HOTCHULHA

Ingredients:

• Ghee -4 Table Spoons
• Soji – 1.25 Cup(1 1/4 Cup)
• Sugar – 1 cup
• Warm Milk – 2 Cups
• Raisins – 20
• Cashew Nuts – 20
• Dry Coconut – 1/4 Cup
• Poppy seeds – 1/2 Table Spoon
• Cardamom – 1/4 Tea Spoon
• Food Color – Large Pinch

Method:

• Fry all Dry nuts and Fruits, poppy seeds, Coconut in one Table Spoon of Ghee and keep it aside.
• In a pan, put the remaining ghee and the Soji and Saute until it becomes little brown.
• Now reduce the heat and add Sugar and stir until Sugar melts.
• Pour the warm milk and cover the pan and cook until the Soji is cooked.
• Remove from the heat and put the Dry Fruits, nuts mix it alond with Cardamon powder and Food Color.

Ingredients:

• Raw coconut – shredded – 2.5 cups
• Sugar – 1 3/4 cups
• Cashew nuts – 20
• Cardamom – 1/4 tea spoon
• Milk – 1/4 cup
• Ghee – 5 Table Spoons

Method:

1. Put some ghee in a pan and fry the cashew and keep it aside
2. In the same pan put a spoon of ghee and roast the coconut
3. Now in a pan put the sugar, milk and let it cook until it begins to melt around the edges of the pan and become little thick.
4. Put the coconut, cashew, cardamom and mix it very well.
5. When it starts to come close, put that on a foil and let it cool and then cut it into squares for serving.

• Vanilla Cake or Sponge Cake
• Vanilla Ice Cream
• Mango Puree
• Tossed Walnuts(Sugar Coated)

1. Ina bowl put the vanilla cake as a layer
2. On top of it, put the soften ice cream layer and keep it in Fridge. After it settle for sometime, pour the Mango Puree and Spread it evenly and put that in Fridge again.
3. Put the tossed walnuts and it is ready to serve.

Ingredients:

• Mango Pulp    – 1 can or 3 cups
• Cool Whip    – 12 Ozs
• Milk    – 1 Cup
• Sugar    – 1 Cup
• Water    – 1 Cup
• Knox unflavoured gelatin 3 spoons or 3 small envelops 

Method:

1. Mix mango pulp, milk, sugar, cool whip
2. Boil 1 cup water and dissolve the gelatin in it
3. Pour the dissolved gelatin mixture over the mango pulp mix
4. Mix well and blend it in the mixer
5. Set it in a baking tray and refrigerate it for 4 hours
6. Serve it with fruits or whipped cream

Tip:  Do not keep this in frozen section. Just in refrigerator. 

Ingredients:

• Almonds – 1 Cup
• Sugar – 3/4 Cup
• Elachi – 1/4 Tea Spoon
• Half & Half Milk – 1 Cup
• Heavy Cream – 1 Cup
• Saffron – 1/8 Tea Spoon

Method:

1. Soak the almonds and take the skin out and keep it aside.
2. In a sauce pan, put the Half & Half Milk, Sugar and cook it slowly.
3. Meanwhile grind the almonds with little bit of milk if needed.
4. Once the milk mix cooks down to half of the total, put almond paste, elachi and Saffron and cook it until it comes close.
5. Let it cool for some time.
6. Stir in the heavy cream and pour them in desired molds and freeze them.
7. Freeze them for at least 5 hours.

Tip: Beat the heavy cream till it forms soft peaks.

Ingredients:

• Vanilla Ice Cream    – 1 Liter or 1/4 or Gallon
• Saffron    – 50 strands
• Heavy Whipping Cream    – 1/2 cup
• Yellow Food Color    – 6 Drops
• Pistachios    – 25 Roughly chopped

1. Thaw ice cream for couple of hours
2. Mean while heat cream in a small pot and add Saffron
3. Mix and simmer saffron in cream for about 5 minutes
4. Cool the mixture and add food color
5. Mix in with ice cream along with Pistachios and Freeze it
6. Serve 2 Scoops in cocktail glass, garnish it with Pistachios.

Ingredients:

• Sugar Cookie Dough    – 1 thaw
• Roast the following for 10 minutes in Oven at 350 Degrees:       Walnuts    – 1/4 Cup    Almonds – 1/4 Cup
•  Orange Marmalade    – room Temperature
• Chocolate    – Melted

1. Bring Cookie Dough to room temperature and then put it on a Baking sheet(Spread it evenly) and bake it for 25 minutes at 350 degree
2. While baking this you can bake the nuts along side for 10 minutes and then chop the nuts and keep it aside
3. Mean while melt the chocolate on double dish(hot water in bottom pan, keep the other pan and put chocolate and let it melt till it looks like silk)
4. Now on the baked cookie sheet slather the marmalade(orange) and then sprinkle the nuts and now drizzle the chocolate in(free style) and now you can cut it into squares.
5. Your Cookies are ready!

I need to tell you about how I got this Dessert. I had this for first time at my cousin Nafisa’s place. My first impression was, “what am I getting into”. Because this dessert was looking just like ‘tamarind paste’. By now you might have noticed, I am such a sweet-a-holic. I wanted it to give it a try any way. When I tasted it, I really Liked it. From then it became my favorite. I would like to thank Nafisa for introducing me to Khubani.

You guessed it right. When ever I make Khubani, My Family and friends love it. I hope you do feel the same after giving it a try.

Ingredients:

• Jardalu  2 cups
• Sugar  – 1 cup
• Seeds of Jardalu
• Condensed Milk – 1/2 Cup.

 Method:

1. Cook the Jardalu in one cup of  Water for 30 minutes on medium heat.
2. Once it is cooled, mash the Jardalu and take the shells which contain the seeds and then break the shells and take the seeds and keep it aside.
3. In a food processor put the Jardalu Stuff and pulse it for 2 to 4 times till the stuff becomes coarsely.
4. Put this in a pan with Sugar, Condensed Milk and the Seeds and let it cook till it come little close(It should not be very thick or thin)

Tip: You can serve this with Ice cream or you can eat it just like it is.

You can serve it cool or at room temperature.