Mysore Pak

Ingredients:

• 3 cup Ghee(clarified butter)
• 1 cup Gram flour(sieved)
• 2 cup sugar 
• 1 cup water

 

Method:

1. Grease a baking dish keep aside.
2.  Boil water for couple of mins and add sugar and boil till u get a one string kind consistency.
3. Take another thick bottomed vessel (kadai type big one or use non stick) keep on stove top, melt 3 cup of ghee and it should be hot.

4.  Now mix the gram flour little by little in to the sugar syrup by stirring continuously without lumps.
5. Side by side keep adding the hot ghee to this and once the flour and ghee is incorporated well , stir the rest of the melted ghee little by little, and once the ghee leaves out back that's when u shift it to the greased plate.
6. Slightly pat the dish on the desk to remove the air in . and allow it to cool for 2-3 min, then cut them to slices with a greased knife.. its simple and delicious.. more u add ghee more softer they turn up.. 

 

Note: 

1. Keep stirring else it may stick to bottom, and also form lumps , Use whisk to always avoid lumps.

Black Forest Cake

Ingredients:

• 1 box of sweetened cherries
• 2 sheets Chocolate cake
• 1 pint Fresh whipping cream
• 3 tsp Sugar
• 1/2 cup Water

Method:

1. Take blender,blend whipping cream and sugar and keep aside.
2. In a small bowl add water and sugar mix well keep a side.

3. Now take the Cake sheets sprinkle sugar water and  spread the cream and top it of with Cherries now the another layer of cake repeat the same process twice.
4. And lastly spread the cream on the cake and top it of with cherries, and sprinkle the shredded chocolate. 

Mullu Murukku

Ingredients:

• 4 cups Rice flour
• 1/4 cup Roasted Urad dhal (powdered)
• 1 cup Fried gram (Powdered)
• 1 tsp Red chilly powder
• A pinch Hing (Asafoetida)
• 1 tsp Cumin seeds 
• 2 tsp Butter (melted)
• Oil to deep fry
• Salt to taste  

Method:

1. In a bowl, add the rice flour, fried gram powder, urad dhal powder, butter, cumin seeds, red chilly powder and the salt and knead well with your hands. Ensure that the mixture is soft.
2. Put this murukku mixture in the murukku mould and press it into neat round shapes.

3. Heat the oil, deep fry until both sides are golden brown.
4. Break the fried murukku into small pieces and store in airtight container.
5. In case you wish you can also retain it in the same shape.

Gulab Jamun

Ingredients:

• 1 pack Gulab Jamun mix (any brand)
• whole milk
• 2 cups sugar
• 1 cups water
• 4-5 Cardamons
• A pinch of Kesar strands

Method:

1. Make the dough by  just adding enough whole milk to the Gulab jamun mix, so that u can make a medium-hard dough.
2.  Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
3. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
4.  After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
5. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
6. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup:

1. The syrup should be made earlier and kept warm. To make the hot sugar syrup add 2 cups of sugar to 1 cup of water.
2. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
3. Transfer this hot syrup into a serving dish. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results.
4. They can be served warm or at room temperature.

Jalebi

Ingredients:  

• 2 tsp cornflour
• 1 cup yogurt
• 1 tsp lemon juice
• 1 cup maida
• 1 tsp oil
• oil to fry
• 1 cup sugar
• 1 pinch saffron color
• water

Method:

1. Take a bowl add yogurt, mix well. Then add maida and cornflour, mix well to avoid lumps then add food colour,hot oil and mix again.
2. Batter should be pouring consistency set a side for 24hr to ferment.
3. Take a bowl add sugar, water to make sugar syrup of 1 thread consistency add lime juice few drops in the syrup and keep it a side. Lemon juice is to prevent crystallization so just few drops is enough.
4. Heat oil to fry jalebi, take a Ziploc bag make a hole and pour the batter so that it can pass through.
5. press the batter in the hot oil fry at a very low flame till golden brown colour.
6. Remove from the oil drain the oil, immediately dip in the sugar syrup for a min and remove in a plate.
7. Serve hot  

Jangri

Ingredients:

• 1 tsp rice flour
• 1 pinch saffron color
• oil or ghee to fry
• 3 cups sugar
• 1 cup split urad dhal

Method:

• Wash and soak the dhal for at least 1 hr.
• Drain the water and grind to a very fine paste till the consistency of glue sticking.
• Add saffron color and rice flour if needed.
• Add to zip lock bag and pipe it into slightly hot oil.
• Put them into sugar syrup for not more than few mins.
• serve hot.

Jelly fruit pudding

Ingredients:

• 1 Sponge cake
• 1 box Jell-O Strawberry/Raspberry flavour
• 1 tin sweetened condensed milk
• 3 Apples
• 2 Bananas
• Few chunks of Pineapple (preferably canned)
• 1 tbsp Lemon juice
• 3 tbsp Sugar (for fruit salad)
• Large bowl or dish for dessert assembly (glass)

Method:

1. Make thin slices of cake.
2. Prepare Jell-O as per box instructions and refrigerate.
3. Skin the apples and chop it. Chop banana also into small pieces. Toss both with sugar and 1 tbsp Lemon juice, this prevents apples and bananas from turning black and also adds a nice zing to the fruit salad.
4. Mix in the pineapple chunks. Keep covered if not using immediately.
5. Break the jell-o using a fork, kind of mashing it up.

