Category Archives: Sweets

Rasam Powder Recipe – How to Make Rasam Powder

Rasam Powder Recipe – How to Make Rasam Powder

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

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


Directions

Getting ready:

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

Making:

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

 

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

 

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

 

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

Serving:

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

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

 

 

Til Peanut Barfi Recipe – Sesame Seeds Peanuts burfi recipe

Til Peanut Barfi Recipe – Sesame Seeds Peanuts burfi recipe

Til Moongfali Barfi is a sweet recipe you could never say no to. Sesame seeds Peanut Barfi is a winter special sweet recipe you can relish on anytime. Til Moongfali Barfi is a recipe which is beneficial for health.

Here is an easy recipe to make Til Moongfali Barfi and serve it to friends and family on special ocassions. Serve these delecious and luscious sesame seeds peanuts barfi as a dessert after any meal. Enjoy.

Directions: 
Getting ready:
Chop the cashews into small chunks, keep them in a bowl. Peel the green cardamom and crush the seeds into fine powder in stone grinder. Meanwhile evenly grease a plate with some ghee.

Sesame seeds peanut barfiMaking:
Heat a wok and put sesame seeds to it. Keep stirring constantly and roast the seeds on medium flame until they become light brown. Then transfer the roasted sesame seeds on a plate, don’t over roast the sesame seeds otherwise they will become bitter in taste.

Sesame seeds peanut barfi
Once the sesame seed cools down, grind them into coarse powder in mixer grinder. Also, finely grind the roasted peanuts in mixer grinder.

Sesame seeds peanut barfi
Heat 1 tsp of ghee in the wok and put peanut paste in the wok as the ghee melts. Roast the paste by stirring continuously for 2 to 3 minutes. Later, transfer the paste in a bowl.

Sesame seeds peanut barfi
Now put sugar in the wok along with little more than ½ cup of water and cook until the sugar dissolves completely. Further cook the syrup for few more minutes and check its consistency by taking few drops of it in a bowl. As the syrup cools down, stick between the fingers and if two long thread are appearing between the fingers that means sugar syrup is ready.

Sesame seeds peanut barfi
Cook the syrup for 1 minute more so that it reaches the freezing consistency. Then turn off the flame and add sesame seeds powder, peanut paste, cashews, some coconut, some chironji and crushed green cardamom to the sugar syrup. Mix all the ingredients really well.

Sesame seeds peanut barfi
Transfer the barfi mixture on the greased plates and spread evenly. Sprinkle the remaining chironji and coconut on top of the mixture and press them gently with the spatula. Keep them aside to set.

Sesame seeds peanut barfi
When the barfi freezes completely, cut them into desired size pieces and take out the barfi on a plate. It took 30 minutes to set the barfi. Sesame seeds peanuts barfi are ready.

Sesame seeds peanut barfiServing:
Serve these delectable and luscious sesame seeds peanuts barfi as a dessert after any meal. Store them in an airtight container and relish eating for 15 to 20 days.
Suggestion

  • Keep a constant check on sugar syrup, if the syrup becomes thick in consistency then the barfi mixture will turn out dry and it will become difficult to set the barfi. If the barfi becomes thin in consistency then the barfi will turn out like halwa which will not set either.

Til Peanut Barfi Recipe - Sesame Seeds Peanuts burfi recipe
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds – 2 cups
  • Sugar – 2 cups
  • Ghee – 2 to 3 tbsp
  • Roasted peanuts – 1 cup (peeled)
  • Coconut – 1 cup (grated)
  • Green cardamom – 5 to 6
  • Chironji – 1 tbsp
  • Cashews – 10 to 12 (2 tbsp)
Instructions
  1. Chop the cashews into small chunks, keep them in a bowl. Peel the green cardamom and crush the seeds into fine powder in stone grinder.
  2. Evenly grease a plate with some ghee.
  3. Heat a wok and put sesame seeds to it. Keep stirring constantly and roast the seeds on medium flame until they become light brown. Then transfer the roasted sesame seeds on a plate, don't over roast the sesame seeds otherwise they will become bitter in taste.
  4. Once the sesame seed cools down, grind them into coarse powder in mixer grinder. Also, finely grind the roasted peanuts in mixer grinder.
  5. Heat 1 tsp of ghee in the wok and put peanut paste in the wok as the ghee melts. Roast the paste by stirring continuously for 2 to 3 minutes. Later, transfer the paste in a bowl.
  6. Now put sugar in the wok along with little more than ½ cup of water and cook until the sugar dissolves completely.
  7. Further cook the syrup for few more minutes and check its consistency by taking few drops of it in a bowl. As the syrup cools down, stick between the fingers and if two long thread are appearing between the fingers that means sugar syrup is ready.
  8. Cook the syrup for 1 minute more so that it reaches the freezing consistency. Then turn off the flame and add sesame seeds powder, peanut paste, cashews, some coconut, some chironji and crushed green cardamom to the sugar syrup. Mix all the ingredients really well.
  9. Transfer the barfi mixture on the greased plates and spread evenly. Sprinkle the remaining chironji and coconut on top of the mixture and press them gently with the spatula. Keep them aside to set.
  10. When the barfi freezes completely, cut them into desired size pieces and take out the barfi on a plate. It took 30 minutes to set the barfi. Sesame seeds peanuts barfi are ready.
  11. Serve these delectable and luscious sesame seeds peanuts barfi as a dessert after any meal. Store them in an airtight container and relish eating for 15 to 20 days.

