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Shahi Tukda

- submitted by Dahlia on 12-19-2010 (Shahi Ka Tukra, Double ka Meeta, Exotic Indian Bread Pudding)

IngredientsBread - 4 slices (cut into small cubes/triangles/circle)Milk - 6 cups (about 3/4 lit.)Sugar - 3 tblsp (for rabdi)Sugar - 1/2 cup (for sugar syrup)Water - 1/2 cup (for sugar syrup)Ghee - 1/2 cupCardomom Powder - 1/2 tspSaffron - 1/2 tspChopped Nuts (Almonds, Pista, Cashews etc) - 2 tblspDates Syrup - 1 tblsp(If you do not have dates syrup, just fry chopped dates in some ghee and use it as a topping.)

Method1. Boil the milk in a heavy-bottomed pan for about 40-45 min on medium heat stirring often till it reduces to almost 1/4th of its original volume. This thick condensed milk is called 'Rabdi'. 2. Add sugar, cardamom powder and saffron to this and switch off. Keep this aside.(Tip : You can also skip this step by using store bought sweetened condensed milk.)

3. Boil the sugar and water for few minutes to make a sugar syrup. Keep this aside too.4. Now cut the bread into desired shapes.(Tip : You can use a cookie cutter and make interesting shapes. I have used a star shaped cookie cutter.)5. Heat ghee in a frying pan. Shallow fry the bread slices till it is golden brown and crisp.( Tip : You can also use store bought croutons.)6. Soak the fried bread slices in the sugar syrup for about 30 seconds.7. Arrange the sugar soaked bread slices in a plate. (Tip : Altenatively you can arrange them in a plate and pour the sugar syrup on top.)

8. Pour a generous amount of rabdi on top of this.

9. Garnish with chopped nuts and dates syrup.10. You can serve this warm when the bread slices are still a bit crunchy or you can refrigerate and serve chilled. It tastes good either way. Tips - This is a very nice way of using stale bread. Infact, old and dry bread absorbs less ghee while frying. - You can make this dessert with any type of bread - white, brown, whole grain, multigrain, etc etc. - Health consious people can fry the bread slices in oil instead of ghee. - People on diet can also enjoy this dessert by using fat free condensed milk, sugar substitutes and by toasting the bread instead of frying it. Serves : 3-4

Vatallappam

- recipe by Sabina submitted on 09-06-2008 (South Indian Egg Pudding, Vatalla appam, Ande Ki Mithai)

Ingredients Coconut milk - 1 can(or 1 coconut- only the thick milk) Eggs - 12 sugar - powdered(as per taste) cardomon - 7 to 8 cnt(powdered with sugar) Ghee - 1tblsp Raisins - 1/2 cup Cashewnut - 1/2 cup(slightly grind -to crush it but not to powder it)

Method 1.Beat the eggs slightly.(not like cake) 2.Powder the sugar and cardomon together. 3.Mix everything together(powdered sugar, eggs, coconut milk, raisins and crushed cashews). 4.Apply ghee to a baking pan and pour the mixture.

5.And bake it till it sets like a pudding (30- 45 minutes). You can bake in two ways: A) in a pressure cooker, pour water and then keep the baking pan and cook with no wistle's on. B) in oven - at 350 degree using water bath method (keep the baking pan inside a bigger pan filled half way through with water). 6. Garnish with some nuts, saffron strands or whipped cream. Serve it cold with some whipped topping. Variations - You can use almonds instead of cashews. You can also use saffron strands for flavouring.

Banana Dosai

- submitted by Dahlia on 01-11-2008(Banana Pancakes)

IngredientsRipe bananas - 2Rice flour - 1/4 cupAll purpose flour (Maida) - 2 tblspCardoman powder - 1 pinchSugar - to tasteRaisins - 2 tblsp (chopped)Cashews - 2 tblsp (chopped)Ghee - to fry

Method1. Mash the bananas nicely with a masher or with hands.2. Add rice flour, maida, sugar and cardomon powder. 3. Mix everything together to get a thick batter. You can mix with your hands or use a blender.4. Mix the raisins and cashews with the batter.5. Heat a griddle and pour a spoonful of batter and spread gently. It will be thicker than normal dosa.6. Pour few drops of ghee on top. Fry on medium flame till the dosa is completely cooked and golden brown on both sides. Serving Suggestions - This dosa can be served as a dessert or snack with some maple syrup or honey. - Top the dosa with whipped cream or ice cream and berries. This brings out a whole new flavour. - It can also be served as a tiffen with some chutney. Variations - Use brown sugar or jaggery instead of sugar for a different flavour. - This batter can be used to make paniyarams. A variation of this is called Unniappam.

