Til Gur (Jaggery) Barfi

Dishes prepared from Til (sesame seeds) provide heat and energy to the body which are both necessary to beat the cold in January.

INGREDIENTS:

Til (sesame seeds) – 500 grams/4 cup
Gur (jaggery) – 500 grams
Ghee – 2 tsp
1 tblsp malai

INSTRUCTIONS:

  1. Clean the sesame seeds properly.
  2. Heat oil in a heavy pan (kadhai) on a medium flame, while stirring continuously roast sesame seeds till they turn light brown (if you crush it with hands seed should turn to powder). Do keep in mind not burn sesame seeds as they tend to burn instantly giving them a bitter taste.
  3. Take out the roasted sesame seeds and grind lightly or put it in a mixer and make it a coarse powder.
  4. Break off Gur into small pieces.
  5. Pour 1 spoon Ghee in a pan and heat.
  6. Now melt Gur on a low flame, turn off the instant Gur melts.
  7. Put the crushed roasted sesame seeds in the melted Gur and mix well. Switch off the gas and put malai in this mixture.
  8. Apply Ghee on thali  and pour the mixture …spread evenly.
  9. Cut it when little warm.
  10. You can decorate your barfi with chopped almonds.

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Khandvi

Khandvi is Gujarati delicacy made using Gram Flour / Chickpea Powder and flavored with tempering of pungent mustard, spicy green chillies, coconut and aromatic coriander leaves.167

INGREDIENTS:
For batter:
1 cup Besan / Gram Flour / Chickpea flour

1 cup curd / dahi
1 cup water
A big pinch of Hing / Asafoetida
A big pinch of Turmeric Powder
Salt to taste

For Tempering:
1 tsp Mustard Seeds / rai / sarson
1 tsp sesame seeds / til
2-3 Green Chillies, finely chopped
1 tbsp Fresh Coconut grates
1-2 tbsp Coriander Leaves, finely chopped
2 tbsp Oil

INSTRUCTIONS:

  1. Take gram flour, turmeric powder, hing and salt to taste in a microwave safe bowl and mix well.
  2. Add curd and water to the mixture and mix well with a spatula taking care that no lumps is formed.
  3. The batter should be thin and flowing without any lumps.
  4. Place the bowl in a microwave and cook at high speed for 5 minutes. Stir and remove lumps after every 1 minute.
  5. Spread silver foil and don’t grease with oil. Spread the thick batter quickly on the silver foil.
  6. Spread it as thinly as possible. Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes and roll each stripe neatly.
  7. Place each rolls in a serving dish.F or tempering, heat oil in another microwave safe bowl for 2 minutes. Then and add mustard seeds, chopped green chillies and wait for few seconds.
  8. Spread the tempering evenly over rolled Khandvi.
  9. Serve them immediately and garnished with coconut grates and chopped coriander leaves and enjoy.

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Notes:

  • You can stuffed green chutney or lahsun chutney in khandvi roll.
  • While preparing the batter make it lump free as it will help you to evenly spread.
  • Spread the batter quickly, it is important to spread the batter before it cools down and it is difficult to spread cooled batter thinly and evenly.
  • Batter can also be spread at the back of steel plates.
  • Perfect Measurements are the key to make proper khandvi.

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Tricolour Suji Ka Halwa

INGREDIENTS:

1 1/2 tbsp ghee
1 cup semolina (rava)
3/4 cup sugar
4 cups water
4 to 6 raisins (kismis) (optional)
6 to 8 almonds (badam) , crushed or thinly sliced

INSTRUCTIONS:

  1. Heat ghee in a kadai. Add the semolina.
  2. Keep stirring till semolina attains light brown color.
  3. In a separate pan, boil water with sugar till sugar is dissolved.
  4. Add water to the kadai slowly, stirring continuously.
  5. Add raisins and half of the almonds.
  6. Keep stirring till ghee shines on the sides of the kadai.
  7. Take off the flame. Garnish with rest of the almonds.

Notes:

  • For orange and green color …take some halwa and add few drop of food color.
  • Take cake mold and arrange tri colour halva ..than un-mold it. ..decorate with sprinkles.

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Kaju Katli (Edible Rakhi)

INGREDIENTS:

Cashew – 1 1/4 cups (200 grams)
Sugar – ½ cup (100 grams)
Cardamom powder – 1/2 tsp (if you wish)
Two teaspoons of ghee

INSTRUCTIONS:

  1. काजू को लगभग एक घंटे पहले गरम पानी में भिगो दीजिये. एक घंटे बाद काजू तोड़ कर देखिये कि ये अन्दर से भी अच्छी तरह मुलायम हो गये हैं या नहीं.
  2. यदि काजू अच्छी तरह से मुलायम हो गये हों तो इनमें से पानी निकाल कर मिक्सी में एकदम महीन पीस लें.
  3. चीनी पीस कर पाउडर बना लीजिये.
  4. पिसे हुये काजू के पेस्ट में,  पिसी हुई चीनी अच्छी तरह मिला लीजिये.
  5. आग पर कड़ाही चढाये और इसमें काजू और चीनी का पेस्ट डाल कर पकायें. आग एकदम हल्की रखें.
  6. मिश्रण को लगातार चलाते हुये जमने वाली कन्सिसटेन्सी तक पका लीजिये, गैस बन्द कर दीजिये और पिसी इलायची डालकर मिला दीजिये और जब मिश्रण इतना ठंडा हो जाय कि हाथ में लिया जा सके, तब हाथ से गोल करके लोई की तरह बनाकर तैयार कर लीजिये.
  7. मिश्रण से बनी लोई को बोर्ड पर रखे घी लगे बटर पेपर पर रखकर,  बेलन पर घी लगाकर, रोटी की तरह पतला बेल लें (आप चाहें तो इसे 2 चौकोर पोलीथिन के टुकड़े लेकर,अन्दर की तरफ घी लगायें, काजू का मिश्रण उसके बीच में रखें और पतला बेल लें). जमने पर इसे मनपसन्द साइज के टुकड़ों में काट लीजिये.

आपकी काजू कतली (Kaju Katli ) तैयार है. काजू की कतली को फ्रिज में रखकर 15 दिन तक खाया जा सकता है.

For rakhi:

  1. Use cookie cutter for flower shape.
  2. Add color in some portion and cut by cookie cutter.
  3. Arrange one by one first white then put red over it..decorate with sprinkles.
  4. Roll and make a thin string put the flower on it.

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Rice Flour Chakli

INGREDIENTS:

1 cup rice flour (chawal ka atta)
1/2 cup curds (dahi)
2 tsp sesame seeds (til)
1 tsp chilli powder
1 tsp oil
salt to taste
oil for deep-frying

INSTRUCTIONS:
  1. Combine all the ingredients in a bowl, mix well and knead into a stiff dough using little water.
  2. Put the mixture into a chakli press and press out round whirls of the dough on a flat surface, working closely from the centre to the outside to the whirl (approximately 50 mm. (2″) diameter). You will get approx. 30 chaklis.
  3. Heat the oil in a kadhai, deep-fry the chaklis, a few at a time on a medium flame, till they turn light brown in color and crisp from both sides.
  4. Drain on absorbent paper.

Cool and store in an air-tight container.

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