Views: Sugar Coated Shakarpare | Sugar Coated Biscuits | Pethe

This is all time favorite sweet among all age group of people. You can try it any occasion or festival.  Pethe  / Shakarpare (We say pethe) is easy to make and really very delicious n yummm !!!

Ingredients
2   cup    Maida
1/2 cup    Ghee
11/2 cup   sugar
Ghee / Oil to deep fry

Method
Sieve the flour and mix ghee.Make semi soft dough with lukewarm water.Cover and Keep aside dough for 5-10 min.
Knead the dough again. Divide it into two parts and make smooth balls out of them.
Roll it into thick roti (1/2 inch thick) then cut into desired shape.

Heat oil/ghee Deep fry on low flame,till it turn into light brown color.Let it cool.
Prepare sugar syrup by heating sugar and 1/2 cup of water in a pan until a syrup like 2 thread consistency is form.
Deep all shakarpare/pethe in sugar syrup and drain and arrange in a plate. You should do quickly this procedure because syrup will get dry soon.

Let it cool and dry .Store in airtight container and enjoy sweet till 10-15 days.

Note
If you are cutting into round shape,so you have to prick it with tooth pick or fork.
While you are sliding shakarpare/pethe into oil/ghee flame should be High but after that fry on low flame.Don't fry on High flame.

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Views: Lauki Ka Halwa | Bottel guard Recipe

After a long Break....back to my world with sweet recipe which I made in Diwali time.It's very simple and easy.While we are fasting I used to make it. 

Ingredients:
3 cups grated lauki(Bottle guard)

1 1/2  cup milk
2 tbsp ghee 
4 tbsp Milk cream
3/4 cup sugar
1/4 tsp cardamom powder
Few dry fruits

Method:
Take ghee in the nonstick pan and add lauki and saute till it become little dry (4-5 minutes).
Then add cream and mix well.

Add milk let lauki get cooked in the milk completely.

Add sugar and again simmer till  halwa become dry.

Now add cardamom powder and dry fruits and cook for a while.Lastly add a tsp ghee cover and off the flame .

Serve hot or cool as desired.

Note
Adjust sugar according to taste.
For Royal Indulge add milk khoya(mawa)while adding sugar.

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Views: Kheer |Rice Pudding Recipe | Easy Festival Sweet Recipe

Kheer  is our traditional sweet that's why  Kheer is prepared in festivals, temples, and all special occasions.It is considered a holy dessert and used as a part of Bhog/Prasad .On Sharad Poornima (falling on 18/10/13)v ,In Shradhas (going), Last day of Navratri there are so many occasions to treat our self.

Ingredients
1/2 cup long grain rice (washed and drained
1 ltr. milk
1/2 cup +3  tbsp sugar
2-3 cardamom seeds (crushed)
3-4 almonds,chopped
Few threads of saffron threads, soaked in a little hot milk
3-4 skinned pistachio nuts (chopped)
Few tbsp raisins (optional)


Method
Wash and soak rice for 30 min.
drain rice and Put the rice, milk  in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add the sugar and boil again for 5 min.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.

Remove the  kheer from heat and serve either warm or chilled or With Poori

Note 
If you feel rice is more in kheer then add 1/2 cup of milk.

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Views: Coconut Barfi Recipe | Nariyal Barfi

Easy n best sweet.I used to make it when we are fasting.Today 2 reasons -First one it's my 100th Post so time to Celebrate n second one Ekadashi on friday and we are fasting.

Ingredients
4 cup Coconut,scraped (grind)
3 cup Sugar        
2 1/2 cup Milk       
2 tsp Green cardamoms powder
1 tsp Ghee    
        
Method
Heat the pan pour milk, coconut and cook, stirring continuously  and  cook till the mixture becomes dry.

Take another pan (I used same) pour sugar with 1 1/2 cup of water and make 3 string consistency syrup.
Add coconut mixture and cook till the mixture begins to leave the sides of the pan.
Add cardamoms powder and mix well off the flame.Mix sugar and milk well. 
Grease a tray with ghee. Pour the mixture into it and spread evenly.

Garnish with dry fruits
Cool and cut into pieces and serve.

Note
For more white color you  can remove brown part of coconut.
Can add Little Mawa (khoya) in it.
Can give Ladoo shape also..

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Views: Sandesh/ Sandesh Recipe

I Love Bengali sweets very much. Sandesh making first time and it came very nice. Vik also liked it very much.
Ingredients
Milk -                  1 litre (preferably full cream)
Lemon Juice -      2 tbsp
Powdered Sugar - 1/4 cup+3 tbsp(7-8 tbsp)
Dry fruit Masala - 1 tbsp (just for garnishing)

Method:
Bring milk to a boil, then add lemon juice. The milk will start curdling and the water will separate  keep stirring to avoid burning at the bottom and until the water completely separtes. Switch off. 
Collect the paneer and transfer it to a muslin cloth,wash it well with water to get rid of the sour taste of lemon. 

Then tie and hang it for at least 30 mins for all the remaining water to get strained.(I squeeze water by hand)
Then add powdered sugar with this paneer and grind it a smooth paste.The orginal recipe says just to knead, but grinding makes it even more easier.

Now transfer this grinded mixture to a nonstick tawa and cook for 8 mins(just 6-8 mins not more than that).First it will be sticky slowly it will turn into a non sticky mixture.Switch off at this stage.

Collect this mixture in a bowl , the final stage mixture is called "Makha" - the not yet moulded sandesh  When it is warm make a small ball and flatten it slightly with ur palms. 

Make a small dent and garnish with Dry fruit masala. It will harden while cooling so sure it will not be as fragile as when we mould it.

Some Notes:
In total, the paneer cooking time should be only 7-8mins or little less, but sure not more than that else it will get dried and become crumbly then you will not be able to mould it.
If the paneer is over cooked we cannot roll them into balls ,if it is happens again grind it but now don't cook,by this way there is some chanches to make again proper shape,with me also happen when i was making  time.
If it is Under cooked you will feel the raw taste of paneer so take care while cooking.
If in case the mixture gets dried then add little milk, knead it once then mould it to your favourite shape.
You can also add kesar or any food color while or cooking.
I like it best when chilled.

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Views: Rabdi Recipe | Basundi Recipe

Rabdi Name itself is Mouth watering.It's specially made on Janamastami & it came from north (Mathura).But no occasion for us. Oftenly making Rabdi becoz it's very easy going recipe.

Ingredients
1 ltr      Milk
3 tbsp      Sugar
3-4 thread saffron(soak in a tsp of hot milk)
Dry Fruit (optional)
Method

Boil milk in a thick-bottomed pan. Simmer, stirring continuously and keep Scraping the fat layer that settles on the side of pan and it gives it thick and rough structure.Boil till it is reduced to one-third of its original volume.Then add sugar and stir till sugar dissolve.
(If you want to make Basundi no need to Scraping the fat layer and its texture is smooth and the consistency is little thinner than Rabadi.)

Add dry fruits and saffron.
Enjoy Hot or chilled.

Some Note
If you want can make flavored Rabdi also.Now a days it's coming in some fruit flavor,so just add fruit pulp and enjoy.
Specially Mango,Custard Apple, strawberry,Apple are nice.

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Views: Kesari Shrikhand

Shrikhand is Gujarati And Maharastrian Cuisine but now it is famous in all over world because of it's staste 
Ingredients:

Curds                      1/2 kg.
sugar powder           250grm.(1 3/4 cup)
cardamom powder  1/2 tsp
Few strands saffron
pista and almond     2 tbsp

Method:

Tie curd in a clean muslin cloth  (3-4 hours).
Put into a bowl and add sugar .Mix it.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Pass through  strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and  nuts.
Chill for 1-2 hours before serving.
Tips
To make mango shrikhand add 2-3 tbsp mango pulp.
To make Strawberry flavor add 2-3 tbsp strawberry pulp.

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