Kaju Katli

How to make Kaju Katli or Cashewnut Burfi:

source:google//

Ingredients needed:

• Cashew nuts - 1 cup and 6-7 cashews

• Sugar -1/2 cup

• Cardamom powder -1/4 tsp (optional)

• Saffron stands - 4-5 (optional)

• Water - 1/4 cup

• Ghee -2 tsp

More Indian sweets

Preparation

• First powder cashew nuts. This is an important step.

• Things to be noted while powdering

• See to it that the cashew nuts are dry. Do not powder it immediately after taking it from the refrigerator. Bring it to room temperature. I dried my cashew nuts well before powdering.

• Also while powdering, do not operate the mixie at a stretch as the cashews will ooze out oil and will become sticky.

• If you follow the 2 steps, you will get perfect cashew nut powder.(it should be a bit coarse)

• .Grease a plate with ghee and keep it aside.

Method 

• in a non stick pan, add water and sugar. Boil until the sugar dissolves. When it starts boiling, add saffron strands, cardamon powder and cashew nut powder.

• Mix well and cook on low flames. Add 2 tsp ghee and cook till the mixture leaves the sides of the pan.

• The mixture should not stick to your hands.

• You should be able to make a soft ball out of it

• That is the correct stage to switch off the flame. Then put the mixture on a greased plate and flatten it with a spatula. I greased the flat surface of a cup and used it to smooth out the mixture or you can roll out thinly with a rolling pin.

• Cut into diamond shapes after it cools a little. Do not cut when it is hot. Also use a sharp knife for cutting.

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Sabudana Kheer

source:google//

Ingredients Needed For Sabudana Kheer:

•  Sago/Javarisi/sabudana - 1/3 cup

•    Sugar - 1/4 -1/3 cup (depending on the sweetness you want)

•    Milk - 5 cups

•    Cashew nuts - 6-8 chopped

•    Almonds - 5 (blanched and slivered*)

•    Saffron - few strands

•    Cardamom powder - 1/4 tsp

•    Ghee - 1 tsp

Traditional Sweets

Preparation

• Soak sabudana in just enough water to cover it for 1 hour. After that is should be fluffy and plump. Keep it aside.

• Heat a tsp of ghee and roast the nuts (cashews & almonds) and raisins separately.

• Soak saffron is a tbsp of milk.

Method

• In a heavy bottom pan/ kadai, boil milk. Simmer and let the milk reduce a little.

• Then add the soaked sabudana, simmer and cook till it is soft. Keep stirring now and then, so that the sago gets cooked evenly and does not stick together.

• Add saffron and sugar and cook till sugar dissolves on medium heat.

• Then add the nuts, raisins and cardamom powder. Mix well.

• Serve hot or cold.

• Now that it is festival season, enjoy preparing this delicious sabudana payasam.

Note: 

• This kheer tends to thicken as it cools, you can add milk to get the desired consistency.

• blanched- Soak almonds in hot water for 1/2 an hour, remove the skin.

• slivered - cut it into small, thin, narrow pieces.

DOUBLE KA MEETA

     Are you bored of preparing bread sandwich and bread toast out of bread, here is a very popular and delicious Hyderabadi dessert Double roti ka meeta Double roti means bread and meeta means sweet, hence the name double ka meeta.

source:foodviva//

 INGREDIENTS FOR DOUBLE KA MEETA

•  Bread - 9 slices

•    Milk - 2 1/2 cups

•    Sugar- 3/4 - 1 cup (as per your taste)

•    Kesari color - a pinch (mix it with a little milk)

•    Cardamom powder - 1/4 tsp

•    Oil for frying

•    Ghee - 1 tbsp for frying nuts

Hyderabadi Qurbani ka Meetha

   Nuts and dry fruits

• Raisins - 10

• Cashew nuts - few

•  Pistachio - few

•  Toasted almonds - few

How To Prepare Double Ka Meeta:

• Remove the edges of the bread, cut it diagonally and sun dry it or air dry it (under the fan) so that it does not absorb much oil.

• Deep fry the bread in oil until brown on low flames to prevent the bread from getting burnt. Keep it aside. Traditionally it is deep fried in ghee but I have used oil

• Fry raisins, cashew nuts in ghee separately. Keep it aside.

• Boil milk and add kesari color to it.

• Take t enough water to soak the sugar. Add cardamom powder and boil the sugar water. Prepare sugar syrup. The sugar syrup should neither be thin nor thick.

• Add the fried bread to the sugar syrup and cook for a few minutes.

• Then add milk, simmer and cook uncovered till it reaches a semi solid state. It should not be dry.

