How to make jerri (Jilebi)

Jerri

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Utensils

Pan

Bog bowl
Spatula
Plate

Ingredients

All-purpose flour (maida)- 2 cups
Fine grained semolina or rice flour-1 and 1/2 table spoon
Baking powder-1/4th table spoon
Curd (plain yogurt) -2 table spoon
Warm water-11/4th cups
Saffron threads, slowly dry-roasted and powdered-1/2 table spoon
Sugar-3 cups
Water-2 and 2/3rd cups
Green cardamom seeds powder-1/2 table spoon
Rose water-1 and 1/2 table spoon
Ghee or vegetable oil for frying

Method

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl).

Mix well with a whisk.

Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

Set aside for about 2 hours to ferment.

Whisk thoroughly before use.

Prepare one string syrup by dissolving sugar in the water.

Just before the syrup is ready add saffron and cardamom powder.

Heat oil in a pan.

Pour the batter in a steady stream (or coconut shell with a hole) into the pan to form coils.

Make a few at a time.

Deep fry them until they are golden and crisp all over but not brown.

Remove from the pan and drain on kitchen paper and immerse in the syrup.

Leave for at least 4-5 minutes so that they soak the syrup.

Take the jeri out of syrup and serve hot.

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How to make lalmohan (gulab jaman)

Lal- mohan (Gulab-Jamun)
 

Utensils

Pan 2 small and big

Plate
Spatula

Ingredients

Carnation Milk Powder- 1 cup
All-purpose flour – half cup
Baking soda- half tablespoon
Ghee- half table spoon
Whole milk just enough to make the dough 
Keshar- few
Cardamom- 4-5

For Sugar Syrup ( Chasni )

Sugar-2 cups
Water
Oil for frying


Method - Lalmohan/gulab jamun

Make the dough by combining the milk powder, all-purpose flour and butter.

Add milk to make medium-hard dough

Make balls by gently rolling each portion between your palms into a smooth ball.(put ghee in your plam so the dough won’t stick to it.)

Place the balls on a plate and Cover with a damp yet dry kitchen towel.

Heat the oil on high and then lower the heat to medium.

Slip in the balls into the hot oil from the side of the pan, one by one.

They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.

After about 5 minutes, the balls will rise to the surface. (The lalmohans should rise slowly to the top if the temperature is just right.)

Now they must be gently and constantly cooked to let them browning on all sides.

If the temperature of the oil is too high then the lalmohans will tend to break, So adjust the temperature.

The balls must be fried very slowly under medium temperatures to cook completely from inside and evenly browning.

Method -Sugar Syrup

The syrup should be made earlier and kept warm.

To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.

Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".

Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.

Transfer this hot syrup into a serving dish.

Keep warm on stove.

Add the fried lalmohan directly into the warm syrup.

Leave lalmohan balls in sugar syrup overnight for best results.

They can be served warm or at room temperature.

How to make Kaju Barfi (cashew fudge)

Kaju Barfi (cashew fudge)

Utensils

Large bowl

Large saucepan
Rolling Pan
Flat and smooth surface plate

For 12-14 pieces

Ingredients

Cashew nuts – 2 cups (soaked in water for 2 hours)

Sugar Powdered - 1 cup
Ghee – 1 Table Spoon
Cardamom powder - half table spoon (sukumel)
Edible - Silver foil (Optional)

Method

Drain and blend the cashews to fine paste (use less water as you can while blending )

In saucepan make syrup (chasni) of sugar and water and cook slowly on medium heat

Cook stirring continuously till a soft lump is formed

Add cashew paste to the sugar syrup (chasni) and mix well

Add ghee and cardamom powder to the mixture and stir well

Take out off the heat put on to a smooth surface and roll it with a rolling pan (belna)

Cut it into 12-14 square/ diamond shapes.

Your Kaju barfi is ready to serve.

How to make Peda (Ricotta Cheese Fudge)

Peda

Utensils

Large and heavy non sticky pan

Big bowl
Plate
Grate  

For 10 to 12 pieces of Pedas

Ingredients

Half kg Soft white Khuwa (ricotta cheese)

2-1/2 cups Sugar powder
1 table spoon cardamom Powder
1 table spoon pistachios

Method

Grate the khuwa in a big bowl and stir with steel or wooden grater (pls do not use iron grater)

Add powdered sugar and mix well (make khuwa mixture)

Heat a large and heavy nonstick pan

Hit khuwa mixture in high flame till the khuwa melts.

Turn the gas to medium heat, keep stiring continuously while heating

When the mixture is thick add cardamom

Mix well and take it off the fire

Allow to cool, gently turning occasionally

Take a small part from the mixture in your palm to make patty rounds

Adding pistachios and cardamom press a bit on top of each

Set well in a plate.

Your Peda is ready to serve

How to make Rasbari (Nepali sweet dish, desert, ras-gullas)

Utensils

Pressure cooker

Boiling pan
Cup for lemon juice
Plate to make and place dough
Spoon


Ingredients:

Milk- Half Liter
Lemon Juice - ¼ table spoon mix with ½ cup of water
Sugar - 1 cup
Water - 1 cup
All-purpose flour ( Maida) 2 t-spoon
Cardamom – 2 to 3
Soft piece of cloth to stain water


Method

Boil the milk in the pan till it is boiled in full.

Remove from the heat and add the lemon juice or citric acid in it.

Stir it gently. Slowly the curd starts to form and separate from the whey (Chena)

Wash the whey under cold running water for few minutes.

Pour the whey in the cloth twist and hang it for excess water to strain.

In few minutes knead the whey to make smooth dough adding the flour and cardamom

Boil a cup of water with a cup of sugar in a pressure cooker.

Make small equal size balls out of the dough (whey)

Add the balls in boiling water in pressure cooker and let blow three whistles.

Turn off heat and leave it there for about 15 minutes.

When you open the lid of pressure cocker you see balls puffed up.

Add some rose essence.

Your Rasbari is ready to serve. Serve it hot or cold as you desire depending upon the season of the year.

How to make (cook) Khir (Rice pudding)

Khir (Rice Pudding) is one of favorite foods in Nepal. Khir is one of the integral parts of parties and ceremonies. From marriage parties to funeral, khir is served and eaten to observe the occasion. Khir is regarded as pure food in Nepal, as it is rice cooked in milk. It is mainly eaten as desert or side dish with puri or sel.

Utensils

Cooking pan – Thick Bottom

Bowl – to mix rice with ghee

String spoon

Plates/bowls to serve

Ingredients

Rice – 1 cup

Milk – 2 cups

Ghee – 1 table spoon

Sugar – Half cup

Cardamom – 1 Tablespoon

Cashew-nuts – some

Raisins – some

Big Cardamom – Alaichi (Eliechy)- a little

Black Pepper – pinch

Method

Boil milk with sugar.

Mix rice with ghee (do not wash rice)

Pour rice in the hot boiled milk and stir it continually.

Boil and cook the mixture for few more minutes till rice gets cooked.

Add cardamom, cashew, raisins, black pepper when the khir is about to get ready. (When it becomes thick)

Khir is ready serve hot or even you can keep it and have it cold. Khir is delicious hot or cold.