sfogliatelle ricce

INGREDIENTS FOR 6 PERSONS
COMMON WHEAT FLOUR	OZ 14	400 GRAMS
EGGS	3	3
RICOTTA	OZ 8	250 GRAMS
SEMOLINA	OZ 5	150 GRAMS
GRAINED SUGAR	OZ 1+1/2	50 GRAMS
POWDERED SUGAR	OZ 3+1/2	100 GRAMS
MIXED CANDIED FRUIT PEELS (LEMON, ORANGE)	OZ 5	150 GRAMS
BUTTER	OZ 6,00	170 GRAMS
VANILLA EXTRACT	1 TEASPOON	1 TEASPOON
CINNAMON	1 PINCH	1 PINCH
SALT	1 PINCH	1 PINCH

 PREPARATION: step-by-step photographed recipe

Boil the semolina in  salted water, putting it into the pa as soon as the water boils
	Stir at intervals and let it cool
and
	in the meantime prepare the dough: in a bowl mix the flour, the granulated sugar
a pinch of salt and a little of cold water with OZ 3,52 (100 grams) of sliced butter
	Mix  well
until you obtain a ball smooth, elastic and not sticky. Let in stand by for at least half an hour
	in a bowl mix the ricotta,  the candied fruits, cinnamon, vanilla,  and the icing sugar and one egg with the semolina. Stir well and let in stand by
Roll the pasta very thin
	if you prefer  use the pasta machine instead the rolling pin
cut it to rectangles having the samedimensions(to be repeated)
	put the butter in one half(to be repeated)
cover with the other half.(to be repeated)
	Press with a rolling pin until the butter will beincorporated into the dough(to be repeated) Roll the dough and put into  the refrigerator for half an hour. Then take the dough again, unroll and repeat the operation for incorporating the butter. Pay attention: you have to repeat the same operation as shown above for each roll.
As soon as obtained a very thin dough. Roll it again and put into refrigerator for half an hour
Take the roll again and unroll. The dough will become more and more elastic, but use always the rolling pin for turning up, as now it should be in 80 (2 mt) long and in 0,04 (1 mm) thin
	the longer is the dough the better
as soon as your dough is very thin, grease your hands with butter or lard and grease slightly the dough, for increasing its elasticity
	roll the dough for obtaining a thick roll: its diameter will be the size of the sfogliatella
should the dough become longer than the tableroll the first layer and stick to the second...in this manner the roll will increase in volume
	let it rest in the refrigerator again
when cool cut the roll to slice of in 1/3  ( 1 cm) thick
	roll until a small rhombdo not push or they will not become curled
it is possible to use your palm, for better controlling the pressure and giving a concave shape: this is the most critical phase of the recipe
	stuff
fold the sfogliatelle carefully by joining the sides
	and by turning the bottom up you will obtain the characteristic shape
preheat the oven at  F 390 (C200) : put the sfogliatelle on a baking pan covered by an oven paper
	spread the beaten egg on
put into the oven for 20 minutes, then 20 minutes again at F 360 (C 180) and, if necessary, 10 minutes again at F 300 (C 150)
	better if oven is ventilated, for a more homogeneous baking. The best is to serve them tepid
but also cold are very good

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Misti Doi

Ingredients:


• 1 Liter Fat milk
• 200 gm Sugar
• 50 gm Curd

How to make Misti Doi:
• Boil the milk.
• Stir the boiled milk on medium heat till it gets reduced to half.
• Mix sugar in milk thoroughly.
• Keep the mixture for cooling.
• Add curd into this mixture.
• Cover it and keep it at a warm place for 8 hrs.
• Misti Doi is ready.


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Mango Burfi

Ingredients:

• 250 gms Ripe mango pulp
• 250 gms Powdered sugar
• 250 gms Khoya
• ½ tsp Cardamom powder
• 2 tbsp Chironji.
• 1 tsp Pistachio, chopped.
• 1 tsp Tutti-frutti, chopped.
• Orange Color(optional)

How to make Mango Burfi:

• Mix mango pulp and 1 cup sugar.
• Cook in a pan over medium heat till reduced by half. Keep it aside.
• Now fry khoya over medium flame till it turns little brown.
• Add the remaining 50 gram sugar and mango pulp-sugar mixture to it.
• Cook till the mixture turns semisolid.
• Mix orange color, pour it immediately in a greased plate.
• Allow cooling, cut into diamond pieces.
• Garnish with cardamom powder, chironji nut and pista.
• Mango Burfi is ready.

