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Angoori Gulab Jamun Recipe

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Angoori Gulab Jamun is the smaller version of regular Gulab Jamun and is very popular because of its Grape-Like size. This recipe is done under 30 minutes from start to finish. It is a fail-proof recipe for its lovers.

Here is the detailed and easy recipe for Angoori Gulab Jamun. This recipe is done under 30 minutes from start to finish. It is a fail-proof recipe for Gulab Jamun Lovers. This is the small version of regular Gulab Jamun and is very popular because of its Grape-Like size. #gulabjamun #indianmithai #holidesserts #holirecipes #Angoorigulabjamun

Angoori Gulab Jamun

ANGOORI GULAB JAMUN

Any Gulab Jamun fans out there? Well, you can not be a bigger fan than I am. When these golden beauties dunked in syrup surface in front of my eyes, I just lose control. There is no count of how many of these I might have devoured in my lifetime.


Though the recipe for this mithai is pretty simple, I always thought that making Gulab Jamun is time-consuming. To be honest, I have had few failures making these. Finally, I perfected the ratio of the ingredients to get these done right.

 What is ANGOORI?

Angoori is derived from Angoor which is Grape in English. The size of these Gulab Jamuns is the size of Large Grapes. I love making portion controlled desserts and can still eat it all. Instead of eating 1 large Gulab Jamun, you can treat yourself to 3-4 of these cuties. Quicker and Easier to fry as well.

GULAB JAMUN FACTS {Sighting – WIKIPEDIA }

The real fact of its origin is unknown. Some believe that Turks brought Milk solids to India with invasion and Gulab Jamun evolved from that. Others believe that Mughal Emperor Shahjahan’s chef discovered it accidentally. The Food Historics believe that the real origin lies in Persian Roots.

Whatever the history says, Gulab Jamun has become a synonym of Indian Mithai Treasure and is a regular feature on celebrations and festivals.

Here is the detailed and easy recipe for Angoori Gulab Jamun. This recipe is done under 30 minutes from start to finish. It is a fail-proof recipe for Gulab Jamun Lovers. This is the small version of regular Gulab Jamun and is very popular because of its Grape-Like size. #gulabjamun #indianmithai #holidesserts #holirecipes #Angoorigulabjamun

Angoori Gulab Jamun

Gulab Jamun in simple words is Jamun (dark colored Indian fruit) dunked in sugar syrup essenced with rose water. The syrup has evolved in its flavor over the time with hints of cardamom and saffron.

IMPORTANT NOTES TO MAKE ANGOORI GULAB JAMUN

  1. Knead the mawa or khoya well.
  2. Forming tight shape with no cracks on the surface.
  3. Frying Gulab Jamuns at the right temperature. neither super hot nor cold. It needs the somewhat medium temperature to fry. Medium heat is ideal temperature.
  4. Sugar syrup also called as Chashni has to be right consistency or fried gulab jamun will disintegrate once placed in chashni.
  5. Sugar Syrup should not be hot when you put the hot gulab jamun in it. It should be warm. So prepare the syrup before you fry the gulab jamun.
  6. As soon as you fry gulab jamun, they have to be put in sugar syrup. You can not rest them and then put them in syrup.
Some Other MITHAI from BLOG are-

Milk powder gulab jamun, kalakand, mango Barfi, Gujiya, Milk Peda, Rasgulla and many more.

This is how to make Angoori Gulab Jamun.
Here is the detailed and easy recipe for Angoori Gulab Jamun. This recipe is done under 30 minutes from start to finish. It is a fail-proof recipe for Gulab Jamun Lovers. This is the small version of regular Gulab Jamun and is very popular because of its Grape-Like size. #gulabjamun #indianmithai #holidesserts #holirecipes #Angoorigulabjamun
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Angoori Gulab Jamum
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Angoori Gulab Jamun is the smaller version of regular Gulab Jamun and is very popular because of its Grape-Like size. This recipe is done under 30 minutes from start to finish. It is a fail-proof recipe for its Lovers.

