Traditional Coconut Paagh Panjiri ( Janmashtami Gola paagh without Mawa )

Royal Ginger Pickle ( Adrak Ka Shahi Achar )

Hello friends,
Namaskar...

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

# "Sweet Ginger Pickle" is a very delicious and healthy Pickle recipe. It will not only enhance the taste and flavour of your food but also will help in the digestion of your food.

#  Ginger is among the healthiest and most delicious spices on the planet. It contains 'Gingerol', a substance with powerful medicinal properties.
It reduces muscle pain and osteoarthritis.

#  Ginger also helps in constipation and weight loss. Due to its unique benefits and flavour ginger is added in almost all the food.
Chutney, Curry, soups etc.are incomplete without ginger.

# Ginger is much used in the monsoon ( rainy season ) and winter. ...and this is the best time for Ginger Pickle because
Pickled ginger or young ginger is available in the market during these seasons.

# The sign of the young ginger is that its skin is very thin, tender, easy to peel and has a fine fleshly texture.
It is found in very light brown and pink colour.

# Let us start the recipe of "Royal Ginger Pickle".....

#  Prep Time....25 minutes
#  Cook Time...7 minutes
#  Total Time...25 to 30 minutes

#  Ingredients for "Sweet Ginger Pickle"...

1. Fresh ginger....150 gram
2. Fresh Lemon....250 gram
3. Sugar....250 gram
4. Dates dried...60 gram ( chhuhaara )
5. Raisins....30 gram
6. Rock salt...1 Tea spoon
7. Black salt....1 Tea spoon
8. Coarsed black pepper....1/2 Tea spoon
9. Roasted cumin powder...1 Table spoon
10. Red chili powder...1/2 Tea spoon
11. Garam masala....1/2 Tea spoon
12. Asafoetida....1/2 pinch

#  Method Of Making...

1. Firstly, wash and clean the dirt of ginger in the flowing water and wipe out with a clean cotton fabric.
Wash and clean the lemons also in the same way.

2. Let it dry under the fan for 2 hours or overnight.

3. Now peel or scratch it slightly with the help of a knife, spoon or peeler.

4. Cut the ginger in stripes length wise and again place it under the fan for sometime so that if there is any moisture left out...could remove.
( Don't make it dry in the sunlight )

5. Wash and clean the raisins ( kishmish ) and dried dates ( chhuhaara ) in the water placing in a strainer.

6. Spread out the raisins on a cotton cloth under the fan for some time.

7. Then place the chhuhaara in a pressure cooker on the high flame with 200 ml.water.
Let it boil till one whistle and 5 minutes more on slow flame.
Let it pressure down by itself.

8. Meanwhile take out the juice of all lemons by squeezing them with the help of your hands or with the help of a lemon squeezer.

9. Transfer all the juice of lemons in a big glass bowl or cheeni mitti bowl ( martvan ) for making the ginger Pickle.

10. Now drain out the boiled chhuhaara in a strainer.
Let it cool completely under the fan.
Then remove its cap and cut it into thin strips length wise like ginger.

11. Keep ready all the spices like... rock salt, black salt, black pepper, red chili powder, asafoetida, garam masala, roasted cumin powder, measured sugar etc

12. Now everything is ready for making the delicious pickle of ginger.
Just transfer all the ingredients in the lemons juice one by one and mix well or toss it.

13. Cover the Pickle with a plate or with its lid.
After few hours stir or toss the Pickle again so that all the spices and sugar will dissolve in the ginger well.

In this way, "Royal Pickle of ginger" is ready to enjoy.

Just place it in the sunlight ( Dhoop ) for 3 days if available at your home... otherwise leave it in a dry place and stir it two times a day for 3 days only.

You can eat it from the next day with roti, Parantha, poori and mathri.

This Pickle of ginger can go long till a year on the room temperature.

#  Note....

1. For any pickle...all ingredients should be fresh. It will enhance the taste and self life of Pickle.

2. Much better if Pickle jar is of glass or cheeni mitti martvan.
It should be well cleaned with boiling water and dried in the sunlight.

