Research "Ek Khoj"

Ingredients:

1 tblsp cashewnuts
1 tblsp raisins
saffron few strands
1 cup basmati rice
1/2 tsp green cardamom powder
1 tblsp pure ghee
1/2 cup sugar
25 gms sugar crystals

Method:

Soak rice for half an hour.
Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.
In the same ghee mix in rice and stir fry till rice starts separating.
Dissolve saffron in warm water and keep aside.
Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.
When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.
Finally mix in the cardamom powder and decorate it with fried dry fruits and sugar crystals.
Serve hot.

Ingredients
Semiya - 100 gms [1/2 cup]
Milk - 1 ltr
Sugar - 1/2 cup
Ghee - 1 tbsp
Cashewnuts - a handful
Cardamom Powder - 1 tsp


Method
In a kadai,add ghee and roast the cashewnuts till golden brown.Drain and keep aside.
In the same pan,roast the semiya till golden brown.
In another pan,boil the milk.
When the semiya becomes sufficiently brown,mix in the milk and cook till the semiya becomes soft.
Mix in the sugar and let it come to boil.
Simmer and cook the payasam for 20-25 minutes.
Add the cardamom powder and roasted cashewnuts.
Serve hot or cold.

Lapsi is a sweet dish which is made out of wheat..
it is made mostly on auspicious day like diwali, navaratri, holi, etc.,
this is one of the popular dish made in rajasthan.

Ingredients:

1 cup: Broken wheat (dalia)
3/4 cup: Sugar
2 tablespoon: Almonds
16-18: Raisins
1 teaspoon: Cardamom powder
3/4 cup: Ghee
2 1/2 cup: Hot water Soak the raisins in 1/2 cup water and keep aside.
Heat ghee in a heavy bottomed pan, add the broken wheat.
Saute on a high flame till it turns pinkish brown.
Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
Once all the water has evaporated, add the sugar, ghee and 1/2 cup water.
Stir.
Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.
The lapsi is ready when the ghee starts oozing out from the sides of the pan.
Serve hot garnished with blanched almonds and pistachios.

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Ghevar is a sweet dish.. which is made in gujrat...
this is mainly in demand on indian festive season...

Ingredients :

1 1/2 cups Sugar,
1 cup Water
3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee
1 tsp Cardamom Powder
1 tbsp Almonds chopped
1 tbsp Pistachios
1 tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver foil

Method:

Prepare syrup with 1 1/2 cups Sugar, 1 cup Water
Sugar syrup should be of 1 thread consistency and keep aside.
In a large bowl put ghee.
Add milk, flour and 1 cup water.
Mix together to make a smooth batter.
Dissolve colour in some water and add to batter.
Add more water as required.
Batter should be of running consistency.
Take an aluminium or steel cylindrical container.
The height should be moderate.
Fill half with ghee, Heat.
When ghee is hot, take a 50 ml, glassful of batter.
Pour in centre of ghee, slowly in one continuous threadlike stream.
Allow foam to settle.
Pour one more glassful in hole formed in centre.
When foam settles again, loosen ghevar with an iron skewer inserted in hole.
Place on a mesh to drain excessive oil.
Keep sugar syrup in a wide flat bottomed container to fit in ghevar.
Dip ghevar in it, and remove,
Keep aside on mesh to drain excess syrup .
Cool a little, top with silver foil.
Splash a few drops of saffron milk,
Sprinkle some chopped dryfruit and a few pinches of cardamom powder.
Ghevar is ready to be served.


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Malpua is a sweet dish which is mostly found in Rajasthan..
This sweet is mostly made in marriages..


Ingredient:

Plain flour : 250 grams
Powdered Sugar : 1 tbsp
Oil : for frying purpose

Sugar Syrup:

Sugar : 500 grams
Water : 625 ml

Sugar Syrup

For Garnishing:

Ground cardmom: 1/4 teaspoon
Rose water
Fresh cream sweetened Boil sugar and water in a saucepan.
Cook it for 8-10 minutes for thick formation of the syrup.
Mix sifted flour, sugar, water for smooth batter and keep it for 30 minutes.
Heat oil in a flat bottomed pan.
Pour the mixture in the pan and fry it till golden brown color.
Shift the pancake into the sugar syrup.
Garnish the Mal Pua with cardamom, rosewater and fresh cream and serve it hot.


