Makhan Misri


Today being Janmasthami, aka lord Krishna’s birth and we in India and abroad are celebrating it with full zest .Lord Krishna was fond of all the milk products stuff like the most loved one is Makhan Misri which I’ll be sharing with you. This makhan misri can be made without any occasion as well,it tastes best when you have them with puris or parathas.A traditional way of making, completely authentic.

On this prayer and puja is done at midnight with all the bhajans and dance,and it’s my belief and experience that it rains on Janmasthami, it way be a drizzle but it will ,so this year as well it rained at midnight. Jai shree Krishna!!!

Let’s get the recipe

#purvanchalstadka #foodbloggers #indianfoodblogger#traditionalfood#festivefood#Janmasthami #culture

Makhan misri

Ingredients

  • 1 cup fresh makhan
  • 1/2 cup misri/khadi sakhar
  • 1 tablespoon chopped pistachios
  • Few saffron strands

Method

  • Take bowl and mix all the given ingredients
  • Garnish with chopped pistachios
  • Makhan misri is ready to be offered as prasad or simple indulgence
  • Until then keep exploring…..

Malpua recipe/ How to make Malpua


Holi is here and this festival can’t be celebrated without malpua.in our house this is the bhog on holi.One can skip rest any item but malpua is mandatory. Mal means sweet loaded with dryfruit and pua is the something eatable. Basically a North Indian dessert or mithai.There are many variations to this like one made with banana ,some make without sugar syrup. This recipe that i am sharing is with khoya.A complete creamy and melt in your mouth recipe. With adding khoya the tastes is enhanced much more.

Do try this at home a very simple and traditional recipe

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #malpua#mithai#dessert #indiandessert

Ingredients

  • 2 cup milk
  • 1 cup khoya(grated)
  • 1 1/2 cup maida/refined flour
  • 1 tablespoon elaichi powder
  • 1/2 cup sugar or as per taste
  • Few strands of saffron soaked in luke warm milk
  • 1 tablespoon fennel seeds (crushed)
  • Ghee/oil for deep frying

For sugar syrup

  • 1 1/2 cup sugar
  • 1 cup water
  • Few strands of saffron

Method

  • Take large bowl add khoya
  • Warm the milk
  • Mix the khoya with a whisk
  • Add in maida ,sugar, crushed fennel seeds and elaichi powder
  • Mix it well
  • Whisk it for 5 minutes. This is done so that puas come out fluffy
  • Leave it covered for 4 to 5 hours

  • If you are in hurry you can leave it for 1 hour and use it
  • If you use it instantly, puas wont turn up fluffy rest the taste will be same
  • After leaving it for 5 hours
  • Heat ghee in kadai
  • Take a ladle full of the batter and pour it in the ghee
  • When you notice the edges turning golden brown flip them
  • Deep fry all the malpuas in the same manner.Flame has to be medium

  • While you are frying
  • Start preparing sugar syrup
  • Boil water ,sugar and saffron till one string consistency
  • Now pour the syrup on the malpuas
  • Malpua are ready to be served
  • A mithai for Holi or Diwali.

Kesar elaichi shrikhand/How to make kesar elaichi shrikhand


When i was too young and one of my uncle use to get these yummy shrikhand from his dairy i use to wonder how they make this? These people are so talented 😆we can never ever think of making shrikhand. I mean for me it was a huge deal….later to realise that its made from hung curd….and now i can make sell them in his dairy😊..Shrikhand has been my favourite since childhood, you might have guessed till now…i love having them with puris.Today i am sharing kesar elaichi shrikhand with you….this is made in every household and i belong to one of them…lol

Shrikhand is basically a Maharastrian and Gujrati dessert loved by whole world.Born and brought up un Mumbai, so directly even my favourite is shrikhand.

Lets get the recipe

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #shrikhand #kesar#elaichi #yoghurt #hungcurd

Ingredients

  • 2 cups curd (preferably homemade as store bought one’s turn sour)
  • 1/2 cup powdered sugar
  • 1 pinch kesar (soaked in warm milk)
  • 1/2 tablespoon elaichi powder
  • 1 tablespoon chopped pistachio for garnish

Method

  • Hung the curd in a muslin cloth or any cotton dupatta you might be having
  • I would suggest you to hung it in the refrigerator as it won’t get sour .
  • Leaving it out may make the curd too tangy,especially in hot season.
  • So do tie it in the refrigerator with bowl below the hanging curd
  • Leave it overnight, as the curd has to be creamy and velvety.
  • You need to have patients while making shrikhand.
  • After leaving the curd overnight remove it in bowl
  • Add in powdered sugar, elaichi powder, kesar or saffron and chopped pistachio
  • Mix it well with whisk

  • Your Kesar elaichi shrikhand is ready to be served.
  • Enjoy them with puris
  • You can store them in refrigerator for a week.

Kesar dudh peda/How to make milk powder peda


Today being Basant Panchami which means start of phalgun month.Today whole of India celebrates Saraswati puja ,as toddlers are sent to the temple with slate and pencil for the beginning of their studies,to seek blessing from Goddess Saraswati.

Every temple has their puja done.i also went to temple nearby with my Bengali friend’s ,this ritual i do every year and love having the mahaprasad there.

Today instead of buying mithai (sweets) from shop i thaught of making it in the house.this is really simple recipe to make,with few ingredients and your peda is ready.

We mostly offer everything to god yellow today,so thaught of making peda with kesar or saffron.

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #peda#milkpowderpeda#milkpowderrecipes#dudhpeda

Ingredients

  • 2 1/2 cup milk powder
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 tablespoon elaichi powder/ cardamom
  • Few strands of saffron soaked in luke warm milk
  • 2 tablespoon ghee
  • 1 tablespoon pistachios (chopped)
  • 1 tablespoon pistachios for garnish

Method

  • Take a pan or kadai in which you will cook the mixture
  • Pour in milk and sugar,mix it
  • Now,add in the milk powder
  • Mix it well
  • No lumps should remain
  • On the flame keep the kadai
  • Keep stirring the mixture till it thickens
  • Add ghee
  • This has to be done till 15 minutes, while continuously stirring
  • Meanwhile add elaichi powder and saffron milk
  • Mix it
  • Cook till the mixture starts leaving the pan or kadai

  • Mixture will look like khoya or grainy in texture
  • Once the mixture comes to a little room temperature, don’t completely cool it down,it has to be hot so that pedas are formed well
  • Grease your palm with ghee and start making small balls of desired quantity

  • Press them flat and garnish with chopped pistachio
  • Your kesar dudh peda is ready

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