Sugar Free Baked Gujiya/Karanji


Holi is the one of biggest festival in hindu culture, which is on its way and soon date going to arrive.

So just to make this occassion more big, more sweet and more memorable, i am going to share one of the most popular sweet recipe in healthy style and that is sugar free baked gujiya.

Gujiya is one of the main dessert of holi festival.

Here i am using mixed dryfruits and dates to fill gujiya, it makes them more flavourful and ofcourse guiltfree ( as it is baked option).

Ingredients
100 gram all purpose flour
50 gram wheat flour
2 table spoon pure ghee (clarified butter)
200 grams mixed dry fruits
1/2 cup coconut powder
2 table spoon dates paste
1/4 cup milk(luke warm)
Pinch of salt

Ingredients

1. To prepare them, firstly take a big bowl add all purpose flour and wheat flour in it.

2. Now add 1.5 table spoon of pure ghee and pinch of salt into it, and mix well.

3. Now knead soft dough with the help of luke warm milk.

4. After kneading cover and set aside for 20 minutes. Meanwhile prepare the filling of guijya.

5. For filling, you need to chop all dryfruits and nuts then take a bowl and add all filling stuff together and mix them very well.

6. Now divide the dough into 14 equal parts and make smooth balls from them.

7. Now take a ball and roll it with the helps of rolling pin. Roll it into circular disc approximately 4 inch in diameter.

8. Now place 1 tablespoon of filling on one side and bring another side together and close it.

9. Press the edges of mould to seal gujiya, remove excess dough portion from mould which is visible outside and then gently remove the gujia from the mould. (Meanwhile preheat oven to 200 ℃)

10. Likewise prepare all gujiya, then with the help of brush, apply some melted ghee over them.

11. Now bake them in preheated oven for 13 to 14 minutes or until they become golden in color.
Now healthy gujiyas are ready to be serve….Enjoy Holi with this special treat…..Happy Holi!

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Kesari Sponge Rasgulla


Kesari Sponge Rasgulla

Vasant Panchmi Special Recipe

Today i am going to share a very popular Indian dessert recipe which is basically originated from Bengal. It will add more colors and taste to Special “Basant Panchmi occasion”.

This is almost the beginning of spring season and season of blossom flowers so in line with that – we can see many varieties of yellow dishes on occasion of Basant Panchmi.

Basant Panchami is celebrated on the fifth day of Magh Masa ( During mid of Jan or Feb). This festival is especially considered for lover of art and education.

Basant panchami is also celebrated as the birthday of Goddess Saraswati… So this recipe of mine is dedicated to Goddess Saraswati..

This is popular Bengali dessert – Kesari sponge rasgulla. It is one of the easiest dessert recipe made by milk, sugar, saffron and some basic ingredients only. So Lets celebrate Basant/ Vasant Panchami with this delicious dessert.

Ingredients

1 liter milk
3 cups sugar
2 to 3 table spoon lemon juice or white vinegar
6 to 7 green cardamom (crushed)
2 or 3 drops yellow food color
1 tea spoon rose essence or kewra essense
1/8 tea spoon saffron
2 cup thick sugar syrup (optional)

Instructions

1. To prepare kesari rasgulla, we need to prepare chhena first, boil the milk on high heat in a thick bottomed pan.

2. As soon as milk starts boiling, turn the heat medium and then add white vinegar or lime juice in it. Keep on stirring the milk very slowly with a spoon.

3. After about 2-3 minutes, whey will be seprated from chena, pour the curdled milk into pan or bowl lined with a thin cotton napkin.

4. Once you are done adding all the curdle milk then bring together the edges of the cotton napkin and gently squeeze out the remaining whey from it.

5. Rinse the collected bundle of chenna in water, this will get rid of the after taste and smell of both lime juice or vinegar, keep a weight on the chenna bundle for 6 to 7 minutes.

6. Chhena is ready now, take out chhena in a big plate and knead with your fingers until smooth, add some drops of yellow color and knead again.

7. Divide chenna into small equal parts and make smooth balls from it.

9. Now take a deep pan and add sugar and 7 cups of water in it. Then cook it until sugar melts compleletly, sugar doesn’t need to be of one or two  thread consistency.

10. When syrup start boiling, place prepared chhena balls into it one by one. Keep the flame high, cover and cook the chhena balls.

