Cook Book
Choco Coconut Ladoo Ingredients: Approx : 8oz desiccated coconut (medium to fine) Approx : 6oz fine ground powder sugar Approx : 1oz butter melted Approx : 1 table spoon ground almonds Approx : 1 table spoon ground pistachio Approx : ¼ teaspoon cardamom seeds ground Method: 1. Dry roast the coconut + ground almonds + ground pistachio + ground cardamom on a tava. 2. Mix the coconut +ground almonds + ground pistachio +ground cardamom + melted butter in a bowl. 3. Add the ground powder sugar (icing sugar) 4. Add 4 table spoons of warm water one at a time if the mixture becomes liquid then add more icing sugar to thicken .The consistency should be like ‘atta’ 5. Roll out to about 1’ thick using biscuit cutter cut shapes and place on homemade paper mats. ** Put on tray and leave in Fridge for about one hour until hardish on the outside and still soft inside. 6. Take bar of chocolate and melt by placing in a glass bowl over boiling water, once melted pour a little with a teaspoon on each coconut ladoo, sprinkle little desiccated coconut on each for decoration and leave in fridge half hour before serving. Nutrient Value: Carbohydrate - 34.2 % Protein - 5.7 % Iron - 2%
GajarHalwa Recipe PREP TIME: 15 mins COOK TIME: 1 hour 45 mins TOTAL TIME: 2 hours Gajar halva - A traditional slow cooked recipe of carrot halva with just carrots, milk, ghee, sugar and a Few dry fruits. RECIPE TYPE: Dessert CUISINE: North Indian, Punjabi SERVES: 5-6 Ingredients: (measuring cup used, 1 cup = 250 ml) 8 to 9 medium tender juicy carrots/gajar - yields approx 4 to 4.5 cups grated carrots 4 cups full fat organic milk 4 tbsp ghee/clarified butter 10 to 12 tbsp organic unrefined cane sugar or regular sugar or as required 20-25 whole cashews/kaju 5 to 6 green cardamom, powdered finely in a mortar-pestle or about ⅓ tsp cardamom powder A pinch of saffron strands/kesar (optional) Handful of golden raisins INSTRUCTIONS 1. Rinse, peel and grate the carrots. 2. In a deep thick bottomed pan combine milk and grated carrots. 3. On a low to medium flame, bring the whole mixture to a boil and then simmer. 4. While the mixture is simmering on a low flame, keep on stirring in between. 5. The grated carrots will cook in the milk and the milk will start to reduce and evaporate. 6. When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture. 7. Stir well and continue to simmer and cook on a low flame. 8. Do keep on stirring the gajar halva in between. 9. Towards the end, add the cashews, crushed saffron and raisins and simmer till all the milk is evaporated. Switch off the burner. 10. Serve gajar halva hot, warm or you can also serve it cold. Nutrient Value: Carbohydrate - 31.6g Protein - 5.3g Iron - 2%
- Page 2 and 3: INDEX S.No. Name of Recipe Offered
- Page 6 and 7: Healthy and Nutritious Spinach Parc
- Page 8 and 9: Intake of cheese prevents osteoporo
- Page 10 and 11: MalpuaRecipe Let’s Start Step by
- Page 12 and 13: Layering Falooda: 1. In serving gla
- Page 14 and 15: 10 to 12 whole cashews/kaju, choppe
- Page 16 and 17: Mushroom Potato Masala Mushrooms co
- Page 18 and 19: Stuffed Capsicums Capsicums stuffed
- Page 20 and 21: TawaPulaoRecipe Let’s start step
- Page 22: Step 3 Add green chilies, salt and
GajarHalwa Recipe<br />
PREP TIME: 15 mins<br />
COOK TIME: 1 hour 45 mins<br />
TOTAL TIME: 2 hours<br />
Gajar halva - A traditional slow cooked recipe of carrot halva with just carrots, milk, ghee, sugar and a<br />
Few dry fruits.<br />
RECIPE TYPE: Dessert<br />
CUISINE: North Indian, Punjabi<br />
SERVES: 5-6<br />
Ingredients: (measuring cup used, 1 cup = 250 ml)<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
8 to 9 medium tender juicy carrots/gajar - yields approx 4 to 4.5 cups grated carrots<br />
4 cups full fat organic milk<br />
4 tbsp ghee/clarified butter<br />
10 to 12 tbsp organic unrefined cane sugar or regular sugar or as required<br />
20-25 whole cashews/kaju<br />
5 to 6 green cardamom, powdered finely in a mortar-pestle or about ⅓ tsp cardamom powder<br />
A pinch of saffron strands/kesar (optional)<br />
Handful of golden raisins<br />
INSTRUCTIONS<br />
1. Rinse, peel and grate the carrots.<br />
2. In a deep thick bottomed pan combine milk and grated carrots.<br />
3. On a low to medium flame, bring the whole mixture to a boil and then simmer.<br />
4. While the mixture is simmering on a low flame, keep on stirring in between.<br />
5. The grated carrots will cook in the milk and the milk will start to reduce and evaporate.<br />
6. When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the<br />
mixture.<br />
7. Stir well and continue to simmer and cook on a low flame.<br />
8. Do keep on stirring the gajar halva in between.<br />
9. Towards the end, add the cashews, crushed saffron and raisins and simmer till all the milk is<br />
evaporated. Switch off the burner.<br />
10. Serve gajar halva hot, warm or you can also serve it cold.<br />
Nutrient Value:<br />
Carbohydrate - 31.6g<br />
Protein - 5.3g<br />
Iron - 2%
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