Category Archives: Rajasthani Recipe

Deep fried recipe, Featured, Indian Regional recipe, Kachori recipe, Rajasthani Recipe, Sweets, Traditional sweet recipe

Shahi Mawa Kachori – Rajasthani Mawa Kachori

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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

Save Print
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.

 

 

Barfi recipe, Featured, Holi recipes, Indian Festival Recipe, Indian Regional recipe, Rajasthani Recipe, Sweets, Traditional sweet recipe

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

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

Festivals are complete when you have a platter full of sweets and a home filled with celebrations. Your guests will surely enjoy Holi much more when you serve a platter full of Besan chakki. This authentic Besan ki chakki recipe from Rajasthan will just melt in your mouth leaving an everlasting taste.

Serve it to friends and family,  everyone will just relish eating this blissful Besan chakki for sure. Whenever you crave for something sweet try out making this besan chikki at your home  with this easy to follow recipe with step by step pictures and relish eating. Enjoy!

Directions:

Getting ready:

Mince cashews finely and cut the pistachios and almonds shaving.

besan chakki Making:

Take 2 cups chickpea flour, 1/4  cup ( 60 grams) ghee in a mixing bowl and mix well. Add water in small quantity to knead a stiff dough. We have used 1/ 4 cup water for kneading the dough. Then break small lump from the kneaded chickpea dough, bind it and press gently to give muthia shape. Likewise prepare muthia from rest of the dough as well.

besan chakki

Then to fry the muthia, heat some ghee in a wok till it heats up sufficiently. To check if it is hot enough bring your palm over the wok. If you feel the warmth, the oil is hot enough. Drop the muthia in hot ghee to fry. Fry these muthias on low flame until they turn golden brown in color. When the Muthias are roasted from beneath, flip the sides. Drain out the muthias when golden brown in color on all sides, fry the rest as well. Then turn off the flame.

besan chakki

Let the muthias cool down a little. Break them coarsely with a mortar and pestle to make coarse chunks, then grind it in a mixer to make churma. Finely grind the roasted muthia chunks to prepare a grainy textured mixture.

besan chakki

Now prepare the sugar syrup for the chakki. Take 350 grams sugar in a pan. Add ½ cup water to the pan and then turn on the flame. Cook it until sugar dissolves completely. There is simmer in the syrup and the sugar has dissolved quickly. Reduce the flame.

besan chakki

Now to check the sugar syrup. Pour the syrup from the ladle. If the last drop falling from the ladle flows very gently in a form of long thread then the sugar syrup is ready. You can also check it with another method. Take 1 to 2 drops of syrup in a bowl an let them cool down. Then take syrup between your fingers and thumb and stretch apart.If it forms a single thread the syrup is ready.

besan chakki Add churma followed by minced cashews. Also add 1 tsp cardamom powder and mix everything well. Chickpea Churma and ghee have blended well, barfi is now ready to set.

besan chakki

For setting the besan barfi. Take the same ghee which is left after frying the muthias and strain it then grease the plate with the ghee. Add some of it to the barfi mix as well to get soft barfi. Mix it well.

besan chakki

Then transfer the mixture on the greased plate to set. Smooth out the mix on the plate with the help of a spoon. Sprinkle some almond and pistachios shavings over the mixture and press gently to stick them.

besan chakki

Allow the mixture to set and then cut the chunks after a while. When the barfi is slightly set, cut marks over it. Then heat the plate slightly over the flame for 5 to 6 seconds only. Then separate out the chunks from plate.

besan chakki

Serving:

Mouth drooling and super yummy besan chakki is ready to be served. It is very easy to prepare these. You can serve these on any special occasion. You can also serve it to friends and family, I am sure they will relish eating this blissful Besan cakki for sure. You can store this besan chakki in any container and relish eating it for up to 1 month .

Suggestion:

  • You can increase or decrease the quantity of sugar as desired.
  • While kneading dough from chickpea flour make sure it is really stiff.
  • Prepare sugar syrup with two thread consistency.
  • If you need the make the chakki little yellow in color then add some yellow food color to the syrup.
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Besan ki Chakki - Rajasthani Besan Burfi - Besani ki Chakki - HOLI RECIPESbesan chakki
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour- 2 cup (250 gms)
  • Sugar - 1.5 cup ( 300gms)
  • Ghee- 1 cup ( 250 gms)
  • Cashew nuts- 50 gms (finely chopped)
  • Almonds- 50 gms ( finely chopped)
  • Pistachios- 1 tbsp ( finely chopped)
  • Green Cardamom powder- 1 tsp
Instructions
  1. Mince cashews finely. Cut the pistachios and almonds shaving.
  2. Take 2 cups chickpea flour, ¼ cup ( 60 grams) ghee in a mixing bowl and mix well. Add water in small quantity to knead a stiff dough. We have used 1/ 4 cup water for kneading the dough. Then break small lump from the kneaded chickpea dough, bind it and press gently to give muthia shape. Likewise prepare muthia from rest of the dough as well.
  3. Then to fry the muthia, heat some ghee in a wok till it heats up sufficiently. To check if it is hot enough bring your palm over the wok. If you feel the warmth, the oil is hot enough. Drop the muthia in hot ghee to fry. Fry these muthias on low flame until they turn golden brown in color. When the Muthias are roasted from beneath, flip the sides. Drain out the muthias when golden brown in color on all sides, fry the rest as well. Turn off the flame.
  4. Let the muthias cool down a little. Break them coarsely with a mortar and pestle to make coarse chunks, then grind it in a mixer to make churma. Finely grind the roasted muthia chunks to prepare a grainy textured mixture.
  5. Now prepare the sugar syrup for the chakki. Take 350 gms sugar in a pan. Add ½ cup water to the pan and then turn on the flame. Cook it until sugar dissolves completely. There is simmer in the syrup and the sugar has dissolved quickly. Reduce the flame.
  6. Now to check the sugar syrup. Pour the syrup from the ladle. If the last drop falling from the ladle flows very gently in a form of long thread then the sugar syrup is ready. You can also check it with another method. Take 1 to 2 drops of syrup in a bowl an let them cool down. Then take syrup between your fingers and thumb and stretch apart.If it forms a single thread the syrup is ready.
  7. Add churma followed by minced cashews. Also add 1 tsp cardamom powder and mix everything well. Chickpea Churma and ghee have blended well, barfi is now ready to set.
  8. For setting the besan barfi. Take the same ghee which is left after frying the muthias and strain it then grease the plate with the ghee. Add some of it to the barfi mix as well to get soft barfi. Mix it well.
  9. Then transfer the mixture on the greased plate to set. Smooth out the mix on the plate with the help of a spoon. Sprinkle some almond and pistachios shavings over the mixture and press gently to stick them.
  10. Allow the mixture to set and then cut the chunks after a while. When the barfi is slightly set, cut marks over it. Then heat the plate slightly over the flame for 5 to 6 seconds only. Then separate out the chunks from plate.
  11. Mouth drooling and super yummy besan chakki is ready to be served. It is very easy to prepare these. You can serve these on any special occasion. You can also serve it to friends and family, I am sure they will relish eating this blissful Besan cakki for sure. You can store this besan chakki in any container and relish eating it for up to 1 month
Diwali recipe, Featured, Holi recipes, Indian Festival Recipe, Indian Regional recipe, Malpua recipe, North Indian recipe, Rajasthani Recipe, Sweets

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

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

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

Here is a quick and easy recipe with step by step pictures and method of preparation to make Milk powder malpua at home and to keep you and your guests amazed this festive season. Add more sweetness to your celebrations with soft and sugar coated Milk powder Malpua. Enjoy!

Direction:

Getting ready :

Shave the Pistachios and almonds for garnishing the malpua.

milk powder malpua

Making:

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

milk powder malpua

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

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

milk powder malpua

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

milk powder malpua

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

milk powder malpua

Serving:

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

milk powder malpua

Suggestion:

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

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

 

 

Featured, Indian Regional recipe, Ladoo Recipe, Rajasthani Recipe, Sweets

Churma Laddoo Recipe – Rajasthani Churma Laddo

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Churma Laddoo Recipe – Rajasthani Churma Laddo

Churma Ladoo is an authentic Rajasthani recipe you can never resist.  Made of semoolina, wheat flour, ghee, dry fruits and tagar these bite sized delights just melt in mouth. You can make these on any special or festive occasions and surprise your friends and family.

Here  is an easy recipe with step by step pictures to make yummy Rajasthani churma laddo. Serve these luscious and mouth-melting churma ladoos as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

Directions: 
Getting ready:
Chop the cashews into small pieces and thinly slice the almonds as well. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

Rajasthani churma laddooMaking:
Take wheat flour in a big mixing bowl and add semolina into it along with half the quantity of ghee. Mix everything really well. Here you can also use mawa instead of ghee.

Rajasthani churma laddoo
Now add lukewarm milk in small portions and knead stiff dough as required for making pooris. Dough is kneaded. 1/3 cup of milk is used for kneading this much quantity of flour. Cover and keep the dough aside for 15 minutes to set.

Rajasthani churma laddoo
After 15 minutes, dough will be ready. Slightly knead the dough and divide it into small lumps. Lift a lump and roll it out into smooth ball. Press it with hand and flatten it to shape it as baati. Prepare the rest of the baatis as well.

Rajasthani churma laddoo
Place a wok on flame and pour enough ghee into it to deep fry the baatis. When the ghee melts, gently slide the baatis into it. Keep the flame on low and fry the baatis until they turn crisp and golden brown in colour. Keep flipping the sides.

Rajasthani churma laddoo
Once the baatis turn golden brown in colour from all the side, turn off the flame and transfer them on a plate. It took 8-10 minutes to fry the baatis.

Rajasthani churma laddoo
Crush the baatis so that they cools down quickly. Now transfer the crushed baatis in a mixer jar and churn it into fine powder. Transfer the churma on a plate. If you want then you can strain the churma through a rice straining sieve.

Rajasthani churma laddoo
Now add tagar into the churma along with chopped cashews, sliced almonds, ghee and green cardamom powder. Mix everything really well. If you think that the churma is not fried aptly then roast it with some ghee until it turns golden brown in colour. Mixture for making ladoos is now ready.

Rajasthan churma laddoo
To make ladoos, take small portion of the mixture in hand. Press the mixture gently with both the hands and bind it into a firm ladoo. Keep the size of the ladoos medium or as desired. Place the prepared ladoo on a plate. Similarly, prepare the rest of the ladoos until the mixture is utilized completely. Churma ladoos are ready.