 

Churma Laddoo Recipe – Rajasthani Churma Laddo

Churma Laddoo Recipe – Rajasthani Churma Laddo

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

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

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

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

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

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

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

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

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

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

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

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

Rajasthani churma laddoo

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

 

 

Coconut barfi recipe – Nariyal ki Barfi Recipe

Coconut barfi recipe – Nariyal ki Barfi Recipe

Chewy coconut barfi always leaves an everlasting taste on our taste buds.  You can have Nariyal barfi on any special festive occassion or have it whenever you crave for something sweet.  Have a rich taste this coconut barfi just melt in your mouth.

Here is an easy step by step recipe with pictures to make savoring Coconut Barfi. Serve this bite sized delight and surprise your friends and family.

Directions: 

Getting ready:

Thinly slice the pistachios and keep them in a bowl.

Nariyal barfi

Apply some ghee all over a plate.

Nariyal barfi

Crumble the mawa in a bowl.

Making:

Start making coconut barfi by heating a pan. When the pan gets heated, put desiccated coconut in a pan and roast till the colour changes a bit. Once the coconut become light brown, transfer in a bowl.

Nariyal barfi

Now put the crumbled mawa in the same pan and roast on medium flame by stirring constantly until the mawa becomes light brown. As the ghee starts separating from the sides of the mawa, turn off the flame.

Nariyal barfi

Once the mawa cools down slightly, add desiccated coconut in the pan and mix thoroughly.

Nariyal barfi

Then add powdered sugar to the mawa-coconut mixture and mix properly.

Nariyal barfi

Transfer the barfi mixture on the greased plate and spread evenly. Sprinkle the pistachios and press them gently with the spatula. Keep the barfi aside for half an hour to set.

Nariyal barfi

Later, cut the barfi into desired size pieces and keep them on another plate. Coconut barfi are ready.

Nariyal barfiServing:

Serve these scrumptious and mouth-watering coconut barfi straightaway.

Coconut barfi recipe - Nariyal ki Barfi Recipe
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Desiccated coconut – 1 cup
  • Mawa – 1 cup (200 grams)
  • Powdered sugar – 1 cup
  • Pistachios – 8 to 10
  • Ghee – 1 tbsp
Instructions
  1. Thinly slice the pistachios and keep them in a bowl.
  2. Apply some ghee all over a plate.
  3. Crumble the mawa in a bowl.
  4. Start making coconut barfi by heating a pan. When the pan gets heated, put desiccated coconut in a pan and roast till the colour changes a bit. Once the coconut become light brown, transfer in a bowl.
  5. Now put the crumbled mawa in the same pan and roast on medium flame by stirring constantly until the mawa becomes light brown. As the ghee starts separating from the sides of the mawa, turn off the flame.
  6. Once the mawa cools down slightly, add desiccated coconut in the pan and mix thoroughly.
  7. Then add powdered sugar to the mawa-coconut mixture and mix properly.
  8. Transfer the barfi mixture on the greased plate and spread evenly. Sprinkle the pistachios and press them gently with the spatula. Keep the barfi aside for half an hour to set.
  9. Later, cut the barfi into desired size pieces and keep them on another plate. Coconut barfi are ready
  10. Serve these scrumptious and mouth-watering coconut barfi straightaway.

