Crunchy Jelaibi

Ingredients:

1 cup Maida

1 tsp level baking powder

(sieve both maida and baking powder  so that they mix in well together)
2 pinch yellow food colour
3 cups sugar
1 ½ glass water
cold water to mix

Method:

1. Make the sugar syrup, let it cool completely, it should be thick, only then the jalaibi will get it’s taste.

 
Mix the flour, with the food colour and mix it with COLD water, it will start turning very sticky like a glue, keep mixing strongly with a whisker till the batter is very creamy but not runny.

2. You can use the icing set which is used for cakes and fix the tinniest nozzle on it as when you drop the batter in the oil it will raise in size so better use the smallest one, now heat the oil, fill in the icing device, and go round round with it dropping it in the oil and make the form of jelabi  or use  a plastic sheet and make it like a cone and fill it with batter and make a thin hole in the nob and use it .

3. Don’t fry too long you will feel as the colour changes to a light brownish orange, take it out and put it directly in the syrup BUT take it immediately out after 4-5 seconds!! If it stays long it will become very soggy, to have it crunchy you have to hurry, place them on a grill so that the extra syrup runs out, don’t cover them they will stay crunchy 100% !!!

Now enjoy crispy Jelaibis  :)

Rava Laddo

This is the recipe of my sweetest grandma who is an excellent cook and this is the most frequently wanted and made sweet in my house which I learnt to master it from her. This is very easy to make in less than 20 minutes .

Ingredients:

White Rava (Sooji ) : One cup

Cashew nuts : broken a handful

Raisins: Handful

Almonds and pistachios Crused handful (Optional)

Hot Milk : 1/4 cup

Sugar : 3/4 cup

Cardamon Powder : 1/4 teaspoon

Fresh coconut Grated : 1/4 cup

Ghee : 1/4 cup or 4 tablespoons

Method:

1. In a kadai add ghee when hot add cashew nuts, raisins and other nuts you prefer and once light brown add the fresh coconut and fry in very slow heat for 5 minutes and then add the rava and roast it in very slow fire for 7 minutes  and be careful not to brown the rava and once the rava is roasted, add sugar and mix well for 5 minutes in slow fire , add cardamon powder and then add the milk and mix well and immediately switch off from fire .

2. Start making ladoos when warm itself, if you feel too dry to make ladoos add little milk, grease hands with ghee and make the ladoos in the sizes you wish.

Note: if you wish you can add a pinch of food colour of your choice to make it more colourful and add it in little water or milk and add to the mixture while mixing on heat. 

Fruit Trifle

A yummy fruit trifle which is my all time favorite, it is very quick and easy to make as we can even do even  with only one fruit .

Ingredients:

Milk : 1/2 liter

Vennila custard  Powder : 3 tablespoons

Sugar : 1/4 cup

Fruits : cut into small peices( Apple, Orange, whole seedless grapes,  banana, mangoes , pineapple and anything of your choice)

Jelly : Make jelly with strawberry flavour and lime flavour ( I used this for red and green colour)

Method:

1. Boil milk with sugar and then dilute the custard powder with milk and add add to the boiling mik and mix well till it becomes thick and then remove from fire and cool .

2. keep blending the custard mixture with a hand whip as it will form thick crumps otherwise but see that it is very thick like yogurt.

3. Now mix in the fruits and garnish with jellys of your choice to make it more colourful chill and serve cold :)

Note:

If you are adding Pineapple, add it only before you serve as it might become bitter if kept for long in the custard mixture.

Make sure the mixture is very cold before garnishing with jelly or it start blotting as happened to mine  as shown in the pictures.