Shingada Peethacha Sheera

Time 15 min

Ingredients

Shingada peeth (water chestnut flour) 1/2 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup

Hot water 1.5 cups

Ghee 2 tbsp  

Salt one pinch

Almond, pistachio slices 1 tbsp

Method

Heat non stick pan. Add shingada peeth and pinch of salt, dry roast for 7-8 min on low flame till it changes colour i.e. brown. Then add ghee and cardamom powder again roast continuously for 5-6 min till it becomes dark brown colour. Then add 1.5 cup hot water then sugar , now stir continuously till water is observed by flour. Now press mixture with spoon so that no knots are remained. Cook till oil comes out on the edge around 3-4 min. Turn off the flame and garnish with dry fruit slices, serve hot.

Instant Kharvas

Time 20 min

Ingredients

Full fat milk 1 cup
Milk powder 1/2 cup
Jaggery 1/2 cup
Cardamom powder 1/4 tsp

Method

Mix all ingredients in a small size cooker vessel. Pressure cook for 5-6 whistles. Allow it to cool. Chill in refrigerator make pieces and enjoy.  

Tip

U can add more milk powder to make thick kharvas.

Bajariche Hunde

Time 30 min

Ingredients

Bajri 1 cup
Water 1 cup
Fennel seeds powder 1 tsp
For Gulavani (2 cups milk+ 1/2 cup grated jaggery= Boil this mixture for 5 min)

Method

Make course powder of Bajari in Grinder.
Heat 1 tsp ghee in vessel. Add one cup water, add 1 tsp fennel seeds powder. After it get boils, add coarse powder. Then mix very well. Cook for 5 min by covering lid. Switch off flame. Allow little bit cool. Then make hunde as per given in the picture. Steam for 15 min. in steamer. Enjoy hot with milk, jaggery and ghee.


This recipe is made at the time of Hundyachi Poornima during Sankranti period.