The crisp sugary spirals taste brilliant served piping hot along with chilled sweet rabdi too. Traditionally a muslin cloth with a hole in it is used to make the spirals in hot oil, but using a squeezy bottle makes it even more simpler.
| Prep Time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Level Of Cooking | Moderate |
| Taste | Sweet |
Step 1 : Grate khoya and mash chenna and keep it aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough for making Gulab Jamun Balls.
Step 2 : Divide the dough into sixteen equal portions and shape into balls. Prepare a sugar syrup using sugar and two cups of water. Clear the syrup by removing the scum, if any or add a spoon of milk to boiling syrup to separate the scum.
Step 3 : Heat SUBAG ghee in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.
Keep temperature of the Ghee low or the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri to make it more delicious.
One of the most popular Indian dessert, here's for you the 'Gajar ka Halwa' recipe. Known to have originated in Punjab, it is a super delight during the winter months.
| Prep Time | 15 Minutes |
| Cook time | 45 Minutes |
| Recipe Servings | 2 |
| Level Of Cooking | Easy |
| Ingredients Of | Gajar Ka Halwa |
How to Make Gajar Ka Halwa
1) Peel and grate the carrots.
2) Simmer in milk with the cardamom until liquid evaporates.
3) Heat Subag ghee in a heavy pan and add the carrot mixture.
4) Cook over a gentle flame for 10-15 minutes.
5) Stir in sugar and continue cooking until the halwa turns deep reddish color.
6) Stir in dried fruit and serve.
The crisp sugary spirals taste brilliant served piping hot along with chilled sweet rabdi too. Traditionally a muslin cloth with a hole in it is used to make the spirals in hot oil, but using a squeezy bottle makes it even more simpler.
| Prep Time | 20-25 minutes |
| Cook time | 31-40 minutes |
| Serve | 4 |
| Level Of Cooking | Moderate |
| Taste | Sweet |
Step 1 : Heat SUBAG ghee in a non-stick pan. Add gram flour and mix it well. Add moong dal, lower heat and mix well.
Step 2 : Roast, stirring continuously, till golden brown or for 20-25 minutes.
Step 3 : Heat ½ cup milk in another non-stick pan. Add generous pinch of saffron and mix well for 1 minute. Switch off heat.
Step 4 : Heat sugar and 1 cup water in another non-stick pan. Cook till sugar dissolves completely.
Step 5 : Add saffron milk to moong dal and mix well.
Step 6 : Add remaining milk and keep stirring. Add khoya in saffron milk pan, mix and heat for 2 minutes.
Step 7 : Add khoya to moong dal mixture along with cardamom powder, some almond slivers and sugar syrup.
Step 8 : Mix well, cover and cook on low heat for 5 minutes, stirring once a while. Remove lid, mix once. Switch off heat and transfer in a serving dish.
Step 9 : Serve hot garnished with saffron and remaining almond slivers.
The crisp sugary spirals taste brilliant served piping hot along with chilled sweet rabdi too. Traditionally a muslin cloth with a hole in it is used to make the spirals in hot oil, but using a squeezy bottle makes it even more simpler.
| Prep Time | 1-2days |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Level Of Cooking | Moderate |
| Taste | Sweet |
Step 1 : In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours.
Step 2 : Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.
Step 3 : Add milk and when the scum rises to the top, collect it with a ladle and discard.
Step 4 : Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat.
Step 5 : Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.
Step 6 : Squeeze round spirals into the hot SUBAG ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
Step 7 : Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.
| Prep Time | 25-30 minutes |
| Cook time | 40-50 minutes |
| Serve | 4 |
| Level Of Cooking | Difficult |
| Taste | Sweet |
Step 1 : Boil milk in a heavy-bottomed pan. Reduce heat and let it simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix it well.
Step 2 : Bring it to the room temperature. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water.
Step 3 : Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk.
Step 4 : Mix well and make a batter of pouring consistency using a little milk if required. Heat sufficient SUBAG ghee in a wide mouthed flat-bottomed kadai.