 

Gur Papdi recipe – Gol papdi- Sukhadi – Gor Papri

Gur Papdi recipe – Gol papdi- Sukhadi – Gor Papri

Gur Papdi is a traditional sweet recipe made specially during winters. This amazing combination of jaggery and wheat flour make a delicious sweet treat to feast on. You can have Gor Papri on special or festive occasions or have it whenever you crave something sweet. This sweet is also called as Sukhadi or Gol Papdi in some parts of India.

Here is a quick recipe with step by step pictures  to prepare Gur papdi this winter and add more sweetness and warmth to your meals. Enjoy delicious Gur papdi anytime.

Direction :

Getting ready:

Brush the plate with ghee. Grate the jaggery very finely and chop 5 to 6 almonds finely for garnishing. 

gor papri

Making:

Put a pan on flame to heat. Pour a little less than 1/2 cup ghee into it and save the rest. Melt the ghee. Add 1 cup wheat flour to it. Roast the flour till it is golden brown in color. Keep the flame low and medium. Flour is roasted and fragrant. Ghee has separated from the flour. Flour is ready. Turn off the flame. 

sukhadi

Stir the flour at regular interval, because the pan heats up from the base. If not stirred the flour will burn at the bottom. Let the flour  cool. We need to add jaggery to the flour only when it cools a bit.

sukhadi

Take 1/4 tsp cardamom powder.  Take 1 whole nutmeg and grate it or take a pinch of nutmeg powder. Mix well.

sukhadi

 Place the wok on stand. Now that the flour has cooled down. take 1/ 2 cup grated jaggery and add to the flour. Mix it well till the jaggery melts and mixes well with the flour. Flour and jaggery are now mixed well.

sukhadi

Put the mix out in the plate that was brushed with ghee. Press it well and spread evenly. Spread finely chopped almonds over it. Fix them well by pressing with spoon.

sukhadi

Now mark it. You can keep the pieces big or small as desired. Let it cool then cut and separate the pieces. Cut it as desired.

sukhadi

Serving:

Take out the cut pieces. Scrumptious Gur Papdi is ready to be served. It is very easy to prepare this scrumptious Gur papdi.

sukhadi

Suggestions:

  • You can add 4 to 5 cardamom peeled and ground cardamom if you don’t have cardamom powder.
  • You can increase or decrease the quantity of jaggery as per choice.
  • Traditionally Gur papdi is prepared in this way. But you can add dry fruits inside it if desired. Gud papdi will turn out more delicious if done so.
  • Make sure you stir the flour well till golden brown, Keeping it on low medium flame.
  • While mixing the jaggery. Crumble the jaggery wellvery finely or you can also grate it. While mixing make sure you don’t add jaggery to flour while on flame, Place it down and let it cool , add jaggery and mix it well.

Gur Papdi recipe - Gol papdi- Sukhadi - Gor Paprisukhadi
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour- 1 cup (150 gms)
  • Grated Jaggery- 1/ 2cup ( 125 gms)
  • Ghee- 1/ 2cup ( 125 gms)
  • Almonds- 5 to 6 finely chopped
  • Green Cardamom Powder- 1/ 4 tsp
  • Nutmeg – 1
Instructions
  1. Brush the plate with ghee.
  2. Grate the jaggery very finely and chop 5 to 6 almonds finely for garnishing. .
  3. Put a pan on flame to heat. Pour a little less than ½ cup ghee into it and save the rest. Melt the ghee. Add 1 cup wheat flour to it. Roast the flour till it is golden brown in color. Keep the flame low and medium. Flour is roasted and fragrant. Ghee has separated from the flour. Flour is ready. Turn off the flame.
  4. Stir the flour at regular interval, because the pan heats up from the base. If not stirred the flour will burn at the bottom. Let the flour cool. We need to add jaggery to the flour only when it cools a bit.
  5. Take ¼ tsp cardamom powder. Or you can add 4 to 5 cardamom peeled and ground cardamom. Take 1 whole nutmeg and grate it or take a pinch of nutmeg powder. Mix well.
  6. Place the wok on stand. Now that the flour has cooled down. take 1/ 2 cup grated jaggery and add to the flour. Mix it well till the jaggery melts and mixes well with the flour. Flour and jaggery are now mixed well.
  7. Put the mix out in the plate that was brushed with ghee. Press it well and spread evenly. Spread finely chopped almonds over it. Fix them well by pressing with spoon.
  8. Now mark it. You can keep the pieces big or small as desired. Let it cool then cut and separate the pieces. Cut it as desired.
  9. Take out the cut pieces. Scrumptious Gud Papdi is ready to be served. It is very easy to prepare this scrumptious Gud papdi.

