Gur Ki Roti

Ingredients:-

  • 1.5 cups whole wheat flour
  • 1 cup ghee
  • 3 cups gur (Jaggery)- grated
  • 1 cup milk
  • 1/8 tsp baking soda
  • Salt as per taste
  • Ghee for frying



How to Make Gur ki Roti:-


  • Dissolve the jaggery in half the milk over low heat and cool. 
  • Take a deep bowl and mix the soda and salt into the atta. Add ghee into the atta, and knead into a firm dough with the milk solution, adding more milk if required.
  • Take a roll of dough into small thick rounds, round by rollar (chakla and belan) in a roti shape. Put this roti on a pan or tava and cook over low heat.
  • Put ghee over and around the roti.

Makke Ki Roti

Ingredients:-

  • 2 cups Corn Flour (Makki ka atta)
  • Warm Water as required for dough
  • Some Ghee or Butter


How to make Makke Ki Roti:-


  • Take a deep bowl and put corn flour. Knead the corn flour with warm water in a in a shallow tray.
  • Take a square of polythene paper on the kitchen platform. Take a small ball of dough. Put a ball of the kneaded dough on the paper and cover with another piece of polythene.
  • Then slowly press with the ball of your palm till it turns to be the size of a roti.
  • Remove the polythene cover and transfer the roti to a hot non-stick pan or tava.
  • Cook on low heat, turning till both sides are roasted.
  • Apply some ghee / butter.

Gur Ka Halwa

Ingredients:-

  • 2 1/2 Tbsp ghee
  • 1 cup semolina (Sooji)
  • 50 gm Jaggery (Gur) soaked in 1 cup water
  • 1/2 tsp cardamom powder
  • 1 pinch of Saffron
  • 8-10 fine chopped almonds
  • 8-10 fine chopped cashew
  • 4 tbsp brown sugar


How to Make Gud Ka Halwa:-

  • Take a bowl and soak semolina in water for 30 minutes. Take another bowl and soak jaggery in 1 cup water until it become melt. 
  • Heat ghee in a heavy bottom wok (Kadhai) or pan, add the semolina stir well.
  • Roast semolina till it turns golden brown. Add the jaggery water stir well.
  • Add cardamom powder and brown sugar and continue stirring till the halwa reached desired consistency.
  • Decorate with saffron, cashew, almonds and continue stirring till the halwa reached desired consistency.
  • Serve it hot.

Til Ki Chikki

Ingredients:-

  • 200 gm white sesame seeds (til)
  • 500 gm sugar
  • 1 cup water
  • 1 tsp baking soda


How to Make Til ki Chikki:-

  • Take a heavy bottom frying pan / wok (kadhai) and dissolve sugar in the water over low heat.
  • It come to a boil.
  • Cook till the syrup until one thread .
  • Stir in the til and cook for another 2 minutes or so and remove from heat.
  • Mix in the soda and stir well.Add white sesame seeds mix well.
  • Take a greased plate and pour the mixture into the dish.
  • Leave to set in thin layers.
  • Cut into horizontal and vertical shape.
  • Serve it at room temperature.

Peanut Chikki

Ingredients:-


  • 1 cup Peanut (Moongalphali)
  • 100 gr Jaggery Powder/ 1/2 cup Jaggery blocks
  • 2 tbsp water
  • Ghee for Greasing 
  • Some chopped almond

How to make Peanut Chikki:-


  • Put 1 cup peanut in a heavy bottom pan or wok (kadhai) on low flame. Roast peanut and stirring well until peanut become crunchy.
  • When peanut get roasted well, remove in a separate plate. Once the peanut become cool. Rub them between your palms. The husks peels easily. Remove the husked peanut and keep aside.
  • Take a same wok / pan put jaggery powder or jaggery blocks and heat on low flame. Add water. stir well with spatula. All jaggery get dissolved.
  • Keep on stirring this solution.
  • While this solution become cooking, take a bowl on cold water, where you can check consistency of the solution. Stir continuously until you get the thread consistency.
  • The mixture reached the hard ball stage.
  • When the jaggery solution become good consistency, quickly add the peanuts and quick stir well.
  • This mixture place on a foil or a greasing plate immediately.
  • Grease the rolling pin (Belan).
  • Roll the chikki by rolling pin.
  • Cut the chikki by greasing knife into horizontal or vertical shape. Remove the paper.
  • Let the chikki cool at room temperature. 
  • Break them and serve.
  • You can store this chikki in a airtight jar.

You may also like below dishes:-


Atte ka Halwa

Ingredients:-

  • 1 cup Whole Wheat Flour (atta)
  • 1/2 cup Ghee
  • 2 Cup Water
  • 1 cup Sugar
  • 6-7 Almond fine chopped
  • 6-7 Cashew fine chopped
  • 4-5 Raisins

How to make Atte Ka Halwa:-


  • Take a heavy bottom pan or wok (Kadhai). Heat ghee in this pan.
  • Add flour in this pan on medium flame. Stirring continuously.
  • Take another pan and add water and sugar on high flame. Let the sugar solution come to a boil.
  • Roast the atta till its color changes stirring well.
  • The atta should golden brown. It give a good fragrance. 
  • The sugar solution need to be hot when you add it to the roasted atta.
  • The sugar solution starts to bubble in a matter, immediately add in hot atta. Stir continuously. So that no lumps are formed.
  •  Atta mixture will absorb water. Add raisins.
  • When this halwa semi thick switch off the flame.
  • Decorate with chopped almond and cashew.
  • Serve it hot.

You may also like below dishes:-


Lauki Ka Halwa                    Sooji ka halwa


Besan ka Halwa                    Badam Halwa


Moong Dal Halwa

Ingredients:-

  • 1 cup Split green gram skinless (dhuli moong dal) soaked and ground to a coarse paste
  • Ghee 1 cup
  • Gram flour (besan) 1 tablespoon
  • Milk 1 1/2 cups
  • Saffron (kesar) for garnish
  • Sugar 1 cup
  • Khoya/mawa 3/4 cup
  • Green cardamom powder a pinch
  • Almonds cut into slivers 10-12
  • Chandi ka varq 1 sheet

How to make Moong Dal Halwa:-

  • Take a bowl and soaked overnight. Take a blender and prepare paste of soaked moong dal.
  • Heat ghee in a non stick pan on low flame Add gram flour and roast it. Add moong dal paste. Stir well.
  • The halwa looks like pasty, then starts getting lumpy. Break the lumps while stirring. The halwa releasing from the pan side. 
  • Take another frying pan/ wok (kadhai), take milk, water and sugar. Stir well until sugar dissolve on low flame.
  • The moong dal mixture should reach a granular consistency before you add the sugar mixture.
  • The moong dal color should become light golden.
  • The sugar mixture come to a boil, add fried moong dal mixture. Stir well. The liquid should get absorbed and once again you will see the ghee getting separated. Add green cardamom powder, khoya and chopped almond.
  • Serve Moong Dal Halwa hot.
  • Decoration with saffron, some chopped almond and chandi ka varq.


You may also like below dishes:-


Lauki Ka Halwa                    Sooji ka halwa

Besan ka Halwa                    Badam Halwa

Gajar Ka Halwa                 Dessert Recipes