Motichur ladoo parfait


Parfait has its origin from France, where it is made with cream, sugar and eggs. Nowadays you will get so many variations of this recipe. Try which you find quick and easy to make. As this recipe anyway is easy, I have my way of layering this.

Make them in jars or bottles for easy serving. Most loved dessert for any party, as it’s easy to serve and can be made a day before. Festive season has began and every household in India is loaded with mithai, many a times these mithai are unattended for days and you don’t feel like wasting them, so rather than throwing it make a yum dessert of this motichur ladoo.

There are combinations of some ingredients when brought together creates a whole new recipe, at times we tend to be in our comfort zone by not experimenting as we don’t want our favourite dish go wrong. But this is definitely a must try recipe for you without any compromise on the taste.

So, let’s get the recipe now

#motichurparfait#purvanchaltadka#foodblogger

Motichur Parfait recipe

Ingredients

  • 5 to 10 pieces of Motichur ladoo
  • 1 teaspoon elaichi/ Cardamom powder
  • 1 piping bag of whipped cream
  • chopped almonds

Method

  • Crush the ladoo using fork and keep in a plate
  • Whisk the whip cream till soft peaks are formed
  • Add in elaichi powder and gently fold it
  • Fill the whipped cream in a piping bag
  • Take any small glass or jar layer the motichur ladoo using a spoon
  • Now layer it with whipped cream
  • Top it with Chopped almonds
  • Repeat the layering process till the glass or jar it full as shown in the picture above.
  • Chill it and serve as and when required.
  • Enjoy Motichur ladoo parfait anytime, any season.
  • Hope you loved this recipe, until then keep exploring…

Malai peda recipe


Festive season has started with our Ganesh chaturthi and now its Navratri, whole market is flooded with sweets and mithai. So here I am with some special sweet made at home. Full of hygiene and taste. Made way cheaper than the shop. No compromise on taste either.

As the name suggests malai peda how do you get the malai do you use malai or not you will get to know in this blog so keep scrolling the recipe.

I bet no one will ever notice that it’s homemade, that’s the level of perfection here. No iam not boosting you will find it yourself.

When you are complemented for your effort it’s worth everything. No khoya or mawa used here a very instant version of peda you will get.so let’s get started

#purvanchaltadka #foodblogger #malaipeda

Ingredients

  • 250 grams Paneer/ cottage cheese
  • 1 cup milk powder
  • 1 cup milk
  • 1 cup powdered sugar
  • 1 tablespoon ghee/clarified butter
  • 1 teaspoon elaichi powder/ Cardamom
  • Powdered pista/ pistachios for garnish

Method

  • Take a non stick pan add ghee and pour milk in it
  • Bring to a boil
  • Now add in milk powder, mix it well
  • After that add grated paneer, sugar and mix continuously till the mixture comes together well and leaves the pan
  • Off the flame add elaichi powder Mix it well. This takes around 15 minutes , keep the flame low while cooking
  • Let it cool down a bit, and take a small lemon size portion of the mixture and shape them into a flat peda
  • Sprinkle pista powder and press it
  • Malai peda is ready for the festival, so enjoy these homemade pedas.

Remember the mixture has to be warm enough to give shape, if it cools down add a little milk and heat it again.

Rose coconut burfi recipe


There are times when you realize that you needed some mithai for the next day’s morning puja and you forgot, this situation comes to very often where I’ll remember the whole day but while going to the market it’s gone from my head… I know you’ll say make list on the phone, but the lazy me thinking I won’t forget. Haha…. so in such situations why not make something homemade.

Rose coconut burfi

Homemade stuff as we all know is super good. Taste-wise and hygiene wise also.

So this barfi is also the last moment effort for the next day’s Navratri (Chaitra)

Easy and quick in making, the only thing is that the mixture gets sticky but that won’t spoil the mithai from making, once it’s in the refrigerator to set.

I have used roohafza syrup here you can skip it if you want, but the taste won’t affect much.

Again food colour is optional, I wanted the sweet to look pinker so added you can skip this as well.

Garnish varies from person to person you can use any dry fruit of your choice, my kids love cashews so using this.

Do remember to use grated dry coconut at times the smell changes if it is old enough.

Ok! With all the pointers marked let’s get the recipe now

#purvanchaltadka #rosecoconutburfi#sweets

Rose coconut burfi

Ingredients

  • 1 cup dry grated coconut/khobra khees
  • 1 cup milk powder
  • 1/2 cup milk
  • A few drops of rose essence
  • 2 tablespoon roohafza syrup
  • 2 tablespoon ghee/clarified butter
  • 1/2 teaspoon cardamom powder

Procedure

  • Take a bowl to add grated coconut, milk powder, cardamom powder, roohafza, rose essence, pink food colour mix this well
  • Now add milk little by little and mix this well
  • Add in ghee and form a dough
  • This dough will be sticky, it will be good after refrigerating it
  • Place butter paper on a plate and roll the dough cut into squares
  • With 1/2 inch thickness
  • Press some Chopped cashews
  • And chill it for half an hour
  • Remove before serving
  • Rose coconut burfi is ready for all the festivals around.

