Sweet Boondi recipe

Ingredients :-

Besan (Gram flour) - 1 cup

Turmeric powder - a pinch (for colour) (its optional)

Oil/Ghee for deep frying

Water - as required

For Sugar syrup:-

Sugar - 1 cup

Water - 1 cup

Cardamom powder - 1/2 tsp

Dry fruits (almond, raisins, cashew nuts)  

Clove - 2/3 nos.
Cardamom - 2/3 nos.

Method:-

Take a big wide bowl, sieve the gram flour properly. Add water slowly and make a lumps free smooth batter. The consistency of batter should neither thick nor watery. You can check by pouring little batter in strainer and if it falling easily then its ok, if not then add little water. Keep aside the batter.

For Sugar syrup, in a pan or kadai add sugar and water and let it boil. Make one string consistency of syrup, add cardamom powder. When its done, switch off the flame.

For colourful boondi, I've divided the batter in two bowls. In first bowl, added little pinch of turmeric powder and in 2nd bowl, added raspberry colour for red boondi. Mix it properly and keep aside. You can use any food colour as your choice.  

Now, heat oil in a pan. Take one laddle full of batter and pour over the strainer and spread slowly. So that the boondi drops in to the oil. Deep fry in a medium flame, remove the boondi by using another strainer. Repeat the steps to make more boondi, before starting the process wash and clean dry the strainer, then continue.

Put the boondi in the warm sugar syrup and mix it. 

For garnishing, heat little ghee in a pan and fry the dry fruits, clove, cardamom and then mix it with the boondi. 

Now your Sweet boondi is ready. You can keep it for a week in an air tight container and enjoy !!!  

Doodh Peda / Malai Peda / Milk Peda

Valentine Day is near to door.....So what you are planning friends !!! Here is presenting easy n quick delicious MALAI PEDA from my kitchen...... :) :) :) My hubby loves peda in any form.....so thought to make this n wish a Happy Valentine day to my darling hubby.... <3 <3 

                     

Ingredients :-

Nestle Milk maid - 1 tin (400 gms) (sweetened condensed milk)

Milk powder - 5-6 tsp

Milk - 1 cup 

Corn flour - 1 tsp

Lime juice / Citric acid - 1 tsp

Ghee - 2 tsp

Cardamom powder - 1 tsp

Saffron - a few strands (dissolve in warm milk)

Few drops of Rose essence 

Beetroot juice - 2-3 tsp (or you can use any food colour)

Few slices of Pistachio or Almonds for garnishing 

Method :-

• Mix all the ingredients (Nestle milkmaid, milk powder, milk, corn flour, saffron) together in a wide bowl. 
• Heat a kadhai/wide pan. Pour the mixture into it and let it boil in high-medium flame. Continuously stir it without any break. 
• When it becomes slightly thicker add lime juice, which curdled the milk very little and will help it to make thick faster. 
• You can make peda any colour of your choice. Here I've not used any food colour, added beetroot juice for pink peda. 
• When the mixture starts leaving the sides of the pan, add ghee, cardamom powder to it and give a quick mix. Consistency should be thick enough, so the dough can be prepared. Ensure that no water content in the mixture. 
• Then remove the mixture from heat. Let it cool at room temperature about 15 minutes.
• Mixture is little sticky, so apply few drops of ghee when shaping into Peda. 
• Then give shape as your choice, garnish with some almonds, pistachio or silver vark. You can keep it in refrigerator to set for an hours. 
• And Now your yummy Malai Peda is ready.....Celebrate it with your Family, Friends, Colleagues in any occasion.

NOTE : I've made this peda from Nestle Milkmaid. Any one can make it without milkmaid also and use 1 ltr of milk, sugar with above remain ingredients.

   

Ragi Kheer / Mandia Jau (Sweet Version)

Ingredients :

Ragi / Millet flour - 1 cup

Jaggery / Sugar - 1/2 cup (as per your taste)

Salt to taste

Milk - 2 cups

Water - as needed

Cardamom powder -  a pinch

Saffron a strand

Roasted Dry fruits 

Method :-

Take ragi flour in a bowl, add water slowly to it. Mix it well without any lumps. then strain it with a strainer, if required. Boil it with water in a low flame. When it start to thicken, add milk and stir it continuously. Cook it in low-medium flame about 10-15 minutes. Add jaggery or sugar as your taste. Add saffron and roasted dry fruits as your choice. Switch off the flame and let it cool at room temperature. Serve chilled with more nuts and raisins and Enjoy your breakfast !!!

Any one can add fresh curd or milk while serving, which enhance the taste more...

It's a healthy and very nutritious dish, specially very useful for ladies and baby. It helps in weight loss, increase bone strength, controls diabetes, reduces cholesterol, good source of amino acids, helps digestion, increase lactation, revert skin aging...etc...etc...  

Almond Burfi Recipe

Ingredients :-

Almond - 1 cup (Soaked in water for 1 hrs and blanched it about 10 mins.)

Sugar - 1/2 cup (or as your taste)

Ghee - 2 tsp

Raw Mango syrup - 2-3 tsp (I used Guruji green mango syrup)

Cardamom powder - a pinch

Few crushed almonds for garnishing

Method :-

• Soak the almond and blanched about 10 mins. Peel off the skin of almond and blend to make a smooth paste by using little water.
• Heat a pan/ kadhai. Make sugar syrup, when sugar start to melt stir it continuously and make a thick syrup. Now add the almond paste and continuously stir it in a low-medium flame avoiding lumps. Add little ghee in a regular interval which prevent to sticking to the bottom of the pan and it gives a glaze look to the burfi. Add the mango syrup to the mixture and mix it well. Cook for more 3-5 minutes.
• The consistency should be little thick like halwa consistency. So, now switch off the flame. At the mean time grease a plate with butter/ghee. Transfer the mixture into the plate and spread it with a light hand and tap it on the floor. Keep it cool for 10 minutes and cut into your desired shape. You can also keep it in refrigerator and Serve as chilled. Garnish with few crushed almonds. Enjoy your Burfi with your family, friends n relatives in party, fasting...      

Rice Halwa [ an easy and healthy dessert ]

This is specially dedicated to my lovable Bua'. This I learnt from her. It's a healthy-easy-quick yummy dessert which made up of rice, sugar, coconut and milk...Any one can replace sugar by using jaggery. Anyone can  take it in any Vrat or fasting.
                  
Ingredients :-

Rice flour - 1/2 cup [Or you can soak raw rice for at least 1-2 hr and grind it with litlle water]

Sugar - 1/2 cup (as your choice of sweetness)

Cardamom powder - 1/2 tsp

Coconut slices - 1/2 cup

Cashew nuts n raisins - 2-3 tsp

Bay leaf - 1 pc

A pinch of Salt

Boiled Milk - 2 cups
Ghee - 1 tsp

Water if you required (Its optional. you can use only milk or add 1 cup water with milk)

Chocolate Rice grains (for garnishing n enhance the flavour more) 

Method :-

• Boil the milk with sugar. Add a pinch of salt, crushed bay leaf . Add 1/2 cup water to the rice flour and mix it and make it liquid form batter. When sugar get melt completely, add the rice batter slowly slowly and stir it continuously.

• Cook it in low-medium flame. Make sure that there should no lumps. Add the coconut chunks and cashews. Cook about 8-10 mins, when it comes to halwa consistency add 1 tsp ghee and mix well. Switch off the flame.

• Sprinkle cardamom powder and mix it. Transfer this halwa into a serving plate and let it cool at room temperature. Keep it in freeze for at least 1-2 hours and serve chilled. I've spread some chocolate rice grains while serving. Serve n Enjoy it !!!  

Rasgulla Dipped In Mango Sauce - A Fusion Recipe (Chunka dia Aamba Rasa Rasogolla)

Ingredients :-

Ripe Mango Pulp - 1 cup

Curd / Dahi - 1/4 cup

Sugar - 1-2 tsp (as per sweetness of mango)

A pinch of Salt

For Rasogolla :-

Chhena - 200 gms

Maida - for dusting

Sugar - 1 cup

Water - 2 cups

A pinch of Cardamom powder 

For Tempering :-

Oil - 1 tsp

Mustard seeds - 1 tsp

Green chilly chopped - 1 tsp

Dry Red chilly - 2 nos.

