Little Bangalore

Ingredients:

• Khoa/ mava                     : 500gm
• Powdered sugar               : 400gm
• Milk                                 : 1cup
• Ghee                                : 1cup

Method:

• Heat ghee in kadai on medium flame.
• Add khoa to it and mix it properly.
• Pour small amount of milk after  small gaps with continuous stirring.
• Keep on stirring till the mixture becomes brown in color.
• Keep the mixture aside and allow it to get cool down.
• Add powdered sugar and mix it well.
• Make small balls of it.
• If required, sprinkle some powdered sugar or garnish with pista or other grated dry fruits.
• Pera is ready to serve.

Ingredients:

• Fresh cream         :  200 ml
• Elaichi powder     : A pinch
• Vanilla essence    : 6 drops or as per taste
• Mango                 : 2 medium size
• Banana                 : 2 medium size
• Pomegranate       : 1 medium size
• Apple                  : 1 medium size
• Powdered sugar (boora) : 2 table spoon

Note: Other fruits can be added as per availability such as grapes, orange, strawberry, etc

Method:

• Mix cream, vanilla essence, elaichi powder and powdered sugar in a bowl.
• Keep the mixture in freezer for 30 minutes to get it cooled.
• Cut all the fruits into small pieces.
• Add all the fruit pieces in the cream mixture.
• Keep the fruit cream in freezer for another 30 minutes.
• The fruit cream is ready to eat.

Ingredients:

For filling:

• Grated coconut              : 3 cups
• Jaggery                           :1/2 cup (ideally date palm jaggery rather than sugarcane jaggery)
• Sugar                              :1/2 cup
• Cardamoms                    : 4-5
• Cream (Malai)                 :  1/4 cup

For Crepes:

• Maida                   :1 cup
• Sooji                     :1 cup
• Rice flour             : 1/2 cup (not more)
• Milk                      :3 cups (or more)
• Ghee (or oil)

Method:

To make filling:

1. Grind cardamom seeds into powder.
2. Break down jaggery into small pieces. Take 3/4^th of it and add it to the grated coconut.
3. Add sugar and cream also and mix it well.
4. Then heat the remaining jaggery in a wok.
5. As it starts melting, add the coconut-sugar-jaggery mixture.
6. Add cardamom powder to the mixture and keep stirring it continuously on low flame.
7. Keep mixing and cook till the coconut becomes sticky and golden brown.
8. Take the mixture off flame and cool it to room temperature.

To make crepes:

1. Add all dry ingredients in a big bowl and mix well.
2. Pour milk while stirring the mixture constantly to avoid lump formation.
3. Batter should be smooth, thin and free flowing and add more milk if needed. The batter making shown in picture is in progress, not the final consistency.
4. Heat a non stick frying pan and smear it with 1 tsp ghee.
5. Set the flame on medium, not high.
6. Take a round ladle or small bowl of batter and spread the batter evenly on the hot pan. You have to do this quickly before it sets. Don’t  worry if the 1^st 1 or 2 fail.
7. Place the filling lengthwise and fold the crepe from both sides as shown.
8. Wait for crepe to turn light brown on the underside and flip.
9. Once the other side is also slightly brown, take it off the pan.
10. Paati-shaptaa is ready! Serve hot with condensed milk poured over it

Ingredients: (For  4 people)

• Jawein                  :   1 Cup
• Sugar                    :   1 Cup
• Milk                      :   1 ltr
• Almonds for garnishing

Method:

• Add jawein in a pan and roast them untill they get brown in color and keep them aside.
• Pour 1 ltr milk in kadai and heat it for 5 min on high flame.
• Pour roasted jawein in the milk and heat it till it gets boiled. (Normally 15 minutes: 5 min high flame and 10 min medium flame)
• Once boiled, add sugar to it and stir it well.
• Heat it further for 5 minutes on medium flame.
• Sprinkle chopped almonds on it for garnishing and enhancing the taste.

Ingredients:

• Moong Daal                  :  1 1/2 cup
• Besan                            :  2 table spoon
• Ghee                             :  1 1/2 cup
• Water                            :  4 cup
• Sugar                            : 1 1/2 cup
• Almonds for garnishing

Method:

• Soak the moong daal in water for 8 hours.
• Grind the soaked moong daal in a grinder to get a paste.
• Put ghee in fry pan and keep it on medium flame for 1 minute.
• Add besan to it and keep let it get heated for 1 minutes on high flame.
• Add moong daal paste to the fry pan and keep stirring as it tries to stick to the pan. Keep the  flame on high.
• Keep stirring till the color starts getting golden reddish color. Approx time will be 40-50 minutes.  This is a bit tiring stuff though.
• Add sugar and water to a container and heat to dissolve the sugar.
• Add sugar syrup to the golden reddish moong daal and keep stirring for 5-10 minutes in medium flame.
• After some time, the oil will be visible on the edge indicating that moong daal halwa is prepared.
• Chop almonds into small pieces and spread them over the halwa for garnishing and enhancing the taste.
• Serve hot.

Ingredients (for 4 people)

• Sooji/Rawa              : 1 cup
• Water                       : 3 ½ cups
• Sugar                       : 1 ¼ cup
• Ghee                        : 2 ½ tablespoon
• Almond  and Kismis for Garnishing

Method:

• Add ghee to a fry pan and heat it for 30 seconds over medium flame.
• Add sooji to it and mix it well in ghee.
• Let it be on medium flame (bhunna) until it turns to light golden reddish in color.
• Add water and sugar to a container.
• Boil it until the sugar dissolves.
• Make the flame low and add the sugar mixed hot water to the fry pan with sooji and stir them well.
• Let the sooji soak the water on a medium flame leave.
• Garnish it with almond and kismis and serve hot.