SITAPHAL RABDI

SIFY FOOD
Ingredients1 cup sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals

Method
Crush almonds and pasta coarsely, or cut into thin slivers.
Boil milk in a clean heavy pan.
Simmer for ten minutes, after it starts boiling.
Stir occasionally while boiling.
Add sugar, stir till dissolved.
Take off fire, add saffron, cardamom, almonds, pastas.
Cool to room temperature.
Add sitaphal pulp, chill for 3-4 hours till very cold.
Put in individual serving bowls sprinkle very few chopped petals to garnish.
Serve chilled.
Courtesy : Saroj Kering

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ROSOGOLLA

SIFY FOOD
Ingredients1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence



Method
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold
running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.

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PAL PAYASAM

SIFY FOOD
Ingredients1 litre milk
1 cup brown broken rice
1/2 cup sugar
1/4 tsp. cardamom powder
1/2 cup condensed milk
15-20 raisins

Method
Cook the rice.
Add milk, condensed milk and sugar to rice.
Mix well.
Let is boil till payasam thickens.
Add cardamom powder and raisins.
Stir the payasam.
Serve hot or cold.

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LYCHEE KHEER

SIFY FOOD

Ingredients
1 cup chopped lychee
2 tbsp rice
1/2 tsp. cardamom powder
few drops of kewra essence
1 litre milk
1/2 cup sugar
5 pistachios crushed coarsely
10 almonds crushed coarsely

Method
Coarsely grind the rice
Wash and soak for 30 minutes
Heat milk, bring to a boil
Add rice, stirring continuously, till boiling resumes
Simmer, stirring occasionally, to keep rice from sticking to bottom
Allow rice to cook fully
Add lychee and stir for 5 mins.
Add sugar, cardamom, essence, almonds and pistachios
Stir, simmer for 2 minutes
Serve chilled

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JALEBI

SIFY FOOD
Ingredients
200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle


Method
Sieve 100 gms. maida and besan together. Make a batter using warn water.
Keep aside for 24 hours. Add remaining maida and food colour and more warm water if
required.
The batter should fall easily when poured - Not too thick not too thin, keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling. Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles
about 2 inches on the outside.
Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.

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COCONUT DIYAS

SIFY FOOD
Ingredients
4 cups dry coconut powder or fine flakes
1 tin condensed milk
1 tsp. butter or ghee
1/2 tsp.cardamom powder




Method
Empty condensed milk into nonstick or heavy pan.
Add 3-1/2 cups coconut, mix well.
Cook mixture on low heat, stirring continuously.
Do not allow to scald at the bottom.
Cook till mixture leaves side of pan, and forms a soft lump.
Cool a little, till it can be shaped by hand.
Grease palms with butter.
Roll portions of mixture into pingpong sized balls.
Shape carefully into diyas, with a depression and mouth for the wick.
Coat with leftover dry coconut powder to help handling.
Place a thin long sliver of almond or pista at the mouth for wick.
Dot edge with jeera goli or cake balls.
Chill to firm into shape.

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MOCHA COOKIES

SIFY FOOD
Ingredients450 gms. Plain flour
250 gms. Ghee soft, solidified
250 gms. Sugar powdered
40 gms. Cocoa powder
10 gms. Instant coffee powder



Method
Sieve flour once. Add coffee powder and cocoa and sieve again.
Push through all coffee and cocoa from sieve. In a large plate, take ghee, rub ith palms till soft.
Add sugar and rub again till light and creamy. Add flour and mix well with light
hands.
Shape dough into small flat patties. Place on a greased baking sheet.
Preheat oven to 160oC for 10 minutes. Place cookies on central rack.
Bake at 150oC for 10 minutes. Rotate is necessary.
Continue at 140oC for 10 minutes or till light golden brown. Cool completely on
a wire rack before storing in airtight jar.
Serve warm or cold with tea, coffee, shakes, etc.
Variation: Add chopped walnuts, chocolate chips, or even dessicated coconut
flakes, if desired. Add while mixing dough.

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CHOCOLATE COOKIES

SIFY FOOD
Ingredients
1 packet glucose biscuits
1 tbsp. cocoa powder
1 tbsp. walnuts crushed
1/2 tin condensed milk
1 tsp. cornflour
1 tbsp. butter, softened
4-5 drops vanilla essence
1/2 cup milk
1/2 cup coconut fine white flakes

Method
Put glucose biscuits in a plastic bag, crushed coarsely with rolling pin. Make a
paste of cornflour, cocoa and half the milk.
Heat remaining milk to a boil, pour into cocoa paste, mix till well blended. Empty
condensed milk, butter, essence into a large bowl. Beat till light and blended.
Add cocoa milk mixture, mix again. Add crushed biscuits and walnuts, mix well.
On a clean dusted surface, press out mixture into a square.
Mark out square piece with a knife. Allow to cool completely. Cut pieces fully.
Place in a tray on greaseproof paper and chill till well set.
Serve chilled. Store in refrigerator till required.

