Barfi has always been one of our favorite recipe. What better sweet recipe you could find then making Mango Coconut Barfi. This seasonal delight will surely satisfy all your sweet cravings. You can serve it at any party or gatherings or have it after your meals.
It is mangoes season so do try out making this barfi recipe with unique taste and flavors. Here is an easy recipe with pictures and detailed information to make sumptuous Mango coconut barfi. Try fresh and homemade Mango coconut Barfi at your home and enjoy!
Direction :
Getting Ready :
Take 2 Mangoes . Peel the mangoes, and then cut the pulp from it. We have taken safeda mango for it.
Making :
Put the mango chunks in the mixer jar, add 2 tbsp corn flour, add 1 cup sugar. Grind all things well.
Take 2 cup dessicated coconut. Add it to the pan and roast for a minute or so while stirring constantly until it turns fragrant. We have roasted it for 2 minutes. Once roasted transfer it to a plate.
Add ground mango, sugar and corn flour mixture into the pan. Turn on the flame. Cook the mango mixture until it gets dense and there is change in color.
Add the desiccated coconut to the mango pulp and mix well. Reduce the flame. Make sure you cook it until it reaches the desired consistency required for setting the barfi. Turn off the flame.
To set the Barfi Grease the plate with some ghee. Transfer the barfi mixture to a plate and even it out using a spoon. Grease the spoon with some ghee as well to easily even out the barfi.
To garnish the barfi add finely chopped cashews and finely chopped pistachios. Press down the dry fruit with a spoon so that it sets inside the barfi. Keep the barfi aside for 1 hour to set.
Serving :
To separate out the chunks from plate,mark cuts on the barfi then heat it from the bottom over the flame for a while. Cut the barfi in big or small size chunks as per your preference. Super luscious and tempting mango coconut barfi is ready. This super delicious mango coconut barfi can be stored for up to 15 to 20 days if kept in refrigerator.
Suggestion :
For making the barfi take mangoes which don’t consist of threads. We have taken safeda mango. You can also take alphonso or dussehri mangoes too.
For garnishing the barfi we can use any other dry fruit. You can melon seeds, finely chopped almonds or any other dry fruit as desired to garnish.
We have taken 2 tbsp cornflour to set the barfi. You can add ½ cup milk powder or ½ cup cashew powder instead.
Take 2 Mangoes . Peel the mangoes, and then cut the pulp from it. We have taken safeda mango for it.
Making :
Put the mango chunks in the mixer jar, add 2 tbsp corn flour, add 1 cup sugar. Grind all things well.
Take 2 cup dessicated coconut. Add it to the pan and roast for a minute or so while stirring constantly until it turns fragrant. We have roasted it for 2 minutes. Once roasted transfer it to a plate.
Add ground mango, sugar and corn flour mixture into the pan. Turn on the flame. Cook the mango mixture until it gets dense and there is change in color.
Add the desiccated coconut to the mango pulp and mix well. Reduce the flame. Make sure you cook it until it reaches the desired consistency required for setting the barfi. Turn off the flame.
To set the Barfi Grease the plate with some ghee. Transfer the barfi mixture to a plate and even it out using a spoon. Grease the spoon with some ghee as well to easily even out the barfi.
To garnish the barfi add finely chopped cashews and finely chopped pistachios. Press down the dry fruit with a spoon so that it sets inside the barfi. Keep the barfi aside for 1 hour to set.
Serving :
To separate out the chunks from plate, heat it from the bottom over the flame for a while. Cut the barfi in big or small size chunks as per your preference. Super luscious and tempting mango coconut barfi is ready. This super delicious mango coconut barfi can be stored for up to 15 to 20 days if kept in refrigerator
Kadha Prasad is mostly served at gurudwara or religious places as a prasad. This easy to make sweet recipe just requires 3 basic ingredients .i.e. 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 after your meals or to soothe your sweet tooth! Enjoy.
Direction :
Making :
Turn on the flame , heat a pan , then pour ghee into it. Let the ghee melt.
Put the wheat flour to the ghee. Roast it till it is brown and aromatic. Keep the flame medium.
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.
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.
Suggestion :
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 wheat flour constantly while roasting it and even when you add water to it so that no lumps are formed.
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.
Manually grate the paneer in another bowl as well.
Making:
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.
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.
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.
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.
Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
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.
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.
Serving:
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: NishaMadhulika
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
Peel the boiled potatoes and grate them manually with a grater in a bowl.
Manually grate the paneer in another bowl as well.
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.
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.
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.
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.
Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
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.
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.
Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.
Winter are in and we get to see green peas in abundance in every market. We often make various super tempting and savory delicacies from fresh green peas be it pooris, curry, stir fries, snacks, paranthas and so on. But have you ever wonder you could make Green peas halwa? No! Then this is the right halwa recipe for you to try.
Try out this amazing halwa recipe and surprise your friends and family. So, here is an easy recipe with step by step pictures and detailed method of preparation to make tempting Green Peas halwa to 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.
Chop dry fruits like cashews and almonds.
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.
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.
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 peas halwa has the desired consistency and is ready, garnish it with some cashews and almonds.
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
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.
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.
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 peas halwa has the desired consistency and is ready, garnish it with some cashews and almonds.
You have drooled over the tempting gujiyas on every occasion, specially on Holi. With an extra dose of sweetness and flavors this Chashni wali gujiya is pure bliss and great hit amongst everyone. 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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: Nisha Madhulika
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 chopped )
Ghee- for frying
Instructions
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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!
Take saffron strands in a bowl and pour some water to it. Keep it aside until it dissolves completely.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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 is an amazing combination of nutty flavors of cashews and pistachios rolled into one. The amazing cashew and pistachio are rich in taste and texture. You can serve it to your guests or relish its amazing taste during your festivities. Everyone will savor its amazing taste for sure.
Here is a quick and easy recipe to make toothsome and super tempting Kaju pista rolls at home with step by step pictures and detailed method of preparation. This roll which makes a delicious sweet dish.
Direction :
Getting Ready :
Take 1/3 cup pistachios, chop half the quantity of pistachios. 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.
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.
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.
Take 2 tsp milk in this small bowl andThen 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.
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.
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.
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. 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.
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.
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.
Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.
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 Recipes
Author: Nisha Madhulika
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
Take ⅓ cup pistachios, chop half the quantity of pistachios.
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 ⅓ cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.
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.
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.
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.
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.
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.
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.
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.
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.
Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 RECIPES
Author: Nisha Madhulika
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
Mince cashews finely. Cut the pistachios and almonds shaving.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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 vidhi
Author: Nisha Madhulika
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
Shave the Pistachios and almonds for garnishing the malpua.
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.
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.
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.
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.
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.
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 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.
Cut the cashews into small chunks, place them in a bowl. Thinly slice the pistachios and keep them separate.
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.
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.
After a while, kheer will be ready, turn off the flame and transfer it to a bowl.
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.
Grate the paneer in a bowl manually with a grater.
Cut the cashews into small chunks, place them in a bowl. Thinly slice the pistachios and keep them separate.
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.
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.
After a while, kheer will be ready, turn off the flame and transfer it to a bowl.
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.
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