Jangiri/jahangiri/Amrati

Jahangiri is a famous sweet in india. It is called in different names in different parts of india.. please follow the link below for the recipe in youtube. Thank you..

https://youtu.be/U0S9RVqFZuE

Caramel pudding

Follow the link for recipe.
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Palla Munjulu

Ingredients:-

Milk - 3 cups
Sugar - 1 cup
Palla gunda - 1 cup
Cashew - a few (clean them and use so they soften a little)

Procedure:-


First take a plate and spread ghee on it and keep aside.
Mix all the ingredients together in a sauce pan and then put it on the gas and keep stirring it or else it can form lumps. Then slowly it starts thickening. when it is thick u feel hard to mix at that time its time to remove from the stove and immediately with the help of the spatula drop a scoop on the prepared ghee plate . Now let it cool. serve them as a dessert. Its very easy and fast.

Badam/Almond Halwa

Ingredients:-

Badam/almonds - 1 cup(powder)
Besan - 1 cup
Sugar - 1 cup
Milk - 1 cup
Ghee - 1 cup

Procedure:-

First take a pan add besan and fry it until golden brown color. Then add sugar and milk and mix it well and cook for 5 min and then add ghee mix and finally add badam/almond powder and mix and cook until the ghee starts separating.

Rava Ladoos

Ingredients:-

Rava(sooji)/semolina - 1 cup
Cashew - as u wish
Raisins - as u wish
Cardamom powder - 1/2 tbsp
Coconut grated - 1/2 cup
Sugar- 3/4 cup if u like more sweet add 1 cup
Milk - 1/4 cup
Ghee - 3 tbsp

Procedure:-

Add ghee in a wok . when it is hot add cashew n roast till light golden color. Then immediately add raisins then when they are done add coconut n mix. Then add rava n fry till the raw smell disappears n then ad d sugar n mix well then add milk slowly by mixing the rava simultaneously.   This mixture should be able to form a ball . If needed add some more milk to form the consistency add cardamom powder mix.  Then cool it for 3 min or so. When it is warm form balls n serve.

Apple Tart

Ingredients:-

Apples- 1 1/2 (remove seeds n center part n cut into semi circles)
Puff sheets - 2 spread into baking sheets bt by placing a aluminium foil n oil on it.
Brown sugar- 1/2 cup
Lemon - 1/2 juice
Salt - a little
Chopped pecans
For topping caramel sauce or whipped cream before serving

Procedure:-

1- First take apples cut into halves n remove the center waste n cut into semi circles n Pl ace in a bowl.
2- Now mix the salt,brown sugar, lemon to apples n mix carefully n set aside for a minute.
3- Now take a baking sheet and place a aluminium foil or parchment paper n spread oil on the sheet n place the puff sheet n arrange these apple pieces straight way n bake in the ove

n for 20 min at 425 f degrees n its done.

Now spread the pecans (optional) u can also spread caramel sauce on top before serving . I used whipped cream.
For puff sheets I prepared in home u csn bring from any grocery store to speed up your process. Njoy.

Chandrakanth (South indian sweet)

Ingredients:-

Moong dal- 1 cup
Raw Rice - hand ful
Sugar- 1 cup
Cardamom powder - 1/2 tbsp
Ghee - 1tbsp
water- 1 cup
Wet damp cotton cloth
Oil for deep fry

Procedure:-

1-First soak the rice and moon dal for 3-4 hours. Then blend them into fine puree by adding little water.
2-Now take a pan add the puree, sugar and cup of water to it.
3-Keep it on simmer and cook it. Keep on stiring while it cooks or else it may stick to the bottom.
4-Keep on doing this until the puree changes into the form of halwa.
5-Now take a wet damp cotton cloth and spread it. Now spread the dough on it equally when it is hot.

6-Now it cools with in 5 min. So then cut it into your desired shape and deep fry them. Enjoy them.

Nankathai

Ingredients:-

All purpose flour - 1 cup
Un salted Butter - 1 stick
Sugar - 1/2 cup
Baking powder - 1/4 tbsp
Salt - 1/8 tbsp
Cardamom powder - 1/4 tbsp
Almonds or any dry fruits - 12
Wax paper - 1
Baking tray

Procedure:-

1-In a mixing bowl, combine powdered sugar (little at a time) with the softened butter until mixture is light and creamy.
2. Add Cardamom Powder and mix well.

3. In a separate bowl, sift all Purpose Flour with Baking Powder and Salt.
4. Combine Flour mixture  with Butter Mixture little by little to form a soft dough.
5. Wrap dough in plastic wrap and let it rest for 15-20 minutes.
6. Knead dough once again and divide into 12 equal portions.
7. Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased with oil. Leave space between dough balls.
8. Bake on the middle rack for 22-25 minutes at 300 degree Fahrenheit.

9. Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.
10. Store in an air tight container at room temperature.

Note:-

1-They should not bake for more time or else they may burn and spoil.

2-If u don't have wax paper the spray oil on the baking tray so they avoid sticking.

Boondi Ladoos

Hi friends today i am back with one of my favourite sweet boondi ladoos. Some times i wish to eat sweets for some reason. But here we cannot get fresh one like we get in india. So thought of making them and got success. This is my first trail and got success in making them i felt so happy when i finished doing that. We can even make karam boondi but a little difference is that fry the boondi for more time so it converts into crispy and light brown. Then just add the fried peanuts, fried curry leaves, salt and chili powder and just give a mix it is a kind of snack . U can even have with tea in the evenings. so friends hope u will like this recipe and will also try. Thanks a lot for my bloggers for encouraging me and for also leaving their valuable comments.

