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Sweets for the festive season
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Sweets and mithais are synonymous with celebrations and festivals. Just as no wedding function is complete unless it involves sweetmeats being distributed and shared, festivals are another time for all of us to gorge into delectable sweets.
And for the health conscious, what better time to binge and indulge into these delicious temptations!
kuch meetha ho jaye...
Dudhi aur badam ka halwa
 Ingredients:
1/2 litre whole cream milk / condensed milk.
1 cup sugar
1 tbsp ghee
1 cup grated dudhi (bottle gourd), without seeds
cardamom powder to taste
For garnishing:
cashew nuts, as needed
cardamoms, as needed
almonds, as needed
raisins, as needed
Method:
- Grate the bottle gourd. Heat the kadai on a medium gas and add the ghee .
- Fry grated dudhi in a kadai on a low heat, stirring continuously. Cover with a lid and and cook until tender.
- Now add the sugar and stir it well. When the sugar melts, add the milk and cook until the milk vaporises.
- Garnish with the dry fruits and the cardamom powder. Serve hot
Yeh cheez badi hai mast mast....
Rosogullas
 Ingredients:
8 cup milk
1/2 cup lemon juice / white vinegar
1/2 cup sugar
Method:
- Bring the milk to a boil and add either whiter vinegar or lemon juice. Turn off the gas.
- The milk will separate into whey and curd. Pour into a vessel through a strainer and leave the paneer / curd to cool for at least an hour (best if kept overnight).
- Smooth curd in a mixer for one minute (till it becomes soft and not sticky). Now form even sized small balls from the curd. About 40-45 rasogullas would be formed.
- In a pressure cooker, add one and half cups of water to half-cup sugar and bring to boil. Place the rasogullas in this syrup.
- Pressure-cook it for about 2 whistles.
- Remove the rasogullas and let them cool. Serve cold.
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