DATES RECEIPES

1.STUFFED DATES CHOCOLATE(KIDS SPECIAL)

Ingredients
Dates(whole)-20
Chocolate bar-1
Cashew nuts-10
Badam-15
Badam essence-2 drops
Sugar powder-2 tbsp
Ghee-2 tsp(option)

Method

In whole dates,take out the seeds and keep it for stuff-in.
Melt the chocolate by double boiling method.
Keep the nuts in the sun and coarsely powder it.
For stuff-in:
Mix powdered nuts,sugar powder,badam essence or if you preferred
In ghee roast the powdered nuts lightly for the raw smell goes off.
off the stove and add sugar powder,essence,mix it.
Now take some stuff-in, stuff inside the dates(seed area) and keep.
Dip all the stuffed dates in melted chocolate and arrange in a tray.
Keep in the freezer till it sets.

This item is very good for children because they won’t like to eat
Dates,but they eats chocolate.This chocolate gives strength ,dates has iron,
Badam helps in brain improvement,cashew gives stamina.so each one can take one Chocolate a day.


2.DATES MILKSHAKE(SUMMER SPECIAL)

Ingredients
Seedless dates-10
Milk-200 ml(boil and chilled)
Sugar-2 tsp(as per your taste)
Honey-1 tsp
Vanilla icecream-1 scoop
Crushed icecubes-few

Method
Soak the dates in little milk .
Grind the dates with milk to paste,add the remaining milk,sugar,honey,little icecream,crushed ice cubes and blend it.
Pour it in glass tumbler,add icecream to float on top,sprinkle little grated dates,nuts,etc you preferred. serve it chill.

This milkshake is good for kids,pregnant women and ofcourse to all in this summer.



3.DATES ALVA

Ingredients

Dates(seedless)-1 cup
Sugar-1 cup
Milk-1/2 cup
Cashewnuts-10
Cucumber seed-little
Elaichi powder-1 tsp or cocopowder-1/2 tsp
Ghee-1/2 cup

Method

Soak the dates,cashew in milk.
Grind it to paste,if you need add extra milk or water to paste it.
In heavy bottom vessel ,add sugar and water.
Do single string consistency syrup,add grinded paste and elachi or coco powder.
Stir it till it is ¾ th cooked,add ghee little by little and stir till alva consistency.
Set in ghee greased tray,sprinkle cucumber seeds ,press lightly.
Set it ,cut it and serve.



4.DATES MYSOREPA

Ingredients
Basen flour-100 gms
Chopped dates-200 gms
Sugar-350 gms
Ghee-1 cup
Oil-little

Method
Dissolve sugar in water and make syrup.
Sprinkle basen flour and mix without lumps.
Add dates and mix well.
Add hot ghee and oil side by side when it starts to stick.
Keep on stirring till flour cooked and starts to leave ghee with bubbles.

Pour in ghee greased tray .
Allow it to set and cut to required shapes.

TRY IT

COCONUT RAVA LAADU

Ingredients

Sooji- 1 cup

Grated coconut- 2 tbsp

Ghee- 2 tbsp

Milk- 2 to 4 tbsp

Sugar- 1 cup

Cardamom powder-1/4 tsp

Raisins, Cashew, Nuts as per choice

Method

Heat kadaai, add ghee .

When it gets melted, add cashew and fry .

When the colour of cashew starts changing, add raisins and fry.

Add coconut, stir well.

Add sooji, fry for 2 -4 mts till roasted and raw smell goes.

Add sugar, mix well.

Finally add milk little by little, so that the consistency suits to make balls.

Off the stove and make the balls when warm.

Serve after a day for best taste.

1.SWEET SEMOLINA
Ingredients

White rava-1 cup
Coconut scrapped-1 cup
Sugar-2 cup
Poppy seeds-1 tsp
Elaichi-little
Cashew nuts
Milk-required
Oil

Method
Dry roast rava and keep aside.
Fry cashew nuts with little ghee.
Mix rava,coconut,sugar,poppyseeds,elaichi powder evenly.
Add milk and knead to soft dough.

Roll the dough with little ghee to medium thick.
Sprinkle cashewnuts on it and press it.
Cut to desired shapes and fry in oil till crispy.



