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....

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MERINGUE KISSES

Hello everyone

Though i am not a fan of baking with eggs but sometimes, few things attract you to such an extent that couldn't stop yourself from doing that. One such tempting thing was meringue kisses for me. Whenever i see these beauties , they lure me to make them. So finally i overcame my baking without egg rule and tried these awesome gorgeous beauties . And to my surprise they came out almost perfect, not only in look but in texture too. I am jumping with joy to see them. My kids are super happy to have these and are proudly sharing with their friends too. 
I am sharing my recipe here and hope you all will love to try it. It is so simple to try with minimum required ingredients.

MERINGUE KISSES

Time: 2-3 hrs
Yield: 40-45 pieces, depending on size

Ingredients

2 egg whites ( at room temp)
1/2 cup fine granules sugar
1/2 tsp lemon juice
1 tsp vanilla essence
Gel food colours of your choice

Method:

First of all take eggwhites in a big bowl and beat at low to medium speed with a hand beater till it becomes little foamy. Add lemon juice and continue beating.

Add sugar little by little with your beater on. Now increase the speed of beater and beat till stiff peaks are formed.

Refer below pic for understanding stiff peak.

**Never over beat your egg mixture otherwise it will become runny .

Now take a big piping bag fitted with big round/star nozzel.

For colourful pattern , take little gel colours with toothpick and make vertical lines at some distance, inside the piping bag. Now fill it with prepared meringue.

On a baking tray lined with butter paper, pipe 1 1/2 - 2 inch size meringue kisses.

Now bake it in a preheated oven at 100°C for 1 hr 30 mins or till it can be easily lifted without sticking to the butter paper.

Let it cool inside the oven with door slightly open.

When it cooled down completely , store in an airtight jar.

*It will remain good at room temp for 3-4 days. You can keep it in refrigerator or freezer for longer life.

*If you want your meringue kisses of one single colour then can add colour while beating.

So bake these beauties and enjoy with your tea or give in kids snacks box. You can prepare a big batch and store in freezer and enjoy chilled crispies whenever you want.

Do try this simple yet delicious recipe and dont forget to share your experience with me. Your comments and suggestions meant a lot to me.

Happy cooking....

EGGLESS OATS AND JAGGERY CHOCO CHIPS COOKIES

Hello everyone

Today I have a very delicious yet healthy cookies recipe to share with you all. My this recipe is inspired by Nishchita Thejas's oatmeal raisin cookies with eggs. It was so delicious but I thought to give it my own twist as I generally make eggless ones and with some healthy ingredients to add on some more nutrients for my kids. That's why replaced little butter with peanut butter to give my cookies a nutty flavour and some health too. I tried four different texture of the same cookies by adjusting baking time and added some chocolate wheat flakes in my last batch of cookies to add some extra crunch. Basically these are chewy at center and crisp at edges.
My this mix and match of ingredients to main recipe turned out really delicious and for this I would like to thank nishchita for giving her recipe.
Stepwise recipe is given below. Hope you all will love and definitely give it a try.

EGGLESS OATS AND JAGGERY CHOCO CHIPS COOKIES

Time: 30-40mins
Yield: 16-18 medium size cookies

Ingredients 

1 cup instant oats
3/4 cup all purpose flour ( I used chapatti flour)
1/2 cup - 2 tsp butter, at room temperature
1 tbsp peanut butter ( completely optional, but then use whole 1/2 cup butter)
1/2 cup grated jaggery ( used grainy texture golden jaggery not sticky ones)
1/4 cup granulated sugar
1/2 tsp baking Soda
1/4 tsp salt
1/2 tsp instant coffee powder ( completely optional)
1/4 cup thick yogurt
1/2 tbsp corn syrup ( can be replaced with honey)
1 tsp vanilla essence
1/2 cup semi sweet choco chips ( you can use any)


Method:

First of all preheat your oven at 180 degree C.
Add flour, baking soda, salt and cofffee powder. Mix well and keep aside for later use.

Take butter and peanut butter in a big bowl and beat with a hand whisker or electric mixer till nice creamy. Now add grated jaggery and sugar and again whisk till fluffy. Add yogurt and again whisk till nicely incorporated.

Now add corn syrup and vanilla essence, mix well.
Add prepared flour mixture to it and mix well.

Now add oats followed by choco chips and fold to get nice lumpless sticky scoopable mixture.

Take a baking mat or baking pan lined with parchment paper. Scoop dough ( as per your choice of size preference) by icecream scoop or any spoon and place on baking sheet at reasonable distance ( as cookie will spread while baking). Now press each dough a little and give nice clean round shape with hand. 

Bake for 14- 20 minutes or till you get nice golden colour on edges of cookies.
Remove from oven and wait for 3-4 mins so that they will become easy to handle. Then transfer to wire rack and let them cool completely before storing in an air tight jar.

