Peanut chikki

•  It is very easy & quick recipie. Crunchy in taste also.Can give the kids in the place of chocolate.

Peanut chikki

Ingridients:

• Sugar- 1 cup
• Roasted peanuts- 1 cup
• Desi ghee - 1 tsp

Method:

Roasted peanut

• Take a wok .Keep it in medium  flame(5-6) .
• Put the sugar in it & keep stir it till it become watery .
• Then add 1 tsp clarified butter(desi ghee) in it.Mix in it properly .Then add the roasted unsalted peanut on it.Switch off the flame .Mix the peanut in the sugar syrup properly.
• Take a big vessel like prant .Apply the oil on the bottom of it & apply the oil on the roller pin(belan) also  .Roll the material as thin as u can with the help of roller pin.
• Take a knife & apply cut  sign immediately on the material.
• Allow it to cool for while. After some time it will get crisp .Store it in airtight container.

Tips:

• For flavor can add fennel seeds /cardamom powder in it.
• Keep stir the sugar without adding water on medium flame otherwise sugar will get burnt.

Cranberry sauce

 I listen about cranberry sauce a lot. Generally Americans prepare it during thanks giving with Turkey.It was new year eve & fresh cranberry season.I decided to prepare it.It is very easy, healthy and yummy recipe.

Cranberry pic

Ingredients:

• Cranberry -  400 gm
• Apple -  2 small size
• Honey -  2 table spoon
• Cardamom powder -  1 tsp
• Orange Zest -  1 tsp

Method:

Rinse the cranberry in a colander properly.Peel the apples.Chop one apple and grate the other one. Now keep all ingredients except honey in a heavy bottom wok.Add one cup water.

 Keep it in a medium flame for 15-20 min, with-in 10 min cranberry starts popping itself. After 15-20 mins, turn off the gas and allow it to be cool for sometime.

Now its time to add honey.

 Relish it with ice cream or sweet hung curd.

Tips:

Cranberry is very tangy in nature so  I added apple to reduce it sourness.If u like the sour taste then add the orange juice in the place of apple,and water.

JAGGERY RICE

• IN NORTH INDIA AFTER HOLY WE CELEBRATE BASADIA OF SHEETLA MATA.WE PREPARE JAGGERY RICE WHICH WE PREPARE PREVIOUS NIGHT & EAT IN NEXT MORNING.
• I AVOID TO ADD GHEE IN IT AS IT HAS TO EAT IN NORMAL ROOM TEMPRATURE .I LIKE IT WITH COLD MILK .SOME PEOPLE RELISH IT WITH CURD ALSO.

INGRIDIENTS:

JAGGERY RICE

• JAGGERY - 1 CUP
• CLOVE -4-5
• RICE - 1.5 CUP
• WATER- 4 CUP
• WHITSLE- 3-4 TIMES
• CARDAMOM POWDER - 1TSP

METHOD:

• SOAK THE RICE FOR AT LEAST ONE HOUR.CUT THE JAGGERY IN SMALL PIECES .NOW TAKE A PRESSURE COOKER .ADD THE WATER IN IT .GENERALLY WE ADD THE DOUBLE THE WATER OF THE QUANTITY OF RICE BUT HERE DUE TO JAGGER WE WILL ADD 1.5 TIMES MORE THE WATER.
• ADD THE JAGGERY IN THE WATER.
• ALLOW IT TO BOIL.WHEN JAGGERY GET MELTED PROPERLY THEN ADD THE CARDAMOM ,CLOVE & THE RICE .
• CLOSE IT WITH LID.
• KEEP IT IN HIGH FLAME.
• NOW ALLOW 3-4 WHISTLES COME.THEN SWITCH OFF THE FLAME .AFTER 10-15 MINUTES WE CAN OPEN IT .
• SOME PEOPLE HAS TO MAKE IT WITH SUGAR.I USUALLY ADD 1 TSP AS TO FOLLOW THE RITUAL ONLY IN THE RICE OTHERWISE IT IS PERFECT .
• GARNISH IT WITH ASSORTED DRYFRUITS & COCONUT POWDER.

TIPS:

• WE CAN USE TEZ PATTA,ANISE ALSO.

AVOCADO MILK SHAKE

• AVOCADO IS VERY GOOD FOR CHOLESTROL & WEIGHT REDUCING.
• IT IS A FAIRLY SIMPLE & NUTRITIOUS RECIPE WITH 3 INGRIDIENTS ONLY.
• IT HELPS TO MAKE OUR BRAIN FUNCTION PROPERLY .
• IT IS GOOD FOR HEART HEALTH,EYE HEALTH.
• IT IS FULL OF HEALTHY FATS AS WELL AS ANTIOXIDES.IT IS ANTI CANCER POWER ALSO.
• AVOCADO HAS VERY MILD TASTE.

 

AVOCADO MILK SHAKE

INGRIDINETS:

AVOCADO

• COLD MILK -2 CUP
• AVOCADO - 1 MEDIUM SIZE
• SUGAR - 2 TSP

METHOD:

• CUT THE AVOCADO HORIZONTALLY .DE SEEDED IT .
• NOW PEEL OUT THE PULP WITH THE HELP OF SPOON.
• NOW PUT THE PULP IN THE BLENDER & ADD THE MILK,SUGAR IN IT .
• BLEND IT FOR 30 SECONDS TILL IT GET SMOOTH .

TWIST:

• CAN ADD THE VANILLA ICE CREAM/COCOA POWDER /CHOCOLATE SYRUP/DATES 
•  SPRINKLE THE LEMON ZEST(ONLY GRATE YELLOW PART AS WHITE PART IS BITTER)& ASSORTED DRY FRUITS,TUTTI FRUTTI ON IT.

NOTE:

• BUY THE LIGHT GREEN AVOCADO .KEEP IT ON THE COUNTER FOR 2-3 DAYS ALLOW THEM TO MAKE GENTLY SOFT.IT WILL BECOME DARK GREEN AFTER GOT RIPENED
• IT COMES IN TWO SHAPE .1. ROUND     2.  ELONGATED LIKE PEAR
• ELONGATED HAS SMALL PIT WITH MORE FLESH .SO IT IS BETTER.
• AVOID BUYING MORE AVOCADOS ALL TOGETHER.

