DIWALI Special: Gulab Jamun Recipe

Gulab Jamun Recipe

Gulab Jamun is one of the well-known Diwali sweets. This is the recipe of Gulab Jamun.

Ingredients

• 1 cup Bisquick
• 2 cup Carnation Powder
• 2 cup Water
• 1 1/2 cup Sugar
• 4 pods Cardamom Seeds
• 4 tbsp Butter
• 6-8 drops Rose Water
• 1/8 cup Yogurt
• 1/2 cup Milk
• Oil

Method

• Heat butter and pour in a bowl. Add bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary.
• Make a smooth ball, cover and let rest for around 30 minutes. Make 12-14 small balls.
• Heat the water, add sugar, and bring to boil, add cardamom seeds and simmer.
• Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown, almost black.
• Soak in sugar syrup for a few hours until they double in size
• Serve hot or cold

DIWALI Special: Recipe of Kaju barfi

Recipe of Kaju barfi

Here is the online recipe of Kaju barfi. This diwali sweet dish is really tasty.

Ingredients

• 3 cups Cashew powder
• 2 cups Sugar
• 0.5-cup Water
• Silver foil

Method

• Make sugar syrup of almost 2 thread consistency.
• Then dissolve cashew powder in the solution and make the whole solution thick.
• Then spread it on the plate and put some silver foil.
• Then cut barfi into pieces.

Serve this sweet and enjoy the diwali evening.

DIWALI Special: Rasmalai Recipe

Rasmalai Recipe

The recipe of Rasmalai is given below. It is easy to cook at home and can be served as a Diwali sweet dish.

Ingredients

• 4 Measuring cup milk for channa (2% milk)
• 3 measuring cup milk for Ras
• 4 - 4 1/2 tbsp. sugar for Ras
• 1 cup sugar
• 3 cups of water
• saffron, cardamom, pista, almonds
• lemon juice

Method

• First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
• Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
• Then drain it in a thin muslin cloth or handkerchief.
• Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
• In a pressure cooker take 3 cups of water and 1 cup of sugar.
• Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
• Toss that balls in the pressure cooker and bring two whistles.
• In the mean time see the milk for ras may be ready.
• Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
• As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
• When the milk is cool add channa balls to it.
• Refrigerate it.
• And it is ready to serve.

PAKISTANI Foods: (Walnuts Sweets) AKHROT KA HALWA

(Walnuts Sweets) AKHROT KA HALWA



Ingredients:

• Walnuts 2 cup slightly toasted and grated
• Ghee 2 cup
• Sugar 2 cup
• Milk gova/khoya 2 cup
• Heavy cream/milk 1 litre
• Condensed milk 1 cup
• Cardamon seeds powder 1 spoon
• Food color of your choice
• Favourite nuts of your choice for decoration

Method:

Toast/ fry in ghee…all the decoration nuts first and set aside.
Mix sugar and heavy cream and boil them, reduce it into half(maybe add cardamon seeds powder too)
In a separate pan, heat ghee and add gova, fry it real good. let it get loosened up first and slightly change color. That is golden brown. Do not fry beyond this point. It may become too brown.
So now to this fried gova add reduced milk. Further add condensed milk to.
Toss your grated walnuts + color and cook them. When the halwa consistency is achieved, it leaves the pan. Maybe one can run few more spoons of ghee at this point.
It turns up into dark velvety brown color. With distinct aroma. Now toss the fried nuts from step 1 to it. Mix well! Serve this after heavy meals as dessert. Heaven!!!

INDIAN Foods: Malai Ladoo Recipe

 

 Malai Ladoo Recipe



Ingredients:
 

• Cottage cheese or paneer (250gms)
• Condensed milk (1/2c)
• Kewra essence (2-3drops)
• Yellow color (1/4tsp)

Method:

Take a bowl, mash the paneer in it and add the condensed milk in the paneer. Mix it well. Now put this mixture in a pan and cook on low flame by stirring it continuously. Cook it until the mixture gets thicken and leaves the sides of the pan. Add essence in the mixture and then take off the pan from the heat. Mix the mixture properly. Take a plate, Pour the mixture in the plate and keep it to cool. When the mixture gets cool then make the ladoos of this mixture. Sprinkle the powdered elaichi over the ladoos and decorate then with grated dry fruits.
Makes – 20-25 pieces
Time required – 1/2hour

AMERICAN Foods: Strawberry Coffee Cake

Strawberry Coffee Cake

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1 1/2 cups sliced fresh strawberries
• TOPPING:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter
• 1/4 cup chopped pecans

Directions

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.
2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.
3. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

