sound cookery

MYSORE PAK INGREDIENTS 1 cup basan 3 cup sugar 3 cup ghee +1/2 cup dalda 6-8 table spoon water a pinch of cooking soda METHOD Take a large plate and one knife put 1 tsp ghee and greased the plate and knife ,(sprinkle 1 tsp sugar on the plate.)Keep aside. Take heavy bottom pan or pressure cooker.Add water of to the sugar, mix well and prepare a sugar syrup .(pearl like consistency) Meanwhile in heat another burner ,Heat the ghee keep on simmer in the pan.when the sugar syrup is this thick . Sprinkle the basan and add 1 spoon of hot ghee at a time mix well and stir continuously. Stir .No any lumps.Add the ghee little by little and stir.( add all the remain flour and ghee little by little ).Donot stop stirring continuously to avoid lumps .keep the flame Little simmer .(very hot it spoil the sweet) .when it thick soil -like consistently add little ghee and a pinch of cooking soda .Mix well and take it out and pour on a greased plate.shake the plate gently so that the mysore pak spread even...

3 Cup Basan (Bengalgram powder) 5 cup sugar 10 - 15 cashewnuts and raisins a pinch of saffron a pinch of pachai karpuram 5-7 cloves 2-4 green cardamom and a pinch of green cardamom powder. 1/4 tsp kasari powder (orange food colour) 2-3 tsp diamond sugar candy 3-5 tsp ghee oil for frying METHOD Heat 1 tsp ghee fried the cashewnuts ,cloves and raisins .keep aside Add enough water to the basan powder and make a thick batter .keep aside keep 1-2 cup hot water . Heat a pan and add 2 cup of water and add to the sugar and make of sugar syrup of single thread like consistency .add kesari powder and mix well. Keep this sugar syrup next to the stove .simmer the fire keep on fire. Heat another flame heat oil in a deep frying pan .Fold the boondi spoon on the hot oil and pour a hand full ladle of basan batter on it and rup gently it vigorously with the bottom of the ladle. cook until it well cooked don't over cook (it hot and you will make round the laddu it will very hard .so half done and we...

RAVA LADDU Ingredient 2 cups semolina(rawa) 2 cup sugar (powdered sugar ) 1 cup ghee or (1/2 cup ghee or 1/2 cup dalda) 4-6 Cloves, 10 -15 cashewnuts, fried 15 raisins, fried 4-5 green cardamom METHOD Heat a pan and roast the rawa until lightly (not brown) red or pink in colour with out oil. Take the cardamon and remove the skin and powdered the green cardamon .keep aside Heat little ghee break the cashewnuts in to small piece and fry the cashwnuts and raisins,and cloves and keep aside. Grind the rawa and suger in to a nice powder .grind first to the rava and add the sugar in a mixer and grind to a fine powder(grind to plate Laval, grind little by little,) Last grind the amount you add the green cardamon powder. Heat ghee or dala in a pan. Take it all powdered rawa and add friyed cashwnuts,raisins put in a large pan mix well and add the(heat ghee) hot ghee ,mix it well in a spoon,Mix thoroughly it became still warm make to a small balls (It does not come to balls shape take Little ghe...

CARROT HALWA Ingredients 500 g carrots 500 g full cream milk 50 g ghee 100 g sugar 100 g khoa 3-4 almounds 5-7 cashewnuts 3 -4 pistachios 2-3 green cardamom METHOD Wash,scrape the skin and grate the carrots. Heat 1 ghee fry the nuts little and chopped,take out and keep side. Heat ghee ,add cardamom fry few minutes and add the grated carrots. Fry for 5-7 minutes and then add the milk ,cook on slow fire till the carrot done and milk dries up . Add sugar and cook on slow fire till the carrot well cook and dry again,do not over cook ,stir well .Add the khoa cook on simmer till the halwa leaves the side of the pan.and add fried chopped nuts.stir well. serve hot with cashew nuts