Tag: Festival Recipe

फ्रेश नारियल / खोपरा बर्फी -Coconut Barfi–Nariyal Barfi–Kobbari Mithai

Ingredients –

  • Fresh Grated coconut
  • Sugar – 1/3 cup (as per your taste)
  • Green cardamom powder – 1/2 tsp
  • A tray covered with Aluminum foil

For Garnishing –

  1. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional)

Method –

  1. Heat a pan, on a medium heat.
  2. Cut coconut pieces into small pieces into the mixer jar & make a fine powder.
  3. Add coconut powder, sugar and cardamom powder into a pan.
  4. Keep Stirring constantly, let the sugar dissolve completely.
  5. Mix and begin to heat on a low heat.
  6. In a few minutes, the sugar will begin to dissolve.
  7. When the coconut burfi is almost done, the mixture will start leaving the sides of the pan and you will also see foamy bubbles rise from it.
  8. Keep stirring for 3-4 minutes so it doesn’t burn..
  9. Cook until all the sugar water is absorbed and begins to smell good.
  10. Turn off the heat.
  11. Immediately, pour this hot mixture into the tray and spread it evenly.
  12. Pour the mixture and then spread it evenly.
  13. Let it cool down for sometime, so it can settle down.
  14. Once coconut barfi  settled, cut it into pieces as per shape of your choice.
  15. Fresh Coconut Barfi is ready to serve.
  16. Store in the refrigerator for a week.

फटे दुध से बनाये स्वादिष्ट बर्फी और लडू- Curdled Milk Barfi- Sour Milk Laddu/Ladoo/Katli

Ingredients –

  • Normal Milk / Curdled Milk
  • Sugar (as per your taste)
  • Dry milk powder – 1/2 cup
  • Dry coconut powder – 1/2 cup
  • Milk – 1 cup
  • Food color (optional) yellow
  • Green cardamom powder – 1/2 tsp
  • Ghee / Butter – ¼ tsp (if needed you can add )
  • Condensed milk (optional)

For garnishing –

  • You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional)

Method –

  1. Heat  milk in a pan and bring it to boil.
  2. Keep stirring once a while.
  3. When milk is boiled, turn off the heat.
  4. Add Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
  5. Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
  6. Take a bowl, add crumbled paneer, coconut powder, sugar, dry milk powder, green cardamom powder and mix well.
  7. Heat a pan, add ghee on a medium heat.
  8. Add  paste  into a pan.
  9. Add coconut powder and mix well.
  10. Keep stirring for 3-4 minutes so it doesn’t burn..
  11. Once mixture is ready, turn off the heat.
  12. Apply ghee / butter on the plate (If you like you can use aluminum foil)
  13. Pour the mixture and then spread it evenly.
  14. Press it gently.
  15. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional).
  16. Let it cool down for sometime, so it can settle down.
  17. Once Curdled milk barfi  settled, cut it into pieces as per shape of your choice.
  18. Refrigerate to keep it fresh for up to 1 week.

For ladoo / Laddu –

  1. Take small portion of mixture, roll them into small ball.
  2. Coat with dry coconut powder .
  3. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional).
  4. Curdled milk ladoo is ready to serve.
  5. Refrigerate to keep it fresh for up to 1 week.

Rasgulla In Microwave(15 मिनट में बनाये माइक्रोवेव में रसगुल्ला)-Rosogulla Sweet- Bengali Recipe

Ingredients –

  • Paneer (chena) – 1 cup
  • Sugar- 1/2 cup (as per your taste)
  • Whole cardamom – 1-2

Method –

  1. Using your hand press for 5-6 min, until paneer becomes smooth (You can use blender also).
  2. Soft dough is ready.
  3. Take the small portions of paneer in your hand and shape them into small balls.
  4. Roll the paneer balls between your palm and keep all of them on a plate.
  5. Add 2 cups of water, sugar, cardamom into the microwave bowl.
  6. Mix well, till sugar gets completely dissolved.
  7. Now put all the paneer balls in sugar water.
  8. Place the bowl in microwave oven, and set the timer for 5 minutes.
  9. After 5 minutes check the rasgullas.
  10. Again check the rasgullas and set the time for 5 minutes.
  11. After approximately15 minutes in total your rasgullas will become soft and fluffy.
  12. Rasgullas has become puffy & doubled in size.
  13. Now take them out in a bowl .
  14. Soft Rasgullas are ready to serve…

Thandai Powder( ठंडाई पाउडर) for Hoil – Home Made Thandai Masala By Sunita–Festival Recipe

Ingredients –

  1. Almonds (badam) – 1 cup
  2. Fennel Seeds (saunf) – 1/2 cup
  3. Pistachio (Pista) – 1/3 cup
  4. Sugar or as per your taste – 1/4 cup
  5. Poppy Seeds (khuskhus) – 1 tbsp.
  6. Muskmelon Seeds – 1 tbsp.
  7. Black Pepper (whole or powder) – 1 tsp.
  8. Whole Cardamom or powder (Elaichi)  -1 tbsp.
  9. A thread of Saffron (optional)

Method –

  • Add almond, muskmelon seeds in a mixture jar along with half of the measured sugar and grind them finely.
  • Sieve it to get fine powder of thandai.
  • Few thick mixture seeds are left on the sieve.
  • Put it back into the jar and add rest of the ingredients.
  • Sieve it once again.
  • You can use remaining thick powder of thandai for other recipe like sweet chila, drinks, etc..
  • Add black pepper powder and mix everything well.
  • Thandai powder is ready, you can store this powder into the refrigerator to be used later.

