GULAB (ROSE) SHRIKHAND

Ingredients:
(For 5 persons)

Plain Curd (not sour) - 1 kg
Sugar - 200 gm
Rose Water
Ilaichi Powder – 2-3 pinches
Edible pink colour

Method

Take plain curd and knot into cloth and drain extra water. About 400 gm maska is ready for matha.

Mix sugar in maska and beat well. Then sieve it.

Add pink colour, ilaichi powder and rose water in the maska.

Keep in refrigerator. Serve chilled.

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RAJBHOG MATHO

Ingredients:
(For 5 persons)

Plain Curd (not sour) - 1 kg
Sugar - 200 gm
Cashew nut (kaju) pieces – 50 gm
Raisins (kismis) – 50 gm
Strawberry pieces – 50 gm
Kesar – few threads
Milk (to dilute kesar)
Cream – 75 gm

Method:

Take plain curd and knot into cloth and drain extra water. About 400 gm maska is ready for matha.

Mix sugar in maska and beat well. Then sieve it.

Add 50 gm. Kaju piece, 50 gm raisins, 50 gm strawberry pieces, and kesar diluted in little amount of milk.

Keep in refrigerator.

When serve, add topping of cream.

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DRY FRUIT MATHO

Ingredients:
(For 5 persons)

Plain Curd (not sour) - 1 kg
Sugar - 200 gm
Kaju (Cashew nut) pieces – 75 gm
Kismis (Raisins) – 75 gm
Ilaichi powder – 2-3 pinches

Method:

Take plain curd and knot into cloth and drain extra water. About 400 gm maska is ready for matha.

Mix sugar in maska and beat well. Then sieve it.

Add cashew nut pieces, raisins and ilaichi powder in the maska.

Keep in refrigerator. Serve chilled.

***

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GREEN PISTA MATHO

Ingredients:
(For 5 persons)

Plain Curd (not sour) - 1 kg
Sugar - 200 gm
Pista pieces- 75 gm
Edible green colour

Method:

Take plain curd and knot into cloth and drain extra water. About 400 gm maska is ready for matha.

Mix sugar in maska and beat well. Then sieve it.

Add pista pieces.

Add little green colour, mix well and keep in refrigerator.

Serve chilled.

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ANJEER (FIG) MATHO

Ingredients:
(For 5 persons)

Plain curd (not sour) - 1 kg.
Sugar- 200 gm
Anjeer (fig) – 125 gm

Method:

Take plain curd and knot into cloth and drain extra water. About 400 gm maska is ready for matha.

Mix sugar in maska and beat well. Then sieve it.

Put 125 gm anjeer in boiling water for 3-4 minutes.

And take out anjeer from water, cool and cut into small pieces.

Add anjeer in the maska and keep in refrigerator. Serve it chilled.

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PINEAPPLE MATHO

Ingredients:
(For 5 persons)

Plain curd (not sour) - 1 kg.
Sugar- 200 gm
Pineapple pieces- 500 gm
Pineapple essence – 2 drops

Method:

Take plain curd and knot into cloth and drain extra water. About 400 gm maska is ready for matha

Mix sugar in maska and beat well. Then sieve it.

Add 500 gm very small piece of pineapple in sada matho.

Add 2 drops of pineapple essence. Keep in refrigerator.Serve chilled.

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STRAWBERRY MATHO

Ingredients:
(For 5 persons)

Plain curd (not sour) - 1 kg.
Sugar 200 gm
Ilaichi powder- 3 pinches
Strawberry pieces- 75 gm.
Strawberry essence-1 drop

Method:

Take plain curd and knot into cloth and drain extra water. About 400 gm maska is ready for matha.

Mix sugar in maska and beat well. Then sieve it.

Add ilaichi powder, strawberry essence and strawberry pieces.

Keep in refrigerator. Serve chilled.

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MANGO MATHO

Ingredients:
(For 5 persons)

Plain curd (not sour) - 1 kg.
Sugar 200 gm
Mango Pulp 400 gm
2-3 pinches of Ilaichi Powder
Mango essence 2 drops

Method:

Take plain curd and knot into cloth and drain extra water. About 400 gm maska is ready for Matha.

Mix sugar in maska and beat well. Then sieve it to make smooth.

Then add ilaichi powder and add mango pulp in maska. Mix well.

Add 2 drops of mango essence.

Keep in refrigerator and serve chilled.

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SADA MATHO

Ingredients:
(For 5 persons)

Plain Curd (not sour) - 1 kg
Sugar - 200 gm
2-3 pinches of Ilaichi Powder

METHOD:

Take plain curd and knot into cloth for 10 minutes and drain extra water. About 400 gm maska is ready for matha.

Mix sugar in maska. Beat well then sieve it to make smooth.

Add ilaichi powder and keep in refrigerator. Serve chilled.

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