24
Apr 17

Besan (gram flour) ka halwa

A traditional Indian desert is from Punjab and Bihar ‘Besan ka halwa’, delicious and tempting aroma. It is enriched with goodness of Besan (gram flour) and ghee (clarified butter), green cardamom & dry fruits.

Give your child the power of protein, helps in building strong muscles. Ghee is beneficial for memory and mental development as a whole, enhances the stamina and strengthens eye sight, increases vitality.

And has many more…

Ingredients:

  • Besan (gram flour): 1 cup (100gm)
  • Sugar: ½ cup (100 gm)
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Water: one cup

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.

Method:

  1. Heat ghee in a fry pan, add cashew nut deep fry them and keep aside. Add Besan; stir fry on medium low flame till it gets golden brown in color.
  2. Add raisin and fry for a minute, add water, stir continuously to mix well.
  3. Add sugar and stir to mix, continue to cook on lower flame till the halwa consistency appears.
  4. Add fried cashew nut and cardamom powder, add one tablespoon of ghee to finish it off.
  5. Transfer it to serving plate and Garnish with dry fruits or as per your choice.
  6. Besan (gram flour) ka halwa is ready to be serve.
Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Ingredients

Ingredients

add cashew nut deep fry

add cashew nut deep fry

Add Besan

Add Besan

stir fry

stir fry

stir fry on medium low flame till it gets golden brown in color.

stir fry on medium low flame till it gets golden brown in color.

Add raisin

Add raisin

Add raisin and fry

Add raisin and fry

add water

add water

add water

add water

Add sugar

Add sugar

Add sugar

Add sugar

, continue to cook on lower flame

, continue to cook on lower flame

Add fried cashew nut

Add fried cashew nut

Add fried cashew nut

Add fried cashew nut

add one tablespoon of ghee

add one tablespoon of ghee

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa


09
Apr 17

Panjiri/kasar (sukha prasad for satya-narayan pooja)

About three months ago, I was in my hometown and my family had the Sri Satya- Narayan pooja there. This pooja is performed in India’s  in all states; more often in the states like Bihar, Rajasthan, Uttar Pradesh.

It is said that this pooja brings peace, prosperity and happiness in our life. Different types of fruits, panchamrit and panjiri are offered to the god.

That day my co-sister prepared the panjiri with whole wheat, I love that preparation and taste is awesome.

Here is the recipe of Panjiri/kasar (sukha prasad for Sri Satya-Narayan pooja).

This recipe is very good for school going children and kids also enjoy as daily tit- bit.

Ingredients:

  • Wheat: 150 gm (1 cup)
  • Jaggery: 100 gm
  • Melon seed:  3 tablespoon
  • Sesame seed: 2 tablespoon
  • Dry coconut: 2 tablespoon
  • Ghee (clarified butter): 3 tablespoon

Preparation:

  1. Wash the wheat in running water, dry into sun for half an hour to remove the wetness of the wheat.dry roast the wheat on low flame, let it cool and grind it into mixer grinder on medium speed for a  couple of minute to prepare course aata, keep aside
  2. Chop dry coconut into small pieces, keep aside.

Method:

  1. Heat 2 tablespoon of ghee in a fry pan, add sesame seed, melon seed and chopped coconut, sputter for few seconds.
  2. Add prepared aata; stir fry on medium low flame till it gets golden in color, finish off with remaining ghee. Let it cool to room temperature; add green cardamom powder and Jaggery.
  3. Transfer it to pooja plate and Garnish with dry fruits or as per your choice.
  4. Panjiri/kasar (sukha prasad for satya-narayan pooja) is ready to offer to the God.
Panjiri/kasar (sukha prasad for satya-narayan pooja)

Panjiri/kasar (sukha prasad for satya-narayan pooja)

