Ricotta Cheese 2 lb.
Half and Half 2 qts.
Sugar 2 cups
Cardamon pods 5
Bay leaf 1
Vanilla 1 tsp.
Rose Water To taste (opt.)
Mix 1.5 cups of sugar with the Ricotta
cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered
with aluminum foil. The cheese should
have hard- ened and turned a pale brown.
Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir
frequently. Thicken until the volume drops to around half of the origi- nal volume.
Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Heat for a few
After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool for a few hours in the fridge.
Milk 1 gallon
Lemon Juice 1 cup
Sugar 1 cup
Bring one gallon of milk to a boil. When
boiling add one cup of either whiter vinegar or lemon juice. Turn the stove off. Milk
should separate into whey and curd.
Pour into collander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an hour (you can leave it overnight).
Place curd in food processor and process for one minute. It should be soft but not sticky.
Form small balls from the curd. Using vinegar usually re- sults in about 80 to 100 rasagollas.
Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in syrup. Turn off the heat to place the cover on the pressure cooker.
Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off.
When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasgoolas. Do not use the same sugar syrup more than once.
Rava 1 cup
Water 3 cups
Sugar 1 1/2 cups
Ghee 3-4 tbsp.
Roast rava until light brown.
Boil 3 cups of water, add sugar, allow it to completely dissolve.
Add rava to water slowly, stirring.
Fry cardamons, raisins, cashews in ghee. Add to rava.
Add saffron/turmeric and mix.
Carrots 1 lb.
Half and Half 1 pint
Cashew nuts handful
Add a little butter to a frying pan and
heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan
for a few seconds. Remove the
cashews and raisins and keep aside.
Grate the carrots and add to the pan. Add Half and Half, and heat for about an hour, starting with high heat,stirring, and lowering the heat after the mixture starts
boiling. Heat until almost dry.
Add sugar, mix, and continue to cook until damp/dry.
Remove from stove and add cashews and raisins and car- damoms.
2 cups milk
½ cup flour
6 tsp. oil
½ tsp. baking soda
250 ml. whipping cream
6 cups oil
3 cups sugar
5 tsp. grated coconut
4 cups water
Put milk, flour, 6 tsp. oil, baking soda and whipping cream into
a larger bowl and mix it. When it's ready make it into circle. Now put 6 cups of oil in a
separate pan. Heat
the oil and put the Gulab Jaman in the oil. The stove has to be on at 7. Keep it in the oil until it's little bit brown and take it out of the oil. Now take another bowl and put 3
cups of sugar and 4 cups of water and mix it all together. Put the Gulab Jaman in it for one day. After it's ready sprinkle the coconut on it.
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