Halwasan

Ingredients

1/2 litre milk (full cream)
1/4 cup dalia
1/4 cup gond
1/4 cup ghee
1/2 cup sugar (sweet lovers can add a liitle more)
3/4 cup chopped dry fruits (badam, kaju, pista, dry coconut-grated)
1 tsp jaifal powder
8-10 strands of kesar (crushed)

Process

Heat ghee in a non stick pan, deep fry the gond and keep aside.
In the same pan roast the dalia in the remaining ghee till the colour changes.
Add boiled milk, stir continuously till it becomes half.
Add gond and stir continuously for 2-3 mins.
The gond begins to dissolve and the milk curdles partially which gives halwasan the typical grainy texture.
Add the dry fruits.
In a separate pan heat sugar to melt and caramelize, as soon as it melts add it to the halwasn.
Cook on low -medium flame till it leaves ghee and becomes thick.
Add jaifal powder mix well and allow it to cool down completely in a plate(takes about an hour or two)
Divide it into 10-12 parts, make pedha shape and decorate with badam or dry fruit flakes.
Enjoy the tasty sweet .

This tasty sweet is a specialty of Khambat,Gujarat, India.
A healthy winter special item with a shelf life of 3-4 days.
For a longer storage period refrigerate it. Keep it out for 3-4 hrs to bring to normal temp before consuming.

Winter special Laddoos

Wishing you all a very Happy, Healthy and Prosperous New Year 2022!

Ingredients

1/2 kg Ghee
2 cups Aata
1/2 cup Edible Gond – Optional
1/2 cup Methi (Fenugreek seeds) – Optional
2 cups Walnuts
2 cup Makhana
1 cup Plain Pista
2 cups Almonds
1 cups Cashewnuts
2 cups (200 gms) Dry Dates (chuwara)
1/2 cup khuskhus
2 cups grated dry coconut
2 tablespoon elaichi powder
1 tablespoon jaifal powder
2 cups (450 gms) Grated Jaggery (gud)
1/2 teaspoon kesar (crushed)
Fistful of chironji

Process

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.
Skip adding methi if slightly bitter taste of methi in laddoo is disliked.

De-seed chuwara and cut it into small pieces.
Heat ghee and fry gond and grind into a powder.
Deep fry walnuts, makhana, pista, almonds, cashewnuts individually.
Dry roast 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.
Heat 2-3 teaspoons ghee in a big kadhai and add grated gud, stir it till it melts and switch of the flame immediately.
Add all the powdered ingredients.

Mix well and make laddoos. Add more melted ghee if required to make laddoos.

This will make around 40 medium sized laddoos.

These are very healthy and can be relished with a glass of milk specially in winters.

Shondesh

Ingredients

Paneer of 1 ltr milk
2 Tbsp pisi chini (can be more or less as per taste)
1/2 tsp ilaichi powder
Chironji dana for decoration

Process

Knead paneer with palm till it becomes soft
In a non stick pan add paneer and chini
Mix and fry till it forms a lump
Add ilaichi powder, mix and allow it to cool
Make small peda shape or any mould can be used to make different shapes
Decorate with chironji dana or any dry fruit
A tasty and healthy sweet is ready to be served

Gud Sandesh

Ingredients

Paneer of 1 ltr milk
2 Tbsp gud (can be more or less as per taste)
1/2 tsp ilaichi powder
Chironji dana for decoration

Process

Knead paneer with palm till it becomes soft
In a non stick pan melt the gud and add paneer
Mix and fry till it forms a lump
Add ilaichi powder, mix and allow it to cool
Make small peda shape or any mould can be used to make different shapes
Decorate with chironji dana or any dry fruit
A tasty and healthy sweet is ready to be served

Coconut Haluwa

Ingredients

• 1  cup scraped coconut
• 1.2 ltrs full cream milk
• 4Tsp cup sugar
• 2 Tsp finely chopped nuts (badam, pista, kaju)
  Pinch of kesar (optional)

Process

• Boil milk till it  becomes thick.
• Add coconut and cook till it becomes solid (keep on stirring continuously)
  Add kesar
• Add sugar and stir to get the desired cosistency
• Add the nuts and mix
• Caution – The consistency is to be taken care of.
  It should not be over cooked, or else it becomes hard.
  A tasty healthy and easy to make dessert

Diwali Delicacies 2020

Puran Poli
Besan Laddoo
Rabdi
Gulab Jamun
Nimki
Sev
Chivda

Wishing all of you a very Happy & Healthy Diwali!

