BANANA FUDGE

Ingredients:

250 gm dry hard milk(khoya)
150 gm Sugar or as per taste
50 gm Butter
3 ripe banana, mashed
1/2 tsp cardomom powder
½ tsp vanilla essence
Chopped nuts

Method:

* Take a pan and melt butter in a non-sticky pan.
* Add khoya and sugar, mix well
* Now add mashed banana and cardomaom powder
* Stir continuously in low heat until the mixture becomes thick.
* Add vanilla and nuts, mix well
* Remove from the pan and spread the mixture on a greased tray.
* Allow it to cool and cut in to desired shape.
* Garnish with nuts
* Keep in refrigerator

KALAKAND

Ingredients:

250 gm fresh Paneer, mashed (cheese)
250 gm cup sweet cream (condensed milk)
100 gm Milk powder
1/2 tsp cardamom powder
50 gm chopped pistachios for garnish

Method:

* Take a bowl and mix the cheese and milk powder
* Add condensed milk and cardamom powder to it and mix well.
* Now take a non sticky pan and cook in a medium flame.
* Stir well until the mixture becomes thick.
* Remove from the pan and spread the mixture on a greased plate.
* Then allow it to cool and cut in to desired shape.
* Garnish with pistachios.
* Keep in refrigerator

MODAK LADDOO

 

Ingredients:100 gms Khoya(dry solid milk)
50 gms coconut, grated
50 gms, Rice flour
2 Ripe banana, mashed
2 cups milk
1 tsp cardamom powder
1 tbsp ghee
3 cups sugar
1-1/2 cup water
50 gms almonds
50 gms melon seeds
Dry fruits for garnish

Method:

* Pour khoya and coconut in a non sticky pan, mix well.
* Add ghee and fry them lightly on a low heat until you get a nice aroma
* Add banana and cardamom, mix well
* Add almond and melon seeds, mix well. (Grind the almond and melon seeds together in mixer)
* In a non-sticky pan boil rice flour with two cups of milk and stir well till the mixture thickens.
* Add the cooked rice flour with the mixture of khoya, coconut, banana, almond and melon seeds.
* Heat sugar and water in a pan, stir continuously and prepare one-string syrup by dissolving sugar in the water.
* Now add sugar syrup in ready mixture, mix well and stir till the mixture looks thick.
* Remove from heat and allow it to cool
* Make equal size of round laddoos(small round balls)
* Garnish with dryfruits

* Keep in refrigereter

FESTIVE BURFI

You can make this sweet dish whenever you want but this time I have given specially for this month festival JANMASHTAMI.Even people keeping fast on this festival can also enjoy eating this delicious burfi.

This burfi does not require much quantity of ghee because Coconut is rich in oil.

Ingredients:
250 gms Khoya( dry solid milk)
250 gms coconut, dry and grated
1 tsp cardamom powder
1 tbsp ghee
3 cups sugar
1-1/2 cup water
50 gms almonds
50 gms melon seeds
Raisins for garnish

Steps To make:

* In a non-sticky pan, pour khoya and coconut, mix well.
* Add ghee and fry them lightly on a low heat until you get a nice aroma.
* Add cardamom, almond and melon seeds, mix well.( Grind the almond and melon seeds together in mixi)
*Heat sugar and water in a pan, stir continuously and prepare one-string syrup by dissolving sugar in the water.
* Now add sugar syrup in mixture, mix well and stir till the mixture looks thick.Remove from heat.
* Grease the plate and spread the mixture
* Garnish with raisins and allow it to cool.
* Cut into desired shapes with the knife.
* Delicious burfi is ready now


Ingredients with Pictures:

Khoya (Dry Solid Milk)

Grated Coconut

Almonds, Raisins, Melon Seeds

Steps with Pictures:

Grind the almond and melon seeds together

Mixture on frying process

Spread the mixture in plate and cut into desired shape

Delicious Burfi is ready

KESAR PISTA KULFI

It is very famous Indian dessert. Saffron is easily available in the market. Saffron has been used as spice and coloring agent and it gives nice taste and yellow color to kulfi.You can add any other nuts to your choice.

Ingredients

Cream milk – 2 cups

Khoya or Dry milk – 150 gm

Sugar – 10 tsp ( according to taste)

Saffron (kesar) – 2 tsp

Pistachios – 10-12(chopped)

Cream – 2 cups (beaten)

Cardamom seeds – 4-5

How to make

Put the milk and khoya in non stick pan and stirring constantly in low heat.

Add Cardamom seeds

Add cream in mixture

Add sugar and stir well

Add Saffron and Pistachios

Stir well and allow cooling

Filled the mixture into Kulfi molds

Cover with foil wrap

Now freeze it until firm

Dip each kulfi mould into water

Remove the ice-cream from the molds with the help of knife around the corners.

Cut into slices and serve in ice-cream bowls.

NUTTY CHOCOLATE FUDGE

Ingredients:

100 gm - Sweet thick cream

200 gm - Chocolate powder

50 gm - Almonds (chopped)

50 gm – Cashewnuts ( chopped)

250 gm – Khoya or Dry milk

2 tbsp -Butter

1/2 tsp - Vanila essence

Method:

Take a pan and melt the butter first.

Add chocolate powder and sweet cream mix gently.

Add almonds and cashewnuts also.

Grate khoya and mix well.

Mix 1/2 tablespoon vanilla essence.

Grease a tray and put the mixture

Allow the mixture to cool and cut the pieces.

Keep in refrigerator