Barfi has always been one of our favorite recipe. What better sweet recipe you could find then making Mango Coconut Barfi. This seasonal delight will surely satisfy all your sweet cravings. You can serve it at any party or gatherings or have it after your meals.
It is mangoes season so do try out making this barfi recipe with unique taste and flavors. Here is an easy recipe with pictures and detailed information to make sumptuous Mango coconut barfi. Try fresh and homemade Mango coconut Barfi at your home and enjoy!
Direction :
Getting Ready :
Take 2 Mangoes . Peel the mangoes, and then cut the pulp from it. We have taken safeda mango for it.
Making :
Put the mango chunks in the mixer jar, add 2 tbsp corn flour, add 1 cup sugar. Grind all things well.
Take 2 cup dessicated coconut. Add it to the pan and roast for a minute or so while stirring constantly until it turns fragrant. We have roasted it for 2 minutes. Once roasted transfer it to a plate.
Add ground mango, sugar and corn flour mixture into the pan. Turn on the flame. Cook the mango mixture until it gets dense and there is change in color.
Add the desiccated coconut to the mango pulp and mix well. Reduce the flame. Make sure you cook it until it reaches the desired consistency required for setting the barfi. Turn off the flame.
To set the Barfi Grease the plate with some ghee. Transfer the barfi mixture to a plate and even it out using a spoon. Grease the spoon with some ghee as well to easily even out the barfi.
To garnish the barfi add finely chopped cashews and finely chopped pistachios. Press down the dry fruit with a spoon so that it sets inside the barfi. Keep the barfi aside for 1 hour to set.
Serving :
To separate out the chunks from plate,mark cuts on the barfi then heat it from the bottom over the flame for a while. Cut the barfi in big or small size chunks as per your preference. Super luscious and tempting mango coconut barfi is ready. This super delicious mango coconut barfi can be stored for up to 15 to 20 days if kept in refrigerator.
Suggestion :
For making the barfi take mangoes which don’t consist of threads. We have taken safeda mango. You can also take alphonso or dussehri mangoes too.
For garnishing the barfi we can use any other dry fruit. You can melon seeds, finely chopped almonds or any other dry fruit as desired to garnish.
We have taken 2 tbsp cornflour to set the barfi. You can add ½ cup milk powder or ½ cup cashew powder instead.
Take 2 Mangoes . Peel the mangoes, and then cut the pulp from it. We have taken safeda mango for it.
Making :
Put the mango chunks in the mixer jar, add 2 tbsp corn flour, add 1 cup sugar. Grind all things well.
Take 2 cup dessicated coconut. Add it to the pan and roast for a minute or so while stirring constantly until it turns fragrant. We have roasted it for 2 minutes. Once roasted transfer it to a plate.
Add ground mango, sugar and corn flour mixture into the pan. Turn on the flame. Cook the mango mixture until it gets dense and there is change in color.
Add the desiccated coconut to the mango pulp and mix well. Reduce the flame. Make sure you cook it until it reaches the desired consistency required for setting the barfi. Turn off the flame.
To set the Barfi Grease the plate with some ghee. Transfer the barfi mixture to a plate and even it out using a spoon. Grease the spoon with some ghee as well to easily even out the barfi.
To garnish the barfi add finely chopped cashews and finely chopped pistachios. Press down the dry fruit with a spoon so that it sets inside the barfi. Keep the barfi aside for 1 hour to set.
Serving :
To separate out the chunks from plate, heat it from the bottom over the flame for a while. Cut the barfi in big or small size chunks as per your preference. Super luscious and tempting mango coconut barfi is ready. This super delicious mango coconut barfi can be stored for up to 15 to 20 days if kept in refrigerator
Food during vrat is prepared in very easy ways using simple recipes. One such easy recipe is Aloo Bhujiya for vrat . With simple ingredients like potatoes, rock salt and a blend of few spices , this aloo bhujiya namkeen comes out very scrumptious. Hygienic and pure you can make these Aloo Bhujiya namkeen falahari not only during the navratri fasts but for any other religious fasts as well.
Here is an easy step by step process with pictures to make tempting and crunchy Aloo Bhujiya to be relished even during fast and festivals. Enjoy!
Direction :
Getting ready :
Boil 3 Potatoes .
Making :
Take water chestnut flour in a big mixing bowl and 3 boiled potatoes. Then peel and grate the potatoes.
Mix the grated potatoes to the flour. Add 3/4 tsp sendha salt. Also add 1/2 tsp black pepper powder and 1/3 tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.
Heat enough oil in a wok to fry the aloo bhujiyas.
Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.
Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine’s cylinder. Cover the machine with this piston. Press up the lever and fit it over the machine’s cylinder. Machine is ready, meanwhile check the oil.
Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth settles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.
Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth settles down. Drain them out as well. Transfer these sev to a plate.
Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.
Serving :
Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.
Suggestion :
Use rock salt (sendha namak ) as this namkeen is prepared for fasts.
Adding turmeric powder is optional, you can skip the use.
Keep a check on the flame. It should be medium hot to fry the aloo bhujiya.
Aloo Bhujia Namkeen Farali - Alu Bhujiya for Navratri Vrat
Author: Nisha Madhulika
Recipe type: snacks
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Boiled Potatoes – 3 ( 300 gms )
Water Chestnut Flour – 1 cup ( 150 gms )
Rock salt – ¾ tsp
Black pepper powder- ½ tsp
Turmeric powder- ⅓ tsp (optional )
Oil – for frying
Instructions
Boil 3 Potatoes .
Take water chesnut flour in a big mixing bowl and 3 boiled potatoes . Peel and grate the potatoes. Then grate the potatoes .
Mix the grated potatoes to the flour. Add ¾ tsp sendha salt. Also add ½ tsp black pepper powder and ⅓ tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.
Heat enough oil in a wok to fry the aloo bhujiyas.
Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.
Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine's cylinder. Cover the machine with this piston. Press up the lever and fit it over the machine's cylinder. Machine is ready , meanwhile check the oil.
Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth setlles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.
Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth setlles down. Drain them out as well. Transfer these sev to a plate.
Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.
Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.
We are required to follow a specified diet during fasts, and what if you get to eat various different dishes without breaking the laws of fast. Today we will make Singhare Paneer ki Kachori so you have something different to eat during 9 days of Navratri Fasting.
Here is an easy s tep by step recipe with pictures to make Kuttu Paneer ki Kachori for vrat. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.
Directions
Getting ready:
Peel the boiled potatoes and grate them manually with a grater in a bowl.
Manually grate the paneer in another bowl as well.
Making:
Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.
Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.
Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.
Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.
Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.
Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.
Serving:
Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.
Singhare Paneer ki Kachori - Aloo Paneer Kachori for navratri Vrat
Author: NishaMadhulika
Recipe type: Main course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Potatoes – 3 (250 grams) (boiled)
Paneer – 100 grams
Green coriander – 2 tbsp (finely chopped)
Water chestnut flour/buckwheat flour - ¼ cup
Raisins – 1 tbsp
Cashews – 8 to 10
Green chilli – 1 (finely chopped)
Crushed black pepper – ½ tsp
Sendha salt – 1 tsp
Oil – to fry kachoris
Instructions
Peel the boiled potatoes and grate them manually with a grater in a bowl.
Manually grate the paneer in another bowl as well.
Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.
Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.
Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.
Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.
Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.
Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.
Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.
Winter are in and we get to see green peas in abundance in every market. We often make various super tempting and savory delicacies from fresh green peas be it pooris, curry, stir fries, snacks, paranthas and so on. But have you ever wonder you could make Green peas halwa? No! Then this is the right halwa recipe for you to try.
Try out this amazing halwa recipe and surprise your friends and family. So, here is an easy recipe with step by step pictures and detailed method of preparation to make tempting Green Peas halwa to satisfy all your sweet cravings. You can prepare this halwa for any festival, party or whenever you want as it is less time consuming.
Directions :
Getting ready :
Take 1 cup green peas and grind it coarsely.
Chop dry fruits like cashews and almonds.
Making :
Take 3/4 cup Mawa, crumble it and put it to a pan. Turn on the flame. Stir the mawa continuously and roast it on medium flame until there is slight change in color and is fragrant. Mawa is roasted well. Now transfer it to a bowl.
Add some ghee in a wok and let it melt. Add the ground peas to it. Roast it till it changes color and is fragrant. Make sure you keep the flame medium. Peas have changed color and ghee has started separating from it.
When the peas are roasted well add ½ cup water in to it, followed by 150 grams sugar. Cook the halwa until it is dense in consistency. Now add mawa to it and stir it till it mixes well. Add ½ tsp cardamom powder to the halwa and mix well.
Green peas halwa has the desired consistency and is ready, garnish it with some cashews and almonds.
Serving:
Super scrumptious and tempting halwa is ready to be served. This halwa is very different is taste and making it is really easy. You can prepare this halwa for any festival, party or whenever you want as it is less time consuming. Relish this mouth drooling halwa and satisfy your sweet cravings.
Suggestions:
While roasting the mawa, or the green peas make sure you keep stirring it constantly. They should not stick to the wok.
If you use a non stick wok then it gets convenient to roast them and halwa gets ready easily
Take ¾ cup Mawa, crumble it and put it to a pan. Turn on the flame. Stir the mawa continuously and roast it on medium flame until there is slight change in color and is fragrant. Mawa is roasted well. Now transfer it to a bowl.
Add some ghee in a wok and let it melt. Add the ground peas to it. Roast it till it changes color and is fragrant. Make sure you keep the flame medium. Peas have changed color and ghee has started separating from it.
When the peas are roasted well add ½ cup water in to it, followed by 150 grams sugar. Cook the halwa until it is dense in consistency. Now add mawa to it and stir it till it mixes well. Add ½ tsp cardamom powder to the halwa and mix well.
Green peas halwa has the desired consistency and is ready, garnish it with some cashews and almonds.
Rabri is a great sweet recipe to delight everyone. You can make this super tasty rabri kheer on any special occasion or party. So delicious and heartwarming that everyone at home will love eating it! This recipe is a unique and is surely relished by all.
Serve it chilled or warm, you will love it any ways for sure. Always great to have in all seasons and celebrations.This step-by-step instruction with pictures will help you make perfect rabri. Enjoy!
Direction:
Getting ready :
Take 10 to 12 pistachios and finely chop them.Make 6 to 8 fine pieces from a single pistachio like this. Take 4 to 5 almond and cut them, finely chop it the same way.
Making:
Take 1. 5 litre full milk in a wok. Heat the milk till it comes to boil. Turn on the flame and keep stirring the milk at regular intervals so that the milk doesn’t stick to the bottom of the wok. Stir the milk at every 2 minutes and make sure that the ladle goes down till the bottom of the wok. Milk is boiling. Keep stirring it at regular intervals. Stir the milk on high flame at regular intervals to make it thick. Lower the flame if the milk seems to spills out of the wok and then increase the flame.
Thicken the milk till 3/4 of its quantity remains in the wok. If it is 1.5 litre milk it should be reduced till 1 litre remains. Make sure you stir the milk at every 2 to 3 minutes so that milk shouldn’t stick to the bottom let the milk become dense. Keep an eye on the milk, it shouldn’t spill out neither should it stick to bottom.
The milk is dense now almost 1 litre is left. Gather the cream floating above the milk on the side of the wok. Make sure you keep the flame medium, not too high. Because the milk should boil from the bottom and should be cool from above forming a layer of cream.
Gather the cream on the sides every time you see the layer of cream forming. We have very less milk left in the wok. Reduce it a bit more. We need to keep only 250 ml of milk in the wok. Keep gathering the milk on the sides of the wok like earlier and reduce the milk. There’s now very less milk left in the wok. Milk is too dense now.
