Dates Delight (खजूर की मिठाई)-Dates Roll- Sugar Free Sweets

Ingredients –

  • Seedless dates (khajur) – 1 cup (cut into small pieces)

If you have dates with seed then remove the seeds before preparation

  • Ghee/butter -1 tbsp.
For stuffing –
  • Mix dry fruits (as per your choice)-

Almonds, Cashew nuts, dry coconut, and pistachio (Pista).

  • Milk for prepare dough
  • Food color – green, yellow
  • Chopped cashew nuts
  • Roasted poppy seeds (khas khas) – for coating.
  • Cardamom powder – 1 tsp.

Method –

  1. Add all the dry fruits into grinder jar to make fine powder.
  2. Divide the powder into two equal parts to prepare two types of stuffing.
  3. In first part add cardamom powder, sugar as per you taste and chopped cashew & mix well.
  4. Add yellow food color & with the help of milk make a soft dough.
  5. Repeat the same for other part of the dough with green color.
  6. Dough is ready we will use this for stuffing.
  7. Heat ghee or butter in the kadhai on low heat.
  8. Add chopped dates, cook for 1-2 minutes.
  9. Keep stirring continuously.
  10. After 2 minutes turn off the heat, take out the mixture in a plate and let it cool down.
  11. Once it cools down shape the dates into a ball.
  12. Apply ghee/oil on the surface and roll the dates using rolling pin.
  13. Cut the flattened roll into two equal parts.
  14. Roll the green stuffing in the same way and cut into two equal halves.
  15. Take half of the yellow stuffing and roll it into cylindrical shape.
  16. Place all the stuffing on the dates roll and with the help of our hand cover it properly.
  17. Sprinkle roasted poppy seeds on the surface and roll it properly.
  18. Roll is ready, wrap the roll into plastic wrap or aluminum foil.
  19. Repeat the same for other half of the dates roll.
  20. Keep it in fridge for 1 hour, so it can settle down.
  21. After an hour remove plastic wrap from dates roll and cut the roll into slices.
  22. Dates delight is ready to serve.
  23. Keep it in fridge and use.

Coconut (Nariyal) Barfi/katli-(इस तरह से बनाये नारियल की बर्फी)-Sweet Recipe In Hindi-Indian Festival Recipe

Ingredients –

  • Coconut (Nariyal) – 1 (Grated)
  • Dry coconut powder – 2 tbsp.
  • Powder sugar (as per your taste)
  • Tutti Frutti (orange and green)
  • A tray covered with Aluminum foil

Method –

  1. Take a bowl, add sugar, coconut powder and grated coconut, mix well.
  2. Place the bowl in microwave oven, and set the timer for 30 sec..
  3. After 30 sec check and mix it again.
  4. Place the bowl in microwave and set the timer for 30 sec.
  5. Cook till sugar gets completely dissolved.
  6. Now take them out in a bowl.
  7. Now add tutti frutti  also and mix well.
  8. Pour the mixture, then spread it evenly across the tray.
  9. Press it gently.
  10. Keep it in fridge for sometime, so it can settle down.
  11. Once Coconut barfi settled, cut it into pieces as per shape of your choice.
  12. Coconut barfi is ready to serve..

Jalebi With Rabri/ Rabdi(गर्मागर्म जलेबी के साथ ठंडी रबड़ी)-Indian Recipe-Without Yeast

Ingredients –

For Jalebi –
  • All purpose flour/ Maida –1 cup
  • Rice flour –2 tbsp
  • Food color – green (as per your choice)
  • Sugar –1 cup (as per your taste)
  • Whole green cardamom –1-2
For Rabri –
  • Milk –3 cups
  • Sugar (as per your taste)
  • Chopped dry fruits (as per your choice)

