Category Archives: Indian Regional recipe

Veg Handi Recipe – How To Make Veg Diwani Handi

Veg Handi Recipe – How To Make Veg Diwani Handi

Another delightful and sumptuous curry recipe of Vegetable handi to zing up your daily meals.Vegetable handi is considered one of the royal dish from Punjabi cuisine prepared with many veggies and aromatic desi spices. This recipe of veg handi gives you restaurant taste at home. Indulge in this sumptuous Veg Handi curry and enjoy eating it.

Mix vegetable handi is a rich and versatile dish that makes a decent serving with chapatti, naan or paranthas. Here is a recipe of creamy restaurant style vegetable handi recipe with step by step pictures and detailed method of preparation. Indulge in this sumptuous Veg Handi curry and enjoy eating!

Direction :

Getting Ready :

Chop some veggies. Also take 1 cup chopped cauliflower. Take 5 baby corns, 1 capsicum, 2 peeled parwals , 2 peeled potatoes and cut them into chunks.

mix veg handi

Peel brown cardamom and coarsely crush the seeds.

mix veg handi

Take 4 tomatoes, ½ inch ginger baton and 2 green chilies. Grind them to make a fine paste.

mix veg handiMaking :

To cook the veggies , turn on the flame and add 1 tbsp oil in the pan. Let the oil heat sufficiently, then add cumin seeds and sauté it for a while. Add all the chopped veggies into it , then add ½ tsp salt. Mix and roast the veggies for a while. Cover and cook the veggies for 5 minutes on low flame.

mix veg handi

To prepare masala for the gravy, Place a wok over flame. Add 2 tbsp oil in the pan and heat it sufficiently. Add whole spices like 1 inch cinnamon stick, 6 to 7 black peppercorns, 2 cloves and 1 brown cardamom (coarsely crushed ). Roast for a while and keep the flame medium to prevent the spices from browning.

mix veg handi

Add tomato-ginger paste, followed by add turmeric powder, coriander powder ,red chili powder and few ginger juliennes. Sauté the masala until oil starts separating from it. Keep stirring at regular intervals. Also keep checking the veggies at regular intervals. Stir the veggies and cover again. Check them after 5 minutes.

mix veg handi

Masala has turned fragrant and is ready. Check the veggies to see if they have turned tender. Turn off the flame where the veggies are cooking. Masala is roasted, then mix 1 cup water to it, followed by ¼ tsp garam masala ½ tsp salt and some green coriander as well. We are mixing the veggies to the gravy. Mix it thoroughly. Then add 1 tbsp cream Stir to mix it well until sabzi starts simmering.

mix veg handi

Once the sabzi has started simmering cover and cook it on low flame for 5 to 6 minutes so that veggies absorb all the spices nicely. Reduce the flame.

mix veg handiServing :

After 6 minutes, Transfer the sabzi into a bowl and turn off the flame. Scrumptious and super sumptuous veg handi sabzi is ready. Garnish with some green coriander and ginger juliennes. Serve it with chapatti, paranthas, naan or rice. This much quantity of sabzi is sufficient for 4 to 5 family members.

mix veg handi

Veg Handi Recipe - How To Make Veg Diwani Handi mix-veg-handi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Capsicum -1
  • Parwal – 2
  • Baby corn- 5
  • Cauliflower-1 cup (finely chopped)
  • Peeled Potatoes – 2
  • Tomatoes- 4 (300 gms)
  • Ginger – ½ inch piece
  • Green chilies- 2
  • Oil – 2 to 3 tbsp
  • Cream – 1 tbsp
  • Green coriander- 2 to 3 tbsp (finely chopped)
  • Cumin seeds- ¼ tsp
  • Turmeric powder- ½ tsp
  • Coriander powder- 1 tsp
  • Red chili powder- ½ tsp
  • Garam Masala ¼ tsp
  • Whole Garam Masala
  • Brown Cardamom – 1
  • Cloves – 2
  • Cinnamon stick – 1 inch
  • Black pepper- 6 to 7
  • Ginger – ½ inch piece (julienne)
  • Salt- 1 tsp (or to taste )
Instructions
  1. Chop some veggies. Also take 1 cup chopped cauliflower. Take 5 baby corns, 1 capsicum, 2 peeled parwals , 2 peeled potatoes and cut them into chunks.
  2. Peel brown cardamom and coarsely crush the seeds.
  3. Take 4 tomatoes, ½ inch ginger baton and 2 green chilies. Grind them to make a fine paste.
  4. To cook the veggies , turn on the flame and add 1 tbsp oil in the pan. Let the oil heat sufficiently, then add cumin seeds and sauté it for a while. Add all the chopped veggies into it , then add ½ tsp salt. Mix and roast the veggies for a while. Cover and cook the veggies for 5 minutes on low flame.
  5. To prepare masala for the gravy, Place a wok over flame. Add 2 tbsp oil in the pan and heat it sufficiently. Add whole spices like 1 inch cinnamon stick, 6 to 7 black peppercorns, 2 cloves and 1 brown cardamom (coarsely crushed ). Roast for a while and keep the flame medium to prevent the spices from browning.
  6. Add tomato-ginger paste, followed by add turmeric powder, coriander powder ,red chili powder and few ginger juliennes. Sauté the masala until oil starts separating from it. Keep stirring at regular intervals. Also keep checking the veggies at regular intervals. Stir the veggies and cover again. Check them after 5 minutes.
  7. Masala has turned fragrant and is ready. Check the veggies to see if they have turned tender. Turn off the flame where the veggies are cooking. Masala is roasted, then mix 1 cup water to it, followed by ¼ tsp garam masala ½ tsp salt and some green coriander as well. We are mixing the veggies to the gravy. Mix it thoroughly. Then add 1 tbsp cream Stir to mix it well until sabzi starts simmering.
  8. Once the sabzi has started simmering cover and cook it on low flame for 5 to 6 minutes so that veggies absorb all the spices nicely. Reduce the flame.
  9. After 6 minutes, Transfer the sabzi into a bowl and turn off the flame. Scrumptious and super sumptuous veg handi sabzi is ready. Garnish with some green coriander and ginger juliennes. Serve it with chapatti, paranthas, naan or rice. This much quantity of sabzi is sufficient for 4 to 5 family members.

 

Besan Halwa Recipe | How to make Non Sticky Besan Halwa

Besan Halwa Recipe |  How to make Non Sticky Besan Halwa

Besan Halwa has been one of the favorite recipe in most of the indian households. Prepared with and amazing combination of chickpea flour, sugar, milk and dry fruits this will surely delight you. This besan halwa is so scrumptious and simple that you will enjoy making it any time of the year.

Here is an easy recipe with step by step picture to make Yummy Besan halwa right at home . The use of milk and dry fruits takes its taste and texture to next level. So, try making besan halwa and make everyone go wow!

