Dalimbache Basundi / Pomegranate Pudding

Dalimbache Basundi / Pomegranate Pudding 

Ingredients

6 cups full fat milk OR  1  1/2 litres full fat milk 
1 Cup pomegranate seeds 
1 teaspoon cardamoms powdered 
1 tablespoon cashews finely chopped
1 tablespoon  almonds finelychopped ( or use can use any other nuts of ur choice )
2 tablespoons sugar (or adjust + -  according to taste )

Method 
In a large thick saucepan add milk & Cook on high for 10 minutes, stirring very frequently. Bring to a rolling boil and then lower heat. Simmer for 20 more minutes until it thickens reduce to half add sugar. keep on stirring at intervals so that the mixture does not get browned or burnt from bottom. The basundi mixture would begin to thicken at this stage .Scrape the milk solids from the sides and the cream collected on the top and add it back to the basundi mixture. overall cooking takes about 20 to 25 minutes on a low flame, chopped dry fruits, cardamom powder and saffron.
Chopped dry fruits, cardamom powder and saffron.
Stir and simmer for a minute.now refrigerate milk for 2-3 hours / or untill it chilled , after basundi is chillled now add pomegranate seeds slowly and give a good mix to it ..keep it in fridge for some more time n its ready Serve pomegranate  basundi chilled garnished with some saffron strands enjoy Kritika 

Ras-Malai

Ras-Malai 

Ingredients

10 to 15 rasgulla ( home made or market baught , here i used home -made rasgulla ) Recipe link to make Rasgulla 
http://kritikascuisine.blogspot.in/2014/06/sugar-free-rasgulla.html

6 cups full fat milk OR  1  1/2 litres full fat milk 
2 tablespoon  tin sweetened condensed milk 
1 teaspoon cardamoms powdered 
1/4 cup cashews finely chopped (optinal )
2 tablespoons sugar (or adjust + -  according to taste )
7 to 8 strands of saffron

Method 

In a large thick saucepan combine milk & condensed milk. Cook on high for 10 minutes, stirring very frequently. Bring to a rolling boil and then lower heat. Simmer for 15 to 20  minutes until it thickens reduce to half add sugar. keep on stirring at intervals so that the mixture does not get browned or burnt from bottom. The milk  mixture would begin to thicken at this stage .Scrape the milk solids from the sides and the cream collected on the top and add it back to the milk mixture. overall cooking takes about 5- 7 minutes on a low flame, chopped dry fruits, cardamom powder and saffron. now  Remove the rasgullas from the sugar syrup  squeeze gently the excess syrupe from it and drop it gently to the milk mix , cook it for 5-6 minutes more then switch off the flame , now let it come to room temperature Serve ras malai  warm or chilled garnished with some saffron strands enjoy 

Mawa Gulab Janum

Mawa Gulab Janum 

Ingredients

1  1/2 Cup greated Mawa / khoya / solid milk ( 250 gms )
2  to 3 Tablespoon Maida
1/4 Teaspoon Baking Soda
2 Tablespoon milk (+ - to knead dough)

Ghee to deep  fry

For sugar yrup
2  Cup Sugar
 1 Cup Water

Method
To make sugar syrup bring to boil 1 cups of water with a 1 1/2 of sugar  ( Add half a tsp fine cardamom powder  optinal ) . Just as the syrup comes to a rolling boil, Boil covered for 12- 15 minutes on medium flame. 

Mawa , maida,  baking soda mix all together and Rub  & knead the mix with fingers and heels of the palm till the mix gives out some ghee/chiknaayee. It takes about 5 minutes to get dough (Add a milk if required to knead .). By now the dough is like a dough ball that comes together easily, neither too hard nor too soft. 
Take pinches off the dough and make small balls . Remember, they are going to double up on frying so size them accordingly. Let this balls  rest for about 15 minutes 
heat a ghee in a kadhai Or pan Heat oil in a deep frying pan on low medium flame , place gulab jamun balls one by one to  fry 1 or two piece at one time, so that they fry evenly and shape stays. .Deep fry them till golden brown  until golden brown.( it take around 2_4 minutes to fry ). Once all the gulab jamuns are fried, gently and drop into the sugar syrup, keep the sugar syrup pan on a low flame for a few minutes,so that  the gulab jamuns become soft. (heating helps the jamuns to absorb the syrup and become soft ). Let the gulab  jamun set and absorb the syrup (it take around 2

 hours.) . serve chill or hot as your taste enjoy 
Kritika Deoras

BASUNDI

 BASUNDI

Ingredients

6 cups full fat milk OR  1  1/2 litres full fat milk 
1 tin sweetened condensed milk 
1 teaspoon cardamoms powdered 
1/4 cup cashews finely chopped
1/4 cup  almonds finelychopped ( or use can use any other nuts of ur choice )
2 tablespoons sugar (or adjust + -  according to taste )
7 to 8 strands of saffron

