Simple and Easy to Make Chocolate Fudge Recipe

A very simple and easy to make dessert that can be made and kept freeze for a long period.I say this recipe makes a small portion of chocolate into a big chocolate bar.Kids will love this recipe.

 Ingredients:-

• 300 grams of Sweet condensed milk
• 324 grams chocolate bar
• 1tbsp of butter
• 1tsp vanilla essence
• 1 cup mixed dry fruits (Cashews, Almonds, walnuts etc)

Direction :-

1. Start by adding some water in a vessel that has been placed over the stove.
2. On the other hand in a bowl roughly mix chocolate, condensed milk, vanilla essence and butter together.
3. Now place this bowl in the water vessel and allow everything inside it to mix and blend properly.(When the water starts boiling keep the heat to low.)
4. After this drop in this mix in a greased container and allow it to cool down in the refrigerator for about 5 hours.
5. Then cut and serve in pieces of your choice.

Tips:-

• All the ingredients should be at room temperature when we start making the recipe for faster cooking.
• You can line your container with an aluminum foil or wax paper before pouring the mix in it.
• You can also use a microwave to melt the chocolate; but be careful.

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vermicelli (seviyan.) Kheer

Vermicelli or seviyan is an Indian Pasta. it can be made as a sweet dish or even in particular Indian spicy masala style.Here we are making it as a dessert that is ideal for breakfast.

Ingredients:

• 1 tbsp Clarified butter / Desi Ghee
• 1 Cup Vermicelli / Seviya
• 1 Cup of Mixed Dry Fruits
• 4 Cups Milk
• 1 tbsp sugar
• 1/4th tsp Crushed Green Cardamom

Method : 

1. Roast the Vermicelli in clarified butter till golden brown.
2. Then add the dry fruits and roast them along for another 2 min.
3. Now add the milk, sugar and Cardamom powder and keep on cooking till tender.
4. Serve warm.

Pls view the video for more clarification

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Singhare Ka Halwa

Water Chestnut or Sighara as called in Indian Hindi language is a very important food item during the vrat or fasting days. A lots of recipes are prepared out of this fruit used most commonly in form of flour.
Ingredients: (Serve for 2)

• 1 Cup Singhare ka Atta / Water Chestnut Flour
• ½ cup or 5 tsp Sugar
• 3 tbsp Desi Ghee /  Clarified Butter
• ½ tsp Green Cardamom powder
  
• 50gms Grated Coconut
• 50gms Raisins
• 50gms Cashew nuts
• 1 Cup Water

Method: 

1. In a pan roast the Singhara Atta till it gets light brownish in color and an appetizing aroma comes out of it.
2. Now add the ghee to it and keep on sautéing it again for a couple of minutes.
3. Then add the water along with Sugar and Dry Fruits.
4. Keep on stirring till the water gets absorbed and the Halwa turns non sticky.
5. Sprinkle the Green Cardamom Powder.
6. Serve garnished with Dry Fruits.

Tips:
Roasting the Flour before adding Ghee helps to prevent lumps in the Halwa.For any further clarification please do watch the video.

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Khajur Ki Kheer

A very popular household easy and simple to make sweet dish from India that is made using only three main ingredients Rice, Milk  and Sugar. We have here tried out to make it with a difference adding Dates that gives the kheer a different color and flavor.

Ingredients: 

• 1 Cup Rice
• 1 LtMilk
• 1 Cup Sugar
• 1 Cup Dry Fruits- Almonds, Raisins, Cashew nuts, Walnuts, Coconut
• 1 Cup Wet Dates / Khajur

Method:

1. Keep the Rice soaked in water for about 1 hour.
2. Soak the wet Dates in 1 cup of lukewarm milk for about 10 to 15 minutes till they get soft and mashable.
3. Take a vessel now and cook the rice using half the quantity of milk till the rice becomes soft.
4. After the rice has become soft put off the stove and mash it a little with the help of a spoon.
5. Then pour the remaining quantity of milk, sugar and dry fruits and bring to boil for about 5 minutes on a low to medium flame.
6. Serve cold.

For any further clarification please do watch the video.

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Agra Ka Petha

All of us who have a sweet tooth especially for Indian sweets must have been well known with Petha and specially Agra ka Petha. This very famous sweet from the city of Taj Mahal- Agra has a nostalgic place in some of our childhood memories. This is our amateur effort to recreate this expressed recipe hope this turns out as good as original for all of us.
Ingredients:

• 500 gms Ash Gourd / Petha
• 500 gms Sugar
• 1 tsp Lime juice
• 1 full tsp Alum Powder / Phitkari
• Water
• Few drops of any Essence to flavor
• Saffron or few drops of Food Color ( Optional )
• 1 tbsp Coconut Powder
• Castor Sugar as per required to coat

Method:

1. Wash and peel the Petha
2. Cut into big chunks about 2” inch in size.
3. Take out the seeds along with the soft portion.
4. Pierce the Petha pieces with a fork from all sides.
5. Properly immerse the pieces of Petha into the Alum powder mixed water for about 4 hours.
6. After this take out and dry the pieces under a fan for about half hour.
7. Now prepare the sugar syrup dissolving sugar along with 1 cup of water.
8. Add Lemon juice.
9. When the sugar syrup boils up and starts getting thick add the paces of Petha into it with saffron or any food color as desired.
10. Keep on boiling them for about 4 min on a low flame.
11. Put off the burner now and keep the Petha pieces in the sugar syrup for about 4 to 5 min.
12. You can see them turning transparent in color.
13. Take them out now over a sieve to cool down and dry up.
14. Here you can sprinkle any kind of Essence over them.
15. Keep the Petha pieces in a cool and dry place for about 12 hours.
16. You can now coat them up with Castor sugar and Coconut powder.

