Plain Wheat Flour Barfi Without Mawa and Milk ( Genhu ke aate ki barfi )

Hello friends,
Namaskar..

I am Sangeeta Agrawal And heartily welcome you at my food blog.

# Today, we are making "Plain Wheat flour Barfi without mawa and milk"
It is very delicious, healthy and nutritious.
It is an easy and comfortable sweet dish that can be made with your home Ingredients at any time.

# You can store and can enjoy it till months.

Let us start the recipe.

# Prep Time...5 minutes
# cook Time....30 minutes
# Serving...4 to 6

# Ingredients For "The Wheat flour Barfi"

1. Wheat flour....250 gram
2. Desi ghee....100 gram
3. Melon seeds...20 gram
4. Almonds and cashews...20 ( chopped )
5. Green cardamom powder..1/4 tea spoon ( 4 )
6. Sugar...250 gram
7. Water...150 ml.

# Method of Making..

1. Place a heavy bottomed wok on the medium flame and add desi ghee in it.

2. As the ghee melts and heats up, just add Wheat flour in it.
Make sure, wet the wheat flour in ghee well.

3. Now mix it and start roasting it on the medium slow flame.

4. Roast the wheat flour well till a nice aroma and dark brown colour.
It will take 18 to 20 minutes in roasting well.

The whole taste of Barfi depends upon the nice roasting of wheat flour with ghee.

5. As the ghee seperates from the sides of wok, just add melon seeds and chopped dry fruits ( leaving 2 spoons for garnishing ) in the flour.

Now the flour is too hot, so melon seeds and dry fruits will get fried and fluffy automatically.

6. Off the flame and keep on stirring it for 2 minutes because if you leave it in the hot Kadhai, it can burn from the bottom.
Or you can take out the mixture in other pan.

7. Keep ready a plate or container by applying some ghee on the surface to set the Barfi.

8. Now make the sugar syrup.
Just add sugar and Water in other wok  ( Kadhai ) on the high flame.

9. As the sugar melts with water, just slow the flame and cook it till thick sticky consistency.
It will take 8 minutes.
Just check the sugar syrup between your thumb and the first finger...if it is sticky and a small strand is coming...It is done.

10. Half strand ( aadha tar ) is sufficient for this plain Barfi... otherwise the dough will get hard.

11. Just transfer the roasted wheat flour with cardamom powder in the sugar syrup and mix well till a smooth dough.
2 minutes are sufficient.
Do quickly.
Because it will start freezing very soon.

12. Just transfer the mixture in the greased plate.
Make it even with the back end of a greased spoon or bowl.

13. Just tap the plate so that it could spread evenly.

Sprinkle some chopped almonds and cashews over the barfi and press them with the greased spoon so that they could stick well.

This garnishing makes the barfi more appetizing and delicious.

14. After 15 minutes...As the barfi is set just half, make the cut marks as the shape of your choice.

As it cools down completely, just separate it and fill in a container.
You can enjoy it till months.

In this way, the delicious "Wheat flour Barfi" is ready to enjoy.

# Things To Remember...

1. Roast the wheat flour well on the medium slow flame.

2. Adding of ghee in the barfi is enough if it wets the flour.
So you can add the ghee in the patches.

3. You can add roasted dry fruits separately.
This roasting enhanes the taste and self life of barfi.

4. If anyway, your barfi dough becomes hard and is scattering...then add some water to make it adjustable.
If anyway, it becomes thin, then keep on stirring it till solidifying consistency.

Thanku Friends,
Thanks again.

Til Aata Mawa Barfi ( Sesame seeds, Wheat flour and Mawa Barfi ) Winter Special Dessert

Hello friends,
Namaskar....

I am Sangeeta Agrawal And heartily welcome you at my food blog.

#  "Sesame seeds Wheat flour Barfi" is not only Luscious but also is very nutritious.
Sesame seeds are really tiny but are rich in nutrients...like chia seeds, flax seeds etc.
It is very beneficial for hair, skin and over all health.

So in the winter season, we should intake sesame seeds in any form.

Let us start the recipe.

