Category: Festive Special

तिल और गुड के गट्टे | Healthy Til Gur Gatta | Jaggery Sesame Sticks | Winter Special

Ingredients –

  • Jaggery (Gur) – 1 1/2 cup roughly chopped
  • Sesame Seeds (Til) – 1/4 cup
  • Cardamom Powder – 1/2 tsp
  • Ghee – 1 tsp
  • Chopped Pista For garnishing

Method –

  1. Heat a  non-stick pan, add the sesame seeds and dry roast on a low heat for 8 minutes, while stirring continuously. Keep aside.
  2. Heat the non-stick pan, add the jaggery, water 1 tbsp. and ghee mix well and cook on a low heat for 4 –5 minutes, while stirring continuously.
  3. Add the sesame seeds and cardamom powder, mix well and cook on a low heat for 1 – 2 minute, while stirring continuously.
  4. The mixture will start getting stiff, so you need to be quick.
  5. Allow it cool slightly for 1 to 2 minutes.
  6. Wet your palms with little water, take a small portion of the mixture and shape into a round to length wise.
  7. You need to start making Gatta  immediately while the mixture is still hot, once it cools down you may not be able to shape it properly.
  8. Repeat with the remaining mixture.
  9. Allow it to cool completely and store in an air-tight container.
  10. They can be stored for about 10-15 days(during winter).

Khoya Gulab Jamun Recipe | खोया गुलाब जामुन | How to make Gulab Jamun | Sweets Recipe

Ingredients –

  1. Khoya or mawa(crumbled) – 1 cup
  2. Paneer / cottage cheese (crumbled) – 1/2 cup
  3. All purpose flour / maida – 1 tbsp.
  4. Semolina / suji – 1 tbsp.
  5. Cardamom powder – 1/2 tsp.
  6. Baking powder – 1 tsp.
  7. Vegetable oil / ghee for frying.
  8. Sugar – 1 cup (as per your taste)

Method –

  • Mash the khoya with your palm until it becomes soft and smooth.
  • Mix paneer, semolina, maida and baking powder.
  • Now mix everything well and knead until it becomes soft.
  • With help of milk, prepare soft dough.
  • Soft and smooth dough is ready, keep it aside for 20 minutes.
  • You can use this dough for kala jamun, khoya gulab jamun and langcha.
  • Add sugar, cardamom powder and 2 cups of water into the kadhai on medium heat.
  • Let the sugar dissolve in the water completely.
  • Keep the syrup gooey in texture, don’t make it too thin.
  • Once sugar chasni is boiled, turn off the heat.
  • After 20 minutes, knead the dough once again.
  • Take small amount of dough, roll the dough into round shape.
  • Prepare rest of the Gulab jamun in the same way.  
  • Heat the oil in a pan/kadhai to medium heat.
  • Fry all the Gulab Jamun balls in the heated oil.
  • Keep stirring until it turns golden in color. 
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the gulab jamun in the same way.
  • Leave fried Gulab Jamun for 10-15 minutes in warm sugar chasni.
  • After 15 minutes, take out all the Gulab Jamun into a bowl.
  • Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.

स्वादिष्ट मूंग दाल का हलवा – Instant Moong Dal Sheera– How to make Rajasthani Moong dal halwa

Ingredients –

  • Unsalted butter (Ghee) – 1 cup
  • Split yellow Moong dal – 1/2 cup
  • Sugar –1 1/2 cup (as per your taste)
  • Cardamom powder – 1/2 tsp.
  • Mawa (Khoya) –  ½ cup
  • Chopped Dry fruits (as per your taste)- 1/2 cup
  • Saffron strands – 3-4 (for garnishing) Optional

Method-

  1. Wash Moong dal thoroughly and soak in 2 cups of water for at least 4 hours.
  2. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
  3. Heat ghee on a non-stick pan on medium heat, once ghee is melted, add grinded moong dal paste to it.
  4. Cook it on medium to low heat and stir continuously  to avoid the formation of lumps.
  5. Let it cook until the mixture turns golden brown and it becomes of a granular consistency.
  6. Add khoya (Mawa) and mix well.
  7. Keep stirring continuously, cook  for 5-6 minutes till  it becomes a little brown in color.
  8. Add 3 cups of water, sugar, cardamom powder into the  other pan on medium heat.
  9. Mix and Let it boil, once syrup boiled turn off the heat.
  10. Add all sugar syrup into the pan, little at a time.
  11. The syrup will splatter as you are adding.
  12. Stir for a few minutes, till the halwa starts to leave the sides of the pan.
  13. Add chopped dry fruits (as per your choice) and mix.
  14. Turn off the heat, Moong Dal halwa is ready,
  15. Garnish it with chopped dry fruits and saffron strands, etc.

