Category Archives: Holi recipes

Rabri Recipe – Lacchedar Khurchan wali Rabdi – HOLI RECIPE

Rabri Recipe  – Lacchedar Khurchan wali Rabdi – HOLI RECIPE

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.rabri

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.rabri

Thicken the milk till 3/4 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.rabri

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.rabri

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.rabri

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.rabri

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. 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.rabri

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.

Rabri Recipe - लच्छेदार खुरचन वाली रबड़ी - Lacchedar Khurchan wali Rabdi - HOLI RECIPErabri
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk- 1.5 litre
  • Pistachios - 10 to 12
  • Almond - 4 to 5
  • Cardamom Powder- ½ tbsp
  • Sugar - 2. 5 tbsp
Instructions
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

 

Chashni Wali Gujiya – Mawa Gujiya Dipped in Sugar Syrup – HOLI RECIPES

Chashni Wali Gujiya –  Mawa Gujiya Dipped in Sugar Syrup – HOLI RECIPES

You have drooled over the  tempting gujiyas on every ocassion. With an extra dose of sweetness and flavors this Chashni wali gujiya is pure bliss. 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.chashni 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.chashni gujiya

 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.chashni gujiya

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. chashni gujiya

 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.chashni gujiya

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.chashni gujiya

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. chashni gujiya

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.chashni gujiya

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.chashni gujiya

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.chashni gujiya

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.chashni gujiya

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.chashni gujiya

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.chashni gujiya

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: 
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 shopped )
  • Ghee- for frying
Instructions
  1. Finely chop 2 tbsp chopped cashews, 2 tbsp almonds.
  2. Making:
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.

 

 

Instant Dahi Vada with Rawa – Semolina Dahi Bhalla – HOLI SPECIAL RECIPES

Instant Dahi Vada with Rawa – Semolina Dahi Bhalla – HOLI SPECIAL RECIPES

Vadas have always made a special place on our holi menu. You might have made the usual vada from dal , its time you try a new variation with scrumptious Sooji dahi vada. It is very easy to prepare it and is a very tempting indeed.

Here is a quick and easy recipe with pictures to make Mouth drooling Sooji Dahi vada. 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.

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.sooji dahi vada

Later, batter will be ready to make vadas. Now add less than ¼ tsp baking soda and mix it well.

sooji dahi vada

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.

sooji dahi vada

Dip your fingers in water and give the batter a round shape. You can make small or big vadas as according to choice.sooji dahi vada

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.

sooji dahi vada

Flip the vada when it has turned golden brown from one side and fry till they become golden brown on all sides.

Sooji dahi vada

When the vadas are fried rightly drain them out on a plate covered with kitchen paper towel and prepare more vadas in same process.sooji dahi vada

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.

sooji dahi vada

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.sooji dahi vada

Once the pakoras turn golden brown in color, sieve them out onto kitchen paper towel kept over the plate.

sooji dahi vada

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.

sooji dahi vada

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.

sooji dahi vada

Serving:

Keep 2 vadas and pakoras on a plate. Firstly pour some curd over the vadas followed by sweet chutney, spicy green coriander chutney.sooji dahi vada

Now sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway.sooji dahi vada

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 RECIPESsooji dahi vada
Author: 
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
  1. 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.
  2. Later, batter will be ready to make vadas. Now add less than ¼ tsp baking soda and mix it well.
  3. 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.
  4. Dip your fingers in water and give the batter a round shape. You can make small or big vadas as according to choice.
  5. 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.
  6. Flip the vada when it has turned golden brown from one side and fry till they become golden brown on all sides.
  7. When the vadas are fried rightly drain them out on a plate covered with kitchen paper towel and prepare more vadas in same process.
  8. 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.
  9. 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.
  10. Once the pakoras turn golden brown in color, sieve them out onto kitchen paper towel kept over the plate.
  11. 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.
  12. 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.
  13. Keep 2 vadas and pakoras on a plate. Firstly pour some curd over the vadas followed by sweet chutney, spicy green coriander chutney.
  14. Now sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway.

Kaju Pista Roll recipe – Cashew Pistachio Rolls – Holi Recipes

Kaju Pista Roll recipe – Cashew Pistachio Rolls – Holi Recipes

Kaju Pista roll is an amazing combination of nutty flavors rolled into one. The amazing cashew and pistachio are rich in taste and texture. You can serve it to guests or relish its amazing taste during your festivities. I am sure everyone will savor its amazing taste.

Here is a quick and easy recipe with pictures to make Toothsome and super tempting Kaju pista rolls .This roll which makes a delicious sweet dish.

Direction :

Getting Ready :

Take 1/3 cup pistachios, chop half the quantity of pistachios. kaju pista roll
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.

Kaju pista roll  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.

kaju pista roll

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.

kaju pista roll
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.

kaju pista roll
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.

kaju pista roll
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.

kaju pista rolls
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.

kaju pista roll 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.

kaju pista roll
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.

kaju pista roll
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.

kaju pista roll
Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.

kaju pista roll
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 Recipeskaju pista roll
Author: 
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
  1. Take ⅓ cup pistachios, chop half the quantity of pistachios.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.
  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.

 

 

Besan ki Chakki – Rajasthani Besan Burfi – Besani ki Chakki – HOLI RECIPES

Besan ki Chakki – Rajasthani Besan Burfi – Besani ki Chakki – HOLI RECIPES

Festivals are complete when you have a platter full of sweets and a home filled with celebrations. I am sure your guests will 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.

Here is a quick and easy recipe with pictures to make Besan Chakki. Serve it to friends and family, I am sure they will relish eating this blissful Besan chakki for sure.

Directions
:

Getting ready:

Mince cashews finely and cut the pistachios and almonds shaving.besan chakki 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.besan chakki

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.

besan chakki

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.besan chakki

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.

besan chakki

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.

besan chakki 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.besan chakki

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.besan chakki

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.besan chakki

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.besan chakki

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 RECIPESbesan chakki
Author: 
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
  1. Mince cashews finely. Cut the pistachios and almonds shaving.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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.

 

 

Gujiya Recipe | Mawa Gujiya Recipe | How to make Gujiya

Gujiya Recipe | Mawa Gujiya Recipe | How to make Gujiya

Gujiya prepared with mawa and loads of dry fruits is all time favorite sweet for Indians. Gujiya becomes more delicious when prepared with semolina and dry fruits stuffing. To enhance the flavor, fry the gujiyas in pure desi ghee. Gujiya is special preparation made especially during the festive season of Holi. This stuffed and deep fried pastry is really tempting and appetizing to eat. It’s a special Holi dessert and is prepared with numerous stuffing and shapes.

Prepare these gujiyas during festivals or for any special occasions. Share this tempting sweet with your dear ones and let them enjoy it too. Follow these step-by-step instructions to make crispy and mouth drooling mawa dry fruits gujiyas at your home and enjoy!

Directions

Making:

Take refined flour in a big mixing bowl and add ¼ cup of ghee into it. Mix it really well. Now add water in small portions and knead stiff dough. Dough should be stiffer than required for making pooris. Less than ½ cup of water is used for kneading this much of flour. Cover and keep the dough aside for 20 minutes to set.

Maawa gujiya recipe

Meanwhile, prepare the stuffing. For this, place a pan on flame and add mawa into it. Keep stirring continuously and roast the mawa on medium flame until it becomes golden brown in colour.

Mawa gujiya recipe

Now the mawa is roasted aptly. Turn off the flame. Transfer the mawa in a bowl. Allow it to cool down a little.

Mawa gujiya recipe

After that, add powdered sugar, grated dry coconut, raisins, chopped cashews, Chironji and crushed green cardamom into the roasted mawa. Mix everything really well with hand. Stuffing is now ready.

Mawa gujiya recipe

20 minutes are over. Dough is now ready. Slightly rub the dough. Divide the dough into small balls. Pick each ball and roll it between the palms to make it smooth. Prepare the pedas. Lift a peda and roll it out into a 4-4.5 inch diameter poori with the help of rolling pin.

Mawa gujiya recipePlace the poori on the gujiya mould. Put 1.5 tsp of mawa stuffing on it. Apply some water on the edges of the mould. Then close the mould and press it from all the sides. Separate the excess dough.

