Category Archives: Diwali recipe

Malpua Recipe – Rajsthani malpua using Milk Powder – Malpua banane ki vidhi

Malpua Recipe – Rajsthani malpua using Milk Powder – Malpua banane ki vidhi

Milk powder Malpua is a superb sweet that will surely be relished by you. You can also make it and serve it to guests on festive occasions or gatherings. It is very easy to make and take less of your time. It is also relished by kids as well as youngsters.

Here is a quick and easy recipe with pictures to make Milk powder, to keep you and your guests amazed this festive season. Add more sweetness to your celebrations with soft and sugar coated Milk powder Malpua. Enjoy

Direction:

Getting ready :

Shave the Pistachios and almonds for garnishing the malpua.milk powder malpua

Making:

Take 1/2 cup refined flour and 1/2  cup milk powder in a big bowl. Then add 1 cup milk add it in small portions to prepare a smooth batter. If the batter is thick add milk to make it more smooth. Make it of pouring consistency. We have used 1 cup milk to make this batter. Keep the batter aside for 15 to 20 minutes, so that the batter puffs up and gets ready.milk powder malpua

Meanwhile prepare sugar syrup. Take 1 cup sugar and add 1 cup water to it. The water and sugar should be in equally same quantity. Turn on the flame and cook the sugar syrup, till the sugar dissolves in water. Stir the sugar syrup with a ladle at regular intervals and check the sugar syrup. We have cooked the sugar syrup for 2 to 3 minutes after the sugar has dissolved in water.

milk powder malpua To check if the sugar syrup is ready, take a small bowl, and pour a few drops of sugar syrup into the bowl. We don’t need threads in the sugar syrup for malpua, It should just stick like honey, when pressed between fingers sugar syrup should sticking on the fingers just like honey. Sugar syrup is ready now. Turn off the flame. Place the sugar syrup on  a net stand. Add some cardamom powder to it.

milk powder malpua

Heat some ghee in a pan.Make sure you fry the malpuas on low flame. Put the malpua to fry. Malpuas are fried from below. Flip the malpua and fry it till they are brown in color from both sides. Once the Malpuas are golden brown in color, take them out. Place it on a slotted ladle and press the malpuas to squeeze out the ghee. The ghee will then drain back to the pan. Place it in a plate. Prepare all the malpuas, pouring it and frying it in this way.

milk powder malpua

Place the previously cooked malpua in the sugar syrup. And keep them dipped in sugar syrup for 2 to 3 minutes and then take them out.  Take out the malpuas that were dipped in sugar syrup. Drain out the extra sugar syrup by pressing it and place the malpuas in a plate. Put the other fried malpuas in sugar syrup as well. Prepare all the malpuas by dipping them in sugar syrup. By now all the Malpuas are now cooked and ready. It takes 5 to 6 minutes to cook malpua with this much quantity of batter.

milk powder malpua

Serving:

Take out the malpuas in a plate to serve and sprinkle a little almond shavings pistachio shavings over it. Mouth drooling Milk Powder Malpuas are ready to be relished. You can make it on any special or festive occasion or whenever you crave for something sweet. These yummy Milk powder Malpuas will just melt in your mouth giving an everlasting taste for sure.

milk powder malpua

Suggestion:

  • While making the batter make sure that there are no lumps in the batter and prepare a very smooth batter.
  • Keep the batter aside to puff up for 15 to 20 minutes. Batter will be fine and puffed up.
  • Heat the ghee slightly and whisk the batter a little.
  • Prepare the malpuas in slightly hot ghee on low flame and cook the malpuas.
  • You can also serve rabri with it to have a yummy experience.

Malpua Recipe - Rajsthani malpua using Milk Powder - Malpua banane ki vidhimilk powder malpua
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain flour – ½ cup ( 60 gms)
  • Milk powder - ½ cup ( 60 gms)
  • Sugar – 1 cup ( 250 gms)
  • Milk- 1 cup
  • Almonds- 6 to 7 finely chopped
  • Pistachios- 10 to 12 finely chopped
  • Green Cardamom- 4 ( coarsely ground)
  • Ghee- for frying
Instructions
  1. Shave the Pistachios and almonds for garnishing the malpua.
  2. Take ½ cup refined flour and ½ cup milk powder in a big bowl. Then add 1 cup milk add it in small portions to prepare a smooth batter. If the batter is thick add milk to make it more smooth. Make it of pouring consistency. We have used 1 cup milk to make this batter. Keep the batter aside for 15 to 20 minutes, so that the batter puffs up and gets ready.
  3. Meanwhile prepare sugar syrup. Take 1 cup sugar and add 1 cup water to it. The water and sugar should be in equally same quantity. Turn on the flame and cook the sugar syrup, till the sugar dissolves in water. Stir the sugar syrup with a ladle at regular intervals and check the sugar syrup. We have cooked the sugar syrup for 2 to 3 minutes
  4. after the sugar has dissolved in water.
  5. To check if the sugar syrup is ready, take a small bowl, and pour a few drops of sugar syrup into the bowl. We don’t need threads in the sugar syrup for malpua, It should just stick like honey, when pressed between fingers sugar syrup should sticking on the fingers just like honey. Sugar syrup is ready now. Turn off the flame. Place the sugar syrup on a net stand. Add some cardamom powder to it.
  6. Heat some ghee in a pan.Make sure you fry the malpuas on low flame. Put the malpua to fry. Malpuas are fried from below. Flip the malpua and fry it till they are brown in color from both sides. Once the Malpuas are golden brown in color, take them out. Place it on a slotted ladle and press the malpuas to squeeze out the ghee. The ghee will then drain back to the pan. Place it in a plate. Prepare all the malpuas, pouring it and frying it in this way.
  7. Place the previously cooked malpua in the sugar syrup. And keep them dipped in sugar syrup for 2 to 3 minutes and then take them out. Take out the malpuas that were dipped in sugar syrup. Drain out the extra sugar syrup by pressing it and place the malpuas in a plate. Put the other fried malpuas in sugar syrup as well. Prepare all the malpuas by dipping them in sugar syrup. By now all the Malpuas are now cooked and ready. It takes 5 to 6 minutes to cook malpua with this much quantity of batter.
  8. Take out the malpuas in a plate to serve and sprinkle a little almond shavings pistachio shavings over it. Mouth drooling Milk Powder Malpuas are ready to be relished. You can make it on any special or festive occasion or whenever you crave for something sweet. These yummy Milk powder Malpuas will just melt in your mouth giving an everlasting taste for sure.

