Friday, December 9, 2011

Shingada Peethacha Sheera

Time 15 min
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

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.

Thursday, November 10, 2011

Instant Kharvas

Time 20 min
Full fat milk 1 cup
Milk powder 1/2 cup
Jaggery 1/2 cup
Cardamom powder 1/4 tsp

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.  


U can add more milk powder to make thick kharvas.

Saturday, January 29, 2011

Bajariche Hunde

Time 30 min
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)

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.
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