Direction:

Getting Ready:

Making:

Put a pan to heat. Turn on flame. Add 1/2 cup ghee. When ghee heats up add 1 cup Chickpea flour. Roast the chickpea flour until it is golden brown in color.Keep medium flame. It takes 15 minutes to roast the chickpea flour.

besan ka halwa

Add 1/2 cup sugar to it. Roast for 2 to 3 minutes more while stirring it. Roast the chickpea flour for 4 minutes more ,while stirring it. Chickpea flour has turned dark. Now add milk to it. Stir and cook it on low flame. Dissolve the lumps.

besan ka halwa

Now add a little chopped almonds, chopped cashews,green cardamom powder. Then add 2 tsp ghee to it. Mix it well. Turn off flame. Take it out in a plate.

besan ka halwaServing :

Besan Halwa tastes mouth drooling.Add a little almond and cashew shavings and garnish it. This quantity of halwa is sufficient for 3 to 4 members of family. You can store the besan halwa in refrigerator and eat it for a week. Prepare Besan Halwa on any special or festive occasion.

besan ka halwaSuggestion:

  • You can increase or decrease the quantity of sugar as desired.
    Be careful that when you roast the chickpea flour,stir it regularly. Even when you add milk.

Besan Halwa Recipe | How to make Non Sticky Besan Halwa besan-ka-halwa
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour - 1 cup (100 gms)
  • Ghee - ½ cup (100 gms)
  • Sugar - ½ cup (100 gms)
  • Milk - 2 cup (400 ml)
  • Almonds - 10 to 12 (finely chopped)
  • Cashews - 10 to 12 (finely chopped)
  • Pistachios - 10 to 12 (finely chopped)
  • Green Cardamom - 6 to 7 (powder)
Instructions
  1. Put a pan to heat. Turn on flame. Add ½ cup ghee. When ghee heats up add 1 cup Chickpea flour. Roast the chickpea flour until it is golden brown in color.Keep medium flame. It takes 15 minutes to roast the chickpea flour.
  2. Add ½ cup sugar to it. Roast for 2 to 3 minutes more while stirring it. Roast the chickpea flour for 4 minutes more ,while stirring it. Chickpea flour has turned dark. Now add milk to it. Stir and cook it on low flame. Dissolve the lumps.
  3. Now add a little chopped almonds, chopped cashews,green cardamom powder. Then add 2 tsp ghee to it. Mix it well. Turn off flame. Take it out in a plate.
  4. Besan Halwa tastes mouth drooling.Add a little almond and cashew shavings and garnish it. This quantity of halwa is sufficient for 3 to 4 members of family. You can store the besan halwa in refrigerator and eat it for a week. Prepare Besan Halwa on any special or festive occasion.

 

Steamed Atta Modak | Steamed wheat flour modak । Gavhache Ukdiche Modak

Steamed Atta Modak | Steamed wheat flour modak । Gavhache Ukdiche Modak

Modak can be made in various ways. You can make flavorful Steamed wheat flour Modak on any festive or special occasion.  Made with fresh coconut , jaggery and dry fruits this will surely make you drool over it. This is a special delicacy from Maharashtra you can make it anytime. Offer it as a bhog to Lord Ganesha, i am sure he will be shower his choicest blessing on you.

Here is an easy recipe with step by step pictures to make Steamed wheat flour Modak. Share it with your friends and family and have an enjoyable time.

Direction :

Getting Ready:

Take 5 to 6 small cardamom, grind and peel it.

steamed wheat modakMaking :

Take 1 cup wheat flour in a mixing bowl. Add 2 tsp ghee to the wheat flour,also add less than 1/4 tsp salt. Mix well then knead soft dough like of a poori. Cover and keep the dough aside for 20 to 25 minutes to set. we have used less than 1/2 cup water.

steamed wheat modak

For stuffing, Heat a pan add 1 tsp ghee to the pan and let it melt, Add 2 cup grated coconut to it and add, 3/4 cup finely crumbled jaggery too. Mix well. Reduce the flame. Stir and cook it at regular intervals and let the jaggery melt.

steamed wheat modak

Once the jaggery melts add chopped almonds, chopped walnuts and cardamom powder. Mix it. Take out the stuffing in a plate. Turn off flame. Take out the stuffing in a plate.

steamed wheat modak

After 25 minutes when dough is set and ready.Grease your hands with a little ghee, and smoothen it.Break small lumps. Make it round give it peda like shape.

steamed wheat modak

Roll it out like a poori in 2.5 inch to 3 inch in diameter. Once rolled, place 2 to 2.5 tsp stuffing. Make close pleats on the edges, then join the pleats giving a pointy top. Make all modaks likewise.

steamed wheat modak

To steam the modaks, Take water in a big vessel, big enough to place the colander. Put 2 cup water in it. Turn on flame. Cover the vessel to heat water. Grease the colander then place the modaks in colander.Then place the colander over boiling water and cook the modak for 12 minutes. Keep flame high.

steamed wheat modak

After 12 minutes, modaks are steamed and ready and have a shiny texture.Turn off flame. Lift the colander and place on a plate. To make the modaks more sumptuous grease with a little ghee.Lift the modaks and place in a plate.

steamed wheat modakServing:

Wheat flour modaks are ready to be relished. Enjoy this amazing sweet delicacy on any special or festive ocassion.

Suggestion :

  • Make sure that while you knead the dough, it should not be too soft or too stiff.

Steamed Atta Modak | Steamed wheat flour modak । Gavhache Ukdiche Modak steamed-wheat-modak
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 1 cup (150 gms)
  • Fresh coconut - 2 cups (grated)
  • Jaggery - ¾ cup (150 gms ) (crumbled)
  • Ghee - 2 tbsp
  • Almonds - 10 to 12 (finely chopped )
  • Walnuts - 3 to 4 (finely chopped )
  • Green Cardamom - 5 to 6
  • Salt - less than ¼ tsp (or to taste)
Instructions
  1. Take 5 to 6 small cardamom, grind and peel it.
  2. Take 1 cup wheat flour in a mixing bowl. Add 2 tsp ghee to the wheat flour,also add less than ¼ tsp salt. Mix well then knead soft dough like of a poori. Cover and keep the dough aside for 20 to 25 minutes to set. we have used less than ½ cup water.
  3. For stuffing, Heat a pan add 1 tsp ghee to the pan and let it melt, Add 2 cup grated coconut to it and add, ¾ cup finely crumbled jaggery too. Mix well. Reduce the flame. Stir and cook it at regular intervals and let the jaggery melt.
  4. Once the jaggery melts add chopped almonds, chopped walnuts and cardamom powder. Mix it. Take out the stuffing in a plate. Turn off flame. Take out the stuffing in a plate.
  5. After 25 minutes when dough is set and ready.Grease your hands with a little ghee, and smoothen it.Break small lumps. Make it round give it peda like shape.
  6. Roll it out like a poori in 2.5 inch to 3 inch in diameter. Once rolled, place 2 to 2.5 tsp stuffing. Make close pleats on the edges, then join the pleats giving a pointy top. Make all modaks likewise.
  7. To steam the modaks, Take water in a big vessel, big enough to place the colander. Put 2 cup water in it. Turn on flame. Cover the vessel to heat water. Grease the colander then place the modaks in colander.Then place the colander over boiling water and cook the modak for 12 minutes. Keep flame high.
  8. After 12 minutes, modaks are steamed and ready and have a shiny texture.Turn off flame. Lift the colander and place on a plate. To make the modaks more sumptuous grease with a little ghee.Lift the modaks and place in a plate.

