Category Archives: Sweets

Instant Khoya using Milk Powder – Milk Powder Khoya

How to make Mawa from Milk Powder – Instant Khoya using milk powder

Instant khoya prepared with milk powder is really easy and best way to make khoya at your home very conveniently. If you are thinking of making a sweet dish with mawa for today’s dinner but could not manage to find it any where? Don’t panic! Here’s an easy and great recipe for making mawa at your home instantly. Mawa a dairy product prepared with milk. Making mawa with traditional method is little time consuming where the milk is simmered until thick and reduces to solid. But for those who are running short of time, can now make mawa using milk powder too. Yes you heard me right! Mawa can also be prepared with milk powder.

We used Sagar’s milk powder for the making mawa but you can use any other available in stores nearby. This mawa is prepared with same procedure and also tastes same as regular mawa. So, here is detailed recipe for making instant milk powder khoya with step-by-step pictures.

Directions

Making:

1. Take butter in a pan and allow it to melt on low flame.

instant khoya

2. After the butter melts, add cream into it and mix really well.

instant khoya
3. Then add milk and mix the ingredients while stirring constantly. Mix really well.

instant khoya

4. Now add milk powder, in small parts and keep stirring constantly to avoid formation of lumps.

instant khoya

5. Stir the mixture really well and cook until it gets thick and smooth in consistency. Keep note that there should not be any lumps in the mixture.

instant khoya

6. When the mixture comes in the form of mawa and gets thick in consistency, turn off the flame.

instant khoya recipe

7. Mawa is now ready. Take it out in a bowl.

instant khoya recipeServing:

8. Use this homemade mawa in preparing any sweet dish like barfi, mawa kesar barfi, mawa coconut barfi, mawa dry fruit ladoo, mawa coconut ladoo, and carrot halwa or gulab jamun.

Suggestions:

  • If cream is not available for making the mawa then you can only use butter and milk. Here, increase the quantity of butter, .i.e. take 4 tbsp butter. Always use unsalted butter for making the mawa.
  • Keep special note that constant stirring and mixing of mawa is important. Also keep the flame low. You’ll be able to make good mawa.

Instant Milk Powder Khoya Recipe Instant Khoya using Milk Powder - Milk Powder Khoya
Author: 
Recipe type: Sweet recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk powder - 1 cup
  • Butter - 2 tbsp
  • Milk - ½ cup
  • Cream - ¼ cup
Instructions
  1. Take butter in a pan and allow it to melt on low flame.
  2. After the butter melts, add cream into it and mix really well.
  3. Then add milk and mix the ingredients while stirring constantly. Mix really well.
  4. Now add milk powder, in small parts and keep stirring constantly to avoid formation of lumps.
  5. Stir the mixture really well and cook until it gets thick and smooth in consistency. Keep note that there should not be any lumps in the mixture.
  6. When the mixture comes in the form of mawa and gets thick in consistency, turn off the flame.
  7. Mawa is now ready. Take it out in a bowl.
  8. Use this homemade mawa in preparing any sweet dish like barfi, mawa kesar barfi, mawa coconut barfi, mawa dry fruit ladoo, mawa coconut ladoo, and carrot halwa or gulab jamun.

 

Apple Murabba Recipe – How To Make Seb Ka Murraba

Apple Murabba Recipe – Seb ka Murabba

Apple murabba is very nutritious and full of minerals and vitamins which are really soothing. Apple Murabba is really a beneficial dish for proper digestion. Making murabba of various fruits and vegetable is the best way to preserve them. Murabba is my favorite, not only for the reason that it tastes scrumptious, but also that they are really good for health.

This murabba is really lip smacking and a healthy recipe. A piece of murabba can be consumed anytime after meals or whenever you crave for something sweet. So, here is an easy recipe for making the apple murabba at your home very conveniently with step-by-step instructions and pictures. Enjoy!

Directions

Getting ready:

1. Rinse the apples thoroughly with water first. Peel off the skin and remove the stalk from each apple. Drench them in water to avoid their turning black.

apple murabba

2. Cut lemon into 2 equal parts.

apple murabbaMaking:

3. Fill a vessel with water and place it on flame. Let it simmer.

apple murabba

4. When you see a gentle boil in the water, drop the apples into it and simmer until they turn soft. It will take 15 minutes.

apple murabba

5. Apples have turned soft, drain them out in another bowl.

apple murabba

6. Now add 5 cups of sugar, followed by 3 cups of water in another pan and let it simmer until sugar dissolves completely.

apple murabba

7. Drop the apples in the syrup and let them simmer until the syrup gets quite thick in consistency.

apple murabba

8. Stir at regular intervals and check the consistency of syrup. It has to be in two thread consistency.

apple murabba

9. To check the syrup, take 1 to 2 drops of syrup in a bowl. Let it cool down a little.

10. Then stick to your thumb and forefinger and stretch apart. There should be formation of 2 threads in the syrup. If you don’t seed formation of two threads, but the thread is long enough, then too the syrup is ready to be used.

apple murabba

11. Turn off the flame now and keep the apples drenched into it so that they correct sweetness.

apple murabba

12. To it squeeze lemon juice. Stir everything well.

apple murabba

13. Now add cardamom powder. Mix well. Leave the apples as it is for 2 days but do stir once in a day. After 2 days, apple will absorb the syrup and yummylicious apple murabba is now ready.

apple murabbaServing:

14. Serve this delectable and mouth-watering apple murabba as it is. Store the remaining in an airtight container and place it in refrigerator. It keeps good for 2 months

Suggestions:

  • Keep in mind that if you overcook the apples in water, they might get too soft and will dissolve in water. So, cook until they turn little soft and tender.
  • Also, make sure that the sugar syrup should not be too thick or too thin in consistency. Sugar syrup with one or two thread consistency is appropriate for the murabba.
  • If the syrup appears too thin, even after 2 days, then cook it for a few more minutes and if the syrup is too thick then add 2 to 3 tbsp water to it and cook for a while. Apples should be soaked in syrup completely to have a longer shelf life.