Add 1/2 tsp cardamom powder and 2.5 tbsp sugar to it and mix well. Cook it till the sugar dissolves. Once the sugar dissolves in the milk then turn off the flame and let the rabri cool down.
Serving:
The gathered cream forms a lachcha on the sides of the wok. It tastes delicious. Mix the cream lachcha in the milk Rabri has cooled down now, scrap out the gathered cream and mix it. Scrap out the milk from the sides, long lachchas of rabri should form. Lachchas of cream should mix well in the milk. Sumptuous and mouth drooling Rabri is now ready, place it in a bowl. Lachedar and yummy rabri is ready to be served. Sprinkle a little pistachios and little almond over the rabri to garnish it.
Suggestion:
Traditionally we don’t put dry fruits in the rabri but if desired you can add chopped dry fruits like almonds and pistachios to the rabri it will taste good.
If rabri is to be served to elders who are toothless or served to kids then do not add dry fruits to it.
While eating the Rabri when the lachchas come to your mouth, then it will seem less sweet but when you taste the milk it will be sweet.
Make sure that you keep stirring the milk while it boils in the wok. The milk should not stick to the wok.
Take 10 to 12 pistachios and finely chop them.Make 6 to 8 fine pieces from a single pistachio like this. Take 4 to 5 almond and cut them, finely chop it the same way
Take 1. 5 litre full milk in a wok. Heat the milk till it comes to boil. Turn on the flame and keep stirring the milk at regular intervals so that the milk doesn’t stick to the bottom of the wok. Stir the milk at every 2 minutes and make sure that the ladle goes down till the bottom of the wok. Milk is boiling. Keep stirring it at regular intervals. Stir the milk on high flame at regular intervals to make it thick. Lower the flame if the milk seems to spills out of the wok and then increase the flame.
Thicken the milk till ¾ th of its quantity remains in the wok. If it is 1.5 litre milk it should be reduced till 1 litre remains. Make sure you stir the milk at every 2 to 3 minutes so that milk shouldn’t stick to the bottom let the milk become dense. Keep an eye on the milk, it shouldn’t spill out neither should it stick to bottom.
The milk is dense now almost 1 litre is left. Gather the cream floating above the milk on the side of the wok. Make sure you keep the flame medium, not too high. Because the milk should boil from the bottom and should be cool from above forming a layer of cream.
Gather the cream on the sides every time you see the layer of cream forming. We have very less milk left in the wok. Reduce it a bit more. We need to keep only 250 ml of milk in the wok. Keep gathering the milk on the sides of the wok like earlier and reduce the milk. There’s now very less milk left in the wok. Milk is too dense now.
Add ½ tsp cardamom powder and 2.5 tbsp sugar to it and mix well. Cook it till the sugar dissolves. Once the sugar dissolves in the milk then turn off the flame and let the rabri cool down.
The gathered cream forms a lachcha on the sides of the wok. It tastes delicious. Mix the cream lachcha in the milk Rabri has cooled down now, scrap out the gathered cream and mix it. Scrap out the milk from the sides, long lachchas of rabri should form. Lachchas of cream should mix well in the milk. Sumptous and mouth drooling Rabri is now ready, place it in a bowl. Lachedar and yummy rabri is ready to be served. Sprinkle a little pistachios and little almond over the rabri to garnish it.
You have drooled over the tempting gujiyas on every occasion, specially on Holi. With an extra dose of sweetness and flavors this Chashni wali gujiya is pure bliss and great hit amongst everyone. You can serve it to guests. The Homemade mawa gujiya made with this easy recipe will be relished by all.
Here is an easy recipe with step by step pictures to make sugary and sweet Chashni wali gujiya this festive season. Gujiya is one the most popular and special sweet of Holi. You will surely savor this homemade gujiya than that brought from the market.
Direction:
Getting ready:
Finely chop 2 tbsp chopped cashews, 2 tbsp almonds.
Making:
Take 2 cups (250 grams) of refined flour in a mixing bowl. Add 30 grams of melted ghee into it and mix well. Add lukewarm water in small portions and add stiff and tight dough. Cover and keep aside for 15 to 20 minutes to set and then start making the gujiya.
To prepare the stuffing, Take 200 grams (1 cup) of mawa. Crumble it and add it to the pan. Turn on the flame and roast the mawa on medium flame until there is slight change in the color. Once it is fragrant and it changes color, Turn off the flame and transfer the mawa to a big bowl. Let the mawa cool down a little.
To prepare sugar Take 400 grams (2 cups) of sugar in a vessel and add 1.75 cups of water to it. Turn on the flame and cook the sugar dissolves completely. Keep stirring at regular intervals.
Now add sugar and dry fruits to the mawa for the stuffing. Take 2 tbsp chopped cashews, 2 tbsp almonds, 2 tbsp raisins and ½ tsp cardamom powder. Mix all ingredients well. Let the mawa cool a bit more then add 1/2 cup powdered sugar to it and stir until it blends well. Once everything is mixed well the stuffing is ready.
Meanwhile Sugar has dissolved completely; let it cook for 2 to 3 more minutes. Take some syrup on the spoon, let cool down a little and take it between your thumb and finger.There is no formation of thread in the syrup but it gooey like honey. The Sugar syrup is ready now so turn off the flame. Take it off from flame and place on a net stand. Keep the sugar syrup covered to prevent it from cooling down quickly.
Now to roll out and stuff the gujiyas. Knead the dough again then Break small lumps from the dough. Keep them covered so that they don’t get dry. Take one dough lump at a time and roll into dough ball.Roll it out into 3 to 4 inch diameter sheet. Roll out evenly from all sides.
Take the rolled poori on your hand, place 2 tsp stuffing over it.Keep the stuffing in the center. Then apply some water on the edges of the poori. Fold the gujiya into half and stick the edges together.
To make the folds make a pattern all around the gujiya with pinch and twist method. Similarly prepare remaining gujiyas as well and place them over a cloth and cover so that they don’t dry. Folding the gujiyas are done with.
