07
Nov 18

Kaju katli(cashew nut sweets)

 

Happy Deepawali to all viewers: May this festival brings you a lot of joy, happiness, health and prosperity…DEEPAWALI festival is the occasion to rejoice…variety of sweets, pooja… crackers…and exchange of sweets with friends and relatives.

Celebrate this special occasion… Deepawali with homemade fresh royal and very popular, lip smacking and mouth melting sweets Kaju katli…

Ingredients:

  • Kaju (cashew nut): 250 gm.
  • Sugar: 150gm.
  • Water: ¼ cup
  • Ghee: 20 gm.
  • Chandi ka varak: as per requirement.
  • Butter paper: 2 sheets

Preparation:

  1. Grind cashew nut to fine powder with help of mixer grinder, keep aside.

Method:

  1. Take a non stick pan or heavy bottom pan; add sugar and water: Stir continuously on the lower flame to makes sugar syrup, allow boiling till sugar syrup gets thread. When threading starts; means this is the right consistency of syrup.
  2. Add powdered cashew nut in it: continue to stir the mixture on medium low heat. Add ghee after couple of minutes. Continue stirring till mixture starts coming together and you get rolling consistency on your finger as shown in photo (It will take 4-5 minutes), don’t overcook the mixture.
  3. Take out the mixture on butter paper: knead the mixture with greased finger till it becomes smooth dough (rolling consistency) as shown in the photo. Put another butter paper over it and roll the mixture gently and evenly until ¼” thickness. Spread chandi ka varak and allow it to cool; cut into diamond shape.
  4. Mouth melting Kaju katli is ready to eat, enjoy this Diwali with homemade Kaju katli…

Happy Deepawali…

Kaju katli

Kaju katli

Ingredients

Ingredients

kaju fruit kaju

kaju fruit kaju

add sugar with water

add sugar with water

allow boiling sugar syrup

allow boiling sugar syrup

Add powdered cashew

Add powdered cashew

add ghee too

add ghee too

Add powdered cashew

Add powdered cashew

add ghee too

add ghee too

rolling consistency come on your finger

rolling consistency come on your finger

Take out the mixture on butter paper

Take out the mixture on butter paper

knead the mixture with greased finger

knead the mixture with greased finger

knead the mixture

knead the mixture

Put another butter paper

Put another butter paper

cut into diamond shape.

cut into diamond shape.

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli

20181025_205005

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli


05
Nov 18

Raw papaya halwa

Sweet is the memory of our childhood, sweet is the memory of our college life, sweet is the memory of our wedding. Some memories are sweet, especially childhood diwali festival with loads of sweets. Let’s celebrate those memories; one of my favorite homemade sweets ‘raw papaya halwa’. It’s different.

This is very healthy and delicious too.

Ingredients:

  • Raw papaya: 500 gm
  • Sugar: 200 gm
  • Butter/Ghee: 2 tablespoon
  • Khoa: 100gm.
  • Milk: ½ liter
  • Clove: 4-5 no.
  • Green cardamom: 4-5 no.
  • Almond/dry fruits: 50 gm.
  • Chandi ka vark: optional
  • Edible color (apple green): 1-2 drop (optional).

Preparation:

  1.  Peel off and grate the raw papaya with the help of grater/food processor, keep aside.

Method:

  1. Heat 1 tablespoon of butter in a pan; add crushed green cardamom and clove, sputter for few seconds; add grated raw papaya stir fry on medium flame for couple of minutes. Add milk and cover it with lid. Further cook on low flame for 8 to 10 minutes, keep stirring every 2-3 minutes.
  2. When all milk gets evaporated; add sugar and cook about 5-7 minutes, until it gets the consistency of halwa, add Khoa and butter, cook about 5-7 minutes until desired consistency.
  3. Add dry fruits stir fry for a minute. Put off the flame; add edible color Garnish with cardamom powder and almond. Decorate with Chandi ka verak, delicious ‘Raw papaya halwa is ready to be served.
    Raw papaya halwa

