- Fresh green singhade (fresh water caltrop) 500 gm
- Sugar 125 gm
- Mawa 100 gm
- Milk 1 Cup
- Cardamom Powder ¼ tbsp
- Cashew Nuts 5-6 pieces
- Almonds 5-6 pieces
- Yellow food colour few drops
Peel singhade and grate them. Fry grated singhade in a pan in ghee. Then, grate mawa and add to the fried singhade until it becomes light brown.
Then boil one cup of milk and sugar together. Add the milk to the singhade and mawa mix, stir it until it thickens. Put in 2-3 drops of colour, and remove it from the flame.
Garnish with cardamom powder, finely chopped almond and cashew nuts, and serve hot.
- Kuttu ka atta 2 cups
- Potato 2 Nos.
- Salt ½ Tsp
- Black pepper powder ½ Tsp
- Clarified butter (ghee) for frying
Boil and mash potatoes. Mix salt, aata, black pepper and potatoes together and knead them into dough. Make small balls of the dough and roll each into small puris.
Heat ghee in a pan. Fry each puri in ghee until it turns golden brown on both the sides.
Serve them hot.
- Ripe banana 4 large
- milk 11/2 cup
- sugar 2 cup
- clarified butter (ghee) 2 tbsp
- coconut 75 gm
- crushed walnut 1/2 cup
Peel banana and mash them. Now cook mashed banana along with milk in a pan until milk dries up. Now add butter and stir continuously until it turns brown in colour. Now add sugar, grated coconut and walnut and stir.
Remove it from the flame. Grease a plate with butter and spread the mixture in the plate. Its thickness should be 1/ inch and when it settles, cut them in pieces, cut barfi in desired shape.
Garnish with dry fruits and serve.
- Pumpkin 1/2 cup
- Curd 2 cup
- Salt ¼ Tsp
- rock salt ¼ Tsp
- mustard (raai) powder ½ Tsp
- cumin powder ½ Tsp
Grate pumpkin (kashiphal) and boil in 1/4 cup water at low flame. When water dries, remove it from the gas and let it cool. Beat curd and mix all the ingredients along the pumpkin. Serve it chilled.
- Raw Banana 4
- Chilly Sauce and Meethi Chutney 4 Tbsp each
- Chat Masala 1 Tbsp
- Oil for Frying
- Chopped Coriander 1 Tbsp
Peel banana and cut thin slices like chips. Dip them in cold water for at least 30 minutes.
Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside. Now mix chilly and meethi chutney with the chips well and place them in a serving dish. Garnish with coriander and sprinkle some chat masala on the top. Its ready to serve.