Special Falooda Recipe
Ingredients for rabri:
4 cup Full cream milk
1 cup condensed milk
1 tbsp Pistachio (crushed)
1 tbsp Almond (crushed)
1 tbsp Corn flour
1 pinch Saffron (optional)
1 tsp Cardamom powder
Ingredients for vermicelli:
1/2 cup Corn flour
1 & 1/2 cup Water
1 tbsp Sugar
1/2 tsp Basil seeds
1 cup Water
Ingredients for garnish:
Red syrup as required
Almonds crushed as required
Pistachio crushed as required
Jelly as required
Directions:
In a pan boil 3 & 1/2 cup of milk and add saffron.
As soon as it starts to leave color add cardamom powder, pistachio and almond in it.
Cook on medium heat until the milk left 3 cups. Add condensed milk and cook for 2 to 3 minutes.
Mix 1/2 cup of milk with 1 tablespoon of corn flour. Add this mixture in milk and cook for 10 minutes.
Turn off the flame, bring rabri to room temperature and refrigerate for 2-3 hours before use.
In a pan mix water, corn flour and sugar well. Cook it on medium to low flame.
Keep stirring until the mixture becomes transparent.
Take nimko maker fill it with vermicelli mixture and make vermicelli in chilled water.
Keep them in water and take out when you are about to serve.
Note: the vermicelli mixture should be hot while making or else it will become hard.
In one cup of water soak basil seeds for about 10 to 15 minutes.
Preparation Time:10 minutes Cooking Time:40 minutes Serve:3-4 persons Special Gola Ganda
Ingredients:
1 kg Sugar
1 & 1/2 cup Water
Lemon essence few drops
Blue food color as required
Afza essence few drops
Red food color as required
Rose essence few drops
Green food color as required
Pineapple essence few drops
Yellow food color as required
Red jelly as required
Condense milk as required
Chocolate syrup as required
Chopped almonds as required
Crushed ice as required
Instructions:
In a pan add sugar, water and cook it for 2 to 3 minutes so the sugar get dissolve.
Pour the sugar mixture in four separate bowls to make different syrups.
In first bowl mix lemon essence, blue food color and make blue sugar syrup.
In second bowl mix afza essence, red food color and make red sugar syrup.
In third bowl mix rose essence, green food color and make green sugar syrup.
In forth bowl mix pineapple essence, yellow food color and make yellow sugar syrup.
Method one:
Take a glass, add crushed ice and pour sugar syrup of your choice.
Add some more ice, pour more sugar syrup, chocolate syrup and condensed milk.
Top it with some jelly and it’s ready to serve.
Method two:
In a bowl add crushed ice, pour yellow and blue sugar syrup.
Add some more crushed ice, pour green and red sugar syrup on it.
Top it with condensed milk, chocolate syrup and ice cream scoop.
Garnish with jelly, chopped almonds and some sugar syrup and it’s ready to serve.
Preparation Time:20-25 minutes Cooking Time:10-12 minutes Serve:8-10 persons Dahi Baray Recipe
Ingredients for Tamarind sauce
4 cup Tamarind Pulp (soaked in the 3 cups of water for 1 hour)
1 cup water
20 Date Palm (Seedless)
Salt to Taste
1 Tsp Chaat Masala
1 Tsp Red Chili Powder
1 Tsp Ginger Powder
1 Tsp Crushed Red Chili
1 cup Sugar
1-1/2 cup Jaggery Powder
Ingredients for Bhallay
1-1/2 cup White Lentils
1 Cup Split Yellow Lentils
2-3 Tsap Water
1 Pinch Baking Soda
¼ Tsp Salt
Ingredients for Yogurt
1 Kg Yogurt
1 Tbsp Corn Flour
Salt to Taste
3-4 Tbsp Sugar
1 cup Milk
Ingredients for Dahi Baray
Prepared Bhally
Prepared Yogurt
Black Salt to Taste
Roasted Cumin as needed
Red chili as needed
Tamarind sauce as needed
Green Chatni as needed
Chaat Masala as needed
Direction for Tamarind Sauce:
In a large skillet add tamarind pulp, water and date palm and cook it for 15-20 minutes
Now a blender to blend it, after blending add salt, chaat msala, red chili powder, ginger powder, red chili crushed, sugar, Jaggery Powder and cook it for 12-15 minutes on medium flame.
Direction for Bhalla:
In a blender blend yellow lentils and white lentils by adding water then let it out in a bowl
Now add, salt, baking soda and keep mixing in one direction until the mixture blends well
Now leave it for 15-20 minutes
Now fry the Bhalla in medium heat cooking oil and then let it cool
Now soak these fried Bhalla in the salted water for 10-12 minutes
After that, press the Bhalla for drain water
Direction for Yogurt
In a bowl, add yogurt, salt, corn flour, sugar, milk and blend it well.
Direction for Dahi Baray Preparation
First of all, put a Bhalla in the plate and add some prepared yogurt on it and use black salt, roasted cumin, red chili powder, chaat masala, green chatni, tamarind sauce to taste.
Shahi Kulfa Recipe
Ingredients:
2 liter Full Cream Milk
3/4 cup Sugar
4 tbsp. Cornflour
1/2 cup milk
1 cup Khoya
1 tsp Kewra water
1 tsp Cardamom powder
Saffron few strands
4 tbsp. condense milk
1 cup Almonds chopped
2-3 tbsp. Pistachio chopped
Directions:
Heat milk in a pan and bring it to boil. Slow down the flame.
Add sugar and let it dissolve.
Cook until reduced half.
Gradually add corn flour and cook until thickens.
Add khoya, kewra water, cardamom powder, saffron and cook until khoya dissolve.
