skip to main |
skip to sidebar
Rava coconut Laddu in Marathi
Yield: 22 to 24 medium laddus
Time: 30 minutes
Ingredients:
2 cup Rava (Fine)
1 cup scraped fresh coconut
1 and 1/2 cup sugar
1 cup water
3 to 4 tbsp pure ghee
1/2 tsp cardamom powder
25 Golden raisins
Method:
1) Dry roast rava over medium-high heat for 5 minutes. Stir continuously to prevent rava from burning. [Note - Do not roast too much until color changes as we are going to roast it again]
2) Transfer roasted rava to a big thali (plate). Add fresh coconut and mix. Let rava soak the moisture from coconut for 10 minutes.
3) Heat a pan. Add ghee and wait until it melts. Add rava-coconut mixture and roast for 8 to 10 minutes over medium-high heat. Stir continuously. After few minutes you will sense nice aroma of ghee and roasted rava. Roast until color changes very slightly.Transfer roasted rava to a big thali.
4) Now, prepare one string consistency sugar syrup. For that, mix sugar and water to a medium saucepan. Bring it to a boil. Stir occasionally. To check one string consistency, dip a spoon in syrup, touch carefully with your index finger. Press your index finger against your thumb.When finger and thumb pull apart, a thin string should form between them [the string will be for fraction of a second]. OR the easy way is, once syrup starts boiling, boil for 3 to 4 minutes and turn off the heat.
5) Immediately, pour the syrup on roasted rava. Mix nicely. Consistency of the mixture will be very loose. However it will thicken after sometime. Add cardamom powder. Mix this mixture occasionally.
Once mixture is thick enough to form a ball, make laddus. Stick one golden raisin on each laddu.
Tips:
1) The shelf life of laddus are no more than 7-8 days due to fresh coconut. If the weather is hot and humid it might be 3 to 4 days.
2) Usually, Rava gets in 3 qualities, Coarse, fine and superfine. For above recipe, use fine quality rava. Coarse rava will give grainy texture. Superfine rava almost looks like white flour, so it is not suitable for this recipe.
3) If the laddu mixture becomes dry, that means sugar syrup has got two or three string consistency. In that case, boil 1/2 cup water plus 3 tbsp sugar. Boil for 3 to 4 minutes and pour it on the mixture. Mix and make laddus after couple of hours.
4) Sliced dry fruits can be added according to your preference.
5) Use only white part of coconut and avoid black particles from shell.
Thick Poha Chivda in Marathi
Time: 1 Hour
yield: 6 cups (serves: 10 to 12)
Ingredients:
3 cups Thick poha
1/2 cup peanuts
1/4 cup thin slices of dry coconut
1/4 cup Broken Cashew-nuts
1/4 cup Roasted Chana dal (Tip)
5 to 6 dry Red chilies or 1 tsp Red chilli powder
5 to 6 curry leaves
1/2 tsp turmeric powder
3 tsp powdered sugar
1/4 tsp cumin powder
1/2 tsp salt or to taste
around 1 and 1/2 cup oil
Method:
1) Heat oil in kadai. Deep fry peanuts, cashew-nuts, dry coconut slices, curry leaves and chana dal separately. Put them in a bowl.
2) In that same oil, deep fry thick poha into small batches. Poha should puff nicely, yet the color should remain white. (Tip)
3) Put the poha into a big thali. Sprinkle turmeric powder, sugar, cumin powder, salt and red chili powder (Tip). Mix well. Now add deep fried peanuts, cashewnuts, dry coconut slices, and chana dal. Mix nicely.
Chiwada is ready.
Tips:
1) Always fry poha at the end.
2) Fine particles in poha burns and settles at the bottom of kadai. Therefore, Place fistful of poha into a fine mesh skimmer (metal). Dip the skimmer into hot oil so that fried poha does not spread in the oil as well as the burned particles won't mix along with poha.
3) Adjust the amount of turmeric powder, sugar, cumin powder, salt and red chili powder to your taste. If you are using red chilies then deep fry them and skip red chili powder.
4) Chana dal is the one which we use in normal chiwda. (Roasted split chana)
Malai Chop in Marathi
Time: around 45 minutes
Yield: 6 to 8 small pieces
Ingredients:
Paneer
2 1/2 cup Milk (2 % reduced Fat)
1 tsp Vinegar
2 tbsp Water
Sugar syrup
1 cup Sugar
3 cup Water
Khoya Mixture
100 gram Khoya
2 tsp Sugar
4 tbsp whipping cream (Note 1)
small pinch of Saffron or edible Color (Note 2)
Cardamom Powder (Note 1)
1 tbsp Pistachio slices for garnishing
Method:
Paneer
1) To make Paneer, bring 2 1/2 cup milk to boil over medium heat (Avoid copper or aluminum cookware.). Keep stirring to avoid burning. In a small bowl, mix vinegar and 2 tbsp water. Add vinegar mixture slowly into boiling milk. Turn heat to medium low. Milk will start curdling immediately. Paneer granules and water will get separated completely. Line a muslin cloth over colander. Drain all the water. Wash Paneer granules with cold water. twist the cloth and squeeze out all the water.
2) Put squeezed paneer into a Thali (bigger plate). Knead the paneer well. Make a very smooth dough without any granules and lumps. Divide this dough into 8 equal balls. Gently Press each ball a little.
Sugar Syrup
3) In a deep pan, add sugar and water, stir. Once mixture starts boiling add Paneer balls. Cover with lid and cook for 20 to 22 minutes (Do not cover completely, Cover only 90 % of the pan surface). After 22 minutes, turn the heat off and let the Paneer balls rest for atleast 3 hours into sugar syrup.
Malai Mixture
4) Roast Khoya till color changes to light pink. Once become cold, crush the Khoya with fingers and crush all the lumps. Add whipping cream and sugar, mix well. Blend nicely to fine smooth paste. Add little edible color, mix evenly. Cover and store in the refrigerator.
5) After 4 hours, remove soaked Paneer balls from sugar syrup. Do not squeeze. Cut each piece horizontally into two equal parts. spread 1 tsp khoya mixture on one part and place second part on it. squeeze lightly. Garnish with Pistachio slices (Note 3).
Refrigerate fro an hour and then serve.
Note:
1) In readymade Malai sandwich, rose water is used in khoya mixture to give nice flavor. If you want to use rose water, skip cardamom powder, add 3 tbsp whipping cream and 1 tbsp rose water instead of 4 tbsp whipping cream.
2) You can use pinch of saffron instead of Saffron Color.
3) Use edible siliver foil to make it more attractive.
Kadboli Bhajni in Marathi
Yield: approx 1 and 1/2 kg
Ingredients:
1 kg Rice
200 gram Black chickpeas
200 gram Urad dal, with peels
1 cup wheat
50 gram coriander seeds
2 tbsp cumin seeds
Method:
1) Roast each ingredient separately over medium heat until the color changes a little bit. You will sense the aroma.
2) Mix all the roasted ingredients. Let them cool down. Then grind to a fine powder. (Tip)
Click here for Kadboli recipe
Tip:
1) Use whole urad or urad dal with peels on. Peels make the kadboli more flavorful and tasty.
2) If you have flour milling machine at home, grind the above mixture in that. Otherwise, send it to a local flour mill.
3) Do not roast the ingredients until the color changes to very dark. Also avoid roasting over high heat. Burnt ingredients make the kadboli a bitter taste.
Kadboli in Marathi
Yield: 35 to 40 pieces
Time: 40 minutes
Ingredients:
1 + 1/4 cup Kadboli Flour - Click here for the recipe
1 + 1/4 cup Water
1 tsp Sesame seeds
1 tsp Ajwain (Carom Seeds)
1 + 1/2 tsp red chili powder or to taste
1/4 tsp Hing (Asafoetida)
1 tsp salt or to taste
1 tsp Oil
Oil for deep frying
Method:
1) Heat the water into a medium sized pan. Add sesame seeds, ajwain, red chili powder, hing, salt and 1 tsp oil. Mix well.
2) Once water starts boiling, turn off the heat. Add Kadboli flour and mix. Cover the pan and let the steam infuse in the dough. Keep it covered for 5 to 8 minutes.
3) Then sprinkle very little warm water and knead the dough.
4) Divide the dough into 1 inch balls. Roll each one into a short log (tip 1) (1 cm thickness). Start from one end and shape it like a coil. stick the second end to the kadboli, so that it wont open when frying.
Tips:
1) Roll the the dough in a thick string shape. Then slowly give shape to the "kadboli" string by hand. This can be done effectively by rolling action as if you are tying a string around a stick. Do not lift kadboli from the kitchen platform during this, rather use platform for support.
