Motichoor ladoo is used on the occasion of Ganesha Chaturthi. It is favorite food of Lord Ganesha. This ladoo is made from sugar and besan. We will learn how to make it.
Sugar :-500 gm
Bengal gram flour(besan) :-500 gm
Milk :-¼ cup
Orange color:- Few drops
Baking powder:- A pinch
Raisins :-1 tblsp
Pure ghee :- For frying
Method of Preparation:
1. Strain baking powder with gram flour to mix them well.
2. Mix it in 2 tblsp of melted ghee and water for making batter of thick consistency.
3. Now heat a ghee in a kadhai and drop boondis in a ghee with perforated spoon
4. Rub the batter on a spoon to drop small drops of batter in oil,at the same time tap the spoon on the rim of kadhai.
5. Fry boondi to make it golden brown, remove from oil and keep aside.
6. Make three string consistency sugar syrup with mixture of color.
7. Dip the fried boondis in syrup, add raisins and cut pistachios.
8. After cooling the mixture, make ladoos with buttered hands.
Kheer is almost equivalent to a dessert if compared with western world. Kheer is ideally made out of milk and hence will be rich in calcium. This can be made using rice, wheat, Channa Dal or sabudana.
Milk (Dhoodh) :- 500 ml
Rice (Chawal) :- 250 Gms
Sugar (Cheeni) :- 200 Gms
Ghee :- 50 Gms
Chopped nuts :- 3 tbsp
Method of Preparation
1) Pick the rice and wash it thoroughly
2) Soak the rice in water for half an hour
3) Drain the water completely
4) Take a pan, heat it and melt the ghee. To this add the rice and keep sautéing it for close to mns on medium flame.
5) Now add the milk to it and keep boiling it on low flame. Keep doing till the milk has been reduced to almost 3/4th of its original quantity.
6) Now add sugar to it and keep boiling it till the milk reaches 1/2 its original quantity.
7) Garnish the kheer with nuts
Mango is a very popular fruit in India. It is seasonal fruit and is rich in Vitamin A and C. Raw mangoes are used a lot in cooking. Mangoes are considered to be the king of fruit in the Indian subcontinent.
Powdered Sugar (Cheeni) :- 200 Gms
Milk (Dhoodh): – ½ ltr
Method of Preparation
1) Wash the mangoes
2) Peel it and cut it into small pieces
3) Take the seeds and keep it in water.
4) Take the mango pieces, and grind it in a mixer. Filter the juice.
5) In cold milk, mix the sugar well. Add this milk to the juice.
6) For good consistency, add little water.
7) This can be served chilled with paratha or puri.
Make this cream, it will simply melt in your mouth!
Sugar - ½ cup
Mango puree - 2 cups
Gelatin (unflavored) - 1 tbsp
Heavy Cream - 1 cup
Lime juice - 1 tbsp
Method Of Preparation:
- Add gelatin to about 1/3 cup of cold water. Set aside. After a while dissolve over heat. Let cool.
- Mix together gelatin, lime juice, sugar and mango puree.
- Whip cream till stiff peaks form. Fold this lightly in the mango mixture.
- Pour this in a mold after it is rinsed with cold water.
- Keep in the fridge for setting.
- Unmold it and decorate with mango slices before serving.
2 Cups all purpose flour
1 Cup vanaspathi ghee
2-3 Cups sugar
2 Cups water
Pinch of baking soda
Oil for deep frying
Sliced pista and almonds
Grated dry coconuts
Recipe to prepare Badhusha :
. Heat little ghee in a pan.
. Add pista and almonds.
. Fry until light golden colour.
. Pour this ghee into the flour.
. Add soda and little water.
. Make soft dough.
. Cover it with a wet cloth for 15 minutes.
. Take water and sugar in a saucepan and boil it to make thick syrup.
. If the syrup becomes thick,
. Add water and heat it again.
. Divide the dough and make small sized balls.
. Flatten slightly and make a hole in the center.
. Prepare all the badhushas.
. Heat oil over medium flame.
. Deep fry the badhushas until golden brown.
. Put them immediately into the sugar syrup for about 5 to 8 minutes.