 

 

Rice Kheer recipe – Chawal Ki Kheer – Indian Rice Pudding

Rice Kheer recipe – Chawal Ki Kheer – Indian Rice Pudding

Rice Kheer is one recipe we are very familiar with since our early childhood. We make it on festive occasions, family gatherings or to mark any special occasion at home. This yummy rice pudding recipe will satisfy all your sweet cravings.

Here is an easy recipe with step by step pictures to make delicious Rice Kheer . Serve this luscious and tantalizing rice kheer steaming hot after any meal as a dessert. This bowl of sweet delight will surely keep you asking for more.

Directions

Getting ready:

Wash the rice under running water and then soak it in water for 30 minutes. Later, drain out the excess water from the rice.

Indian rice pudding

Peel the green cardamom and crush the seeds into fine powder in stone grinder.

Making:

Heat the milk in a vessel on flame. Once the milk starts simmering, put the soaked rice in it. Cook the rice on medium flame until it becomes soft. Stir the kheer after every 2 to 3 minutes by moving the spatula to the base of the vessel.

Indian rice pudding

When the rice gets cooked partially, add coconut, raisins, chironji and pistachios in the vessel. Mix everything nicely and cook the kheer on low flame. Keep stirring the kheer in-between.

Indian rice pudding

After a while, kheer will get cooked aptly. Add sugar and crushed green cardamom in the kheer and mix thoroughly. Rice kheer is ready, turn off the flame.

Indian rice puddingServing:

Serve this luscious and tantalizing rice kheer steaming hot after any meal as a dessert.

Suggestion

  • Don’t cook the kheer on high flame or cover the vessel while cooking otherwise the milk will spill out of the vessel.

Rice Kheer recipe - Chawal Ki Kheer - Indian Rice Pudding
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 1 litre (5 cups)
  • Rice – ½ cup
  • Raisins – 1 tbsp
  • Sugar – ½ cup or to taste
  • Green cardamom – 4 to 5
  • Coconut – 1 tbsp (finely chopped)
  • Pistachios – 1 tbsp (chopped)
  • Chironji – 1 tbsp
Instructions
  1. Wash the rice under running water and then soak it in water for 30 minutes. Later, drain out the excess water from the rice.
  2. Peel the green cardamom and crush the seeds into fine powder in stone grinder.
  3. Heat the milk in a vessel on flame. Once the milk starts simmering, put the soaked rice in it. Cook the rice on medium flame until it becomes soft. Stir the kheer after every 2 to 3 minutes by moving the spatula to the base of the vessel.
  4. When the rice gets cooked partially, add coconut, raisins, chironji and pistachios in the vessel. Mix everything nicely and cook the kheer on low flame. Keep stirring the kheer in-between.
  5. After a while, kheer will get cooked aptly. Add sugar and crushed green cardamom in the kheer and mix thoroughly. Rice kheer is ready, turn off the flame.
  6. Serve this luscious and tantalizing rice kheer steaming hot after any meal as a dessert.

 

Til Gur Barfi Recipe Step by Step – Til ki burfi with jaggery – Tikut Barfi

Til Gur Barfi Recipe – Til ki burfi with jaggery – Tikut Barfi

Til gur barfi with jaggery is a healthy and easy method to prepare home made sweets. This exclusive recipe of tilkut barfi is surely a treat to everyone, especially sweet lovers. Til ki burfi is a very nutritious sweet because of the amazing combination of sesame seeds and jaggery, which are a very good sources of iron.

This is another super delicious and scrumptious barfi recipe which makes a perfect dessert for any festival or special occasion. Making this barfi is very simple and easy requiring very less time and ingredients. So, follow this simple and quick recipe of til gur barfi to make perfect barfi at your home and impress your dear ones. Enjoy!

Directions

Getting ready:

Add ¼ cup (50 grams) ghee in a wok and let it melt. Ghee enhances the taste of barfi but you can make it without ghee as well as per your taste and desire.

til gur barfi recipe

Coarsely ground 8 to 10 cardamom seeds. Grease a tray or plate for setting the barfi.

til gur barfi recipeMaking:

Start with roasting the sesame seeds first. Take 2 cups (300 grams) of sesame seeds in a pan. Now stir and continue stirring until the sesame seeds get puffy and little brown in color. Then transfer the roasted sesame seeds in a separate plate. It just takes 2 to 3 minutes for roasting the sesame seeds. Make sure you don’t over roast the seeds. The sesame seeds turn bitter in taste if over roasted.

til gur barfi recipe

Now add jaggery to the melted ghee. We have 1 cup (250 grams) finely crushed jaggery. Add ¼ cup water to the wok. Let the jaggery simmer until it melts completely. Stir and keep checking at regular intervals.

til gur barfi recipe

Meanwhile grind the sesame seeds. For this, place the sesame seeds in a mixture jar and ground them little coarsely.

til gur barfi recipe

Now that the jaggery has dissolved completely and the syrup is ready, reduce the flame and mix the ground sesame seeds to the jaggery syrup. Stir to mix up really well. Cook until everything blends into each other. Also add cardamom powder to the wok. Now cook the mixture until it gets dense in consistency.

til gur barfi recipe

To set the barfi, Transfer the barfi mixture into the greased tray. Sprinkle the thinly sliced almonds over the mixture to garnish. You can also mix the chopped almonds in the mixture as well. Press them gently with a spoon. Let the barfi cool down for 10 to 15 minutes and then make marks on it.

til gur barfi recipe

After 15 minutes are done, cut down the barfi into desired shape and size. The size of chunks can be small or big as per your preference. Now let the barfi cool down completely and after this separate it from the plate.

til gur barfi recipe

To separate out the chunks from the plate, reheat the plate slightly over the flame. Take out the chunks and place them on a plate. Scrumptious and delicious til-gur barfi is ready and making this barfi is really easy.

til gur barfi recipeServing:

Serve this tantalizing and super yummy til gur barfi after any meal or whenever you crave for something sweet. Store this barfi in any container and relish eating for more than a month.

Suggestions:

  • Don’t add too much water while making the syrup from jaggery. Always add water in measured quantity.
  • Keep the flame medium-low while cooking the mixture. Set the barfi in any tray and then cut in chunks.