Course: Dessert
Cuisine: Indian
Servings: 30 pieces
Author: simplyvegetarian777
Ingredients
Jamun Ingredients
  • 1 cup Khoya or Mawa finely grated. I used Nanak brand. Use fresh if available.
  • 2 Tbsp All purpose flour
  • 1/4 Tsp Baking Powder
  • 3+1/4 Tbsp Milk Warm
  • Oil for Deep Frying
Sugar Syrup or Chashni Ingredients
  • 2 Cups Sugar
  • 1&1/2 Cups Water
  • 1/2 Tsp Cardamom Powder
Instructions

  1. Making Chashni or Sugar Syrup

  2. You have to make Chashni before you make Jamuns for the recipe. You may do the preparation of jamuns before but fry these after making the sugar syrup.

  3. Take a broad heavy bottom pan. Add sugar, water and cardamom powder to it. Give it a good stir. Place it on the gas stove and heat it on medium-high heat. Once the sugar is dissolved in water, cook it for 5-7 minutes till the sugar syrup is heavy and thickened in consistency. Keep the heat on medium to high. Make sure that syrup is not as thick as 1 thread formation. We do not want thread consistency in the syrup or else jamuns will not be able to absorb the syrup. Once the syrup is done, switch off the heat and set it aside.

  4. For more flavoring, you may add either a pinch of saffron or 1 tsp of rose water to the syrup.

Making Jamuns

  1. Take a large mixing bowl. Add finely grated khoya/mawa + all purpose flour + Baking Soda to the bowl. First add 3 tbsp warm milk to it to make a dough. If required, add more milk, 1 tsp at a time to make a dough. Mix and knead the ingredients well to form a smooth dough.

  2. Now divide the dough into small 28-30 equal portions. These portions should form 28-30 smooth balls measuring 1 inch in diameter. Roll smooth and firm small balls out of each portion and keep aside. Make sure that they have no cracks on the surface.

  3. Take a heavy bottom pan or kadhai and put enough oil in it to deep fry the jamuns. Heat the oil on medium heat to deep fry. We do not want very hot oil for deep frying the jamuns or else they will burn as soon as dropped in oil.

  4. How to make sure that oil is at the right temperature to fry the jamuns? It is a simple test. Drop a pinch of dough to the hot oil. It should sink to the bottom fast but should not come to the surface or top of the oil immediately. You can see bubbles around it. It should take time to come to the surface of the oil.

  5. Fry 8-10 jamuns at a time. Be careful when flipping them or else these can break. It will take about 2 minutes for each lot to get done. Important thing to remember is - wait for 1 to 2 minutes before adding another lot of 8-10 jamuns, so that oil is at the right temperature to fry.

  6. As soon as the jamuns are fried, take them out of the oil and add these to the prepared sugar syrup. Repeat with each lot. 

  7. Gulab Jamuns are ready. Let them sit in syrup for at least 1/2 hour before eating.

  8. STORAGE - These can stay well at the room temperature for about 2 days in the syrup. 

 

So, all you Gulab Jamun lovers, bookmark this recipe. No more need to use any READY TO MAKE packets, to treat your taste buds right in an authentic way. And UGHHHH to those BREAD GULAB JAMUNS. Do I sound like a Gulab Jamun Snob? Well, I am very easy to please otherwise but can’t eat a bad gulab jamun. It has to be of a perfect texture and served warm.

I am sure you will be making these cute mini gulab jamuns this weekend. Make these for either your Holi party like I would be doing or make these effortless and easy Gulab Jamuns to treat your sweet tooth. I promise that nobody can stop at just one.

