First Step:
Ingredients:

3 cup liquid milk 3 tablespoons cornflour 5/6 tablespoons sugar or according to taste 2 tablespoons condensed milk 1 pinch saffron Half cup cream cheese 300 gram laccha shemai 1 handful nut half teaspoon food color

HJo
Second Step:
Method:


Mix half-cup milk with Corn Flowers. You will need to burn it with 3 cups of milk. When the blossom is stirred, the mixture should be poured down. Jafran should be stirred continuously. When the dough breaks, then add 1 cup of cheese. Garnish the nuts with the ghee, and soak it with a light brown color. Now with a tin in the color Bring it to the fridge and give the filing, then give the nuts and cover them with a bowl of the stomach with the rest. Leave it for 45 minutes.
Give 5 tablespoons of sugar and half cup of water in the stove. 1 teaspoon lemon juice. Take it down. Pour it over the tin. Keep it in the refrigerator. Presently cut them as you wish.

 Nolen Gurer payesh is so tasty and yummy good food.It makes so easy. Nolen gurer payesh makes needed some steps.

First Step:

Ingredients:

Basmati rice/polaoa rice    ½ cup

Milk (any fresh milk) 2 liters

Jaggery  3-4 cups

Sugar  ½ cup

Mawa ½ cup 

Coconut paste  ½ cup

Cardamom  3-4 pieces

Salt as needed

Cinnamon  3-4 pieces

Cashew nut  2 tablespoons

Ghee 1 tablespoon

Bay leaf  2 pieces

Condensed milk   ½ cup

Second Step:

Method:

At first take a medium pan and add one cup of water in it. Now add the milk and put on low- medium heat. Stirring continuously,so carefully.

Then add ghee, and the milk starts to thicken, now add the rice. Continuously on low to medium heat, so that doesn’t burnt milk.

When milk with rice is cooked, then add condensed milk and stir to mix heavily. Take 2 tablespoons of the boiling milk in a small bowl, and add little jaggery in the milk and mix it. Now add this jaggery to the Payesh. Again Boil for 7 to 8 minutes by stirring it continuously.

When add the jaggery to the milk, sometimes milk curdles. Because there is a risk of the milk getting spoils, so check it at a time. Now add mawa, bay leaf, cardamom and cinnamon.

And now check the sweetness and stop the gas oven. Take the cold

Finally serve this payesh with turnover or popcorn, cashew nut.

First Step:

Ingredients:

Basmati rice  1 cup

Milk   4 liters

Sugar   1 ½ cup

Ghee  1 tablespoon

Cardamom   2-3 pieces

Raisins  2 tablespoons

Almond    1 tablespoon

Cashew nut  1 tablespoon

Rose water   1 tablespoon

Ice cream   1 cup

Fresh cream    1 cup

Bay leaf  2 pieces

Second Step:

Method:

Wash the rice and dry it on a bowl leave aside. Heat milk in a large pan. And add ghee, and then add milk. Now add the rice to the milk. Generally rice takes longer time to cook. You follow keep mixing every now and then and make sure it is not burnt in the bottom. And when the milk boiled then add little water whenever necessary. Now put in the sugar, bay leaf, salt when the rice is almost cooked and mix it very well, let milk mix boils the texture thickens slightly.

And then add ½ teaspoon ghee, nuts, almonds, raisins, and cardamom. Remove from heat and add the rose water and mix well. Allow it to cool and refrigerate.

When cool payesh, and then add fresh cream and ice cream.

Finally serve this delicious payesh decorated bowl with fresh cream and ice cream.

Its traditional food.It makes needed some steps.

First Step:

Ingredients:

Plain flour   2 ½ cups

Milk powder   1 ½ cups

Water   2- 4 cups

Salt  1 teaspoon

Butter   1 ½ tablespoons

Sugar  2 ½ tablespoons

Second Step:

Prepare purr:

With one liter of dry firewood like to gelatinize. It will be mixed 4 tablespoons cashew nut paste, 4 tablespoons coconut paste, half a cup of molasses nalen, half a teaspoon cardamom, 1 tbsp ghee should be well mixed firewood.

Need to be frequent.

Third Step:

Method:

At first add all ingredients except water. And Boil water smeared with flour and take better. Now cut into small loci shape, and then put the filling on the bread loaves of another. Let’s round down and press all over side. Now stew boil.

