NUTELLA MODAK

Easiest Nutella modak recipe for Ganesh Chaturthi! The festive season doesn’t get any better than this with the ultimate fusion version. These are quick and easy to make vs traditional steamed modak.

INGREDIENTS:

  • ⅓ cup Milk
  • ⅓ cup Sweetened condensed milk
  • 1/4 cup Chocolate chips
  • 1 ½ cups Graham cracker crumbs
  • ¼ Pistachios finely chopped

INSTRUCTIONS:

  1. Take milk, condensed milk and Nutella  in a pan on medium-low heat.
  2. Let it melt and keep stirring to make sure that it is not sticking to the pan. It should be completely melted, shiny, smooth.
    Now add graham cracker crumbs.
  3. Start mixing and halfway through add chopped pistachios.
  4. Mix and it should come together like a dough-ball.
  5. Remove it to a plate and let it cool to touch.
  6. Grease the modak mould using ghee. Keep the mould close.
  7. Stuff the small portion of it from the bottom hole.
  8. Then open the mould and gently unmould.
  9. Repeat the same for rest.
     

wp-16315886008386244089281484609089.jpg

CASHEW PANEER MODAK

Modak season is here ….
Ganesh Chaturthi celebrations cannot be complete without Modak. Modaks, as we all know, are favourites of not only Lord Ganesha but also his devout devotees. Try something different this year and make our Cashew paneer modak .

Cashew paneer modak can be prepared instantly. This tantalizing modak can be prepared for any festival or fast (vrat) very easily. 
You also can shape like laddo or make barfi too.

INGREDIENTS:

  • Cashew nuts – 1 cup (150 grams)
    Milk – 3/4th cup
    Paneer – 250 grams
    Sugar – ¾ cup (150 grams)
    Ghee – 2 tbsp
    Cardamom powder – ½ tsp
    Kesar 1tsp
    Pistachios – 10 to 12 (for garnishing)
    silver leaves and some rose petals for decoration .

INSTRUCTIONS:

  1. For making the modak , soak the cashews in milk for 2 hours.
  2. After this grind the cashews along with milk in a mixture jar and make a fine paste.
  3. Also add sugar to the paste, followed with crumbled paneer. Churn again and make a fine paste.
  4. Mixture for making barfi is ready. Preheat a non stick pan. Add 2 tsp ghee in the pan and allow it to melt. When the ghee is hot, add cashew-sugar-paneer paste.
  5. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.
  6. Now add cardamom powder into the mixture and turn off the flame. Take out the mixture is a greased plate and spread it evenly with a spoon.
  7. Now Shape them with modak moulds or hand, keep in a cool place⁠.
  8. Decorate with silver leaves and rose petals .
  9. Store it in refrigerator and relish eating for up to a week.

NOTES;

  • Stir the mixture well so that it doesn’t stick to the bottom.
     

Thank you for visiting Astha’s Kitchen

. I would love to hear your feedback. Hate to miss a recipe?

Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook

Astha’s Kitchen on Instagram

       Like, share and spread your love 

 

CAKE RECIPE WITH LEFTOVER SWEETS

An Indian festival is simply incomplete with Indian sweets. And the amount of sweets during these festivals is mostly overwhelming. A day or two after the festival when we try to find alternatives of what to do with leftover pedas and burfi. Because by this time, you are done with your quota of eating sweets.”
So just taking these sweets and giving them a makeover is just what you need. Garnish with dry fruits and enjoy.

INGREDIENTS:

  • 100 gm Left over Sweets
  • 125 gm All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Green Cardamom Powder
  • 200 ml Milk

INSTRUCTIONS:

  1. In a bowl add broken pieces of leftover milk based sweet.
  2. Add hot milk to it and whisk it until dessert dissolves completely. Add cardamom powder and mix it.
  3. Now using a sifter, sieve flour, baking powder and baking soda all together directly into the mixture.
  4. With the help or a whisker or spatula, fold all the dry ingredients into wet ingredients.
  5. Meanwhile keep your oven for preheating at 180 C.
  6. Make a smooth batter. Add rest of the 100 ml milk and prepare a batter of pouring consistency.
  7. Make sure, there should be no lumps in the batter.
  8. Take a baking tin and line it with parchment paper.
  9. Pour the prepared batter into the tin and tap it on counter.
  10. Garnish the batter with sliced pistachios and bake it in preheated oven for 30 min.
  11. Once baked, take the tin out from oven and let the cake rest for 10 min.
  12. After 10 min demould the cake and slice to serve.

NOTES:

  • Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
  • I have used Milk Pedas for this recipe. Feel free to use burfi and other milk-based mithai too.”
     

Thank you for visiting Astha’s Kitchen

. I would love to hear your feedback. Hate to miss a recipe?

Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook

Astha’s Kitchen on Instagram

       Like, share and spread your love 

MALAI LADDOO

Malai Ladoo is a rich and delicious homemade sweet dessert. These Ladoos have a creamy texture and they taste amazing!
Malai laddoos never fails to impress anyone. Try these yummy balls of goodness at home, to treat your family during festival.
There are different types of ways for making Malai Ladoo.  I made this laddos with paneer and mawa . if you don’t have mawa then you can mix Paneer and condensed milk.

INGREDIENTS:

  • 200 grams fresh paneer (homemade or store bought)
  • 100 grams unsweetened khoya
  • 1/3 cup condensed milk (add more to taste)
  • 2-3 tbsp milk
  • 2-3 tsp ghee
  • 1/2 tsp elaichi powder
  • A few slices pistachios to garnish

INSTRUCTIONS:

  1. In a blender, combine the paneer, khoya and condensed milk. Blend until completely smooth, adding 2-3 tbsp of milk.
     
  2. Transfer the mixture to a nonstick pan and cook, stirring continuously over medium-low heat. Once the mixture becomes hot, add a teaspoon of ghee and continue to cook, scraping down the sides of the pan.
  3. As the mixture thickens, it will start to leave the sides of the pan. Once the mixture comes together as this point add 1-2 more teaspoons of ghee and turn off the heat.
     
  4. Mix in the elaichi powder and allow the laddoo mixture to cool for 5 minutes. Once the mixture is cool enough to handle, divide it into 8 equal portions and roll them into balls. Decorate each laddoo with a slice of pista and serve.
     
  5. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
     
     

wp-16295095669197840801302746328560.jpg

Thank you for visiting Astha’s Kitchen

. I would love to hear your feedback. Hate to miss a recipe?

Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook

Astha’s Kitchen on Instagram

       Like, share and spread your love 

 

NUTELLA SABUDANA KHEER

Try the most popular Indian dessert kheer, with a dash of nutty, and creamy-rich Nutella to make your loved ones drool over this irresistible dessert.

You have to try the nutella flavored kheer. It just taste yummy. The hazelnut chocolate flavor tastes superb in this dessert.

INGREDIENTS:

  • 1/2 cup medium-sized sabudana
  • 2 cups water, for soaking
  • 3 cups full cream milk
  • 1/2 tsp vanilla essence
  • 1 tbsp cashew bits
  • 1 tbsp almonds flakes
  • 1/4 cup Nutella (adjust the quantity according to taste)
  • Nuts or chocolate shavings to garnish
  • 1/4 th cup dark chocolate (optional)

INSTRUCTIONS:

  1. Rinse and soak the sabudana in two cups of water for an hour. Drain and set aside.
  2. In a deep, heavy-based pan, bring the milk to a boil over medium heat.
  3. Once the milk boils, lower the heat and add the sabudana, vanilla essence, cashews, almonds and stir for a few minutes.
  4. Turn the heat back up to medium-low and cook the mixture, scraping down the sides of the pan and stirring often, until the sabudana are cooked through and the kheer thickens. Turn off the heat and add the Nutella and melted dark chocolate. Stir until well combined.
  5. Garnish with chopped nuts or chocolate shavings and enjoy the sabudana kheer warm or chilled.
    wp-16293446650492029534968624208419.jpg

Thank you for visiting Astha’s Kitchen

. I would love to hear your feedback. Hate to miss a recipe?

Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook

Astha’s Kitchen on Instagram

       Like, share and spread your love 

GURER PAYESH

Assam is situted in North Eastern part of India with natural beauty, this mesmerizing state is blessed with beautiful hils, forest, valleys and the mighty river Brahmaputra.
Assamese people are very simple to get to know and their cuisine is also as simple as much and very easy to cook.

Authentic Assamese cuisine is excellent for health as it uses very small amount of oil,ghee or spices though this cuisine is somewhat rustic and blend.

Gurer Payesh Recipe is a simple, delicious Assamese/ Bengali dessert  made with rice, milk, bay leaf and date palm jaggery. The dish is pretty easy to make and the outcome is really creamy tempting bowlful of dessert.  jaggery gives this dish a unique taste.

INGREDIENTS:

  • 1 cup Basmati rice 
  • 1 liter Milk
  • 1 Bay leaf (tej patta)
  • 3 Cardamom (Elaichi) Pods/Seeds
  • 1/2 cup  Gur , (adjust)
  • Mixed nuts , chopped and roasted, for garnishing
  • 1/4 cup Deseeded Dates (chopped)

INSTRUCTIONS:

  1. To prepare  Gurer Payesh Recipe, wash and soak rice for half an hour. Drain.
  2. Take milk in a heavy bottomed pan. Add bay leaf and cardamom. Heat the milk over a high flame.
  3. Once the milk starts to boil, simmer it and stir in between regularly so that milk doesn’t stick to bottom or char.
  4. Once the milk thickens a bit, add the drained rice, mix. Continue to stir in between.
  5. Once the rice is almost done, switch off.
  6. Add the jaggery. Stir slowly and take care that the milk doesn’t curdle.
  7. Now  add the chopped cashewnuts, chopped dates and cook everything well until the rice gets cooked well, take care to stir constantly.
  8. Switch on and bring to boil just once. Finish off adding chopped nuts.
  9. Allow the  Gurer Payesh Recipe cool down completely, and serve chilled, for dessert.
     


    Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

     Astha’s Kitchen on Facebook Astha’s Kitchen on Instagram

    Like, share and spread your love