Sindhi Mithayi KHORAK

Ingredients
Whole wheat flour 500 gms
Sugar 500 gms
Desi ghee 500 gms
Suji / Semolina 1/2 Cup (Optional)
Water or milk 1 cup
Poppy seeds 1/4 cup
Gond 1/2 cup
Dryfruits as needed
Cardamon 8-10 (Crushed)

Method
Heat up the ghee. Once the ghee is hot enough add gond and fry on low flame till pop up properly. Take out in a Bowl and keep aside.
In the same ghee add Flour and roast properly till changes the colour and aroma comes out. Add suji/semolina and cook well.
In-between add water or milk in sugar and mix well. Keep aside so that sugar dissolves.
When flour mixture start leaving ghee and roast properly then Add 2 tblspn crushed raw gond and cook well till gond pop up well.
Add dryfruits and fried crushed gond and mix well. Cook for 2 Minutes.
Add sugar mixture and stir continuesly and cook. Cook for 2 more minutes you will see mixture starts leaving pan. Your Kharab mixture is ready. Switch off the flame and pour the hot mixture into thali or flat tray. Smooth the top using spatula or bowl. Sprinkle some poppy seeds and dryfruits. Make cuts using knife and let it set for 4-5 Hrs or more.

Matar Ki Barfi

Ingredients
Fresh Green Peas 2 cups
Milk Powder 1/2 Cup
Dessicated Coconut 1/2 Cup
Ghee 1 tblspn
Cardamon powder 1/2 tsp
Dry fruits as needed

For Sugar syrup
Sugar 3/4 Cup
Water 1/4 Cup

Method
1. Put green peas in boiling water and boil it for 2 Minutes.
2. Drain the Excess water and Grind into a paste.
3. In a wok or kadhahi heat up ghee.
4. Add Peas Paste and Roast it till all the moisture absorbs and raw smell of peas goes off.
5. Take out the peas mixture in a plate.
6. In the same pan add sugar and water and make one string sugar syrup.
7. Add Peas mixture to syrup and mix well to avoid lumps.
8. Add Milk Powder and khoya and cook well till mixture start thickens.
9. Add cardamon powder and dessicated Coconut and mix well.
10. Cook for 2 Minutes and switch off the flame.
11. Grease and thali with ghee or oil pour the ready mixture and flat using hands or spatula.
12. Sprinkle Coconut power and dry fruits and press to stick the well.
13. Let it set for an hour. Cut into desired shape.

Moong Daal Halwa

Ingredients
1 cup Dhuli Moong Daal
1 Cup Sugar
3/4  Cup Desi Ghee
1 cup Khoya/Mawa
Dryfruits as needed
Cardamom powder 1 tsp

Method
1. Soak daal for 2-3 hrs.
2. Drain the excess water and wash thoroughly.
3. Grind into a smooth paste.
4. In a kadhahi heat 1/2 cup ghee.
5. Add daal paste and saute on low flame for 20-25 minutes till daal changes the colour and raw smell goes off.
6. In between in another pan take sugar and half cup water and make 1 string sugar syrup. And keep aside.
7. When daal roast properly then add sugar syrup and mix well. Cook for 5-10 minutes till daal soakes all the water and start leaving sides.
8. Now add khoya/ Mawa roast for another 5-10 minutes.
9. Add rest of the ghee roast for 5 more minutes. You will see halwa turning into beautiful brown colour ur halwa is ready.
10. Add cardamom powder and dry fruits mix well cook for another 2 minutes and switch off the flame.

Jhatpat Gajar Ka Halwa

Jhatpat Gajar Ka Halwa
(Ready In 10 Minutes)

Gajar ka halwa is traditional indian dessert which each and every indian family use to make in winters. But usually it takes lots of time In cooKing. So here I came with a recipe which tooks only 10 minutes and a tasty mouthwatering halwa will get ready. Along with this I have added a secret dhabe wala ingredient jo aapko mere Youtube VDO me milega.
To chaliye banate hai.