11. Cook the chhena balls in boiling syrup for 20 minutes, when they will get room temperature add saffron, cardmom powder and rose essence or kewra essence in it.

Beautiful, super sweet, spongy Kesari Rasgullas are ready to be serverd…serve chilled for unforgettable taste….Enjoy:)

Note- To make them more tasty, dip them in thick sugar syrup for atleast 3 to 4 hours.

Or if you don’t want to make them more sugary, avoid this step!

Tilkut/ Til ke Laddu


Tilkut or Til ke laddu/laddoo is Indian traditional sweet which is prepared on the hindu’s auspicious occasion of Makar sankranti and sakat chaturthi.

To prepare traditional tilkut, main required ingredients are jaggery and Til/sesame seeds only. But to make them more delicious and healthy, you can add your favourite nuts and dry fruits in it.

These are most healthy alternative of sweets during winter. Make these tempting traditional sweet at your home, the taste and fragrance of this recipe will make your festival like most special.

Ingredients
200 gram sesame seeds(white)
200 gram jaggery (crushed)
1 table spoon clarified butter

Instructions

1. To make tilkut, heat a thick bottomed pan on a low flame and add the sesame seeds in it.

2. Roast sesame seeds until they become light brown in color.(stir continuously)

3. Now turn off the flame and grind them coarsely with the help of grinder mixture, then keep aside.

4. Now again heat a heavy bottomed pan and add clarified butter and crushed jaggery together and melt this mixture on low flame.

5. When it melts, add sesame seeds mixture in it, then mix well.

6. Now laddu/ ladoo mixture is ready so turn off the flame.

7. Now apply some pure ghee on your palms and take spoonful mixture and make smooth laddu..likewise prepare all laddu.

Now Tilkut or Til laddu are ready to be served.

Note- To make them more attractive you can coat them with whole sesame seeds and with nuts as your choice.

Kaju Katli


#Rakshabandhan Special Recipe

Kaju katli or kaju barfi is a well known sweet in all over India, but it is extremely popular in north India. Kaju katli is a most demanding sweet during festivals like Diwali , Rakshabadhan. This delicious dessert recipe not only has awsome taste, but even easy to make also.

To prepare this sweet you need only three ingredients kaju, sugar and water. In Traditional way Kaju katli is garnished with silver vark, but this is not a compulsory ingredient, especially when you are preparing it at home.

So make your Rakshabadhan more special with these delicious Kaju Katli.

Ingredients

300 gram Kaju
1/2 cup + 2 table spoon sugar
1/4 cup water
1/2 tea spoon clarified butter for greasing the plate.
Silver vark (varak) optional

Instructions

1. To prepare kaju katli first of all you need to grind cashew like powder.

2. Now sieve this powder and set aside.

3. Take a non stick pan and add sugar and water in it.

4. Boil this mixture until sugar get dissolved in it.

5. Now add powdered cashew in it.

6. Cook it 5 to 6 minutes on low flame and stir continuously.

7. Meanwhile grease a plate.

8. When cashew mixture start to leave the pan, transfer it in to the greased plate and let it cool for 15 minutes.

9. Now take a butter paper and grease it.

10. Now place the kaju dough over the butter paper and fold the paper like, butter paper should be on top and bottom.

11. Now roll it to 1/4 inch thickness, remove the butter paper on top.

12. At this time apply the silver vark on that.

13. Set aside for about 30 minutes. Now cut into your desire shapes.

14. Now delicious kaju katli’s are ready to serve… Enjoy  and Happy Rakshabandhan😊

Coconut Burfi With Milk Powder


*Coconut Burfi With Milk Powder*

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Diwali is the one of biggest festival in hindu culture, which is on its way and soon date going to arrive. So on this biggest Occassion, i am going to share one of easier sweet recipe. All homes and families are busy most of the time during this Occassion and most of the time we prefer to get sweet type of things from outside but in the time of changes, lets bring more changes on this Diwali and try to celebrate it with homemade sweet ….its a perfect and healthy idea for family and especially for kids… Yes this is Delicious Coconut milk powder burfi. In this recipe i used milk powder, coconut powder, sugar and some nuts and basic ingredients only. So lets celebrate this diwali with easy peasy coconut sweet….😊


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Ingredients

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1.5 cup coconut powder

1/2+2 tbsp milk powder

1/2 cup powdered sugar

1 tsp crushed green cardamom

1 tbsp butter

1/4 cup milk

1.5 tbsp coarsely grounded pistachios.

