Category Archives: Sweets

Kadha Prasad – Atte Ka Sheera – Wheat flour Halwa

Kadha Prasad – कड़ाह प्रसाद – आटे का हलवा – Atte Ka Sheera – Wheat flour Halwa

Kadha Prasad is mostly served at gurudwara or religious places as a prasad. This easy to make sweet recipe just requires 3 basic ingredients as ghee, wheat flour and sugar. You can make this amazing sweet recipe even when you crave for something sweet.

Here is an easy recipe with step by step pictures to make Kadha Prasad and serve it to your family and friends at gatherings. Relish a bowl full of amazing Atte ka Sheera. Enjoy.

Direction :

Getting ready :

Making :

Turn on the flame ,heat a pan , then pour ghee into it. Let the ghee melt.kada prasad

Put the wheat flour to the ghee. Roast it till it is brown and aromatic. Keep the flame medium.kada prasad

Once the wheat flour is roasted well, add sugar to it. Also add 1.5 cup water to it. Stir it well and cook until dense.kada prasad Serving :

Sumptuous Kada Prasad is ready. Take it out in a plate. You can offer it as a Prasad or relish it as a sweet dish as desired.kada prasadSuggestion :

  • For Kada Prasad take thick wheat flour , If you don’t find it you can take the flour used for making chapatis.
  • We don’t put dry fruits in Kada Prasad still you can add according to your taste.
  • Make sure you stir the whear flour constantly while roasting it and even when you add water to it so that no lumps are formed.

Kadha Prasad - Atte Ka Sheera - Wheat flour Halwakada prasad
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – ½ cup ( 80 grams )
  • Ghee – ½ cup ( 110 grams)
  • Sugar - ½ cup ( 110 grams)
Instructions
  1. Turn on the flame ,heat a pan , then pour ghee into it. Let the ghee melt.
  2. Put the wheat flour to the ghee. Roast it till it is brown and aromatic. Keep the flame medium.
  3. Once the wheat flour is roasted well, add sugar to it. Also add 1.5 cup water to it. Stir it well and cook until dense.
  4. Sumptuous Kada Prasad is ready. Take it out in a plate. You can offer it as a Prasad or relish it as a sweet dish as desired.

 

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

We are required to follow a specified diet during fasts, and what if you get to eat  various different dishes without breaking the laws of fast.  Today we will make Singhare Paneer ki Kachori so you have something different to eat during 9 days of Navratri Fasting.

Here is an easy s tep by step recipe with pictures to make Kuttu Paneer ki Kachori for vrat. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Directions

Getting ready:

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

Aloo paneer kachori for navratri vrat

Manually grate the paneer in another bowl as well.

Aloo paneer kachori for navratri vratMaking:

Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.

Aloo paneer kachori for navratri vrat

Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.

Aloo paneer kachori for navaratri vrat

Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.

Aloo paneer kachori for navratri vrat

Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.

Aloo paneer kachori for navratri vrat

Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.

Aloo paneer kachori for navratri vrat

Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.

Aloo paneer kachori for navratri vrat

Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.

Aloo paneer kachori for navratri vratServing:

Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Singhare Paneer ki Kachori - Aloo Paneer Kachori for navratri Vrat
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 (250 grams) (boiled)
  • Paneer – 100 grams
  • Green coriander – 2 tbsp (finely chopped)
  • Water chestnut flour/buckwheat flour - ¼ cup
  • Raisins – 1 tbsp
  • Cashews – 8 to 10
  • Green chilli – 1 (finely chopped)
  • Crushed black pepper – ½ tsp
  • Sendha salt – 1 tsp
  • Oil – to fry kachoris
Instructions
  1. Peel the boiled potatoes and grate them manually with a grater in a bowl.
  2. Manually grate the paneer in another bowl as well.
  3. Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.
  4. Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.
  5. Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.
  6. Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.
  7. Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
  8. Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.
  9. Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.
  10. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

 

Matar ka Halwa – Green Peas Halwa Recipe

Matar ka Halwa – Green Peas Halwa Recipe

Did you ever wonder you could make Green peas halwa. I am sure you would have never thought of it.  But now you can try out this amazing halwa recipe and surprise your friends and family.

Here is an easy recipe with step by step pictures to make tempting Green Peas halwa and satisfy all your sweet cravings. You can prepare this halwa for any festival, party or whenever you want as it is less time consuming.