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Ingredients:

3 cups: Sesame seed
2 1/2 cup: Sugar
1 cup: Groundnuts (peanuts)
1/2 cup: Grated dry coconut (Copra)

Method:

Roast sesame seeds until good aroma comes from the seeds.
Keep it aside.
Next roast the groundnuts.
Grind the roasted sesame seeds coarsely, but grind the roasted groundnuts finely.
Mix them together.
In a thick bottom pan make a thick sugar syrup.
Mix the powdered sesame seeds and the groundnuts in the syrup.
Stir continuously until it no longer sticks to the edge.
Spread the hot mixture on to a greased tray to about quarter inch thickness.
Sprinkle the grated copra on top.
Cut into square or diamond shapes.

Ingredients:

Rava (sooji) – 1 cup
Sugar – 2 cups or to taste
Water – 2½ cups
Ghee – 1 cup
Cashew nuts – 8
Pista – 4
Badam – 4
Kismis - 4 (dry grapes)
Cardamoms – 2
Kesari colour – a pinch

Method:

Take a pan and dry roast the rava till golden brown colour and keep it aside.
Add 2 tsp of ghee in the same pan and roast cashew nuts, pista, badam, kismis and cardamoms till they turn into golden brown colour and keep it aside.
Take a heavy bottomed pan and heat with two and a half cups of water.
Allow it to boil and add a pinch of kesari colour.
When the water starts to boiling add rava and keep stirring for 2 mins.
(Add rava slowly in continuous flow while stirring).
Now add the sugar and keep stirring.
Then add the remaining ghee, cardamom powder and combined well.
Finally garnish with roasted nuts and serve hot.

Ingredients:-
Oranges 3
Orange flavour powder 4 tablespoons
Sugar 3 cups
Refined flour (maida) 4 tablespoons
Milk 500 millilitres
Mawa (khoya) 50 grams + for garnish
Ghee to deep fry
Pistachios, sliced10-12

Method:-

Peel the oranges and separate the segments.
Peel each segment and remove seedsHeat three cups sugar with three cups water and cook to make a syrup.
Take refined flour in a bowl.
Add milk and whisk to make a smooth batter.
Add fifty grams of mawa and mix well.
Add two tablespoons orange flavoured powder and mix.
Add green cardamom powder and mix well.
Add the remaining orange flavoured powder to the sugar syrup and mix.
Strain the sugar syrup through muslin cloth into another bowl.
Heat desi ghee in a shallow pan.
Pour a ladle of batter and spread to make a roundel.
Fry till the underside is golden.
Flip and fry till the other side is equally cooked.
Similarly prepare the rest of the malpuas.
Take some of the syrup in another pan, add orange segments and stew for two to three minutes.
Drain the malpuas from the ghee and dip them in the syrup.
Put the stewed orange segments in individual serving bowls.
Take the malpuas from the syrup and place them over the stewed orange segments.
Sprinkle a little mawa and place another malpua over it.
Garnish with sliced pistachios and serve hot

Ingredients:-

Small rasogullas 20-25
Full cream milk 1 1/2 litres
Fresh cream 1 cup
Sugar 3/4 cup
Saffron a few strands
Pistachios 8-10
Fresh pomegranate pearls 1/2 cup
Mawa (khoya), grated1/2 cup
Almonds, blanched and peeled1/2 cup

Method:-

Blanch pistachios in boiling water.
Drain, refresh, peel and slice.
Bring milk to a boil, reduce the heat and simmer till the milk reduces to half its original volume.
Add cream, sugar and saffron and cook till sugar dissolves.
Squeeze the rasogullas to remove excess syrup and put them in a bowl.
Pour the milk-cream mixture over and set aside to cool.
Then keep it in the refrigerator to chill.
Take the rasogulla mixture out of the refrigerator and put them in individual kasore.
Sprinkle pomegranate pearls, grated mawa, pistachios and almonds and serve chilled.

Ingredients:-

Milk powder 1 cup + 2 tablespoons
Refined flour (maida) 1 tablespoon
Soda bicarbonate ¼ teaspoon
Green cardamom powder ½ teaspoon
Ghee 4 teaspoons + to deep frySugar 1 cup
Lemon juice 1 teaspoon

Method:-

Ingredients:-

Almonds, blanched and peeled 2½ cups
Semolina (rawa/suji), roasted 1 cup
Ghee ½ cup + 1 tablespoon
Sugar 2½ cups
Milk 1 cup
Saffron few strands
Green cardamom powder 1½ teaspoons

Method:-

Pat the almonds dry.
Keep aside twenty almonds for garnish and grind the rest to a coarse powder.
Heat half a cup of ghee in a pan.
Add almond powder and sauté over medium heat till golden.

Ingredients:-

Apples	3 medium
Milk	1 litre
Sugar	4 tablespoons
Green cardamom powder	¼ teaspoon
Almonds, blanched and sliced	8-10
Pistachios, blanched and sliced	8-10

Method:-