Method –

Lets start preparing Jalebi batter-
  1. Add rice flour into the maida and mix well, with the help of water, make a light smooth batter.
  2. Batter is ready, cover and keep aside for 20 minutes.
Chasni  for jalebi –
  1. Add sugar, 1 cup water and green cardamom into a pan.
  2. Let it boil on medium heat.
  3. As soon as it comes to boil, turn off the heat.
  4. Chasni is ready.
For Rabri –
  1. Heat milk in a pan on low heat.
  2. Keep stirring.
  3. When the milk become thicker, add sugar, dry fruits and cardamom powder into the milk.
  4. Rabri is ready, turn off the stove.
Lets start preparing Jalebi
  1. After 20 minutes, add food color into the jalebi batter and mix well.
  2. Heat oil into the pan on medium heat.
  3. To make the jalebi you can use plastic bottle with a nozzle or you can also use a small plastic bag(Ziplock),
  4. Pour some of the batter into a plastic bag, seal it with a rubber band.
  5. Cut the tip and check how thick or thin you want the jalebi to be.
  6. Gently squeeze the batter into the oil in spiral shape.
  7. Keep flipping the jalebi occasionally on each side or till it becomes slight golden and crisp.
  8. Shake and remove excess oil and soak in the warm chasni for 5-6 minutes.
  9. Prepare all the jalebi in same way.
  10. Take out the pieces from chasni, drain extra sugar syrup.
  11. Hot and Crispy Jalebi and Rabri is ready to serve.

Peda (दूध और चॉकलेट के स्वादिष्ट पेडे)-Mathura Pede-Chocolate Peda-with Condensed Milk

Ingredients –

  • Crumbled Khoya / Mawa
  • Sweetened condensed milk (as per your taste)
  • Green cardamom powder
  • Ghee / Butter – 1 tbsp
  • Coco powder ( for chocolate Peda)
  • For Garnishing –
    Chopped Pista, Tutti frutti, Saffron and sprinkle

Method –

  1. Heat a pan, add Ghee, Khoya, condensed milk and cardamom powder.
  2. Mix and cook on a low heat.
  3. Cook until thick consistency and the mix leave the sides of the pan.
  4. Split the dough in two equal parts, one for dudh peda
    and another half for chocolate peda
  5. For making chocolate Peda add coco powder (as per your taste).
  6. Mix and Cook for 1 minute.
  7. Once ready, turn off the heat.
  8. Grease your palms with ghee and make small balls from the dough, roll it between your palms.
  9. Press with your thumb in the middle of it.
  10. Repeat the same for rest of the dough.
  11. Garnish the Peda (as per your choice).
  12. Peda is ready, refrigerate and use.

Batasha Mithai (बताशा मिठाई)–Sugar Drop Candy–Festival Recipe- Prasad Recipe

Ingredients –

  • Sugar
  • Butter paper

Method –

  1. Heat a pan on medium heat.
  2. Add sugar and 1/2 cup water into the pan.
  3. Mix well.
  4. Cook it until sugar dissolves & become little thick.
  5. You can add food color if you wish.
  6. When you see 2-3 thread of the sugar syrup between your fingertips, sugar syrup is ready.
  7. You can use a chocolate or cupcake mold to put the sugar syrup.
  8. Drop sugar syrup on the butter paper with the help of a spoon.
  9. Keep sufficient distance between the drops, so that it wont stick with each other.
  10. Leave it to dry, it might take 1-2 days.
  11. In the same manner you can also make jaggery batasha.
  12. Now that the batasha is dry, remove it from the butter-paper.
  13. Batasha is ready, keep it in air tight container.

Kheer kadam–Ras Kadam–Khoya Kadam Sweets–Festival Sweets Recipe

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1 (you can use vinegar also)
  3. Sugar – 1 Cup (as per your Taste)
  4. Khoya / Mawa – 1 cup
  5. Cardamom powder – 2 pinch
  6. Sugar – 1 tbsp.
  7. Food color (as per your choice )
  8. Coconut powder / roasted poppy seeds – for coating

Method –

  • Boil milk on medium heat.
  • When the milk starts boiling, add lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more lemon juice.
  • Place a thin muslin cloth over the colander or any other container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • Add little water to the paneer to wash away the lemon flavor.
  • Add few drops of food color and mix well.
  • Take small portion of chena in your hand and shape them into small balls.
  • Add 1 cup of sugar, 1.5 cups of water and cardamom powder into a pan.
  • Let it boil on medium heat.
  • When chasni started boiling, put  chena balls in boiling chasni and cook for 20 – 25 min.
  • Rusgulla is ready, turn off the heat and let it cool down completely.
  • Now separate the rusgulla from the sugar syrup.
  • Break the mawa and mash until its becomes soft.
  • Add sugar as per your taste and with the help of milk, make a soft dough.
  • Take coconut powder for coating  kheer kadam (you can also use roasted poppy seeds).
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Put the rasgulla inside the mawa and press it from all side.
  • Wrap the ball around the coconut powder.
  • Prepare all Kheer kadam like wise.
  • Kheer kadam is ready, keep all kheer kadam into the fridge for 30 minutes.

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.