# Prep Time...10 minutes
# Cook Time...30 minutes
# Serving...8
# pieces...16

# Ingredients For Til Aata Mawa Barfi...

1. Wheat flour....150 gram
2. Sesame seeds...125 gram
3. Mawa....125 gram
4. Desi ghee...80 gram
5. Chopped almonds and cashews....4 Table spoon ( 10 pieces each )
6. Cardamom powder...1/2 Tea spoon

# For Sugar Syrup...

1.Sugar...300 gram
2. Water....150 ml.
3. One strand sugar syrup

# Method Of Making..

1. Firstly, place a heavy bottomed kadhai on the medium flame and dry roast the Sesame seeds till light brown and fluffy.
It will take 4 minutes only.
Don't over roast it otherwise it can be bitter in taste.
Take out them in a bowl and let it cool.

2. Now in the same Kadhai...add the ghee
and Wheat flour altogether and mix it well and start roasting.
You need enough ghee just to wet the wheat flour.
Adjust the ghee as needed.

3. Roast the wheat flour well on the slow medium flame till a nice aroma and dark brown colour.
It will take 18 to 20 minutes.
..now you will see that ghee is seperating from the flour. It means that roasting is done well.
then off the flame.
Now kadhai is too hot, so keep on stirring it for 2 minutes more to avoid from burning the flour.

4. Now crumble the mawa and roast it in another pan till light brown only.
It will take 5 minutes only.
Don't over roast it.

5. Take out the mawa in a bowl.

6. Before making the sugar syrup...do two things...
Coarsely grind the Sesame seeds in a mixer jar leaving 2 spoon whole for a nice taste and texture.

Keep ready a plate or container by applying some ghee to set the barfi dough.

7. Then prepare the sugar syrup.
Just mix sugar and water altogether in a pan on the high flame.

8. As the sugar melts in the water, just slow the flame and cook it 5 minutes more till 1strand consistency..( Ek tar ki chasni )

Meanwhile gather all the ingredients like.. Roasted and grinded Sesame seeds, roasted wheat flour, Mawa, cardamom powder and chopped dry fruits etc.  in a big deep pan and mix well.

9. Just check the sugar syrup as the thick sticky consistency between your thumb and first finger.

10. As the sugar syrup is done, just add the mixture of  roasted wheat flour, cardamom powder, chopped dry fruits, roasted Sesame seeds and mawa in the sugar syrup and mix well.

11. Now barfi dough is ready to set the barfi...just transfer it in a greased container and spread it evenly with the help of a greased spoon.

12. Tap the container and sprinkle some chopped almonds and cashews and press them with a spoon so that it could stick over the barfi well.

When the Barfi is cooled down completely,  cut it in the shape of your choice.

In this way, "Til Aata Mawa Barfi" is ready to serve.

# Note.

1. Dry roast the Sesame seeds till light brown and fluffy.
4 or 5 minutes are sufficient otherwise it can turn bitter.

2. But roast the wheat flour well on the slow flame till dark brown... Because it becomes light when you add it with other ingredients.

3. You can avoid the dry fruits in this "til aata Barfi".

4. If anyway, your Barfi dough becomes too thick or hard to set the Barfi..Then sprinkle some water or milk in it and make it easy...
If anyway, it becomes thin then stir it continuously till a desired solidifying consistency.

Thanku Friends,
Thanks again.

.

Instant Banana curry Or Banana Shikanji ( No cooking Recipe )

Hello friends,
Namaskar...

I am Sangeeta Agrawal And heartily welcome you at my blog.

# Today I am sharing the recipe of"Instant Banana curry" that needs no cooking and is very delicious and healthy.

# In my family, it used to be eaten from the early childhood. It tastes yummy with poori, parantha, chapatis and you can enjoy it as simple as your taste.

# Banana is that fruit which helps in cleaning the digestive system. It is a great source of fibre. It is full of vitamins and potassium like raw banana.

# Prep Time...5 minutes
# No cooking Recipe
# Serving....2

# Ingredients For Instant Banana Curry Or Banana Shikanji....( Lemon Water )

1. Ripe banana...2
2. Pure Water....100 ml.
3. Lemon juice...1/2 lemon or 2 spoon
4. Sugar...4 spoon full
5. Black salt....1/2 tea spoon
6. Sendha salt...1/2 tea spoon
7. Roasted cumin powder...1/2 tea spoon
8. Garam masala....1 pinch
9. Chopped coriander leaves...1 spoon

# Method of Making...

1. Firstly, wash and remove the skin of ripe banana.

2. Then cut it into thin slices.

3. Now take out a big bowl and add these thin slices of ripe banana with all the ingredients like....salt, lemon juice, sugar, pinch of garam masala, cumin powder etc.

3.Lastly, add water and some fresh coriander leaves and mix well.

In this way, delicious banana curry or banana Shikanji is ready enjoy.

You can serve it as a side dish in the Meal time.

It is an encouraging food for children.
Just Try Once.

# Note...

You can enjoy this " Instant Banana Curry" as a healthy shake too.

The combination of Banana and lemon are not only delicious but also very healthy.

Thanku Friends,
Thanks again.

Millet Flour Laddu ( Bajra ke aate ke laddu )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# "Millet flour laddu"  ( Bajra aate ke laddu ) are eaten in the winter season... because it keeps our body warm and has amazing health benefits.
It helps with digestion and detoxifies the body. It controls cholesterol and prevents many diseases like... Diabetes, cancer and Asthma.

100 gram of Bajra ( Millet ) has 360 calories, 12 g.protein and 5 gram fat.
It is rich in Vitamin B and iron.

# Cook Time...25 minutes
# Prep Time....20 minutes ( laddu making Time )
# Serving...8 ( 16 laddu )

# Ingredients For Millet flour laddu..

1. Millet ( Bajra ) flour...250 gram
2. Desi ghee...150 gram
3. Edible gum...20 gram
4. Chopped cashews...15
5. Chopped almonds...15
6.Tagar or Mota boora...200 gram

# Method Of Making...

1. Firstly place a heavy bottomed wok ( Kadhai ) on the medium flame and add the half ghee in it.
As it heats up, just add crushed tiny pieces of gum and fry them on the medium slow flame.
As it becomes puffy and little brown, just take out in a plate.

2. Now roast the chopped almonds and cashews in the same ghee till light brown.
It Will take 2 minutes.

3. Now add the remaining ghee and Millet flour in the Kadhai.
Roast it well constantly on the medium slow flame.
When the flour becomes dark brown and seperating the ghee from the sides of wok...Then it is done.
Roasting will take 20 minutes.

4. Now take out the roasted flour in a big container so that you can mix other things to make your laddu.

If you want to make your laddu in the same wok ( after switched off the flame ), then stir the roasted flour more for 5 minutes so that it could not be over roasted because the wok is too hot.

5. Then add the chopped dry fruits,  crushed edible gum and tagar in the warm Millet flour.

6. Mix everything well.
Take a little portion of the laddu mixture, and bind it with the help of your palm and fingers as making it round.

7. In this way, bind the Laddus and place them in a flat plate to dry out completely.

Garnish them with some chopped cashews and pistachios for making them more tempting.

As the Laddus become dry, fill them in a container and enjoy.

Like wheat flour laddu...You can store these Millet flour laddu till months.

# Things To Consider...

1. 200 gram Jaggery can be used in place of coarsed sugar in these laddus.
Add the well crushed jaggery in the wok on the medium slow flame.
As it melts well, just off the flame.
Don't over cook it.
As the Jaggery syrup cools down a little, just add roasted Millet flour and dry fruits and bind your laddu in the same way.

2. Roasted Sesame seeds and other dry fruits can be added in these laddus.

3. Roasted dry fruits enhances the taste and self life of all types of Laddu.

4. You can add more warm melted ghee at the time of making laddu if necessary.
If anyway, your laddu mixture becomes dry and you are not able to bind your laddu, then heat it a little to get the moisture and bind the Laddus.

5. Tiny chunks of gum (gond ) tastes nice in the laddu, but if you or your family members don't like it...Then make the powder of gum in the mixer jar.
And at the last roasting time of Millet flour...when it is too hot...just mix this powder and stir it well.
It will be immediately puffy and done well.

6. If you don't want to roast the almonds and cashews before then add them too at the last roasting time of flour.
This method will make them nice in taste.

Thanku Friends,
Thanks again.

Bajra ka Maroda ( Instant Bajra laddu with Bajra Parantha or Roti )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# " Bajra" ( Millet ) and Jaggery both are very healthy and rich in iron and minerals that keep us warm in the winter.
Therefore we prefer many dishes of Bajra like... Khichdi, bhaat, til ( Sesame seeds ) tikki, Maheri, Bajra roti, Parantha and ladoo.

