Zerda- Sweet Rice

Zerda- Sweet Rice

Ingredients (for 3-4 servings)

1 cup basmati Rice (wash and soaked 1hrs)

1/2 cup Sugar

6-7 Saffron strand

2 tbls Ghee

2-3 Cloves

1 small Cinnamon stick

2 Green Cardamom

1 tbls Raisin  (Kishmish)

8-10 chopped Almonds

8-10 chopped Cashew nut   

Method (How to make sweet rice)

Boil ½ glass of water with sugar and saffron strands boil this for 2-3 min and keep aside.

Now heat ghee in heavy bottom pan or wok add cinnamon, cardamom and cloves in the ghee.

Now add 1 and 1/2 cup of water in the wok carefully when the water start boil add rice  and cook the rice till ¾ done

Now add sugar water,  raisin and chopped cashew and almonds in the rice

Now cook on slow the flame till the  rice is completely done.

Garnish this with some chopped nuts and serve this hot in this festive season.

Sabudana Thalipeeth

Sabudana Thalipeeth

Ingredients (2-3 servings)

1 cup sabudana (sago)

2 large potatoes, boiled, peeled and mashed

½ tsp cumin powder

½ cup peanuts, roasted and coarsely ground

½ inch ginger, grated

2 green chillies finally chopped

¼ cup chopped coriander leaves

1 tsp lemon juice

Rock salt as required (falahari namak)

Oil for frying

Method (How to make (sago) sabudana thalipeeth)

Wash sabudana (sago) in running water till powdery substance is washed away. Drain water completely and leave covered for 5 to 6 hours or preferably overnight.

Add the mashed potatoes, coarsely ground peanuts and all the ingredients to the soaked sabudana and  mix well and make soft dough.

Small lemon size ball with the dough.

Take one dough ball and place it in middle of plastic sheet, cover it with another plastic sheet and roll it using a rolling pin.

Now heat a non stick frying pan or tawa.

Spread some oil on the pan.

Now carefully place the flattened round on the frying pan.

Let it cook on medium flame until the edges becomes light brown, flip and apply ghee or oil. Let the other side cook until golden brown too and apply ghee and oil. 

Repeat the same for rest. if you have a large pan, you can cook 2-3 thalipeeths at the same time.

Serve sabudana thalipeeth with chutney or raita.

Sabudana Laddu - Topoica Laddu

Sabudana Laddu - Topoica　Laddu

Ingredients

1 cup sabudana (tapoica pearls)

１cup grated coconut

1 cup powdered sugar or as required

1/2 cup ghee

1/2 cup chopped  cashews and almonds

1/4 tsp green cardamoms  powder

Method

Heat a pan and dry roast the sabudana (tapoica pearls) on a low flame till they swell a bit and become light brown and crunchy. (around 25-30 minutes)

Cool the pearls completely and then grind to a fine powder in a dry grinder.

Now heat a [an roast the coconut for 2-3 minutes add the ground sabudana powder and sugar and mix well and keep aside.

Heat  the ghee in a small pan and add the chopped almonds and cashew for light brown and pour into the sabudana mixture with ghee.

Add cardamom powdered and  stir very well with a spatula.

Make laddu when the mixture is warm.

Sabudana ladoo are ready to be served. Store sabudana ladoos in an air tight container for  week.

Ripe Banana Burfi

Ripe Banana Burfi　

Ingredients
4-5 large ripe banana
11/2 cup milk
1 cup sugar
2 tblsp ghee
1cup coconut (grated)
1/2 cup walnut (crushed)

1/4 tsp green Cardamom powder  

Method (How to make Banana Burfi)

Peel the ripe banana and mash them properly.
Now Heat a nonstick pan and cook mashed banana along with milk until milk dries up.
Now heat ghee in a other pan and add milk and banana mixture and stir continuously till its colours turns brown.
Now add sugar, grated coconut and walnut and stir for few minuts.
Remove it from the heat.Now Grease a plate or try with some ghee and spread the mixture in the plate.
Its thickness should be 1/2”. Garnish with some chopped almonds and walnut.When it cool down and settled, cut barfi in desired shape.