وصفات للحلويات الهندية بالصور

[coffee]

Rava Kesari

Ingredients:
½ cup Milk
4 tblsp Ghee
1½ cups Water
2 tbsp Sultanas
1 cup Semolina
1 cup Caster Sugar
1 tsp ground Cardamom
24 Blanched Slmonds, toasted
2 tbsp Silvered Almonds, toasted


Method:
Combine sugar, water, milk and cardamom in medium pan, stir over heat, without boiling, until sugar dissolves. Remove from heat.
Heat ghee in another medium pan; cook semolina, stirring for 1 minute or until semolina is well coated in ghee and has just changed colour.
Stir milk mixture into semolina, cook, stirring, until mixture thickens and leaves side of pan. Stir in sultanas and silvered almonds.
Spread mixture into prepared pan; score top to make diamond shapes, then centre blanched almonds in each diamond. Cover, refrigerate until firm.
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Petha

Ingredients:
800 gms Sugar
1 tsp Rose Water
½ tsp Alum powder
1 kg White Pumpkin
3-4 drops Kewda essence
2 tsp Kitchen Lime (chuna)


Method:
Dissolve alum in half cup water and keep aside.
Dissolve lime in 1 litre water, strain with a clean cloth, twice if required.
Peel pumpkin, discard seeds, mushy centre and cut into pieces/squares.
Prick all over with a metal skewer or fork.
Put pieces in lime water. Soak for 2-3 hrs.
Drain, wash under clean running water for 2-3 minutes.
Put in a bowl, sprinkle alum water, shake to coat all pieces evenly.
Boil some fresh water. Add the pieces to boiling water until they are kind of transparent.
Make a syrup of sugar and water, till 2 1/2 thread consistency.
Put transparent pumpkin pieces in syrup, boil till syrup becomes thick again.
Keep covered with a mesh, overnight. Keep moving the pieces every hour.
Take out the pieces and boil the chasni and again make the chasni of 2tar (do not add extra water or sugar).
Add the pieces back and reboil for 3-4 minutes.
Drain out excess syrup, sprinkle essence and rose water.
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[coffee]

مشاركة: وصفات للحلويات الهندية بالصور

Moong Daal Burfi

Ingredients:
250 ml Milk
250 gms Sugar
2 Silver Sheets
200 gms Desi Ghee
Chopped Dry fruits
250 gms Moong daal


Method:
Soak the daal overnight.
Rub and wash it, removing the outer green skin.
Drain the daal and grind it to a thick paste using little water.
Heat ghee in wok. Add the paste and fry it on a medium flame.
When the moisture dries, the daal turns light pink and the fat separates, add the sugar.
Stir and keep sprinkling milk over.
When the sugar dissolves and the mixture becomes thick and semi solid remove it from the fire.
Spread down evenly on a greased metal tray. Decorate with dry fruits and silver sheets.
Cut into desired shapes.
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Kancha Gola

Ingredients:
2 ltr Milk
Cardamon Powder
200 gms Cornflour
1600 gms Sugar Powder


Method:
Boil the milk; add citric acid powder and simmer.
When the milk curdles take the pan off the heat and separate the whey from the curdled residue.
Hang it in a muslin cloth and let it drip and make cottage cheese from it.
Cut the cottage cheese into small pieces.
Mix the sugar powder, cornflour and the cheese and heat in a pan until it binds.
Take out the mixture from a pan and make small ladoos of it after it cool down.
Sprinkle some cardamom powder over it before serving
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[coffee]

مشاركة: وصفات للحلويات الهندية بالصور

Kalakand

Ingredients:
5 kg Milk
300 gms Sugar
2-3 drops Lemon Juice
Pistachios for garnishing
200 gms Cardamom Powder


Method:
Boil milk in a pan, add sugar and few drops of lemon juice and simmer till thick.
Add cardamom powder and keep aside for cooling.
After 2-3 hours spread the thickened milk on a tray.
Let it set and cut into squares.
Garnish with pistachios.
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Rasgullas

Ingredients:
½ litre Milk
Rose Water
2 tsp Maida
1 cup Sugar
Lemon juice
1 cup Water


Method:
Heat milk in a pan and bring it to boil. Remove from heat.
Add lemon juice.
Stir slowly and gently until white curd forms on the surface and separates from whey.
Strain this milk and you will get chenna(curd like).
Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside.
Mix sugar and water in a saucepan and bring it to boil till it becomes a syrup of one thread consistency.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
On cooling, add rose water. Refrigerate and serve chilled.
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Balushahi

