Thursday, April 18, 2013

Til- Khoya Ladoo

Any of the festival is incomplete without sweets in India. From north to south, east to west, every region has their speciality. Today I am making a north Indian ladoo made with khoya and til (sesame seed). The best part is thats its really quick and you can have this on any vrat/fasting.

Khoa/Khoya (also khoo-wah) is a milk food widely used in Indian and Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.It is similar to ricotta cheese, but lower in moisture and made from whole milk instead of whey.There are three types of khoya - batti, chickna, and daanedaar. Batti, meaning “rock,” has 50% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chickna (“slippery” or “squishy”) khoya has 80% moisture. For daanedaar, the milk is coagulated with an acid during the simmering; it has moderate moisture content. Different types of khoya are used for different preparations. (Source: wikipedia)

This recipe can be made in form of ladoo or barfi as you and your family like it to eat.

Serve:                          Makes 15 ladoos

Preparation time:          30 minutes

Til/ Sesame Seed:                                      1-½ cups Roasted (1 cup crushed)
Almonds & Pistas:                                     2 tbsp   (chopped)
Sugar to taste:                                            Powdered
Khoya:                                                      2 cups
Cashew nut for garnish

1) Roast khoya on low flame till it turns light golden-yellow in color. Allow it to cool for a few minutes.
2) Now add roasted crushed and roasted whole sesame seeds (til) to roasted khoya and mix it well.
3) Add powdered sugar to the above mixture when it is lukewarm. Add chopped nuts.
4) Mix well and shape the mixture into small balls. Avoid too hot mixture so as to prevent the melting away of sugar.
5) Arrange the ladoos in a plate and garnish them with cashew nuts.
6) Til-Khoya Ladoo is ready to serve. You can store it in airtight container and keep it in fridge. It can be easily stored for 15-20 days.


Tuesday, April 16, 2013

Mingi Paak (Muskmelon Seed Fudge)

Mingi paak is a fudge kind of dessert made in India during any festival, fasting or poja. It is made of muskmelon seed also known as charmagaz. In India, these cooling and nutritious melons are found in abundance during the summer time. Being lower in calories and having high water content, the melon is a refreshing and healthy food. The melon seed is, generally, a grayish white hard shell with a white inner kernel, which is soft and oval in shape. The seeds of the melon are rich in protein, omega-3 fatty acids, vitamins, fats and other nutrients. It lacks any distinct scent but has a nutty and sweet taste. The melon seeds are used in baking, dressing of bread cake, confectionery, supari, sweets, refreshing drinks and snack foods. They can also be directly consumed after roasting.

Today I am trying to make a burfi like Indian dessert with charmagaz after roasting it a bit and then mixing it with khoya and sugar syrup. The mixture is set on a greased tray and cut into desired shape once cool.

Makes:                      10-12 burfis
Preparation time:        30 minutes

Magaz (dried, peeled melon seeds):           1/2 cup
Khoya:                                                      1/2 cup
Sugar:                                                        1/2 cup
Water:                                                       1/4 cup
Ghee:                                                         1 tbsp


1) Dry roast magaz until they turn a little brown in color. Be careful as it splutters during roasting. Cool down and crush coarsely. Set aside.
2) Heat ghee in a pan and sauté khoya till it gets even and slightly brown. Turn off the flame and add magaz to khoya. Keep it aside.
3) Heat sugar and water together in another pan and let the sugar dissolve over low flame.
4) After the sugar dissolves, bring the syrup to a boil and let it cook till it becomes thick (two strings thick).
5) Turn off the flame and add syrup immediately into the khoya mixture followed by vigorous stirring to blend well. Now transfer the contents to a greased plate, level it and keep it aside.
6) Once the mixture gets set and becomes cool, cut it into square pieces.
7) Arrange the pieces on a serving dish and serve.


