Suji Halwa (Sheera)

Suji Halwa is one of the most common and easiest sweet dish to prepare, let's quickly prepare it,

Ingredients

- Fine Suji, Pure Ghee, Sugar, Almonds, Cashew Nuts, Cardamom Powder, Milk

Recipe ~

- First of all, heat the ghee,


- Add Suji and mix it well, keep stirring for 10 minutes,


- Keep stirring the Suji until it is light brown,


- Add Almonds and Cashew Nuts,


- Mix it for 3-4 minutes, until they are lightly roasted,


- On another stove, heat the Milk until lukewarm,


- Add Milk to the Suji, Keep stirring for 2-3 minutes and make sure no lumps are created,


- Add Sugar and mix it well, for 1 Cup Suji add 1/2 Cup Sugar,


- Add Cardamom Powder, mix it well,


- The Suji Halwa is ready to eat,


- Serve it Hot and enjoy it with Puri or any main course,

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Eggless Molten Lava cake

Molten Lava Cake sounds yummy and tastes way better, while it has dark chocolate, a blend of condensed milk makes it sweeter. I'm vegetarian, hence made it Eggless, it turned out awesome,

Ingredients

- Baking Chocolate 1/2 Cup, Butter 1/2 Stick, Condensed Milk 1/4 Cup
- Vanilla Essence 1/2 tbsp, Dark Chocolate 2 Cube, All Purpose Flour 1/2 Cup

Recipe ~

- Preheat the Oven at 350° F, we will prepare the batter in the meanwhile.
- First of all, we'll melt the chocolate with butter in double boiler.
- Put water to boil and on top of that, put another bigger vessel (steel or glass).
- Add Baking Chocolate and room temperature butter to it,


- Keep stirring constantly until it melts and doesn't stick to bottom,


- Add Condensed Milk and Vanilla Essence, to the melted chocolate,


- Add all purpose flour and turn off the gas, mix it well and make sure there are no lumps,


- Grease a microwave / oven safe glass bowl or baking tray, as your preference.
- Put the mixture into the bowl,


- Stuff 3-4 dark chocolate cube in middle of the chocolate, it would melt inside and appear like lava.
- Bake the Cake for 20 mins on 350° F, then turn off the oven.


- Serve it hot or with flavored Ice cream and Strawberry,

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Jaggery Rice

Ashadhi Bij, special dessert/dish Jaggery Rice, goes with any spicy curry !!

Ingredients

- 1/2 Cup Rice, Ghee, Jaggery
- Cinnamon, Cloves

Here's the Recipe,

- Pre-wash the rice and soak it for 15 minutes.
- Heat 2 tbsp Ghee in pressure cooker.
- As the Ghee heats up, add Cinnamon and Cloves.
- Add rice, mix it well. Lower the flame and saute it for 2 minutes.
- On the side (different stove), boil a glass of water and add Jaggery to it.

- Now add the Jaggery water to the Rice and close the pressure cooker.
- Pressure cook until it whistles 3 times and then let it cool.

Enjoy the Rice with spicy curry or daal !!

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Subh kam se pehle kuch meetha ho jaye !!

So, this being my first post, here I'm starting off with the Kesar Rasmalai !!

First step is to prepare the Chhena from which we will be preparing the Rasmalai Balls ...

Ingredients for Chhena
- 5 Cup Milk
- 1 Cup Sugar
- 3 tbsp lemon juice

Recipe for Chhena
- Hear the Milk in deep pan and bring to boil
- Switch of the flame and wait for a minute, keep stirring
- Add 3 tbsp Water + 3 tbsp lemon juice and keep stirring
- Allow it to stand for a minute to curdle
- When Chhena and water is separate, strain using cloth.
- Tie and hag the cloth for 15 minutes until water drains out.

Next we will make the Rasmalai balls,

Recipe for Rasmalai Balls
- Add 5 cups water in pressure cooker (remove whistle), add one cup sugar and bring to boil. Let sugar dissolve completely and switch it off
- Squeeze the cloth to drain any remaining water, them knead the chhena using palm for 5 minutes and make it smooth (free of lumps)
- Create equal sized balls from chhena (make sure there are no cracks) and put the balls in cooker and let it steam for 8 minutes
- Switch off the flame and let is stand for 15 minutes.

The same Balls can be used as Rasgullas as well, once it is cooked, take them out in bowl and refrigerate after it cools down.

Now we will be making the Rasmalai syrup using the following ingredients,
- 1/2 Gallon Milk
- 1 Cup Sugar
- Saffron
- Pistachios
- Cardamon Powder

Recipe for Rasmalai,
- Boil the milk in a big vessel on low heat for 35-40 minutes
- Now dissolve the Saffron to 1 spoon milk and keep it aside for 5 minutes
- Add Sugar to the boiling milk and also add cardamon powder
- And add the dissolved saffron + milk to the boiling milk
- Add the Rasmalai Balls and let it cook for 8-10 minutes
- Switch off the flame and let it cool down, and then refrigerate it before you can enjoy them.

Hope you will make this and will enjoy it. Please feel free to comment below ...

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