Kunafa is traditionally eaten during Ramadan in Arab and middle-eastern countries. It is served during If tar, the time between sunset and breaking fast by Muslims.It is one of the well known Arabic dessert,with a cream cheese filling in the center.There are many types of fillings in the basic recipe like banana, cream, cheese and nut, just to name a few.

INGREDIENTS:

• Kataifi(can be found in most middle eastern,grocery stores)-1 full package or fine vermicelli
• Butter -200 gm melted

FOR SYRUP:

• Sugar -1 1/2 cup                                    
• Water-1 cup
• Juice of 1/2 lemon
• Orange blossom or rosewater-1 tsp
• Blanched whole almonds & pista-1/4 cup
• Walnuts,coarsely chopped -5 tbs
• Granulated sugar-2 1/2 tbsp
• Cinnamon powder-1/4 tsp
• Soft ricotta cheese -800 gm
• Butter, for greasing

PREPARATION:

1. Prepare sugar syrup with 1 cup of water and 1 1/2 cup of sugar along with lemon juice.Bring to boil,and simmer for 15 to 20 minutes until it forms a syrupy consistency.
2. Remove from heat allow to cool.Add rosewater,and keep aside.
3. Pre -heat the oven to 180 degree centigrade.
4. In a large bowl gently loosen the kataifi dough and mix well with the butter.
5. Grease the baking pan with butter and place half the dough at the bottom press evenly.
6. Spread bits of ricotta cheese all over,then cover with the remaining kataifi dough,press gently .
7. Sprinkle fine pieces of walnuts,almond,pista all over.Sprinkle cinnamon powder and  granulated sugar.Place another thin layer of remaining kataifi and press well.
8. Bake in the oven for about 30-40 minutes,till the surface is golden brown.
9. Remove from oven and pour sugar syrup all over hot kunafa.Allow to cool completely.
10. Invert on to serving plate.Decorate with remaining nuts.serve warm.
11. It is good to warm up before serving,because the cheese tastes better.it is a well known Arabic dessert all over the world and its really yummy…

This is a fusion recipe with the combination of  the traditional Gulab Jamun with coconut Rabri.Great combination which is worth trying.

INGREDIENTS:                                             

Gulab jamuns (RECIPE) pieces cut  into halves

-  10-15

FOR THE COCONUT RABRI:

• Milk-2 liter
• Condensed milk-1/2 cup
• Sugar-1/2 cup
• Khova(milk extract)-1/2 cup
• Cardamon powder-1/2 tsp
• Cream-1/2 cup
• Saffron- a pinch
• Mixed dry fruits chopped-2 tbsp
• Tender coconut shredded-1/4 cup
• Rose syrup-2-3 tbsp

PREPARATION:

1. Take a pan and add  milk, condensed milk, sugar, cream,khova together and simmer for 1-2 hours or until it thickens.
2. Add in cardamon powder for flavoring.
3. Switch off the flame when it is thick and mix in shredded tender coconut .
4. To serve, in a plate place a bed of Rabri and place Jamuns on top, garnish with nuts ,saffron, rose syrup,and  served chilled.
5. This is a famous north Indian Punjabi dish served after a sumptuous meal.

A tasty sweet dish from South India with Semolina(rava) as main ingredient.It is very easy to make simple dessert.

INGREDIENTS:                                  

• Rava(semolina) -1 cup
• Sugar-1 1/4 cups
• Cashew nuts and raisins -3 tbsp (fried in ghee)
• Water-2cups
• Pineapple or any essence-1/4 tsp
• Orange edible food color- a pinch
• salt a pinch
• Ghee- 1/2 cup
• Cardamon- 4 to 5(well crushed)

PREPARATION:

1. Pour few tsp of ghee in a hard bottom vessel,roast rava till it turns light brown,keep aside.
2. Again add the remaining ghee,heat a little,add cardamon,cashews,raisins fry till nice golden brown.
3. Add water,salt food color,when it starts boiling add the rava(semolina),and stir well without any lumps.cook on low flame for a minute.
4. Now add the sugar slowly, just the way you added the rava, so it blends in well.
5. Keep stirring, feel the consistency loosening by itself (the sugar gives out water).
6. Now add 1/4 tsp cardamon powder,essence keep stirring once again till the kesari thickens.
7. Pour the ghee generously,and stir well.Don’t let it stick to the bottom.
8. The ghee starts oozing out on the sides.That’s the perfect time to turn off the flame.you can also add bits of any fruit of your choice.TRANSFER THE KESARI TO A GHEE COATED PLATE,PRESS EVENLY,AND SET TO COOL.
9. When it s cool cut into any shapes you like.Or serve as such.
10. This recipe seems to be easy,but it requires lot of practice and patience to bring in the right consistency.The measurement is the main in this recipe.If all gets right you get the most simple and relishing sweet for a sumptuous meal.

CASHEW BURFI IS ONE OF THE AGE OLD MOUTHWATERING RECIPE OF THE ROYAL RULERS OF MYSTIC INDIA.THIS SWEET STILL HAVE ITS UNIQUE TASTE IN OUR REMEMBRANCE.

INDIAN SWEETS OR  ” MITHAI “ IS KNOWN THROUGHOUT THE ENTIRE WORLD FOR ITS DELICACY.THIS IS ONE OF THE MOST FAMOUS. IT IS USUALLY ROLLED IN THIN SLICES WITH BITS OF RAISINS EMBEDDED ON IT .

LETS SEE THROUGH ITS EASY WAY OF PREPARATION.

INGREDIENTS:

• Cashew powder- 2 cups
• Sugar- 1 cup
• Water-1/4 cup
• Ghee-2 tbls
• Edible silver foil-3 sheets(optional)

PREPARATION:

1. Grind dry cashews in a grinder to a fine powder due to its oil consistency it may become a paste or lump so do not add any water while grinding can roast a little in humid climate.. Keep aside.
2. Take sugar in a pan and add water. Boil till a single thread syrup is formed,it may take around  3-4 minutes after it starts boiling.If you touch between your two fingers you can see a string like, this is the correct stage.
3. Switch off the fire. Mix cashew paste into the syrup, break if any balls or lumps with a spoon, by stirring well. Keep in low flame add ghee also.
4. When the content leaves the sides of the vessel, remove from fire. Pour  the content evenly to a greased vessel  and roll it evenly .
5. Let it cool and then cover with the silver foil gently.
6. After 1 or 2 hour, cut the burfi’s into diamond shape. This sweet remains good for about 4-6 weeks under normal room temperature.
7. This method of cashew burfi  (kaju katli) is very quick and delicious.You can prepare the same using almond.Can also decorate more by mixing colors in it and making different shapes using different color combination’s. 
8. You can roll like spring roles with one color inside and another out,or make like fruit shapes,or birds nest all through the same recipe. And enjoy its delightness while it melts through your mouth.

Pongal is held to honor the sun for a bountiful harvest.This sweet rice is mainly prepared during this festival with rice,dal, jaggery and milk and stirred continuously until the content turns to a porridge. It is richly flavored and garnished with cardamom, nutmeg and cashews with lots of ghee.

This special pudding is traditionally prepared in an earthen pot.Now let us see how to make the simple and easy way of making the most relished sweet pongal (pudding).

INGREDIENTS:

• Raw rice-1 cup
• Moong dal -a handful
• Jaggery-1  1/2 cups
• Milk-2 cups
• Water-2 cups
• Condensed milk-1 tin
• Cardamon powder-1 tblsp
• Ghee-1 cup
• Ghee fried cashew-nuts& raisins a handful
• Ghee fried coconut bits

PREPARATION:

1. Wash the green gram  dal and rice nicely.Dry roast rice and dal together until the rice turns white.
2. Transfer it to a pressure cooker and add milk,water,half the ghee,a pich of salt to enrich the flavor and pressure cook for 3 whistles or until soft like pudding.
3. In a wide bottomed kadai, heat the brown sugar(jaggery) with half a cup water.when it melts add it to the cooked rice and stir well together with the condensed milk,cardomon powder,roasted nuts and the remaining ghee.The more ghee you add the best taste you will ever have.Keep in low flame until all mingles and form a smooth pudding.       
   
4. This sweet pongal is sure a divine delight with rich aromas….