MAKAI ATTA HALWA RECIPE

MAKAI ATTA HALWA SWEET RECIPE

The recipe of MAKAI FLOUR HALWA sounded very easy and this can be made in 20 minutes. So if you are searching for an Easy diwali sweet. It is prepared with makai atta and sugar and ghee. Learn how to make Makai Atta Halwa following this easy method.

Makai Atta  Halwa

INGREDIENTS:-

* 250 gm  - makai ka atta 

* 3/4 cup  - desi ghee

* 100 gm -  sugar

* 1 1/2 cup of water or milk

* 50 gm badam sliced(almonds)

* 50 gm kishmish(raisins)

* 25 gm chironji 

* 1/4 tsp cardamom powder and cinnamon powder

METHOD:-

1. Heat ghee in non stick pan and add makki ka atta

2. keep on stirring till it become brown don't let it burn keep stove on medium flame

3. In meantime while we making sugar syrup, take other vessel and put 1 1/2 cup of water and then add sugar into it

4. Heat on medium flame till sugar is dissolves

5. When sugar is done put off from stove

6. Now when the atta is golden brown, mix sliced almonds,  kishmish and chironji you can put grated coconut, mix it well

7. Then mix sugar syrup and cook till water evaporates on low flame. 

8. Garnish with almonds and raisins and serve hot.

NOTE:-

 If you can add sugar as much as u like.

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MAKAR SANKRANTI AND PONGAL RECIPE

MAKAR SANKRANTI AND PONGAL RECIPE

LET US COME WE TRY TO MAKE THESE RECIPES WITH TOGETHERNESS
ON AUSPICIOUS FESTIVAL MAKAR SANKRANTI AND PONGAL RECIPES

MAKE EASY & SIMPLE RECIPE

TIL BUGGA( SESAME RECIPE)

http://aishvaryasbharrat.blogspot.in/2016/01/til-bugga-sesame-recipe.html

CHURMA LADDU

http://aishvaryasbharrat.blogspot.in/2015/01/churma-ladoo-rajasthani-recipe.html

Makai ki roti

http://aishvaryasbharrat.blogspot.in/2014/12/a-real-story-about-makai-ki-roti.html

BAJRA KHICHDI

http://aishvaryasbharrat.blogspot.in/2015/01/bajra-khichdi-or-millet-recipe.html

PANCH RATAN DAL

http://aishvaryasbharrat.blogspot.in/2015/02/panchratan-or-panchmel-dal-pulses.html

TIL BUGGA( SESAME RECIPE)

TIL BUGGA ( SESAME RECIPE)

TIL  is hindi version of sesame seeds in english and also called as nuvvulu in telugu, ellu in kannada 

TIL BUGGA is very easy and simple recipe. It is one of the best healthy Indian sweets for kids and adults too, that can be prepared at any time during festive season. It is a good source of calcium, Iron, magnesium and many other nutrients. For best absorption of nutrients by the body, sesame seeds must be consumed in ground or powdered form. Til bugga is one of the best and healthy ways to enjoy the seeds in ground form. So let us see how to make TIL BUGGA

INGREDIENTS:-

* White Til(Sesame seeds) -1 cup

* Brown powder sugar -3/4 cup

* Mawa (Khoya) -50gm

* Dry fruits like kaju, kismis, & Badam chopped

* Cardamom grounded - 2

METHOD:-

1. Roast til in a pan on low flame. When til roast & turn in little brown colour 

Remove from flame

2. In other pan roast mawa on low flame till it leaves oil

3. Switch off flame & grind til in mixer just stop + start for 3-4 times

4. Now mix mawa, brown powder sugar, til & all dryfruit very well.

Makhmali Til Bugga is ready

 

NOTE:-

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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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GAJRELA WITHOUT MAWA CARROT RECIPE (SWEET DISH)

GAJRELA WITHOUT MAWA(SWEET DISH)

GAJAR(CARROT) RECIPE

Now a days Gajar is easily available in the market. Many type of dishes is made by Gajar like Gajar matar, Gajar methi matar , Aloo gajar singri and in sweet dish Gajar ki kheer, Halwa, burfi, & cake etc. But today i am going to share light and nutritious sweet dish with all of you GAJRELA that is very simple and easy recipe.Let us see how to make this very delicious recipe.