Apple Murabba Recipe Apple Murabba Recipe - Seb ka Murabba
Author: 
Recipe type: Sweet Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Apple – 8 (800 grams)
  • Sugar – 5 cups (1 kg)
  • Lemon – 2
  • Cardamom powder – ½ tsp
Instructions
  1. Rinse the apples thoroughly with water first. Peel off the skin and remove the stalk from each apple. Drench them in water to avoid their turning black.
  2. Cut lemon into 2 equal parts.
  3. Fill a vessel with water and place it on flame. Let it simmer.
  4. When you see a gentle boil in the water, drop the apples into it and simmer until they turn soft. It will take 15 minutes.
  5. Apples have turned soft, drain them out in another bowl.
  6. Now add 5 cups of sugar, followed by 3 cups of water in another pan and let it simmer until sugar dissolves completely.
  7. Drop the apples in the syrup and let them simmer until the syrup gets quite thick in consistency.
  8. Stir at regular intervals and check the consistency of syrup. It has to be in two thread consistency.
  9. To check the syrup, take 1 to 2 drops of syrup in a bowl. Let it cool down a little.
  10. Then stick to your thumb and forefinger and stretch apart. There should be formation of 2 threads in the syrup. If you don’t seed formation of two threads, but the thread is long enough, then too the syrup is ready to be used.
  11. Turn off the flame now and keep the apples drenched into it so that they correct sweetness.
  12. To it squeeze lemon juice. Stir everything well.
  13. Now add cardamom powder. Mix well. Leave the apples as it is for 2 days but do stir once in a day. After 2 days, apple will absorb the syrup and yummylicious apple murabba is now ready.
  14. Serve this delectable and mouth-watering apple murabba as it is. Store the remaining in an airtight container and place it in refrigerator. It keeps good for 2 months

 

Halwasan Recipe – Khambati Halwasan Recipe

Halwasan Recipe – Khambati Halwasan

Halwasan is a traditional recipe of Gujarati regions. There would be no person in Gujarat who has not tasted this sweet fudge. In fact, anyone who visits the state do look out for this famous and traditional recipe. Halwasan is prepared with wheat porridge and milk and is enriched with dry fruits. This recipe of halwasan is too easy to make. Though the traditional method is quite time consuming and need loads of efforts.

But, today I am presenting you an easy and quick method for making halwasan at your home. We can make this delectable halwasan easily for any festival or special occasion. So, enjoy this home made and easy recipe of Halwasan today.

Directions

Getting ready:

Chop almonds into fine pieces. Also, chop cashews in a separate bowl.

halwasan

Grease a plate with some ghee. Grind porridge into fine powder in a mixer jar.

halwasanMaking:

Heat some ghee in a wok and add gum raisins to it. Fry on low flame until they get puffy and little brown. Transfer fried gum raisins to a bowl. Keep it aside.

halwasan

Place ground porridge in the same pan and roast till it turns golden brown in color.

halwasan

Now add milk to the pan and cook till it thickens. Stir at regular intervals to prevent it browning at the base.

halwasan

The mixture has turned quite thick in consistency. Add gum raisins while stirring the porridge mixture continuously. Now add chopped almonds and cashews. Mix everything really well. Next, add brown sugar and stir well. Keep stirring continuously to prevent the mixture sticking to the base.

halwasan

Turn off the flame, when the ghee starts separating from the mixture and it become thick and nice brown in color. Add nutmeg powder, cardamom powder to it and mix well.

halwasan
Pour the mixture on a greased tray and spread it evenly. Sprinkle some chopped almonds and cashews over it. Slightly pat the dry fruits so that it set on the mixture.

halwasan
Keep the mixture aside to set and then cut in small to medium size chunks. Transfer the halwasan pieces on a plate. Halwasan is now ready.

halwasanServing:

Serve this mouth drooling and heart warming halwasan as it is. Store the remaining in an airtight container and relish eating.

Suggestions:

  • Let the halwasan set like a barfi and then cut it into small to medium size chunks. Allow the halwasan to cool and you can even make ladoo and peda from it.
  • You can replace the use of brown sugar with normal sugar.
  • For 12 to 15 halwasan chunks
  • Time – 60 minutes

Khambati Halwasan Recipe Halwasan Recipe - Khambati Halwasan Recipe
Author: 
Recipe type: Sweet recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Full cream milk - 1 liter
  • Porridge - ¼ cup (50 grams)
  • Gum raisins - ¼ cup (50 grams)
  • Ghee - ¼ cup (60 grams)
  • Brown sugar - ⅔ cup (150 grams)
  • Almonds - 20 to 25
  • Cashews - 20 to 25
  • Nutmeg powder - ½ tsp
  • Cardamom powder - ½ tsp
Instructions
  1. Chop almonds into fine pieces.
  2. Also, chop cashews in a separate bowl.
  3. Grease a plate with some ghee.
  4. Grind porridge into fine powder in a mixer jar.
  5. Heat some ghee in a wok and add gum raisins to it. Fry on low flame until they get puffy and little brown.
  6. Transfer fried gum raisins to a bowl. Keep it aside.
  7. Place ground porridge in the same pan and roast till it turns golden brown in color.
  8. Now add milk to the pan and cook till it thickens. Stir at regular intervals to prevent it browning at the base.
  9. The mixture has turned quite thick in consistency. Add gum raisins while stirring the porridge mixture continuously.
  10. Now add chopped almonds and cashews. Mix everything really well.
  11. Next, add brown sugar and stir well. Keep stirring continuously to prevent the mixture sticking to the base.
  12. Turn off the flame, when the ghee starts separating from the mixture and it become thick and nice brown in color.
  13. Add nutmeg powder, cardamom powder to it and mix well.
  14. Pour the mixture on a greased tray and spread it evenly.
  15. Sprinkle some chopped almonds and cashews over it.
  16. Slightly pat the dry fruits so that it set on the mixture.
  17. Keep the mixture aside to set and then cut in small to medium size chunks.
  18. Transfer the halwasan pieces on a plate. Halwasan is now ready.
  19. Serving:
  20. Serve this mouth drooling and heart warming halwasan as it is. Store the remaining in an airtight container and relish eating.

