Aloo pakora

Bakalva

Bombay Halwa

Ingredients:
For the flour mixture:
Arrowroot powder / corn starch .......1 cup*
water................................................1 cups

For Sugar Syrup:
Sugar..........1 cup
Water.........,2 cups
Lemon juice..1 tsp

Other ingredients:
Ghee....................1 cup
Food Color...........few drops
Cashews pieces....1/2 cups


Method:
1. In a pan add sugar, water and bring it to boil. Add lemon juice in it. Once all the sugar melt then keep it aside.
2. Mix arrowroot powder and water in pan and whisk it very well so no lumps will form.
3. Now switch on the flame on a very low setting and cook flour mixture untill it will thicken. Make sure to stir continuous.
4. Now add sugar water little by little in the flour mixture and stir it.
5. Once all the sugar water mix well with flour mixture then start adding ghee one table spoon at a time. This will give nice shinning to the mixture.
6. Add food color and cashew pieces at this time and test the mixture on a plate. If it coming out easily then you halwa is ready.
7. Spread halwa on a greased plate and let it cool down for an hour. 
8. Cut square pieces and enjoy.

* you can use corn starch also. If you want to use for vrat or fast use arrowroot flour.

Rasgulla / Roshogulla

Recipe coming soon......

Anjeer Burfi ( Dry fig square)

Ingredients:

Anjeer (dry fig) ……………..8oz

Ghee (clarified butter)….1 tea spoon

Sugar    …………………………2 tea spoon

Method:

1.  Soak dry fig in the warm water for 2 hours

2.    Drain and make fine paste ( add 1-2 table spoon of water if required)

 3. Heat ghee in a pan and add fig puree in it. Stir well and cook and medium heat, stir continuous

4.   After 5-10 min the mixture will begin to leave the side of the pan as it dries up.

5.   Add chopped dry fruit and again cook for 1-2 minutes.

 6.   Take a greased plate and spread this mixture in it and let it cool down (you can also put into the refrigerator) and garnish with cashew and almond pieces.

7. Make pieces after it cools down .

Kala Jamoon

Ingredients:

Khoya (mava)................350 gms

Paneer.......................... 200 gms

 sugar............................65gms

Water...........................4 cups

Cardamom powder.......½ tsp

Milk..............................1 tbsp (if required)

Ghee for deep frying

Method:

1.       Make q string syrup of sugar and water

2.       Mash, grate or crumble khoya and paneer together.

3.       Add cardamom powder, flour and knead well till smooth.

If too dry, add a little milk. Form a soft dough.

4.       Make small balls out of the dough rolling lightly between palms. The balls should be half the size of Ping-Pong balls.

5.       Heat ghee till slightly fuming. Cool for 3 minutes.

6.       Add some balls, and allow them to rise before putting back on heat.

7.       Fry on low heat, till dark from all over.

8.       Drain and dip into syrup. Allow to soak till next batch is ready.

9.       Repeat till all dough is exhausted. Drain and transfer to serving dish.

Note: take care not to fry on high or the jamoons will stay undone from the center. If the jamoons are cracking, add some more milk. If soaking too much fat, add a little more flour. A little variation is bound since the khoya may not be uniform each time.

Aloo paratha with yogurt and fruit ( Lunch box / Tiffin Idea)