To fry the gujiyas, heat sufficient ghee in a wok. Keep the flame medium-low. Once the ghee is hot, Drop some dough lump into the ghee to check. If it is sufficiently hot then fry the gujiyas. Fry the gujiya on low flame until they get golden brown in color.
Once the Gujiyas float on the surface and slightly roasted from beneath, flip the sides now and continue frying until the gujiyas get golden brown in color.
Gujiyas have turned golden brown in color take the gujiyas over a ladle and hold it on the edges of wok so that extra ghee drains back into the wok. Then keep the gujiyas over a plate. Similarly fry rest of the gujiyas as well. It takes 12 to 15 minutes for frying gujiyas at once. With this much dough we have prepared 14 gujiyas.
Drop these fried gujiyas in the sugar syrup. Keep the gujiyas drenched on syrup for 3 to 4 minutes. Take out the gujiyas from syrup and arrange the gujiyas over a plate and garnish them.
Serving:
Garnish the gujiyas with pistachios shavings. Scrumptious and toothsome Sugar dipped and sugar filled gujiyas are ready. Gujiya is one the most popular and special sweet of holi. You will surely savor this homemade gujiya than that brought from the market. These gujiyas can be stored for up to 7 days and in refrigerator for up to 15 to 20 days.
Suggestion:
You can also peel 5 to 6 green cardamoms and powder them instead of using cardamom powder.
Add dry fruits first so that the mawa cools down a little more. Avoid adding powdered sugar when the mawa is hot as it starts melting.
You can adjust the quantity and choice of dry fruits as desired. Walnuts, pistachios and so on can be used in the stuffing.
Keep the sugar syrup covered to prevent it from cooling down quickly.
Keep the dough lumps covered so that they don’t get dry.
Chashni Wali Gujiya - Mawa Gujiya Dipped in Sugar Syrup - HOLI RECIPES
Author: Nisha Madhulika
Recipe type: sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Plain flour- 2 cup ( 250 grams)
Mawa – 1 cup ( 200 grams)
Powdered sugar- ½ cup ( 80 grams)
Sugar- 2 cup ( 400 grams)
Almonds- 2 tbsp (finely chopped)
Cashew nuts- 2 tbsp ( finely chopped)
Raisins- 2 tbsp
Green Cardamom – ½ tsp
Ghee- 3 tbsp ( 30 grams)
Pistachio- 1 tbsp ( finely chopped )
Ghee- for frying
Instructions
Finely chop 2 tbsp chopped cashews, 2 tbsp almonds.
Making:
Take 2 cups (250 grams) of refined flour in a mixing bowl. Add 30 grams of melted ghee into it and mix well. Add lukewarm water in small portions and add stiff and tight dough. Cover and keep aside for 15 to 20 minutes to set and then start making the gujiya.
To prepare the stuffing, Take 200 grams (1 cup) of mawa. Crumble it and add it to the pan. Turn on the flame and roast the mawa on medium flame until there is slight change in the color. Once it is fragrant and it changes color, Turn off the flame and transfer the mawa to a big bowl. Let the mawa cool down a little.
To prepare sugar Take 400 grams (2 cups) of sugar in a vessel and add 1.75 cups of water to it. Turn on the flame and cook the sugar dissolves completely. Keep stirring at regular intervals.
Now add sugar and dry fruits to the mawa for the stuffing. Take 2 tbsp chopped cashews, 2 tbsp almonds, 2 tbsp raisins and ½ tsp cardamom powder. Mix all ingredients well. Let the mawa cool a bit more then add ½ cup powdered sugar to it and stir until it blends well. Once everything is mixed well the stuffing is ready.
Meanwhile Sugar has dissolved completely; let it cook for 2 to 3 more minutes. Take some syrup on the spoon, let cool down a little and take it between your thumb and finger.There is no formation of thread in the syrup but it gooey like honey. The Sugar syrup is ready now so turn off the flame. Take it off from flame and place on a net stand. Keep the sugar syrup covered to prevent it from cooling down quickly.
Now to roll out and stuff the gujiyas. Knead the dough again then Break small lumps from the dough. Keep them covered so that they don’t get dry. Take one dough lump at a time and roll into dough ball.Roll it out into 3 to 4 inch diameter sheet. Roll out evenly from all sides.
Take the rolled poori on your hand, place 2 tsp stuffing over it.Keep the stuffing in the center. Then apply some water on the edges of the poori. Fold the gujiya into half and stick the edges together
To make the folds make a pattern all around the gujiya with pinch and twist method. Similarly prepare remaining gujiyas as well and place them over a cloth and cover so that they don’t dry. Folding the gujiyas are done with.
To fry the gujiyas, heat sufficient ghee in a wok. Keep the flame medium-low. Once the ghee is hot, Drop some dough lump into the ghee to check. If it is sufficiently hot then fry the gujiyas. Fry the gujiya on low flame until they get golden brown in color.
Once the Gujiyas float on the surface and slightly roasted from beneath, flip the sides now and continue frying until the gujiyas get golden brown in color.
Gujiyas have turned golden brown in color take the gujiyas over a ladle and hold it on the edges of wok so that extra ghee drains back into the wok. Then keep the gujiyas over a plate. Similarly fry rest of the gujiyas as well. It takes 12 to 15 minutes for frying gujiyas at once. With this much dough we have prepared 14 gujiyas.
Drop these fried gujiyas in the sugar syrup. Keep the gujiyas drenched on syrup for 3 to 4 minutes. Take out the gujiyas from syrup and arrange the gujiyas over a plate and garnish them.
Garnish the gujiyas with pistachios shavings. Scrumptious and toothsome Sugar dipped and sugar filled gujiyas are ready. Gujiya is one the most popular and special sweet of holi. You will surely savor this homemade gujiya than that brought from the market. These gujiyas can be stored for up to 7 days and in refrigerator for up to 15 to 20 days.