STRAWBERRY MOUSSE DESSERT

INGRIDIENTS:

• BOILING WATER -1.5 CUP 
• STRAWBERRYGELATINFLAVOR-1PACKET(6OZ)
• COLD WATER - 1 CUP
• SLICED STRAWBERRIES - 1.5 CUP
• COOL WHIP CREAM- 1 TUB(8 OZ)

METHOD:

• ADD BOILING WATER TO GELATIN MIX IN LARGE BOWL;STIR 2 MINUTES UNTIL COMPLETELY DISOLVED.
• STIR IN COLD WATER.PLACE STRAWBERRY IN 6 CUP MOLDS.COVER WITH 2 CUPS GELATIN.
• REFREGERATE UNTIL GELATIN GET SET NOT FIRM.
• MEAN WHILE REFRIGERATE REMAINING GELATIN 30 MIN OR UNTIL SLIGHTLY THICKENED.WHISK IN 2 CUPS COOL WHIP UNTIL WELL BLENDED.
• SPOON OVER GELATIN LAYER IN MOLD.
• REFRIGERATE 4 HOURS OR UNTIL FIRM .UNMOLD .
• SERVE TOPPED WITH REMAINING COOL WHIP.

SHAHI BREAD-TWISTED VERSION

• IT IS THE EASY & QUICK VERSION OF THE SHAHI BREAD (WITH OUT DEEP FRY).
• IT IS TASTED LIKE NEAR JALEBI(NEAR BY  :) )
• IT IS GOOD FOR WEIGHT CONSCIOUS PEOPLES.YUMMY BUT NO DEEP FRY VERSION !!!

INGRIDIENTS:

• BREAD SLICE - 5 SLICE
• CREAM/MALAI - 1SMALL BOWL
• SUGAR POWDER -1/2 SMALL BOWL
• ASSORTED CHOPPED DRY FRUITS - 1 HAND FUL

SHAHI TUKDA

METHOD:

• IN A BOIL ADD THE SUGAR POWDER IN THE CREAM/MALAI.
• NOW TAKE A POP UP SANDWITCH MAKER .ROAST IT TILL BROWN .
• NOW SPREAD THE SWEET CREAM ON IT .SPRINKLE THE ASSORTED DRY FRUITS ON IT .

TIPS:

• SERVE IT HOT ONLY ONE BY ONE OTHERWISE IT WILL GET SOGGY .
• IN THE PLACE OF SWEET CREAM YOU CAN APPLY THE RABADI OR SWEET KHOYA OR SHREDDED KALAKAND ON  IT ALSO.

FRUIT CUSTARD TRIFLES

• TRIFLE,A  ESSENTIAL ENGLISH DESSERT.IT IS ALSO CALLED TIPSY PUDDING.
• IT IS A COLD DESSERT OF SPONGE CAKE & FRUIT COVERED WITH LAYERS OF CUSTARD,JELLY & CREAM.
• IT IS VERY ROYAL AS WELL AS YUMMY DESSERT.ALL THINGS ARE READY MADE AVAILABLE . IT IS INSTANT QUICK RECIPE.

INGRIDIENTS:

• FULL CREAME MILK -2 CUP
• VANILLA CUSTARD - 2 TBSP
• POWDER SUGAR  - 1 TBSP
• JELLY  - 1/4 CUP
• FRUIT CAKE - 4 PIECE
• ASSORTED FRUITS  - 1 CUP
• WHIPPED CREAM  - 1/4 CUP
• ASSORTED DRY FRUITS - 1 HANDFUL
• WAFFERS - 2 PIECE

TUTTI FRUITY CAKE

METHOD:

• CUSTARD IS AVAILABLE IN MARKET BUT IF YOU WANT TO MAKE IT BY OWN .HERE IT IS:

HOW TO MAKE VANILLA CUSTARD:

• TAKE THE WHOLE MILK IN THICK BOTTOM PAN.ALLOW IT ONE BOIL .
• TAKE A BOWL .ADD THE 2 TBSP COLD MILK IN IT .ADD THE VANILLA CUSTARD POWDER IN IT .MIX IT WELL WITH THE SPOON SO THAT THERE WILL BE NO LUMPS .
• NOW ADD IT IN BOILED MILK .KEEP STIRRING IN BOILED MILK .SOON IT MAKES THICKEN THE MILK.SLOW THE FLAME .
• NOW ADD THE SUGAR IN IT.
• SWITCH OFF THE FLAME .
• ALLOW IT TO COOL DOWN FOR A WHILE . KEEP IT IN FREEZE.

HOW TO DECORATE THE TRIFLES:

• LAY OUT THE CAKE IN THE BOTTOM OF THE GLASS .NOW ADD THE ASSORTED FRUITS.THEN POUR THE COLD CUSTARD IN IT .
• GARNISH IT WITH  WHIP CREAM & JELLY PIECES,DRY FRUITS.IN THE PLACE OF JELLY YOU CAN USE THE TUTTI FRUITY.
• ON THE GLASS INNER SURFACE SPREAD THE STRAWBERRY SYRUP FOR DECORATION.
• CAN DECORATE  IT WITH CHOCO STICK OR VANILLA STICK ALSO.
• IN THE END WE CAN SPREAD THE SUGAR POWDER ON THE FRUITS AS A DECORATION. 
• KEEP IT IN FREEZE FOR SET FOR AN HOUR.
• IN THE END DECORATE WITH THE WAFFERS .IF WE ADD IT EARLIER ,IT WILL GET SOGGY.
• NOW IT IS READY FOR SERVE.

TIPS:

• WE CAN SERVE IT IN SEPARATE GLASSES OR IN  BIG BOWLS.
• WE CAN USE CREAM CHEESE FROSTING IN PLACE OF WHIPPED CREAM

CREAM CHEESE FROSTING :-

• BUTTER,VANILLA ESSENCE,CREAM CHEESE,SUGAR.
• FIRSTLY ADD BUTTER IN DEEP BOWL,BLEND IT WITH HAND MIXER.THEN ADD CREAM CHEESE,BLEND IT .NOW ADD SUGAR POWDER & VANILLA ESSENCE IN IT.YOUR CREAM CHEESE FROSTING IS READY FOR USE.

BOMBAY MASALA MILK

• IT IS DELICACY OF MAHARASHTRA .REALLY HEAVENLY TASTE .
• IT IS VERY NUTRITIOUS & HEALTHY DRINK .
• HOT MASALA MILK IS GOOD IN WINTERS .MUST TRY ONCE.

