Showing posts with label festive special. Show all posts
Showing posts with label festive special. Show all posts

18 Jan 2017

TIL (SESAME SEEDS) BURFI

Hello everyone

Today I am sharing a very nostalgic and my all time favorite sweet recipe. Every Makarsankranti I used to miss this sweet since I leaved my native place. Til burfi, though it looks like any other khoya sweet but if you will taste it then only can understand the depth of flavour in it.
This sweet is not so popular as some other sweets , that's why not so easy to find it everywhere you want.
So i thought , why not to give it a try at home. last year too i made it with instant khoya, made of powder milk. It was delicious too but my heart was drooling for some thing authentic. So this time I chose the traditional way of making milk solids (khoya) then using it for my sweet.
As I was not so sure of the end product So missed clicking stepwise pics, but the final output was so so delicious that you will forget the storebought ones. But don't worry, it's so easy to make that you don't need any tutorial to follow, simple instructions are enough.
Recipe is given below, hope you will enjoy making and devouring at this heavenly treat.


TIL ( SESAME SEEDS) BURFI





Time: 2-2:30 hrs
Serves: 25-30 pcs( as per size)

Ingredients

2 Lt full fat milk
300 gms white til ( sesame seeds)
1/4 cup milk powder ( optional)
1/2- 3/4 cup Sugar ( as per taste)
1/2 tsp green cardamom powder ( optional)

Method:

First of all boil milk in a heavy bottom pan. Let it cook on medium to low flame till reduce to 1/3rd, stirring in between to avoid sticking to bottom.
* Be careful while stirring when it thickened, as splutters too much.





Now cook further stirring constantly till it get idli batter like consistency. If want , add milk powder to it at this stage to thicken fast and become a semi solid mass or cook further till you get mawa consistency.

Switch off the flame and let it cool. It will get solidify on cooling.
* So if it seems little liquid when hot, don't worry.





Now dry roast sesame seeds in a pan on low flame till light golden.
Be careful not to burn it. Sesame seeds become bitter if roasted more.
Let it cool.
Grind 3/4 of it to coarse powder.






Now take khoya, sugar, sesame seeds ( ground and whole , both) and green cardamom powder in a heavy bottom pan. Cook on low flame, stirring constantly to avoid sticking to bottom .





When it starts leaving the edges of pan, transfer to a greased tray and spread evenly with help of a spatulla.

You can also sprinkle some sesame seeds all over it.




Let it cool then cut into desired shape and enjoy these delicious unadulterated delicacies.


* If you don't want to make khoya at home then can use store bought khoya too. But then don't forget to saute it well before using.




You can prepare this sweet for any festival and surprise your guests and loved ones with your cullinary skill.




Hope you will definitely give it a try and don't forget to share your experience with me. Your comments and suggestions meant a lot to me.

Happy cooking....

.






1 Jan 2017

EGGLESS CHRISTMAS CAKE LOADED WITH LOTS OF DRYFRUITS AND NUTS ( ALCOHOL FREE)

Hello everyone

This post was supposed to be posted on Christmas Eve but due to lack of time, i couldn't make it. But i think late is better than never, so posting it now on New Year. Cakes are alltime  favorite for all occasions. I went  through lots and lots of  recipes then came up with mine this recipe. It is so moist and nice juicy flavoured nutty cake that no one can say no to it. Best part of it is that it's eggless and alcohol free too, so anyone can enjoy it without any tension. Hint of orange and tangyness of cranberries and plum made it much more appealing to your taste buds. Try this once and i bet you will become fan of its flavours for lifelong.
stepwise recipe is given below. do try and share your experience with me.

EGGLESS CHRISTMAS CAKE LOADED WITH LOTS OF DRYFRUITS AND NUTS




Time: 1:30 hrs
Serves: 12-14

Ingredients

For soaking

1/2 cup golden raisins
1/2 cup black raisins
3/4 cup chopped nuts ( almonds, cashew, walnuts etc)
1/4 cup tutti fruity
1/4 cup prunes, chopped
1/4 cup dates, chopped
1 cup fresh plums, chopped
1/2 cup dried cranberries
300 ml orange juice

For cake

2 1/2 cup all purpose flour / chapatti flour
1 tsp baking powder
1/4 tsp salt
2 tsp all spice powder ( or 1 tsp cinnamon powder+1/4 tsp nutmeg powder+ 1/4 tsp clove powder+1/2 tsp green cardamom powder)
1/2 cup milk ( as per need)
1/2 cup tightly packed grated jagery / brown sugar
1/2 cup granulated sugar
1 cup oil
1/2 cup thick yougurt, beaten
1 tsp baking soda
Zest of two oranges
1 tsp vanilla essence



Method:

First of all soak all ingredients given under soaking section , for 20-24 hrs in refrigerator.
Mix in between to ensure all dryfruits get evenly soaked.