Finally serve this Kazoo Coconut mondapuri any decorated plate.

It’s so yummy, delicious and tasty.

First Step:

Ingredients:

Cow’s milk  1 liter

Vinegar   1/2   cup

Sugar   3 cups

Water     1 liter

Suji   1 tablespoon

Cardamom   ½  teaspoon

Second Step:

Preparing the Chena:

First take milk in a pan and keep it to boil on a low to medium flame. I used organic cow milk which does not have much fat. If you use buffalo milk, it has too much of fat and makes a thick layer of cream floating on top. You have to remove the thick layer of before you proceed with the making of Chena.

When the milk is heating up, line a strainer or bowl with a cheese cloth or muslin.

Keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom.

When the milk comes to a boil, then reduce the flame to its lowest. Add 1 to 3 tbsp lemon juice. First add 1 tbsp lemon juice and stir. If the milk has not curdled completely, then add 1 tbsp more. Keep the lemon juice handy with you. Depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. Stir after adding the lemon juice. Sometimes I have added 1 tbsp lemon juice and the milk have curdled and sometimes I needed to add 3 tbsp too. Vinegar also can be added instead of lemon juice. Another option is curd/yogurt. Add 4 to 5 tbsp of yogurt or more if required. With yogurt you don't need to rinse the Chena in water later.

And as soon as the milk curdles, switch off the flame. The milk should curdle completely with the green watery whey. If the milk does not curdle, then add ½ to 1 tbsp of lemon juice more.

And now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl.

Gather the muslin from the sides and rinse the Chena or coagulated milk very well in running water. This brings down the temperature of Chena as well as removes the lemony flavor and tangy taste from the Chena.

Now squeeze the muslin with your hands very well, so that excess water is drained from the Chena. Remember there should not be excess water or moisture in the Chena as then the rasgullas will break when cooking.

Place a heavy weight on the Chena for 7 to 8 minutes. You can also hang the Chena for about 30 minutes.

Third Step:

Preparing the rasgulla balls:

After 8-9 minutes, remove the cheesecloth from the Chena. Note that the Chena should not have too much moisture nor be too dry.

Add 1 tsp shoji. You can also add all purpose flour. Adding either of them helps to bind the mixture. For a gluten free option, add corn starch instead of semolina or all purpose flour.

First mix the shoji with Chena and then begin to knead.

With the heels of your palms mash the Chena and knead. Keep on collecting the Chena from the sides and continue to mash and knead. This kneading process is very important and also decides the texture of Chena. When you feel your palms becoming a bit greasy, its time to stop. just a bit of greasiness is required. Avoid kneading to an extent where the whole Chena becomes greasy. I kneaded for about 10 minutes as I have very light hands. So depending on the quality of Chena and the pressure you apply while kneading, you can take more or less time. Note that the Chena should just begin to get greasy.

Knead to a smooth ball of Chena.

Now pinch small portions from the Chena and roll them between your palms to a smooth round ball.

Prepare all small balls this way. Cover all the Chena balls with a moist muslin or kitchen towel and keep aside.

Fourth Step:

Preparing sugar syrup:

In a large pan, take 2 cups sugar and 4 cups water. You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size. You can also use a pressure cooker. I used a pan measuring 8 inches in diameter and 4.5 in height. A  4.5 liter stainless steel pan.

Keep this pan on stove top and heat the sugar solution. Stir so that the sugar dissolves. I cooked kneaded the Chena and cooked the sugar syrup simultaneously. You can also do this way.

Add 1 tbsp milk and stir. Adding milk helps in removing impurities. If there are no impurities then you don't need to add milk and directly proceed to step 25

Once the sugar solution becomes hot, the impurities begin to float on the top. You can either remove it with a spoon. Or strain the impurities in a cheese cloth/muslin lined strainer.

Now from the purified sugar solution, reserve 1cup in a cup or mug. This 1 cup of sugar solution we will be adding to the cooking rasgullas.

Reserve another 1 cup of the sugar solution in a serving bowl.

 Fifth Step

Cooking rasgullas:

The rest of the 2.5 cups of sugar solution you add it back to the large pan and bring it to a boil on a medium high flame.

Slid the rasgullas gently into the sugar solution.

Once all the rasgullas have been added to the sugar solution, shake the pan. Don’t stir the rasgullas with a spoon. Just gently shake the pan.