2.CHANNA DAL KOLA
(BENGAL GRAM)

Ingredients

Channa dal-250 gms
Jaggery-250 gms
Coconut -1/2
Cashew nuts-25 gms
Ghee-50 gms
Elaichi-6
Maida-250 gms
Oil or ghee to fry

Method

Cook channa dal well.
Grind channa dal,jaggery,coconut,elaichi to thick batter.

Roast cashew nuts in ghee ,add the batter and mix all till unsticky consistency.
Do balls.

Do maida to bajji batter consistency.
Dip the balls in maida batter and fry in oil till golden brown.



3.APPLE SOMMAS

Ingredients

Apple-2
Cinnamon-little
Crushed cake-50 gms
Sugar-25 gms
Raisins,cashew nut-few
Lemon-1/4
Maida-100 gms
Butter-30 gms
Salt-little

Method
Make a soft dough with maida,salt and butter(add water as required).

Peel the skin and cut the apples to pieces.
Squeeze lemon on it(apple colour won’t change).
Cook the apple with sugar.

Then add cake crumbs, raisins,cashew nut and powdered cinnamon and mix evenly.

Roll the maida dough like poori,cut to semi circle.
Keep some apple mixture in centre and cover like somas.
Deep fry in oil.

NUTTI RECEIPES

BADAM ROLLS



Ingredients
Badam-1 cup
Sugar-3/4 or 1 cup
Cashew or pista powder-1/2 cup
Green color drops or powder(food colour)
Liquid glucose(confectionery glue)-1/2 tsp
Ghee-1/2 tsp

Method
Mix cashew powder with green clour and keep.

Soak and peel the skins of badam.
Grind to thick and smooth paste.

Take a heavy bottom or non-stick kadaai.
Add sugar and paste,keep on stove and stir well in low-medium flame.
Stir well till it becomes to thick batter.
Add liquidglucose (dissolved with little water) and mix evenly.
Off stove.
Add ghee,mix evenly.

Allow it to cool well.
Knead to a soft dough.
Do small balls.

Now roll it on chaphathi board(on plastic sheet) to thin .
Cut as rectangular pieces.

Spread cashew powder evenly on the rectangle and roll from bottom to top(not from left to right)
Cut to pieces on required length.



KAJU KATHLI

Ingredients
cashewnuts-1 cup
Sugar-3/4 or 1 cup
Liquid glucose(confectionery glue)-1/2 tsp
Ghee-1/2 tsp

Method

Soak cashewnuts in water.
Grind to thick and smooth paste with milk or water.

Take a heavy bottom or non-stick kadaai.
Add sugar and paste,keep on stove and stir well in low-medium flame.
Stir well till it becomes to thick batter.
Add liquidglucose (dissolved with little water) and mix evenly.
Off stove.
Add ghee,mix evenly.

Allow it to cool well.
Knead to a soft dough.
Roll it on plastic sheet(on chaphathi board) to ½ inch thickness.
If need silver paper can be put on that and cut to diamond shapes.



RAJKAMAL

Ingredients
Cashewnuts-1 cup
Badam-1/2 cup
Sugar-1/4 and 1 cup
Liquid glucose(confectionery glue)-1/2 tsp
Ghee-1/2 tsp
Food colours-green ,pink and yellow

Method
Soak and peel skins of badam.
Grind to thick and smooth paste with milk or water.

Soak cashewnuts in water.
Grind to thick and smooth paste with milk or water.

For both the paste,do in separate kadaai –the same procedure:

Take a heavy bottom or non-stick kadaai.
Add sugar and paste,keep on stove and stir well in low-medium flame.
Stir well till it becomes to thick batter.
Add liquidglucose (dissolved with little water) and mix evenly.
Off stove.
Add ghee,mix evenly.

Allow it to cool well.
Knead to a soft dough.

Now we got cashew dough and badam dough.
Add green colour in badam dough.

Divide cashew dough to ¾ and ¼ .
Add yellow colour or saffron in ¼ part dough.
Add pink colour in ¾ part of cashew dough.

Do small balls in yellow colour.
Do medium size balls in green colour and big in pink colour.
Flat green ball in palm,keep yellow in centre and cover.
Flat pink ball in palm,keep green in centre and cover.
Slit to four and press down to look like lotus.



CASHEWNUT CAKE

Ingredients
Cashew nuts-2 cup
Sugar-4 cup
(water-3/4 cup)
Ghee-1/2 cup
Cardamom-6
Milk-1 tsp

Method
Dry cashewnuts in sun lightly and powder it smoothly.

