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)


01
Feb 17

Mahua pua (Madhuca longfolia dessert)

The season marked the end of spring and the beginning of summer, the Jharkhand forest people excited for sarhul festival. The festival is also marked the beginning of New Year…

Boys dance with Dhole and villagers would gather together and drink local beverage made of dried mahua (flower).

Here I prepared the recipe mahua pua, which can be served as dessert with condensed milk, sliced almond and pistachio…

Ingredients:

  • Mawa (khoya): 200gm
  • Maida (refined flour):100gm
  • Sooji (semolina): 2tablespoon
  • Mahua: 50 gm.
  • Milk: 1cup (200 ml)
  • Fennel seed: 1 teaspoon
  • Jaggery: 50 gm.
  • Green cardamom: 4-5 no.
  • Dry coconut: 20 gm.
  • Ghee: for deep frying

Preparation:

  1. Chop dry coconut into small pieces, keep aside.
  2. Make cardamom powder, keep aide.
  3. Wash mahua; grind it along with milk and Jaggery to make fine flowing paste, keep aside.
  4. Put Maida, Sooji, together in  a big mixing bowl and make smooth batter by adding prepared mahua paste (free flowing batter not very thick not very thin), add cardamom powder and dry coconut pieces.
  5. Batter will to be used after an hour or two.

Method:

  1. Take a flat bottom fry pan. Pour sufficient ghee in it.
  2. Heat the Ghee on medium flame, after four to six minutes when it is hot pour a drop of batter. The batter should come up after few seconds, if does not means temperature is low, allow further heating and check proper temperature by putting a drop of batter.
  3. Pour a ladle full of batter to form about 3”diameter “pua”.
  4. Cook on slows to medium heat, Turn it over, when it starts to change color.
  5. Cook till golden brown (both sides).
  6. Remove from pan by pressing with two spoons to squeeze out extra ghee.
  7. Garnish with thin sliced almond or pistachio.
  8. Special mahua pua is ready to serve.
Mahua pua (Madhuca longfolia dessert)

Mahua pua (Madhuca longfolia dessert)

Ingredients

Ingredients

grind it along with milk and Jaggery

grind it along with milk and Jaggery

Put Maida, Sooji, together in a big mixing bowl and make smooth batter

Put Maida, Sooji, together in a big mixing bowl and make smooth batter

Put Maida, Sooji, together in a big mixing bowl and make smooth batter

Put Maida, Sooji, together in a big mixing bowl and make smooth batter

add cardamom powder

add cardamom powder

add cardamom powder

add cardamom powder

Batter

Batter

Pour a ladleful of batter

Pour a ladleful of batter

Cook on slows to medium heat

Cook on slows to medium heat

Cook on slows to medium heat

Cook on slows to medium heat

Turn it over

Turn it over

Remove from pan by pressing with two spoons

Remove from pan by pressing with two spoons

Mahua pua (Madhuca longfolia dessert)

Mahua pua (Madhuca longfolia dessert)

Mahua pua (Madhuca longfolia dessert)

Mahua pua (Madhuca longfolia dessert)


31
Jan 17

Singhara (water chestnut) ka Aata ka ladoo

You can make this singhare ke Aata ka ladoo (sweets) not only on the occasion of navratri, but it is good for any day of the year, so enjoy this laddu and make it your all time favorites.

Gond (edible gum) and singhara (water chest nut) is widely used in Ayurvedic and very good for bones and skin, it is very useful for treating constipation

Ingredients:

  • Singhare ka Aatta (water chestnut flour):100 gm
  • Cashew nut : 10-12no
  • Green cardamom: 6 no.
  • Sugar powder/sugar Boora: 80 gm
  • Ghee: 100gm
  • Gond: 50 gm
  • Almond: 10-12 no.

Preparation:

  1.  Crush Gond into small pieces and keep aside.

Method:

  1. Take heavy bottom pan put ghee in it, heat the ghee, when it starts smoking, put the Gond pieces and deep fry the Gond. Keep aside; when it becomes cool, powder it with the help of palm or potato masher, keep aside.
  2. Fry cashew nut till it gets golden color, remove from ghee and keep aside.
  3. Add singhare ka Aatta into the ghee and stir it continuously on medium low flame, till light golden brown color appears (about 10-12 minutes). Add sliced almond in it, fry for couple of minutes, put off the flame, and allow it to cool.
  4. Add green cardamom powder, cashew nut, and deep fry powdered Gond & Grinded sugar. Mix them well.
  5. Take one handful mix; shape the mixture as laddu by using your fist, depending upon size of laddu 10 to 12 laddu will be ready, Decorate with Chandi ka verak.
  6. Delicious Gond laddu is ready to use on the occasion.
Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Ingredients

Ingredients

20161029_141357

put the Gond pieces and deep fry

put the Gond pieces and deep fry

put the Gond pieces and deep fry

put the Gond pieces and deep fry

put the Gond pieces and deep fry

put the Gond pieces and deep fry

Fry cashew nut

Fry cashew nut

Fry cashew nut

Fry cashew nut

Add singhare ka Aatta

Add singhare ka Aatta

Add sliced almond

Add sliced almond

fry for couple of minutes

fry for couple of minutes

Mix them

Mix them

Mix them

Mix them

Take one handful mix

Take one handful mix

shape the mixture as laddu by using your fist

shape the mixture as laddu by using your fist

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu