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 πŸ˜„

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.

Eggless dark chocolate mousse


I have already posted a mousse recipe before, today I am posting mousse recipe with dark chocolate. As said making mousse is super easy one with only 3 ingredients. Loved by everyone in the house and the best part is that you can store it in refrigerator,use if you have guests over.

Dark chocolate mousse

A hassel free recipe where you can involve your kids aswell.This chocolate mousse was made by my twins,where one went chopping the chocolate and the other went whisking.

So,let’s check out the recipe

#mousse #eggless #egglessdarkchocolatemousse#foodbloggers#purvanchalstadka

Eggless Chocolate mousse

Ingredients:

  • 300 grams dark/semi dark chocolate
  • 500 grams fresh cream
  • 1 tablespoon vanilla extract
Soft peak of mousse

Method:

  • Take a bowl pour in the cream
  • Place it on the burner
  • Cook till you notice the edges boiling
  • Off the flame
  • Remove from the gas
  • Chop chocolate and keep in a bowl
  • Pour the hot cream on the chocolate
  • Mix it well using a whisk
  • Mix till the chocolate has melted
  • Add in vanilla extract
  • Refrigerator it overnight
  • Next day remove it from the refrigerator
  • Whisk it on high speed for 2 to 3 minutes
  • Once you notice soft peaks stop blending
  • Pour the mixture into the piping bag
  • Fill the cups and glasses
  • Serve them chilled.
  • Eggless Chocolate mousse is ready
  • Until then keep exploring….
  • Cups have being filled by my teens here,so a bit messy

Flavoured chocolate


Chocolate in any form is loved by 😊all this statement is so damm old,now but still what it says is true.Just tried to experiment with white chocolate compound and thought why not add flavours to this compound to make it more fancy.first i added liquid flavour to the white and the compound turned into solid form,which is not recommendable .so if you are trying to make them do use powdered flavour from a confectionary shop.

Mango flavoured chocolate was one of the favourite in my house 😊I made fennel chocolate, mango flavour and coffee flavour. You can make any flavour whichever is available. It’s very simple in making and quick in finishing πŸ˜‚πŸ˜‚πŸ˜‚

They say………There’s no WE in chocolate πŸ˜‰

Let’s get the recipe right away

#purvanchalstadka #foodbloggers #indianfoodbloggers#homemadefood#chocolate #flavouredchocolate

Ingredients

  • 1 packet white milk compound
  • 1 tablespoon coffee powder
  • 1 fennel powder
  • 1 tablespoon mango powder
  • Silicon chocolate moulds

Method

  • Divide white compound into 3 parts
  • Break the compound into pieces
  • Double boil it
  • Once it starts melting add coffee powder ,mix it well
  • Pour into the moulds
  • Let them set
  • In the same manner melt the next two more batches of compound with the rest of flavour like mango and fennel
  • Pour them into the moulds
  • And set
  • Enjoy your flavoured chocolate

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 πŸ˜†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.

Dhaniya ki panjiri/ Coriander seeds panjiri


Jai Shri Krishna ,yes that’s how you greet,when one sees dhaniya panjiri being made,Lord Krishna was very fond of dhaniya panjiri as mentioned in Krishna leela,this is one of his favourites other than khus- khus panjiri and makhan. As we all are celebrating Janmastmi, here’s a lovely and full of flavour panjiri for you…

Here’s the recipe, can be made and stored any time of the year and eaten.

#janmastmi#dhaniyapanjiri#foodblogger#purvanchalstadka

Ingredients

  • 1 cup Dhaniya (coriander seeds)
  • 1 cup grated jaggery(as per taste)
  • 1 tablespoon elaichi powder
  • 2 tablespoon chopped dryfruit (almonds, cashews, pistachio or the one you love to have)
  • 2 tablespoon ghee
  • 2 tablespoon makhana (foxnut)

Method

  • Take a grinder and make fine powder of coriander seeds,keep aside
  • Heat ghee in a kadai,fry dry fruit and remove them
  • In the same kadai,roast makhana for 2 to 3 minutes and remove now, roast the coriander powder till the raw aroma has gone
  • Take them on a bowl ,now add in elaichi powder, dry fruit
  • Grated jaggery and makhana
  • Give it a nice mix
  • Your dhaniya panjiri is ready to please Lord Krishna

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

Mango kesari/mango halwa


It’s summer and mangoes are every where,so tried out this recipe of mango kesari as the name suggests it’s mango and kesari is for saffron .A sweet dish made of rava (semolina) just love the flavours when it melts in my mouth..Do try this

#ontheblog#foodblogger#indianfood#mangokesari

MANGO KESARI
MANGO KESARI

Ingredients

1 cup rava (semolina)

1/2 cup mango pulp,by blending

1/2 cup sugar

1/2 tablespoon elaichi powder (cardamom)

1/2 cup ghee

2 cups water

Method

Put mango in blender and puree it,by blending mango we have no lumps remaining

Heat ghee in non-stick kadai,add rava and saute till light brown in colour

By the time rava is being roasted,take pan and boil water and sugar

once its done add mango pulp ,water and sugar mixture,keep stirring it till water is soaked up

now add elaichi powder,mix it and close the lid for 2 to 3 minutes

serve it hot,topped with more ghee

Your mango kesari is ready

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