Ingredients

Ingredients

Wash the wheat in running water

Wash the wheat in running water

Washed and dried wheat

Washed and dried wheat

dry roast the wheat

dry roast the wheat

grind it into mixer grinder

grind it into mixer grinder

course aata

course aata

add sesame seed

add sesame seed

add sesame seed, melon seed

add sesame seed, melon seed

add sesame seed, melon seed and chopped coconut

add sesame seed, melon seed and chopped coconut

add sesame seed, melon seed and chopped coconut

add sesame seed, melon seed and chopped coconut

Add prepared aata

Add prepared aata

Add prepared aata

Add prepared aata

fry on medium low flame

fry on medium low flame

finish off with remaining ghee

finish off with remaining
ghee

add green cardamom powder

add green cardamom powder

add green cardamom powder and Jaggery

add green cardamom powder and Jaggery

add green cardamom powder and Jaggery

add green cardamom powder and Jaggery

Panjiri/kasar (sukha prasad for satya-narayan pooja)

Panjiri/kasar (sukha prasad for satya-narayan pooja)

Panjiri/kasar (sukha prasad for satya-narayan pooja)

Panjiri/kasar (sukha prasad for satya-narayan pooja)


10
Mar 17

Boondi ka laddu

In India gifting your friends and family during festival is very popular. This festive season gift your near and dear ones a basket full of homemade delight ’Boondi ka laddu’, that comes laden with pure ghee (clarified butter) cashew nut and Raisins.

‘Happy holi’

Ingredients:

For boondi batter:

  • Besan: 200 gm.
  • Food Color:
  • Water: ½ cup
  • Ghee (clarified butter): for deep frying

For sugar syrup:

  • Sugar:  200 gm.
  • Water: ½ cup
  • Green Cardamom: 5-6 no.
  • Cashew nuts: 10-12 no.
  • Raisins: 15-20 no.
  • Melon seed: 1 tablespoon

Preparation:

For sugar syrup:

  1. Take a large pan; pour sugar as well as water in it, and Let the syrup boil for 3-4 minutes.
  2. To test the readiness of sugar syrup, pour a little amount of sugar syrup in a cup ¼ filled with water, if it get dissolved immediately, continue boiling for a minute and put off the flame, if it doesn’t dissolve immediately means it is ready, put off the flame.
  3. Add cardamom powder, raisin and cashew nut. Keep aside.

For boondi:

  1. Take a wide vessel; Put besan add water in small quantity to make a smooth batter. It should neither be too thin nor thick just like dosa batter, add color as per your choice. (See photo…)
  2. Take a fry pan, Heat ghee on medium heat (to check if oil is ready, pour   batter, if it comes up slowly means it is ready, if doesn’t wait for couple of minutes ant test again).
  3. Take a ladle full of batter on boondi ladle/maker and gently tap it. Droplets of batter will fall into the hot ghee and beautiful round shaped boondi will appear. (If boondi is not round in shape and get tail end means, the batter is thin add bit of gram flour and check again) Fry for a minute and take out, put it into sugar syrup. Repeat the process for rest of the batter.
  4. Mix them properly let it cool till you will able to bind the boondi mixture in the shape of laddu by help of your fist.
  5. Take one handful mix; shape the mixture in laddu by using your hand/fist, depending upon size of laddu 15-20 laddu will be ready.
  6. Decorate with Chandi ka verak, delicious laddu is ready to be served.
Boondi ka laddu

Boondi ka laddu

Ingredients

Ingredients

sugar syrup

sugar syrup

boondi batter

boondi batter

full of batter on boondi ladle

full of batter on boondi ladle

beautiful round shaped boondi

beautiful round shaped boondi

put it into sugar syrup

put it into sugar syrup

Repeat the process

Repeat the process

round shaped boondi will appear.

round shaped boondi will appear.

Mix them properly

Mix them properly

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu


09
Mar 17

Meethi boondi

The joy of sharing sweets during festival has no bounds. Holi means variety of sweets and namkin, fritters, chat etc…

Today I am going to upload the ‘Meethi boondi’…

Excellent flavor and eye catching…

‘Meethi boondi’ is an authentic sweet of Indian cuisine. In the festival of Holi, it is used as a Prasad in the Holika dahan day along with murmura (puffed rice).