Here is the detailed and easy recipe for Angoori Gulab Jamun. This recipe is done under 30 minutes from start to finish. It is a fail-proof recipe for Gulab Jamun Lovers. This is the small version of regular Gulab Jamun and is very popular because of its Grape-Like size. #gulabjamun #indianmithai #holidesserts #holirecipes #Angoorigulabjamun

Angoori Gulab Jamun

You can order the following ingredients and kitchen equipment from amazon at no extra cost, to make these Gulab Jamuns.

All purpose Flour

Sugar

Cardamom Powder

Frying Pan

Slotted Spoon for frying

Mixing Bowls

Grater

Can’t make it now? PIN IT FOR LATER!

Here is the detailed and easy recipe for Angoori Gulab Jamun. This recipe is done under 30 minutes from start to finish. It is a fail-proof recipe for Gulab Jamun Lovers. This is the small version of regular Gulab Jamun and is very popular because of its Grape-Like size. #gulabjamun #indianmithai #holidesserts #holirecipes #Angoorigulabjamun

Angoori Gulab Jamun

In my kitchen you will always EAT HAPPY & STAY HAPPY !!

Sonal

Kalakand – 5 Ingredients Quick and Easy Indian Sweets Recipe

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Kalakand

{5 Ingredients Quick & Easy Recipe}

Kalakand - 5 Ingredients Quick & Easy Recipe

Kalakand – 5 Ingredients Quick & Easy Recipe

Remember my 2 ingredients Nariyal Laddoo ? These were made with Condensed milk and Dry coconut flakes, that’s it. Just 2 ingredients and these were instant hit with my girls. Kalakand is another recipe that I made with Condensed Milk that literally took 15 minutes from start to finish.

Condensed milk is the best discovery in the Indian Desserts  Culinary Journey. It has made life simple, quick, easy and efficient, just like all other recipes on my blog. Another secret Ingredient in making these creamy squares of delight is Ricotta Cheese. This is an Italian Cheese, that is close to Chhena /Paneer in texture.


The original recipe calls for Paneer and I adapted it by using Ricotta in place of Paneer. The difference in taste? NONE!! Have you checked Ruchi Dua’s Milk Peda made with RICOTTA CHEESE? Another simple, easy and delicious recipe to try and savor.

Kalakand - 5 Ingredients Quick & Easy Recipe

Kalakand – 5 Ingredients Quick & Easy Recipe

It is a perfect recipe, especially for those living outside India, in USA and UK.

I would completely recommend to use either Hard anodized pan or non stick pan for this recipe. For the original recipe from Nestle India – click here ! It is prepared using Paneer.

Read the recipe⇓ carefully for both the options, of making it with either Ricotta Cheese or Paneer.

Watch this video to discover the change in the consistency of Kalakand when cooking – https://youtu.be/W4lc7iqbHcU

