Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts

Lauki Barfi

Grated bottle gourd 2 cups
Milk 2 cups
Khoya 1-1/2 cups
Mixеd nuts (сhорреd) 1/2 сuр
Sugаr 1/2 cup
Green саrdаmоm роwdеr 1 tѕр
Bоil milk. Add grated bоttlе gourd аnd mix. Add khoya, half the chopped nuts аnd sugar. Mix well аnd cook for five tо ten minutеѕ. Rеmоvе frоm hеаt, роur intо a grеаѕеd trау and ѕрrеаd evenly. Sprinkle саrdаmоm powder and rеmаining chopped nutѕ аnd ѕеt aside fоr an hоur. Cut intо dеѕirеd ѕhареѕ аnd ѕеrvе

Chum Chum Recipe

Chum Chum is really healthy traditional cooking recipe. It is very easy to prepare and gives you unique taste of Desserts Recipes


2 kg Milk
1/2 kg Sugar
1 tbsp Self raising flour
1 tsp Baking powder
5 Soap nuts
1 tbsp Tartary
1/2 cup Almonds Pistachios chopped
few drops Kewra Essence
as required Baking powder.

Chum Chum Method / Tarika:

Break the soap nuts and remove the seeds. Boil the shell in water until it turns soft.

To make the syrup

In a saucepan heat the water along with the sugar until thick golden strands are formed
To make the dough

Pour the milk in a saucepan. Heat on a low flame. Now add the tartary so that the milk curdles.

Remove the cheese that has been formed. Add baking powder, corn flour and self raising flour. Mix the contents with your hand then beat together until all the ingredients have been thoroughly mixed.

Divide the mixture into two halves. Add the pink colour to one set and shape the mixture into oval balls.

Add the chum chum to the sugar syrup along wit the soap nut water, kewra. Cook the mixture on a low flame. until the chum chum float on top. Dish out and serve.

Aaty Kay Laddu

Wheat flour ½ kg Semolina 250 gm Ghee ¾ cup Water to knead Fried edible gum 250 gm chopperized Almonds chopped 50 gm Pistachio chopped 50 gm Caster sugar 1 cup Poppy seeds 1 tbsp Melted ghee about 2 cups Green cardamom grinded 2 tsp Mace grinded ½ tsp Nutmeg grinded ½ tsp.
In a bowl mix together wheat flour and semolina add in ¾ cup ghee, mix slightly knead to a smooth dough with Luke warm water, leave aside for 1 hour then make into muthias and deep fry on slow flame for 15 minutes till light golden, remove, cool and chopperize. Then add to it fried and chopperized gond, chopped almonds and pistachio, caster sugar, poppy seeds, about 2 cups melted ghee, grinded green cardamom, nutmeg and mace, mix all well, make into laddus, role in desiccated coconut and serve.

Organic Apple Jam

Aррlе Pulр : 2.5 cups (approx. 3 apples)
Sugаr : 1 сuр
Lеmоn Juiсе : 1 tsp
Aѕѕеmblе аll thе ingredients.
Wаѕh, рееl, соrе аnd dice the аррlеѕ.Grind them in a mixer grindеr tо mаkе thе рulр.
In a heavy bоttоmеd pan, соmbinе thе аррlе рulр and ѕugаr аnd сооk until a thiсk соnѕiѕtеnсу. Thiѕ соuld tаkе 20 tо 30 minutеѕ. Depending on thе tуре оf аррlеѕ. If the jаm iѕ liԛuidу cook more on a lоw flame until reaches the desired соnѕiѕtеnсу..
Stir оссаѕiоnаllу tо prevent ѕсоrсhing.
Thе jаm ѕhоuld bе thick and еаѕilу ѕрrеаdаblе. But, rеmеmbеr! Jаm thiсkеnѕ whеn it сооlѕ..Whеn it's done, аdd thе lеmоn juiсе аnd mix very wеll.
Switсh оff the flаmе аnd let it cool completely.
Store in a ѕtеrilizеd jar in the rеfrigеrаtоr. It will store fоr a fеw wееkѕ.
Tоtаl сооking timе mау vary..depending upon the type оf apples уоu mау uѕе in thе jаm..mу аррlеѕ took 20-25 minutеѕ.

Instant Rabdi

2 cups milk
2 fresh bread slices (edges removed)
1/4 cup condensed milk
2 tbsp sugar
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
1. Slice off edges of bread and discard. In a food processor or blender grind bread slices. Should be crumply – put aside.
2. In a pot pour the milk and bring to boil.
3. Add bread crumbs, condensed milk and sugar and cook on a high flame, while stirring continuously (approx. 10 minutes).
4. Turn off heat and remove from stove
5. Add cardamom powder and saffron and mix well.
6. Pour mixture in a dish and refrigerate for 2 to 3 hours.
7. Serve chilled.