Ingredients
1 kg Grated Carrots
1 Bowl Sugar
250 gm khoya
2 tblspn Ghee
Dryfruits as needed
1 tsp cardamom powder

Method
In a cooker add Grated Carrots and sugar and mix well.
Place cooker on flame and close the lid. Pressure cook it till 2 whistle.
Switch off the flame. Open the lid and switch on the flame. Cook till water absorbs completely.
Add cardamom powder, dry fruits and khoya mix well and cook for 2 minutes.
Add ghee and cook for 2 more minutes. Ur Jhatpat Gajar Halwa Is Ready To Serve.

Singhar ki mithayi / Sev Ki Barfi

सिंधी सिंघर जी मिठायी (Sev ki Barfi)

आवश्यक सामग्री
250 ग्राम अनसाल्टेड सेव
500 ग्राम खोया/मावा
1 कप चीनी
2 चम्मच दूध
कुछ बूंदें पीला कलर
1 कप दूध
3-4 बूंदें रोज एसेंस
10-12 पिस्ते, कटे हुए
10-12 बादाम, कटे हुए
10-12 काजू, कटे हुए

विधि

- एक नॉन स्टिक पैन में चीनी और डेढ़ कप पानी डालकर लगातार चलाते हुए पकाएं जब तक चीनी पूरी तरह घुल न जाए.
- फिर उसमें दूध डालें और जब मलाई की परत सा बनने लगे ऊपर तो उसे निकालकर फेंक दें.
- अब उसमें पीला रंग डालकर अच्‍छी मिला दें और आंच को धीमा करके उसमें सेव डालकर सावधानी से मिलाएं ताकि सेव टूटने न पाएं.
- थोड़ी देर बाद उसमें खोया और दूध डालकर मिला दें, जब मिश्रण गाढ़ा हो जाए तो उसमें हल्का सा गुलाब जल डालकर मिलाएं.
- आधे पिस्ते, बादाम और काजू डालकर अच्‍छी तरह मिलाएं.
- अब एक प्‍लेट या थाली पर थोड़ा घी लगाकर तैयार मिश्रण को उसमें डालकर फैला दें.
- ऊपर से बचे हुए पिस्ते, बादाम और काजू डाल दें.
- अब इसे ठंडा होने दें और जब यह पूरी तरह ठंडा हो जाए तो इसे चौकोर टुकड़ों में काटकर सर्व करें.

Khajur Rabdi

#Navratrispecial

Khajur Rabdi
500 ml milk
12-15 khajur (been nikal kar kaat le)
Dry fruits as needed

Method:-
Dudh boil kare usme khajur daale. Low flame par gaada hone tak or colour change karne tak cook kare. Ilayachi powder daale. Dry fruits daale. Serve hot or cold. Sprinkle pista flake at serving tym.

Besan Bonanza

BESAN Bonanza

Ingredients
2 cup Besan
2 tblspn Ghee
1 pinch ilaychi Powder
1/4 cup Nariyal Bura
1/2 cup Cheeni Ka Bura
Chocolate balls sajane k liye
1/4 cup thick malayi
Thode Se kharbuje ke beej

Method
Kadhahi me ghee garam kare. Besan daal kar golden hone tak bhune. Kharbhuje ke beej, ilaychi powder aur cheeni ka bura daal kar kuch der chalaye. Flame off kar de. Greased thali me daal kar ek samaan failaye. Malmal k kapde se dhak kar 1 hrs thanda hone de. Gaadi malayi me nariyal ka bhura aur 2 tsp cheeni ka bhura milaye. Is cream ko besan barfi par achhe se failaye. Coloured sprinkles aur chocolate balls se decorate kare.

Nocook instant Coconut Laddu

#satvikfood
#navratraspecial

Instant No cook Coconut Laddu

2 cups Nariyal Bura
1 cup powdered sugar
1 cup Milk Powder
Milk for kneading dough
Kishmish for decoration

Method
Mix all ingredients together and knead a soft dough using very less milk. Decorate with kishmish. Instant Coconut laddu ready.

