AATE KA HALWA / AATE KA SHEERA

Atta halwa is one dessert which I grew up eating as my grand mom made it very often in her kitchen.

It’s a simple dessert made with atta (whole wheat flour), sugar and ghee. You only need these 3 basic ingredients to make atte ka halwa. This quintessential Indian dessert was a favorite growing up!

This atte ka halwa recipe is a Tasty melt in the mouth halwa and taste too good. the recipe is easy to make and can be made for any occasion or any day. It could be celebration, a festival or when you just want to have something sweet.

You can add dry fruits of your choice like almonds, cashews or raisins in the halwa.

I used @california almonds

INGREDIENTS:

  • 1 cup ghee / clarified butter
  • 1 cup wheat flour / atta
  • ¼ tsp cardamom powder / ealchi powder
  • 1 cup sugar
  • 3 cup water
  • 1/4 cup almonds
  • some pistachio
  • rose petals

INSTRUCTIONS:

  1. firstly, in a large kadai heat 1 cup ghee.
  2. add in 1 cup wheat flour and mix well without forming any lumps.
  3. roast on low to medium flame stirring continuously.
  4. after 14 minutes, the mixture will start to turn golden and aromatic.
  5. slowly after 20 minutes, the mixture will turn dark golden brown indicating wheat flour has cooked completely. keep aside.
    Pour 3 cups of water mix well.
  6. be careful as the mixture will splutter.
  7. keep stirring continuously, till the wheat flour will absorb all the water.
  8. Now add 1 cup of sugar.
  9. continue to cook for 5 minutes stirring continuously without forming lumps.
  10. now add ¼ tsp cardamom powder and mix well.
  11. finally, serve atte ka halwa or kada prashad hot or warm.with some almonds and pistachio and rose petals .
    wp-16278787008393528757474157072891.jpg

NOTES:

  • Roast the wheat flour on low to medium flame to prevent from browning.
  • Additionally, to get nice texture use coarsely ground wheat flour, however fine atta also works great.

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RASGULLA RABRI PUDDING

This Mango Rabri with Rasgulla is an  extravagantly rich dessert with a delicious twist to enjoy the evergreen – Roshogolla.

Isn’t it something innovative ? Rasgulla Rabri pudding is a fusion dessert where the soft and spongy rasgullas are loaded over the Delicious Mango Rabri .I always prefer to use mini heart shapes in my recipes so heart shape rasgullas for this type of pudding. The flavor is much more unique and very quick to prepare if your guests are at your door step .

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Check out my MANGO RABRI Mango rabri and Rasgulla RASGULLA recipe for this .

INGREDIENTS:

  • 5,6 Rasgullas
  • 1 cup mango rabri
  • 1 tbsp pistachio
  • Mango chunks for decoration

INSTRUCTIONS:

  1. squeeze the rasgullas, cut into half and keep aside.
  2. Pour mango rabri in your plate, arrange rasgullas .
  3. Refrigerate for 1-2 hours. While serving, garnish with chopped pistachio and mangoes . Serve chilled !
     
     

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MANGO RABRI

Mango rabri recipe, an easy to make, traditional Indian dessert prepared with reduced milk, mango puree and fragrant saffron that is bursting with fruity summer flavors.

INGREDIENTS:

  • 1-litre milk
  • 100 gms sugar
  • 1/4th tsp cardamom powder
  • Few strands of saffron (soaked in milk)
  • 1 cup mango puree
  • Pistachio and almond shavings

INSTRUCTIONS:

  1. Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
  2. Soak saffron in 2 tbsp milk and keep aside.
  3. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
  4. Cook the milk for 1/2  hours, until it is reduced to a quarter.
  5. Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
  6. Pour the rabri in earthen pots for more flavour or else just transfer in a serving bowl.
  7. For the Mango Rabdi puree Mangoes  with 1 tsp icing sugar in processor. Mix this puree in the rabdi mixture. Garnish with chopped Mangoes , pistachio shavings and serve.
     

     

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RASGULLA

“Loved by all, this traditional Bengali sweet Rasgulla has soft and spongy balls made of fresh paneer and dipped in sugar syrup. You just cannot resist have more than one!

