Malpua

Malpuas are far too special to confine them to breakfast but after you've tried them you'll probably want them at every meal.

Ingredients

    * 2 cups water
    * 3 cups sugar
    * Saffron strands
    * 1/2 tsp cardamom powder
    * 500 gms flour
    * 1/2 tsp baking powder
    * 1 can (400gms) sweetened condensed milk
    * 1 litre milk to make rabri
    * Slivered almonds and pistachios to garnish
    * Ghee to deep fry malpuas

Preparation

    * Mix the milk and 1 cup of sugar in a thick-bottomed pan and cook to reduce it to a fourth of its original volume. Stir frequently or the milk will burn at the bottom of the pan. When the milk has thickned as above, remove it from the fire, allow it cool and then chill in the refrigerator. This is rabri (sweetened thickened milk).
    * In another pan, mix 2 cups of water and 2 cups of sugar and boil. The syrup is ready when you get a single-thread consistency. The way to test this is to stir the syrup with a spoon, lift the spoon out and carefully touch the syrup on it with your index finger. Press your index finger and thumb together and gently pull apart. The sugar will stretch to form a single 'thread'. If this happens the syrup is ready. If not keep boiling and test occasionally till done.
    * When the syrup is ready add the cardamom powder and saffron and mix well. Keep the syrup aside to use later.
    * In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter.
    * While you are mixing the batter, heat enough ghee in a deep frying pan to cook the malpuas.
    * When the oil is hot, use a ladle to gently pour the batter into the oil to form circles about 4" in diameter.
    * Cook till golden brown. Remove from the oil and put directly into the sugar syrup.
    * Remove after 2-3 minutes and drain on a wire rack with a plate underneath to catch the dripping syrup.
    * To serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts.
 

Suji Kakara Pitha

Suji Kakara Pitha is made of of suji,and coconut.It is basically available in hotel in noon.

Ingredients

    * Suji (rawa ) -150 gm
    * Nadia kora(Shredded coconut)- half a coconut
    * Chini(Sugar) -75gm
    * Aleicha( cardamom)- 4 pcs
    * Refined Tela (Refined Oil)- As per requirement to fry
    * Salt – as per taste

Preparation Method

    * To start with, first make a powder of cardamom.
    * In a frying pan, mix properly the shredded coconut, Sugar (75 grm) and cardamom powder and then roast it for 10-15 minutes and then keep these aside.
    * Take water (double the amount of rawa) in a deep pan. Add, sugar and salt as per the taste. Boil it.
    * When it starts boiling put small amount of rawa and stir it. Do the same for the rest of rawa. Stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and keep aside.
    * Wait till the dough cools down to room temperature, kneed the dough with oil to make it softer.
    * Make small balls from the above dough, rollout each ball into small round shape and put coconut stuff (from step-2) to it, then roll it again to make a ball.
    * Make the above balls into flat shape like puri’s, in between your palms.
    * Heat oil in a frying pan and deep fry the above flatten balls in a lower flame till it turns golden brown from each side.
    * Kakara pitha is ready and serve it cool.
 

Arisha Pitha

This is a typical Oriya sweet and made in most households.

Ingredients

Rice- 2 cups (do not use parboiled rice)
Jaggery or Sugar-2 cups
Ghee-2 cups
Salt to taste

How to prepare it
Soak the rice in water overnight.
Remove water and pound the rice to make powder.
The Rice has to be ground but not too fine.
Take 1 cup of water and add the sugar or jaggery and heat it.
Keep stirring it until you get a slightly sticky consistency.
Add the rice powder slowly into the sticky misture and keep stirring on low fire until you get a dough like consistency.
Heat ghee in a bowl.
Make small round shape from the dough with your hand while it is still warm.
Deep fry them in low fire until they turn brown on both sides.
These stay fresh for a month!

Milk Barfi

This is like milk biscuit,very delicious to eat.

