Halkova is a famous sweet recipe prepared by all purpose flour, ghee and sugar. 90's kids will never forget this sweet. As I travelled to my native (ajji mane) during summer vacation. The first thing I used to buy was halkova. 

 It just melts in your mouth. I rummage those memories when I pass the lane. 

INGREDIENTS:

1. Maida - 1 cup

2. Ssugar ( powdered) - 1 cup

3. Cardamom - 3

4. Peanut powder - 2 tbsp 

5. Homemade ghee - 6 tbsp

INSTRUCTIONS:

1. Heat a pan, add 6 tbsp ghee, maida and mix everything well. Make sure the flame is low.( if necessary add another two spoons of ghee) . The texture has to be creamy. 

2. Then transfer the maida mixture to a bowl.Add powdered sugar, cardamom powder, peanut powder. Mix everything well. 

3. Transfer it to a bowl greased with ghee.Press the mixture with a flat based bowl .Set it in refrigerator for 10 mins.

4. After 10 mins, flip it over to a plate, cut into small cubes or shape of your choice and garnish with dry fruits. 

 Rasmalai (rasa malai to some) is an Indian delicacy often categorized as a Milk Sweet. It is made from Paneer (Indian cottage cheese) and it makes a great dessert and feels heaven when served chilled.

Being a bangalorian, when I used to do street shopping with my mother in the streets of Malleshwaram, she used to take me to Asha sweet, this dessert was delight to my taste buds. As a kid looking this through the glasses as we enter was my eyes bulging moment. From then till now this is my favorite dessert. 

 

Ingredients:

• Milk : 3 cups ( For Paneer) or you can buy ready made one but it doesn't match taste what yoy get outside. 
• Milk : 3 cups (for malai)
• Cardamom: 1/2 tbsp
• Sugar : 2 cup (for making syrup)
• Sugar : 1/2 cup (for malai)
• Pista : 2 tsp
• Cashew paste : 1 tbsp
• Almonds: 2tsp
• Food color (optional) 
• Lemon Juice or vinegar: 2tbsp 

Method Of Preparation

 

1. Boil the milk in a heavy bottomed vessel about 8 minutes by stirring constantly and when it comes to boil add 2 tbsp of lemon  juice or vinegar,slowly.
2. Now the milk fat separates from the water retains the protein while the fat gets washed away in the whey water ( stir it slowly). – thanks Mythreyee.
3. Now strain the curdled milk using a fine muslin cloth.
4. Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.
5. Allow it drain completely (may be an hour or half an hour) .
6. After that squeeze the muslin cloth (with paneer) so as much water in it comes out (make sure there should be no water in that paneer)
7. Then remove it and knead to a smooth dough (If you want to make sure if the paneer is ready just take a little bit in your palm and rub it using your thumb for few seconds and you should be able to make a small smooth ball ).
8. Make a small balls and flatten slightly. 

Method:

1. 1. Boil water with two cups of sugar and when it comes to boil add the paneer balls in to it and pressure cook it for about 7 minutes ( let the balls be in less quantity as it get expands after absorption. 
   2. For preparing malai boil milk with sugar, 1 tbsp of ground cashew paste, a pinch of saffron, food color and cardamom in a medium flame
   3. The milk should get reduced to half of it (20 min) 
      
      
      
   4. Now remove the pressure cooked paneer balls from the sugar syrup and press it gently to remove the water . keep it aside.
   5. Once the milk is reduced add the paneer balls one by one slowly in to the boiling malai so the paneer balls absorb the milk and let it stand in the medium heat for about 4 to 5 minutes. Remove from heat.
   6. Garnish it with pista, almonds.

Ingredients: 

2 heaped cups Sooji or Chiroti Rava 2 levelled cups Sugar 1 cup grated Coconut 10-12 Cashewnuts,finely chopped 3-4 tbsp Raisins 1/3 - 1/2 cup Ghee,enough to form ladoos 1/2 tsp Cardamom powder 

 Method: 

1.Heat 1 tbsp ghee in a kadai and fry chopped cashew nuts and raisins and fry them until the cashew nuts turn golden brown in color and the raisins become plump.

2.Remove them and keep aside. In the same kadai add rava and fry until you get a nice aroma and roast with out discoloring the rava and remove it to plate.

3.In the same kadai add fresh grated coconut and fry slightly for a short time. Powder sugar in a mixie and remove it to a big bowl. 

4.Powder the roasted rava to a coarse powder,you can avoid this step if you are using baarik rava(chiroti rava). 

5.Add roasted and ground rava and grated coconut to the powdered sugar in a bowl and mix everything well and leave it aside for half an hour. Add fried cashew nuts and raisins and cardamom powder to the above mixture. Melt the ghee and add it to the mixture and mix nicely. 