Dry Fruits Laddu

1 cup chopped dates
2 to 3 tbsp almonds or badam
2 tbsp raisins
1 to 2 tbsp cashews
8-9 whole dry figs
1 to 2 tbsp desiccated coconut (optional)
2 green cardamom pods, peeled and seeds crushed in a mortar-pestle
Firstly begin to roast the almonds in a pan till they get browned.
keep stirring the almonds at intervals.
whilst the almonds are roasting, chop the dates and figs.
also peel the cardamom pods and powder the seeds coarsely in a mortar-pestle.
in a dry grinder add the chopped dates, figs, raisins, almonds, desiccated coconut and the coarsely powdered cardamom powder.
add the roasted almonds.
grind to a coarse mixture and spread on a tray or plate or take the mixture in a bowl.
make small balls from your hands and the dry fruit ladoos are ready.
serve the dry fruits ladoos immediately or store in an air tight container and refrigerate. dry fruits ladoo stays good for a few days

Moong daal laddu

Moong daal powder= 1 kg,
Desi ghee =750 gms,
Jaggery (gur)= 750gms,
Edible gums(gond) =100gms,
Desicated coconut =100gms,
Crushed Almonds = 200gms,
Crushed Walnuts = 1 cup,
Crushed pistachio =100 gms,
Melon seeds(Charmagaz) =100gms,
Green cardamom =1tb,
Dry ginger powder =2tb leveled (optional)
Aniseed= 3tb,
First ground all these ingridients(cardamom+ aniseed + dry ginger)&keep aside.
Heat ghee, fry gums & take them out then fry charmagaz also take them out 4m ghee.
Fry daal powder in same ghee till brown.add desicated coconut & all dry fruits in daal.stir them till they roast.
Now add grounded powder (which you grind first)+gum+charmagaz& jaggery.mix it quickly& turn off the flame.
Make balls before the mixture cool. Ready to enjoyyy


½ cup coconut milk
1 сuр milk
2 cup sugar
¾ сuр сосоnut flakes
1 сuр buttеr
Pееlеd аlmоndѕ for garnishing
1. Hеаt buttеr in a раn аnd cook сосоnut flаkеѕ for just 2-3 min on medium hеаt until pleasant ѕmеll ѕtаrtѕ tо come. Dоn’t cook it еnоugh tо сhаngе its соlоr, it should remain whitе оr раlе whitе in соlоr.
2. Now bоil сосоnut milk аnd milk in a ѕаuсе раn.
3. Add sugar аnd cook fоr 5-10 min mоrе so that ѕugаr wоuld соmрlеtеlу dissolve in the milk.
4. Add rоаѕtеd сосоnut flаkеѕ in the milk mixturе аnd соntinuоuѕlу ѕtir thе mixturе whilе аdding ѕо that lumрѕ wоuld nоt form. Cook the mixturе оn low hеаt until it ѕtаrtѕ bubbling and gеtѕ thick.
5. Stir the mixture in bеtwееn tо аvоid sticking, whеn all the liquid аbѕоrbѕ in the сосоnut flakes inсrеаѕе the flаmе tо mеdium high аnd gently сооk until thе mixturе ѕtаrtѕ tо loose thе еdgеѕ оf раn.
6. Whеn mixturе cook еnоugh to get thе ѕhаре оf ball аnd may nоt ѕtiсk tо thе spoon thеn turn оff the flаmе. Sрrеаd the сосоnut fudgе on a rectangular раn, ѕрrinklе аlmоndѕ оn tор аnd immediately cut it intо square pieces.
7. Sеrvе thе сосоnut fudgе after cooling it tо room tеmреrаturе

Lemon Bars

For the crust
1/3 cup sweet unsalted butter
1 cup all-purpose flour
1/4 cup powdered sugar For the topping
2 large eggs or egg whites, lightly beaten with a fork until foamy
3/4 cup granulated sugar
3 tablespoons lemon juice
1/2 teaspoon baking powder
2 tablespoons grated lemon zest
1/4 teaspoon salt (optional) Additional ingredient
1/4 cup powdered sugar or icing sugar, for dusting tops
Cooking Instructions
Preheat the oven to 350° F.
Using a pastry blender, combine the crust ingredients until the mixture resembles crumbs.
Using your fingers, press the mixture into a greased and floured 8? square glass baking pan (make sure that the entire bottom of the pan is evenly covered).
Bake partially for about 15 minutes, then remove from the oven.
While the crust is prebaking, combine the filling ingredients and pour over the warm crust.
Bake for about 15-20 minutes (or until lightly browned), being careful not to overbake.
Let cool completely.
Once cool, sift the powdered sugar over the top, according to your taste.
Slice into 16 bars and serve.

