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Ingredients –
- Suji/ Semolina – 1 cup
- Sugar(as per your taste)
- Ghee/ Butter – 2 tsps. (if required you can add more)
- A pinch of Cardamom Powder
For garnishing –
- Fine chopped Pistachio, Almonds
- Saffron (Optional)
- Food color (yellow) Optional
Method –
- Heat a pan, add suji and fry on a low heat.
- Until it begins to smell good and turn to light golden color.
- When it fried completely turn off the heat.
- Add 2 cups water, sugar, ghee and cardamom powder to another pan and boil on medium heat.
- Once water is boiled, pour it slowly to the suji.
- Cover and cook on a low to medium heat.
- Keep stirring for 3-4 minutes so it doesn’t burn..
- Cook until all the water is absorbed.
- Add chopped dry fruits, mix well.
- Once mixture is ready, turn off the heat.
- Apply ghee / butter on the plate.
- Pour the mixture and then spread it evenly.
- Press it gently with a spoon.
- Sprinkle some pista and almonds.
- Let it cool down for sometime, so it can settle down.
- Once Suji ka halwa settled, cut it into pieces as per shape of your choice.
- Suji ka barfi (Halwa) is ready to serve…
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Ingredients –
- Ash Gourd ( Winter melon)– 600 gram (wash and dry)
- Limestone / Chuna – 1 tsp.
- Sugar – 1 cup (as per your taste)
- Food color – green
- Vanilla essence – 1 tbsp.
For stuffing
- Whole milk – 3 cups
- Sugar – 2 tsp. (as per your taste)
- Chopped dry fruits – Pista, cashew, almonds, etc.
- Elaichi (Cardamom) powder – 1 tsp.
Method –
- Peel the ash gourd skin and make sure the green part is not left out.
- Slice the ash gourd in triangular shape.
- Take a utensil, add enough water and limestone, mix well.
- Drop all the pieces of ash gourd in water, mix well and leave it for 2-3 hours.
- After 2-3 hours take out the limestone from water and rinse well.
- Take out all the ash gourd pieces into a pan.
- Add sugar, food color, mix it well and add enough water to immerse the sliced ash gourd.
- Turn on the stove on medium heat, cook till the ash gourd becomes transparent.
- Stir continuously so that it doesn’t burn.
- Do not let the syrup get too thick, if required add half cup water to keep the syrup thin.
- When the ash gourd becomes transparent, turn off the heat, add vanilla essence and leave aside for 1 hour, allowing them to cool down.
- To prepare stuffing, take 3 cups of whole milk and allow it to boil in a pan on high to low heat.
- Once milk is boiled, reduce the heat to medium temperature and keep stirring to avoid the milk sticking to the bottom of the container.
- When the milk becomes thick, add sugar and cardamom powder to the milk.
- Stop heating when all the water disappears. You can also add chopped dry fruits to your stuffing (khoya).
- Now take out the pieces of boiled ash gourd from syrup, drain extra sugar syrup and let them dry out for an hour.
- Take few cloves for decorating the paan.
- Once ash gourd is dried, stuff each ash gourd slices with khoya, fold the slices from the corners and pin them using cloves.
- You can also use toothpick and cherry or tutti fruity to decorate Meetha pan.
- Meetha paan is ready, serve with your meals…

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Ingredients –
For chena –
- Whole milk – 1 liter
- Lemon – 1-2 (you can also use vinegar)
For chasni –
- Sugar – 1 cup (as per your taste)
- Water – 2 cup
- Elaichi (Cardamom) powder – 2 pinch
For Flavored milk –
- Whole milk – 1 liter
- Sugar – 1/2 cup (as per your taste)
- Sliced Dry fruits – Pista, cashew, almonds, etc.
- Saffron (optional)
For Chena/Paneer –
- To make chena, heat whole milk in a pan and bring it to boil.
- Keep stirring once a while.
- When milk starts boiling , turn off the heat and add lemon juice, as the milk starts to ferment stop adding lemon juice.
- Once the milk is fermented, pour the curdle milk into the muslin / cotton cloth, drain all the water and squeeze off excess water.
- Add little water to the Paneer while the Paneer is still in the muslin cloth, to wash away the lemon flavor.
Method –
- 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 small balls.
- Add 1 cup sugar and 2 cups of water into the utensil and let it boil.
- Add cardamom powder into the water.
- When chasni starts boiling, put chena balls into boiling chashni.
- Cover and cook for 15-20 minutes on high heat.
- Chena balls are ready, turn off the heat.
- To make flavored milk, bring 1 liter whole milk to boil in a pan on medium to low heat.
- Once milk become little thicker, add sugar and cook till sugar is completely dissolved.
- Put chena balls into the milk and cook for 5 minutes on medium heat.
- Keep stirring to avoid the milk sticking to the bottom of the container.
- Add dry fruits and cook for 1 minute.
- Paneer ki kheer / Payas is ready, turn off the heat.
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