Views: Besan Barfi Recipe / MohanThal Recipe

Besan barfi or Mohanthal its famous Rajasthani and Gujrati Sweet. Its's signature dish of my Grand MIL and we tried it so many   times but we never got the same taste and texture as she served.Now she is not between us ,so there is no option to get this sweet,so I have stared trying this and following her instructions and direction and I got proper texture and taste but still her love and taste is missing.

Ingredients

2 Cup   Besan (Gram Flour)

1 Cup   Sugar

1/2 Cup Mawa(Khoya)

1 Cup   Ghee (Melted)

2 tbsp  Milk

1/4 tsp Cardamom Powder

Edible color a pinch (optional)

2 tbsp  Chopped nuts ( Almonds and Pistachios)

Method

Take Besan in a bowl or plate.Add 1/2 cup of ghee and mix with fingers,then add milk and again mix it well and gather all mixture in center and keep for 5-7 min aside.Then rub the mixture between the palms to combine well.Pass it through thick sieve, pressing lightly to remove lumps or knots.

Saute it on medium heat, stirring continuously, till fragrant and dark in color then add remaining ghee and saute for few seconds.Keep it aside.

Now in another pan take sugar and 1/2 cup of water and Cook together till it gets one string consistency.

Add Mawa into sugar syrup and cook for 1-2 min and mix well.

Now add roasted besan mixture in this syrup and Edible color mix well cook for 1-2 min. Add cardamom powder mix it and keep aside for 5-7 min.

Grease a tray or plate with ghee and transfer the barfi mixture into tray.spread evenly and garnish with nuts.

Set aside to cool completely. Cut into squares, separate the pieces and store in airtight container.

Note 

I used Mawa sweet(mithai) instead of Mawa,if you are also using,then take only 3/4 cup of sugar.

Roast besan flour on low flame , if its not roasted properly it will give raw taste.

If you don't want use color can use saffron.

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Views: Mango Kheer Recipe | Mango Rice Pudding

Kheer  is our traditional sweet and I tried to give a little twist in this Authentic Recipe.

Preparation and Cooking time: 30-40 min.
Serving: 4-6
Ingredients

1/2 cup long grain rice (washed and drained
1 ltr. milk
2 Cup Mango Pulp
1/2 cup
2-3 cardamom seeds (crushed)
3-4 almonds,chopped
Few threads of saffron threads, soaked in a little hot milk
3-4 skinned pistachio nuts (chopped)
Few tbsp raisins (optional)

Method

Wash and soak rice for 30 min.
Drain rice and Put the rice, milk  in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up
.

Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and boil again for 5 min.
Remove the  kheer from heat and let it to cool.
Now add Mango Pulp and mix well.

 Serve either at room temp.or chilled.

Note 

If you feel rice is more in kheer then add 1/2 cup of milk.
Adjust Sugar also.

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Views: Rasgulla Recipe | Paneer Recipe | Easy Sweet Recipe

I goggled and got so many Rasgulla recipes then I got this one on Sify.com. I tried and in first time it came out very  nice but didn't get time to post and some problem in blog also that's why after a long break I am here. I tried 2 methods and sharing here but I felt  first one is very easy. 

Preparation Time  20 mins    Cooking time: 25 mins    |  Makes: 20 Nos.
Ingredients:
1 ltr. milk 
3 tbsp lime juice
1 tsp - sooji (semolina)
1 1/2 cup - sugar
1 1/2 cup - water
8-10 glasses water to cook the rasgullas


Method
Boil milk and add lemon juice to the boiling milk.
Continue heating until milk completely curdles and you could see the whey water getting separated completely. Switch off the stove and add ice cubes.
Now take a cheese cloth or thin dupatta and strain the paneer. 
I did this with the cloth over a metal strainer and a bowl below to collect the whey water.
Wash with cold water to remove sour taste.

Make a potli /bag and at the same time keep squeezing it so as to remove the water.
When you see a ball of chenna in the center of the muslin cloth it is a sign that the chenna is ready.
take Paneer and start kneading until smooth by hand but For kneading I used mixer grinder it's easy way to get smooth texture.

