Nariyal-Ke-Ladoo

Nariyal Ke Ladoo

  • Prepairation Time:
  • Cooking Time:20 to 25 Minutes
  • Servings:20 - 25 Pieces
  • Category: Veg

Ingredients:

  • Desiccated Coconut
    500 Grams
  • Khoya (Mawa)
    500 Grams
  • Sugar Powdered
    500 Grams
  • Milk
    1 Cup
  • Cardamom Powder (Hari Elachi)
    1 Tea Spoon
  • Raisins
    20 to 25 Pieces
  • Desiccated Coconut (To Roll The Ladoo)
    3 Table Spoon

Method:

  • Grate khoya in a bowl.
  • Heat milk in a kadai & khoya to it stir it properly.
  • Cook it for 4-5 minutes on low flame.
  • Add desiccated coconut powder to it & remove from heat.
  • Keep aside for cool a little then add powdered sugar,cardamom powder & mix it well.
  • Divide the mixture into equal parts & roll it into small ball shape.
  • Place one rainsin into each ball & roll them again into small balls.
  • Now roll these ball over the desiccated coconut, nariyal ladoo’s are ready.
  • Cool them & then store them.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Khaja

Khaja

  • Prepairation Time:
  • Cooking Time:25 to 40 Minutes
  • Servings:20 - 25 Pieces
  • Category: Veg

Ingredients:

  • Maida (Refined Flour)
    500 Grams
  • Ghee
    3/4 Cup
  • Cardamom Powder(Green Elachi Powder)
    1 Tea Spoon
  • Oil
    For Deep Frying
  • Sugar
    1.5 Cups

Method:

  • Take a refined flour add ghee to it & mix it evenly.
  • Knead a soft dough & keep it aside by covering the dough with soft cloth.
  • Now heat together sugar with approx 2 cups of water & cardamom powder & stir it ocassionally.
  • Cook the sugar syrup till the consistency reaches to less than 1 string.
  • Remove the sugar syrup from heat.
  • Take a part of dough & roll it into roti.
  • Spread little ghee over the roll roti & sprinkle some dry flour.
  • Now make a roll of the roti & cut into 1 inch pieces.
  • Roll out each piece to make elongated khaja.
  • Heat enough oil in a kadai.
  • Drop the khajas one by one into kadai.
  • Deep fry the khajas into medium heat.
  • Fry till golden brown.
  • Drain it on absorbent paper & then dip one by one khaja into sugar syrup dip it for 1 minutes or till well coated syrup.
  • Set it into serving plate & serve it.
  • After cooling it can be stored in airtight container for 6-7 days.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Khoya Gujiya

Khoya Gujhiya

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Refined Flour (Maida)
    500 Grams
  • Khoya/Mawa
    1.5 Cups
  • Ghee
    4 Table Spoon & separately For Deep Frying
  • Grated Coconut
    1/2 Cup
  • Green Cardamom (Wlachi) Powder
    1/4 Tea Spoon
  • Almonds Chopped
    6-7 Pieces
  • Cashew Nuts Chopped
    5-6 Pieces
  • Powdered Sugar
    2 Table Spoon
  • Nutmeg Powder
    A Pinch

Method:

  • Take maida & 4 teaspoon of ghee add sufficient water to knead a soft dough.
  • Keep aside it covered with moist cloth.
  • Mix khoya coconut, raisins, almonds,cashew nuts, nutmeg powder, green cardamom powder & sugar.
  • Now take a dough & divide into equal parts.
  • Make a small balls & roll into small puris.
  • Now grease a gujhiya mould & put the puris in the mould.
  • Put a little khoya stuffing in the hollow space.
  • Apply little water on the edges of mould.
  • Close the mould & press it lightly.
  • Remove the extra dough from the mould.
  • Open the mould keep the gujhiya covered with moist cloth.
  • Similarly make all the gujhiyas.
  • Heat enough ghee in a kadahi.
  • Deep fry the gujhiya on medium heat till golden brown.
  • Take out on a absorbent paper.
  • When it is completely cool store in a airtight container.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Til ke ladoo

