Special chinoti kheer

Special chinoti kheer

Ingredients

• Milk 1 ½ kg
• Rice ½ cup (soaked for 4 hours)
• Khoya ½ cup
• Vanilla Custard powder 1 tsp
• Green cardamom grinded 1 tsp
• Sugar ¾ cup
• Kewra water 1 tsp
• Almonds and pistachio sliced 2 tbsp each
• Silver waraq 2

Method

• Boil milk add soaked crushed rice, cook stirring for 15 minutes till rice tender add khoya and sugar, keep stirring add custard powder mixed into a paste with ¼ cup milk, cook till kheer thick, lastly add green cardamom powder, Kewra water remove, set in a dish sprinkle with pistachio and almonds slice, garnish with waraq.

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Khobani ka metha

Khobani ka metha

Ingredients

• Dried apricots 250 gm soaked for 4 hours remove seeds
• Sugar ½ cup

Ingredients for custard

• Milk 1kg
• Sugar ½ cup
• Custard powder 3 tbsp heaped
• Cream 1 packet
• Almonds as required

Method

• Soak dried apricots for 4 hours, remove seeds, cooked them with half cup sugar and 1 cup of water till tender, remove and spread in a serving dish, make custard by boiling together milk and sugar, thicken custard with custard powder dissolved in little cold milk, when custard thick remove, cool custard and spread on top of apricot layer in dish, before serving, spread top with fresh cream and almonds. Serve chilled.

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Gilay firdows

Gilay firdows

Ingredients

• Milk 1 liter
• Green color few drops
• Custard powder 1 tbsp
• Pumpkin grated 2 cups (seeds remove)
• Khoya ½ cup
• Malai ½ cup
• Sugar 1 cup heaped
• Green cardamom powder ½ tsp

Method

• Boil milk and pumpkin together for 10 minutes, add sugar, khoya and Malai, cook until slightly thick, add custard powder dissolved in ¼ cup cold milk, stirring until mixture thickens, lastly add color and ilachi, mix well and serve chilled.

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Suji aur nareel ki tukri

Suji aur nareel ki tukri

Ingredients

• Sugar 1 cup
• Water ½ cup
• Ghee ½ cup
• Green cardamom 4 crushed
• Semolina 1 cup
• Powdered milk 1 cup
• Desiccated coconut ½ cup
• Flaked coconut 4 tbsp for garnishing

Method

• Make 2 taar sugar syrup with ½ cup water and 1 cup sugar, heat ½ cup ghee, add green cardamom, semolina, and fry on very low flame for 10 minutes, when nice jaal comes add prepared 2 taar sheera, immediately add powdered milk and ½ cup desiccated coconut, mix well fast, immediately pour mixture in greased foiled line rectangular pan level immediately, cut into pieces, garnish with flaked coconut.

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Aalu ki kheer

Aalu ki kheer

Ingredients

• Butter 2 tbsp
• Milk 1 liter
• Condensed milk 1 tin
• Saffron ¼ tsp
• Potatoes 250 gm peeled, boiled and mashed
• Almonds and pistachio 2 tbsp
• Cardamom powder ½ tsp

Method

• Heat butter in a pan add milk, when it boils add mashed potatoes, cook stirring with a whisk add condensed milk, saffron, green cardamom powder, cook till thick, remove, garnish with almonds and pistachio.

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Roasted almond nan khatai

Roasted almond nan khatai

Ingredients

• Ghee 7 ounces
• Caster sugar 6 ounces
• Cardamom powder ½ tsp
• Almonds with skin ¾ cup roasted and coarsely chopped
• Flour 12 ounces
• Baking powder 2 tsp leveled
• Baking soda ½ tsp
• Egg yolks 2
• Water 1 tbsp

Method

• Melt ghee and chill till firm, beat ghee and sugar till light and creamy, add in cardamom powder, beat till whitish. Sieve together flour, baking powder and baking soda, add it to ghee and sugar mixture with roasted almonds, mix well, form it into a dough, knead very well, now roll, cut with cutter, brush lavishly with egg yolk mixed with water, bake for 15 minutes till light golden and crisp on 160 degree C.

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Siwayon ki kheer

Siwayon ki kheer

Ingredients

• Milk 1 liter
• Sago dana 2 tbsp soaked for 30 minutes
• Vermicelli ½ cup
• Sugar ½ cup
• Powdered milk ½ cup
• Kewra water 1 tsp
• Desiccated coconut 2 tbsp
• Almonds and pistachio sliced 2 tbsp

Method

• Boil milk mixed with powdered milk add soaked sago dana, cook for 10 minutes add crushed siwayan, cook till thick, lastly add desiccated coconut, Kewra water, remove in a serving bowl, serve garnished with almonds and pistachio.

