Treat your taste buds with exciting sweets on Gudi Padwa. New Woman shares the most delectable delights for this festive. Happy cooking!
1 QUICK SEVIYAN WITH GULAB JAMUN
Ingredients: 1 tbsp ghee, 1 cup seviyan, 12 gulab jamuns (readymade), a few badam flakes, for the topping. For the rabdi- ½ lt milk, ¼ cup malai, 2 bread slices (sides removed and crushed in the mixer), 1 tsp corn flour, 200 ml condensed milk, 3 tbsp syrup (obtained from the gulab jamuns), 1 tsp cardamom powder
Method: Mix together the ingredients of the rabdi and churn the mixture in a blender. Keep the churned mixture aside. Heat ghee in a pan. Sauté the seviyan till it turns golden in colour. Add the churned rabdi and cook for 3-4 minutes till the mixture thickens. Mix in the gulab jamuns. Garnish with badam flakes and refrigerate for 30 minutes. Serve chilled.
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2 CHICKOO HALWA
Ingredients: 1 tbsp ghee, 1 dozen chickoos, peeled, deseeded and grated, ½ cup milk, 2-3 tbsp sugar, 150 g khoya, 1 tsp cardamom powder, ½ tsp nutmeg powder, a few badam-pista flakes, for garnishing
Method: Heat ghee in a pan. Sauté the grated chickoos for 1-2 minutes. Add the milk and sugar and cook till the mixture thickens. Add the khoya, cardamom and nutmeg powders. Garnish with badam-pista flakes, refrigerate and serve chilled.
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3 RASGULLA SURPRISE
Ingredients: 1 dozen rasgullas, ½ lt vanilla ice-cream, semi-melted, ½ cup seasonal fresh fruits, a few mint leaves, sabja granules, for garnishing, crushed ice cubes, for serving
Method: Churn all the ingredients together. Garnish with mint leaves and sabja granules. Serve with crushed ice cubes.
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