badam burfi reciepe

badam burfi
Ingredient Name	Unit	Quantity
badam	cup	1
ghee	cup	1
sugar	cup	1
water	cup	1/4
Procedure
soak the badam in water for 4-5 hrs. Remove the skin of badam and make it powder(Grind the badam with out adding any water). First mix water and sugar and make sugar syrup now add badam powder and ghee to it. mix well untill it becomes half of the quantity. grease ghee onto a plate. pour the badam mix in plate and make it cool.

agre ka petha reciepe

Agra Ka Petha is one of the most popular Indian sweet from the city of Taj Mahal, Agra. Learn how to make/prepare Agra Ka Petha by following this easy recipe.

Agra Ka Petha Recipe Preparation Time 10 Minutes Cooking Time 25 Minutes Difficulty Average Rating 6.8 / 10 ( 13 votes) Recipe Type Veg. Serves 4 Ingredients: • 1 kg Ash Gourd (Petha) (peeled and cut) • 1 tsp Alum Powder (Phitkari) • 750 g Sugar • 1 tbsp Lemon Juice How to make Agra Ka Petha: • Take the ash gourd pieces and prick it with a fork. • Place the pieces in a large pan filled with water and add alum powder to it. Boil it for fifteen minutes and take off from heat. Drain and wash it thoroughly under cold water. • In a pan, take one cup of water and add sugar to it and cook it till the sugar is dissolved. • Add lemon juice to the sugar syrup and lower the flame and add the cooked ash gourd to it. • Cook till the ash gourd is completely cooked and the sugar syrup is thread like consistency. • Take off from heat and arrange the pethas in a tray, so that they do not stick to each other. • Allow it to cool completely. • Serve.

modak reciepe

Modak is a sweet dumpling stuffed with a filling of coconut and jaggery. Famous in western and South India. 
Its favorite dish of Hindu god ganesha.



Ingredients

1 cup rice flour
1 cup water
1 tsp oil
oil for greasing
a pinch of salt

For the filling1 cup grated jaggery (gur)
1 cup grated fresh coconut
1/2 tsp cardamom (elaichi) powder
1 1/2 tbsp ghee

 

Method

1. For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well.
2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.
3. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
4. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not kneaded. You could even use a hand blender to knead the dough.
5. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½" in diameter.
6. Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
7. Add a spoonful of the filling into the dough.
8. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.
9. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.