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Rabbri kheer

Rabbri kheer

Ingredients

• Milk 2 kg boiled for 30 minutes on low flame
• Rice ½ cup soaked for 2 hours and crushed
• Sugar 2 tbsp
• Condensed milk ½ tin
• Arq-e-gulaab 1 tbsp
• Green cardamom powder 1 tsp
• Rabbri 250 gm
• Pistachio sliced 2 tbsp
• Silver waraq for garnish

Method

• Boil milk for 30 minutes, add in soaked and crushed rice, cook till rice tender. Add sugar, cook for another 15 minutes till kheer thick. Add cardamom powder, arq-e-gulaab, condensed milk, cook for 5 minutes and remove. When kheer comes to room temperature. Fold in rabbri with a whisk. Serve garnish with silver waraq and pistachio slices.

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Aam k Gulguly

Aam k Gulguly

Ingredients

• Wheat Flour 1 ½ cup
• Mango Puree 1 cup
• Green Cardamom Powder 1 tsp
• Yellow Color pinch
• Sugar ¾ cup
• Fennel Seeds Coarsely Crushed 1 tsp
• Water to make batter
• Ghee for frying

Method

• Mix altogether in a bowl beat well cover and leave it for a while, just before frying add ½ tsp soda by carb, the batter should be thick and pasty, beat well, deep fry gulgulas in ghee, adding with your hand to the karhai.

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Jalebi By Mithai Specialist Mohd Anwar

Jalebi By Mithai Specialist Mohd Anwar 

Ingredients For Sheera

• Sugar 1 kg
• Water 250 grams

Ingredients For Jalebi

• Khameer 100 grams
• Flour 200 grams
• Soda Pinch
• Water 100 grams
• Oil for frying

 Method

• Cook sugar and water together till it gets a boil.Then turn off the stove. 

• Mix all the ingredients except oil and make a paste. Now put the mixture in jalebi cloth and make jalebis in hot oil. Fry till it gets brown in color from both the sides. Now put them in prepared sheera and serve.

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Mango Basoondi

Mango Basoondi

Ingredients

• Milk 2 kg (cooked till reduced to half)
• Sugar ½ cup
• Almonds (blanched and sliced) ½ cup
• Mangoes (chopped into tiny cubes) 2 cups
• Mango Puree 1 cup

Method

• Cook milk till reduced to 1 ½ kg. Add in sugar, almonds sliced, remove in a bowl and cool completely. Add in mango puree, mango cubes. Serve chilled.

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Meethy Dahi Waray

Meethy Dahi Waray

Ingredients for Dahi Wara

• Flour 1 cup
• Baking powder ½ tsp
• Yogurt 1 cup
• Egg 1
• Yellow color 1 pinch
• Cardamom powder ½ tsp

Ingredients for Sugar Syrup

• Sugar 1 cup
• Water 1 ½ cup
• Kewra water 1 tsp
• Crushed Cardamom 2 to 3

Method for Sugar Syrup 

• Cook all together till slightly thick.

Method for Dahi Wara 

• Put all together in a ball, make batter until smooth. Deep fry in a karhai like pakoras until golden brown remove and add in sugar syrup.

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China grass

China grass

Ingredients

• Milk 1 kg
• China grass powder 1 ½ tsp
• Vanilla essence ½ tsp
• Pink color few drops
• Sugar ¾ cup
• Almonds and pistachio chopped 2 tbsp

Method

• Soak china grass powder in 1 cup water, cook until dissolved, mix in milk, cook for 10 minutes with sugar add dissolved china grass, remove in a bowl, beat well, top with badam pista, color essence, leave to set until firm. Serve chilled.

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Loki ka halwa

Loki ka halwa

Ingredients

• Locki grated 1 ½ kg
• Ghee 1 cup
• Green cardamom grinded 1 tsp
• Khoya 250 gm
• Sugar ¾ cup
• Yellow color 1/8 tsp mix in 2 tbsp water
• Almonds and pistachio sliced as required

Method

• Heat ghee fry grated loki for about 10 minutes. Add sugar with yellow color and fry for another 5 minutes add khoya and cardamom powder, cook for 10 minutes, remove from fire, lastly add sliced almonds and pistachio.