Method 
In a large thick saucepan combine milk & condensed milk. Cook on high for 10 minutes, stirring very frequently. Bring to a rolling boil and then lower heat. Simmer for 20 more minutes until it thickens reduce to half add sugar. keep on stirring at intervals so that the mixture does not get browned or burnt from bottom. The basundi mixture would begin to thicken at this stage .Scrape the milk solids from the sides and the cream collected on the top and add it back to the basundi mixture. overall cooking takes about 20 to 25 minutes on a low flame, chopped dry fruits, cardamom powder and saffron.
Chopped dry fruits, cardamom powder and saffron.
Stir and simmer for a minute.
Serve basundi hot, warm or chilled garnished with some saffron strands enjoy Kritika 

Mango Gulab Jamun

Mango Gulab Jamun

Ingredients

1 Cup Milk Powder
1/2 Cup Bread Crumbs
2 Tablespoon Maida
1/4Teaspoon Baking Soda
2 Tablespoon Ghee
2 Tablespoon milk (+ - to knead dough)
1/2 Cup  Mango puree OR 1 Medium size Mango
Ghee to deep  fry

For sugar yrup
1 1/2  Cup Sugar
 1 Cup Water

Method
To make sugar syrup bring to boil 1 cups of water with a 1 1/2 of sugar  ( Add half a tsp fine cardamom powder  optinal ) . Just as the syrup comes to a rolling boil, Boil covered for 12- 15 minutes on medium flame. 

Wash the mango and peel the skin & chop them now take blender jar add chopped mango blend to to smooth paste  . In a sauce pan  cook the mango puree for about 7-8 minutes to reduce the excess water of it , let it comes to room teamperature then mix mango pulp  milk powder, maida, bread crumbs baking soda and ghee .
Rub  & knead the mix with fingers and heels of the palm till the mix gives out some ghee/chiknaayee. It takes about 5 minutes to get dough (Add a milk if required to knead .). By now the dough is like a dough ball that comes together easily, neither too hard nor too soft.
Take pinches off the dough and make small balls . Remember, they are going to double up on frying so size them accordingly. Let this balls  rest for about 15 minutes 
heat a ghee in a kadhai Or pan Heat oil in a deep frying pan on low medium flame , place gulab jamun balls one by one to  fry 1 or two piece at one time, so that they fry evenly and shape stays. .Deep fry them till golden brown  until golden brown.( it take around 2_4 minutes to fry ). Once all the gulab jamuns are fried, gently and drop into the sugar syrup, keep the sugar syrup pan on a low flame for a few minutes,so that  the gulab jamuns become soft. (heating helps the jamuns to absorb the syrup and become soft ). Let the gulab  jamun set and absorb the syrup (it take around 3 -5  hours.) . serve chill or hot as your taste enjoy 
Kritika Deoras

Mango Gulab Jamun

Mango Gulab Jamun

Ingredients

1 Cup Milk Powder
1/2 Cup Bread Crumbs
2 Tablespoon Maida
1/4Teaspoon Baking Soda
2 Tablespoon Ghee
2 Tablespoon milk (+ - to knead dough)
1/2 Cup  Mango puree OR 1 Medium size Mango
Ghee to deep  fry

For sugar yrup
1 1/2  Cup Sugar
 1 Cup Water

Method
To make sugar syrup bring to boil 1 cups of water with a 1 1/2 of sugar  ( Add half a tsp fine cardamom powder  optinal ) . Just as the syrup comes to a rolling boil, Boil covered for 12- 15 minutes on medium flame. 