Til Ke Laddoo

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • White sesame seeds (Til)
    1.5 Cup
  • Jaggery (Gur) Grated
    1 Cup
  • Green Cardamoms Powder
    1/4 Tea Spoon
  • Dry Coconut Grated
    1/2 Cup

Method:

  • Dry roast sesame seeds in a pan on a medium heat.
  • Roast till sesame seeds are changes to pale golden in color or aromatic.
  • Remove from heat, keep aside.
  • Grind a sesame seeds & jaggery to a course mixture.
  • Transfer the mixture into a bowl.
  • Add grated coconut, green cardamoms powder mix it well.
  • Divide this mixture into equal parts and make small ball shaped ladoos.
  • Store in airtight jar.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Chana Dal-Ki Burfi

Chana Dal Ki Burfi

  • Prepairation Time:
  • Cooking Time:20 to 25 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Chana Dal (Split Bengal Gram)
    3 Cups Boiled
  • Gur (Jaggery)
    2 Cups
  • Coconut Grated
    2 Cups
  • Green Cardamom (Elachi) Powder
    1/4 Tea Spoon
  • Ghee
    3 Table Spoon
  • Cashewnuts
    2 Table Spoon

Method:

  • Blend a chana dal in a blender to smooth paste.
  • Heat a ghee in a pan.
  • Add chana dal paste saute till fragrant.
  • Add cardamom powder, coconut mix well.
  • Grease tray or thali with little ghee.
  • Add jaggery cook it till melts, add cashewnuts mix it.
  • Transfer the mixture onto greased thali or tray & spread equally.
  • Keep tray into refrigerat for set.
  • Cut into disired shaped & serve it.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Chakoli

Chakoli

  • Prepairation Time:
  • Cooking Time:30 to 40 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Wheat Flour
    3 Cups
  • White Sesame Seeds (Safed Til)
    2 tea spoon
  • Ginger Paste
    1.5 tea spoon
  • Green Chillies Paste
    1 tea spoon
  • Oil
    1 table spoon
  • Oil
    For Fry
  • Salt
    To taste

Method:

  • First take pressure cooker add 2 cups of water.
  • Take wheat flour in a bowl.
  • Put bowl inside the cooker put lid without weight.
  • Steam it into cooker for 15- 20 minutes.
  • Keep the bowl aside for cooling.
  • Break the lumps.
  • Sieve the flour into other utensil.
  • Now add all the ingredients turmeric powder,sesame seeds, ginger, green chillies paste, salt, oil.
  • Mix properly add enough water knead to smooth dough.
  • Put small portion of the dough into a chakoli mould.
  • Now press out the chakoli’s onto a plate.
  • Heat sufficient oil in a kadai.
  • Slide 3-4 chakoli’s at a time in hot oil.
  • Deep fry the chakoli’s till golden & crispy.
  • Take chakoli’s out of kadai & place them on tissue paper to absorb excess oil.
  • Allow to cool then store in a airtight container.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Besan Ke Laddoo

Besan Ke Laddoo

  • Prepairation Time:
  • Cooking Time:60 to 120 Minutes
  • Servings:40-50 Pieces
  • Category: Veg

Ingredients:

  • Besan
    500 Gms
  • Kaju
    20 Pieces
  • Badam
    20 Pieces
  • Desi Ghee
    1.5 Cup
  • Choti Elachi Powder
    1.5 Table Spoon
  • Sugar Buraa
    300 Gms

Method:

  • Sieve the besan.
  • Cut kaju & badam into small pieces.
  • Take pan put ghee on it at sim flame.
  • Add besan on it and roasted till color change.
  • Put elachi powder,kaju,badam mix properly.
  • Separte the mixture into another bowl.
  • Add bura to mixture.
  • At last make shape of LADOO.
  • Tasty laddoo are ready to serve.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.