Now cover immediately with a lid and let the rasgullas cook. Keep the flame to a medium high.

And after 5 minutes, open the lid and add 1 cup of the reserved sugar solution. Shake the pan. Adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies.

Cover again and continue to cook.

After 5 minutes, again add 1/3   cup of the reserved sugar solution. Cover and again cook for 3 minutes. I cooked for 10 minutes.

To check the doneness, there are two ways. First place the rasgulla in a bowl or cup of water. If the rasgulla sinks to the bottom it’s cooked. Second method is to press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, it’s cooked

Once the rasgullas are cooked, switch off the flame and keep the pan down.

Now take each rasgulla with a spoon and place it in the bowl containing the 1 cup of sugar solution. Cover and keep aside.

Now let the sugar solution in which the rasgullas were cooked, become warm. Then add this to the serving bowl containing the rasgullas.

Once the whole mixture has cooled down, add 1 to 2 tbsp rose water. If you don't have rose water you can also ½ tsp cardamom powder. Stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes.

Finally serve this rusgulla any plate with paratha or luchi

First Step:

Ingredients:

Plain flour     5 cups

Rice flour 1 cup

Yogurt 1 pot

Baking powder   2 ½  teaspoons

Cardamom  2-3 pinches

Warm water   1 ½  cups

Second Step:

For sugar syrup:

Water      2 cups

Sugar  2 cups

Lemon juice  2 tablespoons

Honey  2 tablespoons

Rose water   2 tablespoons

Saffron   a few threads

Cardamom seed  as needed

Third Step:

Method:

First mix flour and baking powder, and add all remaining all ingredients.

Then the texture of the dough should be close to a very thick crepe batter. And adjusting the  quantity of water accordingly. Then stand 6 hours at room temperature.

Now using plastic sauce bottle and pastry bag small tip, and fry the jalebi in a shape in hot oil.

Now prepare sugar syrup:

Put the water, saffron, cardamom and sugar on a heavy saucepan. Then bring to boil until the syrup begins to thicken. Remove from heat. While stirring, pour the lemon juice, rose water and honey.

Then immediately return to the heat and boil again, stirring constantly. And remove the pan from the heat at the first signs of boiling. Then let cool.

And finally soak the jalebi generously in this syrup. 

First Step:
Ingredients:

Milk (liquid)  2 liter
Powder milk   1 cup
Condensed milk  1 tin
Basmati rice  1/2 cup
Cardamom  5-6 pieces
Cinnamon  5- 6 pieces 
Raisins   5-6 pieces    
Almond(all)   1 cup
Salt  as needed


Second Step:
Method:

At first pan on the stove. Now pour all the liquid milk. To be with cardamom, cinnamon and a little salt. Stir and simmer for 5 minutes before pouring the milk powder to the mix would hold.

 Now simmer for 10 minutes to narrate. Palau rice should be. Frequently narrate 10 minutes, keep in mind that the vessel does not take down. Condensed milk should be given. 

After the bloom will be 3-4 times thicker. With chopped nuts and raisins and stir to give a little bit of all types. Although it will take it off the stove and the smell was thick.

 Finally serve this dish any decorated  bowl and pour over the chopped nuts the firni amusing.

Its so so yummy and healthy recipe.

First Step:

Ingredients:

Plain Flour     200 gram

Baking Powder   3 ½ teaspoon

Salt     as needed

Egg    1

Milk   100 gram

Tuna   1 can

Corn  1 can

Mayonnaise  4 tablespoon

Black pepper    as needed

Parsley leaf   for decoration

Second Step:

Method:

First pre-heat oven at 180 degree centigrade. Tuna and Corn oil and water do not shade. Then add all ingredients, tuna and corn should be made mixed. Mixed the ingredients in a bowl to create the yeast. Yeast cake cup size should be bowl. Now the tuna and corn mixed with yeast to be mixed. Put mayonnaise on it. Bake 5 minutes in the oven to 180 ° C. The bread to serve with the hot parsley.

First Step:

Ingredients:

Milk    2 cups(Full fat)

Jelly     ½  cup (Strawberry)

Rose syrup    6-7 tbsp(Rooh afza)

Falooda seeds  1 tsp (Basil seeds)

Falooda sev     ½  cup

Pistachios     5 sliced

Almonds    4,  sliced

Vanilla ice cream  5 scoops

Cherries    2 (for garnish)

Second Step:

Method:

First bring milk to boil and simmer till it reduces to 1 and  ½  cups. Turn off flame and bring to room temperature.

Then add 1 and ½  to 2 tbsp of rose syrup to the milk and mix. Chill until use.

Now make jelly by following the instructions on the packet. And cool and refrigerate. Once cool, cut into small cubes and set aside.

Then make falooda sev by following the link provided above. Place in cold water and refrigerate until use.

And now soak falooda seeds in water for 25 minutes and allow to bloom. Set aside.

Then chill the serving glasses in the fridge for half an hour.

Now to assemble falooda: Take the chilled serving glass and add a generous tbsp of rose syrup or rooh afza.

Then add 2 tbsp of jelly cubes, followed by 2 heaped tbsp of bloomed falooda seeds.

Next layer with ¼  cup of falooda sev or vermicelli  noodles. Slowly pour the chilled rose milk till 3/4th of the glass. Next add two scoops of vanilla ice cream on top.

And finally serve this falooda any decorated glass.

First Step:

Ingredients:

Butter  150 gm

Egg  2

Sugar (brown)   1 ½  cup

Vanilla   1 ½  tsp

Plain flour   2 cups

raising flour   1/3  cup

Cocoa  3 tsp

Coconut  1/2  cup

For Icing:

Hot water    2 tbsp

Butter   2 tsp

Cocoa   2 tsp

Icing sugar  1 cup

Second Step:

Method:

First mix all slice ingredients’ together and bake in slice tin for 30-35 minutes at 200 c.

And now meanwhile, combine icing all ingredients in a plate or bowl.

Then cool slice, and now ice with chocolate icing and sprinkle with extra shredded coconut.

And finally serve this chocolate slice any decorated plate.

First Step:

Ingredients:

Rice (parboiled)  1 cup

Rice flour   2 tbsp

Liquid milk   1/3 cup

Salt  as needed

For the filling:

Coconut(fresh grated)

Like meat, instead,date molasses from silver date palm.(you can may use)

Second Step:

Method:

First soak the rice overnight or at least 5/6 hours. And now drain the water and let the rice drained out well.

Then grind it in a grinder or coffee grinder. And add the store bought rice flour with it.

And now mix some water and milk. Please don’t take too much. Then around 1/3  cup.And add salt, sprinkle water ,milk in a way that the flour must seem wet, not dry at all. It should look like batter. Don’t add the liquid at the time. Need not that much liquid.  If the flour binds together if you some of them in your palm, the flour is ready. Must not be dry  that it doesn’t hold together . If the flour is ready, then the pitha will break apart.

Then now sieve the flour through the strainer. Take 2 pieces of clean cotton cloth and 2 small bowls.

And now in the bowl spread some flour, then add the coconut and jaggery. Now cover it with another layer of flour. Please don’t press too much or else, will break down while placing it for steaming. And cover it with a piece of cloth and put in the steamer. Now tap the bowl slightly., so that you can remove the bowl easily. And remove the bowl and cover the pitha with the remaining ends of the cloth. 

Then steam for 5/6 minutes. Prepare the same way using the other bowl and cloth. Please you remove one pitha and place another. For steaming I don’t have that specific utensil for making vapa pitha. And any steamer will do. You can do more than one at a time. Some times I just take a small saucepan with water and place a large metal strainer or large slotted spoon over it, so that it covers the face of the utensil. And boil the water and steam the vapa pitha on it. You must put the lid on while steaming.

Finally serve this vapa pitha any decorated plate or bowl.

First Step:

Ingredients:

Rice flour  2 cups

Sugar/date  1 ½  cup

Salt 1 ½  tsp

Water  as needed

Oil(for kindling and design)  3 ½  tsp

Oil  for deep frying

Second Step:

Method:

First boil water with salt and when water comes to boiling point, and then add rice flour.

Then mix, stir, cover it with lid and turn off the heat. And rest this under closed for 15 minutes.

Now knead well the dough with 2 and ½ tsp oil.

And then divide the dough into 4 and knead each dough well to make it smooth and soft.

Then roll each ball out on a rolling pin to make a thick flat bread.

If you want to brush some oil and water over the flat bread. Now cut and design shape with tooth pick.And with off cut you will ad be to make 3 more Nokshi Pitha”s, so this recipe will makes 7-8 Nokshi Pitha”s.

