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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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....

EGGLESS KIWI CAKE

Hello everyone

Cakes....this name brings water in mouth of every sweet tooth fellow like me. Though I am not a huge fan of too much calorie laden, ganache or cream laden cakes , so used to bake simple naked caked to hog on , with different flavours. Today I saw three kiwis sitting in my fridge and as they are little sour to eat as it is, so I thought why not to bake some cake out of it . And viola it turned out so distinctly yummy that you can't stop at only one slice. Little tangy and crispness of its seeds lead this cake to another level. This is really so easy to bake with handful of ingredients and is super delicious to eat. 

Step wise recipe is given below, do try and don't forget to tell me how's it turned out for you.

EGGLESS KIWI CAKE

Serves: 4-5

Time: 45 mins

Ingredients 

1 1/2 cup all purpose flour/ chapatti flour

3 kiwis peeled ( two pureed, one round sliced )

1/4 cup water

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 cup sugar

1/2 cup oil

1 tsp vanilla essence 

3 tbsp yogurt mixed with 1 tbsp water

1 pinch of salt

Few drops of edible green colour ( optional)

Method: 

First of all add flour, baking powder and salt together and mix well. Keep aside for later use.

Now add baking soda in yogurt mix and give a quick stir. Let it rest for 5-10 min or till it become nice frothy.

Grease and dust a bundt pan. Arrange kiwi slices in the base as per your choice. Keep aside for later use.

Add sugar, water, oil, vanilla essence and food colour together. Stir till sugar is dissolved. Now add yogurt and give a quick stir, don't over mix.

Now add dry ingredients in wet ingredients in two or three batches and keep folding to get a nice lumpless batter. 

If it looks too dry , you can add some more water to get idli type consistency batter. Don't over mix after adding wet and dry ingredients together, just cut and fold to get perfect batter. 

Pour into baking pan and tap to release any air bubble trapped into batter.

Bake it at 180 degree C in a preheated oven for 30-35 minutes or till knife or skewer inserted in its middle , comes out clean.

Remove from oven and let it sit for 10-15 minutes then invert on a wire rack, to cool completely.

Your super yum beautiful kiwi cake is ready to relish on.

* you can increase or decrease sugar as per your taste.

* If not having bundt pan then use any baking pan of your choice.

Not only its taste but also its look will tempt you to try this simple yet droolicious cake.

Perfect for evening tea / kids tiffin/ picnic snacks or whenever you want a slice of cake without much guilt.

Hope you will definitely try this tempting cake and do share your experience with me. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

KHUBANI KA MEETHA ( DRIED APRICOT PUDDING)

Hello everyone

After sharing hyderabadi side dish recipe , mirch ka Salan , in two different ways. Today I am here with another hyderabadi delicacy but this time a dessert, khubani ka meetha. This is one of the Royal dessert made with dried apricots. It has nice golden colour which makes it eligible for the honour to be called as royal treat . And it's sweet and tangy flavour is loved by almost everyone with sweet tooth. Though it looks so Royal and appealing that we think how can we try this. But believe me , it's so easy to prepare with only few easily available ingredients and is heavenly in taste. 

This time I am not having step wise pics of cooking but can ensure you to explain in detail, so that you can prepare it without any fuss. 

Recipe is given below, do try and tell how's it turned out for you.

KHUBANI KA MEETHA

Serves: 3-4

Time: 30 mins ( leaving soaking time)

Ingredients 

10-12 dried apricots ( I used jumbo apricots, you can use any )

2-3 tbsp sugar

2 pinches salt

10-12 threads of saffron ( kesar) , soaked in 1 tbsp warm water

1 tsp rose water ( optional)

Chopped almonds or pistachio for garnishing

Method:

First of all wash apricots well then soak in clean drinking water , water should be nearly 2" above apricots. Leave it covered overnight or soak in hot water for 4-5 hrs.

Now deseed( if have seeds) and transfer apricots along with water in a heavy bottom vessel. Add salt and cook covered , stirring occasionally till apricots are fully cooked and become mushy. 

* You can use some more water if feel apricots are still uncooked and sticking to bottom.

Mash it with ladle and add sugar and saffron water. Simmer it for 4-5 mins or till it get desired consistency. 

Switch off the flame and let it cool down a little then add rose water and mix well. 

Serve in individual bowls and garnish with chopped dry fruits. Either serve warm or chilled. It tastes awesome in both ways, choose your preference of serving.

* you can increase or decrease sugar as per your taste and sweetness of apricots.

* I used deseeded jumbo apricots. But if you have seeded normal dried apricots then deseed them after soaking then use. It may be not so bright orange in colour but taste will be same, awesome.

* If you are removing seeds, then don't throw them. Break its shell and collect the almond type fruit from inside it, and use it to garnish your pudding. 

* You can avoid adding salt if making it for fasting meal. Or use rock salt instead. 

Apricots are not only eye treat but also having many benefits for our health. So include these in your diet and any form you like. And this is one of the delicious way to include it in your diet . 

