Ingredients:
Pears 1kg
Sugar 1/2kg
Coconut powder 1/2kg
Cardamom powder 4 tsp
Cashew nuts 5 tbsp
Red Cherry
Method:
1. Peel off all the pears.
2. Take water in a pot and add some salt to it.
3. Then put all the pears in this water for 10 mints.
4. Then grate them all and remove the extra water by squeezing
the grated pears.
5. Take 1 cup water in a pan and add the sugar and prepare sugar
syrup by heating it.
6. Then mix the grated pear into it and simmer it for next 15-20
mints.
7. Then cool it and add cardamom powder and half of the coconut
powder to it.
8. Make laddoos of the mixture and roll it into the rest half of
coconut powder.
9. Decorate all the laaddoos by putting some red cherries on top
of each one.
Vermicelli
Kheer
Ingredients
1cup Roasted Vermacili
1.5 liter Milk
½ tsp. Cardamom Powder
½ tsp. Saffron
Dry fruit and resins
Boil the milk in a broad mouth pan add the roasted Vermicelli
and sugar to taste. Let it boil till thick. Dissolve saffrom in
1tsp. Water. Add cardamom and saffron to the thick vermacelli
and milk mixture Garnish with soaked almonds and resins.
Sweet
Kachori
Ingredients
For filling -
200 gms khoya 50 gms milk powder
1/2 tsp.nutmeg-cardomom-cinnamon powder
For cover -
250 gms. plain flour
1 tbsp. cornflour
30 gms. ghee
For syrup-
250 gms. sugar
1 cup water
1 big pinch saffron
Ghee for deep frying
Method
Mix ingredients for filling. The mixture should be soft and
crumbly. Mix ingredients for cover. Using water knead to a
pliable dough. Cover with a wet cloth. Keep aside. Boil sugar
and water adding a tbsp. of milk to clear the syrup. Boil till
the syrup is slightly sticky between the fingers. Strain. Crush
and add the saffron. Keep aside. Make 15 to 16 flattish balls of
the mixture. Divide dough also into 15 to 16 parts. Roll one
part into a puri, place one mixture ball in the centre. Pull up
all the sides to seal the mixture and press in centre. Make 5 to
6 such kachoris, heat ghee and fry on low flame till light
brown, turning once. Repeat for remaining kachoris. When
slightly cool, make a hole in the centre of each (approx. 2cm.
diameter). Pour about half tbsp. of syrup and roll kachori
around to let the syrup spread. Allow to stand for half hour
before serving.
Note: The unsweetened kachoris may be stored without
refrigeration for one week and sweetened as required.
