R & D
Malai Peda | Sandesh
| Kheer (Rice Pudding) | Makhanna
Kheer | Rabri | Kheer
(Vermicelli Pudding) | Santra
Kheer (Banana-Orange Pudding) | Badam
Phirni (Almonds Pudding) | Kulfi
(Indian Ice-Cream) | Aam
Kulfi (Mango Ice-Cream) | Sprouted
Moong Raita |
pinch of citric acid, mixed with 2 tbsp. water
green cardamom seeds (ground)
the milk until it is reduced to half.
sugar and boil for another 5 minutes.
add the citric acid mixture gradually, until the
milk curdles a little.
add the saffron and corn flour to the milk.
the heat and go on cooking ,constantly stirring
until the mixture
leaves the sides of the pan clean.
cardamom powder and mix well. Allow it to cool.
ping-pong size balls of the mixture.
with nuts and serve.
green cardamom seeds (ground)
pistachios (thinly sliced and crushed)
the sugar and paneer and mix well.
the mixture over the heat and stir constantly to
When the mixture solidifies, splash the rose
water on it and remove the pan from the heat.
Stir few more times.
the cardamom and pistachios in two separate
divide the mixture into several portions of the
required size and flatten them to give the
each piece into both plates in turn so that the
front of the sandesh is coated with crumbs.
cup long grain rice (washed and drained)
cardamom seeds (crushed)
tbsp. almonds (blanched silvered)
pinch of saffron threads, soaked in a little hot
skinned pistachio nuts (chopped)
sugar or as desired
the rice, milk and cardamom in a pan, bring to
boil and simmer gently until the rice is soft
and the grains are starting to break up.
almonds, pistachio, saffron and raisins and
simmer for 3-4 minutes.
the sugar and stir until completely dissolved.
from heat and serve either warm or chilled.
soft white Makhanas
sugar or as desired
green cardamom seeds (crushed)
makhanas into halves and put it in a saucepan
along with ghee.
over a low heat for about 5 minutes.
milk and sugar and stir well.
to simmer for about 1 hour, until milk reduces
to half and of a creamy consistency.
this period stir from time to time so that milk
does not sticks to the bottom of pan.
add almonds and pistachios and leave for further
hot or cold, as desired.
sugar or as needed
green cardamom seeds
drops of kewra essence
pinch of green cardamom powder
pinch of pistachio powder
the milk to boil in a deep heavy pan.
the sugar and cardamom seeds and leave to simmer
over a low heat for 2 hours until the milk is
reduced to one quarter.
from the heat and add the kewra esscence.
with the cardamom and pistachio powders and
serve hot or cold with faluda.
Seviya (Vermicelli) broken into 4 cm bits
cup almonds (sliced)
cup unsalted blanched pistachio, silvered
tbsp. rose water
or gold papper (varak)
the ghee in a heavy bottomed non-stick pan over
medium heat and add seviya and fry till golden
brown, stirring constantly.
the milk, sugar, almonds, pistachio and stirring
constantly bring to boil.
for about 20 minutes or until the milk is
to room temperature, add rose water and chill
well and serve in individual bowls with a piece
of silver or gold paper (varak).
KHEER (BANANA-ORANGE PUDDING)
2 large Bananas (peeled
and thinly sliced)
2 large santras (peeled into segments with pipe
1/2tsp saffron strands
1/2tsp. freshly ground black pepper
1/2tsp red chili powder
2(140 ml) cartons curd (plain yogurt)
Mix the sugar, pepper,
chili powder, salt and curd together.
Add the bananas and santras and mix together for
the saffron in a tsp of water and sprinkle it
over the dish before serving.
PHIRNI (ALMONDS PUDDING)
cup blanched almonds (sliced)
green cardamom (crushed)
or gold foil paper (varak)
Soak rice in water for few
hours, then drain water and grind rice into a
a non-stick saucepan bring milk. Over a
moderatly low heat add rice, sugar and cardamom
and stir constantly till milk turns thick.
from heat and add almonds.
in serving bowl and chill.
with silver or gold foil paper (varak) and
KULFI (INDIAN ICE-CREAM)
4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti
1tbsp. skinned pistachios, thinly sliced
1tbsp. skinned almonds, finely ground (optional)
Put the milk into a wide,
heavy pan and bring to boil over high heat,
stiring constantly. Now lower the heat and cook
the milk, stirring constantly, until it has
thickened and reduced to about 13/4th cups.
(This will take about 40-45 minutes). Stir the
sides of the pan constantly to avoid scalding.
Now add the sugar, nuts and cardamom seeds, stir
well, allow to cool. Pour the mixture into Kulfi
molds or small ramekins, distributing evenly.
Cover with plastic wrap or foil and freeze until
set, about 6 hours. To serve, remove the
ice-cream from the molds by running a sharp
knife around the edges. Slip each kulfi on to a
dessert plate, cut across into 3-4 slices, and
KULFI (MANGO ICE-CREAM)
4 cups whole milk
1/4 cups heavy cream
1/4th tsp. grated nutmeg
1cup mango puree, fresh
Combine the milk and cream in a medium
heavy-bottomed saucepan and bring to boil over a
medium heat . Add the sugar. Reduce the heat and
simmer, stirring often, until it reduces to
half, to about 21/2 cups. Set aside to cool.
When cool, stir in the nutmeg and mango puree.
Pour the mixture into 6 Kulfi molds or small
ramekins, distributing evenly. Cover with
plastic wrap and freeze until set, about 6
serve, remove the ice-cream from the molds by
running a sharp knife around the edges. Slip
each kulfi on to a dessert plate, cut across
into 3-4 slices, and serve.
sprouted moong- 1cup, jeera power- 1tsp, pepper
power- 1/2tsp, butter- 1tbsp, sweet curds- 1cup,
Melt butter in a pan, add moong and stir a while
Remove and cool it then add. curds, pepper, and
coriander and salt to taste jeera. (Sugar,
optional). Recipe from Preeti Patil.
make the sprouted moong dal:
Wash and soak the moong dal in water overnight.
Next morning tie in a cloth and hang it on a
stand for 24 hours. Sprouted moong dal is now
continental | Holi