Shahi Tukda
Bread - Sides removed
Ghee - for toasting the bread
Milk
cashews, deskinned almonds, elaichi - ground to a paste using heavy cream.
Sugar
Method
Boil milk, sugar and the cashew paste together on a low flame. keep scraping the sides and emptying them into the milk. wait until the milk misture is reduced to half.
On a heated pan, spread ghee and toast the bread slices on it until they are golden brown in color. Cut the slices into 4.
Allow the milk mixture to cool down and add the bread slices into the milk. Garnish with shredded pistachios and serve it cold.
Dil Kush :-)
This is called 'Dil kush' in Bangalore. Not sure of the history behind the name. We ate a lot from the roadside bakery when we were young... Here is a homemade version of the famous 'dil kush'..
Ingredients
Store brought puff pastry sheet or home made pastry sheet (recipe follows)
Dried nuts - cashews, raisins, walnuts, tutti fruity mix
All Spice mix - See recipe below
Sugar - 5 tbsps
Dry coconut flakes
Method
Mix all the ingredients except the pastry sheet :-)
Roll out the pastry sheet (follow direction on package or look at the recipe below and instructions for thawing).
Cut the pastry sheet in the shape of a circle. You can make a rectangular one too if you dont want to use the remaining sheet elsewhere
Cut another circle of another pastry sheet but this time smaller than the first one.
Place the mixture on the first circle and then place the second sheet over that. Bring the ends together and lock it.
Brush the outside of the preparation with butter.
Bake in oven at 350F for about 25-30 minutes or until the sheets have turned golden brown.
Enjoy it whenever you want :-)
Pastry Sheet recipe
All purpose flour - 2 1/2 cups
1 stick cold butter ( directly out of freezer) - Cut into small cubes
Salt - 1/4 tsp
Ice cold water
Place all the ingredients in food processor. Mix them together by adding lil' water at a time until it comes together as a ball. Wrap plastic sheet and place in the fridge till you are ready to use it. When ready to use, take it out of the fridge and on a floured surface, roll it into the desired thickness
All Spice mix
Cinnamon - 1 stick
Cloves - 5
Green Elaichi - 3
Nut meg - a pinch
Grind all these together into a fine powder.
Gulab Jamoon
Most of my friends often ask me how to make yummy soft jamoons. It is not that I make good jamoons but everytime it gets better.
| IngredientsJamoon mix - 1 pack Milk - 1/2 cup Sugar - 2 cups water - 1/4 cups elaichi powder Saffron strands |  |
Method
- Mix Sugar and water throughly. Add elaichi powder and saffron strands and mxi well. Let this mixture boil on a medium flame until it becomes a sticky syrup.
- Make a smooth dough mixing jamoon mix powder & milk. Knead the mixture thoroughly to make a smooth dough.
- Make small balls out of the dough. The tip to make soft jamoons is that the mixture should not be too soft or hard and should not have any cracks in them.
- Heat a mixture of oil and ghee on a medium flame. Fry the jamoons on a medium flame until they turn golden brown.
- Add these jamoons into the sugar syrup and let it soak for a few hours.
Kesar Malai Kulfi
I tried this recipe a couple of days ago and was just loved by my husband and my daughter... It was very easy to make yet very tasty...| Ingredients Nestle Condensed milk - 1 tin Nestle Carnation milk - 1 tin Whipped cream - 1 tin Bread 5 slices Cardomom seeds - few saffron strands soaked in hot milk dry fruits |  |
Method
Remove the sides of the bread and blend along with equal proportions of the first 3 ingredients.
Pour this into a tray and garnish with the other ingredients...
You can choose to set this mixture in the kulfi moulds or since I dint have them at home, I allowed the mixture to set in a tray and served the kulfi in scoops...
Sakkare Pongal
| Ingredients Rice - 1 cup Moong dal - 3/4 cup jaggery - 200 g elaichi powder milk - 1/2 cup grated dry coconut - 2 tbsp Saffron strands - 4-5 ghee - 2 Cups |
Method
- Slightly roast moong dal in a pan. Pressure cook rice and moong dal ( usually I allow 5-6 whistles so that it becomes very soft).
