Kalakand Laddu ( Kalakand ke laddu )

Hello friends
Namaskar....

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

#  "Kalakand laddu" is an innovative and simple recipe that can be made with milk only. You can make it anytime at your home. Nothing is needed from the market.

You can make it plain or can stuff it with Gulkand and dry fruits as your choice.
You can make its "kalakand barfi" from the dough.

# Prep Time...5 minutes
# Cooking Time....42 minutes
#  Serving....10 laddu

#  Ingredients For Kalakand laddu...

1. Pure milk....1 liter
2. Sugar.....100 gram
3. Lemon juice....1/2 lemon
4. Gulkand or dry fruits..30 gram
5. Saffron...few strands
6. For garnishing... chopped rose pettles and chopped pistachios

#  Method Of Making....

1. Place a heavy bottomed pan or kadhai with milk on the high flame.

2. As it starts boiling,  just slow the flame and cook it till the milk remains half in quantity.
It will take half an hour.

3. Now off the flame and add 2 spoon lemon juice with 2 spoon water.
It will start curdling....just add sugar or sugar powder and cover it with a plate.

4. Let it sit down for 1 hour.

5. After 1 hour , on the flame and cook it again stirring continuously on the high flame.
Add saffron in it.

6. It will start coming in the form of mawa. Keep on stirring continuously.
It will take 10 or 12 minutes.

7. As it forms a dough of kalakand...just off the flame.
Don't over cook it otherwise it will become tight when it is cooled down.
Because we have added sugar in it already.
The real taste of kalakand comes in its softness.

8. As it becomes luke warm and dry ( if you can touch it ) just grease your hands with desi ghee and make kalakand laddu with the help of your fingers and palm.

9. Divide the dough into equal balls.

10. Take 1 ball and make it smooth on your palm and round it.

11. Just press the laddu with your thumb, stuff it with Gulkand or with chopped dry fruits as your choice.

12. Garnish them with some chopped pistachios, almonds and cashews.
You can sprinkle some rose pettles over them.

In this way, "kalakand laddu" are ready to serve.

You can eat it for 4 days on the room temperature and 7 days in the refrigerator.

#  Note...

1. In the process of thickening the milk, keep on stirring it with few intervals, preventing from sticking in the bottom.

2. Let the milk take rest for 1 hour with lemon juice and sugar.
It is a very easy and quick method without any trouble.

3. Don't over cook the kalakand dough for a soft texture.
As it cool down, it will become tight automatically.

4. With the same method, you can set it in a greased plate and can cut in the shape of kalakand barfi.
Just garnish it with some chopped dry fruits.

Thanku Friends,
Thanks again.

Dry Fruits Pudding...Fasting Dessert Recipe ( Mewa ki kheer )

Hello friends,
Namaskar.....

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

# "Mewa ki  Kheer" or "Dry Fruits Pudding"
is a very delicious and healthy dessert recipe that is specially made on religious festivals like "Janmashtami", "Navratri" etc. during fasting days when we avoid of eating any cereals like rice, wheat etc.

# It is a combination of milk, different dry fruits and sugar or khaand.
For a nice flavour.... cardamom powder and strands of saffron is added in it.

# Prep Time...10 minutes
# Cook Time...25 minutes
# Serving....4

# Ingredients For Dry Fruits Pudding...

1. Pure milk....500 gram
2. Fox nuts....1 cup ( 25 gram ) Makhana
3. Almonds....10
4. Cashews....10
5. Raisins.......1 Table spoon
6. Chironji......2 Table spoon
7. Sugar.....60 gram
8. Saffron......few strands ( kesar ke dhaage )
9. Cardamom powder....1/4 Tea spoon
10. For garnishing... Some chopped pistachios, almonds etc

# Method of Making....

1. Wash the pan well with water in which you are going to make pudding or kheer.It will avoid the milk from sticking to the bottom.
You can add 50 ml.water in the bottom and then pour the milk for Pudding.

2. Boil the milk on high flame.
As it starts boiling...sim the flame and let it boil for 3 minutes.

3. Mean while dry roast the fox nuts till crunchy for 5 to 7 minutes.

4. Then crush each makhana in 3 or 4 pieces with a weight or with hands.

5. Just add these crushed makhana in the boiling milk and mix them with a spoon so that they could set down in the milk.

6 Keep on stirring the Pudding within the intervals of 2 or 3 minutes.

7. Now keep ready all other dry fruits ....
Chop the almonds and cashews.
Clean the chironji and Raisins if any impurity is there.
Soak the saffron strands in 2 spoon milk and make the powder of 5 cardamoms.

