CONTEST ALERT 1 - #FestiveCookingContest - Cakes, Sweets & Savouries!

Santoshbangar Nov 5, 2018

Paneer diyas stuffed with mango #festivediwalicontes Ingredients Ripe Mango-1 Paneer (chenna homemade)1cup Oats powder-1tbls roasted Sugar-2tbls Cardamom powder- plnchof Coconut powder-1tbls Cream for decoration Method Wash and peel mango. Cut into small pieces. Crush paneer with sugar and caradmon powder in grinder to make smooth paste Transfer prepared mixture to heavy bottom non stick pan. Cook on slow fire until mixture become little dry but still moist. When water evaporate add Oats powder and coconut powder .stire for a minute.cool it Make small balls . Flatten with hands like chapati Spread tiny mango on one chapati and cover it another chapati. Seal from all sides put it in the fridge for 1/2an hour. Now cut into two pieces. .give the shape like Diya on Diwali Decorate with cream before serving

Sanchita Mittal Nov 5, 2018

#FestiveCookingContest Kesariya Falahari Malpue Festivals are all around the corner so preparation of malpue is predominant. Malpue is a popular North Indian recipe made during festivals and special occasions. Prepared with water chestnut fine flour, paneer and samak rice flour, this is a quick dessert recipe that you can make for the Goddess and your loved ones. Try this easy sweet dish with an addition of dry fruits and kesariya flavour. Enjoy!!! Ingredients For batter 2 tablespoons singhara flour 2 tablespoons paneer 1 tablespoon samak rice flour 2 tablespoons cup rajgira flour 1 teaspoon fennel seeds/saunf 2 green elaichi crushed into powder 1/2 cup water approximately 3 tablespoon whole milk powder 3 tablespoon yogurt 3 tablespoon pure ghee for frying For sugar syrup: 1/2 cup sugar 1/4 th cup water 2 cardamoms, crushed 2 pinches of saffron strands/kesar 2 tablespoons almonds sliced 2 tablespoons pistachios, blanched and sliced 1 teaspoon melon seeds 1 tablespoon fresh rose petals Method In a mixing bowl take all flours, paneer and all ingredients except ghee, listed under batter and mix well. If paneer is crumbly then, add 1/2 cup water and use a mixer grinder to make a smooth free flowing batter. Allow the batter to rest, covered for 30 minutes. Preparation of sugar syrup: Heat sugar and water on a low flame and simmer this mixture. Stir well so that the sugar dissolves completely. Keep stirring on a low flame until you get a 1/2 inch string or 1 string consistency in the sugar syrup. Switch the gas off and add and saffron strands and mix well. The syrup needs to be kept warm. Now heat ghee in a flat pan or griddle. While the ghee is heating up stir the malpua batter. Lower the flame and now take a big ladle full of the batter and gently pour it in hot ghee. Make 2 to 3 malpuas at a time depending on the size of the pan. Fry on a low to medium flame until crisp and golden flipping the malpuas a couple of times occasionally. Drain them out when done and immediately place them in the warm sugar syrup. Gently coat the malpuas with the sugar syrup with a spoon for a minute or two. Remove them and place them in a serving tray or plate. Prepare all malpuas this way and coat them with the sugar syrup. Garnish with sliced dry fruits , cardamom powder and fresh rose petals. Serve hot malpuas with love. My tip- Alternatively we can prepare rabdi as an accompaniment for Malpuas

Madhurima Basu Nov 5, 2018

CONTEST ALERT 1 - #FestiveCookingContest - Cakes, Sweets & Savouries! Umm Ali (Famous Dessert of Egypt) Ingredients I packet Frozen Spring Roll Sheet (Thawed) Milk : 500 ml Brown Sugar : 1 cup Vanilla Essence : tea spoon Almond+Raisin+cashew nut : cup (cut into flakes) Unsalted Butter : 25gm Dry Coconut : cup Method 1. Preheat the oven to 200 degrees C. 2. Brush Butter inside the Baking Tray & Place the Spring roll sheets one after another. 3. Bake for 15 minutes in the preheated oven, or until puffed and golden brown. 4. Add the raisins, almonds, Dry coconut, and toss to distribute. Pour into a glass baking dish, and spread evenly. 5. Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot but not quite boiling. Pour over the mixture in the baking dish. 6. Bake for 15 minutes in the preheated oven. And Serve when its Crispy.

Sanchita Mittal Nov 4, 2018

Karela Mathri /Champakali Mathri Champakali mathri is a traditional Diwali snack which is beautifully designed to perfection and is just perfect as a tea time or a party snack during the festive season. Karela Mathri /Champakali Mathri, a mouth-watering delicacy which is super easy and quick to prepare and is full of flavours that no one can resist. Prep time - 15 Cook time - 25 minutes Serving 6 Ingredients 2 cups Maida / refined wheat flour 1/2 teaspoon Ajwain/ carrom seeds 1/2 teaspoon Salt or to taste 1/2 teaspoon black pepper powder 1 teaspoon chaat masala 2 tablespoons Ghee 2 cups Oil for frying Method Mix the ajwain, salt, pepper and ghee in the flour well, so that when you take a little dough in your fist it should not crumble. Knead it with warm water as required to make a stiff dough, cover the dough with a damp muslin cloth and let it rest for 20 minutes. Take a little portion of the dough and roll into a thin puri of 3 inch diameter. Make longitudinal slits with a knife at equal intervals such that the the poori remains joined at the ends. Apply water at the edges and roll it sealing the edges lightly. Drop them one by one in medium hot oil and then reduce the flame to low. Fry them until crisp and golden from all sides, turning occasionally. Sprinkle chaat masala generously. Serve them hot or store them in an air tight container when cooled

Sanchita Mittal Nov 4, 2018

Motichoor ke Laddoo The preparation of motichoor ke laddoos is prevalent all around during the festive season and special occasions. Motichoor laddoo are made of very small gram flour balls or boondis which are deep fried, then simmered in sugar syrup till they absorb the syrup and plump up. These are then shaped into delicious crumbly laddoos. Motichoor laddoos are savoured by all and come in different sizes, colours and compositions. Prep Time - 20 minutes Cook time - 20 minutes Serves 6 Ingredients 2 cups besan/ Gram Flour 1 cup Sugar 1/4 cup Milk 2 pinch of edible yellow colour 1 cup Ghee to deep fry 1 teaspoon Green cardamom powder 10 Pistachios blanched and slivered 3 cups of water 2 drops of kewra essence Method Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add 1 pinch of colour and kewra essence and keep the syrup aside. Make a thin batter of besan with 2 cups of water (pouring consistency). Add 1 pinch of colour or as desired. Heat sufficient ghee in a kadhai Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadhai to make boondis. Fry for about 2 minutes stirring occasionally Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup add cardamom powder and mix gently. Divide into equal lemon sized portions and shape each into a ball shaped laddoo. Garnish with slivers of pistachios. Cool and serve. Can also store in an airtight container and refrigerate for a week.