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CASHEW COOKIES

SIFY FOOD
Ingredients
400 gms. plain flour
400 gms. wheat flour
200 gms. cashews, powdered coarsely
500 gms. sugar powdered
500 gms. solidified ghee dalda
1/4 tsp. baking powder
1/2 cups broken bits of cashews or halved cashews
1-2 tbsp. warm milk if required





Method
If ghee if not solidified, then refrigerate for some time. Take in a large deep
plate, run in circular direction with a flat palm.
Rub enough to make ghee white, fluffy and light. Sieve baking powder with
flours. Add sugar to ghee and mix till light.
Fold in sieved flours, cashew powder till well mixed. Sprinkle some milk if dough
seems too dry to hold. Mix with a light hand.
Do not knead too much or make dough gooey. Coarse dough will make better
and lighter cookies. Shape in small rounds, arrange on baking sheet.
Preheat oven to 200oC, before putting in cookies. Press on cashew bit on each
cookie in centre. Bake at 180oC for 7-8 minutes or till very light golden.
Remove, cool on a wire mesh or rack till completely cooled. Store in airtight
container, in dry place.
Note: One may even add milk when rubbing ghee and sugar.

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BUTTER COOKIES

SIFY FOOD
Ingredients
3/4 stick of butter
1/4 cup of sugar
1 cup of all purpose flour
1/2 tsp of cardamom
1/4 cup of almonds
1/4 cup of cashews
1/4 tbsp of baking powder





Method
Add butter, sugar and baking powder in a bowl and blend it very well
To the mixture add powdered cardamom and add flour little by little so that it
blends properly.
To this add powdered almonds and cashews and mix it again.
Take a tblspn of dough and flatten it like a cookie.
Bake it in an ungreased cookie sheet for 350o about 15 mins or till it is golden
brown.

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ORANGE CAKE

SIFY FOOD
Ingredients
1 cup orange juice
3 oranges segmented, peeled and deseeded
1 cup cream
3 1/2 tbsp powdered sugar
1 tbsp orange jam
1/2 gelatine
8-10 cherries (glaced, blanched or carred)

Method
Bake sponge cake with additions (orange essence and orange colour) . Mix 1/2 tbsp sugar in the orange juice. Cut cake in 2 horizontal halves.
Soak them by sprinkling half the juice. Whip remaining sugar and cream till light and fluffy.
Do not overbeat.
Spread half the cream on the lower half. Put remaining in an icing gun.
Keep in fridge. Save 8-10 segments of orange for topping. Spread remaining over the
cream. Place other half cake on top.
Sprinkle gelatine over remaining juice, keep for 2-3 minutes. Stir in jam, warm over slow fire till the solution has no crystals. Do not boil. Cool. Pipe a border of whipped cream. Pour gelatine in this boundary on the top. Allow to set in fridge.
Decorate by arranged orange segment and cherries. Chill for 1/2 hour before
serving.

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BLACK FOREST CAKE

SIFY FOOD
Ingredients
Eggless chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and chilled)
1/2 tsp vanilla essence

Method
Beat the cream over a tray of icecubes with a hand beater. Do not overbeat. It
should form soft peaks. Fold in the sugar and essence. Mix gently. Put some
icing in a icing gun leave the rest in the bowl. Keep both in the refrigerator.
Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3
tbsp syrup of cherries on each half. Allow to soak for 10 minutes.
Spread the cream icing on lower half. Transfer to a cake plate. Place the
cherries on the cream. Save a few for topping.
Place the other half on top. With icing gun decorate top edging. Spread the
chocolate flakes all over and decorate with cherries.

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PANEER CAKE

SIFY FOOD
Ingredients
1/2 gallon milk
vinegar to split milk
pinch of cooking soda
1/4 tsp. rava (sooji)
1/4 tsp. maida
1 cup sugar
cardamom powder

Method
First split the milk to make Paneer. Allow all the water to drain, till it becomes stiff.
Then to this paneer, add sooji. maida, soda, 1/2 cup sugar. Mix all very well.
In a non-stick pan, lightly grease with butter and put on low heat. Add the paneer
mixture.
Cover and let cook.
when one side is light brown, remove the cake on a plate and slide it back to the
same pan to cook the other side to brown.
Towards the other side, make chashni(sugar syrup). To the rest 1/2 cup sugar, add 1
cup water.
Add cardamom powder. When the paneer cake is done, pour hot chashni(sugar
syrup) on the top, while it still is in the heat.
Cover and let cook in slow heat for a minute.
Then off the heat and let the paneer cake cool in the room temperature. Cut into
slices and serve.