Meanwhile boil about 7-8 glasses of water in a large cooker/wide vessel.Take kneaded paneer add Rava and knead again.Now make small balls with paneer 

When the water starts boiling lower the flame and add balls to the boiling plain water (you do not need the sugar syrup at this stage).
Take  1 whistle on High flame then lower the flame cook for another 7 mins.Turn of heat and open the cooker only after it has cooled down completely .It will be double in size.

Meanwhile Take 1 1/2 cup water and 1 1/2 cup sugar and boil it 4-5 min. and keep aside.
Now carefully remove the rasgullas in a bowl and add warm the sugar syrup
  

Let cool at room temp then put in the refrigerator for 4-5 hrs.
Serve Chilled.

Note
If you wish can add rose essence in sugar syrup.
Can use curd,vinegar also instead of lemon juice.
You can use ready Paneer also(like Amul,hatsan etc.)

Another Method also is here-
Take 2 cup sugar and 3 1/2 cup water ,elachi powder in a pressure cooker and boil it.

After the sugar gets dissolved completely and the syrup boils,add the paneer balls  carefully one by one.

Cover the pressure cooker and cook it till you get one whistle on high flame. Then cook another 5-7 min. on low flame.

Put off the flame and let it cool by itself.

But I felt First one is easy.

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Views: Kheer |Rice Pudding Recipe | Easy Festival Sweet Recipe

Kheer  is our traditional sweet that's why  Kheer is prepared in festivals, temples, and all special occasions.It is considered a holy dessert and used as a part of Bhog/Prasad .On Sharad Poornima (falling on 18/10/13)v ,In Shradhas (going), Last day of Navratri there are so many occasions to treat our self.

Ingredients
1/2 cup long grain rice (washed and drained
1 ltr. milk
1/2 cup +3  tbsp sugar
2-3 cardamom seeds (crushed)
3-4 almonds,chopped
Few threads of saffron threads, soaked in a little hot milk
3-4 skinned pistachio nuts (chopped)
Few tbsp raisins (optional)


Method
Wash and soak rice for 30 min.
drain rice and Put the rice, milk  in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add the sugar and boil again for 5 min.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.

Remove the  kheer from heat and serve either warm or chilled or With Poori

Note 
If you feel rice is more in kheer then add 1/2 cup of milk.

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Views: Wheat Ladoo Recipe| Aatte Ke Ladoo Recipe | Easy Sweet Recipe

Specially for vinayak chaturthi,Lord Ganesha likes very much ladoo and ganesh chaturthi is celebrate till 10 days in some states,so daily preparing different Prashadm.
Everyone is  busy in preparation of Chaturthi.This is easy and quick recipe.This sweet Can make for any festival also.

Ingredients
2 Cup aata / wheat flour(coarsaly ground)
1 Cup powdered sugar
1/2 cup ghee

Method

Add  flour and sauté  continuously, for 15 minutes or till it turns golden and fragrant.
Let completely Cool.Then add sugar and mix well.Add ghee (cool) and rub vigorously with palm (if needed put extra ghee).

Shape into even sized laddoos 

store in an airtight container.

Note 
If flour is more coarse then can add normal flour in little quantity.

If  required then add 2-3 tbsp ghee.

For Different flavor can add Cardamom Powder,raisin and roughly chopped almonds along with sugar and ghee

Gaund (Edible Gum) 4-5 tbsp

Deep fry the gaund in hot ghee, 1 tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside and add along with sugar.

Adding gaund gives it crunchy bite.

(Gaund comes in small or big pieces so can make coarsely powder before frying in mixer or after deep frying by hand

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Views: Besan Ladoo | Easy sweet Recipe

Specially for Vinayak Chaturthi,Lord Ganesha likes very much ladoo and ganesh chaturthi is falling on Monday (16 sep.) Everyone is  busy in preparation of Chaturthi. This is easy and quick recipe.This sweet Can make for any festival also.
Ingredient
2 Cup Besan/gram flour (coarsely ground)
1 Cup powdered sugar
1/2 cup ghee
Mix Dry fruit (roughly chopped)

Method

Add gram flour and sauté, stirring continuously, for 15 minutes or till it turns golden and fragrant.
Let completely Cool.Then add sugar and mix well.Add ghee (cool) and rub vigorously with palm.
Shape into even sized laddoos (I gave Different shape like roll)and arrange on serving platter.
roll in dry fruit mixture. 
store in an airtight container.

