Mango Ice-Cream

Ajzah:
4 anday
1 cup Castor Sugar
4 Aam
2 Cream ke packets

Tarqeeb:
Andon ki sufaydi ko phent kerlein. Usmein ahista ahista cheeni daalein aur achi tarahn phentay rahain. Phir usmein cream bhi daal dein (cream daal ker zayada nahi phentna). Phir usmein katay hue aam daal ker mix kerlein. Phir freezer mein rakh dein. 2 ghantay baad nikaal ker phir sey mix karein aur phir 1 raat ke liye freezer mein jamnay ke liye rakh dein. Mazaydaar Mango Ice-Cream Tayaar.



English Translation:

Ingredients:
4 Eggs
1 cup Castor Sugar
4 Mango chunks
2 Cream packets

Method:
Beat the egg white and gradually add Castor sugar in it. Beat continuously while adding. Then add the cream in it (don't beat too much after adding the cream). Now add Mango chunks and mix it. Keep this mixture in the freezer. Take it out after 2 hours and mix it again. Then keep it overnight to freeze.

Chocolate mousse

Ajzah:
3 anday (zardi aur sufaydi alag kerlein)
300 gm pissi hui cheeni
150 gm Cooking Chocolate
3 Cream ke packet
Chocolate coated biscuits
4 tbsp Gelatin powder

Tarqeeb:
Cooking chocolate ko pighla lein.
Anday ki sufaydi ko achi tarahn phent lein. Phent-tay hue saath saath 3 tbsp pissi hui cheeni bhi daaltay rahain.
Anday ki zardi ko bhi 3 tbsp pissi hui cheeni ke saath phent lein.
Gelatin powder ko 1/4 cup paani mein ghoul lein.

Bartan garam ker key usmein Anday ki sufaydi aur gelatin daal ker achi tarahn milayen.

Cream ko phent ker baaqi pissi hui cheeni usmein daal dein. Pighli hui chocolate, anday ki sufaydi aur anday ki zardi ka mixture bhi usmein daal dein. Achi taran beat kerlein.
Ab biscuits ko ek bartan mein rakh ker oper sey yeh saara mixture daal ker thanda honay rakh dein.



English Translation

Ingredients:
3 Eggs (separate egg white end egg yolk)
300 gm Icing shuger
150 gm Cooking chocolate
3 packets of Cream
Chocolate coated biscuits (as required)
4 tbsp Gelatin powder

Method:
Melt the cooking chocolate.
Beat the egg white until it becomes fluffy. Add 3 tbsp of Icing sugar gradually while beating.
Also beat the egg white with 3 tbsp of Icing Sugar.
Now dissolve the Gelatin powder in 1/4 cup of water(room temperature).

Heat a Pan and pour the beaten egg white in it(stay at a distance from the pan). Also pour the dissolved Gelatin and mix thoroughly.

Beat the chilled cream and mix the remaining Icing sugar in it. Also add the melted chocolate and the egg white and egg yolk mixture.Beat thoroughly.

Place the biscuits in a mould & pour the above mixture on it.Refrigerate for 2-3 hours until the mousse sets.

Rasmalai

Ajzah:
1 cup khushk dhoodh
1 tbsp maida
1 tbsp cooking oil
1 tsp baking powder
1 anda
1 ltr dhoodh
4 or 5 sabz Elaichi
10 tsp cheeni

Tarqeeb:
Dhoodh ko boil kerkey usmein sabz Elaichi aur cheeni daal dein
Rasmalai ki balls bananey kay liye khushk dhoodh, cooking oil, maida aur baking powder ko anday k sath mila kar k balls banalein(zaroorat paray to 1 ya 1 & 1/2 tsp dhoodh bhi mila lein).In balls ko bana ker dhoodh mein daa dein(saaray balls ek saath mat daalien) aur jab wo palatney lagay iska matlab hai rasmalai tayaar hai. Pista aur badaam oper sey daal dein.



