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.