Saturday, April 13, 2013

Apple Rabri

Apple are often eaten raw. The whole fruit including the skin is suitable for human consumption except for the seeds, which are slightly poisonous. The core is often not eaten and is discarded. Varieties bred for raw consumption are termed dessert or table apples. Apples can be canned or juiced. Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. Puréed apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly.
(Source: wikipedia)

Today we are trying to make an Indian delicacy rabri with apple flavour in it. Sweet Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. This recipe can be made in advance and used for any lunch or dinner party. Apple Rabri can also be used in fasting.

Serve:                               4
Preparation time:               30 minutes plus cooling

Apples:                     3 small (peeled, grated)
Milk:                         1 litre
Sugar:                       4 tablespoon
Green Cardamom:     1/4 teaspoon
Cinnamon powder:    1/4 teaspoon
Almonds:                   8- 10 (blanched, sliced)
Pistachios:                 5-6 (blanched, sliced)

1) Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity.
2) Add sugar and cook on low heat, stirring continuously. Add cardamom & cinnamon powder.
3) Add the grated apples to reduced milk and mix. Cook for three to four minutes.
4) Add almonds and pistachios. Pour into a serving dish.
5) Apple Rabri is ready. Serve hot or cold.


Friday, April 12, 2013

Thalipeeth with Peanut Curd Chutney for fasting

Thalipeeth is a type of savoury multi-grain pancake popular in Western India. It is a special Maharashtrian dish. The dough is prepared from special flour made from roasted Chana daal, Urad daal, coriander seeds, cumin seeds, wheat, and rice. Onion, fresh coriander and other vegetables and spices are added when kneading the dough.
It is usually served with white water buffalo milk butter and is very popular amongst Marathi people. Otherwise it is served with thick ghee or "Toop" (Marathi) or sometimes even with thick curd.
During a fast ("Upaas") a dough made from sago "Sabudana" is used.
(Source- Wikipedia)

For Thalipeeth

Water chestnut flour:          1/2 cup
Boiled potato:                    1 (grated or mashed)

Peanut:                              4 tablespoon (ground)
Sabudana (sago):               1 cup (soaked for 3-4 hrs in water)

Broccoli:                            4 tablespoon (grated)
Green chilli:                        2 (finely chopped)
Coriander leaf:                   2 tablespoon (finely chopped)
Turmeric powder:               1/2 teaspoon

Chilli powder:                     1/2 teaspoon
Roasted Cumin powder:     
1/2 teaspoon
Coriander powder:             
1/2 teaspoon
Rock Salt to taste
Oil to cook


1) Drain out the additional water from Sabudana. Mash the potato and grind the peanuts. Grate some broccoli. You can use any of your favourite vegetable grated or boiled for this recipe.
2) Mix all other ingredients together in a large bowl and make soft dough using warm water.
3) Using a rolling pin roll it in a 3 inch diameter disc like a puri but much thicker. Make a hole in the centre using your finger.
4) Put it on a hot tava and cook it using some oil from both the side till golden and crisp.

For peanut curd chutney

Peanuts:                   1 tablespoon (crushed) 
Thick Curd:              1/2 cup 
Curry Leaves:           1 stalk 
Sugar:                       1/2 teaspoon
Green Chilli:              2 (finely chopped) 
Coriander Leaves:    2 tablespoon (finely chopped)
Ginger:                     1/2 inches piece
Mustard seeds:         1/2 teaspoon

Oil Salt to taste

1)Beat the yogurt to make it smooth.
2)Put together chilli, peanut, coriander, ginger, sugar and salt. Blend it into a paste. Add it to yogurt.
3)Heat oil in a pan and saute curry leaves and mustard seed.
4)Add them to curds when they begin to splutter. 
5)Refrigerate the mixture as per requirement.
6)Serve the chutney with yummy thalipeeth and enjoy your fasting.


