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Deep fried recipe, Diwali recipe, Featured, Gurpare recipe, Holi recipes, Indian Festival Recipe, Indian Regional recipe, North Indian recipe, Snacks, Sweet snacks, Sweets, Traditional sweet recipe

Gur Pare Recipe - Gur Para Recipe

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Gur Pare Recipe - Gur Para Recipe

Gur pare are an authentic and delectable indian sweet recipe prepared with wheat flour and semolina, flavored with sesame seeds and sweetened with jaggery syrup. These sweets chunks are tantalizing and have a different flavor as compared to ones prepared with sugar. These gur pare are relished eating by everyone, especially during winters. We have mixed the jaggery syrup to the flour in this recipe but you can also coat them with the syrup.

This festive season, try this recipe of gur pare recipe with this step-by-step guide along with pictures to make perfect homemade gur pare. This simple and easy sweet recipe can be pulled off quickly. In fact these small sweet chunks, can be munched on with a steaming hot cup of tea. Kids too will surely love eating this gur pare. Go ahead and try out this quick and easy to follow recipe of jaggery mixed sweet chunks with step-by-step pictures and treat your dear ones. Enjoy!

Directions

Making:

Place a vessel on flame and pour ½ cup of water into it along with jaggery. Let the jaggery melt completely. When the jaggery melts completely, turn off the flame and let it cool down. Jaggery syrup is now done and ready.

gurpare recipe

After a while, When the jaggery syrup cools down a little, strain it through a sieve in a bowl.

gurpare recipe

Take wheat flour in a big mixing bowl and add semolina, sesame seeds and ghee into it. Mix everything really well.

gurpare recipe

Now add jaggery syrup in small portions and knead stiff dough. Dough for making the gur pare should be stiff than required for making pooris. Dough is ready and 1 to 1.5 tsp of jaggery syrup is left and the rest was used for kneading this much quantity of flour. Cover the dough and keep it aside for 15 to 20 minutes to set.gupare recipe

15 minutes are over, knead the dough again and divide it into 3 parts. Take a dough ball and roll it into a peda. Dust the rolling board and place the peda on it. Roll it out into ½ cm thick circle with help of a rolling pin.

gurpare recipe

Now cut off its edges and shape the rolled dough as a square. Cut 1×1 inch or desired sized gur para from the rolled dough now and place them on a plate. Likewise, roll out and cut the rest of the gur para as well until the entire dough is utilized completely.

gurpare recipe

Place a wok or a pan on flame and pour enough oil into it to deep fry the gur pare. Make sure that the oil should be medium hot for deep frying the gurpare. When the oil is medium hot, place as many gur pare as possible into the wok and fry them on low flame.

gurpare recipe

Once the gur pare turns brown from beneath, flip their sides and continue frying until they turn golden brown.

gurpare recipe

When the gur pare are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil drains back into the wok. Transfer the fried gur pare on a kitchen paper towel. Likewise, fry the rest of the gur pare as well. It took 5-6 minutes to fry a batch of gur pare at once. You can fry them in ghee as well. Gur pare are now ready.

gurpare recipeServing:

Serve these crusty and mouth-melting gur pare as a dessert after any meal or have them whenever you crave for something sweet. Once they cool down completely, store them in an air-tight container and relish eating for a month.

Suggestion

  • Take measured quantity of ghee and jaggery for making gur pare because if they are more than the required quantity then gur pare may splatter while frying.

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Gur Pare Recipe - Gur Para Recipe gurpare recipe
Author: 
Recipe type: Sweet/Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup (300 grams)
  • Semolina - ½ cup (90 grams)
  • Jaggery – more than ½ cup (125 grams)
  • Ghee – more than ¼ cup (70 grams)
  • Sesame seeds – 3-4 tbsp
  • Oil – to fry gur pare
Instructions
  1. Place a vessel on flame and pour ½ cup of water into it along with jaggery. Let the jaggery melt completely. When the jaggery melts, turn off the flame. Jaggery syrup is now ready, let it cool down.
  2. After a while, jaggery syrup will cool down slightly. Strain the syrup through a sieve in a bowl. Take wheat flour in a big mixing and add semolina, sesame seeds and ghee into it. Mix everything really well.
  3. Now add jaggery syrup in small portions and knead stiff dough. Dough should be stiffer than required for making pooris. Dough is ready. 1-1.5 tsp of syrup is left and the remaining is used for kneading this much quantity of flour. Cover the dough and keep it aside for 15-20 minutes to set.
  4. minutes are over, rub the dough. Now divide the dough into 3 parts. Take a dough ball and roll it into a peda. Dust the rolling board and place the peda on it. Roll it into ½ cm thick circle with rolling pin.
  5. Now cut off its edges and shape the rolled dough as a rectangle. Cut 1x1 inch or desired sized gur para. Place them on a plate. Likewise, roll and cut the rest of the gur para until the dough is utilized completely.
  6. Place a wok on flame and pour enough oil into it to deep fry the gur pare. Oil should be medium hot. Drop the gur para into it and place as many gur pare as possible into the wok. Keep the flame on low. Once the gur pare gets fried from beneath, flip their sides. Keep flipping them and fry them till they turn golden brown in colour from all the sides.
  7. When the gur pare are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on a kitchen paper towel. Likewise, fry the rest of the gur pare until the dough is completely utilized. It took 5-6 minutes to fry a batch of gur pare. You can fry them in ghee as well. Gur pare are now ready.
  8. Serve these crusty and mouth-melting gur pare as a dessert after any meal or have them whenever you crave for something sweet. Once they cools down completely, store them in an air-tight container and relish eating for a month.

Diwali recipe, Featured, Halwa Recipe, Indian Festival Recipe, Indian Regional recipe, Raksha Bandhan recipe, Sweets

Khas-Khas ka Halwa Recipe - Post ka Halwa recipe

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Khas-Khas ka Halwa Recipe - Post ka Halwa recipe

Khas khas or poppy seeds halwa is a tempting as well super healthy and nutritious dessert among the rest. This Indian sweet or dessert is prepared with poppy seeds and is loaded with dry fruits. Poppy seeds are most often used in many curries in the Indian cuisine and also in making breads, cakes and so on because of highly nutritive value.

