North Indian Cooking by..Geeta Seth

  • North Indian Cooking....By Geeta Seth
  • Recipes - Index
  • Reference to Spices and Herbs
  • Dals / Lentils
    • DAl / Lentils - Index >
      • About Dal/ Lentil's - Indian Dal Preparations
      • Tadka
      • Maa Ki Kali Dal
      • Dal Makhani
      • Masoor Dal
      • Moong dal with spinach (Palak with moong dal)
      • Chana Dal
      • Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
      • Moong Dal (Split and skinned yellow Moong Dal)
      • Maharni Dal (Black urad, chana Dal & kidney beans mixed)
      • Red split Masoor Dal (Malka Masoor dal)
      • Split Black Urad Dal
      • Sprouted Moong Dal
      • Split Green moong Dal
      • Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
      • Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
      • Masala Tadka Dal (Arhar dal or Toor Dal)
      • Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
      • Toor Dal (Arhar Dal)
      • Urad Dal (white urad dal)
      • White Urad and chana Dal mix
      • Whole Green Moong Dal
  • Beans
    • Bean- Index
    • Bean- Index
    • About Beans
    • Black Beans
    • Chole (chick pea curry)
    • Lima beans
    • Lima beans curry
    • Rajma (Red kidney Beans)
  • Rice and Pulao's - Index
    • About rice and pulao >
      • Rice and pulao's >
        • Rice and Pulao's - Index
        • Chicken Biryani
        • Shrimp Biryani
        • Rice with caramelized browned onions
        • Vegetables and paneer Biryani
        • Boiled white rice
        • Boiled white rice
        • Toor Dal with rice khichdi (Arhar dal khichdi)
        • Black urad dal with rice khichdi (Maa ki dal ki khichdi)
        • Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
        • Moong Dal and rice khichdi
        • Moong dal and dalia khichdi
        • Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
        • Maa ki dal ki khichdi (whole urad dal khichdi)
        • Sabudana Khichdi (Tapioca pearls)
        • Muttar paneer pulao (Rice with green peas and cheese)
        • Muttar pulao (Rice with green peas)
        • Pulao with cauliflower, green peas and potatoes
        • Vegetabale Pulao
        • Tamarind Rice (Imly rice)
        • Arhar dal with rice khichdi
  • Meat Dishes - Index
    • Meat Dishes >
      • Meat Dishes - Index
      • About the Indian meat dishes
      • Beef Kebabs
      • Beef Keema with Spinach
      • Ground Beef shammi kebabs
      • Beef Seekah Kebabs (Minced meat roasted on skewers)
      • Beef Frankie (wrap)
      • Beef with Spinach Curry
      • Butter Chicken (Murg makhani)
      • Chicken Curry
      • Chicken Kebabs
      • Chicken Keema with spinach
      • Chicken Seekh Kebabs (Minced meat roasted on skewers)
      • Chicken kebabs Stir fry
      • Chicken Shami kebabs
      • Chicken korma
      • Chicken Frankie (wrap)
      • Chicken tikka Masala
      • Chicken with spinach curry (chicken saag)
      • Palak Gosht (Beef with Spinach Curry)
      • Chicken Saag (Chicken with spinach curry)
      • Tandoori chicken
  • Kati Roll
    • Kati Roll - Index
    • Beef kati roll
    • Chicken kati roll
    • Paneer kati roll
  • Paneer dishes - Index
    • Paneer dishes >
      • About paneer
      • Paneer dishes - Index
      • How to make the paneer at home
      • Butter Paneer (Paneer makhani)
      • Crumbled paneer curry with green peas
      • Kadhai paneer