INGREDIENTS:-

* Gajar - 4 piece

* Milk - 1/2 ltr for direct cook in kadahi 

* Sugar - less than 1/4 cup  or as per taste 

* Suji (Semolina) - 2 tsp

* Ghee - 1 tbsp

* Cardamom powder - less than 1/4 tsp

* Almond (chopped) - 4-5

* Resin - 10

METHOD:-

1. Wash and grate carrot and roast suji (semolina) in a pan or in microwave

2. Cook gajar with half milk in pressure cooker for 1 whistle. But i cooked in kadahi directly with milk on medium flame  

3. Let the lid open itself and take out cooked gajar in kadahi

4. Place milk in kadahi https://amzn.to/3sUyHyiand again cook gajar in milk on low flame

5. When gajar absorb whole milk add sugar and cook gajar in sugar syrup

6. Keep stirring with spatula and let it cook until sugar syrup  is soaked

7. Now add ghee and suji. Mix it well and roast it for a while

8. Add cardamom powder and stir for few seconds 

9.  Switch off the flame

10. Now Gajrella is ready, garnish with chopped almond and resin

11.  Serve hot sweet gajrella and enjoy

Note :-

** If you are in hurry then use cooker and microwave .First time roast suji in microwave for 1 minute , again 30 seconds and again 30 seconds increase time for total 3 minutes

**If you cook gajar in cooker and want to cook quickly then add milk powder in spite of milk.

** milk powder would be added after 6th step and then add ghee and suji.

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ATTA /WHEAT FLOUR/ GOND LADOO(SWEET DISH)

ATTA /WHEAT FLOUR/ GOND  LADOO(SWEET DISH)

ATTA /WHEAT FLOUR/ GOND LADOO(SWEET DISH)

The taste of GOND  ATTA LADOO is very awesome and very healthy. Mostly it is made in winter season.Method of making ladoo is same just like besan laddoo. Let us see how to make GOND ATTA  LADDOO

INGREDIENTS:-

* 1 kg - Wheat flour 

* 750 gm - Powder sugar

* 1 Kg - Ghee

* One tsp of cardamom powder

*Some small pieces of dry fruits + resin

* 2 tsp - roasted Watermelon or muskmelon  seeds

*250 gm - Gond

METHOD:-

Method :-

1. Heat the heavy bottom of kadahi & put 1 cup of ghee.
2. Stir fry gond on low flame and keep aside
3. Now roast or fry all dry fruit like almond, cashew nut watermelon or musk seeds  resin etc and cut in pieces. You can use pieces of dry fruits
4. Grind fried Gond along with half powder sugar in grinder
5. Put remaining ghee and add Wheat (Gehun) ka atta & keep stirring on medium flame.
6. When wheat flour roast, keep stirring
7. When  wheat flour roast completely then turn off  the flame.
8. Now add half powder sugar,grounded Gond, cardamom, dry fruits  watermelon or musk melon /magaj seed and resin.
9. Let it cool and when mixture reaches on warm condition.
10. Start to make beautiful round ball & roll or garnish with roasted water melon or musk melon mugaj seeds. Approximately 40 piece of ladoo will make in this mixture or may be more ,it depend on size what you like to make  big or small size
11. Serve on a plate.     
12. NOTE:-   Always roast wheat flour  on medium or low  flame. Never cook on high flame because taste will bitter.Please remember to like, comment and share to continue seeing my posts.
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WHEAT FLOUR APPAM( SOUTH INDIAN DISH)

WHEAT FLOUR APPAM

INGREDIENTS:-

* Wheat flour - 1/2 cup
* Jaggery - 1/3 cup
* Ripened banana - 1
* Rice flour - 2 tsp
* Salt - a pinch
* Coconut (grated) - 2 tsp
* Cardamom powder - less than 1/4 tsp
* Baking soda - one pinch
* Ghee for greasing the pariyaram pan

METHOD :-

1. In a bowl take ripe banana and mash with a fork
2. Melt jaggery in bowl with little water that would be added to make batter of wheat flour
3. Now mix all ingredients in a bowl along with melted jaggery and mashed banana. Stir well

4. On the other side grease ghee in the mold of pariyaram pan and heat it on slow medium flame.

5. Place batter in the mold of pariyaram pan and cover it with lid.

 6. Let it cook for three or four minutes

7. After cooking one side, flip all on other side with wooden skewer.

8. When both side cooked, take out all in a plate.

9.  Now it is ready to serve

NOTE:-

* When ripened banana  added in making batter, gives a nice flavour and spongy texture to the appam

 * If  use organic jaggery, no need to strain the jaggery water.  For other jaggery,  use strainer to remove impurities from jaggery.

* Rice flour give little crispiness to the appams.

* You can also make appams with maida, jaggery and banana. They turn out smooth and spongy.

* Instead of ghee, you can also use oil to grease the pan.

***  Please leave your comments.

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

DIWALI FESTIVAL RECIPE SWEETS AND NAMKEEN

DIWALI FESTIVAL SWEET AND NAMKEEN RECIPE 

Go to link for besan burfi

Go to link for besan ladoo

Go to recipe link of Bottle gourd burfi

Goto recipe link for Sweet Boondi

Go to recipe link for coconut mawa ladoo

Go to recipe link for Spongy Rasgulla

Go to recipe link for Gulab Jamun

Go to recipe link of Eggless chocolate chip muffin

Go to link for DAHI WADA

Go to recipe link for Besan sev

Go to recipe link for Butter cookies

Go to link for papdi

Go to link for Gajar Halwa

Go to recipe link for Kaju burfi

PUMPKIN /SITAPHAL /KADDU BURFI (SWEET DISH)NAVRATRI RECIPE

PUMPKIN BURFI RECIPE

PUMPKIN is also called as SITAPHAL or KADDU. As per your choice you can make khatti mithi  sabji that is best combination goes for POORI or can enjoy as navratri sweet recipe PUMPKIN BURFI. Let us see how to make pumpkin burfi .