Wash the mango and peel the skin & chop them now take blender jar add chopped mango blend to to smooth paste  . In a sauce pan  cook the mango puree for about 7-8 minutes to reduce the excess water of it , let it comes to room teamperature then mix mango pulp  milk powder, maida, bread crumbs baking soda and ghee .
Rub  & knead the mix with fingers and heels of the palm till the mix gives out some ghee/chiknaayee. It takes about 5 minutes to get dough (Add a milk if required to knead .). By now the dough is like a dough ball that comes together easily, neither too hard nor too soft.
Take pinches off the dough and make small balls . Remember, they are going to double up on frying so size them accordingly. Let this balls  rest for about 15 minutes 
heat a ghee in a kadhai Or pan Heat oil in a deep frying pan on low medium flame , place gulab jamun balls one by one to  fry 1 or two piece at one time, so that they fry evenly and shape stays. .Deep fry them till golden brown  until golden brown.( it take around 2_4 minutes to fry ). Once all the gulab jamuns are fried, gently and drop into the sugar syrup, keep the sugar syrup pan on a low flame for a few minutes,so that  the gulab jamuns become soft. (heating helps the jamuns to absorb the syrup and become soft ). Let the gulab  jamun set and absorb the syrup (it take around 3 -5  hours.) . serve chill or hot as your taste enjoy 
Kritika Deoras

Amarkhand /Mango Shrikhand

Amarkhand /Mango Shrikhand

Ingredients
250 grams Yogurt ( fresh yogurt should not be sour )or Chakka ( overnight hunged yogurt )

 1/2 cup Sugar  or as required as your taste 

2- 3 medium size fresh Mangoes

1/4 teaspoon Cardamom powder 

Method 

Place  yogurt in a muslin cloth & hang it for 4- 5 hours OR overnight  to drain out the excess water  from it , and keep it inside the refrigerator otherwise it will become sour. OR if you are using chakka you can use it directly to the recipe . 

Wash the mangoes and peel the skin &chop them now take blender jar add chopped mango pulp sugar blend to to smooth paste 

Beat this hung curd (chakka) well , until it becomes creamy ,mango puree & Cardamom powder  to it and mix well till it become creamy . Chill for three hours. You may top with some finely slivered pistachios and almonds .serve chilled 

Sugar Free Orange kheer

Sugar Free Orange kheer

Ingredients

4 cup full cream milk
1/2 Tin condense milk( unsweetend)

1Tablespoons sugarfree substitute (or adjust according to taste),

2 Tablespoons chopped almonds
2Tablaspoons chopped cashew /or use can use any other nuts of ur choice
2- 4Cardammom pod crushed
 4 Oranges medium

Method 

 In a large saucepan combine milk, condensed milk. Cook on high for 10 minutes, stir frequently. Bring to a boil and then low heat. Simmer for 20 more minutes until it thickens reduce to half ,now add sugar free Substitute, dry fruits and crushed cardamom .let it cool down at room temperature Mean while peel orange remove skin or every segment de seed it and take out juicy fibers keep them in refrigerator and now refrigerate milk for 2-3 hours / or untill it chilled now add oranges segments slowly and give a good mix to it ..keep it in fridge for some more time n its ready .enjoy Kritika's cuisine..
Tips - choose prefarebly sweet oranges, tricky part is mixing of milk n orange

Puran Poli

 Maharashtrian Dessert.Puran Poli
It is one of the most popular sweet items in the Maharashtrian cuisine.

Ingredients

For the dough

1  cups wheat flour

1  cup maida / apf

Salt a pinch

1 tablespoon oil

For the filling

1 cup   split Bengal gram (chana dal) 

1 cup jaggery (gur) grated Or sugar  cups

 1 teaspoon cardamom powder

1 teaspoon nutmeg powder

Method

For filling /stuffing (Puran )

 Soak dal 1hour  wash and drain now in a pan add daal and water  1cup of water ( add more water if required ) cook tell it become soft OR  in a cooker add two cup water daal cook it till soft ( 6 -7 whistles )

Drain the excess water from dal , Grind dal ,jaggery , cardamom & nutmeg powder  by using hand mixers or grainder

Now in a pan cook this mix to make it dry ,  keep stirring all the time till it become  dry completely puran is ready  let it cool down ..

For dough

In a big bowl add  maida ,wheat flour  and 1 tablespoon of oil or ghee  rub it into flour using your fingertips .Knead dough adding little water at a time make little strichey dough ,keep the dough a side and let it rest for10 minutes

Now divide the dough and puran  into equal portions, make smooth ball and flatten into circle stuff with puran cover and seal the edges ,bring together all the edges and pinch them. Dust it with flour and roll it to a thick or thin poli / chapattis/ roti / stuff paratha’s.   Heat the pan /tawa and put the puran poli  on it. Drizzle some oil / ghee and cook the puran poli on medium flame until light golden spots appear from both the sides. Puran poli is ready, serve hot with  ghee / milk / aamti .