2) Fry kadboli over medium-high flame.You will notice lots of bubbles when you add the kadboli into hot oil, then gradually it will stop and kadboli will start to go downward in the oil. This is a clue to doneness.
Gulab Jamun In Marathi
Approx 15 to 18 medium Gulabjamun
Time: approx 1 hour 15 minutes
Ingredients:
250 gram Khoya (Use special Gulabjamun Khoya)
Sugar Syrup::::
1 and 1/2 cup sugar
1 and 1/4 cup water
1/2 tsp cardamom powder
Other ingredients::::
Oil of Ghee to deep fry Gulabjamun
1 tbsp Maida (All purpose flour)
Milk as needed (You will need very little, may be few tsps)
Pinch of Baking Soda
Method:
1) Grate the khoya. Sprinkle all purpose flour and baking soda over grated khoya. Mix. Drizzle little milk and knead to medium consistency dough. Use very little ghee if needed. Cover the dough with a damp clean cloth.
2) Make one thread consistency sugar syrup. To make it, mix sugar and water in a deep medium pan. Boil and make one thread consistency syrup. While sugar syrup is getting ready, divide the dough into equal small balls (1 and 1/2 cm to 2 cm). Give them a smooth round shape. There should not be any cracks on the surface.
3) Heat the oil over high heat and them turn the heat to medium low. Oil temperature is a very important while frying the gulabjamun balls. To check the temperature, drop one ball in the heated oil. If it floats immediately on the oil surface and start browning, the oil is hot. So wait for couple of minutes to get the right oil temperature.
If the dough ball sits at the bottom of kadai for few seconds and rises slowly, this is the right temperature. Then, you can drop multiple jamun balls into the oil. Turn and roll them with slotted spoon to get same color at all sides. Fry them into batches. Cook them until they become reddish brown in color. Remove the first batch of fried jamun out of the oil and let them rest for couple of minutes. Then put them into hot sugar syrup. Repeat the same process for other jamun balls. One thing to remember that sugar syrup should not be boiling hot or warm. It should be in the middle.
Let the jamun soak into the sugar syrup for atleast 5 to 6 hours. For better results, soak them overnight.
Tips:
1) Some people like a nice aroma of rose to the Jamun. For that, add 1 or 2 drops of rose essence in the sugar syrup.
2) You can give little twist to the traditional recipe. While make balls out of dough, place a small piece of dry fruit (cashew, pistachio), small piece of rock sugar or a seed of cardamom in the center of the ball. Then fry them normally.
3) You can replace all purpose flour with Araroot powder or corn flour.
4) Oil temperature is very important while frying the Gulabjamun. If the oil is too hot, jamun will get reddish color immediately. however inside, they will remain uncooked. Therefore adjust the oil temperature first.
5) Sugar syrup should be one thread consistency. Thick sugar syrup is hard to absorb into the gulabjamun.
Wheat flour Chakali in Marathi
Yield: 15 medium chakalis
Time: 40 Minutes
Ingredients:
1 cup Wheat flour
1 tbsp Yogurt
1/2 tsp Carom Seeds (Ajwain)
1/2 tsp Sesame Seeds
1 tsp Cumin powder
1 tsp Coriander powder
1 to 1 and 1/2 tsp Red chili powder
Salt to taste
Water to make the dough
Oil for deep frying
Thick cotton piece of cloth (approx 1 ft)
Grater with small holes
Method:
1) Place wheat flour in the center of cotton cloth and tie tightly. Take a Pressure cooker, add 2 to 3 glass of water at the bottom. Put small metal steamer with small stand inside. Water level should not touch to the bottom of the steamer. Put the wheat flour bundle on the steamer. Close the pressure cooker to 2-3 whistle. Turn off the heat and wait until pressure releases.
2) Once pressure cooker cools off, open the wheat flour bundle. Because of pressure cooking, wheat flour will become hard. Grate this harden wheat flour, then sieve the grated flour with fine mesh sieve. If you find small crystals, crush with fingers and make fine powder.
3) In this flour, add yogurt, sesame seeds, carom seeds, cumin powder, coriander powder, red chili powder and salt to taste. Add water and knead to a semi stiff dough.
4) Grease chakali maker from inside with little oil. Stuff the dough mixture tightly. Press 1 chakali. If it is breaking while making the spiral shape, remove the dough out, and knead by adding very little water.
