Скачать или смотреть 5 MUST TRY SWEET DISH RECIPES ❤️ - FOOD COMPILATION

1. GULAB JAMUN RECIPE

Mawa: 250gm
Paneer: 90gm
Maida: 2 tbsp
Corn Flour: 2 tbsp
Baking Powder: 1 tsp
Water: 3 cups
Sugar: 4 cups
Elaichi: 1pc
A few strands of Kesar
Rose Water: 1 tsp
Oil for frying

Recipe:
1. Take a bowl, add mawa and beat it continuously till it comes together and becomes soft. Add grated paneer to it and mix well. The consistency should be as shown in the video.

2. Add equal portions of maida and corn flour and combine everything well. Finally, add 1 tsp baking powder and mix.

3. Take a saucepan, add equal quantity of water and sugar along with elaichi, kesar and rose water. Mix well and form chaashni.

4. Take small portions of the dough, shape them, you can optionally add a filling in the centre and fry them on low-medium flame. Keep stirring while frying.

Note: If you see cracks in them, add some moisture (water) and if they don’t come together, add some more flour/maida (should be dough like)

5. Immediately transfer to the prepared chaashni, let them rest for a few minutes, serve and enjoy!


2. BARFI

Recipe:
1. Add 2 litres milk to a kadai, keep stirring and let it reduce.

2. Once it reduces to 75%, add rose water and kewra water. You can add any flavouring of your choice. Keep stirring.

3. Once it’s about to reduce to 50%, add 3/4 cup milk powder. Keep stirring. You may use a whisk so that there are no lumps.

4. Once it has reduced below 50%, add 3/4 cup of sugar. Keep stirring.

5. Once it has reduced to 25%, add 1/2 cup milk powder.

6. The consistency should have become thick by now. At this point, add some ghee and optional nutmeg. Mix well.

7. Transfer to a lined tray, spread it evenly, top with any toppings of your choice, let it cool down, cut into pieces and enjoy!


3. CINNAMON ROLLS

Recipe:
1. Take a bowl, add 2 cups warm milk, 1/2 cup sugar and mix well. Add 2 1/4 tsp yeast, whisk, cover and let it rest and bloom.

2. Take another bowl, add 4 cups all-purpose flour (maida), 1/2 cup melted butter, add the yeast mix along with warm milk as required. Knead to form a wet messy dough. Cover with cling film and let it rest and rise for 1 hour.

3. To a bowl, add 3/4 cup brown sugar, 2 tbsp cinnamon powder and 3/4 cup melted butter. Mix well.

4. After 1 hour, the dough must have risen. Add 1 cup maida to it along with 1 tsp baking powder and start kneading to form a semi-soft dough. Also add 2 tsp salt while kneading.

5. Once the dough is ready, roll it out to 1/2 inch thick. Layer the brown sugar-cinnamon filling all over it and start rolling from one end to form a log.

6. Cut it into equal pieces and place them in a lined baking tin. Let them rest there for proofing for 30-45 mins. They will get bigger in size.

7. Bake it at 180C for 25-30 mins in a preheated oven. Apply some butter on the top.

8. Frosting: Whisk together 4 tbsp cream cheese, 2 tbsp melted butter, 1 tsp vanilla essence and 4 tbsp milk. Then add 1 cup powdered sugar and mix well.

9. Once the cinnamon rolls are ready, serve warm with the frosting and enjoy!

4. SHONDESH

Recipe:
1. Boil 2l milk in a kadai and keep stirring. Once it reduces to 85%, slowly add vinegar + water mixture (4 tbsp vinegar + 4 tbsp water). Keep stirring slowly.

2. Once the milk curdles, pass it through a seive and take out the chenna. Transfer to a muslin cloth and rinse with cold water but it should remain warm. Drain out all the water.

3. Now knead it properly beating all the grains so that the texture becomes smooth. Add 2 tbsp corn flour, mix and knead. The consistency should be dough-like.

4. Transfer the chenna to a kadai and cook it for 3-4 mins while stirring. Add 1 tsp rose water and 1/3 cup sugar and mix well.

5. Finally, take small portions, shape them the way you want, top it with some water + kesar mixture and enjoy!

5. GUJIYA

Recipe:
1. Take a kadai, line it with some ghee and add 1.5 litres milk. Keep stirring and let it reduce.

2. Dough: Knead together 3 cups maida, 1/3 cup ghee, a pinch of salt and 1/2 cup cold water for 5 mind to form a stiff dough. Let it rest for 30-45 mins in a lined bowl.

3. Take a pan, add 1 tbsp ghee and 2 tbsp suji. Roast it lightly till it releases aroma.

4. Flash fry some almonds, cashew, chironji and pista in ghee. Crush them together.

5. Add 1pc elaichi and 3/4 cup sugar to the milk. Keep stirring.

6. Take a saucepan, add 1 cup water, 1 cup sugar, a few kesar strands and 1 tsp kewra water to form chaashni.

7. Once the milk has reduced and the colour has changed, add the roasted suji and crushed dry fruits. Mix well and the filling is ready.

8. Take small portions of the dough, roll them out, add the filling on one side and close it using some water on the edges. You may use a gujiya maker or use your hands for the same.

9. Deep fry in oil at 140C for 10-15 mins. Keep stirring. Dip them in chaashni and enjoy!