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Halwa

Halwa

Ingredients

• Semolina 1 cup
• Ghee ½ cup
• Sugar 2 cups
• Water 3 cups
• Zarda color pinch
• Green cardamom 3
• Almonds and pistachio sliced 2 tbsp

Method

• Heat ghee add green cardamom crushed and semolina fry well for 2 minutes add sugar syrup made with 2 cup sugar and 3 cups water and a pinch of yellow food color, cook stirring for just 3 minutes, remove and serve sprinkled with almonds and pistachio.

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Gulab jamun

Gulab jamun

 

Ingredients

• Milk powder 2 cups
• Baking powder 2 tsp slightly heaped
• Eggs 2
• Melted ghee 2 tbsp
• Flour 1 tsp leveled

Ingredients for sugar syrup

• Sugar 2 cups heaped
• Water 3 cups
• Green cardamom crushed 4
• Orange color 2-3 drops

Method

• In a bowl mix milk powder, baking powder and flour, add in it melted ghee and mix then add eggs, mix well, knead well and form it into a dough, the dough should be glossy, immediately make balls, ball should be nice and smooth, heat ghee in a wok add all the balls together and deep fry on very low flame, continue stirring very lightly till jamuns light golden, prepare sugar syrup with sugar and water add orange color, cook till sugar dissolves and syrup slightly thick add the fried jamuns to the syrup, cover pan and cook for 10 minutes on very low flame, remove and serve.

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Doodh Dulari

Doodh Dulari

Ingredients

• Milk 2 liter
• Condensed milk half cup
• Corn flour 1 tbsp
• Colored vermicelli ½ cup
• Strawberry jelly 1 packet
• Green jelly 1 packet
• Rubri 250 gm
• Cream 200 gm
• Mix fruit cocktail 1 large tin
• Small cham cham 250gm

Method

• Cook 2 liter milk for 20 minutes till thick add ½ cup colored vermicelli dissolved 1 tbsp corn flour with ¼ cup cold milk, add to the milk in the pan, cook till thick, remove, cool completely add half cup condensed milk, 1 large tin fruit cocktail. Dissolve each jelly packet with 1 cup water and set till firm cut in cubes and add to the cooled milk with 200gm cream, 250gm small cham cham and 250gm rubri, mix all well. Serve chilled.

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Shahi Tukray

Shahi Tukray

Ingredients

• Bread 8 slices cut in half and fry till golden
• Saffron ½ tsp
• Kewra water 1 tsp
• Almonds and pistachio 2 tbsp each
• Milk 2 cup
• Sugar 1 ¼ cup
• Water 1 ¼ cup
• Yellow color pinch
• Malai 1 cup

Method

• Cook sugar and water for 5 minutes till sugar melts, add yellow color, arrange fried bread slices in pyrex dish, spread with syrup, top with milk, then Malai, saffron and Kewra mixture, cook in a preheated oven for 20 minutes in 180 degree, serve garnish with almonds and pistachio, serve warm or cold.

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Zafrani kheer

Zafrani kheer

Ingredients

• Milk 2 ½ kg
• Rice 125 gm soaked for 2 hours dry and coarsely ground
• Sugar 1 ½ cup
• Cardamom powder 1 tsp
• Saffron ½ tsp
• Almonds and pistachio blanched and grinded ½ cup

Method

• Cook milk till boiling, add coarsely grinded rice, stirring all the time, cook for 20 minutes till rice tender, add in sugar, continue to cook till kheer thick, lastly add almonds and pistachio, green cardamom grinded, saffron, cool and serve with puri.

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Methay Samosay

Methay Samosay

Ingredients

• Flour 250 gm or 2 cups heaped
• Ghee ½ cup
• Salt pinch
• Luke warm water to knead
• Ghee to deep fry

Ingredients for Filling

• Almonds grinded ½ cup
• Pistachio grinded ½ cup
• Fresh grated coconut 2 cups
• Poppy seeds 2 tbsp
• Sugar 1 cup
• Semolina 4 tbsp
• Milk ½ cup
• Green cardamom powder ½ tsp

Method for filling

• Dry roast semolina, poppy seeds, mixed with coconut, almonds and pistachio, sugar, milk, green cardamom, leave it on dum for 10 minutes, cool and use.

Method for samosay

• Sieve flour and salt, rub in ghee, mix slightly, slowly knead with Luke warm water into a smooth dough, cover and leave to rest for 30 minutes, make into small balls, roll into small puri, fill with filling, fold into a D shape, pinch the edges well, deep fry light golden.

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