Til Gur Barfi Recipe - Til ki burfi with jaggerytil gur barfi recipe
Author: 
Recipe type: Sweets/Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Sesame seeds - 2 cups (300 grams)
  • Jaggery - 1 cup (250 grams)
  • Ghee -1/4 cup (50 grams)
  • Green cardamom - 8 to 10 (coarsely ground)
  • Almonds - 10 to 12 (finely chopped)
Instructions
  1. Add ¼ cup (50 grams) ghee in a wok and let it melt. Ghee enhances the taste of barfi but you can make it without ghee as well as per your taste and desire.
  2. Coarsely ground 8 to 10 cardamom seeds. Grease a tray or plate for setting the barfi.
  3. Start with roasting the sesame seeds first. Take 2 cups (300 grams) of sesame seeds in a pan. Now stir and continue stirring until the sesame seeds get puffy and little brown in color. Then transfer the roasted sesame seeds in a separate plate. It just takes 2 to 3 minutes for roasting the sesame seeds. Make sure you don’t over roast the seeds. The sesame seeds turn bitter in taste if over roasted.
  4. Now add jaggery to the melted ghee. We have 1 cup (250 grams) finely crushed jaggery.
  5. Add ¼ cup water to the wok. Let the jaggery simmer until it melts completely. Stir and keep checking at regular intervals. Meanwhile grind the sesame seeds. For this, place the sesame seeds in a mixture jar and ground them little coarsely.
  6. Now that the jaggery has dissolved completely and the syrup is ready, reduce the flame and mix the ground sesame seeds to the jaggery syrup. Stir to mix up really well. Cook until everything blends into each other. Also add cardamom powder to the wok. Now cook the mixture until it gets dense in consistency.
  7. To set the barfi, Transfer the barfi mixture into the greased tray. Sprinkle the thinly sliced almonds over the mixture to garnish. You can also mix the chopped almonds in the mixture as well. Press them gently with a spoon. Let the barfi cool down for 10 to 15 minutes and then make marks on it.
  8. After 15 minutes are done, cut down the barfi into desired shape and size. The size of chunks can be small or big as per your preference. Now let the barfi cool down completely and after this separate it from the plate.
  9. To separate out the chunks from the plate, reheat the plate slightly over the flame. Take out the chunks and place them on a plate. Scrumptious and delicious til-gur barfi is ready and making this barfi is really easy. Serve this tantalizing and super yummy til gur barfi after any meal or whenever you crave for something sweet. Store this barfi in any container and relish eating for more than a month.

 

Carrot Kheer Recipe – Gajar Kheer Recipe – Carrot Payasam

Carrot Kheer Recipe – Gajar Kheer Recipe – Carrot Payasam

Carrot kheer is an unique sweet recipe made of carrots. You might have enjoyed eating carrot halwa, now you can enjoy the taste of Carrot Kheer. Made of carrots, milk, dry fruits and sugar this kheer can be served to guests or can be served on any special occasion.  Kheer has always been an important part of our everyday menu.

Here is an easy recipe of Carrot Kheer with step by step pictures.  Garnish this luscious and lip-smacking carrot kheer with almonds and pistachios and serve it warm or chilled. Kheer will taste more delicious  when served chilled. Enjoy this tasty delight with family and friends.


Directions

Getting ready:

Peel the carrots and cut off them from both the ends. Manually grate the carrots using a grater and discard the hard yellow part of the carrots.

Carrot payasamPeel the almonds and slice them into thin pieces. Chop the cashews into 5 to 6 small chunks and thinly slice the pistachios as well, keep everything on a plate. Grind the green cardamom seeds into fine powder in stone grinder.

Carrot payasamMaking:

Boil the milk in a vessel. As the milk starts simmering, put the carrots in the vessel and cook until the milk starts boiling again. Then reduce the flame to low and cook till the kheer becomes thick in consistency. Stir the kheer after every 1 to 2 minutes.

Carrot payasamAs the kheer becomes thick, add the cashews, raisins, some almonds and some pistachios in the vessel and cook the kheer for another 5 to 6 minutes.

Carrot payasam

Later, add sugar and cook for 1 to 2 minutes more to dissolve the sugar. Afterward, kheer will get cooked aptly, turn off the flame and properly mix crushed green cardamom in the kheer. Transfer the kheer in a bowl, carrot kheer is ready.


Carrot payasam

Serving:

Garnish this luscious and lip-smacking carrot kheer with almonds and pistachios and serve it warm or chilled. Kheer will taste more delectable when served chilled.

Carrot payasamSuggestion 

  • To prepare carrot kheer more quickly, add 200 grams of condensed milk in the vessel when the carrot get slightly cooked in the milk.
Carrot Kheer Recipe - Gajar Kheer Recipe - Carrot Payasamcarrot payasam
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Ingredients
  • Milk – 1 litre (5 cups)
  • Carrots – 2
  • Sugar - ½ small cup
  • Cashews – 1 tbsp
  • Raisins – 1 tbsp
  • Pistachios – 10 to 12
  • Almonds – 10 to 12
  • Green cardamom – 5 to 6
Instructions
  1. Peel the carrots and cut off them from both the ends. Manually grate the carrots using a grater and discard the hard yellow part of the carrots.
  2. Peel the almonds and slice them into thin pieces. Chop the cashews into 5 to 6 small chunks and thinly slice the pistachios as well, keep everything on a plate. Grind the green cardamom seeds into fine powder in stone grinder.
  3. Boil the milk in a vessel. As the milk starts simmering, put the carrots in the vessel and cook until the milk starts boiling again. Then reduce the flame to low and cook till the kheer becomes thick in consistency. Stir the kheer after every 1 to 2 minutes.
  4. As the kheer becomes thick, add the cashews, raisins, some almonds and some pistachios in the vessel and cook the kheer for another 5 to 6 minutes.
  5. Later, add sugar and cook for 1 to 2 minutes more to dissolve the sugar. Afterward, kheer will get cooked aptly, turn off the flame and properly mix crushed green cardamom in the kheer. Transfer the kheer in a bowl, carrot kheer is ready.
  6. Garnish this luscious and lip-smacking carrot kheer with almonds and pistachios and serve it warm or chilled. Kheer will taste more delectable when served chilled.

Gajar Ka Halwa Microwave Recipes – Microwave Carrot Halwa recipe

Gajar Ka Halwa Microwave Recipes – Microwave Carrot Halwa recipe

Gajar Halwa has been our all time favorite halwa recipe. With the onset of winters starts the season of carrots. You can prepare delicious Gajar ka Halwa with these nutritious carrots this season. Gajar Halwa is prepared in two different ways i.e traditionally and in microwave. Here we prepare Carrot halwa in microwave. This luscious halwa made of carrots, mawa, sugar, ghee and dry fruits is a favorite among all.

So, here’s a Gajar Halwa recipe in microwave with step by step pictures to sooth all your sweet cravings and add sweetness to your family time.

Directions: 

Getting ready:

Wash the carrots thoroughly with water, drain out the excess water and allow them to dry out completely. Now peel the carrots and cut them from top and bottom.

Microwave carrot halwa

Take a food processor and place as many carrots as possible into it at a time. Grate the carrots, similarly grate the rest of the carrots. You can also grate the carrots manually using a grater.