Motichoor Laddu

Motichoor Ladoo

Ingredents
1 cup Besan
1 tblspn fine suji
orange food colour
water as needed
badi ilayachi ke daane 7-8
1 cup sugar
1/4 cup pani
1 tsp gulabjal
Badaam ya pista flakes
kharbuje k beej

method
ek pan me cheeni aur paani mila kar gas par chadaye aur ek taar ki chasni banaye. ek dusre bowl me besan, suji aur pani mila kar smooth flowing batter banaye orange food colour milaye aur mix kare. kadhahi me oil garam kare. Hot oil me ek chalni ki help se better dalte jaye aur boondi tal kar tissue paper par nikale. taiyar boondi ko garam chasni me milaye. ilaychi k daane aur gulab jal daale. 5-7 mins chasni absorb karne de. ek mixer jaar me daal kar thoda pees le. taiyar mix me kharbuje k beej daale aur mix kare. hatgeli par oil laga kar laddu baandh le. badaam ya pista ki katran se sajaye.

Kala Jamun / Gulab Jamun

Kala Jamun / Gulabjamun

Ingredients
Paneer 1 cup
khoya 1 cup
maida 2 tblspn
ilaychi powder 1 pinch
sugar powder 1 tsp
sugar syrup 1 taar ki

Method
grate paneer, khoya in big bowl. rub n mix with hands. add ilaychi powder, sugar powder n maida. mix well without any lumps. make small balls. n fry in medium hot oil till dark brown. soak in sugar syrup for 2-3 hrs. serve hot or cold.

Rose Gulkand Delight

Rose Gulkand Delight

Ingredents
Khoya/Mawa 100 gm
powdered Sugar 1 cup
Rose syrup 1 tsp
gulkand 1 tblspn
pista badam as needed

Method
khoye ko achhe se bhune. powdered sugar n sugar syrup mila k achhe se gunth kar smooth kare. chhota sa portion le beech me gulkand aur dry fruit fill karke manchahi shape me fold kare. maine apple aur roll shape di h. thanda karke serve kare. It was too yumm. meri family ko kafi jyada pasand aayi. maine rose petals par rakh kar serve kiya h.

Carrot delight

Winter special GAJAR Ka Halwa to sabhi ko pasand h...aur sabhi log ise banana b jante h...isliye m recipe post nahi kar rahi...if anyone required, ask me. I'll provide.
Chaliye ab aate h main topic pe :-D
Maine socha Ku naa is GAJAR k Halwe se kuch naya EXPERIMENT kiya Jaye. So Here is My Twist. Naam kuch socha nahi h..Aap log ise CARROT DELIGHT, SWEET SURPRISE Kuch b naam de sakte h.

Ingredients:-
Bread slices 8 pieces
1 bowl gajar ka halwa
2/3 cup sugar
Butter 1 tblspn
Butter paper

Method:-
Bread ki edges cut kare n belan se bread ko bel le. Keep aside. Gajar halwe ki leman size ki balls banaye. Geele haath se bread slice ko press kare usme Halwe ki ek ball rakhe aur momos ya modak shape me wrap kare. Isi tarah saare modak banaye. Ek nonstick pan me butter daale n saare modaks ko achhe she sek le. Keep aside.
Ab usi pan me sugar daal k caramelized kare. Switch off d flame sabhi modaks ko is caremal me achhe se coat kare n butter paper Rakhi tray pe rakhe. 3-4 mins fridge me set hone rakhe. Enjoy Carrot Delight crunchy out side and soft inside. :-)

Note :- same recipe ko aap khoye ya dryfruit ki filling k saath bana sakte h :-)

Bajre Ke Laddu

सर्दी के मौसम में आयरन, कैल्सियम और फाइबर भरपूर बाजरा की रोटी ही नहीं, इसके लड्डू भी बहुत स्वाद और सेहत के लिये पसंद किये जाते हैं. स्वाद की गर्माहट के लिये गुड़ और बाजरे के आटे और गोंद मिलाकर बनाये हुये लड्डू आज ही बनाईये