Note 
Coarsaly ground besan is available in market,it's specially for sweets.
If  required then add 2-3 tbsp ghee.
For Different flavor can add Cardamom Powder and roughly chopped almonds along with sugar and ghee.
Adding tutti frutti gives it different flavour and bite.

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Views: Coconut Barfi Recipe | Nariyal Barfi

Easy n best sweet.I used to make it when we are fasting.Today 2 reasons -First one it's my 100th Post so time to Celebrate n second one Ekadashi on friday and we are fasting.

Ingredients
4 cup Coconut,scraped (grind)
3 cup Sugar        
2 1/2 cup Milk       
2 tsp Green cardamoms powder
1 tsp Ghee    
        
Method
Heat the pan pour milk, coconut and cook, stirring continuously  and  cook till the mixture becomes dry.

Take another pan (I used same) pour sugar with 1 1/2 cup of water and make 3 string consistency syrup.
Add coconut mixture and cook till the mixture begins to leave the sides of the pan.
Add cardamoms powder and mix well off the flame.Mix sugar and milk well. 
Grease a tray with ghee. Pour the mixture into it and spread evenly.

Garnish with dry fruits
Cool and cut into pieces and serve.

Note
For more white color you  can remove brown part of coconut.
Can add Little Mawa (khoya) in it.
Can give Ladoo shape also..

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Views: Sandesh/ Sandesh Recipe

I Love Bengali sweets very much. Sandesh making first time and it came very nice. Vik also liked it very much.
Ingredients
Milk -                  1 litre (preferably full cream)
Lemon Juice -      2 tbsp
Powdered Sugar - 1/4 cup+3 tbsp(7-8 tbsp)
Dry fruit Masala - 1 tbsp (just for garnishing)

Method:
Bring milk to a boil, then add lemon juice. The milk will start curdling and the water will separate  keep stirring to avoid burning at the bottom and until the water completely separtes. Switch off. 
Collect the paneer and transfer it to a muslin cloth,wash it well with water to get rid of the sour taste of lemon. 

Then tie and hang it for at least 30 mins for all the remaining water to get strained.(I squeeze water by hand)
Then add powdered sugar with this paneer and grind it a smooth paste.The orginal recipe says just to knead, but grinding makes it even more easier.

Now transfer this grinded mixture to a nonstick tawa and cook for 8 mins(just 6-8 mins not more than that).First it will be sticky slowly it will turn into a non sticky mixture.Switch off at this stage.

Collect this mixture in a bowl , the final stage mixture is called "Makha" - the not yet moulded sandesh  When it is warm make a small ball and flatten it slightly with ur palms. 

Make a small dent and garnish with Dry fruit masala. It will harden while cooling so sure it will not be as fragile as when we mould it.

Some Notes:
In total, the paneer cooking time should be only 7-8mins or little less, but sure not more than that else it will get dried and become crumbly then you will not be able to mould it.
If the paneer is over cooked we cannot roll them into balls ,if it is happens again grind it but now don't cook,by this way there is some chanches to make again proper shape,with me also happen when i was making  time.
If it is Under cooked you will feel the raw taste of paneer so take care while cooking.
If in case the mixture gets dried then add little milk, knead it once then mould it to your favourite shape.
You can also add kesar or any food color while or cooking.
I like it best when chilled.

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Views: Rabdi Recipe | Basundi Recipe

Rabdi Name itself is Mouth watering.It's specially made on Janamastami & it came from north (Mathura).But no occasion for us. Oftenly making Rabdi becoz it's very easy going recipe.

Ingredients
1 ltr      Milk
3 tbsp      Sugar
3-4 thread saffron(soak in a tsp of hot milk)
Dry Fruit (optional)
Method

Boil milk in a thick-bottomed pan. Simmer, stirring continuously and keep Scraping the fat layer that settles on the side of pan and it gives it thick and rough structure.Boil till it is reduced to one-third of its original volume.Then add sugar and stir till sugar dissolve.
(If you want to make Basundi no need to Scraping the fat layer and its texture is smooth and the consistency is little thinner than Rabadi.)

Add dry fruits and saffron.
Enjoy Hot or chilled.

Some Note
If you want can make flavored Rabdi also.Now a days it's coming in some fruit flavor,so just add fruit pulp and enjoy.
Specially Mango,Custard Apple, strawberry,Apple are nice.

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