Do sugar syrup,add milk and remove the dust that floats on the top.
When the syrup comes to single string consistency,add cashew powder and mix without lumps.
Stir well and add ghee little by little.
When the mixture starts bubbling ,add cardamom powder and mix all well.
When the heavy bubbles comes,put in a ghee greased tray and spread evenly.
Set it,cut it and serve.



BADAM CHAKRAM

Ingredients

Maida-2 cup
Sugar -4 cup
Badam-1 cup
Ghee-to fry
Cardamom-6
Cesari colour
Rice flour-1/2 cup
Food colours-green and pink

Method
Soak badam in hot water,peel the skin and grind to paste.
Mix badam paste with maida and make soft dough.

Mix rice flour with ghee well.

Divide the dough to 2 portion and add pink and green colour .
Make the dough to balls and roll it like poori.
Now grease riceflour ghee mixture on it.
Keep other poori flat on it ,apply riceflour mixture, again.
Like wise arrange till 5 pooris
keep alternate colours one on another.
Roll the whole pooris from bottom towards top(looks like stick)
Now cut it to small pieces,press each piece with hand lightly and fry in ghee.
It looks like chakra.

Can sprinkle sugar,elaichi powder on top or

Do sugar syrup,add cesari colour and cardamom powder in it.
Soak each chakra in syrup for few minutes and arrange in a tray.



CHANDRAKALA

Ingredients
To cover:
Maida-1/4 kg
Salt-a pinch
Baking powder-1/4 tsp
Ghee-5 tsp
Colour powder-a pinch
Oil

To stuff:
Sugarless kova-2 cup
Bengal gram flour-1 cup(option)
Sugarpowder-2 cup
Elaichi powder-1 tsp
Ghee-5 tsp
Badam, pista-chopped

Syrup

Sugar-2 cup
Saffron-a pinch

Method

Mix Maida, colour powder, salt, baking powder, ghee.add water and do soft dough.
Keep for sometime, do balls.

Roast basen flour in ghee till raw smell goes. Add kova, elaichi mix well. Off stove.
Allow it to reduce heat lightly, add sugar, chopped nuts.
Mix to soft dough, do balls.

Do sugar syrup till single string consistency. Add saffron.

Knead the maida balls to medium size, keep the stuff-in.
Fold to semi-circle shape, twist at the end of the edges.
Like wise do all.
Fry in oil till golden brown.
Put in the syrup, allow it for 5 mts.
Then take away from the syrup and arrange in a tray.



SURYAKALA


Ingredients
To cover:
Maida-1/4 kg
Salt-a pinch
Baking powder-1/4 tsp
Ghee-5 tsp
Colour powder-a pinch
Oil

To stuff:
Sugarless kova-2 cup
Bengal gram flour-1 cup
Sugarpowder-2 cup
Elaichi powder-1 tsp
Ghee-5 tsp
Badam, pista-chopped

Syrup

Sugar-2 cup
Saffron-a pinch

Method

Mix Maida, colour powder, salt, baking powder, ghee. Add water and do soft dough.
Keep for sometime, do balls.

Roast basen flour in ghee till raw smell goes. Add kova, elaichi mix well. Off stove.
Allow it to reduce heat lightly, add sugar, chopped nuts.
Mix to soft dough, do balls.

Do sugar syrup till single string consistency. Add saffron.

Knead the maida balls to medium size; keep the stuff-in in centre.
Knead the other maida ball to medium size; keep on previous stuff-in.
Twist at the end of the edges.
Like wise do all.
Fry in oil till golden brown.
Put in the syrup, allow it for 5 mts.
Then take away from the syrup and arrange in a tray.

Badam Halwa:

Ingredients

Badam -1 cup

Sugar – 2 cups

Ghee – 1 to 2 cups(Keep aside)

Saffron- few

Method

Soak badam with water, peel the skin.

Grind to fine paste.

In a heavy bottom vessel, add sugar and water till the sugar soaks.

Make double string consistency of sugar syrup.

Now add the grounded badam, keep on stiring.

When it cooks well, add little by little ghee then and then.

Stir well till the ghee comes out.

Sprinkle saffron and serve.

MILK SWEETS

EASY RASGULLA

Ingredients

Milk-1/2 lt
Lemon-1/2 or 1
Sugar-150 to 200 gms
Water-3/4 to 1 cup
Rose essence-few drops(option)

Method

Boil milk,off stove.
Add lemon juice ,mix till curdles well.
Water and paneer should be separated well.
Strain in tea strainer.
Wash in cold water twice and again strain in tea strainer.
Press the paneer with a ladle in tea strainer itself.
Press well till all the water strained off.
Put that paneer in bowl,close and keep in fridge for ½ an hr.

Take out and knead softly with hand for 5 mts till it becomes a soft dough.
Make small balls.

Take a pressure cooker,add water and sugar.
Dissolve sugar.
Put the balls in it.
Keep on stove and leave 4 or 5 whistles in medium-high flame.

NOTE:
After the pressure gets down,cool well immediately in air.
Add essence or elaichi powder as per option.

To curdle milk,we can use lemon juice or some curd or citricacid (dissolve in some water)


INSTANT MILK HALWA

Ingredients
Milkmaid-1 tin
Milkpowder-8 tbsp
Curd-6 tbsp
Saffron and elaichi

Method
Mix condensed milk and milkpowder evenly on low flame.
Add curd and mix till thick consistency.
Add saffron and elaichi.

In case of oven: mix all the ingredients and keep 2 to 3 mts in high power.


RASAGULLA

Ingredients

Milk-1 lt
Maida-4 tsp
Soda salt-pinch
Lemon-1 or citric acid-1/2 tsp

FOR SYRUP:

Sugar-3/4 kg
Water-2 cup

Method
Boil milk ,squeeze lemon on it.
It will curdle and water comes up.
Strain it without water ,add maida,soda salt and knead to soft dough.
Do balls and lightly press with palm.

Dissolve sugar with water and boil it.
While boiling keep in medium flame,add 2 balls and test that the balls won’t broke.
Then put remaining balls and keep on boiling till cooked.(IT WILL FLOAT UP)
While boiling,balls will be cooked and also it gives the thick syrup for rasagulla.
Cool it and serve.


DOODH PEDA(MALAI PEDA)

Ingredients
Milk-2 lt
Sugar-1 ½ cup
Cardamom-5
Ghee-3 tsp
Pista-few

Method

Boil the milk and keep on stirring till thick cream level.
Add sugar and mix till little thick.
Add ghee,cardamom powder and mix well.

Allow it to cool,knead the mixture to soft dough.
Do small balls and press lightly with palm.

Slice the pistas and keep on each piece and press it lightly.


MILK HALWA

Ingredients

Milk-1 lt
Sugar-1/2 to 1 cup
(depends on the sweet one likes)

Curd-1 or 2 tsp


Method

Heat the milk.
Start stiring continuously till it reduces to ¾ th.
Add sugar and mix well.
When it becomes like dosa batter consistency,add curd and mix evenly.



RASAMALAY

Ingredients

Milk-1 lt
Citric acid-1/2 tsp
water- 1 lt
sugar-600 gms

saffron,cardomom-for flavour

Method

Boil milk.
Add citric acid in milk and mix till water and paneer seperates.
Filter the water and keep the paneer seperately without water.

Mix paneer,cardomom powder(a pinch)and maida(option-1 tsp) to soft dough.
Do balls and press lightly.

syrup:
Dissolve sugar in water and allow it to boil.
when it starts boiling well,keep the flame in medium and add malays.
Allow it to cook in syrup for 10 mts.

Take the malays away and squeeze lightly.
Let the syrup and malays gets cool.

note:now the syrup will be thick consistency.

For rasam:
Milk-1 lt

Boil the milk in sim and reduce to 1/2 lt.(off the stove)
Add saffron,cardomom,sliced badam and pista to the skimmed milk.

Now add the cooled (required)syrup and malays in the rasam.
serve it hot or chill.

NOTE: INSTANT RASMALAY

1.Do balls with fresh paneer.It should be soft and not broken.
2.Pour water in cooker(1 or 2 cups),put the balls and cover the cooker with lid.
3.Leave 4 or 5 whistles .
4.Take out the malays and squeeze lightly with 2 laddles.
5.Add sugar,saffron,elaichi powder in thickly reduced milk.
6.When the milk is warm,add malays in it and refrigerate for 1/2 an hr.
7.Serve chill.