Vadas have always made a special place on our Holi menu. You might have made the usual vada from dal , but this time try a new and quick variation of scrumptious Sooji dahi vada. It is very easy to prepare it and is a very tempting indeed unlike dal vadas.
Here is a quick and easy recipe with pictures and detailed method of preparation to make Mouth drooling Sooji Dahi vada at your home. You can sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway. Your friends and family will surely relish every bite of it.
Directions
Making:
Take semolina in a bowl, add 1 cup of curd to it and mix it well. Add 3/4 tsp or salt, ginger and green chilies. Mix all the ingredients well. Keep the batter aside for 10 minutes to set.
Later, batter will be ready to make vadas. Now add less than ¼ tsp baking soda and mix it well.
To make vadas take a bowl and cover it with a cloth. Hold the cloth tightly at the bottom of the bowl. Wet the cloth with water and spread 1 to 1.5 tsp of batter over it.
Dip your fingers in water and give the batter a round shape. You can make small or big vadas as according to choice.
Place a wok on flame to heat oil. Place your hand over the wok and check if it is hot enough. Put the gas to medium flame and gently slide the vada into oil.
Flip the vada when it has turned golden brown from one side and fry till they become golden brown on all sides.
When the vadas are fried rightly drain them out on a plate covered with kitchen paper towel and prepare more vadas in same process.
Now take the vadas and put them in a bowl of water so that they become soft and fluffy. The vadas should be submerged well in water.
Now prepare pakoras with rest of the batter. To make the pakoras, wet your hand with a bit of water. Make round balls and drop the batter into hot oil.
Once the pakoras turn golden brown in color, sieve them out onto kitchen paper towel kept over the plate.
Then soak the pakoras in water as well. When we soak the pakoras and vadas in water then they become soft and fluffy and secondly, the oil from them gets drained out into water.
By then the vadas will become soft and fluffy, squeeze and drain them out from water. After sometime, squeeze and drain out the pakoras from the water as well. Dahi vadas are now ready to be served.
Serving:
Keep 2 vadas and pakoras on a plate. Firstly pour some curd over the vadas followed by sweet chutney, spicy green coriander chutney.
Now sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway.
Suggestions
Don’t soak the pakoras and vadas in water for a much longer time as they will become soggier.
Prefer using thick curd for serving the vadas. If you have watery curd, you can drain out extra water, by squeezing the curd onto a cloth and then whisk the curd well and use it.
You can make sweet chutney with tamarind, dry mango chunks or dates.
Instant Dahi Vada with Rawa - Semolina Dahi Bhalla - HOLI SPECIAL RECIPES
Author: Nisha Madhulika
Recipe type: snacks
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Semolina – 1 cup (180 grams)
Curd – 1 cup
Ginger – 1 inch (finely chopped)
Green chilies – 2 to 3 (finely chopped)
Salt – ¾ tsp
Baking soda – less than ¼ tsp
Oil – for frying vadas and pakodas
Instructions
Take semolina in a bowl, add 1 cup of curd to it and mix it well. Add ¾ tsp or salt, ginger and green chilies. Mix all the ingredients well. Keep the batter aside for 10 minutes to set.
Later, batter will be ready to make vadas. Now add less than ¼ tsp baking soda and mix it well.
To make vadas take a bowl and cover it with a cloth. Hold the cloth tightly at the bottom of the bowl. Wet the cloth with water and spread 1 to 1.5 tsp of batter over it.
Dip your fingers in water and give the batter a round shape. You can make small or big vadas as according to choice.
Place a wok on flame to heat oil. Place your hand over the wok and check if it is hot enough. Put the gas to medium flame and gently slide the vada into oil.
Flip the vada when it has turned golden brown from one side and fry till they become golden brown on all sides.
When the vadas are fried rightly drain them out on a plate covered with kitchen paper towel and prepare more vadas in same process.
Now take the vadas and put them in a bowl of water so that they become soft and fluffy. The vadas should be submerged well in water.
Now prepare pakoras with rest of the batter. To make the pakoras, wet your hand with a bit of water. Make round balls and drop the batter into hot oil.
Once the pakoras turn golden brown in color, sieve them out onto kitchen paper towel kept over the plate.
Then soak the pakoras in water as well. When we soak the pakoras and vadas in water then they become soft and fluffy and secondly, the oil from them gets drained out into water.
By then the vadas will become soft and fluffy, squeeze and drain them out from water. After sometime, squeeze and drain out the pakoras from the water as well. Dahi vadas are now ready to be served.
Keep 2 vadas and pakoras on a plate. Firstly pour some curd over the vadas followed by sweet chutney, spicy green coriander chutney.
Now sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway.
Paneer Jalebi is one amazing sweet recipe straight from the land of amazing sweets. A tempting variation in the usual jalebi will surely delight your friends and family for sure. Made with the goodness of Paneer and dipped in sugar syrup, this crunchy jalebi will keep you craving for more.
Here is a quick and easy recipe with pictures to make mouth watering Bengali chenar Jalebi. steaming hot or chilled as a dessert after any meal . I am sure everyone will relish eating it.
Directions
Getting ready:
Take saffron strands in a bowl and pour some water to it. Keep it aside until it dissolves completely.
Making:
Take refined flour in a bowl and add water in small portions. Mix them together until the lumps dissolves completely. Then add some more water in the batter and whisk continuously for 4 to 5 minutes so that it becomes smooth. Batter should have pouring consistency. Cover and keep the batter in warm place for 1 hour to set.
1 hour later, batter will get fermented. Take paneer on a plate and mash it with the back of your hand until it becomes smooth. Add 1 tbsp of milk so that the panner turns thin and keep mashing it. You can use fresh chena instead of paneer as it becomes smooth quickly.
As the paneer becomes smooth, transfer it in a bowl then thoroughly whisk the refined flour batter and add to it. Whisk until the mixture becomes even, batter for making jalebi is ready.
