HOTCHULHA

Ingredients:

• Thin Vermicelli – 2 cups
• Whole milk – 4 cups
• Sugar – 1 cup
• Cashew Nuts – 25
• Raisins – 25
• Poppy seeds – 1 Table Spoon
• Dry coconut Grated – 2 Table Spoons
• Ghee – 4 Table Spoons
• Cardamom Powder – 1/4 Tea Spoon
• Charoli nuts – 1 Tea Spoon

Method:

1. Fry the Vermicelli in 3 table spoons of Ghee until it is brown.
2. Fry on low heat until all the ghee is dried.
3. Dry roast the coconut and poppy seeds and keep it aside.
4. Fry the Cashew, Charoli nuts and raisins in the remaining Ghee and keep it aside.
5. Put the heavy bottom sauce pan and ass milk, sugar and cardamom and bring it to a boil and then put the fried vermicelli stirring constantly. With in 5 minutes, vermicelli will become soft.
6. After five minutes, reduce the heat and put the dry fruits and nuts.

Tip: If it becomes too thick, add a cup of milk and heat it for couple of minutes. It will become thin again.

Ingredients:

• Carrots – 1 lb – grated
• Sugar – 1.5 Cups
• Half & Half milk – 2 Cups
• Ghee – 6 Table Spoons
• Cashew nuts – 20
• Raisins – 20
• Dry coconut Shredded 0 1/4 cup
• Poppy Seed – 1 Table Spoon
• Cardamom – 1/2 Tea Spoon

Method:

1. Dry Roast the Poppy seeds and Dry Coconut separately and keep it aside.
2. In a heavy bottom pan put 1 table spoon of Ghee and fry cashew, Raisins and take them and keep it aside.
3. Now put the remaining 5 table spoons of Ghee and then put the grated carrots in the pan and Saute them for five minutes.
4. Now put the milk and cook till the milk condenses. Then put the Sugar and let it cook till halwa begins to thicken.
5. Remove it from the flame and add cardimom and dry fruit mix.
6. Tada … Your Gajar ki Halwa is ready.

Tip: You can serve it hot or cold. Also you can add vanilla ice cream if you are serving cold.

Ingredients:

• Mango Puree – 1 Cup
• Sugar – 1/2 Cup
• Heavy Cream – 1 Cup

Method:

1. Grind the Sugar and Mango Puree for 5 minutes and then mix the Heavy Cream.
2. Pour that in molds and Freeze them.

Tip: Beat the Heavy cream till it comes to soft peaks.

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:

• Raisins    – 10
• Cashews    – 4
• Almonds    – 10 (Soaked)
• Dates    – 3-4
• Apricots    – 1 (American Apricot)
• Cold Milk    – 1.5 Cup
• Sugar    – 2 Spoons 

Method:

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.

Ingredients:

• All Purpose Flour – 2 Cups
• Sugar – 1 cup
• Eggs – 2
• Thin shredded Carrot – 2 Cups
• Baking powder – 1/2 tea spoon
• Baking Soda – 1.5 tea spoon
• Salt – 1/2 tea spoon
• Vanilla Essence – 2 Tea Spoons
• Raisins – 1/2 cup – cut into small pieces
• Vegetable oil – 3/4 Cup
• Milk(cold) – 1/4 Cup

Method:

1. Pre-heat the oven for 325 degrees
2. In the mixer, first put the wet things along with Sugar.
3. Then put the dry ingerdients and let it mix well.
4. Grease the pan before you put the stuff.
5. Now let it bake for 50-60 minutes
6. Let it cool before you cut the cake into small pieces for serving.