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How to make Kala Jamun

Ingredients:

• For Kala Jamuns • 2 cups Khoya, grated  • 5 tbsp Plain Flour  • 1/4 tsp Cardamom Powder  • 2 tbsp Sugar For Sugar Syrup  • 3 cups Sugar  • Few Saffron Strands (optional)

How to make Kala Jamun:

• To make the sugar syrup, combine sugar and a litre of water in a large bowl and bring it to a boil. • Once boiled, lower the flame and simmer it until the syrup is 1 string consistency. • Add saffron and keep the syrup warm. • In a separate bowl, combine khoya, plain flour, cardamom powder and sugar. Mix well and knead into firm dough, without using any water. • Now, make small round balls. Make sure that the surface of the bowls have no cracks, else the jamuns would crack while frying. • Deep fry the jamuns over medium flame, until they get dark brown color. • Drain them and immerse in the warm sugar syrup for about 30 minutes. Kala jamuns are ready to be gorged upon!! Source Another website

CHUM CHUM RECIPE

Ingredients:

• 4 tbsp Maida  • 500 gms Cottage cheese  • 2 Cups sugar  • 200 gms Condensed milk  • 1 tsp Saffron

How to make Chum Chum:

• Mix cottage cheese and flour well and make soft dough. • Make oval shaped balls out of this dough and keep it aside. • Prepare sugar syrup of thin consistency. • Mix the oval shaped pieces in sugar syrup. • Cook it for few minutes. • Place the cooked balls in a plate. • Put saffron in condensed milk. • Sprinkle it on Chum Chum balls. • Serve it after dinner. Source Another website

BANANA HALWA RECIPE

Ingredients:

• 4 Ripe Bananas • 4-5 tbsp Sugar • 2-3 tsp Ghee • 1/4 tsp Cardamom Powder

How to make Banana Halwa:

• Peel off and mash the bananas. • Heat ghee in a heavy pan. • Add bananas and cook over low heat, stirring to prevent the mixture from sticking. • Cook for 10 minutes over medium flame or until bananas have browned. • Add more ghee as necessary. • Add sugar after 4-5 minutes and continue stirring until dissolved. • Add cardamom powder and remove from heat. • Keep stirring till the mixture becomes viscous. • Allow to cool and cut into squares. • Banana Halwa is ready to be served.

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Sponge Cake

Ingredients:
3 large eggs
85 gms self-raising flour
115 gms sugar
4 tbsp melted butter

Method:

Sieve the flour. Grease and dust a baking tin.
Use approx. 10" x 5" diameter tin for the cake.
Beat the eggs and sugar properly until it becomes thick and double in quantity.
Fold in the well-sieved flour carefully and gently with a metal spoon.
Add in 2 tbsp of hot water and the butter.
Pour the mixture into the prepared baking tin.
Bake in a hot oven at 400ºF. for at least 15 minutes.
The cake is ready when it does not stick to the sides of the tin and is flaky to touch.
Remove from the oven and keep for 1 minute.
Invert the tin over a plate to remove and serve.

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Rasgulla

Ingredients :
For the Rasgullas :

1 tsp maida for dusting
For the Chenna :
1 litre cow's milk
½ tsp citric acid
For the Sugar Syrup :
5 cups sugar
½ cup milk
Other Ingredients :
2 tsp maida

Method :
For the Chenna :

