Upvas ki jalebi

 Jay Annapurna Maa! You are welcomed on this blog for Vegetarian recipes. Here is a recipe for fasting sweet. Please try it.

Ingredients

For syrup

400 gram sugar, 1 cup water, 2 to 3 drops of saffron essence, a pinch of cardamom powder.

For dough

250 grams boiled peeled and mashed potatoes, 125 grams fresh whipped curd, 125 gram arrowroot powder, 2 to 3 drops food grade orange colour and ghee for deep frying.

Method

For syrup

1. Boil sugar and water together.

2. Keep stirring till one thread consistency is done. 

3. Put off the fire add saffron essence and cardamom powder. Mix well. 

Note: If you are not having saffron essence then you can try this: Take 2-3 tsp Luke warm water and soak 4-5 saffron leaves for half hour. And you can add this to your sugar syrup.

For Dough

Add knead well mashed potatoes, curd and arrowroot powder to make a smooth dough. The consistency of dough must be like that of pakodi batter.

Method

1. Take a muslin cloth or jalebi maker, add the dough in it. If you are using muslin cloth, make a small hole at the bottom of it and then add the dough by keeping the cloth in a bowl. After adding the dough in it knot it at top.

2. Heat ghee in a deep frying pan on low flame. Protrude the dough either through jalebi maker or muslin cloth, then put the jalebi shape with the dough in ghee. Slowly fry jalebis and they are ready.

3. Take away all the jalebis from the pan and keep them aside in a fine strainer so that extra ghee will be strained away from the jalebis. Keep the strainer in a bowl so that you can use that ghee again for frying.

4. Dip the jalebis the sugar syrup for a minute and take away from it in a serving bowl and the jalebis are ready. 

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Methi laddu

 

Jay Annapurna Maa Ji!

Ingredients

100 gram fenugreek seeds, ½ ltr milk, 25 almonds, 10 peppercorn, 1 tsp cinnamon powder, powdered seeds of 12 green cardamom, 2 nutmeg, 250 gram ghee, 100 gram edible gum, 300 gram wheat flour, 300 gram jaggery, ginger powder 1tsp

Method 

1. Boil fenugreek seeds in milk, Remove and let it stay as it is, for about 10 hours. Then sieve soaked fenugreek seeds and discard milk. Set aside.

2. In mean time, mix almonds, peppercorns, cinnamon, cardamom powder, and nutmeg and grind the mixture.

3. Heat ghee in kadhai and fry soaked fenugreek seeds till light brown. Remove from kadhai. Set aside. After cooling in a mixer put these boiled then soaked and then fried fenugreek seeds and grind to a rough powder.

4. In same ghee, fry edible gum. Remove and set aside. Crush the gum to tiny pieces if needed before frying. Even after frying crush it by hands.

5. In the same ghee as before, add wheat flour and roast till light brown. Remove and set aside.

6. Prepare jaggery syrup of one consistency by adding little of water as required on medium heat. Add ginger powder to syrup and mix. Now add fried flour, edible gum, and fried fenugreek seeds. Mix with hand thoroughly and then cool a little.

7. Prepare round balls of the mixture, let them cool down and then store in a sterilised glass jar.

The methi laddus are beneficial in bone related disorders. You have to consume them in every winter season probably in December starting.

Thanks for visiting. Try this recipe. Share it with all health conscious friends. 

Guajarati style of mango pickle

 

Jay Annapurna Maa Ji!

Ingredients

1 kg raw mango, peeled and cut into small pieces, 150 gram de seeded goonda mango, 1 ½ tbsp salt, 1 tbsp turmeric powder, 3 tbsp small pieced of broken dry red chilli, 2 ¼ kg jaggery, grated, 150 gram spilt mustard seeds, 4 tbsp split coriander seeds, 150 gram dry dates, chopped finely.

For tempering

2 tsp asafoetida, 100 gram oil.

Method

1. Add salt and turmeric to chopped mango pieces and mix well. Place mixture in airtight jar for over 12 hours. Drain water and retain it. Set aside mango pieces on a damp cloth to dry, for at least one hour.

2. Add to the retained water dried chillies and goonda mango. Mix well and keep aside for 15 minutes. Drain and retain goonda mango chilli mix.

3. Place the dried mango in a ceramic container and add grated jaggery. Add goonda chilli mix as well as mustard seeds, spilt coriander seeds and dry dates. Mix well.

4. Heat oil in a pan and add asafoetida. After few seconds, add tempering to mixture in jar and tie mouth of jar with muslin cloth.