                                           

MASALA MILK 

INGRIDIENTS:

• CASHEW NUTS           - 1 HANDFUL
• PISTA                            -  1 HANDFUL
• ALMONDS                    -   2 HANDFUL
• CARDAMOM POWDER -1/2 TSP
• SAFFRON                        - 4 TO 5 STRANDS
• NUTMEG (JAIFUL)         -1 PINCH
• MACE(JAVETRI)             - 1 PINCH
• SUGAR                              -4 TSP
• WHOLE MILK                  - 1 LITER

METHOD:

• TAKE A WHOLE MILK IN A DEEP THICK BOTTOM PAN  .KEEP IT ON HIGH FLAME TILL ONE BOIL.THEN KEEP IT TO THE MEDIUM FLAME.ALLOW IT REDUCE TILL  1/2 .
• SOAK THE SAFFRON STRANDS IN COLD MILK FOR A WHILE .
• ADD ALL THE SPICE POWDER & ALL CHOPPED DRYFRUITS,SOAKED SAFFRON IN REDUCED MILK.
• IN THE END ADD THE SUGAR POWDER.
• DECORATE IT WITH CHOPPED DRY FRUITS.
• IF YOU ARE IN HURRY & WANT TO AVOID MAKE OWN SPICES POWDER AT HOME THEN YOU CAN USE  EVEREST KESARI MILK MASALA /BADSHAH MILK MASALA ALSO . 
• RELISH IT  EITHER HOT OR COLD MILK.

TWIST:

• IF WE DIP SMALL SIZE RASGULLA IN THIS MILK & SERVE IT COLD .TASTE WILL COMING OUT AWESOME.(TASTE LIKE RASMALAI)

NOTE:

• WE CAN SPRINKLE THAT MASALA ON SWEET DISH LIKE RASMALAI,KHEER,HOMEMADE ICE CREAME ,MILK SHAKE ALSO .IT WILL ENHANCE THE TASTE.

MITTHI SEVIYAN

• MEETHI SEVIYAN IS A DESSERT ROSATED SEVIYAN WITH GHEE & SUGAR.
• SEVIYAN IS ALSO COMING OUT IN MANY VARIETIES IN MARKET LIKE

1.  CHINESE PREFER RICE & MAIDA VERMECILLI
2. ,SOUTH INDIANS PREFER RAGI VERMICILI,
3. NORTH INDIANS PREFER WHEAT FLOUR +SUJI VERMICILI.

• IT IS GOOD DURING COLD,BONE BREAKAGE.
• IT IS WIDELY MADE DURING EID BY MUSLIMS. 

MEETHI SEVIYAN

INGRIDIENTS:

• SEVIYAN/VERMICILLI -1 CUP
• SUGAR POWDER -1/4 CUP(LITTLE LESS)
• GHEE -1/4 CUP
• WATER/MILK - 3 CUP
• CARDAMOM POWDER -1 TSP
• FENNEL SEEDS -1 TSP
• ASSORTED DRY FRUITS - 1/4  CUP
• SHREDDED COCONUT -1 TBSP

METHOD:

• ROAST THE SEVIYAN IN THICK BOTTOM PAN WITH GHEE IN MEDIUM HIGH FLAME TILL IT BECOME GOLDEN IN COLOR.
• MEANWHILE TAKE WATER & ADD THE SUGAR ,CARDAMOM POWDER,FENNEL SEEDS IN IT .KEEP IT IN HIGH FLAME TILL ONE BOIL.
• POUR THIS SUGAR SYRUP ON ROASTED SEVIYAN.
• NOW MIX THE ASSORTED DRY FRUIT,SHREDDED COCONUT ON IT .
• COVER THEM WITH LID FOR 5 MINUTES IN MEDIUM FLAME FOR GET COOKED .
• IT IS READY TO RELISH.

TIPS:

ADDING KHOYA WILL BE ENHANCE THE TASTE.

NOTE:

• IN SEVIYAN ,SUGAR RATIO IS NOT HALF OF THE SEVIYAN LIKE HALWA.IT IS LESS THAN 1/4..

DATES LADOO

• IT IS NUTRITIOUS INSTANT RECIPE.
•  IT'S LOOK & TASTE  LIKE A CHOCOLATE THATS WHY IT IS FAVORITE OF KIDS AS WELL AS CHOCOLATE LOVERS.
• DATES ARE A GOOD SOURCE OF ESSENTIAL NUTRIENTS LIKE  DIETARY POTASSIUM, FIBERS & TRACE ELEMENTS. 
• GENERALLY DATES(KHAJOOR) MADE IN IRAN,SAUDI ARABIA,TUNISIA ARE VERY GOOD IN QUALITY AS WELL AS VERY SOFT & SWEET.
• DATES LADOO BECOMES  READY WITH IN 7-10 MINUTES.

DATES LADOO

INGRIDIENTS:

• SOFT DATES -1 CUP
• CASHEW NUTS - 1 HANDFUL
• COCONUT POWDER -2 TBSP
• ALMOND POWDER - 1TBSP
• DESI GHEE - 4 TSP

METHOD:

• TAKE THE PITTED(DESEEDED) DATES.ADD THE 1 TBSP WATER IN THE MIXY & GRIND THE DATES COARSELY.KEEP IT ASIDE.
•  KEEP THE THICK BOTTOM PAN IN MEDIUM FLAME.ADD THE 2 TSP DESI GHEE IN IT.
•  FIRSTLY  ROAST CHOPPED CASHEW NUTS THEN  ROAST THE DRY COCONUT POWDER OR SHREDDED COCONUT & ALMOND POWDER.
• KEEP THEM ASIDE.NOW DROP 2 TSP GHEE IN THE PAN ,ADD GRINDED DATES IN IT.
• COOKED IT IN MEDIUM FLAME FOR 5 -10 MINUTES TILL IT LEAVES THE SURFACE , BECOME THICK & FRAGNANCE  ALSO STARTS COMING.
• AFTER THAT ADD THE ROASTED DATES,CASHEW NUTS,ALMOND POWDER,COCONUT IN A MIXING BOWL.
• GREASE PALM WITH GHEE & MAKE THE LADOOS WITH IT.

TIPS:

• U CAN ADD KHOYA,ROASTED POPPY SEEDS(KHUS KHUS),ROASTED RAVA,SEASAME SEEDS,PISTACHIO,RAISINS IN IT.
• U CAN ALSO PREPARE BURFI OUT OF IT.
• IF DATES IS SOFT & SWEET THEN NO NEED TO ADD THE EXTRA SUGAR IN IT.