Hope you will like this Royal and healthy sweet treat and definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

EGGLESS PANCAKES WITH HONEY DRIZZLE

Hello everyone

My kids are too fond of pancakes, that's why I used to make Dora cakes for them occasionally with egg. But as I am allergic to eggs so generally avoid using eggs in my daily routine dishes. That's why tried to make eggless version of pancake and to my surprise it also turned out super soft and fluffy. My kids enjoyed it to core. It's so simple to prepare at home with handful of easily available ingredients.

Stepwise recipe is given below, do try and let me know how's it turned out for you.

EGGLESS PANCAKES WITH HONEY DRIZZLE

Yield: 7-8 medium pancakes

Time: 30 mins 

Ingredients 

1 1/2 cup all purpose flour/ chapatti flour

1 1/2 cup milk

1 tbsp yogurt( curd), beaten 

2-3 tbsp sugar ( as per taste)

1/4 tsp salt

2-3 tbsp oil

2 tsp baking powder

3/4 tsp baking soda

1/2 tsp vanilla essence 

Method: 

First of all add flour, salt, sugar, baking powder and baking soda together and mix well. 

Now add milk, vanilla essence, curd and oil in flour mix. Now whisk dry and wet ingredients together to make a lumpless thick pouring consistency batter. 

*But don't over mix the batter otherwise you will end up with flat pancakes.

Now heat a nonstick tawa or pan on medium low flame, drizzle some oil on it and wipe excess oil with paper towel. Pour a ladle full of batter on it , let it spread itself and let it cook from one side. It will take nearly 1 1/2 - 2 mins.Once you see lots of bubble on it and sides become dry then flip and cook for another one min and done.

 In the same manner, make all the pancakes. 

Now arrange required number of pancakes , one above other and pour some honey on its top. Garnish with cherries/ strawberries  or any fruit of your choice and enjoy. 

**Be careful while cooking, to get nice golden pancakes ,always use medium to low flame and flip pancake immediately once it's sides are getting dry and having lots of bubbles on top. Otherwise you will get blackish pancakes with burnt flavour. 

*And always use same amount of batter for each pancake to get even size Pancakes.

* Use all batter at a time, don't keep for later use. As baking powder and soda will loose their bubbles on long go.

* You can use any other syrup like maple syrup, chocolate syrup, caramel syrup or any of your choice. 

This is so easy to make and eggless version of kids most popular snacks. Do try and pour your valuable comments and suggestions, they meant a lot.

Happy cooking....

MANGO SHRIKHAND

Hello everyone

Mango is called king of fruits, and proves it very well . As we can use mango either raw or ripen , either for dessert or for mains. It's use is so vast and versatile that gives us so many options to experiment in our own way. Today I made a very popular, easiest yet yummiest dessert using ripen alphanso mangoes. Shrikhand , is made in many flavors and I can say it tastes best in each and every one. But as mango season is in it's farewell time , so thought to try mango shrikhand and believe me it's much more yummier than it looks. Just heavenly flavours, so creamy without adding any cream to it. Only four ingredients and tadaaaaa , your delicious dessert is ready to go. Even my fussy eater loved it.

Step wise recipe is given below, do try and let me know how's it turned out for you.

MANGO SHRIKHAND

Serves: 8-10

Time: 10 mins ( leaving hanging and chilling time)

Ingredients 

1 kg ( 4 cups approx.)  thick fresh yogurt/curd

4 medium size mangoes , peeled and diced ( I used alphanso)

4-6 tbsp sugar ( depend on sweetness of mangoes and sourness of yogurt)

1/2 tsp cardamom powder

Sliced pistachio and cherries for garnishing ( optional)

Method:

First of all put yogurt in a muslin cloth or fine sieve , hang it for minimum 3-4 hrs to remove excess water from it.

I did overnight and kept in refrigerator to prevent yogurt from getting sour.

Now transfer this hung yogurt in a big bowl and using hand beater or wooden spatula, beat it till nice creamy . 

Take diced mangoes and sugar in blender jar, blend till nice creamy puree is formed. 

Now transfer it to yogurt bowl. Add cardamom powder and again beat to mix everything well. Your nice creamy mangolicious dessert is ready. 

Now keep it in refrigerator for atleast 1hr before serving. It tastes best when served chilled. Scoop it in individual bowls, garnish with pistachios and cherries , serve. 

It's not only treat to tummy but soothing eye treat too. No fuss easiest dessert you can prepare for your family and guests. 

* You can use any mango as per availability, but this tastes best.

* Quantity of sugar can be increased or decreased as per your taste preference.

* You can also add some saffron strands soaked in little warm milk to enhance its flavours, I skipped as it tastes heavenly without saffron too.

* you can use powdered sugar too if have in hand. 

* *Be sure to use fresh yogurt and hang it in your refrigerator if weather at your place is hot and humid.

So prepare this easy fuss free dessert and make your pals happy. This is kids friendly recipe too. You don't have to make much effort even then the result product is yummilicious treat to everyone. 

Hope you all will like this simple delicious eye treat and will definitely give it a try. Please pour your valuable comments and suggestions, below in comments box. They meant a lot.

Happy cooking.....