2 Big rajapuri aam (murabbe vali kairi)
3 Cups grated gud
Pinch of salt (optional)
Pinch of haldi (optional)
1 Table spoon choti elaichi powder
Wash, peel and grate the mangoes.
In a thick bottomed vessel mix the mango, salt, and haldi.
On low flame cook with a lid for 2-3 min. Stir in between.
When the mango is cooked (the colour changes) add gud and mix well.
Allow it to simmer for 3-4 min while continuous stirring.
The gud chasni should not become thick . It should be of pouring consistency because the mixture will thicken after cooling.
Put off the flame and let it cool.
Add ilaichi powder.
Fill it in a clean dry glass jar.
Refrigerate it to use for longer duration.
Enjoy with paratha or chapati.
1 cup suji
1 cup desi ghee
1 cup sugar
1 teaspoon elaichi powder
Chopped nuts and raisins
Grated dry coconut for garnishing
In a pan, roast suji in ghee on low flame till it is a very light shade of golden colour.
Pour 2.5 cups of hot water gradually while stirring it continuously to avoid lumps.
Cover and let it cook till it is soft.
Add sugar and mix it well.
Again cover it and cook for 2-3 mins.
Add elaichi powder and mix well.
Garnish with nuts, raisins and grated coconut.
Serve hot and enjoy this most favourite dessert of India.
Also, it goes well with a contrast combo of lemon pickle.
1/2 kg Ghee
5 cups Aata
1/2 cup Edible Gond – Optional
2 tablespoons Methi (Fenugreek seeds) – Optional
1/2 cup Walnuts
1 cup Makhana
3/4 cup (50 gms) Plain Pista
1.5 cup Almonds
2 cups Cashewnuts
2 cups Dry Dates (chuwara)
1/2 cup khuskhus
3 cups grated dry coconut
1 tablespoon elaichi powder
1/2 tablespoon jaifal powder
6 cups Grated Jaggery (gud)
Heat a pan and switch off the flame.
Dry roast methi seeds for a minute.
Powder it when it cools down.
Heat 3 tablespoons ghee and add methi powder to it.
Keep it aside for 3-4 days.
Before adding in laddoo, beat it till it becomes fluffy and light in colour.
This process will remove the bitter flavour of methi.
De-seed chuwara and cut it into small pieces.
Heat ghee and fry gond and grind into a powder.
Dry roast walnuts, makhana, pista, almonds, cashewnuts, chuwara and khuskhus individually.
Dry roast dry coconut till it is golden in colour.
Coarsely grind all these ingredients in a mixer except dry coconut and khuskhus.
Heat ghee and add aata. Keep stirring it on a low flame till it is golden in colour and gives a nice aroma.
Add elaichi and jaifal powder and mix well.
Add grated gud and all the powdered ingredients.
Mix well and make laddoos. Add more melted ghee if required to make laddoos.
This will make around 55 medium sized laddoos.
These are very healthy and can be relished with a glass of milk specially in winters.
2 Cup aata
1 Cup coarsely ground dry fruits(badam,kaju)
3 Cups powdered or crushed gud (jaggery)
1 Tea spoon ilaichi powder(green cardamom)
1 Table spoon khus khus(poppy seeds)
2 Table spoons grated gari(dry coconut)
1.5 Cup desi ghee
Heat ghee and add aata.
On low flame roast it till you get an aroma and also the colour of aata changes.do not over do it.
Add khus khus and gari,mix it properly.
Remove from flame.
Add dry fruit powder,ilaichi powder and gud.
Mix properly and make laddoos after some time.
1 cup aata (preferably coarse)
1 cup desi ghee
3/4 cup sugar
2+1/2 cups of hot water (as required)
Chopped dryfruits (almond, cashews, raisins)
1 teaspoon elaichi powder (green cardamom)
2 tablespoons of grated gari (dry coconut)
Heat ghee in a pan or kadhai.
Roast aata in it on low flame till its slightly brown.
Pour hot water, mix well, cover and keep on low flame till its cooked.
Add sugar and mix it well.
Again cover it for 2-3 mins.
Garnish it with chopped dryfruits, cardamom powder and grated gari and serve.
2 cups chana dal
2 cups sugar
1/4 cup gud (jaggery)
1 tablespoon powder of elaichi (green cardamom)
2 pinches of jaifal (nutmeg) powder
1 cup aata
1 cup maida
1 teaspoon desi ghee
Pinch of salt
Pressure cook dal with 3 cup of water till it nicely cooked.
When it cools down, grind it in mixer.
Put it in a pan, add sugar and gud and cook it till it becomes thick like mashed boiled potatoes.
Mix elaichi and jaifal powder in it.
This stuffing is called puran.
Mix aata, maida, salt and ghee well and make a soft dough by adding little water at a time.
Divide aata and puran into 10-12 balls.
Stuff puran into aata balls and seal properly.
Roll out puran poli and cook on tawa from both sides.
Smear desi ghee on both sides and cook well.
Serve puran poli topped with a dollop of desi ghee and nimbu ka achar.
Tip – Puran can be refrigerated and used for 3-4 days.
1 ltr Milk
1/2 Cup sugar (as per taste)
3/4 Cup sevai
1/2 Tea spoon ghee
Pinch of saffron (kesar)
1/2 Tea spoon of ilaichi powder(green cardamom)
Chopped dry fruits (badam, kaju, kishmish, pista)
Boil milk till it becomes a little thick.
Add sugar and boil again.
In a pan add ghee and roast the sevai till it is pink.
Add the boiled milk and keep on low flame till the sevai is cooked.
When it cools add ilaichi powder, kesar and dry fruits.
Serve as dessert or with pooris.