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Desserts
Gajar Da  Halwa

Instructions:
Melt 1 stick (8 tbsp.) of the butter in a skillet. Add the ricotta and dry milk, mix it in, and cook over medium-high heat to a thick paste (about 15 minutes), stirring constantly. Transfer the mixture to a small plate and set aside.
Wipe the skillet clean and add 2 tbsp. of the butter along with the almonds. Cook over medium-high heat until the almonds turn light golden (about 2 minutes), turning and tossing constantly. Drain the almonds on paper towels and set aside for garnish. Add the pistachios to the same skillet and cook until they become crisp (about 1 minute). Drain the pistachios on paper towels and set aside separately.
Wipe the skillet clean and add 1 stick (8 tbsp.) butter and place over medium-high heat. When the butter melts, add carrots and stir-fry until they are will coated with butter. Reduce heat to medium or medium- low, cover, and cook for 8 minutes or until the carrots are cooked but not mushy. Add sugar and cardamom and cook until the carrots are glazed (about 5 minutes), stirring constantly.
Blend in the milk-cheese paste and continue cooking and adding the remaining 6 tbsp. of butter in small portions, until the halwa looks thick and glazed (12 - 15 minutes). Turn off the heat and stir in the pistachios.
INGREDIENTS

3 sticks (3/4 pound) sweet butter
3/4 cup whole milk ricotta cheese
3/4 cup nonfat dry milk powder
1/2 cup blanched slivered almonds
2 tbsp. chopped pistachios 6 cups packed shredded or grated carrots (2 1/2
3 pounds)
9 tbsp. sugar
1 1/2 tsp. ground cardamom
INGREDIENTS

1 cup almonds
2 ½ cups sugar
2 cups ghee
1 pinch kesari (yellow)

Besan De Laddu

 

Instructions :

Combine together the sugar and saffron colour. Keep aside.

Dissolve the ghee in a kadhai, put the besan and cook over a low flame and keep on stirring continuously till it becomes golden brown in colour.

Put the elaichi powder and stir well.

Take out from the fire and pour on a thali. Cool completely.

Combine together the gram flour mixture and sugar.

Divide into 7 equal parts and shape into laddus

INGREDIENTS

 

¾ cup besan, coarsely ground

¾ cup powdered sugar

1/3 cup ghee

¼ tsp elaichi powder

2 to 3 drops saffron colour

 

Badam Halwa

 

Instructions:

Soak 1 cup of almonds in boiling water.

Peel off the skin of the almonds and grind the almonds in a mixer to make a fine paste.

Prepare sugar syrup by boiling the sugar with cup of water taken in a pan.

When the sugar syrup starts boiling, add the almond paste and mix well.

Mix the kesari powder with a little water and add to the boiling mixture.

Immediately, mix in 1 cup of ghee.

As the mixture starts becoming paste-like, gradually pour in spoonfuls from the remaining cup of ghee.

When the mixture reaches a batter-like consistency, remove from the fire.

Serve hot.

 

 

 

Suji Da Halwa (Kadah)  

 

Instructions :

Mixed sugar and water and boil to make syrup-keep aside. Heat ghee in karahi and fry sieved semolina in it till, it is golden brown. Add the sugar syrup stirring constantly to avoid lumps. Cook till water is absorbed. Add dry fruit. Use some to garnish. Serve it hot. It makes a good combination with poori (Halwa poori). For 1-cup wheat flour - use 2 cups water. For 1-cup Gram flour - use 1-cup water. Halwa can be made with semolina, wheat flour or gram flour.

 

 

 

 

 

 

INGREDIENTS

 

Semolina - 1 cup,Sugar - 1 cup,

Pure ghee - 1 cup,

Water - 4 cups

Mixed dry fruit (almonds, dry coconut, raisins - 25 gms)

 

 

Gulab Jamun

 

Instructions:

Mix melted ghee with maida using finger tips to blend evenly.

Mix cooking soda with little milk.

Crumble khoa and mix with maida.

Mix well so that the dough doesn`t break while making balls. Make into small balls or into oblong shape and keep under a wet cloth.

Mix sugar,water and heat till sugar melts , stirring constantly.

Boil till syrup becomes sticky (5 to 7 minutes).

Heat oil in a small deep curved pan till it becomes moderately hot.

Deep fry few balls at a time till dark brown and put in warm sugar syrup.

 

INGREDIENTS

 

Sugarless khoa - 1/4 kg

Maida - 1/2 cup

Melted ghee - 2 Tbl spn

Milk - little

Cooking soda - a pinch

Oil - for deep frying

Sugar - 1/4 kg

Water - 1 1/2 cup