      • Muttar paneer (paneer with green peas)
      • Paneer curry (paneer ke sabzi)
      • Paneer tikka (Barbecued Paneer Kebabs)
      • Paneer Bhurji (Scrambled Paneer)
      • Palak paneer (spinach with paneer)
      • Paneer Frankie (wrap)
      • Paneer tikka masala
      • Shahi paneer
      • Tandoori Paneer Tikka Kebab
  • Kofta - Index
    • Koftas >
      • Kofta - Index
      • About Koftas
      • Cabbage Koftas (Bandh gobi kofta)
      • Lauki Kofta curry (Bottle Gourd)
      • Masoor Dal Kofta
      • Paneer Koftas
      • Palak Kofta (Spinach kofta)
  • Vegetable dishes - Index
    • Vegetable dishes with gravy >
      • Vegetable dishes - Index
      • About the Vegetables dishes
      • Arbi with gravy (Taro roots)
      • Aloo tamater ke sabzi (Potatoes with toamtoes curry)
      • Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
      • Aloo wadiyan (Potatoes with urad dal wadiyan)
      • Besan Kadhi
      • Bharwa aloo (Stuffed potatoes)
      • Dum Aloo (Potato curry)
      • Egg curry (Ande Ki curry)
      • Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
      • Sarson Ka Saag
      • Spinach with mushrooms
      • Stuffed cabbage rolls curry (Bandh gobi ki rolls)
      • Palak Mushroom curry (Spinach with Mushroom curry)
      • Punjabi Kadhi (Besan pakoda kadhi)
      • Pyaz ki Aloo (Potatoes with onion curry)
  • Vegetables side dishes - Index
    • Vegetables Side dishes (sukhi sabzi) >
      • Vegetables side dishes - Index
      • About the vegetables
      • Aloo baingan (Eggplant with potatoes)
      • Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
      • Aloo Gobi masala (Cauliflower)
      • Aloo methi ki sabzi (Potatoes with fenugreek leaves)
      • Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
      • Aloo Muttar masala
      • Aloo palak ke sabzi (Potatoes with spinach)
      • Arbi - Masala arbi (Taro roots)
      • Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
      • Bell peppers with onion and potatoes (Capsicums)
      • Eggplant Bharta- Indian Roasted Banigan Ka Bharta
      • Baingan Ka Bharta (Eggplant Bharta)
      • Bharwa Baingan (Stuffed Eggplants)
      • Bharwa Bhindi (Okra Stuffed with onion masala)
      • Bharwa banana peppers - Banana peppers stuffed with potatoes
      • Bhindi ke Sabzi (Okra)
      • Cabbage Curry (Bandh gobi, patta gobi)
      • Gajar methi ki sabzi (Carrots with Fenugreek leaves)
      • Capsicum masala (Bell peppers)
      • Gawar Ke Phalli (Cluster Beans)
      • Gawar Ke Phalli (Cluster Beans)- 2
      • Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
      • Gobi ki bhurji (Grated cauliflower with Green Peas)
      • Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
      • Gobi Musallam (Cauliflower)
      • Green Beans (French beans)
      • Karela Bharwa with masala (stuffed Bitter Melon)
      • Lobia ki phalli (Green long beans)
      • Kaddu Ki Sabzi (Yellow pumpkin curry)
      • Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
      • Jera Aloo (Potatoes with Cumin Seeds)
      • Jeera Aloo (Potatoes with Cumin Seeds)
      • Mooli ki bhurji (White daikon radish bhurji)
      • Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
      • Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
      • Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
      • Sem aloo ki sabzi (Flat beans with potatoes)