8. Place all chopped and cleaned dry fruits in a tea strainer and wash them under running Water.
Then add them in the pudding and mix well and stir it.

8. Add saffron strands and sugar in the pudding and mix and stir it.

9. Cook it till 10 minutes and as it starts thickening...just off the flame.
Because after some time...It will be more thick due to fox nuts.
Total cooking time of dry fruits Pudding is 20 to 25 minutes in half liter milk.

10. Lastly add cardamom powder and stir it.

In this way, "delicious and nutritious dry fruits Pudding"  is ready to serve.

Before serving it.... garnish it with some  chopped almonds, pistachios, raisins and strands of saffron for a rich tempting look.

You can serve it hot or cold as taste.
You can enjoy it as chilled transferring in the refrigerator.

# Note....

1. "Mewa kheer" or "Dry Fruits Pudding" can be made with condensed milk and milk powder instantly but it is avoided in the fasting days by people.

2. You can add rose water or kevada jal in this pudding.
Again it is optional.

3. If your pudding has become very thick...Then adjust little more milk as needed.
The consistency of pudding should be neither thin nor thick.

Thanku Friends,
Thanks again for your precious concern.

Sweet Guna Recipe ( Traditional dessert On The Gangaur Festival )

Hello friends,
Namaskar....

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

# "sweet guna" is a traditional dessert recipe which is specially made on the "Gangaur Worship." This is the main festival of married ladies. They worship the "God Shivji and Gauraji"on this day.

# These sweet gunas are presented before "Ma Gauraji "and also given to the older respected ladies like mother in law etc.in the form of gift with some rupees.

# Prep Time....20 minutes
# Cook Time...20 minutes
# Serving...6

# Ingredients For Sweet Guna....

# For The Dough Of Guna....

1. All purpose flour....250 gram
2. Desi ghee.....60 gram for moen
3. Water....90 ml.
4. Oil or desi ghee for frying

# Ingredients for sugar syrup...

1. Sugar...250 gram
2. Water....100 ml.

# Method Of Making Sweet Guna...

1. Firstly sieve the all purpose flour and check it if any impurity is there.

2. Now add 60 gram desi ghee ( forth part of all purpose flour, maida ) in it.
Mix it well with your hands in all the flour like crumbling texture.

3. If you bind it in your palm...it will take its shape like muthiya.
It means that moen is perfect.

4. Now knead it with the help of little water in one time.
You have to make a tight dough of it....just more tight like poori aata.
( It will make them very crispy from the outside and soft from the inner side. )

5. Let it rest for 20 minutes covering with a deep container so that dough could not get dry.

6. Now divide this dough into two parts.

7. You will get two big balls of dough.
Just make them round smoothly.

8. Now take one ball of the dough and roll it in round shape on the roller board or on the kitchen counter .

As you roll your parantha but here roll it like big parantha and should be thick.
You can see it in the edited pictures.

9. Then cut the long stripes with the help of a knife.
Again cut these stripes into two parts.
In this way...You can make two Guna in one stripe.

10.  You can make these gunas in two shapes...
In the first method...take one stripe and roll it on your finger and press the both edges tightly....so that they could stick.

In the second Method...roll the stripes on your finger like the first method but here .....start pressing the upper layer of guna in a distance.
This design is called kangura.

11. Similarly prepare the second ball of guna.

12. Now heat the desi ghee on the medium flame.

13. Drop the guna in the ghee one by one.
Don't touch for three minutes...just stir the ghee or flip the ghee over guna.
After that...flip them on the other side.

14. Just fry them well till nice golden colour for 8 minutes in one batch approximately on the slow medium flame.

15. Now take out them in a plate and let them cool.

16 Meanwhile prepare the sugar syrup.
Add sugar and water together on the medium flame.
As the sugar melts...just make the flame slow.
You need one strand consistency sugar syrup for coating the guna.
It will take 4 or 5  minutes.

17. Just off the flame and transfer the guna in the hot sugar syrup in small batches.
Do this step quickly otherwise sugar will turn hard.

18. Take out them in a plate and let them dry out completely.

Now you will see that they are looking little white because coated sugar is visible now.

In this way, delicious guna are ready.

It tastes very yummy because they are crispy and soft at the same time.

#  Things To Cosider....

1. Proper kneading and frying makes the dishes perfect. So follow it in this recipe too.

For Making Sweet Guna...knead the tight dough...just little hard than the dough of poori but less hard than the dough of mathri.
It will them crispy from the outside.

2. Add the perfect moen ( oil or ghee ) in the dough....just 4th part of your flour.
60 gram in 250 gram maida.
It will make them soft from the inner side.