Zarda – Saffron Sweet Rice

2 cup Sela Rice (soaked for 2 to 3 hours)
1 ½ cup Sugar
6 to 8 Pistachio (chopped)
6 to 8 Almond (chopped)
Few Ashrafis (candy fruit) murabba
3 Cloves
Oil or Ghee
4 to 6 Green cardamoms (Choti Ilaichi)
½ cup Milk
Special Zafrani Zarda Rice Recipe for Eid

How To Make Zarda
Boil water then put rice in it for 15 minutes rice in the boil water and let it and add 2 to 3 cloves cook for 5 to 8 mins. When the rice is boiled, drain all the extra water.
Now take a big bowl or dish and put boiled rice, milk, food colour, sugar,dry fruits and ashrafies ( murabba )as well and mix it well.
In a pan, put ghee and fry cloves and cardamom, when they turn brown and an aroma starts to come, add rice and mix it well and then put on dum for 5 min on high heat. Then put it on slow heat and then serve


• Khoya ½ kg
• Caster Sugar 125 grams
• Nutmeg/mace/Cardamom powder 1 pinch
• Ghee as required
• Pistachios/ Almonds for garnishing
1. Cook ½ kg khoya in a wok for 5 to 7 minutes.To check whether the khoya has reached the desired texture take the khoya in your hand and rub slightly. When it starts forming into a ball turn the stove off and cool the khoya in the same wok.
2. Now add caster sugar and a pinch of nutmeg, mace and cardamom powder and mix well.
3. Spread the khoya mixture evenly on a greased tray.When completely set garnishes it with almonds and pistachios, cut into diamonds and serve

Mooli ka halwa

Radish 1 kg
Milk 1 kg
Khoya ½ kg
Sugar 1 cup
Ghee 1 cup
Cardamoms 2
Silver Leaves 2
Almonds 50 gms
Pistachios 50 gms
• Peel and grate radish, now boil water.
• When boil comes add grated radish cook for 10 minutes.
• Squeeze all the water out from it, making sure it is completely dry.
• After this, in a pan boil milk add boiled radish and let it cook for medium flame.
• When dries milk, add sugar, ghee and fry.
• Add cardamom powder, khoya, almonds, pistachios and removes from the stove.
• In the end, take out in a dish.
• Let it cool, garnish with silver leaves and serve.

Carrot Burfi

2 cups carrot shredded
2 cups milk
1/3 cup heavy cream
1/2 cup sugar
2 tablespoons clarified butter or ghee
1/4 teaspoon cardamom powder
2 tablespoons chopped cashews to garnish
In a large heavy frying pan bring the milk, cream and carrots to boil over medium high heat. Do stir occasionally, making sure milk does not burn in bottom of the pan. After milk comes to boil reduce the heat to medium.
Let carrot cook for about 25 minutes, until carrot mix become like a lumpy dough. Keep stirring occasionally at the same time keep scraping the sides. Last ten minutes stir continuously otherwise mix will burn from the bottom.
Add sugar, after adding sugar mix will become very soft. Cook for about 10 minutes stirring continuously. Mix should be consistency of soft dough, add butter, cardamom and keep stirring for about another 4 minutes. Mix will be very lumpy.
Transfer mixture to the greased plate and press firmly into a square shape, approximately 1/2 inch high.
Let the burfi sit for at least two hour before slicing I prefer cutting in about 1-1/2 inch squares.
For garnishing put one cashew in center of every piece.

Sohan Halwa

Sohan Halwa

Baked Siwayaan

Vermicelli (finally chopped) 1 cup
Eggs 3
Milk 3 cup
Sugar 1 cup
Khoya 1 cup
Butter 1 tbsp
Almond Pistachio for Garnishn
Fry vermicelli in butter till golden. Then remove from pan and add milk, sugar and khoya and cook till sugar dissolved.
Now in a baking dish sprinkle sugar and put in an oven. Then add vermicelli and eggs and cook at the temperature of 200 C for 35-40 minutes. Then garnish with almonds serve hot or cool.