Santoshbangar Nov 4, 2018

#festivedwalicontest Cheesy Cinnamon baked Bread Rolls 4 pieces whole wheat bread 3tbls Amul cream cheese 1/2cup powdered sugar 1/2tsp cinnamon 1tbls butter, melted 1tbls coarsely grind almond INSTRUCTIONS Cut off the crust of the bread. With a rolling pin, flatten bread. In a small bowl combine cream cheese and 1/2 powdered sugar almond until well blended. In a separate bowl combine sugar and cinnamon - set aside. Spread 1 - 1 tablespoons of cream cheese mixture onto each flattened bread piece and roll up. Brush the rolled bread with melted butter and then into the cinnamon and sugar mix. Place on an ungreased cookie sheet. Repeat for remaining pieces of bread. Bake at 200 or grilled for 10-15 minutes until golden brown. Serve warm.

Rujuta Jadhav Nov 2, 2018

Gluco Choco Chip Cake...A perfect dessert that would make your taste buds jump with excitement

Poonam Jadhav Oct 22, 2018

Kesar Boondi Laddoo Paratha is prepared with a stuffing made out of Boondi Ladoos, Dessicated Coconut, Kesar Milk Masala and Butterscotch Syrup. Kesar Boondi Laddoo Paratha Ingredients: For Dough Maida - 1 cup Kesar strands - few of them Melted Ghee - 1 tsp hot Salt - a pinch Water for kneading For Stuffing Boondi Laddoo - 2 medium size Dessicated Coconut - 2 tbsp Kesar Milk Masala - 2 tsp Butterscotch Syrup - 1-2 tsp Ghee - to grease the tava Pistachiois - for garnishing Recipe: - Take 1 cup maida in a bowl. Add Kesar strands to it. Add a pinch of salt and a teaspoon of hot ghee. Now knead a soft dough by adding little water to it. Cover and keep it aside for 20 mins - For the stuffing take a boondi laddoo and crumble it. To it add dessicated coconut, kesar milk masala and butterscotch syrup. Stuffing mixture is ready. Keep it aside. - Now take small portion of the dough and flatten it with hands. Stuff the boondi mixture and seal it properly to form round shape. Roll it with rolling pin to form Paratha - Heat tava and grease it with little ghee. Now cook the Paratha from both side till it becomes golden brown color. - Smear the Paratha with ghee and serve it in a plate. Garnish it with chopped Pista. - Delicious Kesar Boondi Laddoo Paratha is ready

Rujuta Jadhav Nov 2, 2018

Thats my Step by Step Recipe of CrispyTwisties...A perfect Diwali snack to be relished with family and friends.

Santoshbangar Nov 2, 2018

Beetroot red velvet cake Ingredients Beetroot -1diced and boiled Maida-1 1/2 cup Sugar-3/4 cup Oil or butter-1/2cup Vannila essence-1tsp Baking powder-1tbls Baling soda-1/2tsp Icing Icingsugar-1cup Butter-2tbls Beetroot pulp-2tbls Vannila essence Method Make pure of boiled beetroot . It is thick Sieve Maida with baking powder soda in a bowl. Add sugar,butter and grind in mixi Add vannila essence and beetroot pulp.mix well Grease baking tray with oil ,dust with flour and bake for -20-25 minutes in preheated oven at 180% . . Icing Mix butter and icing sugar in a bowl and whisk adding little milk. When fluffy add beetroot pulup.apply on ready cake.

Santoshbangar Nov 2, 2018

Oats Drymilk Gulabjamun Prelp time- 5minutes Cooking time 15 minutes Serving- 3 people Ingredients oats 1cup dry milk-3tbspzzz paneer-1tbsp butter-1tbsp baking soda-1/8 tsp milk-1/2cup Hudson oil for fry For syrup sugar 2 cup water-1-1/2 cup cardamon-3-4 Method grind oats to fine powder. mix oats ,milk , baking soda.add butter and rub it with hands. add paneer and milk little by little and make smooth paste which make balls. keep aside for 5minutes it will hard again add little milk it is ready to make balls. For syrup boil water add sugar and cardamon into it . boiled till sugar dissolved boil another 5 minutes so syrup becomes thick. now make balls of dough and keep aside.heat oil in a pan fry balls in oil slowly so it fry inside also. put all the balls in sugar syrup &and remain in syrup for 4-5 hours . now it is ready to eat.eat hot . decorate with desiscated coconut

Santoshbangar Nov 2, 2018

Apple jalabi Apple-1 Sugar1/2cup Maida-1/2cup Besan-1/8cup Pinch of baking soda Curd -1/2 cup Yellow colour Oil for fry method Make thick sugarsyrp. Take1/2 cup waterin 1 cup sugar. Peel apple and scoop inner part in the middle.cut round pieces Microwave for 30sec Let it dry for 1/2an hour Mix maida and besan add little water and whisk it for 5minutes.add soda and mix. Coat apple piece in maida batter and fry on slow fire till done Put Immidetly in sugar syrup rest in sryp for 1-2miutes It is ready serve with rabri on top

Sanchita Mittal Nov 2, 2018

Carrot Halwa-Festive delicacy Ingedients for Carrot halwa 2 kg Carrots preferably , red in colour 2 litre Milk full cream milk 4 elaichi powdered 2 tablespoons Ghee 2 tablespoons cashews 450 grams Sugar or sugar to taste , adjust according to sweetness of carrot Method Peel and wash , then grate the carrots. In a kadai or deep thick bottomed pan boil milk then combine milk and grated carrots, bring the whole mixture to a boil and then simmer, keep on stirring in between. The grated carrots will cook in the milk and the milk will start to reduce and evaporate. when the milk has 75% reduced, and consistency like that of apudding ,add the ghee, sugar and powdered elaichi to the mixture. Stir well and continue to simmer and cook on a low flame. Keep turning the mixture upside down and scrape sides also. Keep cooking until all moisture is evaporated and it can be set in a box for gifting pupose. Add the cashews, elaichi powder ,crushed saffron. Remove the halwa mixture from the heat and arrange in a serving dish or a container. Garnish with cashews and Serve with love.

Santoshbangar Nov 2, 2018

Eggless coco- almond pumpkin brownies Ingredients To make pumpkin pure Pumpkin_250gm Pumpkin batter for brownie Pumpkin pure-1cup Sugar-1/2cup Cream cheese3tsp Butter1tsp Ginger-cinnamon powder1/2tsp All purpose flour-1tbl Almond powder-1tbls For Brownie All purpose flour-1 1/2cup Sugar3/4cup Coco powder-3tsp Baking powder-1tbls Baking soda -1/2tsp Milk as used Vannila essence1tsp Butter 1/2cup Walnut fordecoration Method I make fresh pumpkin pure at home Cut pumpkin into big pieces.clean inside of pumpkin Boil in cooker with water. It will take 15-20 minutes to ready Squeeze out the pulp. Grind with little oil in grinder to make smooth paste. This pure we can store for on week in fridge. For batter of pumpkin Take cream cheese and butter in bowl and whisk it Add sugar ,cinnamon powder,ginger powder. Add pumpkin pure and mix well Add one tbls of Maida and mix. Keep aside For brownie Take butter and sugar in a bowl whisk for 5-7 minutes. Add Maida baking powder,baking soda and coco powder into it Mix well Pour this batter to greased baking .dish Spoon the pumpkin batter with difference on top of the brownie batter and swirl with a butter knife. Bake in pre heated oven for 30 -35 minutes or till it done Brownie with pumpkin is ready

Santoshbangar Nov 2, 2018

Dates Nuts Filled Khoya samosa Ingredients seedless dates or about cup golden raisins (raisins) 1tablespoon almonds or cup almonds (badam) cashews or cup pistachios or cup walnuts or cup walnuts 3tablespoon white sesame seeds (safed til) 1 teaspoon desi ghee teaspoon cardamom powder For samosa Khoya-250gm Coconut powder3tlbs Sugar-2tbls Method Roast sesame seeds on slow heat Roast dru fruits in microwave for 30seconds pulse the dry fruits for 3 to 4 times or more till you get them in small bits and pieces. don' t make a powder or paste. you can also chop them finely. . remove the coarse mixture of dry fruits and keep aside heat 1 tsp desi ghee in a pan. add dates paste . Fry till Dates till absorb all ghee then add the ground dry fruits. Roast khoya in slow fire but not change the colour Add coconut powder sugar to khoya and mix well Keep half an hour in fridge Make small balls spread on palm fill with dates mixture and shape like samosa Coat vark optiona.

