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☹Festival Recipes☹

Here we are providing few Indian festival food recipes to make your festival celebrations more tasty

☹Gulab Jamun☹
*. 1 cup Carnation Milk Powder
*. 1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
*. 2 tablespoons butter -melted
*. Whole milk just enough to make the dough
*. 2 cups Sugar
*. 1 cup water
*. Oil for frying
*. Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough.
*. Divide the dough into 18-20 portions.
*. Make balls by gently rolling each portion between your palms into asmooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
*. Heat the oil on high and then lowerthe heat to medium.
*. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
*. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
*. If the temperature of the oil is too high then the gulab jamuns will tend to break. So, adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
*. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
*. The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.Do not overheat, that will caramelize the sugar.
*. Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup.
*. Leave gulab jamuns in syrup overnight for best results. They canbe served warm or at room temperature.
☹Jalebi Recipe
*. 2 cups All purpose flour (maida)
*. 11/2 tbsp. fine grained semolina orrice flour
*. 1/4th tsp. baking powder
*. 2 tbsp curd (plain yogurt)
*. 11/4th cups warm water
*. 1/2 tsp. saffron threads, slowly dry-roasted and powdered
*. 3 cups sugar
*. 2 2/3rd cups water
*. 1/2 tsp green cardamom seeds powder
*. 11/2 tbsp. kewra water or rose water
*. Ghee or vegetable oil for frying
*. Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
*. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
*. Set aside for about 2 hours to ferment.
*. Whisk thoroughly before use.
*. Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
*. Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few ata time.
*. Deep fry them until they are golden and crisp all over but not brown.
*. Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
*. Leave for at least 4-5 minutes so that they soak the syrup.
*. Take them out of syrup and serve hot.
☹Rasmalai Recipe
*. 2 lbs Cows Milk or Ricotta cheese
*. 1/2 cup sugar
*. 32 oz half & half milk
*. A pinch of saffron
*. 1/4 tsp crushed cardamom seeds
*. 1/2 cup blanched almonds
*. 2 tbsp crushed green pistachios
*. Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
*. Bake at 350 degrees for 35 minutes or wait till it sets. It should not get brown.
*. Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl.
*. Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
*. Decorate with pistachios, chill for 2-3 hours and then serve.
☹Gajar Ka Halwa☹
☹Gajar Ka Halwa Recipe
*. 1 kg Carrots
*. 1 litre Milk
*. 1 teaspoon Cardamom seeds
*. 3/4 cup Water
*. 3 tablespoons Ghee
*. 2 tablespoons Raisins
*. 2 tablespoons Almonds
*. 2 tablespoons Pistachios
*. 450 grams Sugar
*. Wash and grate the carrots. Soak the raisins in water for 30 minutes.Blanch and shred the nuts.
*. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
*. Add the milk. Cook on a low flame for 1 hour stirring occasionally.
*. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
*. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
*. Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Servecold, hot or at room temperature.
Shakkar Pare Recipe
1 cup whole wheat flour
11/2 cup maida (plain flour)
1/3 cup sugar
1 tsp Saunf
1/3 cup ghee
Ghee to deep fry
*. Mix all the ingredients except sugar. Blend well. Add little amount of water, while mixing theingredients, and then knead it into a soft dough.
*. Divide the dough into equal parts and roll out into thick chappatis, without using any dry flour.
*. Cut the rolled out chappatis with a cookie cutter or knife, into small diamond shapes.
*. Lift the cut chapattis with spatula and keep them aside on a dry cloth, for about one hour.
*. In the meantime, make a sugar syrup by heating the sugar with water over medium flame. Do not caramelize the sugar. Once the syrup becomes thick, remove it from the flame and set it aside.
*. Deep fry the cut chapattis in hot ghee, over slow flame, until light golden brown.
*. Drain the ghee well and then dip the fried treat into the already prepared sugar syrup.
*. After you have prepared the shakkarpare, set them aside to cool and then store them in an air tight container.
☹Besan Ke Ladoo☹
Besan Ke Ladoo Recipe
*. 4 cups Gram Flour
*. 1 cup Pure Ghee
*. 2 cups sugar
*. 1 tsp Powdered Cardamom
*. 1/2 cup chopped Almonds and Raisins
*. Heat the ghee in a pan.
*. Add the gram flour and fry it on a low flame stirring continuously till brown.
*. Once it is browned, let it cool.
*. Add powdered cardamom and sugar. Mix well.
*. Add chopped almonds and raisins.
*. Shape into ladoos and serve.
☹Kesar Kaju Burfi☹
☹Kesar Kaju Burfi Recipe
*. 500 gm Kaju (cashew nuts)
*. 300 gm Sugar
*. 1/2 tsp Kesar (saffron)
*. 1/4 tsp Orange Color
*. 2 Chandi Warak
*. Soak the cashew nuts in water for 3 hours.
*. Drain the water from cashew nuts and grind them finely.
*. In a pan, mix sugar and cashew nuts, and roast on low heat, stirring constantly.
*. Add saffron and orange color to thepan and roast them, till the mixture gets cooked properly.
*. Remove the pan from flame.
*. On the rolling board, place butter paper and pour the mixture on it.
*. Now place another butter paper ontop, sandwiching the mixture in-between the two papers.
*. Flatten the mixture with the help of a rolling pin, moved over the butter paper.
*. Remove the butter paper from top and place silver warak on top of the barfi.
*. Cut the burfi pieces in diamond shape and serve.

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