Carrot Halwa

- submitted by Dahlia on 01-08-2008(Gajar Ka Halwa)

IngredientsCarrots - 2 cups (app. 4 carrots)Milk - 2 cupsSugar - 1 cupGhee - 2 tblspNuts & Raisins - 1/4 cup (Almonds &/ Cashews)Cardamon - 2 (crushed or use 1/4 tsp cardomom powder)

Method1. Wash and peel the carrots and grate them or grind them. Grating leaves some texture to the carrot at the end but grinding is equally good too.2. Heat the ghee in a small pan and fry the nuts and raisins in it. 3. Heat the milk in a heavy bottomed pan and add the carrot to it. 4. Cover and cook it on medium flame, stirring occassionally to avoid sticking to the bottom. 5. After about 15-20 minutes, when all the milk is absorbed by the carrot, add sugar and stir continuously.6. After about 8 minutes the oil starts getting separated from the halwa. At this stage add cardomom powder, fried nuts and raisins and 1 tblsp of ghee.7. Mix for another minute and switch off.

Tips - To make cardomon powder, grind it with little sugar to get a fine powder.

Phirni

- recipe by Inara submitted on 07-09-2008(Ari payasam, Annam Payasam, Rice Kheer)

A very simple and fast dessert. This is typically served in clay pots.

IngredientsWhole milk - 1 litreRice - 1/2 cupSugar - 1/2 cupSaffron - a pinchGreen cardamom powder - 1/2 tsp Raisins - 15-20 Orange juice - 2 tbsp mixed nuts - for decorating

Method1. Soak rice in water for a couple of hours, drain and grind course. Spread it on a cotton sheet to dry up.2. Let it dry well making sure no lumps are left behind. 3. Soak saffron in 1 tbsp milk and raisins in orange juice.4. In a heavy bottomed pan bring milk to a boil. Add sugar and rice.5. Let this mixture thicken. Then add saffron, cardamom powder. 6. Spread raisins over the base of a dish and pour phirni over it. 7. Refrigerate this and serve chill. Decorate with sliced mixed nuts like almonds/pistachios before serving.

Rava Kesari

- submitted by Dahlia on 12-04-2007(Sooji Ka Halwa, Rava Halwa, Fruit & Nut Kesari, Sheera)

IngredientsSemolina (Rava/ Sooji/ Farina) - 1 cupGhee/ Butter - 1/2 cupGhee - 2 tblsp + 2 tblsp (for roasting the rava and toasting the nuts)Sugar - 1 cup (add more if you like it sweeter)Salt - a pinchCashews/Almonds - 10 nos (sliced/chopped)Raisins - 10 nosKesari colour - One pinch (You can also use red/yellow/orange food colour)Water - 3 cupsCardamom - 3 pods(crushed)

Method 1. Heat 2 tblsp of ghee in a pan. Fry the nuts and raisins and keep it aside.2. Heat up the same pan again with another 2 tblsp of ghee.3. Fry the rava till it gives a nice flavour. Remove it in another plate.4. In the meantime, bring water to boil along with cardamom pods in a nonstick pan.5. Once the water boils, add the rava little by little stirring continuously to avoid lumps.6. Add the sugar, salt and kesari powder and stir again. 7.When it starts to thicken, add half of the nuts and raisins.8. Pour the rest of the ghee (1/2 cup) and keep mixing for another few minutes. Add little less ghee for people on diet.9. Mix in the roasted nuts and raisins. Switch off. Serving Suggestion - This is the simplest dessert that can be made. It can be served as such or with some ice cream. - Sooji ka Halwa is also served as a sidedish with poori. This is famous as 'Halwa Poori'. - This can also be used as a stuffing to make puran polis. Variation - Add 1 cup of crushed pineapple or mango puree just before adding the rava to make yummy pineapple kesari or mango kesari. Youcould also try strawberry kesari or banana kesari. - You can also add 1 cup of mixed fruits and nuts like apples, grapes, mangos, banana, strawberries, pineapples, dates, peach, almonds, apricaots etc along with the rava. This is called mixed fruit kesari.

Badam Halwa

- submitted by Dahlia on 03-09-2009

(Badam Katli, Badam Cake, Almond Halwa, Badam ka Sheera)

IngredientsAlmonds - 1 cup (around 80 almonds)

Milk - 3 tblspGhee - 3 tblspSugar - 1 cup (or as needed)Saffron - a pinchKesari Powder/ Yellow food colour - a pinch

Method1. Soak the almonds in hot water for 2 hours and peel the skin off the almonds. To make it faster, boil the almonds with the water for 15-20 minutes and peel them or use store bought peeled almonds.2. Grind the almonds in a blender or mixie along with the milk to make a paste. Add very little milk just to help the mixie moving.3. Heat the sugar with 1/4 cup of water and bring it to a boil to make a simple syrup.4. Add the milk-almond paste and keep stirring constantly to prevent it from getting burnt at the bottom.5. Add saffron strands and food colour while mixing it.6. Keep adding ghee little by little (1 tsp at a time) and keep stirring. Note :- It is best to use a non stick pan to prevent sticking at the bottom.7. When the mixture cooks, there can be lot of hot splatterings. 8. When the splattering reduces, it is an indication that the mixture is almost cooked.9. Continue mixing until the halwa no longer sticks to the pan and ghee starts seperating out. (The perfect Halwa consistency!!!)10. Garnish with fresh nuts and serve as such or top it with ice cream. (Another option is to spread the halwa in a flat tray when it is still hot. Refrigerate it for a while till it hardens a bit. Then cut in into square shapes and serve as badam cake/ badam katli.)

Zarda Rice


(Sweet Rice, Meetha Chaawal)

Ingredients

Basmati Rice – 1 cupHot Water – 1 1/2 cupMilk - 3/4 cupSugar – 3/4 cupSaffron – a pinchNuts (Cashews, Almonds etc) - handfulDry Fruits (Raisins, dried cranberries etc) – handfulCoconut pieces (or dessicated coconut) - 2 tblspGhee/ Butter – 2 tblspOrange Zest – 1/2 tspCardamom Powder – 1/4 tspKesari Powder/ Orange food colour - a pinchPaneer/ Khoya - 2 tblsp

Method1. Wash the rice, soak it for 15-20 minutes and drain the water completely. 2. Add the saffron strands and sugar to the milk. Microwave for a minute let it soak while you get the other things done.3. Heat the ghee/butter in a pan and fry the nuts and dry fruits on low heat.4. After the nuts turn golden brown and the dry fruits plump up, add the coconut pieces and drained rice.5. Fry this in the same oil till a nice aroma comes.6. Add the hot water, kesari powder and orange zest to this.7. Reduce the flame, cover with a lid and let it cook for 10 minutes. You can also cook everything in a rice cooker.8. After the rice is 3/4th cooked, add the sweetened milk with saffron strands and cardomom powder.9. Cover with the lid again and let it cook on very low heat for another 10-15 minutes.10. By now all the liquid would have been absorbed by the rice and the rice will be fully cooked.11. Fluff up the rice gently with a fork and switch off. Garnish with grated paneer/khoya and serve.

Khoya (Pal Khoa)


Khoya or mawa is basically dried milk used for making many sweet dishes. Khoya can be made at home by boiling and reducing the milk to a semi-solid stage. You can buy khoya directly from stores too but nothing compares to the taste of fresh home made khoya. Khoya is used as one of the ingredients to make many desserts but the sweetened khoya is itself served as a dessert called as pal khova. There are different types of khoya depending on the use of ingredients and moisture content.1. Hard or Firm Khoya (Batti Khoya) This is a very tough khoya made with whole fat milk and used for making peda, burfi and ladoo.2. Smooth Khoya (Chikna Khoya) This is soft and sticky used to make rabdi, halwas etc.3. Granulated Khoya (Danedar khoya) In this the milk is curdled before evaporating and hence it is granular used for making kalakand. IngredientsWhole milk (cow milk or buffalo milk) - 4 cupsSugar - 1/2 cup (or as needed)Cardomon Powder - 1/4 tsp

Method

1. Take the milk in a heavy bottomed pan and heat it over medium flame.

2. Once it comes to a boil, reduce the flame to medium low and let it continue boiling for the next 2 hours until it reduces to 1 cup. Note :- For the first 1 hour, keep stirring occasionally. After that constant stirring is needed to prevent the khoya from getting burnt.3. At this stage add the sugar and cardomon powder and mix everything together until you get a thick and gooey mass.4. Serve this pal khova as a dessert as such. Alternatively, you can pour the mixture onto a plate and let it cool. Once it is cool enough, cut it into cubes and serve. Note :- You can make khoya without adding the sugar and store it in the refrigrator. This comes handy for making many sweets. Quicker Methods for making Khoya

Method 1 : Take 2 cups of milk powder(or mawa powder), 1 can (14 oz) of sweetened condensed milk and 1 stick of butter. Mix all the ingredients and boil it for few minutes on stovetop or in microwave stirring continuously. Method 2 : Mix 3 cups of milk powder(or mawa powder) with 1 cup heavy cream and boil it on stove top or microwave.

Method 3 : Unsalted Ricotta cheese - Take 2 cups of ricotta cheese, mix half a stick of butter and 3 cups of milk powder(or mawa powder) with it. Mix everything together and boil it over stove top stirring continuously for about 5-7 minutes or in a microwave.

Method 4 : Mix 1 cup of milk powder(or mawa powder), 1/2 cup of butter and enough milk to make a thick batter. Boil this on stove top or microwave for 5-7 minutes stirring continuously. Variations Use jaggery to sweeten the khoya and this dessert is called Theratti Paal.

Half liter milk for boiling

After 1 hour of boiling

After 1.5 hours of boiling

After 2.5 hours khoya is ready

Dhoodh Peda (Pal Khova)

(Pheda, Pera, Dhoodh Peda or Pal Khoa) - recipe by Rani submitted on 01-16-2009

Ingredients Khoya - 2 cupsSliced nuts (Almonds, Pistacios) / Coloured sugar / Raisins - for topping

Method1. Make the khoyas using any of the methods specified in http://simpleindianrecipes.com/khoya.aspx.2. After the khoya has cooled down, use cookie cutters to shape the pedas. Another way is to shape

with your palms. Take a small portion of the khoya and shape it into a smooth ball, then flatten it into the peda shape.3. Press some sliced pistachios/almonds/cashews/raisins on top or sprinkle some coloured sugar.

Variations - You can make different flavours of peda by adding different flavouring ingredients while making the khoya like kesar peda (add few saffron strands), coconut peda (add coconut powder), badam peda (add almond powder), kaju peda (add cashew powder) etc. - If you use jaggery to sweeten the khoya instead of sugar, then that dessert is called Theratti Paal.

Tips - Use different cookie cutters to make different shapes of pedas for each occasions.

Coconut Burfi

- recipe by Rani submitted on 08-20-2008

(Naralachi Vadi, Thenga Burfi, Nariyal Burfi)

Ingredients Fine Grated Cocunut /Cocunut Powder -2 CupsCondensed Milk -1 Can(300 ml)Cardamom - 5 nos CrushedAny Color - 2 drops(Optional)

Coconut Burfi

Cut into diamond shapes Method1.Heat a non stick pan in medium flame and add the grated cocunut2.Saute until the cocunut flavor comes and check it doesnt turn brown(it takes 5 to 10 mins).3.Now add the condensed milk and cardamom.4.Saute for 5 mins continuously until everything rolls out to a ball.5.Add color(optional) and mix it.Usually burfi is in white color.6.Switch off the stove.7.Take a plate or any non stick vessel and grease with butter8.Pour the Burfi mixture and pat it tightly with hands9.Keep it refrigerated for 1/2 hour for firmness.10.Now cut the Burfi with buttered knife with vertical lines.11.Turn the plate to 45 degrees and again cut into vertical lines to form diamond shape.12.Store and serve the burfi dessert

Banana Bonda (Sweet Paniyaram)

- recipe by Dafni submitted on 10-16-2008

Ingredients Banana - 2All purpose flour - 1 1/2 cupSugar - 1/4 cup(or as needed)Water - as needed

Method1. Mash the bananas nicely and then mix maida, sugar and little water to form a thick dough. It should be in the consistency of bonda mix2. Heat some oil in a kadai for frying.3. Take a handful of the mix and drop into the hot oil as small rounds.

Nei Boli

submitted by Dahlia on 02-02-2009 (Puran Poli, Boli, Obatu, Bobatlu)

IngredientsBengal Gram(channa dal) - 2 cupsJaggery/ Sugar - 2 cupsMaida (All Purpose Flour) - 1 3/4 cupsCardomon Powder - 1/4 tspTurmeric Powder/ Yellow Food Color - 1/4 tspButter/ Ghee/ oil - 2-3 tblsp (for kneading)Butter/ Ghee/ Oil - for frying bolis (as needed)Water - as needed to make the doughSalt - a pinchboli on the tava

Method1. Mix the maida, turmeric powder/ food color and salt together .Add enough water and make it into a very soft dough.2. Add the butter/ghee/ oil to the dough and knead again until the dough becomes soft and pliable.3. Cover with a moist kitchen towel and let it rest. In the meantime make the filling.4. Boil the channa dal with plenty of water until it is soft but not mashy.5. Drain all the water and powder it in the mixie.6. Take this dal powder in a pan, add the jaggery/sugar and cardomon powder and heat it. The jaggery/sugar will melt and form a thick and gooey mixture.7. After the dal mixture is cool enough to handle, start making the bolis.8. Make marble sized balls with the dough and lemon sized balls with the dal mixture. The dal mixture should be bigger than the dough only then the final boli will taste good.9. Take a dough ball roll out into a small circle. Flour the surface to prevent sticking.10.Keep the sweet dal ball in centre of the rolled out dough. Bring all the sides of the dought to the center to cover the filling completely.11.Seal it nicely and press it again to form a circle. 12. Place it in between 2 greased plastic sheets. Just press with your fingers till expands to the desired circumference.13. Cook the bolis on a hot griddle using some butter/ghee/oil. remove when brown spots appear on both sides.14. Serve it during festival times or even serve for dinner.

Dal ball placed in the center of rolled out dough

dal ball sealed by the dough

boli on the tava

Sweet Pongal

- submitted by Dahlia on 01-22-2012(Chakkarai Pongal, Gud ka Chaawal, Sweet Rice Porridge)

IngredientsRaw Rice - 1 cupMoong Dal - 1/2 cupJaggery (crushed) - 1.5 cupsGhee - 1/4 cupWater - 4 cups (to cook the rice and dal) Tip :- You can substitute 4 cups of water with 2 cups water + 2 cups milk or 2 cups

water + 2 cups coconut milk.Water - 1 cup (to melt the jaggery)Cardamon Powder - 1/2 tspCashews, Almonds, Raisins or Coconut Pieces - about 1/4 cup (Use as per your preference or whatever you have on hand)Saffron Strands - a pinch (optional)

Method1. Take a pressure cooker and dry roast the moong dal for about 5 minutes.2. Add the rice to this. Now add the 4 cups of water (with milk if adding) and 1 tsp ghee.3. Pressure cook for 3-4 whistles till the rice and dal is cooked soft. You can also cook the mixture in a rice cooker or an open pot.4. In the meantime, heat 1 tblsp of ghee and fry the nuts and raisins. Keep this aside.5. Next, melt the crushed jaggery with 1 cup of water in a heavy bottmoned pot/pan.6. Once the jaggery has melted, you can strain it to remove any dirt. This step can be skipped if the jaggery is pure.7. Return the strained jaggery back to the pot. Bring it to a boil, reduce the heat and let it simmer for about 5 minutes.8. Mash the cooked rice-dal mixture partially and add it to the simmering jaggery syrup.9. Add the remaining ghee, cardamon powder, saffron strands and the roasted nuts. Mix together and let it simmer for few minutes till everything comes together into a gooey pongal consistency. 10. Switch off. The pongal continues to thicken as it cools. Serve as a snack, dessert or a meal.

Besan Ladoo

(Sweet Chikpea flour balls, Gramflour Laddu)

- recipe by Monika Garg submitted on 04-30-2012

Besan Ladoos are not only a favourite sweet for most of the Indians but also make an important part of festival feasts. Staying away from a good ladoo shop should not be an reason to devoid yourself of this aromatic delicacy !

Here goes the simple recipe with easily available ingredients. The ingredients below are good for around 15 ping pong ball sized ladoos :)

Ingredients1. Besan (Gram Flour) - 5 small bowls2. Sugar (preferably fine Brown ) - 6-7 small bowls 3. Ghee - 2 - 2.5 Bowls

Optional Ingredients1. Nuts - Finely Chopped2. Cardamom Poweder - 2-3 tps

Method1. Take a shallow frying pan and add ghee while on low-medium flame.2. Once the ghee begins to melt, start adding besan. 3. Keep mixing until whole besan seems to be coated with layer of ghee. You will feel the aroma and mild browning of the besan . 4. Remove from the flame. Any further heating would get a burnt flour taste in your ladoos. So keep a close watch on the changing colour and aroma.5. Add the Sugar to the roasted besan (off the flame) and mix well. Taste a pinch of the mixture to check if sweetness is as per your taste. Add more sugar if required.6. Once sugar is mixed properly spread the same on a tray covered with foil and let it cool just enough that you can touch it to make the ping pong balls with your hands.7. Finally the ping pong balls so prepared should be kept on the aluminium foil with proper spacing so that ladoos do not stick to each other or to the tray and their shape is retained as they dry.

Ladoos prepared with desi ghee(as above) can be stored for as long as long 1 month in refrigerator .

Variation

1. You can add finely chopped nuts along with sugar in step 5.2. Once ladoos are prepared, you may sprinkle cardamom powder / shred nuts on the top of the ladoos

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