SEVIYAN / VERMECILLI KI KHEER / DESSERT

SEVIYAN /VERMICELLI KI KHEER

VERMICELLI/SEVIYAN KHEER RECIPE is very easy and simple recipe that can be made at any time. So let us see how to make this recipe in a simple way.

INGREDIENTS :- 

* 1 cup broken vermicelli/seviyan https://amzn.to/47MxE3r  order now 

* 1/2 kg milk

* 5 tbsp sugar (add more or less for your preferred sweetness)

* 2 tbsp ghee/clarified butter

* 1/4 small tsp green cardamom powder

* 10-12 almonds (roasted or chopped)

* 5 to 6 cashew nuts( roasted or chopped

*  8to 10 kismis as per your choice 

METHOD:-

1. Heat ghee in a pan. Now add the vermicelli/seviyan and fry till they become golden brown, remove from the pan, and keep aside.

2. Now in a deep pan, Pour the milk and let it come to a boil.

3. Add seviyan, lower the flame and let the milk simmer for 10-12 minutes till the seviyan gets soft and cooked.

4. Add sugar and mix well. At last add cardamom, chopped almonds, cashew nuts or any dry fruits.

5.  Serve the seviyan kheer hot, warm or cold.

FRUIT SHRIKHAND SWEET DISH /DESSERT

FRUIT SHRIKHAND SWEET DISH/DESSERT

Fruit shrikhand is memorable sweet desert and can enjoy it as an  festive season or party. it is very easy and simple sweet/dessert by using low fat curd and fruits. Try and without peeling fruits like pear, apple and orange increase the fibre count in desert .Let us see how to make delicious FRUIT SHRIKHAND, because fruits add a special crunch to the shrikhand

  

INGREDIENTS:-

* 1/2 cup of mixed fruits like apple, pear and orange chopped in small square size. 

* 1 cup cup of hung curd

* 1 tbsp warm milk

* A few saffron (kesar) strands

* 2 tsp sugar

* Cardamom powder - less than 1/4 tsp

METHOD:-

1. Combine the milk and saffron in a small bowl and mix well till the saffron dissolves. Keep aside.

2. Tie 2 cups of curd  in a muslin cloth and hung for 1½ hours.

3. Combine the curd & saffron-milk mixture, sugar and cardamom powder in a bowl and mix well using a whisk.

4. Refrigerate for at least an hour.

5. Just before serving, place ¼th of the mixed fruits into a glass bowl and top with ¼th of the chilled shrikhand.

6. Repeat step 4 to make 3 more servings.

7. Serve immediately.

NOTE:-

** 2 cups of curd, when tied in a muslin cloth and hung for 1½ hours, would get 1 cup of hung curd.

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MOONG DAL HALWA (SWEET) RECIPE

MOONG DAL HALWA (SWEET RECIPE)

MOONG DAL HALWA is originated from Rajasthan north indian sweet dish. It is very popular and delicious dessert usually prepared during in any season or on any festival occasions. It is prepared with split yellow moong dal. Let us see how to make this awesome recipe

INGREDIENTS:-

* Moong dal (split yellow dal) -100 gm

* Ghee - 100 gm

* Sugar - 150gm

* Milk - 1 cup + 1 cup of water

* Khoya (mawa) -50 gm or milk powder - 50 gm

* Cashew nuts - 10

* Raisins - 10

* Kesar strings - 4 -5 no  dip in warm milk should be ready before making halwa.

* Almond 4 -5 no

* Cardamom - 3

METHOD:-

1. Soak yellow moong dal in water for 2 hours.

2. Strain  moong dal and grind it coarsely without water

3. Heat ghee in kadahi and then put moong dal in it

4. By stirring it continuously on medium flame, roast it

5. It will take time 20 to 25 minutes to roast it. Moong dal doesn't stick

6. Now add 1 cup milk and 1 cup of water in it and keep stirring on low medium flame

7. At this time you can yellow food colour or kesar that was dipped in warm milk. Keep stirring until milk doesn't soak in moong dal

8. Now add sugar in it and mix it well. Sugar syrup would release in it.

9. Mix it well and keep stirring. When sugar syrup absorb in moong dal properly then add khoya or milk powder. I added milk powder

10. Mix it well and roast it for 8 to 10 minutes on medium flame till oil separates all sides like as picture. 

11. Now turn off the flame. Mix cardamom powder in halwa 

12. Take out halwa in a plate and garnish with almonds and raisin.  Halwa is ready and serve it hot.

NOTE:-

If you like my recipe please leave your comments

CARROT & YELLOW PUMPKIN KI KHEER

CARROT & YELLOW PUMPKIN KI KHEER

GAJAR & SITA PHAL (PETHA ) KI KHEER

Very healthy & refreshing dessert is made by carrot & yellow pumpkin. First time i tried at Gulati restaurant & liked it. I made it at home that was awesome in taste.Today i thought to share this delicious recipe to all my blog readers. Pumpkin (Yellow) is also called Petha,Kaddu & Sitaphal In different places in India. Let us start to make CARROT & YELLOW PUMPKIN KI KHEER

INGREDIENTS:-

* Full cream milk - 1ltr

* Carrot (Gajar) - 200 gm              

* Yellow pumpkin - 200 gm

* Sugar - 100 gm

* Almond - 6-7 

* Cashew nut - 5-6

* Raisin - 10-15

* Cardamom - 2-3 crushed

PREPARATION:-

* Peel carrot & yellow pumpkin, then wash

* Grate carrot & yellow pumpkin                        

* Almond dip in water for 6-7 hours and finely chopped all dry fruits

METHOD:-

* Boil grated carrot & yellow pumpkin in pan or pressure cooker

* Place milk in another pan and boil it

* When milk boils, add cooked carrot and yellow pumpkin in it

* Let simmer the milk on low flame & keep stirring in between without any mistake

* when kheer becomes thick, you can test by letting the kheer fall from stirring spoon

* Milk, carrot & pumpkin should fall together

* Now add sugar into kheer & let it cook for 2-3 minutes

* Now kheer is ready & turn off the flame

* Mix all dry fruits, raisin & cardamom powder

* Chill the kheer in refrigerator and serve in a bowl

NOTE:- I didn't use kesar but if you can add for flavour. Without adding kesar colour of kheer is superb.  Try & share your experience 

Phool Makhane Ki Kheer (Lotus Seeds)

PHOOL MAKHANA KI KHEER

Phool makhana is also called lotus seed. It is very healthy and nutritious sweet dish.  Mostly people make on the NAVRATRI FESTIVAL Or when they are on fast Its taste is like that MILK RABRI and very simple recipe. Let us start to make PHOOL MAKHANA KI KHEER

Ingredients :-

• Milk - 1 liter
• Makhana (Lotus fruit) - 30-40 grams (Cut each lotus fruit in four pieces) (1 cup)
• Cashew Nuts - 20-25 (cut each cashew in 5 to 6 pieces)
• Dried Raisins - 4 tbsp (50 grams) (Remove the stems and clean with cotton)
• Almond - 20-25 (Cut them lengthwise in 7 to 8 pieces)
• Chironji (charoli) – 1 tbsp
• Sugar - ½ cup (100 grams)
• Cardamom - 5-6 (Peeled and grinded)

METHOD :-

How to make Dry fruits Kheer:-

* Take any utensil with heavy bottom and add milk. Keep it on flame for boiling.

* After the milk has boiled, put all the dry fruits in the milk and stir with the stirring spoon and mix.

* Cook the kheer on low flame for half an hour, and keep stirring after every 2 to 3 minutes. 

* When kheer  becomes thick, You can test it by letting the kheer fall from the stirring spoon. Dry fruits and milk should fall together.

* Now add sugar to the kheer and let it cook for another 3 to 4 minutes. 

* The kheer is ready now. Turn off the flame.

* Mix ground cardamom in the kheer with a stirring spoon.

* Take out the Makhana ki kheer  in a bowl 

* Serve it  either hot or cold depending on your choice

BESAN LADOO(SWEET DISH)

                                                                          BESAN LADOO

                                                                             

BESAN LADOO                  

INGREDIENTS :-

* 2 cup gram flour

* 1 cup ghee

*1 and half cup powder sugar or as per your choice

* One pinch of cardamom

* Some small pieces of dry fruits + resin

METHOD:-

1. Heat the heavy bottom of karahi & put 1 cup of ghee.
2. Add besan (gram flour) & keep stirring on medium flame.
3. When gram flour roast  then add 1/2 tsp spoon water . continuously stirring
4. When besan roast completely then off  flame.
5. Now add powder sugar,cardamom & dry fruits + resin.
6. Let it cool and when mixture reaches on warm condition.
7. Start to make beautiful round ball & garnish by silver leaves. 9 -10 piece of ladoo will make in this mixture.
8. Serve in a plate

Suggestions:-

1. Always roast gram flour (besan) on medium or low  flame.never cook on high flame because taste will bitter
2. We are adding 1/2 tsp water while roasting gram flour to improve the flavour of the Ladoos.