Ingredients:
250 gm Curd
500 gm Ghee
500 ml Water
500 gm Sugar
500 gm Maida
Pinch of Baking powder
4 tbsp chopped Pistachio


Method:
Mix maida with curd and 3 tbsp of ghee. Knead it soft.
Make small portions of the mixture (round) and flatten it with thumb impression in the center.
Heat ghee in a pan and fry the small portions untill they turn medium brown.
Prepare sugar syrup by boiling the sugar in water till it becomes a syrup of one thread consistency.
Dip the Balushahi in the syrup and immediately remove it in a plate.
Garnish it with chopped pistachios.
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[coffee]

مشاركة: وصفات للحلويات الهندية بالصور

Sohan Halwa

Ingredients:
1 cup Milk
1 kg Sugar
1 tsp Kesar
2 litre Water
500 gm Ghee
100 gm Pistachio
250 gm Almonds
50 gm Cardamom
500 gm Cornflour or Maida


Method:
Heat half of the water, add sugar and boil for 5 minutes.
Add 1 cup milk and boil for 5 minutes. Strain it through a muslin bag or thin cloth.
Dissolve the cornflour/maida in a little water. Add the remaining water and sugar syrup.
Dissolve 1 tsp kesar in warm water. Add to the cornflour mixture and cook over low flame.
When cornflour becomes thick , add 1 tbsp ghee. Continue adding Ghee slowly during cooking to prevent it from sticking to the pan. Stir it well.
As Ghee separates from the mixture. Add almonds, pistachio & cardamoms.
Grease a pan or tray with oil. Spread Halwa in it.
Garnish with almonds, pistachio and cardamoms. As it cools down, cut it into pieces and serve.
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Sohan Papdi

Ingredients:
1¼ cup Besan
2 tbsp Milk
¼ kg Ghee
1¼ cup Maida
2½ cups Sugar
1½ cups Water
½ tsp Cardamom seeds


Method:
Sift both flours together. Then heat Ghee in a pan.
Add flour mixture and roast on low heat till light golden. Keep aside to cool a little, stirring occasionally.
Make syrup out of sugar. Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms thread like flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the cardamom seeds and gently press down with palm.
Cool, cut into squares, Store in airtight container.
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Kaju Katli

Ingredients:
Silver leaf
1 tsp Cornflour
1/3 tsp Rose essence
100 gms Cashewnuts
80 gm Sugar, powdered


Method:
Soak cashewnuts in water, for 1-2 hours. Drain and grind them to a fine paste on a grinding stone, using as little water as possible.
Mix together the sugar and cashew paste. Cook in a kadai on medium flame, for about 8-10 minutes.
When the mixture thickens, reduce the flame and keep stirring. Sprinkle cornflour, stir well, and remove from fire.
Immediately, mix in the rose essence and quickly turn on to a greased marble or wooden surface.
Roll it thin with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis.

 

[جارة القمر]

مشاركة: وصفات للحلويات الهندية بالصور

coffee


مشكووووووووووووووووووره


حبيبتي
وتسلمييييييييييييييييين

 

[^^دموع الكويت^^]

مشاركة: وصفات للحلويات الهندية بالصور

مشكوووووووورة يعطيج العافية


نبي مترجم ؟؟

 

[ايفيان]

مشاركة: وصفات للحلويات الهندية بالصور

مشكورررررررررررررره وايد على الوصفات الهنديه

بس نبي ترجمة

وعندهم حلو اسمه لدوو دايما اشوفه بالأفلام الهنديه

مثل الكرة ولونه أصفر وياكلونه بالمناسبات والأفراح...

ياريت كان معاهم عشان نعرف طريقته

والله يعطيك العافيه....

 

[a7la_frawla]

يسلمووووووووو ماقصرتي

 

[STYLISH STYLE]

يسلمو

 

[طووم]

يسلمو ومشكوره حلوه حلوياتهم بس منو الي راح يترجم

 

[SpiceGirl]

شكريا ​

 

[babloo]

مشكووووره والله بس في شغلات مو معروفه ماكو وحده خدامتها هندية تساعدنا

 

[malak_alroo7]

مشكووره حبيبتى