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…

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.

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…….

Mawa / Khoya Gujiya


Years may come go, it’s the festival and traditions that makes us go on with life. Celebration means good food , love and happiness. All festivals be it any in the world mean get together of some sort, but from past one year the term social gathering has become a curse for all, we all know and are going through this pandemic, we all are done with it but the virus is still there, so may be it’s kind of difficult but with hope in my mind every sunset has a sunrise to follow.

We can wait few more year to celebrate festivals like we did, earlier with all positive thoughts. Holi is here , as we can’t celebrate this , but we can cook all the sweets for our loved ones.

I am posting recipes here in hope that you can atleast cook and enjoy your day.

Gujiya

Gujiya is a very traditional dessert in North India. Holi and Diwali are incomplete with gujiya. If one has missed out gujiya in Diwali, making them in Holi is a must.

At at home gujiya is offered to Lord Krishna as Prasad and then one starts playing Holi.

What is Gujiya?

Gujiya is a sweet dumpling made of refined flour and stuffed with sweet mawa/khoya.

Alternate to Mawa/ Khoya

You can use Suji/ Rawa Semolina in place of mawa. Jaggery/ Gudd ki gujiya are also loved my everyone in our house. I do have a recipe if you might like Purvanchal recipes for more

Gujiya

Mawa/ Khoya Gujiya

Recipe

Ingredients you will need….

  • 200 grams khoya/ Mawa
  • 175 grams sugar (powdered)
  • 2 tablespoon sonth powder/Ginger powder
  • 1 tablespoon elaichi powder/ Cardamom powder
  • 75 grams dry fruit (powdered)
  • Ghee or oil for deep frying
  • 300 grams Refined flour
  • 2 tablespoon oil for shortening or moyan
  • 1 cup Water for kneading dough

Procedure..

  • Take a bowl add flour, oil and water knead a soft dough. Cover it with wet cloth and let it rest.
  • Take another bowl add khoya, sugar, dry fruit, elaichi powder and sonth powder. Mix this well. Taste the mixture and adjust sugar accordingly.
  • Stuffing for gujiya is ready and the dough also is ready.
  • Pull a small portion of the dough like lemon size and roll into a disc with the help of rolling pin.
  • Take the gujiya maker sprinkle some flour and place the rolled dough over it , add one tablespoon of the stuffing on the dough and seal it
  • Press the edges well so that the mixture doesn’t come out while frying.
  • Prepare all the gujiya in same manner and keep, cover it with wet cloth.
  • Heat kadai with oil and deep fry one to two gujiya at a time , till light brown in colour.
  • Khoya Gujiya is ready for serving.
  • Easy and simple sweet to make on any occasion. Hope you liked the recipe
  • Until then keep exploring…….

Khoya mixture

Sprinkle some flour on gujiya maker

Sprinkling flour on the gujiya maker helps the roll from sticking on it.

Badam Katli / How to make Badam katli


LIVE

LOVE

SWEET

Here’s presenting an awesome Badam katli recipe today, mind you, this will leave you drooling over. Scrumptious and delicious mithai which is easily made at home. With few ingredients easily available in your kitchen pantry.

If you just get the trick and technique right then nothing can stop you from making any recipe …that’s quite motivating 😀

So why don’t we get to the recipe….. Let’s get started

#badamkatli#almond#sweet#food#purvanchaltadka

Badam katli

Badam Katli

Ingredients

  • 200 grams sugar
  • 250 grams badam/ almond
  • 200 grams water
  • 1 tablespoon milk
  • Pinch of saffron
  • 1 teaspoon elaichi / cardamom powder
  • 4 tablespoon ghee
  • Parchment paper/ butter paper

Method

  • Soak Badam / almonds overnight
  • Peel the skin
  • Spread the Badam on a muslin cloth and let it dry under the fan for 4 to 5 hour’s
  • Once Badam has completely dried up blend it to a coarse powder and keep aside
  • Soak the saffron in warm milk
  • Take a heavy bottom kadhai pour water and sugar, boil it till one thread consistency
  • When you reach to the desired consistency add the powdered Badam
  • Keep the flame low and stir the mixture continuously
  • Pour in saffron milk and stir
  • Add 2 tablespoon of ghee
  • Now combine the mixture and fry for 10 to 15 minutes
  • If you find the mixture too dry after frying for 10 minutes pour in some more ghee
  • When the mixture starts leaving the kadhai and combines together, then it’s ready.
  • To check whether the mixture is ready just roll little mixture with palm if it sticks add a little ghee and fry and if it doesn’t (see the pic below) then you are good to go
  • Off the flame let it cool a bit not completely
  • Spread a parchment paper and pour the mixture
  • Take another parchment paper and place it above it
  • With the help of rolling pin spread it evenly to a desired thickness you want, take your time, relax and do this.
  • Once the mixture is evenly spread cut it into diamond shape with a cutter or knife
  • Let it cool
  • Badam katli is ready within minutes
  • Tastes just yum, mind you this will make your loved one’s go gaga on you
  • Store them in an airtight container in the refrigerator
  • Enjoy Badam katli, when you have a sweet craving
  • Did you like the recipe? Comment down below
  • This also marks my 3 years journey with food blogging….
  • Until then keep exploring……..

