This is one of the most famous North Indian snack served during any ritualistic occasions at home . One such occasion is when a newly wed bride enters the kitchen for the first time she makes this & serve to all family members.These are also offered to god during birthdays & several other pujas.But this does not mean that it is made only occasionally it is made as and when one wants & is served with tea. So this also makes a great tea time snack . Enjoy it the way i do…
- Wheat Flour 1cup
- Milk 1cup
- Powdered Sugar approx 1/2 cup[as per taste]
- Cardamom Powder 1/2 tsp
- Grated Coconut 2 tbsp
- Raisins[kishmish] 10-12
- Chironji 1tsp
- Vegetable oil/Ghee for deep frying
- Kevra Essence A Few Drops
In a bowl take milk & wheat flour. Blend well with the help f a hand blender until the mix is very light. It should be of pouring consistency . If u want you can run this in your regular blender as well but lot of mix stick to its blade. Alternatively you can use your hands & mix it thoroughly
Keep this batter aside for 15 min. Now add powdered sugar, cardamom powder, grated coconut, raisins , chirongi & kevra essence to this batter.Mix well.
Heat vegetable oil/ghee in a wok. Once the oil is very hot carefully drop small portions of batter into it with the help of a spoon. Gulgulas don’t have a specific shape. once you pour the batter it immediately swells up. Fry till golden brown.
Serve hot with tea.
This recipe I have developed by chance.I bought grapes without tasting it and it was sour not at all eatable.I was thinking of using it in smoothie but the quantity was more and my grapes started softening.Suddenly I reminded of this apple jam which i usually make at home but never tried it with any other fruit. So I decided to try it this time and I am glad I did it…it turned out yummy..
- Black Grapes 250 gm
- Sugar 250gm
- Water 1 Glass approx [when you take sugar and water in a container water should top the sugar
- Honey 2 table spoon[optional]
- Lemon Juice 1tsp
- Wash and deseed grapes.Mix sugar and water in a pan cook over a slow flame while stirring continuously till the sugar has dissolved.Add grapes and continue cooking on slow flame stirring occasionally.
- When you cook grape peel starts separating. Mash them well with a spatula so that it mixes up in the jam.After 15 min the jam will start leaving the walls of container . Check the consistency it should be like bottled jams we get from market.
- Add honey and lemon juice. Mix it thoroughly and switch off the gas. Let it cool. Store it in a glass jar. It is good to eat for one month if kept outside the refrigerator.
- If refrigerated it is good to eat for 6 months.
- Always use a heavy bottom pan for this.
- Keep checking the consistensy because if cooked more it will be hard to use it as bread or roti spread.
- Always cook this on a slow flame.
- Try the same recipe with peeled green/red apples. It tastes awesome.
I like it alot because this can be made without much hassle and also with few ingredients and still it is called shahi. So go for Desi Desert this Republic Day…
- Bread 5-6 slices
- Sugar 1 cup
- Green Cardomom Powder : 1/4 tsp
- Water 1 cup
- Vegetable Oil 6-8 tbsp For deep frying
- Coconut powder 2 tbsp
- Kevra / rose essence few drops
- In a heavy bottom pan take sugar , water and cardamom powder and cook on slow flame for about 7-8 min. If you drop this mixture from some height you should see a fine single thread.The sugar syrup is ready. Add kevra or rose essence
- Cut bread slices in triangle shape or any shape you like. Deep fry . And dip into the sugar syrup.
- After one min take the toast out of sugar syrup , keep it on a dish and garnish with coconut powder.
- You can add cashew / almond/ pistachio powder in garnish along with coconut powder
Gajar ka halwa is one if the most famous and edible Indian desert . I always used to make it in traditional style with milk on a slow flame for a couple of hours and enjoyed eating it but hated the time taken to cook this. So this version of Halwa with no use of dairy product was once shared by my mum-in-law. Here is her recipe..njoy
- Carrot 1/2 kg
- Sugar as per taste
- Cardomom Powder 1/4 tsp
- Chopped Cashews 2 tbsp
- Rasisins 1 tbsp
- Clarified Butter / Ghee 1 tbsp
- Kewra Essence few Drops
- Decicated Coconut [ optional]
- Wash, scratch & cut carrots into 1 inch pieces. Run them in a grinder for 30s-1min to form a coarse mix
- Heat a wok. Put coarsely ground carrot into it without any water or milk & cook covered for 7-8 min on a slow flame.Carrot will cook in its own water.
- Add sugar to taste I have added 1 cup . When the sugar is added it will look watery. Mix well. Add dry fruits , cardamom powder and ghee .Keep cooking on slow flame . Typically 6-7 min till the water gets dried up. Add Kewra essence.
- Serve it by garnishing it with more dry fruits and decicated coconut.
- You can use Beatroot/ Chukender instead of carrot.
- You can also take both in equal quantity
Sesame & Jaggery balls are eaten all over the country during this festival season because it faals in winters & both these things keep your body warm. Here is a simple & healthy version of it.
- Seasme seeds 100gm
- Grated Jaggery 50-75 gm
- Cardomom Powder 1/4 tsp
- Grated Coconut 1tbsp
- Mellon seeds/ Chopped Cashews 1 tbsp
- Wash & sun dry seasme seeds for one hour. If there is no sun then spred it on a muslin cloth & keep it inside with your fan switched on. It will be dried in 1 hr. Remember it should be completly dry before making balls.
- Dry roast seasme seeds on a girdle for 5 min. Stir in between. You will get to feel a nice aroma. Switch off the gas. Take the seeds in another dish & let them cool.
- After that grind seeds to a coarse powder & then add grated jaggery & cardomom powder & grind again. Take this mix in a bowl & add coconut & melon seeds/ cashews. Make balls of desired size out of this mix. Let the baals settel for 1 hour
- & they are good to eat. They can be consuned till 7-10 days . No refrigeration is required.
- Use grated jaggery only so that there should not be any lumps which stay there even after grinding if you don’t use grated one
- There is no oil / ghee needed because upon grinding til leaves lot of its oil which helps in binding.
Halwa is one Indian sweet dish which is made in almost all the Indian homes in several different ways using lentils,flours fruits and vegetables.Here I am presenting this dish the way I like it the most.
Semolina[Sooji/Rawa] : 1/2 cup
Gram Flour[besan] : 1/4 cup
Ghee : 2 tbsp
Cardomom Powder : 1/4 tsp
Saffron: Few strands [ soaked in a tbsp of warm milk ]
Sugar: 1 cup
Water: 1 cup
Dry Fruits: As per your choice
Heat ghee in a wok. With your one hand keep adding semolina and with your other hand keep stirring to avoid formation of lump. When the semolina starts changing the color start adding the gram floor with continuous stirring .You will observe a beautiful fragrance coming out of it.Cook till the mixture starts looking golden yellow. Keep stirring after every one min.Cook it on a medium flame.
On the other side heat one cup of water. Add sugar and cardamom powder and let the sugar dissolve completely. Take it off the flame and add saffron milk in it.
Now take the wok carrying semolina gram flour mix off the flame and pour this sugar water mixture into the wok slowly and stirring continuously.Mix dry fruits at this stage. Lit the gas and let it cook till the water gets dried.
Serve hot after garnishing with dry fruits.