KESAR PISTA KULFI

GULAB JAMUN

INGREDIENTS
Paneer 1/2 cup Milk * 2-3 tsp Maida 50 gm Ghee for deep frying Khoya 250 gm Sugar 1 1/2 cup Soda-bi-carb 1/8 tsp Water 2 1/2cup Kewda Jal (Water) 2 tsp Elaichi Powder 1 pinch
* If required.
METHOD
Mash khoya and paneer separately to a smooth texture. Then mash them together with soda-bi-carb. Make it soft by adding milk If required. Heat ghee in a kadahi. Simultaneously, make 15-20 balls of the mashed mixture. Fry on low flame to a reddish brown color, which may take 4-5 minutes. Transfer directly to hot Chashni (Sugar Syrup). Boil once and turn off the gas. Serve hot.
METHOD FOR MAKING CHASHNI
Heat water and sugar in a kadahi. Keep stirring until the sugar dissolves. Bring it to boil and clean the syrup with diluted milk. Cook the syrup to one-thread consistency.
Makes: 15-20 gulab jamuns.

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MOONG DAL HALWA

INGREDIENTS
Moong Dal 300 gms Badam (chopped) 8-10 Ghee 200 gms Sugar 300 gms Khoya 200 gms Yellow Color 2 drops
METHOD
Soak dal for 7-8 hours and grind. Heat ghee in kadahi and cook dal to a slightly brown color and until the ghee separates from the dal. Add khoya and cook for 2-3 minutes more. Simultaneously boil sugar with 500 ml water and yellow color and add it to the dal. Cook for about 10 minutes until all the water is absorbed. Garnish with chopped badam. Serve hot
CAUTION
Be careful to stir continuously so that it doesn't stick to the kadahi.
Serves: 7-8 adults.

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KESARIA PEDA

INGREDIENTS
Khoa (mava) : 250 gms
Sugar : 250 gms
Illaichi (cardamom) powder : 1/2 tsp
Kesar (saffron) : 5 gms (alternatively, you can use 1/2 tsp saffron essence)
Pista : 5-6 (chopped)
METHOD
Heat khoa and sugar in a kadahi while stirring continuously till the sugar melts and then dries up. This should take approx 20 minutes. Add illaichi powder and kesar and mix well. Make about 15-20 medium sized Pedas of desired shape. Decorate with Pista.

METHOD FOR MAKING KHOA (MAVA)

Khoa is readily available in the market. In case it is not, you can make it at home by boiling 2 kgs of milk in a kadahi on high flame till it become like a dough. Take care to stir continuously when the milk starts to thicken. Once it is dry, spread it evenly in the kadahi, remove from flame and let it cool.

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INSTANT JALEBI

INGREDIENTS

1 1/2 cup Flour (Maida)1/2 tsp. sifted Baking Powder1/4 tsp. Salt1 cup fresh Yogurt1/2 cup Water (blend together with curd)70 grams Cheese - grated (Amul)Oil for frying
Syrup
1 cup Sugar1 cup Water1 tsp. MilkPinch of Saffron
METHOD
Mix together the blend yogurt and sifted flour. Blend in the Cheese. Whisk briskly and keep aside for 15 - 20 minutes. Now start making the syrup by boiling the sugar and water. Add the milk and remove the scum from the surface. Boil till you get a syrup of 'one thread' consistency. Heat oil, preferably in a non - stick frying pan. Put the Jalabi mixture in a plastic bag or piping nozzle and pipe 7 cm rings in hot fat. Fry till golden and immerse in warm syrup for 5 - 7 minutes. Serve hot.

