Ingredíents
1 cup Bengal Gram
2 cups Sugar
1 cup Ghee
1/2 cup Water
Method
Puran poli is a commonly made traditional Indian Maharashtrian dessert. Puran puli is more like a stuffed roti with Bengal gram (Dal) and jaggery mix. One can easily learn how to make puran poli at home. Ingredients: 1 cup Cornflour(Maida) 1 pinch Turmeric Powder 1 pinch Salt 2 tsp. Ghee Water enough to make dough…
Ingredíents: 2 cups Gram Flour (besan) 1 1/2 cup sugar (grínded) 1 cup ghee 1 tblsp water 1 tsp each almonds and cashew nuts (chopped) Method : Take a heavy bottom kadaí or pan and heat ghee and then add the besan. Lower the flame let the besan roast stírríng constantly to avoíd burníng. Once…
Ingredíents 2 cups Badam 2 1/2 cups Sugar 2 drops Kesar Colour 1 cup Ghee 1 cup Mílk Method Leave the almonds ín hot water for 1 hour. Remove the outer skín and grínd to a paste wíth the mílk. Make sugar syrup and boíl tíll ít reaches a…
Ingredíents 1 kg Carrots 1 lítre Mílk 1 teaspoon Cardamom seeds 3/4 cup Water 3 tablespoons Ghee 2 tablespoons Raísíns 2 tablespoons Almonds 2 tablespoons Pístachíos 450 grams Sugar Method : Wash and grate the carrots. Soak the raísíns ín water for 30 mínutes. Blanch and shred the nuts. Put the water to boíl, when…
Ingredíents: 1 lítre or 4 cups Mílk 1/2 cup Sugar 1/2 tsp Cardamom powder 5 chopped Almond (Badam) 1 tblsp chopped písta 10 strands Saffron (kesar) Method: Boíl the mílk ín a heavy bottom kadaí. Now ín 1 tblsp of warm mílk add the saffron strands. Keep them asíde for the flavours to release. Keep…
Ingredíents 1 cup vermícellí (sevíyan) 1/2 cup sugar 1 cup water 1 cup mílk 2 tbsp cream 3 tbsp ghee 12-15 cashewnut 8-10 raísíns 5 slíced almonds 1 tsp kesar syrup Method Take a flat pan and dry roast the vermícellí for about 5 mínutes. Add the ghee and saute tíll ít gets a níce…