Fruit Custard

Ingredients:

Milk - 4 1/2 Cup

Custard Powder - 2 Tbsp

Sugar - 1/3 Cup

Raisins - 1 Tbsp

Cashew Nuts - 10

Tutti Frutti - 2 Tbsp

Fresh Fruits - as per you wish

Method:

1) In a 1/2 cup milk add custard powder, mix well and keep aside.

2) Boil milk in sauce pan and add sugar.

3) Add custard powder mixture and mix well.

4) Now keep stirring continuously and cook for 5-7 min on low flame.

5) Let this custard cool at room temp and then put in refrigerator.

6) Once  chilled add raising cashew nuts and chopped fruits. I added apple, grapes and strawberry.

7) Garnish with Tutti Frutti and serve.

Fruit Custard

Almond Katli

Badam Katli

Ingredients:

Almonds - 1 Cup

Sugar - 1/2 Cup

Kesar(Saffron) - 10 Strands

Method:

1) Soak almonds in water for 2-3 hrs.

2) Blanch them and let them dry for 1 day. You can also sun dry them.

3) Once almonds are dried grind them to fine powder.

4) Meanwhile soak kesar strands in 1/4 cup water.

4) Sieve the almond powder and keep aside.

5) Add sugar and saffron water in pan and make a sugar syrup of one string consistency.

6) Add almond powder and mix well.

7) Stir continuously till mixture becomes dry.Keep the flame very low.

8) Let it cool for 2 mins, it should form the dough.

9) Take the plastic paper and put the dough on it.

10) Apply little ghee on rolling pin and roll the dough into approximately 1/4 inch thickness.

11) Cut the almond katli in diamond shape.

12) Decorate with silver foil if you want and serve.

Badam Katli

Shrikhand

Ingredients:

Thick yogurt(curd) - 4 Cup (1 kg)

Fine Sugar - 1 Cup or to taste

Cardamom powder - 1/4 Tsp

Saffron(Kesar) - 6 strands

Milk- 1 Tbsp

Almonds or any nuts - 1 Tbsp

Method:

1) Put curd in a muslin cloth, tie and hang it for 2 hrs. 

2) Put saffron strands in milk and keep aside. 

3) After 2 hrs take few paper towels and rub on tied yogurt to absorb any remaining water.

4) Open the muslin cloth and transfer curd in a bowl. Add sugar and mix well. 

5) Strain this mixture to remove any lumps using a medium fine strainer, preferably of steel. You can also use Puran-Crusher.

6) Add cardamom powder, saffron milk and mix well. 

7) Refrigerate for 1 hr, decorate with your favorite nuts and serve. 

Shrikhand

Rasagulla

Preparation Time - 30 Min                          Cooking Time - 22-24 Min                Yield - 8 Rasagulla

Ingredients:

Organic milk - 3/4 Liter 

Lemon juice - 1 Tbsp

Sugar - 1 1/4 Cup

Water - 4 1/2 Cup

Method:

1) In a saucepan boil milk on low flame and add lemon juice to separate paneer. 

2) Sift it using muslin cloth and wash it under running water to remove sour taste of lemon. Squeeze it well to remove water.  Tie the cloth and hang it for 30 mins.

 

3) To make a smooth paneer, put it in a grinder and grind for 3 mins. Knead it with hands for 3-4 mins. 

4) Make small balls of paneer dough and keep aside. Make sure there are no cracks in balls.

 5) Meanwhile make sugar syrup. In a pressure cooker add water and sugar in it, mix well and let it boil for on medium high flame.

6) When sugar syrup is boiled start adding paneer balls in it one by one.

 

7) Keep the pressure cooker lid and let it cook for 10 min. Do not  put the whistle. After 10 mins reduce heat to medium low and cook for another 10-12 min.

8) Let the cooker cool down completely and them remove the lid. 

9) Take rasagulla in bowl, refrigerate for 30 mins and serve.

Rasagulla

Mawa (Khoya) Burfi With Ricotta Cheese

Preparation Time - 2 Min                                      Cooking Time - 7 Min

This easy and quick recipe makes 12 big size burfi.

Ingredients:

Ricotta cheese - 1 Cup

Milk Powder - 1 Cup

Sugar - 1 Cup 

Cardamom powder - 1/4 Tsp

Crushed Almonds or Pistachios - 2 Tsp

Ghee - Few drops to grease

Method :

1) In a microwave safe bowl mix ricotta cheese,milk powder and sugar.

2) Put this bowl in microwave for 2 mins.

3) Take it out mix well and put in microwave again for 2 mins. Be careful mixture will be very hot.

4) Take it out, add cardamom powder mix well and put in microwave again for 1 min. Do not put in microwave for more than 1 min after this point else mixture may get burnt. 

5)  Take it out, mix well put in microwave again for 1 min.

6) Take it out mix well and put in grease plate in square shape.

7) Garnish with almonds or pistachios and let it cool for 30 mins. Cut in your favorite shape and serve.

Mawa(Khoya) Burfi With Ricotta Cheese

Pista Katli/Pista Burfi

Preparation Time - 10 Min                                        Cooking Time - 7 Min

This very easy recipe makes about 20 pistachio burfi.

Ingredients:

Pistachio - 1 Cup

Sugar - 1/2 Cup

Milk Powder - 1/4 Cup

Method:

1) Pill pistachio and grind in mixer. Sieve the pistachio flour and keep aside.

2) In a pan add 1/4 cup water and then add sugar. Let it boil to make sugar syrup of one string consistency.
 
3) Add in pistachio flour and milk powder and mix well stirring continuously till mixture becomes dry.

 
4) Let it cool for 2 mins, it should form the dough.

5) Take a plastic paper and put the dough on it.

6) Put another plastic paper and put on dough and then roll it. Keep thickness approximately 1/4 inch.
    Using the plastic paper will make it easy to roll the dough as it will not stick to plastic paper.

Pista Katli

7) Cut the pistachio burfi in the shape you like and let it cool for 15 mins. If you like you can add silver foil but I avoid to use it.

Anjeer Halwa/ Figs Pudding

Anjeer Halwa :

Ingredients :

Anjeer ( Figs) - 200 gm

Cashew Nut raw powder - 2 Tbsp

Almond raw powder - 3 Tbsp

Cardamom powder - 1/4 Tsp

Sugar - 1 Cup

Milk Powder - 1 Tbsp

Milk - 2 Cup

Ghee/Butter - 1 Tbsp

Method :

1) Boil anjeer (figs) in 3 cup water for 10 min or till they become soft.

2) Let it cool and drain; then puree by adding 1 cup of milk.

3) Heat ghee/butter in heavy bottomed pan, add almond powder and cashew nut powder, saute well.

4) Add anjeer(figs) puree and 1 cup milk in it and cook for 5 mins.

5) Add milk powder and sugar. Cook for 10-12 mins. on low flame stirring continuously.

Make sure halwa is not watery.

6) Add the cardamom powder and mix well.

7) Garnish with sliced/crushed almonds and serve.

Anjeer Halwa