How good it feels when we have some heartwarming and scrumptious sweet dish, ready to be served after meals! Right? Khas khas halwa can be one such dish. We all often relish eating halwa be it sooji halwa, wheat flour halwa, carrot halwa, moong dal halwa and so on. This delicious and simple khas khas halwa is a great variation to the regular halwa. So, try out making poppy seeds halwa with these easy to follow step-by-step instructions and pictures. Enjoy!

Directions

Getting ready:

Soak the poppy seeds in water for 4-5 hours. After this, drain out the excess water and transfer the soaked poppy seeds into a mixer jar along with 4-5 tsp of milk. Put the lid on and grind it into fine paste. Keep adding milk and grind the poppy seeds until it turns into smooth paste.

khus khus halwa recipe

Thinly slice the almonds, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder.

Making:

Place a pan on flame and pour half the quantity of ghee into it. When the ghee melts, add poppy seeds paste into it. Keep stirring constantly and roast it on medium flame until it changes color and turns fragrant. Add 1 more tsp of ghee into it and keep roasting.

khus khus halwa recipe

When the poppy seeds paste turns golden brown and fragrant, turn off the flame and transfer it to a bowl or plate.

khus khus halwa recipe

Place a pan or wok on flame and pour the milk into it along with sugar. Now let it simmer until the sugar dissolves completely.

khus khus halwa recipe

When the sugar is dissolved, add roasted poppy seeds paste into it, stir really well and cook the halwa by stirring it constantly on medium flame until it turns thick in consistency.

khus khus halwa recipe

Once the halwa turns thick, add green cardamom powder into it. and mix really well. Turn off the flame and transfer the halwa in a plate.

khus khus halwa recipeServing:

Poppy seeds halwa is now ready. Garnish this tantalizing and mouth-drooling halwa with the remaining ghee and almonds and serve it steaming hot after your meals or have it whenever you crave for something sweet. Keep this halwa in refrigerator and relish eating for up to 7 days.

khus khus halwa recipe

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Khas-Khas ka Halwa Recipe - Post ka Halwa recipe khus kjhus halwa recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Poppy seeds – 100 grams (¾ cup)
  • Sugar – 150 grams (¾ cup)
  • Milk – 1 cup
  • Ghee – ⅓ cup
  • Green cardamom – 4
  • Almonds – 4
Instructions
  1. Soak the poppy seeds in water for 4-5 hours. After 4-5 hours, drain out the excess water from it and transfer the soaked poppy seeds into a mixer jar along with 4-5 tsp of milk. Put the lid on and grind it into fine paste. Keep adding milk and grind the poppy seeds until it turns into smooth paste.
  2. Thinly slice the almonds, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder.
  3. Place a pan on flame and pour half the quantity of ghee into it. When the ghee melts, add poppy seeds paste into it. Keep stirring constantly and roast it on medium flame until it changes colour and smells good. Add 1 more tsp of ghee into it and keep roasting it.
  4. Poppy seeds paste has turned golden brown in colour and fragrant. It took 20 minutes to roast poppy seeds paste aptly. Now turn off the flame and transfer it to a bowl.
  5. Place a pan on flame and pour the milk into it along with sugar. Let it simmer until the sugar dissolves completely. When the sugar is dissolved, add roasted poppy seeds pasted into it. Mix it properly and cook the halwa by stirring it constantly on medium flame until it turns thick in consistency.
  6. Once the halwa turns thick, add green cardamom powder into it. Mix it really well. Turn off the flame and transfer the halwa in a plate. Poppy seeds halwa is now ready. Garnish this tantalizing and mouth-drooling halwa with the remaining ghee and almonds and serve it steaming hot after any meal or have it whenever you crave for something sweet. Keep this halwa in refrigerator and relish eating for 7 days.

Diwali recipe, Featured, Indian Festival Recipe, Indian Regional recipe, Janmashtami Recipe, Raksha Bandhan recipe, Traditional Indian recipe

Coconut barfi with condensed milk - Quick Nariyal Burfi Recipe

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Coconut barfi with condensed milk - Quick Nariyal Burfi Recipe

Instant Coconut barfi prepared with condensed milk and coconut powder is super delicious and easy to prepare barfi recipe. Authentically, coconut barfi is a traditional sweet barfi prepared with desiccated coconut, milk and sugar but this recipe of quick and super tempting coconut barfi only requires coconut powder, condensed milk and some dry fruits. The coconut powder is mixed with condensed milk and dry fruits and blended together to make super delectable barfi.

The coconut powder is mixed with condensed milk and dry fruits and blended together to make super delectable barfi. This simple and quick to make coconut barfi is really tastys and a healthy barfi recipe. The goodness and flavor of coconut makes this barfi absolutely divine. Everyone just relish eating this authentic and homemade coconut barfi. The taste of this barfi is so divine and sumptuous that is comes out to a perfect dessert for all occasions or party. So, follow this simple and quick recipe to make perfect coconut barfi at your home and impress your dear ones. Enjoy!

Directions

Getting ready:

Grease the plate to be used for setting barfi with some ghee.

Thinly sliced 10 to 12 pistachios and roughly chop the cashews as well.

instant coconut barfi recipeMaking:

For preparing instant coconut barfi, take condensed milk in a pan or wok. Turn on the flame and keep it to medium.

