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
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!
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
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.
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.
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.
Take 1/4 tsp cardamom powder. Take 1 whole nutmeg and grate it or take a pinch of nutmeg powder. Mix well.
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.
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.
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.
Serving:
Take out the cut pieces. Scrumptious Gur Papdi is ready to be served. It is very easy to prepare this scrumptious Gur papdi.
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.
Grate the jaggery very finely and chop 5 to 6 almonds finely for garnishing. .
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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 Recipe
Author: NishaMadhulika
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
Take 15 to 20 almonds and cut it into two halves.
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.
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.
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.
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.
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.
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.
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.
Serve these scrumptious and yummy Mawa Batis this winter season or whenever you crave for something sweet.
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.
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.
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.
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.
Serving:
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: NishaMadhulika
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
Wash the rice under running water and then soak it in water for 30 minutes. Later, drain out the excess water from the rice.
Peel the green cardamom and crush the seeds into fine powder in stone grinder.
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.
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.
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.
Serve this luscious and tantalizing rice kheer steaming hot after any meal as a dessert.
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.
Making:
Heat a pan and put sesame seeds to the pan. Dry roast by stirring constantly until the seeds become light brown.
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.
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.
Add the powdered sugar in the warm mawa followed by sesame seeds powder and cashews and mix everything really well.
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.
Serving:
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: NishaMadhulika
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
Chop the cashews into 6 to 7 pieces, keep them in a bowl.
Heat a pan and put sesame seeds to the pan. Dry roast by stirring constantly until the seeds become light brown.
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.
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.
Add the powdered sugar in the warm mawa followed by sesame seeds powder and cashews and mix everything really well.
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.
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.
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.
Making:
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.
Reduce the flame, put the 1 tsp of ghee followed by jaggery in the hot pan and cook until the jaggery melts completely.
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.
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.
Now make a cut mark on the mixture with a knife and leave for 5 minutes to cool down.
5 minutes later, til gur patti will be ready. Separate them with a knife and place them on a plate.
Serving:
Serve these til gur patti right away. You can store them in an airtight container for 2 to 3 months.
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.
Reduce the flame, put the 1 tsp of ghee followed by jaggery in the hot pan and cook until the jaggery melts completely.
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.
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.
Now make a cut mark on the mixture with a knife and leave for 5 minutes to cool down.
minutes later, til gur patti will be ready. Separate them with a knife and place them on a plate.
Serve these til gur patti right away. You can store them in an airtight container for 2 to 3 months.
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.
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.
Making:
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.
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.
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.
After 5 minutes standing time, sabudana kheer will be ready to serve. Transfer the kheer to a bowl.
Serving:
Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled.
Suggestion
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: NishaMadhulika
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
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.
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.
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.
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.
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.
After 5 minutes standing time, sabudana kheer will be ready to serve. Transfer the kheer to a bowl.
Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled.
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