3. You can add or less all ingredients as your taste and choice.

4. With the squeezed peels of lemons, you can make another delicious and healthy Pickle of lemon...that is called....
" Neembu ke chilkon ka Achar" or just put these lemons peel in your drinking water for few hours.....and enjoy this flavoured and healthy water.

Thanku Friends,
Thanks again.

Soft Groudnuts Barfi ( Moongfali ki Swadist barfi )

Hello friends,
Namaskar....

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

#  "Groudnuts" are not less than cashews in taste and benefits. They are also called peanuts and earth nuts. These are popular all over the world for its delicious taste.

#  peanuts are an excellent plant based source of proteins, various vitamins, minerals and helps in weight loss.
So Peanuts butter is also consumed by people.

#  Mostly peanuts are consumed roasted and salted but if you make its barfi, you will find it as delicious, soft and healthy as cashews barfi.
This recipe needs very few ingredients and can be made easily at home.

#  "Peanuts Barfi"recipe is as follows...

#  Prep Time...20 minutes
#  Cook Time....10 minutes
#   Serving....4

Ingredients For Groudnuts Barfi

1. Roasted peanuts....150 gram ( 125 gram peanuts powder )
2. Milk powder....50 gram
3. Cardamom powder....1/2 tea spoon

#  Ingredients For Sugar syrup

1. Sugar.....120 gram
2. Water....60 ml.
3. Strands...1 1/2 ( ek tar se jyada )

#  For Garnishing
1. Silver verk or chopped pistachios and almonds as choice.

#  Method of Making

1. Firstly, roast the peanuts well in the slow medium flame for 5 minutes till crispy.

2. Let it cool for few minutes and remove its skin by rubbing with hands and seperate its white nuts.

3. Now grind these peanuts in the mixer jar for 30 second in few round coarsely so that its oil could not come out while grinding.
Be careful....its constant grinding can release its oil....and it will become sticky.

4. Now sieve this grinded peanuts powder in a strainer. This step will help in making the barfi... soft and mouthnelting.
( Remaining coarse powder of peanuts can be used in chutney or curry Gravy )

5. For Sugar syrup.... Place a heavy bottomed kadhai on medium flame with sugar and water.

6. Keep on stirring it till the sugar melts in water.

7.  Then slow the flame and cook it 5 minutes more till more than 1 strands consistency.
Just check it with the help of thumb and first finger.
The other sign is that you will find big white bubbles in the sugar syrup.

8. Meanwhile, grease the back side of a plate for this barfi and spread a butter paper on it and grease it again.

8. Now....as the sugar syrup is ready....off the flame and immediately add peanuts powder, milk powder and cardamom powder in the sugar syrup and mix them well stirring continuously.

9. Transfer this peanuts barfi mixture on the greased plate and level it by moving the plate or with greased roller pin.

10. Let it cool for 10 minutes. Then garnish it with silver verk and make the cut marks in Diamond shape.

11. After 2 hours, seperate this moongfali barfi in a container and enjoy.

You can store it till 15 days easily because mawa is not added in this barfi.

#  Note....

1. For enhancing the taste of Barfi... peanuts should be roasted well.... otherwise you can get raw taste of moong phali or peanuts.

2. You can add some cashews while grinding the peanutts.

3. If you like coarseness in taste of Barfi...then don't strain the peanuts powder.

4.  If milk powder is not available, then don't worry.....just make the sugar syrup of two stands.
Off the flame.
And add the coarsely grinded peanuts powder in it and mix well.
Just transfer it in a greased plate spreading a butter paper.

5. In place of silver verk if you are garnishing the Barfi with chopped nuts..Then sprinkle them immediately as the mixture is hot and press them with a greased wooden spatula.

Thanku Friends,
Thanks again.

Fresh Coconut Laddu ( Taaja Nariyal Ke Laddu )

Hello friends,
Namaskar....

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

Today's recipe "Fresh Coconut Laddu" is a very delicious and quick recipe that can be made at home easily.