 

Shahi Mawa Kachori – Rajasthani Mawa Kachori

Shahi Mawa Kachori – Rajasthani Mawa Kachori

Enjoy the royal treat of Shahi Mawa Kachori right at your home. You will surely drool over this amazing taste. Oozing with the amazing flavors of rich dry fruits and mawa this will make an amazing snack. You can have it whenever you crave for something sweet.

Here is a step by step recipe with pictures to make Crusty and sugar coated Shahi Mawa Kachori. Enjoy this amazing snack anytime.

Directions

Getting ready:

Thinly slice the almonds and chop the cashews into small chunks. Use them for garnishing.

Rajasthani mawa kachoriMaking:

In a bowl, mix refined flour and 2 tbsp of ghee together really well. Now add cold water little at a time to the flour and bind it into soft dough as required for making chapatti. Don’t knead the dough too much. ¼ cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 15 to 20 minutes to set.

Rajasthani mawa kachori

Meanwhile, prepare the stuffing. For this, put the crumbled mawa in the preheated pan. Roast by stirring constantly until it becomes light brown in colour.

Rajasthani mawa kachori

Later, turn off the flame and add powdered almonds and cashews to the roasted mawa. Mix them really well. Then transfer the mixture to a bowl so that it cools off quickly.

Rajasthani mawa kachori

Once the mawa mixture cools down a bit, add half amount of green cardamom powder and powdered sugar to it. Mix all the ingredients really well. Stuffing is ready.

Rajasthani mawa kachori

By this time, dough will be ready as well. Slightly knead the dough and divide it into small lumps. Take a lump and roll it into smooth peda then roll it out into 2 to 2.5 inch diameter round poori.

Shahi mawa kachori

Put 1 to 1.5 tsp of stuffing on the poori. Then lift the sides of the poori and close the stuffing properly.

Rajasthani mawa kachori

Expand the kachori into 2 to 2.5 inch diameter round by pressing gently with the hands. Make sure that the stuffing doesn’t spills out. Place the kachori on a plate and similarly prepare the remaining kachoris.

Rajasthani mawa kachori

Heat enough ghee in a wok on flame to deep fry the kachoris. Drop small piece of dough in the wok and if it comes up immediately on top then the oil is aptly heated. Now slide the kachoris in the ghee.

Rajasthani mawa kachori

Once the kachoris rises up to the surface of the oil, flip the sides and fry them on medium-low flame until they become golden brown from both the sides.

Rajasthani mawa kachori

Later, drain out the fried kachoris with slotted ladle on kitchen paper towel kept on a plate. It took 10 minutes to fry a batch of kachoris. Mawa kachoris are ready, you can have them straightaway or coat them with sugar syrup.

Rajasthani mawa kachori

For coating the kachoris with sugar syrup, put sugar and ½ cup of water to a pan and place it on flame to simmer until the sugar dissolves completely. As the sugar melts, cook the sugar syrup for 2 minutes more. If required add 1 tbsp of milk to the syrup to remove the impurities.

Rajasthani mawa kachori

To check the consistency of sugar syrup, take few drops of it in a bowl. When the syrup cools down, apply it on finger and thumb. Two threads should form between the fingers while stretching them apart. Sugar syrup of two thread consistency is ready.

Rajasthani mawa kachori

Turn off the flame and add the remaining green cardamom powder to the sugar syrup. Mix well.

Rajasthani mawa kachori

Dip all the kachoris one by one in the sugar syrup and coat them evenly with it. Arrange them on a plate. Shahi mawa kachoris are ready to serve.

Rajasthani mawa kachoriServing:

Garnish these sumptuous and divine shahi mawa kachoris with almonds and cashews and serve. You can store them in an air-tight container for 10 to 12 days.

Rajasthani mawa kachori

Shahi Mawa Kachori - Rajasthani Mawa Kachori
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup
  • Ghee – 2 tbsp
  • Cashews – 1 tbsp (coarsely ground)
  • Almonds – 1 tbsp (coarsely ground)
  • Mawa – ⅓ cup
  • Green cardamom – 4 (finely crushed)
  • Powdered sugar/boora – ⅓ cup
  • Sugar – 1 cup (for syrup)
  • Almonds – 4 (for garnishing)
  • Cashews – 2 (for garnishing)
  • Green cardamom – 3 to 4 (for garnishing)
  • Ghee – to fry kachoris
Instructions
  1. Thinly slice the almonds and chop the cashews into small chunks. Use them for garnishing.
  2. In a bowl, mix refined flour and 2 tbsp of ghee together really well. Now add cold water little at a time to the flour and bind it into soft dough as required for making chapatti. Don’t knead the dough too much. ¼ cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 15 to 20 minutes to set.
  3. Meanwhile, prepare the stuffing. For this, put the crumbled mawa in the preheated pan. Roast by stirring constantly until it becomes light brown in colour.
  4. Later, turn off the flame and add powdered almonds and cashews to the roasted mawa. Mix them really well. Then transfer the mixture to a bowl so that it cools off quickly.
  5. Once the mawa mixture cools down a bit, add half amount of green cardamom powder and powdered sugar to it. Mix all the ingredients really well. Stuffing is ready.
  6. By this time, dough will be ready as well. Slightly knead the dough and divide it into small lumps. Take a lump and roll it into smooth peda then roll it out into 2 to 2.5 inch diameter round poori.
  7. Put 1 to 1.5 tsp of stuffing on the poori. Then lift the sides of the poori and close the stuffing properly.
  8. Expand the kachori into 2 to 2.5 inch diameter round by pressing gently with the hands. Make sure that the stuffing doesn’t spills out. Place the kachori on a plate and similarly prepare the remaining kachoris.
  9. Heat enough ghee in a wok on flame to deep fry the kachoris. Drop small piece of dough in the wok and if it comes up immediately on top then the oil is aptly heated. Now slide the kachoris in the ghee.
  10. Once the kachoris rises up to the surface of the oil, flip the sides and fry them on medium-low flame until they become golden brown from both the sides.
  11. Later, drain out the fried kachoris with slotted ladle on kitchen paper towel kept on a plate. It took 10 minutes to fry a batch of kachoris. Mawa kachoris are ready, you can have them straightaway or coat them with sugar syrup.
  12. For coating the kachoris with sugar syrup, put sugar and ½ cup of water to a pan and place it on flame to simmer until the sugar dissolves completely. As the sugar melts, cook the sugar syrup for 2 minutes more. If required add 1 tbsp of milk to the syrup to remove the impurities.
  13. To check the consistency of sugar syrup, take few drops of it in a bowl. When the syrup cools down, apply it on finger and thumb. Two threads should form between the fingers while stretching them apart. Sugar syrup of two thread consistency is ready.
  14. Turn off the flame and add the remaining green cardamom powder to the sugar syrup. Mix well.
  15. Dip all the kachoris one by one in the sugar syrup and coat them evenly with it. Arrange them on a plate. Shahi mawa kachoris are ready to serve.
  16. Garnish these sumptuous and divine shahi mawa kachoris with almonds and cashews and serve. You can store them in an air-tight container for 10 to 12 days.

 

 

Instant Rava Modak। Semolina modak with Condensed milk

Instant Rava Modak | Semolina modak with Condensed milk

These sweet little Sooji Modaks, will surely keep you craving for more. Sooji modak recipe is an easy way to prepare mouth-watering modaks instantly. Modak is mostly prepared in Maharashtra during Ganesha chaturthi. It is prepared in various ways. You can prepare it and store it in refrigerator for a week or so.You can prepare this most relish sweet and present it to your friends and relatives during festive days or on any occasion. They will love it fort sure.

The process of making sooji modak is very simple that you can prepare it on festivals when you are busy with other preparations. So, definitely try out making Sooji modaks with these easy to follow step-by-step instructions. Enjoy the twist of taste in sweet Rava modak and have a joyous Ganesh Chaturthi.  

Direction :

Getting Ready :

Take 20 to 25 saffron strands,put 2 tbsp milk and mix it, till the saffron gives off color.

sooji modakMaking :

Take a pan, turn on flame heat it. Add ghee to the pan. Now add 1/2 cup semolina.Roast regularly by stirring it till it changes color. Keep the flame medium.Roast the semolina for full 8 to 9 minutes. Once the semolina is roasted and ready. add milk to it. Reduce the flame and stir the mix too. Add saffron milk to it too.Add 1/2 cup condensed milk to it too. Mix it well and cook until it forms a dense dough. Slightly increase the flame.

sooji modak

When dough is dense and cooked, Take it out in a separate thali and cool it. Turn off flame. Let the dough cool down.

sooji modak

For stuffing take a pan, turn on flame heat it. Once heated, Add 10 to 12 finely chopped almond pieces, 20 to 25 pistachios finely chopped, slightly roast them. Roast to remove moisture for half a minute. Turn off flame. Add 1/2 tsp cardamom powder, 1 tbsp powdered sugar , add a little dough in it so that the stuffing binds. Mix well. Once the stuffing is ready , take it out in a bowl. As the dough prepared is slightly hot, press it with a spoon. Once it slightly cools, grease your hands with ghee and slightly knead the dough.

sooji modak

To make modaks, take a modak mould,remove its pin. Put a little dough in the mould,that fits in the mould. Take a small spoon that goes inside the mould, Press and fill the dough in the mould.Leave a little space in the centre to add stuffing.Take the stuffing in a small spoon and fill in the modak mould and press it, Take out a little stuffing, and take a small spoon. Put stuffing in it and press it. Close it on all sides and make it even with hands. Then Open the mould and place the modaks in a separate plate.Prepare all the modaks likewise.

sooji modakServing :

Delicious Semolina Modaks are ready.These are mouth drooling and sumptuous modaks. You can prepare it easily. Keep them out in open for 2 to 3 hours to dry. Fill them in a container and keep in a fridge and relish for a week. Serve these tempting Sooji Modaks to friends and family on Ganesh Chaturthi and all festive occasions.

sooji modakSuggestion :

  • Using Saffron is optional.
  • Pressing Modak with spoon important. Because you will only get proper shape when you press it.
  • While roasting the the semolina make sure, you regularly stir it.

Instant Rava Modak। Semolina modak with Condensed milk sooji-modak
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - ½ cup (100 gms)
  • Milk - 1 cup
  • Condensed Milk - ½ cup
  • Ghee - 2 tbsp
  • Almonds - 10 to 12 (finely chopped )
  • Pistachios - 20 to 25 (finely chopped)
  • Green cardamom - ½ tsp ( 7 to 8 )
  • Powdered sugar - 1 tbsp
  • Saffron strands - 20 to 25
Instructions
  1. Take 20 to 25 saffron strands,put 2 tbsp milk and mix it, till the saffron gives off color.
  2. Take a pan, turn on flame heat it. Add ghee to the pan. Now add ½ cup semolina.Roast regularly by stirring it till it changes color. Keep the flame medium.Roast the semolina for full 8 to 9 minutes. Once the semolina is roasted and ready. add milk to it. Reduce the flame and stir the mix too. Add saffron milk to it too.Add ½ cup condensed milk to it too. Mix it well and cook until it forms a dense dough. Slightly increase the flame.
  3. When dough is dense and cooked, Take it out in a separate thali and cool it. Turn off flame. Let the dough cool down.
  4. For stuffing take a pan, turn on flame heat it. Once heated, Add 10 to 12 finely chopped almond pieces, 20 to 25 pistachios finely chopped, slightly roast them. Roast to remove moisture for half a minute. Turn off flame. Add ½ tsp cardamom powder, 1 tbsp powdered sugar , add a little dough in it so that the stuffing binds. Mix well. Once the stuffing is ready , take it out in a bowl. As the dough prepared is slightly hot, press it with a spoon. Once it slightly cools, grease your hands with ghee and slightly knead the dough.
  5. To make modaks, take a modak mould,remove its pin. Put a little dough in the mould,that fits in the mould. Take a small spoon that goes inside the mould, Press and fill the dough in the mould.Leave a little space in the centre to add stuffing.Take the stuffing in a small spoon and fill in the modak mould and press it, Take out a little stuffing, and take a small spoon. Put stuffing in it and press it. Close it on all sides and make it even with hands. Then Open the mould and place the modaks in a separate plate.Prepare all the modaks likewise.
  6. Delicious Semolina Modaks are ready.These are mouth drooling and sumptuous modaks. You can prepare it easily. Keep them out in open for 2 to 3 hours to dry. Fill them in a container and keep in a fridge and relish for a week. Serve these tempting Sooji Modaks to friends and family on Ganesh Chaturthi and all festive occasions.

