PEANUT CHIKKI - Moongphali ki Chikki

HOW TO MAKE PEANUT CHIKKI

INGREDIENTS :

• 150 gms Jaggery
• 200 gms Peanuts
• 1tsp Ghee

METHOD : 

Roast the peanuts in a pan and remove the skin. In a non stick pan, melt 1tsp ghee and saute roasted peanuts for 2 minutes. Put peanuts on a flat surface and with the help of a rolling pin or crusher, coarsely grind it (2 - 3 pieces of 1 peanut).

In the same non stick pan, put pieces of jaggery and add 1tbsp of water. Cook the jaggery till it reaches to the hardening consistency.

To test the consistency of jaggery, take a bowl of cold water and drop a little bit of jaggery caramel in the water for a while. Check if it becomes hard and bristtle.

Once the jaggery caramel reaches to its desired consistency, add peanuts and switch off the flame.

Grease a flat surface and a rolling pin, pour the mixture over the surface. Quickly roll the mixture flat using rolling pin. Let it cool for atleast 1/2 an hour till becomes crisp.

When it cooled, break it into pieces and store it in a airtight container.

MAKE MAWA / KHOYA FROM MILK

HOW TO MAKE MAWA / KHOYA FROM MILK

INGREDIENTS :

• 3 litres full cream milk in order to make 800 - 900 gms mawa / khoya

METHOD :

Pour the milk in a deep large thick bottomed pan and bring it to gentle boil first on a low to medium flame. Keep on stirring the milk with a spatula.

At the stage when the reduced milk gets more thicken, continue to stir. Towards the end when the milk has reduced much, you will see bubbles bursting in the milk, at this point continuously stir.

When the thickened milk starts leaving the sides of the pan, it means your mawa is ready. 

Remove it to another bowl and let it cool completely. You can make many Indian sweets using this homemade khoya.

How to make Rasmalai

 

How to make Rasmalai from Sponge Rasgulla 

Ingredients:

• Sponge Rasgulla - 8 pieces
• Milk                     -  1 litre
• Sugar                   -  100 gms
• Milk Powder       - 100 gms
• Cardamom          - 6 to 7 pieces
• Saffron                - 15 to 20 Strands

Method :

Dip Sponge Rasgulla pieces in plain cold water and squeeze gently with soft hands to remove excess sugar syrup. Repeat the process 3 times.

Prepare Cardamom Powder by grinding cardamom seeds.

Now in a heavy bottomed pan, boil 1 litre milk. Add Milk powder and boil till the milk reduces to three quarters. (Milk Rabri Consistency)

Add Saffron Strands, Cardomom Powder and Sugar to the milk rabri. Boil for few minutes till the sugar gets dissolved.

Remove from pan and let the milk rabri cool down to room temperature.

Now in a serving Bowl, arrange squeezed sponge rasgullas. Pour Milk rabri over the rasgullas.

Refrigerate for atleast six hrs.

Your creamy saffron flavoured rasmalai is ready to serve.

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How to make Home-made Fruit & Nut Chocolate

Home Made Fruit & Nut Chocolate

Ingredients :

• Milk Chocolate compound    - 125 gms
• Dark Chocolate compound   - 70 gms
• Cashew Nuts                           - 25 gms
• Almonds                                  - 25 gms
• Raisins                                     - 10 gms
• Ghee for greasing
• Chocolate Moulds

Method :

Cut almonds and cashew nuts in small pieces. Bake this cashew nuts and almonds in microwave for 1 and 1/2 minutes. Also cut raisins into small pieces.

Melt dark chocolate in microwave for 1 and 1/2 minutes. Melt milk chocolate in microwave for 1 minute. 

Now mix dark chocolate, milk chocolate and dry fruits together in a bowl. Grease the chocolate mould, pour the chocolate mixture into the mould.

Immediately put the chocolate mould in the refrigerator until firm for 10 - 15 minutes. 

Your tempting chocolate is ready to eat.