Serving:

• You can store the Petha for about a month in an air tight container at a cool and dry place.

Tips:

• Make Petha in a heavy bottom non stick pan to avoid over cooking or burning of Petha.
• Make sure that your pieces of Petha don’t become too soft while boiling.
• Turning of the Petha transparent signifies that the pieces have well absorbed the sugar.
• You can reuse the prepared sugar syrup to add sugar in tea, coffee or any other sweet item preparation.

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Sweet’ n Sour Raw Mango Chutney

Mango also known as the king of fruits is used for preparing various delicious dishes ranging from juices, jam and jelly to chutneys and murabbas. It is prepared and relished in all forms be it raw or ripe. It has a very special taste in its every form starting from being sour when its raw to sweet & sour when its semi ripe to sweet when ripe and every stage has got a recipe dedicated to it. This dish is made with sweet’n sour mangoes

Ingredients (Serving 4) :

• 2 Big sized Raw Mangoes (The mangoes must be neither too raw or too ripe)
• 2 tbsp Oil
• Few Raisins / kishmish
• Little Grated Coconut
• ¼ tsp Cinnamon Pwdr
• 6 to 8 Peppercorn
• ½ tsp Green Cardamom Pwdr
• Pinch of salt
• 3 tbsp or 1 Cup Jaggery
• ¼ tsp Fennel Seeds /Saunf
• ¼ tsp Fenugreek Seed / Methi Dana
• ¼ tsp Nigella/ Kalonji
• ¼ tsp wild celery/Radhuni
• ¼ tsp Cumin Seeds/Jeera
• 1 to 2 Cups of Water

Method:

1. Wash peel and cut the mangoes in long pieces.
2. Take avessel and heat oil in it.
3. Addpeppercorns, as they start crackling add pieces of mango.
4. Sautefor a while and then add jaggery, water, cinnamon powder and cardamom powder to it.
5. Let it cook on medium flame for 5 minutes and then add Raisins plus grated coconut to it.
6. Mean while roast the 5 whole spices that are Fennel Seeds, Fenugreek Seeds, Nigella,Wild Celery seeds and Cumin seeds.
7. Coolthem down and make a coarse powder in a mortar.
8. Sprinkle this spice powder over the chutney.
9. Serve hot or cold

Tips:

• Prepare the recipe in a no stick pan.

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Dry Fruits and Cottage Cheese dipped in Sugar Syrup [Shufta] - A Royal Sweet Dish

A very royal sweet dish from Kashmir made of dry fruits dipped in sugar syrup. This is usually served hot at times of marriage or any special festive occasion. It is a very good source of nutrients and helps to keeps the body hot during winter days.

Ingredients: (Serving 5)

• Cottage Cheese Paneer 125gms (cut in small cubes(
• Dry Coconut 50gms (cut insmall pieces)
• Almonds (Blanched) 50gms
• Sugar 200 gms
• Ginger Powder ½  tsp
• Cashew nuts 50gms
• Dry Dates 50 gms (cut insmall pieces)
• Raisins 50gms
• Few Green Cardamom
• Few Cloves
• Few Whole Black Pepper
• Cinnamon stick 1 inch
• Dry Apricot (Optional)
• Clarified Butter (Desi Ghee 2 tbsp)
• Water

Method:

• Take a frying pan and heat the Clarified Butter (Desi Ghee)in it.
• After its hot enough start frying the Cottage cheese.
• Take out the cottage Cheese just before it starts turning golden brown in color.
• Now in the remaining butter sauté all the other dry fruits that is: Dry Dates, Coconut, Raisins, Dry Apricot, Cashew nuts, Almonds just for 2 to 3 minutes.
• Pour I full glass water into the dry fruit mixture or as much that it gets totally submerged in water.
• Let us now add sugar, crushed Cinnamon & Cardamom, Cloves, Black pepper seeds, Ginger powder and the fried cottage cheese pieces.
• Boil to cook for 10 minutes.
• Serve hot garnished with coconut powder.

Tips:

• The sugar syrup should be of one thread consistency, that is it should not be too thick.

Variations:

• You can experiment by adding any other dry fruits apart from those mentioned.

Please do view the video.

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Sooji Ka Halwa [Indian Sweet Dish]

Delicious simple Indian easy to make home made sweet dish with main ingredients like sugar, suji that is semolina, milk, water and dry fruits like Cashew nuts, Almonds, Coconut powder for garnish. The shown dish will serve 4. It is a Sweet Dish for all occasions and festivals.


Ingredients: (Serving 4)

• 200 gms Suji/Semolina
• 200 gms unsalted Butter
• ½ cup Milk
• 200 gms Sugar
• ½ cup Dry Fruits & Nuts (Almonds, Raisins, Cashew nuts etc)

Method:
In a Frying Pan pour butter. After the butter melts up add Sooji in it. Sauté the Sooji till it becomes golden brown and an appetizing aroma comes out from it. Now add milk,sugar along with 2 glasses of water. Keep on stirring till the water evaporates and the Sooji becomes thick, make sure that the Sooji Halwa is not sticking to your spoon or the pan. At last garnish with dry fruits and nuts.
Please do watch the video above.

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