Thandai Spice Mix


Holi is here and finally, things are getting back to normal from the pandemic and here we all are celebrating Holi with full zest and happiness. Holi is a festival of colours, it’s a fun festival in India and people celebrate around the world.

Holi is the significance of good over evil, and this year 2022 can be considered as the one.

So coming to the recipe that I am sharing today it is a Thandai mix that is added to milk and consumed especially on holi to keep the body energized throughout the day. This mix can be consumed the whole year if you want. But summer is the time when one’s body tends to dehydrate, so have them when the weather demands.

Thandai is made of dry fruits some seeds and spices. To know how I have made this perfect recipe do check the whole blog.

Simple and easy recipe to make, why buy from a store when you have a wonderful recipe here, try this out.

I do have holi special recipe also you can check them hereThandai/ Holi special drink/mixed dry fruit drink

Malpua recipe/ How to make Malpua

Mawa / Khoya Gujiya

Have a Happy Holi

Let’s get the recipe

#purvanchaltadka #thandaimix#holispecial#foodblogger

Thandai Spice Mix

Ingredients

  • 2 tablespoon kaju/cashews
  • 2 tablespoon badam/almond
  • 1 tablespoon poppy seeds/khuskhus
  • 1 tablespoon saunf/fennel seeds
  • Pinch of saffron
  • 1/2 teaspoon black pepper / kali mirch
  • 1/2 teaspoon elaichi powder/Cardamom
  • 1 tablespoon dried rose petals
  • 1/2 teaspoon dalchini powder/ cinnamon
  • 1 tablespoon pista/ pistachios

Method

  • Take grinding jar add all the given ingredients
  • Pulse it by stopping every 5 secs so that dryfruits don’t leave oil
  • Once a powder is formed stop grinding.
  • Store it in a air tight container
  • Add 1 to 2 tablespoon in a glass of milk
  • Enjoy it this season.

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…….

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

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.

Instant Kalakand


Kalakand has been my favourite mithai/ sweet ever…one can easily find kalakand in every shop ,be in town or village in Uttar Pradesh. A simple and quick dessert or mithai made easily at home.I do prefer making recipe which are quick without much hassles..Tried out these yummy kalakand at home and they did turn out delicious. If you have sudden guest in the house, this is the sweet to be served, only 15 minutes required and it’s done..lets get the recipe

#purvanchalstadka #kalakand #foodblogger#indiansweet#traditional

Ingredients

  • 1 can milkmaid (400g)
  • 250 grams of paneer
  • 1 tablespoon elaichi powder
  • Rose water or kewra essence fee drops
  • 4 tablespoon sugar
  • Ghee for greasing the plate

Method

  • Crumble or grate the paneer
  • Grease a tray with ghee and keep ready
  • Take a heavy bottom pan,pour in milkmaid
  • Add crumbled paneer in milkmaid
  • Place the pan on medium flame mix well
  • Now add in the sugar and rose or kewra essence
  • Keep stiring till the mixture starts to leave the sides of pan
  • Add in elaichi powder and mix
  • pour the mixture in the greased pan
  • Garnish with some elaichi powder and dryfruit (I have not used)
  • Freeze them for 2 hours
  • Cut them in cubes and enjoy
  • Your yummy and delicious Kalakand is ready to served to guests or enjoy yourself

Lauki ka halwa/Dudhi (bottle gourd) halwa


Just try these yum halwa once and you’ll fall in love with it even if you don’t like lauki.A perfect recipe for any fast.Grated lauki and milk a perfect combination for indulgence with some dry-fruits and elaichi powder. Let’s get the recipe

#foodblogger#purvanchalstadka#dessert #bottlegourd

Ingredient

  • 1 whole lauki (bottlegourd)grated
  • 1 litre whole cream milk (I have used Haldirams milk)
  • 1 tablespoon ghee
  • 1/2 tablespoon elaichi powder (cardamom)
  • 2 tablespoon chopped dry-fruits (cashews, almonds and pistachio)
  • 1 cup sugar or as per taste

Method

Take a kadai, add ghee in it once it’s hot, add grated lauki, saute till the water evaporates ( water that remains while grating lauki)

Now,pour the milk in the kadai and cook on low flame

Stir it in intervals so that the milk does not overflow .Add elaichi powder

Cook till milk and lauki has dried up completely,add in the sugar , saute till halwa reaches to dry consistency

Garnish with chopped dry-fruits

Enjoy it hot or chilled

Kesari lassi/saffron lassi/How to make kesari lassi


I am at my mother’s place this summer, a lovely break from the routine work,you are a lucky sis when your brother cooks up for you with all the love and affection he has,though he has returned tired from his work.He wants us to try his hand made lassi today.

Lassi is a sweet buttermilk with some elaichi and kesar in it.

Kesari lassi
Kesari lassi

Ingredients

2 glass curd

2 tablespoon sugar

1/2 table elaichi powder (cardamom)

Some saffron strands

Orange food colour (optional)

Ice cubes

Method

Take a large bowl,pour in the curd with sugar.keep churning it,till sugar melts.you can use your blender as well

Now,add in elaichi powder, food colour (if using)and saffron

Churn them well

Take 2 glass add some ice cubes and pour in the lassi

Drink chilled

Rooh Afza milkshake


Summer’s are here and keeping one cool is so very important, This is the season when one doesn’t like having lot of spicy food.I prefer drinking more of liquids and keep myself light..Here’s a simple milkshake drink that everyone would love …my husband makes it for kids,so let’s get the recipe

ROOH AFZA MILKSHAKE
ROOH AFZA MILKSHAKE

Ingredients

2 glass milk (chilled)

6 tablespoon rooh afza (3 per glass or as taste)

2 tablespoon sugar (optional I have not used sugar )

ROOH AFZA MILKSHAKE
ROOH AFZA MILK SHAKE

Method

Take milk in any bowl and add Rooh Afza

Mix well and pour it into the glasses

You can top it with vanilla ice cream also

Serve it chilled

Thandai/ Holi special drink/mixed dryfruit drink


Holi’s here and the fun with colours have begun,winter is gone and summer’s are knocking on.. ..Best recipe to beat the heat is thandai (cold)with dry fruit and some more ingredients mixed with milk….A popular North Indian drink for Holi.This recipe is relished after holi also,you can freeze them and have latter.Lets see what goes on making this simple and healthy drink.

Ingredients 1 cup =250 ml

2 cup milk

1/4 cup badam (almonds)

1/4 cup magaz seeds(dried melon seeds)

1/4 cup kaju (cashews)

1/4 cup pistachios

1/4 cup sauf (fennel seeds)

1/4 cup khus-khus (poppy seeds)

1 tsp black pepper

1 tsp elaichi powder (cardamom)

1 tsp rose-water (or gulkand if you have)

1 stick dalchini

Some saffron strand dissolve in milk

Soak all the dry fruit and sauf,magaz,khus-khus over night.

Method

Peel the badam(almonds) skin before grinding

Grind into a fine paste, all the soak ingredients

Soak the saffron strands in warm milk

Keep the milk for boiling, once it starts boiling add the grinded paste,with black pepper,elaichi powder, gulkand or rose-water and dalchini stick

Add sugar as per taste and the dissolved saffron

Boil it for 3 to 5 minutes

Let it cool,while cooling the milk absorbs all the flavours

Strain the milk and let it chill

Garnish with chopped pistas and saffron

A healthy and yummy thandai is ready to be served

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