Food Mazaa Plus

How to Make Mava Burfi Recipe ( मावा बर्फी रेसिपी ) Ingredients for Mava Burfi Recipe 500 gms khoya 300 gms. powdered sugar 1 tsp. cardamom powder 2 sheets silver foil (edible) Method : Mash khoya. Mix in the sugar. Put into a heavy saucepan. Cook on slow flame, stirring continuously. Cook till the mixture is a very soft lump.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Cool a little. Spread on the working board silver foil carefully and evenly. Make incisions with knife to cut in the desired size and shape. Note : Burfi is usually cut into 1 1/2 inch squares. Variation : To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour. Roll both parts separately. Place the chocolate on the mava layer. Roll lightly. Continue as for Mava Burfi Serves : 25 helpings Time required : 1/2 hr. Shel

How to Make Pedas Recipe ( पेड़ा रेसिपी ) Ingredients for Pedas Recipe 500 gms. khoya (mawa) 300 gms. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. cardamom powder cookie mould Method : Grate khoya. Powder sugar. Mix together in a skillet. Heat on low flame, stiring continuously. Cook till mixture thickens. It should form a very soft lump. Cool for 10 minutes. Add cardamom powder & colour. Mix well. Take a small fistful of mixture. Form a ball. Press into the cookie mould. Turn out carefully. Press 2-3 slices of pista on the centre. Repeat for remaining mixture. Note on khoya. Khoya is available in most Indian sweetmeat stores anywhere. Making at home consumes time but isn't that difficult. Boil milk on high flame in a large heavy saucepan till water evaporates, leaving a soft lump. Stir frequently while cooking. OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk. Lessen sugar by 1/2. Boil till a soft lump is

How to Make Easy Rasgulla (Rossogolla) Recipe ( आसान रसगुल्ला (रोसोगुल्ला) रेसिपी ) Ingredients for Easy Rasgulla (Rossogolla) Recipe 1 liter 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 the milk and bring to a boil. Add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil. Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water. Press out the excess water and remove in a wide plate. Gently knead into a soft dough by passing between fingers. Make twelve equal sized balls of the dough. Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes. Take off from heat and cool them to room temperature. Add essence and

How to Make Rava (Semolina) Ladoo Recipe ( रवा (सूजी) लड्डू रेसिपी ) Ingredients for Rava (Semolina) Ladoo Recipe 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. Stir for 3-4 minutes. Keep aside cool for some time. Add cardamom powder, coconut flakes and saffron. Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos. Serves : 12 helpings Time required : 1/2 hr. Shelf life : 15 days

How to Make Khajur Burfi or Rolls Recipe ( खजूर बर्फी या रोल रेसिपी ) Ingredients for Khajur Burfi or Rolls Recipe 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dry fruits (badam, cashew, pista) 1/2 cup dry desiccated coconut Method : Break up khajur coarsely Add milkmaid and dry fruit all in a heavy, non-stick pan. Cook on slow flame, stirring continuously. Do not allow to stick to bottom. It takes a while to cook Stir gently till a soft lump forms. Spread some of the coconut on a butter paper sheet. Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it. Chill the rolls in the fridge Cut into slices or set in a tray and cut into squares. Making time : 30 minutes Makes : 20-25 pieces Shelf life : 2 weeks

How to Make Imarti Recipe ( इमरती रेसिपी ) Ingredients for Imarti Recipe 2 cups urad dal 3 cups sugar 300 ml. water saffron colour 1/2 tsp. cardamom ground 500 gms. ghee to fry Method : Soak urad dal overnight in plenty of water. Wash and drain. Grind to fine thick batter. Put water little by little. Add colour and mix very well. If using a mixer, beat the dal well by hand till fluffy after grinding. Keep aside for 3 hours. More is weather is cold. Make 1 tar sugar syrup as shown in introduction. Add cardamom powder to syrup. Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once. Remove from ghee, drain and dip in hot syrup. Soak for 3-4 minutes, drain and serve. Repeat for remaining batter. Make 4-5 imartis at a time, depending on size of frying pan. Note : Use a flat bottomed frying pan. The imarti bottle can be substituted with a soft plastic sauc

How to Make Coconut Burfi Recipe ( नारियल की बर्फी रेसिपी ) Ingredients for Coconut Burfi Recipe 250 gms. finely grated coconut 250 gms. sugar 150 ml. water ghee for greasing plate Method : Prepare syrup with sugar and water to 2 1/2 thread consistency. Use method as shown in introduction. Warm coconut in heavy saucepan, pour in the syrup. Stir well and cook till soft lump forms. Spread in a greased plate. Cool. Sprinkle cardamom powder (optional). Cut into squares, store in airtight container. Making time : 30 minutes Makes : 20-25 pieces Shelf life : 2 weeks

How to Make Patisa (Soan Papdi) Recipe ( पतीसा (सोन पापड़ी) रेसिपी ) Ingredients for Patisa (Soan Papdi) Recipe 1 1/4 cup gram flour 1 1/4 cup plain flour (maida) 250 gms. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. milk 1/2 tsp. cardamom seeds crushed coarsely 2 tsp. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method : Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk as shown in introduction. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool, cut into 1" squa