Author Archives: Alpha

Ingredients: 1 litre milk 1/2 tsp. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Reheat … Continue reading →

Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously. When the rava turns light brown add the sugar. … Continue reading →

Ingredients 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it … Continue reading →

Ingredients 2 tbsp. wheat flour 2 1/2 tbsp. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire, stirring continuously Side by side add to sugar 2 … Continue reading →

Ingredients Potatoes 1 pound Turmeric 1/4 t.spoon Hing a small pinch Green Chillies 6 Ginger a small piece minced/gratted Urad dhall 1/2 t.spoon Channa dhall 1 t.spoon Mustard 1/4 t.spoon Curry leaves Cilantro a small bunch washed and finely chopped … Continue reading →

Ingredients Rice 2 cups Moong dhall 1/2 cup Hing a small pinch Curry leaves CashewsPepper 1/2 t.spoon Cumin seeds 1/2 t.spoon Ginger a small piece finely chopped Ghee 1/2 t.spoon Salt 1 t.spoon Method Cook rice, moong dhall and turmeric … Continue reading →

Ingredients Almonds (Badam) 1 cup Milk 4-6 cups Sugar same amount as almond paste (about 1 cup) Saffron 1/2 t.spoon Kesari powder (color) a small pinch (optional) Method Soak saffron in little cold milk, and keep it aside.Soak almonds in … Continue reading →

Ingredients Almonds 1/4 cup Sweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t.spoons All purpose flour (Maida) 2 cupsSugar 4 t.spoonsSaffron 1/4 t.spoon Edible camphor (Pacha kalpooram) optional Kesar color a small pinch Cooking oil for … Continue reading →