 

Urad Dal Pinni – Punjabi Pinni Recipe

Urad Dal Pinni – Punjabi Pinni Recipe

Urad dal pinni is another great and super delicious twist to the aunthentic recipes of pinnis. Punjabi pinni can be prepared with numerous styles. We can make these tempting pinnis with flax seeds, maize flour, and wheat flour etc. Today we are making scrumptious urad dal and mawa pinni.

It is unique yet delicious variation to traditional pinni recipe which can be prepared very conveniently. Though this recipe is little time consuming but it’s worth the wait. If you have cravings to eat something sweet then try making this Urad dal pinni recipe at your home.

Directions

Getting ready:

Clean the urad, wash thoroughly and soak in water for 2 hours. Drain out the excess water.

urad dal pinni

Cut the cashews into small chunks. Place it in a bowl. Also, chop almonds in small chunks. Place it in another bowl. Cut few almonds in two halves.

urad dal pinniMaking:

Place the soaked dal in mixture jar. Add little water. Grind it into a fine paste. Transfer it to a bowl.

urad dal pinni

Heat some ghee in the pan. Keep 50 grams of ghee for later use to roast the dry fruits and gum raisins.

urad dal pinni

When the ghee melts, add semolina and ground urad dal. Stir and keep stirring constantly the dal on medium flame until it gets golden brown in color, ghee starts separating from it and you get to smell good aroma. Dal is roasted well, turn off the flame and take out the dal in a plate.

urad dal pinni

Now roast the mawa. For this, preheat a pan and add crumbled mawa into it.

urad dal pinni

Stir constantly and roast the mawa on medium flame until it gets little golden brown in color. Take out the mawa in a separate bowl.

urad dal pinni

Take rest of the ghee in the pan and when the ghee is sufficiently hot, place the gum raisins into it and fry on low flame while stirring constantly. Fry until gum raisins, puffs up and gets little brown in color. Always fry the gum raisins on medium flame or else it will remain raw from inside. Take out the gum raisins in a plate as well. Allow it to cool down for a while.

urad dal pinni

When the gum raisins cools down, crush it finely using a ladle or rolling pin.

urad dal pinni

Now roast the cashew and almonds in rest of the ghee until they get little brown in color. Take out the roasted cashews and almonds in a plate.

urad dal pinni

Next, take sugar and ½ cup water in a pan and cook until sugar dissolves completely. Cook syrup until it gets thick in consistency. When the sugar starts simmering, cook the syrup for 2 to 3 minutes until it gets thick in consistency.

urad dal pinni

To check, take 2 to 3 drops of syrup in a bowl, take it between your thumb and finger and stretch apart. It should form 2 or 1 long thread and is gooey in texture. The syrup is ready. Turn off the flame, sugar syrup is ready.

urad dal pinni

Now allow the syrup to cool down, slightly. Now mix roasted dal into. Followed by roasted cashews, almonds and ground gum raisins.

urad dal pinni

Allow the mixture to cool down a little, so that it can be touched with hands. Using hands mix all the ingredients really well. Now add cardamom powder and mawa in the mixture, followed by rest of the ghee. Mix again and the mixture for making pinni is ready.

urad dal pinni

Make a lump from the mixture and roll into a round ladoo. Place it on a plate and likewise prepare ladoos from rest of the mixture.

urad dal pinni

Now press these ladoos in a rectangular shape. Place two almond chunks over it to garnish. Press it firmly.

urad dal pinni

Place the prepared urad dal pinni on a plate. Similarly prepare the rest of the pinni. You can make these pinni in rectangular, square or round ladoos as desired.

urad dal pinniServing:

Serve this scrumptious urad dal mawa pinni as it is. Allow the pinni to cool down and then store it in an airtight container. Relish eating these tempting pinnis for up to a month.

Suggestions:

  • It is very important to roast all the ingredients correctly and mix the ingredients really well.
  • If you see any dirt in the syrup then add 1 to 2 tbsp milk into it. With this the dirt or impurities can be separated easily from the syrup.
  • For 18 to 20 pinni
  • Time – 90 minutes

