Dessert recipes for festivals

During festival cook these items at home and serve guest and family

Special Kheer

Ganna Kheer/pudding

Ganee Ki Kheer

Ingredients:

1/2 liter Sugarcane juice
50g of Basmati rice
Cardamom Powder as per taste
Cut Dry Fruits 1/4 cup
Directions :

Wash the rice and soak in water for 1-2 hours.
Now take a pan and add 1 liter of sugarcane juice and bring to boil.
Once the sugarcane juice starts boiling add soaked rice and cardamom and let it simmer on a slow flame.
Keep on stirring and Cook till the rice and sugarcane juice form a smooth mixture.
Your Ganne ki kheer is ready.

Makhaane Kheer/pudding

Ingredients
1. Ltr Full Cream Milk
2. 2 tbsp Ghee
3. 50 gm Makhaane
4. ½ cup Sugar
5. 3-4 Choti Elaichi powder
6. 10-12 Almonds (chopped)

Method
1. Take pan, heat ghee and sauté makhaane over a low flame.
2. When sautéed keep aside and let them cool. Once cooled crush them coarsely.
3. Now take a heavy bottomed pan, add milk and put makhanas in it, and bring the mixture to a boil.
4. Once boiled, slow down the flame and let it simmer. Stir occasionally till the milk thickens and makhaanas get cooked.
5. Check the makhanas, if they are cooked then add sugar and Elaichi powder to the kheer.
6. Stir to dissolve sugar and then simmer for 10-15 minutes.
7. Garnish with almonds before serving. Serve hot or chilled.

Special Snack and Dinner

Singhare ki poori

Ingredients
1. 1 cup singhara flour
2. 3 tbsp oil
3. 2 tsp ajwain seeds
4. 1/4 cup potatoes, boiled and mashed
5. 2 chopped green chilies
6. 1 tbsp red chili powder
7. Salt to taste
8. Water for kneading
9. Oil for deep frying

Method:
1. Mix all the ingredients (except oil) and form tight dough.
2. Take a frying pan and heat the oil.
10. After kneading take small portion of the flour and make a poori and deep fry until golden brown in colour.
11. Your dish is ready to be served.
Note: Singhara flour is not like the normal wheat flour, you need not add too much of water while kneading it.

Coconut and Khoya Sweets

Coconut Burfi

Coconut Barfi Recipe
Ingredients:
1. 2 to 3 tsp ghee
2. 1 cup desiccated coconut
3. ¾ cup milk
4. ¾ cup sweetened condensed milk or milkamid
5. 1 teaspoon cardamoms powder
6. 1 pinch of saffron soaked in milk
7. 8 to 10 cashews chopped

Method:
1. Put milk in a heavy bottomed pan and let it boil. Remove from gas.
2. Now add desiccated coconut in it and stir well. Cover and keep aside for 1 hour.
3. Heat ghee in a pan and add the milk soaked coconut and saute on a low flame for 2 to 3 minutes.
4. Now add milk maid or any type of condensed milk. Also add the saffron soaked in milk.
5. Keep stirring and cook on a low flame.
6. Add cardamom powder. And continue to cook and stir the coconut barfi mixture will thicken slowly.
7. Keep on stirring so that the mixture does not stick to the bottom of the pan. Once you see the Ghee releasing from the sides of the mixture then pour the mixture in a greased tray and let it cool.
8. Sprinkle and press some chopped cashews on the mixture.
9. Slice the coconut Barfi and then serve.

Note: If you are using fresh coconut, then there is no need to soak it in warm milk.

Coconut Laddo

Coconut Ladoo

Ingredients :

1 cup dry coconut powder
1 cup milk powder
3/4 cup sugar powder
5-6 teaspoons boiled milk
Raisins or badam for garnish
Directions

Mix coconut powder, milk powder and sugar powder in a bowl.
Slowly add milk and bind the mixture together.
Shape the mixture into laddoos.
Garnish each laddoo with raisins or badam on top and your coconut ladoos are ready to be served.

Khoya and Milt sweets

Kalakand

Ingredients
1. 2 litres Milk
2. 1/2 to 3/4 cup Sugar
3. Chopped nuts to decorate
4. 1/2 tsp. Citric acid dissolved in 1/2 cup water
Procedure:

1. Boil 1lite milk and add the citric solution as it comes to boil. Switch off the gas.
2. Once the paneer settles take it out on a muslin cloth and press out excess water.
3. Put the remaining 1 liter milk in a heavy bottomed pan and let it boil.
4. Add Paneer and boil till the mixture thickens.Keep stiring so that it does not sticks to bottom.
5. Add sugar and continue to cook till it softly thickens in a lump.
6. Set in a tray or plate and sprinkle the chopped nuts.
Kalakand is ready to be served.

Peda

Peda

Ingredients:
1. 1/2 kg white khoya
2. 2 1/2 cups powdered sugar
3. 1/2 tsp cardamom powder
4. crushed pistachios for garnishing

Method:
1. Grate khoya with a steel grater so that becomes soft and even.
2. Add powdered sugar and mix well.
3. Now heavy bottomed pan and put the mixture in it.Heat it on high flame for few minutes and then on slow flame until done.
4. Make sure to stir continuously. When mixture thick, add cardamom.
Mix well, and take off fire.
5. Allow it to cool but keep stirring occasionally.
6. Once cooled then shape pedas and add pistachios above it and press a bit on top of each so that it sticks

Your Pedas are ready to be served.

Shrikhnad

Shrikhand
Ingredients
1. 1 container Plain Yogurt
2. 1/2 cup powdered sugar
3. 1/2 tsp Cardamom powder
4. Dash of Nutmeg Powder
5. Few threads of Saffron soaked in water
6. 4 tsp finely chopped Green Pistachios
Procedure:

1. Mix all the ingredients of Shrikhand, except pistachios and refrigerate it for 2 hours.
2. After 2 hours stir and Sprinkle with pistachios.
3. Your Shrikhand is ready to be served.

dessert-recipe-for-festivals

Dessert recipes for festivals