Save Print
Kalakand - 5 Ingredients Quick and Easy Indian Sweets Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Kalakand - Easy & Quick Recipe using Ricotta and Condensed Milk
Ingredients
IF MAKING WITH RICOTTA
  • Condensed milk - 1 can /400 grms (396 gms to be precise)
  • Ricotta Cheese - 1 small tub /425 grms
  • Khoya/Mawa Powder or Milk Powder - ½ cup
  • Cardamom Powder - of 4 cardamom pods, peels discarded
  • Garnish - ½ tbsp of each almonds and pistachios chopped into small pieces
IF MAKING WITH PANEER
  • Condensed milk - 1 can /400 grms (396 gms to be precise)
  • Paneer - 500 gms, grated
  • Khoya/Mawa Powder or Milk Powder - ¼ cup
  • Cardamom Powder - of 4 cardamom pods, peels discarded
  • Garnish - ½ tbsp of each almonds and pistachios chopped into small pieces
Instructions
SAME METHOD EITHER USING RICOTTA OR PANEER
  1. Take a 6-8 inches square deep bowl or rectangular 9-10 inches pan or even a deep plate can be used to set the kalakand.
  2. Either grease the dish with butter or ghee or line with a parchment paper. I lined mine with paper. Set aside.
  3. Take a heavy bottom hard anodized pan or non stick pan. Do not put it on the heat yet.
  4. Add ricotta cheese or Paneer + Milk Powder or Mawa Powder + Condensed Milk to the pan.
  5. Give it a good mix with a spatula. Put the pan on medium high heat.
  6. Cook the mixture on medium to medium high heat, alternating in between the temperatures.
  7. VERY IMPORTANT - Constantly stir the mixture to avoid burning.
  8. The mix of condensed milk and ricotta will be very liquidy to begin with. It will start solidifying and start coming together eventually. Manage the heat.
  9. My mix took exactly 13 minutes, when it started leaving the sides of the pan and came together.
  10. IMPORTANT- If you are using the Paneer, the recipe and method is same. It might take 8-10 minutes for Paneer and condensed milk to come together, since Paneer is more solid in texture than the ricotta.
  11. Switch off the heat. Transfer the kalakand mix to the greased or lined tray/bowl.
  12. Spread it out evenly with a spatula or hand (if you can take some heat).
  13. Sprinkle the cardamom powder + chopped almonds & pistachios on top.
  14. Press it down gently.
  15. Let it set for 2 hrs before cutting into squares.
  16. For cleaner edges, refrigerate the kalakand to cool down.
  17. Cut into desirable pieces! Enjoy!
  18. I love kalakand when it’s chilled.
Storage - you can store it in an airtight container in the refrigerator.
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Diwali is coming up in 2 weeks, a festival of light, joy and love, laughter and happiness. Lord Ganesha and Shri Lakshmi are worshipped this day for health, wealth and prosperity. People buy Gold and Silver coins for Diwali and exchange presents. Diwali fills up the hearts of people with warmth and stomachs with lots and lots of sweets.

Kalakand is a perfect recipe for Diwali and other festivals. You can’t beat it that it is made JUST WITH 5 INGREDIENTS and Cooked under 15 minutes.

Do let me know what are your preparations for the Diwali? I am sure there is a huge variety of sweets and savories planned. If not, then try my Poha Chiwda and Corn Poha Chiwda , Kaju Masala , Makhana Masala for the savories. Try Gulab jamun , rasgulla and Gujiya from the blog for the sweets.

It is perfect to take as a Hostess Gift. You can make it for that no plan dinner party. If you are allergic to nuts, skip the garnish of nuts.

I have to tell you that my girls have fallen in love with this delicate, creamy and amazingly flavorful sweet from India. You have to try to believe me.

Kalakand - 5 Ingredients Quick & Easy Recipe

Kalakand – 5 Ingredients Quick & Easy Recipe

You can order the INGREDIENts from amazon. This will help me earn a small commission to keep the blog running.

Condensed MIlk

Ricotta cheese

Milk powder

Cardamom powder

Pistachio

Almonds

Stirring Spatula

Tray for setting the Kalakand

Ganesh Lakshmi Idols

 

Can’t Make it Now? PIN KALAKAND – EASY & QUICK RECIPE FOR LATER!

Kalakand - 5 Ingredients Quick & Easy Recipe

Kalakand – 5 Ingredients Quick & Easy Recipe

I am sure that you will try this recipe this Diwali. This is the easiest Sweet to make this festival, either you have lot of time or are pressed for time.

If you try it, then do give me the feedback.

In my Kitchen, you will always EAT HAPPY & STAY HAPPY!!

Sonal

Easy Recipe for Besan ki Barfi with Detailed Steps – GlutenFree Fudge

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Easy Recipe for Besan ki Barfi with Detailed Steps

{GlutenFree Fudge}

Besan ki Barfi - Glutenfree Fudge

Besan ki Barfi – Glutenfree Fudge

Besan ki Barfi is that perfect Indian sweet which fills the notes of the air with its aroma and warmth. The chill in the air starts conveying to embrace the magic of something warm and something comforting. This Barfi fits the bracket perfectly.