How to make Kalakand Milk Burfi

KALAKAND MILK BURFI

Ingredients:

• Milk                  -  1 litre
• Sugar                -  50 gms
• Milk Powder    - 100 gms
• Cardamom       - 5 to 6 pieces
• Curd 3 tbsp and Lime juice 2 tsp
• Chopped pista and silver foil for garnishing

Method :

Take 1/2 litre of milk in a heavy bottom sauce pan, allow the milk to boil. Add 3 tbsp of curd or 2 tsp of lime juice to curdle the milk. Leave it aside for 8 to 10 minutes.

Switch off the gas and let the chenna settle down. Now take the muslin cloth and place it on a vessel. Pour the chenna mixture over the cloth, sieve through the cloth and remove the excess the water. 

You can keep a heavy bottom object on chenna for about 10 minutes. Your chenna (cottage cheese) is ready. 

Mash the chenna properly into tiny crumbs and keep it aside.

In a kadhai, take 1/2 litre of milk and boil it on a low flame till it reduces to half of the quantity.

Mix 1 tbsp of milk with milk powder and make a thick paste. Add this thick paste into boiling  milk, stir continuously to break the lumps.

Once the milk starts to thicken, add mashed chenna, stir continuously, add sugar, cardamom powder and cook for a while till the mixture starts leaving the sides of the kadhai.

Grease a plate or a tray, empty the content and make about 3/4th inch thick layer. 

Once it comes to normal temperature, garnish it with some chopped pista and silver foil, cut it into square pieces.

Your kalakand milk burfi is ready.

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SEVAI KI KHEER (VERMICELLI DESSERT)

SEVAI KI KHEER (VERMICELLI DESSERT)

Ingredients :

• Sevai or vermicelli     - 50 gms
• Sugar                           - 50 gms
• Milk                             - 1/2 litre
• Cardamom                  - 4 to 5 pieces
• Rasin                           - 25 gms
• Cashew Nuts              - 25 gms
• Ghee                           - 2 teaspoons

Method :

Heat ghee in a thick bottom kadai, cook 50 gms sevian on low flame till it becomes golden brown in colour.

Add rasins and cashew nuts, saute for a while.

Add 1/2 litre milk and bring it to boil on high flame and then low the flame, add cardamom powder in it.

Cook for about 7 to 8 minutes till the quantity of milk reduces to half. Add sugar and mix nicely.

Cook on high flame for just 2 to 3 minutes after adding sugar.

Turn off the gas and serve it in a serving bowl.

Khas Khas Halwa / Burfi Recipe

Recipe for Khas Khas Halwa / Khas Khas Burfi

Khus Khus Halwa is prepared by North Indians during Janamashtami and Navratra Festivals when people are fasting. It is considered 'Phalahaar' i.e can be eaten during fasts. However It is very delicious dessert that can be prepared in any season and served to the guests.

Ingredients

• 100 gm Khus Khus /Posto seeds
• 100 gm Pure Ghee
• 100 gm Sugar
• 1/2 Litre Milk
• 5-6 no. Cardamom

• 25 gm Cashew
• 25 gm Raisins
• 10 gm Pistachios
• 1 Bowl Water

Method

1. Soak Khus Khus in a bowl of Water overnight.
2. Drain Water from Khus Khus and wash soaked khus khus in running water.
3. Grind it to a semi thick paste.
4. Chop cashew and pistachios.
5. heat 20 gm of ghee in a thick bottomed pan and saute chopped cashews and pistachios till light golden brown and keep it aside.
6. Now pour remaining ghee in same pan and melt it.
7. Add khus khus paste and stir continuously for about 10 - 15 minutes till it turns Golden Brown.
8. Add Milk and cook till entire milk dries up and Khus khus starts leaving sides of Pan. Add Sugar and cook again for about 5 minutes
9. Add sauteed cashews, pistachios and raisins and cook for 2-3 minutes
10. Sprinkle Cardamom Powder and empty the prepared dessert in flat bottomed pan.
11. Serve in a bowl as Halwa or cut the pieces of the dessert in Burfi shape and decorate with silver foil and nuts .

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