3. Fry the guna on the medium slow flame because they are thick in texture.

4. Cover the rest dough of guna while rolling the first one.
So that it could not get dry.

5. With the same method, you can make salty ( namkeen ) guna.
Just add salt and carrom ( ajwain ) seeds in the flour while kneading.
And fry them till golden brown.
No need of any sugar syrup.

6.   You can eat these guna till months.
Just fill in a container as they are cooled down completely.

Papaya Raita ( Indian Papaya curd )

Hello friends,
Namaskar....

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

# Today we are making another healthy recipe of "Ripe Papaya" ....that is " papaya Raita."
Papaya is rich in fibre, vitamins, minerals and Anti-oxidants and improves digestion.

# papaya is the best fruit for all stomach disorders. It helps in weight loss and removes constipation.

# So those people who don't line to eat papaya....they can eat it in the form of Curry and Raita.

# Prep Time...7 minutes
# Cook Time...3 minutes
# Serving....2

#  Ingredients For papaya Raita....

1. Ripe grated papaya.. 100 gram ( 1/2 cup )
2. Thick curd....200 gram
3. Sendha salt...1/2 Tea spoon
4. Black salt....1/2 Tea spoon
5. Roasted cumin powder....3/4 Tea spoon
6. Milk...2 table spoon
7. Pinch of red chili powder.... optional

#  Method Of Making..

1. Firstly, wash and cut the papaya in length wise so that it could be grated easily in a grater.

2.  Then seperate the white thin layer of papaya with a knife.

3. Now grate it in a big holed grater so that it could get long stripes ( lacche in Hindi ).

4. Place a pressure cooker with some water on high flame and place this grated papaya in a flat plate or bowl to steam.

5. Cover the pressure cooker and take 1 or 2 whistles only.
It will take 3 minutes only.

6. Let the pressure down by itself.

7. Then open the pressure cooker and take out the plate with the help of kitchen plucker.
Let the papaya cool down completely.

8. Beat the curd well with your hand blender ( Rai ) or you can sieve it in the soup strainer.

9. Now mix steamed papaya with sendha and black salt, roasted cumin powder and a pinch of red chili powder.

10. Don't add any water.  If needed..you can add 2 spoon of cold milk.

11. Garnish it with some stripes of papaya and a coriander leaf.

In this way,  delicious and healthy "papaya Raita" is ready to enjoy.

Just serve it cool in the lunch and dinner as a side dish.

#  Note...

1. This papaya Raita can be made as sweet Indian curd if you add some sugar powder in it in place of salt, cumin powder etc.
It is again very delicious.
Steamed method is the same.

2. For making thick curd...just cut the normal curd with a flat spoon few hours before making Raita.
By doing so...all the extra water of curd comes out automatically.

Thanku Friends,
Thanks again.

Papaya curry ( papeete ki Swadist Sabji )

Hello friends,
Namaskar....

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

# Today's recipe is "Papaya Curry". It is very luscious, nutritious and instant Curry.

# Papaya fruit is called "Nectar Fruit" for our body. It is rich in fibre, vitamin C and anti - oxidants which prevents cholesterol build up in our arteries.
It improves digestion and helps in weight loss.

# But people often avoid eating this fruit because its taste is not so good as other fruits if it is not full riped.

Even before purchasing from the fruit seller...people hesitate to take thinking about....either it will be good in taste or not.
In that case, if your papaya is not full riped and soft, then don't worry!...just make its curry and you will find an amazing sour and sweet taste of this papaya Curry.

# Prep Time...5 minutes
# Cook Time...10 minutes
# Serving....2 or 3

# Ingredient for papaya Curry..

1. Papaya...600 gram ( chopped 350 gram )
2. Tomatoes ....3
3. Green chilies..2
4. Chopped ginger...1 inch
5. Mustard oil...50 ml.
6. Cumin seeds...1/2 tea spoon
7. Fenugreek seeds...1/2 tea spoon
8. Pinch of asafoetida
9. Bay leaf ...2 ( tejpatta )
10. Turmeric powder...3/4 tea spoon
11. Coriander powder....1 Table spoon
12. Red Chili powder....3/4 tea spoon
13. Salt to taste... sendha and black salt
14. Amchoor powder...1/2 tea spoon
15. Garam masala....1/2 tea spoon