Add condense milk, cream, almonds and pistachio. Mix it well.
Pour in air tight contain.
Keep it in freezer for 8-10 hours.
Cut it in slices and drizzle some red syrup.
Preparation Time:5 minutes Cooking Time:40-45 minutes Serve:4-5 persons Fruit salad
Ingredients of Fruit Salad:
1 & 1/2 cup Yogurt
4 tbsp Honey
1 cup Apple (chopped)
1/2 cup Kiwi
1/2 cup Strawberries (sliced)
1 cup Red grapes
1/2 cup Pomegranate
1 cup Bananas (sliced)
Dates (chopped)
Almonds (chopped)
Raisins (chopped)
Directions of Fruit Salad:
In a bowl add yogurt and honey and whisk it well.
Then add fruits apple, kiwi, strawberries, red grapes, pomegranate and bananas in it.
Mix all the ingredients well and refrigerate for one hour.
Garnish with dates, almonds, raisins and honey.
Your yogurt fruit salad is ready to serve.
Creamy fruit chaat
Ingredients:
1 cup cream
2-3 tbsp Powdered sugar
Salt to taste
1/2 tsp Black pepper
1/2 tsp Chaat masala
1 cup Grapes
1 cup Kiwi (chopped)
1 cup Apple (chopped)
1 cup Pineapple (sliced)
1 cup Banana (sliced)
1 cup Strawberries (chopped)
4-5 Dates (chopped)
Pomegranate seeds for garnishing
Cherries for garnishing
Directions:
In a bowl add cream, sugar, salt black pepper and chaat masala. Mix it well.
Add kiwi, grapes, apple, pineapple, banana, dates and strawberries. Mix it well.
Garnish with pomegranate seeds and cherries on top and serve chilled.
Preparation time: 10 minutes
Serving: 2-3 persons
Flavored Yogurt Recipe
Ingredients:
3 cups yogurt
1 cup Strawberry pulp
Strawberry chunks as required
1 cup Banana pulp
2-3 tbsp. Melted Chocolate
Chocolate chip as required
1 cup pineapple pulp
2-3 tbsp. coconut milk
Roasted coconut flakes as required
Direction:
Place muslin cloth in a bowl, add yogurt and hang it until water dries out completely.
In a bowl add yogurt, strawberry pulp, strawberry chunks, honey and mix all together well. Strawberry yogurt is ready.
In another bowl add yogurt, banana pulp, chocolate chip, honey and mix well. Banana yogurt is ready.
Add Yogurt, pineapple pulp, coconut milk, roasted coconut flakes, honey and mix well. Pina colada yogurt is ready.
Place these flavored yogurts in refrigerate for an hour.
Preparation Time:10 minutes Cooking Time:10 minutes. Serve:3-4 persons Mango Kulfi Recipe
Ingredients
2 cups Mango Chunks
¾ cup Condensed milk (for mango mixture)
1-1/2 cup Cream
1 Tbsp Lemon Juice
½ cup White Chocolate (melted)
1 cup Mango Puree
2 tbsp Condensed milk
Pistachio & Almond as required
Direction:
In a blender add mango chunks, condensed milk, white chocolate, lemon juice, cream and blend well.
In a plastic cup add mango chunks at the bottom or pistachio & almond and pour mango mixture up to ¾ cup and keep it in a freezer for 4-5 hours.
In a bowl add mango puree, condensed milk and mix it well.
Now pour 3-4 tbsp of mango puree in a cup and freeze it again 2-3 hours.
Preparation Time:20 minutes Serve:1-2 Lado Pethi Recipe
Ingredients:
Split chickpea 1 cup
Salt 1 tsp
Cumin (crush) 1 tsp
Dry Coriander dry (crush) 1 tsp
Baking soda 1/4 tsp
Apricot Sauce ingredients:
Apricot pulp 1 cup
Salt to taste
Sugar 1/4 cup
Red chilli powder 1 tsp
Vinegar 2 tbsp
Water 1/2 cup
Ingredients for Imli Chutney:
2 cups Tamarind pulp
1 cup Brown sugar
1 tsp Salt
1 tsp Red chili powder
1 tsp Cumin powder
1 tbsp Vinegar
Green sauce ingredients:
Mint (fresh) 1 cup
Coriander (fresh) 1 cup
Garlic cloves 2
Salt to taste
Cumin 1 tsp
Dried pomegranate seeds 1/4 cup
8-10 Green chilies
Water as required
Reddish (crushed) as required
Yogurt as required
Directions:
In a bowl soak chickpea lentil for overnight.
In a grinder add soaked lentil, water as required and grind until you get a smooth paste.
Then in lentil paste add salt, cumin, coriander, baking soda and mix them well. Set aside.
Heat oil in a pan, make small ball of mixture and fry on medium flame until golden brown.
Direction for apricot sauce:
In a grinder add apricot pulp, sugar, salt, red chili powder, vinegar, water and grind until you get a smooth paste.
Then in a pan add grinded paste and cook for 5 to 6 minutes. Sauce is ready, set aside.
Directions for imli chutney:
In a pan add tamarind pulp, sugar, salt and red chili powder and mix well.
Cook for 5 to 6 minutes in the end, add cumin powder and vinegar. Your chutney is ready.
Directions for green sauce:
In a grinder add coriander, mint, garlic, salt, cumin, dried pomegranate seeds, green chilies and water.
Grind well until you get a smooth consistency paste. Your sauce is ready set aside.
Assembling:
In a plate add reddish and laddu.
Drizzle yogurt, green sauce, apricot sauce and imli sauce on top.
Garnish it with mint leaf and your tasty laddu pethi is ready to serve.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serving: 5-6 persons