Makhadi Halwa / Traditional Semolina & Milk Halwa By Sara's Haute Cuisine

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Semolina halwa(Makhadi halwa)produced and served in Pakistan, Afghanistan, Bangladesh, India & Iran. But this  makhadi halwa is very sweet with a gelatinous texture similar to polenta; the added Asli ghee (clarified butter) gives it a rich taste. 

Ingredients : 

Semolina 1 cup

Milk 1 & 1/2 cup 

Sugar 1 cup 

Asli Ghee/clarified butter 3/4 cup 

Green Cardamom 3 to 4 

(You can add cardamom powder too)

Coconut cut in slices 2 tbsp 

(You can use desiccated coconut)

Almonds chopped 2 to 3 tbsp 

Raisins 1/4 cup 

(Or you can use any nuts of your choice)

Method : 

In a bowl Soak semolina in milk,cover with cling/plastic wrap and put it in refrigerator. 

Next day heat ghee in your cooking pot add cardamom cook for few seconds....add in sugar....Stir for once and let it caramelize,(we'll get very nice natural golden colour with this step)

then pour in soaked semolina carefully with all milk...

(As soon as we add semolina & milk sugar will become lumpy so no need to worry about it'll dissolve gradually )

and cook on medium flame until texture becomes grainy and milk becomes dry.

Then drain all the excess ghee add nuts mix well and enjoy this yummynesss with your family. 

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Soak semolina in milk

In ghee add green cardamom and sugar

Let the sugar caramelized 

Add in soaked semolina carefully 

Cook until all milk dry

Add nuts of your choice 

Shahi Kheer / Riwaiti Rice Kheer By Sara's Haute Cuisine

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This shahi kheer is royal in its all ways.Cooked rice with full cream milk and evaporated milk make this delicious and addition of nuts and saffron enhance it's flavours and make it royal.

Do try and give me your feedback 😊

So let's get started 😉

Ingredients:

Milk 2 & 1/2 litter 

Rice 3/4 cup wash and soak for half hour

Sugar 1 cup (or adjust according to your taste buds)

Evaporated milk 1 tin / 385ml

Almonds 3 tbsp

Cashews 3 tbsp

Pistachios 3 tbsp 

Saffron a pinch (soak in 3 tbsp of warm milk)

Method:

In your cooking pot add milk and rice when it comes to boil slow the flame and let the rice cook completely in milk in that time keep stirring will take approximately 30 mints or more keep on eye.

Then add sugar and evaporated milk stir well and cook for more 15 mints 

When kheer becomes thick like custard add nuts and saffron stir well off your flame let it  cool and serve.

NOTE:in case of thick (khalis) milk or your are using Olpers or any tetra pack milk then add 2 cups of water with milk then cook.

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In hot milk add rice.

Add green cardamom and cook until rice cooked. 

Pour in evaporated milk.

Add sugar mix well and cook.

When kheer thickens add nuts and saffron mix well & serve hot or cold.

Gulab Jamun with my Homemade Instantaneous Khoya / Mawa / Khoya Gulab Ja...

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This Gulab jamun recipe is easy to make and very convenient because I am making it with my homemade instantaneous khoya.As many people asked me for the recipe of gulab jamun with my homemade instantaneous khoya so here it is a foolproof and perfect recipe hope u all will love it. 

Actually gulab jamun's are fried balls that are soaked in sugar syrup till soft and plump.There are many variation in making gulab jamun recipe e.g. with milk powder, I have shared before ➡ https://youtu.be/GasdbPmo8XE )

made with bread. ... These gulab jamun are made with khoya or mawa.So let's get started 😊

Ingredients for sugar syrup:

Sugar 1 cup 

Water 1 & 1/4 cup 

Green Cardamom 2 to 3 

Yellow food colour a pinch (u can skip it...choice is your's)

Add all ingredients in a pan and cook until sugar dissolves then add in 1 tsp Rose water stir well and set aside. 

Ingredients for balls:

Khoya 1 cup 250 grams 

(I used my homemade khoya for recipe click here➡ https://youtu.be/gfS-kO0wY_A )

All purpose flour 1 & half tbsp heaped 

Semolina 1 tbsp heaped 

Baking powder 1/2 tsp 

Green cardamom powder 1/2 tsp 

Milk 1 tsp or 2 IF NEEDED (if your dough is getting dry so u can add to make it smooth and soft)

Oil for deep frying

Method : 

In your mixing bowl or on your working surface rub khoya with the edge of your palm until it becomes smooth.

Then add in all other ingredients and mix well and make a smooth and soft dough. 

