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<h1 style="background-color:green" align="center">SWEET DESSERT MENU</h1>
<center><img src="C:\Users\BBA28\Desktop\chandana r\diwalideepvali-1.jpg" width=500
height=350></center>
<div ng-view></div>
<body background="C:\Users\BBA28\Desktop\chandana r\background.jfif">
<div ng-app = "mainApp">
<p><a href ="#jamun"><b><center>GULAB JAMUN</center></b></a></p>
<p><a href ="#ras"><b><center>RASMALAI</center></b></a></p>
<p><a href="#bas"><b><center>BASUNDI</center></b></a></p>
<p><a href="#bal"><b><center>BALUSHAHI</center></b></a></p>
<p><a href="#lad"><b><center>MOTICHOOR LADDU</center></b></a></p>
<div ng-view></div>
<script type ="text/ng-template" id ="jamun.html">
<marquee><h1 style="background-color:red;"><left> GULAB JAMUN....GULAB JAMUN.....GULAB JAMUN....
GULAB JAMUN....GULAB JAMUN</left></h1></marquee>
<center><img src="C:\Users\BBA28\Desktop\chandana r\jamun.jfif"width=700 height=400 border=5 style=black></center>
<center><p style:font-size:"22"><h1><b> INGREDIENT</b></h1></center>
<center>½ tin (200 gm)Nestlé Milkmaid<br>
2 cups (200 gm )Flour<br>
600 gm, gratedPaneer<br>
200 gmSooji/Rava<br>
1½ tspBaking Powder<br>
1½ tspBaking Soda<br>
for fryingOil<br>
2 litresWater<br>
1 kgSugar<br>
6-8 nos, coarsely crushedCardamom</p></center>
<center><h1> <b>HOW TO MAKE GULAB JAMUN</b></h1></center>
<center><p>"Boil sugar and water to prepare syrup remove from fire; add cardamom and keep aside to cool.<br>
In a mixing bowl put the flour, paneer, sooji, Nestlé Milkmaid, baking powder and baking soda. Mix gently to make a soft dough, do not knead too much.<br>
Divide the mixture into 30-35 portions and gently roll into round gulab jamuns. Fry in the oil at very low flame till golden brown in color.<br>
Keep putting the fried gulab jamuns in the prepared sugar syrup, once all the gulab jamuns are in the sugar syrup bring it to a boil and remove from flame.
Serve warm.<br>"</p></center>
</script>
<script type ="text/ng-template" id ="ras.html">
<marquee><h1 style="background-color:red;"><left> RASMALAI....RASMALAI.....RASMALAI....
RASMALAI....RASMALAI...RASMALAI...RASMALAI</left></h1></marquee>
<center><img src="C:\Users\BBA28\Desktop\chandana r\rasmalai.jfif" width=700 height=400 border=5 style=black></center>
<center><p style:font-size:"22"><h1><b> INGREDIENT</b></h1></center>
<center>½ tin (200 gm)Nestlé Milkmaid<br>
4 cups, (600 ml)Nestlé a+ Nourish Milk<br>
300 gm, well mashedPaneer<br>
8-10 strandsSaffron<br>
½ tspCardamom Powder<br>
10-12, choppedPistachios<br>
1 literWater<br>
2 cups (300 gm)Sugar</P></center>
<center> <h1> <b>HOW TO MAKE RASMALAI</b></h1></center>
<center><p>Further mash paneer with hand for at least 6 minutes to make smooth dough.<br>
Alongside take a pan add sugar and water together and bring to boil to make syrup for cooking rasmalai.<br>
Make small balls of paneer dough and flatten, add into boiling sugar syrup, cover and cook for 10 minutes on medium heat. Remove and keep aside to cool.
In another pan pour in the Nestlé a+ milk and Nestlé Milkmaid, bring to boil and reduce to half. Turn of the flame, add saffron and cardamom powder and mix well. Allow to cool.<br>
Take out the Rasgullas from sugar syrup squeeze gently to remove the sugar syrup and put them into saffron ras,
Garnished with chopped pistachio and serve chilled.</p></center>
</script>
<script type ="text/ng-template" id ="bas.html">
<marquee><h1 style="background-color:red;"><left> BASUNDI....BASUNDI.....BASUNDI....