Few Curry patta

A pinch of Asafoetida (Hing)

Coriander leaves chopped

Mango ginger chopped - 1/2 tsp

Method :-

Make sugar syrup by adding water n sugar in a wide pan, let it boil. Knead the chhena / paneer well by your palm to make a soft dough. Divide the dough and make lemon size balls, roll it over with little flour (maida). Add the balls slowly one by one to the sugar syrup and boil for 15-20 mins in medium flame. When the sizes of balls increases and it would be comes to double in size, remove it from flame. Sprinkle cardamom powder and keep aside.

Mix the mango pulp and curd together and blend it to make a smooth mixture. If you need can also add little sugar to it (as your choice).

Put the rasgullas into the mango mixture and keep aside.

Heat oil in a frying pan. add mustard seeds, curry patta, dry red n green chopped chilies, hing n pour into the mango mixture, spread some chopped coriander n mango ginger. Serve chilled or in normal temp. Enjoy the dessert !!!   

KHEERA GAJA..(DEEP FRIED MILK PASTRY WITH SAFFRONY MILKY SAUCE)

     
"KHEERA GAJA" A deep fried sweet preparation, crunchy on the outside, moist and flaky inside..        

                                                     

Ingredients :-

Maida (All Purpose Flour) - 2 cups

Vegetable Oil / Ghee / Butter - 2-3 tsp

Soda Bicarbonate - 1/2 tsp

Salt a Pinch

Powdered / Caster Sugar - 1/2 cup

Saunf (Fennel seeds) - 1/2 tsp

Milk - 1/2 cup or as required to knead the dough

Oil for deep frying

Cardamom powder a pinch

Method :-

In a big bowl mix all the ingredients Maida, Salt, Sugar, Soda bicarbonate, Saunf, Oil / Ghee together very well. Add luke warm milk slowly to it and knead a semi tight dough (neither very tight nor soft). Keep aside for 10 minutes.   

Make small small equal size balls from the dough and roll it long oval shape with your palm.

Heat oil in a wide frying pan. Deep fry it in low medium flame till it comes to golden in colour. Drain out the dumplings from the oil and soak in absorbent paper.

Serve the Kheera Gaja by sprinkling little caster sugar or you can deep it in thick sauce of milk.

Saffrony Milky Sauce :- Boil 2 cups of milk. Add sugar to your taste and boil it in medium flame. Add 1 tsp maida+water solution to the milk. Stir it continuously.When it start to thickens add a few saffron strands and vanilla essence  and boil for more 2 minutes. Switch off the flame and cool it at room temperature. You can also keep it in fridge and serve chilled. I've just put it in fridge for 1 hours and then serve with crispy Kheera Gaja garnish with chocolate rice grains.

Enjoy it !!! Happy Cooking... :) :) :)  

 

                                                                

KHASTA GAJA (A FRIED SWEET PASRTY)

"KHASTA GAJA"  is an authentic and very famous sweet dish in my state 'ODISHA'. Its prepared during festivals, marriages and in any occasion. A simple sweet dish made of refined flour, fried with oil and soaked in sugar syrup. 

Ingredients :-

Maida (All Purpose Flour) - 1 n 1/2 cups

Cooking Oil / Ghee / Butter - 1/4 cup

Salt a pinch

Soda Bicarbonate - 1/2 tsp

Saunf (Fennel seeds) -  1/2 tsp

Oil for deep frying

For Sugar Syrup :-

Sugar - 2 cups

Water - 1 cup

Green Cardamom - 2 nos. crusheds

Method :-

Take Maida, Salt, Soda bicarbonate in a wide bowl and mix well. Add little warm oil to the flour slowly, rub with your finger and mix it well. Knead a dough (neither tight nor very soft) by adding little water to it. Cover and keep aside for 10-15 minutes.

Heat oil in a kadhai or pan. Take a handful size ball and roll a little flat by a rolling pin. The thickness of base should be thick layer not thin. Cut the edges form each side to make it a rectangle shape. Then cut into square pieces and deep fry in oil. Remember, the temperature of the oil is very crucial, so the oil should not be very hot, otherwise the outer surface will burnt and the inner side not cook properly. Deep fry it in Low-medium flame till it comes to golden brown in colour.

In the meantime make a sugar syrup, which consistency should be little thick not watery. Add cardamom powder or rose essence for a nice aroma. Put the fried Gaja into this sugar syrup for a while over a flame and stir it for 2-3 minutes and then switch off the flame.

Your Delicious Khasta Gaja is ready now. Serve this in any festival or occasion. You can store it for a couple of weeks in an air-tight jar.

FANTASY GLASS DELIGHT

Once suddenly I had guest in my home and was no time to think about anything. Just wondered my fridge and checked what was available...Grabbed the ingredients and took little glasses and put one by one...And finally my Jhatpat Yummy Delicious Dessert was ready..Served it to my guest and believe me gathered loads of love n appreciation. You can present as your choice and make event memorable..  

Ingredients :-
Sponge Cake - 1 no.
Sugar Syrup - 1/2 cup
Sweet Boondi (Gram Flour Sweet Balls) - 2 cups
Yogurt - 1 cup (Add 2-3 tsp of Sugar to the Yogurt and beat well)
Fruits - (Pears, Pomegranate, Orange, Black Grapes) OR (as your choice)
Chopped Cashew nuts, Raisins, Almonds - 1 cup
Cherry - 4-5 tsp
Gulab Jamun Sweets
Phirni / Custard / Yogurt

Method :-
1. Put a piece of Cake layer or chopped cake pieces at the bottom of the glass. 
2. Then sprinkle little sugar syrup. 
3. Spread 1 tsp of Yogurt mixture on it.
4. Put a thick layer of Sweet Boondi on it.
5. Spread some chopped fruits.
6. Again 2 tsp of Yogurt mixture.
7. Add few dry fruits n cherries. 

Keep it in refrigerator for at least 1 hours to set.

Now its Ready to Serve, topped with a hot gulab jamun and garnish with 1 tsp of Phirni / Custard / Yogurt as your choice. I've some Prirni in my fridge, So I used this here for making it more Delicious.. 

Note :- If you have Gulab Jamun in your Fridge, just reheat it about 10-20 secs in microwave and its Ready your Hot Gulab Jamun...

DELICIOUS DESSERT : CREAMY PHIRNI :

Ingredients :-

Milk - 1 litre

Rice - 4-5 tsp (Soaked for 30 minutes n make a fine paste with little water)

Sugar - 1/2 cup Sugar
Fresh Cream - 1/2 cup

Cardamom powder -  A Small Pinch

Saffron - Few Strands (Soaked in little warm milk)

Dry Fruits (as your choice)

A Pinch of Salt

Method :-

Take milk in a wide vessel and bring to a boil. Add the rice mixture / batter to the milk very slowly and stir it continuously. Let it cook for 8-10 minutes completely in simmer. When rice cooked properly, add sugar to it and mix well. Cook for another 5-8 minutes till sugar dissolved, then add saffron syrup and fresh cream to it. Add fried dry fruits as your choice and mix well. Switch off the flame and let it cool at room temperature. You can also keep it in refrigerator at least for 1 hours. Garnish with rose petals or more dry fruits and Serve chilled. Enjoy your quick and delicious Dessert !!!  

CORN FLOUR HALWA (KARACHI / BOMBAY HALWA)

Its an easy and yummy halwa, also known as Karachi halwa / Bomaby halwa.

Ingredients :-

Corn Flour - 1 cup

Sugar - 3 cups

Water - 4 cups

Ghee / Butter - 3-4 tsp

Lemon Juice - 1 tsp

A Pinch of Cardamom Powder 

Fried Cashew nuts - 3-4 tsp

A Pinch of Food Colour 

Method :-

Take a bowl and mix Corn flour, water and food colour together without any lumps and keep aside. Heat a non-stick pan. Add sugar and water to it. When sugar melted completely (no need of string consistency), add a few drops of lemon juice and stir. Now, add the corn flour mixture to the sugar syrup slowly and stir it continuously. Cook the entire process in low flame. At the same time fry the chopped cashew nuts with little ghee till light brown. When corn flour start to thick, add ghee and mix well. Stir it till the mixture becomes glossy and leave the sides of the pan. Add fried cashew nuts and cardamom powder and mix well. Cook for more 2-5 minutes and then switch off the flame. Grease a plate with little ghee/butter and transfer the mixture to the plate and spread it evenly. Keep it for cool and refrigerate it for 1-2 hours. Cut it into slices as your desired size n shape and Serve. Now, its ready to eat...:)    

                                                       

                                                        

GOND (DINK/EDIBLE GUM) KE HALWA

GOND / DINK / EDIBLE GUM is a very healthy and highly nutritious, rich in fats and fibers should be taken in specially Winter which generate heat in the body. Gond is a raisin which extracted from the bark of the axle-wood tree. It is available in crystal form little pearl like shape, which especially meant for eating after being cooked. Gond is very beneficial for Pregnant ladies at its strengthens back bone. 

Ingredients :-

Gond (Dink / Edible gum) - 1/2 cup

Wheat Flour - 1/2 cup

Gram flour - 1/2 cup

Milk - 1 cup 

Sugar - 1/2 cup

Poppy Seeds - 2 tsp

Sesame Seeds - 2 tsp

Dry Fruits - 3-4 tsp

A Pinch of Cardamom Powder

A Pinch of Salt to taste

Ghee / Olive oil 

Method :-

Heat ghee in a pan and fry the Gum in low flame. Here I've used Olive oil for frying the Gond (Gum) due to health conscious. When it become transparent and fluffy remove it by a strainer from oil and keep aside. 

Now take ghee in same pan and roast the wheat flour and gram flour till slightly brown in colour on low flame. Add gond in it and fry. Add poppy seeds, sesame seeds, dry fruits, pinch of salt and saute for a while. Add milk and sugar to it n let it boil for 5-8 minutes. Sprinkle little cardamom powder to it and mix well. Cook it in low flame till it become halwa consistency. Switch off the flame. Grease a plate/tray with little ghee / olive oil and pour the halwa to it and spread it evenly. Let it cool at room temperature or at you can keep it in refrigerator for 2-3 hours. Cut it into desired shape, garnish with little dry fruits / silver work and Serve..  

EGG LESS CARROT CAKE IN PRESSURE COOKER

This is my first attempt to bake the cake in pressure cooker. Feel very happy to make it in cooker n the result comes out is just awesome...:) :) :) Easy-Spongy effort less cake is ready within 20 minutes. Any one could n't feel the difference whether its baked in oven or in pressure cooker...I have make this cake with less butter n more olive oil. due to health conscious. Very soon will post my second recipe of cake..till Enjoy n Happy Cooking !!!

Ingredients :-
All Purpose Flour (Maida) - 1 cup
Sugar - 1/2 cup
Curd - 1/2 cup
Milk - 3-4 tsp
Butter / Oil - 1/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Carrot (Grated) - 1 cup
Vanilla Essence - 1/2 tsp
Cinnamon Powder - 1/4 tsp
A Pinch of Salt
Dry Fruits n Cherris

Method :-
Sieve Maida, baking powder, baking soda by a strainer and keep aside. Take curd, milk, sugar, salt and mix well. Add little oil to it becoz curd is used here. Add grated carrot and mix well. Add dry maida mixture slowly to it and continuously mix it by a spatula. Add vanilla essence, cinnamon powder and all the dry fruits n cherries. Keep aside for 15-20 minutes.

Grease a Pressure cooker with little butter or I' ve used Oilve oil here. Dust with few maida and Put it in slow heat. Pour the mixture to the Pressure cooker, decorate with cherries and cover the lid without whistle. Let it cook for about 20-25 minutes in low flame. After 20 minutes, check the cake by inserting a tooth pick. If the knife comes out clear, then its completely ready. Switch off the flame and let it cover for more 5-8 minutes. Cool it in room temperature and de-mould carefully by using a plate with a knife. Now decorate as your choice. Now your Carrot Egg less Cake is Ready to Eat !!! Cut it into small pieces and can store it in an air tight container in refrigerator.   

NOTE :- 
1. Don't put WHISTLE to the Pressure cooker at the time of baking the cake.
2. You can put a news/wax paper in cooker base which grease with oil and then pour the batter.

DELICIOUS KESARI RASMALAI

Ingredients :-

For Rasgulla :-
Home made Panner (Chena) - 1 cup
All Purpose flour (Maida) - 1 tsp

For Sugar Syrup :-
Sugar - 2 cup
Water - 1 cup
Crushed Cardamom - 1/2 tsp

For Malai :-
Milk - 1 ltr
Sugar - 1/2 cup
A few Saffron Strands (Kesar)
Cardamom powder - 1/2 tsp
Milk maid - 1/2 cup (Optional)

For Garnishing :-
Roasted Almonds
Few Pistachios 

Method :-
1. First of all we prepare Rabri /  Malai : Take 1 ltr milk in a kadhai or deep pan and let it boil in a high-medium flame. Continuously keep stirring to avoid burning at the bottom of the pan. When the milk reduced to half, add the sugar to it and again let it boil. Add few saffron strands and milk maid to it and mix well. Milk maid is optional but if you add it to your malai, it will enhance the taste more or more sweeter n delicious. Lastly add cardamom powder, mix and low the flame.

2. Now, we prepare paneer balls / Rasgulla : Always prefer home made paneer for your sweet dish, which gives a good taste and flavour also. This paneer is always good to take for proper binding. Take the paneer in a flat plate and mash it by your palm to make a soft dough. Add little maida to it and again mash it. Divide the dough into equal balls and roll out in oval shape. 

3. For Sugar Syrup : Take sugar n water in a large pan and make a syrup by stirring continuously. Add 2 tsp of milk to it and find all the impurities of sugar will comes to float on the surface, forming a grey layer. Gently remove the grey layer by using a spatula or you can strain it by a strainer. Let it boil in a high flame. Add the Paneer balls to the syrup and let it boil for 20 minutes in high flame. When the balls start to increase just double in size and float in the syrup, keep the flame medium. After 5-10 minutes, remove the balls from the syrup and keep aside. Cool it at room temperature and press by your finger to remove excess syrup.

4. Final Step : Now, put the rasgulla to the Rabri/Malai and let it boil for more 5 minutes. Switch off the flame. Refrigerate it for 2-3 hrs. Garnish with sliced almonds n pistachios and Serve chilled. Enjoy this delicious dessert with your family n frndz...:) :)     

SILKY N CREAMY CHOCOLATE CUSTARD PUDDING (EGG LESS)

It's a very easy n quick Delicious Silky, Creamy n Yummy egg less dessert, which you can make for your family in any occasion or for guest in your party. Kids would luv this no doubt. Let's Celebrate this Christ mass with this Chocolaty Creamy Dessert..:)

Ingredients :-
Custard Powder (Vanilla flavoured) - 4 tsp
Cocoa Powder - 3 tsp
Sugar - 3 tsp
A Pinch Of Salt
Milk - 2 cups
Fresh Cream - 1/2 cup
Dark Chocolate Bar to make Choco sauce
Vanilla Essence - 1/2 tsp
Choco Chips/ Roasted Almonds for Garnishing

Method :-
Take Custard powder n Cocoa powder in a bowl and mix well. Add sugar and again mix well, add 1 cup milk and whisk with a spatula or blend it to make a smooth paste. Ensure that the mixture should be lumps free.

Take 1 cup water in a bowl and boil it. Put 1 piece of dark choco bar in a small bowl and put it on the boiling water. When it start to melt, stir with a spoon and then remove it from flame.

Next, In a saucepan put the remaining milk and let it boil. When it start to boil, add the custard n cocoa powder mixture slowly and stir continuously until thick. Add melted Choco sauce and again let it boil for 5-8 minutes in a low flame. Stir it continuously to sure that there is no lumps in the mixture. Remove it from flame and add vanilla essence and mix it well. Let it cool at room temperature and pour into your bowl or cup and refrigerate it for at least for 2-3 hrs. Sprinkle with Choco chips / Cocoa powder / roasted almonds as your choice and Serve chill or at room temperature. Enjoy it !!! 

SWEET BEET-ROOT STEAMED RICE CAKE

Ingredients :-

Rice - 2 cup

Skinless Black Gram (Urad Dal) - 1 cup

A Pinch of Soda Bi-carbonate

Yogurt - 1/2 cup

Grated Beet-root - 1/2 cup

Sugar - 1 cups

Cinnamon Powder - 1/2 tsp

Vanilla Essence - 1/2 tsp

A Pinch of Salt

Fried Cashew nuts n Raisins - 3-4 tsp

Roasted Sesame Seeds - 3-4 tsp

Ghee / Oil - 2-3 tsp

Method :-

Wash and soak the rice and black gram for 5-6 hrs or over night. Grind it to make a thick paste like Idli batter and again keep the batter about 4-5 hrs for fomentation. Add little Soda / Baking Soda, yogurt, add salt to your taste and mix well. 

Heat 1 tsp oil in a pan. Add the grated beet-root, a pinch of salt and stir fry it till it becomes dry. Remove from fire and keep aside. 

Next, fry the cashew nuts and raisins till golden brown. Roast the sesame seeds till brown in colour.

Mix the grated beet-root, dry fruits, sesame seeds, sugar, vanilla essence, cinnamon powder and mix it well.

Now take a heart shape or star shape mould or any of your choice, grease it with little ghee, pour the batter into it and let it steam in the steamer for about 20-30 minutes like Idli preparation. Spread little roasted sesame seeds over the batter after 10-12 mins. Check out the cake by poking with a tooth-pick, if it comes clean then its done. Switch off the flame and keep it for more 5 mins to set. Now, care fully de-mould it and cut it in small pieces and Serve with any curry items. It goes very well with Aloo-Tomato curry.

NOTE :- 1. You can add more or less sugar as your taste. 

                  2. Adding yogurt is optional, but is taste a good little sweet-tangy flavour.

                  3. You can add chopped coconut pieces also as your choice.  

                4. Any one can also use MTR ready-made Idli Rice powder, it also cooked very well.

DELICIOUS ORANGEE SANDESH

Ingredients :-

Paneer (Chhena) - 1 cup

Sugar - 1/2 cup

Cardamom Powder - 1/2 tsp

A pinch of Salt

For Stuffing :-

Orange segments of 1 orange (peel the skin, deseed the segments and cut in small pcs)

Sugar - 2 tsp

Orange Zest - 1 tsp

A Pinch of Yellow Food Colour

Method :-

In a pan mix sugar n chhena and stir fy in a medium flame untill it becomes dry. (don't over cook it). Transfer it into a bowl. Add 1/2 tsp cardamom powder, a pinch of salt and mix it well. 

In the same pan, caramelize 1 tsp sugar, add the Orange segments and saute.Add a pinch of yellow food colour (optional) n orange zest n mix. Remove it from flame. 

Make small balls of chhena and flatten them. Put one small segment of orange in the center of chhena and close it from all sides. Make oval or any shapes as your choice and keep it in refrigerator for at least 15-20 mins. Now its ready..garnish with dry fruits or silver work n Serve..

CHHENA BARA (PANEER DUMPLINGS IN SUGAR SYRUP)

Ingredients :-

Chhena (Paneer) - 1 cup

Suji (Semolina) - 1 tsp

Maida (All purpose flour) - 1 tsp

A Pinch of Soda-Bicarbonate 

Cardamom Powder - 1/4 tsp

A Pinch of Yellow Food colour (Optional)

A Pinch of Salt

Oil for Deep Frying

For Sugar Syrup :-

Sugar - 1 cup

Water - 1 cup

Cardamom - 2 nos.

A Pinch of Kesar (Saffron)

Method :-

I have always prefer a fresh home made chhena / Paneer, which is very easy to make. Just boil 1 ltr milk, when it started to boiling, add 2 tsp Vinegar or Lemon juice and switch off the flame. Leave it for 10 minutes. Drain the water by using a muslin cloth. Tightly knot / fold it to drain out all the moisture from the chhena. Now, its ready for using any of your choice recipe.

Mash the Chhena/Paneer thoroughly by your palm. Add semolina, all purpose flour, a pinch of salt, Soda-bicarbonate and mix it well. Confirm that there should be no lumps in the mixture. Add cardamom powder and yellow colour (Optional) and again mix it. Take a little portion of chhena and make a round shape. Now heat Oil in a deep pan. Add slowly one by one and deep fry it in a low-medium flame till golden brown in colour.

Boil sugar and water in a pan together to make a sugar syrup. Add crushed cardamom and a pinch of kesar to the syrup for a good flavor. Add the Chhena Bara directly from the frying pan to the sugar syrup. Let it remain for 30 minutes in the syrup. Now its Ready to Enjoy your dessert or Sweet dish.