# Prep Time...10 minutes
# Cook Time....10 minutes
# Servings....6

# Ingredients For Coconut Laddu....

1. Fresh Coconut....1 ( grated 150 gram )
2. Milk....100 ml.
3. Sugar....75 gram ( half amount of coconut )
4. Milk powder...100 gram or Mawa
5. Cardamom powder....1 Tea spoon
6. Some dessicated coconut powder for wrapping the Laddu.....50 gram

#  Method Of Making.....

1. Firstly, seperate the coconut and wash it with clean water.

2. Now peel its black skin with the help of a peeler.

3. Then grate it in a grater and keep aside.

4. Now transfer this grated mixture of coconut in the mixer jar with milk and sugar altogether.
Grind the whole things  slightly in the mixer jar with 30 seconds 4 or 5 rounds...so that it can become a smooth but coarsed paste.

5 Place a heavy bottomed Kadhai on the medium high flame and add this grinded mixture of laddu.
Just stir it touching the bottom of Kadhai so that it could not burn.

6. It starts splitting ...so cover it with a plate but keep on stirring.

7. After 4 minutes you will see that it is gathering and is not splattering.

8. Just add milk powder or roasted  mawa in this mixture and mix it well.

9. Again keep on stirring till it takes the form of a laddu dough.
It will take 5 minutes.

10. Add cardamom powder in it for a nice flavour and mix well.

11. Off the flame and let it cool.

12. After that...Take a lemon size portion from the coconut mixture and bind it in the form of Laddu with the help of your hands. ( I have made 15 laddu from this mixture )

12. Just wrap all the laddus in the coconut powder one by one and place them in a container to set well.

Garnish them with some rose pettals or pistachios as choice.

You can transfer them in the refrigerator for a cool taste.

The real taste of these laddus will come on the next day....when they would become well set.

#  Note....

1. In place of grating the coconut...You can cut it in fine pieces and grind them in the mixer jar with milk.

2.  You can add powder sugar directly at the time of cooking like coconut Barfi.

3. You can add chopped dry fruits as your taste.

4. You can add rose water in place of cardamom powder.

Thanku Friends,
Thanks again.

Soft Besan Barfi Without Mawa and Milk

Hello friends,
Namaskar....

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

#  "Besan Barfi" is that delicious dessert which can be made easily at home. It can go long till a month at room temperature.

#  Often this "Besan Barfi" becomes hard in texture and taste when we make it with pure ghee and chasni. That is not liked by  some family members at our home.
So in this recipe, we will make it soft and crispy by following some steps.

# Prep Time....5 minutes
#  Cook Time....30 minutes
#  Servings....6

#  Ingredients For "Soft Besan Barfi".....

1. Gram flour.....150 gram ( Besan )
2. Desi ghee....110 gram
3. Cardamom....6 ( powdered )
4. Chopped almonds....10
5. Chopped pistachios....10

#  Ingredients For Sugar syrup or Chasni...

1. Sugar.....200 gram
2. Water....100 ml.

#   Method Of Making...

1. Firstly, sieve the besan in wheat flour strainer so that you can get a smooth gram flour and can check it...if any impurity is there.

2. Now place a heavy bottomed Kadhai on the medium flame and add desi ghee.

3. As the ghee melts, just add besan in it and roast it well on slow medium flame till a nice aroma and dark golden colour.
This roasting will take 25 minutes for a nice taste.

4. As the ghee starts seperating from the besan and becoming very light to stir....just off the flame.
It means that roasting of besan is perfect.

5. Let it cool.

6. Now prepare the sugar syrup.
Just add sugar and water in other pan or kadhai and place it on high flame.

7. Stir the water continuously till sugar melts.

8. As sugar melts in the water, slow the flame and cook it for 4 to 5 minutes till 1  strand ( Ek tar ki Chasni ) consistency.
Off the flame.
Don't over cook it.... otherwise besan Barfi will become hard in texture.

9. Add the cardamom powder in the sugar syrup and mix well. Let the Chasni cool for 2 minutes only.

10. Now add the whole sugar syrup gradually ( little by little ) in the besan mixture and mix it well.

11. Immediately transfer the besan mixture in a greased container or plate....and level it fastly with a greased bowl or spoon.

12. Just sprinkle some chopped almonds, cashews and pistachios over the Barfi and press them immediately...so that it could stick to the Barfi.