English Translation

Ingredients:
1 cup powdered milk
1 tbsp plain flour
1 tbsp cooking oil
1 tsp baking powder
1 egg
1 ltr milk
4 or 5 Green cardamom
10 tsp sugar

Method:
Add Green cardamom in boiled milk whilst heating. Also add sugar in it.
Add milk powder, cooking oil, plain flour & baking powder into the eggs and make small balls(add about 1 or 1 & 1/2 tsp of milk if necessary). Now put these balls in the milk(don't put the balls all at once) and keep cooking and when they turn upside down, it means that they are ready. Garnish them with pistachio and almonds.

HONEY PEANUT BUTTER BALLS

Ajzah:
1 cup shayhd
1 cup peanut butter
1 cup khushk Dhoodh
1 cup Rice Krispies(cereal)
1 cup Khopra

Tarqeeb:
Pehlay Shayhd, Peanut butter, khushk dhoodh aur Rice Krispies cereal ko mila lein.
In sab ki choti balls bana lein. Phir Khopray ko plastic ya wax paper per bicha ker, balls ko usmein lapait lein.
In balls ko plastic per bicha ker fridge mein thanda honay ke liye rakh dein.
Mazaydaar Honey Peanut Butter Balls Tayaar!



English Translation

Ingredients:
1 cup honey
1 cup peanut butter
1 cup dry milk
1 cup Rice Krispies Cereal
1 cup flaked coconut (optional)

Method:
Add honey, peanut butter,dry milk and cereal together.
Spread coconut evenly on wax paper or plastic wrap. Shape dough into small balls and roll in coconut to coat.

Place balls on plastic wrap and refrigerate.

Chocolate covered Peanut Butter Balls

Ajzah:
2 cup Peanut butter
1 lb /16 oz Pissi Cheeni
1 bar Makhan
3 cup Rica Krispies (Cereal)

Tarqeeb:
In saaray ajzah ko mila ker choti choti balls bana lein aur thandi honay rakh dein. Phir 6 oz chocolate ko pighla ker oper sey daal dein.



English Translation:

Ingredients:
2 cup peanut butter
1 lb /16 oz Powdered sugar
1 bar butter
3 cup Rice Krispies

Method:
Mix all the ingredients well. Make small balls. Chill.
Melt 6 oz chocolate and pour it on the top of the balls.

Gulab Jamun

Ingredients:
Dough ke liye:
250g pheeka Khushk Dhoodh
2 tbsp Maida
2 tsp Baking powder
1/2 tsp Meetha Soda
2 tbsp Tayl

Sheera:
2 cup cheeni
3-4 hari Elaichi
1/2 cup pani

Pani mein cheeni aur elaichi daal ker pakayein. Sheera tayaar.

Tarqeeb:
Khushk Dhoodh mein ahista ahista tayl daalien.Thora sa pani chirhkein.Ab usmein maida, baking powder aur meetha soda mila dein. Ek anda phent ker thora thora daal ker ghoondtay rahein.Saath thora sa pani bhi milatay rahain. Phir geelay haathon sey is dough ke daba daba ker chotay chotay balls bana lein. In balls ko deep fry ker key sheeray mein 3-4 ghantay ke liye daal dein.Phir nikal ker oper sey badaam aur pista koot ker daal dein.



English Translation:

Ingredients:
For Dough:
250 gm of Sugar-free Milk Powder(2 cup)
2 tbsp of White Flour
2 tsp of Baking powder
1/2 tsp of Soda bicarb
2 tbsp Oil
2 Eggs

Sugar syrup*:
2 cup Sugar
3-4 Green Cardamom
1/2 cup of Water

Add sugar in water and cook. Also add Cardamom

Method:
In a bowl add oil slowly to milk powder. Add a little dash of water. Now add white flour, baking powder and soda bicarb to this mixture. Beat an egg and add it in small quantities and keep kneeding meanwhile. Add dashes of water slowly( be careful about the quantity of water mixture should not be too much thin or too much dry). Wet your hands with egg and make small balls (press them tightly so they do not break). Deep fry them in oil and put them in the sugar syrup* for 3-4 hours. Take the balls out and sprinkle crushed Almond and Pistashio on your Gulab Jamun to garnish.