Maa ki Rasoi Se

Youtube recipe link Ingredients -  1. Jau/Barley pearls - 1 Cup ( or Barley flour) 2. Sugar - 1/2th Cup 3. Cardamom powder - 1 pinch 4. Chopped cashew - Few pieces 5. Chopped pista - Few pieces 6. Chopped almond - Few pieces 7. Raisins - Few pieces 7. Dried rose petals - Few petals (Optional) 8. Ghee - 2 Tbsp 9. Sunflower oil - 1/4th Cup Recipe -  Take 1 cup jar/barley pearls in grinding jar Grind it into fine powder. Alternately you can use barley/jau aata/flour for same Heat a Kadhai and add 1/4th cup oil and 1 Tbsp ghee Add barley flour and combine well in ghee Roast on low flame with stirring consistently Roast till it turns nice brown and aromatic Add a pinch of cardamom powder and 1/2 cup khandsari/ non processed sugar and combine well Add 2 cups water and stir well for no lumps Now add chopped dry fruits, raisins and 1 tbsp ghee and stir well Barley halwa is ready. Transfer in serving bowl Garnish with chopped dry fruits, raisins and dried rose petals Serve as dessert

In North India, traditionally Gujjiya is one of the offering to God in festivals like Hari Talika Teej, Jivit Putrika vrat, Vat Savitri vrat etc and also its is most popular sweet in Holi festival. With name its sound little complicated and tough to prepare but its very easy peasy to make sweet crispy Gujjiya with beautifully moulded with flowery design. The looks only can fascinate and you will get craving for the Gujjiya. It has two version — 1. Dry one and 2. Coated with sugar syrup Dry one is prepared with Rava-Mawa fillings and sugar coated one prepared with roasted Mawa with dry fruit fillings. How to Prepare Gujjiya — 1. Roast half cup Rava in ghee on low flame for light brown colour and good fragrance. 2. Transfer the roasted rava in bowl and let it cool down. 3. Take 6 pedas in big thali and crush it nicely. 4. Mix Coconut powder in crushed peda. 5. Add roasted rava and a pinch of cardamom powder along with chopped dry fruits like cashews, almond and whole raisins. 6. Mix 4 Sp...

Nowadays in dessert at buffet party, moong daal ka halwa is very common. Its kind of dessert and made of various main ingredient like flour, moong daal, chana daal, bottle guard, carrot, beetroot etc. In worls, it is available with various names like halwa, kesari bath, haluva, halawa, alva, haleweh, halava, helava, helva, halwa, halua, aluva, chalva etc across across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora. Lets we turn upto the recipe now: Ingredients: Split Moong daal (Roasted)  1 cup Ghee   1 cup Sugar 1/2 cup or as required Almonds (Chopped)  2 tbs Cashew (Chopped)   2 tbs Pistachios (Chopped)  2tbs Recipe : 1. Take a mixer jar and put roasted daal and grind to a fine powder. 2. Heat a heavy bottom pan and put all ghee in it. Once ghee is hot enough put daal powder and fry it on low flame and stir it c...

I have got 100+ likes on Facebook for my page http://maakirasoise.blogspot.in/ and hence its a time for celebration and celebration without something sweet is impossible. Now i am going to represent a recipe for Chandra Kala. Chandrakala is a Northern Indian dessert and it is also known as Gujiya.The outer covering is made of flour and the stuffing is traditionally made using dry fruits like  raisins, coconut, almonds, and cashews, mainly along with khoa, semolina, cardamom, sugar, and pistachio. You can also make it with Khoya and dry fruit only. Now let see the recipe: Ingredients : All purpose flour   1 Cup Khoya/Mawa  1 cup (At room temperature) Raisins (Chopped) 2 TS Cashews (Chopped) 2 TS Almond (Chopped) 2 TS Pistachios (Chopped) 2 TS Cardamom Powder 1 TBS Sugar - 2 Cups Ghee for frying Recipe : 1. For Khoya filling - Heat  a pan and add some ghee in it and now add khoya and fry till golden brown and keep it stirring consistently...

Angoori rasmalai is an Indian  dessert  consumed mainly in  India , as well as in  Pakistan  and  Bangladesh .  Angoori derives its name from Angoor which is  Hindi  for grape, signifying the shape and form, and also alluding to its sweetness.  The name  ras malai  comes from two words in Hindi:  ras , meaning "juice", and  malai , meaning "cream".  The dessert is made from  cottage cheese  which is then soaked in  chashni , a sugary  syrup , and rolled in fine sugar to form grape-sized balls. Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of  chhana  soaked in  malai  ( clotted cream ) flavoured with  cardamom . It is cooked in  sugar  syrup and  milk  with  saffron ,  pistachios  and  kheer  as stuffing. [3]  Homemade ras malai is usually made from powdered...

Friday evening, little excited for weekends and cook some new dishes, so kuch meetha ho jaye. It can be made in various ways. Its main ingredient is scrapped raw coconut. There are multiple  coconut  laddoo recipes. Its earliest form  Narayl Nakru  dates back to the time of the  Chola Empire , when it was a sweet that was packed for travelers and warriors as a symbol of good luck for their expeditions. Benefits of coconut: 1. Prevents obesity 2. Good for heart health 3. High in dietary fibre 4. Low Glycemic Index (GI) measures how fast available carbohydrates in food raise blood sugar levels.  5. Reduces sweet carving, improve digestion and quick energy booster 6. No trans fat, gluten free, hypoallergenic, non toxic,  7. Last but not the least, coconut helps to aid an dsupport overall immune system functions. Let see the recipe now. Ingredients: Coconut (scrapped) - 1 cup Khoya - 1/2 cup sugar - 5 ts Green car...

Yesternight whole Eden garden stadium was ceremonious with the slogan of 'Bharat Mata Ki Jay' after the tikkha and karara defeat of opponent Pakistani team and we got a mauka to celebrate our team India victory.  In India we celebrate every occasion with something sweet like kheer.  It is also known as  Rice pudding,  payasam ,  payasa ,  gil-e-firdaus  and  firni .  Kheer is prepared in festivals,  temples , and all special occasions. The term  kheer  may derive from the  Sanskrit  word  Ksheer  which means "milk".  Other terms like  Payasam ,  payasa  or  payesh  are derived from the Sanskrit word  Payasa  or  Payasam , which also means "milk". It is prepared using  milk ,  rice ,  ghee ,  sugar / jaggery , and  khoya . It is often garnished using almonds, cashews, raisins and pistachios. There is one more popular version o...

“Lots of halla gulla with meetha rasgulla” Yes, when it’s time for celebration, there is noise and laughter in air and no party is possible without sweets. In sweets rasgulla has no match. The dish originated in states of Odisha and West Bengal are variously claimed to be the birthplace of the dish. According to historians of Odisha, the origin of rasgulla was in Puri , as khira mohana , which later unfolded into the Pahala rasgulla. It has been traditionally offered as bhog to goddess Lakshmi at Jagannath Temple, Puri . It is said, Laxmi gets upset because her husband Lord Jagannath goes on a 9-day sojourn (the ratha yatra ) without her consent. So, she locks Jai Vijay Dwar , one of the temple gates and prevents his convoy from re-entering the sanctum sanctorum of the temple. To appease her, Jagannath offers her rasgullas. This ritual, known as Bachanika , a part of the "Niladri Bije" (or "Arrival of the God") observance, which marks the return...