Urad Dal Punjabi Pinni Recipe Urad Dal Pinni - Punjabi Pinni Recipe
Author: 
Recipe type: Sweets recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Urad dal – ¾ cup (150 grams)
  • Sugar – 1.5 cup (300 grams)
  • Mawa – ¾ cup (150 grams)
  • Ghee – 1 cup (225 grams)
  • Cardamom powder – 2 tsp
  • Gum raisins – 2 tbsp
  • Cashew nuts – 20 to 25
  • Almonds – 30 to 35
  • Semolina – ¼ cup (40 grams)
Instructions
  1. Clean the urad, wash thoroughly and soak in water for 2 hours. Drain out the excess water.
  2. Cut the cashews into small chunks. Place it in a bowl.
  3. Also, chop almonds in small chunks. Place it in another bowl. Cut few almonds in two halves.
  4. Place the soaked dal in mixture jar. Add little water.
  5. Grind it into a fine paste. Transfer it to a bowl.
  6. Heat some ghee in the pan. Keep 50 grams of ghee for later use to roast the dry fruits and gum raisins.
  7. When the ghee melts, add semolina and ground urad dal.
  8. Stir and keep stirring constantly the dal on medium flame until it gets golden brown in color, ghee starts separating from it and you get to smell good aroma.
  9. Dal is roasted well, turn off the flame and take out the dal in a plate.
  10. Now roast the mawa. For this, preheat a pan and add crumbled mawa into it.
  11. Stir constantly and roast the mawa on medium flame until it gets little golden brown in color.
  12. Take out the mawa in a separate bowl.
  13. Take rest of the ghee in the pan and when the ghee is sufficiently hot, place the gum raisins into it and fry on low flame while stirring constantly. Fry until gum raisins, puffs up and gets little brown in color. Always fry the gum raisins on medium flame or else it will remain raw from inside.
  14. Take out the gum raisins in a plate as well. Allow it to cool down for a while.
  15. When the gum raisins cools down, crush it finely using a ladle or rolling pin.
  16. Now roast the cashew and almonds in rest of the ghee until they get little brown in color.
  17. Take out the roasted cashews and almonds in a plate.
  18. Next, take sugar and ½ cup water in a pan and cook until sugar dissolves completely. Cook syrup until it gets thick in consistency. When the sugar starts simmering, cook the syrup for 2 to 3 minutes until it gets thick in consistency.
  19. To check, take 2 to 3 drops of syrup in a bowl, take it between your thumb and finger and stretch apart. It should form 2 or 1 long thread and is gooey in texture. The syrup is ready. Turn off the flame, sugar syrup is ready.
  20. Now allow the syrup to cool down, slightly. Now mix roasted dal into.
  21. Followed by roasted cashews, almonds and ground gum raisins.
  22. Allow the mixture to cool down a little, so that it can be touched with hands. Using hands mix all the ingredients really well.
  23. Now add cardamom powder and mawa in the mixture, followed by rest of the ghee. Mix again and the mixture for making pinni is ready.
  24. Make a lump from the mixture and roll into a round ladoo.
  25. Place it on a plate and likewise prepare ladoos from rest of the mixture.
  26. Now press these ladoos in a rectangular shape.
  27. Place two almond chunks over it to garnish. Press it firmly.
  28. Place the prepared urad dal pinni on a plate. Similarly prepare the rest of the pinni. You can make these pinni in rectangular, square or round ladoos as desired.
  29. Serve this scrumptious urad dal mawa pinni as it is. Allow the pinni to cool down and then store it in an airtight container. Relish eating these tempting pinnis for up to a month.

 

Tilkut Recipe – Til Gur Ladoo Recipe

Tilkut Recipe – Til Gud Ladoo Recipe

Til gur ladoo is also called Tilkut or Til kuta or Tilkatri. It is very easy to make these Ladoos and takes very less time as well.Dishes prepared from Til (sesame seeds) provide heat and energy to the body which are also necessary to beat the cold in winters. Sesame seeds are a good source of iron, calcium and magnesium which makes them really healthy and nutritious to eat.

Today we will be making ladoos prepared with sesame seeds and jaggery. This is the most famous and traditional dessert recipe specially prepared for festivals like on Makar Sankranti and sakat chauth. These ladoos are not only healthy, but scrumptious too. Here’s an easy step-by-step recipe for making til gur ladoo at your home. Enjoy!

Directions

Getting ready:

Clean the sesame seeds thoroughly.

til gur ladooChop cashews in 4-5 pieces and place it in another bowl. Similarly, chop almonds into 4-5 chunks.

til gur ladooMaking:

Heat a heavy bottom pan or wok. Keep the flame medium. Add sesame seed to it and stir continuously to roast the seeds till they turn light brown in color.til gur ladoo

To check, crush it with hands to see that the seeds should turn to powder. Do keep in mind not to overcook the sesame seeds as they can get a bitter taste.til gud ladooTake out the roasted sesame seeds on plate. Let it cool down a little then grind coarsely in a mixer.

til gud ladoo

Now pour 1 spoon ghee in a pan and add jaggery to it. Keep the flame low. Keep stirring continuously until the jaggery melts completely. Turn off the flame immediately when the gur melts completely.

til gur ladooPut the crushed roasted sesame seeds in the melted jaggery. Blend everything really well. Then add chopped cashews, almonds and cardamom powder to it. Mix everything really well. Til Gur mixture for making Ladoos is ready. Transfer the mixture to a plate and let it cool down a little. Don’t let it cool down completely.til gur ladooApply some ghee to your hands and make the mixture smooth.Take a little amount (about 1 tbsp) of mixture at a time (mixture has to be hot for making Ladoo, as mixture turns rigid when cold hence, making it difficult to bind the Ladoos).

til gur ladooMake round shaped Ladoo and place it on a plate. Similarly, make the rest of the Ladoos of the remaining mixture.

til gur ladooServing:

Serve this mouth-watering and delicious til gur ladoo as it is. Keep the Ladoos as it is for 4-5 hours. Once they cool down completely store them in an airtight container. You can have these scrumptious Tilkut whenever you crave for something sweet.

Suggestions:

You can also coat these ladoo with more sesame seeds. Once done with making the ladoos, coat them nicely will sesame seeds. This will enhance the taste of ladoos.

Til Gur Ladoo Recipe Tilkut Recipe - Til Gur Ladoo Recipe
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds - 500 grams or 4 cups
  • Jaggery - 500 grams
  • Ghee - 2 tsp
Instructions
  1. Clean the sesame seeds thoroughly.
  2. Chop cashews in 4-5 pieces and place it in another bowl.
  3. Similarly, chop almonds into 4-5 chunks.
  4. Heat a heavy bottom pan or wok. Keep the flame medium. Add sesame seed to it and stir continuously to roast the seeds till they turn light brown in color.
  5. To check, crush it with hands to see that the seeds should turn to powder. Do keep in mind not to overcook the sesame seeds as they can get a bitter taste.
  6. Take out the roasted sesame seeds on plate. Let it cool down a little then grind coarsely in a mixer.
  7. Now pour 1 spoon ghee in a pan and add jaggery to it.
  8. Keep the flame low. Keep stirring continuously until the jaggery melts completely. Turn off the flame immediately when the gur melts completely.
  9. Put the crushed roasted sesame seeds in the melted jaggery.
  10. Blend everything really well.
  11. Then add chopped cashews, almonds and cardamom powder to it. Mix everything really well. Til Gur mixture for making Ladoos is ready.
  12. Transfer the mixture to a plate and let it cool down a little. Don’t let it cool down completely.
  13. Apply some ghee to your hands and make the mixture smooth.
  14. Take a little amount (about 1 tbsp) of mixture at a time (mixture has to be hot for making Ladoo, as mixture turns rigid when cold hence, making it difficult to bind the Ladoos).
  15. Make round shaped Ladoo and place it on a plate. Similarly, make the rest of the Ladoos of the remaining mixture.
  16. Serve this mouth-watering and delicious til gur ladoo as it is. Keep the Ladoos as it is for 4-5 hours. Once they cool down completely store them in an airtight container. You can have these scrumptious Tilkut whenever you crave for something sweet.

