SWAMI JI SWEETS

A traditional slow cooked recipe of making delicious carrot halwa with just carrots, milk, ghee, sugar and few dry fruits . INGREDIENTS : 8 TO 9 medium tender juicy carrots yield approx 4 to 4.5 cups grated carrots . 4 cups full fat organic milk 4 tablespoons ghee 10 to 12 tablespoon sugar or organic unrefined cane sugar or as required. 20 to 25 whole cashews ( kaju ) 5 to 6 green cardamom ( chotti elaichi ) 1 pinch saffron strands handful of golden raisins HOW TO MAKE RECIPE grating carrots ; first rinse , peel and then grate the carrots ( 8 to 9 medium sized tender juicy carrots ) either with a hand held grater or in a food processor. You need approx 4 to 4.5 cups grated carrots. MAKING CARROTS HALWA RECIPE : In a kadai or deep thick bottomed pan combine milk and grated carrots. On a low to medium flame, bring the whole mixture to a boil and then simmer. While the mixture is simmering on a low flame , keep on stirring in between. The grated carrots will cooked in ...

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Ingredients for Mawa Burfi Recipe Khoya/mawa  375 grams Sugar  1/2 cup Liquid glucose  1 teaspoon Green cardamom powder Cook the khoya and sugar together in a large thick-bottomed non-stick kadai on low heat, stirring continuously, till the sugar dissolves and the khoya starts to melt. Add the liquid glucose and continue to cook, stirring continuously, for twenty minutes, or till the mixture thickens and begins to leave the sides of the kadai. Add the cardamom powder and mix well. Transfer the mixture to a greased six-by-eight-inch aluminium tray and spread evenly. Set aside to cool to room temperature and set. Cut into twenty squares or diamonds and serve. Makes 20 mawa burfi/400 grams

Ingredients for Meethi Sevian Recipe Vermicelli (sevian)  10 grams Pure ghee  3 tablespoons Green cardamom powder  1 teaspoon Sugar  1/2 cup Method Step 1 Heat ghee in a kadai. Break the vermicelli roughly and sauté it in the ghee till it turns golden. Step 2 Add one and a half cups of water and green cardamom powder and simmer it till the water gets absorbed. Step 3 Add sugar, mix well and cook till the sugar gets dissolved. Serve hot.

Ingredients for Aloo Bhujiya Recipe Potatoes boiled and peeled  5-6 medium Gram flour (besan)  4 cups Oil  for deep-frying Garam masala powder  1 teaspoon Red chilli powder  1 teaspoon Asafoetida  1/2 teaspoon Salt  to taste + to sprinkle Dried mint powder  1 tablespoon Chaat masala  for sprink Method Step 1 Heat sufficient oil in a kadai. Grease a chakli press with some oil. Step 2 Grate potatoes in a bowl. Add garam masala powder, chilli powder, asafoetida, salt and mint powder and mix well. Step 3 Add gram flour gradually and knead into a dough. Step 4 Fill the chakli press fitted with a sev ring attachment with some prepared dough and press out strips directly into hot oil and deep-fry till golden and crisp. Drain on absorbent paper. Step 5 Lightly crush the fried aloo bhujiya and transfer onto a plate. Sprinkle some salt, chaat masala and dried mint powder and ...