Dawat: Traditional nutritious dishes

rose pink

Contents:

To make syrup: 1 cup of sugar, 1 cup of water, cardamom powder, 1 tablespoon of lemon juice, 2 tablespoons of rose water.

Ingredients for making Gulabjambu: 1 cup milk powder, 4 big spoons of ghee, 1 big spoon of semolina, baking soda, 1 big spoon of ghee, 1 big spoon of curd, 4-5 big spoons of milk.

Other Ingredients : Ghee or oil for frying, dry fruits for garnishing.

Method:

Mix sugar and water in a pan and cook on low gas until it becomes sticky, then add cardamom powder. Now add lemon juice to prevent crystal formation and keep aside. Then mix ghee, milk powder, semolina and baking soda in a mixing bowl to make gulab jambu, then add ghee or curd and mix milk and make small balls from the prepared mixture, deep fry them in hot syrup and keep covered for 40 minutes, then garnish with dry fruits.

Caramel Custard

Ingredients: 1/2 cup sugar, 3 eggs beaten, 1/3 cup sugar, 1,1/2 tsp vanilla, 2 cups warm milk, nutmeg, mint sprig for garnish.

Method: Take sugar in a heavy pot and melt it in the oven on slow heat until golden. Then pour the syrup into four molds and place in the oven to harden for ten minutes. In a medium bowl, whisk together the eggs, sugar, vanilla essence and nutmeg. Strain the mixture and fill the molds three-quarters full. Then take a rectangular pan on the oven rack and place the molds in it. (Fill hot water in the pan). Then cook it till the paddle comes out easily then cook it till the paddle comes out easily. Then, with the help of a spatula, scoop out the custard from the edge and place a plate over the mold and place a dish on it. Now serve the prepared caramel syrup as a sauce along the edge of the custard garnished with a mint sprig.

Ladoo of Vesan

Contents:

1 cup vesan, cardamom powder, 1/4 cup ghee, 1/2 cup brown sugar, pistachio pieces for garnishing.

Method:

Sieve the vesan. Heat ghee in a heavy pan and roast the vesan. Take out the prepared mixture in a plate and cool it a little and then mix cardamom powder and brown sugar in it. Make ladles of the mixture and serve garnished with pistachios.

Rava Coconut Barfi

Contents:

3 tbsp ghee, 3/4 cup semolina, 1/2 cup grated coconut, 2 cups milk, 3/4 cup sugar, 1 tsp cardamom powder, pistachios for garnishing.

Method: Heat ghee in a pan and fry until golden brown. Now add grated coconut and cook for five minutes and then remove from gas and keep aside. In another pan heat milk on low gas and mix semolina in it. When there is no milk, add sugar and cardamom powder. Then mix it till the mixture starts releasing ghee. Now apply ghee in a tray and spread the mixture with a spatula and keep it in the fridge for a while to set. When the barfi is set, give it the desired shape and serve garnished with pistachios.

Rajgara head

Ingredients: 1 cup gram flour, 2.1/5 cups milk, 8 tbsp ghee, 1/2 cup sugar, cardamom, cashews and almond pieces.

Method: Heat milk in a pan on low gas. When it is hot, add sugar and allow it to thicken. Now heat ghee in another pan and add gram flour and fry till it turns golden.

Then slowly pour milk in it and turn it for few times on low gas. When the milk stops and the ghee starts releasing, turn off the gas and add cardamom and dry fruits and serve hot.

jaggery-copra crop

Contents:

Grated coconut, 3/4 cup jaggery or sugar, 3/4 cup milk, 1/2 cup mallow, saffron threads, cardamom powder, almond pieces.

Roast the coconut until golden and take it out in a bowl and keep it aside. Heat some water in a pan and dissolve jaggery. When jaggery melts add coconut and mix. Pour milk in it and cook. Add mava, cardamom and saffron threads along with it. Switch off the gas and garnish with almonds. Fill the mold with ghee and put it in the fridge to chill for about 1 hour. Remove from the cooled mold and shape as desired and serve garnished with sliced ​​almonds.

- Himani