INGREDIENTS:

  • 2 Litre low fat milk (Refrigerated overnight, boiled
  • 1/4 cup lemon juice (mixed in 1/4 cup water)
  • 1 tsp refined flour (maida) or semolina
  • 4 cups thin sugar syrup (flavored with cardamom or rosewater or kesar )

INSTRUCTIONS:

  1. Remove whatever cream that forms over the milk.
  2. Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
  3. Does not matter if you do not use up the whole solution.
  4. Shut off the heat and leave mixture to rest for 5 minutes.
  5. Drain off water and leave the paneer in a colander for at least 4 hours.
  6. Mash paneer very smooth (no grains).
  7. Add the flour/semolina and mash some more.
  8. Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
  9. I am a big  fan of heart shape so make heart shape rasgullas .
  10. I just flattened the balls and make heart shape using cookie cutter .wp-16252098377837765628067746294642.jpg
    The size of this balls  will increase to almost double after boiling in sugar syrup, so remember to make smaller sizes than the rasgullas to end up as.
  11. When it comes to rolling boil, gently drop prepared balls in it. Just put the lid over cooker, do not use whistle.
  12. After about 5 minutes, remove the lid and stir it gently with a spatula.
  13. Again cover it with lid and let it boil over medium-high flame for 7-8 minutes, stir it gently once in between. Remove lid and turn off the flame.
  14. The size of balls has increased to almost double and they are spongy too. They will shrink a little after turning off the flame but it is normal. (If it shrinks too much then its an indication that something has gone wrong)
  15. Transfer them to a large bowl. Cool completely, add crushed pistachios on top and refrigerate rasgulla in syrup until ready to serve !
     
     

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RABRI

The taste of slow-cooked rabdi with lachchas of malai is heaven, and trust me nothing can beat the flavour of it.

Basically rabri is thickened sweetened milk having layers of malai or cream in it. its flavored with cardamoms, saffron with the addition of dry fruits like almonds and pistachios. 

The preparation is easy but takes time. Milk is continuously simmered and reduced on a low flame till it reaches a semi thick consistency.

INGREDIENTS:

  • 1-litre milk
  • 100 gms sugar
  • 1/4th tsp cardamom powder
  • Few strands of saffron (soaked in milk)
  • Pistachio and almond shavings

INSTRUCTIONS:

  1. Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
  2. Soak saffron in 2 tbsp milk and keep aside.
  3. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
  4. Cook the milk for 1/2  hours, until it is reduced to a quarter.wp-16246417948364848100690556667365.jpg
  5. Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
  6. Pour the rabri in earthen pots for more flavour or else just transfer in a serving bowl.
  7. Either serve hot or chill in the refrigerator for a few hours before serving.

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SHAHI MANGO PANEER KHEER

Mangoes being in the season, pretty much going in everything and so I made space for sweet mangoes in creamy and nutty paneer Kheer and what can I say about this makeover, Shahi Mango Paneer Kheer turned out marvellous, the creamy kheer turned into an alluring dessert. Mangoes, saffron, nuts and thickened creamy milk works so well with each other and definitely blends and creates a sweet and soothing harmony between flavours!.

Shahi Mango Paneer Kheer became definitely one of my favourite desserts. This dessert of mine is with little variation. During most of the celebrations Paneer Kheer is served and happily devoured by young and old.

INGREDIENTS:

  • 1 cup paneer – grated
  • 3 cup whole milk
  • 1 cup single cream
  • 3 cup mango pulp
  • 1 cup sugar
  • 8-10 saffron threads
  • 1/4 cup nuts chopped
  • 1 cup cut mango pieces
  • Pinch cardamom powder

INSTRUCTIONS:

  1. In a heavy bottom pan or kadai combine milk and sugar.
  2. Bring it to boil and simmer for 10 minutes.
  3. Add cream and simmer for another 8-10 minutes.
  4. Now add grated paneer and cook the kheer for another 7-8 minutes or until it gets thicken.
  5. Add cardamom powder, saffron threads and half amount of nuts.
  6. Let it cool completely and chill about an hour in the refrigerator.
  7. Once chilled add mango pulp and mix well.
  8. Once again chill for at least 2 hours.
  9. When ready to serve, take out in a serving bowl and garnish with the mango pieces, nuts slivers and rose petals and chopped mangoes.

NOTES;

 
  • I have used Alphonso mango pulp, but you can use any variety .
    If your whole milk has a higher content of fat, you may leave the cream. 
     
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