Seviya Kheer

Seviya Kheer

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INGREDIENTS:

2 cups Badam

1cup Seviya (Vermicelli) broken into 4 cm bits

5 cups milk

1/2 cup sugar

1/3 cup almonds (sliced)

1/4 cup unsalted blanched pistachio, silvered

1/2 tbsp rose water

Silver or gold papper (varak)

INSTRUCTIONS:

• Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly.
• Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil.
• Cook for about 20 minutes or until the milk is slightly thickened.
• Cool to room temperature, add rose water and chill thoroughly.
• Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).

Source: indianfoodforever

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Zarda

Zarda

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INGREDIENTS:

Basmati Rice – 1 cup

Hot Water – 1 1/2 cup

Milk - 3/4 cup

Sugar – 3/4 cup

Saffron – a pinch

Nuts (Cashews, Almonds etc) - handful

Dry Fruits (Raisins, dried cranberries etc) – handful

Coconut pieces (or dessicated coconut) - 2 tblsp

Ghee/ Butter – 2 tblsp

Orange Zest – 1/2 tsp

Cardamom Powder – 1/4 tsp

Kesari Powder/ Orange food colour - a pinch

Paneer/ Khoya - 2 tblsp

INSTRUCTIONS:

• Wash the rice, soak it for 15-20 minutes and drain the water completely.
• Add the saffron strands and sugar to the milk. Microwave for a minute let it soak while you get the other things done.
• Heat the ghee/butter in a pan and fry the nuts and dry fruits on low heat.
• After the nuts turn golden brown and the dry fruits plump up, add the coconut pieces and drained rice.
• Fry this in the same oil till a nice aroma comes.
• Add the hot water, kesari powder and orange zest to this.
• Reduce the flame, cover with a lid and let it cook for 10 minutes. You can also cook everything in a rice cooker.
• After the rice is 3/4th cooked, add the sweetened milk with saffron strands and cardomom powder.
• Cover with the lid again and let it cook on very low heat for another 10-15 minutes.
• By now all the liquid would have been absorbed by the rice and the rice will be fully cooked.
• Fluff up the rice gently with a fork and switch off. Garnish with grated paneer/khoya and serve.

Source: simpleindianrecipes.com

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Badam Rabri

Badam Rabri 

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INGREDIENTS:

 Whole fat milk   - 1 litre

Sugar                   - ¼ cup

Almonds             - 6 to 7

Pistachios            - 6 to 7

 Saffron                - few strands

Elaichi pwd          - a generous pinch

Rose essence       - few drops

INSTRUCTIONS:

• In a wide mouthed non-stick pan, take the whole milk.
• Boil the milk in medium flame.
• Once it comes to boil, keep the flame low and cook slowly.
• Stir frequently and let the malai (cream) thicken at the edge of the pan.
• Now continue boiling the milk.
• Keep stirring the milk once in a while, so that it does not stick to the bottom and collect malai / cream on one side.
• Continue this cooking, until the milk turns thick and the consistency reduces to 1/4 of its original volume.
• Meanwhile blanch the almonds and pistachios and slice them thinly and keep ready.
• Soak the saffron threads in 2 tbsp of warm milk.
• Now add sugar, elaichi pwd and stir it in well. (Adjust the sweetness according to your taste)
• Mix well.
• Remove from fire and cool. (Remember it will thicken when cooled)
• When cold, add the Rose Essence and blend it in.
• Our yummy sweet Rabadi is ready.
• Chill it in fridge for few hours.
• Ladle Rabri into serving bowls, garnish with chopped nuts and serve.

Source: tastyappetite

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Egg Halwa

 Egg Halwa

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INGREDIENTS:

1 cup vegetable oil

 3 pods cardamom, crushed

 1 tablespoon chickpea flour

 1 cup dry milk powder

 4 eggs

 1 cup white sugar

 2 tablespoons chopped almonds

INSTRUCTIONS:

• Heat vegetable oil in a heavy pot over medium heat. Cook and stir cardamom pods and chickpea flour in hot oil until you smell a roasted aroma from the flour, about 5 minutes. Add dry milk powder and continue to cook and stir until mixture is golden brown, about 5 minutes more.
• Beat eggs and sugar in a bowl until well mixed. Stir egg mixture into milk mixture. Cook and stir until the oil begins to separate from the milk, about 5 minutes. Transfer mixture to a bowl and sprinkle with almonds.

Source: allrecipes.com

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