Sayoni Mondal Oct 31, 2018

Receipe : Ingredients : 1cup wheat flour 1 tsp baking powder 1/2 tsp baking soda 2 tea spoon powder sugar 2 table spoon cocoa powder 200 gms milkmaid 100 gms soft butter (room temperature) 1 cup milk Step by step Procedure : 1. Seive wheat flour , baking powder, baking soda , powder suger and cocoa powder. 2. Add butter, condensed milk and vanilla essence to the above mix (1).. 3. Mix all the ingredients well with electric beater until properly mixed. 4. Grease the baking tray with butter and dust it with wheat flour. 3. Pour the batter in the bowl. 4. Bake at 600 at microwave mode for 10 minutes in microwave.

Madhurima Basu Nov 1, 2018

Nakh Pear Laddu Ingredients Nakh Kashmiri Pear : 4 Apple 1 small Paneer Crumble 150 gm Butter 1 tablespoon Honey 2 tablespoon Milk Powder 30gm Cinnamon Powder tea spoon Edible Food color 2-3 drops Mini sugar cubes/Michri 6 Method Boil 3 Pears & chop 1 Pear & the small apple in small dices. Once boiled pears are cool, peel of the skin & mix Paneer crumble with this. Heat a non-stick pan add the Mixture & keep stirring so that it wont be burnt. Add Honey & Milk powder , & cook till the mixture comes in a muddy texture. Add Cinnamon powder, Butter & Stir till the mixture become Thick Transfer the mixture into a tray, let it cool in Room temperature. Once it is cool make 6 balls. Take one ball, make a hole by pressing lightly, place 1 pc Michri & few pieces of Pear- Apple & drop Few drops of Food Color, shape into the Laddu again. Place in Freezer for 15-20 mins. Serve Nakh Pear Laddu as Dessert , Garnish with some Fresh apple.

Saran Ramesh Oct 31, 2018

Carrot Palkova: Ingredients : Milk 500ml Sugar 100gms Ghee 2 spoons Carrot 1 (grated) Procedure: Boil milk and add grated carrot with sugar. Mix it well till it become thick consistency. Add ghee at last for flavour. Tasty yummy Carrot palkova ready.

Saran Ramesh Oct 31, 2018

Soft Mysore Pak recipe is another delicacy from Mysore cuisine, Karnataka. This recipe is about soft melt in mouth Krishna sweets Mysore pak. Ghee Mysorepak: Ingredients 1 Cup Besan flour / Chickpea flour 1 Cup Ghee 3/4 to 1 Cup Sugar 1/4 Cup Water Instructions First measure and keep all the ingredients ready. In a pan, add besan flour and roast it in very low flame for 4 to 5 minutes. Ensure not to burn the besan flour and roast till the raw smell leaves completely. Then sieve the flour twice. Transfer the sieved flour to a wide bowl and pour only 3/4 cup of warm ghee. Reserve the remaining 1/4 cup of ghee. Mix well without any small lumps also and set aside for 10 minutes. In a non- stick pan, add sugar and pour 1/4 of water, just immersing level. Boil in low flame till the sugar dissolves completely. Then bubbles starts to appear. Do in low flame, else there is a chance of missing the syrup consistency. Boil till 1 string consistency. For 1 string stage: Take a little syrup between your thumb and index finger, stretch it and it forms a thin string. Don't boil furthermore. Now pour the besan-ghee mixture very slowly. Keep stirring in low flame, till the besan-ghee mixture and sugar syrup blends well. Keep on stirring till it reaches a smooth texture. Now small bubbles start to appear. Then add ghee at regular intervals. Never pour all the remaining 1/4 cup ghee at a stretch, this method is important to get a nice texture. Keep a tray or plate ready, greased with ghee. At one stage the whole mixture comes together, without sticking to the sides. Then the mixture starts turning frothy, immediately switch off flame. It should be in flowing consistency only as it thickens with time. Now pour the mixture to the greased tray and level the sides. I used a big tray, so leveled it, choose tray accordingly. After 5 minutes, cut it to desired shape. Let it cool down for 30 minutes and then remove it.

Saran Ramesh Oct 31, 2018

Rasagulla is a juicy milk based dessert loved by people all over India. These tiny balls are addictive, delicious, and made during festive season. Ingredients for 4 Servings: 800 grams paneer 500 mililitre water 400 grams sugar 2 teaspoon flour 1 teaspoon rose water 1/2 teaspoon powdered green cardamom How to make Rasgulla: STEP 1 For making this famous dessert recipe, place the paneer, flour and cardamom powder in a bowl.Knead all these ingredients into a smooth dough. Remember, you cannot make soft rasgullas, if you do not make a smooth and soft dough. Another trick to make it flavoursome is to add some cardamom powder while kneading this will accentuate the taste. STEP 2 Now make small balls from this dough. Ensure the balls are smooth and crack-free. To prepare the balls, you need to put some refined oil in hand, this will bind the dough easily and ease the process of making the balls. Boil water in a pan. Add sugar and make a syrup of one string consistency. Reduce the flame so that the temperature of the syrup slightly comes down. STEP 3 Slowly drop the balls one by one and allow them to simmer in the syrup for 5-10 minutes. Once they rise up and appear cooked, remove from fire and allow to cool. Add rose syrup, mix well and serve.

Saran Ramesh Oct 31, 2018

Jackfruit halwa: Ingredients: Jackfruit (chopped) 400gms Jaggery 200gms(melt it) Ghee 3 spoons Procedure: Take a pan and add 3 spoons ghee with chopped jackfruit fry it well. Then after few minutes add Jaggery water till it become soft mix it well. Yummy Jackfruit halwa ready.

Saran Ramesh Oct 31, 2018

Palkova: Ingredients : Milk 500ml Sugar 100gms Ghee 2 spoons Procedure: Boil milk and add sugar. Mix it well till it become thick consistency. Add ghee at last for flavour. Tasty yummy palkova ready.