Directions :

Getting ready :

Take 1 cup green peas and grind it coarsely.green pea halwa

Chop dry fruits like cashews and almonds.green pea halwa

Making :

Take 3/4 cup Mawa, crumble it and put it to a pan. Turn on the flame. Stir the mawa continuously and roast it on medium flame until there is slight change in color and is fragrant. Mawa is roasted well. Now transfer it to a bowl.green pea halwa

Add some ghee in a wok and let it melt. Add the ground peas to it. Roast it till it changes color and is fragrant. Make sure you keep the flame medium. Peas have changed color and ghee has started separating from it.green pea halwa

When the peas are roasted well add ½ cup water in to it, followed by 150 grams sugar. Cook the halwa until it is dense in consistency. Now add mawa to it and stir it till it mixes well. Add ½ tsp cardamom powder to the halwa and mix well. green pea halwa

Green peas halwa has the desired consistency and is ready, garnish it with some cashews and almonds.green pea halwa

Serving:

Super scrumptious and tempting halwa is ready to be served. This halwa is very different is taste and making it is really easy. You can prepare this halwa for any festival, party or whenever you want as it is less time consuming. Relish this mouth drooling halwa and satisfy your sweet cravings.

Suggestions:

  • While roasting the mawa, or the green peas make sure you keep stirring it constantly. They should not stick to the wok.
  • If you use a non stick wok then it gets convenient to roast them and halwa gets ready easily

Matar ka Halwa green-pea-halwa
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green Peas- 1 cup
  • Mawa – ¾ cup ( 150 gms )
  • Sugar - ¾ cup ( 150 gms )
  • Ghee – ¼ cup
  • Cashew – 2 to 3 tbsp
  • Almonds- 2 to 3 tbsp
  • Cardamom powder- ½ tsp
Instructions
  1. Take 1 cup green peas and grind it coarsely.
  2. Chop dry fruits like cashews and almonds.
  3. Take ¾ cup Mawa, crumble it and put it to a pan. Turn on the flame. Stir the mawa continuously and roast it on medium flame until there is slight change in color and is fragrant. Mawa is roasted well. Now transfer it to a bowl.
  4. Add some ghee in a wok and let it melt. Add the ground peas to it. Roast it till it changes color and is fragrant. Make sure you keep the flame medium. Peas have changed color and ghee has started separating from it.
  5. When the peas are roasted well add ½ cup water in to it, followed by 150 grams sugar. Cook the halwa until it is dense in consistency. Now add mawa to it and stir it till it mixes well. Add ½ tsp cardamom powder to the halwa and mix well.
  6. Green peas halwa has the desired consistency and is ready, garnish it with some cashews and almonds.

 

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

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

You have drooled over the  tempting gujiyas on every ocassion. With an extra dose of sweetness and flavors this Chashni wali gujiya is pure bliss. You can serve it to guests . The Homemade mawa gujiya made with this easy recipe will be relished by all.

Here is an easy recipe with step by step pictures to make sugary and sweet Chashni wali gujiya this festive season.  Gujiya is one the most popular and special sweet of holi. You will surely savor this homemade gujiya than that brought from the market.

Direction:

Getting ready:

Finely chop 2 tbsp chopped cashews, 2 tbsp almonds.

Making:

Take 2 cups (250 grams) of refined flour in a mixing bowl. Add 30 grams of melted ghee into it and mix well. Add lukewarm water in small portions and add stiff and tight dough. Cover and keep aside for 15 to 20 minutes to set and then start making the gujiya.chashni gujiya

To prepare the stuffing, Take 200 grams (1 cup) of mawa. Crumble it and add it to the pan. Turn on the flame and roast the mawa on medium flame until there is slight change in the color. Once it is fragrant and it changes color, Turn off the flame and transfer the mawa to a big bowl. Let the mawa cool down a little.chashni gujiya

 To prepare sugar Take 400 grams (2 cups) of sugar in a vessel and add 1.75 cups of water to it. Turn on the flame and cook the sugar dissolves completely. Keep stirring at regular intervals.chashni gujiya

Now add sugar and dry fruits to the mawa for the stuffing. Take 2 tbsp chopped cashews, 2 tbsp almonds, 2 tbsp raisins and ½ tsp cardamom powder. Mix all ingredients well. Let the mawa cool a bit more then add 1/2 cup powdered sugar to it and stir until it blends well. Once everything is mixed well the stuffing is ready. chashni gujiya

 Meanwhile Sugar has dissolved completely; let it cook for 2 to 3 more minutes. Take some syrup on the spoon, let cool down a little and take it between your thumb and finger.There is no formation of thread in the syrup but it gooey like honey. The Sugar syrup is ready now so turn off the flame. Take it off from flame and place on a net stand. Keep the sugar syrup covered to prevent it from cooling down quickly.chashni gujiya