By Hacchu

6.Make small balls(ladoos) out of this mixture using hands.Roll the ladoos tightly so that they would not break down when arrange in the box later. If the mixture is too dry to roll into ladoos,you can add either more warm melted ghee or some milk and mix well and start making ladoos again.

 

Ingredients

1. Chopped Raw Jackfruit – 2 cups
2. Rice flour – 1/2 cup
3. Salt to taste
4. Ghee/oil

Method

1. Grind this with chopped jackfruit and salt by adding water to a thin paste
2. Add Rice flour to it slowly and make a thick batter  
3. Heat tava and pour little batter over it and spread thinly and evenly over the pan
4. Close the lid and allow to cook till it starts roasting
5. Pour little ghee over this, remove dosa from pan
6. 
   

   

   
   Serve hot with ghee or chutney. 

 Ingredients:

1 cup Milk Powder
1/3 cup Maida/Plain Flour
¼ tsp Baking Soda
A pinch of Salt (Optional)
1 tbsp Yogurt or 2 tbsp Full Fat Milk
1 tsp Ghee or Oil
Few slivers of Pistachio or Almonds for garnishing

For Sugar Syrup:
1¾ cups Sugar
1¼ cups Water
8 Green Cardamoms, peeled and seeds crushed to fine powder
A generous pinch of Saffron

Method:
Prepare the sugar syrup:

1. Add sugar and water in a wide pan and heat it on a medium flame.
2. Once the sugar dissolves completely, add cardamom powder and bring it to boil by stirring every now and then. Let the sugar syrup thicken slightly, about 2-3 minutes after coming to boil. You don’t need to boil it until it reaches one thread consistency.
3. Turn off the flame and run the sugar syrup through fine sieve to remove any impurities.
4. Transfer the sugar syrup back into the wide pan and mix in saffron. Let it cool down to room temperature.

Prepare the Gulab Jamuns:

1. While the sugar syrup is cooling down, prepare the Gulab Jamun mixture. Sieve milk powder, plain flour, baking soda and salt into a mixing bowl.
2. Mix in yogurt or milk and ghee/oil and start to mix the ingredients lightly to make soft sticky dough. I didn’t need to add more than a tbsp of yogurt and a tsp of ghee but if you find the mixture too dry and crumbly, just add little yogurt or milk about ½ tsp at time until you get a sticky soft dough. Make sure that you don’t over mix or knead the dough as we don’t want the gluten to form. The plain flour used acts as a binding agent and if you over mix the dough then the gluten formed will make the mixture dense and the gulab jamuns will not absorb the sugar syrup well.
3. Grease your palms with ghee or oil and pinch marble sized dough and roll it into smooth round or oval shaped balls. Make sure that the balls are small as they double in size once they are fried and soaked in sugar syrup.
4. Keep in mind that the dough balls should be smooth without any cracks as they will split and crumble when deep frying. Arrange the balls on a plate and cover it with a kitchen towel to prevent from drying out.

Deep frying the Gulab Jamuns:

1. Heat oil in a pan for deep frying the gulab jamuns on medium flame and then reduce the flame to low. To test if the oil is hot enough, drop one ball into the oil. The dough ball should slowly float to the surface of the oil. If the dough ball sinks to the bottom and stays there, then the oil is not hot enough. If the dough ball quickly floats to the top as well as browns quickly, then the oil is too hot.
2. Ideally the dough balls should not crack when deep frying. If you find it spliting open or breaking when deep frying, mix 1 or 2 tsp of plain flour to the dough mixture and lightly mix them well. Pinch a small ball and test if stays in shape without cracking by dropping it into heated oil. If it slowly floats to the surface of the oil without cracking and evenly browns then you have mastered the art of making Gulab Jamun. :)
3. Gently drop 3-4 dough balls into the hot oil and stir with them with a slotted spoon so that they get evenly browned from all the sides. Be careful when stirring them with slotted spoon as they are quite soft and can break if you are not gentle. Once they turn golden brown, remove them from oil with a help of a slotted spoon and transfer them to the prepared sugar syrup.
4. Prepare all the Gulab Jamuns and let them rest in the sugar syrup for at least 1 to 2 hours before serving so that they absorb the sugar syrup well and become soft and melt in mouth treats.
5. You can serve these delicious melt in mouth Gulab Jamuns warm, cold or chilled on their own, garnished with slivered almonds or pistachio and a generous spoonful of sugar syrup drizzled on top. One other most enjoyable way to serve them is warm with a scoop of cold vanilla ice cream! Heaven!

Ingredients

2 cups besan (bengal gram flour)

½ cup ghee

1 cup powdered sugar

2 tbsps coarsely powdered almonds (optional)

½ tsp cardamom (elaichi) powder

Method:

1. Heat ghee in a deep non-stick pan, add the besan, roast well on a medium flame until it lets out a nice aroma – approximately ten minutes. Remove from flame and set aside to cool. (It should be luke warm) 
2. Add the sugar, coarsely powdered almonds, cardamom powder and mix well while rubbing the mixture in between your palms till it resembles a crumbly texture.
3. Take a small portion of the mixture and shape it into a round laddoo. Repeat to make more ladoos.

Ingredients

Mangoes - 1 cup

Rava / semolina (roasted) - 1 cup

Sugar - 2 cups

Water - 2.5 cups

Cardamom powder - 1/4 spoon

Ghee - 1/2 cup

Cashew (fried) - 7

Method

Take the mangoes and wash them with running water . Here I have used the fresh mangoes which are grown in my granny farm ( mango breed - badam) ; scoop the pulp from the mangoes  and grind it to make a paste ,keep them aside.

Heat a pan , add mango pulp, water and wait till it water  boils.Now add rava to it and mix well such that there is no formation of lumps. Add sugar,cardamom, ghee to it .Mix till the consistency is thick and  turn the heat off . 

Now decorate with cashews.

Any dryfruits can also be used.

Ingredients

Chocolate powder - 1 cup

Milk powder - 2 cup

Sugar - 2 cup

Butter - 0.5 cup

Water - 1 glass

Method

Mix milk powder and chocolate powder together , keep aside.

Now take a pan add water, sugar  to make  a fine sugar syrup(pakka) or make the syrup to boil till 2-4minutes .{Syrup should not be thick}

When the forth is seen in sugar syrup add butter to it and stir for 1 minute.At this stage add mixed powder to it  and stir well (thick consistency).  Turn off the heat.

Now pour the chocolate into a greased plates or moulds .Allow it to cool and cut into desired shape.

Even ice cube trays can be used as moulds.

Ingredients

Dry coconut powder - 1 cup

Elachi powder -1 spoon

Sugar - 1 cup

Water - 1/2 cup

Method

1. I've grinded the dry coconut into powder by removing the outer brown part so that it look like milk white burfis that are available in the shops.

2. Prepare a sugar syrup by adding 1 cup of sugar and 1/2 a cup of water (single thread paccka).

3.When the syrup is ready add elachi powder and grinded coconut powder to it ,keep stirring till it gets fine thick consistency.

4. Turn off the heat and pour it on the ghee greased plate . Slice them into desired shape when it is warm.

Ingredients

White Flour - 500g
Sugar- tbsp
Skimmed Milk Powder -2tbsp
Salt-1.5 tbsp
Butter-25g butter
1 tsp Fast Action Dried Yeast
Water-325ml

Method 

Mix together the flour, sugar, skimmed milk powder and salt. Add whisked butter and then stir in the yeast. Gradually mix in the water to make a soft dough.

Knead well on a lightly floured surface for about 10 to 15 minutes until smooth and elastic. Shape the dough and cover with a clean, damp tea towel to stop the dough drying out and leave in a warm place for about an hour to get settled(to rise or elevate)

When it has risen, tip the dough onto a lightly floured surface and knead well for 3 minutes.

Place in a greased loaf tin, cover loosely with a damp tea towel and leave in a warm place for about half an hour.

Uncover and pour the batter and  bake in a preheated oven at 230°C for 30-35 minutes.

Remove loaf from tin and allow to cool before slicing and enjoying!

INGREDIENTS

Soft margarine-250g(fresh butter)
Dark chocolate-150g
Sugar-400g
Vanilla extract- 2tspn
4 beaten eggs
Walnut pieces- 4to5
Plain flour-170g
pinch of salt
½tsp baking powder

INSTRUCTIONS

Melt the margarine and chocolate together.

Remove from the heat, add the sugar and mix well.
Add the vanilla extract, eggs and walnut pieces.

Sift the flour, salt and baking powder, and fold into the chocolate mixture.
Pour into a lightly greased Brownie Pan.

Bake in a moderate oven (160°C/320°F) for 50 minutes.
Remove from the oven and allow to cool.

Ingredients

For the chocolate cake:

 large eggs-
 All purpose flour-175g
sugar-175g
Softened butter-175g
1½  tsp baking powder
Cocoa powder-175g
4 tsp boiling water
A little icing sugar, to serve

For the chocolate spreading:

150ml  double cream
150g plain chocolate, broken into pieces
4 tbsp  jam

You'll also need:

2 x 17cm (7 in) deep sandwich tins, greased and lined with non-stick baking paper

Method

Preheat the oven to 180ºC.

Beat together the eggs, flour, sugar, butter and baking powder until smooth in a large mixing bowl.
Put the cocoa in separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
Pour into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins .
Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.

To make the icing: 

Measure the butter and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 min (less than 540w microwave). Stir until melted, then set aside to cool a little and to thicken up.

To ice the cake: spread the jam on the top of each cake. Spread half of the icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together
Use the remaining  icing to ice the top of the cake in a swirl pattern. Dust with icing sugar to cake.

Ingredients

Jackfruit -(4-5)

Jaggery -1 cube

Milk -1/2lit

Coconut powder

Cashew

Coconut pieces

Ghee

Method

Take a pressure cooker add little amount of water, jackfruit and pressure it for 1 whistle .

Then allow it to cool and grind the boiled fruit into paste.

Now take a kadai and add water , jaggery to it. Stir well till jaggery dissolves then add ghee, jackfruit paste and mix well till it gets thickened.

Add milk to it and fried cashew,coconut powder and coconut pieces to it . Allow it to boil for minutes. Ready to taste.

Here I've substituted milk instead of coconut milk. If you using coconut milk then dont add coconut powder.

Ingredients

Mangoes - 2

Honey

Cooled condensed milk-  1 cup

Method

Take fresh pealed out mangoes in blender, add condensed milk and honey . 

Blend for 2 minutes and add some ice cubes to it which makes a prefect cold drink in hot summer!

This drink is very simple to prepare and nutritious to all irrespective of their age..

Ingredients

Plain biscuits-1 cup

Choco powder

Vanilla essence

Condensed milk-1/2lit

Rusk- (1-2 piece)

Icing sugar

All you need to do is

Take 5-7  biscuits, rusk and grind it to powder.

Now take a pan add condensed milk to it, let it boil then add essence, choco powder to it and stir well.

When you feel the consistency add powdered  biscuit and rusk mix well such a way that it should not stick to pan.

When it is warm according to one's wish cut into slices on greased plate or roll them to balls , for a final touch sprinkle icing sugar and allow it set in refrigerator for 2- 3 hrs.

Ingredients

Sweet lime - 4
Sugar- 1/2 cup
Pepper
Salt
Water -1/4 cup

Method

Take a blender add sweet lime .

(I actually removed seeds of sweet lime to avoid bitterness in the drink).

Now add sugar add blend for few minutes.

Later strain it and sprinkle some pepper and bit of salt..

Ingredients

Milk- 3/4 lit

Badam powder- 3-4 spoons

Sugar

Pista ( grated )

Lemon

Sugar syrup( pakka)

All you want to do is:

Take a pan add milk and make a boil,put off the fire.

Now add lemon drop to it such that it gets curdled.

Strain the curdled milk using the cotton or muslin cloth, collect the paneer and wash lightly as to avoid the aroma of lemon.

When you get the panner whip nicely using hand.

When paneer has nice texture make them into small balls.

Cook the panner balls in sugar syrup for 10- 15 min .Take a caution that balls should not over cook as there are 

chances that they may break.

When they are boiled squeeze the excess water and keep aside.

Take a boiled milk in bowl add sugar , badam powder and pista to it.

Now put the ragada or paneer balls to the milk and allow it to cool for few minutes,

I mean freeze them to taste delicious rasmali.

Ingredients

Milk - 0.5 lit

Sugar - 1/2 cup

Fresh cream - 1/4 cup

Custard powder - 1 spoon

Choco sauce or syrup - 1/4 cup

Chocolate - 1/2 cup

Method

Take a blender add milk, sugar ,fresh cream, custard powder, choco sauce, melted chocolates and blend till the forth appears.

Here I've used cadbury's dairy milk chocolate (5),, even you can use any choco powder or home made chocolate's.

Tastes good when it is cooled .

Ingredients

Musk melon - 1

Honey - 2 spoons

Sugar -1 spoons

Milk - 0.5 litres

Raisins

Strawberry ice - cream

Method

Chop musk melon roughly then add to the blender,add all mentioned ingredients except strawberry ice - cream then blend it well ( thick texture ).

Now add the ice around 25 grams mix well and ready to drink.

Ingredients

Semolina-1cup ( rava)

Sugar-2 cup

Water-2.5 cup

Ghee-1.5 cup

Raisin

Cashew

Step-1

Take a pan add rava and dry fry it .

And keep aside

Step-2

Take a kadai add water, sugar and make a fine syrup(like paaka) 

Step-3

When it boils add ghee. Now add rava slowly and simultaneously stir well till you feel the consistency .

Now add dry fruits which has been fried with ghee.

Add any colour like kesari or turmeric before adding rava if required .