approximately 150 grams
Tuesday 22 August 2017
Chanar Pantua
approximately 150 grams
Wednesday 2 August 2017
Langcha
Sunday 25 June 2017
Aish El Saraya...
Wednesday 8 March 2017
Gadbad Thandai Kulfi....
Thursday 12 January 2017
Gokul Pitha
To make this pitha, first stuffing is made. Then the batter is made. Little portion of the stuffing is taken and dipped in to the batter and fried. Then the fried balls are dipped into the sugar syrup.
For the Stuffing
Ingredients
2 cup Coconut grated
3/4 cup Date Jaggary grated
2 tbsp Sugar or more as per the taste
4 tbsp Mawa / Khoya
1/4 tsp Cardomom powder
Pinch of Salt
1 tsp Raisins
Method
Take a pan, add the coconut, sugar, Jaggary and salt, stir it on a low flame till the coconut becomes dry. Add Mawa , cardamom and raisins.Cook for another couple of minutes till the mixture is dry. Pour in a bowl and let it cool down.
For the Batter
Ingredients
1 cup All Purpose Flour
1/2 cup Semolina
1 cup Milk or more
Pinch of Salt
1 tbsp Sugar
Method
Take a mixing bowl. Add flour, salt, sugar and semolina. Mix it. Add milk little at a time to make the thick batter. Cover and let the batter stand for 30 minutes.
For the syrup
Ingredients
1 cup Sugar
1/2 cup Water
Method
Take a heavy bottom pan, add all the above and boil it to get thick syrup.
For making the Gokul Pitha
Ingredients
Oil for Frying
Batter
Stuffing
Sugar Syrup
Method
Heat the oil in a wok. Mean while make lime size balls of the stuffing. Dip these balls one by one in the batter and coat the balls. Add the balls in the hot oil. Fry on very low heat till they are golden brown in colour. Drain the oil and immediately drop them in the warm syrup. Let it stand for an hour to soften. Gokul pitha is ready to be eaten and celebrate Poush Sankranti.
Khejur Gurer Shoru Chakli ( Jaggary Rice Dosa)
This is made with rice flour and all purpose flour, mixed together with jaggery water an made into a batter. Then the batter is cooked into a kind of a sweet dosa.
Ingredients
1/2 cup Rice Flour
1/4 cup All Purpose flour
1/4 cup Date Jaggery
Pinch of Salt
Pinch of Cardomon powder
Ghee for Drizzeling on the pan
Method
Take the Jaggary, salt, Cardomon powder and add a cup of water , let it boil till the Jaggary melts. Take it off the flame. Take a bowl, add both the flours and mix it. Add the Jaggery water into the flour and mix it to make a thin batter. Let it rest for 30 minutes. Take a pan, drizzle ghee, pour in 1 or 2 ladle of the batter and swirl the batter in the pan so that the batter spreads out evenly, keep it on low flame for 3 or more minutes, so that the batter gets cooked. Keep checking, once one side is done, turn it and cook for another minute. Shoru Chakli is done...
Bhaja Puli
This Pitha is made with rice flour which is kneaded into a dough. A lime size portion is taken from the dough and stuffed with coconut and jaggary. Then it is given a shape and fried in oil.
For the Stuffing
Ingredients
1 cup Coconut grated
1/2 cup Date Jaggary grated
1/4 tsp Cardomom powder
Pinch of Salt
Method
Take a pan, add the Jaggary, Cardomom and salt, stir it on a low flame till it melts. Add the coconut and stir on low heat till the mixture becomes dry. Switch off the flame and let it cool down.
For the Rice Dumplings
Ingredients
2 cups of Rice Flour
1 Pinch Salt
Warm water
Method
To make the dumplings, take the flour and add the salt in a mixing bowl, add warm water little at a time. Knead it into a soft dough. Keep the dough covered as the dough will becomes hard if kept open.
For the Final step
Ingredients
Stuffing
Rice Dough
Oil or Ghee for Frying
Method
Take lemon size balls from the dough. Flatten the balls with your fingers in the shape of a bowl. The shell would be medium thin. Fill the stuffing into it. Close, fold and seal the edges of the dough. Give it a boat shape with 2 edges pointing outwards. Heat oil or ghee in a wok, Heat the oil or ghee. Add the stuffed dumplings in the oil and fry it till golden brown.
Wednesday 11 January 2017
Nolen / Notun Gurer Roshogolla... Date Jaggery Rasgulla...
Wednesday 14 December 2016
Chushi Pitha Kheer
Friday 28 October 2016
Paan Chocolate Cake Truffles..
Monday 24 October 2016
Paan Bahar Sandesh....
Wednesday 19 October 2016
Kesari Badam Bahar Sandesh Roll...
Thursday 22 September 2016
Rasgulla... From the village of Pahala
Thursday 8 September 2016
Raj Bhog....
Sunday 28 August 2016
Chitrakoot
Thursday 25 August 2016
Rosogollar Payesh
Tuesday 23 August 2016
Chia Besan aur Sattu Ki Barfi...
When festivals are around and sweets are in demand let's make some home made sweets with Lyva Organic Chia seeds..
Chia is an edible seed that comes from the desert plant Salvia hispanica, which is grown in Mexico. "Chia" means strength, and it used used as energy boosters. It contains healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. Chia seeds are an unprocessed, whole-grain food that can be absorbed by the body as seeds. About 2 tablespoons of Chia contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins and minerals.The mild, nutty flavor of chia seeds makes them easy to add to foods and beverages. They are most often sprinkled on cereal, sauces, vegetables, rice dishes, or yogurt or mixed into drinks and baked goods. They can also be mixed with water and made into a gel.
I have roasted the chia seeds.. hence it gives crunchiness to the barfi along with almond flakes.
This is a recipe and review for Plattershare and Go Organic India for Belly Nirvana Program....
Ingredients
1/3 cup Sattu
1/3 cup Besan/Gram flour
1/2 cup Organic Coconut Sugar or Organic Jaggary powder
Pinch of Salt
1/4 tsp Cardomom powder
2 tbsp Almond flakes
1 tbsp Pistachio coarsely ground
2 tbsp Organic Chia Seeds roasted
Method
Grease a square tray and keep it aside.
Take a wok and add ghee. Let it melt. Add the besan and sattu. Stir it continuously and saute it on low heat till light golden brown in colour. Add the coconut sugar or jaggary, stirring it continuously, cook it for a minute. Gradually pour the milk and keep stirring till continuously till all the ingredients combines together. Add the chia seeds, salt and cardomom powder. Stir and cook till it starts to leave the sides of the wok. Spread the mixture on the square tray. Sprinkle with pistachios and almond on top and gently press the mixture. Let it cool completely before cutting and serving.