Sandesh/ Sondesh (सोंदेश मिठाई ) – Bengali Sweets- Indian Desserts- Navratri Special

Ingredients –

  • Paneer / Indian Cottage cheese (hang to drain whey completely) – 1 cup
  • Khoya / Mawa / Milk powder – 1/2 cup
  • Powder sugar (as per your taste)- 3 tbsp.
  • A pinch of cardamom powder
  • Ghee / Butter – 1 tbsp.
For Garnishing –
  • Chopped Pista, Tutti frutti, Saffron etc.

Method –

  1. Add Khoya, Paneer, Sugar, cardamom powder into the non stick pan.
  2. Mix will and cook on low heat.
  3. Keep stirring continuously.
  4. Cook until smooth dough is formed.
  5. Once ready, turn off the heat and allow the mixture to cool.
  6. Grease your palms with ghee and make small balls from the dough, roll it between your palms.
  7. Press with your thumb in the middle of it.
  8. Repeat the same for rest of the dough.
  9. Lightly grease the molds with ghee.
  10. Put a little topping mixture in each mold.
  11. Press some of the prepared paneer mixture on top of the topping in each mold and shape.
  12. Garnish the Sandesh (as per your choice).
  13. Sandesh is ready, refrigerate for few hours  and serve.

Beetroot Barfi / Burfi ( चुकंदर की बर्फी )– Beetroot Recipe–Indian Sweets

Ingredients –

  • Grated Beetroot (Peel and finely grate with grater) – 1 medium size 
  • Ghee / Butter – 1 tbsp.
  • Khoya / Mawa / Dried evaporated milk solids – 1/2 cup
  • Sugar – 1 cup (as per your taste)
  • Cardamom powder – 1/2 tbsp.
  • Milk – 1/2 cup
  • Chopped Cashew nut – 1/2 cup
  • Wafers (as per your choice) – 1 packet
  • Aluminum foil

Method –

  1. Heat non-stick pan/ Khadai with ghee then add beetroot and sauté.
  2. Add crushed Khoya, Sugar cook  well till melts.
  3. Add Cardamom powder, Milk and mix.
  4. When the mixture becomes slightly thick and start leaving the side of the pan, turn off the heat.
  5. Add half chopped Cashew nut and mix.
  6. Transfer this to the Aluminum foil and  spread it with the spatula.
  7. Spread out the mixture evenly.
  8. Let cool down and set for 30 minutes.
  9. With the help of knife cut the wafers in 2 halves, now split the wafers.
  10. Barfi mixture is settled down, place the wafer pieces gently over the barfi.
  11. Using a knife, cut the mixture into the shape of barfi.
  12. Take one piece of a barfi at a time and cover the other side also with wafer split.
  13. Enjoy the delicious beetroot barfi.
  14. Refrigerate and use within 2 weeks.

Malai Chop/ Malai Sandwich (मलाई चॉप)–Chena Mitha– Bengali Or Bangladeshi Sweet

Ingredients –


1. Paneer / Chena / Cottage Cheese – 2 cups.
2. Sugar – 2 cups (as per your taste).

For Stuffing-
3. Khoya or Mawa (crumbled) – 1 cup.

4. Food color (Yellow) as per your choice.
5. Cardamom powder or Kewra essence – 1/2 tsp.

For Garnishing –
Slices Pistachio (Pista), Cashew, etc.

Tutti Frutti (optional)

Method –

1. Add Sugar and 2 cups of water into the utensil and mix well.
2. Cover and let it boil on medium heat.

3. Put paneer/chenna on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
4. Take the small portion of chena in your hand and shape them into oval shape and press.
5. Cover and Keep it aside.
6. When chasni started boiling, put chena balls in boiling chashni.
7. Cover and cook for 15-20 minutes on high heat.
8. After 10 min, remove the lid and flip the chop to cook the other side.
9. Cover and cook for another 10 min.
10. After 20 min Chops are ready, turn off the heat.
11. Allow it to cool down for few minutes.
12. Add Kewra essence into the Sugar chasni and mix well.
13. Take them out in a strainer for 5- 10 minutes to drain extra sugar syrup.
14. Crush the Mawa and heat into the microwave or pan for 1 min.
15. Add sugar Chasni – 2 tbsp, few drops of food color, Pista into the Khoya and mix well.
16. Khoya Stuffing is ready.
17. Take 1 piece Chop in your hand and slit it from the center with help of the knife.
18. Prepare all Chop in the same way.
19. Take one slice and apply little stuffing.
20. Put another slice over the stuffing and gently press.
21. Garnish with Chopped Pista and Tutti Frutti .

