Boondi Kheer Recipe


Kuch Toh Meetha Hojaye

Often times we have to deal with leftover food be it savoury or meetha. This festive season I was left with meetha boondi which, when was fresh was consumed quickly as I stored it in refrigerator so that it’s shelf life increases, no one… Literally no one is interested in eating them. Now I can’t waste this, so just thought of turning these boondis into something fresh creamy and subtle. You can have them cold or hot.

Boondi kheer

Boondi kheer balances the sweetness, there is no excess of sugary taste due to the milk added in it.

This kheer is a fusion recipe to surprise your guests or loved ones.

Serves well on all the festive season, as the Indian festival are around the corner, do try this scrumptious Boondi kheer.

This kheer is completely rich in taste as we have added dry fruit, milk powder and milk.

Detailed recipe card is here

#boondikheer#foodblogger#purvanchaltadka#dessert

Boondi Kheer

Ingredients

  • 2 cup milk
  • 1 cup milk powder
  • 1/2 cup dry fruit powder (almond n cashews)
  • 1 1/2 cup boondi (sweet)
  • 1/2 teaspoon elaichi powder
  • Pinch of saffron strands
  • 2 tablespoon sugar or as per taste

Method

  • Take pan, boil milk for 1 minute
  • Add saffron strands
  • Add milk powder and stir
  • Keep the flame low
  • Add dry fruit powder
  • Mix well
  • Now add in Boondi
  • Add in elaichi powder and sugar
  • Boil for few minutes (2 minutes)
  • Off the flame
  • Let the kheer cool down, as it cools kheer tends to thicken due to boondis
  • Creamy and thick boondi kheer is ready
  • Milk powder and dry fruit powder gives this kheer an extra flavour and texture.
  • Boondi ki kheer is ready to be served
  • Hope you loved this simple recipe
  • Until then keep exploring…….

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.

Mango Phirni ice-cream


We Think That Food Prepared and Cooked At Home is Unbeatable..

-Unknown

Don’t get confused for the name, I have made this yummy mango phirni and served it with ice-cream. Here ice-cream can be of any flavor.

Mango phirni is rich and creamy, delicious dessert for any occasion.

This has to be served in earthen cups or pots to make it taste much better when you have this in earthen pot the taste and smell of the pot is awesome.

Making Mango phirni is same like any other phirni, here we are adding mango pulp for the taste. When served with ice cream this tastes really yum, to understand what am saying do try this fusion.

Get the recipe here..

#mangophirni#foodblogger#indianfoodblogger#purvanchaltadka

Mango Phirni Ice-cream

Mango Phirni Ice-cream

Ingredients

  • 1 cup mango pulp
  • 750 ml milk
  • 1 cup rice
  • 1 cup sugar /as per sweetness
  • 1/2 tablespoon elaichi powder /cardamom
  • Nuts chopped
  • 1 cup milk powder (optional)

Method

  • Soak rice for one hour
  • Grind to a coarse paste
  • Start boiling milk in a deep pan
  • Pour in grinded rice
  • Boil till rice cooks and milk thickens
  • Add chopped nuts and milk powder
  • Elaichi powder,sugar and mix well
  • Pour in mango pulp
  • Mix well
  • Let it cool for more 5 minutes
  • Off the flame
  • Pour one ladle in a earthen bowl
  • And same manner you can keep rest of the phirni in bowls
  • Refrigerate it for 1 hour
  • Serve it chilled with a scoop of ice cream
  • That’s the fusion we are creating here
  • This tastes divine
  • Hope you liked 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…….

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.

Double ka Meetha/How to make Double ka Meetha


Double ka meetha is a complete nawabi dish from Hyderabad, double here is for the bread as we call bread double roti also,meetha is sweet.A very simple and quick dessert to make and serve if you have sudden guests in the house,this is different from shahi tukda where rabadi is used and here we are using milkmaid.Christmas has just gone, we all are heading for the year end being a little older and wiser☺and hoping the year ahead brings more luck and happiness to all with a good health. By saying, Christmas just remembered a personal experience which I would like to share with you all…

It was my daughter’s classmates birthday and her brother had planned for a surprise birthday party for her which he called and confirmed from us,whether Srishti is coming or not, initially we said no coz no parents were involved in it only kids planning thinks,but you know these kids make such faces that you feel like ok, go..so my husband decided that he won’t leave her alone in the mall,we will also be there till she enjoys with her friend’s. In that manner we would also be relaxed as safety is also important right.

We arrived on time for the party but the host has not turned up yet??it’s been 1 hour still we were waiting, this was enough for my husband to loose his temper, we making him cool down just saying there’s traffic you see,it takes time.ok some more classmates turn up for party with their parents, my daughter is happy runs to catch up with friends in holidays otherwise its only school where they meet.Completely lost in her chit-chat,my husband is like where is the host😕now even i am loosing my cool..its high time

Daughter- Mom theirs a call from my friends brother saying pay the cab

Me- 🤔what?where are they and whom should i pay

Daughter- Mom please rush to the gate they are waiting

Me- Rushed to see a lady with the birthday girl

Lady-(Straight away says) i didn’t know I had to pay also

Me-with a stupid smile its ok ,I’ll pay it

We all came inside the mall,lady started talking that she was planning to give birthday surprise to her but instead they all planned…no issue i am paying for the party today as i am her mausi (aunt)

Me- completely blank just a few minutes before she didn’t have cash to pay for the cab and she’s giving party.

Lady – come lets cut the cake along

Me – no its for kids,let them enjoy

After 2 hours we came back to take her

Me -How was the party did you enjoy

Daughter- yes..but next time i won’t come🤔

Me -why?is everything alright

Daughter- yes mom only that I got bored

Me -Being the lady, just asked her did that aunty give you the cab money back

Daughter- No

Me-ok….

I was guessing was i correct on thinking of receiving the money or did she trick me

Currently i am feeling like being fooled,its not about the money,its people’s behaviour

What difference did it make by doing such cheap trick

Only for me a lesson and good one which i can share with people and enjoy

Important was the happiness of my child☺just thought of sharing

Coming to the recipe,here bread is fried on a tawa with ghee and coated with some dryfruit and milkmaid

#purvanchalstadka #foodbloggers #doublekameetha#bread#milkmaidrecipe

Ingredients

  • 10 bread slices diagonally cut
  • 1 tin milkmaid
  • 1/2 cup chopped dry fruits (almond and cashews)
  • 1 tablespoon elaichi powder (cardamom)
  • 1 cup warm milk soaked with strands of saffron
  • 2 tablespoon Ghee for toasting the bread (if you wish use more)

Method

  • Heat tawa spread ghee on it and place the breads on it
  • Toast it on both the sides till light brown, by applying ghee
  • Once the bread is nicely toasted remove on a microwave plate
  • Pour milkmaid on them generously
  • With chopped dryfruit and elaichi powder
  • Now pour the saffron milk on each slice
  • Microwave it for 1 minute, so that the bread soaks up the milkmaid well
  • Remove and drizzle more milkmaid if you think its less sweet
  • Your Double ka Meetha is ready to be served or refrigerate it and enjoy it whenever you want
  • This recipe I have adopted from the milkmaid website

Aloo ka Halwa/How to make Aloo ka Halwa


Aloo or potato is such a versatile vegetable, it can be eaten in so many forms and one of them is this Aloo ka Halwa as well,have you ever tried this!believe me you won’t regret this its soft ,melts in your mouth and more of all its sweet😊.As a young child i use to watch my elder sister cook this often when she would fast,as she was the one who use to cook for all in the house so taking time out and making something for yourself is quite boring or i would say we tend to feel lazy for cooking for ourself..the easiest think she could do is boil potato and make halwa.