Makes: About 12

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FALOODA

INGREDIENTS
Unboiled milk - 1/2 litre (approximately 4-5 cups)Condensed milk (Milkmaid) - 1 tin1 packet Jelly (preferably strawberry flavour)Custard powder - 4 tbsp (note tbsp and not tsp)Ripe Mango, Seddless Grapes - quantity as per your choiceVanilla essence - few dropsPista essence - few dropsGreen color - pinchDried Grapes, broken Cashews, Badam - few

METHOD

Set jelly and keep it in fridge. Mix together condensed milk and unboiled milk. Boil on low-medium flame. Dissolve custard powder in small qty of milk and pour it into the milk when it reaches boil. Simmer gas for 5 mins till mixture is thick. Then take off gas and cool for a while. Now divide the qty of the mixture into two by pouring it into 2 separate vessels. Add vanilla essence into the mixture in one vessel and pista essence with green color into mixture in another vessel. Keep the 2 vessels in freezer. After an hour, remove the 2 vessels, beat the contents separately in mixie and rest the 2 vessels again in freezer like before. After well set, break jelly into pieces and take out the 2 vessels.

How to Serve
Take a tall glass. Pour jelly at the bottom. On top of it, place a scoop of vanilla icecream. On top of it, place finely cut pieces of mango and grapes. Next, place a scoop of pista icecream. Decorate with dried grapes, broken cashews and badam. (If possible, also with a plum). Serve with a long spoon.

Enjoy !!!
Serves: 4 glasses

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KESAR PISTA

INGREDIENTS (KESAR)
Fresh Milk 250 ml C.M.C. 1/3 tsp Vanilla Custard Powder tsp China Grass tsp Kesar leaves Some Fresh Cream cup Sugar 2 tbsp Color (yellow) Few drops G.M.S. 1/3 tsp Kesar essence Few drops
INGREDIENTS (PISTA)
Fresh Milk 250 ml C.M.C. 1/3 tsp Corn Flour tsp China Grass tsp Pista (finely chopped) Some Fresh Cream cup Sugar 2 tbsp Color (green) Few drops G.M.S. 1/3 tsp Pista essence Few drops
METHOD FOR MAKING KESAR ICE-CREAM
Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once (see note below). Make paste of custard vanilla with warm milk and add to the boiling milk. Add sugar along with GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, yellow color, kesar leaves and essence. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which it should be beaten. Keep it back in the freezer for 3-4 hours. At this point of time, start making the pista ice-cream.
METHOD FOR MAKING PISTA ICE-CREAM
Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once (see note below). Make paste of corn flour with water and add to the boiling milk. Add sugar along with GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, green color, and essence. Also add half of the chopped pista. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which it should be beaten. At this point of time, remove the kesar ice-cream from the freezer.
METHOD FOR FINAL PREPARATION
Pour the beaten pista icecream on the kesar icecream. Decorate it with the rest of the chopped pista. Deep freeze for 6-7 hours before serving. The time taken would also depend on the efficiency of the refrigerator.
NOTE
In place of 250 ml fresh milk, you can also use 125 ml of milk prepared with the help of 3 tbsp of powder milk, preferably, Amulya or Sudha. It is important that the freezing is not interrupted, e.g., by power-cuts. GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names.
Serves: 4-5 adults

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BANANA MAGIC

INGREDIENTS
Fresh Milk 500 ml Sugar 3 tbsp G.M.S. tsp C.M.C. tsp Fresh Cream cup China Grass tsp Custard Powder (Banana Flavor) cup Ripe Banana (mashed) 1 Ice-cream essence Few drops
METHOD
Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once. Make paste of custard powder with 1 cup of warm milk and add to the boiling milk. Add sugar along with GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, mashed banana and essence. Beat well preferably in a mixer. Keep it in the freezer for 9-10 hours during which it should be taken out thrice at intervals of about 3 hours and beaten again in the mixer. After beating it for the third time, deep freeze in desired molds till ready to serve. The time taken would also depend on the efficiency of the refrigerator.
NOTE
In place of fresh milk, you can also use 250 ml of milk prepared with the help of 6 tbsp of powder milk, preferably, Amulya or Sudha. It is important that the freezing is not interrupted, e.g., by power-cuts. GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names.

