Indian Vegetarian Recipes

Malai Sandwiches Vegetarian Recipe

Vivek Kumar 0 Sweets Friday, October 30, 2015

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Since its the end of Durga Pujo and my first post in this awesome group, thought of sharing something sweet and wishing Shubho Bijoya to all of you.</div>
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The inspiration or rather the push to make this one came from my recollections of having this sweet at Brijwasi in Bombay . It was an absolute fav with all in the family and since I could not go to Brijwasi, made an attempt to get Brijwasi home Without much ado , here goes the recipe.</div>
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<i><b>Ingredients</b></i></h4>
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<li>Milk : 1 litre ( used low fat milk )</li>
<li>Citric acid crystals : 1/2 tsp</li>
<li>Sugar : 2 cups</li>
<li>Water : 3 cups</li>
<li>Mawa : 100 gms</li>
<li>Yellow Food colour - 2 drops ( used the Sprig Organic Colour )</li>
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<i><b>Method</b></i></h4>
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<li>Dissolve the citric acid crystals in water and keep aside.</li>
<li>Bring the milk to boil and reduce the flame . Gradually add the citric acid solution to the milk till the milk curdles and you get a greenish whey. Don't add the solution all at once. Once the milk has curdled switch off the flame and add 1 cup of cold water and keep covered for 15 mins.</li>
<li>Pour the curdled milk into a muslin cloth and rinse it well under running water. Squeeze out the extra water and keep the chenna under a heavy weight for about 10-15 minutes to drain out the remaining whey.</li>
<li>Place the chenna on the working surface and knead well with the heel of your hand till you get an absolutely smooth , soft and creamy mass.</li>
<li>Divide this portion into about 12 -15 portions ( depending on the size you want ).</li>
<li>Make the desired shape ( I made oval ones ).</li>
<li>In the pressure cooker add 1 cup of sugar and 3 cups of water and bring it to a boiling high heat till all the sugar has dissolved well.</li>
<li>Place the oblong chenna shapes in the syrup very carefully .</li>
<li>Close cooker and let it whistle once on medium flame, then reduce flame and cook it for 7 minutes.</li>
<li>Switch off the flame and let the pressure release on its own. Let the pressure cooker cool on its own.</li>
<li>The chenna squares would have doubled up by now.</li>
<li>Very carefully remove the chenna squares from the syrup and place it in a bowl of plain water.</li>
<li>Add the remaining 1 cup of sugar in the syrup and bring it to a boil. Let this syrup cool for 30 minutes.</li>
<li>Now add the chenna squares to the sugar syrup and keep it for at least 30 minutes. I cooled it and kept it in the fridge for about 2 hours.</li>
<li>In the meantime knead mawa along with a bit of the sugar syrup and a drop of yellow colour into a smooth paste. Knead well.</li>
<li>When its time to assemble, take out the chenna squares and squeeze very gently to take out the excess syrup.</li>
<li>Cut each chenna square horizontally , very carefully !</li>
<li>Apply generous amount of the mawa paste on one halt of the square and place the other half on top of it ... basically sandwich it up and cut it into two.</li>
<li>Decorate the way you want it... I used saffron strands and crushed pistachios.</li>
</ul>
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<i><b>Note:</b></i></h4>
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<li>I have used low fat milk, one can use any kind of milk .</li>
<li>Dont make the mawa paste too sweet as it will make the sandwich extremely sweet ( personally prefer sweets that are mildly sweet ) .. So be careful on that.</li>
<li>Cut the sqaures extremely carefully as they are quite fragile... When I was splitting them up, I was imagining that I was torting a cake</li>
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<li>Here's to sweet beginnings !</li>
<li>Recipe credit : Ashwini Patil .</li>
<li>PS : Will be pasting the recipe in comments too as per the Group rules as soon as the post is approved.</li>
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Malai Sandwiches Vegetarian Recipe

Since its the end of Durga Pujo and my first post in this awesome group, thought of sharing something sweet and wishing Shubho Bijoya to...

Kala Jamun Recipe, How To Make Kala Jamun Recipe

Vivek Kumar 0 Sweets, Vegetarian Saturday, October 24, 2015

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Kala Jamun recipe with step by step photos – easy kala jamuns made with khoya and paneer.</div>
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Traditionally khoya or mawa is used to gulab jamuns or kala jamuns. khoya is basically dried evaporated milk solids. these milk solids are obtained by continuously cooking the milk on a low flame till most of the moisture evaporates. if you want to make the khoya at home, you can check this traditional method of making khoya.</div>
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Gulab Jamun, kala jamun and jalebi are a few desserts that my folks are too much fond of. while i have added two gulab jamun recipes, i still have to post jalebi. hopefully before diwali, i will try to add jalebi recipe.</div>
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The difference between gulab jamun and kala jamun is the color and texture. while gulab jamuns are golden colored balls, kala jamuns have a dark color with just some shades away from black. hence the word ‘kala’ which means black. this color is achieved by frying the jamuns at a low flame for some time to get the dark color.</div>
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Here the kala jamun recipe is adapted from my gulab jamun recipe with khoya. this recipe will yield about 35 to 37 jamuns. i made them in an oval oblong shape. you can even make round shaped kala jamuns. i used half of the dough to make kala jamuns and the remaining half for dry jamuns. you can also have a look at this gulab jamun recipe made with milk powder.</div>
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INGREDIENTS (measuring cup used, 1 cup = 250 ml)</div>
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for the jamun balls:</div>
<ul style="line-height: inherit; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">250 grams soft khoya or 1 cup tightly packed khoya/mawa/dried evaporated milk solids</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">100 grams paneer or ½ cup tightly packed grated paneer/cottage cheese</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">3 tbsp all purpose flour/maida</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">1 tbsp milk</li>
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for sugar syrup:</div>
<ul style="line-height: inherit; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">300 grams sugar or 2 cups sugar</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">1.5 cups water</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">¼ tsp lemon juice</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">1 tbsp rose water</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">½ tsp cardamom powder</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">12 to 15 strands of saffron/kesar</li>
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INSTRUCTIONS</div>
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preparing jamun balls:</div>
<ol style="color: #333333; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 13px; line-height: inherit; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">take 250 grams of khoya in a plate or bowl. the khoya used for gulab jamuns is the soft khoya also known as hariyali khoya or chikna khoya. this is a soft khoya, so it mashes and kneads very well.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">mash the khoya very well with your hands. keep aside. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">grate 100 grams paneer and keep aside. 100 grams paneer yields about ½ cup grated paneer.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">now add the grated paneer and 3 tbsp all purpose flour (maida) to the khoya.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">add 1 tbsp milk.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">gently mix everything very well.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">bring together this mixture and form into a dough. do not knead the dough. just mix and gather to a dough. if the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">now pinch small marble sized balls from the dough and roll them in a round shape between your palms. roll lightly and not heavily.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">now roll the ball again between your palms to give a oblong cylindrical shape.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">roll all the jamuns this way and keep them covered with a cotton kitchen towel.</li>
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preparing sugar syrup:</div>
<ol style="color: #333333; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 13px; line-height: inherit; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">take 2 cups sugar in a pan and add 1.5 cups water.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">when all the sugar is dissolved, add ¼ tsp lemon juice. the lemon juice does not allow the sugar syrup to crystallize.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">cook the sugar syrup on a low to medium flame till you get ½ string consistency or the syrup becomes sticky.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">when the sugar syrup is cooking, you can begin frying the jamuns. as when you add the jamuns, the sugar syrup has to be hot. heat oil for deep frying in a kadai or deep pan on a low to medium flame.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">switch off the flame and add ½ tsp cardamom powder and 12 to 15 strands of saffron, crushed. also add 1 tbsp rose water.</li>
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frying jamuns:</div>
<ol style="color: #333333; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 13px; line-height: inherit; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">for testing, slid a tiny dough ball in the hot oil.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">the ball should come up slowly and not quickly. this is the temperature at which we will fry the jamuns.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">keep the flame to a low and fry this small jamun till it becomes golden.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">now gently slid the kala jamuns. do not crowd and add the jamuns as per the size of the pan.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">when you see faint golden spots, turn over the jamuns gently.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">keep on turning them in the oil, like a gentle swirling with the slotted spoon, so that they brown evenly. when frying the jamuns have to feel light and not heavy.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">fry till they turn a shade or two darker than the golden fried color.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">place them on paper towels.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">whilst they are hot, quickly add them to the sugar syrup.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">fry all the jamuns in the same way and add them to the sugar syrup.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">cover and allow the jamuns to soak in the sugar syrup. once the sugar syrup cools down, keep the bowl covered in the fridge.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">serve kala jamuns at room temperature or chilled as a dessert or sweet.</li>
</ol>
<div>
<h4 style="text-align: left;">
<b>Step by step kala jamun recipe:</b></h4>
<ul style="text-align: left;">
<li>Take 250 grams of khoya in a plate or bowl. the khoya used for gulab jamuns is the soft khoya also known as daap ka khoya or chikna khoya. this is a soft khoya, so it mashes and kneads very well.</li>
<li>Mash the khoya very well with your hands. keep aside. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya.</li>
<li>Grate 100 grams paneer and keep aside. 100 grams paneer yields about ½ cup grated paneer. use a fine grater to grate the paneer.</li>
<li>Now add the grated paneer and 3 tbsp all purpose flour (maida) to the khoya.</li>
<li>Add 1 tbsp milk.</li>
<li>Gently mix everything very well.</li>
<li>Bring together this mixture and form into a dough. do not knead the dough. just mix and gather to a dough. if the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk</li>
<li>now pinch small marble sized balls from the dough and roll them in a round shape between your palms. roll lightly and not heavily.</li>
<li>now roll the ball again between your palms to give a oblong cylindrical shape.</li>
<li>roll all the jamuns this way and keep them covered with a cotton kitchen towel. please note that i used half of the dough to make these kala jamuns.</li>
<li>take 2 cups sugar in a pan.</li>
<li>add 1.5 cups water.</li>
<li>keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve.</li>
<li>when all the sugar is dissolved, add ¼ tsp lemon juice. the lemon juice does not allow the sugar syrup to crystallize.</li>
<li>cook the sugar syrup on a low to medium flame till you get ½ string consistency or the syrup becomes sticky.</li>
<li>Switch off the flame and add ½ tsp cardamom powder and 12 to 15 strands of saffron, crushed. also add 1 tbsp rose water.</li>
<li>When the sugar syrup is cooking, you can begin frying the jamuns. as when you add the fried jamuns, the sugar syrup has to be hot. heat oil for deep frying in a kadai or deep pan on a low to medium flame.</li>
<li>for testing, slid a tiny dough ball in the hot oil. the ball should come up slowly and not quickly. this is the temperature at which we will fry the jamuns.</li>
<li>keep the flame to a low and fry this tiny jamun ball.</li>
<li>fry this small jamun till it becomes golden. if this jamun ball breaks, then add a few tsp of flour to the dough and mix well again. before you begin shaping the jamuns, you can do this test.</li>
<li>now gently slid the kala jamuns. the flame should be low. do not crowd and add the jamuns as per the size of the pan. when you see light golden spots, turn over the jamuns gently. here i was handling the camera too, so the jamuns got browned more. the jamuns fry very quickly, so do be attentive.</li>
<li>keep on turning them in the oil, like a gentle swirling with the slotted spoon, so that they brown evenly. when frying the jamuns have to feel light and not heavy. the lightness is similar to the lightness of thermocol balls, while frying them.</li>
<li>fry till they turn a shade or two darker than the golden color.</li>
<li>place them on paper towels to remove excess oil.</li>
<li>whilst they are hot, quickly add them to the sugar syrup. fry all the jamuns in the same way and add them to the sugar syrup. note that the sugar syrup has to be hot. to maintain the hot temperature, you can keep the sugar syrup bowl or pan on a hot water bath. cover and allow the jamuns to soak in the sugar syrup for 3 to 4 hours before serving. once the sugar syrup cools down, keep the bowl covered in the fridge.</li>
<li>serve kala jamuns at room temperature or chilled as a dessert or sweet. you can garnish with some sliced or chopped pistachios or blanched almonds while serving.</li>
</ul>
</div>
</div>
</div>

Kala Jamun Recipe, How To Make Kala Jamun Recipe

Kala Jamun recipe with step by step photos – easy kala jamuns made with khoya and paneer. Traditionally khoya or mawa is used to gul...