      • Sem aloo ki sabzi (Green fava beans with potatoes)
      • Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
      • Masala Turaii (Zucchini with Masala)
      • Turai ki sabzi (zucchini)
  • Salad - Indian salads
    • Salad - Indian salads Index
    • Kala Chana Salad - Indian Black Chickpea salad
    • Cabbage salad - (Indian spicy Cabbage salad)
    • Fruit salad - Indian spicy fruit salad
    • Chickpea Salad - Indian spicy chickpea salad
    • Corn Salad - Spicy Indian Corn Salad
    • Kachumber Salad - Indian Cucumber, Onion & Tomato salad
    • Mixed Bean Salad - Indian Mixed Bean Salad
    • Sprouted Green Moong Salad - (Indian recipe)
    • Quinoa Salad with Strawberries, Blueberries and Grapes
  • Popular Indian Sweet dishes- Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian sweet dishes - Index
      • Almond burfi (Badam Ki Burfi)
      • Almond Halwa
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi or Boondi Ladoo
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Cashew burfi (Kaju burfi, Kaju katli)
      • Coconut Burfi (Nariyal Ki Burfi)
      • Gujia
      • Gulab jamun
      • Kheer (Rice pudding)
      • Kala Jamun
      • Lauki Ka Halwa (Bottle gourd Halwa)
      • Makhanna Kheer (Puffed lotus seeds pudding)
      • Rasugalla
      • Rasgulla
      • Rasmalai
      • Rasmalai
      • Sabudana Kheer (Tapioca Pudding)
      • Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
      • Shrikhand (Sweet Yogurt)
      • Sooji Ka Halwa (Cream of wheat, Rava)
      • Pista burfi (Pistachio Burfi)
      • Phirni (Rice pudding)
      • Petha
      • Pumpkin burfi (kaddu ki burfi)
      • Til ke Burfi (Seasme Seed Burfi)
  • Snacks and chaats - Index
    • Snacks and Chaats >
      • Snacks & chaats - Index
      • About snacks and chaats
      • Aloo Bonda (potato balls dipped in Besan Batter)
      • Aloo Tikki (Potato patties)
      • Besan sev (Gram flour noodles)
      • Besan spicy french toast (Toast dipped in besan batter and cooked)
      • Besan cheela (Gram flour pancake)
      • Besan and sooji ka cheela (Gram flour & cream wheat pancake)
      • Bread rolls stuffed with spicy potatoes
      • Chola Aloo Tikki (Potatoes and chick peas patties)
      • Chole Chaat - Indian spicy Chickpea Chaat
      • Corn Chaat
      • Fruit Chaat - Indian spicy Fruit chaat
      • Kala chana chaat- Indian Black chickpea chaat
      • Dahi Vada ( urad dal pakoras with yogurt)
      • Dokhla Tips
      • Besan Ka Dokhla (Gram flour dokhla)
      • Moong Dal Dokhla
      • Sooji ka Dokhla (Cream of Wheat Dokhla)
      • Urad Dal and Rice Dokhla
      • Gol Gappa (Pani Puri)
      • Dosa
      • Dosa aloo masala for dosa stuffing (Potato Dosa masala)
      • Rava Dosa
      • Sambher
      • Idli
      • Rava Idli (Sooji or Cream of wheat idli)
      • Rava Masala idli (Masala idli)
      • Hariyalli tikki or Hara bhara kebab
      • Mathri (Crispy salty crackers)
      • Gluten Free Mathri (Crispy salty crackers)
      • Medu Vada
      • Vegetable Cutlets (Mixed vegetable cutlets)
      • Moong Dal Cheela (Moong dal pancake)
      • Namkeen paras (Cispy salted crackers)
      • Aloo pakoras (Potato fritters)
      • Cauliflower pakora (Gobi ka pakora)
      • Pakora with Green Moong Dal and potatoes (Fritter)
      • Pyaz ka pakoras (Onion pakoras fritter)
      • Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
      • Potatoes and vegetables mix pakoras (Fritter)
      • Palak pakora (Spinach pakoras)
      • Paneer pakoras (Fritter)
      • Chicken pakoras (Fritters)
      • Papari / papadi Chaat
      • Bharwa mirchi ka pakora (Stuffed green chilie fritters)
      • Poha with green peas
      • Potato Cutlet
      • Potato paneer tots
      • Roasted cauliflower
      • Tandoori Gobi (Tandoori Cauliflower)
      • Sabudana, Aloo Vada (Tapioca cutlet with potato)
      • Samosa (Muttar aloo samosa)
      • Shakkar paras (Sweet crackers)
      • Sprouted Green moong chat
      • Upma
      • Uthappam (Rice & Dal uthappam) (pancake)
      • Uthappam (Rava Uthappam) (Pancake)
  • Chutneys
    • Chutney - Index
    • About Chutney
    • Coconut chutney
    • Hari chutney (Green chutney, coriander leaves or clintro chutney)
    • Pudina Ki chutney (Mint chutney)
    • Tamarind chutney (Imli ki chutney)
    • Tomato Chutney
  • Raita (Yogurt)
    • Raita (Yogurt) - Index
    • About raita and Yogurt
    • Aloo, Dhai ka raita (yogurt with potatoes)
    • Boondi ka raita (yogurt with boondi)
    • Gajar ka raita (Yogurt with carrots)
    • Kheera ka raita (Yogurt with cucumber)
    • Lauki ka raita (Yogurt with lauki)
    • Pudina ka raita (Yogurt with mint leaves)
    • Palak ka raita (Yogurt with spinach)
    • Yogurt with green onion, cucumber and tomatoes
  • Breakfast dishes - Index
    • Breakfast dishes - Index
    • Anda Bhurji (Egg Bhurji)
    • Spicy scrambled eggs
    • Muttar Chaat (Green peas)
    • Kala Chana (Black chana)
    • Moong dal chaat or sukhi moong dal
    • Sweet Dalia (Cream of Wheat Porridge)
  • Indian Breads (Roti, Paratha, poori)
    • Indian Breads - Index
    • About Indian Breads
    • ROTI:
    • Roti - Index
    • Chapattis (Pulkha or Roti)
    • Bajra ki Roti (Millet flour)
    • Besan ki roti with onions (Gram flour roti)
    • Lachha roti (Spiral Layered roti)
    • Makai ki roti (Corn flour roti)
    • Methi ki roti (Roti with Fenugreek leaves)
    • Roti with Layers (Paratdar Roti)
    • Roomali roti
    • PARATHAS:
    • Paratha - Index
    • Aloo paratha (Potato stuffed paratha)
    • Bajra (millet) ka paratha
    • Besan ka paratha (Gram flour paratha)
    • Gobi ka paratha (Cauliflower stuffed paratha)
    • Lachha paratha (Spiral layered paratha)
    • Layered Paratha (Paratdar Paratha)
    • Makai ka paratha (corn flour paratha)
    • Methi Ka Paratha (Paratha with Fenugreek leaves)
    • Mooli ka paratha (Daikon stuffed paratha)
    • Mughlai paratha
    • Muttar Ka paratha (Paratha with green peas)
    • Palak paratha (spinach paratha)
    • Paneer paratha
    • Urad Dal stuffed paratha
    • Puri - Index
    • Poori (Puri) :
    • Poori (Puri)
    • Methi ki poori (Poori with Fenugreek leaves)
    • Muttar Poori (Poori with green peas)
    • Palak poori (Poori with spinach)
    • Poori stuffed with urad dal (kochari)
    • Bhature
  • How to...........
  • How to make Garam masala
  • How to make Ghee from Butter (Clarified Butter)
  • How to make basic onion masala
  • How to make & freeze onion masala in large quantity
  • How to make the paneer at home
  • How to sprout mung beans (Moong Dal)
  • How to sprout Black grams (Urad Dal)
  • How to make yogurt at home
  • How to marinate chicken
  • How to make roasted Jerra powder (Cumin Seeds)
  • Restraunt style curry gravy
  • Cooking measurement conversion
  • Measurement Converter

Gujia

                                             Gujia

Gujia’s are traditionally made for the celebration of the festivals like Diwali and Holi. It is a delicious must to make sweet for Holi in most of Indian homes.
​
Gujia’s are generally made with maida (all-purpose flour) and stuffed with khoya, coconut powder and nuts and then deep fried in ghee and glazed with sugar syrup, but differ from region to region.

Though traditionally gujia is a festival sweet but try to add a special touch to everyday tea time snack. The preparation of  gujia requires a little time and efforts but it is well worth it and it can also be kept for long time.
PictureMaida & Sooji (All-Purpuse flour & Cream of Wheat)
Ingredients:

1    Cup all purpose flour (maida)
1    Tablespoon cream of wheat (sooji)
4    Tablespoons vegetable oil
1/3  Cup water or as required to make the   
      dough

Makes about 10 to 12 Gujia's

Ingredients for filling:

½  Pound of ricotta cheese
      (substitute for khoya)
½   Cup of coconut powder
¼   Cup of fine chopped almonds
¼  Teaspoon crushed cardamom
1    Tablespoon of sugar or to your taste

Ingredients for syrup:

½   Cup sugar
5    Tablespoon of water

 Also needed: 


2   Tablespoon all purpose flour (maida)
3   Tablespoons water or as needed to make paste
Vegetable oil for frying the gujias

Cooking measurement conversion
Measurement converter

 Directions for making the dough:

 1. In a bowl add all- purpose flour (maida), cream of wheat (sooji) and mix.  

2. Add oil and mix it by rubbing between your thumb and fingers till everything
    is incorporated well and flour mix becomes crumbly. 

Picture
In a bowl add Maida & Sooji & mix
Picture
Add oil and mix
 3. Add a little water at a time and mix it with flour and oil mixture in a rotating
     motion from the center of the bowl to outward until it form a dough and it
     cleans the sides of the bowl,  knead it for few minutes.

4.  Once the dough becomes soft, knead it with wet hands and make a ball. Cover
     the dough with a damp towel and let it rest for 15 minutes. 
Picture
Flour become crumbly
Picture
Add water little at a time
  4. Once the dough become soft, knead the dough with wet hands, make
      a 
ball and cover it with a damp towel and let it rest for 15 minutes.
Picture
Dough for Gujia
Picture
Cover the dough with damp cloth
Directions for making the filling:

Khoya is also known as Mawa. It is difficult to find khoya outside of India but you can substitute it by using powdered milk mixed with heavy cream or ricotta cheese. Khoya is lower in moisture then ricotta cheese that is the reason we need to dry the water from the ricotta and make it like khoya.

1. To make ricotta cheese like khoa add ricotta cheese in a nonstick frying pan and cook for 5 minutes on medium high heat, frequently keep stirring the cheese because cheese tends to burn from the bottom.

2. Once the ricotta cheese melt and start splattering, turn the heat to low cover the pan and let it cook, with the spatula periodically keep stirring and mashing the lumps. Cook  until all the water evaporates. 
Picture
In a pan add ricotta cheese or khoa
Picture
Let the cheese or khoa cook
3. Once all the water evaporated  and cheese start turning to light cream color, add ½ cup of coconut powder, crushed cardamom and sugar and mix with the cheese. With the  spatula keep mashing the lumps, cook for 5 to 6 minutes or when you start seeing the oil in the pan. Turn the stove off and let the mixture cool down.

 4. The cheese mixture should be dry but moist.
Picture
Add coconut powder, sugar, crushed cardamoms and chopped almonds and mix
Picture
Gujia filling
Directions for making the Gujia:
 
1.  In a small bowl mix 2 tablespoon all- purpose flour and 3 tablespoons water
      or as needed to make a paste for sealing the Gujias. Keep it aside.

2.  Knead the dough for a minute to make it soft and smooth.
 
3. Divide the dough into about 10 to 12 equal parts and roll into balls with the
     palms of your hands one at a time.
Picture
All purpose flour (maida) paste
Picture
Make the small balls from the dough
4.   Place the ball on to rolling board and with the rolling pin roll in to 4” diameter like a chapatti, try to roll without dusting, if you have difficulty in rolling then use some oil.

5.   Dip your finger in the flour paste and spread around the half top edge of the rolled  dough.
Picture
Roll the small dough ball into small circle
Picture
Apply the paste on half edge of the circle
6. Now place about 2 teaspoons of filling mixture in the center of rolled circle and fold it into a semi-circle.
Picture
Place the filling on half of the circle
Picture
Fold the circle into semi-circle
7.   Now press the edges together with your fingers, making sure they are completely sealed otherwise they will open up while frying and oil will get in and filling will come out.

8.  Once you sealed the Gujia then with the fork press the edges to make it decorative like the pie edges or twisting the edges inwards.

 9.  Repeat the process until you make all the Gujias
Picture
With fork press the edges
Picture
Gujias
Directions for frying the Gujias:

1.  Heat 3 cups of oil in a medium size frying pan or a kadhi. For first 5 minutes turn the heat high, once oil heats up turn the heat down to medium.

2.  To test if the oil is hot enough, drop a small piece of dough in to the oil. It should sizzle right away but come to the surface slowly, if it becomes too dark quickly it means oil is too hot turn the heat down.
 
3. Once oil is at the right temperature keep it on medium low. Do not fry on high heat otherwise the Gujias crust will be too soft and not crispy.

 4. Now gently drop few gujias at time, at first they will stay to the bottom with the  spatula flicker hot oil over the Gujias, quickly they will puff up and start floating on the top of the oil, with spatula gently turn them around and let them fry for a minute, then turn them around again, flip them around for 7 to 8 minutes or until they become golden brown.
Picture
Heat the oil
Picture
Drop the Gujia's in hot oil
5. While frying Gujias they keep rolling to only one side, with the spatula gently press the Gujias down so that both sides can be fried. 
Picture
Flicker hot oil over Gujia's
Picture
Gujias puffed up
Picture
Gently press the Gujia down
Picture
Gujias become golden brown
 6.  Once Gujias becomes golden brown with the spatula take them out from the oil and place them on a plate over the paper towel so that extra oil could be observed.
Picture
Take the Gujia's out of the hot oil
Picture
Place the fried gujias over paper towel
Picture
Fried gujias
7.  Before you fry other batch of Gujias turn the heat down because the oil is hot and you do not want to drop Gujias in very hot oil. After dropping the Gujias turn the heat up to medium and fry. 
 
8.  Repeat the process until you fried all the Gujias.

9. You can serve the fried Gujias or you can glaze them. (See directions below)
Directions for syrup:

1.  In a pan add sugar and 5 tablespoons of water and boil over medium heat, stirring frequently for 8  to 10 minutes or until syrup become thick of one thread consistency, means when you touch it with your fingers it should form a single thread. (Syrup should reach up to 160 degree temperature)
Picture
In a pan add sugar and water
Picture
Syrup is ready
Picture
One thread consistency
2.  Dip the fried Gujias into the syrup. With a tongs turn Gujias around so that
     they are well coated with the syrup all around. (Do not leave them in the surup)

3. Take the gujias out of the syrup and place them on a wire rack to allow the
     extra syrup to  drain.

4. Gujias will be dry in an hour.

5.  Store Gujias in a airtight container.
Picture
Dip the fried gujias in hot syrup
Picture
Place the gujias over wire rack
Gujia
Gujia
 Tips:

* Guijia making mold could be used to make Gujias. Making Gujia with the mold is easier and they come out even and same size and it takes less time to make and  you do not need to worry about rolling the dough in a nice circle (The molds are easily available in any Indian store or market)

 1. Roll the dough into 4" circle or according to the size of the mold.

Picture
Gujia mold
Picture
Roll the dough into 4" circle
2.   Lift the rolled dough and place it over the mold. 

3.  Apply the flour paste on half edge of the rolled dough.
Picture
Place the rolled dough over the mold
Picture
Apply the paste on the edge of the dough
4  Fill about 2 teaspoons of filling mixture on one side of the mold then fold one side of the mold over the other and press the mold to seal it. 

5. With a knife remove the excess edges and reuse the dough. 
Picture
Fill the stuffing
Picture
With the knife remove the excess edges
6.   Open the mold and take the Gujia out.
Picture
Open the gujia mold
Picture
Gujias
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you       

Geeta Seth 


Other recipes:

Carrot halwa                                                Rasgulla

Gulab jamun                                               Coconut burfi    

Rasmali                                                       Besan ladoo (Gram flour ladoo)

Shrikhand                                                  Vermicelli (Seviyan kheer)


    Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.. Thank you.. Geeta Seth
Submit
 
Copyright © 2011 www.northindiancooking.com, All Rights Reserved

Powered by Create your own unique website with customizable templates.