Ginger brittle (Alam Moraba)

Alam (ginger) moraba (brittle) is a famous snack in Hyderabad. People who are born and bought up in Hyderabad will know about this snack. When I was a kid, I remember people selling it on streets. I love them, they are delicious and good for your health. Here is my version of the recpie...

Ingredients:

1. 1 oz Jaggary
2. 1/2 oz Sugar
2. 1/2 oz Ginger
3. 1 tsp Cardamom pwd
4. Water as needed
5. 1 tbsp Ghee

Method:

1. Grind ginger to a fine paste, if you want can add 2 teaspoons of water.
2. Put jaggary pieces and sugar in a non sticky pan and add little water, just to sink it.
3. Keep it on a medium flame, keep stirring.
4. When it comes to one string consistency, add the ginger paste and cardamom pwd.
5. Keep stiring, until it starts leaving the sides of the container.
6. Switch off the stove.
5. Grease a plate with ghee and pour the mixture when it is hot.When it is warm make marks to cut in a squares or use a cookie cutter for any kind of shape.
6. When cold store it in a air tight container.

This is my entry for JFI-Jaggery hosted by Kay of ‘Towards A Better Tomorrow’


Picture courtesy: web
Kitchen Notes: I’ve prepared mildly sweet moraba. Adjust jaggery quantity to suit your taste.All quantites are approx., changes should be made according to the taste.
Recipe Source: My own creation..

Ras Malai

Ingredients
1/2 lbs (appr. 250 gms) Paneer/Chhena
1/2 galon whole milk
2 lbs sugar
4 tbsp. Flour
10 strands saffron
1/4 cup sliced pistachios
1/4 cup sliced almonds

Method
1. Knead and mash paneer/chenna, add 2 tablespoons flour and mash again to make a dough.
2. Divide it into equal portions, make balls ,flatten them and keep aside.
3. Prepare a sugar syrup by dissolving 1/2 lbs sugar in the 500 mls. of water.
4. Now add the dough portions in it and cook over a high flame for 6- 8 minutes.
5. Add half a cup of water and again bring it to a boil. Cook for another 5 minutes.
6. Remove them and keep them in the sugar syrup .
7. Now take milk in a pan, bring it to a boil, Keep on stirring continuously. Simmer until it is reduced to a thick consistency.
8. Add rest of the sugar and keep on a boiling till the sugar is completely dissolved.
9. Remove from the flame and refrigerate for an hour.
10. Add the soaked balls and Sprinkle the saffron. Keep in refrigerator for another half an hour.
11. Swirl the milk with a light hand just before serving as it will give beautiful yellow color of saffron and the white of the milk.
12. Serve cold, garnished with sliced pistachio nuts, almonds.

Double Ka Meeta

Ingredients :
1 Loaf of Bread
1 litre Milk
500gms Sugar
250gms Double cream
250gms Pure Ghee
100gms Chopped & roasted cashew nuts
100gms Almonds (soaked and chopped)
10gm Saffron
5 Cardamom powdered

Method :

1. Cut each bread slice into four pieces.
2. Fry them in ghee till golden brown.
3. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened.
4. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot.

Finally refrigerate and serve as dessert.