Bhai Dooj festival is celebrated next day of Gujarati new year day.Bhai dooj is known as Bhaiya dooj. On this day, the sister marks the brother's forehead with tilak and prays for his safety and long life. After that she feeds him with sweets and the brother gives gifts in return to his sister.Here is information about Some famous Bhai Dooj Festival Special Recipe.
Kaju Barfi Recipe
Ingredients
2-½ litre Whole Milk
250-300 gms Powdered Sugar
½ cup Pistachio (chopped)
1 tsp Cardamom Powder
1 Silver Sheet
Method
Heat the milk in a large pan on high flame and bring it to boil while stirring occasionally.
Now reduce the flame,keep stirring.
When the milk gets thick, remove it from the flame.
Now add sugar to the thickened milk, stir till it dissolves and allow it to cool.
After the milk gets cool, add cardamom powder and pistachios to it. Mix properly.
Spread the mixture evenly on a greased metal tray.
Press silver sheets on the mixture.
When the mixture gets set, cut it into medium-sized squares.
Khoya Burfi is ready to serve.
Now reduce the flame,keep stirring.
When the milk gets thick, remove it from the flame.
Now add sugar to the thickened milk, stir till it dissolves and allow it to cool.
After the milk gets cool, add cardamom powder and pistachios to it. Mix properly.
Spread the mixture evenly on a greased metal tray.
Press silver sheets on the mixture.
When the mixture gets set, cut it into medium-sized squares.
Khoya Burfi is ready to serve.
Rasgulla Rabri Recipe
Ingredients
Rasgulla tinned - 1
Milk - 1 1/2 lt
Sugar - 5 tbsp
Green cardamom crushed - 4-5C
Cashews chopped - 5-6
Almonds - 5-6
Pistachios -5-6
Chiroli ( chironji) - 2 tsp
Silver leaf - 1
Method
Take milk in a heavy bottomed frying pan (karahi) and put it to boil in a medium heat.
When it has boiled put sugar in it and reduce the flame. Let it simmer on a low heat stiring it continuously so it does not stick or burn.
keep boiling the milk, stiring it until it has reduced and come down to around 1/2 lt.
It should become thick and curdle a bit. Add the cardamom powder and chopped nuts (save some for garnishing).
Now your Rabri is ready to use.
When it has boiled put sugar in it and reduce the flame. Let it simmer on a low heat stiring it continuously so it does not stick or burn.
keep boiling the milk, stiring it until it has reduced and come down to around 1/2 lt.
It should become thick and curdle a bit. Add the cardamom powder and chopped nuts (save some for garnishing).
Now your Rabri is ready to use.
Paneer Simla
Ingredients
200 grams (about 8 oz.) cottage cheese cut into (1/2") cubes
2 green bell pepper(s) cut into long thin strips
4 flakes garlic crushed
2 tablespoon(s) oil
1 teaspoon(s) each of red chilli, coriander and hot spice mix (garam masala) powders
8 tablespoons tomato puree
salt and sugar to taste
Method
Heat oil and garlic on medium level in a pan for about 2 minute. Add green bell pepper strips and stir fry on high heat for a few seconds.
Add red chilli powder, coriander powder, garam masala powder, tomato puree, salt and sugar. Mix well. Cook on medium heat uncovered for about 3 minute.
Add cottage cheese. Mix well and keep aside. Just before serving, heat on medium level covered for 3 minute.