To make sugar syrup, take sugar in a vessel along with 1 cup and 2 tbsp of water and place it on flame to simmer until the sugar dissolves completely.
When the sugar dissolves completely, cook the syrup for 2 to 3 minutes more and then check its consistency. To check, take few drops of syrup in a bowl and let it cool down. Later, stick it between the fingers and if the syrup sticks like honey that means it is ready.
Add saffron water in the sugar syrup and mix well. Sugar syrup is now ready, turn off the flame and shift the vessel on a net stand. You can add 1 to 2 pinches of yellow colour in it as well.
Take a polythene cone to make jalebi and place it in a glass then pour the batter in it. You can take jalebi making cloth or milk polybag for making jalebi as well.
Now hold the polythene cone from top and make a small cut at its bottom. Place a pan on flame and pour enough ghee in it to deep fry the jalebi. When the ghee becomes hot, gently press the polythene cone filled with batter and make round jalebi in it.
Once the jalebi becomes light brown, flip the sides and fry them on medium-low flame until they become golden brown from both the sides. As the jalebi gets fried aptly, drain out them on a plate
Put the fried jalebi in the sugar syrup and keep them drenched for 2 minutes. Then transfer them on another plate and likewise prepare the rest of the jalebis. Paneer jalebi are now ready.
Serving:
Serve these mouth-watering and scrumptious paneer jalebi steaming hot or chilled as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!
Take saffron strands in a bowl and pour some water to it. Keep it aside until it dissolves completely.
Take refined flour in a bowl and add water in small portions. Mix them together until the lumps dissolves completely. Then add some more water in the batter and whisk continuously for 4 to 5 minutes so that it becomes smooth. Batter should have pouring consistency. Cover and keep the batter in warm place for 1 hour to set.
hour later, batter will get fermented. Take paneer on a plate and mash it with the back of your hand until it becomes smooth. Add 1 tbsp of milk so that the panner turns thin and keep mashing it. You can use fresh chena instead of paneer as it becomes smooth quickly.
As the paneer becomes smooth, transfer it in a bowl then thoroughly whisk the refined flour batter and add to it. Whisk until the mixture becomes even, batter for making jalebi is ready.
To make sugar syrup, take sugar in a vessel along with 1 cup and 2 tbsp of water and place it on flame to simmer until the sugar dissolves completely.
When the sugar dissolves completely, cook the syrup for 2 to 3 minutes more and then check its consistency. To check, take few drops of syrup in a bowl and let it cool down. Later, stick it between the fingers and if the syrup sticks like honey that means it is ready.
Add saffron water in the sugar syrup and mix well. Sugar syrup is now ready, turn off the flame and shift the vessel on a net stand. You can add 1 to 2 pinches of yellow colour in it as well.
Take a polythene cone to make jalebi and place it in a glass then pour the batter in it. You can take jalebi making cloth or milk polybag for making jalebi as well.
Now hold the polythene cone from top and make a small cut at its bottom. Place a pan on flame and pour enough ghee in it to deep fry the jalebi. When the ghee becomes hot, gently press the polythene cone filled with batter and make round jalebi in it.
Once the jalebi becomes light brown, flip the sides and fry them on medium-low flame until they become golden brown from both the sides. As the jalebi gets fried aptly, drain out them on a plate
Put the fried jalebi in the sugar syrup and keep them drenched for 2 minutes. Then transfer them on another plate and likewise prepare the rest of the jalebis. Paneer jalebi are now ready.
Serve these mouth-watering and scrumptious paneer jalebi steaming hot or chilled as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!
Kaju Pista roll is an amazing combination of nutty flavors of cashews and pistachios rolled into one. The amazing cashew and pistachio are rich in taste and texture. You can serve it to your guests or relish its amazing taste during your festivities. Everyone will savor its amazing taste for sure.
Here is a quick and easy recipe to make toothsome and super tempting Kaju pista rolls at home with step by step pictures and detailed method of preparation. This roll which makes a delicious sweet dish.
Direction :
Getting Ready :
Take 1/3 cup pistachios, chop half the quantity of pistachios. Making :
Place the chopped cashew in a mixer jar and make powder from it. Once the powder is ready ,transfer it to a bowl. Strain this powder so that any thick or big chunks of cashews left in the powder and can be separated easily. Use the sieve used for straining rice with big holes. Then remove these big chunks left over in the sieve after straining. Transfer this cashew powder back to the bowl.Powdered the rest of the pistachios in the mixer. Also add 1/3 cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.
Powder the rest of the pistachios in the mixer. Also add 1/3 cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.
For preparing the stuffing, mix chopped pistachios to the powdered pistachios and almonds. Then add 2 tbsp powdered sugar to this mixture. Transfer all of it to a big bowl and mix everything well.Also add ¼ tsp cardamom powder.
Take 2 tsp milk in this small bowl andThen Add less than ¼ pinch of green food color and mix it well with milk.Add this colored mix milk to the powdered mixture and mix thoroughly.
To prepare the covering with cashew powder, we need to cook the mixture. Take 1/3 cup (75 grams) of sugar and add it to the pan. Then add 1/3 cup water and let it simmer until sugar dissolves completely. Once the sugar has dissolved add the powdered cashew to it.Add 3 tsp ghee to it. Make sure you reduce the flame to minimum. Stir and continue cooking until it gets thick and dense in consistency and no lumps should form. Don’t over cook it.
To check if it is ready take some mixture in a bowl.Once cooled down check if it is setting up easily. The paste is now ready, transfer it to a separate bowl so that it cools down quickly.
Once the paste has cooled down, we need to roll them out. Spread a polythene sheet over a board, grease the polythene with some ghee and transfer the paste over it. Make sure the cashew paste is a bit warm. Flatten it out with your hands a little and then roll out very gently using a rolling pin. Roll out the paste thinly like that of a paratha.Make sure you don’t put too much pressure while rolling else it can get thin at some portions and thick at some portions.Roll it out evenly from all sides and try giving it a square shape. Sheet for the rolls are ready.