Sanchita Mittal Oct 31, 2018

Karela Mathri /Champakali Mathri Champakali mathri is a traditional Diwali snack which is beautifully designed to perfection and is just perfect as a tea time or a party snack during the festive season. Karela Mathri /Champakali Mathri, a mouth-watering delicacy which is super easy and quick to prepare and is full of flavours that no one can resist. Prep time - 15 Cook time - 25 minutes Serving 6 Ingredients 2 cups Maida / refined wheat flour 1/2 teaspoon Ajwain/ carrom seeds 1/2 teaspoon Salt or to taste 1/2 teaspoon black pepper powder 1 teaspoon chaat masala 2 tablespoons Ghee 2 cups Oil for frying Method Mix the ajwain, salt, pepper and ghee in the flour well, so that when you take a little dough in your fist it should not crumble. Knead it with warm water as required to make a stiff dough, cover the dough with a damp muslin cloth and let it rest for 20 minutes. Take a little portion of the dough and roll into a thin puri of 3 inch diameter. Make longitudinal slits with a knife at equal intervals such that the the poori remains joined at the ends. Apply water at the edges and roll it sealing the edges lightly. Drop them one by one in medium hot oil and then reduce the flame to low. Fry them until crisp and golden from all sides, turning occasionally. Sprinkle chaat masala generously. Serve them hot or store them in an air tight container when cooled.

Maheswari Oct 31, 2018

Ingredients 1 cup moong dal (washed) 3/4 cup fine sugar 1/4 cup ghee (clarified butter) 2 Tbsp almonds (crushed) 1/4 tsp cardamom powder (ilachi) Method In a heavy bottom frying pan, roast moong dal over medium low heat. Keep stir-frying till its light brown in color and becomes aromatic. Make sure cook on low heat otherwise dal will not be toasted inside. This will take about 8 minutes. Remove from heat and transfer into a plate and let it cool to the room temperature. Once the dal comes to room temperature, grind it to a fine powder. In a bowl mix roasted dal powder, sugar, cardamom powder and crushed almonds. All the ingredients should be mix well. Keep aside. Melt the ghee, ghee should be warm, pour the warm ghee over dal mixture and mix it well. Take 2 tablespoons of mix in your palm and make them into balls. If the laddu is not holding shape, add more about 1 tablespoon of melted warm ghee and mix well. Make laddus with rest of the mixture. Store in an airtight container. The laddus will stay good for about two weeks.

Sanchita Mittal Oct 31, 2018

Besan ke laddoo - paramparik mithai This is the easiest recipe for making besan ke laddoo in which the gram flour is roasted in ghee and mixed with sugar and almond powder to shape into laddoos. These are just perfect for any festive occasion and one of the most favourite Indian traditional sweets. These can be made in advance and relished as and when required. Besan ke laddoos are made by roasting gram flour along with a generous amount of ghee - just the aroma that comes from this process is enough to create a big appetite. Crunchy almonds added to this mixture and then shaped into laddoos. Perfect for any occasion besan ke laddoos are one of the most favourite Indian mithais. Prep Time :16-20 minutes Cook time :16-20 minutes Serve :4 Level Of Cooking moderate Ingredients 2 cups thick gram flour/mota besan 1 cup ghee 1/2 teaspoon Green cardamom powder 1 cup powdered sugar 8-10 almonds For the garnish 8-10 small pistachios halved Method Firstly sieve the gram flour twice so that there are no lumps. Grind the almonds to a fine powder. Heat ghee in a kadhai, add gram flour and roast on low heat for about ten minutes, or until you get a nice aroma. Transfer roasted gram flour to a bowl and add almond powder and mix. Allow the mixture to cool down completely before adding powdered sugar. Add sugar and cardamom powder and mix well with your palms. Now take a tablespoon of the mixture and make walnut sized laddoos. Garnish with chopped pistachios and serve. These laddoos can be stored for a month and consumed whenever required.

Saran Ramesh Oct 31, 2018

Sweet Poli is a famous South Indian street food. Soft flat bread filled with a sweet lentil and coconut filling. Perfect to have warm as an evening snack. Ingredients For filling Chana Dal - 1 Cup Jaggery - 3/4 Cup Grated coconut - 1/2 Cup (tightly packed) Cardamom powder - 1/2 tsp Ghee - 1 tsp For outer layer All purpose flour - 3 Cups Salt - 1/2 tsp Baking soda a pinch of Turmeric powder - 1/4 tsp Oil - 3 1/2 Tbsp + as needed Hot water - as needed Instructions 1.First wash and pressure cook the chana dal until done. Remove the excess water from the dal and mash it nicely. Keep it aside. 2.While the dal is cooking, we can prepare the dough for the outer layer. To a large mixing bowl, add the all purpose flour, salt, baking soda, turmeric powder, oil and mix well. Now, add hot water little by little to the mixture and make it into a smooth and sticky dough. Take a little more oil and spread it fully around the surface of the dough. Cover with a wet kitchen towel and leave it to rest. 3.Add the jaggery to a small pan along with a little water. Cook until the jaggery is completely melted. Filter out the impurities using a metal filter.. 4.Return the jaggery syrup to the pan and continue to cook in medium flame until it bubbles up. 5.Now add the grated coconut and mix well. Once the mixture slightly thickens, add the mashed dal to the pan and mix well. 6.Add the cardamom powder and ghee and mixture. Continue to cook until the mixture thickens and doesn't stick to the pan. Turn off the flame and cool it down to room temperature. 7.By now the dough would have become very soft and pliable. 8. Take a small portion of the dough and roll it into a ball. Lay it out on a greased surface (I used a plate) and flatten it out using your fingers. Take a small portion of the filling and roll it into a ball. Place the filling in the middle of the dough, use your fingers to pull the dough and cover the filling. Roll it back into a smooth ball. Place it back onto the greased surface and flatten it out using the fingers. 9.Heat a tawa (flat griddle) in medium flame and transfer the poli dough to the tawa. Drizzle oil / ghee and cook both sides of the poli until nicely golden. 10.Serve Hot

Saran Ramesh Oct 31, 2018

Ghee laddoo: An Indian dessert usually made during festive times, Besan Ladoo are made from gram flour or besan roasted with ghee in a kadhai, flavored with sugar and cardamom and shaped into tight round balls. Decorated with almonds and pistachios, this ladoo recipe makes for a mouth-watering Indian dessert.. Ingredients: Besan flour: 1 cup Sugar:1 cup Water:1 cup Cardomom: 5 Clove: 1 Raisins: 1 tablespoon Cashews:1 tablespoon Diamond sugar candy (kalkandu): 2 tsp Ghee: 1 tablespoon + 2 tsp Oil: to fry Procedure: Step1 Sift the besan and add 1/2 cup of water and 2 tsp of ghee and mix well Step2: Prepare sugar syrup with 1 cup of sugar and 1/2 cup of water. It should be of 1/2 string consistency (Ilam paagu). If it is more than half string, it will be difificult to make the laddu Step3: Make boondhis using carrot shredder/boondhi maker and fry them in oil. Take it out before it becomes crisp Step4: Mix the boondhis in sugar syrup. Step5: Mash the boondhis in sugar syrup with a wooden laddle. Step6: Switch on the stove and in very low heat, mash the mixture, add cashew,cardomom,clove, raisins,kalkandu, ghee and stir it for 30 -40 seconds Step7: Switch off the flame. While the mixture is still warm, make the laddoo (You can wet your hands with water and then make the shape)

Nalini Desai Oct 31, 2018

#FestiveCookingContest - Besan Laddoo....with a Twist Ingredients.. Gram flour (besan) 4 cups Ghee pure1 cup Green cardamom powder 1 teaspoon Powdered sugar 2 cups Secret ingredient is the Nuts .. Cashewnuts 12-15 Almonds 12-15 Method.. Place the cashewnuts and almonds in a blender jar and coarsely grind them. Transfer into a bowl and set aside. Heat ghee in a non-stick pan. Add gram flour, cook, stirring continuously, for 15-20 minutes or till gram flour is fragrant and turns light brown in colour. Add cardamom powder, cashewnuts and almonds. Mix well and remove from heat. Cool for 15 minutes. Add powdered sugar and mix well. You may use your hands to mix this. Shape into round laddoos and arrange on a plate. When the laddoos have cooled completely, store them in an airtight container. The ladoos not only taste delicious but the nuts add a cruncy nutty taste to it.