Now to roll out and stuff the gujiyas. Knead the dough again then Break small lumps from the dough. Keep them covered so that they don’t get dry. Take one dough lump at a time and roll into dough ball.Roll it out into 3 to 4 inch diameter sheet. Roll out evenly from all sides.chashni gujiya

Take the rolled poori on your hand, place 2 tsp stuffing over it.Keep the stuffing in the center. Then apply some water on the edges of the poori. Fold the gujiya into half and stick the edges together. chashni gujiya

To make the folds make a pattern all around the gujiya with pinch and twist method. Similarly prepare remaining gujiyas as well and place them over a cloth and cover so that they don’t dry. Folding the gujiyas are done with.chashni gujiya

To fry the gujiyas, heat sufficient ghee in a wok. Keep the flame medium-low. Once the ghee is hot, Drop some dough lump into the ghee to check. If it is sufficiently hot then fry the gujiyas. Fry the gujiya on low flame until they get golden brown in color.chashni gujiya

Once the Gujiyas float on the surface and slightly roasted from beneath, flip the sides now and continue frying until the gujiyas get golden brown in color.chashni gujiya

Gujiyas have turned golden brown in color take the gujiyas over a ladle and hold it on the edges of wok so that extra ghee drains back into the wok. Then keep the gujiyas over a plate. Similarly fry rest of the gujiyas as well. It takes 12 to 15 minutes for frying gujiyas at once. With this much dough we have prepared 14 gujiyas.chashni gujiya

Drop these fried gujiyas in the sugar syrup. Keep the gujiyas drenched on syrup for 3 to 4 minutes. Take out the gujiyas from syrup and arrange the gujiyas over a plate and garnish them.chashni gujiya

Serving:

Garnish the gujiyas with pistachios shavings. Scrumptious and toothsome Sugar dipped and sugar filled gujiyas are ready. Gujiya is one the most popular and special sweet of holi. You will surely savor this homemade gujiya than that brought from the market. These gujiyas can be stored for up to 7 days and in refrigerator for up to 15 to 20 days.chashni gujiya

Suggestion:

  • You can also peel 5 to 6 green cardamoms and powder them instead of using cardamom powder.
  • Add dry fruits first so that the mawa cools down a little more. Avoid adding powdered sugar when the mawa is hot as it starts melting.
  • You can adjust the quantity and choice of dry fruits as desired. Walnuts, pistachios and so on can be used in the stuffing.
  • Keep the sugar syrup covered to prevent it from cooling down quickly.
  • Keep the dough lumps covered so that they don’t get dry.

 