आवश्यक सामग्री

बाजरे का आटा - 1.5 कप (200 ग्राम)गुड़ - 1 कप (250 ग्राम)घी - ½ कप ( 150 ग्राम)काजू - 10-12बादाम - 10-12गोंद - 2 टेबल स्पूननारियल - 2-3 टेबल स्पून (कद्दूकस किया हुआ)इलायची पाउडर - ½ छोटी चम्मच

विधि -

कढाई में आधा घी डालकर गरम कीजिये, हल्के गरम घी में गोंद डाल कर तलिये (गोंद को बिलकुल धीमी आग पर ही तलिये ताकि वह अन्दर तक अच्छी तरह भून जाए). गोंद के अच्छी तरह फूलने और सिकने के बाद प्लेट में निकाल लीजिए.

बचे हुये घी में बाजरे का आटा डालकर चमचे से लगातार चलाते हुए कलर चेंज होने तक भूनिये. आटे में से घी अलग होने लगे और उसमें से अच्छी महक आने लगे तो आटा भून कर तैयार हो जाता है. आटा भूनने में लगभग 15 मिनिट लग जाते हैं. आटा भून जाने पर इसे प्याले में निकाल लीजिए.

गुड़ को तोड़कर छोटे-छोटे टुकड़े कर लीजिये. कढ़ाई में गुड़ के टुकड़े डालिये और बिलकुल धीमी आग पर गुड़ को पिघला लीजिये, गुड़ पिघलने पर आग तुरन्त बन्द कर दीजिये.

बादाम और काजू को छोटा-छोटा काट लीजिये और भूने आटे में डाल दीजिए साथ में कद्दूकस किया हुआ नारियल, गोंद, इलायची पाउडर और पिघला हुआ गुड़ डालकर सभी चिजों को अच्छे से मिक्स कर लीजिए. लड्डू बनाने के लिए मिश्रण तैयार है.

मिश्रण से थोड़ा-थोड़ा मिश्रण उठाकर  मीडियम आकार के लड्डू बनाकर थाली में लगाइये. सारे लड्डू बनाकर तैयार कर लीजिये. इतने आटे से तकरीबन 10 -12 लड्डू बनकर के तैयार हो जाते हैं.

तैयार लड्डूओं को अच्छे से ठंडा हो जाने के बाद एअर टाइट कन्टेनर में भर कर रख लीजिये और जब भी आपका मन करे, 2-3 महिने तक कन्टेनर से लड्डू निकालिये और खाइये

सुझाव -

बाजरा लड्डू में आप गुड़ की जगह तगार, खाण्ड, बूरा, पाउडर चीनी किसी का भी इस्तेमाल कर सकते हैं.बाजरा के लड्डू में आप चाहें तो चिरोंजी या अपने मन पसन्द की मेवा मिला सकते हैं.

Recipe in English:-

Sieve millet flour in a bowl. Now coarsely crush the jaggery into small chunks. Chop almonds and cashews in small chunks. Heat some ghee in a wok. When ghee is sufficiently hot, add Gond into it (fry Gond on low flame so that its aptly cooked from inside). After Gond is aptly fried and puffy, drain it out on a plate. Then add millet flour in same wok with ghee and stir constantly to roast. Cook until there is slight change in color. When oil starts separating from the flour and it releases good aroma that means flour is aptly cooked. It takes 15 minutes for roasting flour. Transfer the roasted millet flour in another bowl. Place jaggery in wok and cook on low flame. Once jaggery is melted completely, turn off the flame. Add chopped cashews and almonds in roasted flour. Also add grated coconut, gond, cardamom powder and melted jaggery into it and mix all ingredients really well. Mixture for making ladoo is ready. Make a small lump from the mixture in your hands and bind to make a medium size ladoo. Place the ladoo over a plate and continue doing the same until the entire mixture is utilized. With this much mixture 10-12 ladoos can be prepared.

