Besan ladoo is a popular dry snack in Indian households, a tradition that’s been carried since generations, Yes, I can hear whispers, oh ! why only this, chakli and sev makes it complete for the occasion. (more…)
With the Ganesha festival fast approaching, it is time to prepare a wide variety of sweets. Modak and kadabu are usually prepared during this festival. Here is Kadabu recipe for you.Have a great festival and enjoy your time with family.
For the stuffing :
Split pigeon peas ( tur dal) 1 cup
jaggery grated 1 cup
cardamom powder 1/2 tsp
camphor a pinch
dessicated coconut 1/2 cup
cashew pieces and raisins 1/4 cup
For the covering :
wheat flour 1 1/2 cup
rice flour 2 tsp
ghee 1/2 tsp
Other ingredients :
- oil for frying
- flour for dusting
Cook split pigeon pea in a pressure cooker with adequate amount of water. Add ghee to it. When done, remove and drain the water. The stuffing has to be prepared. You can either cook it directly now in a thick bottomed pan or put in a colander and smudge it along with jaggery. I have a handy equipment for it. I get a liquified form of the mixture. I now boil it, to get the right consistency. Add all the other ingredients to it. Once, you have got a moderate consistency, remove and keep aside, it becomes thicker on cooling.
In the meanwhile, mix the ingredients of the dough and keep aside covered.
Make balls of the stuffing and keep aside.Take a ball of the dough and roll it. Take a mould and place it over it. Take a ball of the stuffing ,elongate and place it over it. Slowly ,seal it and remove from the mould.
Heat oil in a pan. Slowly, put it and deep fry on moderate flame , until brown in colour on both sides. Put it on an absorbent paper. Repeat the procedure for all others.
Aamrakhand, delicacy of hung curd infused with mango puree is a Maharashtrian dish. It is similar to Shrikhand, the only difference being the addition of mango puree here. It can be used with the indian flat bread as chapati or puri or even as a dessert. (more…)
Holi, the festival of colours marks the arrival of spring. It is the time when we love to celebrate the beautiful season, which soon ends giving us the worse summer. This festival is celebrated throughout the country, though the spirit of the festival has dwindled these days. What was once a colourful play with each one immersed in pink and blue , is now reduced to a mere touch of it. Well, change is the only thing constant, I enjoying seeing the kids running splashing colours on each other. Happy Holi to all of you !
Coconut burfi, a name familiar to one and all as ” Khobbare mittaye” was prepared quite often earlier. But, with the changing trends and eating habits, these sweets make an occasional comeback during festivals as Dasara and Diwali.
At times, when piles of coconut are lying in the refrigerator during certain religious ceremonies. this is the immediate sweet that comes to my mind. It is liked by all at home. (more…)
Moong dal is used for various purposes in our daily cooking. From salads and dals to desserts, it finds its place in some form or the other. Today, I present a traditional Indian sweet dish. Payasa is a sweet preparation usually of medium consistency, which are made of numerous kinds. (more…)