Dodol - Coconut and jaggery Sweet

Ingredients:

Coconuts (large) 3 nos.
Rice flour 1/4 kg.
Palm jaggery 1/4 kg.
Cane jaggery 1/4 kg.
Cashewnuts (optional) Few

Method:

Extract thick and thin juice from coconuts. Mix flour and thin juice and continue stirring all the time. Add some jaggery and continue stirring. As mixture thickens, add remaining jaggery and keep stirring. Then add thick coconut juice and stir, adding nuts. When mixture begins to leave the sides of the vessel and oil begins to ooze the Dodol is done. Pour into a flat plate. When cool cut into squares or diamond shapes.

Jalebies (Orange Whirls)

Ingredients:

1 cup plain flour (maida)
1 teaspoon Bengal gram flour
1/2 teaspoon Fresh yeast
1 teaspoon Ghee
1 cup Sugar
2-3 drops Lemon yellow food colour
1/4 teaspoon Lemon juice
Few Saffron
As per requirement Ghee

Method :

For the jalebi batter:

Sieve the plain flour and gram flour together. Dissolve the yeast in 1 tablespoon of water. Mix the flour mixture, yeast solution, ghee, 1 tsp sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that there are no lumps. Keep aside for 10 minutes till the yeast ferments.

For the sugar syrup:

Dissolve the sugar in ½ cup of water and simmer for 5 minutes till the syrup is of 2 string consistency. Add the saffron and lemon juice and mix. Remove from the fire and keep aside.

Method:

Heat the ghee in a large saucepan. The ghee should be approximately 1 inch deep. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the center which is finished with button-hole stitch. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approx.50 mm (2) diameter]. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup. Drain immediately and serve hot.

Cashewnut Diamond Sweets

Ingredients:

Cashewnuts 100 gms.
Powered sugar 80 gms.
Cornflour 1 tsp
Rose essence 1/3 tsp.
Varak For decoration

Method:

Soak cashew nuts in water, for 1-2 hours. Then Drain and grind them to a fine paste on a grinding stone, using as little water as possible. Mix together the sugar and cashew paste. Cook in a karahi on a medium flame. When the mixture thickens, reduce the flame and keep stirring. When the mixture becomes thick and comes away from the sides of the pan (it should take 8 minutes) sprinkle cornflour, stir well, and remove from the fire. Immediately, mix in the rose essence and quickly turn onto a greased marble or wooden surface. Quickly, roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped slices. Store in an air-tight container when cold.

Coconut Pudding

Ingredients:

4 cups milk
1/4 cups sugar
1/2 cup grated coconut cinnamon sticks
3/4 cup cornstarch
Preparation Time: 1 Hr. 45 Min.
Cooking Time: 45 Min.

Method:

Mix the milk, the sugar, the grated coconut and the cinnamon sticks in a pot. Cook on low flame and stir constantly until it boils. In a separate container, add the remaining milk and the cornstarch until it is dissolved. Then add it to the previous mixture and stir it. Continue cooking on low fire until it gets thick; continue for 10 minutes as you continue stirring it.
Allow it to cool and pour the mix in individual portions into glasses or into a big mould.
Put the container/moulds in the fridge and wait for at least 3 hours before serving.

Apricot Pudding

INGREDIENTS:

• 1 can (16 ounces) apricot halves, drained
• 1 envelope unflavored gelatin, about 1 tablespoon
• 3 tablespoons cold water
• 2 tablespoons lemon juice
• 1/3 cup sugar
• 1 1/2 cups heavy or whipping cream, whipped

Method:-

Place apricots in blender container; puree. In a small bowl, soften gelatin in the cold water. In a medium saucepan, combine apricot puree, gelatin, lemon juice, and sugar.

Heat over low heat until gelatin and sugar are dissolved. Refrigerate for about 30 minutes. Fold in whipped cream; pour mixture into a 4-cup mold. Refrigerate apricot recipe until firm. Apricot recipe serves 6.

Rich Cream Sweets

Ingredients:

1/2 Kg thick cream
12 tbsp condensed milk
1 litre milk
1 tsp ground cardamom
1/2 tsp nutmeg
30 gm each almonds, pistas, walnut, cashew nuts and raisins

Method:

Put slices of thick cream in a pan with some lard. Then deep fry to golden color. Separately, fry all the nuts and pound coarsely.

Cook the milk and condensed milk, sugar, cardamom and nutmeg on low flame.

When the mixture thickens put the fried bread slices side by side in the pan.

Let it cook till the bread absorbs all the moisture. Serve cold garnished with nuts, raisins and silver foil.

Lemon Custard

Ingredients:-

1 cup milk
1 egg
2/1/2 tablespoons sugar
1/4 teaspoon lemon rind grated
1/2 teaspoon lemon extract
1 small pinch salt
1/4 cup water
4 pieces walnuts grated

Method:-

Boil milk and allow to cool
In a bowl, beat egg lightly to mix yolk and white. Add sugar, lemon rind, lemon extract and salt. Stir. Gradualy add milk, stirring constantly.

Grease two (6 ounce) glass custard cups. Pour half the mixture in each cup with grated walnuts. Cover cups tightly with aluminium foil securely tied.

Pour water into cooker. Put grid in cooker. Place cups on grid and cook for 5 minutes.

6 remove cooker from heat. Reduce pressure by placing cooker in approximately 4 ins (10) cms of cold water in a basin or in a sink for 1 - 2 minutes.

Open cooker. Take out and uncover cups.

Allow to cool at room temperature. Refrigerate. Serve custard chilled.