Pinni

INGREDIENTS

250 gm urad daal powder

100 gm ghee

175 gm castor sugar

25 gm raisins

100 gm almonds - Shredded (as per your requirement)

METHOD

1. Heat the ghee and roast the urad daal powder till it becomes light brown in colour and aromatic.

2. Remove from the heat and let it cool. 

3. When cooled to room temperature, add the sugar and mix well, rubbing the sugar in (you can sieve the castor sugar which will help you to mix it properly).

4. Finally add the raisins and the almonds.

5.  Divide into equal portion and shape each portion into round or the shape which you like the most

Thanks and Regards,

Latha

 

Rabri

INGREDIENTS

1 kg full fresh cream milk
1/2 cup sugar
3-4 green cardamoms

15-16 almonds (blanched and shredded)
2 tbsp pista (blanched and shredded)Chandi ka vark (optional)

METHOD

1. Boil a milk in a wide and heavy bottomed pan.

2. Now add sugar and green cardamoms and simmer over low heat for at least half should evaporate, when done, the color changes to an off white color.

3. Remove from the flame. When cool, transfer on to a serving dish, put the Chandi Ka vark on the top and garnish with the nuts. Refrigerate and serve.

Note: You can add condensed milk also to save your time, in which you will have to adjust the sugar also. 

Thanks and Regards,

Latha

Iced Lemon Tea with Mint

INGREDIENTS
(Serves 4)

1 tea bag
300 ml Hot water
2 tbsp mint leaves
1 lemon rind
2tsp lemon juice

METHOD

1. Take a teabag in a jug. 

2. Pour some hot water, mint leaves and lemon rind.

3. Cover with the lid and allow it to rest for 30 minutes. 

4. Strain the liquid and place it in refrigerator.  

5. Finally add some lemon juice as per your taste. (optional)
 

6. Serve by adding few ice cubes. 

Thanks and Regards,

Latha

 

Gajar Ka Halwa

INGREDIENTS (Serves 4)

1 kg carrots
1½ liter milk
8 cardamoms
5-7 tbsp ghee
5-7 tbsp sugar
2 tbsp raisins
1 tbsp shredded almonds
2 tbsp chopped dates

METHOD

1. Peel and grate the carrots.

2. Cook in milk with the cardamom until liquid evaporates.

3. Heat ghee in a heavy bottomed pan and add the carrot mixture.  Cook over a low flame for 10-15 minutes.

4. Stir in sugar and continue cooking until the halwa turns dark reddish color. 

5. Finally add fried dried fruit and serve. 

Thanks and Regards,

Latha