 

 

Til Gud Bati Recipe – Tilkut Gud Mawa Bati – Makar Sankrati Recipe

Til Gud Bati Recipe – Tilkut Gud Mawa Bati – Makar Sankrati Recipe

Til Gud bati is an authentic sweet recipe specially prepared during the festival of Makar Sankranti.  These bite sized Tilkut gur mawa  bati coated with sesame seeds add more sweetness to your celebrations. You can serve it to friends and family.I am sure everyone will relish eating it.

Here is an easy recipe with step by step pictures to make Makar Sankranti special Til Gud Mawa Bati that adds charm to your celebrations. Enjoy this winter special recipe.

Directions:

Getting Ready :

Take 15 to 20 almonds and cut it into two halves.

til gud bati

Making:

Take 2 cup sesame seeds. Preheat the wok and put the sesame seeds for roasting. Stir it constantly till the sesame seeds are puffed up and change color. Don’t roast them too much as the might taste bitter. Turn off the flame after they are roasted well. Take out the roasted sesame seeds in the bowl and let it cool.

Til gud bati

In the meanwhile take 250 grams mawa and roast it slightly till it changes color and is aromatic. When it is roasted well place the mawa into a plate.

Til gud bati

Now to melt the jaggery in the same wok put 1 tsp of ghee in the wok. Take 250 grams of jaggery and melt it on low flame. Stir it at regular intervals and keep a check so that the jaggery doesn’t stick to the wok.

Til Gud Bati

Till now the sesame seeds have cooled down. Take 2 tbsp sesame seeds and keep it aside. Grind rest of the sesame seeds coarsely in a jar.

Til gud bati

Jaggery has melted now, turn of the flame. Add the ground sesame seeds to the jaggery in wok and mix them well. Add 1 tsp of green cardamom powder and mix well.

Til gud bati

Place the Jaggery and sesame seed mix in a bowl and let it cool. Wait for a while as we cannot add mawa to the steaming hot mixture.Check if the mix has cooled down and is slightly warm when touched. Put the mawa in the mixture and mix it well.

Til gud bati

Take the mix in your hand and make round balls. Press it and give it a shape of a peda. Now coat the bati with sesame that were earlier kept aside. After coating the batis take a piece of almond and stick it on the bati.

Til gud bati

Serving:

Serve these scrumptious and yummy Mawa Batis this winter season or whenever you crave for something sweet.

Suggestions:

  • Don’t roast the sesame seeds too much as it might taste bitter.
  • While melting the jaggery make sure you stir it and check it regularly so that it doesn’t stick to the wok.
  • Add the mawa to slightly warm not steaming hot jaggery and sesame seed mix.
  • Bind the batis when the mixture is slightly warm so that they don’t break.
  • When the baatis cool down store them in an air tight container and eat it for 8 to 10 days.
Til Gud Bati Recipe - Tilkut Gud Mawa Bati - Makar Sankrati Recipetil gud bati
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds- 2 cup ( 250 grams)
  • Mawa- 1 cup ( 250 gms)
  • Jaggery- 1 cup ( 250 grams)
  • Ghee – 2 tbsp
  • Almonds- 15 to 20
  • Green Cardamom Powder- 1 tsp
Instructions
  1. Take 15 to 20 almonds and cut it into two halves.
  2. Take 2 cup sesame seeds. Preheat the wok and put the sesame seeds for roasting. Stir it constantly till the sesame seeds are puffed up and change color. Don’t roast them too much as the might taste bitter. Turn off the flame after they are roasted well. Take out the roasted sesame seeds in the bowl and let it cool.
  3. In the meanwhile take 250 grams mawa and roast it slightly till it changes color and is aromatic. When it is roasted well place the mawa into a plate.
  4. Now to melt the jaggery in the same wok put 1 tsp of ghee in the wok. Take 250 grams of jaggery and melt it on low flame. Stir it at regular intervals and keep a check so that the jaggery doesn’t stick to the wok.
  5. Till now the sesame seeds have cooled down. Take 2 tbsp sesame seeds and keep it aside. Grind rest of the sesame seeds coarsely in a jar.
  6. Jaggery has melted now, turn of the flame. Add the ground sesame seeds to the jaggery in wok and mix them well. Add 1 tsp of green cardamom powder and mix well.
  7. Place the Jaggery and sesame seed mix in a bowl and let it cool. Wait for a while as we cannot add mawa to the steaming hot mixture.Check if the mix has cooled down and is slightly warm when touched. Put the mawa in the mixture and mix it well.
  8. Take the mix in your hand and make round balls. Press it and give it a shape of a peda. Now coat the bati with sesame that were earlier kept aside. After coating the batis take a piece of almond and stick it on the bati.
  9. Serve these scrumptious and yummy Mawa Batis this winter season or whenever you crave for something sweet.

