Tag: Festival

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.

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.

Kala Jamun (काला जामुन)- Khoya Gulab Jamun–Black Jaam–Stuffed Khoya Gulab Jamun–Sweets

Ingredients –

  • Khoya or Mawa (crumbled) – 2 cups
  • Paneer / Cottage Cheese (crumbled) – 1 cup
  • All purpose flour / Maida – 1 tbsp.
  • Semolina / Suji – 1 tbsp.
  • Baking powder – 1 tsp.
  • Vegetable oil / Ghee for frying.

For sugar syrup

  • Sugar – 2 cups (as per your taste)
  • Cardamom powder or Kewra essence – 1/2 tsp.

For stuffing –

  • Mawa / Khoya Dough – 2 tbsp
  • Sugar – 1 tsp (as per your taste)
  • Chopped Pistachios (Pista), cashew, etc.
  • Pistachios (Pista) for garnishing
  • Food color (Yellow) as per your choice
  • Milk for prepare the soft dough

Method –

  1. Mash the khoya with your palm until it becomes soft and smooth.
  2. Mix Paneer, Semolina, Maida and Baking Powder.
  3. Now mix everything well and knead until it becomes soft.
  4. With help of Milk, prepare soft dough.
  5. Soft and smooth dough is ready, keep it aside for 20 minutes.
  6. You can use this dough for Khoya Gulab Jamun and Langcha Sweets.
  7. Add Sugar and 1 1/2 cups of water into the kadhai / Pan on medium heat.
  8. Mix well and let the Sugar dissolve in the water completely.
  9. Keep the syrup gooey in texture, don’t make it too thin.
  10. Once Sugar chasni is boiled, turn off the heat.
  11. Add Kewra essence into the Sugar syrup and mix well.
  12. For stuffing, take a bowl and add all the stuffing ingredients and mix well.
  13. After 20 minutes, knead the Dough once again.
  14. Take small amount of dough, roll the dough into round shape.
  15. If dough is sticking on your palm you can grease your palm with oil.
  16. Now flatten the balls in you palm, fill with little stuffing.
  17. Close it evenly by rolling the ball in your hand.
  18. Repeat the same for rest of the dough.
  19. Heat the vegetable oil in a pan/kadhai to medium to low heat.
  20. Fry  the Kala Jamun balls in the heated oil.
  21. Keep stirring until it turns dark in color. 
  22. Once ready, transfer into a kitchen or absorbent tissue.
  23. Fry all the kala jamun in the same way.
  24. Leave fried kala Jamun for 25 – 30 minutes in warm sugar chasni.
  25. After 30 minutes, take out all the kala Jamun into a bowl.
  26. Kala Jamun is ready, you can garnish with Pista powder, coconut powder, etc.

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.

Khoya / Mawa Barfi (खोया बर्फी )- Milk Khoya Burfi–How To Make Barfi

Ingredients –

  • Mawa Or Khoya Or Dried evaporated milk solids – 2 cups
  • Milk Powder – 2 tbsp.
  • Sugar Powder – 3/4 cups (as per your taste)
  • A tray covered with Aluminum foil

For Garnishing –

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

Method –

  1. Crumble it the khoya nicely.
  2. Add khoya, milk powder and sugar powder into the pan.
  3. Begin to cook on a low heat stirring.
  4. Sugar melts and makes the mixture gooey.
  5. Keep stirring for 3-4 minutes so it doesn’t burn..
  6. When the mixture becomes slightly thick and start leaving the side of the pan.
  7. Switch off the heat.
  8. Transfer this to the foil and spread it with the spatula.
  9. Allow it to cool down for 10 minutes.
  10. After 10 minutes garnish with sliver warq.
  11. Keep it in fridge for sometime, so it can settle down.
  12. Once the khoya barfi cool down, remove Aluminum foil from khoya mixture.
  13. Cut to desired shapes with knife.
  14. Khoya Barfi is ready to serve.
  15. Refrigerate and use with in 4 to 5 days.