22. Prepare all Malai Chop in the same way.

23. Malai Chop is ready Enjoy !!!
24. You can store them in airtight container Refrigerate and use up to 7 days.

Carrot Laddu / Ladoo (गाजर के लडू) –How To Make Carrot Ladoo–Festival Recipe -Truffles

Ingredients –

  • Carrot – 3 cups (Wash, peel and grate)
  • Sugar – 1 cup (as per your taste)
  • Muskmelon seeds – 1 tbsp.
  • Ghee / Butter – 1 tbsp.
  • Kewra essence / Green cardamom powder – 1 tsp

Method –

  1. Mix grated carrot and sugar in the bowl.
  2. Keep it side for 30 minutes.
  3. After 30 minutes, heat a pan / khadai on medium heat.
  4. Add carrot mixture and mix well.
  5. Sauté until carrots are little soft and it will ooze out some water and get dried.
  6. When the mixture  gets thick in consistency, the color gets brown in color and it emits good aroma.
  7. Cook it until the mixture gets thick and starts to roll like a ball.
  8. Add muskmelon seeds, mix well and cook on low heat.
  9. Turn off the heat, add Kewra essence and mix well.
  10. Cool the mixture but not make it really cold. Cool it little so that you can handle by hand.
  11. Just apply ghee/oil in your hand, make round balls by taking that mixture in your hand.
  12. Carrot ladoo are ready to serve.
  13. You can store them in airtight container Refrigerate and use up to 7 days.

Milk Cake(मिल्क केक)–Indian Sweets–How To Make Milk Barfi/ Burfi–Festival Recipe

Ingredients –

  • Milk – 2 liter
  • Sugar – 1 cup (as per your taste)
  • Ghee / Butter – ½ tsp.
  • Citric Acid – 1/2 or Lemon juice – 2 tbsp.
  • Cardamom powder – 1/2 tsp.

Method –

  1. Bring the milk to a boil in a large thick-bottomed non-stick kadhai on high heat.
  2. Continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.
  3. Now add green cardamom powder, lemon juice  in to the mixture and mix well.
  4. Cook till the mixture begins to leave the sides of the kadhai.
  5. When the milk gets thick and grainy in texture, add sugar and mix well.
  6. When the milk gets thick in consistency, the color gets brown in color and it emits good aroma.
  7. Turn off the heat.
  8. Take a tray for setting the milk cake and grease it nicely with some ghee/ butter.
  9. Immediately, pour this hot mixture into the tray and spread it evenly.
  10. Keep aside the tray to set. Within 24 hours, milk cake sets completely.
  11. Milk cake is ready, cut into squares and serve.
  12. Refrigerate and use within 2 weeks.

How To Make Perfect White Rasgulla (वाइट रसगुल्ला)- Bengali Rosogulla–Paneer / Chena Rasgulla

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Pistachio (pista) for garnishing

Method –

  • To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
  • Heat whole milk in a non-stick pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
  • After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.
  • Once the milk is fermented, filter it and remove excess water.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.
  • Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.
  • Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  • Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
  • Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
  • Rasgullas has become puffy and doubled in size.
  • Now take them out in a bowl .
  • Garnish with pista powder and serve it.

आम की बर्फी–Mango Bafri–Summer Recipe- Mango Fudge Bars- Mango kalakand

Ingredients –

  • Mango Pulp – 2 Cups (Peel two big sized mangoes,  take out the pulp, grind it to a paste)
  • Sugar- 1/3 cups (as per your taste)
  • Ghee / Butter – 1 tbsp.
  • Dry Milk Powder – 1 1/2 tbsp.
  • Dry Coconut Powder – 1 1/2 tbsp.
  • Green cardamom powder- 1/2 tsp.
  • For Garnishing –
    Blanched Pistachio (Pista)

Method –

  1. Pour Ghee in the pan and heat it on medium heat.
  2. Once the ghee melts, add mango puree to it.
  3. Add dry milk powder, coconut powder and green cardamom powder- 1/2 tsp.
  4. Keep stirring, so it doesn’t burn.
  5. Take a tray and cover with Aluminum foil
  6. Cook  till the mixture forms a thick consistency
  7. When the mixture gets thick like a halwa, and starts to leave the corners of the pan.
  8. Turn off the heat.
  9. Immediately, pour this hot mixture into the tray and spread it evenly.
  10. Press it gently and sprinkle some Pista.
  11. Keep it in fridge for sometime, so it can settle down.
  12. Once Mango barfi  settled, cut it into pieces as per shape of your choice.
  13. Mango Barfi is ready to serve.
  14. Store in the refrigerator for a week.