Thandai Powder( ठंडाई पाउडर) for Hoil – Home Made Thandai Masala By Sunita–Festival Recipe

Ingredients –

  1. Almonds (badam) – 1 cup
  2. Fennel Seeds (saunf) – 1/2 cup
  3. Pistachio (Pista) – 1/3 cup
  4. Sugar or as per your taste – 1/4 cup
  5. Poppy Seeds (khuskhus) – 1 tbsp.
  6. Muskmelon Seeds – 1 tbsp.
  7. Black Pepper (whole or powder) – 1 tsp.
  8. Whole Cardamom or powder (Elaichi)  -1 tbsp.
  9. A thread of Saffron (optional)

Method –

  • Add almond, muskmelon seeds in a mixture jar along with half of the measured sugar and grind them finely.
  • Sieve it to get fine powder of thandai.
  • Few thick mixture seeds are left on the sieve.
  • Put it back into the jar and add rest of the ingredients.
  • Sieve it once again.
  • You can use remaining thick powder of thandai for other recipe like sweet chila, drinks, etc..
  • Add black pepper powder and mix everything well.
  • Thandai powder is ready, you can store this powder into the refrigerator to be used later.

Colorful Elo Jhelo / Champakali /Goja Sweet Recipe For Republic Day–Indian Sweet Recipe

Hello friends, today I am sharing Republic Day Special Sweet dish. Hope you like it

Ingredients –

  1. All – purpose flour (Maida) – 1 cup
  2. Food color (as per your choice)
  3. Ghee / Oil – 2 tsp.
  4. Sugar – 1 cup
  5. Cardamom powder – 2 pinch
  6. Vegetable oil for Frying

Method –

  • Add ghee into the maida and mix well.
  • With help of water prepare the soft dough and knead thoroughly.
  • Divide the dough into three equal parts, add colors and mix well.
  • Take small portion from the dough and roll them into small balls.
  • Now roll each one of them using a rolling pin of approximately 3-3 ½ inches in diameter.
  • Stack them on top of each other .
  • Leaving out around ½ cm from the outer edges, cut this into slices from the center towards the edges.
  • Hold the strips from the end, while pressing it from the ends, curl them nicely till the end.
  • Repeat the same process for rest of the dough balls and keep them aside.
  • Heat the oil in the pan on medium heat and once oil is ready, fry all the Elo jhelo.
  • When they start floating on the oil, just flip them to cook evenly. Fry until all the Elo Jhelo turns golden brown.
  • Add sugar with 1/3 cup of water in another pan to make sugar syrup. Cook it until all the sugar dissolves into the water.
  • Add cardamom powder into the pan.
  • Check with your fingertip, when you see 1 thread of the sugar syrup between your fingertips, it means sugar syrup is ready.
    Turn off the heat.
  • Dip the fried Elo Jhelo into the sugar syrup for few seconds.
  • Colorful Elo Jhelo is ready, transfer to another plate and allow it to become cold.

Colorful Elo Jhelo / Champakali /Goja Sweet Recipe For Republic Day–Indian Sweet Recipe

Hello friends, today I am sharing Republic Day Special Sweet dish. Hope you like it

Ingredients –

  1. All – purpose flour (Maida) – 1 cup
  2. Food color (as per your choice)
  3. Ghee / Oil – 2 tsp.
  4. Sugar – 1 cup
  5. Cardamom powder – 2 pinch
  6. Vegetable oil for Frying

Method –

  • Add ghee into the maida and mix well.
  • With help of water prepare the soft dough and knead thoroughly.
  • Divide the dough into three equal parts, add colors and mix well.
  • Take small portion from the dough and roll them into small balls.
  • Now roll each one of them using a rolling pin of approximately 3-3 ½ inches in diameter.
  • Stack them on top of each other .
  • Leaving out around ½ cm from the outer edges, cut this into slices from the center towards the edges.
  • Hold the strips from the end, while pressing it from the ends, curl them nicely till the end.
  • Repeat the same process for rest of the dough balls and keep them aside.
  • Heat the oil in the pan on medium heat and once oil is ready, fry all the Elo jhelo.
  • When they start floating on the oil, just flip them to cook evenly. Fry until all the Elo Jhelo turns golden brown.
  • Add sugar with 1/3 cup of water in another pan to make sugar syrup. Cook it until all the sugar dissolves into the water.
  • Add cardamom powder into the pan.
  • Check with your fingertip, when you see 1 thread of the sugar syrup between your fingertips, it means sugar syrup is ready.
    Turn off the heat.
  • Dip the fried Elo Jhelo into the sugar syrup for few seconds.
  • Colorful Elo Jhelo is ready, transfer to another plate and allow it to become cold.