**Baking time will depend on your preference of texture of cookies.

* If you like chewy , then bake for 14-16 mins.
* If you love crispy crunchy , then bake for more time till you get your desired texture ( approx 18-20 mins)
* For crispier cookies, spread the dough thinner while pressing to give shape.


*** Note: The cookies will be still little soft when touched immediately after removing them from oven. They will get firm on cooling.  take care of this while baking so that not to burn them in making crisp.

** You can also freeze its dough and bake fresh cookies whenever you want.

I made four different texture from this same dough mixture :

1. Spreaded scooped dough thick and baked for 16-17 mins. It gave nice chewy and thicker cookies.

2. Spreaded scooped dough thin and baked for 15-16 mins. It gave nice crisp edges and chewy center.

3. Spreaded thin and baked for 18-20 mins. It gave overall crisp cookies.

4. Added 2 tbsp of choco wheat flakes to my final batch and spreaded as much I could. Baked for 18mins. It gave super crunchy cookies.

*** Baking time may vary oven to oven , so keep an eye on your cookies while baking.

Try whichever suits your taste buds and enjoy.

These can be stored at room temp for a week and for  a month in refrigerator. You can also freeze them to increase their self life .

These cookies are so delicious and healthy that you can munch any time to satisfy your sweet craving in a healthy way as well as for small hunger sprangs. Ideal for kids tiffin and travel snacks.
So enjoy these eggless delicious beauties as you like .  It's best accompaniment with  chilled milk .

Hope you all will love this yummy cookie recipe and will definitely going to give it a try. Do try and don't forget to share your experience with me.
Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

MILKY BAR DELIGHT

Hello everyone

This name is given by one of our lovely group member GayatRishi Chopra, so I want to thank her to suggest such a lovely name to my dish. Thank you so much dear.

Actually this one is complete experiment dish. I was having full two liters of milk which I had to use at any cost as it was going to expire very next day. Suddenly idea stuck to mind , why not to make mawa of it and I poured whole milk in a wide pan and started thickening it. But in mid way, I changed my mind and thought , no I don't want mawa .... Let's make some sweet out of it and till then my milk reached to the consistency of rabdi. Suddenly I remembered about left over ghee residue in my fridge , which no one is interested to eat as it is. So used that too and viola the end product is superbly delicious and beautiful sweet . Actually I tried to recreate a very scrumptious sweet , we used to relish on from our childhood days and even now have craving for that. It was UP college ka lal peda. Our grand father used to bring for us without fail, whenever he visits us. And this one is more alike that one, not exactly but too much.

If you are having ghee residue at your home then try this simple and only three ingredients scrumptious delight, you will never regret. Although it is time consuming dish but at the end you will forget everything before it's heavenly taste.

Caution: Not for calorie conscious fellows ☺️☺️

Stepwise recipe is given below. Do try and don't forget to share your experience with me.

MILKY BAR DELIGHT

Yield: 30-32 regular size pieces

Time: 2 - 2:30 hrs

Ingredients 

2 liters full fat milk ( you can half the recipe as per your ease)

1 1/2 cup golden brown ghee residue ( not black one) 

1 1/4 cup sugar ( you can use as per your taste)

1/2 tsp Kewda essence ( optional)

Sliced pistachio for garnishing

Method:

First of all boil milk in a wide and thick bottom wok. Let it thicken at medium flame, stirring occasionally to avoid sticking to bottom.

When it become like rabdi ( almost 1/3 rd of initial quantity) then add ghee residue. It will start thinning and spluttering a lot. So cover it with lid and continue cooking on high flame , stirring in between. But be cautious as it splutters a lot.

Now when it become little dry then add sugar and again cook covered , stirring occasionally till it starts leaving ghee.

*** Don't forget to stir it every now and then, as it may burn at the bottom.

Now lower the flame and continue cooking, stirring constantly till it become a nice mass and not having any moisture trail.

*** Cooking for 3-4 minutes more even after the mixture started leaving ghee is must for nice chewy texture. Don't skip this step if you love chewiness in your delight.

Switch off the flame and add Kewda essence to mixture and mix well. 

Now spread the mixture in a greased tray with the help of spatula. 

** Be careful as the mixture will be very hot.

Sprinkle sliced pistachio all over it and press a little. Now let it cool , when it is still warm, make cuts of desired shape and then let it cool completely.

Now serve this super delicious milky bar delight to your guests or give in kids tiffin. 

You can also prepare it as an offering to God. It can be a center of attraction of a festive preparation.

* You can easily half the recipe as per your requirement.

*** Squeeze all the ghee from residue before adding to thickened milk. Otherwise you will end up with super greasy end result.

* For cooling it fast for slicing  , you can keep it in refrigerator.

* This is not only delicious but long lasting too. This can be kept on room temperature for weeks.

Although it is a time consuming dish but not difficult at all . It needs very less ingredients as well as equipments , so do try it and tell your success stories here.

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

Happy cooking....