BESAN LADOO IN MICROWAVE

• IT IS SWEET BALLS MADE BY ROASTED GRAM FLOUR,SUGAR & GHEE.
• IN MANY FESTIVALS WE OFFERED IT TO OUR GOD.
• BESAN LADOO IS MOST POPULAR & MOST COMMONLY HOME MADE LADOO IN INDIA.
• IT IS IS VERY QUICK & MOUTH WATERING RECIPE.

BESAN LADOO

INGRIDIENTS:

• LADOO BESAN     -1 CUP
• DESI GHEE             -1/2 CUP
• SUGAR POWDER  -1/2 CUP
• ASSORTED NUTS  -1/4 CUP

LADOO BESAN

METHOD:

• MICROWAVE IT FOR 3 MINUTES & STIR IT.
• NOW MICROWAVE IT IN 2 MINUTES & STIR IT.
• FAKE AROMA WILL COME IN KITCHEN BUT WE ARE STILL HALFWAY DONE.
• NOW MICROWAVE IT FOR 5 MINUTES MORE BUT STIR IT AFTER EVERY 1 MINUTE.
• ALLOW IT TO COOL DOWN LITTLE.
• THEN ADD SUGAR POWDER,ROASTED NUTS IN IT.
• MAKE LADOO OUT OF IT WITH THE HELP OF THE GREASED PALMS.
• IF YOU FIND PROBLEM IN FORMING LADOO .ADD GHEE OR SPRINKLE MILK IN IT.
• BUT ADDING MILK WILL REDUCE THE SHELF LIFE OF LADOO.
• GARNISH IT WITH NUTS.

TIPS:

• IF YOU DO NOT HAVE THE LADOO BESAN THEN ADD 1 TBSP RAVA IN 2 CUP REGULAR BESAN (GRAM FLOUR).
• YOU WILL GET THE SAME CRUNCHY TASTE.BUT FIRSTLY ROAST THE RAVA SEPERATELY IN MICROWAVE  WITH 1/2 TBSP GHEE.

GUJIA

• GUJIA IS SWEET DUMPLING  MADE WITH  REFINED FLOUR/MAIDA OR WHEAT FLOUR+SUJI STUFFED WITH KHOYA.
• GUJIA IS A CUISINE OF NORTH INDIA ESPECIALLY U.P.,BIHAR,M.P.,RAJASTHAN.
• IT IS CALLED KARANJI IN MAHARASHTRA,GHUGHRA IN GUJRAT ,KARJIKAYI IN KARNATKA & ANDHRA PRADESH.

 

GUJIA

INGRIDIENTS:

• REFINED FLOUR(MAIDA) - 2 CUP
• GHEE -1/4 CUP
• WATER -1/2 CUP

STUFFING/KASAR:

• SUGAR - 1/4 CUP
• GRATED KHOYA  - 1/4 CUP
• SUJI/RAVA -1 TBSP
• GHEE - 1 TBSP
• CHIRONJI  - 1 HANDFUL
• CASHEWNUTS  - 1 HANDFUL
• SHREDDED COCONUT  -1 HANDFUL
• CARDAMOM POWDER  -1 TSP

HOW TO MAKE DOUGH: 

• TAKE REFINED FLOUR IN DEEP BOWL .NOW ADD THE 1/4 CUP OF MELTED GHEE IN IT.
•  MIX IT WELL IN THE FLOUR.NOW ADD LITTLE BY LITTLE WATER(1/2 CUP) & KNEAD IT TIGHTLY MORE THAN PURI DOUGH.
• ALLOW IT TO REST FOR 1/2 AN HOUR.

HOW TO MAKE STUFFING:

• IN THE PAN ADD GHEE THEN ADD MAVA/KHOYA,COOK THE KHOYA IN MEDIUM FLAME UNTIL IT LEAVE THE SURFACE & TURN OUT GOLDEN.
• REMOVE IT ANOTHER BOWL.
• NOW ITS TURN TO ROAST SUJI.ADD THE 2-3 TSP OF GHEE IN PAN.NOW ADD THE RAVA IN IT.COOK IT IN MEDIUM FLAME.
• KEEP IT IN SAME MIXING BOWL.
• ALLOW THEM TO COOL .NOW ADD THE SUGAR POWDER IN IT.
• NOW ADD THE SHREDDED COCONUT ,CHIRONJI,CASHEW NUTS,RAISINS IN IT.

MAKING OF GUJIA:

• NOW MAKE SMALL DUMBLES FROM DOUGH.ROLL IT WITH ROLLER PIN THINLY.IF WE COMPARE ITS CORNER SHOULD BE THIN THAN MIDDLE ONE.
• TAKE A GUJIA CUTTER ,APPLY OIL IN IT ,NOW KEEP THE ROLL IN THE GUJIA CUTTER & ADD THE KHOYA MIXTURE IN IT.APPLY THE WATER IN THE SIDES/CORNER.CUT IT WITH THE CUTTER.
• DEEP FRY IT IN MEDIUM FLAME.

TIPS:

• FRY IT IN MEDIUM FLAME ONLY OTHERWISE IT WILL CRACK.
• DO NOT FILL IT FULLY OTHERWISE IT WILL GET CRACK.
•  ROLL FOR GUJIA SHOULD NOT BE THIN FROM MIDDLE OTHERWISE IT WILL CRACK FROM THE MIDDLE.
• ROASTED SUJI  IN THE KHOYA IS HELPFUL  TO ABSORB THE MOISTURE OF IT.

VARIATIONS:

• MILK OR CURD CAN BE USE IN KNEADING DOUGH BUT IT WILL REDUCE THE SHELF LIFE OF THE GUJIA.

MALPUA

• TODAY IT IS HEAVY RAINING IN USA.SUDDENLY I WAS THINKING IF I WERE IN INDIA I WOULD EAT MALPUA OF MY MOTHER MADE. 
• THIS WEATHER MADE ME NOSTALGIC.REALLY MALPUA IS MINE FAVOURITE FROM CHILDHOOD.
•  IT IS A PANCAKE IMMERSE IN SUGAR SYRUP SERVED A DESSERT.GENERALLY IT IS MADE DURING VAROUS FESTIVALS IN DIFFERENT STATES SPECIALLY DURING HOLI IN NORTH INDIA.
• IT IS POPULAR IN VARIOUS COUNTRIES LIKE INDIA (SPECIALLY IN U.P.,BIHAR,BENGAL,ORISSA STATE),BANGLADESH,PAKISTAN (SPECIALLYMADE DURING RAMADAN),NEPAL.
• IN JAGANNATH TEMPLE(ORISSA) IT IS SERVED AS A PRASAD.THEY CALLED IT AMALU .THEY USE CURD IN THE PLACE OF MILK WITH ONLY 1/2 AN HOUR STAND BY TIME.HERE IS MY RECIPIE.

