Chena Poda / Chenna Poda

Chena Poda is a very famous and delicious dessert from Orissa. I might have had it earlier , but the one I remember was having it at my DSIL home. She had prepared it while we visited them for holidays. I was overwhelmed by all her preparation and she told me it was actually very simple to make. Like even my BIL can make 😜 My hubby who is born and brought up in Orissa, relished his childhood memories while having it, so I did had to try it. And this is actully simple and easy recipe. Chenna poda is a delicious dessert popular in Odisha. Its made with chenna or  fresh paneer. The entire dish is baked and can also be called paneer cake or roasted cheese.

Ingredients:

For Chena poda

Milk 2 litre or 250 grams Paneer (Indian Cottage Cheese)

Juice of 2 lemons

1/4 cup or 4 tablespoons Sugar 1

1/2 tablespoons Ghee

4 tbsp milk or whey water

2 tbsp Sooji (Semolina/ Rava)

1/2 tsp Cardamom Powder (Elaichi)

Cashew nuts choppen in big pieces

Raisins 2 tbsp

For caramelizing

Ghee 1tsp 

Sugar 2-3 tsp

Method:

1. Make Fresh Paneer. You can refer to recipe here.

Add the milk in a pan and bring it to a boil. Lower the flame and add lemon juice. the milk will begin to curdle. Add more juice if it doesnt curdles completely. Switch off the flame and drain the paneer with a muslin cloth. Wash it with water to remove any sour taste of lemon.

2. Take the fresh paneer or store brought one and crumble it well. Mash it well.

3. Add sugar and Semolina and mix it all well.

4. Mash it with a spoon or with hands till all the sugar dissolves and it is like a smooth dough consistency.

5. Slowly add the whey water or milk to make the cake battery consistency batter.

6. Add chopped cashews, raisins and cardamon powder.

Preparing the Pan:

Apply ghee at the base of the 6 inch pan. Add about 2-3 tsp of sugar and put the outside of the pan over direct flame. Keep rotating the pan over the heat , so as sugar starts melting and gets caramelized. Keep rotating the pan so as a thin layer of caramelized sugar is formed in the pan. Pan is ready.

Preheat the oven to 190 F . Add the prepared batter in the pan, tap it twice and bake the cottage cheeses cake for about 25-30 minutes, till the toothpick comes out clean and a light brown layer is formed at the top.

Once cooled, cut the cake into cubes and take it out of the baking pan

Tips:

1. Preparing the pan is not so easy and can be skipped, till we get an hand of it. Chena poda tastes equivalent good without it too.

Posted by Neha 0 comments

Labels: baking, health food, paneer, sweets

Instant Mathura Peda or Milk peda

Ingredients:

Khoya- 200 gms

Condensed milk -1/2 tin - 200 gms

Cardamon powder - 1/2 tsp

Chopped pistachios 1 tbsp

Method:

1. Defrost the khoya and let it come to room temperature, either by just letting it out for dew hours or can you microwave. Crumble it nicely or you can also chose to grate it for uniformity.

2. Add khoya in a pan. Just let it warm and then add milkmaid.

3. Cook in a slow flame stirring continuously . It will become sticky initially and then slowly start to thicken up

4. Once it starts leaving the side of pan( 7-10 minutes) , and becomes like a soft dough, add cardamon and take it out of the heat. Let it cool a bit

5. While its still warm grease your hands with ghee, make small balls and shape them as pedas (with a small dent in center ) 

6. Add chopped pistachios in center, pinch them in. 

Tips:

1. Make sure to take dough out when still soft, it will harden a bit once its starts to cool.

2. Variations for chocolate peda : just sieve a bit of cocoa powder before making balls and mix well.

3. We can make this instant peda with milk powder and sugar as well. I will post the recipe soon

Posted by Neha 0 comments

Labels: Mava, sweets

Navratri fasting series: Dry fruit kheer

Soon Navratri is coming, which is a festival of worship, dance, music and of course - food. ...and like most years, we ( me n hubby) are planning to do the 9 days Navratri vrat, i.e, fasting. The fasting food is all so yummy, that it  itself is a motivation to do fast . ;)  During Navratri fast , we can eat , what we call Faalhari Food only, i.e, fruit based one. So what all comes in faalhari, all fruits, dry fruits, potato, tomato and flour made out of fruits, like singhara (water chestnut), also known as kuttu ka atta, phaphad etc. Soon i shall be posting other upvas recipes too, so can know what all we can eat. :) . This year navratri is from 28th Sep to 6th Oct 2011.