. Place them on a plate.
. Sprinkle fried nuts and grated dry coconut.
. Baadusha is ready to serve.
500 gms Khoya
700 gms Sugar
300 gms Almonds
250 gms Ghee
1 Cup rose water
2 tsp Cardamom powder
1/2 tsp Nutmeg powder
Recipe to prepare Badampaak :
. Mix sugar and rose water.
. Boil it.
. Add khoya to make it smooth.
. Put blanched almonds and add ghee.
. Cook over medium flame till the mixture leaves the sides of the pan.
. Mix cardamom and nutmeg powder.
. Spread the mixture on it.
. Keep it for cooling.
. Cut into squares.
. Badam Pak is ready.
1 Cup sesame(Til)
2 tbsp Ghee
3/4 Cup jaggery
1/2 tsp Cardamom powder
Recipe to prepare Sesame Gajak :
. Heat a pan and roast sesame seeds on low heat.
. Keep stirring constantly to avoid it from spluttering.
. Prepare thick syrup of jaggery by boiling it with 2 cup water.
. Strain this syrup.
. Take out the roasted sesame from the pan and add it to the syrup.
. Spread a thin layer of oil on a rolling board.
. Spread the sesame-jaggery mixture over oil film.
. Press it to 1 cm thickness.
. Cool the mixture sufficiently and cut into square pieces.
. Til Gajak is ready.
. Keep it in an airtight container.
2 Cups sooji
1/2 Cup ghee
2 Cups sugar
1/2 Cup coconut powder
10 Cashew nuts
1 Cup milk
Recipe to prepare Suji Laddu :
. Heat 2 tsp of ghee.
. Fry the sooji till it becomes light brown in colour.
. Allow it to cool.
. Also fry the cardamoms.
. Make powder of it.
. Heat 2 tsp of ghee in a pan and fry the cashew nuts.
. Add raisins.
. Make powder from the sugar and rava separately.
. Mix them.
. Mix the ingredients and make laddus with the help of little milk.
. Suji Laddus are ready.
4 Cups sev (murmala)
1 Cup rose water
1-1/2 Cups sugar
2 Cups mawa
1 tsp Saffron colour
1 tsp Yellow colour
For mawa :
12 tbsp Milk powder
5 tbsp Plain flour
1 tsp Cardamom powder
1 tsp Baking powder
5 tbsp Butter
1/2 Cup milk
1/4 Cup pista (whole)
Oil for frying
Recipe to prepare Sev Burfi :
. Combine milk powder, cardamom powder, plain flour, baking powder, butter and pista in a bowl.
. Make dough by gradually adding milk till soft.
. Boil the sugar with water to form syrup.
. Add the saffron and yellow colours.
. Now reduce heat.
. Soak the Sev in rose water for about 10 seconds to make it soggy and to absorb the smell of rose water.
. Quickly place the sev and mawa into syrup and stir it.
. Grease a baking tray and pour the mixture on it.
. Decorate with silver vark.
. Cut into any shapes when cool.
. Sev Barfi is ready to serve.
1-1/4 Cup gramflour
1-1/4 Cup plain flour
1-1/2 Cup water
2 tbsp Milk
250 gms Ghee
2-1/2 Cups sugar
1/2 tsp Cardamom seeds, crushed coarsely
2 tsp Charmagaz
4 Inches square pieces of thin polyethene sheet
Recipe to prepare Crispy Soanpapdi :
. Mix gram flour and plain flour properly.
. Take a heavy saucepan and heat ghee in it.
. Add flour mixture and roast on low heat until light golden.
. Cool a little, stirring occasionally.
. Make syrup of sugar, water and milk.
. Bring syrup to 2-1/2 thread consistency.
. Pour it into the flour mixture.
. Beat properly with a large fork until the mixture forms thread like flakes.
. Transfer onto a greased surface and roll to 1 inch thickness.
. Add the charmagaz seeds and cardamom.
. Push down with palm.
. Cut into 1 inch squares, when cool.
. Wrap separately into square pieces of thin polyethene sheet.
. Store Soan Papri in airtight container.