Chashni Wali Gujiya - Mawa Gujiya Dipped in Sugar Syrup - HOLI RECIPES
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain flour- 2 cup ( 250 grams)
  • Mawa – 1 cup ( 200 grams)
  • Powdered sugar- ½ cup ( 80 grams)
  • Sugar- 2 cup ( 400 grams)
  • Almonds- 2 tbsp (finely chopped)
  • Cashew nuts- 2 tbsp ( finely chopped)
  • Raisins- 2 tbsp
  • Green Cardamom – ½ tsp
  • Ghee- 3 tbsp ( 30 grams)
  • Pistachio- 1 tbsp ( finely shopped )
  • Ghee- for frying
Instructions
  1. Finely chop 2 tbsp chopped cashews, 2 tbsp almonds.
  2. Making:
  3. Take 2 cups (250 grams) of refined flour in a mixing bowl. Add 30 grams of melted ghee into it and mix well. Add lukewarm water in small portions and add stiff and tight dough. Cover and keep aside for 15 to 20 minutes to set and then start making the gujiya.
  4. To prepare the stuffing, Take 200 grams (1 cup) of mawa. Crumble it and add it to the pan. Turn on the flame and roast the mawa on medium flame until there is slight change in the color. Once it is fragrant and it changes color, Turn off the flame and transfer the mawa to a big bowl. Let the mawa cool down a little.
  5. To prepare sugar Take 400 grams (2 cups) of sugar in a vessel and add 1.75 cups of water to it. Turn on the flame and cook the sugar dissolves completely. Keep stirring at regular intervals.
  6. Now add sugar and dry fruits to the mawa for the stuffing. Take 2 tbsp chopped cashews, 2 tbsp almonds, 2 tbsp raisins and ½ tsp cardamom powder. Mix all ingredients well. Let the mawa cool a bit more then add ½ cup powdered sugar to it and stir until it blends well. Once everything is mixed well the stuffing is ready.
  7. Meanwhile Sugar has dissolved completely; let it cook for 2 to 3 more minutes. Take some syrup on the spoon, let cool down a little and take it between your thumb and finger.There is no formation of thread in the syrup but it gooey like honey. The Sugar syrup is ready now so turn off the flame. Take it off from flame and place on a net stand. Keep the sugar syrup covered to prevent it from cooling down quickly.
  8. Now to roll out and stuff the gujiyas. Knead the dough again then Break small lumps from the dough. Keep them covered so that they don’t get dry. Take one dough lump at a time and roll into dough ball.Roll it out into 3 to 4 inch diameter sheet. Roll out evenly from all sides.
  9. Take the rolled poori on your hand, place 2 tsp stuffing over it.Keep the stuffing in the center. Then apply some water on the edges of the poori. Fold the gujiya into half and stick the edges together
  10. To make the folds make a pattern all around the gujiya with pinch and twist method. Similarly prepare remaining gujiyas as well and place them over a cloth and cover so that they don’t dry. Folding the gujiyas are done with.
  11. To fry the gujiyas, heat sufficient ghee in a wok. Keep the flame medium-low. Once the ghee is hot, Drop some dough lump into the ghee to check. If it is sufficiently hot then fry the gujiyas. Fry the gujiya on low flame until they get golden brown in color.
  12. Once the Gujiyas float on the surface and slightly roasted from beneath, flip the sides now and continue frying until the gujiyas get golden brown in color.
  13. Gujiyas have turned golden brown in color take the gujiyas over a ladle and hold it on the edges of wok so that extra ghee drains back into the wok. Then keep the gujiyas over a plate. Similarly fry rest of the gujiyas as well. It takes 12 to 15 minutes for frying gujiyas at once. With this much dough we have prepared 14 gujiyas.
  14. Drop these fried gujiyas in the sugar syrup. Keep the gujiyas drenched on syrup for 3 to 4 minutes. Take out the gujiyas from syrup and arrange the gujiyas over a plate and garnish them.
  15. Garnish the gujiyas with pistachios shavings. Scrumptious and toothsome Sugar dipped and sugar filled gujiyas are ready. Gujiya is one the most popular and special sweet of holi. You will surely savor this homemade gujiya than that brought from the market. These gujiyas can be stored for up to 7 days and in refrigerator for up to 15 to 20 days.

 

 

Paneer Jalebi Recipe – Bengali chanar jalebi – Chanar Jilipi

Paneer Jalebi Recipe – Bengali chanar jalebi – Chanar Jilipi

Paneer Jalebi is one amazing sweet recipe straight from the land of amazing sweets. A tempting variation in the usual jalebi will surely delight your friends and family for sure. Made with the goodness of Paneer and dipped in sugar syrup, this crunchy jalebi will keep you craving for more.

Here is a quick and easy recipe with pictures to make mouth watering Bengali chenar Jalebi. steaming hot or chilled as a dessert after any meal . I am sure everyone will relish eating it.

Directions

Getting ready:

Take saffron strands in a bowl and pour some water to it. Keep it aside until it dissolves completely.paneer jalebi

Making:

Take refined flour in a bowl and add water in small portions. Mix them together until the lumps dissolves completely. Then add some more water in the batter and whisk continuously for 4 to 5 minutes so that it becomes smooth. Batter should have pouring consistency. Cover and keep the batter in warm place for 1 hour to set.paneer jalebi

1 hour later, batter will get fermented. Take paneer on a plate and mash it with the back of your hand until it becomes smooth. Add 1 tbsp of milk so that the panner turns thin and keep mashing it. You can use fresh chena instead of paneer as it becomes smooth quickly.paneer jalebi

As the paneer becomes smooth, transfer it in a bowl then thoroughly whisk the refined flour batter and add to it. Whisk until the mixture becomes even, batter for making jalebi is ready.

paneer jalebi To make sugar syrup, take sugar in a vessel along with 1 cup and 2 tbsp of water and place it on flame to simmer until the sugar dissolves completely.

paneer jalebi When the sugar dissolves completely, cook the syrup for 2 to 3 minutes more and then check its consistency. To check, take few drops of syrup in a bowl and let it cool down. Later, stick it between the fingers and if the syrup sticks like honey that means it is ready.