Malai Laddoo Recipe, How to make Malai Laddoo

Vivek Kumar 0 Sweets Friday, October 23, 2015

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAhB-EVngfqj6TvAQrMz5MmjuASt7ccIVEISJqcoxHPwcphkMtQY5JQv-jZzZ_GsBb5rNCBlFrSVpKR1dqTqs0f8AwkSY9J4nsaNtXVHYJCNrEZcY8qiK_rqoK_nsVZhbjRvCqPfUNnmw/s1600/malai-ladoo-recipe1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAhB-EVngfqj6TvAQrMz5MmjuASt7ccIVEISJqcoxHPwcphkMtQY5JQv-jZzZ_GsBb5rNCBlFrSVpKR1dqTqs0f8AwkSY9J4nsaNtXVHYJCNrEZcY8qiK_rqoK_nsVZhbjRvCqPfUNnmw/s640/malai-ladoo-recipe1.jpg" width="640" /></a></div>
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This delicious malai laddoo infused with the delicate flavour of kewra, shines out like a bright ray of sunshine on a dull rainy day! Pop one in to experience what we’re talking about! </div>
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Malai Ladoo recipe is one of the simplest sweet recipes you can make at home on festivals and occasions. In festive seasons we all have some doubts over quality of sweets we get in market, So why not you make sweets at home only and Malai Laddo would be a yummy delight to serve on festivals. Minimum Ingredients and Maximum taste this is what we can say about Malai Ladoo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vJcrq4QKzrqV5BUbn_o66c8cg7p30yZM-bra_6QaTSV9p9ew1XrHQHD1xYOIH0-rZvBLi60FRvPQPJLi-W3QDvqIx-o4MMpODaPc090HRnU-_4NF-bezCg7YJFfN5H5OQ7qiE-5IhMQ1/s1600/Malai+Laddu-700x700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vJcrq4QKzrqV5BUbn_o66c8cg7p30yZM-bra_6QaTSV9p9ew1XrHQHD1xYOIH0-rZvBLi60FRvPQPJLi-W3QDvqIx-o4MMpODaPc090HRnU-_4NF-bezCg7YJFfN5H5OQ7qiE-5IhMQ1/s640/Malai+Laddu-700x700.jpg" width="640" /></a></div>
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<h3 style="text-align: justify;">
Ingredients For Malai Ladoo Recipe</h3>
<ul style="text-align: left;">
<li>Paneer (Cottage Cheese)- 250gm</li>
<li>Condensed Milk- 100gm</li>
<li>Cardamom Powder- 1/2tsp</li>
<li>Pista- 10-15</li>
<li>Kesar (Saffron)- 10-15</li>
</ul>
<h4 style="text-align: left;">
How to make: Steps For Malai Ladoo Recipe </h4>
<ul>
<li><strong>Firstly we have to mash paneer (Cottage Cheese) with pressure of your palm till it get too smooth.</strong> It will take around 10 minutes, I prefer to use homemade paneer for this recipe of malai ladoo.</li>
<li><strong>After this put condensed milk in a non stick pan.</strong> You can get condensed milk in market, but if you can’t get it near you, then you can also make it at home</li>
<li><strong>With condensed milk put mashed paneer in pan and mix them.</strong> Cook this mixture on medium flame till this mixture get thicker.</li>
<li><strong>We just have to evaporate its moisture and want to keep this mixture white.</strong> Take care it should not turn brown, that’s why I recommend to use non stick pan for this malai ladoo recipe.</li>
<li><strong>After mixture loose its moisture and get thicker, transfer it to a plate.</strong> Let it cool for 2 minutes so that you can able to pick up mixture in hands and make its ladoo.</li>
<li><strong>Don’t cool it for more time otherwise mixture will become dry and can’t turn into round ladoo.</strong><br />
In these 2 minutes mix kesar (saffron) with luke warm milk so that kesar spread its color in it.</li>
<li>Now make round balls of mixture, turn it into lovely laddo.</li>
<li><strong>In last garnish ladoo with kesar and its colored milk, pista and cardamom powder.</strong> They are like Sone Par Suhaga or you can say icing on the cake <img alt=":)" class="wp-smiley" src="http://www.meenusmenu.com/wp-includes/images/smilies/simple-smile.png" style="height: 1em; max-height: 1em;" /></li>
</ul>
</div>

Malai Laddoo Recipe, How to make Malai Laddoo

This delicious malai laddoo infused with the delicate flavour of kewra, shines out like a bright ray of sunshine on a dull rainy day! Po...

Coconut (Nariya) Burfi | Thengai Burfi Recipe | Easy Diwali Sweets Recipe

Vivek Kumar 0 Diwali Recipes, Indian Festival Recipes, indian recepies, Sweets Tuesday, October 20, 2015

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<i><b>Coconut Burfi, Nariyal Burfi or Thengai burfi</b></i> is one delicious and easy sweet perfect for any occasion or festival. This coconut burfi is very easy to prepare in less time and it taste just delicious.   Festival season in full swing now with Karwa Chauth, Diwali around this coconut burfi can be very handy recipe. Made with minimal ingredients it's a treat, just not for festival we can prepare this for kids snacks box or to satisfy some sweet craving.</div>
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I normally make more of coconut ladoo which is another easy, no-cook recipe made with only 2 ingredients desiccated coconut and condensed milk, just melt in mouth ladoo and this coconut (nariyal) burfi my mom used to make for every Diwali other festivals, birthday etc.  I made this after long time for a change from my usual coconut ladoo. You can try this easy burfi for Karwa Chauth or Diwali.</div>
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Made with fresh grated coconut and sugar this burfi is so easy and delicious. DH whom normally doesn't comment on anything was prasing this burfi on 1st bite itself and ask for more helping which is kind huge from someone doesn't compliment easily.  </div>
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<h3 style="text-align: left;">
Ingredients:</h3>
<ul>
<li>    2 Cups - Fresh Grated Coconut</li>
<li>    2 Cups - Sugar</li>
<li>    1/2 tsp - Fresly Crushed Cardamom</li>
<li>    1/2 tbsp - Chopped Cashewnuts</li>
<li>    1 tsp - Ghee</li>
</ul>
<h2 id="subHeadingPrintBox">
Method:</h2>
<ol id="instructionNumbers" style="text-align: left;">
<li>Heat ghee in a pan or wok and fry cashewnuts until golden brown, keep aside.  Grease a plate or tray and keep aside.</li>
<img alt="Coconut-Nariyal-Burfi-diwali-Recipe" src="http://farm4.staticflickr.com/3781/10328892874_8d0d7d9777_o.jpg" title="Coconut-Nariyal-Burfi-diwali-Recipe" />
<li>In the same wok add grated coconut, sugar and mix well and cook in <b>slow to medium flame</b>.</li>
<img alt="Coconut-Nariyal-Burfi-diwali-Recipe" src="http://farm6.staticflickr.com/5530/10328906255_821cd9f75b_o.jpg" title="Coconut-Nariyal-Burfi-diwali-Recipe" />
<li>Keeping stiring the mixture until sugar melts and you can see water released from coconut. </li>
<li>Do constant stir until coconut mixture starts to come together and 
leave side of pan.  Press coconut with your spatula to check if any 
water remains, if you see water then keep cooking and stirring.</li>
<img alt="Coconut-Nariyal-Burfi-diwali-Recipe" src="http://farm6.staticflickr.com/5497/10328906295_5acd1017ed_o.jpg" title="Coconut-Nariyal-Burfi-diwali-Recipe" />
<li>Add caradamom/elachi powder, cashewnuts and mix well, you can see 
coconut mixture will start to change color now from pure white it will 
be light cream, off flame.</li>
<img alt="Coconut-Nariyal-Burfi-diwali-Recipe" src="http://farm8.staticflickr.com/7299/10328906095_3e5372a5c3_o.jpg" title="Coconut-Nariyal-Burfi-diwali-Recipe" />
<li>Immediately pour mixture to greased plate and level it with 
spatula/knife or butter paper,  aluminium foil. (I did it with spatula 
as I like the rustic look)</li>
<li> Let the mixture cool a bit for 2-3 minutes and cut in desire shape 
when it's stil warm, allow to cool completely and gently with a knief 
remove the pieces, invert and allow to dry.</li>
<img alt="Coconut-Nariyal-Burfi-diwali-Recipe" src="http://farm3.staticflickr.com/2877/10328906115_edc3c0e173_o.jpg" title="Coconut-Nariyal-Burfi-diwali-Recipe" /></ol>
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Store in air tight container. <br />
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<b><i><u>Notes</u></i></b><br />
<ul style="text-align: left;">
<li>Cooking time may vary due to coconut 
quality and how much moisture coconut has, so once you see there's no 
water and mixture starts to come together you can off flame.</li>
<li>For pure white burfi, don't add coconut brown skin and grate coconut avoiding it.</li>
<li>You should cook from start to end in slow to medium flame or medium flame.  If you keep in high flame coconut will change color.</li>
<li>Cut in pieces when mixture is still warm if you allow to it cool then we can't make pieces, you have to break in pieces :)</li>
<li>To have smooth finish level mixture with butter paper,  aluminium foil.  I like this kind of rustic look so I didn't do that.</li>
<li>You can add  fried gram dal (pottu kadalai) instead of cashewnuts.</li>
<li>For Vegan version, dry roast cashewnut pieces and grease tray with oil.</li>
<li>This coconut burfi stays good for almost a week on room temperture.</li>
</ul>
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</div>

Coconut (Nariya) Burfi | Thengai Burfi Recipe | Easy Diwali Sweets Recipe

Coconut Burfi, Nariyal Burfi or Thengai burfi is one delicious and easy sweet perfect for any occasion or festival. This coconut burfi is...