 

Modak recipe | How to make Ukdiche Modak without Mould

Modak recipe | मोदक । How to make Ukdiche Modak without Mould

Modak is one of the most sumptuous sweet dishes made during the festival of Ganesh Chaturthi. All of the lord Ganeshas devotees eat it with great joy. You can try making fresh and hygienic Modak’s right in your kitchen with this recipe. I am sure all your friends and family will drool over this homemade modak.

Here is an easy recipe with step by step pictures to make Modaks. Add more charm to your Ganesha Chaturthi festivities with platter full of Modaks , that will finish of in an instant. It is so yummy i am sure you won’t be able to resist it.

Direction :

Getting Ready:

Take 10 to 12 almonds and cashews each and chop them. Also take 6 to 7 cardamoms and peel and grind to make powder.

rice modakMaking:

Take 1.5 cup water in a vessel.Turn on flame and heat it. Add 2 tsp ghee and let the water boil.Add 1 pinch salt to it.Cover and let it boil.

rice modak

Once the water has boiled then Reduce the flame, add 1.25 cup fine rice flour to it. Mix it well. Turn off flame. Cover and keep it aside for 5 minutes.

rice modak

For stuffing, heat a pan,add 1 tsp ghee to it. Let the ghee heat up, then add 1 cup crumbled jaggery to it. Then add 1.5 cup grated coconut. Cook on low flame.

rice modak

When jaggery and coconut blend well then add chopped cashews , almonds, cardamom powder, add 1 tbsp raisins too. Mix all ingredients well.Stuffing is ready.Turn off the flame. Place the stuffing out in a plate.

rice modak

Dough is puffed up and ready.Place in a thali , press with spoon then mash with hands when cool. Grease hands with ghee and knead it for 6 to 7 minutes.

rice modak

Grease hands with ghee, Break small lemon sized lumps then give shape of peda. Grease hands with ghee, give a bowl like shape, to place the stuffing. Press with thumb and fingers and give bowl like shape.Stuff with add 1 to 1.5 tsp stuffing in it.

rice modak

For making pleats in modak, grease hands with ghee and pinch and make pleats, press stuffing, slightly join the pleats and make a pointed top on it. Give the base a round shape. Prepare all the modaks likewise.

rice modak

To steam the modaks , take a deep vessel to place the colander,add 2 cup water to it, turn on flame and let it boil.Meanwhile grease colander with ghee,then place the modaks in the colander. Place the colander over the vessel, cover the colander and steam for 12 minutes on high flame.

rice modak

When modaks are ready place the colander over jali stand. When modaks cool down take them out flom the colander and place in a plate.

rice modakServing:

  • Mouth drooling Modaks are ready to be relished.You can make them on this Ganesh Chaturthi. Every family member and guest will relish eating it.

Modak recipe | How to make Ukdiche Modak without Mould rice-modak
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rice flour - 1.25 cup (200 gms )
  • Fresh coconut - 1.5 cup (grated )
  • Jaggery - 1 cup (200 gms ) ( crumbled)
  • Almonds - 10 to 12
  • Cashews - 10 to 12
  • Ghee - 2 tbsp
  • Green Cardamom - 6 to 7
  • Raisins - 1 tbsp
  • Salt - 1 pinch (or to taste)
Instructions
  1. Take 10 to 12 almonds and cashews each and chop them. Also take 6 to 7 cardamoms and peel and grind to make powder.
  2. Take 1.5 cup water in a vessel.Turn on flame and heat it. Add 2 tsp ghee and let the water boil.Add 1 pinch salt to it.Cover and let it boil.
  3. Once the water has boiled then Reduce the flame, add 1.25 cup fine rice flour to it. Mix it well. Turn off flame. Cover and keep it aside for 5 minutes.
  4. For stuffing, heat a pan,add 1 tsp ghee to it. Let the ghee heat up, then add 1 cup crumbled jaggery to it. Then add 1.5 cup grated coconut. Cook on low flame.
  5. When jaggery and coconut blend well then add chopped cashews , almonds, cardamom powder, add 1 tbsp raisins too. Mix all ingredients well.Stuffing is ready.Turn off the flame. Place the stuffing out in a plate.
  6. Dough is puffed up and ready.Place in a thali , press with spoon then mash with hands when cool. Grease hands with ghee and knead it for 6 to 7 minutes.
  7. Grease hands with ghee, Break small lemon sized lumps then give shape of peda. Grease hands with ghee, give a bowl like shape, to place the stuffing. Press with thumb and fingers and give bowl like shape.Stuff with add 1 to 1.5 tsp stuffing in it.
  8. For making pleats in modak, grease hands with ghee and pinch and make pleats, press stuffing, slightly join the pleats and make a pointed top on it. Give the base a round shape. Prepare all the modaks likewise.
  9. To steam the modaks , take a deep vessel to place the colander,add 2 cup water to it, turn on flame and let it boil.Meanwhile grease colander with ghee,then place the modaks in the colander. Place the colander over the vessel, cover the colander and steam for 12 minutes on high flame.
  10. When modaks are ready place the colander over jali stand. When modaks cool down take them out flom the colander and place in a plate.

 

Palak Kadhi | Punjabi Besan Palak Kadhi | Spinach Curd Curry

Palak Kadhi | Punjabi Besan Palak Kadhi | Spinach Curd Curry

Spinach can be made more appealing if you try making tempting Palak Kadhi from it . Spinach is one of the healthiest veggies we all have eaten sometime or the other. All mothers have served this nutritious veggies. Rich in minerals and nutrients it is an instant source of energy.  Not only kids, i am sure everyone will love eating it.

Here is an easy recipe with step by step pictures to make Spinach curd curry. You can have it with chapati, paratha, rice or naan. It makes an excellent side dish for all your meals.

Directions

Getting ready:

Take 250 gms spinach. Pluck the leaves and discard stalk. Wash the leaves twice with water and place in a colander for excess water to drain out completely and dry the leaves. Make a bunch of the leaves and chop it.

palak kadhiMaking:

Preheat a pan and add 1 tbsp oil to it. When the oil is hot add ½ tsp cumin seeds to it and sauté for a while. Add ½ pinch asafoetida and reduce the flame. add ¼ tsp turmeric powder, ½ tsp ginger paste, 2 finely chopped green chilies and sauté the masala for a while.

palak kadhi

Add chopped spinach leaves to the masala and mix well. Also add 1 cup water. Cover and let the spinach simmer for 1 to 2 minutes until it gets tender.

palak kadhi

Meanwhile, prepare the batter. For this, take ½ cup chickpea flour in a big bowl and add 1.5 cups of curd. Keep whisking the batter till the lumps dissolves completely. Batter is now ready. Add 3 more cups of water into it and stir to mix it really well.

palak kadhi

3 minutes are over,spinach is cooked well. add the prepared batter to the spinach and keep stirring constantly until the kadhi starts simmering. Keep stirring the kadhi constantly. After the kadhi simmers, reduce the flame and let it cook for 10 to 12 minutes.

palak kadhi

Add ¼ tsp red chilly powder to the kadhi. add 1 tsp salt or to taste. Mix well and let the kadhi simmer. Let the kadhi cook for 10 to 12 minutes on low flame. Keep stirring at regular intervals.

palak kadhi

For tempering, place a small pan on flame and pour 1 tsp oil into it. When the oil gets heated, add less than ¼ tsp cumin seeds and less than ¼ tsp red chilly powder into it. Tempering is now ready. Turn off the flame and pour this tempering over the kadhi.

palak kadhiServing:

Enjoy this tangy and lip-smacking spinach kadhi with the tempering. Serve this devouring spinach kadhi steaming hot along with chapatti, parantha, naan or rice. Enjoy! This much quantity of kadhi is sufficient for 3 to 4 members.

