Sita bhog

Dear friends today I am preparing a mouth watering sweet dish Sita bhog for you all . It is also known that this sweet is a favorite dish to Goddess Sita.

Ingredients

• 250 grams rice flour,
• 50 grams maida;
• 50 grams ghee;
• 50 grams paneer,
• 250 grams sugar,
• Silver foil;
• 1 tsp. Of rose essence and cardamom powder.
• sev mould

Method:

For syrup put 1 cup water in sugar and prepare syrup of one-thread consistency. Remove from fire and keep it warm.

Blend together rice flour, maida and cardamom powder. Grind paneer to a paste and mix in, heat the ghee, when it melts, put into the flour and knead with your hands to an extremely smooth dough. The dough should be quite stiff. Do not add any water, but if the dough is not of the righter consistency put in a little more melted ghee.

Sev Mould

Now heat enough ghee for deep frying to smoking, lower the heat and put the mixture in a sev mould and press into the ghee. Fry over a very slow fire to a golden brown colour. Drain nicely and toss into the syrup.

When all the mixture is used up and the sev is in the syrup, sprinkle essence on top. After about 10 minutes, drain out the sev and put in a clean plate. Cover with foil. Now its ready to serve

Gujiya

As all of us know that Holi is the festival of colors there are plenty of dishes made in this festival, Gujiya is probably the most popular and certainly the most famous, it is an Indian sweet dish, specially prepared in Holi and a totally vegetarian Indian recipe.





Ingredients:


For the Cover:

• 500 gms Maida
• 6 tablespoon Oil / melted ghee
• Ghee / Oil to fry

For the Filling:

• 500-600 gms Khoya
• 1/2 tsp green cardamom powder
• 25 gms chopped almond
• 25 gms raisins
• 25 gms dried shredded coconut
• 350 gms powdered sugar or to taste

Method

Sieve the maida, and mix the six tablespoons of oil with it using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
Now add some water and knead lightly. Keep adding water as required and knead into soft but tight dough.
Set aside and cover with a damp cloth.
Now take the khoya and mash it fry it in a kadhai / deep pan till light brown in color. Add sugar and cardamom powder into the khoya and mix well. Now add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. And allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Gujiya moulds can also be used. Take care that the filling does not ooze out. Prepare all the gujiyas and spread on a cloth.
Heat ghee in a kadhai and deep fry the gujiyas on a medium flame. When golden brown in color, drain from oil and remove.
Store for use in an airtight glass jar.

Gajjar ka Halva

Gajjar ka Halva is probably the most popular and certainly the most famous of Indian sweet dishes. This dessert is full of wonderful rich carroty and nutty flavor and the spicy aroma of cardamom and cinnamon will leave you craving for more. It is most popular during the Fall/Winter seasons.





Ingredients

• 1 kg Carrots (gajjar)
• 1 liter Milk
• 1 teaspoon Cardamom seeds
• 1/2 teaspoon cinnamon powder
• 3 tablespoons Ghee
• 2 tablespoons Raisins
• 2 tablespoons Almonds
• 2 tablespoons Pistachios
• 450 grams Sugar

Method

Grate the carrots. Put half liter of milk to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the rest of the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Add the slightly crushed cardamoms cinnamon and the raisins. Mix well. Remove the gajjar halva from heat and arrange in a serving dish. Garnish with almonds and pistachios and khoa . Serve cold, hot or at room temperature.