malpua pic

INGRIDIENTS:

• REFINED FLOUR(MAIDA) -1 CUP
• FULL CREAME MILK - AS REQUIRED FOR THICK BATTER
• GHEE -FOR FRYING
• FENNEL SEEDS - 1 TBSP 

FOR SYRUP:

• SUGAR -1/2 CUP
• WATER -1/4 CUP
• LEMON JUICE- 3-5 DROP
• CARDAMOM POWDER -1TSP
• FOOD COLOR -1 PINCH

FOR GARNISHING:

• SOAKED ALMONDS-1TBSP CHOPPED
• BLANCHED PISTA- 1TBSP CHOPPED

METHOD:

• SOAK THE REFINED FLOUR IN LITTLE WARM MILK FOR 4 HOURS IN SUMMERS,8 HOURS IN WINTER.
• BATTER SHOULD BE LITTLE MORE THICK THAN GRAMFLOUR PUDE .EXACTLY LIKE IDLI BATTER/JALEBI BATTER.
• TAKE A FLAT THCK BOTTOM PAN.ADD THE GHEE IN IT .ALLOW IT TO HOT IN MEDIUM FLAME FOR A WHILE.THEN KEEP IT IN MEDIUM FLAME.
• TAKE A LADDLEFUL OF THE BATTER .POUR IT IN THE PAN IN ONE LINE .BATTER SHOULD BE SPREAD BY ITS OWN.
• ALLOW IT TO COOK IN MEDIUM HIGH FLAME TILL IT BECOME GOLDEN BROWN.
• NOW FLIP IT TO OTHER SIDE.
• REMOVE IT FROM THE FRYING PAN .DIP IT IN THE WARM SUGAR SYRUP FOR 1 MINUTES BOTH SIDES.
• GARNISH IT WITH  CHOPPED ALMOND & PISTA.

PREPARTION OF SUGAR SYRUP:

• SIDE BY SIDE IN THE OTHER BURNER MAKE THE SUGAR SYRUP.
• TAKE A WIDE PAN .ADD THE WATER,SUGAR POWDER IN IT.KEEP IT IN HIGH FLAME.
• WITH IN 2-3 MINUTES IT WILL MAKE ONE THREAD SYRUP.
• YOU CAN TEST IT BY SQUEEZE ONE DROP OF SYRUP BETWEEN INDEX FINGER & THUMB.
• WHEN YOU PULL APART IT ,IT SHOULD BE CREATE ONE THREAD.
• ADD 3-5 DROPS OF LEMON JUICE TO AVOID CRYSTALIZATION IN IT.
• SERVE IT WITH RABRI/KHEER.

TIPS:

• MAKE IT IN FLAT PAN ONLY.ADD 2 INCH OIL IN IT .DO NOT ADD TOO MUCH OIL IN IT .
• YOU CAN MIX THE REFINED OIL + DESI GHEE .
• IF YOU WANT TO PREPARE THE MALPUA IN ADVANCE THEN DEEP FRY THE PUDE IN ADVANCE BUT MAKE THE SYRUP ON THE SPOT.AS HOT SYRUP IS USED IN MALPUA .THEN IT WILL BECOME WARM AS WELL AS SOFT ALSO .
• BUT DO NOT ADD TOO MUCH MALAI IN THE BATTER AS DUE TO SOFTNESS MALPUDE DOES NOT COME OUT WELL.

VARIATIONS:

• YOU CAN ADD THE MASHED BANANA,MANGO,SHREDDED COCONUT IN IT.
• YOU CAN USE THE REDUCE MILK IN IT.
• YOU CAN ADD THE 1 TBSP GRAM FLOUR IN THE BATTER FOR COLOR AS WELL AS FLAVOR.
• ACCORDING TO THE STATES INGRIDIENTS VARY.IN SOME STATES RAVA OR IN SOME STATES RICE FLOUR IS ADDED IN REFINED FLOUR FOR MAKING  MALPUA.

WHITE PUMPKIN KHEER

• IT IS NUTRITIOUS SWEET IN  MINUTES .
• WHITE PUMPKIN  IS GOOD FOR STOMACH RELATED AILMENTS.
• IT IS DELICACY OF UDUPI-MANGALORE.IT IS FAMOUS IN HYDERABAD ALSO.
• WE CAN OFFER IT TO MAA DURGA DURING NAVRATRAS AS NEIVEDYAM.IT CAN BE EATEN DURING NAVRATRA FAST ALSO.
• DUE TO POPPY SEEDS THIS RECIPIE BECOME RICH.POPPY SEEDS IS GOOD DURING COUGH & COLD BUT IT CAUSES DROWSINESS.

WHITE PUMPKIN KHEER

INGRIDIENTS:

ASH-GOURD/WINTER -MELON/WHITE-PUMPKIN

• FULL CREAME MILK -2 CUP
• SHREDDED PUMPKIN -1.1/4 CUP
• GHEE -1 TBSP                                                                                             
• SUGAR -4 TBSP
• ASSORTED NUTS- 1/2 BOWL
• POPPYSEEDS(KHUS-KHUS).-2 TSP
• SOAKED ALMONDS-15-20 PIECE
• SAFFRON -8-10 STRANDS

PREPARATIONS:

1. SOAK ALMOND & POPPY SEEDS IN SEPERATE VESSELS OVERNIGHT.GRINDED THEM TOGETHER INTO A PASTE  IN A MIXY .COOK IT IN A PAN WITH 1/2TSP GHEE TILL IT LEAVES IT EDGES.(OPTIONAL)
2. PEEL THE WHITE PUMPKIN .DESEEDED IT & REMOVE THE SMOOTH SURFACE .GRATE THE PUMPKIN.

METHOD:

• SQUEEZE OUT EXCESS WATER IN GRATED PUMPKIN.
• HEAT THE GHEE IN HEAVY BOTTOM PAN & ADD THE GRATED PUMPKIN .
• COOK IT IN LOW FLAME TILL ITS  RAW SMELL WILL GOES OFF .
• IT WILL TAKE AROUND 5-6 MINUTE TO GO ALL MOISTURE .(IF YOU ARE NOT IN HURRY THEN WITHOUT SQUEEZE THE WATER IT WILL TAKE AROUND 15-20 MINUTES.)
• NOW ITS TIME TO ADD THE MILK IN IT.COOK UNTIL IT BECOME SOFT .GENERALLY IT TAKES 8- 10 MINUTES.
• KEEP STIRRING IN BETWEEN.
• ADD SUGAR,CARDAMOM POWDER,SAFFRON STRANDS,ALMOND-POPPY SEEDS PASTE ,STIR & COOK UNTIL SUGAR   GET DISOLVE .COOK FOR 3-4 MINUTES.
• NOW TURN OFF THE FLAME .
• GARNISH IT WITH ASSORTED DRY FRUITS & ROASTED POPPY SEEDS.
• SERVE IT WARM OR CHILLED.

TIPS:

• IF YOU MAKE IT MORE THICKER THEN ADD THE MILKMAID .
• YOU CAN USE THAT PUMPKIN WATER FOR MAKING VEGETABLE STEW.

NOTE :

• ASSORTED NUTS CAN BE ANY THING: CHIRONJI, PISTA, CASHEW NUTS,SOAKED 
• ALMONDS ,RAISINS. 

 VARIATIONS:

• COOK THE SHREDDED PUMPKIN (WITHOUT SQUEEZED) IN MILK FOR 1/2 AN HOUR & FOR THICKNESS & FLAVOR ADD THE POPPY SEEDS,ALMOND PASTE AFTER 1/2 AN HOUR.THEN ADD SUGAR POWDER.IT IS THE EASY VERSION.

PETHE KA HALWA(SITAFAL KA SHEERA)

                                                                         

• IT IS DELICACY OF UDUPI-MANGALORE.IT IS TIME CONSUMING RECIPIE AS WHITE PUMPKIN OOZES OUT TOO MUCH WATER .
• BUT WHEN YOU TASTE IT THEN FORGET THE TIREDNESS.
• IT IS AEWSOME MELT IN THE MOUTH RECIPIE .IN UDUPI IT IS SERVED IN FUNCTIONS,FESTIVALS AS A FEAST.
• WE CAN OFFERED IT TO MAA DURGA AS NEIVADAYAM DURING NAVRATRAS.
• IT IS NUTRITIOUS SWEET.WHITE PUMPKIN IS GOOD FOR STOMACH RELATED AILMENTS.

WHITE PUMPKIN HALWA

INGRIDIENTS:

• WHITE PUMPKIN -1 KG
• SUGAR- 250 GM
• GHEE- 50 GM
• CARDAMOM POWDER- 1TSP
• ASSORTED DRYFRUITS - 1/2 CUP
• POPPY SEEDS -1 TBSP

ASH-GOURD/WINTER-MELON/WHITE PUMPKIN

METHOD:

• TAKE A THICK BOTTOM PAN. ADD THE GRATED PUMPKIN IN IT.
•  ALLOW IT TO COOK IN LOW FLAME. WE HAVE TO COOK IT  TILL ITS WATER WILL EVAPORATED & ITS RAW SMELL WILL GONE. 
• IT TAKES AROUND 20 MINUTES .
• KEEP STIRRING OTHERWISE BOTTOM SIDE WILL GET BURNT.
• NOW ADD SUGAR.SOON SUGAR WILL ALSO START MELTING,KEEP STIRING TILL ITS MOISTURE WILL  DRY UP & IT IS THICKEN LIKE A JELLY .
• NOW ITS TIME TO ADD DESI GHEE IN IT .COOK IT UNTIL IT WILL LEAVE THE SURFACE OF THE PAN.
• GARNISH IT WITH  THE ASSORTED DRY FRUITS & ROASTED POPPY SEEDS.

VARIATIONS:

• YOU CAN USE SAFFRON COLOR  IN IT.
• YOU CAN USE KHOYA IN IT .

KAJU KATLI/BURFI

kaju katli pic

• KAJU KATLI IS POPULAR SWEET OF INDIA .
• ITS BEEN 2 YEARS IN USA .NOW I AM GOING TO MISS THE INDIAN SWEETS.ON MY MARRIAGE ANNIVERSARY I DECIDED TO MAKE IT IN HOME.
• BELIEVE ME IT IS VERY EASY & QUICK RECIPIE.
• IF YOU ARE NUTS LOVER,TRY IT ONCE IN A LIFE.I AM SURE YOU WILL MAKE IT AGAIN  & AGAIN.
• IT HAS GOOD SHELF LIFE ALSO . YOU CAN HAVE IT DURING FASTING TIME(AVOID SILVER VARAQ ).

INGRIDIENTS:

• CASHEW POWDER-1/1/4 CUP
• SUGAR POWDER-1/2 CUP
• WATER-1/4 CUP
• CARDAMOM POWDER-1 TSP
• SAFFRON STRANDS-10
• GHEE -2 TSP
• SILVER VARQUE-2 PIECE

METHOD:

• MAKE VERY FINE POWDER OF CASHEWNUTS.(THE MORE FINER,MORE BETTER).AVOID OPERATE MIXY SO REGRESSLY THAT CASHEWNUTS OOZES OUT ITS OIL & BECOME STICKY.
• IF U DON'T LIKE RAW FLAVOR OF CASHEWNUTS,DRY ROAST IT IN LOW MEDIUM FLAME.
• TAKE A THICK BOTTOM PAN,ADD WATER,CARDAMOM POWDER,MILK SOAKED SAFFRON STRANDS,SUGAR POWDER IN IT.
• KEEP IT IN HIGH FLAME.KEEP STIRING IT TILL IT BECOME ONE THREAD SYRUP.IF WE FALL DOWN DROP OF SYRUP THEN ONE STRING SHOULD BE THERE.
• NOW KEEP IT IN MEDIUM  FLAME.
• ADD 2 TSP GHEE IN IT.
•  MIX  THE CASHEWNUT POWDER,STIR IT CONTINUOUSLY TILL

1.  IT  LEAVES ITS SURFACE 
2. IT WILL STOP STICKING ON OUR HAND
3. WE CAN EASILY ABLE TO MAKE ITS BALL

• NOW SWITCH OFF THE FLAME.REMOVE IT FROM PAN. 
• NOW KNEAD THE DOUGH WITH HANDS FOR SMOOTHNING.(CAREFUL IT IS HOT)
• NOW SPREAD IT GREASED SURFACE WITH THE HELP OF GREASED ROLLER PIN.
• CUT IT IN DIAMOND SHAPE AFTER IT COOLS A LITTLE.DONOT  CUT IT WHILE IT IS HOT.
• SPREAD SILVER VARQUE ON IT.
• STORE IT IN NORMAL TEMPRATURE. 