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EGGLESS CHOCOLATE SPONGE CAKE

SIFY FOOD
Ingredients
1/2 tin condensed milk (200gms)
2 3/4 cups plain flour (240gms)
40 gm cocoa
1 tsp baking powder
1/2 tsp baking soda (soda bicarb)
2 tsp icing sugar
1/2 cup butter melted (60gms)
1/2 tsp vanilla essence
100 ml milk
100 ml Coke or Thums Up



Method
Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3 times.
Keep aside.
Pour condensed milk in a bowl. Add the butter, and beat well till smooth.
Add the flour spoon by spoon, mixing into the condensed milk mixture.
In between, add milk as required if the butter begins to get too stiff. [Stir the mixture in one
direction only all the while. This will incorporate more air and make the cake lighter].
Once all the flour is used up, beat the batter as above till light (5-7 minutes).
Add the coke or Thums Up and mix gently till smooth.
Pour into a greased cake tin.
Do not smooth with a spoon etc. If the consistency is right this will not be needed.
Pre-heat over to 300o c. Place tin inside.
Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes).
Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely
before doing icing if any. Or serve warm with tea.

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STRAWBERRY DELIGHT

SIFY FOOD
Ingredients
Basic Vanilla Icecream
250 gms. strawberries
1 tsp. gelatine (dissolved)

Method
Clean and halve the strawberries. Keep 3-4 whole ones for decoration.
These, slice into fan shapes as shown earlier. Beat icecream till soft and creamy.
Keep the beating dish in a bigger dish filled with icewater. This is to prevent
icecream for becoming liquefied.
Add gelatine solution, mix well. Use a decorative jelly mould.
Pour mixture into moist mould. Sprinkle half the cut strawberries here and there in
mixture.
Put in freezer to set well.

Just before serving:
Unmould onto a wide dish.
Arrange remaining halved strawberries along rim of icecream.
Decorate top with the sliced strawberries.
Serve instantly.

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HOT CHOCOLATE FUDGE

SIFY FOOD
Ingredients
Basic vanilla icecream
1/2 cup chocolate sauce
1 tbsp. chopped nut (almonds and cashews)

Method
Use a tall conical glass.
Heat the sauce as stated in recipe.
Pour half the sauce in glass.
Add 2 scoops, pour a little more sauce.
Add 3rd scoop, pour remaining sauce while still hot.
Sprinkle chopped nuts.
Serve instantly with long-handled icecream spoon.

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CHOCOLATE MOUSSE

SIFY FOOD
Ingredients
3 tbsp cocoa powder
2 tbsp cornflour
8 tbsp sugar
4 cups milk
1 1/2 cups cream
2 tbsp sweetened whipped cream (chilled)
3 tsp gelatine
6 cherries (glaced, blanched, canned, fresh, any)

Method
Put 3 tbsp water in a small saucepan. Sprinkle gelatine over it. Do not stir. Keep aside.
Mix coco and cornflour in 1/2 cup milk. Boil remaining milk with sugar, for 5 minutes.
Add cocoa paste gradually, stirring continuously. Cool for 3-4 minutes. Cool a little.
Warm the soaked gelatine over very low flame, stirring. Do not boil. Mix into the milk and stir.
Chill till thick but not set.
Beat with hand beater till smooth. Gently mix in cream. Pour in individual mousse cups. Set in freezer.
Once set transfer to fridge compartment. 15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun. Sprinkle a pinch of cocoa powder.
Top with a cherry. Transfer to freezer.

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BASIC VANILLA ICECREAM

SIFY FOOD
Ingredients
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. vanilla essence
1/2cup cold milk





Method
Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix cornflour in 1/2 cup cold milk, keep aside.
Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes. Boil for a further 4-5 minutes, take off fire.
Sprinkle gelatine over 3 tbsp. water in a small pan. Allow to soak for 5 minutes.
Warm over gentle heat, till dissolved.
Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well.
Cool to room temperature, freeze in covered tray, till set but not hard.
Break into pieces, beat with an egg beater till soft. Add cream and essence, mix well.
The texture should be light and creamy.
Reset in the freezer till frozen.

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