# In the winter season, Bajra laddu is prepared at almost all homes... whether it is made of Parantha or roti or with Millet flour.
It is very delicious and easy to make with Jaggery and mota boora ( coarsed sugar ).

#  Today's recipe is "Bajra laddu with Parantha" is called Maroda or madoda by people.

# Prep Time...10 minutes
# Cook Time..15 minutes
# Making Time...10 minutes
# Serving...4

# Ingredients For Bajra laddu...

1. Bajra flour....250 gram
2. Water....180 ml. for kneading the dough
3. Jaggery...75 gram ( crushed )
4. Mota boora....75 gram ( Tagar )
5. Desi ghee for frying
6. Some cashews for garnishing..( optional )

# Method Of Making...

1. Firstly, knead the soft dough of Bajra with the help of water.
This Millet flour is kneaded with "cut and fold" method to make it smooth with the help of palm and fingers.

2. Like other flours... Bajra flour is not needed to get rest otherwise it can be soggy.
It is ready to make roti or Parantha at once.

3. Now divide this dough into 3 equal parts.
The ball size is big because Bajra roti should be thick.

4.Before frying the Parantha, keep ready crushed jaggery and tagar because it is added in the hot Parantha...so that you can get the moisture for making the laddu

5. Then heat the Tawa on the medium flame.

6.  Meanwhile roll your Parantha on the roller board.
For rolling it..spread some dry flour on the roller board and place a ball over it.
It will help to make it round either with hands or with a roller pin ( belan ).
You can wrap the ball in the flour or can spread over it as comfortable.

7. Just place it on the heated Tawa.
Ad it changes its colour from the one side, just flip it to the other side.
And it is cooked or it becomes little brown just add enough desi ghee for frying it.
Fry it well from the both sides.

In this way, fry other Parathas too.

8. Take out the hot Paranthas in a big container one by one so that you can make your laddu easily.

9. Now immediately add your crushed jaggery and tagar in the hot Paranthas and mix well tightly with the help of your hands.
Now you will find that Jaggery and boora is melting with the crushed Paranthas.

10. Now laddu mixture is ready.
Just clean your hands with water.

11. Now take a little portion from the dough, ( if required Grease your hands ) make it round on your palm and keep aside in a plate.

In this manner, prepare all your laddu and get them dry.

Garnish them with a half piece of cashews...it makes them tempting.

After that fill them in a container and can enjoy till 5 days easily on the room temperature.

These laddus are so healthy and delicious that you can enjoy them anytime.

#  Note...

1. Traditionally these Bajra laddu are made without dry fruits.
Its real taste comes as simple form.
You can add some roasted and roughly grinded Sesame seeds as choice.

2. The other method of these laddoo is that...
After frying the roti or Parantha...just make them cool.
Then cut them into small pieces and grind them in the mixer jar like churma laddu.
Now heat a wok and fry this mixture with some ghee.
Add jaggery and tagar in the hot mixture and make your laddu.

3. You can make the laddu with the Bajra roti too by the same method.
But the laddu with Parantha is very easy, delicious and instant.
It also needs no extra ghee.

Thanks and regards.
Thanks again.

Bathua ( Chenopodium ) Ki Bhujiya.. Bathua Stir Fry

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# Today I am going to make "Bathua Bhujiya or Bathua Stir Fry".
It is the special green vegetable of winter.
It is rich in fibre and Water content.
It is full of minerals like iron, potassium, Phosphorus and calcium.

# It cures constipation and host of your tummy problems.

# During the winter season,  many dishes of Bathua are prepared at home like ..
Bathua saag, bathua Parantha, bathua raita, bathua tikki etc.

"Aloo bathua Stuffed Parantha" is mostly enjoyed by people with bathua Raita.

# "Bathua Bhujiya" is one of the most healthy and delicious dish with very simple spices and method.

It needs very few Ingredients. Its natural taste and flavour is so high that it is done with simple way.

