WALNUT / AKROT BURFI

Ingredients :

1. Walnut - 1 cup
2. Sugar - 1 cup
3. Ghee - 2 tbsp
4. Milk - 1/2 cup
5. Walnut pieces - 4-5 ( opt )

Method :

1. Soak walnuts in milk for 1 hour.

2. Grind the walnut along with the milk into a fine paste.

3. Heat ghee in a non stick pan. Then add walnut paste, sugar and walnut pieces.

4. Mix well and cook with constant stirring until it leave from the sides.

5. Remove from fire and pour into a greased pan.

6. When the mixture is still warm cut it into squares.

MALAI PEDA

Malai peda  is a famous  indian dessert. Mainly its served in festivals like holi and diwali. Traditionally Malai  Peda  is made out of  whole milk and sugar. But here i used milkmaid. So its very easy to make. Pedas are very soft and melt in your mouth. 

Ingredients : 

1. Milkmaid - 1 tin
2. Cornflour - 1 tsp
3. Milk - 1/2 cup
4. Milk powder - 4 tbsp
5. Lime juice - 1 tbsp
6. Ghee - 1 tbsp

Method :

1. Combine all the ingredients and give a good stir.

2. Take a heavy bottom pan and heat the milkmaid milk mixture. Cook with constant stirring on medium heat till thick and mixture starts leaving the sides of the pan.

3. Remove from fire and cool. 

4. Once the mixture is slightly warm, take small portion and make desired shapes and garnish with chopped pistachios.

CARROT HALWA

Carrot halwa is one of the most famous indian desserts. Mainly which served in festivals like diwali. This Punjabi traditional recipe uses milk, carrot and sugar. Carrot halwa can served warm or cold.
Recipe source : here

Ingredients :

1. Milk - 2 cup
2. Ghee - 2 tbsp
3. Sugar - 1/4 cup
4. Shredded carrot - 2 cup
5. Cashew - 8
6. Raisin/ kismis - 8

Method :

1. Boil milk in a heavy bottom pan on medium high heat until it reduced to about  1 cup.

2. Heat ghee in a large pan, then  roast the cashews and set aside for garnish.

3.  Add shredded carrots and stir fry till it tender and slightly change in colour.

3. Add milk and cook until the milk dries. This will take 10 - 12 minutes.

4. Add sugar, cashews and kismis and keep on stirring until the halwa starts to leave the side of the pan.

5. Serve carrot halwa hot or cold.

MAWA GUJIYA

I joined a wonderful group, south vs north challenge, started by Divya. There will be two groups,  the southern  and the northern team, who will be challenging each other with their regional recipes. For this month host by Santosh Bangar.

Holi, the festival of colour is celebrating in the month of march. So for march santhosh selected mawa gujiya for SNC challenge. We know that gujiya and gajar ka halwa are the important items preparing for holi festival. We can make gujiya with different types of fillings as per our taste.Here santhosh used mawa filling.

I used home made mawa as filling. Easy way of making mawa is to boil the milk continuously with medium flame in a pan. We will get 200 gms of mawa with 1 litre of milk. It is an easy method for making mawa but need lots of patience.

Gujiya is very crispy with all natural goodness. We can also keep it for a week in an airtight container.  Dont wait to make it, because i am sure that your family is gonna love it. Thanks santhosh for your perfect recipe.
And also thanks to divya for this opportunity.

Ingredients for filling :

. Mawa - 200 g
. Coconut - 1/2 cup
. Almond flakes - 1/2 cup
. Cashew / kismis - 1/2 cup
. Powdered sugar - 1 cup

Ingredients for dough :

. Flour / maida - 4 cup
. Hot oil / ghee - 2/3 cup

Method  :

1. Fry mawa in a pan until brown colour. Add coconut, cashew/kismis, sugar and almond. Mix well and keep aside.

2. Mix maida and hot oil. Add water and knead a soft dough. Keep aside for 1/2 hour.

3. Take a small ball and roll into a small sized disc.

4. Place some mawa filling on one side. Fold and seal it tightly. Use a fork to seal it or pinch the edges.

5. Heat oil in a pan, do not over heat. Fry gujiya until brown colour.

CHOCOLATE PEDA / CHOCOLATE BURFI

For this month challenge on sweet fantasy club group  Preeti Garg  had chosen chocolate burfi for indian dessert and chocolate crepes for fusion dessert. Thank you so much preethi for your wonderful selections. 

