COCONUT MAWA LADOO

INGREDIENTS FOR 8-10 LADOOS

1.5 CUPS FRESH KHOYA OR MAWA

2 CUPS FRESHLY GRATED WHITE MEAT OF COCONUT

3 TBSPNS GHEE

1 CUP CONDENSED MILK

1 TEASPOON POWDERED NUTMEG OR SEEDS OF GREEN CARDAMOM

15-20 STRANDS OF SAFFRON SOAKED IN 2 TABLESPOONS OF HOT MILK

 

METHOD:

Toast the coconut in a dry non stick skillet about 4-5 minutes. Dont brown, just dry the coconut out a bit. Reserve. Crumble the khoya or mawa and saute on a low flame with ghee until bubbly and soft. Add condensed milk and stir well. Add powdered spices and saffron with milk and stir again. Add coconut and stir until mixture comes together. Stir until bubbly. Taste for sugar and spice levels and adjust to taste. Switch off flame and let mixture cool 10 minutes. While it is still warm divide into 8 equal parts and roll each into a ball. Cool completely and keep refrigerated in an air tight container for 48 hours.

 

Eggless Mango Ice-Cream

eggless mango ice-cream

Ingredients for one kg ice cream
1 l whole milk, plain
2 heaped tablespoon eggless custard powder
1 cup smooth fresh mango puree, whipped in liquidizer (use Langda, Alphonso or any mango with a thick pul
25 grams (1/4 cup) milk powder
100 grams white granulated  sugar
¾ cup plain heavy cream
1.5 tsp agar- agar dissolved in a tablespoon of cold water

Method

Dissolve custard and milk powder powder in a cup of warm milk.

Let remaining milk simmer for 5 – 10 minutes on a medium flame. When it reaches a boil  add dissolved custard powder, milk powder and cook for 10 minutes until mixture thickens. Stir constantly to prevent burning, especially at the bottom of the pan.

Add sugar and cook until dissolved. Strain through a fine sieve and discard any bits and pieces. Stir in the agar-agar until dissolved. Strain again through a fine sieve. Cover tightly with plastic wrap, pressing the wrap down into the surface of the custard to ensure it doesn’t form a skin when cooled and refrigerate until milk mixture is cold. Stir in cold mango puree and cream when the milk is cold. Put this mixture into an ice cream maker or churner and follow its instructions. Churn the ice cream until it is just set and edible. Scoop into a frost free tightly sealed ice-cream container and refrigerate until you are ready to eat it again.

Dip an ice cream scoop into hot water and scoop out the mango ice cream into serving bowls.

 

Gobi ke Pakore- Cauliflower Fritters

Cauliflower Pakoras- Cauliflower Fritter

Cauliflower Pakoras- Cauliflower Fritter

Ingredients

FOR THE FRITTERS

1/2 kg cauliflower head cuts into small florets with stem about 1.25 to 1.5 inches in length and 1 inch wide

Juice half a lime

1 teaspoon ginger garlic paste

1/4 teaspoon turmeric

2 tablespoons finely chopped fresh coriander or cilantro leaves

2 green chillies very finely chopped

FOR THE BATTER

1/2 cup chick pea flour or besan

2 tablespoons rice flour

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1 teaspoon salt

Instructions

Heat a large saucepan of water on a high flame. When it reaches a boil immerse the cauliflower florets in the boiling water. Let sit 2 minutes, then drain completely.

Wash the cauliflower in cool running water and drain completely.

Combine the lime juice, coriander leaves, green chillies, turmeric, garlic ginger paste and salt. Toss well to coat all the florets. and let sit covered 20 minutes.

In a mixing bowl combine the ingredients for the batter. Using a tablespoon add the flours and spices to the cauliflower 2 tablespoons at a time. Stir well. Allow the flours to absorb the liquid in the florets. Keep adding flour until it clings to the cauliflower. Add water if required a tablespoon at a time.

Do not create a wet runny batter. You want the pakoras to be crispy. The more water you add the more oily and soft the fritter will be. Stop adding the flour once you have a thick sticky, clumpy batter. Taste for seasoning and adjust.

Heat 2.5 inches of oil in a small kadai or wok on high heat. When oil is hot but not smoking reduce flame to medium. Fry one pakora until golden brown. Drain and taste for doneness and salt.

Adjust salt in batter if required.

Repeat with remaining fritters. Serve warm with ketchup or a chutney of your choice.

http://www.taradeshpande.in/gobi-ke-pakore-cauliflower-fritters/