Parwal ki mithai


Desi Se Accha,

Kuch Nahi

Traveling makes one wiser and stronger, who doesn’t love taking trips to beautiful destination. Today I am taking you to Uttar Pradesh state through this post and showcasing how a simple vegetable can be transformed into an awesome dessert or mithai.

Parwal ki mithai

Parwal or point gourd as the name suggests is full of nutrition. This veggie can be consumed both savoury and sweet,a very common vegetable in every Indian household.

To be very frank I am not a Parwal fan at all just don’t like the seeds in it, now you might think who eats seeds but let me tell you in my house my in-laws are crazy for this so I don’t scope out the pulp or the seed while making sabzi. But here in this case one has to scope out the pulp and stuff khoya which I am loving 😄

A very simple and easy recipe to make on any festival. Make them prior to the festive day and serve it chilled, taste awesome. Trust me on this and do give it a try.

These yummy mithai are a common scene in Uttar Pradesh and Bihar. If ever you have visited to kachori gali of Kashi Vishwanath temple one will notice these sweet in every sweet shop, simple and delicious recipe.

Let’s get the recipe card here

#foodblogger#purvanchaltadka#parwalkimithai#sweet#indianmithai

Parwal Ki Mithai

Ingredients:

  • 3 parwals/point gourd
  • 100 grams khoya
  • 3 tablespoon powdered sugar(adjust according to taste)
  • 1/2 teaspoon elaichi powder/cardamom
  • 2 tablespoon dry fruit powder(cashews + almonds)
  • 2 cups water
  • 1/2 cup sugar

Method:

  • Scrape skin of the parwal
  • Slit parwals in the center and gently scoop the pulp out, now wash them
  • Boil water ,add sugar bring this to one thread consistence(just like gulab jamun syrup)
  • Add the slit parwals and cover with a lid
  • Cook for 2 minutes, that’s enough other wise parwals will be overcooked
  • Remove them from the syrup and let parwal cool completely, drain excess of sugar syrup out by gently squeezing them
  • Take a bowl add khoya, sugar, dry fruit powder and elaichi powder
  • Mix it well
  • Gently, stuff this mixture into these parwals
  • Garnish with some chopped almonds or silver vark if you have
  • Parwal ki mithai is ready in minutes ,isn’t this easy one
  • Do give it a try and let me know in the comment section
  • Until then keep exploring…….

Rating: 1 out of 5.

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.

Suji/Rava Gulab Jamun


Recipe has no soul.

You,as the cook,must

Bring soul to the

recipe.

-Thomas Keller

Gulab Jamun’s are my weakness and I would really not experiment with them unless and until I think they are worth. But let me tell you here Rava gulab Jamun are no less tasty than khoya or any instant mix, if they are made according to the recipe given. So I would suggest you to experiment with your food but with a good recipe.

This blog is the right place for you if one is searching for that perfect Suji gulab Jamun recipe. Trust me this is no fail recipe .

What exactly we need here?

Roasted rava/semolina with some milk powder, ghee and milk. Sugar syrup as well and lot of love.

Rava/semolina are such a versatile ingredient that it is used in making dhokla, idli, dosa, halwa and many more including this gulab Jamun here. So not wasting more time here,lets start the recipe

Suji gulab Jamun

#gulabjamun#ravagulabjamun#indianmithai#purvanchaltadka#foodblogger

Suji Gulab Jamun

Ingredients

  • 1/2 cup milk powder
  • 1 cup rava /suji/semolina
  • 2 cups milk
  • 3/4 cup ghee
  • 1 tablespoon elaichi powder
  • Ghee/Oil for deep-frying

For sugar syrup

  • 1 1/2 cup sugar
  • 1 1/2 cup water
  • Some saffron strands

Method

  • Dry roast suji on low flame till light brown
  • Heat 2 tablespoon ghee add suji, stir it well
  • Add in milk powder
  • Pour in milk and bring the mixture together, while continuously stirring
  • Once the mixture leaves the pan and forms a dough off the flame
  • Spread it on a plate if needed add more ghee for the dough to be soft and let it cool, but not completely
  • Meanwhile start making sugar syrup
  • Pour water in a saucepan,saffron and sugar
  • Bring it to boil for 10 minutes or till one thread consistency
  • Heat ghee in a kadhai Deep fry one by one the gulab Jamun
  • Don’t stir it immediately
  • It tends to break
  • Leave it for few minutes and when you notice the colour changing to dark brown, stir it
  • Deep-fry all the suji gulab Jamun and dip them into the sugar syrup
  • If the sugar syrup has gone cold, you can reheat it and add gulab Jamun.
  • Leave it for an hour
  • Suji gulab Jamun are ready to surprise your loved ones
  • Tasty and delicious
  • Hope you loved this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Steamed Sandesh /How to make steamed Sandesh


Bengali sweets are completely die for me and I guess for everyone out there, making them at home is equally simple with just keeping in mind the small details. If you have patience and will, then this recipe or any recipe you will try and won’t make you disappointed.

