Khajur Burfi or Rolls

1 tin condensed milk

1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut
Method
Break up khajur coarsely
Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously.
Do not allow to stick to bottom.
It takes a while to cook
Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut
to
cover it.
Chill the rolls in the fridge
Cut into slices
Or set in a tray and cut into squares.

26.

Kalakand (Milk Burfi)

2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.
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Method
Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a
plate
and press down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

27.

Badam ka seera

1 1/2 cup almonds soaked overnight

3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar
Method
Peel the almonds, wash and grind to fine paste.
Heat ghee in a heavy pan.
Add paste and cook on first high then slow flame, stirring continuosly.
After a while it should turn a light brown and aromatic.
Carefully pour hot milk and stir.
Use a long-handled spatula as the mixture tends to splatter.
When thickens, add the sugar and cook, stirring continously and gently till ghee begins to
separate.
Decorate with chopped nuts and serve hot.

28.

Carrot Halwa

1 kg juicy orange carrots

1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Method
Peel and grate carrots
Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening,
stir continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft
ball or the ghee oozes out. Serve
hot, decorated with a chopped almond or pista.
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29.

Doodhi Halwa

1 kg doodhi
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee
Method
Peel and grate Dudhi
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft
ball or the ghee oozes out. Serve

30.
Chickoo Halwa

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee
Method
Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

31.
Dal ka seera

500 gm Moong dal (green)

500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
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hot, decorated with a chopped almond or pista.

water about 250 ml.

Method
Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to
separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

32.

Atte ka seera

2 tbsp. wheat flour

2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds
Method
Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee
separates.
Decorate with chopped nuts

33.

Beetroot Halwa

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee
Method
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Peel and grate beetroot

Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft
ball or the ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

34.

Rava (Semolina) Ladoo

Ingredients:
1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk
METHOD:
Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
Serves: 12 helpings
Time required: 1/2 hr.
Shelf life : 15 days

35.

Rossogolla

Ingredients:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence
Method:
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.

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Gently knead into a soft dough by passing between fingers.

Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.
Serves: 6 helpings
Time required: 1/2 hour.

36.

Pedhas

INGREDIENTS
500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould
Method:
Grate khoya . Powder sugar . Mix together in a skillet .
Heat on low flame , stiring continously .
Cook till mixture thickens . It should form a very soft lump .
Cool for 10 minutes . Add cardamom powder & colour . Mix well .
Take a small fistful of mixture . Form a ball . Press into the cookie mould .
Turn out carefully . Press 2-3 slices of pista on the centre .
Repeat for remaining mixture .

Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
leaving a soft lump. Stir frequently while cooking.
OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.

Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)

37.

Mava Burfi

Ingredients:
500 gms khoya
300 gms. powdered sugar
1 tsp. cardamom powder
2 sheets silver foil (edible)
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Method:
Mash khoya . Mix in tne sugar. Put into a heavy saucepan.
Cook on slow flame, stirring continuously.
Cook till the mixture is a very soft lump.*
Place on a working board and roll with a rolling pin to 1/2 inch thickness.
Cool a little. Spread on the working board silver foil carefully and evenly.
Make incisions with knife to cut in the desired size and shape.
Note: Burfi is usually cut into 1 1/2 inch squares.
Variation:
To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3
In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour.
Roll both parts separately. Place the chocolate on the mava layer. Roll lightly.
Continue as for mavaburfee.
Serves: 25 helpings
Time required:1/2 hr.
Shelf life: 10 days

38.

Malai Ladoo

Ingredients
1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colour
Method
1.Mash paneer.
2.Add condensed milk and cook on slow flame, stirring continously.
3.Cook till thick and sides leave.
4.Add essence and remove from flame.
5.Mix well.
6.Pour on plate.
7.Cool. Make ladoos.
8.Sprinkle powdered elaichi and decorate.