Now to roll the stuffing divide the stuffing into two parts to make two big rolls. Then bind the stuffing in your palm and then roll it keeping it even in size. Keep the stuffing roll as big so that it fits well to the rolled cashew sheet. Prepare roll similarly from the other part as well. Stuffing rolls are ready now.
Divide the rolled cashew sheet into two equal parts by cutting it from the centre.Place one stuffing roll over the sheet and fold the sheet with help of polythene sheet. Make sure you roll the sheet little tightly. Separate the sheet from the centre. Then spread out this roll little thinly with your hands. Similarly prepare the other roll as well.Place the rolls over a tray and place it inside the refrigerator for 20 minutes and let them cool down and let it set.
Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.
Serving: 13. Toothsome and super tempting Kaju pista rolls are ready.This roll which makes a delicious sweet dish.This sweet dish can be prepared for any festival, party or anytime you want and everyone will relish eating it for sure. These sumptuous kaju pista rolls can be stored for up to 15 to 20 days in refrigerator.
Suggestions:
Adding chopped pistachios and almonds will make the stuffing better as the chunks of pistachios will taste good in bite.
If the paste will not cool down then it will not set and also rolls will not be prepared.
Also make sure that the paste doesn’t cool down too much else it will set and will get difficult to make rolls.
While grinding the mixture you don’t grind them too finely so that it should not turn into a paste, it should remain powdered.
Strain the powder so that big chunks can be separated easily.
While cooking the cashew powder, keep special note of its consistency. If the paste is not cooked with desired consistency and remains less cooked then it might get difficult to bind and roll out the paste.
If the paste is over cooked then it will be easy to bind it as a dough ball but then while rolling out it will splatter and also you will not be able to make rolls.
Check the paste if it forms soft balls on setting.
Kaju Pista Roll recipe - Cashew Pistachio Rolls - काजू पिस्ता रोल - Holi Recipes
Author: Nisha Madhulika
Recipe type: sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Cashew Nuts- 1 cup ( 150 gms)
Sugar - ⅓ cup ( 75 gms )
Pistachio - ⅓ cup ( 30 gms )
Almond - ⅓ cup ( 30 gms )
Powdered Sugar - 2 tbsp ( 20 gms)
Milk - 2 to 3 tsp
Cardamom Powder- ¼ tsp
Green Food Color- Less than ¼ Pinch
Ghee - 3 tsp
Instructions
Take ⅓ cup pistachios, chop half the quantity of pistachios.
Place the chopped cashew in a mixer jar and make powder from it. Once the powder is ready ,transfer it to a bowl. Strain this powder so that any thick or big chunks of cashews left in the powder and can be separated easily. Use the sieve used for straining rice with big holes. Then remove these big chunks left over in the sieve after straining. Transfer this cashew powder back to the bowl.
Powdered the rest of the pistachios in the mixer. Also add ⅓ cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.
For preparing the stuffing, mix chopped pistachios to the powdered pistachios and almonds. Then add 2 tbsp powdered sugar to this mixture. Transfer all of it to a big bowl and mix everything well.Also add ¼ tsp cardamom powder.
Take 2 tsp milk in this small bowl and Then Add less than ¼ pinch of green food color and mix it well with milk.Add this colored mix milk to the powdered mixture and mix thoroughly.
Now to prepare the covering with cashew powder, we need to cook the mixture. Take ⅓ cup (75 grams) of sugar and add it to the pan. Then add ⅓ cup water and let it simmer until sugar dissolves completely. Once the sugar has dissolved add the powdered cashew to it.Add 3 tsp ghee to it. Make sure you reduce the flame to minimum. Stir and continue cooking until it gets thick and dense in consistency and no lumps should form. Don’t over cook it.
To check if it is ready take some mixture in a bowl.Once cooled down check if it is setting up easily. The paste is now ready, transfer it to a separate bowl so that it cools down quickly.
Once the paste has cooled down, we need to roll them out. Spread a polythene sheet over a board, grease the polythene with some ghee and transfer the paste over it. Make sure the cashew paste is a bit warm.
Flatten it out with your hands a little and then roll out very gently using a rolling pin. Roll out the paste thinly like that of a paratha. Make sure you don’t put too much pressure while rolling else it can get thin at some portions and thick at some portions.Roll it out evenly from all sides and try giving it a square shape. Sheet for the rolls are ready.
Now to roll the stuffing divide the stuffing into two parts to make two big rolls. Then bind the stuffing in your palm and then roll it keeping it even in size. Keep the stuffing roll as big so that it fits well to the rolled cashew sheet. Prepare roll similarly from the other part as well. Stuffing rolls are ready now.
Divide the rolled cashew sheet into two equal parts by cutting it from the centre.Place one stuffing roll over the sheet and fold the sheet with help of polythene sheet. Make sure you roll the sheet little tightly. Separate the sheet from the centre. Then spread out this roll little thinly with your hands. Similarly prepare the other roll as well.Place the rolls over a tray and place it inside the refrigerator for 20 minutes and let them cool down and let it set.
Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.
Toothsome and super tempting Kaju pista rolls are ready.This roll which makes a delicious sweet dish.This sweet dish can be prepared for any festival, party or anytime you want and everyone will relish eating it for sure. These sumptuous kaju pista rolls can be stored for up to 15 to 20 days in refrigerator.
Festivals are complete when you have a platter full of sweets and a home filled with celebrations. Your guests will surely enjoy Holi much more when you serve a platter full of Besan chakki. This authentic Besan ki chakki recipe from Rajasthan will just melt in your mouth leaving an everlasting taste.
Serve it to friends and family, everyone will just relish eating this blissful Besan chakki for sure. Whenever you crave for something sweet try out making this besan chikki at your home with this easy to follow recipe with step by step pictures and relish eating. Enjoy!
Directions:
Getting ready:
Mince cashews finely and cut the pistachios and almonds shaving.