 

Jaggery Boondi Chikki Recipe

Jaggery Boondi Chikki recipe

Boondi chikki is prepared by cooking boondi in jaggery syrup and allowed to set in plate or a tray. This scrumptious chikki is great to eat, especially during winters. We all always relish eating boondi, prepared with gram flour. Making boondi is really an easy task. The two things that play important role here are a perforated spoon or boondi jhara and second gram flour.

Have you ever heard of chikki prepared with boondi? No, then to your surprise here is a great and simple recipe for making Boondi chikki. This boondi chikki keeps good for a month or so if stored in an airtight container. So, here’s an easy step by step recipe to make boondi chikki. Enjoy!

 

Directions

Getting ready:

1. Sieve chickpea flour in a bowl.

boondi chikki

2. Crumble jaggery and keep it in a bowl.

boondi chikki recipe

3. Grease some plates evenly with some oil.

boondi chikki recipeMaking:

4. Take a big mixing bowl and place chickpea flour into it. Add water in small portions and stir well to make a thick batter. The batter should be smooth.

boondi chikki recipe

5. Further add 2 tsp oil in the batter, followed by baking soda and whisk well.

boondi chikki recipe

6. Heat enough oil in a wok or pan.

boondi chikki recipe

7. Place a drop of batter in the oil. Check if it immediately floats on the surface. If the batter floats on the surface that means oil is sufficiently heated. If it doesn’t that means the oil is not heated well.

boondi chikki recipe

8. Now, bring the boondi jhara or slotted ladle over the wok and pour 1 to 2 tsp batter over it.

boondi chikki recipe

9. The batter will pass through the jhara and you’ll get round boondi floating on the surface. Place as much boondi as possible at once in the wok.

boondi chikki recipe

10. Toss and flip the boondi with a ladle and fry until it gets little golden brown in color and crispy.

boondi chikki recipe

11. Drain out the boondi using a deep slotted ladle or jhara. Place the fried boondi in a strainer or kitchen paper so that the excess oil will drains out in the plate kept below the it.

boondi chikki recipe

12. Take crumbled jaggery and ¼ cup water in another pan or wok.

boondi chikki recipe

13. Let it simmer until the jaggery melts completely. Stir at regular intervals.

boondi chikki recipe

14. When the jaggery melts completely, cook it for 2 to 3 minutes, more. Cook the syrup until it’s quite thick in consistency.

boondi chikki recipe

15. Reduce the flame to low and add boondi into it. Mix it well until each boondi get nicely coated with jaggery. Turn off the flame and stir well.

boondi chikki recipe

16. Pour the chikki mixture on greased plate.

bondi chikki recipe

17. Spread evenly and place it aside to set.

boondi chikki recipe

18. When the chikki is set completely, separate them from plate.

boondi chikki recipe

19. For this, heat the plate on flame for a second so that it gets easily separated from the plate.

boondi chikki recipe

20. Transfer the jaggery boondi chikki to a plate. Boondi chikki is ready.

boondi chikki recipeServing:

21. Serve this crispy and lip-smacking jaggery boondi chikki as it is. Store the chikki in an airtight container and relish eating for up to 1 month.

Suggestion:
If the batter for making chikki is thick, then it will not come out soft and will get too hard.

Jaggery Boondi Chikki Recipe Jaggery Boondi Chikki Recipe
Author: 
Recipe type: Sweets recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gram flour – 1 cup (100 grams)
  • Oil – 2 tbsp
  • Baking soda – ⅓ tsp
  • Oil – to fry
  • Jaggery for syrup ((Crushed in small chunks) – 1.5 cup (300 grams)
Instructions
  1. ake gram flour in mix big vessel and add water in small portions. Stir to dissolve lumps and make batter with thick consistency.
  2. Add 2 tsp oil and baking soda in the batter.
  3. Heat enough oil a wok or deep pan. Drop a small portion of batter in the oil and check if it floats immediately on the surface. If it does that means oil is sufficiently hot.
  4. Now take a boondi jhara and bring it over the wok. Pour 1 to 2 tsp of batter over it. The batter will pass through the ladle and you’ll get round boondi floating on the surface.
  5. Toss the boondi with a ladle and fry until they get little dark and crispy. Drain out the fried boondi in a strainer or over kitchen paper so that excess oil can be removed. Similarly, fry rest of the boondi as well.
  6. Take coarsely crushed jaggery and ¼ cup water in another pan and let in simmer on flame.
  7. Stir the jaggery at regular intervals and let it simmer till the jaggery melts completely. Once the jaggery is melted completely, cook it for 2 to 3 more minutes to get little thick consistency.
  8. Turn off the flame and add the fried boondi into it. Stir really well.
  9. Grease a plate or tray with some ghee and pour the batter into it. Spread it evenly and keep aside set.
  10. Later, separate out the chikki from the plate very gently. Boondi chikki is now ready. Store it in any air tight container and relish eating for up to a month.

