Meethi Seviyan (Sweet Vermicelli)

Preparation time: 10 minutes
Cooking time:      30 - 45 minutes

Ingredients:

Whole Milk:                1 liter

Vermicelli:                   ½ Small cup

Ghee/Unsalted Butter: Few Teaspoon
Sugar:                          4 tbsp or to taste
Raisins:                        1 tbsp
Chopped Pistachios:    1 tbsp
Chopped Almonds:     1 tbsp
Powdered Cardamom: 1/8 tsp
Saffron:                      A pinch

Method:

1. Heat the pan on medium flame and melt the ghee/unsalted butter in it.
2. Add the vermicelli and slowly fry until it turns golden yellow.
3. Pour the milk in the pan and allow it boil on low flame of big burner.
4. Allow it to simmer until the quantity of milk is reduced to almost two third of its original quantity.
5. Keep stirring after every 5 minutes, so that it does not stick to the bottom.
6. Add sugar and powdered cardamom, mix well and allow it come to boil once.
7. Turn off the flame.
8. Add all the dry fruits, Raisin(without water), Pistachios, and Almonds.
9. Serve cold or lukewarm

Note:

Use full cream milk, rather than skimmed/toned milk.

Use a big vessel, so that the milk does not overflow, when it boils.

Gajar ka Halwa (Carrot Halwa)

Preparation time: 20 minutes
Cooking time:      45-50 minutes

Ingredients:

Whole Milk: 1 liter or Sweetened Condensed Milk (Nestle Milkmaid/La Lechera or Amul Mitha Mate)

Ghee or unsalted Butter:  50 gms

Carrot:                      750 gms
Sugar:                       8 tbsp or to taste

Raisins:                     1 tbsp
Chopped Pistachios: 1 tbsp
Chopped Almonds:   1 tbsp
Saffron:                      A pinch

Method:

1. Wash the carrot well and grate them finely.
2. Heat the ghee/butter on low flame in a heavy bottomed pan and allow it to melt.
3. Add the grated carrot to it and stir till the raw smell disappears.
4. Pour the milk or condensed milk and keep stirring, so that it does not stick to the bottom.
5. Once it gets thick add sugar, Raisins, Pistachios and Almonds and mix well.
6. Keep stirring until ghee or butter separates from the halwa and is seen along the pan.
7. Turn off the flame.
8. Serve it warm, with or without Vanilla Ice-Cream

Note:

Use full cream milk, rather than skimmed/toned milk.

The entire cooking should be done on low to medium flame.

Rabri

 

Preparation time: 10 minutes
Cooking time:      90 - 120 minutes

Ingredients:

Whole Milk:              2 liter
Sugar:                       4 tbsp or to taste
Raisins:                     1 tbsp
Chopped Pistachios: 1 tbsp
Chopped Almonds:   1 tbsp
Powdered Cardamom: 1/8 tsp
Saffron:                      A pinch

Method:

1. Pour the milk in a heavy bottomed pan and allow it boil on low flame of big burner.
2. Allow it to simmer until the quantity of milk is reduced to slightly more than a fourth of its original quantity.
3. Keep stirring after every 5 minutes, so that it does not stick to the bottom.
4. Add sugar and powdered cardamom, mix well and allow it come to boil once.
5. Turn off the flame.
6. Add all the dry fruits, Raisin(without water), Pistachios, and Almonds.
7. Serve Cold, with or without Jalebi, Gajar ka halwa or Gulab Jamun.

Note:

Use full cream milk, rather than skimmed/toned milk.

Use a big vessel, so that the milk does not overflow, when it boils.

Have a serving spoon dipped at all times while cooking, this also avoids the milk from overflowing.

Kheer (Chawal/Rice Ki Kheer)

Preparation time: 10 minutes
Cooking time:      45-60 minutes
Serves:                4

Ingredients:

Rice:                          50 gms
Whole Milk:              1 liter
Sugar:                       4 tbsp or to taste
Raisins:                     1 tbsp
Chopped Pistachios: 1 tbsp
Chopped Almonds:   1 tbsp
Powdered Cardamom: 1/8 tsp
Cashew Nuts:              20 gms
Saffron:                      A pinch

Method:

1. Pour the milk in a heavy bottomed pan and allow it boil.
2. Add the rice, and lower the flame to minimum, on large burner.
3. Allow it to simmer until the quantity of milk is reduced to half of its original quantity.
4. Keep stirring after every 5 minutes, so that it does not stick to the bottom.
5. Add sugar and powdered cardamom, mix well and allow it come to boil once .
6. Turn off the flame.
7. Add all the dry fruits, Raisin(without water), Pistachios, Almonds and Cashew nuts.
8. Serve Cold.

Note:

Use full cream milk, rather than skimmed/toned milk.

Use a big vessel, so that the milk does not overflow, when it boils.

Have a serving spoon dipped at all times while cooking, this also avoids the milk from overflowing.