#  Method Of Making....

1.  Firstly, cut the papaya in small pieces and keep aside.
2.  Make a coarse paste of tomatoes, Green chilies and ginger in the mixer jar.
3.  Now on the flame and place the pressure cooker on the medium flame with mustard oil.
4.  As the oil heats up...add cumin seeds and fenugreek seeds to crackle.
Just add asafoetida and Bay leaf to sizzle.
5.  Now add Turmeric powder, coriander powder and red Chili powder and saute it in the oil for 20 seconds only.
6.  Just add tomato puree and 1 tea spoon salt...1/2 sendha and 1/2 black salt.
7.  Now stir it well till it separates the oil from the gravy.
8. Add chopped papaya and mix it well for few minutes do that papaya could absorb all the flavour of spices and oil.
9. Now add 150 ml.water in the curry and lid on the pressure cooker.
10. Cook it on the slow medium flame till 7 minutes without taking whistle.
11. Let it pressure down by itself.
Now you will find it soft but not mashy.
Adjust the water if needed more gravy.
12.  Lastly add amchur powder and garam masala in the curry and cook it more for 3 minutes openly.
13.  Now delicious papaya Curry is ready to enjoy.

In this way, delicious sweet, sour and tangy papaya Curry is ready to serve.
You can sprinkle some chopped fresh coriander leaves for garnishing.

# Note....

1. This is a ripe papaya Curry but papaya should not be very soft and soggy.

2. You can make it in the kadhai too...But it is time taking...it will take 25 minutes at least.

3. You can make this papaya Curry as dry or gravy curry...just add the water accordingly.

4. You can add some chopped coriander leaves and Green chilies in the curry.

Thanku Friends,
Thanks again.

Delicious Fruit Cream Dessert Recipe With Milk Malai

Hello friends,
Namaskar....

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

# Today's recipe "Fruit cream" is a very healthy and delicious dessert food.
It is served chilled so it is specially made in the summer and is liked by everyone.

#  "Fruit cream" is a combination of chilled cream and different types of fruits with sugar or honey.
For the flavour...You can use few drops of vanilla essence, cardamom powder, saffron, rose water and kevada jal as your choice.
If you don't like any flavour then also it is very luscious and healthy.

# The main ingredient of this receip is cream which we have to bring from the market and not available at home.
So now you can make it at your home with the fresh malai ( cream ) of home milk that is always available at home.

# Let's start the recipe..

# Prep Time....20 minutes
# No cooking
# Serving...4

#  Ingredients For Fruit Cream...

1. Fresh Milk Cream....1/2 cup or bowl
2. Fresh Milk....1/4 cup
3. Milk powder....1/2 cup
4. Powder sugar....1/2 cup ( boora )
5. Apple....1
6. Banana...3
7. Green grapes...1 bunch
8. Black grapes...1/2 bunch
9. Oranges...4
10. Soaked cashews and almonds...25 gram
11.  Some tutti fruity
12. Rose water or kevada jal...1 spoon

#  Method Of Making...

1. Firstly soak the cashews and almonds in the water for 1 hour.

2. Now mix the fresh malai with a little milk in the mixer jar slightly.

3. Add milk Powder and powder sugar in the mixer jar and mix it for 30 seconds only...just make it creamy.

4. Take out in a big bowl and transfer it in the refrigerator for 2 hours.

5. Then beat it well and again transfer it in the refrigerator.

6. Now wash and clean all the fruits well.

But cut the banana and apple at the last moment because they can turn black.

7. Seperate the grapes from the bunch and peel the oranges and skin out it.
And at the time of adding in the fruit cream... add orange pulp only not its remaining juice.

8. Take out the soaked cashews and separate the skin of almonds and keep aside.

9. Now take out the cream from the refrigerator and mix all the fruits with chopped banana and apple and soaked cashews and almonds.

10.Making it more colourful...add a little pomegranate seeds or tutti fruity as taste.

11. Add few drops of vanilla essence or 1 spoon rose Water as taste

12. Mix well and transfer it in the refrigerator for 6 hours at least.

In this way,  you will find this home made cream little thin and milky in the starting but after few hours keeping in the refrigerator....You will see that it is perfect in texture and taste when it is merged well with the fruits.

Just serve it chilled and garnish it with some cherry, tutti frutti, dry fruits as choice.

#  Note..

1. If you are making fruit cream with the market cream like Amul cream...then the method is also the same.
Just beat 300 ml.cream well with 60 gram sugar for 10 minutes and transfer it in the refrigerator.

After that mix all the fruits and transfer it in the refrigerator for 6 hours at least.

2. In this recipe...You can use condensed milk in place of milk powder.

3. You can add fresh puree of 1 mango or  Banana for making it more healthy and creamy.

4. You can add different types of fruits as choice and availability.

5. You can use beated hung curd in place of cream in this recipe.

Variations and innovations can be done in this healthy and delicious dessert.

Thanku Friends,
Thanks again.