Laung Lata recipe


Come Diwali or Holi this one mithai is a must in every UPites house(Uttar Pradesh)

Growing up eating this yum and drooling mithai.

Stuffed with khoya/ Mawa and dry fruits, Laung Lata is a complete shahi mithai in itself. A huge amount of sentiment and childhood memories are attached to this mithai.

Sharing with you my piece of heart, hope you will love this. Try making this simple mithai in our house on any occasion. Quick recipe to make, you can store this in refrigerator, indulge whenever you want .

Similar to gujiya only difference here is the soaking in sugar syrup.

Laung Lata

Why the name Laung Lata?

Laung is poked in between and Lata coz of the layers or folds, so the name Laung Lata.

Let’s get the recipe now

#purvanchaltadka #launglata#foodblogger#indianmithai

Laung Lata

Ingredients

  • 250 grams khoya/Mawa
  • 2 tbsp badam/ almond
  • 2 tbsp kaju/ cashews
  • 2 tbsp elaichi powder
  • Saffron strands
  • 200 grams sugar powdered ( or according to sweetness)
  • 500 grams Refined flour/ Maida
  • Oil/ ghee for frying n shortening that’s moyan
  • Water
  • 500 grams sugar
  • 550 ml water

Method

  • Take a bowl add maida, oil/ ghee mix till crumbly texture
  • Add water and knead a soft dough
  • Let it rest for 15 minutes
  • Grind badam, kaju n elaichi to fine powder
  • Take another bowl add khoya/Mawa, powdered dryfruits mix n sugar
  • Mix this well
  • Now, take lemon size portion of the dough roll into small puri/ or disc shape
  • Place one tablespoon stuffing fold(see the pic of detail)
  • Poke one clove/ laung in the center
  • Make all the laung Lata and keep aside.
  • Boil water and sugar to one thread consistency add a pinch of elaichi powder, saffron strands. Off the flame once it’s ready
  • Heat a kadhai with oil/ghee and deep fry all the laung lata till light in colour
  • Soak in the sugar syrup for half hour and remove it in another bowl
  • You can even soak n keep the lata.
  • Serve hot or chilled
  • Laung Lata is ready to be relished by everyone.
  • Hope you loved this recipe
  • Until then keep exploring…….

Chakali /How to make crispy Rice chakalis


Chakali are a perfect Diwali snack,or say any festival. I do store the flour for the whole year,and make them whenever there’s a desire or demand.make fresh batch of flour if you want to store it for the whole year. This recipe was given to me by my close family friend Smitha Bhabhi,which never went wrong

rice chakali Rice chakali

Ingredeints

1 kg rice

1/2 kg chana dal

1 quater cup urad dal

1 cup thin poha

4 tsp jeera

4 tsp khada dhaniya

10 to 15 green chili

1/2 cup ginger

2 tsp haldi powder

1 tsp asafoeetida(hing)

salt as per taste

oil for deep frying

4 tsp sesame seeds(white)

Method

Wash all the dals and rice n strain them,spread it on sheet and let it dry under the fan over night,not in the sun.

next day take a pan dry roast the ingredients:jeera,khada dhaniya,poha,urad dal,chana dal and rice.

take it to the flour mill and get the flour done,if you dont want this process you can use rice flour and chana flour for making this chakali

in a blender make paste out of the ginger, green chili and hing

now heat oil in a pan add the ginger-green chili paste,haldi powder and salt,saute it

now add the flour in it and sesame seeds.

add oil for the moyan,mix the flour into a crumbly texture

heat water to a luke warm consistence and knead the flour

the dough should be firm

let it rest for 1/2 an hour

mean while take the chakali maker and oil it well so that the dough doesn’t stick into it and the shape of chakali comes out well

start taking small portions of the dough and put in the maker and make circles out of it

if the dough keeps breaking,then apply a bit water to the dough with your hand

make chakalis on the sheet and cover them with a wet cloth,so that they dont dry and break

heat oil in kadai for deep frying chakalis

fry them till light brown

cool the chakalis at room temperature

store them in tight jar.

chakalis are ready

you can keep this flour the whole year in a air tight container and use whenever you wish

you can skip ginger and green chili paste and use only haldi powder also,as some people are prone to acidity

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