BASUNDI.....BASUNDI...BASUNDI</left></h1></marquee>
<center><img src="C:\Users\BBA28\Desktop\chandana r\basundi.jfif"width=700 height=400 border=5 style=black></center>
<center><p style:font-size:"22"><h1><b> INGREDIENT</b></h1></center>
<center>8 cup milk<br>
2 teaspoon powdered green cardamom<br>
1/2 teaspoon saffron<br>
<b>For Garnishing</b><br>
12 almonds<br>
<b>For The Main Dish</b><br>
2 teaspoon lemon juice<br>
2 cup sugar</P></center>
<center><h1> <b>HOW TO MAKE BASUNDI</b></h1></center>
<center>Take the milk in a heavy bottom pan. Turn the heat on medium.<br>
Bring it to a boil. As it starts boiling, reduce the heat to medium-low. Keep stirring and keep cooking till it gets its half quantity.<br> Do stir every 2-3 minutes and also scrap the sides and bottom of the pan to avoid scorching.
While simmering, you will see a thin film of malai at the surface.<br> Do mix as you stir. It gives grainy texture in the basundi. Now the milk is half quantity, it took me 35 minutes.<br>
Now add sugar and mix.</center>
</script>
<script type ="text/ng-template" id ="bal.html">
<marquee><h1 style="background-color:red;"><left> BALUSHAHI....BALUSHAHI.....BALUSHAHI....
BALUSHAHI....BALUSHAHI</left></h1></marquee>
<center><img src="C:\Users\BBA28\Desktop\chandana r\balushahi.jpg"width=700 height=400 border=5 style=black></center>
<center><p style:font-size:"22"><h1><b> INGREDIENT</b></h1></center>
<center>6 cup all purpose flour<br>
3 cup water<br>
5 cup sugar<br>
2 cup ghee<br>
<b>For Dough</b><br>
1/2 cup baking soda<br>
2/3 cup ghee<br>
<b>For Garnishing</b><br>
1/2 cup pistachios</P></center>
<center><h1> <b>HOW TO MAKE BALUSHAHI</b></h1></center>
<center>Sift together the flour and soda bicarbonate into a large bowl. <br>
Rub four tablespoons of ghee into the flour mixture with your fingertips till it resembles breadcrumbs.<br>
Step 2<br>
Add the beaten yogurt and knead into a soft dough.<br>
Cover the dough with a damp cloth and allow it to rest for forty-five minutes.<br>
Step 3<br>
Divide the dough into twelve equal portions and shape into smooth balls.<br>
Take care not to overwork the dough. Make a slight dent in the centre of the ball with your thumb.<br>
Keep the balls covered.<br>
Step 4<br>
Heat sufficient ghee in a non-stick kadai on medium heat. <br>
Gently slide in the prepared dough balls, two to three at a time, and deep-fry on low heat. <br>
If necessary, place a non-stick tawa below the kadai so that the ghee does not get too hot.<br>
Step 5<br>
Gradually the balushahi will start floating to the top.<br>
Turn gently and fry the other side till golden. The entire process may take around half an hour to forty-five minutes. <br>
Remove with a slotted spoon and drain on absorbent paper.<br>
Set aside to cool for forty-five minutes, or till they reach room temperature.<br>
Step 6<br>
Cook the sugar with one cup of water in a deep non-stick pan on high heat, stirring occasionally, till the sugar dissolves.<br>
Add the milk to the cooking syrup. Collect the scum which rises to the surface with a ladle and discard.
Continue to cook till the syrup attains a two-string consistency.<br>
Step 7<br>
Remove the syrup from heat and soak the cooled balushahi in it for two hours.<br>
Step 8<br>
Gently remove the balushahi from the sugar syrup and place on a serving plate. <br>
Decorate with the pistachios. Set aside for two to three hours till the sugar syrup forms a thin white coating on the balushahi.</center>
<script type ="text/ng-template" id ="lad.html">
<marquee><h1 style="background-color:red;"><left> LADDU....LADDU.....LADDU....
