Thursday 11 September 2014

Kaju anjeer barfi



Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings

Ingredients:-

2 cup cashewnuts (kaju) , powdered
2 cup mava (khoya)
1 cup  plain flour (maida)
3 cup condensed milk
1/2 cup finely chopped dried figs (anjeer)
1/2 cup milk powder dissolved in 1 cup water

Method:-

1.Combine all the ingredients, except the anjeer and blend in a mixer to a smooth paste.
2.Pour the mixture into a thick bottomed kadhai, add the chopped anjeer, mix well and cook while stirring continuously, until the mixture thickens and starts leaving the sides of the kadai and forms a ball.
3.Put the mixture on a flat surface and roll out thinly.
4.Cool the mixture and cut into diamond shapes.

Tuesday 9 September 2014

Motichur laddu



Ingredients:-

Gram flour (besan) 2 1/2 cups
Sugar 1 1/3 cups
Milk 1/4 cup
Orange colour as required
Ghee to deep fry
Green cardamom seeds 1 tablespoon

Method:-

1.Cook sugar with three cups of water to make syrup of one thread consistency.
2.Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside.
3.Make a thin batter of besan with three cups of water. Add colour as desired.
4.Heat sufficient ghee in a kadai.
5.Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis.
6.Fry for about two to three minutes.
7.Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup.
8.When the boondis have absorbed all the syrup add cardamom seeds and mix gently.
9.Divide into portions and shape each into a laddoo.
10.Garnish with almonds. 

Thursday 4 September 2014

Ukdiche Modak ( Ganesha prasad )




Preparation Time : 31-40 minutes
Cooking time : 16-20 minutes
Servings : 4


Ingredients:-

Rice flour 1 1/2 cups
Salt a pinchOil 1 teaspoon
Fresh coconut grated1 1/2 cups
Jaggery (gur) grated 1 cup
Poppy seeds (khuskhus/posto) roasted1 tablespoons
Green cardamom powder a pinch

Method


1.Heat one and one-fourth cups of water with salt and one teaspoon oil in a deep non-stick pan.
2.Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming.
3.Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for three minutes.
4.Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid with water in it; cook for another three minutes. Repeat this process twice more. Take the pan off the heat and keep it covered for two minutes. Step 4
5.Transfer the mixture to a large plate (parat), grease the palms of your hands with oil and knead the dough till completely smooth and pliable.
6.The dough should not stick to your palms. Rest the dough covered with a damp cloth.
7.For the stuffing, combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown. Make sure that you do not overcook the mixture.
8.Add the roasted poppy seeds, cardamom powder and nutmeg powder, and mix well.
9.Remove from heat and set aside to cool. Divide the coconut mixture into twelve equal portions.
10.Divide the dough into twelve equal portions and shape them into balls.
11.Grease the palms of your hands and spread each ball to form a three-inch bowl.
12.Press the edges of the bowls to reduce the thickness.
13.Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle.
14.Pinch to seal the edges at the top.
15.Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes.


Serve hot modak with pure ghee.