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.
This post was posted in Dinner Dish, Makke ki Roti
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.
This post was posted in Breakfast Recipe, Chikki recipe, lohri special, Sesame Recip, Tea Time, Winter Recipe
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.
This post was posted in Chikki recipe, Festival Recipe, Kids Special, lohri special, Peanut Chikki, Pongal Special, sankranti Special, Sweet dish
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.
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.
This post was posted in Halwa Recipe, Moong Dal Halwa
