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Tasty Veg India

By : Reena jain

Tag

Sweet

Crunchy Cashew nut Chikki

Ingredients

  • 250 grams Cashew nuts
  • 1 cup of Gur (jaggery)
  • 2-3 tsp of Buttercashew-brittle
  • ½ tsp cardamom powder

Method

  • Part the cashew nuts into 2 halves.
  • Put in 1 tsp of butter in a big size pan to heat.
  • Add jaggery in the hot butter and stir.
  • When the jaggery gets completely melt, turn off the heat.
  • Now, add the cashew nuts pieces and mix well.
  • Mix cardamom powder in the mixture.
  • Grease a tray with little butter.
  • Spread the cashew mixture over it.
  • Cut the Chikkis with a knife into small shapes, when it’s hot .
  • Allow Chikkis to cool.
  • Eat the crunchy Chikkis.
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BENGALI RASGULLA #cooking #sweet #food #recipes #foodie @foodiepatutite

INGREDIENTS

  • 1lt milk
  • 1 tsp lime juice
  • 2 cup sugarSweet_Rasgulla
  • 1 tsp cardamom powder

METHOD

1.To prepare chenna Boil milk in

a heavy bottomed pan.

Add lime juice and stir.

chenna separates from milk.

Pour the chenna into a bowl

lined with muslin cloth. wash

the chenna with water .

squeeze out the water.

  1. In a pressure cooker heat water

and  add sugar. Boil till the

sugar completely dissolves.

3.Turn out the chenna onto a

smooth surface.

mash the chenna well to

make a smooth paste.

divide the chenna into 10-12

equal portions and make small

smooth balls with no cracks.

4. drop all the balls gently into

the hot  sugar syrup. Put the cooker

lid on and bring to pressure. Reduce

heat to simmer and pressure cook for

4-6 minutes.

  1. Open the cooker lid. we will see

rasgullas floating in the syrup .

Transfer the rasgullas and syrup into

a bowl. Add cardamom powder

Refrigerate till nicely chilled.

Serve cold.

STEAMED RICE DUMPLINGS (MODAK)

#Modak #food #recipe #dessert #indianRecipe

Ingredients :

  • rice 2 cup
  • coconut 1
  •  jaggery 250 gme1218ab84c5f7526e937a7a6219a89c4_large-1
  • cardamom powder 1tbs
  • nuts 1/2 cup
  • salt to taste
  • turmeric leaves or
  • banana leaves

METHOD

Wash and soak the rice in water

for two hours.then boil rice.

Grind the rice with a little water

and salt to form thick paste.

finely scrape the coconut .

In a pan melt jaggery on slow flame.

Add coconut and nuts.After that add

cardamom powder and mix well.

In another pan cook rice paste

till it leaves sides.

make a smooth dough of rice.

Apply pinch of oil/ghee on your

palms and make small balls of

the dough.

Flatten it to give the shape of cone.

Put some stuffing in the cone

and close the ends to give them

a shape like momos.

Take a leaf of banana or a soft

cloth like muslin, and apply bit

oil/ghee on it and place it in

the steamer pan.

steam these  rice dumplings

for 15 min.

STEAMED RICE DUMPLINGS (MODAK)

Ingredients :

  • rice 2 cup
  • coconut 1
  •  jaggery 250 gme1218ab84c5f7526e937a7a6219a89c4_large-1
  • cardamom powder 1tbs
  • nuts 1/2 cup
  • salt to taste
  • turmeric leaves or
  • banana leaves

METHOD

Wash and soak the rice in water

for two hours.then boil rice.

Grind the rice with a little water

and salt to form thick paste.

finely scrape the coconut .

In a pan melt jaggery on slow flame.

Add coconut and nuts.After that add

cardamom powder and mix well.

In another pan cook rice paste

till it leaves sides.

make a smooth dough of rice.

Apply pinch of oil/ghee on your

palms and make small balls of

the dough.

Flatten it to give the shape of cone.

Put some stuffing in the cone

and close the ends to give them

a shape like momos.

Take a leaf of banana or a soft

cloth like muslin, and apply bit

oil/ghee on it and place it in

the steamer pan.

steam these  rice dumplings

for 15 min.

GULAB JAMUN

INGREDIENTS

  • 200 gms  khoya
  • 1/2  cup maidaPhotoChooser-05fa48d3-f3e1-4735-9452-9971460289fd
  • 1/4 tsp baking soda
  • 1/2 cup milk
  • 8-10 kishmish
  • 3 cup sugar
  • 2 cup water
  • 2 tbs cardamoms powder
  • 1/2 cup almonds
  • Saffron
  • Ghee

METHOD

Put water , sugar , saffron and

Cardamom powder in a pan.

Boil till it comes to a thick syrup

consistency. Keep aside.

gulab-jamun-recipe-2-3

Take mawa and  maida .

Mash properly to remove lumps.

Add milk and baking soda.

Once again mash and make dough

gulab-jamun-recipe-9-1-2

Make small balls puting 1-2

Kishmish in the center.

Heat ghee in a pan on medium flame.

When ghee is medium hot

add prepared dough balls and

deep-fry them on medium flame.

460px-Make-Gulab-Jamun-Step-14-1-1

now  you can see they turn light

brown and increase in size.

Deep fry them until they

turn golden brown, it will

take around 6-7 minutes.

Drain and transfer them over

kitchen napkin and let them

cool for 5-minutes.

Add fried balls into warm

sugar syrup . Keep them in sugar

Syrup for 1 hour.

Gulab jamuns are ready for serving.

Sprinkle finely chopped almonds.

Serve them warm or chilled.

PhotoChooser-05fa48d3-f3e1-4735-9452-9971460289fd

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