My dear friends, you have not stumbled upon this post of Glutenfree Fudge by chance, but it is the fate that you are here, adoring the pictures and ready to learn the art of making this rustic and desi mithai with detailed easy steps.


It is getting chillier outside, and my urge to have a piece of some Indian mithai every now and then is getting stronger with the cold weather.

Can I confess? Since I have made these, I have been eating more than suggested pieces of Besan ki Barfi. You just can’t stop at one!

Besan ki Barfi - Glutenfree Fudge

Besan ki Barfi – Glutenfree Fudge

What is besan? Besan is the milled flour of Gram, which luckily is glutenfree as well. Besan is used widely in indian cuisine in various kinds of recipes from savory to sweet. I would say -savory more than the sweet.

Besan Toast , Pyaaz ke Pakode , Besani Roti are some of the savory dishes from my blog, that are made with Besan or Gram Flour.

I will be honest, I did not grow up eating Besan ki Barfi. Infact, my mum made only few desserts at home like chawal ki kheer , sooji ka halwa , gajar ka halwa, to name a few.

Besan is supposed to be warm in its nature as per Ayurveda . In many Indian households, Besan Ladoo and Besan Halwa is a common scene during winters. I guess it has to do something with the warm nature of Gram flour.

Here is a little trivia about Besan- not only is Besan used in cooking, it is a very popular ingredient used for skin care as well. Isn’t is brilliant ? The ultimate best ingredient and a must have for every pantry.

Besan ki Barfi - Glutenfree Fudge

Besan ki Barfi – Glutenfree Fudge

Since I did not learn it from my mom, I referred the recipe to Nisha Madhulika and adapted it from there. She is my go to reference source, for Indian recipes that I didn’t learn from home.

The recipe is divided into 4 steps for basic understanding.

  1. The mixing and Prepping of Besan / Gram flour
  2. Roasting the Besan (People in America), read the post for tips and tricks to tackle the besan we find in America.
  3. Making Sugar syrup of 1 Thread Consistency.
  4. setting the Barfi / Fudge

FEW IMPORTANT NOTES TO REMIND YOU TO MAKE BESAN KI BARFI.

  1. The quality of Besan is different in every country and with every brand, especially in America. When I watched the videos of other bloggers to learn this recipe, their Besan was thick when added with Ghee, and roasted. When I started making the Barfi, the Besan that I used, became complete liquid with ghee. THERE IS NOTHING TO BE CONCERNED ABOUT IT! Follow my recipe as is and whatever the Besan you are using, your Barfi will come out great.

  2. Different people use different consistency of sugar syrup for setting the Barfi. With my experience, I have used sugar syrup of 1 thread consistency since I like my Barfi to be soft set. If you like hard set Barfi, then you can make sugar syrup of 2 thread consistency.

  3. If eaten in excess, Besan can upset your stomach and make you extremely thirsty. These are indulging, so keep a track! 😍

This is how to make GlutenFree Besan ki Barfi!