# Prep Time....20 minutes
# Cook Time....15 minutes
#  Serving.....2 or 3

# Ingredients For Bathua Bhujiya..

1. Bathua....400 gram
2. Desi ghee or oil...2 Table spoon
3. Cumin seeds...1/2 Tea spoon
4. Asafoetida...2 pinch
5. Turmeric powder...1/2 Tea spoon
6. Coriander powder...1 Tea spoon
7. Red chili powder...2 pinch ( optional )
8. Chopped green chillies....1 table spoon
9. Chopped ginger......1 Table spoon
10. Salt to taste ....1 Tea spoon

# For garnishing and extra flavour...

1. Slit green chillies...2
2. Ginger Julienns...1 Spoon

# Method Of Making "Bathua Bhujiya"...

1. First of all clean the bathua well.
Just cut the hard and thick stems of Bathua and separate the soft leaves with soft stem.
If you see and grass in it, just throw it.

2. Then wash it properly in the open water
It is found Sandy and muddy so it needs extra washing.
Dip the bathua in the clean water for 5 or 6 times so that all the dirt could come out.

3. Then place the bathua on a strainer.

4. Now transfer it in the pressure cooker and cook it till 2 whistles and 2 minutes more without adding water.

5. Let the pressure down by itself.

6. Now place it again on a strainer so that extra water could come out.

7. As the bathua cools down,  just squeeze it slightly with hands.
And grind it on the roller stone ( sil batta ) roughly for the Bhujiya.

You can grind it in a mixer jar too without squeezing.

8. Now bathua is ready for frying.
Just add oil or ghee in a wok or Kadhai.

9. As the oil heats up, just add cumin seeds to crackle and asafoetida to sizzle.

10. Just add chopped green chillies and ginger and saute then for 2 minutes for a nice taste.

11 Now add coriander powder, turmeric powder and a very little red chili powder .
Just saute it for 30 seconds.

12. Lastly add grinded bathua.
Mix it with spices and fry it well for 5 minutes.

In this way, instant and delicious "Bathua Bhujiya" is done.

Just garnish it with chopped green chillies and ginger.
Sprinkle some fresh coriander leaves for garnishing.

Now enjoy and serve it hot with chapatis, poori and Parantha.

# Note...

1. You can make this bathua Bhujiya without boiled method too.
Just chop the bathua finely and cook it with the same oil and spices.

But this is much time taking and taste is not so good.

2. You can add 1or 2 mashed and boiled potatoes in this Bhujiya at the time of frying as your taste.

It can increase the quantity of Bathua Bhujiya and you can stuff your Parantha with it.

3. You can pour the tadka of asafoetida and cumin seeds at the top of Bhujiya with desi ghee and chopped green chillies and ginger for extra richness and taste.

Just enjoy this bathua Bhujiya with hot chapatis or Parantha.

Thanku Friends..

Thanks and regards.

Carrot Barfi ( Gajar ki barfi )

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# "Carrot barfi"is the delicious dessert of winter. Often we make carrot Halwa at our home but rarely try the carrot barfi as we make other types of barfi...like coconut, bottle gourd etc.

# Through this recipe, you can make your "carrot barfi" easily and as delicious as you find in the market.

# Prep Time....25 minutes
# Cook Time...1 hour
# Serving...1o to 12

# Ingredients For Carrot barfi...

1. Red Carrot.....2 kilo gram
2. Mawa.....400 gram ( or fresh malai )
3. Desi ghee....80 gram
4. Cardamom powder...1/2 tea spoon
5. Crushed cashews...20 gram
6. Chopped dry fruits...2 Table spoon for garnishing

# For sugar syrup...

1. Sugar....300 gram
2. Water...150 ml.

# Method of Making...

1. Firstly wash the carrots well.

2. Then cut the both ends of carrot and peel them.

3. Again wash the peeled carrots if any impurity is there and keep aside.

4. Now grate the carrots in a grater ( ghiyakas ) one by one leaving the hard yellow part of carrots.

5. Then heat the pressure cooker with 1 Table spoon ghee.
As the ghee melts up, just mix all the grated Carrot in it.
Just pressure cook it till 1 whistle only.