* Keep it out 2-3 hrs before baking, to make it to room temp.

Take a 9 or 10 inch pan or two 8 inch pans and grease it properly followed by dusting with flour.
Preheat your oven at 180°C. ( I made two 8 inch cakes, which took exactly 45 mins to bake )

Shift flour, baking powder, salt and all spice powder 2-3 times to mix all well.




Add baking soda in beaten yougurt and give a quick stir. Keep it for 5-7 mins, till it become nice frothy.




Take jaggery/brown sugar, sugar and half the
milk in big bowl and mix till sugar dissolve.



Now add vanilla essence and oil to it and mix well.



Add orange zest and soaked dryfruits in flour mixture and mix well.




Now pour milk mixture in flour and fold .


Finally add frothy yougurt and again fold. Add remaining milk, as per need ( if batter is too thick), to get slightly thick batter than regular cake batters.




Immediately pour the batter in prepared cake pan and bake at 180°C for 1 - 1;30 hr or untill skewer inserted in it comes out clean.


If the cake gets brown soon then cover it with aluminum foil and bake till done.




* Baking time may vary oven to oven, so keep an eye on your cake after 45 mins. Bigger cake will definitely take more time to bake.

* You can use any dryfruits or nuts of your choice and availability.

Now let it rest in baking pan for 10 mins then invert on a wire rack to cool down completly before slicing.



You can enjoy it as it is or pour some ganache to enhance its beauty. I used orange chocolate ganache and topped it with ganache dipped strawberries. Use your imagination and decorate your yummy beauty.




* Instead of jaggery you can use brown sugar.



You can store this cake at room temperature for 2-3 days and in refrigerator for 7-10 days. It's best for kids tiffin, get together, picnic or celebration too.



So bake this super yum rich cake and don't forget to share your experience with me.
Your valuable comments and suggestions meant a lot to me.

Happy cooking....

5 Oct 2016

EGGLESS DATES AND DRY FRUITS CAKE WITH SALTED DATES AND CHOCOLATE GLAZE WITH CRUNCH OF ROASTED ALMONDS

Hello everyone

I am too fond of eggless as well as healthy baking. Whenever I have to bake, I try to make it as healthy as i can. Today's cake is not new to you all as I made it many times and posted in my blog too. This is one of my favorite eggless and alcohol free christmas cake with lots of dates and dry fruits.The only new thing this time is its shape , size and glaze.

Earlier I made naked bundt cake every time, with this recipe . 


But this time I planned to bake a bigger cake and thought to try something new so gave completely different shape and baked in square cake pan instead of bundt one.

For glaze I used simple milk  chocolate bar and dates syrup. It was just an experiment but turned out really delicious, and is confirmed by my kids.

Recipe is given below. Though it was not planned to add in blog so not having all the step's pics but will try to explain as per my knowledge, best.

EGGLESS DATES AND DRY FRUITS CAKE WITH SALTED DATES AND CHOCOLATE GLAZE WITH CRUNCH OF ROASTED ALMONDS






For Glaze:

Ingredients

1 milk chocolate bar  ( I used cadbury milk chocolate, 90 gms)
1/2 cup dates syrup
2 pinches salt ( you can use more if like more salty)
2 tbsp chopped roasted almonds for sprinkling

Method:

Roughly chop the chocolate bar and melt in a double boiler or in microwave. Keep stirring in between to avoid burning it while microwaving.
Now add salt and dates syrup to it and whisk vigorously to get nice shiny and smooth glaze of pouring consistency. If it seems too thick then add some more dates syrup and mix well to get right consistency. 

It should form nice smooth ribbons when poured with spoon.
Now immediately pour all over the cake . Spread evenly with knife or cake spatula. 



Sprinkle roasted and chopped almonds all over it.



 Let it chill in refrigerator overnight or atleast 4-5 hrs to set the glaze. It will not become completely solid on chilling but will not drip and spread , while handling.

I used milk powder and milk as ran out of white chocolate stock , to make nice pattern on my cake . You can also use melted white chocolate and with help of piping bag make desired pattern on your glazed cake.


This step is completely optional, without this too your cake will look and taste heavenly.
After making pattern, Again let it set for sometime before slicing.



*  Completely cool the cake before pouring the glaze.



* Be quick with pouring the glaze as it gets thicken very soon . So try to pour when it's still  hot. Also spread quickly to get nice smooth finish.



* Do final decoration or cutting once glaze is completely set.



This is one of the simplest glaze you can try and don't forget to share your experience with me.


Hope you will love to try this healthy twist in regular glaze in a simplest way. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

28 Sep 2016

SEMOLINA PUDDING ( SOOJI KA HALWA OR RAWA KESHARI)

Hello everyone

Semolina pudding or sooji ka halwa is a very simple yet super Delicious dessert you can prepare in minimum time and enjoy any time. It is also called rawa keshari with little orange ( keshari) colour in it.
The ideal proportion for this pudding is 1:1:2:4 :: semolina:ghee:sugar:water
But being a calorie conscious mom I used to balance ingredients according to necessity only . Even then the end product was nothing less than ghee and sugar laden authentic rawa keshari.

In addition I added lots of almonds and few walnuts too for making it much more nutritious to my fussy eater.
This is one of the important dish from Navratri bhog also. So this navratri prepare it and offer to Goddess Durga .


Sharing mine version of sooji ka halwa. Hope you all will enjoy this healthy cum yummy delight.
Recipe is given below. Couldn't  take stepwise pictures as prepared for kids tiffin in hurry but will explain to my knowledge best. Do try and share your experience with me.

SEMOLINA PUDDING ( SOOJI KA HALWA OR RAWA KESHARI)



Serves:3-4
Time: 20-25 mins


Ingredients

3/4 cup coarse semolina ( sooji / rawa)
Ghee as per need
3/4 +cup sugar ( as per taste)
3cup +Water ( as per need)
Handful almonds and few walnuts, ground to fine powder along with 2-4 tbsp sugar
1/2 tsp green cardamom powder
Few drops edible orange colour ( optional)



METHOD:

Heat 2-3 tbsp of ghee in a wok and add semolina. Saute stirring constantly on medium flame till golden brown  and nice aroma starts to come . If going to add colour then saute till just golden .

Now add water with few drops of colour ( if using)and let it cook till semolina is nicely swollen. Now add dryfruits powder and sugar. Mix well and add some ghee , little at a time, till halwa starts leaving edges of the wok. Finally add cardamom powder and mix well. Switch off the flame and serve with some dryfruits garnishing.


* Amount of water added is on your choice of halwa consistency. If want nice fluffy halwa then add less water but for porridge consistency use more water.



* As My Lil one don't like any dryfruits that's why I added powdered one. You can add any dryfruits of your choice and chopped too.


* You can also use some milk to make it rich.

This is one of the simplest dessert you can prepare in jiffy and satisfy your sweet craving. Either prepare for kids tiffin or as an offering to god. Either in breakfast or as a dessert for guests . In every way you will be satisfied to the core.


Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

7 Sep 2016

CHHENA KHEER OR PUDDING

Hello everyone

Though festive season is on and it calls for lots and lots of festive dishes too. Few days back we had our fast of teej , so I made this dessert for my sargi , early in the morning. It is so easy to prepare and require only few ingredients and quick too, that any amateur can also make it perfectly.
If you are craving for ras malai and don't have courage to try at your own then give this a try. It's taste is much more alike ras malai . That's why my lil fussy eater, who is big fan of ras malai , also loved it.
Now a days ganpati Mahotsav is going on with all celebrations and offerings. So you can prepare this too for your ganpati as bhog. Recipe adopted from food food Chanel .

Stepwise recipe is given below, hope you all will love to give it a try.

CHHENA KHEER OR PUDDING



Serves: 4-5
Time: 20 -25 mins ( leaving chilling time)

Ingredients

2 cup milk
2 cup soft cottage cheese ( paneer), crumbled
3/4 cup sugar ( you can use as per taste)
5-6 green cardamom
1 pinch saffron ( kesar), soaked in 2 tbsp milk
Sliced pistachio and cherry for garnishing

Method:

First of all grind cardamom and sugar together to fine powder. Keep aside for later use.



Now put the milk in a thick bottom pan to boil. Let it boil for 5-6 mins then add powdered sugar with cardamom and mix well. Now add saffron milk and again stir.



Add crumbled paneer and mix well. Let it simmer for 4-5 mins and switch off the flame. 



Let it come to room temperature and then keep in fridge to chill for atleast 3-4 hrs or overnight.
Now serve in individual dishes and garnish with pistachio and cherry.

Your super easy tempting dessert is ready to win hearts.



** You can also serve warm but chilled one tastes best.

**** Never overcook paneer after adding to milk otherwise it will become chewy.



*** Always use soft paneer for best result.

** Grinding cardamom with sugar is just for ease of grinding cardamom. You can also use cardamom powder and sugar separately without grinding.



***You can prepare this dessert on fasting day too as it's pure falahar and not containing any grain.



** If you wish to add dry fruits to it , just go for it.



Hope you all will prepare it at your home and do remember me too. Please pour your valuable comments and suggestions ,they meant a lot.

Happy cooking....



25 Aug 2016

WHOLE WHEAT FLOUR AROMATIC PANJIRI LOADED WITH DRYFRUITS

Hello everyone

Now the season of festivals are on . One after another festival is in the row to make us full of energy and divine spirit. Today is Janmashtami , birthday celebration of our favorite kanha Ji. So made this healthy and delicious treat for him to celebrate this day. But here also my kids choice came first and compelled me to make krishna's treat in his way. As my kid don't like bits and pieces of dryfruits in any way , so I used powdered form of dry fruits to make my panjiri as delicious as it used to be and without hurting my kids feelings too. My lil one was so excited to smell the nutty aroma while I was roasting the flour and dryfruits.

 He was so eager to taste it that started saying - mom , may be kanha don't like this , so give me first and I will tell kanha that it's so delicious and he can also have it.

Really his this cute conversation made my day. He seems to me like lil kanha who used to steal makhan despite of yashoda's threat. Finally my kid was convinced that he will offer this prasad to kanha then he can have it . 

My kids loved it to the core and took another serving too. 
Stepwise recipe is given below, do try and don't forget to remember me.

WHOLE WHEAT FLOUR AROMATIC PANJIRI LOADED WITH DRYFRUITS




Time: 30 mins

Ingredients 

2 cup wholewheat flour
3 -4 tbsp ghee
1 cup powdered sugar or boora sugar ( tagaar)
1/2 cup dry desiccated coconut
1/3 cup almonds+ 4-5 walnuts 
1 tsp green cardamom powder


Method:

First of all grind almonds and walnut to fine powder and keep aside for later use. You can also use sliced dryfruits of your choice. I used powdered as my kids don't like pieces of dryfruits in their sweet treats.


Now heat ghee in a deep heavy bottom wok and add whole wheat flour .Roast it on medium to low flame , stirring constantly till it become nice golden brown and aromatic.




*** Always keep flame medium or low to avoid burning flour and keep stirring constantly.

 Add almond walnut powder and desiccated coconut to it and again roast for 1-2 mins. Now transfer it to dry vessel to cool till it become easy to handle.




** After add almond powder, don't roast for long as it will kill all nutrients of almond.

** Must transfer flour in another vessel to avoid further roasting due to hot wok.


When it become warm then add boora sugar and cardamom powder. Mix with hand, smashing all the lumps if any. 

Add all other dryfruits if adding and if it feels too dry then add some more ghee to it and mix well. 



Your panjiri is ready. 



Garnish with basil leaves and Your super delicious healthy panjiri is ready to offer to your lord.



Prepare this sweet treat and please your lord ,kids and family members in a healthy and yummy way.




** If you don't want to add almond walnut powder then simply skip it. Or can also add any dry fruit of your choice.




* Add sugar as per your taste. Can use boora sugar for better texture ,it's easily available at grocery shops. As it adds crunch to your panjiri.




** You can also prepare these for any katha or Pooja prasad or for kids healthy evening snacks.




*** This can be stored for 1-2 months without spoling if stored in dry air tight jar at cool place.




These are so easy to prepare and super delicious to eat. Either prepare for any festival or as an offering to God , in every way it will earn you lots of praise . 

Hope you all will love this recipe and definitely give it a try. Please pour your valuable comments and suggestions here , they meant a lot.

Happy cooking....