And now put all pitha under air for 2-3 hours. And if you want to store sun dry it for 5-6 day and put into airtight container till you want to fry them.

Make syrup:

Make syrup with sugar/date jiggery and ½  cup of water, keep it aside.

Then heat oil for deep fry and when oil is ready fry each Nokshi Pitha on medium heat till it becomes deep golden brown.

Now remove pitha from oil and put into syrup for 5 minutes.

Finally serve this Nokshi Pitha any decorated plate or bowl. 

First Step:

Ingredients:

 Rice powder  500 gm

Milk  1 cup

Sugar 1 cup

Coconut  2 cup

Ghee 2 tbsp

Cardamom  7 pieces

Salt  as needed

Second Step:

Method:

First soak the rice for about 3-4 hours. And grate the coconut. Then grind the cardamom.

Now wash the rice properly and then add milk and coconut to it. Then grind the mixture of rice, milk and grated coconut to form a batter.

And now add sugar, baking powder, cardamom powder and salt to it and thoroughly whip the same.

Now then keep the batter aside for 2 hours.

Then pre-heat the frying pan with 1 tbsp ghee.

And now the pan is heated put 2 tbsp of batter and spread to give the shape of the pan cake.

Please cover the lead. Put the pan on low flame for about 3 minutes.

Then thereafter open the lead and take out delicious and crispy chitau pitha.

And prepare pithas from rest of the batter.

Finally serve this Chitau Pitha any decorated plate or bowl.

First Step:

Ingredients:

Coconut(grated)  200 gm

Date molasses/sugar   350 gm

Water   ¼  cup

Second Step:

Method:

First dilute date molasses  in water and put on medium heat. Then let come to boil.

And then add the grated coconut and mix on slow fire till the mix becomes sticky. If you want approx 6-7 minutes.

Now try to make small round balls with the mix. If the balls from well then the mix is ready.

Then remove from heat and let cool down.

Please remember this coconut Nadu hardens when cooled down.

Finally serve this coconut Nadu any decorated plate or bowl.

First step:

Ingredients:

Rice powder  2 cups

Milk  1 kg

Salt 1 tsp

Cardamoms &cinnamon  3-4

Bay leaves   2

Sugar   2 cups

Coconut (grated)  1/2 cup

Second Step:

Method:

Firstly heat a pan and add the rice powder with 1-1.5 cups of water. Stir continuously and add salt when the water starts to bubble.

Then set aside the rice powder mixture when the water has dried off.

Now roll and gather the mixture out into a dough.

And now roll the dough out into a big flat tortilla. Cut the tortilla out into thin pasta shaped “semai” strips with a sharp knife.

Meanwhile, heat the milk with cardamoms, cinnamon sticks, bay leaves, sugar and coconut. When the milk has thickened a bit, add the pasta styled strips. Stir slowly and cook for a few minutes until the semai strips swell.

Finally serve this dish (Semai Pitha) any decorated plate or bowl.

First Step:

Ingredients:

For the filling:

Coconut   2 cups

Condensed milk 3/4 cup

Milk  1 cup

Cardamom  3-4

Cinnamon stick  2-3

For the dumplings:

Rice flour   2 cups

Water   1 cup

Salt  1/8 tsp

For cook dumplings:

Milk   4 cups

Sugar   1 cup

Cardamom  3-4

Cinnamon sticks  3-4

Second Step:

Method:

coconut filling:

first mix coconut, condensed milk and regular milk on a nonstick pan.  The mixture will be semi sticky but not runny.

Now add cardamom and cinnamon.

Turn on stove and stir constantly until the mixture becomes slightly sticky.

Make dumplings: 

First boil water. And add salt. 

Then turn off stove and add rice flour to boiling water to form a firm but soft and not sticky dough.  The dough should bounce back if you press with a finger.  Adjust flour accordingly.

And now knead well for about 5 minutes.

Take part of the dough and roll it out as thick as a tortilla.

Then cut out circles with a cookie cutter.

Place a small amount of coconut filling on each circle.

Then brush the edges of with water and seal tightly to form a crescent shape.

To cook dumplings:

First boil 4 cups milk, cinnamon and cardamom together in a non stick pan.

And add sugar and dissolve in the boiling milk.

Add the dumplings and cook about 30-45 minute in medium-low heat or until dumplings are cooked.

Finally serve this Dudh puli any decorated plate or bowl.