paneer jalebiAdd saffron water in the sugar syrup and mix well. Sugar syrup is now ready, turn off the flame and shift the vessel on a net stand. You can add 1 to 2 pinches of yellow colour in it as well.

paneer jalebi Take a polythene cone to make jalebi and place it in a glass then pour the batter in it. You can take jalebi making cloth or milk polybag for making jalebi as well.

paneer jalebi Now hold the polythene cone from top and make a small cut at its bottom. Place a pan on flame and pour enough ghee in it to deep fry the jalebi. When the ghee becomes hot, gently press the polythene cone filled with batter and make round jalebi in it.

paneer jalebi Once the jalebi becomes light brown, flip the sides and fry them on medium-low flame until they become golden brown from both the sides. As the jalebi gets fried aptly, drain out them on a platepaneer jalebi

Put the fried jalebi in the sugar syrup and keep them drenched for 2 minutes. Then transfer them on another plate and likewise prepare the rest of the jalebis. Paneer jalebi are now ready.

Serving:

Serve these mouth-watering and scrumptious paneer jalebi steaming hot or chilled as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

Paneer Jalebi Recipe - Bengali chanar jalebi - Chanar Jilipipaneer jalebi
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer – 200 grams (1 cup) (crumbled)
  • Saffron strands – 25 to 30
  • Refined flour - ¼ cup
  • Sugar – 1.5 cup (300 grams)
  • Ghee – to fry jalebi
Instructions
  1. Take saffron strands in a bowl and pour some water to it. Keep it aside until it dissolves completely.
  2. Take refined flour in a bowl and add water in small portions. Mix them together until the lumps dissolves completely. Then add some more water in the batter and whisk continuously for 4 to 5 minutes so that it becomes smooth. Batter should have pouring consistency. Cover and keep the batter in warm place for 1 hour to set.
  3. hour later, batter will get fermented. Take paneer on a plate and mash it with the back of your hand until it becomes smooth. Add 1 tbsp of milk so that the panner turns thin and keep mashing it. You can use fresh chena instead of paneer as it becomes smooth quickly.
  4. As the paneer becomes smooth, transfer it in a bowl then thoroughly whisk the refined flour batter and add to it. Whisk until the mixture becomes even, batter for making jalebi is ready.
  5. To make sugar syrup, take sugar in a vessel along with 1 cup and 2 tbsp of water and place it on flame to simmer until the sugar dissolves completely.
  6. When the sugar dissolves completely, cook the syrup for 2 to 3 minutes more and then check its consistency. To check, take few drops of syrup in a bowl and let it cool down. Later, stick it between the fingers and if the syrup sticks like honey that means it is ready.
  7. Add saffron water in the sugar syrup and mix well. Sugar syrup is now ready, turn off the flame and shift the vessel on a net stand. You can add 1 to 2 pinches of yellow colour in it as well.
  8. Take a polythene cone to make jalebi and place it in a glass then pour the batter in it. You can take jalebi making cloth or milk polybag for making jalebi as well.
  9. Now hold the polythene cone from top and make a small cut at its bottom. Place a pan on flame and pour enough ghee in it to deep fry the jalebi. When the ghee becomes hot, gently press the polythene cone filled with batter and make round jalebi in it.
  10. Once the jalebi becomes light brown, flip the sides and fry them on medium-low flame until they become golden brown from both the sides. As the jalebi gets fried aptly, drain out them on a plate
  11. Put the fried jalebi in the sugar syrup and keep them drenched for 2 minutes. Then transfer them on another plate and likewise prepare the rest of the jalebis. Paneer jalebi are now ready.
  12. Serve these mouth-watering and scrumptious paneer jalebi steaming hot or chilled as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

 

Kaju Pista Roll recipe – Cashew Pistachio Rolls – Holi Recipes

Kaju Pista Roll recipe – Cashew Pistachio Rolls – Holi Recipes

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

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

Direction :

Getting Ready :

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

Place the chopped cashew in a mixer jar and make powder from it. Once the powder is ready ,transfer it to a bowl. Strain this powder so that any thick or big chunks of cashews left in the powder and can be separated easily. Use the sieve used for straining rice with big holes. Then remove these big chunks left over in the sieve after straining. Transfer this cashew powder back to the bowl.Powdered the rest of the pistachios in the mixer. Also add 1/3 cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.

