These recipes are the quintessential Indian traditional eats that is bound to have your mouth watering any time of the day. Try them out this weekend and get ready for a lot of compliments!
Gajar Ka Halwa
Ingredients
6 cup grated carrot
¼ cup milk
½ cup ricotta cheese or unsweetened khoya
1 ½ cup sugar
3 tbsp ghee
1 pinch saffron
¼ tsp cardamom powder
For Garnishing
1 tbsp cashew nuts
1 tbsp almonds (slivered)
¼ tsp saffron
1 tbsp raisins
Preparation
Pressure cook the carrot with milk and saffron.
Under medium heat, melt half the portion of ghee in a wide non-stick pan. When the ghee is
slightly heated up, add the cooked carrot mixture and sugar.
The sugar would melt and make the mixture look extra watery. Continue to cook until all of the
liquid disappears completely.
Now, add the ricotta cheese or khoya and blend well with the carrot. Cook for a few more
minutes, add cardamom powder and turn off the heat.
In another pan, heat the remaining ghee. Tip in cashew nuts and raisins and fry until they turn
golden brown and the raisins become plump. Slather them on the halwa.
Serve warm. Top it with some slivered almonds and a few strands of saffron just before serving.
Gulab Jamun
Ingredients
¼ sugarless milk koya
½ cup maida
2 tbsp melted ghee
Milk to bind
Pinch of cooking soda
Oil for deep frying
¼ kg sugar
1½ cup water
Rose essence, few drops
Method
1. Mix melted ghee with maida using fingertips to blend properly. Crumble Koya and mix with
maida.
2. Mix cooking soda with little milk. Tip this into the maida mixture. Blend together well to
form dough.
3. Prepare balls and flatten it lightly.
4. Mix sugar with water and boil to form a sticky syrup. Add few drops of rose essence.
5. Deep fry the prepared balls in moderately hot oil until dark brown and soak in the syrup
while it is still hot.
Mixture
Ingredients
For boondhi
2 cups Bengal gram flour
1 tbsp rice flour
½ salt
Oil to deep fry
For sev
1 cup Bengal gram flour
Salt to taste
Ground ajwain
Other ingredients
Cashew nuts as required
½ fried gram
Roasted peanuts (optional)
Curry leaves as required
1 tsp red chilli powder
1 tsp asafoetida powder
METHOD
1. Mix Bengal gram flour with rice flour, salt, enough water to make pouring consistency batter.
2. Keep boondhi ladle on top of hot oil and pour little batter on top. Allow that to fall in oil as
droplets.
3. Deep fry until crisp. Prepare all boondhis in the same way and allow to cool.
4. Mix Bengal gram flour with salt, ground ajwain with a ladle of oil and little water to form thick
dough.
5. Fill it in greased sev press and squeeze directly in hot oil to form spiral sev. Deep fry until crisp.
6. Prepare all the sev and break it into pieces.
7. Mix sev, boondhi together with all fried nuts, fried curry leaves and sprinkle chilli powder and
asafoetida powder.
8. Store and serve the mixture whenever required.