6. Let the pressure down by itself.

7. Then transfer this steamed Carrot in a heavy bottomed kadhai or wok on the medium high flame.

8. Now cook and fry them till the mixture becomes dry.
It will take 12 minutes.

9. Just add mawa or fresh cream of home in the mixture and mix and stir well.

10. Stir it constantly till the mawa mixture becomes dry.
It will take 15 minutes.

11. Add 2 Table spoon ghee and mix it well.
Let it cool down.

12. Now heat a pan on the high flame and add sugar and water for the sugar syrup.

As the sugar melts in the water, just slow the flame and cook it till 2 strands consistency.
( 2 tar ki chasni )

13. Then transfer this sugar syrup in the carrots mixture and mix and stir it well.

14. Now you will find it something soggy...
But as you keep on stirring it....soon it will be thick.

15. Keep on stirring it fastly.
Don't leave it otherwise it can stick or burn.

16. Just add the remaining Desi ghee and crushed cashews in the mixture and stir it till the mixture separates the sides of kadhai.

Now you will see that the mixture has become very smooth and seperating the ghee.

Now just off the flame and transfer this barfi mixture in a greased container to set.

Sprinkle the chopped dry Fruits over it and press them with a greased spoon...so that it could stick well.

Let the carrot barfi cool completely till hours for a nice taste and texture.

Better let it set over night...then cut it in the rectangle or square shape.

Next day, you will find it amazing in taste and texture like market Style carrot barfi.

# Note...

1.  Just pressure cook the grated Carrot till 1 whistle only.
This steamed Carrot saves time.
You can cook the grated Carrot directly in the kadhai with some milk.
But it is time taking.

2. After adding mawa and after adding sugar syrup....keep on stirring the mixture to escape from burning.

3. You can make this barfi without sugar syrup too.
The method is that...after frying the grated Carrot, just add sugar and stir it till the mixture becomes dry.

Then add mawa or home made malai in it.
And again stir it till the thick consistency like carrot halwa.
Lastly add 50 gram cashews nuts powder and 2 spoon Desi ghee in the mixture...and stir it well.

Barfi mixture is done.
Just transfer it in a greased container.

Let it cool completely and then cut it as your choice and enjoy it.

Thanks.

Instant And Delicious Carrot Halwa Without Mawa ( Halwai jaisa Swadist gajar ka halwa )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# "Carrot halwa" is a  very delicious dish in the winter season. Its colour and taste is so nice that all people want to enjoy it .

# Carrots are sweet, tasty and highly nutritious. They are rich in vitamins, minerals and fiber. It is a good source of vitamin A.and beta-carotene ..so very beneficial for eye sight.

# Carrot is a perfect healthy and delicious food so we prepare many dishes, curries, cake, Barfi and pickles from it.
"Carrot Halwa" is one of the most delicious dishes or desserts in Indian cuisine.

# Prep Time..20 minutes
# Cook Time...35 minutes
# serving....10

#  Ingredients For Carrot Halwa...

1.Red Carrot.... 2 kg 250 gram
2. Sugar.....300 gram
3. Milk...50 ml.
4. Deshi ghee...2 Table spoon
5. Cardamom powder...1/2 tea spoon
6. Raisins...25 or 30
7. Chopped cashew...15 to 20
8.  Fresh cream...300 gram ...a big bowl ( ghar ke doodh ki malai )

# Method Of Making...

1. Firstly wash the carrots well.
Then peel them with a peeler and keep them aside.

2. Before grating now again wash them well...so that any impurity could come out.

3. Then grate all the Carrots in a grater one by one leaving the hard yellow part of the Carrots.

4. Now transfer the grated Carrots in the pressure cooker with 50 ml.milk.
And cook it on the high flame till one whistle only.

5. Then transfer this steamed Carrot in a heavy bottomed wok on the high flame.

6. Just cook it for 5 minutes till it becomes little dry.

7. Just add sugar in the Carrot and stir it well.

8. Stir and mix it for 10 minutes.

9. As the Carrots absorb all the sugar syrup.... just add the fresh cream of home and mix well.

10. Stir it continuously and add washed raisins ( kishmish ) and some chopped cashew nuts.
It will take 15 to 20 minutes.

11. As the halwa starts seperating the sides...just add 2 Table spoon desi ghee in the halwa and mix well.

It will bring in halwa very rich taste and texture.

Take out in a container and garnish it with some chopped cashew nuts.

In this way... instant and delicious Carrot Halwa is ready to enjoy.

Serve it hot as a delicious dessert in any meal.

For this halwa...You don't need to bring Mawa from the market.

Just take out your home made malai from the freezer one day before in the winter.

Any time you can make this delicious halwa with your fresh malai.

