spoon

Til kai Ladoo–Sweet Sesame balls

8

Category: , , , ,

Blogging Marathon # 14

 

IMG_0203 - Copy

Sesame ladoos are made as an offering to the gods during the festival of Makar Sakranti. Various sweets made from sesame are enjoyed specially during winter season in Northern part of India.  
Sesame seeds are a very good source of copper, magnesium and calcium. In Jaggery the total mineral content is 5 times higher than brown sugar and 50 times that of regular sugar. A food rich in iron, it is a healthy nutrition choice for anemic patients.

These nutrition packed ladoos are quick and easy to make and they are healthy and can be consumed guilt free to relish.

 

Ingredients

 

  • 1 + 1 cup sesame seeds
  • 1 1/2 cup jaggery powder
  • 1/4th teaspoon cardamom powder(optional)
  • 1 tablespoon ghee

IMG_0203 - Copy

 
 
Method

 

  1. Slightly dry roast the sesame seeds till the color slightly changes to pale brown. It will take approximately 2-3 minutes.
  2. Grind the 1 cup sesame seeds into coarse powder.
  3. In a pan add jaggery and 1 tablespoon ghee. Cook it till the jaggery melts and comes to a boil.
  4. Add 1 cup sesame seeds and the sesame powder in the jaggery syrup.Mix well and remove from the gas. Add cardamom powder.
  5. Allow the mixture to cool down slightly say for 2-3 minutes.
  6. You have to shape them into small balls while the mixture is warm.
  7. Grease the hands with the ghee and then wet your hands with water. start making balls from the mixture. It is difficult to make balls once the mixture is completely cool. so you have to be really fast.

              IMG_0203 - Copy

 

Variation

  • you can add roasted peanut, cashew or almond powder to the sesame seeds.
    Instead of jaggery you can use sugar.

Do Check out what my fellow Blogging Marathoners are doing here:

Fal- Wheat and Jaggery Sweet

8

Category: , , ,

 

Blogging Marathon # 14

IMG_0586

 

This sweet is a special offering to God Shiva and Goddess Parvati on the occasion of a very famous Rajasthani festival GANGAUR. GAN means SHIVA and GAUR means PARVATI.

The festival commences on the first day of chaitra month, the day following Holi and continues for 18 days. On the evening of the seventh day after Holi, unmarried girls carry 'Ghudlias' (earthen pots with holes all around in which a lamp is lit) on their heads and they go from house to house and singing devotional songs. (This ritual is observed to celebrate the triumph of Rao Santhal, ruler of Jodhpur,Rajasthan over the cruel Mir Ghudley Khan, who had carried away 140 young girls celebrating the festival of Gangaur, in 1548 AD. The burning lamp symbolizes maharaja's valor and chivalry).

The idols of Shiva and Parvati made of clay and wood are worshipped. These divine entities are called as 'Isar' and 'Gangaur'.

DSC00193 

[These paper Mache idols are made by my husband’s grandma narayani devi]

On this day maiden and married ladies worship Goddess Parvarti for getting good husband and for the Health ,welfare and long life of their husbands respectively. They apply mehandi on their hands and dress up themselves beautifully.

IMG_0040

[Mehandi art by me]

The festivals conclude with the procession of idols on the 18th day. Ladies sing song about farewell of Gauri from her parent's home to her husband's home.

   

                HPIM0210

               [Gauri procession idol placed in the Mehrangardh Jodhpur fort]

 

Now coming back to FAL. Gauri had these fal while leaving her parent's home that's why this offering is made to her on this festival.

 

IMG_0572

 

Ingredients

 

  • 1 cup wheat flour
  • 1 cup jaggery
  • 1/4 th cup water
  • 1 tablespoon ghee (clarified butter)
  • Ghee or oil for frying
Method

 

  1. In a pot mix jaggery with water and boil it till it melts.
  2. Take the wheat flour in a big bowl.
  3. Add a tablespoon of ghee and Mix it with fork.
  4. Add the jaggery syrup to the wheat flour as required and knead the dough.
  5. Make small cherry size balls of the dough and pinch the ball with thumb and fingers to give the pyramid like shape.
  6. Fry it in the ghee or oil till it turn golden brown.
IMG_0553

 

IMG_0551

 

IMG_0555

 

IMG_0562

 

IMG_0557

 

IMG_0564

Variation
  • You can make any shape out of the dough.
  • You can add sesame seeds to the dough.
  • Instead of jaggery you can use sugar.