Rajasthani churma laddooServing:
Serve these luscious and mouth-melting churma ladoos as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

Rajasthani churma laddoo

Save Print
Churma Laddoo Recipe - Rajasthani Churma Laddo
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup
  • Semolina - ¼ cup
  • Ghee – ½ cup
  • Cashews – 1 tbsp
  • Almonds – 4
  • Green cardamom – 4
  • Milk – to knead the dough
  • Tagar – 1.5 cup
  • Ghee – to fry baati
Instructions
  1. Chop the cashews into small pieces and thinly slice the almonds as well. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.
  2. Take wheat flour in a big mixing bowl and add semolina into it along with half the quantity of ghee. Mix everything really well. Here you can also use mawa instead of ghee.
  3. Now add lukewarm milk in small portions and knead stiff dough as required for making pooris. Dough is kneaded. ⅓ cup of milk is used for kneading this much quantity of flour. Cover and keep the dough aside for 15 minutes to set.
  4. After 15 minutes, dough will be ready. Slightly knead the dough and divide it into small lumps. Lift a lump and roll it out into smooth ball. Press it with hand and flatten it to shape it as baati. Prepare the rest of the baatis as well.
  5. Place a wok on flame and pour enough ghee into it to deep fry the baatis. When the ghee melts, gently slide the baatis into it. Keep the flame on low and fry the baatis until they turn crisp and golden brown in colour. Keep flipping the sides.
  6. Once the baatis turn golden brown in colour from all the side, turn off the flame and transfer them on a plate. It took 8-10 minutes to fry the baatis.
  7. Crush the baatis so that they cools down quickly. Now transfer the crushed baatis in a mixer jar and churn it into fine powder. Transfer the churma on a plate. If you want then you can strain the churma through a rice straining sieve.
  8. Now add tagar into the churma along with chopped cashews, sliced almonds, ghee and green cardamom powder. Mix everything really well. If you think that the churma is not fried aptly then roast it with some ghee until it turns golden brown in colour. Mixture for making ladoos is now ready.
  9. To make ladoos, take small portion of the mixture in hand. Press the mixture gently with both the hands and bind it into a firm ladoo. Keep the size of the ladoos medium or as desired. Place the prepared ladoo on a plate. Similarly, prepare the rest of the ladoos until the mixture is utilized completely. Churma ladoos are ready.
  10. Serve these luscious and mouth-melting churma ladoos as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

 

 

Curry, Featured, Indian Regional recipe, Rajasthani Recipe, Traditional Indian recipe, Vegetable curry recipe

Aloo Mangodi Recipe – Aloo Badi Recipe – Tari Bari Sabzi – Mithauri

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Aloo Mangodi Recipe – Aloo Badi Recope – Tari Bari Sabzi – Mithauri

Aloo mangodi or aloo badi is one of the most common and relished sabzi from the cuisine of Rajasthan. Rajasthani cuisine is famous for its spicy and super rich food. But because of its scrumptious taste and tantalizing flavors, this aloo mangodi sabzi is also famous in Northern part of India. The preparation of aloo badi is not at all difficult.

This sabzi is kept thin in consistency, usually, though you can adjust the consistency of gravy as per your desire. Just follow the below given recipe with step-by-step pictures to make perfect aloo mangodi curry and impress your dear ones. Enjoy!

Directions

Getting ready:

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chillies and ginger and place them in to a mixer jar. Put the lid on and grind everything into fine paste. Transfer the paste to a bowl.

aloo mangodi recipe

Peel the potatoes with the help of a peeler and place them in a bowl filled with water. Then chop the potatoes in small chunks and keep them in another bowl.

aloo mangodi recipeMaking:

Place a pan on flame and pour ½ tbsp of oil into it. When the oil gets heated, add mangodis. Roast the mangodis until they become golden brown in colour while stirring constantly. When the mangodis turn golden brown, turn off the flame and keep them aside.

aloo mangodi recipe

Now place a pressure cooker on flame and heat 1-2 tbsp of oil in it. When the oil is sufficiently hot, splutter asafoetida and cumin seeds. After sauteing the cumin seeds, add turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder as well. Mix everything really well and saute the masala until the oil starts separating from its edges. Keep stirring the masala at regular intervals.

aloo mangodi recipe

After 3-4 minutes, when the masala is roasted aptly, add chopped potatoes and mangodis and saute them for 2 minutes by stirring constantly until the potatoes and mangodi gets nicely coated with the masala.

aloo mangodi recipe

Now add 2 cups of water into the sabzi followed by salt and mix really well. Put the lid on and pressure cook the sabzi until a whistle is released. After that, reduce the flame to low and cook the sabzi for 2 to 3 minutes more.

aloo mangodi recipe

After 2 minutes, turn off the flame and let the pressure escape on its own. Now take off the lid, add garam masala and green coriander into it and mix everything really well. Aloo mangodi sabzi is now ready, transfer it to a serving bowl.

aloo mangodi recipeServing:

Serve this tantalizing and lip-smacking aloo mangodi sabzi steaming hot along with chapatti, parantha or rice. Enjoy!

Suggestion

  • If you are using urad dal mangodi then slightly crush them before frying because they are big in size.
  • For 4-5 members

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Aloo Mangodi Recipe - Aloo Badi Recipe aloo mangodi sabzi recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 4 (medium sized) (250 grams)
  • mangodi – 1 cup (100 grams)
  • Tomatoes – 3 (medium sized)
  • Green chilies – 2
  • Ginger baton – 1 inch
  • Cumin seeds - ½ tsp
  • Asafoetida – 1-2 pinches
  • Turmeric powder - ½ tsp
  • Red chilly powder – less than ¼ tsp
  • Coriander powder – 1 tsp
  • Garam masala - less than ¼ tsp
  • Salt – 1 tsp or to taste
  • Green coriander – 1 tbsp (finely chopped)
  • Oil – 2 tbsp
Instructions
  1. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chillies and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  2. Peel the potatoes with the help of a peeler and place them in a bowl filled with water. Then chop the potatoes and keep them in another bowl.
  3. Place a pan on flame and pour ½ tbsp of oil into it. When the oil gets heated, add mangodi into it. Keep stirring continuously and roast the mangodi until they become golden brown in colour. Mangodi have turned golden brown, turn off the flame and keep it aside.
  4. Now place a pressure cooker on flame and pour 1-2 tbsp of oil into it. When the oil gets heated, add asafoetida and cumin seeds into it. After sauteing the cumin seeds, add turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges. Keep stirring the masala in-between.
  5. After 3-4 minutes, masala will get roasted aptly. Then add chopped potatoes and mangodi into it and saute them for 2 minutes by stirring constantly so that the potatoes and mangodi gets nicely coated with the masala.
  6. Now add 2 cups of water into the sabzi along with salt. Mix it really well. Put the lid on and cook the sabzi until a whistle is released. After that, reduce the flame to low and cook the sabzi for 2-3 minutes more.
  7. After 2 minutes, turn off the flame and let the pressure escape on its own. After a while. Pressure will be settled. Take off the lid, add garam masala and green coriander into it. Mix everything really well. Aloo mangodi sabzi is now ready, transfer it to a bowl.
  8. Serve this tantalizing and lip-smacking aloo mangodi sabzi steaming hot along with chapatti, parantha or rice. Enjoy!

 

Featured, Gujarati recipe, Indian Regional recipe, Rajasthani Recipe, Sweets, Traditional Indian recipe

Lapsi Recipe – Rajasthani Laapsi recipe – How to make Lapsee

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Lapsi Recipe – Rajasthani Laapsi recipe – How to make Lapsee

Lapsi is super tempting, tasty and sumptuous dessert recipe from rajasthani cuisine full of goodness of broken wheat, dry fruits and aroma of cardamom. This lapsi recipe is a favorite all over the nation now. This sweet dish is very earth and easy to make without any fancy frills. It is also a part of Gujarati cuisine as well.

This sweet dish is usually prepared on special occasions and festivals. We have prepared this recipe with sugar but you can prepare it with jaggery as well. Broken wheat or daliya is a good source of vitamins and minerals, making it a nutritive sweet. Adding nuts to this recipe makes it richer and tastier. Try out our version of Rajasthani laapsi with detailed list of ingredients and step-by-step pictures. Everyone will surely like eating this super yummy lapsi.

Directions

Getting ready:

Peel the green cardamom and crush its seeds into fine powder. Chop the cashews into small chunks.

lapsi recipeMaking:

Place a pressure cooker on flame and pour some ghee into it. When the ghee melts, add daliya into it. Keep stirring continuously and roast the daliya on medium flame until it turns golden brown in colour.

lapsi recipe

Daliya has turned fragrant and golden brown in colour, now add 3.5 cups of water into it. Put the lid on and cook the daliya until the cooker releases a whistle. After that, turn off the flame and let the pressure settle on its own.

lapsi recipe

When the pressure is settled, take off the lid. Add sugar into it and turn on the flame. Keep the flame on low and cook the daliya until the sugar is dissolved completely.

lapsi recipe

Add some chopped cashews and raisins into it. Mix everything really well. Add the remaining ghee and green cardamom powder as well. Mix it through and cook the lapsi. Adjust the ghee and sugar as desired.

lapsi recipe

Sugar has dissolved, lapsi is now ready. Turn off the flame and transfer it to a serving bowl.

lapsi recipeServing:

Garnish this finger-licking and tantalizing lapsi with some chopped cashews and serve it steaming hot or chilled as a dessert after any meal or have it whenever you crave for something sweet. Enjoy!

lapsi recipe

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Lapsi Recipe - Rajasthani Laapsi recipe lapsi recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Daliya – 1 cup
  • Sugar – ¾ cup
  • Ghee – ½ cup
  • Raisins – 2 tbsp
  • Cashews – 2 tbsp
  • Green cardamom - 5-6
Instructions
  1. Peel the green cardamom and crush its seeds into fine powder. Chop the cashews into small chunks.
  2. Place a pressure cooker on flame and pour some ghee into it. When the ghee melts, add daliya into it. Keep stirring continuously and roast the daliya on medium flame until it turns golden brown in colour.
  3. Daliya has turned fragrant and golden brown in colour, now add 3.5 cups of water into it. Put the lid on and cook the daliya until the cooker releases a whistle. After that, turn off the flame and let the pressure settle on its own.
  4. When the pressure is settled, take off the lid. Add sugar into it and turn on the flame. Keep the flame on low and cook the daliya until the sugar is dissolved completely.
  5. Add some chopped cashews and raisins into it. Mix everything really well. Add the remaining ghee and green cardamom powder as well. Mix it through and cook the lapsi. Adjust the ghee and sugar as desired. Sugar has dissolved, lapsi is now ready. Turn off the flame and transfer it to a serving bowl.
  6. Garnish this finger-licking and tantalizing lapsi with some chopped cashews and serve it steaming hot or chilled as a dessert after any meal or have it whenever you crave for something sweet. Enjoy!

 

Featured, Indian Regional recipe, Rajasthani Recipe, Snacks, Traditional Indian recipe

Methi Ke Gatte Recipe – Methi Gatta Recipe

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Methi Ke Gatte Recipe – Methi Gatta Recipe

Methi ke gatte is prepared by adding fenugreek leaves into the chickpea flour dough along with some aromatic Indian spices. Gattes are specialties of Rajasthan. Basically gattes are prepared with chickpea flour and simmer in a rich gravy of tomato and some spices but these are tossed in spice mix. These methi ke gatte is had as a snack along with any chutney, tea or coffee.

You can prepare these spicy and mouth-drooling methi ke gatte for your guests. They will love it for sure! Fenugreek leaves not only enhances the taste but also the nutritional values of these gattes. Kids will love them as well. So, definitely try out making methi ke gatte with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Pluck the fenugreek leaves and discard its stalks. Wash the leaves twice with water. Place them on a colander so that the excess water gets drained out and the leaves become dry. After that, make a bunch of fenugreek leaves and finely chop the leaves.

methi ke gatteMaking:

Take chickpea flour in a big mixing bowl and add chopped fenugreek leaves into it along with ½ tsp salt, less than ¼ tsp red chilly powder, 1 pinch asafoetida, 1 tsp coriander powder, 1 pinch baking soda, curd and 2 tsp of oil. Mix everything really well.

methi ke gatte

Add water in small portions and knead soft dough as required for making paranthas. Grease the hands and knead the dough until it becomes smooth. 1 tbsp of water is used for kneading this much of flour. Dough is now ready.

methi ke gatte

Now prepare balls for gatte. For this, grease the palms with some oil and pinch some dough. Roll it out shaping it in cylindrical form. Place it on a plate. Similarly, prepare the rest of the cylindrical shaped dough until the dough is utilized completely.

methi ke gatte

Place a vessel on flame and pour about 1 litre of water into it. Cover the vessel so that the water starts simmering quickly. Once the water starts boiling, gently drop cylindrical dough balls one-by-one into the water so that the water keeps boiling.

methi ke gatte

Now partially cover the vessel with a plate and boil the dough ball on high flame. Don’t cover the vessel completely or else the water will start spilling out of it. Stir and check at regular intervals. After 3- 4 minute, remove the lid and check the dough balls. They are floating on the water. Again cover the vessel partially and cook them on high flame. There should be constant boil in the water. Check later.

methi ke gatte

After a while, remove the lid. Dough balls are boiled aptly. It took 17-18 minutes to boil them. Now turn off the flame. Transfer the dough ball on a plate. Dough balls have turned puffy that means gatte will become soft. Allow them to cool down completely.

methi ke gatte

Now the dough balls have cooled down completely. Take a dough ball and cut it into ½ -3/4 inch pieces. Likewise, cut the rest of the dough balls. Gattes are ready to get fried.

methi ke gatte

Place a pan on flame and pour 2-3 tbsp of oil into it. When the oil gets heated aptly, add cumin seeds into it along with mustard seeds. Keep the flame on low to prevent the masala from burning. Once the seeds starts spluttering, add chopped ginger, chopped green chilly, asafoetida, salt, dry mango powder and red chilly powder into it. Saute the masala.

methi ke gatte

Now add the gatte into the masala. Mix it really well until each gatte gets nicely coated with the spices. Keep flipping their sides and shallow fry them until they get crispy. Roast each side fore about 2 minutes and then flip its side.

methi ke gatte

Gatte are now fried aptly. Turn off the flame. Transfer the fried gatte on a serving plate.

methi ke gatteServing:

Garnish these crisp and lip-smacking methi gatte with some green coriander sprigs and serve them steaming hot as it is as a snack or have it whenever you crave for it.

methi ke gatteSuggestions

  • If you don’t like eating spicy food then skip red chilly powder and if you prefer eating spicy food then increase the quantity of red chilly powder.
  • If you want to prepare gatte ki sabzi then prepare gravy and directly add the gatte into it. Then there is no need of shallow frying the gatte separately. Gravy methi gatte sabzi will be ready.
  • Make sure that the dough prepared is not too soft or too stiff. Knead it until it becomes smooth. While boiling the gatte, there should be a constant boil into the water. Drop gatte one-by-one to maintain the constant boil in the water. Keep the flame on high. If the water is not boiling properly then the gatte may splatter into the water.

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Methi Ke Gatte Recipe - Methi Gatta Recipe methi ke gatte
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 2 cups (200 grams)
  • Fenugreek leaves – 100 grams
  • Curd – 2-3 tbsp
  • Oil – 4 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Ginger baton – 1 inch (finely chopped)
  • Green chilly – 1 (finely chopped) (deseeded)
  • Dry mango powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Asafoetida – 2 pinches
  • Baking soda – 1 pinch (optional)
  • Coriander powder – 1 tsp
  • Red chilly powder – ½ tsp
  • Red/yellow mustard seeds – ¼ tsp
  • Cumin seeds – ½ tsp
Instructions
  1. Make a bunch of fenugreek leaves and finely chop the leaves.
  2. Take chickpea flour and add chopped fenugreek leaves into it along with ½ tsp salt, less than ¼ tsp red chilly powder, 1 pinch asafoetida, 1 tsp coriander powder, 1 pinch baking soda, curd and 2 tsp of oil. Add water in small portions and knead soft dough.
  3. Roll it out shaping it in cylindrical form.
  4. Drop cylindrical dough balls in boiling water.
  5. After a while, remove the lid. Dough balls are boiled aptly.
  6. Take a dough ball and cut it into ½ -3/4 inch pieces.
  7. Place a pan on flame and pour 2-3 tbsp of oil, cumin seeds, mustard seeds, ginger, green chilly, asafoetida, salt, dry mango powder, red chilly powder and gatte. Mix it really well until each gatte gets nicely coated with the spices. Transfer the fried gatte on a serving plate.
  8. Garnish these crisp and lip-smacking methi gatte with some green coriander sprigs and serve them steaming hot as it is as a snack or have it whenever you crave for it.

 

Featured, Indian Regional recipe, Parantha Recipe, Rajasthani Recipe, Roti Bread Paratha Recipe, Tiffin Box Recipe

Besan Stuffed Paratha Recipe – Rajasthani Besan Bharwan Paratha Recipe

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Besan Stuffed Paratha Recipe – Rajasthani Besan Bharwan Paratha Recipe

Rajasthani besan bharwan parantha recipe is quick and super yummy breakfast recipe. This whole wheat flour Indian flatbread is stuffed with chickpea flour and few aromatic and zesty desi spices to spice up the paranthas. These scrumptious paranthas are a great choice for brunch too and keeps one full for longer.

These stuffed paranthas are a meal in themselves and can be paired with a pickle wedge or raita. So, if you are looking for a perfect breakfast recipe to start your day then your search has brought you at the right place. This easy and quick recipe of rajasthani stuffed besan parantha will help you make perfect paranthas for your dear ones. Enjoy!

Directions

Making:

Add ½ tsp of salt into the wheat flour followed by 2 tbsp of oil. Mix everything really well. Add water in small portions and knead soft dough as required for making paranthas. For this much quantity of flour less than 1 cup of water is used. Cover the dough and keep it aside to rest for 15-20 minutes.

besan parantha

Meanwhile, prepare the stuffing. For this, heat a pan with 2-3 tbsp of oil. When oil is heated sufficiently, add asafoetida and cumin seeds into it. Let the seeds splutter.

besan parantha

Then add coriander powder, green chillies, ginger and chickpea flour into it. Keep stirring continuously and roast the chickpea flour until it becomes fragrant and golden brown on medium flame. Make sure that the flour doesn’t stick at the base of the pan. It takes about 6-7 minutes to roast the chickpea flour.

besan parantha

Now add red chilly powder, dry mango powder, chopped green coriander and salt. Mix everything really well. Add some water into it so that it turns into binding consistency. Instead of water you can also use curd. Keep stirring and roast it for 2-3 minutes more.

besan parantha

Chickpea flour stuffing is now ready. Turn off the flame. Transfer it to a plate. Allow it to cool down completely.

besan parantha

20 minutes are over. Dough is also ready. Grease the hand with some oil and knead the dough again. Pinch lemon sized dough ball and roll it between the palms. Dust it with some flour and roll it into round poori of 3-4 inch diameter. Apply some oil on the rolled poori.

besan parantha

Place 2-3 tbsp of stuffing on the poori. Lift the edges of poori and bring it together at the centre. Close the stuffing nicely. Press the stuffed dough ball gently with the fingers so that the stuffing spreads evenly. Dust the stuffed dough ball with some flour and roll it out into thick parantha with the help of a rolling pin.

besan parantha

Heat a griddle and spread some oil on it. Place the rolled parantha on the griddle. Allow it to roast from beneath. After that, flip its side.

besan parantha

Pour some oil on it and spread it evenly. Again flip the side and apply oil on other side as well. Now put the flame on low and roast the parantha by pressing it gently with a spatula until brown spots appears on both side of it.

besan parantha

Parantha is now roasted aptly. Transfer it on a bowl placed over a plate or place it on an aluminium foil. Similarly, stuff, roll and roast the rest of the paranthas until the dough is utilized completely.

besan paranthaServing:

Serve this crispy and delectable besan stuffed parantha with the side assortment curd, chutney, pickle or any gravy sabzi you desired. Enjoy!

  • For 7-8 paranthas

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Besan Stuffed Paratha Recipe - Rajasthani Besan Bharwan Paratha Recipe besan stuffed parantha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Chickpea flour – 1 cup
  • Oil – 4-5 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Green chilly – 2 (finely chopped)
  • Ginger baton – 1 inch (grated)
  • Dry mango powder – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Coriander powder – ½ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Add ½ tsp of salt into the wheat flour followed by 2 tbsp of oil. Add water in small portions and knead soft dough as required for making paranthas.
  2. For this, heat a pan with 2-3 tbsp of oil. When oil is heated sufficiently, add asafoetida and cumin seeds into it. Add coriander powder, green chillies, ginger and chickpea flour into it. Keep stirring continuously and roast the chickpea flour.
  3. Now add red chilly powder, dry mango powder, chopped green coriander and salt. Mix everything really well.
  4. Chickpea flour stuffing is now ready. Turn off the flame. Transfer it to a plate. Allow it to cool down completely.
  5. Grease the hand with some oil and knead the dough again. Pinch lemon sized dough ball and roll it between the palms. Dust it with some flour and roll it into round poori Place 2-3 tbsp of stuffing on the poori. Close the stuffing nicely. Dust the stuffed dough ball with some flour and roll it out into thick parantha with the help of a rolling pin.
  6. Heat a griddle and spread some oil on it. Place the rolled parantha on the griddle.
  7. Pour some oil on it and spread it evenly. Again flip the side and apply oil on other side as well. Now put the flame on low and roast the parantha.
  8. Parantha is now roasted aptly. Transfer it on a plate. Similarly, stuff, roll and roast the rest of the paranthas until the dough is utilized completely.
  9. Serve this crispy and delectable besan stuffed parantha with the side assortment curd, chutney, pickle or any gravy sabzi you desired. Enjoy!