Lets see what goes in making this

#foodbloggers #purvanchalstadka #alookahalwa#sweet#dessert

Ingredients

  • 4 large potatoes
  • 1/2 cup sugar (or as you prefer)
  • 1/2 cup milk
  • 3 to 4 saffron strands
  • 1 tablespoons elaichi powder
  • 2 tablespoon ghee

Method

  • First boil potato and mash them,keep aside
  • In a bowl take warm milk and add saffron strands cover with lid let it dilute
  • Heat ghee add mashed potatoes and saute till golden brown

  • Once you notice colour change add in saffron milk ,elaichi powder and sugar
  • Cover with a lid and let it cook on slow flame for 2 minutes
  • Open the lid and keep stirring till halwa starts leaving the pan
  • Your Aloo ka Halwa is ready
  • For savoury fasting recipes do check http://vratwale aloo

Khus- khus ki barfi/poppy seeds dessert


Made especially in the occasion of Janmastmi, this dessert is a complete yum and healthy..not much effort is needed in this recipe, it’s quick and easy..do try it.A way back 5000year old recipe, mentioned in the granths (holy book),people have there variations now,but the tastes remains delicious…Today we all are celebrating Dahihandi (Janmastmi) Here’s my way of making

Ingredients

  • 1 cup khuskhus seeds
  • 1 1/2 cup sugar
  • Some saffron strands desolve in milk
  • 1/2 cup cashews and almonds powder
  • 2 tablespoon ghee
  • 1 -2 drops of kewra essence

Method

  • Dry roast khuskhus in a kadai on low flame
  • Blend into fine paste by adding little water
  • Take kadai add ghee pour in the khuskhus paste saute
  • Add dryfruit powder mix it
  • Add sugar and kewra essence
  • Mix it well
  • Add 1/2 cup water and cook till water has being absorbed completely, stir continually
  • Meanwhile grease a plate with ghee
  • When the mixture is ready
  • Pour it on the greased plate
  • And freeze it for an hour
  • Remove and cut into diamond shape
  • Your khuskhus barfi is ready

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

Makhana kheer/foxnut dessert/How to make makhana kheer


Makhana Kheer is my Hubby ‘s favourite one,boiled in milk till it absorbs whole flavour and served chilled or hot as preferred. A simple dessert with full nutritional value as it has dry fruits.This kheer has a very important place on fasting days as it is satvik .so lets start the recipe

MAKHANA KHEER
MAKHANA KHEER

Ingredients

2 cups milk

1 1/2 cup Makhana phool (foxnut)

1 tablespoon pistachios chopped

1 tablespoon almonds chopped

1 tablespoon cashews chopped

4 to 5 Dates (khajur)

2 tablespoons milk

1/2 tablespoons elaichi powder (cardamom)

Some saffron strands

Sugar as per taste

MAKHANA KHEER
MAKHANA KHEER

Method

Take a small cup warm milk and add the saffron strands in it and keep aside

In a large bowl pour milk and keep it on low flame for boiling

Once it starts boiling add the Makhana in it and stir

Add chopped dry fruits in it and diluted saffron

Let the milk reduce to half or until you see that milk has got thick

Add sugar as per taste and elaichi powder

Serve it chilled or hot

This makhana kheer can be relished on fasting days also

Atte ka halwa/wheat flour halwa


Come navratri and I wait for Navmi as this is the day we prepare this halwa to be given as Prasad to all the kanyas coming down to eat and bless us…A healthy halwa which everyone should eat…This is also recommended for post delivery diets …In Punjab this halwa is called as kada Prasad.. .let’s see what goes in making this

ATTE KA HALWA
ATTE KA HALWA

Ingredients

1 cup wheat flour

1/2 cup water

3/4 cup sugar (or as per taste)

1 cup ghee

1 tablespoon elaichi powder (cardamom)

Dry fruit optional (I have not used here)

Method

Heat ghee in a kadai, add wheat flour and roast it till the raw smell of the flour goes and it turns light brown in colour. Cook it on low flame,while continuously stirring

20180325_073757-1064874304.jpg

Add sugar and water and mix it well with no lumps remaining

Add elaichi powder and close the lid,let it cook on slow flame for another 5 minutes

Open the lid stir again ,you can see the ghee oozing out.its done

Serve it hot

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