IMG_0578

 

Do Check out what my fellow Blogging Marathoners are doing here:

Badam Halwa- Almond dessert

14

Category: , , , ,

Blogging Marathon # 14

5123882294_60cb04d04c_b

Almond Halwa is an Indian delicacy - It's a dessert made up of almonds, ground to coarse texture and slowly cooked in clarified butter with a touch of saffron for color and garnished with almonds and pistachio. The aromatic fragrance of almond  is just heavenly and will pull you towards it and when you take the first bite. Your eyes start to close on its own and you experience the richness of this dessert, the ghee dissolves in your mouth and the heart goes uummm uummmmm. The feeling is just so good. Almonds are one of the most nutritious of all nuts but this recipe is definitely not for the weight watchers but they would definitely want to enjoy this on their cheat day.

Ingredients

  • 2 cup Blanched Almonds
  • 2 cup milk or as required for grinding the almonds.
  • 1.5 cup ghee(clarified butter)
  • 2 cup sugar or more as per preference of sweetness
  • 1/2 teaspoon cardamom powder
  • 2 - 4 pinch saffron

Method


  1. Grind the almonds into a paste using milk as required.
  2. Warm 1 cup ghee in a non stick pan or heavy bottomed vessel.
  3. Add the almond paste in the ghee. mix well.
  4. Add sugar. Once it starts to melt the paste will get thinner and starts boiling.
  5. Let the almond paste cook in it till it gets thick again.
  6. Add 1/2 cup ghee and cook till the paste get thicker and starts leaving the sides of the pan.
  7. In a 1 tablespoon warm milk dissolve saffron. Add saffron to the almond paste.
  8. Mix well. Garnish it with slivered almonds and serve hot.
039

041

043

044

047

049

050
 
051
 
052

055

057



IMG_8977




Note 
  • Cook the almond paste on low-medium heat.
  • Even though you are continuously stirring the almond paste, ensure to keep the gas on medium.
  • Even the slightest sticking or scorching of paste to the bottom of the pan will ruin your effort and give the after taste of burnt milk taste so keep an eye out.
  • Listen to some nice music and keep stirring the almond paste in rhythm to beats of the music. The whole process of stirring takes at least 25-30 minutes but the end result is well worth the effort.  

How to blanch the almonds ? 

035
  • Soak the almonds for atleast 4-5 hours' or soak it overnight. Peel off the skin of the almonds. Just press the bottom part of almond with thumb and forefinger and the peel will slip out from almond.
                                                        or
    Place almonds in bowl of water. microwave it for 1 minute and slip the skins off.

059

Do Check out what my fellow Blogging Marathoners are doing here:

    Lapsi : Sweet Porridge of cracked wheat

    11

    Category: , , , , ,

     
    Blogging Marathon # 14


    IMG_0545

    Lapsi is a sweet cracked wheat delicious delicacy. This is the most auspicious offering to the God in all the religious rituals and ceremonies of the Marwari's and Rajasthani community. Lapsi is to western Indian states (especially in Rajasthan and Gujarat) as sweet pongal to Tamilnadu.
    Whenever I prepare this I remember my mother's advice that each grain of wheat should be visible as pearl. The following recipe is a quick and fool proof recipe cooked in the pressure cooker.

    IMG_0540

    Ingredients



    • 1 cup coarse cracked wheat
    • 1 cup Jaggery
    • 1/2 cup ghee (clarified butter)
    • 2.5 cup water
    • 1/4th teaspoon cardamom powder
    • For garnish- slivered almonds and coconut
    IMG_0511
    IMG_0527

    Method


    1. In a pot add water and jaggery. Let it boil till the jaggery melts and mix in the water. Strain the syrup if you see any impurities of jaggery floating in the water. Keep this jaggery syrup aside.
    2. Heat the ghee and cracked wheat in a pressure cooker and roast them on medium heat till it turns golden brown.
    3. Add the jaggery syrup in roasted cracked wheat and pressure cook it to 4-5 whistles.
    4. Let it rest for 5 minutes then open the pressure cooker.
    5. Add cardamom powder,almonds and coconut and serve hot.
    IMG_0518
    IMG_0522
    IMG_0520


    Variation-

    1. You can use sugar instead of jaggery
    2. You can replace some portion of water with milk if you like to eat is as milky porridge.
    IMG_0536


    Do Check out what my fellow Blogging Marathoners are doing here:

        Anjeer khajoor ki Burfi-Fig & Dates Fudge

        12

        Category: , , , ,

        Blogging Marathon#14

         

         

         

        IMG_5434

         

         

        The health benefits of figs and dates are far too many. Figs are a good source of dietary fiber, potassium and manganese. The date fruit pulp is very sweet something similar to honey or sugar syrup. Dates gives instant energy and revitalizes the body instantly.
        The adding of almonds, cashew. and pistachio makes it more healthy and increases its nutritional value. This is a healthy nutrition packed sweet without any added sugar. I usually make this sweet during winter season.