INGREDIENTS:-

* Pumpkin/Kaddu/ Sitaphal -1 kg

* Ghee 4 tbsp

* Sugar -250 gm

* Mawa - 250 gm

* Dry fry chopped whatever you like - cashew nut, almond & pista 

* Cardamom - 6-7(peeled & grounded)

METHOD:-

1. Wash pumpkin, take out all seeds & grate it

2. Heat pan or kadahi and place grated pumpkin into it.

3. Cook pumpkin on medium flame & stir pumpkin at interval.

4. Cover it and let it cook until pumpkin is tender

5. Now add sugar and keep on stirring the pumpkin mixture so that mixture doesn't get stick in bottom

6. Cook till water gets soaked completely

7. Now add ghee and mawa,  roast it continuously till mixture doesn't get thick consistency

8. Check that this mixture start to stick on your finger then switch off the flame

9. Now ready to grease a plate and pour the mixture in this plate

10. Spread it evenly in all directions and keep aside for 2 hours to set 

11. Now PUMPKIN BURFI IS READY and garnish with  cardamom powder & finely chopped dry fruits as per your choice

12. Cut it into your desire design

13. Store it into airtight container and refrigerate for a week

NOTE :-

IF YOU LIKE MY RECIPE PLEASE LEAVE YOUR FEEDBACK

SINGHARE (CHEST NUT)KE LADDOO/ NAVRATRI RECIPE/SWEET DISH

SINGHARE/CHESTNUT LADDOO/NAVRATRI RECIPE

SWEET DISH

The taste of SINGHARE LADDOO is very awesome and very healthy. Mostly it is made on phalahari fast.Method of making ladoo is same just like besan laddoo. Let us see how to make SINGHARE KE LADDOO

INGREDIENTS:-

* 2 cup - Singhara flour 

* 1 cup - Powder sugar

* 1 cup - Ghee

* One pinch of cardamom powder

* Some small pieces of dry fruits + resin

* 2 tsp - roasted sesame seeds

METHOD:-

Method :-

1. Heat the heavy bottom of karahi & put 1 cup of ghee.
2. Add singhare ka atta (chestnut flour) & keep stirring on medium flame.
3. When singhara flour roast, keep stirring
4. When  singhare ka atta roast completely then turn off  the flame.
5. Now add powder sugar,cardamom dry fruits and resin.
6. Let it cool and when mixture reaches on warm condition.
7. Start to make beautiful round ball & roll or garnish with roasted sesame seeds. 9 -10 piece of ladoo will make in this mixture.
8. Serve on a plate

Suggestions:-

1. Always roast singhara flour  on medium or low  flame. Never cook on high flame because taste will bitter.

If you like my recipe, plz leave your lovely comments.

HOMEMADE SPONGY RASGULLA (SWEET DISH)

HOMEMADE SPONGY RASGULLA

BENGALI SWEET DISH

BENGALI SPONGE RASGULLA is all favourite sweet dish. The method of making spongy rasgulla is little tricky,otherwise it is very easy to make at home.

INGREDIENTS:-

* Milk full cream - 1 ltr
* Lemon - 2 or make mixture of 1 and half tbsp lemon juice + 1 and half tbsp water to make milk curdle
* Sugar - 1 cup

* Water - 6 cup for syrup
* A few drops of rose essence

* sweet makhne or mishri  -equal to no of rasgulla

METHOD:-

1. In a wide & deep vessel, bring the milk to a boil. Mix same quantity of water into lemon juice. Then add this lemon juice to milk slowly 

2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.

3. Switch off the heat and strain the paneer in a cheesecloth.

4. Wash the paneer with fresh water to wash away the sourness of the lemon.

5. Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes.

6. Give it a whizz in a blender or mixer to make it smooth and let out more water

7. Remove and knead well for 3 minutes by your palm. At the end of it, you should be able to make smooth balls out of the paneer easily

8. Kneading the paneer is very important. if you don't use blender then knead it for 10 minutes by hand.

7. Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball.

8. Fill sweet makhana or mishri in each cheese(Paneer) ball

9. In a wide vessel, add the 1 cup of sugar and 6 cup water and bring to boil until sugar melt.

10. Now reduce the heat to medium flame and add the rasgullas carefully.

11. The size of the rasgulla will double on cooking in sugar syrup so remember to make smaller sizes than you would like the rasgullas to end up as.

12. Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally

13. Then switch off the flame and let them cool completely like room temperature

12. After cool refrigerate it for 12 hours and serve chilled.

NOTE:-

* The only step that could go wrong is the kneading and rolling of chenna( paneer). It's best to get the chenna as dry as possible (no need to press like making paneer though) and then knead for a good 3-4 minutes to get it as smooth as possible. 

* If you like my recipe please leave your precious comments