• Garnish with cashew nuts, pistachio, raisins and toasted almonds.

• Enjoy it warm or cold as it tastes great both ways. I prefer to have it warm.

Note:

• Both ilk and the sugar syrup should not be hot as there are chances of the milk curdling. So make sure, the milk is at room temperature while adding to the sugar syrup or the sugar syrup should be at room temperature

GAJAR HALWA

          Gajar halwa is a traditional slow cooked recipe of carrot halwa with just carrots, milk, ghee, sugar and a few dry fruits.

source:youtube//

Ingredients (measuring cup used, 1 cup = 250 ml):

• 8 to 9 medium tender juicy carrots/gajar - yields approx 4 to 4.5 cups grated carrots

• 4 cups full fat organic milk

• 4 tbsp ghee/clarified butter

• 10 to 12 tbsp organic unrefined cane sugar or regular sugar or as required

• 20-25 whole cashews/kaju

• 5 to 6 green cardamom/chotti elachi, powdered finely in a mortar-pestle or about ⅓ tsp cardamom powder

• a pinch of saffron strands/kesar (optional)

• handful of golden raisins

Double Ka Meeta

How To Make The Recipe:

• rinse, peel and grate the carrots.

• in a kadai or deep thick bottomed pan combine milk and grated carrots.

• on a low to medium flame, bring the whole mixture to a boil and then simmer.

• while the mixture is simmering on a low flame, keep on stirring in between.

• the grated carrots will cook in the milk and the milk will start to reduce and evaporate.

• when the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.

• stir well and continue to simmer and cook on a low flame.

• do keep on stirring the gajar halwa in between.

• towards the end, add the cashews, crushed saffron and raisins and simmer till all the milk is evaporated. switch off the burner.

• serve gajar halwa hot, warm or you can also serve it cold.

QURBANI KA MEETHA

source:zeenews//

QURBANI KA MEETHA INGREDIENTS:

• ½ Cup Dried Apricots

• 3 tbsp Sugar- As per taste

• 2 Crushed Green Cardamom( Elaichi)

• 1 tsp Lemon juice

FOR GARNISHING:

• Apricot kernels

• Slice of roasted and blanched Almonds and Pistachios

• 1 pinch Saffron threads optional

• 1 Edible Silver leaf (Warq) Optional

• ½ Cup Malai or Thick Cream or Wipped Cream

• In a deep bowl  wash and add dried Apricots cover with water and soak overnight.

• Once the apricots is moist and swollen, remove apricots with a slotted spoon and then drain the apricots from the soaking liquid water aside.(The soaking syrup is used for preparing the meetha)

• Do not throw away the Apricot seed/pit crack the seed remove the (Apricot Kernels) for garnishing

• In a non-stick saucepan at a medium heat, Add soaking liquid and plump apricots.

• Allow to boil for 10- 15 minutes .

• Add sugar and stir until it has completely dissolves.

• At a low heat add few drops of  lemon juice to prevent caramelisation , crush cardamom and saffron,

• Stir often to prevent burning,if required,sprinkle little water or milk to prevent  from burning.

• Meanwhile crack the seed with a nutcracker to extract the nuts and blanch nuts in boiling water for 1 minute and remove the skin and keep aside

• Then mash apricots with spoon occasionally, Do not cook on a high heat,

• stir occasionally until apricots are soft and pulpy and mushy if needed add water or milk.

• Remove from the heat when it reaches the desired thick consistency or into thick Compote. 

• Allow Qubani to cool.

• Garnish with apricot kernels, Almonds and Pistachios and with Malai or Wiped Cream or custard

MADATHA KAJA

source:google/

Preparation Of  Kaja:

Ingrediants For Kaja:

• Maida - One Cup

• Rice Flour - One Tablespoon

• Sugar-One Cup(for sugar syrup ) 

• Salt - For taste

• cardomn Powder/elachi powder- pinch

• Oil For Deepfry

• Grated coconut

• Choped Almonds

• Ghee -three table spoons

Preparation Of Kaja:

• Take a bowl add maida and rice flour and add ghee mix well if required add water and salt make a dough like chapati keep it a side

• Take a pan or thick bottemd pan add sugar and water for making sugar syrup.

• Take prepared dough and rolled it rectengular and apply ghee and rice flour 

• Roll the dough like chapati and attach edges for both sides 

• And cut into pieces and press the pieces with palm

• Heat the oil and deep fry the pieces 

• Soak in sugar syrup for a while take it out in plate

• decorate with fresh grated coconut and choped almonds