LADDU....LADDU.....LADDU</left></h1></marquee>
<center><img src="C:\Users\BBA28\Desktop\chandana r\laddu.jfif"width=550 height=400 border=5 style=black></center>
<center><p style:font-size:"22"><h1><b> INGREDIENT</b></h1></center>
<center>2 cup besan / gram flour<br>
2 tbsp rava / semolina / suji (fine)<br>
¼ tsp saffron food colour<br>
1½ cup water<br>
oil for frying<br>
<b>for sugar syrup:</b><br>
1 cup sugar<br>
½ tsp saffron food colour<br>
½ cup water<br>
¼ tsp cardamom powder<br>
½ tsp lemon juice<br>
2 tbsp cashew / kaju (chopped)<br>
2 tbsp pistachios (chopped)<p/></center>
<center><h1> <b>HOW TO MAKE MOTICHOOR LADDU</b></h1></center>
<center><b>Preparing Sugar Syrup</b><br>
<p>Dissolve sugar, saffron threads and water in a pan and keep it on the stove top.<br>
Cook the sugar solution till it reaches one thread consistency (check step 3 pic to<br>
see photo showing one thread consistency) and then switch off the flame.<br>
Keep the sugar solution aside.</p>
<b>Making Boondi</b><br>
Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. <br>
The batter should neither be thick nor thin. It should be a flowing batter without any lumps.<br>
The amount of water to be added depends on the quality of the the gram flour.<br>
So you can add more or less than what is mentioned in the recipe.<br>
Heat oil for deep frying in a kadai or pan. The oil has to be moderately hot.<br>
Take a perforated ladle/spoon. With your hands position the ladle above the oil. <br>
You will need one more large ladle/jhara to remove the fried boondis.<br>
Take a large spoon of the besan batter and pour it on perforated ladle/spoon. <br>
Press with the other spoon so that the batter falls down from the perforations into the hot oil.<br>
Fry the boondi (gram flour balls) till they become golden. <br>
Don’t over fry or make them crisp. When the oil stops sizzling, remove the boondis.<br>
About 45 seconds to 1 minute is enough to get the correct texture in the boondi.<br>
This step is important because if boondi becomes crisp then motichur laddu won't be<br>
soft and they won't be able to absorb the sugar syrup.</p>
<b>Making Motichoor Ladoo</b><br>
For collecting the fried boondi use a large slotted spoon/jhara. Drain the oil very well after<br>
removing the boondi and then add them directly to the sugar syrup. Also note that the sugar syrup should be hot.<br>
If the sugar syrup is not hot, then just heat it. <br>
In case, the sugar syrup crystallizes, then reheat again mixing 1 to 2 tablespoons water.<br>
No need to bother about the tailed or flat boondis as we will be pulsing them in the blender later.<br>
Add the magaz/melon seeds and black cardamom seeds. Mix well.<br>
Apply some oil or ghee on your palms and shape the motichoor ladoo. <br>
The mixture would be warm when preparing the laddu.<br>
On cooling they become firm.<br>
You can garnish the motichoor ladoo with melon seeds/magaz or raisins.<br>
These motichur ladoo can also be refrigerated since they are not made from ghee.<br>
If you fry them in ghee then the ghee will solidify on refrigeration.</center>
</script>
</body>
<script>
var mainApp = angular.module("mainApp", ['ngRoute']);
mainApp.config(['$routeProvider', function($routeProvider)
{
$routeProvider
.when('/jamun', {
templateUrl: 'jamun.html',controller: 'jamunc'
})
.when('/ras', {
templateUrl: 'ras.html',controller: 'rasc'
})
.when('/bas', {
templateUrl: 'bas.html',controller: 'basc'
})
.when('/bal', {
templateUrl: 'bal.html',controller: 'balc'
})
$routeProvider
.when('/lad', {
templateUrl: 'lad.html',controller: 'ladc'
})
}]);
mainApp.controller('jamun', function($scope)
{
$scope.message = "jamunc";
});
mainApp.controller('ras', function($scope)
{
$scope.message = "rasc";
});
mainApp.controller('bas', function($scope)
{
$scope.message = "basc";
});
mainApp.controller('bal', function($scope)
{
$scope.message = "balc";
});
mainApp.controller('lad', function($scope)
{
$scope.message = "ladc";
});
</script>
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