Microwave carrot halwa

Chop each cashew into small pieces, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

Microwave carrot halwa

Making:

Take mawa in a microwave safe bowl and place it inside the microwave and roast it for 1 minutes. After a minute, take out the bowl and stir the mawa. Place it back inside the microwave and roast it for another 1 minute. After that, mawa will get roasted aptly.

Microwave carrot halwa

Now take grated carrot in a microwave safe bowl and add milk into it. Place it inside the microwave and cook the carrot for 3 minutes. 3 minutes are over, take out the bowl and stir the carrot nicely. Place the bowl back inside the microwave and cook the carrot for 3 minutes more.

Microwave carrot halwa

3 minutes are over, take out the bowl and stir the carrot. Now add sugar and ghee into it. Mix it thoroughly. Place the bowl inside the microwave and cook the halwa for 4 minutes.

Microwave carrot halwa

4 minutes are over, take out the bowl and stir the halwa. Now add chopped cashews, raisins and roasted mawa into the halwa and mix everything really well. Place the bowl inside the microwave and cook the halwa for 4 minutes. After 4 minutes, stir the halwa and cook it in microwave for 4 more minutes.

Microwave carrot halwa

4 minutes are over, take out the bowl and stir the halwa. Add green cardamom powder and mix it really well. Carrot halwa is now ready, transfer it to a bowl.

Microwave carrot halwa

Serving:

Garnish this luscious and tantalizing carrot halwa with some chopped cashews and serve it steaming hot as a dessert or have it whenever you crave for something sweet. Enjoy!

Microwave carrot halwa

Suggestion

  • If you want to skip mawa then add condensed milk instead of it. Take a tin (400 grams) of condensed milk and add it to the halwa and skip adding sugar because condensed milk is already very sweet.

Gajar Ka Halwa Microwave Recipes - Microwave Carrot Halwa recipemicrowave carrot halwa
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Carrots – 1 kg
  • Mawa – 250 grams
  • Sugar – 250 grams (more than 1 cup)
  • Milk – 1 cup
  • Cashews - ½ cup
  • Raisins - ¼ cup
  • Green cardamom – 4-5
  • Ghee – 2 tbsp
Instructions
  1. Wash the carrots thoroughly with water, drain out the excess water and allow them to dry out completely. Now peel the carrots and cut them from top and bottom.
  2. Take a food processor and place as many carrots as possible into it at a time. Grate the carrots, similarly grate the rest of the carrots. You can also grate the carrots manually using a grater.
  3. Chop each cashew into small pieces, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.
  4. Take mawa in a microwave safe bowl and place it inside the microwave and roast it for 1 minutes. After a minute, take out the bowl and stir the mawa. Place it back inside the microwave and roast it for another 1 minute. After that, mawa will get roasted aptly.
  5. Now take grated carrot in a microwave safe bowl and add milk into it. Place it inside the microwave and cook the carrot for 3 minutes. 3 minutes are over, take out the bowl and stir the carrot nicely. Place the bowl back inside the microwave and cook the carrot for 3 minutes more.
  6. minutes are over, take out the bowl and stir the carrot. Now add sugar and ghee into it. Mix it thoroughly. Place the bowl inside the microwave and cook the halwa for 4 minutes.
  7. minutes are over, take out the bowl and stir the halwa. Now add chopped cashews, raisins and roasted mawa into the halwa and mix everything really well. Place the bowl inside the microwave and cook the halwa for 4 minutes. After 4 minutes, stir the halwa and cook it in microwave for 4 more minutes.
  8. minutes are over, take out the bowl and stir the halwa. Add green cardamom powder and mix it really well. Carrot halwa is now ready, transfer it to a bowl.
  9. Garnish this luscious and tantalizing carrot halwa with some chopped cashews and serve it steaming hot as a dessert or have it whenever you crave for something sweet. Enjoy!

 

Chum Chum Recipe | Bengali cham cham recipe

Chum Chum Recipe Video | Bengali cham cham recipe

Cham cham, yet another recipe of traditional Bengali sweet which is prepared with freshly prepared chena. Cham cham are prepared by boiling the chena ball and then they are allowed to cool down completely to make them sweeter than the rasgullas.

Later, stuff them with the mawa filling and garnish them with pistachios this makes them even more delicious than normal rasgullas. You can stuff the cham cham with your favorite filling. So, try out making cham cham for any festival or special occasion with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Pour the milk in a vessel and place it on flame to simmer.

cham chamMaking:

After the milk starts boiling then turn off the flame and place the vessel on a net stand. Allow it to cool down. It should remain 80% hot. Mix equal proportion of lemon juice and water in a small bowl. Mix lemon-water mixture in small portions into the milk until it curdles completely.

cham cham

Take a sieve placed over a big bowl and cover it with clean and dry cotton cloth. Pour the curdled milk on it. Pour some fresh water on the chena so that the tarty flavour of the lemon gets washed away.

Cover the chena from all the sides and squeeze the water completely from it. Take the chena ball on a plate and mash it for about 3-4 minutes with fingers to make smooth dough of it. Now add ararot in it and mix it well. Chena for making cham cham is now ready.

Make small balls of chena. Lift a chena and bind it well by rolling it in hand. After that, give it an oval shape. Place it on plate. Similarly, prepare 4 oval shaped chena balls. Then add yellow food colour in the remaining chena. Then prepare 4 oval shaped coloured chena balls.

cham cham

Take a pressure cooker and add 2 cups of sugar along with 4 cups of water. Place it on flame. Cover and let the sugar dissolves completely into the water.

cham cham

When the water starts boiling, drop the chena balls into it. Put the lid on and let the cooker releases a whistle. After that, reduce the flame and let it boil for 8 more minutes.

cham cham

Meanwhile, prepare the stuffing for the cham cham. For that, finely crush the mawa with the back of a spoon. Add powdered sugar and green cardamom powder into it. Mix everything well together. Stuffing is now ready.

cham cham

After 8 minutes, turn off the flame. Cool down the pressure cooker. For that, take cold water in a big utensil and place the cooker in it. It will cool down quickly.

cham cham

Take the lid off. Cham cham are now cooked aptly. Take them out on a plate along with sugar syrup. Add 2-3 tsp of kevara essence into it and allow them to cool down completely.

cham cham

After the cham cham cools down completely, take them out on a plate. To stuff the cham cham, lift one piece and slit it from centre keeping another side joint. Fill it with some mawa stuffing.

cham cham

Roll the stuffed cham cham on the coconut powder. Coat it evenly. Place it on a plate. Similarly, cut and stuff the remaining cham cham.

cham chamServing:

Garnish this delectable and mouth-watering cham cham with some sliced pistachios and serve it as a dessert or have it whenever you crave for something sweet. Store it in refrigerator. It keeps good for 7 days.

cham chamSuggestions

  • Make stuffing as per you taste like make a fine paste of cashew nuts, malai, rabdi, anjir or dates and make a dry fruits stuffing.
  • For making mawa stuffing, roast the mawa or microwave it as this increases the shelf life and taste of mawa.

Chum Chum Recipe | Bengali cham cham recipe cham cham
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Full cream milk – 1 litre (5 cups)
  • Sugar – 450 grams (2 cups)
  • Mawa – 60 grams (¼ cup)
  • Coconut powder – 2-3 tbsp
  • Lemon juice – 2 tbsp (juice of 2 lemons)
  • Ararot – 1 tbsp
  • Pistachios – 6-7 (thinly sliced)
  • Green cardamom – 3-4 (prepare powder of its seeds)
  • Yellow food colour – less than a pinch
  • Kevara essence – 2-3 drops
  • Powdered sugar – 30 grams (2 tbsp)
Instructions
  1. Pour the milk in a vessel and place it on flame to simmer. After the milk starts boiling then turn off the flame and place the vessel on a net stand. Allow it to cool down. It should remain 80% hot. Mix equal proportion of lemon juice and water in a small bowl. Mix lemon-water mixture in small portions into the milk until it curdles completely.
  2. Take a sieve placed over a big bowl and cover it with clean and dry cotton cloth. Pour the curdled milk on it. Pour some fresh water on the chena so that the tarty flavour of the lemon gets washed away.
  3. Cover the chena from all the sides and squeeze the water completely from it. Take the chena ball on a plate and mash it for about 3-4 minutes with fingers to make smooth dough of it. Now add ararot in it and mix it well. Chena for making cham cham is now ready.
  4. Make small balls of chena. Lift a chena and bind it well by rolling it in hand. After that, give it an oval shape. Place it on plate. Similarly, prepare 4 oval shaped chena balls. Then add yellow food colour in the remaining chena. Then prepare 4 oval shaped coloured chena balls.
  5. Take a pressure cooker and add 2 cups of sugar along with 4 cups of water. Place it on flame. Cover and let the sugar dissolves completely into the water. When the water starts boiling, drop the chena balls into it. Put the lid on and let the cooker releases a whistle. After that, reduce the flame and let it boil for 8 more minutes.
  6. Meanwhile, prepare the stuffing for the cham cham. For that, finely crush the mawa with the back of a spoon. Add powdered sugar and green cardamom powder into it. Mix everything well together. Stuffing is now ready.
  7. After 8 minutes, turn off the flame. Cool down the pressure cooker. For that, take cold water in a big utensil and place the cooker in it. It will cool down quickly. Take the lid off. Cham cham are now cooked aptly. Take them out on a plate along with sugar syrup. Add 2-3 tsp of kevara essence into it and allow them to cool down completely.
  8. After the cham cham cools down completely, take them out on a plate. To stuff the cham cham, lift one piece and slit it from centre keeping another side joint. Fill it with some mawa stuffing.
  9. Roll the stuffed cham cham on the coconut powder. Coat it evenly. Place it on a plate. Similarly, cut and stuff the remaining cham cham. Garnish this delectable and mouth-watering cham cham with some sliced pistachios and serve.

 

Rajbhog Recipe – Easy Rajbhog recipe

Rajbhog Recipe – Easy Rajbhog recipe video

Rajbhog is a traditional Bengali sweet prepared just like spongy rasgullas, the only difference here is that it is stuffed with few dry fruits and is bigger in size. Making process and ingredients of rajbhog is similar to that of spongy rasgullas just add saffron or yellow food colour to the rajbhog after making them. 

Saffron is added to the rajbhog to for making kesari rajbhog. The vibrant yellow colour of these rajbhog make them more invinting. You can make these spongy rajbhog at home for any party or on festivals. So, try out making rajbhog with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Boil the pistachios in a small vessel for a while so that they get peeled easily. Afterward, turn off the flame and let the pistachios cool down a little.

rajbhog

Then peel the pistachios and green cardamom and take them in a stone grinder along with cashews and grind them coarsely. Stuffing is ready. You can add some red or yellow food colour in the stuffing.

rajbhog

Take yellow colour in a small bowl along with some water and mix well. Dissolve tartaric acid in ½ cup of hot water.

rajbhogMaking:

Take milk in a vessel and place it on flame to simmer. As the milk starts boiling, turn off the flame and shift the vessel on wire rack. Once the milk cools off a bit, add tartaric water in small portions to it and mix until the milk curdles completely.

rajbhog

Place a sieve covered with muslin cloth on a vessel and transfer the curdled milk on the cloth. Pour some cold water on the chena to make it soft and remove the sourness.

rahjbhog

Lift the cloth from all the sides and squeeze out the excess water from the chena. Transfer the chena on a plate.

rajbhog

Mash the chena rigorously till it becomes smooth. Add ararot in the chena and keep mashing until the chena becomes smooth and soft.

rajbhog

Divide the chena into small portions. Take a portion of chena and flatten with fingers. Put ¼ tsp of stuffing on the chena and close the stuffing nicely. Roll into smooth ball and prepare rest of the rajbhog as well.

rajbhog

Put sugar in a vessel along with 2.5 cups of water, place it on flame and cook until the sugar dissolves absolutely. Stir after every 2 to 3 minutes.

rajbhog

As the sugar melts, pour ½ cup of milk in the syrup and remove the froth which forms on the surface of the sugar syrup.

rajbhog

Drop the rajbhog in the boiling sugar syrup, cover the vessel and boil the rajbhog on high flame so that there is constant boil in the syrup.

rajbhog

After a while, check the rajbhog. Make sure that the rajbhog remains covered with the foam of the sugar syrup, add water if syrup tends to get thick. Check and stir the rajbhog in-between.

rajbhog

After 20 minutes, rajbhog will get cooked aptly. Turn off the flame and transfer them in a bowl. Let them cool down a bit.

rajbhog

Later, add the yellow colour in the rajbhog and mix properly. Rajbhog is ready to serve.

rajbhogServing:

Serve these soft and mouth-watering rajbhog after refrigerating. You can keep them drenched in sugar syrup in refrigerator for 15 days.

Suggestions

  • To make soft chena, slightly cool down the boiled milk and then add tartaric in it to curdle the milk. Don’t add tartaric in boiling milk otherwise chena will not turn out soft.
  • Later, knead the chena constantly until it becomes smooth and soft. Stuff rajbhog only when the chena turns smooth.
  • While boiling the rajbhog, make sure that there is constant formation of foam on rajbhog then only they will get cooked through.

Rajbhog Recipe - Easy Rajbhog recipe rajbhog
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 1.5 litre (7.5 cups)
  • Sugar – 1 kg (4 cups)
  • Cashews – 10 to 12
  • Pistachios – 1 tbsp
  • Green cardamom – 6 to 7
  • Ararot – 2 tsp
  • Tartaric acid – ½ tsp
  • Yellow food colour – 1 pinch
Instructions
  1. Take ½ cup of hot water and dissolve tartaric acid in it. Boil the pistachios in a small vessel for a while so that they get peeled easily. Afterward, turn off the flame and let the pistachios cool down a little.
  2. Then peel the pistachios and green cardamom and take them in a stone grinder along with cashews and grind them coarsely. Stuffing is ready. You can add some red or yellow food colour in the stuffing. Take a pinch of yellow colour in a small bowl along with some water and mix well.
  3. Take milk in a vessel and place it on flame to simmer. As the milk starts boiling, turn off the flame and shift the vessel on wire rack. Once the milk cools off a bit, add tartaric water in small portions to it and mix until the milk curdles completely. Place a sieve covered with muslin cloth on a vessel and transfer the curdled milk on the cloth. Pour some cold water on the chena to make it soft and remove the sourness.
  4. Lift the cloth from all the sides and squeeze out the excess water from the chena. Transfer the chena on a plate along with ararot and mash them rigorously till they become smooth. Divide the chena into small portions. Take a portion of chena and flatten with fingers. Put ¼ tsp of stuffing on the chena and close the stuffing nicely. Roll into smooth ball and prepare rest of the rajbhog as well.
  5. Put sugar in a vessel along with 2.5 cups of water, place it on flame and cook until the sugar dissolves absolutely. Stir after every 2 to 3 minutes. As the sugar melts, pour ½ cup of milk in the syrup and remove the froth which forms on the surface of the sugar syrup. Drop the rajbhog in the boiling sugar syrup, cover the vessel and boil the rajbhog on high flame so that there is constant boil in the syrup.
  6. After a while, check the rajbhog. Make sure that the rajbhog remains covered with the foam of the sugar syrup, add water if syrup tends to get thick. Check and stir the rajbhog in-between. After 20 minutes, rajbhog will get cooked aptly. Turn off the flame and transfer them in a bowl. Let them cool down a bit. Later, add the yellow colour in the rajbhog and mix properly. Rajbhog is ready to serve.
  7. Serve these soft and mouth-watering rajbhog after refrigerating them for sometime.

 

Aloo Puri Recipe – Potato Poori – Alu ki puri

Aloo Puri Recipe – Potato Poori – Alu ki puri

Aloo poori or Alu ki poori is a perfect breakfast or dinner recipe which tastes super delicious. They are prepared by adding mashed potatoes and few Indian spices in the wheat flour. These pooris tastes so sumptuous that they can be consumed as it is. Pooris have been the favorite of all the kids thus they will relish these masala pooris the most.

Potato masala pooris are very easy to prepare just like the regular pooris. Make them for your guests this diwali and make them go wow! So try out making this recipe with these easy to follow-step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and grate them in a mixing bowl.

aloo masala pooriMaking:

Take taken 2 cups (300 grams) of flour in a big mixing bowl and to it add grated potatoes to the flour, followed by more than ½ tsp salt or to taste, ¼ tsp carom seeds, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 1 tsp coriander powder, 2 tbsp green coriander (finely chopped) and mix everything really well.

aloo masala poori

Now add 2 tsp oil to the flour and start adding water in small portions and knead stiff dough. Cover and keep the dough aside for 15 to 20 minutes to set and then use for making the pooris. After 20 minutes are done, grease your hands with some oil and knead the dough again until smooth.

aloo masala poori

Let us now divide the dough into small lumps. For this, roll out the dough into long log and further divide into small lumps. Then lift one dough lump and roll it into a round ball and then flatten it. Similarly, prepare dough balls from rest of the lumps as well. Cover the dough balls to prevent them from drying.

aloo masala poori

Lift one dough ball at a time and roll it out into a poori with 3 to 4 inch diameter. Grease the rolling plate and rolling pin with some oil to prevent poori from sticking to it. Make sure you roll out the poori evenly from all sides.

aloo masala poori

Heat enough oil in a wok or a pan for deep frying the pooris. To check if the oil is heated rightly or not, drop little dough to the oil. The dough ball immediately started floating on the surface, oil is rightly heated. The oil for frying the pooris should be rightly heated.

aloo masala poori

Now slide the rolled poori in the oil and press it gently with the ladle to puff it up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown.

aloo masala poori

The poori is golden brown from the other side as well. Drain out the fried poori on a plate. Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well. Steaming hot and mouth drooling aloo masala pooris are ready.

aloo masala pooriServing:

Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most. Infact you can pack these super yummy aloo masala pooris in you lunch or for an outing.

aloo masala pooriSuggestions:

  • While rolling out the pooris make sure you roll it out from the edges and not at the center. Poori should not be thin at the center and thick on the edges. While rolling out the pooris make sure you roll it out evenly.
  • While deep frying the pooris make sure that the oil is hot sufficiently else the poori will not puff up.

Aloo Puri Recipe - Potato Poori - Alu ki puri aloo masala poori
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups (300 grams)
  • Boiled potato – 2 (250 grams)
  • Green coriander – 2 tbsp (finely chopped)
  • Salt – more than ½ tsp or to taste
  • Coriander powder – 1 tsp
  • Red chili powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Carom seeds – ¼ tsp
  • Oil – for frying
Instructions
  1. Peel the boiled potatoes and grate them in a mixing bowl. Take taken 2 cups (300 grams) of flour in a big mixing bowl and to it add grated potatoes to the flour, followed by more than ½ tsp salt or to taste, ¼ tsp carom seeds, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 1 tsp coriander powder, 2 tbsp green coriander (finely chopped) and mix everything really well.
  2. Now add 2 tsp oil to the flour and start adding water in small portions and knead stiff dough. Cover and keep the dough aside for 15 to 20 minutes to set and then use for making the pooris. After 20 minutes are done, grease your hands with some oil and knead the dough again until smooth.
  3. Let us now divide the dough into small lumps. For this, roll out the dough into long log and further divide into small lumps. Then lift one dough lump and roll it into a round ball and then flatten it. Similarly, prepare dough balls from rest of the lumps as well. Cover the dough balls to prevent them from drying. Lift one dough ball at a time and roll it out into a poori with 3 to 4 inch diameter. Grease the rolling plate and rolling pin with some oil to prevent poori from sticking to it. Make sure you roll out the poori evenly from all sides.
  4. Heat enough oil in a wok or a pan for deep frying the pooris. To check if the oil is heated rightly or not, drop little dough to the oil. The dough ball immediately started floating on the surface, oil is rightly heated. The oil for frying the pooris should be rightly heated. Now slide the rolled poori in the oil and press it gently with the ladle to puff it up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown.
  5. The poori is golden brown from the other side as well. Drain out the fried poori on a plate. Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well. Steaming hot and mouth drooling aloo masala pooris are ready.
  6. Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most.

 

 

Gulab Jamun recipe – Gulab Jamun Recipe with Khoya or mawa – Diwali Special

Gulab Jamun recipe – Gulab Jamun Recipe with Khoya or mawa – Diwali Special

Gulab jamun is a popular North Indian sweet which is relished by everyone. These are prepared for every party and special occasion. These sumptuous gulab jamuns are traditional prepared with mawa or khoya so all you need is dhap(soft mawa), paneer and few more ingredients.

These mawa gulab jamuns become more delectable when stuffed with dry fruits but you can also prepare them without stuffing. Instead of purchasing sweets from shop, you can prepare exact gulab jamuns at home. So, try out making gulab jamuns for this diwali at home with these easy to follow step-by-step instructions.

Directions

Getting ready:

Finely chop the almonds and cashews.

mawa gulab jamunMaking:

Start with preparing the syrup for the gulab jamuns. For this heat a vessel on flame and add sugar and 2 cups of water to it. Now let the sugar dissolve in water completely.

mawa gulab jamun

Meanwhile mash the mawa until smooth. Transfer the mawa to a plate, followed by paneer. Crumble the paneer and knead it really well to make it smooth.

mawa gulab jamun

Now mix the soft mawa with paneer. Also add ½ cup refined flour to it. Mix everything really well with mashing with hands and prepare soft dough.

mawa gulab jamun

On the other side, sugar will get dissolved completely. Then cook it for 2 to 3 more minutes and check. Reduce the flame to prevent the syrup from overcooking.

mawa gulab jamun

To check the consistency of sugar syrup, take 1 to 2 drops in a bowl and let it cool down. Take syrup between your finger and thumb and stretch apart. The syrup has to be sticky like honey. Sugar syrup is ready, take it off flame on a stand.

mawa gulab jamun

Place enough ghee in a wok to fry the gulab jamuns on flame to melt. To check the dough, prepare a dough ball. There should not be any cracks in the dough and it should be smooth.

mawa gulab jamun

While the ghee is getting heated, prepare the stuffing for the gulab jamuns. Take almonds, cashews, cardamom powder and little mawa in a bowl and mix everything really well.

mawa gulab jamun

To check, drop a dough chunk to the ghee. The dough chunk will rise immediately. Reduce the flame to minimum. Now check the gulab jamun prepared without stuffing. Drop the gulab jamun to it. If the gulab jamuns splatters or there is formation of bubble over it then that means the dough is little soft. Drain out this gulab jamun.

mawa gulab jamun

So add 1 tbsp (10 to 12 grams) refined flour to the dough and mix it really well. We fry a gulab jamun without stuffing to check if the dough is prepared well.

mawa gulab jamun

Fry the gulab jamun again to check. Make a round ball and drop it to the medium hot ghee. Keep the flame on low. The gulab jamun should fry out perfect without puffing up on sides. Drain it out and drop into the sugar syrup. Keep the sugar syrup covered to prevent it from cooling down.

mawa gulab jamun

Now stuff and prepare gulab jamuns. For making the gulab jamuns, divide the dough into small lumps. You can keep the size of gulab jamuns small or big as desired.

mawa gulab jamun

Flatten the dough ball with your fingers and top it up with some stuffing and close really well. Roll it out smoothly. You can also prepare gulab jamuns without stuffing.

mawa gulab jamun

Prepare the dough balls and then drop them to ghee for frying. While frying the gulab jamuns make sure you don’t directly touch them with the ladle. Fry the gulab jamuns by splashing ghee on them with the ladle.

mawa gulab jamun

When gulab jamun turns golden brown, now flip them directly with the ladle as these are roasted from one side. Very gently toss the gulab jamuns and fry until they turn golden brown in color from all sides.

mawa gulab jamun

Once the gulab jamuns become golden brown in color from all sides, take them out. For this, hold the ladle over the wok to remove the extra ghee.

mawa gulab jamun

Drop these fried gulab jamuns directly to the sugar syrup. The syrup should be little warm. Similarly, prepare rest of the gulab jamuns as well. It takes 10 minutes to fry gulab jamuns at once.

mawa gulab jamun

Press them down using a spoon to soak nicely in sugar syrup. Within 3 to 4 hours, gulab jamuns absorb the syrup well and turn sweet which then can be served later. But it would be better to consume these gulab jamuns on the second day.

mawa gulab jamunServing:

Serve these scrumptious gulab jamuns straightaway warm or chilled.

mawa gulab jamunSuggestions

  • In case you find any impurity in the sugar then add 2 to 3 tbsp milk to it. When the syrup will start boiling, there will be formation of foam on the surface. So, you remove this foam and you will get clear syrup
  • There should not be any cracks in the dough and it should be smooth. If you see any cracks on the dough ball then knead the dough more until smooth.
  • If the gulab jamuns shrink in size after soaking them in the syrup that means the syrup has turned thick in consistency. Add some water to the syrup, reheat it and then add the gulab jamuns to it. You will get puffed and perfect gulab jamuns.

