Aate Gud ke Laddoo


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.



Aate ka Halwa


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.

Puran Poli


For filling:
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

For cover:
1 cup aata
1 cup maida
1 teaspoon desi ghee
Pinch of salt

Desi ghee


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.

Sevai ki Kheer


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.

Suji ki Kheer


1/2 ltr milk
2 table spoons suji (semolina)
5 Tea spoon sugar
1/2 Tea spoon ilaichi powder (cardmom)
4-5 stands kesar (saffron)
5-6 Kaju (cashew nuts) cut into halves
4-5 Badam chopped
1/4 tea spoon deshi ghee


Boil milk for 5 minutes and keep aside.
Heat ghee in a pan and add suji.
Roast it till it becomes light.
Pour the milk and boil till the suji is cooked .
Add sugar and boil for 2-3 mins .
Add ilaichi powder, kesar, kaku and badam cuttings.
Serve as dessert or with puri, ghadi chi poli.

Til Gud ke Laddoo

1/2 cups gud (powdered or grated)
1/2cup til (sesame seeds) roasted and coarsely ground
1/2 tea spoon ilaichi powder (cardamom)1/2 tea soon ghee


Mix well gud and ghee till it becomes soft.
Add til powder, ilaichi powder and mix.
Make laddoos. Serve and enjoy.

It’s a Sankranti special dish!
Wishing all of you a very Happy Makar Sankranti! 🙂
तीळ गूळ घ्या, गोड गोड बोला । 🙂

Gajar ka halwa

1kg carrots
1.5l milk
A small bowl of sugar (as per taste)
8-10 chopped cashews and almonds
8-10 raisins
2-3 teaspoons of ghee

Boil the milk till is becomes thick.
Add grated carrots.
When it comes to solid consistency, add sugar.
Stir until it reached the required consistency.
Add dry fruits.
Add ghee and fry for a minute.
Garnish with dry fruits and serve.

Tip-Keep stirring continuiosly to avoid sticking/burning of halwa to the pan.

१ किलो गाजर
१.५ लीटर दूध
१ छोटी कटोरी चीनी (इसे स्वादानुसार कम ज्यादा कर सकते हैं )
८-१० काजू और बादाम की कतरन
८-१० दाने किशमिश
२-३ चम्मच घी

दूध अच्छी तरह उबाल कर गाढ़ा कर लें।
इसमें कददू कस किआ हुआ गाजर डाल दें।
जब इसमें खोया पड़ जाए तब चीनी मिलाकर चलाएं।
ड्राई फ्रूट्स मिला लें।
जब यह गाढ़ा हो जाए तो घी डालें और थोड़ा भून लें।
गाजर का हलवा तैयार है।
ड्राई फ्रूट्स से सजाकर परोसें।

टिप -शुरू से अंत तक इसे चम्मच से चलाते रहें वरना जलने की सम्भावना होती है।