Mawa gujiya recipe

Open the mould and take off the prepared gujiya from it. Place it on a plate. Cover the gyjiya with a cotton cloth to prevent it from drying up. Similarly, roll and stuff the rest of the gujiyas until the dough is utilized completely.

Mawa gujiya recipe

Heat a wok with enough ghee to deep fry the gujiyas. When ghee gets heated up, slide 5-6 or as many gujiyas as possible into the hot ghee. Keep the flame on low-medium.

Mawa gujiya recipe

Once the gujiya gets fried from one side then flip their sides. Keep flipping the sides and fry the gujiyas until they turn golden brown in colour.

Mawa gujiya recipe

Gujiyas are now fried aptly. Lift the gujiyas with the slotted ladle and hold it against the wok so that the excess ghee gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, deep fry the rest of the gujiyas. Gujiyas are now ready.

Mawa gujiya recipeServing:

Serve these crusty and delectable mawa mewa gujiyas steaming hot as a dessert or have it whenever you crave for something sweet. Once the gujiyas cools down completely, store them in an air-tight container. It keeps good for 15 days.

Suggestions

Stuffing is prepared in so many ways such as mawa and semolina, mawa and chickpea flour and so on. Roast both the ingredients and make the stuffing. It also reduces the moisture content on mawa.

Instead of powdered sugar you can also use tagar or khand.

Applying water at the edges of the mould is compulsory or else it will splatter while frying into the ghee.

Don’t stuff the gujiya too much because they may splatter while deep frying.

While kneading the dough make sure that you don’t add too much of moen i.e. ghee into the flour. This will make the dough too soft and the gujiyas may splatter into the ghee while deep frying.

Handle the gujiyas with utter care so that they don’t break while lifting.

Gujiya Recipe | Mawa Gujiya Recipe | How to make Gujiya
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • Refined flour – 2 cup
  • Ghee – to knead dough and fry gujiyas
  • Mawa – 100 grams
  • Cashews – 1 tbsp
  • Raisins – 1 tbsp
  • Chironji – 1 tbsp
  • Green cardamom – 4-5
  • Dry coconut – 2 tbsp (grated)
  • Powdered sugar – ½ cup
Instructions
  1. Take refined flour in a big mixing bowl and add ¼ cup of ghee into it. Mix it really well. Now add water in small portions and knead stiff dough. Dough should be stiffer than required for making pooris. Less than ½ cup of water is used for kneading this much of flour. Cover and keep the dough aside for 20 minutes to set.
  2. Meanwhile, prepare the stuffing. For this, place a pan on flame and add mawa into it. Keep stirring continuously and roast the mawa on medium flame until it becomes golden brown in colour.
  3. Now the mawa is roasted aptly. Turn off the flame. Transfer the mawa in a bowl. Allow it to cool down a little.
  4. After that, add powdered sugar, grated dry coconut, raisins, chopped cashews, Chironji and crushed green cardamom into the roasted mawa. Mix everything really well with hand. Stuffing is now ready.
  5. minutes are over. Dough is now ready. Slightly rub the dough. Divide the dough into small balls. Pick each ball and roll it between the palms to make it smooth. Prepare the pedas. Lift a peda and roll it out into a 4-4.5 inch diameter poori with the help of rolling pin.
  6. Place the poori on the gujiya mould. Put 1.5 tsp of mawa stuffing on it. Apply some water on the edges of the mould. Then close the mould and press it from all the sides. Separate the excess dough.
  7. Open the mould and take off the prepared gujiya from it. Place it on a plate. Cover the gyjiya with a cotton cloth to prevent it from drying up. Similarly, roll and stuff the rest of the gujiyas until the dough is utilized completely.
  8. Heat a wok with enough ghee to deep fry the gujiyas. When ghee gets heated up, slide 5-6 or as many gujiyas as possible into the hot ghee. Keep the flame on low-medium.
  9. Once the gujiya gets fried from one side then flip their sides. Keep flipping the sides and fry the gujiyas until they turn golden brown in colour.
  10. Gujiyas are now fried aptly. Lift the gujiyas with the slotted ladle and hold it against the wok so that the excess ghee gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, deep fry the rest of the gujiyas. Gujiyas are now ready.
  11. Serve these crusty and delectable mawa mewa gujiyas steaming hot as a dessert or have it whenever you crave for something sweet. Once the gujiyas cools down completely, store them in an air-tight container. It keeps good for 15 days.

 

Chandrakala Gujiya Recipe | Holi Special

Chandrakala Gujiya Recipe Video | Holi Special

Chandrakala gujiya is an authentic sweet recipe of India. This delicious Gujiya is made of refined flour, ghee, mawa and dry fruits. It is mostly made on festivals or special functions. Chandrakala Gujiya is a sweet recipe very rich in taste. You can make a more or less sugary gujiya as according to your choice.

Here is an easy step by step recipe of Chandrakala Gujiya with photos to add more sweetness to your festivities.  Enjoy homemade Chandrakala Gujiya with friends and family.

Directions

Getting ready:
In a bowl, crumble the mawa or grate it manually with a grater.

Chandrakala gujiya
Chop the cashews into 6 to 7 chunks and keep them in a bowl. Crush the green cardamom seeds with mortar pestle.

Chandrakala gujiyaMaking:

Start with kneading the dough. For this, take refined flour in a big bowl along with ¼ cup of ghee and mix them really well. Then add small amount of lukewarm water at a time and knead hard dough as required for making pooris. Now cover and keep the dough to one side for 30 minutes to set. ½ cup of water is used to knead this much amount of flour.

Chandrakala gujiya
To prepare the stuffing, roast the mawa with some ghee in a preheated pan on medium flame. Stir constantly till the mawa becomes light brown. Transfer the mawa to a bowl as the ghee starts separating from it.

Chandrakala gujiya
Pour 2 to 3 tsp of ghee in the same pan and add semolina. Keep stirring until the semolina turns golden brown. Later, turn off the flame and add the roasted semolina to the mawa. If desired you can skip adding semolina in the stuffing.

chandrakala gujiya recipe

After the mawa and semolina mixture cools down, add cashews, chironji, raisins, coconut, crushed green cardamom and powdered sugar. Mix all the ingredients really well.

Chandrakala gujiya recipe
As of now the dough will be ready as well. Slightly knead the dough to make it smooth. Then divide the dough into 30 equal parts and roll each of them into smooth peda.

Chandrakala gujiya recipe
Take a peda and cover the rest with a wet cloth, roll out the peda from the sides into 3 to 3.5 inch diameter poori. Don’t roll it out too thin. Roll out few more pooris and keep them on a plate.

Chandrakala gujiya recipe
Now put 1 spoonful of stuffing on the centre of a poori and apply some water all over the edges.

Chandrakala gujiya recipe

Then place another poori on the stuffing and stick the sides of both the pooris together. Make a pattern all around the gujiya with pinch and twist method. Place the gujiya on a plate and cover it with a cloth. Likewise, prepare the remaining gujiyas.

Chandrakala gujiya recipe
Heat a wok with sufficient ghee to fry the gujiyas. When the ghee becomes medium hot, slide 3 to 4 gujiyas in the wok.

Chandrakala gujiya recipe
Fry the gujiyas on medium-low flame till they turn golden brown from both the sides. Afterward, drain out them on a plate and fry the leftover gujiyas as well. It took 7 to 8 minutes to fry a batch of gujiyas.

Chandrakala gujiya recipe
Spread the gujiyas on plates and keep them aside for an hour so that they cools down completely.

Chandrakala gujiya

Later, make the sugar syrup for the gujiyas. Place a wok on flame and put sugar and ¾ cup of water to it. Cook the sugar syrup for 6 to 7 minutes more after the sugar melts completely.

Chandrakala gujiya
Then check the consistency of the sugar syrup by taking few drops of it in a bowl. Stick the syrup on fingers as it cools down and see if two threads appear between the fingers while stretching them apart. If it does that means sugar syrup is ready, turn off the flame.

Chandrakala gujiya
Now put the gujiyas one-by-one in the wok and coat them evenly with the sugar syrup. Keep them on a plate in open till the sugar syrup dry out completely. Later, chandrakala gujiyas will be ready to serve.

Chandrakala gujiyaServing:

Serve these luscious and delicious chandrakala gujiyas straightaway.

Suggestions

  • You can add or remove any dry fruits in the stuffing such as add almonds or pistachios. Increase or decrease the quantity of dry fruits according to taste.
  • Make sure that the dough is not too hard or too soft.
  • If you want to make the chandrakala gujiyas less sweet then skip coating them with sugar syrup.

Chandrakala Gujiya Recipe | Holi Special
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Ghee - ½ cup
  • Mawa – 100 grams
  • Powdered sugar - ½ cup
  • Semolina – ¼ cup
  • Coconut - ¼ cup (grated)
  • Raisins – 2 tbsp
  • Cashews – 10 to 12
  • Chironji – 2 tbsp
  • Green cardamom – 6 to 7
  • Sugar – 2 cups
  • Ghee – to fry gujiyas
Instructions
  1. In a bowl, crumble the mawa or grate it manually with a grater.
  2. Chop the cashews into 6 to 7 chunks and keep them in a bowl. Crush the green cardamom seeds with mortar pestle.
  3. Start with kneading the dough. For this, take refined flour in a big bowl along with ¼ cup of ghee and mix them really well. Then add small amount of lukewarm water at a time and knead hard dough as required for making pooris. Now cover and keep the dough to one side for 30 minutes to set. ½ cup of water is used to knead this much amount of flour.
  4. To prepare the stuffing, roast the mawa with some ghee in a preheated pan on medium flame. Stir constantly till the mawa becomes light brown. Transfer the mawa to a bowl as the ghee starts separating from it.
  5. Pour 2 to 3 tsp of ghee in the same pan and add semolina. Keep stirring until the semolina turns golden brown. Later, turn off the flame and add the roasted semolina to the mawa. If desired you can skip adding semolina in the stuffing.
  6. After the mawa and semolina mixture cools down, add cashews, chironji, raisins, coconut, crushed green cardamom and powdered sugar. Mix all the ingredients really well.
  7. As of now the dough will be ready as well. Slightly knead the dough to make it smooth. Then divide the dough into 30 equal parts and roll each of them into smooth peda.
  8. Take a peda and cover the rest with a wet cloth, roll out the peda from the sides into 3 to 3.5 inch diameter poori. Don't roll it out too thin. Roll out few more pooris and keep them on a plate.
  9. Now put 1 spoonful of stuffing on the centre of a poori and apply some water all over the edges.
  10. Then place another poori on the stuffing and stick the sides of both the pooris together. Make a pattern all around the gujiya with pinch and twist method. Place the gujiya on a plate and cover it with a cloth. Likewise, prepare the remaining gujiyas.
  11. Heat a wok with sufficient ghee to fry the gujiyas. When the ghee becomes medium hot, slide 3 to 4 gujiyas in the wok.
  12. Fry the gujiyas on medium-low flame till they turn golden brown from both the sides. Afterward, drain out them on a plate and fry the leftover gujiyas as well. It took 7 to 8 minutes to fry a batch of gujiyas.
  13. Spread the gujiyas on plates and keep them aside for an hour so that they cools down completely.
  14. Later, make the sugar syrup for the gujiyas. Place a wok on flame and put sugar and ¾ cup of water to it. Cook the sugar syrup for 6 to 7 minutes more after the sugar melts completely.
  15. Then check the consistency of the sugar syrup by taking few drops of it in a bowl. Stick the syrup on fingers as it cools down and see if two threads appear between the fingers while stretching them apart. If it does that means sugar syrup is ready, turn off the flame.
  16. Now put the gujiyas one-by-one in the wok and coat them evenly with the sugar syrup. Keep them on a plate in open till the sugar syrup dry out completely. Later, chandrakala gujiyas will be ready to serve.Serve these luscious and delicious chandrakala gujiyas straightaway.

 

Baked Gujiya recipe – Baked Karanji Recipe – Baked Mawa Ghujiya

Baked Gujiya recipe – Baked Karanji Recipe – Baked Mawa Ghujiya

Baked Gujiyas are a sweet tempting delight for all. Also known as baked karanjis these are very similar to the fried gujiyas both in taste and appearance. Baked gujiyas are glazed with the mixture of milk and condensed milk.

Serve these luscious and crispy karanjis as a dessert after any meal or have them anytime you crave for something sweet. Prepare these baked karanjis for your family and friend with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

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

baked gujiya

Evenly grease the baking tray with some ghee.

baked gujiya Making:

Take refined flour in a big mixing bowl and add melted ghee into it. Mix it really well. Now add lukewarm milk in small portions and knead stiff dough as required for making pooris. ¼ cup of milk is used for kneading this much of flour. Cover and keep the dough aside for 15-20 minutes to set.

baked gujiya

Meanwhile, prepare the stuffing. For this, take mawa in a big bowl and place it inside the microwave and roast it for 1 minute. 1 minutes is over, take the bowl out and stir the mawa with a spoon. Ghee is separating from its edges, mawa is now roasted aptly. Let it cool down slightly.

baked gujiya

Add green cardamom powder, chopped cashews, raisins and chironji into it. Mix everything really well. Mawa has cooled down slightly, add powdered sugar into it. Mix it thoroughly. Don’t add powdered sugar in hot mawa otherwise the stuffing will become runny. Stuffing is now ready.

baked gujiya

Dough is ready, slightly knead the dough. Divide the dough into small balls, flatten each ball into peda. Take a peda and cover the rest of the pedas. Place it on rolling board and press it with palm, now roll it into 3.5-4 inch diameter even poori. Roll it by moving the rolling pin on the edges.

baked gujiya

Place the poori on the gujiya mould and put 2 tsp of mawa stuffing on it. Apply some water on the edges of the mould then close the mould and press it from all the sides. Separate the excess dough.

baked gujiya

Open the mould and take off the prepared gujiya from it. Place it on the greased baking tray. Cover the gujiya with a cloth to prevent it from drying up. Similarly, roll and stuff the rest of the gujiyas until the dough is utilized completely. Gujiyas are now stuffed and ready to be baked.

baked gujiya

Preheat the microwave on 200 degree centigrade on convection mode. Place the tray inside the microwave and bake the gujiyas on convection mode at 200 degree centigrade for 10 minutes.

baked gujiya

After 10 minutes, take out the tray. Gujiyas have turned golden brown on top. Add 2 tsp of milk into the condensed milk. Mix it really well. Apply this mixture on the gujiyas with the help of a brush.

baked gujiya

Flip the sides and apply the mixture on this side as well. Place the tray inside and bake the gujiyas for 4 minutes on 200 degree centigrade. This mixture of milk and condensed milk will give a shine to the gujiyas and sweeten their outer layer as well.

baked gujiya

4 minutes are over, take out the tray. Gujiyas are not baked yet, place the tray back inside the microwave and bake the gujiyas for 2 minutes. After 2 minutes, take out the tray. Gujiyas have turned slightly brown on top, bake them for 2 more minutes. 2 minutes are over, take out the tray. Gujiyas have turned nice golden brown, they are now baked aptly. It took overall 18 minutes to bake the gujiyas. Transfer them on a plate.

baked gujiyaServing:

Have these scrumptious and tantalizing baked gujiyas whenever you crave for something sweet. Once they cools down completely, store them in an air-tight container and relish eating for a week.

Suggestions

  • You can add any other dry fruit such as grated fresh coconut, almonds, pistachios or anything else.
  • You can make stuffing with semolina-mawa, mawa-fresh coconut, mawa-dry fruits, moong dal or anything else.
  • Instead of condensed milk you can also use cream-powdered sugar mixture or add powdered sugar in thickened and use it. You can also skip this step, gujiyas will taste equally delicious without this coating.
  • Baking time varies from microwave to microwave. So, firstly bake the gujiyas for 10 minutes and then keep baking it for few minutes while checking in-between until the gujiyas turns golden brown from both the sides.
  • For 16 gujiyas

Baked Gujiya recipe - Baked Karanji Recipe - Baked Mawa Ghujiya baked gujiya
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup (125 grams)
  • Ghee – 2 tbsp (30 grams)
  • Milk - ¼ cup
  • Mawa - ¾ cup (150 grams)
  • Powdered sugar - ½ cup (100 grams)
  • Condensed milk – 1 tbsp
  • Green cardamom – 4
  • Cashews - 10-12
  • Raisins – 1 tbsp
  • Chironji – 1 tbsp
Instructions
  1. Chop the cashews into small chunks, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle. Evenly grease the baking tray with some ghee.
  2. Take refined flour in a big mixing bowl and add melted ghee into it. Mix it really well. Now add lukewarm milk in small portions and knead stiff dough as required for making pooris. ¼ cup of milk is used for kneading this much of flour. Cover and keep the dough aside for 15-20 minutes to set.
  3. Meanwhile, prepare the stuffing. For this, take mawa in a big bowl and place it inside the microwave and roast it for 1 minute. 1 minutes is over, take the bowl out and stir the mawa with a spoon. Ghee is separating from its edges, mawa is now roasted aptly. Let it cool down slightly.
  4. Add green cardamom powder, chopped cashews, raisins and chironji into it. Mix everything really well. Mawa has cooled down slightly, add powdered sugar into it. Mix it thoroughly. Don't add powdered sugar in hot mawa otherwise the stuffing will become runny. Stuffing is now ready.
  5. Dough is ready, slightly knead the dough. Divide the dough into small balls, flatten each ball into peda. Take a peda and cover the rest of the pedas. Place it on rolling board and press it with palm, now roll it into 3.5-4 inch diameter even poori. Roll it by moving the rolling pin on the edges.
  6. Place the poori on the gujiya mould and put 2 tsp of mawa stuffing on it. Apply some water on the edges of the mould then close the mould and press it from all the sides. Separate the excess dough. Open the mould and take off the prepared gujiya from it. Place it on the greased baking tray. Cover the gujiya with a cloth to prevent it from drying up. Similarly, roll and stuff the rest of the gujiyas until the dough is utilized completely. Gujiyas are now stuffed and ready to be baked.
  7. Preheat the microwave on 200 degree centigrade on convection mode. Place the tray inside the microwave and bake the gujiyas on convection mode at 200 degree centigrade for 10 minutes. After 10 minutes, take out the tray. Gujiyas have turned golden brown on top. Add 2 tsp of milk into the condensed milk. Mix it really well. Apply this mixture on the gujiyas with the help of a brush.
  8. Flip the sides and apply the mixture on this side as well. Place the tray inside and bake the gujiyas for 4 minutes on 200 degree centigrade. This mixture of milk and condensed milk will give a shine to the gujiyas and sweeten their outer layer as well.
  9. minutes are over, take out the tray. Gujiyas are not baked yet, place the tray back inside the microwave and bake the gujiyas for 2 minutes. After 2 minutes, take out the tray. Gujiyas have turned slightly brown on top, bake them for 2 more minutes. 2 minutes are over, take out the tray. Gujiyas have turned nice golden brown, they are now baked aptly. It took overall 18 minutes to bake the gujiyas. Transfer them on a plate.
  10. Have these scrumptious and tantalizing baked gujiyas whenever you crave for something sweet. Once they cools down completely, store them in an air-tight container and relish eating for a week.

 

Kaju katli recipe – How to make kaju katali – Kaju ki Barfi – Cashew Burfi

Kaju katli recipe – How to make kaju katali – Kaju ki Barfi – Cashew Burfi

Kaju katli is the most relished by everyone. They are very easy to make at home with cashews, sugar and ghee. Just these three ingredients which is always available in our kitchen makes a perfect and delectable sweet.

You can gift your friends and relatives these luscious kaju katli on festivals or any occasion and make them go wow! There is two methods of preparing them and both are very easy. So, prepare kaju katli at home with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take cashews in a mixer jar and grind it into a fine powder. Take it out in a bowl.

kaju katli

Grease a plate with some ghee.

kaju katliMaking:

To make kaju katli, prepare sugar syrup first. For this, take sugar in a pan along with 3 tbsp of water. Put the flame on and prepare one thread consistency sugar syrup. Let the sugar dissolve completely in water and after that, cook it for 1-2 minutes more.

kaju katli

Put the cashew powder into the sugar syrup. Mix it well and cook it till it attains a binding consistency. Keep the flame on low and keep stirring the mixture continuously so that no lump occurs in it. To check the consistency, take few amount of cashew mixture and stick it between fingers.

kaju katli

Kaju katli mixture is now cooked aptly. Turn off the flame. Transfer the mixture on the greased plate and allow it to cool down for a while.

kaju katli

Stir the mixture with a spoon so that it cools down quickly. Once it cools down completely, grease the hands with some ghee. Make a big ball with the cashew mixture. Flatten it slightly.

kaju katli

Place a butter paper on the rolling board. Apply some ghee on the butter paper. Place the mixture over it. Apply some ghee on rolling pin as well. Roll it out gently in square shape with the help of a rolling pin.

kaju katli

Once rolled out completely, place it in fridge to set for 10-15 minutes. After 15 minutes, take it out and cut it into square shape, diamond shape or any desired shape katlis. Transfer the kaju katli pieces on a plate.

kaju katliServing:

Serve this super delicious and mouth-drooling kaju katli as it is as a dessert or have it whenever you crave for something sweet. Keep kaju katli in refrigerator and relish eating for around 15 days. Enjoy!

Suggestion

  • You can prepare kaju katli in another way also. For this, soak cashew nuts in warm water for one hour. After one hour, break a cashew and check if it has become soft from inside. If they have become soft, then remove water from the cashews and grind them into a fine paste, in a mixer grinder. Separately, grind sugar as well. Add ground sugar in the cashew paste. Mix the mixture well together. Heat a pan and pour the mixture of cashews and sugar into it. Keep stirring the mixture continuously and cook it till it attains a binding consistency. Keep the flame on low. Add green cardamom powder into the mixture. Mix it well. Turn off the flame. Allow the mixture to cool down so that it can be handled with hand. Make a big ball with the cashew mixture. Place the mixture on a greased butter paper. Apply some ghee on rolling pin as well. Roll it out gently (if you want then grease 2 polythene and place the kaju katli mixture between them and roll it out with rolling pin). Keep it aside and let it set for a while. Cut it in desired pieces. Kaju katli is ready.

Kaju katli recipe - How to make kaju katali - Kaju ki Barfi - Cashew Burfi kaju katli
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew – 1¼ cup (200 grams)
  • Sugar – ½ cup (100 grams)
  • Ghee – 2 tsp
Instructions
  1. Take cashews in a mixer jar and grind it into a fine powder. Take it out in a bowl. Grease a plate with some ghee.
  2. To make kaju katli, prepare sugar syrup first. For this, take sugar in a pan along with 3 tbsp of water. Put the flame on and prepare one thread consistency sugar syrup. Let the sugar dissolve completely in water and after that, cook it for 1-2 minutes more.
  3. Put the cashew powder into the sugar syrup. Mix it well and cook it till it attains a binding consistency. Keep the flame on low and keep stirring the mixture continuously so that no lump occurs in it. To check the consistency, take few amount of cashew mixture and stick it between fingers.
  4. Kaju katli mixture is now cooked aptly. Turn off the flame. Transfer the mixture on the greased plate and allow it to cool down for a while. Stir the mixture with a spoon so that it cools down quickly. Once it cools down completely, grease the hands with some ghee. Make a big ball with the cashew mixture. Flatten it slightly.
  5. Place a butter paper on the rolling board. Apply some ghee on the butter paper. Place the mixture over it. Apply some ghee on rolling pin as well. Roll it out gently in square shape with the help of a rolling pin. Once rolled out completely, place it in fridge to set for 10-15 minutes. After 15 minutes, take it out and cut it into square shape, diamond shape or any desired shape katlis. Transfer the kaju katli pieces on a plate.
  6. Serve this super delicious and mouth-drooling kaju katli as it is as a dessert or have it whenever you crave for something sweet. Keep kaju katli in refrigerator and relish eating for around 15 days. Enjoy!