Firstly ,starting with a dessert, here's is dry fruit mix kheer,

Ingredients:

Milk 1 L

Dry fruits:
Makhana cut in halves, 2 cups
Almonds 15 – 20, slivered
Cashew nuts 15 – 20, broken in small pieces
Chironji / Chiraunji 2 tbsp
Raisins 10-12
Pistachios, 10-12, slivered

Cardamom powder 1 tsp
Saffron threads a few
Sugar 3 tbsp (or as per taste)

Method:

Soak saffron threads in 2 tbsp of warm milk.
Put 1 tsp ghee in a heavy bottomed pan, and stir fry all the dry fruits.
In the same pan heat milk. When it comes to a boil, add all the dryfruit mix.
Let it cook on low heat, stirring occasionally.
When the milk thickens and reduces to almost half add sugar, saffron threads and cardamom powder.
Keep stirring till the sugar is mixed completely. Let it cook for another 3 – 4 minutes.
Serve hot or chilled.

Tips:

Makhana ,are referred to as Popped / puffed Lotus Seeds/ fox nut.
Chironji is also referred to as Chiroli.
Can reduce milk by 250ml, and omit sugar and instead can add ¼ cup condensed milk.
Instead of frying, also can just soak raisins beforehand or also can just add all dryfruits in boiling milk.

Posted by Neha 8 comments

Labels: fasting food, sweets

Nankhatai, Indian eggless cookie

I wanted to try baking for a long long time and finally ventured into it, when my new Sharp Convection oven finally came into my life (read house). The first thing that i tried baking were the traditional nankhatai's, the one's as seen in my chilhood, my mom and my elder sis baking, and eventually its aroma filling the whole house. And voila, my first attempt at baking was succesful. The recipe is indeed very simple and easy. My mom used to make a small cross in between and then press a cubed red cherry nut, which i didn't had,so i just pressed some choco chip instead, giving it a more cookie like look...

For others who do not know about Nankhatai, can say its a eggless indian biscuit.

Ingredients:

Unsalted Butter –1/2 cup,at room temperature
Powdered Sugar 1/2 cup
All Purpose Flour (Maida) 1 cup
Nutmeg Powder 1/4 tsp
Cardamom Powder 1/4 tsp
Baking Powder 1/4 tsp
Salt 1/8 tsp

Method:
Preheat oven to 350 degress F.
Combine softened butter and sugar slowly until mixture is light and creamy.
Then add Nutmeg Powder and Cardamom Powder and mix well.
In a separate bowl, sift all purpose flour with baking powder and salt and then slowly
combine flour mixture (little at a time) with butter mixture to form a soft dough.
Wrap dough in plastic wrap and leave for 15-20 minutes.
Knead dough once again and divide into 12 portions of the size of tennis ball and roll without any cracks.
Press lightly between the palms, can put a small cross in the centre and then press choco chips, or cherry or chopped almonds and pistachios
Put Nan khatai on a lightly greased cookie sheet leaving enough space between dough balls and
bake on the middle rack for 20-25 minutes.
Remove from oven and let it cool completely before storing in an air tight container at room temperature.

Tips:
Nankhatai is meant to be white, so do not let it get brown and adjust the time of baking.
If you don't have unsalted butter,you can used any salted one like amul butter, and omit addition of salt.
You can also omit the addition of salt altogether.

Posted by Neha 7 comments

Labels: baking, cookies, eggless, sweets

Moong Daal Halwa

Moong ki dal ka seera or halwa is a diwali special sweet, as its made as a bhog for prayers of divas on the eve of Deepawali in our marwari customs. This authentic Rajasthani recipe is very popular in winter in wedding dinners too. This was the first time i made it, as till now i never ever dared to make this labour intensive and high in calories sweet. I remember my mom making it, and her hands, red, after stirring it continously for so long (she used to make the delicious halwa in huge quantity, as we as kids used to love it, and needn't to be calorie consicious then)..

