Malai Burfi / Milk Fudge / Cake

Yield: 12 to 15 pieces

Prep Time: 5 minutes

Cook Time: 30 to 35 minutes 

Ingredients:

1.      1 liter whole milk

2.      1/2 cup full fat milk powder

3.      1/2 teaspoon alum powder

4.      1/2 cup sugar

5.      2 tablespoon clarified butter

6.      1/2 teaspoon crushed cardamom

7.      1/8 teaspoon cardamom seeds

8.      1 tablespoon sliced almond and pistachios

Method:

1.      In large, heavy bottom, non-stick pan bring the milk to a boil, in over medium high heat.

2.      When milk comes to a boil, add alum powder and stir the milk gently.

3.      It will begin to curdle. Continue to cook and stir with wider spatula consistently 15 minutes.

4.      Now add milk powder and cook until milk is grainy and thick.

5.      After 5 minutes add sugar, clarified butter and cardamom powder.

6.      Keep stirring and cooking, till it becomes solid or dense.

7.      You will feel that it will take little effort for stirring.

8.      Transfer mixture to the greased plate and press firmly.

9.      Sprinkle almond, pistachios and cardamom on top and press it.

10.  Let it cool completely about 3 to 4 hours than slicing into individual pieces.

11.  Store in refrigerator for a week.

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Gujarati White Kadhi (yogurt soup)

Ingredients:

1.      1 cup yogurt

2.      2 tablespoon gram flour

3.      2 cups water

4.      1 tablespoon sugar

5.      Salt (depends on sourness of curd)

6.      1/4 teaspoon coriander powder

7.      2 teaspoon ginger chili paste

8.      Salt to taste

For tempering:

1.      1 tablespoon oil

2.      1 teaspoon mustard seeds

3.      1/8 teaspoon asafoetida

4.      1/2 teaspoon cumin seeds

5.      1/4 teaspoon fenugreek seed

6.      5-6 curry leaves

7.      2 dry whole red chili

8.      1 Bay leaf

9.      1 small stick cinnamon

10.  2 cloves

Method:

1.      In bowl whisk yogurt, water and gram flour together.

2.      Add in sugar, ginger- chili, coriander powder and salt mix well to avoid any lump formation.

3.      Heat oil in a sauce pan, add in all tempring ingredients.  

4.      After cracking seeds add in yogurt mixture.

5.      When it start to boil, reduce the flame to low and cook.

6.      Keep whisking and cook the kadhi about 7 to 10 minute or until raw smell of gram flour goes.

7.      Serve hot with peas pulao.

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Lauki/Dudhi Chana Dal Sabzi (Bottle gourd cooked with lentils)

Ingredients:

1.      3 cup bottle gourd (lauki/dudhi)

2.      1/2 cup split bengal gram (chana dal)

3.      1/4 teaspoon asafetida

4.      1/2 teaspoon mustard seeds

5.      1 teaspoon cumin seeds

6.      1 teaspoon garlic paste

7.      1 tomato chopped

8.      1 teaspoon red chili powder

9.      1/4 teaspoon turmeric powder

10.  1/2 teaspoon sugar (optional)

11.  Salt to taste

12.  Freshly chopped coriander leaves

Method: 

1.      Wash and soak chana dal in half cups of water for half hour.

2.      Wash and peel the bottle gourd than cut in medium size pieces

3.      Heat the oil in a presser cooker; add in asafetida, mustard seeds, cumin seeds, cooked until they start to crackle.

4.      Add the bottle gourd, turmeric powder, chili powder, garlic, sugar, tomato and salt, stir well.

5.      Add lentils with 1 cup of water and  cook for 4 to 5 whistles.

6.      Garnish with coriander leaves and serve hot with bhakri, phulka's or plain parathas.

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Peas pulav/Mutter Pulao

Ingredients:

1.      1 cup basmati rice

2.      1/2 cup fresh green peas

3.      2 teaspoon cumin seeds

4.      1 teaspoon oil

5.      2 teaspoon ghee (clarified butter)

6.      7 to 8 cloves

7.      Salt to taste

8.      Water as needed

Method:

1.      Wash, drain and soak the rice for 15 minutes. Drain and keep aside.

2.      In pan boil the water, add in rice and salt cook until half done.

3.      Add in peas and cook properly than remove the rice in sieve.

4.      After cool completely transfer the rice in bowl.

5.      Heat oil in small skillet add in ghee, cumin seeds and cloves.

6.      After crack the seeds add this in rice, mix well than cover for 2 minutes.

7.      Your peas pulav is ready serve with Gujarati sweet kadhi.

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Ghughara/ Gujiya/Karanji

 Ingredients:

For outer layer:

1.      1 cup all-purpose flour

2.      2 tablespoon clarified butter

3.      Luke warm milk needed

4.      oil or ghee for deep fry 

For stuffing:

1.      1/2 cup solid milk (Khoya/mava)

2.      3 tablespoon lightly roasted semolina (suji/rava)

3.      1 teaspoon clarified butter

4.      2 tablespoon sugar powder

5.      1/2 teaspoon cardamom powder 

6.      2 tablespoon chopped nuts

7.      1 tablespoon raisin

8.      Oil or ghee for deep fry

Method:

1.      In a bowl take the flour and ghee, mix well.

2.      Add in milk as required to make soft dough. Keep aside.

3.      Heat the 1 teaspoon ghee in frying pan, add in solid milk.

4.      Cook on medium heat for 2 minutes than remove.

5.      In bowl mix khoya, nuts, sugar, semolina and cardamom powder. Keep aside.

6.      Knead the dough and divide into about 15 to 20 equal parts and roll onto balls.

7.      Roll each ball to make a not too thin puri.

8.      Take a 1/2 tablespoon of the stuffing in the middle of the puri.

9.      Dip finger in a water bowl and run the finger along the edge of the puri.

10.  Fold the puri in half and stick the edge properly.      

11.  Make sure the edges are completely sealed otherwise they will open while frying.

12.  Press on the edge, fold it inside and tip that comes out press it again and fold it and keep continuing the process. Its create a nice design.

13.  Continue stuffing the rest of the ghughara in the same manner.

14.  Deep fry the ghughara in medium hot oil in low flame till light golden brown.

15.  Cool it and ready to be served.

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Mixture/Chavanu

Quantity about 1 kg

Ingredients:

1.      1 cup split bengal gram (chana dal)

2.      1 cup peanuts

3.      1 cup mung beans

4.      1 cup rice flakes, flattened rice (poha)

5.      1 cup colorful boondi

6.      1 cup sev-bhujiya

7.      1 cup whole dry peas

8.      1/2 cup halves cashew nuts

9.      Oil for deep fry

For spices:

1.      1 tablespoon red chili powder

2.      1/2 tablespoon black pepper powder 

3.      2 tablespoon sugar powder

4.      1 teaspoon turmeric powder

5.      1 teaspoon cumin powder

6.      1/2 teaspoon garam masala

7.      1/2 tablespoon  amchur powder

8.      1/2 teaspoon black salt powder

9.      Salt to taste

Method:

1.      Wash and soaked chana dal, mung beans and dry peas 3 to 6 hours separately.

2.      Remove the water drained and spread separately in a kitchen towels for 15 to 20 minutes.

3.      So all the water is absorbed and beans are dry.

4.      Mix the all spice ingredients in grinder and grind very fine power. Set aside. 

5.      Heat the oil in a pan until smoking point.

6.      Place the chana dal in batches in a wire mesh strainer, lower it into the oil.

7.      Fry dal until crispy or pinkish brown, lift out the strainer and transfer to paper towels to drain.

8.      In separate batches fry peanuts, cashews, peas, and mung beans. Drain on paper towels.

9.      Sprinkle in 1 tablespoon spice powder, mix very well.

10.  Now add half of rice flakes to the wire mash strainer lower it into the oil and fry until the frothing oil subsides and poha floats. (It should not brown only turn golden yellow).  

11.  Fry the remaining flat rice dry on paper towel blot all the excess oil.

12.  Sprinkle in another 1 tablespoon spice powder and toss well.

13.  In large bowl combine all beans, nuts and flakes. Toss well.     

14.  Mix in boondi and sev toss everything very well.

15.  Now add in another 1 tablespoon spice powder and toss well.

16.  If you like more or less spicy mixture increase or decrease the spice powder.

17.  Allow the mixture to cool completely before storing in air tight container.

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Eggless Almond Brownie

Ingredients:

1.      1/4 cup all-purpose flour

2.      1/2 tablespoon cocoa powder

3.      1/2 cup condensed milk

4.      1/4 cup melted dark chocolate

5.      3/4 cup ground blanched almond

6.      2 tablespoon butter soften

7.      1/4 teaspoon baking powder

8.      1/4 teaspoon chocolate essence

9.      Milk as needed

10.  Walnuts pieces

Method:

1.      Grease and line brownie pan or molds, preheat the oven to 160ºC.

2.      Sieve the flour, cocoa powder and baking powder together 2 to 3 times. Set aside.

3.      In bowl pour condensed milk, butter and melted chocolate it to make a fine, smooth paste.

4.      Mix the flour with wet mixture, add in chocolate essence then mix well.

5.      Add grounded almond powder and batter the whole mixture again.

6.      Add 1 to 2 tablespoon milk if mixture is too thick.

7.      Pour the mixture in greased brownie molds.

8.      Put walnut piece in the middle of molds.

9.      Brush brownie with water before baking so that it does not dry out.

10.  Put in the oven and bake for 15 to 18 minutes.

11.  Let the brownie cool completely serve with coffee or ice cream.

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