If you don't have the fresh malai...Then add 300 gram crumbled Mawa in the Carrot in place of malai.

The recipe is the same.

#  Note....

1. After peeling the Carrots, don't dip them in the water.
By doing so...the sweetness of Carrots would come out in the water.

2. Don't overcook the Carrots in the pressure cooker...just 1 whistle only.
The purpose is to steam it only for making the instant halwa.

3. Cook the halwa stirring  constantly.
It will not take much time.

4. In place of malai...You can add 300 gram Mawa.

5. For kids... don't add malai or Mawa.
Just add a little sugar and a little milk powder.

Sesame seeds and jaggery Laddu ( "Til Aur Gur ke Laddu ) "Makar Sakranti"and "Sakat Chauth" Special Laddu

Hello friends,
Namaskar....

I am Sangeeta Agrawal And heartily welcome you at my blog.

# "Sesame seeds And Jaggery Laddu" ( Til aur gur ke laddu ) is a winter Special dish.
Because both are very nutritious and generates heat inside the body.

# Sesame seeds are rich in anti ageing properties and very beneficial for hair and skin.
Jaggery is rich in iron and prevents anemia and detoxifies the body.

# Prep Time ...10 minutes
# Cook Time...7 minutes
# Making Laddu...20 minutes
# Serving...10
# Total laddu...20 in medium size

# Ingredients For Sesame And Jaggery Laddus....

1. Roasted sesame seeds......200 gram
2. Small jaggery pieces.....200 gram
3. Deshi ghee....2 Table spoon full

# Method of Making.....

1.  Clean the Sesame seeds well.
Sieve it in the wheat flour strainer first and then check it if any impurity is there.

2. Now heat a heavy bottomed kadhai on the medium flame and dry roast the Sesame seeds till light brown only.
The roasted sign is that sesame seeds become little puffy and you can press  them.

It will take 7 minutes only.

Then take out the Sesame seeds from the wok or kadhai otherwise they will turn into dark brown and will become a little bitter in taste.
Let it cool down.

3. Now cut the jaggery into small pieces so that it will get melted easily.

4. Then grind the 150 gram roasted sesame seeds in the mixer jar coarsely. ..( Tharthara in Hindi )
And let the 50 gram sesame seeds remain the same as whole.

5. Now heat the same kadhai on the medium slow flame and add deshi ghee in it.

6. As the ghee melts up...just add crushed jaggery in the kadhai and stir it continuously.

7. As the jaggery turns in the syrup...just immediately off the flame.
Don't over cook it.... otherwise laddus will not be soft in taste and texture.

You need only melted jaggery syrup without any thread.

This is the important step of the recipe.

8. Now add  all the roasted and grinded Sesame seeds in the jaggery syrup.
Mix it well.

9. Now you have to make Laddus as the mixture is hot.

For This....there is a technique...
Keep a bowl of cold water ready.

Just take a little portion of laddu from the hot kadhai...press it in your palm and make it round with your wet hands.
And place it in a plate.

Or first wet your hands with water...and then start Making laddus as you are comfortable.

( You can apply ghee also on your hands for Making laddus in place of water.
But it is little hard in Making laddus.)

10. In this way, prepare all the laddus.

11. As the mixture becomes cool while Making laddus...then you have to make it 
warm a little so that you will get some moisture in the mixture of laddu.

For This...take out the laddu mixture in a bowl and place it in the fast boiling water container....as it heats up....
Just bind your remaining laddu with oily or wet hands.

( You can heat up the kadhai....But then you will get hard dough of laddu.)

In this way.... "Sesame seeds and jaggery laddu" are ready to enjoy and serve.

You can enjoy these laddu till months.

These are the Special worship laddu...on "Makar Sankrati" and "Sakat Chauth".

#  Things To Remember...

1. Roast the Sesame seeds till light brown only. Just off the flame, stir it for few seconds and take out in a bowl.

2. Don't over cook the jaggery...the purpose is just Making the jaggery syrup for laddu.
No need of any thread.
As the jaggery melts with the ghee well...just off the flame.

By doing so...you will get very delicious and soft in taste.

3. Be fast in making laddu...just press a little mixture and make it round with wet hands.

If by chance, your laddu mixture becomes cool, then let it heat up on the medium flame.....and then make your laddu.

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