1. Melt the citric acid in ½ cup of water and keep aside.
2. Keep the milk to boil in a pan, and keep on stirring continuously.
3. Take out from the fire and mix for at least 5 to 7 minutes till the milk is slightly cool.
4. Put the citric acid solution and stir the milk gently. 
5. The milk will curdle and they whey will separate. The whey has to be clear thus indicating the milk has completely curdled. 
6. Keep it to rest for 3 to 4 minutes.
7. Strain out all the whey using a clean damp muslin cloth.
8. Fold all the 4 sides of the muslin cloth and twist it gently so that all the whey that is the milk solids gets evenly drained out. 
9. Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
10. Keep the chenna on a clean plate and knead gently so that it is free of lumps and take care not to apply too much. Pressure while kneading the chenna.
11. It is advisable to use this almost immediately.
12. For The Rasgullas :
13. Divide the chenna into 16 equals parts and roll each part into a ball.
14. Take care to see that the there are no cracks on the surface.
15. Dust the back of a thali lightly with the flour and keep the rolled chenna balls on it.
16. For the Sugar Syrup :
17. Mix the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm (6") in height and heat while stirring continuously till the sugar dissolves. 
18. When the syrup starts boiling, the impurities in the sugar will begin to float on the surface, forming a grey layer. 
19. Heat over a medium flame to make the grey layer to float. 
20. Do not stir at this point as the layer will break and it will not clarify the syrup.
21. After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle. 
22. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
23. Keep on boiling the syrup over a medium flame for 10 minutes and then gently take out the grey layer using a slotted spoon.
24. Keep the syrup to boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. 
25. Remove all the remaining impurities from the syrup, again using a slotted spoon.
26. Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
27. How to Proceed : 
28. Combine 2 tsp of the maida with ¾ cup of water to make a flour solution. Keep aside.
29. Heat the sugar syrup in a deep pan over a high flame and boil vigorously.
30. When it boils, sprinkle half the flour solution in the sugar syrup and then put the chenna balls by upturning the plate on which they are kept. 
31. When the flour solution is added, a frothy layer is formed on the surface of the syrup.
32. If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
33. After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup. 
34. Make sure that the syrup froths all the time while cooking the rasgullas. 
35. Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
36. Check if the rasgullas are cooked. To check that the rasgullas are cooked, drop a rasgulla in a pan of cold water. If it sinks to the bottom, it is cooked.
37. Take out from the fire.
38. Shift the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
39. Cool and chill for at least 3 to 4 hours before serving.

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Instant Jalebis

Ingredients :

For the batter :
1 teacup self-raising flour
a pinch baking powder
½ teacup fresh curds
ghee for deep frying
For the syrup :
1 teacup sugar
½ tsp saffron
2 tsp rose water
For garnishing :
½ tsp cardamom powder
1 tbsp blanched and sliced pistachios
rose petals (optional)


Method :

1. Sieve the flour with the baking powder.
2. Put ½ teacup of water to the curds and beat well.
3. Melt the sugar in 1 teacup of water and boil for 5 minutes.
4. Warm the saffron in a small vessel, put a little milk and rub until the saffron dissolves.
5. Add to the syrup. Put the rose water.
6. The syrup should be of 1 thread consistency. Keep the syrup warm.
7. How to proceed :
8. Heat the ghee in a non-stick frying pan.
9. Select a plastic bottle with a small hole in the lid and fill with the batter.
10. Press the batter out from the bottle into the hot ghee in the form of a jalebi.
11. Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the hot syrup.
12. Keep for 2 minutes and then remove.
13. Sprinkle with cardamom powder, pistachios and rose petals.
14. Ready to serve hot.

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Gulab Jamun

Ingredients : 

1 litre milk
¾ cup sugar
2-3 tsp maida
2 tbsp rose water
1 cup water
1 pinch saffron
1 pinch baking soda
ghee for frying


Method :

1. Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed.
2. Put maida and continue to stir for another few minutes.
3. Take out from flame and knead the dough. Take a small part of the dough on palm.
4. Shape into the form of a little finger.
5. Continue the same procedure for the remaining dough.
6. Keep the jamoons aside on plate. Add water to sugar.
7. Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water. Mix well.
8. Take out from flame.
9. Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently.
10. Put the fried jamoons in warm syrup.
11. Shift to a vessel, when cool.
12. Keep aside under cover for sometime.
13. Serve jamoon with a syrup.

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Vanilla Ice cream

Ingredients :

1 litre milk
2 tbsp sugar
10 tsp vanilla essence


Method :

1. Boil the milk till it becomes thick.
2. As soon as it is cooled add the sugar and vanilla essence and blend well using a blender or mixie.
3. Cool it in the refrigerator and again blend well.
4. Keep it in the freezer and your Vannila Ice Cream will be ready with in two hours.