 

Indian Festival Recipe, Indian Regional recipe, Rajasthani Recipe, Traditional sweet recipe

Ghevar Recipe – How to make Ghevar at home?

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Ghevar Recipe – How to make Ghevar at home?

Ghevar is a special sweet for the festival of Sawan and Rakhsha Bandhan. Being an Indian resident we can find Ghevar everywhere in the market during these festivals, but people who stay in foreign countries are not able to find it so easily. The good news is that you can easily make it at home and surprise your family members. So lets make Ghevar Sweet today at home.

Have you seen Ghevar getting made in any sweet shop? We require a special pan with good density to make Ghevar. It should be approximately 12 inch deep and 7-8 inch broad. The Ghevar is put into these pans filled with ghee and fried. But you need not worry about it, as it is possible to make Ghevar in any regular pan also.

Directions

Getting ready:

Sieve refined flour in a bowl.

ghevar

Peel the green cardamom. Crush its seeds to make a fine powder.

ghevarMaking:

Take a big bowl and pour ghee to it followed by 8-10 ice cubes. Whisk them together until ghee converts into cream like consistency. When the butter becomes somewhat like cream then remove the ice cubes and again whisk the butter till it turns smooth.

ghevar

When ghee becomes smooth like cream then add refined flour and milk to it. Whisk everything together till it becomes smooth. Now add water in small portions and whisk until the lumps dissolves completely. Smooth batter is now ready with flowing consistency. Now add lemon juice and mix it well.

ghevar

 

Heat enough ghee in a wok to fry ghevar. Ghee should be piping hot. Pour a spoonful of batter into the hot ghee. Batter will splatter into the ghee then again pour some batter in thin stream into it. Make the ghevar as thick as desired.

ghevar

 

Press the ghevar slightly so that it gets immersed in ghee completely. Let it fry for a while until it becomes golden brown in color.

ghevar

 

Drain out the fried ghevar with a thin stick on a bowl placed over a plate so that the ghee seeps out in the bowl. Handle the ghevar with care because they are very delicate. Similarly, prepare all the ghevar until the batter is utilized completely.

ghevar

To make sugar syrup, heat a vessel with 2 cups of sugar and 1 cup of water. Let the sugar dissolve completely. After that add some milk into it so that it becomes clean. Using a spoon remove the impurities layered on the top of the syrup.

ghevar

To check the syrup, take few drops of it in a bowl. Let it cool off. Stick some syrup between index finger and thumb and stretch them apart. If two strands appear between the fingers then syrup is ready. Sugar syrup of two thread consistency is now ready.

ghevar

Turn off the flame and place the vessel on wire rack. Add green cardamom powder into the syrup. Mix it well. Let the syrup cool down for a while. Use it later.

ghevar

Place a ghevar on the top of a bowl placed over a plate. Drizzle sugar syrup gently on the top of the ghevar with the help of a spoon. After applying the syrup all over the ghevar, transfer it to a plate. Likewise, prepare all the ghevar and stack them on a plate.

ghevarServing:

Take generous amount of rabri and spread an even and thin layer on the top of a ghevar. Sprinkle some sliced pistachios and saffron strands on it. Press them gently with a spoon. Serve this crisp, delectable and mouth-watering ghevar as it is and enjoy!

ghevarSuggestions

  • The vessel you are using for making ghevar should be deep and thick bottom vessel. When ghevar batter is poured in the ghee it splatters so if you use shallow vessel then ghee will spill out of the vessel.
  • You can garnish it with sliced almonds or cardamom powder.
  • Measure the ingredients properly while preparing the batter. Mix everything really well until the batter becomes smooth like cream.

5.0 from 1 reviews
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Ghevar Recipe - How to make Ghevar at home? ghevar
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups (250 grams)
  • Ghee – ¼ cup (50 grams)
  • Milk – ¼ cup (50 grams)
  • Ghee – for frying
  • Lemon juice – 1 tsp
  • Sugar – 2 cups
  • Green cardamom - 4
Instructions
  1. Sieve refined flour in a bowl.
  2. Peel the green cardamom. Crush its seeds to make a fine powder.
  3. Take a big bowl and pour ghee to it followed by 8-10 ice cubes. Whisk them together until ghee converts into cream like consistency.
  4. When ghee becomes smooth like cream then add refined flour and milk to it. Whisk everything together till it becomes smooth. Now add water in small portions and whisk until the lumps dissolves completely. Now add lemon juice and mix it well.
  5. Heat enough ghee in a wok to fry ghevar. Ghee should be piping hot. Pour a spoonful of batter into the hot ghee.
  6. Press the ghevar slightly so that it gets immersed in ghee completely. Let it fry for a while until it becomes golden brown in color.
  7. Drain out the fried ghevar with a thin stick on a bowl placed over a plate. Similarly, prepare all the ghevar until the batter is utilized completely.
  8. To make sugar syrup, heat a vessel with 2 cups of sugar and 1 cup of water. Let the sugar dissolve completely. After that add some milk into it so that it becomes clean. Using a spoon remove the impurities layered on the top of the syrup.
  9. Sugar syrup of two thread consistency is now ready. Turn off the flame . Add green cardamom powder into the syrup. Mix it well.
  10. Place a ghevar on the top of a bowl placed over a plate. Drizzle sugar syrup gently on the top of the ghevar with the help of a spoon.
  11. Take generous amount of rabri and spread an even and thin layer on the top of a ghevar. Sprinkle some sliced pistachios and saffron strands on it. Serve this crisp, delectable and mouth-watering ghevar as it is and enjoy!