Rice Kheer recipe – Chawal Ki Kheer – Indian Rice Pudding

Rice Kheer recipe – Chawal Ki Kheer – Indian Rice Pudding

Rice Kheer is one recipe we are very familiar with since our early childhood. We make it on festive occasions, family gatherings or to mark any special occasion at home. This yummy rice pudding recipe will satisfy all your sweet cravings.

Here is an easy recipe with step by step pictures to make delicious Rice Kheer at home. Serve this luscious and tantalizing rice kheer steaming hot or chilled after any meal as a dessert. This bowl of sweet delight will surely keep you asking for more.

Directions

Getting ready:

Wash the rice under running water and then soak it in water for 30 minutes. Later, drain out the excess water from the rice.

Indian rice pudding

Peel the green cardamom and crush the seeds into fine powder in stone grinder.

Making:

Heat the milk in a vessel on flame. Once the milk starts simmering, put the soaked rice in it. Cook the rice on medium flame until it becomes soft. Stir the kheer after every 2 to 3 minutes by moving the spatula to the base of the vessel.

Indian rice pudding

When the rice gets cooked partially, add coconut, raisins, chironji and pistachios in the vessel. Mix everything nicely and cook the kheer on low flame. Keep stirring the kheer in-between.

Indian rice pudding

After a while, kheer will get cooked aptly. Add sugar and crushed green cardamom in the kheer and mix thoroughly. Rice kheer is ready, turn off the flame.

Indian rice puddingServing:

Serve this luscious and tantalizing rice kheer steaming hot after any meal as a dessert.

Suggestion

  • Don’t cook the kheer on high flame or cover the vessel while cooking otherwise the milk will spill out of the vessel.

Rice Kheer recipe - Chawal Ki Kheer - Indian Rice Pudding
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 1 litre (5 cups)
  • Rice – ½ cup
  • Raisins – 1 tbsp
  • Sugar – ½ cup or to taste
  • Green cardamom – 4 to 5
  • Coconut – 1 tbsp (finely chopped)
  • Pistachios – 1 tbsp (chopped)
  • Chironji – 1 tbsp
Instructions
  1. Wash the rice under running water and then soak it in water for 30 minutes. Later, drain out the excess water from the rice.
  2. Peel the green cardamom and crush the seeds into fine powder in stone grinder.
  3. Heat the milk in a vessel on flame. Once the milk starts simmering, put the soaked rice in it. Cook the rice on medium flame until it becomes soft. Stir the kheer after every 2 to 3 minutes by moving the spatula to the base of the vessel.
  4. When the rice gets cooked partially, add coconut, raisins, chironji and pistachios in the vessel. Mix everything nicely and cook the kheer on low flame. Keep stirring the kheer in-between.
  5. After a while, kheer will get cooked aptly. Add sugar and crushed green cardamom in the kheer and mix thoroughly. Rice kheer is ready, turn off the flame.
  6. Serve this luscious and tantalizing rice kheer steaming hot after any meal as a dessert.

 

Til Mawa Laddu Recipe – Sesame Seeds Mawa Ladoo Recipe

Til Mawa Laddu Recipe – Sesame Seeds Mawa Ladoo Recipe

Enjoy the rich taste of Til Mawa Ladoo this winter season. Relish eating these sweet sugary delights that not only soothe your cravings but are also beneficial for health. This super scrumptious ladoo can be made on special occasions too.

Here is a quick and easy recipe with pictures to make delicious Til mawa ladoo. Serve these mouth-watering and delicious Til mawa ladoos anytime in a day. You can store these ladoos for many days in an airtight container and relish eating them as they have an extended shelf life.

Directions

Getting ready:

Chop the cashews into 6 to 7 pieces, keep them in a bowl.