Suggestion :

  • Always add curd in small portions to dissolve the flour. If you’ll add entire curd and more water to the flour altogether then it gets difficult to dissolve the flour.
  • You can also use buttermilk instead of curd to the batter.
  • If you have a bigger gas stove let the kadhi simmer over it. This helps simmering the kadhi quickly.
  • If you prefer eating spicy then increase the quantity of red chilly powder.

Palak Kadhi | Punjabi Besan Palak Kadhi | Spinach Curd Curry palak-kadhi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 250 grams
  • Curd – 1.5 cup (300 gm)
  • Chickpea flour - ½ cup (50 to 60 gms)
  • Oil – 2 tbsp
  • Asafoetida – ½ pinch
  • Cumin seeds - ½ tsp
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Green chilies - 2 (finely
  • chopped)
  • Salt – 1 tsp or to taste
Instructions
  1. Take 250 gms spinach. Pluck the leaves and discard stalk. Wash the leaves twice with water and place in a colander for excess water to drain out completely and dry the leaves. Make a bunch of the leaves and chop it.
  2. Preheat a pan and add 1 tbsp oil to it. When the oil is hot add ½ tsp cumin seeds to it and sauté for a while. Add ½ pinch asafoetida and reduce the flame. add ¼ tsp turmeric powder, ½ tsp ginger paste, 2 finely chopped green chilies and sauté the masala for a while.
  3. Add chopped spinach leaves to the masala and mix well. Also add 1 cup water. Cover and let the spinach simmer for 1 to 2 minutes until it gets tender.
  4. Meanwhile, prepare the batter. For this, take ½ cup chickpea flour in a big bowl and add 1.5 cups of curd. Keep whisking the batter till the lumps dissolves completely. Batter is now ready. Add 3 more cups of water into it and stir to mix it really well.
  5. minutes are over,spinach is cooked well. add the prepared batter to the spinach and keep stirring constantly until the kadhi starts simmering. Keep stirring the kadhi constantly. After the kadhi simmers, reduce the flame and let it cook for 10 to 12 minutes.
  6. Add ¼ tsp red chilly powder to the kadhi. add 1 tsp salt or to taste. Mix well and let the kadhi simmer. Let the kadhi cook for 10 to 12 minutes on low flame. Keep stirring at regular intervals.
  7. For tempering, place a small pan on flame and pour 1 tsp oil into it. When the oil gets heated, add less than ¼ tsp cumin seeds and less than ¼ tsp red chilly powder into it. Tempering is now ready. Turn off the flame and pour this tempering over the kadhi.

 

Gulgule Pua with Rava | Crispy Malpua Gulgula । Bihari Pua

Gulgule Pua with Rava | Crispy Malpua Gulgula । Bihari Pua

Rava Gulgule Malpua is a traditional sweet recipe from Bihar. It is mostly made for fasts and festivals. You can have these crispy semolina fritters as snacks too. These sumptuous puas are crispy on the outside and soft on the inside. You may find this Pua Gulgule being offered to relatives  and guests. These fuss free Puas can be made anytime . Pua is made in different styles and flavors. You can make it with wheat flour sugar or wheat flour and jaggery.

Here is an easy recipe with step by step pictures to make Rava Gulgule Malpua. Bring in the authentic taste on your platter anytime. I am sure everyone around you will relish each bite of it. Enjoy.

Direction :

Getting Ready:

Crush 5 to 6 cardamoms and make powder from it.

rava pua gulguleMaking :

Take 1 cup semolina in a mixing bowl, add ¼ cup refined flour. Mix well. Add water in small portions to make a dense batter. Add 1/3 cup sugar to the batter too. Whisk well till all ingredients blend. Keep the batter aside for 20 to 25 minutes to puff up.

rava pua gulgule

After 20 minutes , check the batter, add more water if the batter seems dense. Whisk the batter, add cardamom powder , then again blend well for 3 to 4 minutes. To make batter we had taken 1 cup water, only 2 tsp water is left.

rava pua gulgule

Pour some ghee in wok to fry the puas. Turn on the flame. Once heated check if the oil is rightly hot. To check, drop a little batter in the ghee. Medium hot oil is needed.

rava pua gulgule

Drop the puas with a ladle to fry. Pua will be puffy, flip them. Flip and fry the pua, until they are golden brown. Hold the ladle on the edge of the wok, so that extra ghee drains back to the wok. Keep medium flame. Fry all the puas likewise.

rava pua gulgule

It takes 4 to 5 minutes to fry all puas at once. Keep the puas in a plate. Turn off flame. When the puas cool down, put them in a container, keep in fridge, and relish it for 4 to 5 days.

rava pua gulguleServing :

Scrumptious Rava Pua gulgule taste amazing. Crispy on the outside and soft inside these are mouth drooling. These are also called Gulgule. Rava Pua gulgule is mainly made for fast and festival, though you can have them anytime.

Suggestion :

  • If preferred you can add sugar to the water first and then add semolina to make batter.
  • You can take normal or fine semolina for making the puas.
  • Make sure, that when you make the batter , the water is measured. Whisk the batter really well when it puffs up.
  • Puas are fried in ghee, you can use oil too.

Gulgule Pua with Rava | Crispy Malpua Gulgula । Bihari Pua rava-pua-gulgule
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 grams )
  • Refined flour – ¼ cup (30 grams)
  • Sugar – ⅓ cup ( 60 grams)
  • Green Cardamom – 5 to 6 (powder)
  • Ghee – for frying
Instructions
  1. Crush 5 to 6 cardamoms and make powder from it.
  2. Take 1 cup semolina in a mixing bowl, add ¼ cup refined flour. Mix well. Add water in small portions to make a dense batter. Add ⅓ cup sugar to the batter too. Whisk well till all ingredients blend. Keep the batter aside for 20 to 25 minutes to puff up.
  3. After 20 minutes , check the batter, add more water if the batter seems dense. Whisk the batter, add cardamom powder , then again blend well for 3 to 4 minutes. To make batter we had taken 1 cup water, only 2 tsp water is left.
  4. Pour some ghee in wok to fry the puas. Turn on the flame. Once heated check if the oil is rightly hot. To check, drop a little batter in the ghee. Medium hot oil is needed.
  5. Drop the puas with a ladle to fry. Pua will be puffy, flip them. Flip and fry the pua, until they are golden brown. Hold the ladle on the edge of the wok, so that extra ghee drains back to the wok. Keep medium flame. Fry all the puas likewise.
  6. It takes 4 to 5 minutes to fry all puas at once. Keep the puas in a plate. Turn off flame. When the puas cool down, put them in a container, keep in fridge, and relish it for 4 to 5 days.