 

Curry, Indian Regional recipe, Rajasthani Recipe, Vegetable Fry recipe

Kair Sengri Sabzi

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Kair Sangri Sabzi Recipe Video

Kair Sengri sabzi is a delightful and unique combo of sabzi from Rajasthani cuisine. Dessert berries and beans sabzi is prepared with too much of oil and spices and is tarty in flavor. Dessert berries (kair) are small round balls whereas dessert beans (sanghiri) is 2-3 inch long thin beans (phalli). Dessert beans and berries are dried completely and then used for making sabzi after soaking them in water.

This recipe has a very unique taste which you can savor once you try making it. Kair sengri is nevertheless extremely tasty and is cooked simply and easily. If anytime you crave for eating something spicy, then try making this kair sengri sabzi with this easy recipe and enjoy!

Directions

Getting ready:

Thoroughly wash dessert beans and berries 4-5 times with water and then soak them separately in water for 8-10 hours or overnight. After this take them out and wash 1-2 times more with water.

kair sengri sabziMaking:

Place the soaked kair and sangri in pressure cooker for boiling along with ½ tsp salt and 2 cups of water. Close the lid and let it simmer until one whistle. Then reduce the flame and continue cooking for 2-3 minutes more.

kair sengri sabzi

Turn off the flame and open the cooker once the pressure is released completely. Kair-sangri is now boiled. Take out the kair sengri in a sieve and drain out the excess water. Wash the sabzi one more time with clean water. Kair sengri are now ready for making the sabzi.

kair sengri sabzi

For making sabzi, heat some oil in a pan or wok. When oil gets hot add cumin seeds followed by asafoetida and saute for while. Then add turmeric powder, coriander powder and whole dry red chilly into the oil and saute the masala for a while.

kair sengri sabzi

Afterward add kair sengri, red chilly powder, dry mango powder, garam masala, salt and raisins into it. Stir and cook sabzi for 3-4 minutes. Kair sengri sabzi is well cooked now.

kair sengri sabzi

Add some chopped green coriander as well. Stir to mix everything. Sabzi is now ready. Take out the sabzi in a serving bowl.

kair sengri sabziServing:

Garnish this tempting and delicious sabzi of dessert beans and berries with green coriander sprigs and serve with poori, paranthas and savor each bite. This sabzi keeps good in refrigerator for 2-3 days.

kair sengri sabziSuggestions

  • You can also soak the Kair sengri in buttermilk for making this sabzi. For this soak kair sengri in buttermilk (sweet). Take them out; wash with and fallow rest of the procedure for making sabzi.
  • For 3-4 members

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Kair Sengri Sabzi Kair Sengri Sabzi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dessert beans - 1 cup
  • Dessert berries - ¼ cup
  • Oil - 4-5 tbsp
  • Green coriander - 2-3 tbsp
  • Raisins - 2-3 tbsp
  • Cumin seeds - ½ tsp
  • Asafoetida - 2 pinch
  • Dry red chilly - 3-4
  • Garam masala - ½ tsp
  • Salt - 1.5 tsp (as per taste)
  • Coriander powder - 1.5 tsp
  • Mango powder - 1 tsp
  • Turmeric powder - ½ tsp
Instructions
  1. Thoroughly wash dessert beans and berries 4-5 times with water and then soak them separately in water for 8-10 hours or overnight. After this take them out and wash 1-2 times more with water.
  2. Place the soaked kair and sangri in pressure cooker for boiling along with ½ tsp salt and 2 cups of water. Close the lid and let it simmer until one whistle. Then reduce the flame and continue cooking for 2-3 minutes more.
  3. Turn off the flame and open the cooker once the pressure is released completely. Kair-sangri is now boiled. Take out the kair sengri in a sieve and drain out the excess water. Wash the sabzi one more time with clean water. Kair sengri are now ready for making the sabzi.
  4. For making sabzi, heat some oil in a pan or wok. When oil gets hot add cumin seeds followed by asafoetida and saute for while. Then add turmeric powder, coriander powder and whole dry red chilly into the oil and saute the masala for a while.
  5. Afterward add kair sengri, red chilly powder, dry mango powder, garam masala, salt and raisins into it. Stir and cook sabzi for 3-4 minutes. Kair sengri sabzi is well cooked now.
  6. Add some chopped green coriander as well. Stir to mix everything. Sabzi is now ready. Take out the sabzi in a serving bowl.
  7. Garnish this tempting and delicious sabzi of dessert beans and berries with green coriander sprigs and serve with poori, paranthas and savor each bite. This sabzi keeps good in refrigerator for 2-3 days.