Save Print
Easy Recipe for Besan ki Barfi with Detailed Steps - GlutenFree Fudge
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Learn to make BESAN KI BARFI at home, in easy detailed steps.
Ingredients
  • Besan / Gram Flour - 1 cup
  • Sooji / Semolina - 2 tbsp
  • Mawa / Khoya Powder - ½ cup
  • Ghee - ½ cup
  • Sugar - ½ cup
  • Water - ¼ cup
  • Elaichi / Cardamom - pods of 4 with skin removed
  • Saffron - 1 fat pinch soaked in 1 tbsp warm milk
  • Almond & Pistachio Flakes for garnish - about 1 tbsp in all
Instructions
Grease a plate of either 6 inches or 8-9 inches in diameter. Set aside.
PREPARING THE BESAN BEFORE ROASTING
  1. Take a bowl and add besan + sooji + 2 tbsp ghee to it. Rub the mixture between fingers till all the ingredients are mixed well and form a grainy texture.
  2. Now pass the grainy besan mixture through a sieve for even grain.
  3. Besan mix is ready for roasting.
ROASTING THE BESAN MIX
  1. In a heavy bottom pan, add Besan mix with remaining ghee and roast for 7-8 minutes on medium low heat till it turns dark brown. Keep stirring continuously to avoid burning. Control the heat between medium to low medium for best results.
  2. Remove the besan mix from the pan and set aside.
  3. IMPORTANT NOTE WHILE ROASTING THE BESAN - As I mentioned above, the besan quality differs. Besan might become liquid-y when added with ghee, on heat (very common with the besan available in USA). Do not get worried with it. Keep roastig the besan in liquid-y form as well, till it turs golden brown. Please do not burn it. Continous stirring and temperature control is the key.
MAKING SUGAR SYRUP
  1. In the same pan, add sugar and water. Heat on medium high till sugar dissolves in water. Add cardamom powder and then reduce the heat and cook on lower medium heat for about 3 minutes till you obtain 1 thread consistency.
  2. Check out the detailed recipe of making 1 thread con]sistency sugar syrup towards the end.
MAKING THE BESAN BARFI
  1. Lower the heat of the pan, add Mawa/Khoya, Besan Mix and Saffron with milk. Mix well.
  2. Switch off the heat and transfer the barfi mix in a greased pan of about 6 inches for thick Barfi. For thin Barfi like mine, spread in a container of 8-9" in diameter. I like mine thin since it gives me more portion control.
  3. Sprinkle with almond and pistachio flakes. Pat these down gently with the back of a spoon.
  4. Set aside for 2 hrs for the Barfi to set!
  5. Cut into desired shape and relish.
RECIPE TO MAKE Sugar Syrup of 1 Thread consistency
  1. Heat sugar with water on medium till it dissolves completely. Lower the heat and heat for about 3 minutes for 1 thread consistency.
  2. To check the consistency, place a drop of sugar syrup at the back of cold steel or ceramic container. Let it cool down a bit for few seconds.
  3. Dip your forefinger in the slightly cold syrup drop. Press the Syrup with thumb and stretch slowly while pulling the thumb away from the finger.
  4. While pulling away, you will notice thread formation. If it is ½ thread or not even beginning to thread, then cook slightly more. If you notice 1 thread pulling out undisturbed, the Syrup is ready.
STORAGE
  1. You can store these in air tight container, when they are cooled down to the room temperature.
  2. For longer shelf life, store in refrigerator.
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This barfi is perfect as hostess gift, as a dessert for dinners, perfect mithai for upcoming fetsivals and to keep  you warm on a cold day as well.

You can order these products from amazon to make this recipe. This will help me earn a small commission to keep the blog running.

Besan/Gram Flour

Ghee

Sooji/Semolina

Cardamom powder

Heavy bottom Pan

Spatula

Sieve

Mixing bowls

Can’t make it now? PIN 👇BESAN KI BARFI FOR LATER !

Besan ki Barfi - Glutenfree Fudge

Besan ki Barfi – Glutenfree Fudge

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Hope you will make this Besan ki Barfi soon.

Sonal

Mango Milk Fudge

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Mango Milk Fudge is  a delicious and easy recipe that is made with only 4 Ingredients. It is a great way to enjoy mangoes in the season and eat your fudge too! You will surely bookmark it for later!

Mango Milk Fudge

Mango Milk Fudge

Mango Milk Fudge

It is almost 10:00 pm on Sunday night and I am trying to finish this Mango Milk Fudge post. I can definitely do it tomorrow but I have already been procrastinating it since Friday. Guess, it is time to get it out of my drafts and reach you.


Since it is already late, I will try to keep it simple and short. I bet you love the sound of it. Simple and short, just like the recipes that I share.

Mango Milk Fudge is going to bowl you over with its flavors and the ease of making it.

