My 100th post-Cashew milk puri

Hi friends,

I am really excited and feel proud to announce that this is my 100th post. It is special for me,so that i wanted to make something special for 100th one. and on this auspicious day of KARTHIKA POURNAMI i wanted to make sweet recipe. Then i got the idea of making cashew milk puri. This i learnt from my mom. When i was child she used to make this for our family. I am so fond of this sweet.Bcoz i love puri,when the sweetness is added to it ,it tastes heaven. This is unique and sumptous recipe.

As i am writing the 100th post,i want to tell all my family members,blogger friends that i am really thankful to all those who supported me in my journey. Without them i am nothing here. I should thank to all those who appreciate my recipe and comment on my blog, visitors,followers,readers......every one. 

Most importantly i am dedicating this blog to my MOM,and for all those MOM's who is our first teacher in life. She has done so much to us. We will learn our first recipes from her only. She is wonderful cook,who can ever have.

Here is the recipe preparation follows:

• 6 puri's made of maida or wheat flour
• 2cups toned milk
• 1cup sugar
• 1tsp grated coconut
• 1/4cup cashew nuts
• 1tsp ghee
• 1tsp khus-khus

Preparation:

1. mix khus-khus,cashews,grated coconut with a cup of milk and soak it for half an hour.Then grind it to smooth paste.
2. heat ghee in a pan add  the paste saute it until raw smell goes out.
3. Add another cup of milk and sugar cook until it gets boiled.
4. Place puri's on a pla folded in a row,pour the milk mixture on it garnish with cashew or kissmiss,serve it hot. or put in refreigerator for an hour and serve it cool.

rasgulla

Rasgulla and gulab jamun are my all time favourite sweets. I would love to eat it at any time. It gives you heavenly taste.
Rasgulla is a sweet conaining sugar syrup with white ball made of panner. It is white and smooth texture. Most of the people think that making of rasgulla is difficult and requires much time. That's not true.If you do it with bit of concentration and careful it is easy.

Making sugar syrup is easy and if you have done making paneer at home then it is damn easy to you. If you are doing for first time,then also no problem.see the procedure and follow it exactly. you will definetely make it.

Ingrediants:

• 1trr milk
• 1tsp lemon juice or venigar
• 1cup sugar
• 2cardamom crushed

Preparation:

1. take milk in a pan boil it.when it comes to boiling stage,add lemon juice to it.put the flame in sim.
2. you will mik curdling and waterand white solid is getting seperated.
3. take a muslin cloth drain out water completely,and tie the cloth folding the paneer or koya inside it on tap or any high place.Leave it for 3-4hours.
4.  
5. Take out koya from the cloth put on floor and rub it with hand on neat place.
6. Koya will get smooth texture now make small balls as shown in pic with koya.
7. make sugar syrup by adding 1cup of water and add a cardamom.
8. place the balls on syrup and cook for 15min,so that balls will absorb sugar syrup.
9. cool it to room temperature,you can have it now or put in refrigerator for 2-3hours and have cool rasgulla's.

I am sending this recipe to khushi's blog(A girl's diary),for the Event : My Diwali My way

banana apple fruit custurd

Making of banana apple custard is very simple and easy.It requires less time and healthy too as it contains milk and fruits. I have made this fruit custard with apple,banana and black grapes.You can add ur choice of fruits like papaya,pomagranate,etc.It will give double taste with white grapes.but as this is not white grapes season i have add black grapes.It is optional,you can omit this also.

Ingrediants:

• 500ml toned milk
• 2tsp custard powder
• 2bananas
• 2 apple
• 1small cup grapes
• 1cup sugar
• 2tsp honey

Preparation:

1. pour milk in a pan and bring it to boil,now add sugar and stir it well until sugar dissolves in milk.
2. Now mix tsp custard powder with cold milk or water till no lumps are there,pour it into boiling milk.stir it for min.
3. switch off and take out the pan let it come to room temperature.
4. now cut apple and bananas into pieces add it to milk.add grapes also.
5. Refrigerate it for 3 to 4hours.cool,cool apple banana fruit custard  with grapes is ready to eat with topping honey.
6. pour honey on fruit custard before gng to eat.

Note: take out seed part fromapple while cutting.

carrot halwa

Carrot is vey healthy for our body as it contains betacarotine. I wanted to do carrot halwa from a long time but could not make it because of no time. Now i got the time and i decided to make carrot halwa in any way. I think no one is there who could not eat carrot halwa,its so rich and delicious. I have been fond of this halwa from my childhood ,ias i was very lean at that time my mom used to prepare different type of dishes which i love a lot for me and she make sure that i ate it interestingly with some garnishings on it.

carrot halwa

Carrot halw is time consuming process but in the you will get delicious and yummy sweet all that we want.so be patient while doing.Remember do it only in low flame.then only you will get good taste.

Ingrediants:

• grated carrot 2cups
• toned milk 1cup
• sugar 1cup
• 4tsp ghe
• 1small cup cashewnuts
• saffron pinch

Preparation:

1. take thick bottomed pan add ghee and fry cashewnuts till golden brown colour remove it to a plate.
2. now add grated carrots and fry in medium flame untill raw smell from carrot goes out.
3. now add milk and boil in low flame by stirring it often.when all the milk get absorbed well add saffron,sugar and cook it for 10min.
4. take it into serving bowl and garnish with cashewnuts.carrot halwa is ready to eat.

gulab jamun

Gulab jamun,ummmm........This is the favourite dessert to every indian, But i have seen most people who are scared to do this in home and prefer to go to sweet shop and get it. But its really quite easy to make.If  you make correct measurements and perfect way of frying balls then your gulab jamun turns really delious,colourful like shown in the picture.  While making gulab jamun two important factors decide the  taste and colour,these are first one is make sure your dough is not too thick or thin dough,it should be in medium portion.second one is while going to fry the jamun balls first put the oil to high flame when oil is heated well reduce it to very low. and then put the balls in oil.you have to keep on checking the temperature of the oil.

if you feel this is stress job do it in medium flame not too high or too low..

here goes the preparation of gulab jamun.

 

Ingrediants:

• 1cup non fat milk powder
• 1/4cup of all purpose flour
• pinch baking soda
• 1spn unsalted butter melted
• milk to make dough

for syrup:

• 1cup sugar
• 1cup water
• 2elaichi pods

Preparation:

1. Take milk powder,all purpose flour,baking soda,melted butter into a bowl. knead it to smooth dough with milk set aside for 5min.
2. with in this time,put oil for deep fry and in another take sugar and water into a bowl heat it until the sugar melts and add elaichi for flavour.
3. let oil heat and in this mean time take dough and make into small portionsto make balls
4. remember after frying the balls it will get double in size,so make sure what size you want while making balls itself.
5. now put oil to low flame and add the balls fry it for 5-10min.once it gets the nice brown colour take it out and drop in sugar syrup and put the lid so that it dips and whole portion dipped into syrup.make sure you have switched off the sugar syrup yok.
6. repaeat the process for left over balls and let it cool to room temperature.
7. and put in refrigerator so that you can have cool gulab jamun.