Sesame seeds mawa ladooMaking:

Heat a pan and put sesame seeds to the pan. Dry roast by stirring constantly until the seeds become light brown.

Sesame seeds mawa ladoo

As the seeds puffs up slightly, transfer them on plate. Don’t over roast the seeds otherwise they will become bitter in taste. Once the seeds cools down a bit, grind them into coarse powder in mixer grinder and transfer the powder on the plate.

Sesame seeds mawa ladoo

Crumble and put the mawa in the pan and roast by stirring constantly on medium flame until the mawa becomes light brown. Later, turn off the flame and shift the pan on kitchen slab.

Sesame seeds mawa ladoo

Add the powdered sugar in the warm mawa followed by sesame seeds powder and cashews and mix everything really well.

Sesame seeds mawa ladoo

Now bind the firm ladoos from the warm mixture by pressing with both the hands. Make desired size ladoos and place them on a plate. Til mawa ladoo are ready.

Sesame seeds mawa ladooServing:

Serve these mouth-watering and delicious til mawa ladoos anytime in a day. You can store these ladoos for 10 to 12 days in an airtight container.

Til Mawa Laddu Recipe - Sesame Seeds Mawa Ladoo Recipe
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds – 1 cup
  • Powdered sugar/boora – 1 cup
  • Mawa – 1 cup
  • Cashews – ½ cup
  • Green cardamom – 4 to 5
Instructions
  1. Chop the cashews into 6 to 7 pieces, keep them in a bowl.
  2. Heat a pan and put sesame seeds to the pan. Dry roast by stirring constantly until the seeds become light brown.
  3. As the seeds puffs up slightly, transfer them on plate. Don't over roast the seeds otherwise they will become bitter in taste. Once the seeds cools down a bit, grind them into coarse powder in mixer grinder and transfer the powder on the plate.
  4. Crumble and put the mawa in the pan and roast by stirring constantly on medium flame until the mawa becomes light brown. Later, turn off the flame and shift the pan on kitchen slab.
  5. Add the powdered sugar in the warm mawa followed by sesame seeds powder and cashews and mix everything really well.
  6. Now bind the firm ladoos from the warm mixture by pressing with both the hands. Make desired size ladoos and place them on a plate. Til mawa ladoo are ready.
  7. Serve these mouth-watering and delicious til mawa ladoos anytime in a day. You can store these ladoos for 10 to 12 days in an airtight container.

 

Til Patti Recipe – Gur til ki chikki

Til Patti Recipe – Gur til ki chikki

Gud Til Chikki is a special recipe we generally prepare during winter season. This crunchy brittle Gud til patti is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet. Jaggery being a rich source of iron and protein keeps you strong for winters.

Here is an easy recipe with pictures to make Gud til patti. You can pack this crunchy sweet as gifts or you can carry it along while travelling. Due to extended shelf life you can also enjoy its taste for months.  Enjoy.

Directions

Getting ready:

Evenly apply some ghee on the rolling board.

Gud til chikkiMaking:

Heat a pan and put the sesame seeds in the pan. Dry roast until the sesame seeds become light brown. Don’t over roast the seeds. As their colour changes, transfer them on a plate.

Gud til chikki

Reduce the flame, put the 1 tsp of ghee followed by jaggery in the hot pan and cook until the jaggery melts completely.

Gud til chikki

Once the jaggery melts, cook the jaggery syrup for another minute then add the sesame seeds to the pan and cook them by stirring continuously on low flame until they mix together.

Gud til chikki

As the mixture becomes even, turn off the flame and transfer the jaggery-sesame seeds mixture on the greased rolling board. When the mixture cools down slightly, apply some ghee on the rolling pin and roll out the mixture in a thin patti.

Gud til chikki

Now make a cut mark on the mixture with a knife and leave for 5 minutes to cool down.

Gud til chikki

5 minutes later, til gur patti will be ready. Separate them with a knife and place them on a plate.

Gud til chikkiServing:

Serve these til gur patti right away. You can store them in an airtight container for 2 to 3 months.

