Rava Modak
Servings - 2 - 3
INGREDIENTS
Jaggery powder - 280 grams
Coconut - 160 grams
Water - 550 milliliters
Ghee - 2 teaspoons
Salt - 1/2 teaspoon
Cardamom powder - 1/2 teaspoon
Semolina - 370 grams
Ghee - for greasing
Saffron - for garnishing
PREPARATION
1. Take a pan, add 280 grams jaggery, 160 grams coconut and stir continuously until the jaggery is fully dissolved. Keep aside.
2. Heat 550 milliliters water in a heavy skillet, add 2 teaspoons ghee, 1/2 teaspoon salt, 1/2 teaspoon cardamom powder and mix it well.
3. Bring it to a boil.
4. Then, add 370 grams semolina and mix it well. Cook till it becomes soft and sticky.
5. Transfer the mixture into a bowl and knead it into a smooth dough.
6. Grease your hands with ghee.
7. Take some mixture in your hand and flatten it.
8. Place some jaggery and coconut mixture in the center.
9. Pinch the edges and bring the fluted edges in the center. Join the center and pinch off the top. (See Video)
10. Garnish with saffron.
11. Serve.
Ghevar
Servings - 2 - 3
INGREDIENTS
Sugar - 470 grams
Water - 220 milliliters
Lemon juice - 1 tablespoon
Rose water - 1 tablespoon
Ghee - 50 milliliters
Corn flour - 1 tablespoon
All purpose flour - 210 grams
Water - 600 milliliters
Baking soda - 1/2 teaspoon
Almonds - for garnishing
Pistachios - for garnishing
Rose petals - for garnishing
Silver leaves - for garnishing
PREPARATION
1. Take a pan, add 470 grams sugar, 220 milliliters water and mix well. Bring it to a boil and allow the sugar to melt.
2. Add 1 tablespoon lemon juice, 1 tablespoon rose water and mix well.
3. In a mixing bowl, add 50 milliliters ghee and whisk it until it turns creamy.
4. Add 1 tablespoon corn flour and mix it well.
5. Now, add 210 grams all purpose flour, 600 milliliters water in two batches and mix well.
6. Add 1/2 teaspoon baking soda and mix it again.
7. Heat some ghee in a heavy skillet, place a round shape vessel and pour the ghee into it until it is half submerged.
8. Once it it gets light brown in color add ghee over it.
9. Pick the ghevar up and transfer it in sugar syrup and keep it for 30 seconds.
10. Garnish with almonds, pistachios, silver leaves and rose petals.
11. Serve.
Paan Coconut Ladoo
Servings - 3 - 4
INGREDIENTS
Betel leaves - 8
Condensed milk - 380 grams
Organic food color - 2 drops
Ghee - 2 teaspoons
Coconut - 200 grams
Gulkand
PRPEPARATION
1. In a blender, add 8 betel leaves, 380 grams condensed milk, 2 drops organic food color and blend until smooth.
2. Heat 2 teaspoons ghee in a pan, add 200 grams coconut and roast till it turns golden brown in color.
3. Add the blended mixture in it and mix it well.
4. Transfer the mixture into a bowl.
5. Take some mixture in your hand and flatten it.
6. Add some gulkand on top of it and roll it into a ball.
7. Roll them in coconut.
8. Serve.
Pineapple Shrikhand
Servings - 2 - 3
INGREDIENTS
Pineapple - 410 grams
Saffron - 1/8 teaspoon
Water - 1 tablespoon
Hung yogurt - 400 grams
Powdered sugar - 175 grams
Pistachios - 2 tablespoons
Cherries - for garnishing
PREPARATION
1. Take 410 grams pineapple and cut it into small pieces.
2. In a bowl, add 1/8 teaspoon saffron, 1 tablespoon water and soak for 30 minutes.
3. In a mixing bowl, add 400 grams hung yogurt, sliced pineapple, 175 grams powdered sugar, saffron and water mixture, 2 tablespoons pistachios and mix it well.
4. Transfer into serving bowls, garnish with pistachios and cherry.
5. Serve chilled.