         

        Ingredients

         

        • 20 pieces of figs soaked for 3 to 4 hours
        • 20 pieces of dates soaked for an hour.
        • 1 cup chopped assorted dry fruits
        • 1/2 cup ghee (clarified butter)
        • 1 edible silver foil (optional)

        IMG_5418

         

        Method

         

        1. Make the puree of soaked figs and dates. You can add little water if needed.
        2. Add the ghee in a non stick pan.
        3. Add the puree and cook it on the medium heat till the moisture evaporates from the puree and it started leaving the sides of the pan, approximately 10-15 minutes.

        IMG_5421

               

                 4.  Add dry fruits. mix it well and set it in a pre-greased tray. apply sliver foil on top of it.

        IMG_5423

               5.Let it set. In winter it will set outside in 2 hours but in summer you would want to keep it in the refrigerator for an hour to set.

        IMG_5428

        IMG_5429

                  6. Cut in the desired shape and serve.

         

        Do Check out what my fellow Blogging Marathoners are doing here:

        Kesar Pista Shrikhand-saffron cardamom yogurt

        16

        Category: , , , , ,

         
         

        Blogging Marathon # 14

         
        IMG_6808
         

         

        Shrikhand is traditional Indian dessert made with hanged or stained curd. It is very popular in the states of Gujarat, Maharashtra and Madhya Pradesh in India.
        I always make this as an offering to Lord Krishna on the occasion of Janmashtami. It is one of the summer time favorite desserts among my family and friends.

         

        IMG_0246

        IMG_6844

         
        Ingredients:

         

        • 1 kg (2 Lbs. approx.) curd
        • 1.25 cup powdered sugar
        • 4 pinch saffron
        • 1/2 tea spoon cardamom powder
        • 1 tablespoon chopped pistachios
        • 1 tablespoon chopped almonds

         

         

        Method:

         

         

        IMG_1641 (Small)

        IMG_6798


        1. Hang the curd in a muslin cloth for 5-6 hours or overnight.
        2. Dissolve saffron in a teaspoon of warm milk or you can put saffron in one table spoon of water and microwave it for 30 seconds, see the result strands will be double of there original size
        3. In a big bowl mix all the ingredients. Refrigerate.
        4. Serve chilled.
          Quick Tip-

           

          You can use Greek yogurt which is already very thick instead of the hung curd.

           

          Variations

          Add any flavor or fruit of your choice like rose, gulkand, thandai, mango, strawberry, peach, blueberry, raspberry etc. etc.

           

          Do Check out what my fellow Blogging Marathoners are doing here:

           

          -

        Lychee Gulla

        21

        Category: , , , ,

         

        Blogging Marathon # 14

        IMG_0072

         

        It is spring time again !!  I thought of making something refreshing to match the season. As the temperature warms up, cool desserts soothe and quench your thirst. I am delighted to share a recipe of my own “Lychee Gulla” with you all. It has the looks of an Indian dessert rasagulla, hence the name lychee gulla. It is a quick and easy mithai or dessert. You can make it with either fresh lychees or canned ones. Nowadays lychees are in season so I would suggest to make it with fresh fruit.

         

        Ingredients

         

        • 20 lychees
        • 1 cup rabdi
        • 2 tablespoon of Chopped blanched Almonds
        • 2 tablespoon of Chopped blanched Pistachio

        Check out the rabdi recipe here-

        P1000741

        If you have time you can make rabdi at home or you can use store brought or ready mix packet rabdi, the choice is yours.

        Quick tip

        -Instead of rabdi you can use kulfi or any ice-cream.

         

        Method

         

        • Peel and deseed the lychees.
        • Add the almonds and pistachio to 1/2 cup of rabdi to make stuffing.
        • Stuff the lychees with rabdi and dry fruit mix.
        • Serve chilled with a dollop of rabdi on it
        P1000722

         

         

          P1000725

           

          Use your imagination to present it in your style either in traditional way like a mithai or in modern chic style like party shots.

          P1000736

           

                                                                                                                                                 

          P1000744

           

          Do Check out what my fellow Blogging Marathoners are doing here: