Festive delicacies for you all
February 4, 2009
Madhu kheer
Ingredients:
½ cup rice, 2 liter milk, 1 tbsp desi ghee, 2 tbsp honey, ¼ cup rushed makhane, ¼ cup raisins, ¼ cup chironji, 8-10 almonds, 8-10 cashew nuts, 1 tsp rose water, ¼ cup grated coconut, ¼ cup sugar
Method:
Wash the rice and soak them in water.
Boil the milk in a boiler.
After a boil, pour the soaked rice init and low down the gas flame.
When rice gets partially cooked, add crushed makhane. Stir constantly.
Add ghee.
When totally cooked, add rasins and sugar. Close the flame after the sugar gets properly dissolved in kheer.
Add other dry fruits, grated coconut, honey, and rose water and serve hot.
Mava kachori
Ingredients:
1 cup maida, ½ cup khoya, ½ cup powdered sugar, 8-10 kesar pieces, oil for frying, powder of 4 cardamoms, 2 tbsp chopped almonds
For garnishing:
Chandi varak and dry fruits
Method:
Add 4 tbsp ghee to maida and prepare nice tight dough. Cover and keep it aside for ½ hour.
Stir-fry khoya in pan for 5 minutes. Take it off from flame and add sugar, dry fruits, and cardamom powder.
Boil kesar pieces in milk and add to the above mixture. Mix well and use this mixture as filling for kachori.
Prepare small round from dough, fill the above mixture and fry them in oil. Serve hot.
Moong mogar
Ingredients:
1 cup dhooli moong dal, 1 tsp salt, 1 tsp red chili powder, ¼ tsp turmeric powder, 1 tbsp coriander powder, 2 tbsp chopped coriander leaves, ½ tsp garam masala, ½ tsp jeera, pinch of hing, 2 tbsp oil
Method:
Wash the dal and soak it in water for 6 hours.
Heat the oil in a pan and splutter hing and jeera.
Pour dal and ¼ cup water. Bring to a boil.
Add all the seasoning and cook for 15 minutes on low flame.
Garnish with chopped coriander leaves. Serve hot.
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