Tag Archives: quick u0026 easy recipe

Badami Rava Burfi | Cooksmart | Sanjeev Kapoor Khazana

Badami Rava Burfi | Cooksmart | Sanjeev Kapoor Khazana

Rava adds wholesomeness to this almond burfi

BADAMI RAVA BURFI

Ingredients

½ cup roasted almonds, crushed
1 cup semolina (rava)
2¼ cups milk
¼ cup ghee
A few saffron strands
1¼ cups sugar
2 tbsps slivered almonds

Method

1. Heat milk in one pan. Heat ghee in a non-stick pan. Add rava to the ghee and saute till slightly browned.
2. Add saffron to the milk and stir.
3. Add hot milk and sugar to the rava, mix well and cook. Add roasted crushed almonds and mix and continue to cook till the mixture begins to leave the sides of the pan.
4. Put the mixture into a greased aluminium tray and spread evenly. Set aside to cool and set.
5. Sprinkle slivered almonds on top and press slightly.
6. Chill in the refrigerator or 1-1½ hours. Cut into squares or diamonds and serve.

Click to Subscribe:
Best cooked in Wonderchef Kitchenware. Buy Now on :
Facebook :
Twitter :

#sanjeevkapoor

source

Gulab Jamun | Sanjeev Kapoor Khazana

Gulab Jamun | Sanjeev Kapoor Khazana

Soft, spongy and melts in the mouth, these gulab jamun drenched in delicately flavored sugar syrup is easy to make and taste divine. Try it!

Click to Subscribe:
For more recipes :
Best cooked in Wonderchef Kitchenware. Buy Now on :
Facebook :
Twitter :

#sanjeevkapoor

source

Mango Fudge | Sanjeev Kapoor Khazana

Mango Fudge | Sanjeev Kapoor Khazana

Make use of the seasonal fresh mangoes by making this fudge. Yummy and sinful.

MANGO FUDGE

Ingredients

¾ cup fresh mango pulp
Ghee for greasing
4 tablespoons unsalted butter
1 cup condensed milk
¾ cup grated khoya/mawa
1 teaspoon green cardamom powder
1 tablespoon slivered almonds and pistachios

Method

1. Grease a barfi tray with some ghee.
2. Heat butter in a non-stick pan. Add mango pulp and cook for 5-6 minutes, stirring continuously.
3. Add condensed milk and cook for 5-6 minutes, stirring continuously. Add khoya/mawa, mix and cook till it melts. Add cardamom powder and mix well.
4. Pour the mixture in the greased tray and top with slivered almonds and pistachios. Set aside till set.
5. Serve.

Click to Subscribe:
For more recipes :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :

#sanjeevkapoor

source

Dahi Bhalle | Cooksmart | Sanjeev Kapoor Khazana

Dahi Bhalle | Cooksmart | Sanjeev Kapoor Khazana

An extremely popular Delhi street food, it is also included in every special occasion menu

DAHI BHALLE

Ingredient

1 cup split skinless black gram (dhuli urad dal), soaked overnight and drained
500 gms yogurt
Oil to deep fry
Salt to taste
½ tsp cumin seeds
1 tbsp raisins
1 tbsp gram flour (besan)
¼ tsp asafoetida (hing)
2 tsps sugar
Black salt as required
Roasted cumin powder, as required
Red chilli powder, as required
Green chutney, as required
Sweet tamarind chutney, as required

Method

1. Heat sufficient oil in a kadai.
2. Put the grams in a large mixer jar and grind with a little water till smooth. Transfer the batter into a bowl, add salt and whisk well so as to incorporate air into the batter.
3. Add cumin seeds and raisins and mix well. Add gram flour and mix well.
4. Dampen your fingers and drop small amounts into the hot oil and deep fry till golden.
5. Put water at room temperature in a large bowl. Drain the fried bhalle and drop into this water. Add a little asafoetida to the water and let the bhalle soak for a while.
6. Put the yogurt in a muslin cloth, gather the edges together and squeeze out yogurt into another big bowl. This way it will be absolutely smooth.
7. Add sugar and salt to the yogurt and mix well.
8. Squeeze out excess water from the bhalle and put into the yogurt mixture and let them soak for a while.
9. While serving break the bhalle slightly and put equally into 4 serving bowls. Sprinkle a little black salt, little roasted cumin powder and little red chilli powder. Drizzle green chutney and sweet tamarind chutney and some of the yogurt remaining in the big bowl. Sprinkle some more red chilli powder and serve immediately.

#sanjeevkapoor

source