Make small and crack free balls....round or oval shape is depends on your choice.

Fry them in hot oil on medium low heat(so that they will cook evenly) until they turned into golden colour. 

Use a spider spoon,move it on top of balls in circular motion so that they all will get equal colour, for frying or tilt your pan in round motion.

For frying oil shouldn't be too hot or too cold it should be Lukewarm.....check the hotness by adding a piece of dough or 1 ball.....when u add a ball in oil small bubbles appear on the sides of the ball it means oil is ready for frying.

After frying Put all of them directly to the warm sugar syrup and let them soaking sugar syrup for 10 minutes. 

(If gulab jamuns are not dipped totally in sugar syrup so keep tilting your pan so that they all will coated evenly with sugar syrup. 

Then remove from syrup,garnish with pistachio and serve.

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Put all ingredients for sugar syrup in a pan.

Cook until sugar dissolved then add rose water and set aside.

Rub khoya with the edge of your palm.

Add all other ingredients.

Mix well.

Make small & crack free lemon size balls.

Deep fry them.

Keep moving with a spider spoon.

They will get even colour.

Transfer them directly in warm sugar syrup.

Dip them for 10 mint & serve.

Milk Powder Barfi / Milk Fudge.

This barfi is very similar to milk fudge and very soft,chewy, sweet & rich.There are many ways to make barfi but this barfi is very quick,easy and extremely delicious. There is not any longggggg list of ingredients......combination of very short make this barfi yummiest......saffron gives it amazing taste & aroma ..everyone likes it at my home,u also try this out and treat your family and friends and let me know😊

Ingredients : Milk powder 2 cupsPowdered sugar 1 cup Clarified butter/ghee 1/2 cup Milk 1/2 cupDesicated coconut 2 tbsp Saffron few strands Soak in 1 tbsp of warm milk Nuts of your choice 1 to 2 tbsp

 Method : Heat butter in a non sticking pan and add in milk powder cook for few mints until it becomes light golden in colour.Add in milk and sugar mix well cook for couple of minutes then pour in saffron milk and desicated coconut and cook until mixture leaves the sides of your pan and becomes a lump in the middle. Transfer in a buttered tray or dish (I used my Pyrex dish)Flatten with oily back of tablespoon. Garnish with nuts.Let it cool At room temperature for 1 hour.Cut it in squares or diamond shape and enjoy.    
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Gulab jaman (Quick & Easy) (Fool Proof) Milk Powder Gulab Jaman

#Gulabjaman Ingredients for sugar syrup:Sugar 4 cupWater 4 cupYellow food colour a pinchGreen cardamom 5 to 6
Method for syrup :Take all ingredients together & cook till sugar grains dissolved.your syrup is ready.
U can go with the ratio of 3:3 if u don't want to use extra sugar it will not effect the sweetness of jamuns but it's convenient 😉u can use remaining sugar syrup in halwa,vermicelli & in Zarda.

Ingredients for balls :Milk powder 2 cupPlain flour (maida) 2 tbsp Semolina (sooji) 1 tbsp Baking powder 2 tsp (leveled)Cardamom powder 1/2 tspOil 2 tbsp (or u can use ghee but it should be melted and cold....quantity is same as oil)2 eggs 

ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE. 

Mix all dry ingredients very well tthen add in wet  & knead a soft & non sticky dough.
(if you feel your dough is dry & crumbly, add more beaten egg & if you feel your dough is sticky add little flour.... it happens some time s due to the size of eggs if eggs)
Make sure your dough should be smooth.Now make small & even round or oval balls.Heat oil in a wok until lukewarm.Oil should not be too hot.
(Check oil temperature by adding a small piece of dough if small bubbles appear on the sides of the balls it's ready for frying......or u can check by dipping back of wooden spoon there will also appear small bubbles)

 Fry these balls on slow flame soon these balls expand to twice of its original size. 
(Cously move the wok or move with spoon lightly only on the surface of balls in a circular motion)
 Till these balls colour turns into nice golden brown.Add these balls immediately into the syrup.simmer for 10 to 15 minutes.
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Sweet / Mava / khoya / Filling for your / samosa / rolls / Gujiya / Kachori

#sweet #mava / #khoya #filling for your #samosa #rolls #gujiya #kachori 

Ingredients : 
Khoya 1 cup 
Semolina 2 tbsp 
Ghee 1 +1 tsp
Powdered sugar half cup 
Cardamom powder half tsp 
Add nuts in a generous amount😉
Raisins 
Walnuts
Almonds
Cashew nuts 
Pistachio 