Wednesday, April 10, 2013

Thai Fried Banana

Bananas are often underrated as a dessert, but not in thai cuisine after making this yummy recipe. This dessert is best made while your guests are waiting at the table, means you can actually prepare it in no time at all. Try these toffeeish hot bananas with some cold vanilla ice cream or some sprinkle of coconut milk.

Serve:                4

Preparation time:        12 minutes

Adapted from "Easy Thai Cookbook" by Sallie Morris


Bananas:                         4 fresh
Butter:                            50 grams
Brown/palm sugar:          4 heaped tbsp
Lime:                              2 (juices)
Coconut milk:                 4 tablespoon


1)Peel the bananas and either slice each one diagonally into 2 inches thick slices or slice lengthways and then halves again for softer result.
2) Melt the butter in a frying pan or wok and add the banana slices. Fry them both the sides at medium flame until golden and soft.
3) Sprinkle in the sugar and stir over the heat until it is dissolved and thickens to a syrup. Squeeze over the lime juice.
4) Transfer the banana and sauce to a sundae dishes or a plate and drizzle the coconut milk on the top.
5) Serve hot.


Friday, April 5, 2013


Chandrakala is an extension of a very famous recipe call gujiya specially made on Holi a festival of colors. This recipe is prepared with Koya and dry nuts filling in a maida puri, fried and then dipped in sugar syrup. To make this extraordinary sweet you need loads of patience and few ingredients. Let's get cooking.

Serve:                              6-8 (make 15 pieces)
Preparation time:              45 minutes


Maida (All purpose flour):        2 cup
Ghee (clarified butter):             1/4 cup
Khoya/ Mawa:                        200 grams
Almond, Pistachio, walnut:       1/2 cup (finely chopped)
Raisins:                                    2 tablespoon
Sugar:                                     2 1/2 cups
Cardamom powder:                1/4 teaspoon
Saffron:                                   Few strands
Oil to deep fry
Silver leaf/ chandi kay wark for garnish


1) Mix maida and ghee in a big bowl rubbing it with your palm. Knead the flour into stiff dough using warm water.
2) Cover the dough with wet kitchen towel and set aside for 30 minutes.
3) For stuffing, grate or crumble the khoya. Add a tablespoon of ghee and fry the grated khoya stirring regularly until golden brown on medium flame. Set aside
4) Finely chop or grind roughly all the dry nuts. Add it to the khoya. Add raisins, cardamom powder, 1/2 cup sugar Mix well.
5) Now divide the dough in 30 equal parts. Roll in small rounds or about 2.5-3 inches diameter like a small puri. Work covering the dough or puri with a damp towel else the dough will become hard.
6) Divide the filling in 15 equal parts. Place on round puri on a clean working table; add the stuffing in the center using a small spoon.
7) Using your finger apply some water around the edge and place another puri just above the 1st one.
8) Stick the edges by pressing up with your finger and close the stuffing in between two puris.
9) Now put this stuffed chandrakala in your one hand and start making pattern along the edge. To make the pattern first press with the other hand and then twist, now press again and then twist. Repeat the process for the complete edge around the circle. Set aside and cover with damp cloth.
10) Similarly make all the chandrakala and set aside.
11) Heat some oil in a khadai at medium flame. Oil should not be too hot.
12) Fry all the chandrakala till golden brown and crisp at the medium flame. It takes around 7-8 minutes to fry one set of chandrakala. Let it cool completely.
13) Add 3/4 cup water in 2 cups of sugar and cook to make syrup, add few saffron strands. Make 2 string sugar syrup by cooking 5-7 minutes after sugar dissolves.
14) Toss each chandrakala one at a time in the sugar syrup carefully.
15) Keep it on tray and let it dry. Use chandi key wark to decorate the top of chandrakala.
16) Serve at room temperature and make your festival special.


