Tag: Ghee

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.

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.

Ghee Rice/ Neychoru –South Indian Recipe–How To Make Ghee Rice- Kids

Ingredients –

  • Basmati rice (Wash and soak rice for 20 minutes.) – 1 cup
  • Ghee / Butter –  1 tbsp.
  • Bay leaves – 1-2
  • Clove – 2-3
  • Green cardamom – 1-2
  • Star anise – 1
  • Onions (cut into length wise) – 1/2 cup

For garnishing – Fried onions, chopped coriander

Method –

  1. Heat a pan on medium heat and ghee to a pan.
  2. Add Bay leaf, Clove, Green cardamom, Star anise, and fry for a min.
  3. Add cashew, raisin and fry till lightly golden in color.
  4. Add onions (cut into length wise) fry for 1-2 minutes.
  5. Add drained rice and fry for for  minutes.
  6. Add 1.75 cup water, salt as per your taste,
  7. If you want you can add sliced chilly.
  8. Mix well, cover and let it boil.
  9. Cook until all water has evaporated.
  10. You can check once or twice while the rice is cooking.
  11. Open the lid and fluff up.
  12. Ghee Rice is ready.
  13. Garnish with fried onions, chopped coriander leaves and serve..

7 Cups Burfi(बर्फी बनाये एक नए तरीके से )-Barfi Recipe

Ingredients –

  • Besan / chickpea flour/ gram flour –1 cup
  • Grated coconut – 1 cup
  • Milk – 1 cup
  • Ghee / butter – 1 cup
  • Sugar – 2 cups (as per your taste)
  • Cardamom powder – 1/2 tsp.
  • Dry fruits (powder) – 1 cup (optional)

Method –

  1. Heat a pan on medium heat.
  2. Add besan and begin to roast until it turns light golden in color.
  3. Keep stirring time to time.
  4. Add coconut powder and mix well.
  5. Roast for 2 minutes on low heat.
  6. Add sugar, milk, cardamom powder and ghee.
  7. Mix well, cook on medium to low heat.
  8. Continue cooking until the mixture begins to thicken.
  9. Keep stirring for 3-4 minutes so it doesn’t burn..
  10. Cook till it becomes little dry.
  11. Once mixture is ready, turn off the heat.
  12. Apply ghee or you can also use butter paper or aluminum foil on the tray.
  13. Pour the mixture and then spread it evenly across the tray.
  14. Press it gently with a spoon.
  15. Let it cool down for sometime, so it can settle down.
  16. Once 7 cups barfi settled, cut it into pieces as per shape of your choice.
  17. 7 cups barfi is ready to serve…

Instant Ghee (Clarified Butter)

Ingredients –

  1. Unsalted butter

Method –

  • Heat the butter on medium heat.
  • Stir after every 1 minute so that it doesn’t stick to the pan.
  • Keep stirring the butter constantly until milk solids and ghee gets separated completely.
  • Cook till the color of milk solid turns light brown.
  • Ghee is ready, turn off the heat and cool down completely.
  • Once it cools down completely strain the mixture and keep it in airtight container/jar.