Coconut Khoya Gulkand Ladoo (Laddu) Recipe | Diwali Sweets Recipes

Vivek Kumar 0 Diwali Recipes, Indian Festival Recipes, Sweets Tuesday, October 20, 2015

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2O6zmqRUgRzv6WXZzbkp2Nhde6NwOlC5wxvpNE1axVJyI5mhU8anp9vRDMXa7xpb9I8vS0uDxw729YcO9RUikL2FGatzW6OblqoG_fDJl2jpEdkNd60kZFnCjyrlYg_Nc0psN-f1HiJGP/s1600/DiwaliSweetsCoconutKhoyaGulkandLadoo2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2O6zmqRUgRzv6WXZzbkp2Nhde6NwOlC5wxvpNE1axVJyI5mhU8anp9vRDMXa7xpb9I8vS0uDxw729YcO9RUikL2FGatzW6OblqoG_fDJl2jpEdkNd60kZFnCjyrlYg_Nc0psN-f1HiJGP/s320/DiwaliSweetsCoconutKhoyaGulkandLadoo2.png" width="268" /></a></div>
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Coconut Khoya Gulkand Ladoo or Coconut Mawa Gulkand laddu is easy laddoo recipe made with minimal ingredients desiccated coconut (nariyal ka burada), khoya or mawa and stuffed with gulkand. Coconut ladoo is one of family favorite cause it's just so delicious and easy to prepare and this time from usual coconut condense milk ladoo I tried this new ladoo with khoya and stuffed it with gulkand.</div>
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Gulkand adds wonderful taste to this ladoo and comes as great surprise.   Coconut and khoya comes together wonderfully and taste yum with gulkand it's just delicious plus it's very easy. If you are bored of normal ladoo then you should try this you will love it.
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<h2 id="subHeadingPrintBox">
Ingredients:</h2>
<ul id="instructionBullet">
<li><span itemprop="ingredients">2 Cups - Desiccated Coconut</span></li>
<li><span itemprop="ingredients">3/4 Cup - Unsweeten <b>Khoya/Mawa</b></span></li>
<li><span itemprop="ingredients">3/4 Cup - Sugar</span></li>
<li><span itemprop="ingredients">4 - Green Cardamom/Elachi</span></li>
<li><span itemprop="ingredients">2 tbsp - Gulkand </span></li>
<li><span itemprop="ingredients">2 tbsp - Warm Milk </span></li>
<li><span itemprop="ingredients">A Pinch - Saffron (optional)  </span></li>
<li><span itemprop="ingredients">2 tbsp - Chopped Pista (optional)</span></li>
</ul>
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<h2 id="subHeadingPrintBox">
Method:</h2>
<div>
<ol id="instructionNumbers" style="text-align: left;">
<li>Soak saffron in warm milk for 5 to 10 mins and meanwhile finely chop pista, keep aside.  </li>
<li>Grind sugar and cardamom in to powder. </li>
<li>In a wok or kadai add khoya/mawa and cook in slow flame for 2-3 
minutes or until it's melts, loosen up, off flame.  Add saffron milk, 
sugar powder to khoya and mix well, allow to cool. (Keep flame only in 
slow/low or khoya will get burnt).  </li>
<li>Add desiccated coconut with khoya mixture  and combine well to form smooth dough.</li>
<li>Divide into equal 10 to 12 portions, take one piece and roll in to ball/laddu, flatten it like cutlet or tikki. </li>
<li>Fill 1 to 2 tsp of gulkand in center and carefully bring edges together and form in to ball or laddoo again.  </li>
<li>Do this carefully so gulkand doesn't leaks from sides and from sides
 if gulkand then gently press it.  If you get gulkand small dots in 
ladoo it's same it does make it look good.  Repeat same for rest of 
ladoo and garnish it with chopped pista or roll in descciated coconut. </li>
</ol>
Garnish with remaining dry fruits and fruits and serve.    </div>
<br />
<b>Notes</b><br />
<ul style="text-align: left;">
<li>If using sweet khoya then reduce sugar or don't use sugar atall.</li>
<li>If you don't have gulkand, fill ladoo with finely chopped nuts of choice or chocolate rice etc.</li>
<li>If you can't bind ladoo add little more desiccated coconut and mix well.</li>
</ul>
</div>

Coconut Khoya Gulkand Ladoo (Laddu) Recipe | Diwali Sweets Recipes

Coconut Khoya Gulkand Ladoo or Coconut Mawa Gulkand laddu is easy laddoo recipe made with minimal ingredients desiccated coconut (nariya...

Dry Fruits Burfi | Burfi Recipe | Diwali Sweet Recipes

Vivek Kumar 0 Diwali Recipes, Indian Festival Recipes, Sweets Tuesday, October 20, 2015