Wednesday, April 3, 2013

Authentic Besan Ladoo

I have always associated "Besan ladoo" with the prasad served at Sankat Mochan Hanuman Temple at Varanasi. Making this ladoo made me remember all those visits to the mandir, and waiting for prasad after long queue for puja. Devotee trying to hide their sweets from all those smart monkeys, freely moving around in temple premise is a common scene there.
This recipe is an authentic version of besan ladoo. Boora is used for making these ladoos which give it definite flavour and crunch. Normal ground sugar can also be used for a quicker version.

Serve:           5-6 persons (Make approx 12 ladoos)

Preparation time:       45 minutes


Gram flour (Besan):                  2 cups (coarsely ground)
Boora (crystallize sugar):          1 cup (recipe below)
Ghee (clarified Butter):             3/4 cup
Almond:                                   1/4 cup (finely chopped)
Cardamom powder:                 1/2 teaspoon

For Boora:                       
Sugar:                                       3 cups
Water:                                      1 cup
Ghee:                                        1 teaspoon

1) Heat a pan and add ghee to it, add besan when ghee melts. Keep stirring continuously and pressing with spoon till besan is golden and start smelling sweet at medium flame (for about 5-7 minutes). Sprinkle a spoon of water and mix well cook for another minute. Set aside and let it cool down.
2) For Boora, add sugar and water in a wide pan, let the sugar melt at medium flame. Increase the flame to high and cook it stirring continuously for another 7-8 minutes. Add 1tsp ghee just before finishing. Take the sugar syrup down and let it cool by continuously stirring and pressing with the back of spoon so that no lumps form. The sugar syrup will start becoming thick and dense. It will become white like a powdered sugar once completely cold and dry.
3) Add this boora to warm roasted besan. Add almond and cardamom powder. Mix well.
4) Divide the mixture in 12 parts and make ladoos of your desired size.

5) Note: You can add additional spoons of melted ghee it its getting difficult to make ladoos or the mixture to too dry. It can be stored for up to 2 months and made in advance before any festival.


Tuesday, April 2, 2013

Lavang Latika

"Puri stuffed with khoya and dry fruit mixture and dipped in sugar syrup" this is the best how you can define a "Lavang Latika". It is a traditional north Indian dessert made during festivals like Holi, Diwali or even Durga puja. It's an easy and tasty recipe, rich in flavours. I made this recipe for Holi and loved by each and everyone.

Serve: 5-6 persons (makes 12 pieces)

Perpetration time:        40 minutes


Maida (All purpose flour):                         1 1/2 cups
Ghee (Clarified butter):                              3-4 tablespoon
Oil to deep fry
Sugar:                                                       1 cup (dissolved in 1/2 cup of water)
Cashew Nut, pistachio, walnut & almond:  1 cup (finely chopped or crushed)
Khoya:                                                      1/2 cup (grated)
Cloves:                                                      10-15 pieces
Rose water/essence:                                   1/4 teaspoon
Sugar:                                                        2 tablespoon (finely ground)                        


1) Cook sugar with 1/2 cup water, stirring, till you get a one string consistency. Add rose essence mix well.
2) Add maida and 3 tbsp ghee in a big bowl and rub it well together. Add little water and knead to make stiff dough. Cover it with wet towel and let it rest for 15 minutes.
3) Heat ghee in pan and add grated khoya and fry for 4-5 minutes. Add all all the dry crushed nuts into khoya once cold. Add ground sugar, divide it into 12 portions and set aside.
4) Divide the dough also in 12 pieces and roll out each portion into a puri. (6-7cm diameter rounds).
5) Heat some oil in a deep fry pan at medium flame.
6) Place a portion of filling mixture in the center of puri, drizzle it with little ghee (optional) and fold the two sides to overlap each other.
7) Fold the remaining other sides overlapping each other. Secure with a help of clove in between to make a square parcel.
8) Deep fry these lavang latika at medium flame till golden brown.
9) Drain from oil and soak them in warm sugar syrup for 10 minutes.

10) Drain from the syrup serve warm