Serves: 4-5 adults

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FUNKY FALOODA KULFI

1. PREPARATION OF KULFI
INGREDIENTS
Fresh Milk 500 ml Condensed milk 400 gms Grated Khoya 100 gms Sweet Biscuits (powdered) 2 Badam, pista, kesar, Elaichi To taste China Grass tsp Color and Essence of your choice Few drops
METHOD
Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once. Add condensed milk and khoya to the boiling milk. Add China Grass and immediately remove from flame. When it cools down, add biscuit powder, elaichi, badam, pista/kesar, color and essence. Beat well preferably in a mixer (optional). Deep freeze in kulfi molds for 1 hour after which, turn the kulfi molds upside down in the freezer. Leave it for 4-6 hours till ready to serve. The time taken would also depend on the efficiency of the refrigerator.
NOTE
In place of fresh milk, you can also use 250 ml of milk prepared with the help of 6 tbsp of powder milk, preferably, Amulya or Sudha. It is important that the freezing is not interrupted, e.g., by power-cuts. GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names.
Makes: 10-12 Kulfis.

2. PREPARATION OF FALOODA
INGREDIENTS
Corn Flour 75 gms Water 425 ml
METHOD
Make paste of corn flour by gradually adding required quantity of water. Boil the rest of water. Slowly add the paste to the boiling water while continuously stirring it. Keep stirring till it becomes transparent. Switch off the gas. The paste should be such that it passes smoothly through the falooda making equipment. This is an equipment having holes through which the paste is passed. It is also used for making bhujia etc. Hold this equipment over a vessel of chilled water. Pour the paste on it so that the falooda solidifies immediately in the chilled water. Spread it on the Kulfi while serving.

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KAJU KHAZANA

INGREDIENTS
Fresh Milk 500 ml C.M.C. tsp Cashew nuts (broken) 8-10 China Grass tsp Khoya 25 gms Strawberry Essence Few drops Sugar 2 tbsp Color (yellow) Few drops G.M.S. tsp Fresh Cream cup
METHOD
Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once (see note below). Mash the khoya well and add to the milk along with sugar, GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, color and essence. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which it should be beaten. Decorate with cashew nuts and deep freeze for 6-7 hours. The time taken would also depend on the efficiency of the refrigerator.
NOTE
NOTE
In place of fresh milk, you can also use 250 ml of milk prepared with the help of 6 tbsp of powder milk, preferably, Amulya or Sudha. It is important that the freezing is not interrupted, e.g., by power-cuts. GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names.
Serves: 4-5 adults

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FRUITY DELITE

INGREDIENTS
Plain hung curd 1 cup Grape juice 1/2 cup Pineapple chunks 1 cup Apple juice 1/2 cup Strawberries 1/2 cup Crushed ice 1 cup Orange juice 1/2 cup
METHOD
Mix all ingredients in blender and blend to a smooth consistency. Add a little sugar syrup if you think its too sour.
Serves: 2-3 adults

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MIXED FRUIT SALAD

INGREDIENTS
Grapes 100 gm Potato (boiled) 2 Pomegranate seeds 1 cup Lemon 2 Apple 1 Chat masala tsp. Papaya 1 (small) Salt 1 tsp. Banana 2 Black pepper tsp. Guava (ripped) 1 Kala namak tsp. Chicku 2 Sugar (grounded) 2 tsp.
METHOD
Finely chop all the fruits. Put them in a serving bowl. Add chat masala, salt, black pepper, kala namak, sugar and juice of lemon. Mix it properly and serve immediately.
Serves: 7-8 adults

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SWEET TOMATO SALAD

INGREDIENTS
Tomato kg Roasted jeera 1/4 tsp. Sugar 4-5 tbsp. Garam masala 1 pinch Kala namak and Salt 1/4 tsp. each Coriander (finely chopped) for flavour Black pepper 1/4 tsp. Red chilly powder 1 pinch
METHOD
Finely chop the tomatoes. Add sugar, kala namak, salt, black pepper, roasted jeera, garam masala, chopped coriander and red chilly powder. Mix properly and refrigerate for 2 hours. Serve chilled.
Serves: 5-6 adults.