 

Kaju Paneer burfi – Cashew Nuts Paneer buarfi recipe for Navratri Vrat

Kaju Paneer burfi – Cashew Nuts Paneer buarfi recipe for Navratri Vrat

Kaju paneer barfi can be prepared instantly. This tantalizing barfi can be prepared for any festival or fast (vrat) very easily. It is one easy recipe of tender and sweet fudge prepared with paneer, cashews and sugar. This tastes super delicious and relished everyone.

This barfi keeps good in the fridge for about a week or so in refrigerator. You can store them in any box/container or jar. You can make this dish with freshly prepared paneer or from ready made paneer. The paneer is crumbled and cooked in sugar and allowed to set. Cut the barfi in desired shape and size and relish eating. Try making this recipe at your home today and impress your dear ones.

Directions

Getting ready:

Take cashews and milk in a big bowl and soak it in milk for 2 hours.

kaju paneer barfi

Grease a plate with some ghee.

kaju paneer barfiMaking:

Grind the cashews along with milk in a mixture jar and make a fine paste. Also add sugar to the paste and churn again to make a fine paste. Then add crumbled paneer to it and grind everything well together. Mixture for making barfi is ready.

kaju paneer barfi

Preheat a non-stick pan. Add 2 tsp ghee in the pan and allow it to melt. When the ghee is hot, add cashew-sugar-paneer paste to it. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.

kaju paneer barfi

Now add cardamom powder into the mixture and turn off the flame. Take out the mixture is a greased plate. Spread it evenly with a spatula on the plate. Sprinkle finely chopped pistachios over the mixture and press gently with a spoon. Keep aside the barfi to set. Within 2 to 3 hours, barfi sets.

kaju paneer barfi

Now cut the barfi in desired shape and size. Pick each barfi carefully and place it on a plate.

kaju paneer barfi

Prepare modak from the leftover barfi mixture. For this, take a modak mold and put the barfi mixture into it. Close and press the mold gently. Remove the excess mixture.

kaju paneer barfi

Open and take the modak out of the mold. Place the modak on a plate. Similarly, prepare the remaining modak.

kaju paneer barfiServing:

Serve this mouth drooling cashew-paneer barfi as it is. Store it in refrigerator and relish eating for up to a week.

Suggestion

  • Stir the mixture well so that it doesn’t stick to the bottom.
  • For 12 to 20 barfi chunks
  • Time – 40 minutes

Kaju Paneer burfi - Cashew Nuts Paneer buarfi recipe for Navratri Vrat kaju paneer barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew nuts – 1 cup (150 grams)
  • Milk – 1 cup
  • Paneer – 250 grams
  • Sugar – ¾ cup (150 grams)
  • Ghee – 2 tbsp
  • Cardamom powder – ½ tsp
  • Pistachios – 10 to 12 (for garnishing)
Instructions
  1. Take cashews and milk in a big bowl and soak it in milk for 2 hours.
  2. Grease a plate with some ghee.
  3. Grind the cashews along with milk in a mixture jar and make a fine paste.
  4. Also add sugar to the paste and churn again to make a fine paste.
  5. Then add crumbled paneer to it and grind everything well together. Mixture for making barfi is ready.
  6. Preheat a non-stick pan. Add 2 tsp ghee in the pan and allow it to melt.
  7. When the ghee is hot, add cashew-sugar-paneer paste to it.
  8. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.
  9. Now add cardamom powder into the mixture and turn off the flame.
  10. Take out the mixture is a greased plate.
  11. Spread it evenly with a spatula on the plate.
  12. Sprinkle finely chopped pistachios over the mixture and press gently with a spoon. Keep aside the barfi to set. Within 2 to 3 hours, barfi sets.
  13. Now cut the barfi in desired shape and size.
  14. Pick each barfi carefully and place it on a plate.
  15. Prepare modak from the leftover barfi mixture. For this, take a modak mold and put the barfi mixture into it.
  16. Close and press the mold gently. Remove the excess mixture.
  17. Open and take the modak out of the mold.
  18. Place the modak on a plate. Similarly, prepare the remaining modak.
  19. Serve this mouth drooling cashew-paneer barfi as it is. Store it in refrigerator and relish eating for up to a week.

 

Makka ki Pinni – Makka Churma Laddu Recipe

Makka ki Pinni – Makka Churma Laddu Recipe

Maize flour pinni is a treat for all those who have sweet tooth. Maize flour, millet and sesame seeds are often used to make various tempting and delicious food. Today we are making a special sweet dish with maize flour and that is pinni, a sweet dish from Punjab and Rajasthani cuisine. This recipe is prepared with maize flour, edible gum and some dry fruits.

Making this tantalizing dish is really easy and it taste scrumptious too. It is little time consuming though end result will be worth the wait. Have it after you meals or whenever you like eating something sweet. So, definitely try out this makke pinni recipe with easy to follow step-by-step instructions.

Directions

Getting ready:

Sieve maize flour in a bowl. Also, sieve wheat flour in another bowl.

makke pinni

Chop the cashews finely and cut 10 cashews in two halves for garnishing the pinni. Chop walnuts into small pieces.

makke pinniMaking:

Add wheat flour into maize flour followed by 4 tsp ghee into it. Mix all ingredients really well. With help from milk, knead soft dough. Cover and keep aside for 10 minutes to rest.

makke pinni

Next, divide the dough into three equal parts. Heat a non stick pan or tawa. Lift one dough lump and roll into a round shape. Flatten it slightly and dust it with some dry flour. Place it on rolling pin and roll out in a parantha.

makke pinni

When the pan is hot, spread some ghee. Place the parantha over it. Let it roast from beneath. Once roasted from beneath, flip the side and roast it from the other side as well. When the paranthas gets brown spots, apply some ghee on the upper side. Flip the side again and apply some ghee on this side as well. Roast the paranthas until it gets golden brown spots on both the sides.

makke pinni

Now take off the parantha from flame and place it over a plate. Let the paranthas cool down. Likewise, prepare paranthas from the rest dough balls as well.