Vandana gupta Oct 31, 2018

Hi Here is my plated desert .it's name is apricot samosa with sewaiyan icecream . Apricot samosa INGREDIENTS Refined flour: 500 gms Clarified Butter (Desi ghee):100gms Salt: a pinch khoya*: 250 gms Sugar: 70 gms Pistachio (chopped): handful(optional) Dried apricots (chopped): 4 tablespoon Oil: for frying Rose water: few drops Icing sugar: for dusting Add refined flour and pinch of salt and mix. Now add the clarified butter gradually. Allow the flour and butter to rub together. Now pour in about cup of water and make into stiff dough. Remove the dough to a bowl and allow resting for 10 minutes. In the meantime heat a pan and add the khoya, sugar, and chopped pistachio and chopped apricots. Cook on low heat till all the grain sugar is dissolved. Turn off the heat, add rose water and remove to a plate and cool. Now take the dough and roll out into thin sheets. Now cut into square shape and add the khoya stuffing and make in to nice ravioli shaped samosa. Repeat till all the dough and stuffing is used. Heat oil in a deep pan and fry the samosas till golden brown. Place the samosa on a plate and sprinkle icing sugar, serve hot or cold Sewaiyan icecream Ingredients Powder sugar-36.6 gm Cornstarch-6.6 gm All purpose flour-6.6 gm Milk powder-10 gm Salt-pinch Milk-350ml Kesar-3 pinch Roasted sewaiyan -1/4cup (boil it) Green cardamom-4 pods. Heavy Cream -250ml Icing sugar -50gm(more or less according to taste) Method- 1.Sieve powder sugar ,cornstarch,all purpose flour,milk powder and salt. 2.heat milk with kesar and cardamom. 3.now combine milk and above sieved powder. 4.heat it till it thickens and after that chill it completely. 5.whip cream to stiff peaks adding icing sugar. 6.fold into prepared mixture . 7.mix boiled sewaiyan. 8.now box it up and keep in freezer untill set completely.

Krupa Shah Oct 31, 2018

Churma-magaz Delight Churma laddu and besan ke laddu are very much liked sweets of Gujarat. Almost in all the houses they are prepared during Diwali festival! Here in this dish of mine have combined both churma laddu and magaz together as one laddu! It tastes yummm when you have it and just melts in our mouth! Hope you all like it and enjoy this recipe of Churma-magaj delight... Ingredients- For churma laddu: 1 cup Wheat flour coarse 1/2 cup jaggery 1/2 cup or more if required - ghee 1/2 cup - milk 1/2 tsp -Green Cardamom and nutmeg powder For magaz: 1 and 1/2 cup coarse flour of besan 1 cup powdered sugar 1 cup ghee 1/2 tsp green cardamom and nutmeg powder 8 saffron strands kept for few mins in some water. For garnishing- Dry fruits powder Chironji (Bhuchanania seeds) Method: Churma laddu Mix wheat flour + ghee 2 tbsp + milk to make hard and smooth dough of Bhakhri. Divide dough into 2 balls and make bhakhris of it n make impressions of belan on one side of the bhakhari. Roast it on hot tava on low heat. Let it cool and crumble into powder in mixture. Heat jaggery grated n ghee to make a smooth mixture. Add this mixture cardamom powder to the above crushed bhakharis. Mix well and shape small laddus. Magaz: Take coarse chana dal flour in a bowl. Make a small cavity in the middle and pour hot milk and above it pour 1 tbsp melted ghee. Cover the milk and ghee part with the chana dal flour properly and keep it aside for 10 mins. (This is called as "dhabo devo" in Gujarati) Now mix all contents of the bowl in which chana dal flour is there. Now mash all the contents properly with our hands. It should be done in such a way that milk and ghee is applied evenly on the flours. Now heat the remaining ghee in a non-stick pan. After it melts add the mashed flour mixture to the ghee. Heat this mixture on low flame for 10-12 mins while constant stirring. After it gets golden brown colour switch off the gas. Add the saffron strands in milk to the chana dal. Mix it properly. Let the cooked mixture get a bit cooled. Added the powdered sugar to the mixture and mix it properly. Assembling: On the churma laddu make a layer of magaz. Granish with dry fruit powder and chironji (Bhuchanania seeds)

Nandini Jaiswar Oct 30, 2018

Orange Chocochips cookies... 1 cup wholewheat flour 3 tbsp butter 1 cup orange juice 1/2 cup jaggary powder 1tsp baking soda Handful of Chocochips 2 tbsp orange zest Take a big bowl Mix all ingredients except Chocochips.... Make a rough dough... Now add Chocochips... Preheat the oven at 180 for 10 minutes... Take baking plate and make balls froms dough or any shape u desire.... After preheat oven keep that baking plate into the oven...and bake cookies for 10 minutes... After 10 minutes your yummy cookies will be ready.... It's my mind creation recipe... so plz try and let me know how was the cookies....

Sonia Oct 31, 2018

Recipe Name :-OATS GOND KHAJURI BARFI Recipe Method :- 1)Take 2 tbsp ghee in a pan & roast all nuts & Oats till golden brown & keep them aside. 2)Take 2 tbsp ghee in the same pan & roast gond crystals, till golden brown. keep it aside and quickly blend it to crush them to coarse powder. 3)Heat the rest of the ghee in the same pan and roast aata(wheat flour/)till nice aroma comes and it has a nice color. Take it off the heat immediately. 4)put all dry ingredients including grated khajoor in roasted aata and mix it well. 5)let it cool down for time and make them into desired shapes like i did.. :) Ingredients:- Oats 1 cup gond (gum crystals)-50gms khajur (dates)-100 gms (grated) boora sugar-1/2 kg ghee-1/2 kg wheat flour-1/2kg almonds-50 gms melon seeds-50 gms raisins-50 gms saunf-2tbsp ajwain-1tbsp Thanks

Sonia Oct 31, 2018

Recipe :-" OATS CAKE" Ingredients: - 1 cup oats - 1 and half cups boiling water - 1 cup brown sugar - 1 cup white sugar - 2 eggs - 1/2 cup butter - Flavouring of your choice,(I chose chocolate) - 1 teaspoon baking soda - 1 cup oats flour - 1/2 cup all purpose flour - few cherries n dry fruits Method: Preheat the oven to 170 degree C. Grease your baking tray and keep it ready. In a bowl, mix the boiling water and oats and let the oats soak up the water. Cream together the butter, white sugar and brown sugar. Gently add eggs to the mixture one at a time. In another bowl, mix together your baking soda, a pinch of salt, flavours, both the flours and mix well. Add half of this mixture to the butter mixture followed by the soaked oats and keep stirring all the while to avoid lumps. Add the remaining flour, mix well and pour in the baking tray. Let your cake bake for about 30-35 minutes.your cake is ready to serve

Jyoti Oct 31, 2018

ParentCircle Menu Jyoti Jyoti Individual Home Articles ClipBooks Circles Experts Directory Magazines Subscribe English Magazine Subscribe Tamil Magazine About Privacy Terms of use Logout Topics Public Circle Joy of Celebration! View All Topic CONTEST ALERT 1 - #FestiveCookingContest - Cakes, Sweets & Savouries! Festival Season is here!!! Share recipes and photos of your festival cakes, bakes or sweets! Winners get exciting gift vouchers up to Rs.6000 and get featured in our December magazine! Contest closes on 10 November 2018 ParentCircle Counsellor Oct 15, 2018 Anonymous Anonymous 37 mins This Dessert (Kesariya Shahi Tukda) is very close to my Heart & Soul.One of most loved dessert in my family.Esp of my lil munchkin & hubby.Its easy quick to make & delish to relish.This is my family's heart winning dessert hope wins your Heart too. Kesariya Shahi Tukda Ingredients: 3Bread Slice(cut into 12 cubes) Rabdi 250-300 gm(Homemade) Kesar Syrup Sugar Syrup(Homemade) Cardamom powder Assorted Nuts (Chopped) Desi Ghee Procedure: In a thick bottomed pan add Desi ghee & heat on a medium heat.With the help of tong,deep fry the bread pieces & keep aside upon a tissue paper. In another pan add water & sugar in equal proportions & boil till one string consistency.Add Kesar Syrup & Cardamom powder.Now soak the deep fried breads in hot syrup for 10-15 sec & keep aside.Spread Rabri & Chopped Nuts.Sprinkle some Kesar infused Sugar Syrup & Cardamom powder. Serve with love to your dear & near ones & be a part of Joy Celebration & festivity ! Happy & Prosperous Diwali

Sanchita Mittal Oct 31, 2018

Jyoti Oct 30, 2018

This Dessert (Kesariya Shahi Tukda) is very close to my Heart & Soul.One of most loved dessert in my family.Esp of my lil munchkin & hubby.Its easy quick to make & delish to relish.This is my family's heart winning dessert hope wins your Heart too. Kesariya Shahi Tukda Ingredients: 3Bread Slice(cut into 12 cubes) Rabdi 250-300 gm(Homemade) Kesar Syrup Sugar Syrup(Homemade) Cardamom powder Assorted Nuts (Chopped) Desi Ghee Procedure: In a thick bottomed pan add Desi ghee & heat on a medium heat.With the help of tong,deep fry the bread pieces & keep aside upon a tissue paper. In another pan add water & sugar in equal proportions & boil till one string consistency.Add Kesar Syrup & Cardamom powder.Now soak the deep fried breads in hot syrup for 10-15 sec & keep aside.Spread Rabri & Chopped Nuts.Sprinkle some Kesar infused Sugar Syrup & Cardamom powder. Serve with love to your dear & near ones & be a part of Joy Celebration & festivity ! Happy & Prosperous Diwali

Vijaya Jain Oct 30, 2018

Homemade Vanilla Rasmalai Cake Recipe: Dry ingredient: 1 cup maida 1 tbsp milk powder 1 tsp baking powder 1/2 tsp baking soda 1/2 cup castor sugar Wet ingredient: 2 tbsp oil 1 cup water 100 gm rasmalai 200 gm whipped cream Steps: 1. Mix all dry ingredient. 2. Add water and oil to dry ingredient and mix it well through cut and fold method. 3. Bake it for 20-25 minutes, let it cool. 4. Decorate it with whipped cream and rasmalai. 5. Let it cool for 1 hours in refrigerator, then serve it to your family members with love.

Sayoni Mondal Oct 30, 2018

ROYAL TUTI FRUTI CAKE 1/2 cup milk 1/2 cup ghee 1/2 cup curd 1/2 cup sugar powder 1/2 cup milk powder 1 & 1/4 cup Maida 2 tblspn Mix colour tuti fruti 2 tblspn Mix nuts 1 tspn vanilla essence. 1 tspn baking soda 1/4 tspn cooking soda PROCEDURE Beat milk and ghee till ghee is mixed thoroughly. Then add curd and mix properly. Then add baking soda and cooking soda and the frothy batter will occur. Then add sugar powder, milk powder and Maida in portions and mix. Lastly add tuti fruti, mix nuts and vanilla essence. Mix till u have a cake batter. pour the batter in a greeced baking proof container and tap so that there are no bubbles. Bake it in a pre heated(10 mins) oven for about 30 to 40 mins... serve...

Anonymous Oct 30, 2018

CHOCOLATE PUDDING Ingredients 250 ml whole milk 20 ml heavy cream 25 g dark chocolate, finely chopped 5 g rice flour (simple flour can also be used) 7 g cocoa powder? 10 g cornstarch a pinch of salt 1/4 tsp vanilla extract 50 g sugar Method 1 Combine sugar, cocoa, cornstarch, salt and rice flour in a saucepan. Gradually add milk and whisk until well combined. Place over medium heat. 2 Cook stirring constantly, until pudding is bubbling and thickens. Stir in the chopped chocolate and the cream. After the chocolate melts turn off the flame and add vanilla essence and whisk until well blended. 3 Pour into dessert dishes and let it cool completely at room temperature and then refrigerate.

Darshna Jain Oct 30, 2018

Darshna Jain Oct 30, 2018

Sarika kumar Oct 30, 2018

KALAKAND INGREDEINTS 200 gm Chenna 200 gm Khoya 100 gm powdered sugar 1 tablespoon ghee 1/2 tsp Elaichi powder Almonds flakes for garnishing METHOD 1) Take a pan and put ghee 2) Add khoya and cook for 1 minute on low to medium flame 3)Add chenna or paneer and cook for another 2-3 minutes on low flame, its colour should not change 4)Put off the gas and stir it for 2 minutes as pan is still hot 5)Now let it cool for 15-20 minutes . when it will be little lukewarm then add powder sugar and Elaichi powder and mix it well 6) Take a tin and greased it 7) put some Almond flakes and then pour the ready mixture. 8)Tap it with greased spoon and keep it in fridge for 1 hour 9)Now cut it with knife 10) Serve it in desired shape.

Sarika kumar Oct 30, 2018

KHEER AND CUSTARD INDIAN CHEESECAKE Recipe Ingredients Milk 1 litre Digestive biscuits 2 packet Melted butter 1 tablespoon Rice 1/4 cup makhana 1/2 cup Roasted dry fruits in powder form Chia seeds 1 tablespoon (soaked ) Condensed milk- 200 gm Custard powder 1 tablespoon Oats powder 1 tablespoon Fresh cream 2 tablespoon Sugar 1 tablespoon Fruits - strawberries, black grapes for garnish Banana puree 1 tablespoon Mango puree 1 tablespoon METHOD First crush the Digestive healthy biscuits and add melted butter set it in a greased cake mould. Now wash rice and churn it in grinder. Take makhanas and grind it in grinder. Take a wok and prepare kheer with makhanas and rice by adding milk and dry fruits When it will be thick , add condensed milk , Soaked chia seeds and pour it on crushed biscuits layer and keep it in fridger for setting. Prepare the custard by adding custard powder, Oats powder, milk,sugar and fruit purees Add cream in the ready custard and mix it with electric blender and make a smooth paste. Pour this custard above kheer layer and keep it in deep fridge for half an hour. Now take out the cake in a serving plate with the help of a knife and garnish with fresh strawberries and grapes. Relish this Indian cheese cake and give a treat to your taste buds.

Hem Lata Srivastava Oct 30, 2018

raisins stars It's my mother in law's recipe and I love to make it every year at holi festive season. When we make gujhiya and shakarpar, some dough is left over and then my mother-in-law used that dough in making these cute little raisins stars. She was a very good cook and as a person she was an amazing lady, I miss her always. She cooked lots of amazing recipes, these raisins star is one of them and I would love to share it. You can see the preparation pictures below the recipe. Preparation time:- 10 minutes Cooking time:- 25 mintues Serves makes:- 10 person Ingredients :- For dough:- 1 Cup refined flour 1/4cup Desi ghee Water as needed Ghee for frying For filling:- Raisins 25 gram Grated dry coconut 1/2 cup Cardamom powder 1 tsp For sugar syrup:- 1 Cup sugar 3 tbsp water 1/2 tsp Cardamom powder Recipe procedure:- In a bowl combine refined flour and ghee rub with finger till the flour becomes crumble in texture. Now add water and knead a soft pliable dough, the dough should be firm. cover the dough and let it rest for 15 minutes. Wash and pat dry the raisins then cut into small pieces, mix with coconut and cardamom powder keep aside. Divide the dough into small size balls and roll it in a thin circle. Cut the circle with a round and small cookie cutter or cap of a bottle, fill each circle with raisins mixture. Apply water along the edges and shape it into like a star and seal it tight. Heat ghee in a kadhahi and when ready, deep fry on sim until golden. Remove from ghee and put it on kitchen paper. Combine the sugar, water and cardamom powder in a pan and put the pan on medium flame bring it to a boil, scum will start bubbling on the top of the liquid, remove it using by a ladle. Cook till one and a half thread consistency. Dip the stars in it, lift and leave them open for one hour to dry the sugar syrup coating. Note:- You can increase the ingredients as your need. If you can get sweetened coconut use that instead of normal coconut.

Sanchita Mittal Oct 30, 2018

Madhurima Basu Oct 30, 2018

Tutti Fruitti Cookies Ingredients : Maida 1.5 cup Baking Powder 1/8 tsp Pinch Of Salt Castor Sugar 3/4 cup Tutti Frutti cup Chopped Cashews 4 Tbsp Pineapple Essence 1 Tsp Nutralite At Room Temperature 110 Gms Chilled Milk 3 table spoon INSTRUCTIONS: 1. In a mixing bowl mix sift together flour, , baking powder, and salt. 2. Add tutti frutti, cashews and mix well. Keep it aside. 3. Add Nutralite and Castor sugar to a large mixing bowl. 4. Cream together butter and sugar together. 5. Add the dry flour mixture, pineapple essence, and milk and mix till well combined. 6. Once they are mixed, mix in everything together to form a cookie dough. 7. Divide the cookie dough into 2 equal parts and roll them into logs. 8. Wrap the logs in a cling wrap and refrigerate it for 4-6 hours. 9. Preheat oven to 170C. 10. Line 2 baking trays with parchment paper and set them aside. 11. Unwrap the cookie dough logs. 12. With a sharp knife, cut into 1/2 inch thick round cookies. 13. Place cookies on the prepared baking trays and bake them in a preheated oven at 170C for 20 minutes. 14. Remove from oven and let them cool completely. 15. Delicious tutti frutti cookies are ready! 16. Enjoy them with a cup of milk.

Nandini aggarwal Oct 30, 2018

Ingredients- 1 cup rice flour,1 cup -jaggery, sesame 2 table spoon,ramdana1/2 cup,dry fruit as you like turbooj seeds,kharbuja seeds,raisins ,shri dhara oil 2 cup, Method-At first we make a dough with rice floor and make a mixture including 1 teaspoon shri dhara oil jaggery+raisins +turbooj seeds,kharbooja seeds and full this dought.take a small portion of dough .apply a little shridhara oil on both hands and fill this mixture and give a shape of Modak.you can steam it like idly .take a idly stand greece with shridhara oil and put all modak shape and steam it 10minutes.and fried it taking a pan add oil and put Modak shape pieces after 10 minutes your Modak is ready.

Pooja Chawla Oct 29, 2018

coconut laddu recipe Prep Time 5 mins Cook Time 30 mins Total Time 35 mins easy coconut ladoo recipe | nariyal ladoo recipe | coconut laddu recipe Course: sweet Cuisine: Indian Servings: 11 Servings Author: Hebbar's Kitchen Ingredients (1 cup = 255 ML) 2 cups coconut fresh / desiccated 1 cup milk cup sugar 2 tbsp cashew chopped tsp cardamom powder / elachi powder 2 tbsp desiccated coconut Instructions firstly, in a large kadai take 2 cups coconut (fresh / desiccated) and 1 cup milk. mix well making sure the coconut gets wet completely. now add cup sugar or jaggery. add more sugar for sweetness if required. mix continuously keeping the flame on low. sugar starts to melt and mixture turns watery. keep stirring keeping the flame on low. milk starts to evaporates after 20 minutes and mixture turns crumbly. cool the mixture for 10 minutes or till they lightly cool down now add 2 tbsp chopped cashew and tsp cardamom powder. mix well. prepare small balls to form ladoo. roll it with desiccated coconut. this is optional, however makes ladoo more attractive. finally, serve coconut ladoo or store in a airtight container for a week.

Mistuni BANERJEE Oct 29, 2018

This is my own recipe for Diwali . Recipe Name : Rosomonjori Ingredients : flour 1/2 cup, casin (chana )150 gm, khoya kheer 50 gm, cashew nuts ,raisin, amsottwo, cherry, baking powder 1/2 tsp, green cardamom sugar, ghee Process : Take a wooden dish and put the casin , flour and baking powder , green cardamom powder and make a dow with all this ingredients. Take chopped kaju, raisin, amsottwo, khoya kheer and mix to make all this for stuffing. Take a saucepan,pour water with sugar and slight green cardamom to make hot sugar syrup.cut small balls from the dow and fill the stuffing in every small balls. Take a frying pan, pour the ghee to the pan and fry the stuffed small balls into the ghee. Fried hot small balls will shift to the hot sugar syrup for 10 -15 minutes. Take a serving plate and keep the small balls on the plate and put sliced cherry on the balls and rinsing khoya kheer on the balls for serving. Now Rosomonjori is ready to eat.