TIPS:

• BASICALLY THE RATIO OF THE CASHEW & SUGAR IS THE 2:1 & RATIO OF SUGAR POWDER & WATER IS THE 2: 1.,U CAN REDUCE THE LITTLE BIT QUANTITY OF SUGAR.
• PREPARE THE DESI GHEE GREASE SURFACE IN ADVANCE.
• ADD A LITTLE BIT MILK IF DOUGH IS BRITTLE OR DRY BUT IT WILL REDUCE THE SHELF LIFE.
• IF U WANT TO TRY IT AS A SAMPLE,THEN MAKE IT WITH HALF CUP CASHEWNUTS.U CAN GET 10 PIECES OF IT.
• CASHEWNUTS SHOULD BE DRY.AVOID GRIND IT IMMEDIATELY AFTER TAKING IT OUT FROM REFREGERATOR.

RABADI /BASUNDHI

• IT IS VERY FAMOUS MOUTH WATERING DESSERT OF NORTH INDIA
• GENERALLY IT IS TAKEN WITH MALPUA ,JALEBI ,IMARTI .
• IN INDIA,AGRA & MATHURA RABADI IS MORE POPULAR RELATIVELY. 
• U CAN HAVE VARIATIONS IN IT LIKE MAKE :

1. MASALA RABADI BY ADDING ASSORTED SPICES (BLACK CARDAMOM ,CINNAMON STICK ,NUTMEG,MACE,ANISE FLOWER,CLOVE )IN IT WHICH WE GENERALLY ADD IN MASALA MILK.
2. U CAN ADD ASSORTED FRUITS IN IT WHEN IT IS CHILLED.

RABADI

INGRIDIENTS:

• FULL CREAME MILK-1 LITRE(5CUP)
• CASHEW NUTS-1 HANDFUL
• SOAKED RAISINS-1 HANDFUL
• CHOPPED MAKHANA-1 HANDFUL
• SAFFRON-8-10 STRANDS
• CARDAMOM POWDER-1 TSP
• SUGAR POWDER-50 GM(1/4CUP)
• SOAKED ALMOND,PISTA-1 HANDFUL

METHOD:

• GLAZE THE GHEE ON THE SURFACE OF THE PAN SO THAT IT AVOID STICKING THE MILK.
• NOW ADD THE MILK .KEEP IT IN HIGH FLAME TILL IT GET BOIL .NOW REDUCE THE HEAT BY MEDIUM FLAME FOR HALF AN HOUR TO 45 MINUTES.
•  THEN ADD THE CARDAMOM POWDER & MILK SOAK SAFFRON STRANDS ,CHOPPED ASSORTED NUTS IN IT.
• ITS TIME TO ADD SUGAR POWDER IN IT.
• ALLOW IT COOL DOWN AT ROOM TEMPRATURE.
• NOW KEEP IT IN FREEZE TILL IT GET CHILLED .

TIPS:

• AVOID APPLY THE REFINED OIL ON THE PAN SURFACE OTHERWISE IT WILL CAUSE THE UNINTENDED AROMA IN THE DESSERT.
• ADD LESS SUGAR IN IT AS REDUCED MILK ITSELF CONTAINS THE SWEETNESS & RAISINS HAS ALSO ITS SWEETNESS.
• CHOPPED MAKHANA CAN EASILY GET  COOKED & HELPFUL FOR MAKING IT THICKER.
• U CAN ADD THE FENNEL SEEDS IN IT.
• IF U HAVE ELECTRIC BURNER & U ARE IN USA,UK MEANS OUTSIDE INDIA SO MAKE IT ON MEDIUM FLAME(5),OTHERWISE U WILL GOT BURNING SMELL.

TRY:.

• ADD JAGGERY  IN THE PLACE OF SUGAR,BUT ADD IT IN SYRUP FORM IN COLD RABDI OTHERWISE IT WILL GET CURDLE.

PANEER KHEER

• IT IS VERY TASTY BENGALI SPECIAL DESSERT.IT IS ALSO CALLED CHANAR KHEER .
• IT IS EASY TO MAKE & MOUTH WATERING.IT IS EASY VERSION OF BENGALI CHANNAR PAYESH .
• I MADE  LITTLE ALTERATION IN IT.I ADDED ASSORTED FRUITS IN IT.

PANEER KHEER WITH ASSORTED FRUITS

INGRIDIENTS:

• SHREDDED PANEER- 250 GM
• GRINDED RICE - 1 TBSP
• MILK MAID/CREAME- 2 TBSP
• FULL CREAME MILK - 1/2 LITER
• CARDAMOM POWDER-1 TSP
• KESAR-8-10 STRANDS
• SUGAR- 100 GM
• SOAKED ALMOND-1 HANDFUL
• CASHEWNUTS -1 HANDFUL
• TOOTY- FRUITY-1 TSP
• ASSORTED FRUITS-1 CUP
• ROSE WATER-1TSP

METHOD:

• ADD MILK IN THICK BOTTOM PAN.APPLY DESI GHEE FEW DROP COATING ON THE PAN.SO THAT MILK WILL NOT STICK ON THE SURFACE.
• BOIL IT ONCE .NOW ADD GRINDED SOAK RICE,CARDAMOM POWDER IN IT .REDUCE THE MILK FOR 15 MINUTES.
• NOW ADD THE GRINDED PANEER,SAFFRON STRANDS(SOAK IN MILK) IN IT . COOKED IT FOR 5 MINUTES IN MEDIUM LOW FLAME.
• NOW ADD THE SUGAR POWDER IN IT . MIX IT WELL.
• NOW SWITCH OFF THE FLAME.
• ALLOW IT TO COOL DOWN.
• NOW ADD MILK MAID OR WHIPPED CREAME IN IT.
• KEEP IT IN FREEZE TILL IT BECOME CHILLED .
• AFTER 5-6 HOURS TAKE OUT THE PANEER KHEER OUTSIDE FROM FREEZE.
• GARNISH IT WITH CHOPPED CASHEWNUTS & ALMONDS,ASSORTED FRUITS( LIKE MANGO, STRAWBERRY,POMGRANATE),TOOTY FRUITY.
• SPRINKLE THE ROSE WATER ON IT.