5) Heat oil and deep fry chakalis over medium high heat. Let it rest on cooking rack for some time. Store in air-tight container.
Tip:
1) If you don't have Metal steamer, place 2 pressure cooker metal container one upon another. Put the wheat flour bundle in the top container and then pressure cook.
Rava Besan Laddu in Marathi
Serves: 12 to 15 Laddus, medium sized
Time: 30 to 40 minutes. (sugar syrup soaking time excluded)
Ingredients:
1 cup Semolina/ Sooji/ Rava (fine quality)
1/2 cup Besan
4 tbsp Ghee (Or according to your taste)
1 cup sugar
1/2 cup water
1/2 tsp Cardamom powder
Almond cashewnuts pieces
Method:
1) Dry roast Semolina over medium heat. Roast until it gets nice pinkish color. Another thing to remember is to stir continuously with spatula. If you roast over high heat, semolina will change the color in short time. However it will have raw taste.
2) After roasting semolina, transfer it to another plate. In that same pan, add some ghee, add besan and roast until you sense nice aroma of besan. Roast over medium heat and keep stirring. Add cashewnuts, almonds pieces.
3) In another heavy bottom pan, add 1 cup sugar and 1/2 cup water. Make one string consistency sugar syrup. To make that, turn on the heat and stir until sugar dissolves in water. After couple of minutes water will start boiling. First sugar syrup will become frothy on the surface, and in one minute froth will disappear. At that time turn the heat off and add this sugar syrup into mixture of semolina and besan. Stir for a minute and cover the plate. After 10-15 minutes again give a quick stir. Add cardamom powder. Stir until Rava-besan mixture absorbs maximum sugar syrup. Then make laddus.
Note:
1) Sugar syrup should be of perfect consistency. If sugar syrup become a little thick than required consistency, rava-besan mixture becomes dry. When I prepared Laddu, mixture became little dry and I could not make Laddu. I added some milk and made laddus. It tasted good, and stayed good for 6 to 7 days. It might be because the weather is kind of cold where I stay. If the weather is hot and humid, put them into airtight container and refrigerate.
Besan Laddu in Marathi
Yield: 10 to 12 medium laddu
Times: approx 1 hour
Ingredients:
1 and 1/2 cup Besan
3/4 cup Pure Ghee (melted)
3/4 cup Powdered Sugar
1/2 tsp Cardamom Powder
3 tbsp Milk
Raisins, cashew-nuts, Almonds chopped
Click here for another recipe of Besan laddu by making sugar syrup.
Method:
1) Add ghee into a pan. Heat it over medium heat. Add besan and stir. First, it will become little thick. But after 5 to 7 minutes, the consistency will be thin. Roast until you sense nice aroma and color changes to golden. It will take approx 35 to 40 minutes for roasting. But, roast over medium low heat and keep stirring continuously. If you stop stirring, besan will stick to the bottom.
2) Laddu Recipe-
Without adding milk:
After 35 to 40 minutes, when besan is roasted nicely, switch off heat. Let the besan cool off. Do not add sugar when besan is hot. Once besan is cold, add cashewnuts, almonds and other dry fruits. Also add sugar, mix and make laddu.
After roasting besan, if you are not confident whether roasted besan will form laddus or not. you can add little milk to hot roasted besan. Read the next point for the recipe of laddu
By Adding milk
After roasting besan for 35 to 40 minutes, it will get nice golden color. Turn off the heat and immediately sprinkle 2 to 3 tbsp milk all over roasted besan and stir. You will see lot of bubbles and within a few seconds besan will become thick. Transfer it to another bowl. Let it become lukewarm, so that you can handle it properly. After 20-25 minutes, add dry fruits, cardamom powder and sugar. mix nicely and make laddu after it becomes completely cold.
Baked Dryfruit Karanji in Marathi
Yield: 30 to 35 Small Karanji
Time: 50 Minutes (If Filling is ready)
Related Recipes:-
Coconut Karanji **** Diwali Faral Recipes **** Fenugreek Shankarpale **** Peas and Potato filled Karanji
Ingredients:
2 cups All purpose flour
3 tbsp Ghee, melted
pinch of salt
Dry fruit Karanji Filling
Milk, enough to knead the dough
Step by step Image presentation
Method:
1) Mix 2 cups of all purpose flour, salt and 3 tbsp Ghee. Rub the ghee evenly. Add milk and make medium consistency dough. Cover and rest it for 15 minutes.
2) Divide the dough into 25 to 30 small balls (each ball approx 1 inch diameter).
3) Roll 1 ball into round shape. Put 1 tbsp filling in the center. Apply some water on the edge of half circle area. Cover the filling by folding other half area. Join the edges and seal. Again seal and make design by Fork. Leave 1/2 cm of design area and cut the remaining dough by cutter. Add the cut dough stripe into the dough.
4) Prepare all the karanjis, Apply some ghee all over the karanji. Place over baking pan lined with aluminum foil.
5) Preheat oven over 275 F. Bake for 40 to 45 minutes.
Do not make them too much brown. It will burn the filling.
Tips:
1) It is not completely diet recipe as we have added some ghee while kneading the dough. Without ghee Karanji will become very dry and might get burned while baking.
Dry Fruit Karanji Stuffing in Marathi
Yield: approx 2 cups
Time: 50 minutes
Ingredients:
3/4 cup Fine Semolina
1/2 cup Khoya, nicely roasted
1/2 tsp Cardamom Powder
5 tbsp Sugar
3 tsp Ghee
1/2 to 3/4 cup Dry fruits. I used ::::
2 tbsp Chirounji
7-8 Cashew Nuts, chopped
7-8 Almonds, thin slices
Dates 6 to 7, deseeded and finely chopped (I used pitted dates)
Dried Date 5 to 6, deseeded and finely chopped
1/4 cup dried coconut, roasted
2 tsp Poppy Seeds, roasted
Method:
1) Heat 2 tsp ghee into a pan, add chirounji, cashew-nuts, Almonds, dried dates. Roast over medium heat for about 5 to 8 minutes. Do not add dates along with the other dry fruits. Add it 2 minutes before removing from the heat.
2) Heat 1 tsp Ghee in a pan. Add Semolina and roast over medium-low heat until it gets nice pink color. Do not roast over high or medium high heat. If you roast semolina over high heat, it will turn brown soon, but it won't be roasted properly. Under-roasted semolina will give raw taste of semolina. Once semolina is done, transfer to a plate.
3) Mix roasted coconut, poppy seeds, roasted dried fruits, roasted khoya, roasted semolina and cardamom powder. Rub gently and mix all nicely. Especially mix khoya nicely. Add sugar to taste. (Note)
Note:
1) Instead of sugar you can increase quantity of dates to give sweetness.
2) Add any kind of dry fruits which are available like unsalted pistachios, Walnuts, raisins etc.
Mung Dal Halwa in Marathi
Time: 60 to 90 minutes
Serves: 2 to 3 persons
Ingredients:
3/4 cup Yellow Mung Dal
1/2 cup Milk
4 tbsp Pure Ghee
1/4 cup Khoya, roasted
3/4 cup Sugar
1/2 tsp Cardamom Powder
2-3 Almonds sliced + for garnishing
Have a look at these Images
Method:
1) Roast moong dal halwa for 30 to 35 minutes. Stir continuously to avoid burning. Moong dal should get roasted evenly. Transfer to another plate and let it cool down. Grind it to fine powder. Little coarse granules are OK.
2) Heat a pan. Add Ghee and ground moong dal and keep stirring until it gets nice dark orange color. Stir over medium heat for 10 minutes. Then add hot milk little by little and stir nicely. Add Almond slices, and remaining milk. Cover and cook over low heat. Stir continuously, so that it wont get burn at the bottom. Afterward, sprinkle some water, stir, cover and cook. Repeat this until dal gets cooked.
3) Once ground dal is cooked, add 1/2 sugar, cardamom and Khoya. Stir vigorously, cover and cook.
Garnish with Almond slices and serve hot.
Note:
1) Instead of water (step 2) you can use mixture of Water and milk.
2) Steam cook properly. Dal should get cook completely. Do not make hurry to add sugar. Once the sugar is added, you can't make any changes. So cook ground dal completely before adding sugar.
3) Keep adding water or water + milk until ground dal gets cooked. There is no exact measurement for it.
Methi Shankarpale in marathi
Time: 30 minutes
Serves: 2 to 3 people
Ingredients:
3/4 cup Wheat Flour
1/4 cup All purpose flour
1 tbsp Oil
2 tsp Kasoori Methi
2 pinch Carom Seeds
Salt to taste
Oil for deep frying
Method:
1) Mix wheat flour, all purpose flour, and salt into a bowl. Make 1 tbsp oil very hot, when you pour it into flour, the flour should become fussy. Mix with the spoon.
2) Crush Kasoori methi with hands and make powder and sprinkle over flour. Also add carom seeds. Mix together nicely, add water and make a firm dough. Let it rest for 15 minutes.
3) Divide the dough into 2 equal balls. Roll one dough balls into paper thin roti. Cover it with a big plate till you roll another dough ball. Once both rotis are ready, apply 1 tsp oil to one side of a roti and place the other one on top of it. Pat and roll again gently to fix both roties nicely, but do not apply too much pressure. With pizza cutter or any cutter, cut them into diamond shape and separate them.
4) Heat oil for deep frying. Add shankarpale in batches and deep fry over medium-low heat. Do not fry over high heat, it will become brown but they won't become crispy.
After frying serve this crunchy snack with tea.
Khava Poli in Marathi
Serves: 12 to 15 small Rotis (5 Inch)
Ingredients:
Filling::::
1 cup Khoya (How to make Khoya from Ricotta Cheese?)
1/2 to 3/4 cup Sugar
2 tsp Ghee
6 tbsp Gram Flour (1/2 cup + 2 tbsp)
1 tsp Cardamom Powder
Cover::::
3/4 cup All Purpose Flour
1/4 cup + 2 tbsp Wheat flour
3 tbsp Oil
Pinch of Salt
1/2 cup Dry All purpose flour
Method:
1) Mix All purpose flour, wheat flour and salt in medium bowl. heat 3 tbsp Oil. Make it very hot. Pour it over mixed flours. After 2 minutes add little water and knead to medium consistency dough. It should not be soft, otherwise Khoya poli will not come out well. Cover the dough and let it rest till we make khoya stuffing.
2) Roast Khoya over medium low heat until it gets pinkish color. Turn off heat, transfer roasted khoya to a bowl. Now heat a pan, add 2 tsp Ghee and Gram flour. Roast till it turns golden in color and you senses nice aroma of roasted flour. Transfer it to another bowl. Let it cool down. Take a big mixing bowl. Add Khoya, gram flour, sugar and Cardamom powder, mix well and make a dough. If it sticks to fingers while kneading, grease palms with little ghee. Mixture should be without lumps.
3) Before starting to make khoya poli, knead Maida dough. To make one Poli we will need 1 khoya Ball and two Maida balls. Khoya ball size should be 1.5 to 2 inch. and Maida ball should be half of the Khoya ball size.
4) Roll two Maida balls into small same shaped puris. Place stuffing at the center and in between two puris. Seal from edges. Roll gently to nice round Poli (Roti). Heat tawa on medium heat. Roast each roti on both sides. Drizzle little ghee while roasting.
Shrikhand in Marathi
Ingredients:
1 cup sour cream
1/2 cup sugar
Pinch of saffron
1 tbsp Lukewarm Milk
3 tbsp Yogurt
1/2 tsp Cardamom
Almond, Cashew nuts pieces for garnishing
Method:
1) Mix Saffron in Lukewarm milk. Mix Sour Cream and Sugar nicely until sugar dissolves. whisk Yogurt and add it to sour cream. For flavor, add Cardamom Powder. To give nice color, add Saffron mixture. mix nicely. Garnish with Almond and pistachio pieces. Refrigerate for 2 to 3 hours. Serve chilled.
Also see Recipe for Puri
Note:
1) Always keep shrikhand refrigerated. It melts at room temperature.
Chakka for Shrikhand
Shrikhand from Homemade Chakka
Gulkand Barfi in Marathi
Servings: Approx 12 pieces
Ingredients:
1 1/4 cup Khoya, Crumbled (Khoya from Ricotta Cheese)
1/4 to 1/2 cup Sugar
3 tbsp Gulkand
1 tsp Pure Ghee
Method:
1) How to make Khoya from Ricotta Cheese
2) Heat a nonstick skillet, add 1/2 tsp Ghee. Roast crumbled Khoya on medium heat for about 6-7 minutes. Now add sugar and mix well. First add 1/4 cup of sugar. Let the sugar get absorbed in Khoya. Now taste a little part of it and add more sugar, only if needed. Keep stirring. Let the mixture cook on medium low heat until it forms a nice ball.