 

 

Ingredients:-

Chick pea flour/chanaga pindi/besan - 1 cup
Water - 1/2 cup
Oil for frying

For syrup:-

Sugar- 1 cup
Water- 3/4 cup
Cardamom powder- 1/2tbsp
Raisins and cashew fried in ghee optional

Procedure:-

1-First mix the besan and water in a bowl without creating any lumps. And keep it aside for 10 min for good results.
2-Then we are using the regular equipment which we use in our homes which looks like this.

3-Now take a pan add sugar and water and bring to boil for 10 min not more then that.
4-Over cooking the syrup or less cooking may not form the ladoos. So in making ladoos we should be careful in making syrup.
5-For testing the syrup take little bit in u r fingers and strech u r fingers it forms like a half string it is the accurate stage for making ladoos.
6-Now ad the cardamom powder at last so the flavour gives the rich taste.
7-Now test the oil weather it is hot or not for that take little batter with a spoon and drop in the oil then  the boondi must come up immediately it is the accurate stage to fry them.

8-Now take the sieve like equipment or the boondi maker and place it above the oil and add this batter on the boondi maker then the boondi fall in oil and cooks.
9-Then don't cook for much time it may turn crispy. remove it immediately with in a min.
10- Remove from oil and drop them in the sugar syrup immediately and give a mix time to time. Do the same for the rest of the batter.
11-Make bolls when it is in warm stage or else the bolls will not form.

12-Then store them in air tight container and enjoy.

Rasgulla and Rasmalai

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Ingredients for rasgullas :-

Milk-  1/2 gallon
Sugar - 1 1/4 cup
Water - 2 1/2 cups
Lemon juice - 1/4 cup mixed with 2 tbsp of water
Muslin cloth
Sieve

Procedure:-

1-First take the milk in a medium size wok and bring it to a boiling point by stirring it continuously so it avoids sticking to the bottom.
2-Now when it comes to boil then add the lime juice little by little and keep on stirring. Slowly it starts to separate from water .

3-Now take the muslin cloth place on the sieve and filter the water so the paneer remains in the cloth. Now place the paneer under the cold running water so the lemon flavor comes out easily.
4-Now remove the excess water in the paneer other wise the bolls may crack.
5-For better results place a heavy item on it so the excess water comes out easily.

6-Now take the paneer and knead it well. And form the bolls as u like and keep aside.
7-Now in a pressure cooker or pan add water and sugar and bring to boiling point then add this bolls and boil for 7 min if in cooker until 3 vessels then immedeitly  remove the vessel by placing the cooker under cold water.
8.Now transfer them into a bowl and cool them. Serve chilled by storing them in refrigerator.

Note:-

* Don't add excess lemon it may spoil the taste of rasgullas.

Ingredients for rasmalai:-


Milk - 4 cups
Rasgullas - 12
Kesar - a pinch
Pistachios - 1/4 cup grated
Almonds - 1/4 cup grated
Sugar - 4 tbsp
Cardamom powder - 1/4 tbsp

Procedure:-

1-First take a pan add milk and keep on stirring until the milk decreases into half quantity.
2-When it is half then add the sugar, saffron, cardamom powder, pista grated , almonds grated and mix well.

3-Now take the rasgullas squeeze the juice and add one by one into the milk and mix gentle boil for 5 min then cool it and store in refrigerator . Rasmalai is ready to serve chilled.

Caramel pudding

Ingredients:-

Whole milk - 50 ml/ 2 cups
Eggs - 3
Sugar -1 cup
Sugar for caramel - 1/2 cup
Vanilla essence - 1 tbsp
Water - 2 tbsp

Procedure:-

1-Take a bowl add eggs, sugar and whisk it well. Then add milk and vanilla essence and mix well good.
2-Now filter this mixture in a sieve to remove the egg stains in it.

3-Now in a pan add sugar and 2 tbsp of water and boil the sugar until it turns into light brown.
4-Now in a oven safe bowl add the caramel and spread it even and pour the mixture on it.

5-Pre heat the oven and broil this at 350 degree Celsius for 45 min. Now take a baking pan add water and place the bowl in it .
Now after baking the consistency must be little hard wen u gouch it it should be dry and little hard . That is the indication that its done. Now remove it from oven and cool it.
Then keep it in the refridgerator for 1-2 hours and serve.
Have fun i really loved this its very east too.

Gajar Halwa (Carrot Halwa)

This halwa is really good and tasty it really melts in your mouth and  easy to prepare. I used evaporated milk for this recipe and i dont like dry fruits so i did'nt add them you can add according to your choice.

Ingredients:-

Carrot- 3 (peeled and grated)
Evaporated milk/condensed milk/Khowa - 1 cup
Sugar- 3 tbsp
Badam - 5-6 count
Kaju/ Cashew - 2 tbsp
Kismiss - 2 tbsp
Pista - 2 tbsp
Ghee- 2 tbsp
Water required

Procedure-

1-First take a pan and add the grated carrot and stir fry it and then add little water and boil it until the raw of the carrot goes out well.

2-Now fry until the water disappers or squeez the excess water.

3-Now add the evaporated milk or what ever you use and boil it in that milk until it thickens. While it is in boiling point add tbsp of ghee and sugar stir well until the milk disappears totally.

4-Now in a pan add 1 tbsp of ghee and fry all the dry fruits and keep aside.
5-Now the carrot halwa is ready add all the fried dry fruits and serve.