Every year i used to make the easy one, Aate ka halwa, in its place, but this year somehow decided to give it a try, though in a very small quantity. And believe me, all the effort it takes is worth it. It came out really delicious, and as i made it in less quantity, so it wasn't so much work too.. :)

Warning: This recipe needs a high amount of ghee and therefore ,should not be eaten in large amount.

Ingredients:

1 cup Dhuli Moong Daal (split yellow lentils without skin)
1 cup ghee (clarified butter)
1/2 cup sugar
1 1/2 cups water
3 pods green cardamom split
1/2 tsp Saffron, soaked in a little milk
1/2 cup khoya (/mava)
1/2 cup chopped mixed dried fruits

Method:

Wash the moong daal and soak it in plenty of water overnight.(or atleast 3-4 hours)
Grind the daal into a coarse paste without adding any water while grinding.
Prepare a sugar syrup of 1 thread consistency and add saffron strands and cardamom pods to the syrup. Cover and set aside.
Now, warm the ghee in a heavy-bottomed (can use non-stick) pan on a medium flame.
Add the moong daal paste to this ghee and stir to mix. Cook the moong daal, stirring frequently (almost continously) on a medium flame to avoid sticking at the bottom till it begins to turn golden brown and the aroma eludes.
This step takes time and energy, and one needs to be patient..;)
Now add the khoya (/mava) and mix well. Cook for another 2-3 minutes.
Finally add the sugar syrup (cardamom pods removed) and mix thoroughly. It gets softer after this.
Cook on a medium flame for 5-7 minutes, stirring frequently.
Lastly add the dried fruits and switch it off.
Garnish with chopped nuts and serve.



Tips:

If halwa is dry , as per ur taste, can add more water while making sugar syrup.
At last, if you feel its still a bit dry, can add milk to it too to get the desired consistency.
If initially the ghee is too hot, lumps may get formed, don't worry keep stirring and break the lumps.
In this recipe sugar is on a bit lesser side, can add more if u have a sweet tooth.
Since i didn't had the khoya i added 3-4 pieces of Haldiram's kesari peda(grated) into it. It gave a nice taste as well as color to it. But yep sugar needs to be adjusted accordingly..
It takes a long time and lot of patience to saute the dal and prepare this halwa, so don't rush up.
You can make a larger quantity of this recipe and store it refrigerated for several weeks. Just add a little milk to the halwa before reheating it.


*********
These are few other Diwali Farsans ,that i did made.. Chiwda, Mathri's, Nimki(or salted sakarparee), Dahi wade, Besan ke ladoo, Moong daal Halwa and lastly Haldiram's Kesari peda's..(ofcourse i can't make something so perfect)



Wishing all my readers a very Happy and prosperous Diwali ...

*******************************

Sending this to Diwali Dhamaka at Purva's Daawat.

Posted by Neha 48 comments

Labels: sweets

Kheer, Rice Pudding, Indian sweet

Its been quite some time that i posted any recipe, and all is due to the fact that i don't get enough time to blog. I do have lots of snaps of recipes that i do make, but couldn't blog about them. So now when i had time , though of posting some sweet recipe.

Recently have been regularly watching ,"Yeah rista kya kahlata hain", in Star plus; and seeing Akshara making kheer for more then 2 episodes.. ;), though of making myself too. And then on the eve of rakhi got the occassion to make this. So here it comes, with the measurements... :) "100 gram chawal aur 150 gram shakkar, char logon ke liye.."he he....

But firstly something about kheer.., It's a popular Indian sweet, made for all happy ocassions. It is also called as ‘payash, payasa, payasam' in other Indian languages.

Kheer or payasam generally has a consistency of porridge. You can keep it plain or make it as rich as you like with the addition of nuts like cashews, pistachio, almonds etc. Most commonly made kheer is Rice Kheer or the Vermicelli kheer which is also called sevai or semiya payasam.