Ingredients:

For boondi batter:

  • Besan: 200 gm.
  • Rice flour: 1 table spoon
  • Meetha soda/cooking soda: 1 pinch
  • Food Color:
  • Water: ½ cup
  • Ghee (clarified butter): for deep frying

For sugar syrup:

  • Sugar:  200 gm.
  • Water: ½ cup
  • Green Cardamom: 5-6 no.
  • Cashew nuts: 10-12no.
  • Raisins: 15-20 no.
  • Melon seed: 1 tablespoon

Preparation:

For sugar syrup:

  1. Take a large pan; pour sugar as well as water in it, and Let the syrup boil for 3-4 minutes. When you touch it; between your index finger and thumb and pull it apart, it should form a string. Put off the flame. Add cardamom powder, raisin and cashew nut. Keep aside.

For boondi:

  1. Take a wide vessel; Put Besan, rice flour and soda, add water in small quantity to make a smooth batter. It should neither be too thin nor thick just like dosa batters (flowing consistency) add color as per your choice. (See photo…)
  2. Take a fry pan, Heat ghee on medium heat (to check if oil is ready pour batter ,if it comes up slowly means it is ready, if doesn’t wait for couple of minutes ant test again).
  3. Take a ladle full of batter on boondi ladle/maker and gently tap it. Droplets of batter will fall into the hot ghee and beautiful round shaped boondi will appear. (If boondi is not round in shape and get tail end means, the batter is thin add bit of gram flour and check again) Fry for a minute and take out, put it into sugar syrup. Repeat the process for the rest of the batter.
  4. Mix them properly let it be cool, stir occasionally, after getting cool it will get separated.
  5. Meethi boondi is ready; decorate with flower petals, delicious and eye catching ’Meethi boondi’ is ready to be served.
Meethi boondi

Meethi boondi

Ingredients

Ingredients

sugar syrup

sugar syrup

 form a string

form a string

smooth batter

smooth batter

add color

add color

tap it

tap it

Droplets of batter will fall

Droplets of batter will fall

Deep fry dry fruits

Deep fry dry fruits

Deep fry dry fruits

Deep fry dry fruits

Mix them properly

Mix them properly

put dry fruits into sugar syrup

put dry fruits into sugar syrup

stir occasionally

stir occasionally

add green cardamom powder

add green cardamom powder

Meethi boondi is ready

Meethi boondi is ready

Meethi boondi

Meethi boondi

Meethi boondi

Meethi boondi


17
Feb 17

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

One of the forgotten edible flower, mahua (mahua tree) is sweet and perfectly edible; in fact they are more often used for culinary purpose, Mahua ((Madhuca longfolia) is the special delicacies from forest, for village people of central and western India such as Madhya Pradesh, Maharashtra, Andhra Pradesh, Orissa, Bihar and Gujarat.

The mahua flower is rich source of sugar, protein, vitamins and minerals. Mahua flowers are used to make Jaggery; According to the book “indigenous drug of India” mahua is highly therapeutic, due to its tannin content and coolant.

Enjoy the tasty aromatic Mahua laddu, which have incredible and nutty taste of sesame seed too.

Ingredients:

  • Mahua: 100 gm.
  • Sesame seed: 100gm
  • Jaggery: 50 gm
  • Green cardamom: 4-5 no.

Preparation:

  1. Dry roast mahua and til separately, allow cooling.
  2. Grind til, and mahua separately to make powder, grate Jaggery keep aside.
  3. Peel off green cardamom, crush coarsely, and keep aside.

Method:

  1. Take a mixing bowl, put all ingredients Take one handful mix; shape the mixture in laddu by using your hand.
  2. Depending upon size of laddu 7-10 laddu will be ready. Decorate with Chandi ka verak.
  3. Delicious Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball) is ready to eat.
Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

Ingredients

Ingredients

Dry roast til

Dry roast til

Dry roast mahua

Dry roast mahua

Dry roast mahua

Dry roast mahua

Dry roast mahua and til

Dry roast mahua and til

Grind til

Grind til

add green cardamom

add green cardamom

shape the mixture in laddu

shape the mixture in laddu

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)