Tag: Dessert

Sheera Recipe-Suji/Semolina Halwa(सूजी का हलवा)–Suji Ki Barfi

Ingredients –

  • Suji/ Semolina – 1 cup
  • Sugar(as per your taste)
  • Ghee/ Butter – 2 tsps. (if required you can add more)
  • A pinch of Cardamom Powder

For garnishing –

  • Fine chopped Pistachio, Almonds
  • Saffron (Optional)
  • Food color (yellow) Optional

Method –

  1. Heat a pan, add suji and fry on a low heat.
  2. Until it begins to smell good and turn to light golden color.
  3. When it fried completely turn off the heat.
  4. Add 2 cups water, sugar, ghee and cardamom powder to another pan and boil on medium heat.
  5. Once water is boiled, pour it slowly to the suji.
  6. Cover and cook on a low to medium heat.
  7. Keep stirring for 3-4 minutes so it doesn’t burn..
  8. Cook until all the water is absorbed.
  9. Add chopped dry fruits, mix well.
  10. Once mixture is ready, turn off the heat.
  11. Apply ghee / butter on the plate.
  12. Pour the mixture and then spread it evenly.
  13. Press it gently with a spoon.
  14. Sprinkle some pista and almonds.
  15. Let it cool down for sometime, so it can settle down.
  16. Once Suji ka halwa settled, cut it into pieces as per shape of your choice.
  17. Suji ka barfi (Halwa) is ready to serve…

Meetha Paan (मीठा पान) From Ash Gourd–Dessert Recipe For Party–Indian Recipe By Sunita

Ingredients –

  1. Ash Gourd ( Winter melon)– 600 gram (wash and dry)
  2. Limestone / Chuna – 1 tsp.
  3. Sugar – 1 cup (as per your taste)
  4. Food color – green
  5. Vanilla essence – 1 tbsp.

For stuffing

  1. Whole milk – 3 cups
  2. Sugar – 2 tsp. (as per your taste)
  3. Chopped dry fruits – Pista, cashew, almonds, etc.
  4. Elaichi (Cardamom) powder – 1 tsp.

Method –

  • Peel the ash gourd skin and make sure the green part is not left out.
  • Slice the ash gourd in triangular shape.
  • Take a utensil, add enough water and limestone, mix well. 
  • Drop all the pieces of ash gourd in water, mix well and leave it for 2-3 hours.
  • After 2-3 hours take out the limestone from water and rinse well.
  • Take out all the ash gourd pieces into a pan.
  • Add sugar, food color, mix it well and add enough water to immerse the sliced ash gourd.
  • Turn on the stove on medium heat, cook till the ash gourd becomes transparent.
  • Stir continuously so that it doesn’t burn.
  • Do not let the syrup get too thick, if required add half cup water to keep the syrup thin.
  • When the ash gourd becomes transparent, turn off the heat, add vanilla essence and leave aside for 1 hour, allowing them to cool down. 
  • To prepare stuffing, take 3 cups of whole milk and allow it to boil in a pan on high to low heat.
  • Once milk is boiled, reduce the heat to medium temperature and keep stirring to avoid the milk sticking to the bottom of the container.
  • When the milk becomes thick, add sugar and cardamom powder to the milk.
  • Stop heating when all the water disappears. You can also add chopped dry fruits to your stuffing (khoya).
  • Now take out the pieces of boiled ash gourd from syrup, drain extra sugar syrup and let them dry out for an hour.
  • Take few cloves for decorating the paan.
  • Once ash gourd is dried, stuff each ash gourd slices with khoya, fold the slices from the corners and pin them using cloves.
  • You can also use toothpick and cherry or tutti fruity to decorate Meetha pan.
  • Meetha paan is ready, serve with your meals… Smile

Paneer Ki Kheer / Payas(पनीर की खीर) Recipe–Dessert Recipe for Kitty Party–Indian Festival Recipe

Ingredients –

For chena –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)

For chasni –

  1. Sugar – 1 cup (as per your taste)
  2. Water – 2 cup
  3. Elaichi (Cardamom) powder – 2 pinch

For Flavored  milk –

  1. Whole milk – 1 liter
  2. Sugar –  1/2 cup (as per your taste)
  3. Sliced Dry fruits – Pista, cashew, almonds, etc.
  4. Saffron (optional)

For Chena/Paneer –

    • To make chena, heat whole milk in a pan and bring it to boil.
    • Keep stirring once a while.
    • When milk starts boiling , turn off the heat and add lemon juice, as the milk starts to ferment stop adding lemon juice.
    • Once the milk is fermented, pour the curdle milk into the muslin / cotton cloth, drain all the water and squeeze off excess water.
    • Add little water to the Paneer while the Paneer is still in the muslin cloth, to wash away the lemon flavor.

Method –

  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portions of chena in your hand and shape them into small balls.
  • Add 1 cup sugar and 2 cups of water into the utensil and let it boil.
  • Add cardamom powder into the water.
  • When chasni starts boiling, put chena balls into boiling chashni.
  • Cover and cook for 15-20 minutes on high heat.
  • Chena balls are ready, turn off the heat.
  • To make flavored milk, bring 1 liter whole milk to boil in a  pan on medium to low heat.
  • Once  milk become little thicker, add sugar and cook till sugar is completely dissolved.
  • Put chena balls into the milk and cook for 5 minutes on medium heat.
  • Keep stirring to avoid the milk sticking to the bottom of the container.
  • Add dry fruits and cook for 1 minute.
  • Paneer ki kheer / Payas is ready, turn off the heat.