TIPS:

• U CAN AVOID THE RICE IN IT IF U WANT TO HAVE IT IN VRAT TIME  . U CAN ONLY ADD THE MILK MAID/WHISK CREAME .
• U CAN ADD THE CANNED PINEAPPLE & CHERRY IN IT.    
• U CAN SPRINKLE THE STRAWBEERY SYRUP ON IT.
• IF U LIKE  TO HAVE WARM KHEER THEN AVOID ADDING FRUITS IN IT. 

PROCESS OF MAKING STRAWBERRY SYRUP:

• TAKE 8 STRAWBERRIES & BLEND IT IN MIXY .SIEVE IT SO THAT UNWANTED SEEDS CAN BE REMOVE.
• NOW ADD THE 1 TBSP SUGAR POWDER IN IT .
• KEEP THIS SYRUP  IN FREEZE .

.

GUR KI MITHI MATHRI-WHEAT FLOUR VALI

• SERVING:10 MATHRI OF NORMAL SIZE                              RECEPIE TYPE:VEGAN
• COOKING TIME-30 MIN 

• DURING HOLY IT IS OFFER TO GODDESS SHEETLA MATA IN PUNJAB OF NORTH INDIA.IT IS A LONGLASTING SWEET ,GOOD WHILE TRAVELING ALSO.
• GENERALLY I AVOID REFINED FLOUR IN MY RECEPIES,SO ON THAT NOTE ,IN THIS I CAN REPLACE IT WITH WHEAT FLOUR.SO RELATIVELY WE CAN OPT BETTER OPTION .

INGRIDIENTS:

• WHEAT FLOUR-1.5 CUP
• MASH BANANA-1/2 PIECE
• GHEE-1/4(LITTLE MORE THAN 1/4 CUP OF NORMAL TEMPRATURE)
• CARDAMOM POWDER-1/2TSP
• FENNEL SEEDS-2 TSP
• JAGGERY-1/2CUP
• SHREDDED COCONUT -1TBSP

METHOD:

• SOAK THE CRUSHED JAGGERY WITH MIN AMOUNT OF WARM WATER FOR 4-5 HOURS.
• NOW SIEVE IT SO WE CAN GET RID OF  LUMPS.
• NOW TAKE WHEAT FLOUR,ADD MELTED GHEE IN IT .MIX IT PROPERLY FIRST.THAT IS MOST IMPORTANT.
• THEN ADD MASH BANANA,SOAKED JAGGERY,CARDAMOM POWDER,FENNEL SEEDS,COCONUT IN IT & KNEAD IT LIKE POORI DOUGH.
• KEEP IT IN CONTAINER SO THAT CRUST WILL NOT COME OUT OF THE OUTER  SURFACE.
• NOW ADD THE REFINED OIL 1/4TH LEVEL IN DEEP FRYING PAN.
• LET IT HOT FOR A WHILE,THEN KEEP IT IN MEDIUM FLAME(5-7 IF IT IS ELECTRIC ).
• NO REST TIME OF DOUGH IS REQUIRED,.JAGGERY DOUGH HAS TENDENCY TO HARD AS TIME GOBY,SO MAKE THE MATHRI AS WE KNEAD THE DOUGH.
• MEANWHILE TAKE A DUMBLE LIKE PARANTHA FOR PARANTHA,ROLL IT OVER  WITH ROLLER PIN WITH HELP OF LITTLE REFINED OIL OF MATHRI SIZE. 
• IT SHOULD BE THICK ALSO LIKE MATHRI.
• MAKE SMALL SMALL HOLE WITH KNIFE IN BOTH SIDE,FRY IT ON MEDIUM FLAME ON BOTH SIDES TILL IT BECAME DARK BROWN.
• DARK BROWN IS MOST IMPORTANT THING HERE,THEN IT WILL BE CRYSPY & FULL COOKED.FRYING ON HIGH FLAME CAN BE CAUSE UNCOOKED IN MIDDLE & NOT CRYSPY ENOUGH.
• KEEP IT ASIDE IN AIR TILL IT IS HOT.STORE IT IN CONTAINER.

TIPS:

• GENERALLY PEOPLE GET CONFUSE WITH MITTHI MATHRI & MITTHI POORI,SO FRIENDS MATHRI SHOULD BE CRYSP SO WE NEED TO DO HOLE IN IT,BUT PURI SHOULD BE SOFT & PUFF UP.
• WE CAN MAKE GUR PARANTHA ALSO ON TAWA IN LOW TO MEDIUM FLAME,BUT ITS TIME CONSUMING AS IT TAKES TIME   DUE TO SWEETNESS OF JAGGERY.
• IF U FEEL IT IS LESS SWEET SO U CAN ADD THE POWDERED SUGAR IN IT.
• DEEP FRY IT TILL IT BECOME DARK BROWN.MORE DARKER IS MORE CRISPIER.
• PINCH OF SALT WILL ENHANCE THE TASTE.
• RELISH IT WITH MANGO PICKLE OR CURD.

BREAD HALWA

• IT IS MELT-IN -MOUTH RECEPIE.
• SOME TIME WE FEEL TO MAKE SOMETHING DIFFERENT & TASTY WITH FEW MINUTES THAT IS THE BEST OPTION.
• IT IS THE EASY RECEPIE THAT CAN RELISH KIDS AS WELL AS GUESTS ALSO.
•  LEFTOVER BREAD IN HOME EITHER  CAN BE USED IN  MAKING BREAD CRUMBS  OR BREAD HALWA.

                                                                         

BREAD HALWA

                                                                 

• DESI GHEE/CLARIFIED BUTTER-4-5TBSP
• ASSORTED DRY FRUITS
• MILK-1/4CUP
• SUGAR-2TBSP
• BREAD SLICES-8-10
• CARDAMOM POWDER
• SAFFRON STRANDS-3-4

METHOD:

• CUT THE BREAD FROM THE EDGES .NOW CUT  PIECES INTO  SQUARES.
• NOW SHALLOW FRY THE BREAD IN DESI GHEE.
• TAKE A PAN .ADD 1TSP DESI GHEE ,ROAST THE CHOPPED ASSORTED DRY FRUITS .ADD FRIED BREAD PIECES INTO IT.
• POUR THE MILK IN IT .MIX IT WELL .MEAN THE TIME BREAD BECOME SOFT & MUSHY.
• NOW ITS TIME TO ADD THE POWDERED SUGAR & CARDAMOM,SAFFRON STRANDS. 
• SERVE IT HOT.

TIPS:

• U CAN DEEP FRY THE BREAD IF U R LIBERAL ABOUT TAKING GHEE.
• U CAN ADD THE KHOYA.
• U CAN GARNISH IT WITH TUTI-FRUITY