makke pinni

Heat some ghee in the pan. Fry the edible gum on low flame till it puffs up and gets little brown in colour. Transfer roasted edible gum to a plate. Once cools down, grind it coarsely with the help of a rolling pin.

makke pinni

When the paranthas cool down, break them and ground in a mixture jar. Take out the grounded maize flour parantha on a plate. Add gond, chopped cashews, walnuts and ground almonds and cardamom powder into it. Mix all the ingredients really well and add the rest of the ghee as well.

makke pinni

Mixture for making the ladoo is ready. Now make small to medium size ladoos from the mixture.

makke pinniServing:

Garnish this mouth-watering and delectable makka pinni with a cashew slice and serve it as it is. Keep the pinni as it is in open for 1 to 2 hours so that they dry up. Store them in any container and relish eating for up to 10 to 12 days.

makke pinni

  • For 14 to 16 pinni
  • Time – 60 minutes

Makka ki Pinni - Makka Churma Laddu Recipe makka pinni
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour - 1 cup (150 grams)
  • Wheat flour - ¼ cup (35 grams)
  • Boora - 1 cup (150 grams)
  • Ghee - ½ cup (100 grams)
  • Milk - 1 cup
  • Cashew nuts - 50 grams
  • Walnuts - 50 grams
  • Almonds (ground) - 50 grams
  • Edible gum - 25 grams
  • Green cardamom - 1 tsp
Instructions
  1. Sieve maize flour in a bowl. Also, sieve wheat flour in another bowl.
  2. Chop the cashews finely and cut 10 cashews in two halves for garnishing the pinni.
  3. Chop walnuts into small pieces.
  4. Add wheat flour into maize flour followed by 4 tsp ghee into it. Mix all ingredients really well.
  5. With help from milk, knead soft dough.
  6. Cover and keep aside for 10 minutes to rest.
  7. Next, divide the dough into three equal parts. Heat a non stick pan or tawa.
  8. Lift one dough lump and roll into a round shape. Flatten it slightly and dust it with some dry flour.
  9. Place it on rolling pin and roll out in a parantha.
  10. When the pan is hot, spread some ghee.
  11. Place the parantha over it. Let it roast from beneath.
  12. Once roasted from beneath, flip the side and roast it from the other side as well.
  13. When the paranthas gets brown spots, apply some ghee on the upper side. Flip the side again and apply some ghee on this side as well. Roast the paranthas until it gets golden brown spots on both the sides.
  14. Now take off the parantha from flame and place it over a plate. Let the paranthas cool down. Likewise, prepare paranthas from the rest dough balls as well.
  15. Heat some ghee in the pan. Fry the edible gum on low flame till it puffs up and gets little brown in colour.
  16. Transfer roasted edible gum to a plate.
  17. Once cools down, grind it coarsely with the help of a rolling pin.
  18. When the paranthas cool down, break them and ground in a mixture jar.
  19. Take out the grounded maize flour parantha on a plate.
  20. Add gond, chopped cashews, walnuts and ground almonds and cardamom powder into it.
  21. Mix all the ingredients really well and add the rest of the ghee as well.
  22. Mixture for making the ladoo is ready. Now make small to medium size ladoos from the mixture.
  23. Place one cashew chunk over the ladoo and press it gently to garnish. With this much mixture almost, 15 to 16 ladoos can be prepared. Keep the pinni as it is in open for 1 to 2 hours so that they dry up.
  24. Serve this mouth-watering and delectable makka pinni as it is. Store them in any container and relish eating for up to 10 to 12 days.

 

Cornmeal Halwa Recipe – Makki Atte Ka Halwa

Cornmeal Halwa Recipe – Makki Atte Ka Halwa

Cornmeal halwa is a popular dessert of Rajasthan. Maize flour is not only used for making rotis but many other traditional dishes like maheri, lapsi (porridge) and many more. Winters are here and we have maize flour available in market in abundance. Many of use do like having steaming hot maize flour roti when served with sarso saag.

Making this halwa is not a big task. You can very conveniently make this recipe at your home and serve it as a sweet dish after meals. Cornmeal halwa is a healthy and scrumptious variation to regular halwa recipes. Everyone will surely like it. Follow this step by step recipe at your home today and relish eating!

Directions

Getting ready:

Dice almond and cashews in small chunks. Peel cardamom and make powder.

cornmeal halwaMaking:

Preheat some ghee in a pan or wok. When ghee is hot, add maize flour into it. Stir the flour constantly. Cook on low-medium flame until it turns slightly brown in color and it turns fragrant.

cornmeal halwa
Now add 1.5 cup water and sugar into it and mix well. Cook on medium flame until halwa turns thick in consistency.

cornmeal halwa

Halwa has turned thick in consistency add coconut, almonds, cashews, raisins and cardamom powder into it. Mix well.

cornmeal halwa

Cornmeal halwa is now ready. Transfer it to a plate.

cornmeal halwaServing:

Pour some more ghee on top and garnish with cashews, almonds and serve this mouth drooling and scrumptious cornmeal halwa piping hot as a dessert.

cornmeal halwa

 

Suggestions

  • You can adjust the quantity of sugar and ghee as per your taste.
  • Even the quantity of dry fruits can be adjusted as per your taste.
  • Use more of dry fruits you like eating and omit or replace the use of ones you don’t prefer eating.
  • For 3-4 family members
  • Time – 30 minutes

Cornmeal Halwa Recipe - Makki Atte Ka Halwa cornmeal halwa
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour - ½ cup (80 grams)
  • Ghee - ⅓ cup (70 grams)
  • Sugar - ½ cup (120 grams)
  • Cashews - 10-12
  • Almonds - 10-12
  • Green cardamom - 4-5
  • Dry coconut - 2 tbsp (finely chopped)
  • Raisins - 1 tbsp (remove stalk)
Instructions
  1. Dice almond and cashews in small chunks.
  2. Peel cardamom and make powder.
  3. Preheat some ghee in a pan or wok. When ghee is hot, add maize flour into it.
  4. Stir the flour constantly. Cook on low-medium flame until it turns slightly brown in color and it turns fragrant.
  5. Now add 1.5 cup water and sugar into it and mix well. Cook on medium flame until halwa turns thick in consistency.
  6. Halwa has turned thick in consistency add coconut, almonds, cashews, raisins and cardamom powder into it. Mix well.
  7. Cornmeal halwa is now ready. Transfer it to a plate.
  8. Pour some more ghee on top and garnish with cashews, almonds and serve this mouth drooling and scrumptious cornmeal halwa piping hot as a dessert.

