Rasgulla

Rasgulla

Ingredients:-
4 cup full cream milk
2 1/2 tsp lemon juice(1 lemon)
2 cup sugar
4 cup water
1/4 tsp rose water
Method:-

1.Heat milk in a pan and bring it to boil.

2.When it starts boiling,add lemon juice and wait for the milk to curdle completely.(when milk will turn into in yellow water that is enough lemon juice and upper side thikness that is paneer)

3.Remove from the heat and Pour over a thin muslin/cotton cloth and tie it with a tight knot.On straining this milk,the curd is obtained is called paneer.Wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.

4.Knead paneer for about 2-3 minutes to make a smooth dough.

5.Make smalls of about 1 inch in size (13-15) of the dough and keep aside.

6.Next make sugar syrup.Mix sugar,water,in a cooker and bring it to boil.

7.Add paneer balls to the hot syrup and take a steam then cook for about 8-10 minutes on sim flame.Turn it off.
8.let it be cold and open the cooker.

9.Transfer into a serving dish.let it be cool.

10.Keep in the Refrigerate and serve chilled.

Moongthal(Mohanthal)

Moongthal

Ingredients:-
1 glass gram flour(besan)
2 tbsp melted ghee
3 tbsp warm water
Ghee for fry
for sugar syrup
1/2 glass water
1 1/4 glass sugar powder
for garnish
4-6 finely chopped almond
4-6 finely chopped cashew
4-6 cardomom(peel & grind)
Method:-
1.Seive besan in a bowl. Add  ghee and mix it well. Knead it by adding water into the mixture to make a dough.

2.Make small-small balls from basen dough then heat ghee in a pan and fry these balls both of side on low flame.
3.When these balls become bake properly then take out from ghee and break down these balls.

4.Grind these balls and filter by sieve
5.For sugar syrup:- water and sugar take in a pan and boil it.now sugar sypur is ready
6.Now sugar syrup mix in the grind basen very well.
7.Take a plate,grease it well and spread the mixture evenly onto it.Garnish it with chopped almonds,cashew and cardmom.

8.After 1 hour you can cut the sweet into small small pieces according to your wish. Mohan Thal is ready to eat and serve.

Shrikhand

Time:- 10-12 minutes

Shrikhand

Ingredients:-

1 glass thick fresh curd
 8 tsp cup sugar powder
 A few strands Saffron
 1 tbsp Warm Milk
 1 tsp cardamom powder
 4 blenched almond
 7-8 raisin(optional)

Method:-

1.Filter the curd by sieve (you can put the curd in a cotton cloth and hang it in a cool place for 10-15 min.)

2.Dissolve the saffron in warm milk.

3.Mix the saffron mixture,curd, sugar and cardamom powder in a bowl.

4.Garnish with  almonds and raisin and serve.

Jalebi

Time:20-25 minutes
Ingredients:-

Jalebi

1 cup plain flour (maida)
1 tsp besan (Bengal gram flour)
1/2 cup yogurt(curd or dahi)
1 tbsp melted ghee
1/3 glass of water(if needed)

For the sugar syrup
1/2 cup sugar
a few saffron (kesar) strands
1/4 cup water
pinch of cardamom powder
1/4 tsp lemon juice

Ghee for fry

Method:-

Batter:.

Batter

1.Mix the flour, besan (gram flour), ghee and yoghurt
2.Mix well, making sure that there are no lumps and the batter is smooth.
3.Set the batter aside and let it keep in a warm place for half hour.
4.Make sure the batter is fermented, but do not over ferment.

Syrup:-
Boil sugar and water together.Add lemon juice,saffron and cardamom.Turn off heat.

Jalebi:-

1.Heat the ghee in a flat pan
2.Fill the jalebi batter into a piping bag with a single hole nozzle or a thick colth with a small hole in the centre.
3.Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.(you can give any shape)
4.Deep fry the jalebis till golden brown and transfer into warm sugar syrup.
5.Drain immediately and serve hot.

Rice Kheer

Time:35-40 minutes

Kheer

Ingredients:-

1 kg. milk
1 fist washed rice
2 cardamom(crushed)
4 almonds (blanched silvered)

A pinch of saffron threads,soaked in a little hot milk
1 tbsp skinned pistachio nuts chopped(optional)
1 tbsp raisin(optional)
3-4 tbsp sugar or as desired

Method:-

1.Pour the milk in the pot and boil it then add rice.
2.Stir fry for 2 minute and cook until the rice is tender and the milk is creamy and reduced to about half.Stir often to ensure the milk does not burn in the bottom of the pan.(20-25 minutes)

3.Add sugar,crushed cardamom,almonds,saffron,raisin and pistachio nuts and let simmer for 2 minutes.
4.Turn off the gas.Kheer is ready.
5.Kheer can be served chilled or warm.