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Instructions

1. First we take a heavy pan and heat 1 tbsp butter in it on medium flame.

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2. Now add milk and after few seconds turn flame on low and add milk powder in it. Mix nicely (stir continuously).

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3. Now add powdered sugar and mix well.

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4. After 2 or 3 minutes add coconut powder, crushed cardamom and mix well. Meanwhile grease the plate to be used for setting burfi with some clarified butter.

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5. Now transfer this coconut mixture to the greased plate and spread evenly with the help of butter knife. Sprinkle grounded pistachios over this mixture and press gently with spatula so that they stick to the burfi.

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6. After 2 to 3 hrs or when it cool completely cut into your desire shapes and enjoy Happy Diwali!!💐😊

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Traditional Modak Recipe (Ukadiche Modak or Steamed Modak)


Traditional Modak Recipe

 Ukadiche Modak Or Steamed Modak

(रेसिपी हिन्दी और इंग्लिश दोनों भाषा में उपलब्ध है)

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मोदक प्रिय लंबोदर…इक दन्त दयानन हे गणनाथ🙏🏻

ॐ श्रीम गम सौभाग्य गणपतये वर्वर्द सर्वजन्म में वषमान्य नमः॥

Ukadiche Modak is one of the many varieties of modak. It is a most favorite Naivaidyam (holy food) of lord ganesh which we usually offer to lord ganesh on the occasion of ganesh chaturthi festival. It is very popular in Maharashtra, India. So today i am sharing this traditional modak recipe. It is the most traditional way for preparing modak. The sweet filling inside modak is made of fresh grated coconut and jaggery, while the soft shell is made from rice flour. So lets start to make this traditional modak for lord ganesha and celebrate Ganesh Chaturthi festival with traditional modak.

Ingredients

For the outer modak covering

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1 cup rice flour
1.5 cups water
1 tsp pure ghee
A pinch of salt

For the filling

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1.5 cup fresh grated coconut
1/2 cup grated jaggery
3 to 4 green cardamoms (grounded
1 tsp rice flour
1 tsp pure ghee
a pinch of nutmeg powder
1 tsp poppy seed (roasted)
5 almonds (sliced)
1 tbsp raisins (optional)
1 tsp chironji (optional)
6 to 7 sliced pistachios (optional)

Instructions

1. For the stuffing, combine the coconut, ghee and jaggery in a heavy or non-stick pan.

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2. Cook it on medium heat for about 3 to 4 minutes. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, grounded cardamom, nutmeg powder and other remaining filling ingredients. Mix well and keep aside.

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3. In a thick bottomed pan heat the water alongwith ghee and pinch of salt.

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4. Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming.

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5. Now cook this mixture on very low heat for about 2 to 3 minutes.

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6. Now switch off the flame and cover this pan with lid for 4 to 5 minutes.

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7. Now take this dough in a big bowl or palte. And knead it very well and this time dough will be hot. So apply some normal water on your palm and knead the dough very well.

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8. If dough looks hard or dry, then just add little bit of warm water and continue to knead dough till completely smooth and pliable. Rest the dough covered with a damp cloth.

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Assembling & shaping the modaks

 

(A). Take a small ball from the dough.Roll thinly (with the help of your hands) in to a circle of about 3-4 inches diameter. Gently take this circle on your palm.

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(B). Now add the filling in the center.

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(C). Pinch the edges one by one. Bring together all the pinched folds in the center.

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(D). Make all modaks this way and keep aside. Cover with a cotton napkin.

9. Steaming

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I used electrical rice cooker for steaming, it is very easy procedure.
But i also explained the method without electric rice cooker.
:-First of all cover a flat, steel sifter with a damp cloth and keep the modaks on it.

10. Carefully place the sifter into a steamer or pressure cooker (without whistle) and steam them for about 15 minutes.

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11. After steaming, drizzle a few teaspoons of pure ghee on the modaks. And now the traditional ukadiche modaks are ready to be offer to lord Ganesha…..Happy Ganesh Chaturthi!!

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उकडीचे मोदक या स्टीमड मोदक*
मोदक प्रिय लंबोदर…इक दन्त दयानन हे गणनाथ🙏🏻ॐ श्रीम गम सौभाग्य गणपतये
वर्वर्द सर्वजन्म में वषमान्य नमः॥

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आवश्यक सामग्री

मोदक की बाहरी परत के लिए

1 कप चावल का आटा
1.5 कप पानी
1 छोटी चम्मच शुद्ध घी
1 पिंच नमक

मोदक के अंदर भरने वाले मिश्रण के लिये

1 कप कसा हुआ ताज़ा नारियल
आधा कप गुड़ (कसा हुआ)
3 से 4 हरी इलाइची (पिसी हुई)
1 छोटी चम्मच चावल का आटा
1 छोटी चम्मच शुद्ध घी
1 पिंच जायफल पाउडर
1 छोटी चम्मच खस खस (भुनी हुई)
5 बादाम कटे हुए
1 बड़ी चम्मच किसमिस
1 छोटी चम्मच चिरोंजी
6 से 7 पिस्ता

निर्देशानुसार बनाएं

1. मोदक के अंदर भरने वाले मिश्रण के लिए सबसे पहले हम नारियल, घी और गुड़ को एक पैन में एकसाथ डालकर अच्छी तरह मीडियम आंच पर पकाएंगे

2. इस बात का विशेष ध्यान रखें कि मिश्रण अत्यधिक न पके मिश्रण को केवल 3 से 4 मिनट तक ही पकाना है.अब इस मिश्रण में खस-खस, इलाइची, जायफल और बाकि सामग्री डालकर अच्छी प्रकार से मिलाएं और एक तरफ ठंडा होने के लिए रख दें

3. अब एक पैन में पानी, घी और नमक को एक साथ डालकर गरम करें

4. पानी उबलने के बाद आंच को धीमा कर दें और इसमें धीरे धीरे चावल का आटा लगातार चलाते हुए मिलाएं. इस मिश्रण को इसी प्रकार चलाते हुए धीमी आंच पर 2 से 3 मिनट तक पकाएं

5. अब गैस बंद कर दें और इस पैन को ढककर 4 से 5 मिनट के लिए एक तरफ रख दें

6. अब इस मिश्रण को एक बड़े कटोरे या प्लेट में रख लें और अच्छी प्रकार से मुलायम होने तक गूंथ लें. मिश्रण इस वक़्त काफी गरम और सख्त होगा इसलिए अपनी हथेली पर पानी लगाकर पानी की सहायता से आटे को मुलायम गूथकर तैयार कर लें

8. मोदक के आकर को बनाने की विधि

(क). गूथे हुए आटे से एक छोटा गोला लीजिये. इसे 3-4 इंच के व्यास में हाथ से दबादबाकर आकृति दें और सावधानी के साथ अपनी हथेली पर रखें.

(ख). अब इसके केंद्र में एक चम्मच अन्दर भरने वाला मिश्रण डालें.

(ग). अब इसके जितने कोने बना सकें बनाएं और कोने बना कर दबाएं और अंत में सभी कोनो को एक साथ केंद्र में इकट्ठा करें और एक साथ मिला दें.

(घ).सभी मोदक को इसी प्रकार बना लें और तैयार होने के बाद एक कपडे से ढककर रखें ताकि मोदक सूखने न पाए.

9. भाप में पकाने की विधि

मोदक को पकाने के लिए मैंने बिजली से चलने वाले राइस कुकर का प्रयोग किया है. इसमें मोदक बनाना बहुत ही आसान है. लेकिन बिना राइस कुकर के मोदक कैसे भाप में पकाना है उसकी विधि भी काफी सरल है

10.सबसे पहले एक समतल स्टील की छलनी लें उसके ऊपर कोई गीला सूती कपड़ा बिछाएं और छलनी के आकार के अनुसार मोदक चलनी में कपडे के ऊपर रखें

11. अब इस छलनी को स्टीमर या कुकर में 2 से 3 कप पानी डालकर उसके उपर पर रखें (बिना सीटी के) 15 मिनट तक भाप में पकाएं.

12. भाप में पकने के बाद मोदक को प्लेट में रखें और उनके ऊपर थोड़ा थोड़ा शुद्ध घी छिड़के. पारंपरिक उकडीचे मोदक अब गणपति बाप्पा के भोग के लिए तैयार हैं…आप सभी को गणेश चतुर्थी की हार्दिक शुभ कामनाएं😊

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