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Ingredients:
• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a
medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion
between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen
towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of
the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently
shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to
the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they
must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the
temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of
sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with
a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into
the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served
• Add sugar and nuts to the gram flour and mix thoroughly.
Ingredients:
• Mix khoya and coconut and fry them lightly with ghee on a low heat.
• Spread the prepared evenly over the plate and allow it to cool.
• Turn them over so that nuts covered part appears on the top.
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
• Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
• Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
• Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the
sugar has dissolved and all the milk has been absorbed.
• Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
• Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios.
MALPUA RECIPE
Ingredients:
1 litre Milk
1/4 cup Maida
1/4 cup Suji
Ghee
Water
• Roast the rava till light brown. Add to the milk along with maida. There should be no lumps.
• It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass.
• Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not
• Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.
Ingredients:
• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
• Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
• Remove from oven, cool at room temperature and cut into 2" squares.
• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
• Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.
Ingredients:
• Heat the milk slightly and curdle it by adding the lemon juice.
• Heat the ghee in a heavy pan and add the cheese mixture.
GUJIYA RECIPE
Ingredients:
• Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
• Keep adding water as required and knead into a soft but tight dough.
• Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
• Add sugar and cardamom powder into the khoya and mix well.
• Allow it to cool.
• Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
• Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
• Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
• Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
• For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture
on one side.
• Moisten the edges of the round and fold one side of the mould over the other.
Ingredients:
Preparation:
• Remove and put in the milk piesh prepared previously. Serve cool.
BASUNDI
Ingredients:
2 litres Milk
2 tblsp Lemon Juice
1 cup Sugar
8 crushed Cardamoms
5 chopped Almond (Badam)
10 roughly chopped Charioli nuts
• Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately
• D the lemon juice to the milk and stir the mixture so that it becomes granular in consistency.
• Add the sugar and cook for another 10 minutes. stir the mixture occasionally.remove from the fire.
• Transfer to a bowl and add the cardamoms and the nuts.mix thoroughly.
• Serve hot or cold.
Ingredients:
1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water
• Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
• Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside.
Heat the sugar and water till reaches 1/2 thread consistency.
• Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm