Ghevar Recipe

Ingredients Required:

Maida        – 3 cups
Ghee         – 1 cup
Ice cubes   – 4
Water        – 4 cups
Milk           – 1/2 cup
Saffron      – 1 tsp
Cardomaon powder – 1 tsp
Almonds & pistachios – 1 tsp (chopped)
Yellow food colour   – 1/4 tsp
Ghee for deep frying
Silver foil

Ingredients for syrup:

Sugar      – 11/2 cups
Water      – 1 cup

Ghevar Preparation:

Make a sugar syrup of 1 thread consistency, in a large wide bowl add Ghee, then rub the ghee vigourously with one ice cube at a time. till ghee becomes very white.

In another bowl mix milk, maide flour and 1 cup water and make a smooth batter, now add colour to the batter dissolved in water.Batter should be of thin consistency that can be poured with spoon.

Now take an aluminium or steel cylindrical container with out lid, of height 12″ and diameter 5-6″ and fill half with ghee and heat it.

When ghee is smoky hot, take a 50 ml, glassful of batter and pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle.

Pour again one more glassful in hole formed in centre. When foam settles again, loosen ghevar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain.

Keep hot syrup in a wide flat bottomed container to fit in ghevar. Dip prepared Ghevar in it, and remove, keep aside on mesh to drain excess syrup. Cool a little, and decorate with silver foil, chopped dryfruit and a few pinches of cardamom powder and splash a few drops of saffron milk.

Sutarfeni Recipe

Ingredients Required:

Katafi    – 1 box
Sugar    – 4 cups
Water    – 2 cups
Crisco for frying

Powdered:

Pistachios
Saffron
Almonds
Cardamom

Sutarfeni Preparation:

In a bowl add sugar and water and make 1-strand sugar syrup, let it cool completely. Take the Katafi out of the box and cover it with a damp cloth or paper towel. Take a few strands at a time and twirl it into a small circle and arrange them on a tray and cover with a damp cloth.

Heat the Crisco place the twirled katafi in a deep spoon with holes and deep-fry for 30 seconds and see that they don’t turn into brown in colour and remove the fried circles and stack them up in piles

Take each circle and dip thoroughly in the sugar syrup for a minute and let it drain completely. Sprinkle the pistachio powder over the sutarfeni and store in a air tight container.

Magas Recipe

Ingredients Required:

Unsalted butter – 1 cup
Besan                – 3 cups
Sooji                 – 2 cups
Sugar                – 3 cups
Milk                   – 1 tsp
Pistachios
Almonds
Cardamom

Magas Preparation:

In a heavy vessel, add unsalted butter and make into ghee on low flame. Then and 1 tsp of milk and ghee into the besan and mix well and add the besan to the ghee and stir it on low flame and stir continuously till the besan turns brown and separates from the ghee.

Now add soojito the mixture and keep stirring till it turns brown. Then add the sugar and keep stirring. Then pour the mixture into a plate and garnish with pistachios, almonds and crushed cardamom on top. And when the mixture gets cooled cut into pieces.

Surati Ghari Recipe

Ingredients for stuffing:

Ricotta Cheese   – 1 cup
Paneer               – 1/2 cup
Condensed Milk   – 1/2 tin
Sugar                 – 1/2 cup
Ghee                  – 2 tbsp
Sooji                  – 1/4 cup
Almonds             – 1 tsp
Pistachios            – 1 tsp
Cardamom powder – 1 tsp
Saffron strands      – 6

Ingredients for Puri:

Maida       – 1 cup
Ghee        – 1 tbsp
Milk          – 1/ cup

Surati Ghari Preparation:

Take a kadai add ghee and heat it the ghee, add the ricotta cheese and paneer and stir constantly on low flame until cheese and paneer are mixed well and all the water is absorbed.

In a separate pan, roast sooji on medium flame for 5 mins then add cheese mixture, condensed milk and sugar and stir continuously until the water gets evaporated from the mixture. Then add almonds and pistachios and remove from flame and add cardamom powder and saffron, keep the mixture aside and let it cool and make small balls of the mixture.

Now make dough by mixing all the ingredients of maida, ghee and milk till the dough is soft and firm. Then make small puri’s with dough and place cheese balls into each puri , pull up the sides to completely and wrap the ball by carefully removing the excess dough from the top and press dough to seal,  then slightly press the wrapped ball from top.

Take a deep frying pan add ghee fro deep fry heat it on low flame, then put stuffed puri’s into oil and fry until golden brown. Remove from oil, drain prepared Gharis and set aside to completely cool.

Now decorate Ghari’s by whipping the sugar and ghee until light and fluffy. Dip the Gharis and place on a waxed paper lined cookie sheet. Place slivers of almonds and pistachios on the top center. Set aside for the ghee to become firm.

Surati Ghari’s are ready to serve.

Chaler Payesh Recipe

Ingredients Required:

Basmati Rice   – 1 cup
Milk                – 1 ltr
Sugar             – 1/2 cup
Cardomon       – 1 tsp
Almonds         – 10
Raisins           – 2 tsp

Chaler Payesh Preparation:

Wash basmati rice with water and soak in water for 15 mins. Boil the milk on low flame by adding sugar and stir constantly. Then add rice to the milk and keep 0on stir continuously and cook for 20 min till the mixture becomes thickened and rice become soft. Now add cardomon powder, almonds and raisins and put off the flame.

Cool the chaler payesh and keep it in refrigerator for a 2 hours.
And serve chill.