1/2 kg - Maida
Milk of 1 Coconut
A pinch - Food colouring
Oil (as required)
2 - eggs
Sugar as required
Salt as required
For preparing kulkuls, take a bowl and mix in maida, coconut milk, salt and eggs.
Knead the ingredients to make a dough (like chappathi).
Cover the dough with a damp cloth and keep it aside for half an hour.
Make very small balls out of the dough.
Heat oil in a deep frying pan and fry the kulkuls on low flame till is is cooked inside and becomes brown in colour.
Remove the kulkuls and allow it to cool.
Heat sugar and water with a little colouring till it becomes a bit thick.
Pour it over the kulkuls and mix it so that it is coated evenly.
Allow it to cool and store in an airtight container.

Karachi Halwa

Corn flour ½ kg
Sugar ½ kg
Melon seeds ½ cup (dried)
Citric acid 1 tsp
Few drops kewra essence
Red color as required
Clarified butter 1 or ½ cup

Put water and corn flour in a pan as per required, mixed it well.
Light the flame and stir the mixture with a spoon.
When the mixture get thick then add a little clarified butter.
After that, when mixture shaped as a layer then add citric acid, kewra essence and red color mixed it properly.
Now add half cup dried melon seeds in a mixture.
Grease the tray with clarified butter and spread the mixture on it.
Sprinkled dried melon seeds and placed it in fridge for cooling.
Karachi halwa is ready.

Petha Mithai

White gourd(petha)- 2 kg
Lime(calcium hydroxide)- 4 tsp
kewra essence- 6-8 drops
Alum powder(fitkari)- 1 tsp
Sugar- 1½ kg
Water to need
Peel and de-seed the white gourd and cut it into 1? squares.
Dissolve lime in 2 liter of water and strain lime water in a cotton cloth.
Prick the gourd pieces with fork and soak in lime water at least for 20 minutes.
Drain the extra water and wash the pieces in running water to remove lime effect.
Dissolve alum in a cup of water and keep aside.
Drizzle the alum water over the gourd pieces and mix well.
After 4-5 minutes drain and shift the gourd pieces in another bowl.
Add sugar and 4 cups of water in a heavy vessel and bring to boil.
Skim off any impurities floating on the surface using a slotted spoon.
Simmer the syrup till 1 thread consistency, place gourd pieces into the syrup.
Boil for 8-10 minutes, turn off the flame and add kewra essence.
Cool the pieces into the syrup for 4-5 hours.
Now take out the pieces and drain them.
Petha is ready to serve.

Moong Ki Daal Ky Laddu

Moong daal flour 1/2 kg
Caster sugar 750 gm
Almond 250 gm
Pistachio 125 gm
Gondh 125 gm
Raisins 125 gm
Makhanay 125 gm
Asli ghee 250 gm
Cooking Instructions
Roast moong daal flour on low flame until fragrance comes.
Fry gondh in ghee and mash it. Fry makhanay in ghee and mash it.
Finely chop almond and pistachio.
In a bowl, put roasted flour and caster sugar and mix it.
Now add mixture in hot ghee and make laddu.

Frozen Mango Yogurt

2 cups plain yogurt
2 ripe mangoes peeled and chopped
A pinch of saffron soaked in 2 tablespoons milk
A pinch of cardamom powder
2-3 tablespoons sugar or to taste
Directions for Frozen Mango Yogurt Recipe (Mango Froyo)
To prepare the Mango Froyo (Frozen Yogurt Recipe), first drain the yogurt by pouring it into a fine sieve, lined with a muslin cloth or you can use a cloth strainer. Place a bowl below to collect the whey, and leave aside for about an hour or till all the excess water content is drained from the yogurt. Once the whey is drained yogurt looks like the soft cheese. Transfer to a bowl.
Add the yogurt in the blender along with the chopped mangoes, saffron and cardamom powder. Blend into a smooth puree. Taste and add adjust the amount of sugar accordingly.
Pour the mixture into a freezer-safe box, seal the box with the lid and freeze for 3 hours or till almost frozen. Remove from the fridge and blend once again in the blender to remove the ice crystals.
Pour it back into the freezer-safe box and return it to the freezer for next few hours to set. Once again, remove from the fridge, blend one last time, before pouring it back into the box and freeze.
So essentially you will have a creamy yogurt when you freeze and blend a couple of times. After the third time of freezing, the Mango Froyo (Frozen Yogurt) will be ready to be served.
To serve Mango Froyo scoop it into individual servings and garnish with mint sprigs and serve chilled. You can also optionally top it with fresh mangoes and almonds to give it added flavor and crunch.
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