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Lapsi Recipe

Ingredients:

1 cup Broken wheat
21/2 cups Hot water
2 Almonds
3/4 cup Sugar
15 nos. Raisins
1 tbsp Cardamom powder
3/4 cup Ghee

How to make lapssi:

• Soak the raisins in 1/2 cup water and keep aside.
• Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
• Once all the water has evaporated, add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
• Serve the lapssi hot garnished with blanched almonds and pistachios.

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Peda Recipe

Ingredients:

1/2 kg Soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp cardamom powder
1 tsp cardamom seeds semi crushed
1 tbsp slivered or crushed pistachios

How to make peda:

• Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
• Put mixture in a large heavy or nonstick pan.
• Heat first on high for few minutes.
• The on slow till done.
• Make sure to stir continuously, while on heat.
• When mixture thick and gooey, add cardamom.
• Mix well, and take off fire.
• Allow to cool, gently turning occasionally.
• Use cookie moulds, or shape pedas with palms into patty rounds.
• Mix pistachios and cardamom seeds and press a bit on top of each.
• If using moulds, first sprinkle some at bottom.
• Take some mixture and press into mould.
• When set well, invert and carefully, unmould. The pedas are ready to be served.

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Besan Laddu Recipe

Ingredients of besan laddoo :

2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

• In a kadhai mix gram flour and ghee over a low heat.
• Keep constantly stirring to avoid lumps.
• When it releases an appetizing smell, it is ready.
• Remove from the heat and allow it to cool.
• Add sugar and nuts to the gram flour and mix thoroughly.
• Now form ping-pong size balls of the mixture.
• Besan Laddoo are ready to be served.

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MALPUA RECIPE

Ingredients:

1 litre Milk
1/4 cup Maida
1/4 cup Suji
Ghee
Water

How to make malpua:

• Boil the milk till it reduces to 1/2 its quantity.
• Roast the rava till light brown. Add to the milk along with maida. There should be no lumps.
• It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass.
• Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and har
• Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.

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CHANNAR PAYESH RECIPE

Ingredients:

1/2 litre Milk
1 tin Condensed milk
2 tablespoons Sugar
1 cup Water
2 tablespoons Nuts
2 tablespoons Raisins

How to make channar payesh:

• Make a thin syrup of the sugar and water. Put the chenna (cottage cheese) in a bowl and add the hot syrup into it, blending it thoroughly.
• Boil milk in a deep bottomed pan. Add the condensed milk. Simmer for 1-2 minutes.
• Cool till just warm. Add the milk mixture into the channa, a spoon at a time. Mix vigorously to form a homogenous mixture till all the milk is used up. Pour into a bowl.
• Mix in the nuts and raisins. Serve the channar payesh chilled.

Serves : 4-5
Time : 20-25 mins

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Rasmalai Receipe

Ingredients:

2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Preparation of ras malai:

• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
• Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
• Remove from oven, cool at room temperature and cut into 2" squares.
• Place them in a dessert bowl.
• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
• Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.

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Puran Puli Recipe

Ingredients:

1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water enough to make dough
6 tbsp Oil
Oil / Ghee for frying
Inner Filling
1 1/2 cup Jaggery
1 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder

Preparation:

• Blend the ghee and masala with the maida. Using water make a soft smooth dough.
• Leave under a wet cloth for 40-50 minutes. Knead again.
• Put in the 6 tbsps oil and knead till completely absorbed. Cover and leave aside for 4 hours.
• Put the dal in the cooker till one whistle. Drain the water.
• Grind to a paste and with the jaggery and cardamom powder. The filling should not be watery.
• Make small balls of the filling. Divide the dough into small balls and flatten them.
• Place one ball of filling on the dough and cover and seal up the filling.
• Carefully roll out the dough into thick puris making sure the filling does not come out.
• Fry on a tawa pouring ghee around it. Cook on both sides. Puran Poli is ready to be served.

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PISTA KULFI RECIPE

Ingredients:

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe :

• Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
• Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
• Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
• Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
• To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

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RECIPE FOR JALEBI

Ingredients:

2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

How to make jalebi:

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup and serve hot.

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