Ingredients

    * 2 cups full cream milk powder
    * 300 ml thickened/ double/ heavy cream
    * 1 400 can of condensed milk
    * 1/2 cup finely chopped skinless pistachios

Preparation Method

    * Mix all the ingredients (except the nuts) in a rectangular microwave safe bowl and whisk till smooth.
    * Put the bowl in the microwave and set the time for 6 minutes on the High setting. Start and run the microwave. Watch the dish carefully and if the mixture looks like it might boil over, stop immediately and wait for 8-10 seconds. Start again and run till the 6-minute time is up.
    * Take the dish out of the microwave and stir well to break all lumps (these lumps are the milk solids that are beginning to form due to the cooking).
    * Put the dish back in the microwave and set again on High for 6 minutes. Watch for the initial minute and then allow to continue cooking. When the time is up, sprinkle the chopped nuts over the surface of the Barfi and let sit/ rest for 10 minutes.
    * After 10 minutes remove from the microwave and cut into 2 to 2 1/2-inch squares. Serve immediately or after cooling to room temprature.

Important: This time and High setting suggestion is for a 900-watt microwave. Adjust timing and setting to suit the wattage of your microwave.

Ras Malai

Ras Malai is dumplings made from cottage or riccotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom. Serve it chilled and garnished with slivers of dried fruit.

Ingredients

    * Paneer made from 1 liter of milk (recipe below)
    * 1 liter full cream/ whole milk
    * 1/2 cup sugar
    * 1 tablespoon cardamom powder
    * 4 cups water
    * 1 cup sugar
    * 1/2 cup thinly sliced almonds or pistachios

Preparation Method

    * Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
    * Knead the Paneer (How to make Paneer) in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.
    * When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
    * In another pan boil the 1 litre of full cream milk with the 1/2 cup of sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom     powder and mix well.
    * Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours.
    * Before serving, garnish with slivers of dried fruit

sandesh

sandesh is a sweet made by Chenna.

Ingredients

• 100 gms Chenna
• 2 tbsp Milk
• 4 tsp Powdered Sugar
• Few drops of Rose/Kewra Essence
• Silver Foil
    
How to make Sandesh

•    Blend all ingredients in a pan gently
•    Cook on low flame, stirring continuously till the mixture becomes not too dry and not too soft.
•    Put off the flame and arrange the mixture on a plate. Cool it.Now cut it into pieces.
•    Decorate with silver foil.
•    Sandesh is ready.
 

Gulab Jamun

Gulab Jamun is among India's most popular desserts! This delicious dessert consists of dumplings traditionally made of thickened or reduced milk, soaked in rose flavored sugar syrup. It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored Indian berry (the cooked dumplings are dark brown in colour). Serve Gulab Jamun warm or at room temprature; by itself or topped with ice cream.

Ingredients

    * 3 cups sugar
    * 6 cups water
    * 1 tbsp cardamom powder
    * 2 tbsps rose water
    * 3 cups powdered milk
    * 1 1/2 cups all purpose flour
    * 1 1/2 tsp baking powder
    * 1 cup thickened/ heavy/ double cream
    * Vegetable/ canola/ sunflower oil for deep frying

Preparation Method

    * Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside.
    * Mix the powdered milk, all purpose flour and baking powder well. Add a little of the thickened cream at a time to them and knead to make a dough that is soft but not sticky.
    * Divide the dough into walnut sized balls and roll between slightly greased palms till smooth.
    * Heat the oil for deep frying in a wide pan on a low to medium flame.
    * Fry the dumplings, stirring often to brown on all sides. Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside!
    * When cooked, drain (with a slotted spoon), remove the dumplings from the oil and transfer immediately into the sugar syrup.
    * Repeat this till all the dumplings are cooked and added to the syrup.
    * Allow the dumplings to soak in the syrup for 2 hours.
    * Some serving suggestions: Warm Gulab Jamuns with ice cream; Gulab Jamun with thick cream; Gulab Jamun garnished with shavings of dried fruit like pistachio and almond.