Making:
Take 2 cups chickpea flour, 1/4 cup ( 60 grams) ghee in a mixing bowl and mix well. Add water in small quantity to knead a stiff dough. We have used 1/ 4 cup water for kneading the dough. Then break small lump from the kneaded chickpea dough, bind it and press gently to give muthia shape. Likewise prepare muthia from rest of the dough as well.
Then to fry the muthia, heat some ghee in a wok till it heats up sufficiently. To check if it is hot enough bring your palm over the wok. If you feel the warmth, the oil is hot enough. Drop the muthia in hot ghee to fry. Fry these muthias on low flame until they turn golden brown in color. When the Muthias are roasted from beneath, flip the sides. Drain out the muthias when golden brown in color on all sides, fry the rest as well. Then turn off the flame.
Let the muthias cool down a little. Break them coarsely with a mortar and pestle to make coarse chunks, then grind it in a mixer to make churma. Finely grind the roasted muthia chunks to prepare a grainy textured mixture.
Now prepare the sugar syrup for the chakki. Take 350 grams sugar in a pan. Add ½ cup water to the pan and then turn on the flame. Cook it until sugar dissolves completely. There is simmer in the syrup and the sugar has dissolved quickly. Reduce the flame.
Now to check the sugar syrup. Pour the syrup from the ladle. If the last drop falling from the ladle flows very gently in a form of long thread then the sugar syrup is ready. You can also check it with another method. Take 1 to 2 drops of syrup in a bowl an let them cool down. Then take syrup between your fingers and thumb and stretch apart.If it forms a single thread the syrup is ready.
Add churma followed by minced cashews. Also add 1 tsp cardamom powder and mix everything well. Chickpea Churma and ghee have blended well, barfi is now ready to set.
For setting the besan barfi. Take the same ghee which is left after frying the muthias and strain it then grease the plate with the ghee. Add some of it to the barfi mix as well to get soft barfi. Mix it well.
Then transfer the mixture on the greased plate to set. Smooth out the mix on the plate with the help of a spoon. Sprinkle some almond and pistachios shavings over the mixture and press gently to stick them.
Allow the mixture to set and then cut the chunks after a while. When the barfi is slightly set, cut marks over it. Then heat the plate slightly over the flame for 5 to 6 seconds only. Then separate out the chunks from plate.
Serving:
Mouth drooling and super yummy besan chakki is ready to be served. It is very easy to prepare these. You can serve these on any special occasion. You can also serve it to friends and family, I am sure they will relish eating this blissful Besan cakki for sure. You can store this besan chakki in any container and relish eating it for up to 1 month .
Suggestion:
You can increase or decrease the quantity of sugar as desired.
While kneading dough from chickpea flour make sure it is really stiff.
Prepare sugar syrup with two thread consistency.
If you need the make the chakki little yellow in color then add some yellow food color to the syrup.
Besan ki Chakki - Rajasthani Besan Burfi - Besani ki Chakki - HOLI RECIPES
Author: Nisha Madhulika
Recipe type: Sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Chickpea flour- 2 cup (250 gms)
Sugar - 1.5 cup ( 300gms)
Ghee- 1 cup ( 250 gms)
Cashew nuts- 50 gms (finely chopped)
Almonds- 50 gms ( finely chopped)
Pistachios- 1 tbsp ( finely chopped)
Green Cardamom powder- 1 tsp
Instructions
Mince cashews finely. Cut the pistachios and almonds shaving.
Take 2 cups chickpea flour, ¼ cup ( 60 grams) ghee in a mixing bowl and mix well. Add water in small quantity to knead a stiff dough. We have used 1/ 4 cup water for kneading the dough. Then break small lump from the kneaded chickpea dough, bind it and press gently to give muthia shape. Likewise prepare muthia from rest of the dough as well.
Then to fry the muthia, heat some ghee in a wok till it heats up sufficiently. To check if it is hot enough bring your palm over the wok. If you feel the warmth, the oil is hot enough. Drop the muthia in hot ghee to fry. Fry these muthias on low flame until they turn golden brown in color. When the Muthias are roasted from beneath, flip the sides. Drain out the muthias when golden brown in color on all sides, fry the rest as well. Turn off the flame.
Let the muthias cool down a little. Break them coarsely with a mortar and pestle to make coarse chunks, then grind it in a mixer to make churma. Finely grind the roasted muthia chunks to prepare a grainy textured mixture.
Now prepare the sugar syrup for the chakki. Take 350 gms sugar in a pan. Add ½ cup water to the pan and then turn on the flame. Cook it until sugar dissolves completely. There is simmer in the syrup and the sugar has dissolved quickly. Reduce the flame.
Now to check the sugar syrup. Pour the syrup from the ladle. If the last drop falling from the ladle flows very gently in a form of long thread then the sugar syrup is ready. You can also check it with another method. Take 1 to 2 drops of syrup in a bowl an let them cool down. Then take syrup between your fingers and thumb and stretch apart.If it forms a single thread the syrup is ready.
Add churma followed by minced cashews. Also add 1 tsp cardamom powder and mix everything well. Chickpea Churma and ghee have blended well, barfi is now ready to set.
For setting the besan barfi. Take the same ghee which is left after frying the muthias and strain it then grease the plate with the ghee. Add some of it to the barfi mix as well to get soft barfi. Mix it well.
Then transfer the mixture on the greased plate to set. Smooth out the mix on the plate with the help of a spoon. Sprinkle some almond and pistachios shavings over the mixture and press gently to stick them.
Allow the mixture to set and then cut the chunks after a while. When the barfi is slightly set, cut marks over it. Then heat the plate slightly over the flame for 5 to 6 seconds only. Then separate out the chunks from plate.
Mouth drooling and super yummy besan chakki is ready to be served. It is very easy to prepare these. You can serve these on any special occasion. You can also serve it to friends and family, I am sure they will relish eating this blissful Besan cakki for sure. You can store this besan chakki in any container and relish eating it for up to 1 month
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