3) Once mixture becomes thick, turn off heat. Grease a plate only in the centre (Grease around 4 inch X 4 inch area)
Take out approxiamtely 1/3 of mixture and put it over greased area. Pat and make 1 cm layer. Layer should be evenly spread. Try to give Square shape to this layer, It makes easy to cut square pieces. Let this mixture cool down.
4) Add 2 to 3 tbsp Gulkand into remaining 2/3 mixture of Khoya. Put it on low heat. Stir and mix nicely. Stir for 2-3 minutes and turn off the heat.
One this mixture is warm enough to handle, put it on the Plain Khoya Layer and spread evenly over it. Do it very carefully, otherwise layers could get disturbed.
After sometime, Layers will cool down. Now cut into pieces. Serve fresh or store for 2-3 days into refrigerator.
Note:
1) I used Cardamom flavored Gulkand for this Mithai, that is why I dint use Cardamom Powder. If you want to give more flavor of Cardamom, add 2-3 pinch with Sugar.
2) Don't use too much ghee, otherwise Mithai will become very Buttery and glazy.
3) If the mixture is too hot to handle, take a thick plastic sheet, grease one side with Ghee and put otherside on your palm. Pat the layer with greased side of Plastic sheet.
Labels:
Gulkand Burfi, Indian Sweets, Diwali sweets, homemade sweets, how to make mithai
Corn Flakes Chiwda in Marathi
Serves: Approx 8 cup
Ingredients:
7 Cups Plain Corn Flakes (See Note 3, 4)
1/4 cup Oil
For Tempering:
1/2 tsp Mustard Seeds, 1/2 tsp Cumin seeds, 1/4 tsp Asafoetida Powder, 1/2 tsp Turmeric Powder, 1 tsp Red Chili Powder, 6-7 Curry leaves
6-7 Green Chilies, finely Chopped
2/3 cup Peanuts
1/4 cup Golden Raisins
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tbsp Amchoor Powder (Dry Mango Powder)
Salt and sugar to taste
Method:
1) Heat 1/4 cup Oil in a Big nonstick pan. Add peanuts and fry till they become light brown. Drain and transfer them to a plate.
2) Turn heat on medium. Temper remaining Oil with Mustard seeds, Cumin seeds, Asafoetida Powder, Turmeric Powder, Red Chili Powder and Green chilies. Add Curry leaves and let it crackle. Then add Raisins, stir for few seconds and add fried Peanut. Also add Corn Flakes. Add 1 cup Corn flakes at a time. Do not add whole quantity of Corn Flakes. Adding in small portions will help to spread seasoning evenly.
3) Turn heat on Low and mix Chiwda nicely. Now add Coriander-Cumin Powder, Amchoor Powder, salt and sugar (I had added 3 tsp sugar) to taste. Mix well with bigger spoon.
Hold handles of the pan and toss gently to mix all the ingredients nicely. Do not try if you are not confident.
4) Turn off the heat. Transfer the pan to any other place. Do not keep it on hot Coil, otherwise Chiwda at the bottom could get burn.
5) Once Chiwda is cooled, store it to Airtight Container.
Note:
1) To enhance the taste, fry Dry coconut pieces and Chana (Not dried one) Dal with Peanuts.
2) You can use only Red chili Powder if you dont want to use Green chilies.
3) Some Corn Flakes are little thick some are thin. Amount of Oil required is depend on the thickness of Corn Flakes. So do not add entire amount of Flakes in one time. Add one cup at a time.
4) Sugar content in the Cereals should be very less. So check the 'Nutrition Label' on the pack of Cereals. Do not use Sugar Frosted cereals, It will make chiwda sweeter than required.
Labels:
Chivda, Corn Chiwda, Diwali Chivada recipe, Makyacha Chiwda, Makai Chivda
Olya Naralachya Karanjya in Marathi
Serves: 10 to 12 Karanjis
Time: Approx 1 hour
Baked Karanji with Dryfruits for Diwali
Ingredients:
::::Filling::::
1 1/4 cup Fresh grated Coconut
3/4 cup Jaggery, grated
1/2 tsp Cardamom Powder
::::Karanji Dough::::
3/4 cup Maida (All purpose Flour)
2 tbsp Semolina
1 tsp Pure Ghee
1/2 to 3/4 cup Milk, cold or at room temperature
Oil for deep frying
Method:
1) Take a pan, add Coconut and Jaggery and cook for 5 minutes on medium heat. Stir occasionally. Add Cardamom powder and mix well. Mixture should be thick in consistency, otherwise, Karanji gets mushy because of filling.