- In a pan, heat jaggery with very lil' water until it melts and thickens a little. Strain the jaggery syrup so that there are no residues of jaggery.
- In a pan, mix the jaggery syrup and cooked rice and moongdal. Add elaichi powder and a lil' ghee and keep on stirring. Initially the micture to be slightly watery. If it is not, add milk to it and keep on stirring for 10 minutes.
- Heat the remaining ghee and fry dry fruits like cashews, dry grapes and spread it over the pongal
- Mix the saffron strands in a tsp of warm milk and add it to the pongal. Add the end, add the grated dry coconut.
Mysore Pak (Besan Burfi)
| Ingredients Besan - 1 cup Sugar - 1 1/2 cup elaichi powder Ghee - 2 cups |  |
Method
- In a pan, add sugar and 1 tbsp water and allow the sugar to melt. Once sugar melts completely, add 1/4 cup ghee to it and mix well.
- Add besan flour to the sugar syrup and keep stirring. Ensure there are no lumps.
- Also keep adding ghee to the mixture.
- One the mixture is cooked, it gathers to one place (that is how I conclude that the misture is ready).
- Now, pour the mixture to a well greased flat plate and cut into desired shapes with a knife when it is warm.
hesarina unde (Moong dal's laddoo)
I ate this laddoo at my sister's place and was interested to know how it is done.... This is a version of my mom's recipe.. I enjoyed making it as it was very easy and tasty to eat too :-) ...Ingredients Moong dal - 1 cup Powdered sugar - 1 cup elaichi powder - 1/2 tsp cashewnuts and dry grapes ghee - 1/2 cup |  |
Method
On a medium flame, fry the moong dal until it becomes golden brown. Take care it doesnt get burnt..
Grind it to a fine powder and filter it so that we get only fine powder.
Heat ghee in a thick bottom kadai and fry the dry grapes and cashewnuts. Once done, take it out.
Add the powder to the ghee and on a medium flame fry the powder until it smells good. Add elaichi powder. Take it out of the flame and powdered sugar to it and then the cashews and grapes..
When it cools down a bit, make balls of this mixture.
Seven Cups burfi
This is one of my favourite burfis.. Some people get confused and call it seven pieces burfi :-) .. Not too complex to make unless you get the consistency right for the burfi..| IngredientsBesan flour - 1 cup Coconut - 1 cup Sugar - 3 cups ghee - 1 cup milk - 1 cup elaichi powder |
Method
Mix all the ingredients in a thick bottom pan.
Initially you can start off with a medium-high flame. Keep stirring the mixture. Once the mixture starts to boil, reduce the flame and keep stirring the mixture to ensure that the mixture doesnt stick to the bottom of the pan or get burnt.
When the burfi has reached the consistency, pour on a greased broad surface and make pieces.
Badam Burfi
| Ingredients Badam - 1 cup Cashes - few Thick Cream or milk - 1/2 cup Sugar - 2 cups ghee - 1/4 cup All purpose flour or maida - 2 tbsps |  |
- Remove the skin of badam by boiling it in water for a couple of minutes.
- Soak badam and cashew in milk for an hour and grind it to a fine thick paste.
- Add a tbsp of water to sugar and allow it to boil in a thick-bottomed kadai. Add a tbsp of ghee to the mixture.
- When sugar completely dissovles add the ground paste and keep stirring. Add cream as desired and keep stirring the mixture so that it doesnt turn brown.
- Dry roast the flour and add the same to the above mixture. Mix thoroughly so that lumps are not formed. Add remaining ghee
- When the mixture is cooked well, ghee leaves the corner and the entire mixture gathers in the center.
- Grease a plate and pour with mixture. Immediately flatten the mixture on the plate and cut into desired shapes.
- If the consistency is not fine, call it badam halwa :-)
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