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.

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.

Rice Kulfi– (चावल कुल्फी )- Recipe For Kids –Summer Recipe- Dessert Recipe

Ingredients –

  • Rice (Chawal) flour – 1 1/2 tbsp.
  • Whole Milk – 3 cups.
  • Coconut powder – 2 tbsp.
  • Cardamom powder – 1/2 tsp.
  • Sugar – 2 tbsp (as per your taste)

Method –

  1. Heat Whole milk into the pan.
  2. Let it boiled on medium heat.
  3. Add sugar, Coconut powder and Cardamom powder mix well on low heat.
  4. Add little water into rice flour, dissolve it completely..make sure there are no lumps.
  5. Pour the rice flour mixture into the milk on low heat.
  6. Keep stirring and make sure there are no lumps.
  7. Cook till it becomes slightly thick consistency.
  8. Turn off the heat, let it cool down completely.
  9. Add chopped pista and mix well.
  10. Pour the rice kulfi mixture in kulfi moulds.
  11. Keep in the freezer for the kulfi to set.
  12. Once set, serve the rice kulfi sprinkled with coconut powder and chopped pista.
  13. Serve Rice kulfi immediately.

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…

Kaaju Roll (काजू रोल) – Cashew Nuts Roll–Kaju Delight–Indian Sweet Recipe

Ingredients –

  • Cashew nuts (Kaaju) powder – 1 cup
  • Sugar – 1/3 cup (as per your taste)
  • Chopped Pistachios (Pista) – 2 tbsp (as per your choice)
  • For coating dry coconut powder
  • Food color (yellow)
  • Ghee / Butter – 1/2 tsp

Method –

  1. Heat the non-stick pan on medium heat.
  2. Add ghee( 1/2 tsp), sugar and 1 cup water.
  3. Mix well and let the water boil.
  4. Prepare sugar syrup and check with your fingers it should be 1 string.
  5. Once sugar syrup is ready add cashew powder and keep stirring it.
  6. Cook it on medium to low heat.
  7. Keep cooking it for some more time until it becomes thick paste.
  8. Switch off the heat and let it cool down.
  9. Divide the Kaaju paste into two equal parts.
  10. Once it little cools down, take one part and add food color and chopped pista.
  11. Mix well and roll the shape as a square
  12. Once it cools down shape the kaaju  paste  into a ball.
  13. Now take second part of kaaju paste and shape into a ball.
  14. Roll the ball, using rolling pin.
  15. Place square shape on the kaaju roll and with the help of our hand cover it properly.
  16. Coat with dry coconut powder evenly.
  17. Roll is ready, wrap the roll into plastic wrap or aluminum foil.
  18. Keep it in fridge for 1 hour, so it can settle down.
  19. After an hour remove plastic wrap from Kaaju roll and cut the roll into slices.
  20. Kaaju roll  is ready to serve.
  21. Keep it in fridge for 1 week and use.

(बस 1 सामग्री से बनाये ये अनोखा मिठाई)-Cashew (काजू) Sweets- Kaaju Custard Apple- Sarifa– Christmas Special

Ingredients –

  • Cashew (Kaju) – 1 cup
  • Sugar – 1/3 cup (as per your taste)
  • Ghee / Butter – 1 tsp
  • Chopped dry fruits (cashew, raise & Almonds)

For decoration-

  • Food color Green for decoration.
  • Few cardamom skins
  • Cloves (long)

Method –

  1. Add cashew nuts in the grinder and prepare fine powder.
  2. Heat the non-stick pan on medium heat.
  3. Add ghee( 1/2 tsp), sugar and 1 cup water.
  4. Mix well and let the water boil.
  5. Prepare sugar syrup and check with your fingers it should be 1 string.
  6. Once sugar syrup is ready add cashew powder and keep stirring it and cook it on medium to low flame.
  7. Keep cooking it for some more time until it becomes thick paste.
  8. Switch off the heat and let it cool down.
  9. Pour the mixture into a plate.
  10. Keep mixing it, this way it will become little cold and thick also.
  11. Divide the mixture in two parts, add dry fruits in one part and mix well.
  12. Grease your palms with little water and make small balls from the dough, roll it between your palms.
  13. Roll the mixture into ball shape (size of lemon).
  14. Make small balls from other part of the mixture.
  15. Stick the small balls around the big ball.
  16. Press it gently, do the same for rest of the balls.
  17. Apply food color on palm and roll the balls between your palms.
  18. Garnish the Kaju Custard apple with cloves (long) & cardamom skin.
  19. Repeat the same for rest of the custard Apple.
  20. Kaju Custard Apple is ready, refrigerate to keep it fresh up to 1 week.

Besan Ke Ladoo/ Laddu (हलवाई के जैसा बनाये बेसन के दानेदार लडू)-Festival Recipe

Ingredients –

  • Besan /Chick pea /Gram flour – 1½ cup
  • Powder Sugar (as per your taste)
  • Suji/ Semolina / Rava – 1 tbsp
  • Ghee – ¼ cup (if needed you can add )
  • Green Cardamom (whole /powder) – 1-2
  • Food color (optional) yellow
  • Pistachio (Pista) – 2 tbsp

Method –

  1. Add suji into heated pan, roast for 1-2 minutes on low heat.
  2. Heat a pan on low heat.
  3. Add besan, roast until the besan turns golden in color.
  4. Keep stirring time to time.
  5. Once besan turns golden in color turn off the heat.
  6. Add suji, cardamom powder and pista.
  7. Add sugar (as par your taste) and mix well.
  8. Take a large utensil, transfer besan
  9. Add ghee and mix well.
  10. If it is dry, add the ghee as needed little by little.
  11. Take small portion of mixture, roll them into small ball.
  12. Check if the besan can bind well to roll to balls..
  13. Heat the mixture if it’s getting harder to roll
    due to cooling.
  14. Store besan ladoo in air tight jars.
  15. Besan ladoo is ready to serve.