2) Mix Maida and Semolina in a bowl. Heat 1 tsp Ghee in a small saucepan. and pour hot Ghee in Maida and Semolina mixture. Mix with spoon and wait for 2-3 minutes. Add milk and make medium consistency dough. Cover the dough with lid and set aside for 15 minutes.
3) After 15-20 minutes, Dough will be little hard. Sprinkle little milk and knead dough nicely. Make 1 inch balls out of this dough.
4) Now we will make karanjis. Before starting to make Karanji, keep ready a medium sized plate and clean, damp cloth to cover Karanjis. Damp cloth keep Karanjis moist.
5) How to Make Karanji
Take one ball of dough. Squeeze and knead a little. Roll and make thin disc. put a spoonful Coconut filling on one half of the disc. DO NOT put mixture on the edges. Apply very little milk on the edge of Half disc where you have put the mixture. Now fold the empty side of the disc over mixture and seal nicely.
If you Have Karanji Cutter.
Cut the excessive dough with Karanji cutter. Do not cut very close to stuffed Coconut filling, otherwise Karanji will get open and it will double your work to patch it up. Also Shape of Karanji will not be proper.
If you dont have Karanji Cutter
Make design with Fork or just twist the edges.
6) After making one Karanji, put it on the plate and cover with damp cloth, so that it will not get dry. Make all Karanjis one by one and place under damp cloth.
7) Heat oil for deep frying. Heat should be on medium. Deep fry Karanjis until nice golden color.
This is my entry for Diwali Festival Event by Pallavi
Labels:
Diwail Special Faral, Karanji, Olya naralachya Karanjya, Coconut Karanji
Anarasa in Marathi
Ingredients:1 cup white Rice1 cup grated Jaggery1 tbsp Ghee2 tbsp Poppy seedsOil/ Ghee for deep fryingMethod:1) Wash rice and drain. Soak Rice in water for 3 days. Change water everyday.2) On 4th day drain water completely. Leave for 15 minutes. Then transfer it to clean cotton cloth and leave there until become dry. Grind washed and dried rice to fine powder. Sieve and strain ground Rice through strainer to get fine powder of rice.3) In a mixing bowl add grated Jaggery, Ghee and fine Rice powder. Knead well and make dough. Do not use water to knead. Keep this dough in airtight Plastic container for 3 to 4 days at room temperature.4) After 3-4 days, remove dough from container. Make 1 inch balls of the dough. Heat oil for deep frying. On rolling board, sprinkle little poppy seeds, place one ball over it and roll to medium thick puri. Deep fry this puri on medium heat. Keep the Poppy seeds side up while frying. Also do not turn the side, otherwise Poppy seeds could get burn.5) Crucial part while frying – once you left the Puri into oil, it will spread into oil so keep a steel spoon and frying spoon ready. So that you can avoid too much spreading and manage Anarasa.6) While frying, sometime Anarasa gets crumble into Oil. Then store remained dough to airtight container and use afterward. This dough stays good for 4 to 6 months in airtight container.7) Deep fry Anarasa to golden color. Keep fried Anarsa standing in colander and let the Oil drain. Once Anarsas are cool store them into Airtight container.
Labels:
Diwali Festival, Diwali Faral, Maharashtrian Faral, Anarasa, Anarsa recipe
Chakali Flour in Marathi
Serves : 1 to 1½ kgIngredients:1½ cup Chana Dal½ cup Ural Dal½ cup Moong Dal2 cup white Rice¼ cup Sabudana (Sago)50 Grams Cumin seeds (approx 3-4 tbsp)Handful of Coriander seedsMethod:1) Since we are not going to wash dals (Chana Dal, Ural Dal, Moong Dal), to remove dirt, clean dals with damp cotton cloth separately.2) Wash Rice and drain water. Spread over a cloth and let it dry in the shade, not in direct sunlight.3) Dry roast each dals separately on medium heat, until golden brown. Dry roast rice and Sago till brown. Then roast Cumin seeds and Coriander seeds until aromatic.4) Let all roasted Items cool down. Mix all and grind to fine powder. This Blended Flour is used to make Chakali.
Labels:
Chakali, Diwali Faral, Diwali Festival food, Chakli Bhajani, Chakali Flour