AMERICAN Foods: Autumn Caramel Apple Cake

Autumn Caramel Apple Cake

Prep Time: 30 mins

Cook Time: 90 mins

Difficulty: Intermediate

Yield: 10 to 12 servings

Ingredients

Pinch salt Special equipment: 10 cup bundt pan
Juice of 1 orange (about 1/3 cup)
Finely grated zest from 1 orange

Cake:

4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
3/4 cup pecans, toasted and roughly chopped
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons water
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon fine salt
1 tablespoon pure vanilla extract

Caramel Glaze:

1 tablespoon light corn syrup
1 1/3 cups sugar, plus 1/4 cup for the apples
1 1/2 teaspoons ground apple or pumpkin pie spice blend

Directions:

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.
Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.
Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.
Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
To make the caramel: Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.
Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen. If you bake it a day ahead glaze with the caramel the day you plan to serve it.

EID Special PAKISTANI Sweets: Golden Sivaiyyan

Golden Sivaiyyan

 

Ingredients

• Sivaiyyan-1/2 kilo
• Milk-2cup
• Khoya-1/2kilo
• Sugar-1/2cup
• Dry Fruits-for garnishing (chopped)
• Egg-2
• Silver Paper-for decoration (chandi ka warq)
• Small Cardamom Powder-1/2tsp
• Saffron (soaked in milk)-1 pinch
• Butter-1tbsp

Method

• Take a pan and put butter in it.
• After that put saviyyan in it and cook for a while
• When it turns golden in color then remove it for a oil.
• Take another bowl and put milk, khoya, sugar, small cardamom, saffron and boil it for a while.
• Now take a baking dish and beaten eggs in it. Add saviyyan and milk mixture in it.
• After that mix it well with spoon now add dry fruits in it.
• Preheated oven 250 C baked it 20 to 25 minutes.
• When it turns golden in color then garnish it with silver paper.

Dhaka Delight

Ingredients

• Milk-1 liter
• Citric Acid-1 pinch(tatrey)
• Semolina-2 tbsp
• Coconut powder-1 cup
• Sugar-250 gm
• Milk powder-2 tbsp
• Screw pine (kewra)-1 tbsp
• Green and red food color-few drops
• Oil-for frying
• muslin cloth (malmal ka kapra)-1 meter
• Grated coconut-for garnishing

Method

• Heat milk then in it add citric acid in order to curdle it. Put the curdled milk in a muslin cloth and let it hand so that excess water drains away.
• When all the water has been drained, place the milk blob on a cutting board. Add semolina, milk powder and screw pine to it and mix well with hands.
• Separate this mixture into two parts. Add red food color in one part and green in the other. Mix each part separately, till the colors get evenly distributed.
• Heat oil in a wok, make small rounds from both the mixtures and fry them till they turn golden.
• Make sugar syrup. Immerse these rounds in the syrup for 2 minutes.
• Take them out and roll them in a grated coconut. Keep them in a serving dish and serve.

American Custard

Ingredients

• Custard-1/2 cup
• Milk-1 kg
• Sugar-1/2 cup
• Jelly-1 pack (in red color)
• Jelly-1 pack (in green color)
• Sponge cake-1 (middle size)
• Fruit cocktail-300 gram
• Almonds-50 gram
• Pistachio-50 gram
• Walnut-50 grams
• Cashew nut-50 gram
• Jam-e-Sheren-As required
• Fresh Cream-1 cup
• Strawberry-as required

Method

• Firstly heat the milk, then add sugar and stir it nicely.
• After that mix custard powder by pouring water in it, then add it into milk and then stir it continuously with the spoon.
• Take another small pot and pour the heated water and jelly powder in it and again stir it.
• Now take bowl put cake, mix fruit, strawberries, and custard in it.
• In the end add jelly, strawberry and garnish it with cream.

hocolate Biscuits

Ingredients

• White Butter-250 gm (at room temperature)
• Icing sugar-250 gm
• Flour-250 gm
• Eggs-2
• Baking Powder-1/2 tsp
• Cooking Chocolate-4 tbsp

Method

• Mix butter and sugar in a bowl till it form a smooth paste.
• Beat eggs in separate bowl and add them in butter mixture and mix it with the help of beater.
• Now mix flour and baking powder. After mixing, add flour in egg mixture with one spoon at a time. Mix it well.
• Now there are two ways of making these biscuits, one is to make dough of this mixture by adding more flour.
• Make dough and shape it in rectangle with rolling pin, place chocolate in mid and roll dough from both sides, then cut it with knife and place it in preheated oven.
• Bake it at 120 degree for 15 minutes.
• Second method is to make a creamy and smooth mixture and add melted cooking chocolate in it.
• Then put it into pipe bag and make biscuits shape in baking tray and bake it for 15 minutes.