    Raw papaya halwa

    Ingredients

    Ingredients

     Peel off and grate the raw papaya

    Peel off and grate the raw papaya

     Peel off and grate the raw papaya

    Peel off and grate the raw papaya

    Heat 1 tablespoon of butter

    Heat 1 tablespoon of butter

    add grated raw papaya

    add grated raw papaya

    add grated raw papaya

    add grated raw papaya

    Add milk and cover it with lid

    Add milk and cover it with lid

    add sugar

    add sugar

    add Khoa

    add Khoa

    add Khoa

    add Khoa

    Add milk and cover it with lid

    Add milk and cover it with lid

    add Khoa and butter

    add Khoa and butter

    add edible color

    add edible color

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa


04
Nov 18

Balushahi

Each festival has its own unique set of exclusive dishes and it is so with Dipawali too. The festival is not complete without bunch of traditional sweets; balushahi is one of them…

Relatives and friends get –together and enjoy the homemade sweets. May the divine light of Diwali spread happiness, peace and prosperity into your life: SHUBH DIPAWALI!

Ingredient:

  • Maida (refined flour): 500 gm
  • Ghee (clarified butter): 200 ml
  • Baking soda (soda bi carb): 1 pinch
  • Yogurt (Curd): 200 gm
  • Ghee: ½ liter (for deep frying)

For sugar syrup:

  • Sugar: 400 gm
  • Water: 100-150ml

For decoration:

  • Chandi ka varak: As per requirement
  • Pistachio: 10-12 no.
  • Green cardamom powder: ½ teaspoon

Preparation:

  1. Slice the Pistachio, keep aside.
  2. Take a large pan, put sugar and water in it, bring it to boil, allow it (syrup) to boil for 3-4 minutes. Keep aside. Sugar syrup is ready.
  3. Add cardamom powder, mix well, keep aside.

Method:

For making dough:

  1. Take a wide vessel; pour Maida, ghee and baking soda; Mix well by rubbing between palms.
  2. Knead them adding curd in small quantity, till the dough becomes soft.
  3. (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 20-30 minutes.

For making Balushahi:

  1. Divide the dough into 12-15 part; make small balls and press the ball in the centre with finger.
  2. Now, the raw Balushahi is ready to fry.
  3. Heat ghee in a fry pan on medium heat (to check if oil is ready, put a little piece of dough in the oil, it should come up slowly).
  4. Deep fry it on medium to low heat, do not turn over the side, it will break in pieces (it is necessary to emerge fully into the ghee during deep frying).
  5. Fry till it becomes golden brown, Take it out and allow cooling.
  6. Dip it into the sugar syrup. After couple of minutes, take out pieces on strainer to get rid of extra sugar syrup, now balushahi is ready.
  7. Garnish with Pistachio slices and chandi ka varak.
  8.  Now, awesome and delicious Balushahi is ready to offer the goddess Lakshmi.
    Balushahi

    Balushahi

    Ingredient

    Ingredient

    making dough

    making dough

    raw Balushahi

    raw Balushahi

    put sugar and water

    put sugar and water

    Sugar syrup

    Sugar syrup

    Sugar syrup test

    Sugar syrup test

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Fry till it becomes golden brown

    Fry till it becomes golden brown

    Dip it into the sugar syrup

    Dip it into the sugar syrup

    Dip it into the sugar syrup

    Dip it into the sugar syrup

    , take out pieces on strainer

    , take out pieces on strainer

    Balushahi

    Balushahi

    Balushahi

    Balushahi


11
Sep 18

Sattu ka laddu

Since it is rich in proteins, sattu is beneficial for health and well being of growing kids. Sattu is prepared by one of the healthiest cooking method that is “roasting”; in this the nutrients value remains intact and can be stored for months.

Making chana ka sattu is a time taking process; I used here readymade sattu flour from Bihar but if you don’t have, just grind the roasted chana dal to fine powder. Sieve it, use it.

“Sattu laddu” is very easy to prepare it does not need to be cooked or fried, just add Indian spices, green cardamom and sugar powder or Jaggery and some dry fruits.

Ingredients:

  • Sattu (roasted chana dal powder):100 gm
  • Unsalted butter/Ghee: 50 gm.
  • Sugar: 80-100gm
  • Green cardamom: 1- 6 no.
  • Cashew nut: 10-15 no.
  • Almond: 10-15 no.
  • Pistachio: 10-15 no.
  • Saffron: 1 pinch
  • Milk: 1 -2 tablespoon

Preparation:

  1. Grind green cardamom to make powder, keep aside.
  2. Slice dry fruits thinly, keep aside.
  3. Grind sugar to make fine powder, keep aside. Soak the saffron into tablespoon milk for 10-15 minutes.

Method:

    1. Take pan melt butter: add sattu, powder sugar, green cardamom powder and sliced dry fruits; and mix all things properly along with saffron milk. (Add more milk to reach the binding consistency if needed).
    2. Take one handful mix; shape the mixture in round (laddu) by using your hands, depending upon size of laddu 10-12 laddu will be ready.
Sattu ka laddu

Sattu ka laddu

Ingredients

Ingredients

add sattu, powder sugar, green cardamom powder

add sattu, powder sugar, green cardamom powder

ground sugar  & Sliced dry fruits

ground sugar & Sliced dry fruits

ground sugar  & Sliced dry fruits  mix

ground sugar & Sliced dry fruits mix

Take one handful mix

Take one handful mix

Take one handful mix

Take one handful mix

shape the mixture in round

shape the mixture in round

shape the mixture in round (laddu) by using your hands

shape the mixture in round (laddu) by using your hands

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu


14
Sep 17

Lauki (bottle gourd) kulfi

Should I prepare ‘Saffron elaichi kulfi’ for the summer days? Nahh…mango kulfi? Predicable. Jack fruit kulfi? No it’s again fruit, and then here I prepared something from vegetable. Yes, it is lauki kulfi; the bottle gourd, which is good for summer, very light in stomach and have so many nutritional value.

Ingredients:

  • Full cream milk: ½ liter
  • Khoa/Mawa: 100 gm
  • Sugar: 100 -150 gm
  • Green cardamom: 7-8 no.
  • Pistachio: 15-18 no.
  • Color (optional): Apple green

Preparation:

  1. Peel off and grate lauki, keep aside.
  2. Slice pistachio thinly, keep aside.
  3. Peel off green cardamom, make powder, and keep aside.

Method:

  1. Take a wide mouth heavy bottom pan; apply some ghee (clarified butter) at the base and inner wall of the pan.
  2. Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval. Boil the milk for 5-7 minutes, so that it reduces to half, add lauki (bottle gourd), further boil it for 4-5 minutes till you get it thicker, add sugar and  let it boil for couple of minutes.
  3. Add Khoa, stir it continuously till it starts boiling, add half of pistachio and green cardamom powder, and let it boil for couple of minutes. Put off the flame.
  4. Allow it to cool, blend the prepared mixture for a while, add ¼ quantities of pistachio into it; pour this mixture into the cup/kulfi-mould decorate with left out dry fruits, freeze the kulfi for 6-8 hours.
  5. Now, ‘Lauki (bottle gourd) kulfi’ is ready to serve, you can serve directly.
Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Ingredients

Ingredients

add lauki (bottle gourd)

add lauki (bottle
gourd)

boil it for 4-5 minutes

boil it for 4-5 minutes

Add Khoa

Add Khoa

, add half of pistachio and green cardamom powder

, add half of pistachio and green cardamom powder

Put off the flame

Put off the flame

blend the prepared mixture

blend the prepared mixture

add ¼ quantities of pistachio

add ¼ quantities of pistachio

pour this mixture into the cup/kulfi-mould

pour this
mixture into the cup/kulfi-mould

pour this mixture into the cup/kulfi-mould

pour this
mixture into the cup/kulfi-mould

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi