Ingredients:

For the filling:

• 1.5 cups fresh coconut( grated)
• 1/2 cup jaggery(grated)
• 1-2 tsp pure ghee
• 1 pinch nutmeg powder
• 1/4 tsp green cardamom (grounded)
• 4-5 pistachios(finely chopped)
• 5-6 almonds (finely chopped)
• 5-7 saffron strands

For the outer layer:

• 1 cup Rice flour
• 1.5 cups Water
• 1-2 tsp ghee
• 1 tsp salt

Method:

• First, take a non-stick pan on medium heat, add ghee, grated jaggery cook for 2-3 minutes, when jaggery is melted then add freshly grated coconut & continue cooking till it becomes thick and moister evaporates it usually takes 4-5 minutes. Do not over-cook this mixture.
• Add grounded cardamom powder, nutmeg powder, pistachios & almonds.
• Mix well and keep aside for cooling.
• For the outer layer takes a heavy bottom pan on the medium flame add water bring to boil then add ghee and pinch salt.
• Reduce the flame and add rice flour in a steady flow string continuously to avoid lumps, it will come together like a dough but it should not be hard or runny.
• Now allow this dough to cool till it is to the temperature you can knead the hot dough very well if the dough looking hard then add little warm water and ghee and continue to knead the dough till completely smooth.
• Rest the dough for 4-5 minutes.
• When you start making modak with the help of mould, grease the insides of the mould using ghee, take a small ball from the dough.
• Add this ball into the mould, press it tightly &make the hollow centre with your fingers, add the jaggery stuffing ball and lightly press it.
• Take a little dough and seal the open part properly.
• Then open the mould gently and remove the modak and place it on the plate, while you are making modak don’t forget to keep them cover with a damp cloth to avoid then drying up quickly.
• Prepare the steamer and arrange the parchment paper or banana leaf on the steamer tray, arrange modak on the tray.
• Steam them for 10-15 minutes on medium heat or till done.
• Drizzle a few drops of ghee on Ukadiche Modak & SERVE IT fresh:)

The post Ukadiche Modak appeared first on Recipe-Times.

Ingredients:

For Sugar Syrup:

• 250gm Granual Sugar
• 1,1/2cups water

For Gulab Jamun:

• 1cup or 200gm Mawa(khoya)soft
• 3/4 or 100 gm paneer
• 2-3 tbs All-purpose flour
• 1/4 tsp Baking Powder
• 1/2 tsp Green cardamom powder
• 2 tbs fresh milk
• 4-5 Saffron strings
• 1-2tbs Rose water

Method:

• First, take a heavy bottom pan then put on medium flame add water& sugar in the pan. When sugar dissolves properly then turn off the flame.
• Sugar syrup should not be too thick, crystalized or watery . sugar syrup should be of half string consistency.
• Then add rose water,cardamom powder, saffron4-5strings.
• Sugar syrup should be warm when we are adding after frying of Gulab jamun.NOT COLD
• For Gulab jamun take a one big plate or bowl add mawa or khoya,start mashing slowly so that it is kneaded very well. There should no lumps or granules of mawa or khoya.
• Then add paneer & all purpose flour,baking powder to the mashed khoya.
• Mash all the things very well with mashed khoya ,there should not be any lumps, So mix it very well.
• Add little milk and gather them together like a soft dough, f you feel dough is hard or cracks are visible then add milk(as per need).
• Cover the dough with muslin cloth and set aside for thirty minutes.
• After thirty minutes make small balls from the dough without cracks. Cover the all balls and set aside.
• Take a heavy bottom pan or wok, add ghee or oil on medium flame.
• Oil or ghee should not be too much high temperature check the correct temperature add a small tiny ball of dough in the oil it should rise slowly up without changing the color much ,that is the right temperature for Gulab Jamun.
• Add the balls gently and fry them on a medium flame .After 2-3 minutes of frying reduce the flame& fry them until golden .
• Keep stirring gently,when they turn golden take them off the wok with the help of skimmer or strainer.
• Add them directly to the hot sugar syrup,it should not be cold or not boiling hot.
• Leave for 3-4 hour.
• Garnish with chopped pistachios & almonds .
• Serve cold or hot as per your prefernce.

The post Gulab Jamun appeared first on Recipe-Times.

Ingredients:

• 2 Red Apple
• 2 Green Apple
• 1-2 tbsp Ghee(pure)
• 1/2 cup Sugar
• 1/2tsp cardamom powder
• 6-8 Almond(finely chopped)
• 5-6 pistachios(fiely chopped)

Method:

• First, wash your apples properly, peel and grate them,discard the core of the apple.
• Take a wok or pan on medium flame then add ghee & grated apple , saute them on medium flame for 7-10 minutes.
• After that add sugar into the apple and cook the mixture on low medium flame till the sugar is disolved, when sugar is dissolved then add cardamom.
• Mix the mixture well.
• Cook the mixture until the moister dries up & color changes.
• Transfer the cooked mixture to a greased plate & make it smooth .
• Add finely chopped almond and pistachios press it a little and refrigerate for 2-3 hour.
• Now take it out & cut into in equal pieces
• SERVE IT

The post Apple Fudge or Burfi appeared first on Recipe-Times.