Chena Goja बिहार की प्रसिद्ध छेना मिठाई- Khurma Sweets- Festival Recipe–Paneer / Chena Sweets

Ingredients –

  • Paneer/ Chena – 2 cups.
  • Sugar – 1 1/2  cups
  • All purpose flour (maida) – 1  tbsp
  • Cardamom (elachi) powder- 1/2 tsp
  • Maida/all purpose flour – 1 tbsp.

Method –

  1. Put chena on the plate and using your hand press until chena becomes completely smooth.
  2. Roll and cut into cubes shape with help of knife.
  3. Add 3 cups water, sugar and  cardamom powder into the pan/kadhai.
  4. Mix well and let it boil on high heat.
  5. Chasni is boiled, add chena cubes.
  6. Cook for 10 minutes on high heat.
  7. Keep cooking till chena turns light brown in color.
  8. Keep stirring regularly so that it is evenly coated over the chena.
  9. Add All purpose flour (maida) into the water, mix and add into the chasni.
  10. If chasni becomes thick, add little water time to time.
  11. Keep cooking till chena turns light brown in color.
  12. Once chena become brown in color turn off the heat.
  13. Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  14. Khurma sweets is ready.
  15. You can store in refrigerator for up to a week.

    हलवाई जेसा बनाये स्वादिष्ट बादाम का हलवा- Almond Halwa–How To Make Badam Halwa

    Ingredients-

    • Almonds (badam) – 1 cup
    • Ghee / Butter – 1 tbsp (if required you can add more)
    • Milk – 1/2 cup (if required you can add more)
    • Sugar – 1 cup (as per your taste)
    • Cardamom (elachi) powder- 1/2 tsp
    • For Garnishing – Sliced almond, chopped pista etc.

    Method

    1. Soak almonds (badam) in a bowl with enough water for 7-8 hour.
    2. Drain and de-skin the almonds.
    3. Add almonds and milk in a mixer jar and blend them.
    4. Make a fine paste.
    5. Heat the ghee in a deep non-stick kadhai,
    6. Add the almond mixture, mix well & cook on medium to low heat.
    7. Keep stirring constantly otherwise it will get burnt.
    8. Cook till the halwa thicken.
    9. Add sugar and cardamom powder, mix well.
    10. Once halwa will start leaving the side off the pan.
    11. Switch off the heat.
    12. Add dry fruits and mix well.
    13. Almond(Badam) Halwa is ready.
    14. Serve warm or store in an air-tight container.

    Holi Special (होली स्पेशल)- Chena / Paneer Rolls– Indian Sweets- Festival

    Ingredients –

    • Mawa / khoya for stuffing
    • Yellow Food color (optional)
    • Sugar as per your taste
    • Chena (Paneer) – 1 cup
    • Cardamom powder (optional) – 2 pinch

    Method –

    1. Put Mawa/khoya on the plate, add sugar(as per your taste) and  food color.
    2. Using your hand press for 5-6 minutes until it becomes completely smooth.
    3. Take small portion of khoya in your hand and shape them into oval shape.
    4. Khoya Stuffing is ready.
    5. Prepare all khoya stuffing in same way.
    6. Put the chena /paneer on the plate.
    7. Using your hand press for 5-6 minutes until it becomes completely smooth.
    8. Take small poison of chena on your hand and flatten.
    9. Place the khoya stuffing in the chena and cover.
    10. Chena roll is ready, prepare all in same way.
    11. Heat a pan on medium heat.
    12. Add 1 cup sugar(as per your taste) 1 1/2 cup of water into the utensil and let it boil.
    13. When chasni starts boiling, put chena rolls in boiling chashni.
    14. Cover and cook for 5 – 7 minutes on high heat.
    15. After 5-7 minutes, open the lid.
    16. Flip the chena rolls, cover and cook for another 5-7 minutes.
    17. After 15 min, turn off the heat.
    18. Once ready, let it cool down.
    19. Take them out in a strainer to drain extra sugar syrup.
    20. You can garnish with pistachios  (Pista) and saffron.
    21. You can store in the refrigerator for almost a week.
    22. Chena / Paneer Rolls  are ready to serve…