Kaju pista roll  Powder the rest of the pistachios in the mixer. Also add 1/3 cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.

kaju pista roll

For preparing the stuffing, mix chopped pistachios to the powdered pistachios and almonds. Then add 2 tbsp powdered sugar to this mixture. Transfer all of it to a big bowl and mix everything well.Also add ¼ tsp cardamom powder.

kaju pista roll
Take 2 tsp milk in this small bowl and
Then Add less than ¼ pinch of green food color and mix it well with milk.Add this colored mix milk to the powdered mixture and mix thoroughly.

kaju pista roll
To prepare the covering with cashew powder, we need to cook the mixture. Take 1/3 cup (75 grams) of sugar and add it to the pan. Then add 1/3 cup water and let it simmer until sugar dissolves completely. Once the sugar has dissolved add the powdered cashew to it.Add 3 tsp ghee to it. Make sure you reduce the flame to minimum. Stir and continue cooking until it gets thick and dense in consistency and no lumps should form. Don’t over cook it.

kaju pista roll
To check if it is ready take some mixture in a bowl.Once cooled down check if it is setting up easily. The paste is now ready, transfer it to a separate bowl so that it cools down quickly.

kaju pista rolls
Once the paste has cooled down, we need to roll them out. Spread a polythene sheet over a board, grease the polythene with some ghee and transfer the paste over it. Make sure the cashew paste is a bit warm.

kaju pista roll Flatten it out with your hands a little and then roll out very gently using a rolling pin. Roll out the paste thinly like that of a paratha. Make sure you don’t put too much pressure while rolling else it can get thin at some portions and thick at some portions.Roll it out evenly from all sides and try giving it a square shape. Sheet for the rolls are ready.

kaju pista roll
Now to roll the stuffing divide the stuffing into two parts to make two big rolls. Then bind the stuffing in your palm and then roll it keeping it even in size. Keep the stuffing roll as big so that it fits well to the rolled cashew sheet. Prepare roll similarly from the other part as well. Stuffing rolls are ready now.

kaju pista roll
Divide the rolled cashew sheet into two equal parts by cutting it from the centre.Place one stuffing roll over the sheet and fold the sheet with help of polythene sheet. Make sure you roll the sheet little tightly. Separate the sheet from the centre. Then spread out this roll little thinly with your hands. Similarly prepare the other roll as well.Place the rolls over a tray and place it inside the refrigerator  for 20 minutes and let them cool down and let it set.

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

kaju pista roll
Serving:

13. Toothsome and super tempting Kaju pista rolls are ready.This roll which makes a delicious sweet dish.This sweet dish can be prepared for any festival, party or anytime you want and everyone will relish eating it for sure. These sumptuous kaju pista rolls can be stored for up to 15 to 20 days in refrigerator.

Suggestions:

  • Adding chopped pistachios and almonds will make the stuffing better as the chunks of pistachios will taste good in bite.
  • If the paste will not cool down then it will not set and also rolls will not be prepared.
  • Also make sure that the paste doesn’t cool down too much else it will set and will get difficult to make rolls.
  • While grinding the mixture you don’t grind them too finely so that it should not turn into a paste, it should remain powdered.
  • Strain the powder so that big chunks can be separated easily.
  • While cooking the cashew powder, keep special note of its consistency. If the paste is not cooked with desired consistency and remains less cooked then it might get difficult to bind and roll out the paste.
  • If the paste is over cooked then it will be easy to bind it as a dough ball but then while rolling out it will splatter and also you will not be able to make rolls.
  • Check the paste if it forms soft balls on setting.