Serve this mouth-watering and delicious bajra atta ladoo as a dessert after meal or have it anytime in a day. Once ladoos cool down completely, place them in an airtight container and enjoy eating for upto 2-3 months.

Suggestions:

You can use tagar, khand, boora and powdered sugar instead of jaggery for making bajra ladoos.You can even add chironji or any other dry fruit as per your taste or desire.

Strawberry Chocolate Swissroll

Strawberry chocolate Swissroll

Ingredients
1/2 cup maida
1/4 tsp baking powder
1/8 tsp baking soda
2 tblspn sugar
2 tblspn oil
2 tblspn curd
Pinch of salt
1 tsp coco powder
2 tsp strawberry crush
Water as needed
Chocolate ganache ya nutella spread for filling.
Chocolate chips

Method:-
Sieve maida, salt, baking powder, soda thrice. Keep aside. Ek chhote bowl me tsp dahi, 1 tsp sugar, 1 tsp oil daal ke mix kare. Isme 1 tblsp maida n 1 tsp coco powder daale 1 tblspn pani daal k batter taiyar kare. Piping bag me daale. Baking tray par butter paper lagaye. Aur apni choice Se koi b pattern banaye. Ise 10-12 mins tak freezer me rakhe. Baki bache hue ingredients ko mila k batter taiyar kare. Pattern wale better par pour kare. Acche se failaye. Preheted oven me 180 degree par 10 mins tak bake kare. Kitchen towel pe powdered sugar failaye. Taiyar roll ko nikale n halke haath Se fold kare. 1-1/2 hrs freeze me rakhe. Roll ko open kare chocolate ganace ya nutrella spread kare. Dubara Se roll kare. Aapka swissroll ready. :-)

Alsi ke laddu

सामग्री :
200 ग्राम अलसी, 450 ग्राम आटा, 250 ग्राम देसी घी, 300 ग्राम शक्कर का बूरा, 1 कप मेवे की कतरन, आधी कटोरी तला और फूला हुआ गोंद।

विधि :
अलसी को सूखी कड़ाही में भून लें। जब ठंडा हो जाए तब मिक्सी में दरदरा पीस लें। आटे को घी में भीनीभीनी सुगंध आने तक भून लें। अब पिसी अलसी उसमें मिलाएं।
थोड़ा ठंडा होने पर शक्कर का बूरा, कटे मेवे और तला हुआ गोंद मिलाएं और छोटे-छोटे लड्डू बनाएं। स्वादिष्ट और स्वास्थ्यवर्धक अलसी के लड्डू तैयार हैं। यह लड्डू जच्चा के लिए भी फायदेमंद है।  :-)

Caramel Custard Pudding

Caramel Custard pudding

Ingredients
For Caramel
Sugar-1/2 cup
Water-1/4 cup

For The Custard
Milk- 500 ml
Sugar- 1 cup or more
Veg Gelatin / Agar Agar Powder-1 tsp
Custard powder -2 tbs

Method:-
In a pan add sugar and water. Let the mixture come to boil. Keep on rotating the pan until the sugar dissolves completely. Let the syrup boil undisturbed until it starts changing colour. Once it reaches the perfect colour, remove from stove.
Pour it evenly into the ramekins or silicone moulds. Allow it to cool completely. The caramel will harden.
Now in another pan add 500 ml milk and sugar. Bring it to boil.
Add custard and agar agar to 1/2 cup milk and stir until every thing dissolves.
Add this to the sugar milk mixture. Keep on stirring it until it starts thickening. Do let it boil n cook for 4-5 mins on slow flame.
Remove from heat and let it cool for 5 minutes. pour it into the ramekins and allow it to cool completely. Place them in fridge for a minimum of 2 hours.
To serve, run a knife along the sides to loosen the custard, place a serving plate on top and flip. Carefully remove the ramekins. Serve immediately. :-)