Category: Ganesh chaturthi special

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.

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Chocolate Modak recipe


Ganesh Chaturthi is my house’s most awaited festival, where you enjoy modak with different flavours. Here’s a most loved modak recipe for you. Made in just 10 minutes, you will love the flavour and taste. I bet this recipe can beat Haldirams of Nagpur for taste.

Do give it a try as this has no added sugar to it which makes it a little diabetic-friendly. I am saying little coz depends on your sugar level also.

So without wasting any time head for this recipe and spread the smile. This will definitely make Ganesha 😊

#purvanchaltadka #foodblogger #chocolatemodak

Chocolate Modak

Chocolate Modak

Ingredients

  • 2 tablespoon ghee / clarified butter
  • 250 grams of milk powder
  • 1 cup milk
  • 1/2 cup grated chocolate
  • 1 teaspoon cardamom powder

Method

  • Heat a non-stick pan with ghee
  • Add in milk and let it simmer a bit
  • Now, add in milk powder and mix it well
  • If you find the milk to be less add a little more
  • Now, add in the chocolate and mix it well
  • cook till the mixture starts leaving the pan and combines together
  • All this has to be done on low flame only
  • Once the mixture is done let it cool down for 2 minutes
  • Grease the modak mould with ghee and keep the mixture in it and press
  • Make modak while the mixture is warm, if it turns cold add a little water and cook again for a few seconds.
  • Modak is ready for serving

Note– You can replace grated chocolate with chocolate powder.

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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.
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Lauki Barfi/Bottlegourd sweet


Food Is The Ingredient

That Binds Us Together

Lauki barfi is a complete Desi mithai which one could find in every sweet shop in Purvanchal.

Lauki is grown in abundance in this region, so this sweet was common among rich and poor. Though it’s vanishing now, as many don’t prefer eating them anymore. I can remember my childhood day’s when we use to go for marriages and this mithai was served, where as a kiddo I did not like this mithai after knowing that it was made with lauki 😀

“The older you are the wiser ” and now I realize it value. My son loves this mithai and my daughter is still shying away from this barfi.

In good old days this mithai was made with sugar syrup only, which made them really very hard. The reason for this was to make them last for months, as this was send with daughters as their goodies after marriage and in those days returning to mother’s place after marriage was not imagined coz no way of transportation was there during those times.

But as time has passed on this recipe has changed a bit by using mawa. Which does enhance the taste a lot, but the shelf life is restricted. I am so happy to be writing about this yummy mithai and saving the recipe for next generation to come.

So let’s get the recipe

#laukibarfi#bottlegourdsweet#foodblogger#purvanchaltadka

Lauki Barfi

Lauki ki Barfi

Ingredients:

  • half kg lauki grated and seeds removed
  • half kg mawa/khoya
  • 100 grams sugar or as per sweetness
  • 4 tablespoon ghee
  • 1 tbsp elaichi powder
  • few drops kewra essence(optional)
  • Green colour this is optional
  • kaju/cashewnuts for garnishing

Method:

  • Heat kadhai with ghee,saute lauki till light brown in colour
  • Add sugar and let it melt,flame should be medium
  • Once sugar has melted completely and starts drying
  • Add in mawa/khoya and cook till the mixture dries up completely leaving the pans sides.
  • off the flame and add in kewra essence,elaichi powder and green colour
  • Mix it very well
  • Grease a plate and spread the mixture evenly
  • spread kaju on the mixture
  • apply a cut on the mixture when it is still hot
  • Chill it in the refrigerator for one hour
  • cut into pieces and serve
  • This mithai I had made on Krishna Janmasthami as bhog.
  • A simple and easy homemade is ready for all the festive occasions.
  • Hope you loved this this recipe,do like and comment your views.
  • you can even give star rating to the recipe,this could make my day.
  • Thanks for stopping by and reading till here
  • Until then keep exploring…….
  • You can notice colour differnce in the barfi as after refrigeration ghee makes the colur light.

Rating: 1 out of 5.