5. Keep jar in sun for 2 to 3 day. Achaar is ready.

Thanks for visiting. Try this recipe and comment. Share this blog with pickle lovers and mango fans.

Narial burfee

 

Jay Annapurna Maa Ji! Here is healthy recipe of coconut burfee which you can consume on your fasting. 

Ingredients

½ kg freshly grated coconut, 1 kg sugar, 3 tbsp milk,  2 cups water, 6 tbsp melted ghee, 1 tsp green cardamom powder, 50 gram broken cashew nuts, dry roasted till brown, few drops of food grade red colour optional, peesta slices 50grams.

Method

1. Dry roast coconut till crispy.

2. Boil water and sugar together in heavy bottomed saucepan to prepare over thread consistency sugar syrup. After the first boil, add milk and skim over the scum that will come on the surface. Once sugar syrup is prepared, add coconut and stir mixture continuously till it is homogeneous.

3. Add ghee, cashew nuts, cardamom powder, peesta slices and mix thoroughly. Remove from fire put the colour you took and mix thoroughly. This gives a nice colour to the mixture.

4. Pour the mixture over the pre greased flat plate or surface and roll the mixture by pre greased rolling pin to make sheet of 1 inch thickness.

5. Cool cut into the shape you want and serve.

Try this recipe and share it with all sweet lovers. Jay Shree Ram!

Datiloos

Jay Annapurna Maa ji ! Here is a simple dessert recipe for you.

Ingredients 

4 til ladoos mashed, half cup mava, seedless dates and ice cream of any flavour.

Method

Blend mava, til ladoos and seedless dates to a fine paste. Now mould this paste into tiny tiny marble sized laddus. You can eat this as it is or just serve with ice-cream or garnish it with thick creamy lassi.

Thanks for visiting. Try this dessert and comment below. Share this with friends and family.

Panjiri

 

Ingredients

450 grams wheat flour, coarse, 100 gram crushed cashew and almond nuts, 50 gram raisins, 50 grams acacia gum, 2o gram poppy seeds, 150 gram powdered sugar, 175 grams ghee.

Method

Dry and roast nuts, and wheat till wheat gives a nutty aroma, add ghee and cook till the ghee blend in. Add all the other ingredients and roasted nuts, cook and stir until it is a nice mixture. Cool it down and then pack it in a air tight container.

Kiwi fruit sandesh

 

Ingredients

2 ripe firm kiwis, peeled and thin slices.

For the filling

100 gram cottage cheese, crumbled, 50 gram powdered sugar, 1 gram cardamom pods - powered and sieved, 60 gram fresh cream, 25 ml milk, garnish with pistachio slivers 6 grams.

Method

Combine all the ingredients of filling and pass through a blender. Spread the filling over 1 slice of kiwi and sandwich with another slice. Press gently. Decorate with slivers of pistachio. Repeat this over your all slices and it is ready.

Dry-fruit chikki

Jay Annapurna Maa! You are welcomed on this blog for Vegetarian recipes. Here is a recipe of chikki. Please try it.

To make 24 pieces

Ingredients

1. 3 ½ cup castor sugar or you can use normal sugar by grinding it in same quantity

2.  2 tbsp pure ghee

3.  a few drops of lime juice

4.  powdered seeds of green cardamom

5.  ½ tsp nutmeg (jaifal) powder

6.   ¾ cup shredded almonds and cashew nuts

7.   9 tbsp shredded pistachio

8. 1 ½ tbsp musk melon, cucumber and pumpkin seeds, 

9. 2 tbsp poppy seeds

9. cellophone paper for wrapping chikki.

Method

1. Combine sugar ghee and lime juice in a dry pan. Place pan on gentle heat and stir till ghee and sugar melts. Continue cooking in low heat without stirring till light brown.

2. Add remaining ingredients and mix well.

3. Place the quarter of a mixture on a greased flat surface or a metal tray 6 by 4 inches in size and roll out into a rectangle, a quarter inch thick using a greased rolling pin. Unmold immediately to get a complete slab. Repeat it with remaining mixture.

4. Cut each slab into 2 inch square. Cool and wrap in cellophone paper. Store in an airtight container. 

It is high energy munching snack with goodness of dry-fruits.

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Apple Gujiya

 

Jay Annapurna Maa! You are welcomed on this blog for Vegetarian recipes. Here is a recipe of an apple. Please try it.

Ingredients

2 cup Maida, melted ghee for frying, cold water and a pinch of salt, Mawa - 250gm crumbled, Apple - 1 cup peeled and finely grated, finely grated cashew nuts and almonds - atleast 4 tbsp (you can add pistachio and brain nuts also alongwith few saffron strands), ½ tsp cinnamon (dalchini) powder, ½ tsp cardamom (ilayachi) powder, 1 tbsp milk.