 

Janmashtami Mewa Pag | Dry Fruits Paag | Panchmewa Paag

Janmashtami Mewa Pag | Dry Fruits Paag | जन्माष्टमी पाग । Panchmewa Paag

With Janmashtmi comes a variety of sweet dishes that make us drool over it. This amazing Mix Dry fruit Paag is specially prepared on Janmashtmi and also served at bhog at some place . With the rich combination of sugar ghee and healthy dry fruits it becomes a favorite among all.

Here is an easy recipe with step by step pictures to make Mix Dry fruit Paag. Try out this traditional sweet recipe on any festive occasion or whenever you crave something sweet . It is delight to savor this tempting sweet recipe.

Direction:

Getting Ready:

Add 3/4 cup ghee to the wok and heat it. When the oil is medium hot, put the lotus seeds to fry. Stir until golden brown for 4 minutes. Take them out in a plate by holding the ladle at the edge of the wok.

mix dryfruit pag

Let the ghee cool a bit then take 1/3 cup edible gum. Put it to fry. Turn on the flame, keep the flame low. Put it to fry in two parts. Stir the edible gum and roast it. Once it puffs up, take it out and reduce the flame. Take it out and reduce flame. Put the leftover
edible gum to fry and prepare likewise. It takes 6 minutes to roast edible gum at once.

mix dryfruit pag

Take 1/2 cup almonds, add it to ghee and fry until golden brown and puffed. Reduce the flame take them out.

mix dryfruit pag

When the Flame is low and ghee is less hot. Take 1 cup musk melon seeds and put to fry. Put the flame to medium. Fry by continuously stirring them. The seeds crackle and puff up. When slightly brown add desiccated coconut to it.

mix dryfruit pag

Add 1/4 cup poppy seeds. Mix all ingredients well. Roast while stirring for 2 to 3 minutes. Stir it keep the flame low medium. We stirred it for 3 minutes. Take them out in a bowl.

mix dryfruit pag

To make sugar syrup, take 2 cups sugar in a vessel. Add 0.75 cup water to it. Turn on the flame. Cook the sugar syrup until sugar dissolves in water. Stir it at regular intervals.

mix dryfruit pag

Crush the whole dry fruits and prepare it. Crush the dry fruits in mortar and pestle. Crush the Almonds, lotus seeds and edible gum separately, grind them coarsely. Add all ingredients to the bowl of dry fruits.

mix dryfruit pag

Check if the sugar syrup is ready. When sugar syrup forms a single thread on drop then it is ready. Pour a drop in a bowl, Stick it between your fingers. If it forms a single thread then it is ready.

mix dryfruit pag

Grease the thali, Meanwhile drop all of the dry fruits in the sugar syrup. Add 1 tsp white pepper powder. Add powder made from 10 to 12 small cardamoms, Mix all ingredients well. Cook until it reaches the setting consistency. Cook for 2 to 3 minutes. Mix well. Turn off flame.

mix dryfruit pag

Put the Pag in thali to set. Spread it evenly, with a spoon. Put markings on the pag. You can keep pieces big or small as desired. Let it cool then separate the pieces. Lift it from the thali with the help of a knife. Slightly heat the base of the thali for 10 to 12 seconds.

mix dryfruit pagServing :

Take out scrumptious Mix dry fruit Pag pieces. Relish these on any festive or special occasion. When it cool you can store it in a air tight container. You can eat it for a month.

mix dryfruit pagSuggestion:

  • If you add edible gum to medium or very hot oil then, then the edible doesn’t puff up nicely. If you want the edible gum to puff up, then the ghee should be less hot.
  • White pepper powder enhances the flavor of the pag. You can add black pepper to balance the sweetness.
  • Put markings on the pag. If you do not mark it and it cools, then it would not cut easily , you will need to break it.

5.0 from 1 reviews
Janmashtami Mewa Pag | Dry Fruits Paag | Panchmewa Paag mix-dryfruit-pag
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Lotus seeds - 1 cup (20 gms)
  • Dry coconut - 1 cup ( 60 gms ) (grated)
  • Muskmelon seeds - 1 cup (70 gms)
  • Sugar - 2 cups (500 gms)
  • Ghee - ¾ cup ( 150 gms)
  • Almonds - ½ cup ( 40 gms)
  • Edible gum - ⅓ cup (30 gms)
  • Poppy seeds - ¼ cup ( 30 gms)
  • White pepper - 1 tsp
  • Green cardamom - 10 to 12 (powder)
Instructions
  1. Add ¾ cup ghee to the wok and heat it. When the oil is medium hot, put the lotus seeds to fry. Stir until golden brown for 4 minutes. Take them out in a plate by holding the ladle at the edge of the wok.
  2. Let the ghee cool a bit then take ⅓ cup edible gum. Put it to fry. Turn on the flame, keep the flame low. Put it to fry in two parts. Stir the edible gum and roast it. Once it puffs up, take it out and reduce the flame. Take it out and reduce flame. Put the leftover
  3. edible gum to fry and prepare likewise. It takes 6 minutes to roast edible gum at once.
  4. Take ½ cup almonds, add it to ghee and fry until golden brown and puffed. Reduce the flame take them out.
  5. When the Flame is low and ghee is less hot. Take 1 cup musk melon seeds and put to fry. Put the flame to medium. Fry by continuously stirring them. The seeds crackle and puff up. When slightly brown add desiccated coconut to it.
  6. Add ¼ cup poppy seeds. Mix all ingredients well. Roast while stirring for 2 to 3 minutes. Stir it keep the flame low medium. We stirred it for 3 minutes. Take them out in a bowl.
  7. To make sugar syrup, take 2 cups sugar in a vessel. Add 0.75 cup water to it. Turn on the flame. Cook the sugar syrup until sugar dissolves in water. Stir it at regular intervals.
  8. Crush the whole dry fruits and prepare it. Crush the dry fruits in mortar and pestle. Crush the Almonds, lotus seeds and edible gum separately, grind them coarsely. Add all ingredients to the bowl of dry fruits.
  9. Check if the sugar syrup is ready. When sugar syrup forms a single thread on drop then it is ready. Pour a drop in a bowl, Stick it between your fingers. If it forms a single thread then it is ready.
  10. Grease the thali, Meanwhile drop all of the dry fruits in the sugar syrup. Add 1 tsp white pepper powder. Add powder made from 10 to 12 small cardamoms, Mix all ingredients well. Cook until it reaches the setting consistency. Cook for 2 to 3 minutes. Mix well. Turn off flame.
  11. Put the Pag in thali to set. Spread it evenly, with a spoon. Put markings on the pag. You can keep pieces big or small as desired. Let it cool then separate the pieces. Lift it from the thali with the help of a knife. Slightly heat the base of the thali for 10 to 12 seconds.
  12. Take out scrumptious Mix dry fruit Pag pieces. Relish these on any festive or special occasion. When it cool you can store it in a air tight container. You can eat it for a month.

