FOOD SAFARI

Ingredients Samolina (suji) - 500 gms Sugar- 500 gms  Clarified butter ( ghee) - 1 tbsp Water- for sugar syrup Cashewnut- 15  chopped Almonds- 20 ( half sliced) Green cardamoms- 3-4 ( crushed)  Method- 1.In a large heavy bottomed pan, dry roast semolina until it emits an aroma on low to medium low heat, remove roasted semolina into a plate/ tray. 2.In other pan add sugar and water and green cardamoms powder.heat on low flame.when the sugar has melted and begins to thicken a little,lower heat.after some time check the sugar,one string. 3.grease a large dish ( thali) with some drops of pure ghee and keep aside.  4. In a large pan add samolina and ghee and mix well.cook till then light golden brown colour.after some time add sugar syrup in mixture and cook for 15-20 minues. 5. When the mixture is thick stop cooking.and spread the mixture on greased tray.and garnish with dry fruits. after 3-4 minutes cut into diamond or square shapes.the samolina fudge are ready.enjoy 😊...

Pinnies ( punjabi sweets) Samolina - 1 tbsp Powdered Sugar -2 cups Khoya (Mawa) – 1 cup grated  Almonds – 1/2 cup coarsely chopped Gram flour - 1/2,cup Pistachio- for garnishing Clarified butter(Ghee) – 2 cups Cardamom powder – 1 tsp Milk – 3 tsp Urad dal - 1 cup ( paste) Method: 1. In a heavy bottomed pan, heat ghee. 2. Add gram flour,samolina ,and urad dal ,cook it on low flame. 3. Keep stirring continuously, till it becomes light brown. 4. Now add grated mawa or khoya and milk to it. Mix well. 5. When mixture is evenly browned and aromatic, add the sugar and stir for a minute. 6. Remove the pan from the heat. 7. Add the almonds, and cardamom powder. 8. Transfer it to a large plate and allow cooling a bit. 9. Mix well. 10. With the mixture, start making pinnies round shape. 11. Decorate with chopped pistachios. 12. Now enjoy your tasty pinnies.

Ingredients 4 cups rice 3 cups sugar powder 3 1/2 cups ghee 1 tbsp. Sesame seeds 1/3 cup milk Method:    1. Wash and soak rice in plenty of water.    2. Change water everyday, repeating process for 3 days.    3. Now, drain all water, and spread on a clean cloth for 3-4 hours.    4. Grind to powder and sieve.    5. Mix in sugar,and 2 tsp ghee press and keep aside for 2 hours.    6. Sprinkle milk little by little, kneading mixture into a soft pliable dough.    7. On a clean plastic sheet, sprinkle a few sesame seeds.    8. Take a round or any other sized ball of dough, press onto sprinkled seeds.   9.Heat 3-4 tbsp. ghee in a frying pan.   10. Let in one round, seeds side up.   11. Shallow fry on low flame, till golden brown.   12. Drain and keep aside.   13.  Repeat for remaining dough, add more ghee as required.   14. Cool very well for 5-6 hours before storing in airtight ...

Ingredients-  Carrots - 1 kg Milk - 2 ½ cup (boiled) (You can also use dry milk powder) Sugar to taste Cardamom Powder - ½ tsp Butter - 3 tbsp Almond - 10 Pistachio - 10 Cashew - 10 Milk solid ( khoya) - 1 cup Method- Wash and peel the carrot .take pan and heat with butter and Put the grated carrot and cook on low flame till the raw smell disappears. Add milk and boil on low flame till thick. Once it starts thickening add sugar and stir continuously. Cook on low flame for further thickness. Add cardamom powder and nuts and stir continuously till the ghee separates from the mixture. Finally garnish with nuts and khoya .Carrot Halwa or Gajjar ka Halwa is ready. Serve hot.