Recipe adapted from : Madhuras recipe

Ingredients :

. Milkmaid - 1 tin

. Milk powder - 1 cup

. Vanilla essence - 1/2 tsp

. Butter - 2 tbsp

. Cocoa powder / chocolate chunks - 1/3 cup

Method :

1. Melt 2 tbsp butter in a heavy bottom non stick pan.

2. Add milkmaid, milk powder and chocolate chunks and mix well.

3. Cook over medium heat until mixture becomes thick and leaves the sides of the pan. Add vanilla essence and mix.

4. Pour in a greased pan and garnish with sprinkles or chopped nuts. Refrigerate for 1 hour.

ONION KACHORI

This month IFC challenge is marwari cuisine of rajasthan, hosted by Manjula Bharat. She challange with many recipes and i choose 1 halwa and 1 kachori. Thanks manjula for this wonderful challenge.

Ingredients for filling :

. Onion finely chopped - 1 cup

. Fennel / perum jeerakam - 1 tsp

. Red chilly powder - 1/2 tsp

. Turmeric powder - 1/4 tsp

. Cumin powder - 1/2 tsp

. Coriander powder - 1/2 tsp

. Coriander leaves - 2 tbsp chopped

. Oil - 1 tbsp

. Salt - to taste

Method :

1. Heat oil in a pan. Add fennel seeds, cumin and chopped onion.

2. Saute onion till golden brown colour and add red chilly powder, coriander powder, cumin powder, turmeric powder and salt.

3. Mix them well till combined and add coriander leaves.

4. Divide the onion filling and keep aside.

Ingredients for dough :

. Flour - 2 cup

. Oil - 5 tbsp

. Salt - to taste

Method :

1. Combine all and knead into semi soft dough with enough water. Knead for 5-6 minutes.

2. Divide into equal parts and keep covered a wet cloth.

3. Take one portion and roll out into a circle.

4. Place some filling in the center of the dough.

5. Surround filling with dough by slowly stretching it over the filling mixture. Seal the ends tightly and pinch excess dough.

6. Flatten into circle and be sure that the filling does not spill out.

7. Repeat with the remaining dough and filling.

8. Heat oil in a pan. Once hot reduce the flame and fry  kachori till golden brown colour.

SANDESH - DIWALI RECIPE

Sandesh is a traditional bengali sweet. Its very soft and melt in mouth. I got this recipe from nestle.

Ingredients :

. Milkmaid - 1 tin
. Paneer - 1/2 k
. Milk powder - 3 tbsp
. Powdered sugar - 3 tbsp
. Flour / maida - 1 tbsp
. Yellow food colour - 2 drop ( opt )

Method :

1. Blend all the ingredients to get a smooth paste.

2. Heat the mixture in a thick bottomed non stick pan.

3. Once heated reduce the flame and cook on low flame, stirring continuously for 15 to 20 minutes or it remove from the sides. ( dry )

4. Pour into a greased plate and after cool cut into desired shape.

5. Or  once the mixture is slightly warm take small portion and make desired shapes.

KALAKAND - DIWALI RECIPE

Kalakand is a traditional indian dessert. Mainly its served in festivals like holi and diwali. Usually kalakand is made out of  whole milk and sugar. But here i used milkmaid and paneer. so its very easty to make..
Recipe source : nestle

Ingredients :

. Milkmaid - 1 tin
. Paneer - 1/2 k
. Milk powder - 2 1/2 tbsp
. Cardamom powder 1/2 tsp
. Badam - for garnish

Method :

1. Mash paneer coarsely and mix with milk powder.

2. Add milkmaid and mix well.

3. Heat the mixture in a non stick heavy bottomed pan. Cook on medium flame with constant stirring till  the mixture becomes thick and remove from the sides. Be patient.

4. Remove from fire and spread onto a greased plate. Sprinkle cardamom powder.

5. Cool to room temperature and cut it into squares.

6. Garnish with chopped badam or use silver leaf.

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ALMOND BURFI

Ingredients :

. Almond / badam - 1 cup
. Powdered sugar - 1 cup
. Butter - 3 tbsp
. Milk - to soak almond

Method :

1. Bring a small pot of water to boil. Add almonds to boiling water and cook for 1-2 seconds. Turn off the gas.

2. Pour the almond through a strainer and rinse with cold water.

3. After cool remove the skin of almonds with your 2 fingers easily.

4. Soak almonds in some milk for 1/2 hour.

5. Grind the almond along with milk.

6. Heat 3 tbsp ghee in a thick bottom non stick pan.

7. Add the almond paste and powdered sugar to the ghee.

8. Mix well and cook with constant stirring until it leave from the sides.

9. Remove from fire and pour into a greased pan. After cool to room temperature cut it into square pieces and garnish with almond.

10. Or once the mixture is slightly warm make small balls and flatten it. Garnish with almond. I make eyes and mouth with almond pieces for my kids.