Indian dessert ideas with calorie contents and recipes using ghee?

Question

Indian dessert ideas with calorie contents and recipes using ghee?

Answer 1

instant gulab jamun

Ingredients

  

Milk powder 1 cup + 2 tablespoons

Refined flour (maida) 1 tablespoon

Soda bicarbonate ¼ teaspoon

Green cardamom powder ½ teaspoon

Ghee 4 teaspoons + to deep fry

Sugar 1 cup

Lemon juice 1 teaspoon



  

METHOD

  

  

1. Take milk powder, refined flour, soda bicarbonate, green cardamom powder and four teaspoons of ghee in a bowl and mix.



2. Heat sugar and one cup of water in a pan and cook to make a syrup.  Add lemon juice to clarify the syrup.  Remove the scum.  Transfer the syrup into a serving dish.



3. Heat sufficient ghee in a kadai.



4. Add sufficient water to the milk powder mixture and knead into a soft dough.  Divide the dough into small balls.



5. Deep fry these in the heated ghee on low heat.  When the gulab jamuns are golden brown, drain them and add to the hot syrup.



6. Serve hot or at room temperature



BADAM AUR SOOJI KA HALWA

Ingredients

  

Almonds, blanched and peeled 2½ cups

Semolina (rawa/suji), roasted 1 cup

Ghee  ÃƒÂ‚½ cup + 1 tablespoon

Sugar 2½ cups

Milk 1 cup

Saffron few strands

Green cardamom powder 1½ teaspoons



  

METHOD

  

  

1. Pat the almonds dry. Keep aside twenty almonds for garnish and grind the rest to a coarse powder.



2. Heat half a cup of ghee in a pan. Add almond powder and sauté over medium heat till golden.



3. Add semolina and mix well. Add sugar and mix.  Add milk and stir to mix well.  Let it cook for eight to ten minutes.



4. Add saffron and stir. Continue to cook till the halwa thickens.



5. Add green cardamom powder and stir to mix well.  



6. Add one tablespoon of ghee to finish off. Garnish with reserved almonds and serve hot.

Answer 2

SHEERA (Sweetened Semolina with Raisins & Nuts)

Serves 4

Ingredients:

1 cup semolina (rava, sooji or Cream of Wheat)

¾ cup sugar (to taste)*

3 tbsp butter (unsalted) or ghee (clarified butter)

1 cup milk (can use 2%, 1% or even skim milk)

¼ cup raisins

¼ cup slivered almonds, toasted

¼ cup cashew pieces, toasted

2-3 cardamom pods (lightly crushed)

pinch of saffron

pinch of freshly grated nutmeg

METHOD:

In a large flat skillet on medium high, heat the butter and add the semolina when just melted. Keep stirring continuously so as not to burn until the semolina turns light brown in color and a nutty fragrance is emitted. Also, add the raisins. This may take up to 5-6 minutes. Simultaneously on another burner, in a saucepan on medium, gently bring the milk to a low boil. Add the saffron and let steep for 5 minutes. Add the warmed saffron milk slowly, while stirring, to the toasted semolina, raisin and butter mixture so as not to form any lumps. Stir to combine well, reduce the heat to low, cover and let simmer for 4-5 minutes. Stir and add the sugar, nuts, freshly grated nutmeg and the cardamom pods. Cover and let cook for an additional 5 minutes. Serve immediately and enjoy!

VARIATIONS:

For a different flavor try adding an over ripe mashed banana to the sheera just after adding the warmed saffron milk.

*You can also making this dish using Splenda for Cooking and Baking.

**Rougly 200-225 calories/serving

Answer 3

Seviyan or Fine Noodle Pudding

Ingredients

6 nos. Dry dates

1 tablespoon Raisins

1 tablespoon Cashew nuts

1 tablespoon Sunflower seeds

1 tablespoon Blanched almonds

1 tablespoon Blanched pistachio

21/2 tablespoons Ghee

1/4 cup Vermicelli

4 cups Milk

2 teaspoons Cardamom powder

3 1/2 tablespoons Sugar



Method:

Soak the dates overnight. De-seed and chop into 4 pieces.

Heat ghee and sauté the raisins, cashewnuts, chironji seeds, almonds and pistachios for 2-3 minutes. Drain and mix with the chopped dry dates. Set aside.

In the same ghee, fry the vermicelli on a low flame for about 2 minutes, stirring continuously. Remove from heat and keep aside.

Boil the milk in a deep bottomed pan and add the vermicelli and sugar. Stir until the sugar dissolves. Cook uncovered on a low flame for about 10 minutes,stirring often. Add the fried dry fruits and cardamom powder, cover and cook for 3 minutes.

Serve hot or cold in individual bowls.

each serving 200 calories

Answer 4

These are some of the recipes I got from:

http://allrecipes.com

Kesari Bhat  

Yields: 8 servings

Calories: 620

"This is a traditional Indian sweet of saffron and semolina is prepared all over India. It is the standard offering to God, that is cooked as 'prasad' after a 'Pooja'. This recipe is made using 1 1/4 of any measure (instead of one) by Hindus as they believe using the extra measure will usher in prosperity and happiness."

INGREDIENTS:

1 pinch saffron threads

1 1/2 cups hot milk

3/4 cup vegetable oil

1 1/4 cups fine semolina

1/2 cup banana (optional)



1 1/4 cups white sugar

1/2 cup ghee (clarified butter)

1/2 cup cashew pieces

1/2 cup raisins

DIRECTIONS:

1. Soften the saffron threads in the hot milk; set aside. Heat oil over medium heat. Reduce heat to medium-low and stir in the semolina. Cook until toasted and light brown, stirring constantly.

2. Bring the milk to a boil in a separate saucepan. Turn heat to medium-low and stir in the semolina and banana; cover and cook for 1 minute. Stir in the sugar, cover and cook for an additional minute.

3. Meanwhile, in a separate pan, heat ghee over medium-high heat. Add cashews and raisins; cook until the raisins puff. Pour the raisins into the semolina, mix well, and cook covered for another minute.

Rava Laddu  

Yields: 16 servings

Calories: 646

"This is a popular Indian dessert recipe that I got from my Indian coworker's wife. It is VERY sweet, so if you don't like overly sweet desserts, you might want to adjust the semolina/sugar ratio accordingly."

INGREDIENTS:

6 cups semolina flour

7 cups white sugar

1 1/2 tablespoons ground

cardamom



1/2 cup ghee (clarified butter)

1/3 cup cashew nuts

1 cup hot milk

DIRECTIONS:

1. Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.

2. Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve.

Gulab Jamun  

Yields: 20 servings

Calories: 143

"This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving."

INGREDIENTS:

1 cup dry milk powder

3 tablespoons all-purpose flour

2 tablespoons ghee (clarified

butter), melted

1/2 teaspoon baking powder

1/2 cup warm milk

1 tablespoon chopped almonds

(optional)

1 tablespoon chopped

pistachio nuts (optional)



1 tablespoon golden raisins

(optional)

1 pinch ground cardamom

1 quart vegetable oil for deep

frying



1 1/4 cups white sugar

7 fluid ounces water

1 teaspoon rose water

1 pinch ground cardamom

DIRECTIONS:

1. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.

2. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.

3. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.

4. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.