickening, stir now and then, and care should be taken that milk may not be burnt.)

2: At this stage, to the khoya, add the freshly prepared Paneer and sugar. On low heat, simmer continuously mixing, until the khoya-paneer mixture thickens to a waterless-firm lump. This process takes about 45 minutes to one hour.
3: Pour the firm mixture onto a plate. Level it evenly and allow it to cool completely. Then cut to squares or the shape that you like and garnish with silver paper and pistachios.

China Grass

Ingredients:

5 g china grass
1 kg milk
250 g sugar
Few drops food colouring
¼ tsp cardamom, coarsely ground
Water

Instructions:

Cook the china grass with a little water on low heat till it melts. Separately, boil together sugar and milk, add the melted china grass (which by now has become transparent) and cook for 5 minutes. Cool and add food colouring and cardamom.
Beat the mixture vigorously with electric beater and when it begins to froth, scoop the froth into a bowl. Repeat this process until all the mixture has been beaten. Place in the refrigerator to set and chill.
Alternatively, this dessert can also be made without beating the mixture into froth. Instead simply mix and chill. However, the dessert will not be light and fluffy.

Serves: 6 - 8
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Fruit Yogurt

Ingredients :

1 pack condensed milk
2 pack cream
yogurt
1 pack un cook jelly ( pineapple)
2 tbsp gelatin
1 can pineapple (only pineapple not juice)

Instructions:

1.take a bowl and add yogurt, condense milk cream and jelly pack
2. make gelatin by cooking in water
3.now add gelatin in the mixture
4.then add pineapple and stir
5.rfrigrate it max one day or whole night
and enjoy this delicious and nutritious dish for your family

Jalaibi Recipe

Ingredients

1 cup maida
½ cup rice flour
2 cup water
2½ cup sugar
1 tsp. soda
¼ tsp. cream of tartar
6 green cardamom (Chhoti Ilaichi)
2 tsp. Rose water
Saffron (Zafran)
Yellow/orange food colour
Oil/ghee for frying

Instructions

Mix maida, rice flour, soda and water and keep the mixture overnight in warm place.

Mix sugar, water, ilaichi saffron cream of tartar and cook to make it into thick syrup.

Deep fry the mixture in the curls using a nozzle like the one used for icing of cakes. Fry till light brown and pour into the syrup. DO NOT OVER SOAK.
Remove and let the excess syrup drain out.

Serving: 10 to 12 persons

Firni Recipe

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 Recipe

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

Variants:

COCONUT BURFI
Do not add water. Add grated coconut according to taste and yellow food color.

PISTA BURFI
Add chopped pista according to taste and green food color.

BADAM BURFI
Add grated almond

KAJU BURFI
Add grated kaju (cashew nuts)

CHOCOLATE BURFI
Add chocolate powder.

Ras Malai Recipe

Ingredients

1 cup powdered milk
1 egg
1 tsp. oil
1 tsp. baking powder

Syrup:

1 liter milk
6 tbs. sugar
1 green cardamom (Chhoti Ilaichi)
1 tbs. chopped pistachio (Pistay)
1/2 tsp. Kewra essence

Instructions

Mix together the ingredients into a dough and form into small oval, slightly flattened balls. Meanwhile boil the milk with sugar and ilaichi seeds. When the milk starts to boil add the malai balls. When they start to swell up lower the heat and cook for 10 minutes. Just before removing from heat add kewra essence. Garnish with pista.
Chill and serve.

Serving: 24 pcs. for 8 to 10 persons

Falooda

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

Suji Ka Halwa Recipe

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

Gulab Jamun Recipe

Ingredients

2 cups milk powder
1 egg
1 tsp. oil
1 tbs. white flour (maida)
½ tbs. semolina (suji)
2 tsp baking powder
oil for deep frying

Syrup:

2 cups sugar
2 cups water
4-5 green cardamom (Chhoti Ilaichi)
Few drops of Kewra essence

Instructions

First make the syrup by dissolving sugar in water.
Add the illicit seeds and cook till it starts to boil.
Remove from heat and keep aside.
Mix together the rest of the ingredients into a dough and make into small balls (makes about 32-36) and deep fry until brown.
Add to the syrup.

Serving: 12 to 15 persons

Trifle Recipe

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