A classic recipe that is relished throughout Rajasthan. This calorie laden halwa is often prepared during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. It is considered to be auspicious for Holi and Diwali and it even features on wedding menus. It takes a long time and lot of patience to sauté the dal and prepare this halwa and it will probably require a little extra ghee too. You can make a larger quantity of this recipe and store it…
Mughlai Paneer Kofta Curry (Deep fried paneer (an Indian cottage cheese) and dried nuts dumplings served in a creamy almond and cashew nut gravy) Read more: http://www.monsoonspice.com/2012/11/mughlai-paneer-kofta-curry-recipe-how.html
Batter-coated apple rings fried till crisp and coated with fragrant saffron-flavoured sugar syrup… doesn’t that sound heavenly? it is! apple jalebi is nothing short of a delicacy, especially if served immediately after preparation. To make sure your jalebis are perfect, you need to be tactful when dipping the apple slices in the batter, because you need to dip them quickly yet carefully!
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Kewra essence is a flavouring substance extracted from the flower of the Pandanus or screw pine tree. An irresistible flavour, it is commonly used in north India and Pakistan, as well as in places like Australia and the Pacific Islands, where the trees are found in large numbers. This Kewra Phirni is nothing but traditional milk and rice phirni flavoured with kewra essence, which gives it an exotic and rich touch.
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