Method

For the outer pastry or shell

1. In a large bowl sieve the flour and salt together. Add 1 tbsp of melted ghee. Rub the ghee in flour with your fingertips till the mixture reassembles like coarse. Add cold water gradually and knead dough into a smooth dough. Cover and keep aside for 30 minutes.

2. Now prepare for the gujiya feeling 

Add finely grated apple, crumbled mawa, dry-fruits, cardamom powder, cinnamon powder in a bowl and mash them all to mix well. As apple is sweet there is no need to add sugar in it.

3. Now heat this mixture till you get the melted mawa. It will not take more than 5 minutes so keep on stirring the mixture continuously. Keep this mixture aside till it cools.

4. After cooling of the mixture let's prepare the gujiya. Make medium sized balls of the dough. Roll into a round puri, nor thick or thin. Put and few tbsps of the apple khoya filling on the one side. Apply milk on the outer edges. Cover and press the edges together. Cut out the extra dough from the edges with a knife.

5. Pleat the gujias neatly from top to end. Make all the gujiyas this way and keep them on a thali or plate. Cover them.

6. Heat ghee for deep frying when hot fry 1 gujiya at a time till golden brown. 

(Note: Instead of ghee you can use oil but then there will be change is the aroma of the gujiya and it's taste.)

 

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Saffron malai kulfi

Jay Annapurna Maa! You are welcomed on this blog for Vegetarian recipes. Here is a recipe of kulfi. Please try it.

Ingredients

Saffron strands, 1 tbsp warm water, 1 tbsp corn flour, ½ litre full fat milk, 5 tbsp sugar, ¼ tsp cardamom powder.

Method

1. Combine saffron and the warm water in a small bowl, mix well and keep aside. Saffron will become soft and the water will have the saffron colour which can be mixed very well to get proper saffron flavour in kulfi.

2. In a small bowl add corn flour and some water and mix well.

3. Heat the milk in a deep non stick pan and boil on a slow flame for 10 minutes, while stirring occasionally.

3. Add the corn flour water mixture and sugar, mix well and cook on a slow flame for 15 minutes, while stirring occasionally and stirring the sides.

4. Switch off the flame and allow the mixture to cool completely. Once cooled add the saffron water and cardamom powder and mix well. Keep it in kulfi moulds and put it in refrigerator for freezing.

5. After freezing take some kulfi sticks and put them in the center of the frozen kulfi and pull out. Serve immediately. 

Note: If you are not having kulfi moulds then don't worry you can freeze the kulfi mixture in a box and serve it in a bowl just like ice-cream. But in that case you have hand grind the mixture after 2 hours of freezing and then let it set to freeze.

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Thandai

Jay Annapurna Maa friends! Here is one recipe for you to chill in this hot summer.

Image: Swathi's Recipes

Ingredients 

1 litre milk, 

7 to 8 tbsp grated or minced jaggary. (You can use sugar but it will increase calories) or as per your taste

Gulkand 3 to 4 tbsn - as per your taste. 

10 to 12 black pepper and 18 to 20 white pepper.

10 to 12 Saffron strands - soaked in Luke warm water (water quantity 4 to 5 ml only). Soaking gives nice colour.

¼ cup almonds,

2 tbsp poppy seeds (khaskhas), 

2 tbsp aniseeds (saunf), 

½ tsp cardamom (elaichi) powder, 

Method

Boil the milk, keep it aside and allow it to cool completely. 

Roast poppy seeds, aniseeds, black and white pepper for 3 to 5 minutes.

Grind all these roasted items with almonds to a fine powder.

Then add Cardamom powder and mix it well.

Now add jaggary, gulkand to 1 glass of milk which is cooled down after boiling and mix it well using electric blender and add that powder to this mixture and again blend it.

Add this mixture to remaining milk and mix it well.

Using steel sieve filter it and your thundai is ready.

You can serve this thandai as it is or can keep it in fridge and after chilling can serve in a glass or kulhad.

Health aspects:

Thundai is rich in calcium, potassium, Phosphorus, folic acid, Vitamin C and also having high calories as well as high fat and cholesterol.

To reduce fat and cholesterol in thundai: Boil the milk on slow flame and let milk cream (Malaai) to saturate on top while cooling. Then remove all milk cream and then use the remaining milk. Such milk is thin but having less fats and cholesterol content. Also for health benefit we must drink such milk only.

Thanks for trying this instant recipe of thundai. You can prepare the thundai powder in advance and store it for some days. This is cooling drink you can drink in summer.