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xyWrtuQ1RAkC8F8_SPs10VSjzftTCnbnNWOfVPubsNFFRMn6Piy4rAWbkxS77fLyfLSCvoEFBm6IaYoZTFzTziIt_wBVbi1Qq5suW0UyemgQGrx8-_jynYpbtQ_lO7gTcs0qxXoq7On0/s1600/Malai-dry-fruit-Barfi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Dry Fruits Burfi " border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xyWrtuQ1RAkC8F8_SPs10VSjzftTCnbnNWOfVPubsNFFRMn6Piy4rAWbkxS77fLyfLSCvoEFBm6IaYoZTFzTziIt_wBVbi1Qq5suW0UyemgQGrx8-_jynYpbtQ_lO7gTcs0qxXoq7On0/s400/Malai-dry-fruit-Barfi.jpg" title="Dry Fruits Burfi " width="400" /></a></div>
Dry Fruits Burfi is easy <a href="http://hotspicesofindia.blogspot.in/search/label/Diwali%20Recipes" target="_blank">diwali/deepavali sweet recipe</a> which is sugar-free, fat-free and healthy burfi (sweet) and works great as snack too. Loaded with cashew nuts, almonds raisins, pistachio, walnut, dried figs and dates goodness this easy burfi is good option during Diwali or any festival among all the other deep fried and sweet dishes. This easy and healthy burfi is for kids snack box too or to satisfy those sweet cravings. </div>
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<div style="text-align: justify;">
I always prepare dry fruits burfi, ladoo or roll during festive season among all other traditional diwali sweets and snacks which are loaded mostly with ghee, sugar and deep fried; this easy burfi comes as great relief and option. People with sweet tooth can munch on these yummy and healthy dry fruit burfi without any worry.  When my brother saw this burfi I didn't believed this is home made, he was like it looks so elegant and taste fab :)</div>
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You can add any dry fruits of your choice like other than whatever I have mentioned and if you don't have figs then just use dates it still taste very good. You can also add desiccated coconut, poppy seeds in this burfi recipe too.  Like I mentioned in Dates Sesame Ladoo post, I have used organic dates kept in room temperature, if you keep dates, anjeer (dried figs) in fridge then keep them outside a night before outside.<br />
<br />
I have used gulkand in this burfi which add amazing flavor to this burfi but if you don't have gulkand with you then you can skip that but if you can get gulkand then do try that, it's does add wonderful taste to burfi. You can also make this burfi in to ladoo and if you don't have sliver warq then you can garnish with desiccated coconut, poppy seeds too.<br />
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This burfi is also good option for sharing with friends, family, guests they will love this guilt-free sweet, just pack it in a box and tie some nice lace and add 2 diya or candle along and your simple yet beautiful gift is ready to share. Try this easy dry fruit burfi and enjoy this diwali to fullest. </div>
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<div data-currentservings="12" data-originalservings="12" id="zoneIngredients" style="float: left;">
<h2 id="subHeadingPrintBox">
Ingredients:</h2>
<ul id="instructionBullet">
<li><span itemprop="ingredients">1 1/2 Cups - Anjeer/Dried Figs </span></li>
<li><span itemprop="ingredients">1 Cup - Khajoor/Dates</span></li>
<li><span itemprop="ingredients">1/3 Cup - Almonds/Badam</span></li>
<li><span itemprop="ingredients">1/3 Cup - Cashew nuts/Kaju</span></li>
<li><span itemprop="ingredients">1/3 Cup - Walnut/Akharot</span></li>
<li><span itemprop="ingredients">1/3 Cup - P</span>istachio/Pista</li>
<li><span itemprop="ingredients">1/3 Cup - Raisins/Kismiss</span></li>
<li><span itemprop="ingredients">1 tbsp - Gulkand (optional)</span></li>
<li><span itemprop="ingredients">1/2 tsp - Cardamom Powder/Elachi</span></li>
<li><span itemprop="ingredients">1/4 tsp - Nutmeg Powder/Jayaphala </span></li>
<li><span itemprop="ingredients">1 tbsp - Ghee or Oil</span></li>
<li><span itemprop="ingredients">1 - Sliver Varq/Warq (optional)</span></li>
</ul>
</div>
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Method:</h2>
<div>
<ol id="instructionNumbers" style="text-align: left;">
<li>Soak anjeer/dried figs in warm water for 15 minutes, strain water and pat dry well.</li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm3.staticflickr.com/2846/10507696934_b7787709a9_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li> Meanwhile finely chop almonds, cashewnuts, raisins, walnut, pista 
and dates.  You can also pulse in food processor or mixer but don't make
 it powder, we need nuts in pieces. </li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm6.staticflickr.com/5543/10507673925_d0bc4804cb_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li>Grind anjeer/figs to smooth paste, don't add water. </li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm3.staticflickr.com/2891/10507673775_1488940679_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li>Heat oil or ghee and add anjeer paste mix well and saute for a minute.  Now add chopped dates and mix well, cook for 2 minutes.</li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm3.staticflickr.com/2863/10507876113_ddcb875109_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li>Add Chopped dry fruits and mix everything well, you will need another spoon or spatula to combine everything. </li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm8.staticflickr.com/7397/10507697474_34156289db_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li>Add cardamom powder, nutmeg powder, gulkand and mix everything well, cook for a minute and off flame. </li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm4.staticflickr.com/3822/10507673585_1f2f4bab6c_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li>Line a plate or tray with greased butter paper and pour burfi 
mixture, level well with spatula and later with butter paper, allow 
mixture to cook completely. </li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm4.staticflickr.com/3794/10507672006_e095c92cda_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li>Add sliver varq if using and keep burfi in fridge for 20 to 30 minutes, cut in desire shape with greased knief. </li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm6.staticflickr.com/5514/10507673295_748f065432_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" /></ol>
Store in air tight containers, this burfi stays fresh in room temperature for almost 2 weeks.</div>
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<b><i><u>Variations</u></i></b><br />
<ul style="text-align: left;">
<li>You can use any dry fruits of your choice.</li>
<li>You can also add 1/3 Cup of desiccated coconut and 1/3 Cup poppy seeds.</li>
<li>If you don't have sliver warq then garnish burfi with desiccated coconut or poppy seeds.</li>
<li>If you store dry fruits, dates, anjeer (figs) in fridge, keep them 
outside over night for fasting process while making this burfi.</li>
<li>Don't make all dry fruits in to powder but keep it coarse or in small pieces.</li>
<li>If you don't have gulkand then you can skip that.</li>
<li>You can make this burfi in to ladoo too.</li>
<li>If this burfi is not sweet enough you can add little sugar.</li>
</ul>
</div>

Dry Fruits Burfi | Burfi Recipe | Diwali Sweet Recipes

Dry Fruits Burfi is easy diwali/deepavali sweet recipe which is sugar-free, fat-free and healthy burfi (sweet) and works great as sna...

Navratri Recipe: How to make Lapsi

Vivek Kumar 0 Indian Festival Recipes, navratri special recipe, Sweets, Vegetarian Saturday, October 17, 2015

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I think Lapsi is one of most humble of sweet dishes, very earthy, with no fancy frills. It is part of both Rajasthani and Gujarati cuisine and is also made during Navratri. Interestingly, it is a quintessential part of Bohri cuisine too. On the eve of the Islamic new year, every Bohra family eats this dessert together from a very big plate (called thaal). The tradition calls for an odd number of dishes on the thaal but the most essential item is a simple lapsi. I was quite pleasantly surprised on discovering that after marriage. The only additional ingredient is grated coconut, which I feel only improves the taste.<br />
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<div style="text-align: justify;">
<b>Lapsi – Broken wheat pudding with Jaggery</b><br />
Preparation: 5 mins | Cooking 30 mins | Serves 4-5<br />
<br />
<b>Ingredients</b><br />
1 cup broken wheat (dalia)<br />
1 cup jaggery, grated<br />
4 cups water<br />
1/4th cup grated coconut<br />
2 tsp green cardamoms powder<br />
2 tbsps ghee<br />
7-8 almonds, slivered<br />
<br />
<b>Method</b><br />
* Heat ghee in a kadhai and add broken wheat. Fry on medium heat, with regular stirring, till the wheat turns golden brown.<br />
* In a separate pan, boil water with jaggery till the jaggery melts.<br />
* Slowly, add the jaggery water to the roasted broken wheat. Add it from a side as there would be a lot of sputtering.<br />
* Add half the cardamom powder and grated coconut. Mix well. Reduce 
the heat to low and cook covered till the water is all soaked up and the
 dalia is well cooked. Takes about 20-25 minutes.<br />
* Remove in a serving dish and garnish with remaining grated coconut, cardamom powder and almonds.<br />
* Serve hot.</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
<b>Lapsi – Broken wheat pudding with Jaggery</b><br />
Preparation: 5 mins | Cooking 30 mins | Serves 4-5<br />
<b>Ingredients</b><br />
1 cup broken wheat (dalia)<br />
1 cup jaggery, grated<br />
4 cups water<br />
1/4th cup grated coconut<br />
2 tsp green cardamoms powder<br />
2 tbsps ghee<br />
7-8 almonds, slivered<br />
<b>Method</b><br />
* Heat ghee in a kadhai and add broken wheat. Fry on medium heat, with regular stirring, till the wheat turns golden brown.<br />
* In a separate pan, boil water with jaggery till the jaggery melts.<br />
* Slowly, add the jaggery water to the roasted broken wheat. Add it from a side as there would be a lot of sputtering.<br />
* Add half the cardamom powder and grated coconut. Mix well. Reduce 
the heat to low and cook covered till the water is all soaked up and the
 dalia is well cooked. Takes about 20-25 minutes.<br />
* Remove in a serving dish and garnish with remaining grated coconut, cardamom powder and almonds.<br />
* Serve hot.<br />
- See more at: http://indianexpress.com/article/lifestyle/food-wine/navratri-recipe-how-to-make-lapsi/#sthash.8EZnCJaU.dpuf</div>
</div>

Navratri Recipe: How to make Lapsi

I think Lapsi is one of most humble of sweet dishes, very earthy, with no fancy frills. It is part of both Rajasthani and Gujarati cuisi...

