Some Festive Recipe
January 23, 2009
Rasogulla
Ingredients:
500 gm fresh chenna, 2 tsp maida, 2 ½ cup sugar, 1 tsp rose water, 1 tsp chopped almonds
Method:
Add chenna in maida to prepare nice dough.
Boil 2 ½ up water and ad sugar to it. Let sugar get nicely dissolved in water.
Prepare 20 balls of chenna-maida dough and pour them in boiled chaashni. Cover lid for two minutes so that they get cooked. After 2 minutes add some cold water to it ad close the lid. Repeat this 6 times.
When rasogulla starts to float in chaashni, took them off from flame. Sprinkle rose water and chopped almonds on them. Serve.
Kesar katli
Ingredients:
2cup flour, 1 cup sooji, 1 cup desi ghee, 1 tbsp ghee, 1 tsp turmeric powder, 1 tsp sonth powder, 2 ½ cup sugar, 4 kesar pieces
Method:
Sieve flour and sooji well and stir fry them in a heated pan together.
Fry turmeric powder and sonth in 1 tsp ghee and add to the above mixture.
Prepare teen taar chaashni and keep aside to cool it off. Add kesar to it.
Pour this chaashni on flour and sooji mixture and mix well. Pour everything on a flat plate and cut long slices/katli of it. Serve.
Panchmail ladoo
Ingredients:
½ cup sooji, ½ cup moong dal powder, ½ cup urad dal powder, ½ cup besan, ½ cup rice flour, 1 ½ cup desi ghee, 2 cup sugar powder, ½ cup hopped assorted dry fruits, 1 cup khoya, 4 green cardamom powder
Method:
Heat oil in a pan. Pour all the type of powders in it and sauté them till they turn golden brown. Later take them out and keep aside cooling off.
Stir fry khoya in a pan for 5 minutes. Add to the above mixture.
When the above mixture cools down, add the powdered sugar and assorted chopped dry fruits t it. Add cardamom powder and prepare small ladoos. Serve.
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