Kaju Pista Roll recipe - Cashew Pistachio Rolls - काजू पिस्ता रोल - Holi Recipeskaju pista roll
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew Nuts- 1 cup ( 150 gms)
  • Sugar - ⅓ cup ( 75 gms )
  • Pistachio - ⅓ cup ( 30 gms )
  • Almond - ⅓ cup ( 30 gms )
  • Powdered Sugar - 2 tbsp ( 20 gms)
  • Milk - 2 to 3 tsp
  • Cardamom Powder- ¼ tsp
  • Green Food Color- Less than ¼ Pinch
  • Ghee - 3 tsp
Instructions
  1. Take ⅓ cup pistachios, chop half the quantity of pistachios.
  2. Place the chopped cashew in a mixer jar and make powder from it. Once the powder is ready ,transfer it to a bowl. Strain this powder so that any thick or big chunks of cashews left in the powder and can be separated easily. Use the sieve used for straining rice with big holes. Then remove these big chunks left over in the sieve after straining. Transfer this cashew powder back to the bowl.
  3. Powdered the rest of the pistachios in the mixer. Also add ⅓ cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.
  4. For preparing the stuffing, mix chopped pistachios to the powdered pistachios and almonds. Then add 2 tbsp powdered sugar to this mixture. Transfer all of it to a big bowl and mix everything well.Also add ¼ tsp cardamom powder.
  5. Take 2 tsp milk in this small bowl and Then Add less than ¼ pinch of green food color and mix it well with milk.Add this colored mix milk to the powdered mixture and mix thoroughly.
  6. Now to prepare the covering with cashew powder, we need to cook the mixture. Take ⅓ cup (75 grams) of sugar and add it to the pan. Then add ⅓ cup water and let it simmer until sugar dissolves completely. Once the sugar has dissolved add the powdered cashew to it.Add 3 tsp ghee to it. Make sure you reduce the flame to minimum. Stir and continue cooking until it gets thick and dense in consistency and no lumps should form. Don’t over cook it.
  7. To check if it is ready take some mixture in a bowl.Once cooled down check if it is setting up easily. The paste is now ready, transfer it to a separate bowl so that it cools down quickly.
  8. Once the paste has cooled down, we need to roll them out. Spread a polythene sheet over a board, grease the polythene with some ghee and transfer the paste over it. Make sure the cashew paste is a bit warm.
  9. Flatten it out with your hands a little and then roll out very gently using a rolling pin. Roll out the paste thinly like that of a paratha. Make sure you don’t put too much pressure while rolling else it can get thin at some portions and thick at some portions.Roll it out evenly from all sides and try giving it a square shape. Sheet for the rolls are ready.
  10. Now to roll the stuffing divide the stuffing into two parts to make two big rolls. Then bind the stuffing in your palm and then roll it keeping it even in size. Keep the stuffing roll as big so that it fits well to the rolled cashew sheet. Prepare roll similarly from the other part as well. Stuffing rolls are ready now.
  11. Divide the rolled cashew sheet into two equal parts by cutting it from the centre.Place one stuffing roll over the sheet and fold the sheet with help of polythene sheet. Make sure you roll the sheet little tightly. Separate the sheet from the centre. Then spread out this roll little thinly with your hands. Similarly prepare the other roll as well.Place the rolls over a tray and place it inside the refrigerator for 20 minutes and let them cool down and let it set.
  12. Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.
  13. Toothsome and super tempting Kaju pista rolls are ready.This roll which makes a delicious sweet dish.This sweet dish can be prepared for any festival, party or anytime you want and everyone will relish eating it for sure. These sumptuous kaju pista rolls can be stored for up to 15 to 20 days in refrigerator.

 

 

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

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

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

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

Directions
:

Getting ready:

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

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

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

besan chakki

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

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

besan chakki

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

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

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

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

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

Serving:

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

Suggestion:

 

  • You can increase or decrease the quantity of sugar as desired.
  • While kneading dough from chickpea flour make sure it is really stiff.
  • Prepare sugar syrup with two thread consistency.
  • If you need the make the chakki little yellow in color then add some yellow food color to the syrup.

 

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

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

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

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

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

Direction:

Getting ready :

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

Making:

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

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

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

milk powder malpua

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

milk powder malpua

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

milk powder malpua

Serving:

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

milk powder malpua

Suggestion:

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

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

 

 

Paneer Kheer recipe – Paneer Payasam recipe

Paneer Kheer recipe – Paneer Payasam recipe

Paneer Kheer is a mouth drooling variation from the usual kheer you have been eating previously. This delicious Kheer takes very less of time to prepare and gives you ample amount of time for enjoying the gatherings. You can serve this tempting bowl of paneer payasam to kids and adults as well. I am sure everyone will relish eating it and savor this new kind of taste for long.

Here is a quick and easy recipe with pictures to make Sumptuous Paneer Kheer. Garnish this lip-smacking and finger-licking paneer kheer with some pistachios and serve its steaming hot or chilled and have a fun filled time with friends and family.

