Jaggery Jamun
Servings - 3 - 4
INGREDIENTS
Khoa - 500 grams
All purpose flour - 175 grams
Baking soda - 1/2 teaspoon
Cardamom powder - 1/2 teaspoon
Milk - 30 milliliters
Oil - for frying
Jaggery - 1 kilogram
Water - 500 milliliters
Pistachios - for garnishing
PREPARATION
1. In a mixing bowl, add 500 grams khoa, 175 grams all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cardamom powder, 30 milliliters milk and knead it into a smooth soft dough.
2. Take some mixture in your hands and roll it into a lemon sized balls.
3. Heat sufficient oil in a pot and deep fry these till golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. Take a pan, add 1 kilogram jaggery, 500 milliliters water and stir until the jaggery melts completely.
6. Bring it to a boil.
7. Remove it from heat and cool down for 10 minutes.
8. Transfer the mixture into a bowl and add the fried jamun in it.
9. Soak them for 15 minutes.
10. Garnish with pistachios.
11. Serve.
Chocolate Paan
Servings - 2 - 3
INGREDIENTS
Rose petals - 20 grams
Water - 300 milliliters
Sugar - 100 grams
Water - 150 milliliters
Betel Leaves
Nutella - to taste
Cardamom powder - to taste
Fennel seeds - to taste
Cashews - to taste
Tutti frutti - to taste
Sugar confetti - to taste
Chocolate chips - to taste
Prepared gulkand - to taste
Desiccated coconut - to taste
Chocolate - 200 grams
PREPARATION
1. In a bowl, add 20 grams rose petals, 300 milliliters water and wash them well.
2. Add this into a jar, add 100 grams sugar, 150 milliliters water and cover it with lid.
3. Keep in sunlight for 10 days.
4. Take a betel leaf, add some nutella on it and spread it evenly with the help of a spoon.
5. Sprinkle some cardamom powder on it.
6. Add some fennel seeds, cashews, tutti frutti, sugar confetti, chocolate chips and prepared gulkand on it.
7. Sprinkle some desiccated coconut on top fo it.
8. Fold it into a triangle shape to make a paan. (See Video)
9. Seal the paan with a toothpick.
10. Take a pan and fill it with water.
11. Bring it to a boil.
12. Place a bowl on top of it.
13. Add 300 grams chocolate in it.
14. Stir continuously until the chocolate is melted completely.
15. Now, dip the prepped paan in it.
16. Place it on a plate.
17. Garnish with some desiccated coconut.
18. Refrigerate for 1 hour.
19. Serve.
Malai Peda
Servings - 5 - 7
INGREDIENTS
Warm milk - 2 tablespoons
Saffron - 1/4 teaspoon
Milk - 1 litre
Sugar - 120 grams
Corn flour - 1 tablespoon
Milk - 2 tablespoons
Lemon juice - 1 tablespoon
Cardamom powder - 1/4 teaspoon
Pistachios - for garnishing
Almonds - for garnishing
PREPARATION
1. In a bowl, add 2 tablespoons warm milk, 1/4 teaspoon saffron and mix well. Set aside.
2. Take pot, add 1 litre milk and bring it to a boil.
3. Add 120 grams sugar and saffron-milk mixture, mix well and cook on a medium heat for 4 - 5 minutes, while stirring occasionally and scraping the sides of the pot.
4. In a bowl, add 1 tablespoon corn flour, 2 tablespoons milk and mix well.
5. Add this mixture into the milk, add 1 tablespoon lemon juice and mix well.
6. Cook on a medium heat for another 4 - 5 minutes.
7. Transfer this mixture into a bowl and cool the mixture for 30 minutes.
8. Add 1/4 teaspoon cardamom powder and mix well.
9. Divide the mixture into equal portions and shape each portion in between your palms into a flat round.
10. Garnish each peda with pistachios and almonds.
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.