Step 5 : Pour a ladle full of batter to form a pancake for Malpuva. Cook on slow to medium heat. Turn it over when it starts to colour slightly.
Step 6 : When both sides are done, drain and immerse in the sugar syrup. Garnish with pistachios and serve hot.
| Prep Time | 5 minutes |
| Cook time | 10 minutes |
| Recipe Servings | 12 laddoos |
| Level Of Cooking | Easy |
1) Heat the Subag Ghee and toast the almonds until golden. Drain and set aside.
1.To the same pan add the condensed milk and desiccated coconut
2) Mix well and cook on low flame
3) Until the mixture turns quite thick and starts to roll into a ball. This took me about 8 mins but will totally depend how much heat you are using, type of pan, etc. The mixture will stick to your spatula and generally refuse to get stirred anymore. At that point, give in and turn off the flame.
4) Add the roasted almonds, mix them in and let the mixture cool enough for you to handle it.
5) Make ladoos of the desired size and roll them in more desiccated coconut. You can grease your hands with some soft butter or ghee if the mixture is sticky but if cooked right, it shouldn't be hard to shape them. If the ladoo mixture is too sticky, return to the pan for a while longer and cook until ready.
6) Transfer to an airtight container and let them cool completely. Refrigerate for up to 4 days, just remember to keep them out for some time before consuming since the ladoos turn a bit hard when refrigerated.
7) That's it!.
| Prep Time | 15-20 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Level Of Cooking | Moderate |
| Taste | Sweet |
Step 1 : Heat SUBAG ghee in a kadai and add green cardamom powder. Add gram flour and roast on low heat till a nice aroma is given out and colour goes pink- for approximately ten minutes.
Step 2 : Crush almonds. Transfer roasted gram flour to a bowl and add crushed almonds and mix.
Step 3 : Allow the mixture to cool slightly before adding powdered sugar. Add sugar and mix.
Step 4 : Roll into even sized laddoos. Cool and store.
1) firstly, in a large kadai add in ¼ cup subag ghee and ¾ cup milk.
2) keeping the flame on low add in 2½ cup milk powder.
3) also add ½ cup sugar. add more sugar if required.
4) mix well making sure everything is combined well.
5) stir continuously keeping the flame on low and no lumps formed.
6) also stir till the sugar dissolves.
7) now keep stirring keeping the flame on low till milk thickens.
8) furthermore, the milk forms dough after stirring for 10 minutes.
9) now the dough separates from the pan.
10) do not over cook, as the burfi turns chewy.
11) add in ¼ tsp cardamom powder and combine well.
12) transfer the prepared dough into greased plate lined with baking paper. alternatively, prepare balls to prepare milk peda.
13) set well forming a block.
14) now top with few chopped almonds and pistachios and press slightly.
15) allow to set for 2 hours, or till it sets completely.
16) now unmould and cut into pieces.
17) finally, serve milk powder burfi or store in airtight container.
The crisp sugary spirals taste brilliant served piping hot along with chilled sweet rabdi too. Traditionally a muslin cloth with a hole in it is used to make the spirals in hot oil, but using a squeezy bottle makes it even more simpler.
| Prep Time | 25-30 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Level Of Cooking | Moderate |
| Taste | Sweet |
Step 1 : Roast the almonds and reserve eight to ten for garnishing at the end. Coarsely powder the rest Almonds. Heat the SUBAG ghee in a kadai and roast the semolina till light brown on medium flame.
Step 2 : Add the almond powder and continue to stir for two or three minutes. Add the sugar, milk and saffron.
Step 3 : Cook over medium heat, stirring continuously, till the sugar dissolves and the mixture attains the consistency of halwa and Ghee starts separating. Add the cardamom power and mix well.
Step 4 : Remove from heat, decorate with the reserved almonds and serve.
1) To begin making the Kaju Pista Roll Recipe (Cashew Nut Pistachio Fudge), first grind the cashews and pistachios separately into fine powder.