Directions

Getting ready:

Grate the paneer in a bowl manually with a grater.paneer payasam

Cut the cashews into small chunks, place them in a bowl. Thinly slice the pistachios and keep them separate.paneer payasam

Making:

Take milk in a vessel and place it on flame to simmer. When the milk starts boiling, simmer it on low flame for 6 to 7 minutes more then add the grated paneer to it. Now keep stirring constantly and cook until it starts boiling again. Afterward, cook the kheer on medium flame, stir after every 2 to 3 minutes.paneer payasam

As the kheer turns thick in consistency, add sugar, cashews and green cardamom powder to it. Mix everything thoroughly and cook the kheer for another 1 to 2 minutes so that the sugar dissolves nicely. Adjust the quantity of sugar according to taste.paneer payasam

After a while, kheer will be ready, turn off the flame and transfer it to a bowl.paneer payasam

Serving:

Garnish this lip-smacking and finger-licking paneer kheer with some pistachios and serve its steaming hot or chilled. You can store this kheer in refrigerator and relish eating for 2 to 3 days.paneer payasam

 

Paneer Kheer recipe - Paneer Payasam recipepaneer payasam
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer – 250 grams
  • Sugar – 100 grams (1.5 cup)
  • Green cardamom powder - ½ tsp
  • Cashews – 6 to 7
  • Full cream milk - ½ litre
  • Pistachios – 2 to 3
Instructions
  1. Grate the paneer in a bowl manually with a grater.
  2. Cut the cashews into small chunks, place them in a bowl. Thinly slice the pistachios and keep them separate.
  3. Take milk in a vessel and place it on flame to simmer. When the milk starts boiling, simmer it on low flame for 6 to 7 minutes more then add the grated paneer to it. Now keep stirring constantly and cook until it starts boiling again. Afterward, cook the kheer on medium flame, stir after every 2 to 3 minutes.
  4. As the kheer turns thick in consistency, add sugar, cashews and green cardamom powder to it. Mix everything thoroughly and cook the kheer for another 1 to 2 minutes so that the sugar dissolves nicely. Adjust the quantity of sugar according to taste.
  5. After a while, kheer will be ready, turn off the flame and transfer it to a bowl.
  6. Garnish this lip-smacking and finger-licking paneer kheer with some pistachios and serve its steaming hot or chilled. You can store this kheer in refrigerator and relish eating for 2 to 3 days.

 

Rasam Powder Recipe – How to Make Rasam Powder

Rasam Powder Recipe – How to Make Rasam Powder

Rasam has always been an important dish of the South Indian cuisine. No occasion or gathering is complete without Tangy and tasty Rasam. The main concern is often to prepare rasam in less time. If you have prepared Rasam Powderin advance then you can prepare it very easy.  I am sure a hot and tempting bowl of rasam will keep you craving for more .

Here is a quick recipe with pictures to make Rasam Powder at home. Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi and add more flavors on your menu. Enjoy!


Directions

Getting ready:

Wash and pat dry the curry leaves and keep them in a bowl.homemade rasam powder

Making:

Heat a pan and put coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns and dry red chilies in it. Keep stirring constantly and dry roast the spices on low flame until they become light brown in colour.homemade rasam powder

 

After 5 to 6 minutes, spices will get roasted aptly. Transfer them on a plate and allow them to cool down.homemade rasam powder

 

Now put the curry leaves in the pan and dry roast them until they become crispy. Once the curry leaves turns dry, turn off the flame and add turmeric powder and asafoetida in it. Mix them nicely and transfer them on the same plate with roasted whole spices.homemade rasam powder

 

Once the roasted spices cools down, transfer them in a mixer jar and grind them into slightly coarse powder. Transfer the powder on a plate, rasam powder is ready.homemade rasam powder

Serving:

Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi. Enjoy!

Rasam Powder Recipe - How to Make Rasam Powderhomemade rasam powder
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coriander seeds - ½ cup
  • Curry leaves – 25 to 30
  • Turmeric powder - ½ tsp
  • Asafoetida – 2 to 3 pinches
  • Fenugreek seeds - ½ tsp
  • Black peppercorns – 1 tsp
  • Cumin seeds – 2 tsp
  • Black/yellow mustard seeds – 1 tsp
  • Dry red chillies – 5 to 6
Instructions
  1. Wash and pat dry the curry leaves and keep them in a bowl.
  2. Heat a pan and put coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns and dry red chilies in it. Keep stirring constantly and dry roast the spices on low flame until they become light brown in colour.
  3. After 5 to 6 minutes, spices will get roasted aptly. Transfer them on a plate and allow them to cool down.
  4. Now put the curry leaves in the pan and dry roast them until they become crispy. Once the curry leaves turns dry, turn off the flame and add turmeric powder and asafoetida in it. Mix them nicely and transfer them on the same plate with roasted whole spices.
  5. Once the roasted spices cools down, transfer them in a mixer jar and grind them into slightly coarse powder. Transfer the powder on a plate, rasam powder is ready.
  6. Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi. Enjoy!