Now to it add 300 grams of coconut powder or coconut burada and mix really well. You can very easily get the coconut powder from a super market.

instant coconut barfi recipe

Then to the pan add 15 to 20 chopped cashews and stir until all ingredients are mixed well. Keep the flame medium and low. It just takes 2 minutes to mix up the ingredients.instant coconut barfi recipe

To set the barfi, transfer the roasted mixture to the greased plate and evenly spread the batter using a rubber spatula. Try using a rubber spatula as it gets convenient to spread the mixture. Smooth out the mixture nicely.

instant coconut barfi recipe

Sprinkle the thinly sliced pistachios over the barfi mixture and press them gently with a spatula so that they stick to the barfi. Place it front of air conditioner or in a cool place to set the barfi.

instant coconut barfi recipe

It takes 10 to 15 minutes to set the barfi and then cut later. Coconut barfi is ready, now cut them into small chunks. You can keep the size of chunks big or small as per your preference.

instant coconut barfi recipeServing:

Lip smacking and mouth drooling instant barfi is ready to serve. Have it after your meals or prepare it quickly and easily for any festival or special occasion.instant coconut barfi recipe

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Coconut barfi with condensed milk - Quick Nariyal Burfi Recipeinstant coconut barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coconut powder – 300 grams
  • Sweet condensed milk – 400 grams
  • Cashews nuts – 15 to 20
  • Pistachios – 10 to 12
Instructions
  1. Grease the plate to be used for setting barfi with some ghee. Thinly sliced 10 to 12 pistachios and roughly chop the cashews as well.
  2. For preparing instant coconut barfi, take condensed milk in a pan or wok. Turn on the flame and keep it to medium.
  3. Now to it add 300 grams of coconut powder or coconut burada and mix really well. You can very easily get the coconut powder from a super market. Then to the pan add 15 to 20 chopped cashews and stir until all ingredients are mixed well. Keep the flame medium and low. It just takes 2 minutes to mix up the ingredients.
  4. To set the barfi, transfer the roasted mixture to the greased plate and evenly spread the batter using a rubber spatula. Try using a rubber spatula as it gets convenient to spread the mixture. Smooth out the mixture nicely.
  5. Sprinkle the thinly sliced pistachios over the barfi mixture and press them gently with a spatula so that they stick to the barfi. Place it front of air conditioner or in a cool place to set the barfi.
  6. It takes 10 to 15 minutes to set the barfi and then cut later. Coconut barfi is ready, now cut them into small chunks. You can keep the size of chunks big or small as per your preference. Lip smacking and mouth drooling instant barfi is ready to serve. Have it after your meals or prepare it quickly and easily for any festival or special occasion.

Barfi recipe, Diwali recipe, Featured, Indian Festival Recipe, Indian Regional recipe, Raksha Bandhan recipe, Sweets, Traditional Indian recipe, Traditional sweet recipe

Milk Powder Coconut Barfi Recipe - Nariyal Milk Powder Burfi Recipe

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Milk Powder Coconut Barfi Recipe - Nariyal Milk Powder Burfi Recipe

Milk powder coconut barfi is a super yummy and delectable variation to the traditional and authentic recipe of coconut barfi prepared with mawa or khoya. This milk powder coconut barfi has a melt in mouth soft and rich texture. This is a quick recipe prepared in minutes.

All those who crave for sweet can have this delectable barfi anytime of the day. So, all the sweet lovers are in for the treat. What are you waiting for? Here’s the recipe for making besan coconut barfi easily and conveniently at your home with these easy to follow step-by-step instructions and pictures. Everyone will surely relish eating this sumptuous coconut barfi. Enjoy!

Directions

Getting ready:

Cut each pistachio in thin slices. Place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

Apply some ghee on a plate. Spread it evenly with hand or a brush. Keep it aside.

milk powder coconut barfi recipeMaking:

Place a pan on flame and add unsalted butter in it. Allow it to melt completely. After that, add milk into it. Mix it well. Keep the flame very low. Now add milk powder in small portions and keep stirring the mixture continuously.

milk powder coconut barfi

Keep whisking the mixture until the lumps dissolves completely. Milk powder and milk mixture has turned smooth. Now add powdered sugar into it. Stir continuously to whisk the mixture until it turns thick in consistency.

milk powder coconut barfi

Once the mixture turns thick, add desiccated coconut and crushed green cardamom into it. Mix everything really well. Keep the flame on low. Keep stirring the mixture so that it doesn’t sticks to the pan and cook it until it turns dense in consistency.

milk powder coconut barfi

Mixture has turned into freezing consistency. It is not sticking on the pan at all. Barfi mixture is now ready. Turn off the flame.

milk powder coconut barfi

Transfer the barfi mixture on the greased plate. Spread it evenly with the help of a spoon.

milk powder coconut barfi

Now sprinkle some sliced pistachios on top and press it gently with the spoon. Place the barfi inside the refrigerator for an hour to set.

milk powder coconut barfi

Take out the plate from the refrigerator. Barfi is now completely set. Cut the barfi with a knife into desired pieces.

milk powder coconut barfi

Place the barfi plate on flame to heat it slightly. This way, it will become easy to separate the barfi.

milk powder coconut barfi
Take out the barfi pieces and place the on the plate. Milk powder coconut barfi is now ready.

milk powder coconut barfi Serving:

Serve these mouth-drooling and finger-licking milk powder coconut barfi as a dessert after any meal or have it whenever you crave for something sweet. You can have these barfi on your fasting days as well. Keep these barfi in refrigerator and eat it within a week. Enjoy!

Suggestion:

  • While adding the milk powder into the milk you can put the flame off and when everything mixes well the turn on the flame.

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Milk Powder Coconut Barfi Recipe - Nariyal Milk Powder Burfi Recipemilk powder coconut barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk powder – 1 cup (135 grams) (non-fat)
  • Desiccated coconut – 1 cup (80 grams)
  • Powdered sugar – ¾ cup (125 grams)
  • Milk – ¾ cup
  • Green cardamom – 6-7
  • Pistachios – 10-12
  • Unsalted butter – ¼ cup (55 grams)
Instructions
  1. Cut each pistachio in thin slices. Place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle. Apply some ghee on a plate. Spread it evenly with hand or a brush. Keep it aside.
  2. Place a pan on flame and add unsalted butter in it. Allow it to melt completely. After that, add milk into it. Mix it well. Keep the flame very low. Now add milk powder in small portions and keep stirring the mixture continuously. Keep whisking the mixture until the lumps dissolves completely. Milk powder and milk mixture has turned smooth. Now add powdered sugar into it. Stir continuously to whisk the mixture until it turns thick in consistency.
  3. Once the mixture turns thick, add desiccated coconut and crushed green cardamom into it. Mix everything really well. Keep the flame on low. Keep stirring the mixture so that it doesn’t sticks to the pan and cook it until it turns dense in consistency. Mixture has turned into freezing consistency. It is not sticking on the pan at all. Barfi mixture is now ready. Turn off the flame.
  4. Transfer the barfi mixture on the greased plate. Spread it evenly with the help of a spoon. Now sprinkle some sliced pistachios on top and press it gently with the spoon. Place the barfi inside the refrigerator for an hour to set.
  5. Take out the plate from the refrigerator. Barfi is now completely set. Cut the barfi with a knife into desired pieces. Place the barfi plate on flame to heat it slightly. This way, it will become easy to separate the barfi. Take out the barfi pieces and place the on the plate. Milk powder coconut barfi is now ready.
  6. Serve these mouth-drooling and finger-licking milk powder coconut barfi as a dessert after any meal or have it whenever you crave for something sweet. You can have these barfi on your fasting days as well. Keep these barfi in refrigerator and eat it within a week. Enjoy!

Diwali recipe, Featured, Holi recipes, Indian Festival Recipe, Raksha Bandhan recipe, Recipe for Kids, Snacks, Sweet snacks, Sweets, Traditional sweet recipe

Chirote Recipe - Sweet Chirote Recipe

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Chirote Recipe - Sweet Chirote Recipe

Chirote is a crispy, crusty sweet snack which is really delectable and appetizing. Chirote, also known as khaja makes a perfect sweet for any special occasion or festival. This crispy sugar coated snack is really delicious. Khaja is a popular sweet from Maharashtra and Karnataka which is really easy to prepare.

This crispy sweet chirote melts in mouth and is very simple to prepare. It is prepared with refined flour and coated with powdered sugar. This fried flaky snack with multiple layers can also be dipped in cardamom flavored sugar syrup. This crunchy Chirote recipe is a highly addictive sweet recipe that you will not be able to resist yourself from eating more and more. So, try out our easy version for making this chirote at your home and surely everyone will like it for sure. Enjoy!

Directions

Making:

Take refined flour in a bowl and add 2 tbsp (30 grams) of melted ghee into it. Mix it really well. Add lukewarm water in small portions and knead stiff dough as required for making pooris. Dough is ready. Less than ¼ cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.

chirote recipe

20 minutes are over. Slightly knead the dough, divide it into 6 small lumps. Take a dough ball, make it smooth and flatten it making a peda. Flatten the rest of the dough ball as well. Take a peda and cover the rest with a plate. Roll the peda with a rolling pin into 8-9 inch diameter thin poori.

chirote recipe

Place the rolled thin poori on a plate and roll the rest of the pedas into same sized poori. Now make sata, take 2 tbsp of ghee and add 2 tbsp of refined flour into it, whisk the mixture until it turns fluffy. When the mixture turns even, sata will be ready.

chirote recipe

Evenly spread sata on the rolled poori and place a poori on it. Now again pour 1 tsp of sata on it and spread it evenly. Place the third poori on it and pour some sata and spread it evenly.chirote recipe

Now roll the poori tightly into a log, cut off the sides and keep them aside. Then cut the roll into ½ inch thick pieces, place them on a plate.

chirote recipe

Take a pieces and place it diagonally on the rolling board. Press it gently with finger and roll it slightly with the rolling pin so that the layers are visible. Place it on a plate and roll the rest of the pieces.

chirote recipe

Place a wok on flame and pour enough ghee into it to deep fry the chirotes. You can also use refined oil. Ghee should be medium hot and keep the flame on medium-low to fry the chirotes. Slide 6-7 or as many chirotes as possible into the hot ghee.

chirote recipe

Keep flipping the sides and fry the chirotes until they turn golden brown in colour. When the chirotes become golden brown, lift them with the slotted ladle and hold the ladle against the wok so that the excess ghee gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, fry the rest of the chirotes as well. It took 5-6 minutes to fry a batch of chirotes.

chirote recipe

Sprinkle powdered sugar on hot chirotes so that it sticks to them nicely and easily.

chirote recipe

Transfer the chirotes on a plate, Sweet chirotes are now ready.

chirote recipeServing:

Serve these crispy and tantalizing sweet chirotes as a dessert after any meal or have them whenever you crave for something sweet. Once the chirotes cools down completely, store them in an air-tight container and relish eating for about a month.

Suggestion

  • Adjust sugar according to taste. If you like less sugar then sprinkle less powdered sugar and if you like eating very sweet then dip the chirotes in sugar syrup. For making sugar syrup, take 1 cup of sugar and add ½ cup of water into it and cook until sugar syrup of two thread consistency is ready. Then take chirotes and dip them one-by-one into the syrup, take it out on a plate. Very sweet chirotes will be ready.

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Chirote Recipe - Sweet Chirote Recipechiirote recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup (125 grams) + 2 tbsp
  • Ghee - ¼ cup
  • Powdered sugar - ½ cup (75 grams)
  • Ghee – to fry chirote
Instructions
  1. Take refined flour in a bowl and add 2 tbsp (30 grams) of melted ghee into it. Mix it really well. Add lukewarm water in small portions and knead stiff dough as required for making pooris. Dough is ready. Less than ¼ cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.
  2. minutes are over. Slightly knead the dough, divide it into 6 small lumps. Take a dough ball, make it smooth and flatten it making a peda. Flatten the rest of the dough ball as well. Take a peda and cover the rest with a plate. Roll the peda with a rolling pin into 8-9 inch diameter thin poori.
  3. Place the rolled thin poori on a plate and roll the rest of the pedas into same sized poori. Now make sata, take 2 tbsp of ghee and add 2 tbsp of refined flour into it, whisk the mixture until it turns fluffy. When the mixture turns even, sata will be ready.
  4. Evenly spread sata on the rolled poori and place a poori on it. Now again pour 1 tsp of sata on it and spread it evenly. Place the third poori on it and pour some sata and spread it evenly. Now roll the poori tightly into a log, cut off the sides and keep them aside. Then cut the roll into ½ inch thick pieces, place them on a plate.
  5. Take a pieces and place it diagonally on the rolling board. Press it gently with finger and roll it slightly with the rolling pin so that the layers are visible. Place it on a plate and roll the rest of the pieces.
  6. Place a wok on flame and pour enough ghee into it to deep fry the chirotes. You can also use refined oil. Ghee should be medium hot and keep the flame on medium-low to fry the chirotes. Slide 6-7 or as many chirotes as possible into the hot ghee.
  7. Keep flipping the sides and fry the chirotes until they turn golden brown in colour. When the chirotes become golden brown, lift them with the slotted ladle and hold the ladle against the wok so that the excess ghee gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, fry the rest of the chirotes as well. It took 5-6 minutes to fry a batch of chirotes.
  8. Sprinkle powdered sugar on hot chirotes so that it sticks to them nicely and easily.
  9. Transfer the chirotes on a plate, Sweet chirotes are now ready. Serve these crispy and tantalizing sweet chirotes as a dessert after any meal or have them whenever you crave for something sweet. Once the chirotes cools down completely, store them in an air-tight container and relish eating for about a month.

Featured, Indian Festival Recipe, Indian Regional recipe, Ladoo Recipe, North Indian recipe, Raksha Bandhan recipe, Sweets, Traditional Indian recipe, Traditional sweet recipe

Atta Ladoo Recipe - Wheat Flour Laddu Recipe

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Atta Ladoo Recipe - Wheat Flour Laddu Recipe

Atta Ladoos are rich and sweet dessert which can be prepared for any special occasion or festival or housewarming parties. Every household has different recipes for making these ladoos. It is a simple recipe with minimal ingredients but the taste is super amazing! We have already shared many recipes for ladoos with you all but this recipe of atta ladoo is surely the best among rest.

These atta ladoos are very easy and quick to make and are perfect sweet for any special occasion or party. Here’s an easy and instant recipe with step-by-step instructions and pictures for atta ladoo. Enjoy!

Directions

Getting ready:

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

Making:

Place a wok on flame and pour some ghee into it. Keep some ghee and add it if required. When the ghee melts, add wheat flour into it. Mix it really well and roast it on medium flame until it turns fragrant and its colour changes slightly.

atta ladoo recipe

After a while, wheat flour will turn fragrant and golden brown in colour. It is roasted aptly, turn off the flame and keep stirring the flour to prevent it from browning at the base.atta ladoo recipe

Transfer the roasted flour on a plate, add chopped cashews and green cardamom powder into it. Stir to mix everything really well and to cool down the flour quickly. Don’t cool down the flour completely otherwise it will become difficult to bind the ladoos.

Now add tagar into it. Mix it thoroughly. Don’t add the tagar into hot roasted wheat flour otherwise the tagar will melt and the mixture will turn runny. Mixture for making ladoos is now ready.

atta ladoo recipe

To make ladoo, take small portion of the mixture and roll it out with hands. Press the mixture with both the hands and bind it into a firm ladoo. Keep the size as desired. Place the prepared ladoo on a plate. Similarly, prepare the rest of the ladoos until the mixture is utilized completely. Wheat flour ladoos are now ready.atta ladoo recipeServing:

Serve this delicious and mouth-melting wheat flour ladoos as a dessert after any meal or have them whenever you crave for something sweet. Store these ladoos in an air-tight container and relish eating for about a month.

Suggestions

  • Use tagar or boora for making ladoos. Ladoos prepared with powdered sugar doesn’t tastes as delicious as ladoos made with tagar or boora.

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Atta Ladoo Recipe - Wheat Flour Laddu Recipe atta ladoo recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Tagar – 1¼ cup
  • Ghee - ¾ cup
  • Cashews – 8-10
  • Green cardamom – 4-5
Instructions
  1. Chop the cashews into small pieces, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder. Place a wok on flame and pour some ghee into it. Keep some ghee and add it if required. When the ghee melts, add wheat flour into it. Mix it really well and roast it on medium flame until it turns fragrant and its colour changes slightly.
  2. After a while, wheat flour will turn fragrant and golden brown in colour. It is roasted aptly, turn off the flame and keep stirring the flour to prevent it from browning at the base. Transfer the roasted flour on a plate, add chopped cashews and green cardamom powder into it. Stir to mix everything really well and to cool down the flour quickly. Don't cool down the flour completely otherwise it will become difficult to bind the ladoos.
  3. Now add tagar into it. Mix it thoroughly. Don't add the tagar into hot roasted wheat flour otherwise the tagar will melt and the mixture will turn runny. Mixture for making ladoos is now ready.
  4. To make ladoo, take small portion of the mixture and roll it out with hands. Press the mixture with both the hands and bind it into a firm ladoo. Keep the size as desired. Place the prepared ladoo on a plate. Similarly, prepare the rest of the ladoos until the mixture is utilized completely. Wheat flour ladoos are now ready.
  5. Serve this delicious and mouth-melting wheat flour ladoos as a dessert after any meal or have them whenever you crave for something sweet. Store these ladoos in an air-tight container and relish eating for about a month.

Featured, Indian Festival Recipe, Indian Regional recipe, Ladoo Recipe, Raksha Bandhan recipe, Sweets, Traditional sweet recipe

Besan ladoo recipe - How to make besan ladoo - Besan laddu

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Besan ladoo recipe - How to make besan ladoo - Besan laddu

Besan ladoo is one of the popular ladoos prepared during the festive occasions. Besan ladoos are really easy to make and are a healthy sweet made all over the India. Besan ladoos are a favorite and most relished sweet dish in Indian cuisine. There are various names to this sweet dish but is famous all over India.

These homemade besan ladoo look so irresistible that you would just want to pop it into your mouth. But there is one point that needs to be considered well. It is very important to roast the chickpea flour really well until it gets golden brown and fragrant. Besan ladoo are very easy to make and can be stored for longer duration in any air tight container. So, try out this easy to follow recipe of besan ladoo with step-by-step pictures and enjoy!

Directions

Getting ready:

Chop the dry fruits. We have 25 to 30 cashews and almonds, each. Chop them finely.

besan ladoo recipeMaking:

For making the ladoos, start with roasting the chickpea flour first. For this, heat 1 cup of ghee in a pan (keeping 50 grams save for later). Let the ghee melt and then add chickpea flour to it.

besan ladoo recipe

Stir and roast the gram flour until it gets golden brown and fragrant. Add more ghee if required. Keep the flame medium and medium-low. The flame while roasting the gram flour should not be too high.

besan ladoo recipe

When the flour turns golden brown and fragrant, sprinkle 1 tbsp water to it to make it grainy. Now stir the batter constantly until the form settles down. Then turn off the flame as the gram flour is now roasted well. Keep stirring the gram flour constantly as the wok is still warm else it will burn from beneath.

besan ladoo recipe

Now transfer the gram flour to another plate so that it cools down completely. Then use it to bind ladoos. Mix the chopped dry fruits to the chickpea flour. Also add ½ tsp cardamom powder to the gram flour.

besan ladoo recipe

Now mix 1.5 cup boora to the mixture. You can adjust the quantity of sugar as desired. Avoid adding boora when the gram flour is hot else it will melt. Mix everything with your hands and the mixture for binding ladoos is now ready. The mixture is perfect for binding the ladoos.

besan ladoo recipe

For making ladoos, take little amount mixture in your hands and shape it into round. Now keep rolling it in your hand till you get smooth and lustrous surface. You can make the ladoos small or big as desired.

besan ladoo recipe

Place the prepared ladoo on a plate and similarly bind the ladoos from the rest of the mixture as well. Garnish the ladoos with 3 to 4 thinly sliced pistachios. With this much mixture 12 ladoos can be prepared.

besan ladoo recipeServing:

9. Lips smacking and super yummy besan ladoos are ready. Serve them after your meals or include them as dessert for any special occasion. Everyone will surely relish eating these ladoos for sure.

Suggestions:

  • If the mixture appears dry then add some more ghee to it and then bind the ladoos.
  • Keep the flame low-medium while roasting the chickpea flour. Keep in mind that the gram flour should not stick to the bottom of the pan. Let the gram flour get golden brown and then it is ready to use.
  • When the chickpea flour cools down, add dry fruits and boora to it and you’ll get perfect ladoos. Keep ladoos as it is for 6 to 7 hours so that they get moist. Store them in any airtight container and relish eating for up to 2 to 3 months.

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Besan ladoo recipe - How to make besan ladoobesan ladoo recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 2 cups (200 grams)
  • Tagar – 1.5 cup (225 grams)
  • Ghee – 1 cup (200 grams)
  • Almond – 25 (40 grams)
  • Cashew nuts – 25 (40 grams)
  • Cardamom powder – ½ tsp
  • Pistachios – for garnish
Instructions
  1. Chop the dry fruits. We have 25 to 30 cashews and almonds, each. Chop them finely. For making the ladoos, start with roasting the chickpea flour first. For this, heat 1 cup of ghee in a pan (keeping 50 grams save for later). Let the ghee melt and then add chickpea flour to it.
  2. Stir and roast the gram flour until it gets golden brown and fragrant. Add more ghee if required. Keep the flame medium and medium-low. The flame while roasting the gram flour should not be too high.
  3. When the flour turns golden brown and fragrant, sprinkle 1 tbsp water to it to make it grainy. Now stir the batter constantly until the form settles down. Then turn off the flame as the gram flour is now roasted well. Keep stirring the gram flour constantly as the wok is still warm else it will burn from beneath. Now transfer the gram flour to another plate so that it cools down completely. Then use it to bind ladoos. Mix the chopped dry fruits to the chickpea flour. Also add ½ tsp cardamom powder to the gram flour.
  4. Now mix 1.5 cup boora to the mixture. You can adjust the quantity of sugar as desired. Avoid adding boora when the gram flour is hot else it will melt. Mix everything with your hands and the mixture for binding ladoos is now ready. The mixture is perfect for binding the ladoos.
  5. For making ladoos, take little amount mixture in your hands and shape it into round. Now keep rolling it in your hand till you get smooth and lustrous surface. You can make the ladoos small or big as desired. Place the prepared ladoo on a plate and similarly bind the ladoos from the rest of the mixture as well. Garnish the ladoos with 3 to 4 thinly sliced pistachios. With this much mixture 12 ladoos can be prepared.
  6. Lips smacking and super yummy besan ladoos are ready. Serve them after your meals or include them as dessert for any special occasion. Everyone will surely relish eating these ladoos for sure.

Barfi recipe, Featured, Indian Festival Recipe, Indian Regional recipe, North Indian recipe, Raksha Bandhan recipe, Sweets, Traditional Indian recipe, Traditional sweet recipe

Moong Dal Ki Barfi Recipe - Moong Dal Burfi recipe

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Moong Dal Ki Barfi Recipe - Moong Dal Burfi recipe

Moong dal barfi is the most relished barfi. It is very easy to prepare at home with moong dal and mawa as the main ingredients along with some dry fruits. It turns out really delicious. The ground moong dal is roasted in ghee taste super delicious. Everyone, including kids will devour eating this super sumptuous moong dal barfi.

You can prepare this moong dal barfi in your home on festive days or on any special occasions. This is another super delicious and scrumptious barfi recipe which makes a perfect dessert for any festival or special occasion. So, follow this simple and quick recipe of moong dal barfi to make perfect barfi at your home and impress your dear ones. Enjoy!

Directions

Getting ready:

1. Wash the moong dal thoroughly with water and soak it for 3 hours in water then drain out the excess water from it. Put the soaked moong dal in a mixer jar and grind it into fine paste. Use 1-2 tbsp of water if required. Transfer the paste in a bowl.

moong dal barfi recipe

Slice the pistachios into thin pieces and place it in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

moong dal barfi recipe

Apply some ghee on a plate and spread it evenly.

moong dal barfiMaking:

Place a non-stick pan on flame and pour some ghee into it. Keep 1-2 tbsp of ghee aside for later use. When the ghee melts, add moong dal paste into it. Keep stirring continuously and roast the moong dal paste on medium-low flame until it turns golden brown in colour.

moong dal barfi recipe

When the dal turns golden brown in colour and ghee starts leaving its edges, turn off the flame and keep stirring it continuously to prevent it from burning. It took 25 minutes to roast the moong dal paste aptly. Shift the pan on wire stand.

moong dal barfi recipe

Place another pan on flame, crumble the mawa and add it to the pan. Keep stirring constantly and roast the mawa on medium flame until its colour changes slightly.moong dal barfi recipe

After a while, mawa will become fragrant and ghee will start separating from its edges. Mawa is now roasted aptly, transfer it on roasted moong dal.

moong dal barfi

Now make sugar syrup, place a pan on flame and add sugar into it along with a cup of water. Let it simmer until the sugar dissolves completely then cook it for 2 more minutes.moong dal barfi recipe

After that, take lemon-yellow food colour in a small bowl and pour some sugar syrup into it. Mix it really well and add this mixture into the sugar syrup. Mix it well. Sugar syrup is now ready, take it off the flame.

moong dal barfi recipe

Place the pan on flame which contain roasted moong dal and roasted mawa, pour the sugar syrup into it. Mix everything really well and cook it on medium-low flame until it turns thick in consistency.

moong dal barfi recipe

When the mixture turns slightly thick, add green cardamom powder into it. Mix it well and cook the mixture until it turns slightly more thick in consistency. After a while, mixture will turn thick. To, check, take some mixture in a bowl and let it cool down completely and if it sticks between the fingers that means mixture is ready, turn off the flame.

moong dal barfi recipe

Transfer the moong dal mixture on the greased plate and spread it evenly with the spatula. Sprinkle sliced pistachios on it, press it gently with the back of a spoon. Let the mixture set completely.

moong dal barfi recipe

After sometime, barfi will turn frigid, it took 2 hours to set the barfi nicely. Cut the barfi into desired size pieces, transfer them on a plate. Moong dal barfi is now ready.

moong dal barfi recipeServing:

Serve these mouth-watering and tantalizing moong dal barfi after any meal as a dessert or have them whenever you crave for something sweet. Store these barfi in refrigerator and relish eating for 8-10 days.

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Moong Dal Ki Barfi Recipe - Moong Dal Burfi recipemoong dal barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Moong dal – 1 cup (200 grams)
  • Sugar – 1 cup (250 grams)
  • Mawa – 1 cup (200 grams)
  • Ghee - ¾ cup (150 grams)
  • Pistachios – 1 tbsp
  • Green cardamom – 10-12
  • Lemon-yellow colour
Instructions
  1. Wash the moong dal thoroughly with water and soak it for 3 hours in water then drain out the excess water from it. Put the soaked moong dal in a mixer jar and grind it into fine paste. Use 1-2 tbsp of water if required. Transfer the paste in a bowl. Slice the pistachios into thin pieces and place it in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle. Apply some ghee on a plate and spread it evenly.
  2. Place a non-stick pan on flame and pour some ghee into it. Keep 1-2 tbsp of ghee aside for later use. When the ghee melts, add moong dal paste into it. Keep stirring continuously and roast the moong dal paste on medium-low flame until it turns golden brown in colour.
  3. When the dal turns golden brown in colour and ghee starts leaving its edges, turn off the flame and keep stirring it continuously to prevent it from burning. It took 25 minutes to roast the moong dal paste aptly. Shift the pan on wire stand.
  4. Place another pan on flame, crumble the mawa and add it to the pan. Keep stirring constantly and roast the mawa on medium flame until its colour changes slightly.
  5. After a while, mawa will become fragrant and ghee will start separating from its edges. Mawa is now roasted aptly, transfer it on roasted moong dal. Now make sugar syrup, place a pan on flame and add sugar into it along with a cup of water. Let it simmer until the sugar dissolves completely then cook it for 2 more minutes.
  6. After that, take lemon-yellow food colour in a small bowl and pour some sugar syrup into it. Mix it really well and add this mixture into the sugar syrup. Mix it well. Sugar syrup is now ready, take it off the flame.
  7. Place the pan on flame which contain roasted moong dal and roasted mawa, pour the sugar syrup into it. Mix everything really well and cook it on medium-low flame until it turns thick in consistency.
  8. When the mixture turns slightly thick, add green cardamom powder into it. Mix it well and cook the mixture until it turns slightly more thick in consistency. After a while, mixture will turn thick. To, check, take some mixture in a bowl and let it cool down completely and if it sticks between the fingers that means mixture is ready, turn off the flame.
  9. Transfer the moong dal mixture on the greased plate and spread it evenly with the spatula. Sprinkle sliced pistachios on it, press it gently with the back of a spoon. Let the mixture set completely.
  10. After sometime, barfi will turn frigid, it took 2 hours to set the barfi nicely. Cut the barfi into desired size pieces, transfer them on a plate. Moong dal barfi is now ready. Serve these mouth-watering and tantalizing moong dal barfi after any meal as a dessert or have them whenever you crave for something sweet. Store these barfi in refrigerator and relish eating for 8-10 days.

Featured, Gujiya recipe, Holi recipes, Indian Festival Recipe, Indian Regional recipe, Microwave recipe, North Indian recipe, Sweets, Traditional Indian recipe

Mawa ki Gujiya - Khoya Gujhiya Recipe in Microwave

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Mawa ki Gujiya - Khoya Gujhiya Recipe in Microwave

Gujiya prepared with mawa and powdered sugar is all time favorite sweet for Indians. Gujiya is special preparation made especially during the festive season of Holi. This mawa 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 or khoya gujiyas at your home and enjoy!

Directions

Making:

Cut the mawa into small pieces and place it in a microwave safe bowl. Take sugar in a mixer jar and grind it into fine powder. Sieve the powder and place it in a bowl.

mawa gujiya recipe

Cut the cashews into small pieces, place it in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

Making:

Place the mawa inside the microwave and roast it for 1 minute. 1 minutes is over, take the bowl out and stir the mawa with a spoon. Place the bowl back inside the microwave and roast the mawa for 1 minute more. Repeat this process once again then stir the mawa really well. Mawa has turned golden brown and ghee is also separating from its edges. Mawa is now roasted well.

khoya gujiya recipe

Transfer it to another bowl and let it cool down completely. You can place it inside refrigerator to cool down the mawa quickly.

mawa ghujiya recipe

Mawa has cooled down completely, add powdered sugar into it. Mix it really well. Gujiya mixture is now ready. Add green cardamom powder and chironji into the chopped cashews, mix everything really well. Stuffing for gujiya is now ready.

khoya ghujiya recipe

Take a gujiya mould and dust it with some powdered sugar. Pat the mould to remove the excess sugar from it. Keep a thin layer of powdered sugar on the mould.

mawa ghujiya recipe

Pinch some mawa mixture and bind it by rolling in hand then make some space in the centre by pressing it with a finger. Place ¼ tsp of stuffing into it and close the stuffing really well by shaping the mawa mixture in oval form.

khoya ghujiya recipe

Place the stuffed mawa mixture on one side of the gujiya mould, shape the mawa mixture according to the mould. Close the mould and shape the mawa into gujiya by pressing it gently. Remove the extra mawa mixture and even the gujiya by pressing it with finger.

khoya gujiya recipe

Now open the mould and carefully take out the gujiya from the mould, place it on a plate. Similarly, prepare the rest of the mawa gujiyas until mawa mixture is utilized completely. Mawa gujiyas are now ready.

khoya ghujiya recipeServing:

Serve these mouth-watering and luscious mawa gujiyas as a dessert after any meal or have them whenever you crave for something sweet. Store them in refrigerator, they keep good for about a week. Enjoy!

Suggestions

  • If you are roasting the mawa on flame then keep stirring continuously and roast it until its colour changes slightly.
  • If you will add powdered sugar into warm or hot mawa then it will become thin in consistency so let the mawa cool down completely before adding powdered sugar into it. Adjust the quantity of powdered sugar according to taste.
  • For making 11 gujiyas

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Gujiya Recipe | Mawa Gujiya Recipe | How to make Gujiyamawa gujiya
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 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. Now the mawa is roasted aptly. Turn off the flame. Transfer the mawa in a bowl. Allow it to cool down a little.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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. 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.
  8. 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.
  9. 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.

Featured, Indian Festival Recipe, Indian Regional recipe, Malpua recipe, Sweets, Traditional Indian recipe, Traditional sweet recipe

Mawa Malpua Recipe - Rajasthani Mawa Malpua Recipe

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Mawa Malpua Recipe - Rajasthani Mawa Malpua Recipe

Mawa malpua is a traditional recipe that can be made very easily. Malpua is a very popular sweet dish an is like a pancake. Malpua and Kheer are served as a tradition after any religious ceremony or any auspicious day. Malpua is made in many different styles and different flavors. Some people also use rice flour instead of wheat or maida.

Malpua is fried and dipped in sugar syrup and then served with kheer. Today we are making malpua using milk, mawa and refined flour and you will surely like this delicious twist to the recipe. So, try out this easy version of mawa malpua with step-by-step pictures. Enjoy!

Directions

Getting ready:

Pour milk in a vessel and place it on flame. Let it simmer. Turn off the flame, once it turns lukewarm.

Making:

Take crumbled mawa in a big mixing bowl and add little lukewarm milk into it. Whisk until the batter turns smooth. You can churn it in mixer grinder as well. Now add refined flour into it. Mix it well. Keep adding lukewarm milk in small portions and prepare a lump-free batter. Consistency of the batter should be as required for making jalebis. Batter for malpua is now ready.

Prepare sugar syrup for malpua. Take a vessel and add sugar to it along with a cup of water. Turn on the flame. Let it simmer until the sugar dissolves completely. Then cook it for 1-2 minutes more. Sugar syrup should have sticky consistency as required for making gulab jamun. Sugar syrup is now ready. Turn off the flame.
Pour enough ghee in a pan to deep fry the malpuas. Turn on the flame. Let the ghee melt completely. Pour a spoonful of batter into the ghee. Place as many as malpuas as possible into the pan.
Once the malpua is cooked from beneath, it will start floating on the ghee. Flip its side and cook it from another side as well. Fry the malpua until they turn golden brown in color. Keep the flame on medium. When the malpua are fried aptly then lift it with the help of 2 spatulas. Press it gently to squeeze out the excess ghee from the malpua. Transfer it on kitchen paper towel. Likewise, fry the rest of the malpuas until the batter is utilized completely.
Drop the malpuas in sugar syrup. Let them drenched in syrup for about 3-4 minutes until they absorb the syrup completely. Take them out on a plate. Malpuas are now ready to serve.

Serving:

Garnish these mouth-drooling and luscious malpuas with some thinly sliced pistachios and serve them either hot or chilled along with rabdi and enjoy. Keep them in refrigerator and relish eating for 3-4 days.

Save Print
Mawa Malpua Recipe - Rajasthani Mawa Malpua Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 2 cups
  • Mawa – 1 cup (crumbled)
  • Sugar – 1.5 cup
  • Refined flour – 1 cup
  • Pistachios – 7-8
  • Green cardamom – 4 (crushed)
Instructions
  1. Pour milk in a vessel and place it on flame. Let it simmer. Turn off the flame, once it turns lukewarm. Take crumbled mawa in a big mixing bowl and add little lukewarm milk into it. Whisk until the batter turns smooth. You can churn it in mixer grinder as well. Now add refined flour into it. Mix it well. Keep adding lukewarm milk in small portions and prepare a lump-free batter. Consistency of the batter should be as required for making jalebis. Batter for malpua is now ready.
  2. Prepare sugar syrup for malpua. Take a vessel and add sugar to it along with a cup of water. Turn on the flame. Let it simmer until the sugar dissolves completely. Then cook it for 1-2 minutes more. Sugar syrup should have sticky consistency as required for making gulab jamun. Sugar syrup is now ready. Turn off the flame.
  3. Pour enough ghee in a pan to deep fry the malpuas. Turn on the flame. Let the ghee melt completely. Pour a spoonful of batter into the ghee. Place as many as malpuas as possible into the pan.
  4. Once the malpua is cooked from beneath, it will start floating on the ghee. Flip its side and cook it from another side as well. Fry the malpua until they turn golden brown in color. Keep the flame on medium.
  5. When the malpua are fried aptly then lift it with the help of 2 spatulas. Press it gently to squeeze out the excess ghee from the malpua. Transfer it on kitchen paper towel. Likewise, fry the rest of the malpuas until the batter is utilized completely. Drop the malpuas in sugar syrup. Let them drenched in syrup for about 3-4 minutes until they absorb the syrup completely. Take them out on a plate. Malpuas are now ready to serve.
  6. Garnish these mouth-drooling and luscious malpuas with some thinly sliced pistachios and serve them either hot or chilled along with rabdi and enjoy. Keep them in refrigerator and relish eating for 3-4 days.