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Weights & Measures

INGREDIENT MEASURE WT. (Gms)

CATEGORY
Adrak (Ginger) 1 10 Vegetables
Akhrot (Walnut) 4 halves 10 Nuts and Oil Seeds Aloo (Potato) 1 medium 70 Vegetables Amrud / Amrood (Guava) 1 medium 150 Fruits Atta (Wheat Flour) 1 cup 130 Cereal Average for all pulses and beans 1/3 cup 50 Pulses Badam (Almonds) 9 big pcs. 10 Nuts and Oil Seeds Beetroot 1 medium 60 Vegetables Besan (Gram Flour) 1/3 cup 40 Pulses Bread (Big) 1 Slice 30 Cereal Bread (Small) 1 Slice 22 Cereal Bread Crumbs cup / 1 tbsp 30 / 8 Cereal Butter cup / 1 tbsp 60 / 15 Dairy Products Castor Sugar (Powdered) cup 30 Sugar Cheese (Grated) 1 tbsp 5 Dairy Products Chikoo (Sapota) 1 medium 200 Fruits Cocoa Powder 1 tbsp 5 Miscellaneous Coconut Powder Dry (desiccated) cup 17 Nuts and Oil Seeds Coffee Powder 1 tsp 2 Miscellaneous Corn Flakes cup 20 Cereal Corn Flour 1 tbsp 6 Miscellaneous Cream 1 tbsp 15 Dairy Products Curd cup / 1 tbsp 120 / 15 Dairy Products Custard Powder 1 tbsp 6 Miscellaneous Daliya / Dalia (Cracked Wheat) 1 tbsp 10 Cereal Drinking Chocolate 1 tbsp 10 Miscellaneous Elaichi Small (Green Cardamom) 14 nos. 2 Miscellaneous French Beans 13 medium 50 Vegetables Gelatine 1 tbsp 5 Miscellaneous Ghee (Solid) cup / 1 tbsp 60 / 15 Fats and Oils Granulated cup 55 Sugar Groundnut Oil / Other Oil cup / 1 tbsp 40 / 10 Fats and Oils Hari Mirch (Green Chilly) 3 nos. 10 Vegetables Honey 1 tbsp / 1 tsp 15 / 5 Sugar Icing Sugar cup / 1 tsp 40 / 3 Sugar Jam 1 tbsp 20 Miscellaneous Kaju (Cashew nuts) 6 big pcs. 10 Nuts and Oil Seeds Kela (Banana) 1 medium 100 Fruits Khira / Kheera (Cucumber) 1 medium 150 Vegetables Kishmish (Raisins) 1 tbsp (approx 45 nos.) 10 Nuts and Oil Seeds Lahsun (Garlic) 8 cloves (flakes) 5 Vegetables Lemon 1 medium 30 Fruits Maida (Flour) cup 60 Cereal Mango 1 medium 200 Fruits Matar (Peas) 10 shelled 25 Vegetables Mausambi, Orange, Malta 1 medium 150 Fruits Milk 1 cup 240 Dairy Products Milk Powder cup 20 Dairy Products Moong Fali (Groundnuts / Peanuts) 1 tbsp / cup 10 / 40 Nuts and Oil Seeds Mushroom 5 medium 40 Vegetables Onion 1 medium / 1 small 60 / 35 Vegetables Paav / Pao (Plain Bun) 1 Pc. 60 Cereal Papita (Papaya) 1 medium 600 Fruits Patta Gobhi (Cabbage) 1 medium 400 Vegetables Phool Gobhi (Cauliflower) 1 medium 400 Vegetables Pineapple (canned) 1 Slice 50 Fruits Pista (Pistachio) 1 tbsp (approx 18 big pcs) 10 Nuts and Oil Seeds Pudina (Mint Leaves) 6 stems 5 Vegetables Rice cup 80 Cereal Sabudana / Saboodana (Sago) cup 40 Miscellaneous Salt 1 tsp 5 Miscellaneous Seb (Apple), Nashpati (Pear) 1 medium 80 Fruits Shakkar (Brown Sugar) cup 30 Sugar Shimla Mirch (Capsicum) 1 medium 50 Vegetables Spices 1 tsp 2 Miscellaneous Sprouted Pulse 1/3 cup dry (50 gm) 170 (sprouted) Pulses Suji / Sooji (Semolina) cup 30 Cereal Tamatar (Tomato) 1 medium 50 Vegetables Tea Leaves 1 tsp 1.5 Miscellaneous Tomato Sauce 1 tsp 5 Miscellaneous

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