Til Patti Recipe - Gur til ki chikki
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds – 1 cup
  • Jaggery – 1 cup (200 grams)
  • Ghee – 2 tsp
Instructions
  1. Evenly apply some ghee on the rolling board.
  2. Heat a pan and put the sesame seeds in the pan. Dry roast until the sesame seeds become light brown. Don't over roast the seeds. As their colour changes, transfer them on a plate.
  3. Reduce the flame, put the 1 tsp of ghee followed by jaggery in the hot pan and cook until the jaggery melts completely.
  4. Once the jaggery melts, cook the jaggery syrup for another minute then add the sesame seeds to the pan and cook them by stirring continuously on low flame until they mix together.
  5. As the mixture becomes even, turn off the flame and transfer the jaggery-sesame seeds mixture on the greased rolling board. When the mixture cools down slightly, apply some ghee on the rolling pin and roll out the mixture in a thin patti.
  6. Now make a cut mark on the mixture with a knife and leave for 5 minutes to cool down.
  7. minutes later, til gur patti will be ready. Separate them with a knife and place them on a plate.
  8. Serve these til gur patti right away. You can store them in an airtight container for 2 to 3 months.

 

Sabudana Kheer Recipe in Microwave – How To Make Saboodana Khir using Microwave

Sabudana Kheer Recipe in MIcrowave – How To Make Saboodana Khir using Microwave

Sabudana Kheer is a sweet, creamy and smooth kheer made of sago pearls. It is mostly made during fast and festivals but you can also eat it whenever you crave for something sweet. Ever wondered you could also make kheer in a microwave but now you surely can. It will save your time as well as effort.

Here is an easy step by recipe with pictures to prepare yummy Sabudana Kheer in Microwave. Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled to family members and guests.

Directions

Getting ready:

Wash the sago pearls and soak them for 1 hour in a bowl filled with ½ cup of water. Later, drain out the excess water from them.

Saboodana khir using microwave

Chop the cashews into 7 to 8 small chunks, keep them in a bowl. Thinly slice the pistachios and keep them separate. Peel the green cardamom and crush the seeds into fine powder using mortar pestle.

Saboodana khir using microwaveMaking:

Take milk in a big microwave safe bowl and microwave for 3 minutes on highest temperature. Then take out the bowl and properly mix the sago pearls in the hot milk. Microwave the sago pearls for 2 minutes on same temperature.

Saboodana khir using microwave

2 minutes later, stir the kheer and again microwave for 2 minutes on same temperature. After 2 minutes, take out the bowl and add sugar, cashews, raisins and crushed green cardamom in the kheer. Mix everything really well.

Saboodana khir using microwave

Now microwave the kheer for 2 minutes on 50% temperature of the microwave. Thereafter, kheer will get cooked aptly. Cover the bowl and leave for 5 minutes on standing time.

Saboodana khir using microwave

After 5 minutes standing time, sabudana kheer will be ready to serve. Transfer the kheer to a bowl.

Saboodana khir using microwaveServing:

Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled.

Saboodana khir using microwaveSuggestion

  • You can add peanuts, chironji or any other dry fruits you like. You can also increase or decrease the quantity of dry fruits according to preference.
  • Here we have prepared the kheer with small sized sago pearls but if you are preparing the kheer with big sized sago pearls then soak them for 8 hours.

Sabudana Kheer Recipe in Microwave - How To Make Saboodana Khir using Microwave
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Milk - ½ litre
  • Sago pearls - ½ cup
  • Sugar – less than ½ cup or to taste
  • Cashews – 8 to 10
  • Raisins – 1 tbsp
  • Pistachios – 5 to 6
  • Green cardamom – 2
Instructions
  1. Wash the sago pearls and soak them for 1 hour in a bowl filled with ½ cup of water. Later, drain out the excess water from them.
  2. Chop the cashews into 7 to 8 small chunks, keep them in a bowl. Thinly slice the pistachios and keep them separate. Peel the green cardamom and crush the seeds into fine powder using mortar pestle.
  3. Take milk in a big microwave safe bowl and microwave for 3 minutes on highest temperature. Then take out the bowl and properly mix the sago pearls in the hot milk. Microwave the sago pearls for 2 minutes on same temperature.
  4. minutes later, stir the kheer and again microwave for 2 minutes on same temperature. After 2 minutes, take out the bowl and add sugar, cashews, raisins and crushed green cardamom in the kheer. Mix everything really well.
  5. Now microwave the kheer for 2 minutes on 50% temperature of the microwave. Thereafter, kheer will get cooked aptly. Cover the bowl and leave for 5 minutes on standing time.
  6. After 5 minutes standing time, sabudana kheer will be ready to serve. Transfer the kheer to a bowl.
  7. Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled.