INDIA FESTIVAL SHIVRATRI





 
Shivratri Recipes

   

THANDAI

Ingredients:
1) Milk - 1 cup.
2) Sugar - 1 cups.
3) Rose petals (gulkand variety) - 1/4 cup, dried or fresh.
4) Water - 1 litres.
5) Almonds - 1 tbsp.
6) Kharbooj / Tarbooj seeds - 1 tbsp, skinned(skinned dried seeds of watermelon and cantaloupes).
7) Peppercorns - 1 tsp, whole.
8) Khuskhus (poppy seeds) - tbsp.
9) Saunf (aniseed) - tbsp. 10) Cardamom powder/15 whole pods - tsp.
11) Rose Water (optional) - tsp.

Also needed:
A stone grinder, manual or electric(optional).
A large deep vessel.

Instructions:
1) In a middle sized bowl, pour the litre water and soak the sugar. Keep aside.
2) Wash clean all other dry ingredients, except cardamom if using powder. Soak these in 2 cups of remaining water for two hours. Keep to a side.
3) Except sugar, grind all soaked ingredients to a very fine paste. Mix with remaining water.
4) Tie a strong muslin cloth over the rim of a large deep vessel and use this to strain the liquid.
5) Pour the water, little by little, over the cloth to get the residue. Press through muslin with back of palms to extract the
liquid into the vessel. Continue till you get a residue dry and husk-like.
6) Add milk, sugar and rosewater to the extracted liquid.
7) In case you are using cardamom powder, add it to the milk. Mix well.
8) Refrigerate for an hour or two before serving.


SABOODANA KHEER

Ingredients:
1) Milk - 4 cups.
2) Sago granules - 1 tbsp.
3) Sugar - 3/4 cup.
4) Cardamom powder - 1/4 tsp.
5) Water - 1 cup.

Instructions:
1) Wash the sago granules and drain. Keep aside for 10 - 15 minutes, or until moisture is absorbed.
2) When dried, loosen the grains.
3) Heat water in a pan and add the sago. Boil while stirring.
4) Lower the temperature and simmer for 5-6 minutes. Add a little more water (if needed).
5) Pour in the milk. Boil again. Simmer for 5 minutes.
6) Add sugar and cardamom. Stir occasionally. Simmer till sago granule is cooked, but not mushy.
7) Press the granules between thumb and finger to ascertain their preparedness. These should flatten on pressing.
8) Serve hot, with nuts if desired.


LAUKI KA HALWA

Ingredients:
1) Milk - 1/2 lit.
2) Lauki - 1/2, peeled.
3) Sugar - 3/4 cup.
4) Khoya - 100 gms.
5) Elaichi powder - 1 tsp.
6) Dry fruits(almonds, raisins and cahwes) - 1 tbsp.

Also needed:
A grater, a middle-sized pan and a large pan.

Instructions:
1) Peel the lauki(gourd) and grate it using the grater. Also grate the khoya.
2) Take a middle-sized pan and fill it with 1/2 cup of water. Add the lauki and boil. When it gets boiled drain all the water to leave behind only the soft boiled lauki.
3) In a large pan pour in the milk and boil for about 20 mins on medium flame, stirring occassionally.
5) Add the grated khoya and mix well. Also pour in the sugar and stir well to dissolve it.
6) Toss in the dry fruits and elaichi powder.
7) Serve hot or cold, as you desire. 

 

About Shivratri

Why We Celebrate Shivratri

Twelve Jyotirlinga

Maha Mrityunjay Mantra

Shiv Chalisa

Shiv Aarti

108 Names Of Shiva


 

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