Our Favourite Recipes

  Ingredients 1 kg washed and diced ripe guava, prefer the pink ones 4 cups of water 1 tsp citric acid Juice of 3 lemons 4 cups of sugar Method 1. Boil guavas in water till it is soft and mushy with 1/2 tsp of citric acid while boiling. 2. Take a strainer and place a muslin cloth and place this on a bowl. 3. Add the guava pulp and strain it for a few hours ( at least 2-3 hours) Till the left over guava are dry and all juice has strained. Tie the muslin cloth tightly for the juice to strain out nicely. 4. Measure the amount of juice. 5. Add equal amount of sugar in the pan 6. Add 1/2 tsp of citric acid   7. Add juice of three lemons. Bring the mixture to a boil in a pan. 8. Do the plate test when it starts thickening. Put a drop on a plate and the jelly should not move. 9. Store in a glass jar. Leave it overnight to set. Enjoy with warm toast

  Ingredients 2 cups of fresh khoa 3 cups sugar 4 cups water 1/3rd cup maida 1 tablespoon rawa 1 tsp ghee  1/4th tsp baking powder 4 elaichi few pinches of saffron few drops of lemon juice Ghee for frying 3 tbsp milk Method Dough 1. Mash  and mix rawa, maida , khoa , baking powder , 1 tsp ghee,  together. Add the milk one tablespoon at a time to make a soft dough 2. Do not knead to much.   3. roll balls without cracks 4. Deep dry in ghee on low flame till golden brown.  5. Don't touch the frying gulab jamuns with spoon / spatula. 6. Shake the kadhai slowly to move them around. 7. Take them out on a tissue paper and keep aside. Syrup 1. To make chashni add three cups of sugar and 4 cup of water in a pan. 2. Add kesar and elaichi and bring this to a boil to a sticky consistency. It should not make a thread. 3. Add lemon juice  Add the gulab jamuns once the syrup is warm Keep dipped in syrup for at least 4 hours before relishing