Monthly Archives: November 2010

A Little Innovation

Hi,

Below are a few recipes which you can prepare with leftover Diwali sweets.

Laddo Roti

Ingredients:-

– Boondi Ke Laddu – 6
– Chapati dough, without salt – 6 balls
– Ghee – for shallow frying
– Wheatflour – enough to dust the rotis

Method :-

– Break the laddus roughly.
– Roll the dough roll into 3″ diameter round.
– Stuff in one laddu.
– Properly seal from all the sides as we do with any other stuffed parathas.
– Lightly press them and roll into small chapatis arond 1/3″ inch thick.
– Shallow fry them with ghee on both the sides till light brown and a bit crispy.
– Serve hot.

 

Baked Barfi Rabdi With Laddu
Ingredients :-

– Laddus – 6-8

– Kaju / Badam Barfi – 8-10
– Milk – 1 cup
– Sugar powder – 2 tsp(if sweetness required)
– Cardamom powder – 1 tsp
– Silvered Almonds and Pistachio – to garnish

 

Method :-
– Roughly break the laddus and barfis separately.

– Spread a thin layer of laddus into a baking dish and keep it aside.
– Heat a pan and place the broken barfis into it.
– Let it melt on a low flame. Add the milk and mix well.
– Cook till it thickens and resembles a rabdi.
– Do not thicken much as it will become more thich as it gets cooler.
– Spread this rabdi over the laddu layer.
– You may repeat the two layers finishing with rabdi layer.
– Bake in the grilling mode in microwave for 10 minutes or until light brown color appears on the top. Or you may bake at 200C for 15-20 minutes.
– Garnish with almonds and pistachios.
– Serve hot, warm or cold. It always tastes awesome.

 

 

Pistachio Chocolate Gulab Jamun

Ingredients :-
– Gulab Jamun, without silver foil – 8-10 pcs
– Chocolate sauce – 2 tbsp
– Pistachios, sliced – 1 tbsp
– Toothpicks – to serve
Method :-
– Insert the sticks into the jamuns.
– Dip them half into the chocolate sauce, such as sauce covers only the half round.
– Dip them into sliced nuts, such as they stick over the sauce.
– Serve them in a serving plate.
Hot Gulab Jamun With Ice Cream

Ingredients :-
– Gulab jamun, small sized – 2
– Vanilla icecream – 1 big scoop
– Chocolate sauce – to drizzle (optional)
– Walnut, crushed – 1 tsp (optional)
– Crushed butterscotch – to garnish (optional)
Method :-
– Warm the gulab jamuns in a microwave for 10 seconds and put them in a small serving bowl.
– Put a scoop of vanilla icecream over it.
– Garnish with remaining ingredients.
– Serve with chocolate stick, if available.
Hope you find them useful.

Vaishali Parekh

www.indian-cooking.info

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