Assembling:

1. Assembling the dessert is quick and easy.
2. Take the serving dish. At the bottom place a layer of sliced cake, cover the bottom completely. Pour sweetened condensed milk on top of the cake, enough to wet the cake and cover it, not too much. Then spread an even layer of the prepared fruit salad.
3. Create layers so that its visible from the outside.
4. Now spread a layer of jell-o. If the dish is big, then you can repeat the layers.
5. Remember to make the Jell-o your top layer so it doesn’t require additional decoration.
6. This makes a light tasty dessert. The combination of cake with the condense milk and bites of fruit in between makes it wonderful.

Mint Chilly Biscuits

Ingredients:

• 1 Cup All purpose Flour/Maida
• ¾ stick butter
• 2 tsp Powdered Sugar
• 1 tsp Salt
• ¾ tsp Baking powder
• 6-8 Green Chillies chopped (alter to suit your taste)
• 2 tbsp Yogurt (plain)
• 10 Curry Leaves chopped into small bits
• ½” pc Ginger, grated
• 6 Mint leaves finely chopped
• Preheat oven to 400F

Method:

1. Sieve the flour, baking powder and powdered sugar.
2. Using a stand up mixer or a hand held one cream the butter till smooth, about 3-4 minutes.
3. Stir in the cut chillies, curry leaves, mint and yogurt.
4. Slowly add in the flour mixture till everything comes together.
5. Transfer to a lightly floured surface and knead till it becomes a smooth ball. Roll out dough till it’s a ¼ of an inch thick.
6. Use a 2 inch wide biscuit cutter to cut the dough into as many biscuits as possible.
7. Bring remaining dough together and repeat kneading, rolling and cutting.
8. Place biscuits on a baking sheet, and bake in the oven for 15 minutes till light brown on the edges.
9. Great to have with TEA!!!

  

 

Kalakand

Ingredients:

• 8 cups Milk
• 1/2 cup Sugar 
• 1 tbsp Almonds chopped
• 1 tbsp Pistachio chopped 

Method:

1. First boil 4 cups of milk to make paneer.
2. This recipe needs crumbled paneer, so do not knead to a dough.
3. Just squeeze the water and transfer the crumbled paneer to a bowl.
4. Boil remaining 4 cup of the milk in a heavy bottom pan on medium high heat until the milk reduces to about two cups.
5. Make sure to frequently stir the milk as the milk burns easily at the bottom of the pan.
6. Add the crumbled paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
7. 

   Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
8. Transfer it over greased plate keeping about half inch thick.
9. Allow to cool for about one hour.
10. Cut the kalakand in squares.
11. Garnish with almond and pistachios.

Note:

1. If your kalakand are not able to cut into pieces or soggy, just place in microwave oven for 2-3 mins.
2. Do not over heat it will harden the sweet.

Cham Cham

Ingredients  

• 4 cups Milk
• 3 tbsp Pistachio powder
• Cup cake liner
• 1/4 cup Lemon juice
• 1 1/2 cups Sugar
• 4 1/2 cups Water 

Method to make paneer: 

1. Dilute the lemon juice by mixing with half cup of water and keep aside.
2. Now boil the milk in large heavy bottomed pan sirring continuously to prevent the skin forming at the top.
3. When it comes to a boil reduce the flame and add the lemon juice.
4. Now increase the flame and keep stirring gently.
5. The milk will start to curdle leaving a greenish water called whey.
6. Remove from heat. Leave it covered for 15 mins.
7. When firm curd is formed strain it through the muslin cloth or cheese cloth placed on over a colander.
8. Now run fresh water to it and rinse well so that the sourness of lemon juice is also washed away.
9. Now squeeze the curd by holding the ends of the cloth, so that all the whey is removed.
10. Remove the curd which is now called the paneer.
11. Place this paneer on a clean flat surface and knead it to a smooth dough.
12. If  the paneer is too crumbly add 1 tsp of water and knead.

Method to make Cham Cham:

1. Divide the paneer dough into equal parts and roll them into smooth balls.
2. To make the balls apply some pressure at the first and then release when forming the oval shaped balls.
3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
4. Add the paneer oval balls and close the pressure cooker.
5. Do not crowd them as they will expand its size.
6. Pressure cook for 1 whistle, pour cold water over hot pressure cooker before opening. This will reduce the pressure fast to open. 
7. Cham Cham will be little spongy.
8. Now refrigerate the cham chams with sugar syrup overnight or for 8 hours.
9. Now they will be juicy and soft.
10. Carefully place each cham chams from the sugar syrup and place on the cup cake liners and sprinkle with pistachio powder.
11. Serve chilled.

Note: 

1. If you are pressure cooking the cham chams for second time in the same syrup, add 1 cup of water to it.
2. If the syrup thickens, then the chum chums will not expand.
3. Cham chams can be stored for 3-4 days refrigerated.