Bengalgram Halwa

Ingredients:
100g Bengal gram
1/4 cup almonds
Ghee (butter) for frying
1/2 cup milk
1 cup sugar
Cashew nuts, almonds and pistachios for garnishing
Bengalgram Halwa

Method:
Soak the Bengal gram and almonds in water for 4 hours and grind them to a smooth paste.
Heat sufficient ghee in a pan, fry the ground paste until golden color.
Then add boiled milk, sugar and stir fry until the ghee leaves the pan.
Place this mixture in a greased plate and garnish with nuts.
Let it cool and cut into desired shapes.

Basundi

INGREDIENTS:

1 litre milk
150g sugar
25g cashew nuts
100g pistachios
6 cardamoms
Basundi

DIRECTIONS:

Heat milk in a thick-bottomed pan on low heat until a thick layer forms on the top. Remove the thick layer and keep in separate bowl.
Repeat this procedure until the milk gets brown color.
When the milk gets brown color, remove from heat, add sugar, cardamom powder, cashew nuts, pistachios, removed cream and mix well.
Place the bowl in refrigerator and let it chill for 1 hour.

Balushahi

INGREDIENTS:

500g all purpose flour
3/4 tsp soda bicarbonate
125g ghee or butter
2-3 tbsp yogurt
500g sugar
2 cups water
750g ghee for frying
Cold water for kneading
For decoration:
10g chopped pista
6-8 cardamoms, powdered
A few silver sheets
Balushahi

DIRECTIONS:

Sieve the flour & soda bicarbonate together twice.
Rub 125g ghee into the flour lightly. Add yogurt, cold water gradually and prepare a very light dough. Cover with a dry cloth.
Boil together the sugar and water. Prepare a thick sugar syrup.
For frying, heat ghee in a pan. Remove from heat and cool to a lukewarm stage. Again keep on a low flame.
Divide the dough into 30 balls. Flatten them slightly and press each with the thumb at the center.
Deep fry on a slow flame till half done on both the sides. Fry to golden brown on medium flame.
When cold, dip in the sugar syrup. Arrange on a tray and decorate with chopped pista, cardamom powder and silver sheets.

Atte Ki Pinui

INGREDIENTS:

250g wheat flour
150g ghee or butter
250g powdered sugar
1/2 cup milk
4-6 cardamoms powdered
20g cashews & almonds for decoration
Atte Ki Pinui

DIRECTIONS:

Heat ghee in a pan. Add the wheat flour. Fry on a low flame stirring all the time. When it turns brown, and is aromatic, remove it from the fire. Turn it to a plate and let it cool.
When it is only slightly warm, add the sugar & cardamom.
Sprinkle milk & make pinuis.
Decorate with dry fruit.

Ariselu

INGREDIENTS:

1250g (approx. 6 cups) rice
1 kg jaggery, cut into pieces
50g sesame seeds
1 1/2 kg ghee or butter

DIRECTIONS:

Wash the rice once and soak them in water for 24 hours. Drain water and grind to a fine flour. Sieve the flour and keep aside.
Take jaggery pieces into a deep pan or cooker. Add 1 1/2 glass of water and bring to a boil. Boil the jaggery until it gets thick consistency (Take some water in a plate and pour some of the boiled jaggery to it. Roll with your finger. When it forms into a ball shape, it is done)
Remove from heat when it is done. Mix well by adding small amounts of flour to it. Take care so that no lumps can be formed. Add 3-4 tbsp of ghee to the flour mixture and keep aside.
Heat ghee in another pan. Make small balls from the jaggery mixture.
Apply ghee to a polythene cover, place a ball in the middle and press with your fingers to a circle. Also apply few sesame seeds on both sides.
Repeat this process for the remaining balls and deep fry in ghee until golden brown in color and crispy.
Place them in an air-tight container. These will long for so many days.