Ingredients:

• 9 Slices of White Bread

For Instant Mawa :

• 1,1/2 tbsp Butter(unsalted)
• 1 cup of milk powder
• 1/4 cup milk
• 1-2 tbsp mix dry fruits(finely chopped)

For infused or malai milk:

• 1-liter milk(full fat)
• 200ml condensed milk
• 1/4tsp green cardamom powder
• 8-10 almonds(thinly sliced)
• 7-9 Pistachios (roasted & thinly sliced)
• 6-7 saffron strands (soaked with hot milk)
• 1/2 Rosewater or kewda (optional)

Method:

• First, take a heavy bottom wok or pan, add milk on medium flame, bring the milk to boil add saffron, cardamom powder, cook from low to medium flame for 10-15 minutes.
• Keep stirring continuously when milk goes half in quantity then add condensed milk, rose water & add thinly sliced almonds, pistachios. Mix well.
• Bring it to room temperature and refrigerate it.
• For instant mawa, take a pan, add all the ingredients and mix well now put on low flame.
• Stir & cook the mixture on low to medium flame, till the mixture starts solid or thickens, add cardamom powder and thinly sliced dry fruits.
• Allow it to cool.
• Start to make bread roll, first trim the edges of all bread slice, roll, and make the bread slices with the help of a rolling pin.
• Spread a tbsp of mawa paste uniformly & make it roll tightly.
• Place the rolled malai bread in a deep serving plate, then pour prepared creamy mouth-watering Kesar rabdi, or thick malai milk slowly.
• Decorate with thinly sliced almonds & pistachios
• This bread malai roll is very easy to make and will surely be satisfying your sweet tooth. Make sure that this malai roll should refrigerate 3-4 hour as these Malai Rolls taste the best when served chilled

The post Bread Malai Roll appeared first on Recipe-Times.

Ingredients:

• 1-2 cup Semolina,Suji (fine)
• 1-1/2 cup Sugar powder or tagar(or as per taste)
• 1/2 cup milk
• 1 or 1-1/2 pure ghee(clarified butter)
• 3/4tsp Cardamom powder
• 10-12 Almonds
• 8-10 Pistachios
• 6-8 Cashews
• 2/4 Cup Green Raisins
• 1/2 cup Dry Grated Coconut or dissected coconut powder

Method:

• First, take a heavy bottom pan or wok, add suji or semolina, cardamom in one cup of ghee roast them on medium-low flame for 8-10 minutes until suji becomes little fragrant & slightly brown.
• Transfer it to a large bowl, and let it cool down a bit.
• Take a pan to add 1tsp ghee on medium heat once the ghee is ready to fry then add cashews, almonds pistachios,& rasians then fry for just 1-2 minutes.
• When dry fruits cool then finely grate or chop them.
• In the same pan add grated coconut roast on low flame for 1 minute.
• When all things are ready then add sugar powder, dry fruits & 1/2 cup warm ghee in roasted Rava, add 1-2 tablespoon milk also, mix it very well to incorporate the sugar & roasted semolina.
• Take a small amount of mixture in your hand and make it small roll into small balls, if you are not able to form a ladoo, add little milk.
• Repeat the process till the mixture is over, these ladoos stay fresh at room temperature in an airtight container for one-two weeks easily.
• Garnish with dry fruits(optional)

Tips:

• If you want to reduce the ghee by half use more hot milk for binding the ladoo, but if you are using more milk its reduce self-life & refrigerate it.

The post Suji Ke Healthy Ladoo appeared first on Recipe-Times.

Serve 10-12:

Ingredients:

• 1/2 cup Cashew(Kaju)
• 1/2 cup Pistachios(Pista)
• 1cup sugar or as per taste
• 2-3 tbsp Milk powder
• 1-2tsp Ghee
• 1-2 drops Green color(optional)
• 1/2tsp Green cardamom powder
• 5-6 strands saffron(Keser)
• 1-2tbsp Kaju -Pista (Finely chopped)
• 2-3 Silver leaves(Chandi ka vark)(optional)

Method:

• First, take a blender to add cashew &pistachio in a jar and blend a fine powder, blend very carefully blend time use pulse don’t use speed because of fat comes out.
• Combine cashews, pistachios, and milk powder mix it very well and keep aside.
• Take a non-stick wok to add water and sugar cook on a medium to high flame till the sugar dissolve add saffron and forms one string consistency, it will take 5-6 minutes.
• Now add the mixed powder of cashews, milk, and pistachios powder mix continuously keep the heat on low to medium till it from thick. when m mixture starts to boil then add 1-2 tbsp ghee, cardamom powder.
• Transfer the mixture on to the greased tray, tap and level the mixture, and allow the dough to rest 8-10 minutes, cut into pieces.
• When its cool completely It is ready to be served to your Guests at your Diwali Party.

Note: It can be stored up to  1 month in an Air-tight container.

The post Kaju(cashew),Pista (pistachios)Burfi or Fudge appeared first on Recipe-Times.

Ingredients:

3-4tbsp ghee

1 cup Sabudana

1/2 cup milk

1 1/2 cup water

Sugar as per taste

1/2tsp green cardamom powder

5-6 cashew(fried)

6-7 almond(finely chopped)

1-2tsp raisins

7-8 saffron thread(soaked with warm milk)

1-2 drop Food yellow color or 1/4 tsp turmeric powder(optional).

Method:

Take a bowl soak sabudana with 1/2 cup of water and keep aside for 1-2 hour.

To start with keep pressure cooker on a stove and to add 1-2 tsp ghee,sabudana and fry it for 3-4 minutes, add milk and water and cook on medium flame up 4-5 minutes or 2 whistles.

Transfer the cooked sabudana in a heavy based pan or kadhai, add sugar, a 1-2 drop of a yellow color or turmeric powder and stir continuously on low flame until sugar dissolves completely.

Add ghee, cook it on low flame stirring continuously until ghee starts separating from the pan or kadhai.

Then add soaked saffron, cardamom powder, raisins, cashew and mix well.

Turn off the flame, Sabudana Halwa is ready to serve.

The post Sabudana(sago)Kesari Halwa appeared first on Recipe-Times.