Ingredients:

1/4 cup rice
4 cups whole milk
1/4 cup sugar (adjust to taste)
A pinch of saffron(soaked in little hot milk)
2-3 crushed cardamom
2 tbsp sliced almonds
1 tbsp sliced pistachios
1 tbsp raisins (optional)
1 tsp ghee

Method:

Wash rice, drain and set aside.
Better use a non-stick frying pan to make kheer.
Melt the ghee(/butter) in a frying pan on medium heat, add rice and stir-fry for 2 minutes.
Then add milk and boil till rice is fully cooked and the milk is reduced to half ,on a medium heat, stirring often to ensure the milk does not burn in the bottom of the pan.
Finally add the sugar, saffron, cardamom, mixed nuts(almonds, pistachios) and let it simmer for a few more minutes.
Turn off the heat.
As kheer cools off it will become thicker in texture.
Kheer can be served chilled or warm.


Tips:

Rice can be replaced with Vermicelli.
If you will be serving chilled add 1 teaspoon of extra sugar
Instead of cardamom you can add your favorite essence, rose or almond or vanilla essence if you wish
Jaggery(brown sugar) can be added as a sweetener depending on personal choice.

Posted by Neha 22 comments

Labels: Rice, sweets

Celebrating Blog Anniversary with Carrot halwa

Celebrating my 1st Blog anniversary and also the 100th post with our tradional Indian sweet "Gajar ka Halwa". One year back i started this blog; spend hours browsing others blog, commenting on their posts, trying new recipes, enjoying reading comments on my posts..., (took a long break in between too) , getting to know a entire new world alltogether.. Really its a amazing thing to do, blogging..

Actually i did thought to post this about a week ago, BUT.. last week was kids holidays in singapore(term break), and i didn't realised beforehand, that they would keep me so so busy the whole week, day n night... This one week was a whole mess for me... and finally today i relax, when the school reopened, my goodness managing 2 little brats....

Now something about this carrot pudding or carrot halwa,which is the most famous of Indian sweet dishes. It origiantes in the northern parts of India. As kids we always had this made from the RED long variety of carrots, which grows in the cooler climates of India (mostly north) and are available only during the winter months. They are juicier and naturally very sweet so halwa made from them is more carrot and less sugar and tasted real heavenly. If anyone can get red carrots, should definately try making the halwa with them.

But everywhere else we get these orange carrots only,and halwa tastes delicious with them too.

Ingredients:

Shredded carrot 2 cups
Milk 2 cups
Sugar 1/4 + cup
Cardamom powder 1/2 teaspoon
Unsalted butter/ghee 2 tablespoons
Cashews, raisins, almonds to garnish


Method:

In a thick bottomed open pan, add ghee, and roast the nuts, keep aside.
In the same pan , add the grated carrots and then milk, and bring to a boil. Uncovered, cook for approx. 20 - 25 minutes or until the mixture has thickened and the milk has integrated into the carrots. Stir the mixture frequently to avoid it sticking to the pot.
Or alternatively you can add 2 cups milk, and lastly add 4 tbsp khoya (or ricotta cheese) ; to speed up the process and make it even better.
Then add sugar and stir constantly to dissolve, on a high heat for 3-5 minutes until the carrots glisten and gets a wonderful golden color.
Fianlly add Cardamon powder and the half of the nuts.

Garnish with the other half of nuts on top, and serve warm or cold.

Although it takes a little bit of time to prepare, the steps to make this dessert are simple. And the final dessert is full of wonderful rich carroty and nutty flavor and aroma of cardamom. Also you can make carrot halva in advance and keep in the fridge for about a week.

Tips:

Grate the carrot with a big(holes one) grater, so the halwa doen't become too mushy at last.
You may add condensed milk/ fresh homemade cream to make it even richer.
It is also served warmed with chilled Vanilla Icecream, and it tastes heavenly..

***************************
Sending this to RCI: Lucknow started by Lakshmi

Posted by Neha 34 comments

Labels: Carrot, sweets

Double ka Meetha aka Shahi Tukre

This is a very famous royal hyderabadi sweet. It gots its name as double (for double roti, or bread ) and meeta, i.e, sweet. Its also known as Shahi Tukre. Hyderabad is famous for its Mughlai cuisine as well as hot n spicy coastal Andhra dishes. I know all this, as before our marrige A. had been there for about 3 years, and always talks about the food there and specially this DKM. So, when i saw it in Mangala's blog, i got tempted and finally thought of making it for him. The recipe is somewhat different ,as i made sugar syrup separately for it (as told by him). But the final taste is same, YUMMY...

