GAJAR KA HALWA

Ingredients                                                                                                                               

1. 2 tbspn ghee
2. 1/4 - 1/2  cup cashew nut +raisins + almonds + pistachios
3. 2 cups grated carrot
4. 1 cup milk
5. few saffron strands
6. 3 tbspn cream (optional)
7.  1/4th cup-1/2 cup (as pr your taste) sugar
8. 4-5 crushed cardamon seeds

Procedure:                                                                                                                               

1. In a pan add Ghee and roast dried fruits for 1-2 min.
2. Now add carrot and mix for around 3-5 min
3. add milk and saffron, allow to cook and keep stirring till the milk evapourates
4. now add cream and boil for another 3 min
5. once dry add sugar and cook for another 5 min with continuously stirring
6. once fully dry add cardamon seeds for nice smell and flavor
7. serve hot ...yummmm

KAJU BARFI/KATRI

 

Ingredients:

2 Cup cashew powder (grind cashewnuts in a grinder and make powder
1cup sugar(powdered)
1/2 cup water
3 cardamons crushed(optional)
milk just 2 -3 tbspn

Procedure:

1. in a nonstick pan add sugar and water and boil till the liquid becomes sticky and forms thread in between fingers
2. add cardamons and cashew powder and  heat on slow flame till the paste thickens
3. now remove from heat and allow it to cool a little and form the paste into a dough, (knead it like the way you make chapati dough, if too dry sprinkle some milk)
4. cashew will release its own oil so no need of adding oil/ghee.
now once the dough is formed put the whole dough on rolling board and roll it like chapati but keep it a little thick.
5. cut the chapati into diagonal pieces with a help of a pizza cutter or knife like shown in the pic.
6. allow it to cool for 3-4 hours and your kaju barfi is all ready to eat.

NEVRI AND MODAK

Ingredients

 For dough:

Maida 2 cups,

milk 1/4th cup

water

salt

For filling

1 cup grated coconut

1/3rd cup sugar / jaggery

5 cardamons crushed

Procedure

1. knead dough like u make roti dough with a little milk and water

2. make small marble size balls and roll them into small circles

3. for filling in a non stick pan heat sugar or jaggery till it melts and has become sticky and forms a thread when a drop is but between 2 fingers

4. add grated coconut and cardamons and mix well stirring into the the sugar

5.let it cool just so that you can touch the filling

6. now take 1 tspn of the filling and keep in between the rolled circle

7. join all the edges together forming a potli/ tote

8. and remove any excess dough if necesssary

8. now deep fry the modak in oil till golden brown in a pan

9.for nevrios, add the filling in centre of the circle but fold it into half bu putting a drop of milk all over the edge of the circle and getting the design above.(take little bigger circles adn 2 tspn filling)

10. deep fry the nevrios till golden brown.

VERMICELLI KHEER

Ingredient:

2 cup milk

4 strands of safforon

1/2 cup vermicille

1 cup dry fruits (raisins, almonds soaked and peeled, cashewnut, walnut, pistachio)

3 cardomom (peeled and crushed)

4 tbspn sugar(as per ur taste)

Procedure:

1. Take a non stick pan and roast vermicille and ccardomons for sometime

2. Add milk & safforon and stir, till vermicille is cooked

3. add all the dry fruits and mix well

4. add sugar

5. simmer it for some more time and serve hot  or keep it in the fridge and serve it chilled..