Lavang Latika | Diwali Sweet recipes

Vivek Kumar 0 Indian Festival Recipes, Sweets Wednesday, October 14, 2015

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Lavang Latika is a popular bengali sweet, similar to our Suryakala and Chandrakala. I heard this for the first time when my co sister's mom made it and brought for us once. Generally she this sweet for Diwali. She is an expert in making this sweet and every year she brings a box full of this for her daughter, when she comes for vacation to chennai. Since we were in joint family we also eat this happily. I thought this a very complicated recipe and never asked her how she makes this. After a successful attempt of badusha during last diwali, i thought i will try this recipe of lavang latika. </div>
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To my surprise, the recipe was too simple to try. My co sister who is also an expert in making this sweet gave me the recipe and few you tube videos helped me how to fold lavang latika. </div>
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Actually there are 2 ways to fold this, i have given both the methods. To me both were easy only. This sweet was a super hit at home also i took for a friends meet too. Everyone liked it very much. I used my homemade khoya for this recipe. Check my diwali sweets collections too.</div>
<h3 style="text-align: center;">
Lavang latika</h3>
<div style="text-align: justify;">
<i><b>Preparation Time : 20 mins | Cooking Time : 1 hour  |Yields: 18</b></i><br />
<br />
<i><b>For the outer layer  </b></i><br />
Maida | All purpose flour   1 cup<br />
Sooji|Rava   2 tsp<br />
Salt   a pinch<br />
Oil | Ghee   2 tsp<br />
<br />
<i><b>For the filling</b></i><br />
Khoya    1 cup<br />
Sugar     1/4 cup <br />
Almonds or Pista or Cashew nuts  8<br />
Fresh coconut | Kopra   2 tblsp<br />
Cardamom   a pinch<br />
<br />
<i><b>For Syrup    </b></i><br />
Sugar     1/2 cup<br />
Water     1/2 cup <br />
<br />
<i><b>Other ingredients     </b></i><br />
Oil     for deep frying<br />
Cloves| Lavang   18(to seal the pockets) </div>
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Method:<br />
<ul style="text-align: left;">
<li>In a wide bowl add the flour, sooji and oil or ghee and salt. Mix well with your finger tips.</li>
</ul>
</div>
</div>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Add little water to make it a soft dough. Let the dough be soft but not loose. Also do not make it too stiff and dry. Knead it nicely for 5 minutes and keep it covered.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Crumble the khoya and slice the badam into fine pieces. I just coarsely pulsed it using mortar and pestle.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>In a pan add the sugar(1/4 cup, mentioned under "for filling") add 2 tblsp of water to this and allow the sugar to dissolve in water. Keep the flame low. </li>
<li>Add the crumbled khoya to this.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>When it starts becoming a whole mass add the coconut, cardamom powder and almonds. Instead of almonds you can add pista or cashews too. You can also add a combo of all these nuts too. </li>
</ul>
</div>
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<ul style="text-align: left;">
<li>Cook this for 2  minutes in a low flame. This will come to a whole mass. Let the mixture has little moisture in that. Switch off the flame. </li>
<li>Keep the lavang ready.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now let's start making the sugar syrup for lavang latika.</li>
<li>Dissolve the sugar in 1/4 cup of water and switch off the flame when it comes to <b>one string consistency.  </b>Cover it and keep. Before we put the fried pockets let us warm it up once.</li>
</ul>
<div>
</div>
<ul style="text-align: left;">
<li>Divide the dough into equal lemon size balls.</li>
<li>Take one small ball and dust it with plain flour.</li>
</ul>
</div>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Roll this into a medium thick(not so thin or not too thick) discs, like how we roll for pooris.</li>
<li>Place a tblsp of filling in the center.Do not spread it much. Also flatten it with your palm.</li>
</ul>
</div>
<img alt="lavang -latika " height="206" src="https://farm1.staticflickr.com/580/21934882410_7a8f19720a_z.jpg" title="lavang latika 9" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now to fold, bring both the sides together and over lap it.</li>
</ul>
</div>
<img alt="lavang- latika " height="206" src="https://farm1.staticflickr.com/600/22133161971_dd435c8c19_z.jpg" title="lavang latika 10" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now bring the other 2 sides together and over lap it. </li>
</ul>
</div>
<img alt="lavang -latika " height="206" src="https://farm6.staticflickr.com/5706/21936151769_17567f336c_z.jpg" title="lavang latika 11" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Put the lavang in the center so that the filling will not open while frying in oil. </li>
<li>Even you can apply little oil on the ends to hold the edges tight. Gently flatten the pockets with your palm. </li>
</ul>
</div>
<img alt="lavang -latika " height="206" src="https://farm6.staticflickr.com/5822/22123061365_e267da6f8e_z.jpg" title="lavang latika 12" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Keep this covered all the times. Heat oil for deep fry.</li>
<li>When the oil is hot, keep the flame low.  </li>
<li>Slowly put the lavang latikas inside the oil. Drop in batches. Do not over crowd the pan.</li>
<li>After sometime gently flip it. If needed bring the flame to medium but if you feel again the oil is heating up more, bring it back to low. Else inside will not get cooked.</li>
</ul>
</div>
<img alt="lavang -latika " height="206" src="https://farm6.staticflickr.com/5659/21934881280_a99da8187d_z.jpg" title="lavang latika 13" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Fry till golden brown and once done take it out from the oil and warm the sugar syrup slightly.</li>
<li>Drop the lavang latikas inside the sugar syrup.</li>
</ul>
</div>
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<li>Let this soak in the syrup for 2-3 minutes. Take it out from the syrup and arrange it on a plate. </li>
<li>Repeat this for the rest of the dough and filling.</li>
<li>Let me explain the other method of folding now.</li>
<li>Make a small disc (poori size) and keep the filling in the center.</li>
</ul>
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<ul style="text-align: left;">
<li>Bring the sides together and over lap it as we did in the first method.</li>
</ul>
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<ul style="text-align: left;">
<li>Now turn this upside down.</li>
</ul>
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<ul style="text-align: left;">
<li>Now bring  the other edges together and over lap it. You can brush the edges with little water for better sealing.</li>
</ul>
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<ul style="text-align: left;">
<li>Gently insert the clove in the middle.</li>
<li>Flatten it gently with your palms.</li>
</ul>
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<ul style="text-align: left;">
<li>Deep fry this as mentioned above and put this in sugar syrup for 2-3 minutes and arrange it in a plate.</li>
<li>Check out this video of how to fold the lavang latika.</li>
</ul>
</div>
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<ul style="text-align: left;">
<li>Whichever method you find it easier continue in that. I found both are easy and the lavang latikas came out very cute too.</li>
</ul>
</div>
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Notes:<br />
<ol style="text-align: left;">
<li>Always make the pooris medium thick and small.</li>
<li>If it is too thin the filling may come out from the oil while frying.</li>
<li>If it is too thick, it will take a lot of time to cook and also will be hard while eating.</li>
<li>This lavang latikas according to my cosister stays well for more than 2 weeks.</li>
<li>You can keep it in airtight containers and always handle with dry hands.</li>
<li>Instead of cooking the mawa in sugar syrup you can cook it in condensed milk too.</li>
<li>While eating you can take out the lavang and eat it. </li>
<li>You can add dry coconut(kopra) for the filling instead of khoya.</li>
</ol>
</div>
</div>
</div>
</div>
</div>
</div>
</div>

Lavang Latika | Diwali Sweet recipes

Lavang Latika is a popular bengali sweet, similar to our Suryakala and Chandrakala. I heard this for the first time when my co sister...

Eggless Almond Cake Recipe

Shweta Pandey 0 Cake Recipe, Sweets, Vegetarian Monday, February 09, 2015

Eggless Almond Cake Recipe

साबुत बादाम को छिलका सहित पीसकर बनाया गया एगलैस बादाम केक बच्चों और बड़ो सभी को बहुत पसन्द आता ही है, बनाने में भी बहुत आसान है आवश्...

Thekua Recipe

Shweta Pandey 0 Sweets Wednesday, October 15, 2014

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<img alt="" class="alignnone" height="320" itemprop="photo" src="http://ift.tt/1sQXTya" title="Govind Gatta Curry recipe" width="550" /><br />
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गोविन्द गट्टे की सब्जी (Govind Gatte ki Sabzi) राजस्थानी सब्जी है, मावा मसाला भरवां गोविन्द गट्टे की सब्जी को हम किसी भी त्यौहार पर या किसी भी पार्टी के लिये बना सकते हैं.</div>
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<h2>
आवश्यक सामग्री - Ingredients for Govind Gatta Curry</h2>
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<b>गट्टे का आटा तैयार करने के लिये:</b> <br />
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<ul><br />
<li>बेसन - 1 कप ( 100 ग्राम)</li>
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<li>अजवायन - 1/4 छोटी चम्मच से कम</li>
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<li>नमक - 1/4 छोटी चम्मच</li>
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<li>लाल मिर्च - 1 पिंच (यदि आप चाहें)</li>
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<li>दही - 1 टेबल स्पून</li>
<br />
<li>तेल - 1 टेबल स्पून</li>
</ul>
<br />
<b>स्टफिंग के लिये:</b> <br />
<br />
<ul><br />
<li>मावा - आधा कप (100 ग्राम)</li>
<br />
<li>नमक - 1/4 छोटी चम्मच से आधा</li>
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<li>किशमिश - 1 टेबल स्पून</li>
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<li>काजू - 6-7</li>
<br />
<li>काली मिर्च पाउडर - 2 पिंच</li>
</ul>
<br />
<b>ग्रेवी के लिये:</b> <br />
<br />
<ul><br />
<li>दही - 1 कप</li>
<br />
<li>टमाटटर - 2</li>
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<li>अदरक पेस्ट - 1 छोटी चम्मच या 1 इंच अदरक का टुकड़ा</li>
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<li>तेल - 2 टेबल स्पून</li>
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<li>जीरा - आधा छोटी चम्मच</li>
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<li>हींग - 1 पिंच</li>
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<li>हल्दी पाउडर - 1/4 छोटी चम्मच</li>
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<li>धनियां पाउडर - 1 छोटी चम्मच</li>
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<li>कसूरी मेथी - 1 टेबल स्पून</li>
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<li>लाल मिर्च पाउडर - 1/4 छोटी चम्मच</li>
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<li>बेसन - 1 टेबल स्पून</li>
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<li>नमक - छोटी चम्मच ( स्वादानुसार)</li>
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<li>गरम मसाला - 1/4 छोटी चम्मच</li>
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<li>हरा धनियां - 2 टेबल स्पून</li>
</ul>
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<h2>
विधि - How to make Govind Gatta Curry</h2>
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बेसन में तेल, दही, अजवायन, नमक और लालमिर्च डालकर सारी चीजों को मिक्स कर लीजिये, सूखा लग रहा है 1-2 छोटी चम्मच पानी मिलाइये और पूरी के आटे से थोड़ा सोफ्ट आटा गूथ कर तैयार कर लीजिये. आटे को ढककर 20 मिनिट के लिये रख दीजिये, आटा फूल कर सैट हो जायेगा.<br />
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<b>स्टफिंग बनाइये - Make Stuffing for Govind Gatta</b><br />
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मावा से आधा मावा लेकर क्रम्बल कर लीजिये, मावा में नमक, काली मिर्च और थोड़ा सा हरा धनियां डाल दीजिये, काजू छोटे छोटे काट कर डाल दीजिये और किशमिश डालकर सारी चीजें अच्छी तरह मिक्स कर लीजिये.<br />
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<img alt="" class="alignnone" height="580" src="http://ift.tt/1wFz2fo" title="govind Gatta Curry Recipe" width="550" /> <br />
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<b>गट्टे बनाइये - Prepare Govind Gatta</b><br />
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हाथ पर थोड़ा तेल लगाइये और आटे को मसल कर चिकना कर लीजिये. इतने आटे से 8 लोई तोड़कर तैयार कर लीजिये. एक लोई उठाइये और हाथ पर रख कर उंगली और अंगूठे की सहायता से बड़ा कर लीजिये, 1 छोटी चम्मच मावा उठाइये और गोल बाइन्ड कर लीजिये, ये गोल बड़े हुये बेसन के आटे पर रखिये, आटे को चारों ओर से उठाकर स्टफिंग को बन्द कर दीजिये, और हाथो से अच्छी तरह गोल करके प्लेट में रखते जाइये, सारे गट्टे इसी तरह भर कर, गोल करके तैयार कर लीजिये.<br />
<br />
<b>गट्टे उबाल लीजिये:</b><br />
<br />
एक बर्तन में इतना पानी डालकर उबलने रख दीजिये, कि ये गट्टे पानी में अच्छी तरह उबाले जा सके, उबलते पानी में एक एक गट्टे उठाकर डालिये ताकि पानी में उबाल हमेशा बना रहे, और 15 मिनिट तक तेज आग पर गट्टे उबलने दीजिये. गट्टे उबल कर तैयार हैं.<br />
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<b>ग्रेवी बनाइये - Prepare Gravy for Govind Gatta Curry</b><br />
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टमाटर, हरी मिर्च और अदरक धोकर छील कर काट लीजिये, और मिक्सर से बारीक पीस कर पेस्ट बना लीजिये.<br />
<br />
कढ़ाई में तेल डालकर गरम कीजिये, जीरा डालिये, जीरा भूनने के बाद हींग, हल्दी पाउडर, धनियां पाउडर डालिये, और मसाले को थोड़ा सा भून लीजिये, अब टमाटर हरी मिर्च, अदरक पिसा मसाला डालिये और मसाले से तेल अलग होने तक भून लीजिये, बेसन डालिये और लगातार चलाते हुये, 2 मिनिट तक भून लीजिये, अब बचा हुआ आधा मावा, क्रम्बल करके डालिये और 2 मिनिट भून लीजिये, लाल मिर्च भी डाल दीजिये, और थोड़ा सा भून लीजिये मसाला अच्छी तरह भुन कर तैयार, फैटा हुआ दही डालिये और लगातार चलाते हुये भूनते रहिये, जब तक कि उसमें अच्छी तरह उबाल नहीं आ जाता है.<br />
<br />
गट्टे जिस पानी में उबाले है वह पानी मसाले में डाल दीजिये और फिर से उबाल आने तक ग्रेवी को चलाते रहिये, ग्रेवी गाढ़ी लग रही हो तो उसमें और पानी डाल सकते हैं, गरम मसाला और थोड़ा हरा धनियां डाल कर मिलाइये और गट्टे भी डाल दीजिये, ढक कर सब्जी को 5 मिनिट धीमी आग पर पकने दीजिये. गट्टे में सारे मसाले ज़ज्ब हो जायेंगे और गोविन्द गट्टे की सब्जी बन कर तैयार हो गई. सब्जी को चपाती, परांठे, पूरी, नान या चावल किसी के भी साथ परोसिये और खाइये.<br />
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<b>सुझाव :</b><br />
<br />
गोविन्द गट्टे की सब्जी में ग्रेवी परम्परागत रूप से दही की बनाई जाती है, हमने इसमें टमाटर डाल कर ग्रेवी बनाई है, ग्रेवी आप अपने मन पसन्द के अनुसार बना सकते हैं.<br />
<br />
ग्रेवी में प्याज और लहसन डालने के लिये, 1 प्याज बारीक कटी हुई, और 4-5 लहसन की कली बारीक कटी हुई ले लीजिये, जीरा भुनने के बाद प्याज और लहसन तेल में डालिये और प्याज के हल्के गुलाबी होने तक भून लीजिये, बाकी सारे मसाले इसी तरह डालकर भून कर सब्जी तैयार कर लीजिये.<br />
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<div class="c17">
<a href="http://ift.tt/1wFz2fq" title="Gobind Gatta Curry Recipe video">Govind Gatta curry Recipe video in Hindi</a> </div>
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<img border="0" height="1" src="http://ift.tt/l3uKDI" width="1" /></div>
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Thekua Recipe