Also my mother used to make this for us as kids with any leftover sugar syrup of Gulabjamuns or rosogulla's. Didn't knew what its name was then, but used to love it..

Ingredients:

White bread slices 5-6
Milk 1/2 litre
Sugar 1/2 cup
Water -1/2cup (for sugar syrup)
Oil(/Ghee) for deep frying
Raisins 2 tbsp
Cashews chopped 2 tbsp
Almonds chopped 2 tbsp
Cardamom Powder 1/4 tsp
Few strands of saffron

Method:

Mix sugar and water in a sauce pan. Heat and make sugar syrup out of it.
Boil milk with cardamom powder and a few strands of saffron ,till its reduced to a thick rabri consistecy (almost reduced to one third). Keep aside.
Now, roast the Dry fruits in ghee and let them cool.
Cut the bread slices diagonaly, (edges cut off if desired) and deep fry them in hot oil, few at a time, to get a nice golden brown color.
Soak the triangles in sugar syrup for about a minute, take out and arrange in a dish.
Pour the rabri (condensed milk) evenly on top of it, and finally garnish with nuts.

Serve it chilled or hot...


Tips:

Eat it with ice cream when it is warm ,it tastes heavenly
You can also add some milkmaid in the milk after reducing
Also can add heavy cream to it, to make it even richer and creamy.

Cut the bread slices and let them dry for few hours beforehand, so as it absorbs less oil while deep frying.

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Sending this to MBP: Kids food events hosted by Trupti and started by Coffee
And to Bread mania hosted at Bay leaf , along with Simple sandwich.

Posted by Neha 18 comments

Labels: bread, sweets

Sesame sweet balls (Til ke Ladoo)

Laddoo is the Indian word for any ball-shaped sweet. Laddoo is made with all sorts of ingredients from fruits and vegetables, to grains and legumes! This particular dessert is especially popular during winter months as sesame as thought to have heating properties!
So on the eve of Sankranti, i too thought to try atlest these Sesame Ladoo's, though i'm so poor in making any sweet. But this one is really simple. In Marathi there's saying," Til Gul kha ani god god bola!! ". Eat Til (sesame) and Gul (jaggery) and say sweet things.
So here's how to make Til Ke Laddoo...

Ingredients:

White Sesame seeds 1 cup
Jaggery (gud) 1 cup
Grated and roasted Dry Coconut 1/2 cup
Roasted Peanuts coarse powder 1/2 cup
Cardamom Powder 1 tsp
Ghee/Clarified butter 1 tbsp

Method:

Roast sesame seeds till golden brown,(or till the sounds starts coming)and set aside.
In a heavy bottomed pan, melt the jaggery.
Then add 1 tbsp ghee to it and continue mixing.
When it just starts to boil add roasted sesame, coarse peanuts, roasted dry coconut and cardamom powder and mix well.
Switch off the gas.
Now grease your hands with a little ghee and make small about a inch laddu, while the mixture is hot.
Repeat till all the mixture is used up. The laddoos will soon harden to candy-like texture.
Store for up to 10-15 days in an air-tight container.

Tips:

While making laddus if mixture becomes cold, put it again on high heat so that jaggery will melt and you can again make laddus from that remaining mixture.
You can also add Cashew pieces and other nuts into it.
Also you can add mava to it, to make it even more rich.
The jaggery used is specially called "Chikki cha gul". It is meant for making ladoos and is less brittle when cooked. You can use the regular jaggery if it not available.

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Sending this to Makar sankrati event hosted at Indiankhana by Priti.
And also to Recipes for the rest of us:Desserts to Varsha intiated by ramki at One page cookbooks.
And to Sunday snacks: Grab n go at All Thingz Yummy

Posted by Neha 13 comments

Labels: sweets

Vermicelli kheer

Unlike most people, i don't like sweet much. And its quite evident from my blog too, i don't have much desserts or sweets :). May be that's the reason my sweets never turn up quite well..But this is the most simple and delicious sweet that i Do cook often. And the good thing is that you needn't be quite exact about measurements, can vary according to your taste, even when its already done.