Kesari Coco Kalakand

Ingredients

2 litres of full cream milk
1-2 lemons
1 cup scraped fresh coconut
5 Tsp peesi cheeni
1 tsp hari ilaichi ki powder
Chironji and badam katran for garnishing
2 pinch of kesar/ saffron dissolved in 2 tsp warm milk

Process

In a pan boil 1 litre milk till it becomes less than half
Prepare paneer of 1 litre milk
Crush and add the paneer, kesar and coconut to the boiling milk and stir it until it becomes thick and the water has evaporated
Add peesi cheeni, ilaichi powder and again keep on stirring till it becomes moderately dry
Grease a plate with ghee and evenly set the kalakand
Sprinkle chironji and badam on it and again press a bit
After it cools cut pieces and enjoy the sweet

PS:
The shelf life is not much and hence
1-It should be refrigerated
2-It should be consumed within two days

Kalakand

Ingredients

2 litres of full cream milk
1-2 lemons
4 Tsp peesi cheeni
1 tsp hari ilaichi ki powder

Chironji and badam katran for garnishing

Process

In a pan boil 1 litre milk till it becomes less than half
Prepare paneer of 1 litre milk
Crush and add the paneer to the boiling milk and stir it until it becomes thick and the water has evaporated
Add peesi cheeni and ilaichi powder, again keep on stirring till it becomes moderately dry
Grease a plate with ghee and evenly set the kalakand
Sprinkle chironji and badam on it and again press a bit
After it cools cut pieces and enjoy the sweet

PS:
The shelf life is not much and hence
1-It should be refrigerated
2-It should be consumed within two days

Rasmalai

Ingredients

12 flat rasgullas
0.5L cow milk
0.5 to 3/4 cup sugar
2 pinch saffron
1 teaspoon choti elaichi powder
Finely chopped almonds and pistas

Process

Make flat disc shaped ragullas. (Detailed recipe here).

Boil milk for 5 mins and keep stirring continuously.
Add sugar, dry-fruits, elaichi powder and saffron.
Again boil for 2 mins.

Press the rasmalai gently between palms to squeeze out extra chasni.
Dip it in the masala milk made above.

Once it cools, refrigerate for 8 hours so that the rasmalai can soak in the masala milk.

Serve chilled and enjoy the home-made healthy dessert!

PS; The shelf life is only one day even after refrigeration

Chirote

Ingredients

2 cups maida
1 cup suji
Pinch of salt
3 Tsp ghee
Milk for kneading
Oil for frying (preferably refined oil)

For Chasni

2 cups sugar
2 cups water
1 tsp choti ilaichi powder
Pinch of kesar
1/2 lemon juice

Process

Mix suji, maida, ghee and salt
Knead a medium hard dough with milk
Keep it aside for 30 mins
Again knead for about till15 mins so that the dough becomes smooth

Chasni
Heat sugar and water in a pan
Boil till the sugar dissolves and add lemon juice
Add ilaichi powder and kesar

Divide the dough into 6 parts and make balls
Roll a roti on chakla with belan
Sprinkle maida and smear ghee on it
Similarly make another roti and keep it on the first one
Roll it in cylindrical shape and cut 2 cm pieces
Repeat with other two pairs
Heat oil in kadahi for frying
Now press each piece and gently roll it and keep aside
When all are ready deep fry 3-4 at a time on medium flame till golden in colour
Directly put the chirotas in chasni and flip it in chasni after a minute
When the next batch are fried remove the previous batch from chasni and put the next one
Repeat till all are done
When serving chirota add a spoonful of extra chasni on top in the bowl
Store the chirota and chasni separately in fridge
It is a traditional Maharashtrian dessert