1/2 kg Lemons (Nimbu)
12 cups (3 pints) Water
How to make lemon jelly:
CHERRY JAM RECIPE
1/2 kg Cherries
2 1/2 cups Sugar (Cheeni)
4 cups Water
How to make cherry jam:
APPLE JAM RECIPE
1 kg cooking Apples (Seb)
750 grams Sugar (Cheeni)
2 cups Water
2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid
How to make apple jam:
RASPBERRY JAM RECIPE
1/2 kg Raspberries
2 cups Water
2 1/2 cups sugar
Juice of one Lemon (Nimbu) or 1/2 tsp citric acid
How to make raspberry jam:
Sieve the flour. Grease and dust a baking tin.
Use approx. 10" x 5" diameter tin for the cake.
Beat the eggs and sugar properly until it becomes thick and double in quantity.
Fold in the well-sieved flour carefully and gently with a metal spoon.
Add in 2 tbsp of hot water and the butter.
Pour the mixture into the prepared baking tin.
Bake in a hot oven at 400ºF. for at least 15 minutes.
The cake is ready when it does not stick to the sides of the tin and is flaky to touch.
Remove from the oven and keep for 1 minute.
Invert the tin over a plate to remove and serve.
Wash rice thoroughly. Boil one litre of water in a vessel.
Drop rice into the boiling water.
When rice is half cooked, put sago (washed previously) to it.
When sago turns transparent, check whether rice is cooked properly.
(If water is insufficient, make it up by putting a little more.)
Combine cashewnut bits and sugar with cooked rice and mix constantly, till it boils well.
Boil milk in another vessel, take out its cream, and pour the milk into the cooked rice-cum-sago.
Mix saffron in a little milk and add it along with powdered cardamom and raisins.
Mix and serve.
Cook the anjeer in boiling water for 3 to 5 minutes.
Drain and puree them in a mixer. Keep aside.
Heat the ghee in a heavy bottomed pan, put the powdered almonds and fry on a medium flame for at least 2 minutes.
Put the pureed anjeer, milk powder, sugar with ½ cup of water and cook for about 5 minutes till the sugar gets dissolved, stirring continuously.
Put the cardamom powder and stir well.
Decorate with slivered almonds.
For the Chenna :
Melt the citric acid in ½ cup of water and keep aside.
Keep the milk to boil in a pan, and keep on stirring continuously.
Take out from the fire and mix for at least 5 to 7 minutes till the milk is slightly cool.
Put the citric acid solution and stir the milk gently.
The milk will curdle and they whey will separate. The whey has to be clear thus indicating the milk has completely curdled.
Keep it to rest for 3 to 4 minutes.
Strain out all the whey using a clean damp muslin cloth.
Fold all the 4 sides of the muslin cloth and twist it gently so that all the whey that is the milk solids gets evenly drained out.
Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
Keep the chenna on a clean plate and knead gently so that it is free of lumps and take care not to apply too much. Pressure while kneading the chenna.
It is advisable to use this almost immediately.
Divide the chenna into 16 equals parts and roll each part into a ball.
Take care to see that the there are no cracks on the surface.
Dust the back of a thali lightly with the flour and keep the rolled chenna balls on it.
For the Sugar
Mix the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm (6") in height and heat while stirring continuously till the sugar dissolves.
When the syrup starts boiling, the impurities in the sugar will begin to float on the surface, forming a grey layer.
Heat over a medium flame to make the grey layer to float.
Do not stir at this point as the layer will break and it will not clarify the syrup.
After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle.
Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
Keep on boiling the syrup over a medium flame for 10 minutes and then gently take out the grey layer using a slotted spoon.
Keep the syrup to boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle.
Remove all the remaining impurities from the syrup, again using a slotted spoon.
Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
How to Proceed :
Combine 2 tsp of the maida with ¾ cup of water to make a flour solution. Keep aside.
Heat the sugar syrup in a deep pan over a high flame and boil vigorously.
When it boils, sprinkle half the flour solution in the sugar syrup and then put the chenna balls by upturning the plate on which they are kept.
When the flour solution is added, a frothy layer is formed on the surface of the syrup.
If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup.
Make sure that the syrup froths all the time while cooking the rasgullas.
Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
Check if the rasgullas are cooked. To check that the rasgullas are cooked, drop a rasgulla in a pan of cold water. If it sinks to the bottom, it is cooked.
Take out from the fire.
Shift the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
Cool and chill for at least 3 to 4 hours before serving.
Remove the crusts of the bread slices and throw it away.
Grind the bread slices in a food processor and make fresh breadcrumbs. Keep aside.
Boil the milk in the bottomed pan. Put the fresh breadcrumbs, condensed milk and sugar and cook on a high flame. Keep on stirring continuously for approximately 10 minutes.
Take out from the fire, put the cardamom powder and saffron and mix properly.
Store it in a refrigerator for 2 to 3 hours.
How to make mango rice:
For the Pista
Choco Roll :
Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame.
Continue to stir for 5 to 10 minutes till the sugar get dissolved and the moisture has evaporated.
Keep it to cool completely, put the rose essence and stir well.
Divde into 2 equal parts
In one part, put the cocoa powder and mix properly.
Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
In the other part, put the chopped pistachios and stir well.
Make a roll of 25 mm. (1") diameter and 200 mm. (8") length.
Arrange the pistachio roll on the chocolate rectangle and roll it in such a way that the chocolate rectangle covers the pistachio roll evenly from all sides and there are no cracks on the surface.
Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till for 10 minutes till it becomes firm.
Take out from the plastic sheet or grease-proof paper and cut into 12 mm. (½") slices.
For the Malpuas :
Combine the cream and flour into a batter.
Smear very little ghee on a frying pan and spread a small amount of the batter on it.
Fry on both sides using a little ghee until it becomes golden brown.
Drain on absorbent paper.
For the Saffron
Melt the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency.
Warm the milk in a small bowl, put the saffron and rub until the saffron dissolves. Add to the syrup. Put the rose water and keep the syrup warm.
Sieve the flour with the baking powder.
Put ½ teacup of water to the curds and beat well.
Melt the sugar in 1 teacup of water and boil for 5 minutes.
Warm the saffron in a small vessel, put a little milk and rub until the saffron dissolves.
Add to the syrup. Put the rose water.
The syrup should be of 1 thread consistency. Keep the syrup warm.
How to proceed :
Heat the ghee in a non-stick frying pan.
Select a plastic bottle with a small hole in the lid and fill with the batter.
Press the batter out from the bottle into the hot ghee in the form of a jalebi.
Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the hot syrup.
Keep for 2 minutes and then remove.
Sprinkle with cardamom powder, pistachios and rose petals.
Ready to serve hot.