Gulab Jamun recipe - Gulab Jamun Recipe with Khoya or mawa - Diwali Special mawa gulab jamun
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soft mawa – 300 grams
  • Paneer – ½ cup (100 grams)
  • Refined flour – more than ½ cup (70 grams)
  • Sugar – 3.5 cup (800 grams)
  • Green cardamom – ½ tsp (coarsely ground)
  • Cashews – 7 to 8 (finely chopped)
  • Almonds – 7 to 8 (finely chopped)
  • Ghee – for frying gulab jamun
Instructions
  1. Finely chop the almonds and cashews. Start with preparing the syrup for the gulab jamuns. For this heat a vessel on flame and add sugar and 2 cups of water to it. Now let the sugar dissolve in water completely.
  2. Meanwhile mash the mawa until smooth. Transfer the mawa to a plate, followed by paneer. Crumble the paneer and knead it really well to make it smooth. Now mix the soft mawa with paneer. Also add ½ cup refined flour to it. Mix everything really well with mashing with hands and prepare soft dough.
  3. On the other side, sugar will get dissolved completely. Then cook it for 2 to 3 more minutes and check. The syrup has to be sticky like honey, this is the right consistency required. Sugar syrup is ready, take it off flame on a stand.
  4. Place enough ghee in a wok to fry the gulab jamuns on flame to melt. To check the dough, prepare a dough ball. There should not be any cracks in the dough and it should be smooth. While the ghee is getting heated, prepare the stuffing for the gulab jamuns. Take almonds, cashews, cardamom powder and little mawa in a bowl and mix everything really well.
  5. Now stuff and prepare gulab jamuns. For making the gulab jamuns, divide the dough into small lumps. You can keep the size of gulab jamuns small or big as desired. Flatten the dough ball with your fingers and top it up with some stuffing and close really well. Roll it out smoothly. You can also prepare gulab jamuns without stuffing.
  6. Prepare the dough balls and then drop them to ghee for frying. While frying the gulab jamuns make sure you don’t directly touch them with the ladle. Fry the gulab jamuns by splashing ghee on them with the ladle.
  7. When gulab jamun turns golden brown, now flip them directly with the ladle as these are roasted from one side. Very gently toss the gulab jamuns and fry until they turn golden brown in color from all sides. Once the gulab jamuns become golden brown in color from all sides, take them out. For this, hold the ladle over the wok to remove the extra ghee.
  8. Drop these fried gulab jamuns directly to the sugar syrup. The syrup should be little warm. Similarly, prepare rest of the gulab jamuns as well. It takes 10 minutes to fry gulab jamuns at once.
  9. Press them down using a spoon to soak nicely in sugar syrup. Within 3 to 4 hours, gulab jamuns absorb the syrup well and turn sweet which then can be served later. But it would be better to consume these gulab jamuns on the second day.

 

Aloo Bhujia Sev Namkeen – Bikaneri Namkeen Sev – Diwali Special

Aloo Bhujia Sev Namkeen – Bikaneri Namkeen Sev – Diwali Special

Aloo bhujia sev is a light snack prepared with chickpea flour, potatoes and some Indian spices which can be consumed at any time of the day. This crispy bikaneri namkeen sev will make your tea time more special. We all relish eating sev namkeen and its better to prepare it at home rather than purchasing from market. Kid’s will devour eating this namkeen sev prepared with mild spices for sure!

This namkeen requires very less time to get prepared at home. You could make this in bulk quantities and then store them for future use. Prepare aloo besan sev namkeen this festive season and share them with your family and friends. This will be a delight for them. So, try out making this recipe with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and grate them manually with a grater in a bowl.

aloo besan bhujiya

Remove the pistol and fit the fine sev attachment to the machine. Grease the cylindrical portion of machine with some oil.

aloo besan bhujiya Making:

For this, mix potatoes and chickpea flour to make dough. Take chickpea flour in a big mixing bowl. Mix grated potatoes to the chickpea flour followed by red chilly powder, turmeric powder, garam masala, salt and asafoetida and knead soft dough. If needed, add some water. Now cover and keep the dough aside for 10 to 15 minutes to rest.

besan aloo bhujiya

15 minutes later, the dough will be ready. Grease the hands with some oil and knead the dough again until smooth.

besan aloo bhujiya

For making sev with fine attachment, grease the hands with some oil and pinch some portion from the dough. Roll out in a long cylindrical shape and place this inside the machine.

aloo besan bhujiya

Heat enough oil in a wok to deep fry the sev. To check the oil if heated rightly, drop a dough chunk to the oil. If it rises immediately that means oil is heated aptly. We need medium hot oil for frying the sev. Keep the flame medium and place the sev machine above the wok. Press the pistol and slide as many sev as possible in the oil.

aloo besan bhujiya

When the sev are little roasted, flip the sides and continue frying till they become golden brown in colour.

aloo besan bhujiya

Once the sev turns golden brown, drain them out on a plate covered with absorbent paper. It took 3 to 4 minutes to fry the bhujiya at once.

aloo besan bhujiya

For making little thick sev, just take the thick sev attachment and fix it on the machine. Place the dough inside the machine with same procedure and make the sev.

aloo besan bhujiya

Keep the flame on medium-high while frying them. It takes 5 minutes to fry one batch of thick sev at a time. Besan-aloo bhujiya is ready.

aloo besan bhujiyaServing:

Serve these scrumptious and super tempting besan-aloo bhujiya along piping hot cup of tea or coffee. Let the chickpea bhujiya cool down completely, store them in any container and relish eating for up to a month.

aloo besan bhujiyaSuggestions

  • Dough should neither be too thin nor too stiff. Dough should be soft as required for making roti or paranthas. If you feel that the dough is too tight then mix some water to it until soft. If the dough gets thin then add some more chickpea flour to it.
  • If you wish have spicy bhujiya, then break these sev and mix some chaat masala to it and you have spicy-masala aloo bhujiya ready.

Aloo Bhujia Sev Namkeen - Bikaneri Namkeen Sev - Diwali Special aloo besan bhujiya
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 2 cups (200 grams)
  • Potatoes – 5 (400 grams) (boiled)
  • Asafoetida – 1 pinch
  • Salt – 1 tsp or to taste
  • Garam masala – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Red chilly powder – ¼ tsp
Instructions
  1. Peel the boiled potatoes and grate them manually with a grater in a bowl. Remove the pistol and fit the fine sev attachment to the machine. Grease the cylindrical portion of machine with some oil.
  2. For this, mix potatoes and chickpea flour to make dough. Take chickpea flour in a big mixing bowl. Mix grated potatoes to the chickpea flour followed by red chilly powder, turmeric powder, garam masala, salt and asafoetida and knead soft dough. If needed, add some water. Now cover and keep the dough aside for 10 to 15 minutes to rest.
  3. minutes later, the dough will be ready. Grease the hands with some oil and knead the dough again until smooth. For making sev with fine attachment, grease the hands with some oil and pinch some portion from the dough. Roll out in a long cylindrical shape and place this inside the machine.
  4. Heat enough oil in a wok to deep fry the sev. To check the oil if heated rightly, drop a dough chunk to the oil. If it rises immediately that means oil is heated aptly. We need medium hot oil for frying the sev. Keep the flame medium and place the sev machine above the wok. Press the pistol and slide as many sev as possible in the oil.
  5. When the sev are little roasted, flip the sides and continue frying till they become golden brown in colour. Once the sev turns golden brown, drain them out on a plate covered with absorbent paper. It took 3 to 4 minutes to fry the bhujiya at once.
  6. For making little thick sev, just take the thick sev attachment and fix it on the machine. Place the dough inside the machine with same procedure and make the sev. Namkeen bhujiya is ready.
  7. Serve these scrumptious and super tempting besan-aloo bhujiya along piping hot cup of tea or coffee. Let the chickpea bhujiya cool down completely, store them in any container and relish eating for up to a month.