2) In a thick n heavy bottomed pan add the ghee, condensed milk and powdered cashews. Stir well to combine.
3) Add milk powder, rose water & start cooking this mixture on a medium heat until it starts to leave the sides of the pan & forms soft dough. Keep stirring continuously to avoid any burning at the bottom of the pan. This might take 10 to 12 minutes.
4) Now turn off the heat and transfer this on to a plate to cool.
5) Meanwhile in a bowl take the powdered pistachios and combined it along with powdered sugar, cardamom powder and make it into a soft dough by adding little water at a time. Knead to make a soft dough, just enough for it to come together. Try not to over knead, as it will get softer and will release oils.
6) The final step to make the Kaju Pista Roll is to shape it.
7) Take a rolling board and spread a parchment over it.
8) Place the kaju dough over the parchment paper and place another parchment paper over it. Using a rolling pin roll the kaju into a rectangular sheet.
9) Remove the parchment paper covering the kaju and spread the pista mixture over the rolled kaju.
10) Cut the whole sheet into 2 inch wide strips enough to make a Kaju pista roll. Roll each strip into a log. Proceed the same way to make the kaju pista rolls.
| Prep Time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Level Of Cooking | Moderate |
| Taste | Mild |
Step 1 : Heat five tablespoons SUBAG Ghee in a pan, add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves.
Step 2 : Add to pan and stir. Roughly chop spinach and bathua. Add to pan and stir. Break the green chillies and add to the pan.
Step 3 : Add salt to taste and stir well. Let it cook till the greens turn soft.
Step 4 : Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste.
Step 5 : Transfer into the pan. Simmer for two to three minutes. Garnish with White Butter of SUBAG Ghee. Serve hot with makki ki roti with a dash of SUBAG Ghee.
| Prep Time | 1-1.30 hour |
| Cook time | 41-50 minutes |
| Serve | 4 |
| Level Of Cooking | Difficult |
| Taste | Spicy |
Step 1 : Soak moong dal, urad dal and chana dal in about three cups of water for an hour. Boil the dals with turmeric and salt till done and mash them properly with the back of a round ladle and do not use blender. Heat oil in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cloves, cinnamon, cardamoms, curry leaves, ginger, green chillies, tomatoes and red chilli powder. Sauté till the oil surfaces.
Step 2 : Add the cooked dals to this and blend properly. Finish off with juice of lemon and chopped coriander leaves.
Step 3 : To make batis, take atta in a bowl. Add salt, baking powder and half a cup of pure ghee. Mix well. Add sufficient water and knead into a stiff dough. Preheat oven to 180°C.
Step 4 : Take lemon sized portions. Press firmly and roll into round balls. Grease a baking tray. Place the baatis on it. Press them slightly. Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour. For traditional cooking you can also back them in a tandoor or Bati cooker if available.
Step 5 : When done, serve it hot with a bowl full of SUBAG pure ghee to soak baatis and dal. Serve Dal Bati with a Spoon full of SUBAG Ghee for more taste and aroma.
| Prep Time | 30-40 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Level Of Cooking | Easy |
| Taste | Mild |
Step 1 : Peel and cube the potatoes. Peel and mince the ginger and garlic. Clean, Peel and chop the onions. Wash and chop the green chilies. wash and chop the coriander leaves. Wash and soak the dal and rice for half an hour.
Step 2 : Fry onions in a combination of 1 tablespoon ghee and 1 tablespoon oil. When the onions are light brown add the cumin seeds, minced garlic, ginger and green chillies. Then add the red chilli powder, turmeric powder and garam masala powder together with the ground coconut.
Step 3 : Fry for a while, put in the rice and dal and fry both for 2-3 minutes. Pour in warm water till it is about two inches above the level of the rice. If the water dries up, more warm water may be added. Add potato cubes and salt. When the water starts bubbling, lower the heat and simmer till rice and dal are cooked.
Step 4 : Sprinkle coriander leaves on top and serve hot with a dash of SUBAG Ghee without miss.