During this lock down period, where all the shops are closed and if you have craving for mithai, what best can we do just grab a recipe and make one.

This sweet I made on occasion of Akshay Tritiya for bhog to Lord Krishna, a very simple and easy to make mithai.

With detailed picture below

So let’s get the recipe

#mithai#bengalisweet#steamedsandesh#foodbloggers#indianfoodblogger#purvanchalstadka

Steamed Sandesh

Steamed Sandesh

Ingredients

  • 2 litre milk
  • 2 tablespoon lemon juice
  • 1 cup sugar or as per taste
  • Few drops of kewara essence
  • 1/2 milk
  • Some saffron strands
  • Ghee for greasing or butter paper

Method

  • Keep milk for boiling and once it starts boiling add in lemon juice
  • After that the milk starts to cuddle
  • When the milk has completely cuddled
  • Keep a muslin cloth on the strainer and strain it after that rinse it with water, so that the lemony taste is washed.
  • Squeeze it well
  • Take a mixer jar add in the chenna (that’s the cuddled milk) with sugar, milk and few drops of kewara essence
  • Blend it to a fine paste
  • Grease a pan with ghee or keep butter paper
  • Pour the mixture in the tray
  • Tab it well
  • Spread saffron strands over the mixture
  • Now get your steamer ready and steam for 20 minutes or till its done
  • And if you don’t have a steamer then you can take a pan place a ring add water and place the tray on that, cover and cook for 20 minutes .
  • Pierce a tooth pick and check, if it comes out clear Sandesh is done
  • Remove it from the pan cut into desired shape ,don’t try to pick the pieces first refrigerator it
  • Refrigerator it for 1 hour
  • Now, get the pieces out on a plate and serve them chilled
  • A best sweet for any guests or festival, what better than home made sweet
  • If you enjoyed this recipe to hit the like button
  • Until then keep exploring…….

Balushahi recipe


Any North Indian festival is incomplete without Balushahi. Let it be Holi, Diwali. And north Indian are very particular about their dessert or mithai.

A very simple and easy mithai to make and store.

This is a complete melt in the mouth recipe. Made with refined flour or wheat flour both ways this is a yum recipe.

#purvanchalstadka#foodbloggers#indianfoodblogger#balushahi#indianmithai#sweet#mithai

Balushahi

Ingredients

  • 500 gram maida/refined flour
  • 175 gram ghee
  • 1/2 cup curd
  • 1/2 baking soda
  • Warm water
  • Ghee for deep frying
  • 700 gram sugar
  • 500 gram water
  • 1 tablespoon elaichi powder

Method

  • Take a bowl add flour, ghee, curd and baking soda
  • You will get a crumble mixture
  • Now add warm water and knead a dough
  • Let it rest for half an hour, covered
  • Meanwhile start making sugar syrup till one string consistency and add elaichi powder
  • Now roll the dough into lemon size and press in the middle to give it a shape
  • Make and keep all the balushahi
  • Heat ghee in a kadai and start deep frying balushahi till golden brown
  • After deep frying, pour it straight into sugar syrup and keep it dipped for half an hour
  • After that remove it from sugar syrup and store it
  • Balushahi is ready to eat
  • Hope you loved the recipe
  • Until then keep exploring…….

You can check out my YouTube channel Purvanchal’s Tadka for this video.

Milk Halwa/Dhoodh halwa/palkova


Best recipe for any fast, as navratri is here you can try out making this milk halwa.

Milk halwa is one such sweet that is served at every sweet shop in Uttar Pradesh ,you can find them easily. This halwa can be stored in refrigerator in an air tight container.

This sweet can be made for all festive occasion especially Krishna janmastami .

Paal means milk in Tamilnadu and kova is actually khoya. So the name palkova. This is called milk halwa as well.

Let’s see the recipe card

#palkova #milkhalwa#purvanchalstadka#foodbloggers#indianfoodblogger

Palkova

Milk halwa

Ingredients :

  • 1 litre milk
  • 1/2 cup sugar or as per taste
  • 1 tablespoon elaichi powder

Method :

  • Take a large kadhai
  • Boil milk till thick. This takes an hour
  • Once milk has thicken add sugar and elaichi powder
  • Cook till sugar melts properly
  • Milk halwa /palkova is ready to enjoy
  • Hope you liked this recipe
  • This is same as making khoya only difference is we add sugar and elaichi powder and keep it condensed
  • Though later it thickens
  • Until then keep exploring…….
Milk
After adding sugar and elaichi powder
Ready to eat

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