 

Milk Cake Recipe – Milk Cake Kalakand Recipe

Milk Cake Recipe – Milk Cake Kalakand Recipe

Milk cake is special sweet dish from Uttar Pradesh and Haryana. This can be prepared on any festival. This delectable sweet is prepared with milk, where milk is cooked until it gets dense and grainy in texture. It’s further cooked with sugar and allowed to set for almost 24 hours.

This dish is really satisfying! A treat for all those you love easting sweet. Milk cake which usually takes number of hours and hard work can be prepared easily using this recipe. Follow the step by step instructions and it’s sure that everybody will love it at your home!

Directions

Getting ready:

Cut the lemon into half. Squeeze lemon juice into a bowl.

milk cake

Peel the cardamoms take out seeds and ground to make a coarse or fine powder. Grease a vessel with some ghee.

milk cakeMaking:

Add milk in a heavy bottom vessel and place it on flame for simmering. Simmer the milk on high flame first and when you see a gentle boil, start stirring the milk (it is important to stir the milk constantly else it can stick to the bottom of the vessel).

milk cake

Cook until milk reduces to 1/3 in quantity. When the milk remains 1/3 in quantity reduce the flame. Now add 3 to 4 tsp lemon juice into it and mix well to give it a grainy texture. Leave it as it is for half a minute on low flame. Do not stir the milk at this point

milk cake

After half minute start stirring the milk again constantly and cook until it gets denser in consistency. Keep the flame low. When the milk gets thick and grainy in texture, add sugar and keep stirring constantly. Cook milk till it gets really thick in consistency. When the milk gets thick in consistency, it gets brown and fragrant.

milk cake

When the mixture has becomes very thick then add green cardamom in to the mixture and mix well. The mixture has turned thick in consistency, now it can be set. Turn off the flame now. Transfer the mixture to the vessel and cover it nicely to set.

milk cake

Keep aside the vessel to set the milk cake for complete 24 hours. Later, to separate out the milk cake from the vessel, run a knife all around it. Re-heat the container over the flame for 5 to 6 seconds. With this milk get easily separated from it.

milk cake

Now flip the vessel upside down over a plate and tap on the top to separate out the milk cake. Milk cake is ready, cut it into chunks with any shape or size. The color of milk cake from inside is dark as it stills cooks when kept to set. This makes the color dark inside. Place the milk cake slices on a serving plate.

milk cakeServing:

Serve this mouth drooling milk cake as it is as a dessert and relish eating.

milk cakeSuggestions

  • You are required to stir the milk while simmering it. Stir it really well, by bringing the ladle to the bottom of the vessel so that milk doesn’t stick to the bottom. Make sure the milk doesn’t get brown from the base.
  • Making milk cake needs a lot of patience and plenty of time. Make sure that after adding sugar, you cook the mixture until it gets thick in consistency. Only then the cake will set appropriately. It takes 24 hours for setting the milk cake.
  • With these ingredients you’ll get 800 to 900 grams of milk cake
  • Time – 90 minutes

Milk Cake Recipe - Milk Cake Kalakand Recipe milk cake kalakand
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 2.5 liter
  • Sugar – 1 cup (250 grams)
  • Ghee – ½ tsp
  • Lemon – 1
  • Cardamom powder – 1 tsp
Instructions
  1. Cut the lemon into half.
  2. Squeeze lemon juice into a bowl.
  3. Peel the cardamoms; take out seeds and ground to make a coarse or fine powder.
  4. Grease a vessel with some ghee.
  5. Add milk in a heavy bottom vessel and place it on flame for simmering.
  6. Simmer the milk on high flame first and when you see a gentle boil, start stirring the milk (it is important to stir the milk constantly else it can stick to the bottom of the vessel).
  7. Cook until milk reduces to ⅓ in quantity. When the milk remains ⅓ in quantity reduce the flame.
  8. Now add 3 to 4 tsp lemon juice into it and mix well to give it a grainy texture.
  9. Leave it as it is for half a minute on low flame. Do not stir the milk at this point
  10. After half minute start stirring the milk again constantly and cook until it gets denser in consistency. Keep the flame low. When the milk gets thick and grainy in texture, add sugar and keep stirring constantly.
  11. Cook milk till it gets really thick in consistency. When the milk gets thick in consistency, it gets brown and fragrant.
  12. Add sugar into the mixture, reduce the flame and stir constantly.
  13. When the mixture has becomes very thick then add green cardamom in to the mixture and mix well.
  14. The mixture has turned thick in consistency, now it can be set. Turn off the flame now. Transfer the mixture to the vessel and cover it nicely to set.
  15. Keep aside the vessel to set the milk cake for complete 24 hours. Later, to separate out the milk cake from the vessel, run a knife all around it.
  16. Re-heat the container over the flame for 5 to 6 seconds. With this milk get easily separated from it.
  17. Now flip the vessel upside down over a plate and tap on the top to separate out the milk cake.
  18. Milk cake is ready, cut it into chunks with any shape or size. The color of milk cake from inside is dark as it stills cooks when kept to set. This makes the color dark inside.
  19. Place the milk cake slices on a serving plate.
  20. Serve this mouth drooling milk cake as it is as a dessert and relish eating.