Instructions : 
Heat 1 tsp Ghee and cook semolina until nice & golden....Transfer in a clean bowl & set it aside. 
In the same pan heat 1 tsp Ghee add khoya and cook for a minute on low.....keep stirring......It shouldn't be burn.after that transfer it in the same bowl.
Mix and let the both ingredients cool completely. 
Once they cool add chopped nuts,sugar & cardamom powder Mix well yumyyyy filling is ready .
U can freeze it too for later use😉

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Mava / Khoya Gujiya ( Sara's Haute Cuisine )

Gujia is a sweet dumpling made with plain flour or wheat flour and stuffed with khoya or semolina. It is common in southern regions of Asia Pakistan, Bangladesh and India.
The packaging of a gujiya is very much like that of a samosa, however the gujiya has a very distinct shape.
Here at my place these are sell in big size like bigger than punjabi samosa but actually they are made in small size.
Ingredients for gujiya pastry:
2 cups all purpose flour (maida)
¼ teaspoon salt (forgot to capture)
1/4  cup water or as required
4 tablespoon melted ghee
6 tablespoons yogurt 

Method:
Take the all purpose flour, salt , yogurt and ghee in a bowl.
heat ghee in a small pan or bowl.
pour the ghee on the flours.
rub the ghee & yogurt with the flour , with your fingertips to form a bread crumb like texture.
then add water in parts and begin to knead. the amount of water will depend on the quality of the flour.
knead the dough till firm.
cover the dough with a moist cloth and keep aside for 20 mints.
assembling & preparing gujiyas:
Makke small balls of the dough
roll in your palms to make balls and place all the balls in a plate cover with a moist kitchen towel. roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter....or whatever size u want.......or use a  round cutter to cut accurate circle.if needed sprinkle some flour on your roling surface but don't add too much flour while rolling. if you can roll without the flour, then it is better.
with your fingertip, apply water all over the edge.
place about 1 tsp  of the khoya filling on one side of the circle, keeping edges empty. don’t add too much of stuffing as then its difficult to shape them and the gujiya may break in the oil.
carefully, bring together both the edges and join. gently press the edges.
U can shaape them with a small gujiya cutter too.
just keep on folding and twisting the edges till the end.
prepare gujiyas this way and arrange them on a plate or tray.u can seal them with fork too if u are not good in making this plated design.cover the guijyas with a moist napkin so that the dough does not dry out.
frying method for gujiya:
heat oil for deep frying in a karahi or pan i think karahi is best option i used pan it'snot much better.
first test the temperature of oil, before frying. add a small piece of the dough in the oil. if the dough comes up it's perfect for frying.
Fry until nice & golden on medium flame.

For Filling Follow Link: https://youtu.be/y9W678cbcZM

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Rasmalai by Sara's Haute Cuisine

Ras malai is a dessert originating from the south asia. The name ras malai comes from two words "ras" meaning "juice", and "malai" meaning "cream". It has been described as "a rich cheesecake without a crust"
Usually it makes in two ways: one of them is with milk powder and the other is with cottage cheese.
So today m introducing Milk powder Rasmalai it is yumiculous,soft,perfect and fool proof recipe.......m sure you will enjoy it when you cook it at your home.
💚 Rasmalai 💚 ماشاءالله لا حوله ولا قوة الا بالله العلي العظيم

Ingredients :
2 cups dry milk powder
2 eggs (room temperature )
1 tsp plain flour ( maida )
2 tsp baking powder  (leveled )
2 tbs Ghee (melted nd cold) or oil
1liter milk (u can use 1 to 1 & half liter)
Sugar half cup
Pistachio for garnishing
Optional ingredients :
Khoya or White barfi 4 to 5 pieces if u want to thicken milk...If adding barfi then reduce the quantity of sugar
Saffron few strands

Instructions :
In a karahi add milk & Sugar let it boil......when it comes to boil slow down the flame and on the other hand.....mix all dry ingredients well then add ghee and eggs knead a soft dough make balls of ur favourite shape like oval or round...
There shouldn't any cracks in the balls....
Add them into milk.
cook for 5 to 7 mints on low flame with the lid on
Then remove lid and increase flame from low to medium low for 2 to 3 minutes.
Off the flame and put the rasmalai balls in ur serving dish with a spoon carefully then pour over milk garnish with pistachio.....cool completely.....Put in refrigerator and serve chill.
(don't stir with any spoon just move ur karahi slowly or stir with a spoon only on the surface of the karahi in a circular motion as shown in video clip )

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