13. After half an hour,  put cut marks on the barfi and leave it to set completely for few hours on the room temperature.

In this way,  "Soft Besan Barfi" is ready to enjoy.

You can store it for a long time on the room temperature.

#  Note....

1. Well roasting of besan is necessary because the whole taste depends upon it.
As the ghee starts seperating from the besan and it becomes very light to stir...It means that roasting is done.
Nice aroma and dark golden brown colour are other signs of well roasting.

2. After roasting the besan well....just off the flame and keep on stirring for 2 minutes more avoiding it to burn because Kadhai is too hot.

3. Just remember...we have not on the flame while adding the sugar syrup in the besan.
This step makes the Besan Barfi soft and smooth.

4. If you like this Besan Barfi hard in texture...Then on the flame and add the sugar syrup in the hot mixture of besan.

5. You can add some chopped dry fruits in the mixture as taste.

Double Decker Chocolate Barfi ( Chocolate Ki Barfi With Milk )

Hello friends,
Namaskar.....

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

# During these festive days of "Teej" and "Raksha Bandhan"....I am present with a simple and delicious recipe of a sweet dessert that is...."Instant Chocolate Barfi".

The speciality of this Barfi is that you can make it easily at your home with simple things.

# Prep Time....20 minutes
# Cook Time....15 minutes
# Servings....6 to 8

#  Ingredients For Double Decker  Chocolate Barfi....

1. Dry coconut.....2 or 200 gram dessicated coconut powder
2. Pure milk.....200 ml.
3. Powdered sugar...150 gram
4. Milk powder....100 gram
5. Coco powder.....2 Table spoon
6. Desi ghee....1 Tea spoon
7. Almonds and pistachios....2 Table spoon ( chopped ) for garnishing

#  Method Of Making...

1. Firstly take two dry coconuts and wash them well with water.
( In one coconut, you will find 100 gram coconut powder )

2. Then clean then with a cotton cloth and peel the black skin of it.

3. Now grate it in a grater and grind it slightly in the mixer jar for a fine powder.

4. Take out the grinded coconut in a bowl.

5. Now transfer this coconut powder in a heavy bottomed Kadhai and dry roast it on the medium flame for 2 minutes.

6. Add milk in this roasted coconut powder and cook it on the full flame for 5 minutes.

7. As it starts thickening, just add powder sugar and stir it continuously till the sugar dissolves completely with the mixture.

8.Add 1tea spoon desi ghee and mix well for making the mixture smooth.
Off the flame and let it cool for 3 minutes.

9. Now on the flame....add milk powder in the mixture and stir it continuously till solidifying consistency.
Don't leave it otherwise it can burn.
It will take 3 minutes.

10. Just check the Barfi dough..It will start gathering.. now off the flame.

11. Keep ready the container by applying some desi ghee for setting the Barfi.

12. Now transfer this 1/3 mixture ( less than half ) in the container and level it with a gresed spoon or bowl.

13. Now add Coco powder in the rest mixture and mix it well on the slow medium flame.
It will take 1 or 2 minutes in mixing....Now you will find it more solidifying and thickening due to Coco powder.
Just off the flame.

14. Immediately transfer this chocolate mixture over the first white layer of Barfi and level it with a gresed spoon or bowl.

15. Just sprinkle some chopped almonds and pistachios over the Barfi and press them a little with the help of a spoon so that they could stick well.

16. Let it cool for 5 to 6 hours on the room temperature.

After that cut this chocolate barfi in squares like market style.

# In this way, double decker chocolate Barfi is ready to enjoy.

# Next day, you will find this Barfi more tasty and solidifying.

#  Note...

1. You can take dessicated coconut powder from the market if you don't have dry  coconuts at home.

2. If you are finding difficulty in peeling the black skin of dry coconuts...Then dip them in the water for some time.

3. In place of Coco powder...You can take any  grated chocolate or chocolate syrup.

4. You can add some chopped almonds, cashews and pistachios in the barfi mixture as choice.

5. You can garnish the Barfi with silver vark too in place of chopped dry fruits.

Thanku Friends,
Thanks again for your concern.