Monali Bordoloi Oct 29, 2018

How to make Atta laddu Take 1 cup of whole wheat atta and roast it at low heat for two minutes, you can add 2 tbs spoon of ghee and fry for few more minutes or till a fried smell comes from the atta. At this stage, it will also change colour and will be brownish. You can add a few cardamom seeds or chopped dry fruits of your choice or leave it as it is. In this recipe also, you can use leftover, if you had gulab jamun or rasgulla and have a sugar syrup, slowly add the syrup to the atta and mix well. Remove from heat and put one more spoon of ghee before making the laddus. Wet your hands with water before you shape the laddus. If you dont have sugar syrup, you can use regular sugar, however, powder the sugar before adding it to the atta. If you are not able to form laddu, add one more spoon of ghee.

Monali Bordoloi Oct 26, 2018

Shireesha Siri Oct 15, 2018

Hi team here is my entry Dish name : Corn - Milk kheer It's a Quick recipe. . Ingredients: Corn seeds - 1 cup Milk - 3 cups Jogerry(crushed)- 1cup Condensed milk- 1/4 cup Cardamom powder- 1 t-spoon Cashew,almond( make into small pieces)-1/4 cup Ghee - 1tsp Procedure:

Poonam Jadhav Oct 22, 2018

-- Crunchy Ice Cream Balls with Chocolate Sauce -- I have given a delicious twist to the normal ice cream and made this scrumptious snack "Crunchy Ice Cream Balls with Chocolate Sauce" which can be relished at any time. It is crunchy hot on the outside and cool frozen inside. Ingredients: White Bread Slices - 8 Frozen Ice cream - Vanilla ice cream/ or any ice cream of your choice Oil - For deep frying Chocolate Sauce for Decoration Method: 1. Take a bread slice. Cut it into round shape. (Place a round shaped bowl on it. Now press it to get a round shape). Similarly make round shape of other slices. 2. Place a scoop of frozen ice cream on a bread slice. Now lay another bread slice over it. Seal the edges carefully using little water. 3. Repeat the above 2 steps for rest of the bread slices. 4. Place it in the freezer for about 30-40 mins. 5. Remove from the freezer & deep fry in oil until golden brown. It will take only 20 - 30 seconds to fry. The outside will be crispy hot and inside will be still frozen. 6. Drizzle some Chocolate Sauce over it and enjoy the Crunchy Ice Cream Balls.

Poonam Jadhav Oct 22, 2018

Peanut & Coconut Filled Rice Flowers Ingredients Peanuts : cup Grated fresh coconut : cup Powdered Jaggery : cup Cardamom Powder: tsp Ghee : 1 - 2 tsp Rice- cup soaked in water for 20-25 mins Procedure - Roast the peanuts in a pan and grind it into a little coarse powder and set aside. - Add ghee in a pan, combine and mix the coconut and jaggery in it till the jaggery melts. - Now add the peanut powder and mix very well. Cook on a medium flame for 5 minutes. When it thickens, add the cardamom powder and mix well. Allow it to cool and roll it into small round shaped balls. - Drain water from the rice completely and spread it into a plate. - Now roll the balls in the rice such that the balls get coated with rice uniformly. - Place them in a greased idly plates and steam them for 10 - 15 minutes. Peanut & Coconut Filled Rice Flowers are ready

Yamini Oct 22, 2018

Traditional sweet made on every festival in my home but with a twist . Pineapple and cherry gujiya: Ingredients : 4 cup all purpose flour For Filling 1cup diced pineapple and red cherries 200 gm khoya 1 tablespoon powdered green cardamom 1/4 cup semolina 1 cup sugar 1 teaspoon finely chopped almonds For Dough 1 1/2 cup ghee 1/4 cup Water Method Step 1 Take a bowl, add flour and water to make a soft dough. add some ghee. dough Step 2 To make the dough soft, knead well by sprinkling some water. Once the dough attains a perfect consistency, keep it aside for 60 minutes. In the meantime, take a deep fry pan then saute khoya and semolina till it turns golden and keep it aside to cool. add pineapple and cheery pieces in the mix pista Step 3 Add sugar, green cardamom and soaked almonds to the cooled khoya and mix well. To make this stuffing even more delicious add some dry roasted nuts and raisins, this will add a nice crunch to the Gujiya recipe. Moving on to the next step, take two drops of ghee or refined oil and spread it well on your palms. gujiya-half-cooked Step 4 Then make small round balls from the dough and make a cup-like-space in the balls to fill the sumptuous stuffing. After adding the filling seal corners in such a way that it secures the stuffing, while frying the Gujiya.Roll the sides as per your choice of pattern. Gujiya Step 5 Heat ghee in a pan over medium flame. Fry the Gujiyas till golden brown from all the side

Shireesha Siri Oct 15, 2018

Rujuta Jadhav Oct 15, 2018

Shahi Florets Samosa with Sweet Dryfruit Stuffing Ingredients For stuffing: Ghee- 1tsp Grated coconut- 1 cup Jaggery powder- th cup Chopped dry fruits (cashewnuts, almonds, chironji, dates) Cardamom powder a pinch For dough Maida- 1 cup Ghee- 2 tsp Salt- a pinch Water for kneading Oil For Frying Method: 1) Take a teaspoon of ghee in microwave bowl. Add grated coconut and jaggery powder. 2) Now add chopped dry fruits (cashewnuts, almonds, chironji, dates) and a pinch of cardamom powder. Mix and combine thoroughly. Microwave it for 2 mins and keep aside. 3) Knead soft dough using maida, salt, ghee and water. Cover it with wet muslin cloth and keep aside. 4) Make even sized balls from the dough. Now roll out small sized chapati. Cut the edges to make square shape. 5) Stuff the mixture and seal it properly using a little water.. 6) Fold it in a particular patterns such that you get a flower shape. 7) Heat oil in a pan and deep fry the florets till golden brown 8) Serve the Dryfruit Stuffed Shahi Florets Samosa

Rujuta Jadhav Oct 15, 2018

Ragi Vermicelli Shots 1) Take a teaspoon of ghee in Microwave bowl. Add a tbsp each of roasted vermicelli, sugar andragimalt 2) Now add chopped nuts and a pinch of cardamom powder. Mix it uniformly. 3) Add milk to the mixture and few drops of rose essence. Stir properly without any lumps in it. 4) Microwave the mixture for 2 mins. 5) Now deep fry thevermicelliand keep aside. 6) Serve it in the shot glasses and garnish it with friedvermicelli. 7)VermicelliRagiShotsare ready

Yamini Oct 15, 2018

My favourite festival sweet : Mawa Fruit Cake Barfi Ingredients : 250 gm khoya 1 tablespoon ghee 20 gm cherry 100 gm powdered sugar 1 teaspoon powdered green cardamom Method : Step 1 Grate the khoya in a plate and put aside. Put a heavy-bottomed and non-stick kadhai on low flame and add khoya in it, roast for 2-3 minutes. Take out the khoya from kadhai and keep aside to cool completely. Step 2 Now, add sugar, cardamom powder along with green and red cherries in khoya, and mix well to make a dough like consistency of the mixture. Step 3 Grease a steel plate with ghee and spread the mixture in plate, keep aside for a day to set. Step 4 After one day, cut the barfi in pieces and serve fresh. You can even store it in refrigerator for 3-4 days, it will remain fresh.