BOONDI GULAB JAMUN
Ingredients
For boondi
Gram flour (besan) 2 cups
Ghee To deep fry
Sugar 4 cups
Melon seeds 1 tsp
Green cardamom powder 1 tsp
Saffron a pinch
For gulab jamun
Khoya/mawa, grated 2 cups
Refined flour (maida) 5 tbsps
Cottage cheese (paneer), grated 4 tbsps
Baking powder ½ tsp
Ghee To deep fry
Sugar 4 cups
Method
1.Mix gram flour with a little water to make a smooth and semi thick batter.
2.Heat sufficient ghee in a kadai and pour batter into it through a perforated ladle to make boondis.
2.Heat sufficient ghee in a kadai and pour batter into it through a perforated ladle to make boondis.
3.Mix sugar with five cups water and boil to make one string syrup. Mix in the boondi, melon seeds, green cardamom powder and saffron. Keep aside.
4.To make gulab jamuns, mix khoya, refined flour, paneer and baking powder and knead into a dough using half a teaspoon of water.
5.Heat sufficient ghee in a kadai on low heat.
6.Prepare small smooth balls with no cracks and fry in hot ghee on low heat till golden brown.
7.Prepare a thin syrup with sugar and four cups of water. Soak gulab jamuns in it.
8.Remove from the syrup after nearly half an hour and cover each one of them with boondi and form into a laddoo.
9.Chill and serve cut in halves.
9.Chill and serve cut in halves.
SUJI AUR BADAM KA HALWA
Ingredients
Ingredients
Semolina (rawa/suji), roasted 1 cup
Almonds, blanched and peeled 2½ cups
Ghee ½ cup + 1 tablespoon
Sugar 2½ cups
Milk 1 cup
Saffron few strands
Green cardamom powder 1½ teaspoons
Almonds, blanched and peeled 2½ cups
Ghee ½ cup + 1 tablespoon
Sugar 2½ cups
Milk 1 cup
Saffron few strands
Green cardamom powder 1½ teaspoons
Method
1.Pat the almonds dry. Keep aside twenty almonds for garnish and grind the rest to a coarse powder.
2.Heat half a cup of ghee in a pan. Add almond powder and sauté over medium heat till golden.
3.Add semolina and mix well. Add sugar and mix. Add milk and stir to mix well. Let it cook for eight to ten minutes.
4.Add saffron and stir. Continue to cook till the halwa thickens.
5.Add green cardamom powder and stir to mix well.
6.Add one tablespoon of ghee to finish off. Garnish with reserved almonds and serve hot.
Master Chef Sanjeev Kapoor, India's best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world.
Diwali is a festival not just for lights, lamps and firecrackers, but for some mouth-watering delights as well. Here’s a whole host of lip-smacking Diwali sweet recipes for you to feast on!
BOONDI GULAB JAMUN
Ingredients
For boondi
Gram flour (besan) 2 cups
Ghee To deep fry
Sugar 4 cups
Melon seeds 1 tsp
Green cardamom powder 1 tsp
Saffron a pinch
For gulab jamun
Khoya/mawa, grated 2 cups
Refined flour (maida) 5 tbsps
Cottage cheese (paneer), grated 4 tbsps
Baking powder ½ tsp
Ghee To deep fry
Sugar 4 cups
Method
1.Mix gram flour with a little water to make a smooth and semi thick batter.
2.Heat sufficient ghee in a kadai and pour batter into it through a perforated ladle to make boondis.
2.Heat sufficient ghee in a kadai and pour batter into it through a perforated ladle to make boondis.
3.Mix sugar with five cups water and boil to make one string syrup. Mix in the boondi, melon seeds, green cardamom powder and saffron. Keep aside.
4.To make gulab jamuns, mix khoya, refined flour, paneer and baking powder and knead into a dough using half a teaspoon of water.
5.Heat sufficient ghee in a kadai on low heat.
6.Prepare small smooth balls with no cracks and fry in hot ghee on low heat till golden brown.
7.Prepare a thin syrup with sugar and four cups of water. Soak gulab jamuns in it.
8.Remove from the syrup after nearly half an hour and cover each one of them with boondi and form into a laddoo.
9.Chill and serve cut in halves.
9.Chill and serve cut in halves.
SUJI AUR BADAM KA HALWA
Ingredients
Ingredients
Semolina (rawa/suji), roasted 1 cup
Almonds, blanched and peeled 2½ cups
Ghee ½ cup + 1 tablespoon
Sugar 2½ cups
Milk 1 cup
Saffron few strands
Green cardamom powder 1½ teaspoons
Almonds, blanched and peeled 2½ cups
Ghee ½ cup + 1 tablespoon
Sugar 2½ cups
Milk 1 cup
Saffron few strands
Green cardamom powder 1½ teaspoons
Method
1.Pat the almonds dry. Keep aside twenty almonds for garnish and grind the rest to a coarse powder.
2.Heat half a cup of ghee in a pan. Add almond powder and sauté over medium heat till golden.
3.Add semolina and mix well. Add sugar and mix. Add milk and stir to mix well. Let it cook for eight to ten minutes.
4.Add saffron and stir. Continue to cook till the halwa thickens.
5.Add green cardamom powder and stir to mix well.
6.Add one tablespoon of ghee to finish off. Garnish with reserved almonds and serve hot.
Ingredients
Coconut, scraped 1 cup
Gram flour (besan) 1 cup
Milk 1 cup
Ghee 1 cup
Sugar 2¾ cups
Gram flour (besan) 1 cup
Milk 1 cup
Ghee 1 cup
Sugar 2¾ cups
Method
1.Take coconut, ghee, sugar, gram flour and milk in a deep pan and mix. Grease a thali.
2.Cook on medium heat, stirring continuously, till thick. As it begins to leave the sides of the pan transfer the mixture onto the greased thali and spread. Smoothen the top and let it set.
3.When cooled cut into squares or diamonds and remove the pieces.
4.Store in an airtight container.
2.Cook on medium heat, stirring continuously, till thick. As it begins to leave the sides of the pan transfer the mixture onto the greased thali and spread. Smoothen the top and let it set.
3.When cooled cut into squares or diamonds and remove the pieces.
4.Store in an airtight container.
Master Chef Sanjeev Kapoor, India's best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world.
Diwali is a festival not just for lights, lamps and firecrackers, but for some mouth-watering delights as well. Here’s a whole host of lip-smacking Diwali sweet recipes for you to feast on!
BOONDI GULAB JAMUN
Ingredients
For boondi
Gram flour (besan) 2 cups
Ghee To deep fry
Sugar 4 cups
Melon seeds 1 tsp
Green cardamom powder 1 tsp
Saffron a pinch
For gulab jamun
Khoya/mawa, grated 2 cups
Refined flour (maida) 5 tbsps
Cottage cheese (paneer), grated 4 tbsps
Baking powder ½ tsp
Ghee To deep fry
Sugar 4 cups
Method
1.Mix gram flour with a little water to make a smooth and semi thick batter.
2.Heat sufficient ghee in a kadai and pour batter into it through a perforated ladle to make boondis.
2.Heat sufficient ghee in a kadai and pour batter into it through a perforated ladle to make boondis.
3.Mix sugar with five cups water and boil to make one string syrup. Mix in the boondi, melon seeds, green cardamom powder and saffron. Keep aside.
4.To make gulab jamuns, mix khoya, refined flour, paneer and baking powder and knead into a dough using half a teaspoon of water.
5.Heat sufficient ghee in a kadai on low heat.
6.Prepare small smooth balls with no cracks and fry in hot ghee on low heat till golden brown.
7.Prepare a thin syrup with sugar and four cups of water. Soak gulab jamuns in it.
8.Remove from the syrup after nearly half an hour and cover each one of them with boondi and form into a laddoo.
9.Chill and serve cut in halves.
9.Chill and serve cut in halves.
SUJI AUR BADAM KA HALWA
Ingredients
Ingredients
Semolina (rawa/suji), roasted 1 cup
Almonds, blanched and peeled 2½ cups
Ghee ½ cup + 1 tablespoon
Sugar 2½ cups
Milk 1 cup
Saffron few strands
Green cardamom powder 1½ teaspoons
Almonds, blanched and peeled 2½ cups
Ghee ½ cup + 1 tablespoon
Sugar 2½ cups
Milk 1 cup
Saffron few strands
Green cardamom powder 1½ teaspoons
Method
1.Pat the almonds dry. Keep aside twenty almonds for garnish and grind the rest to a coarse powder.
2.Heat half a cup of ghee in a pan. Add almond powder and sauté over medium heat till golden.
3.Add semolina and mix well. Add sugar and mix. Add milk and stir to mix well. Let it cook for eight to ten minutes.
4.Add saffron and stir. Continue to cook till the halwa thickens.
5.Add green cardamom powder and stir to mix well.
6.Add one tablespoon of ghee to finish off. Garnish with reserved almonds and serve hot.
Ingredients
Coconut, scraped 1 cup
Gram flour (besan) 1 cup
Milk 1 cup
Ghee 1 cup
Sugar 2¾ cups
Gram flour (besan) 1 cup
Milk 1 cup
Ghee 1 cup
Sugar 2¾ cups
Method
1.Take coconut, ghee, sugar, gram flour and milk in a deep pan and mix. Grease a thali.
2.Cook on medium heat, stirring continuously, till thick. As it begins to leave the sides of the pan transfer the mixture onto the greased thali and spread. Smoothen the top and let it set.
3.When cooled cut into squares or diamonds and remove the pieces.
4.Store in an airtight container.
2.Cook on medium heat, stirring continuously, till thick. As it begins to leave the sides of the pan transfer the mixture onto the greased thali and spread. Smoothen the top and let it set.
3.When cooled cut into squares or diamonds and remove the pieces.
4.Store in an airtight container.
Ingredients
Gram flour (besan) 4 cups
Pistachios 10-12
Almonds 10-12
Desi ghee 2 cups + for greasing
Green cardamom powder ½ teaspoon
Sugar (powdered) 2 cups
Pistachios 10-12
Almonds 10-12
Desi ghee 2 cups + for greasing
Green cardamom powder ½ teaspoon
Sugar (powdered) 2 cups
Method
1.Cut the pistachios and almonds into thin slivers.
2.Heat ghee in a kadai, add the besan and roast it on low heat stirring continuously for ten to fifteen minutes or till it starts changing colour and gives out a nice aroma.
3.Add cardamom powder, almonds and pistachio slivers and mix. Remove from heat and let it cool.
4.Add the powdered sugar and mix well.
5.Grease a tray with ghee. Pour the besan mixture and spread it evenly on the tray.
6.Let it cool and then cut into square and diamond shaped pieces and serve. While storing keep in an airtight container.
2.Heat ghee in a kadai, add the besan and roast it on low heat stirring continuously for ten to fifteen minutes or till it starts changing colour and gives out a nice aroma.
3.Add cardamom powder, almonds and pistachio slivers and mix. Remove from heat and let it cool.
4.Add the powdered sugar and mix well.
5.Grease a tray with ghee. Pour the besan mixture and spread it evenly on the tray.
6.Let it cool and then cut into square and diamond shaped pieces and serve. While storing keep in an airtight container.
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