गोविन्द गट्टे की सब्जी (Govind Gatte ki Sabzi) राजस्थानी सब्जी है, मावा मसाला भरवां गोविन्द गट्टे की सब्जी को हम किसी भी त्यौहार पर य...

Sattu Laddu Recipe

Shweta Pandey 0 Sweets Saturday, October 11, 2014

Sattu Laddu Recipe

खजूर और ड्राई फ्रूट दोनों ही खाने में बहुत ही स्वादिष्ट और पौष्टिक हैं, इनसे भरपूर प्रोटीन और आइरन मिलता है जो सर्दी के मौसम में हमार...

Quick Mango Sandesh

Shweta Pandey 0 Mangoes, Snack, Sweets Saturday, May 24, 2014

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<span style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19.200000762939453px;">Mangoes add a fruity touch to these melt-in-the-mouth favourites!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKoIkc8mPSdoZMzzAAvj9jxqE1MrkE6e1rkocZ2efZ1DqMw65bjra9Dg59IWXjygVi3wry467q-K4xLMUyFQPeMLR-AxwW1rp14_cLY0dsuPVk3uwjHZauxnvy2SrmoIiQ2keQfyOhoBl/s1600/mango.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKoIkc8mPSdoZMzzAAvj9jxqE1MrkE6e1rkocZ2efZ1DqMw65bjra9Dg59IWXjygVi3wry467q-K4xLMUyFQPeMLR-AxwW1rp14_cLY0dsuPVk3uwjHZauxnvy2SrmoIiQ2keQfyOhoBl/s1600/mango.jpg" width="640" /></a></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19.200000762939453px;">Preparation Time: 10 mins</span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19.200000762939453px;">Makes 4 servings</span></span></div>
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<span class="recipe_subheader" style="background-color: white; color: #1679b3; font-family: Verdana; font-size: 14px; line-height: 19.200000762939453px; padding-top: 5px;">Ingredients</span></div>
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<span itemprop="amount" style="line-height: 14.4pt;">2 1/2 cups</span><span style="line-height: 14.4pt;"> </span><span style="line-height: 14.4pt;">peeled and</span><span style="line-height: 14.4pt;"> </span><span itemprop="name" style="line-height: 14.4pt;">chopped mangoes</span></div>
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<span itemprop="amount" style="line-height: 14.4pt;">2 1/2 cups</span><span style="line-height: 14.4pt;"> </span><span style="line-height: 14.4pt;">freshly grated</span><span style="line-height: 14.4pt;"> </span><span itemprop="name" style="line-height: 14.4pt;">paneer (cottage cheese)</span></div>
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="color: #0d0d0d; font-family: Verdana; font-size: 12px; font-weight: normal; line-height: 14.4pt;"><div style="text-align: justify;">
<span itemprop="amount" style="line-height: 14.4pt;">2/3 cup</span><span style="line-height: 14.4pt;"> </span><span itemprop="name" style="line-height: 14.4pt;">powdered sugar</span></div>
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<span itemprop="amount" style="line-height: 14.4pt;">5 pcs</span><span style="line-height: 14.4pt;"> </span><span style="line-height: 14.4pt;">drops</span><span style="line-height: 14.4pt;"> </span><span itemprop="name" style="line-height: 14.4pt;">rose essence</span></div>
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<span style="line-height: 14.4pt;">For The Garnish</span></div>
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<span itemprop="amount" style="line-height: 14.4pt;">5 tbsp</span><span style="line-height: 14.4pt;"> </span><span style="line-height: 14.4pt;">finely</span><span style="line-height: 14.4pt;"> </span><span itemprop="name" style="line-height: 14.4pt;">chopped pistachios</span></div>
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<span style="color: #1679b3; font-size: 14px;">Method</span></div>
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<li style="color: #1679b3; text-align: justify; vertical-align: top;"><span style="color: #222222;">Combine the paneer, sugar and rose essence in a deep bowl and knead very well.</span></li>
<li style="color: #1679b3; text-align: justify; vertical-align: top;"><span style="color: #222222;">Divide the mixture into two equal portions.</span></li>
<li style="color: #1679b3; text-align: justify; vertical-align: top;"><span style="color: #222222;">Evenly spread one portion of the paneer mixture on a small plate.</span></li>
<li style="color: #1679b3; text-align: justify; vertical-align: top;"><span style="color: #222222;">Arrange ½ cup of mangoes over this.</span></li>
<li style="color: #1679b3; text-align: justify; vertical-align: top;"><span style="color: #222222;">Evenly spread another portion of the paneer mixture over the mangoes.</span></li>
<li style="color: #1679b3; text-align: justify; vertical-align: top;"><span style="color: #222222;">Finally, arrange the remaining ½ cup mangoes over the paneer.</span></li>
<li style="color: #1679b3; text-align: justify; vertical-align: top;"><span style="color: #222222;">Refrigerate for at least 1 to 2 hours and serve chilled, garnished with pistachios.</span></li>
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Quick Mango Sandesh

Mangoes add a fruity touch to these melt-in-the-mouth favourites! Preparation Time: 10 mins Makes 4 servings Ingredients 2...

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