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Pineapple halwa/How to make Pineapple sheera


Pineapple is one of my favourite fruit I love pineapple cakes and halwas.My first taste with this halwa was way back in Mumbai when I had gone for Ganpati festival, here I would like to confess I am a very fussy eater myself 😉so I think you just read the story first…..Now that I am there at friends place my younger sis her friend she offered prasad and as I was very hungry just grabbed the chana sundal and halwa ate to my content. Later I asked her this halwa tasted something different but I liked it,what is it? She said Didi it’s pineapple halwa😅😅you should have seen my face because until eating this I use to hate pineapple, me thinking in my mind How dumb I have been never tasted all this,so from that day pineapple has been my favourite in dessert, Thank you Kiran for making me eat this halwa❤

So as you might have guessed the recipe of today that’s Pineapple Halwa.This halwa is also offered as prasad to Ganpati Bappa.Make them and store them in air tight container, you can refrigerate it for 3 to 4 days and eat.

Let’s get the recipe right away

#purvanchalstadka #foodbloggers #indianfoodblogger#halwa#Pineapple #sheera#sweet#dessert

Pineapple Halwa

Makes for 7 to 8 people

Ingredients

  • 250 grams Rava/semolina
  • 200 grams sugar
  • 200 grams ghee
  • 100 grams pineapple pulp
  • 5 to 6 elaichi powder
  • 1 tablespoon pineapple essence
  • 2 cups water

Method

  • First dry roast rava/semolina till lightbrown ,keep aside
  • Heat ghee in a kadhai
  • Add rava and saute till light brown
  • Add in the pineapple pulp
  • Mix it well
  • Now add sugar,elaichi powder with pineapple essence
  • Give it a good mix
  • Add water and yellow food colour
  • Close the lid
  • And cook on low flame for 2 to 3 minutes
  • Open the lid,give the halwa a nice mix again
  • Garnish with chopped dry fruits
  • Serve them hot
  • Yummy Pineapple Halwa is ready.
  • This can be stored in air tight container for 3 days in refrigerator.
  • Here use of food colour is optional.
  • This was just to make kids eat.
  • Hope you liked this recipe and way of making
  • Until then keep exploring…..
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Fried modak/Ganesh chaturthi special


Often after hearing about modak we do thing about rice flour stuff one which is really awesome,but I am making today fried modak for a change.The stuffing that I have used is the same only added khoya to it.Ganesha’s favourite sweet is modak as we all know.

So today being the 10th day of Ganpati festival and offering Lord these fried modak .the stuffing used in this modak can also to used for stuffing parathas or gujiyas.

Do check my You Tube channel purvanchalstadka for video

Let’s get the recipe quick

Fried Modak

Ingredients

  • 1 1/2 cup grated fresh coconut
  • 3/4 cup sugar
  • 1 cup khoya
  • 3 tablespoon saunth powder/ dry ginger powder
  • 1 tablespoon elaichi powder
  • 1 tablespoon ghee
  • 1 cup maida/refined flour
  • 1 cup wheat flour
  • Oil for deep frying and shortening

Method

For stuffing –

  • Heat ghee in a kadhai
  • Add in grated coconut
  • Saute for a minute
  • Add sugar
  • Let it melt, keep stirring
  • Once,sugar has melted completely
  • Add saunth powder and elaichi powder
  • Mix well
  • Off the flame and add khoya
  • Mix it well
  • Cool down to room temperature completely

For Dough-

  • Take both the flour into a bowl add oil
  • Mix it well,to a crumbly texture
  • Now add water and make a soft dough
  • Start rolling small puris and stuff the mixture

  • Shape them up like modak
  • Make all in this manner
  • Heat oil in kadhai for deep frying
  • Once the oil is hot start frying all the modak till golden brown
  • Remove on kitchen paper
  • Serve it to Ganpati and enjoy them
  • Isn’t it simple and quick to make
  • Do try them,you can even make yummy parathas out of it for kids lunch box
  • Until next time keep exploring
  • Thank you from Purvanchal’s Tadka
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