Sesame Brittle Recipe

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Ingredients:

·         1 cup raw sesame seeds

·         ¾ cup sugar

·         Pinch of salt

·         ¼ tsp ground nutmeg

·         1 tbsp water

·         1 tbsp chopped almond

·         ¼ tsp baking soda

·         2 tsp butter

·         ¼ cup honey

Preparation:

            Take a heavy bottom skillet and put the sugar, honey, nutmeg, water, and salt in it. Cook on medium heat stirring continuously until smooth slurry is formed. Add the sesame seeds and almonds in it. Cook it for about ten minutes or until the mixture turns an amber caramel colour. Then remove the skillet from heat and add butter to it. When mixed well, add baking soda and stir the mixture well. Now pour the mixture onto a flat baking sheet and spread smoothly over the sheet. Once completely cooled and hardened, cut it in different beautiful shapes like heart, squares, etc. You may also make balls of it when it slightly cools down.

Basan kay Laddoo

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Ingredients:

·         3 cups gram flour (bason)

·         7-8 tbsp semolina flour (suji)

·         1 cup unsalted butter of ghee

·         1 ½ cup ground sugar

·         1 ½ tbsp sliced almonds

·         1 tsp ground cardamom powder

·         1 tbsp sliced pistachio nuts for garnishing

Preparation:

            Put gram flour, semolina flour and butter (or ghee) in a pan and mix well. When all the ingredients are mixed then put it on medium heat and cook for 8-10 minutes. Don’t cook it on high heat. Then remove it from heat and let it relax at room temperature for about 10 minutes. When the bason is slightly warm it will leave ghee. Now add the ground sugar, almonds and cardamom powder. Mix well and then make laddu of your desired size. The laddu are ready, to garnish them slightly dip one side of the laddu in the melted butter or ghee and then dip this side in the sliced pistachio nuts. Enjoy!

Panjeeri

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 Ingredients:

·         2 cups ghee

·         2 tbsp almond and pistachio, grated

·         1 ½ cup semolina

·         1 cup sugar

·         ½ cup fox nut (makhaney)

·         ½ tsp caedamom powder

·         ½ cup edible gum (gond)

·         1 tsp dry dates (chuharay), grated

·         ¼ tsp nutmeg (jaifal)

·         ½ tbsp grated coconut

Preparation:

        Heat ghee in a pan and fry gum in it. When it’s fried, take it out and grind/crush it properly. Now fry fox nuts in the same ghee and when done keep aside. In the same ghee properly fry semolina. When semolina is done remove from the stove. Now mix ground gum, sugar, fox nuts, cardamom powder and all other ingredients. Mix well all the ingredients.  You can also add some more nuts of your choice like peanuts, cashew nuts etc. It can be molded in any shape like round balls, bars or plane sheets. Panjiri is ready. Serve with tea or alone. 

Almond Brownies Recipe

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Ingredients:

·         Melted butter to grease

·         1/2 cup butter, softened

·         1 cup sugar

·         1 teaspoon of vanilla

·         4 eggs

·         ½ cup of Almonds, chopped

·         1 can (16 ounces) chocolate syrup

·         1 carton frozen whipped topping, thawed, divided

·         ¾  teaspoon almond extract

·         1 cup plus 1 tablespoon all-purpose flour

·         1/2 teaspoon salt

·         1 cup chocolate chips

Preparation:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate syrup, vanilla and ½ tsp extract. Combine flour and salt; gradually add to chocolate mixture. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a microwave-safe bowl, melt chocolate chips and 1 cup whipped topping; stir until smooth. Cool. Fold in ¼ tsp extract and remaining whipped topping. Spread over cooled brownies. Sprinkle with almonds. Store in the refrigerator.

Petha Sweet( Pethay ki Mithai)

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Ingredients:

·         1 kg white pumpkin

·         ½ kg sugar

·         1 tsp rose water

·         2 tsp calcium hydroxide (kitchen lime or khanay ka chuna)

·         Few drops kewra

·         Water

How to Make Petha Sweet:

                Peel off the skin of 1 kg pumpkin and beat with a fork to make holes. In a cooking pot, add kitchen lime and water to requirement and mix. Soak petha pieces in it for 3 to 4 hours.
Then wash the pieces and leave in boiling water for 5 minutes. Drain away excess water. In a pan, add water and ½ kg sugar and form a thick sticky texture. Add a few drops of kewra essence and mix. Now add pumpkin pieces and put on the lid and cook for 5 minutes. Put off the flame and let it cool on room temperature. Petha sweet is ready to serve.

Kaju Pista Roll

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Ingredients:

·         250 grams cashew nuts

·         3 ½ tbsp pistachios

·         ¾ cup sugar

·         1 tbsp powdered sugar

·         Few drops Rose essence

·         Silver warq (optional)

Recipe:

Preheat the oven to 100°C. Dry roast the cashewnuts and pistachios separately in the oven for ten minutes and set aside to cool completely. Grind the cashewnuts and pistachios separately in to fine powder, taking care that no lumps are formed. Add the rose essence to the cashewnut powder and mix. Add the powdered sugar to the pistachio powder and mix. Heat sugar with three and a half tablespoons of water and cook until one string consistency syrup is formed. Cool it slightly and add it to the cashewnut powder and knead into dough. Divide the dough into equal portions and roll out thin roundel between two plastic sheets. Sprinkle the pistachio powder on the cashewnut roundels and roll it tightly. Decorate with varq, cut into two inch long pieces and serve. 

Gulab Jamuns

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Ingredients:

·         2 cups milk powder

·         ½ cup all purpose flour

·         2 cups sugar

·         ¼ tsp baking soda

·         6 tsp room softened unsalted butter

·         2 cups of water

·         ½ cup room temperature milk

·         3 cloves of whole cardamom

·         1 tsp ground cardamom

·         3 tsp rosewater

Directions:

                In a medium saucepan put sugar, water and cardamom. Mix it in medium heat until it starts boiling. Then put it on simmer (medium low) and let it stand there. Take a bowl and mix all the dry ingredients of Gulab Jamun. Add butter and carefully mix it with dry ingredients. When everything is mixed well, add milk and work the dough until smooth. Note that dough should be very, very soft and it should stick to your fingers. Milk powder will absorb a lot of moisture. So, you do not want your dough to be dry and crack later. Now let the dough rest for a couple of minutes. Make small balls out of the dough. Now turn another burner on and place a pan with a thicker bottom to heat the frying oil. Try to fry 7-8 jamuns in one batch. This will aid even cooking and enough space for plumping gulab jamuns. It will take about 6 minutes for the each batch to get fully cooked. Take out them and put them on a paper towel to get rid of the excess oil. Once that is done, emerge gulab jamuns into the syrup. Leave them for several hours in the syrup then take out them. garnish and serve.