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Microwave safe (MWS) bowl

Instructions

Utensil:

Method:

Weight Limit

SC11

Shahi Rabdi 0.3 kg

1. Dissolve strands of saffron in 2 tbsp lukewarm milk.

2. In a MWS bowl, put all the ingredients of rabdi except chopped

pistachios. Mix well.

3. Keep the bowl in Microwave. Select category & press start.

4. Serve chilled garnished with chopped pistachios.

0.3 kg

1 cup

½ cup

1 tbsp

¼ tsp

A few strands

A few drops

1 tbsp

2 tbsp

For

Milk

Grated paneer

Condensed milk

Deshi ghee

Elaichi powder

Saffron

Rose essence

Chopped pistachios

Chopped almonds (skin removed)

Instructions

Utensil:

Method:

Weight Limit

SC12

Shahi Tukda

0.1 ~ 0.3 kg

Microwave safe (MWS) flat glass dish & High Rack**

0.1 kg

1 slice

50 ml

1 tbsp

0.2 kg

2 slices

100 ml

2 tbsp

0.3 kg

3 slices

150 ml

125 ml

3 tbsp

2 tbsp

As per your taste

3 tbsp 4 tbsp

For

Bread Slices

Milkmaid

Milk

Sugar

Badam, Pista Pieces

Kesar-Elaichi Powder

1. Arrange bread slices on high rack. Select category & weight & press

start.

2. When beeps, turn slices press start.

3. When beeps, mix milkmaid, milk, sugar, dry fruits and kesar elaichi

powder in Microwave Safe Flat Glass Dish. Pour the mixture on slices

and press start. Serve hot.

Sweet Corner Indian Cuisine

** Refer page 101, fig 5

Instructions

Utensil:

Method:

Weight Limit

SC13

Kaddu Kheer

0.5 kg

Microwave safe (MWS) glass bowl

1. In a MWS glass bowl add milk & milkmaid, grated kaddu. Select

category & press start.

2. When beeps, mix well. Press start.

3. When beeps, mix well & add dry fruits. Press start. Serve it chilled or

hot.

0.5 kg

300 ml

200 g

150 g

As required

For

Milk

Grated kaddu

Milkmaid

Dry fruits (Kaju, kishmish, pista)

1. In a MWS glass bowl take sugar & milk. Mix & select category and press

start.

2. When beeps, add roasted rava/sooji, kishmish & chopped almonds.

Sprinkle elaichi powder & mix very well. Press start.

3. When beeps, mix well & add grated khoya. Mix well & again press start.

4. Make equal sized ladoos from the mixture, when it is still warm.

0.5 kg

1 cup

1½ cup

½ cup

2 tbsp

1 tbsp

½ tsp

For

Roasted rava/sooji

Grated khoya

Sugar

Milk

Kishmish

Chopped almonds

Desi ghee

Elaichi powder (optional)

Instructions

Utensil:

Method:

Weight Limit

SC14

0.5 kg

Microwave safe (MWS) glass bowl

Rava Ladoo

Instructions

Utensil:

Method:

Weight Limit

SC15

0.4 kg

Microwave safe (MWS) glass bowl

Kaju Burfi

1. Take kaju in a spice-grinder & make a fine powder and keep aside.

2. In a MWS glass bowl take powdered sugar & water. Stir very well.

Select category & press start.

3. When beeps, stir very well & dissolve all the sugar. Add kaju powder &

stir till all the lumps are removed. Keep stirring till the paste becomes

like a dough (ball formation stage).

4. Grease the kitchen-slab (marble top) a little with ghee. Take the dough

& roll out to 1" thickness carefully. Cut the kaju burfi in desired square or

diamond shape & decorate with vark and serve.

0.4 kg

2 cups

1¼ cup

½ cup

For

Kaju

Powdered sugar

Water

Instructions

Utensil:

Method:

Weight Limit

SC16

Microwave safe (MWS) glass bowl

Badam Halwa

0.1 ~ 0.3 kg

1. Remove the skin from badam & grind them to a fine paste adding milk.

Take out this paste in a MWS glass bowl.

2. Add desi ghee to the paste & mix well. Select category & weight and

press start.

3. When beeps, stir very well & again press start.

4. When beeps, stir very well. Add sugar & milk (for cooking). Again mix

well & press start. Give standing time of 5-6 minutes & mix well. Garnish

with slivered almonds & serve badam halwa hot.

0.1 kg

½ cup

3 tbsp

2 tbsp

A few

0.2 kg

1 cup

¾ cup

5 tbsp

3 tbsp

0.3 kg

1½ cup

1 cup

7 tbsp

4 tbsp

For

Badam (soaked in hot water for 1 hour)

Milk (for making paste)

Milk (for cooking)

Sugar

Desi ghee

Slivered almonds (for garnishing)