Ingredients:

Vermicelli/seviya 1/2 cup
Milk 3 cups
Sugar 1 cup
Dry fruits (of your choice,cashew or raisins)
Cardamom powder 1 tsp
Ghee 1/2 tbsp

Method:

Take a pan, add ghee and fry vermicelli until golden brown.
Add 2 cups of milk and let the vermicelli cook, slowly adding remaining milk,let it simmer on medium heat until the milk starts to condense.
Add sugar and keep stirring on low heat.
Then add powdered cardamom. Fry the cashews and raisins in a separate pan with ghee until golden brown. Add to the above and stir well.
Serve hot or chilled, it tastes equally good.

Note: I do make this a bit thick, but normally it needs to be thin,with about 1 cup more milk into it

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Sending this to FIC :White , hosted at Kitchen Flavors ,initially started by TongueTicklers.
And also to Recipes for the rest of us:Desserts to Varsha intiated by ramki at One page cookbooks.
And to CFK: MILK products,

Posted by Neha 4 comments

Labels: sweets

Carrot Cake

For some time back, i was trying to make a cake in the microwave, but all resulted in a flop show,(some were dry, others don't puffed up) Finally i found this recipe and it came out very really well. Originally this was also meant to made in the conventional oven,as in my friends recipe(and like my all other recipes, that i used to make long back), but i did microwaved it,and thanx god, finally got good results...


Ingredients:

1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped
2 1/2 cups finely grated(340 grams) raw carrots
2 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) sunflower, vegetable or canola oil
2 teaspoons pure vanilla extract

Method:

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely.

If using microwave oven, cook the cake for about 7 minutes, in 70% power , and standing time of about 10 minutes.
Also add 1 Tbsp cocco powder, to get the brown effect.
Cake is ready..

This is my entry for MEC :Cakes

Update: I made this cake in microwave , and then tried my hands at icing for the first time. Can check it out here.

Posted by Neha 4 comments

Labels: baking, Cake, Carrot, Egg, sweets

Karanjia, Gujia

Ingredients:

For cover :

1 cup plain flour (maida)
1 tbsp. ghee
water to knead

For filling:

1/2 cup coconut flakes fine
1/2 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamon powder
1 tbsp. crushed almond
1/4 cup sugar ground
10 to 15 raisins

Method:

For cover:
Mix flour and ghee well.
Add enough water to make dough. ( make it hard like for mathris)
Keep aside.

For filling :
Roast khoya to a light pink by stirring continuously over low heat.
Cool and break in fine crumbs with fingers.
Roast coconut flakes lightly. Cool.
Mix all other ingredients.
Check for sweetness.

Make small (4 ") rounds, not too thin not too thick .
Place 1 tsp. filling in one half of round .
Fold over the other half, sealing in the mixture.
Seal edges by twisting or pressing together .
Make all in t he same way.
Dry on clean cloth for 30 minutes.
Deep fry in hot ghee on low till light brown on both sides.
Drain and cool completely before storing.

Posted by Neha 0 comments

Labels: dry snacks, sweets

Besan Ladoo (gramflour dumplings)

Ingredients:

3 cups gram flour
1/2 cup semolina (rava)
1/2 cup milk
2 cups sugar, powdered
1 cup ghee
1 tsp. cardamom powder
2 drops kewra or rose essence (optional)

Method:

Put ghee to warm in a heavy pan.
Add flour, rava, stirfry on lowflame, stirring continuously with a spatula.
This step takes time, so do not roast on high flame, end result will not be good.
When flour is golden brown and aroma exudes, take off fire.(as it gets cooked , it gets softer)wait a while,
Add milk,(stirring continously, else lumps may be formed ),if needed run in a mixie for a few seconds till well mixed.
Cool, add sugar, cardamom, essence , mix well.
Shape into laddoos of desired shape.
Cool completely, before storing in airtight container.

Time: 15-30 mins |

Posted by Neha 3 comments

Labels: dry snacks, sweets