SWAMI JI SWEETS

Rama Navami's hearty greetings to all of you from Swami Sweets

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 ...

It is the perfect ingredient to make a healthy snack. Ingredients for Murmura Chiwda Recipe Puffed Rice roasted  6 cups Oil  3 tablespoons Asafoetida a pinch Mustard seeds 1/4 teaspoon Turmeric powder 1/2 teaspoon Green chillies slit  3 Curry leaves 10-15 Roasted chana dal (dalia) 1/2 cup Dry coconut (khopra) thinly sliced  1/4 small Salt  to taste Peanuts (with skin) fried  1/4 cup Method Step 1 Heat oil in a kadai. Add asafoetida, mustard seeds and turmeric powder. When the mustard seeds crackle add green chillies and curry leaves and sauté till the curry leaves become crisp. Step 2 Add roasted chana dal and sauté for a minute. Add dry coconut slices and sauté for another minute. Add puffed rice and mix well. Add salt, fried peanuts and mix well. Step 3 Cool completely and store in an airtight tin.

Ingredients for Masalewali Mathri Recipe Refined Flour  1 1/2 cups Ghee  1 tablespoon Red chilli powder  1/2 tablespoon Cumin powder  1/2 tablespoon Melted ghee  1 1/2 tablespoons Carom seeds (ajwain)  1 1/2 teaspoons Salt  to taste Oil 1 1/2 teaspoons + as required + for deep-frying Cloves  as required Method Step 1 Take refined flour in a bowl, add ghee and rub in till the mixture resembles breadcrumbs. Step 2 Add carom seeds and salt and mix. Add sufficient water and knead well into stiff dough. Cover with a muslin cloth and set aside for fifteen to twenty minutes. Step 3 Mix one and a half teaspoons oil, garam masala powder, red chilli powder and cumin powder in another bowl. Step 4 Divide dough into eight equal portions. Rub a little oil on each portion and roll out into medium discs. Spread masala paste on each disc, fold into a crescent shape and seal the edges by pressing....

It is just a variation of Agra’s Ingredients for Angoori Petha Recipe Ash gourd  1.5 kilogram Sugar Slate lime powder (chuna)  180 grams Sugar  6 cups Milk  5 tablespoons Rose essence  few drops Method Step 1 Cut the ash gourd into wedges, peel and remove the seeds. Prick the wedges all over with a needle. Mix the lime powder in three litres of water and soak the ash gourd wedges in it for two to three hours. Step 2 Remove and wash the wedges thoroughly under running water at least three to four times. Step 3 Cut the wedges into half-inch cubes. Alternatively, cut the wedges into small cylinders with a cylinder-shaped cutter. Step 4 Mix together four cups of sugar and four and a half cups of water in a deep non-stick pan and bring to a boil. Step 5 Add four tablespoons of milk. When the scum rises to the top, collect it with a ladle, and discard. Add one cup of water and bring the mixture to a boil again. Step ...

Soft spongy chenna or coagulated milk cakes floating in sweet milky syrup. Ingredients for Rasmalai Recipe Milk  10 cups White vinegar  8 teaspoons Refined flour (maida)  1 tablespoon Cornflour/ corn starch  1/2 teaspoon Sugar  1.2 kilograms Milk  2 tablespoons Rabdi Milk  10 cups Sugar  6 tablespoons Saffron (kesar)  a few Method Step 1 For the chhenna, bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F.   Step 2 Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir. Step 3 Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna. Step 4 Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the c...

Ingredients for Chum Chum Recipe Cow’s milk  10 cups Chenna Refined flour (maida)  1 tablespoon Cornflour/ corn starch  1/2 teaspoon Sugar  1.2 kilogram Milk  2 tablespoons Khoya/mawa  2 tablespoons Rose water  1 teaspoon Saffron (kesar) a few threads Sugar syrup  1 tablespoon Edible yellow colour  a few drops White vinegar  8 tablespoons Method Step 1 Boil the milk on high heat. Set aside to cool slightly (77°C/170°F) . Step 2 Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of cold water and a few ice cubes and stir. Step 3 Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna. Step 4 Transfer the chhenna onto a worktop. Mix together half a teaspoon of refined flour and the cornflour and add to the chhenna. K...

Kachoris are a favourite snack in India. These kachoris are made with a refined flour and urad dal dough and filled with a spicy urad dal and dry fruit stuffing. Shaped into balls and fried to a crisp  Ingredients for Khasta Kachori Recipe Refined Flour  2 cups Soda bicarbonate  1/2 teaspoon Salt  to taste Oil  5 tablespoons FOR FILLING Split black gram skinless (dhuli urad dal)  1/2 cup Ginger  1 inch Green chilli  1 Cashewnuts  6-8 Raisins  1 tablespoon Ghee  3 tablespoons Asafoetida  a pinch Coriander powder  1 teaspoon Cumin powder  1/2 teaspoon Red chilli powder  1 teaspoon Fennel seed (saunf) powder  1/4 teaspoon Sugar  1/2 teaspoon Salt  to taste Lemon juice  1 tablespoon Oil  for deep-frying Method Step 1 Sift the flour, salt and soda bicarbonate together. Add oil and mix well. Knead into a soft dough ...

A dhokla is Gujarat’s pride. This very same dhokla can be crumbed and served with accompaniments like assorted chutneys, fried green chillies and a delicious raw papaya salad in a different avatar known as khaman. My mother-in-law adds a pinch of sugar to the batter to match every Guajarati’s love for a hint of sweetness in their food.  Ingredients for Khaman Dhokla Recipe Gram flour (besan) sieved  2 cups Yogurt beaten  1 cup Salt  to taste Turmeric powder  1/2 teaspoon Green chilli-ginger paste  1 teaspoon Oil  2 tablespoons Lemon juice  1 tablespoon Soda bicarbonate  1 teaspoon Mustard seeds  1 teaspoon Fresh coriander leaves chopped  2 tablespoons Coconut scraped  1/2 cup Method Step 1 Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again. Step 2 Leave it aside to ferment for three to four hours. W...