 

Balushahi recipe Mawa Stuffed | Mawa Khurmi | Badusha

Balushahi recipe Mawa Stuffed | मावा भरी बालूशाही | Mawa Khurmi | Badusha

Mawa stuffed Balushai makes an amazing sweet recipe to enjoy with friends and family. This classic delicacy will keep you drooling for more. You can make it for any festive occasion or whenever you crave for something sweet. This luscious sweet recipe will surely be a favorite among all.

Here is an easy recipe with pictures to make Balushahi. You can now make fresh and hygienic Balushahi right at your home rather than buying it out from the market.

Direction :

Getting Ready:

Take 20 to 25 saffron strands in a bowl, add little water to soak.

mawa stuffed balushahiMaking :

Take 2 cup refined flour, add 1 tsp baking powder, ½ cup ghee. Mix well. Add chilled water in small portion to bind the dough. We have used a little less than ½ cup water. Cover and keep it aside for 15 to 20 minutes to set.

mawa stuffed balushahi

For stuffing , preheat a pan , Crumble and add the mawa to the pan. Reduce the flame. Roast mawa by continuously stirring it. Once roasted and ready turn off the flame.Take out the mawa in a separate plate to cool.

mawa stuffed balushahi

For sugar syrup, take a vessel 2 cup sugar, 1 cup water turn on flame. Cook until the sugar dissolves in water. Stir sugar syrup at regular intervals. Add saffron soaked water to it.

mawa stuffed balushahi

When the mawa cools down add , 2 tbsp powdered sugar, add 4 finely chopped cashews, 4 finely chopped almonds, add ½ tsp green cardamom powder, add 1 tsp pistachios. Mix all ingredients till they blend well.

mawa stuffed balushahi

To check sugar sugar syrup drop sugar syrup from the ladle, the last drop falls a thread should form. You can also check by dropping a little sugar syrup in the small bowl,
Stick it between your fingers and check. Single thread should form. turn off flame when ready keep Keep it over a jali stand.

mawa stuffed balushahi

After 20 minutes, Crumble and bind dough. Make log from it , then break dough balls from it. Lift a dough ball. Give it a round shape. Keep the base thick and the edges thin.

mawa stuffed balushahi

Keep ½ tsp stuffing over it. Press lightly and close it nicely. Fill and place the stuffed balushahi in a plate.

mawa stuffed balushahi

Put the ghee to heat in a wok. Keep flame low. Put the balushahi to fry. Let them cook for 3 to 4 minutes. When fried from beneath flip them. Fry until golden brown. Fry all balushahi likewise. Take out then turn off flame. Place in plate.

mawa stuffed balushahi

Drop the fried Balushai in sugar syrup, coat nicely.

mawa stuffed balushahiServing :

Take out and place Balushahi in a plate. Garnish with Pistachio , cashews and almond shaving. It takes 14 to 15 minutes to fry balushahi at once. 12 to 14 Balushahi are ready with this quantity of dough. These Balushai are dipped in sugar syrup for 4 to 5 minutes.
Enjoy the taste of mouth drooling Mawa stuffed Balushahi.

mawa stuffed balushahiSuggestion:

  • You can use ghee or refined oil to fry balushahi as desired.
  • If you fry balushahi in very hot oil ,then they will not puff up and will remain smal and hard.

Balushahi recipe Mawa Stuffed | Mawa Khurmi | Badusha mawa-stuffed-balushahi
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup (250 gms)
  • Ghee - Less than ½ cup (85 gm)
  • Baking Powder - 1 tsp
  • Mawa - ⅓ cup (75 gms)
  • Pistachios - 15 to 20 (finely chopped)
  • Almonds - 4 (finely chopped)
  • Cashew - 4 (finely chopped)
  • Powdered sugar - 2 tbsp (20 gms)
  • Sugar - 2 cup (500 gms )
  • Green Cardamom - ½ tsp
  • Saffron strands - 20 to 25
  • Ghee - for frying
Instructions
  1. Take 20 to 25 saffron strands in a bowl, add little water to soak.
  2. Take 2 cup refined flour, add 1 tsp baking powder, ½ cup ghee. Mix well. Add chilled water in small portion to bind the dough. We have used a little less than ½ cup water. Cover and keep it aside for 15 to 20 minutes to set.
  3. For stuffing , preheat a pan , Crumble and add the mawa to the pan. Reduce the flame. Roast mawa by continuously stirring it. Once roasted and ready turn off the flame.Take out the mawa in a separate plate to cool.
  4. For sugar syrup, take a vessel 2 cup sugar, 1 cup water turn on flame. Cook until the sugar dissolves in water. Stir sugar syrup at regular intervals. Add saffron soaked water to it.
  5. When the mawa cools down add , 2 tbsp powdered sugar, add 4 finely chopped cashews, 4 finely chopped almonds, add ½ tsp green cardamom powder, add 1 tsp pistachios. Mix all ingredients till they blend well.
  6. To check sugar sugar syrup drop sugar syrup from the ladle, the last drop falls a thread should form. You can also check by dropping a little sugar syrup in the small bowl,
  7. Stick it between your fingers and check. Single thread should form. turn off flame when ready keep Keep it over a jali stand.After 20 minutes, Crumble and bind dough. Make log from it , then break dough balls from it. Lift a dough ball. Give it a round shape. Keep the base thick and the edges thin.
  8. Keep ½ tsp stuffing over it. Press lightly and close it nicely. Fill and place the stuffed balushahi in a plate.
  9. Put the ghee to heat in a wok. Keep flame low. Put the balushahi to fry. Let them cook for 3 to 4 minutes. When fried from beneath flip them. Fry until golden brown. Fry all balushahi likewise. Take out then turn off flame. Place in plate.
  10. Drop the fried Balushai in sugar syrup, coat nicely.
  11. Take out and place Balushahi in a plate. Garnish with Pistachio , cashews and almond shaving. It takes 14 to 15 minutes to fry balushahi at once. 12 to 14 Balushahi are ready with this quantity of dough. These Balushai are dipped in sugar syrup for 4 to 5 minutes.Enjoy the taste of mouth drooling Mawa stuffed Balushahi.