Have you ever wondered how few handful ingredients can create beautiful dish? Humble every day seasonal ingredients create “Larger than life” Dishes that are so well received. Don’t believe me? Then try this Mango Milk Fudge.

Mango Milk Fudge

Mango Milk Fudge

Small tiny pieces of Mango Milk Fudge melt in the mouth effortlessly. It is like magic that stirs the taste buds and take you on a fairy tale ride. It has that element of romance and charisma in it.

Some Mango recipes from my blog are –

Mango Recipe Collection from the BLOG

Aam Panna

Aami Mirchi ki Sabzi

Punjabi Bharwaan karela with raw mango and many more.

This is how I made it.

Save Print
Mango Milk Fudge
Author: 
Recipe type: Dessert
Cuisine: Indian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Easy delicious Mango Recipe, perfect for Summer.
Ingredients
  • Mango Pulp - 1 cup
  • Milk powder - 2 cups
  • Sugar - ½ cup
  • Elaichi / Cardamom powder - ¼ tsp
  • Almond flakes and crushed Pistachio for Garnish!
Instructions
  1. Take a heavy bottom hard anodized pan. Add Mango pulp, Milk powder, Elaichi powder and sugar to it.
  2. Cook it on medium heat for about 15-20 minutes and stir often.
  3. Take it off the heat, once the mango and milk mix leaves the sides and gathers in the middle.
  4. Take a 6 inches wide rectangular pyrex or any other brand glass container and line with parchment or butter paper.
  5. Spread the mango milk mixture evenly in this container with a spoon.
  6. Sprinkle the top with some sliced almonds and pistachios along with a pinch of cardamom powder. Press the garnish down lightly on the surface of the fudge.
  7. Refrigerate it for 2-3 hrs.
  8. When ready to serve, take it out. Cut it out into 1x1 inch pieces with a sharp knife.
  9. Serve it chilled.
NOTE - Keep it refrigerated since it is a soft fudge and serve it chilled. It will stay well for a week in the refrigerator.
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Can it get simpler than this? No, right? My husband who has really fine taste buds, loved it. He put one in the mouth and exclaimed – It is just perfect. Mango flavor is so rightly balanced and not over powering at all. It made my day. Kids loved it as well.

Do give it a try. If you are a Mango Freak then this is going to be right up your ally, I promise.

Here is where you can order the ingredients from, to make this recipe.

Disclaimer – If you will order anything from amazon through my blog, it helps me earn a meagre commission to keep this blog running.

Mango Pulp

Milk Powder

Cardamom powder

Mango Milk Fudge

Mango Milk Fudge

Are you making it this week? Keep me posted if you do! Mangoes just got a great makeover!

Can’t make it now? PIN IT FOR LATER!

Mango Milk Fudge

Mango Milk Fudge

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

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Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

Are you still trying to figure put, which sweet to make for Diwali? Are you struggling with time management with kids and work and errands and no time for any elaborate cooking? Then Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder Recipe is your rescue tag line for the day.

Knock Knock…Diwali is right there..at the corner…celebrations starting from tomorrow. Hurry up, whip this easy peasy super delish Barfi for Diwali, either to entertain at home or to gift to your friends. I am making another batch for gifting for sure.

Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

Hindus celebrate Diwali or Deepavali every year, around October end or November beginning. Sometimes, it can extend till November mid too. It is one of the biggest festivals of India and now celebrated by our very democratic and liberal American President Obama, in the white house as well.

It is believed that worshiping Goddess Lakshmi (the Goddess of Wealth) and Shree Ganesha (Lord of all the good things) on this auspicious day – leads to a happy, wealthy, prosperous and obstacle free life. I have tonnes of good memories of celebrating the festival back home with Amma -Baba, Chacha-Chachi, sibling & cousins and Mum-Dad.

Earlier the nostalgia would bring tears to my eyes of pain and separation from loved ones. As the time lapsed, nostalgia brings good memories more and a faith of continuing the rituals with my daughters. Passing on the HERITAGE !

Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

You are in luck today since this is the easiest and quickest recipe of Simple Barfi ever. To add to your surprise, it is made with MILK POWDER. The best part is that it does not need a list of ingredients, just 5 main ingredients and 10 minutes of your time on gas stove. Rest of the time is needed for setting. Can’t skip that…Can we? Unless you want to eat it hot right off the stove.

I live in USA and finding good quality MAWA or KHOYA is not an easy task always. I would rather depend upon the DRY MILK POWDER by Nido rather than the frozen KHOYA, available.

I always have a box of dry milk powder in my pantry, for those last minute desserts like Microwave Milk Peda , Instant Rabdi and sometimes in my traditional curries as well. I would completely advise you to have one in the house.

Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

Some other Festive recipes from the blog are – Gujiya , Rasgulla and Rasmalai , Mini Gulab Jamuns , Besan ka Halwa and many more.

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Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20-22 small pieces
 
Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder
Ingredients
  • Ghee - 3 tbsp
  • Milk Powder, dry (Nido Brand or any) - 1&1/2 cups
  • Milk - ¼ cup
  • Sugar - 8 tbsp
  • Elaichi / Cardamom powder - ½ tsp
Garnish - Almond and Pistachio slivers
Instructions
  1. Either grease a small plate with ghee or line a small pan with parchment/butter paper. Set aside.
  2. Take a non stick or hard anodized pan.
  3. Add ghee, milk powder, milk, sugar and elaichi/cardamom powder to it.
  4. Put the pan on medium low heat. Heat and stir continuously for about 5-7 minutes, till the mawa leaves the ghee and gathers in the middle of the pan.
  5. Take that milk powder batter and spread out evenly on the prepared plate or tray. Spread it with a metal spoon, atleast ¼ to ½ inch thick, as desired.
  6. Spread the almonds and pistachios evenly and press down with spoon.
  7. Let sit for 2 hrs.
  8. Cut into 1 inch squares and enjoy a quick Barfi, without any effort.
Notes
You may use any brand of milk powder. You may set and cut the barfi to your preference. You may add little saffron while cooking too.
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These are perfect for gifting or to entertain guests for dinner. It makes a perfect hostess gift as well. You may actually make ladoo out of the cooked milk powder mawa instead of setting it as barfi. Isn’t that great.

Take it for a potluck or make it to satisfy your sweet tooth cravings..Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder is a perfect recipe to bookmark and pin. Keep it handy folks. You will find it very useful, I promise.

Can’t make it now? Pin it for Later!
Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

In my Kitchen, You will always find quick, delicious and easy recipes. That is why I always sum up my food experience as Eat Happy! Stay Happy!

Wishing everybody a fabulous, healthy, wealthy ad prosperous DIWALI!

Sonal

Besan Ka Halwa

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Besan Ka Halwa

Besan Ka Halwa

Besan Ka Halwa

It is the month of October and the festival mood has been set all over the world. Beautiful autumn brings nice nip in the air and declares the begining of the festivities. Besan ka Halwa is the quintessential dish to celebrate all of it.

The rich and decadent Besan ka Halwa, will take you over the moon and make you fall in love with this stunning show stealer dish again and again.


The rustic flavor of the Besan when combined with Ghee and Sugar, weaves a warm and snuggling story, which is perfect for the season.

Besan Ka Halwa

Besan Ka Halwa

Besan is also known as Chickpea Flour or Gram Flour. This Gluten-free flour is rich in folate, and boosts iron, magnesium and phosphorus. It is a good source of Thiamin and Vitamin B6. Besan has a high protein content that makes it good for weight watchers. It is also good for heart health and managing the cholesterol.

Besan makes an excellent scrub and mask for skin care. Since it is nutritionally dense, it helps the body in fighting allergies especially in changing season. Therefore, it should be imperative to include Besan or Gram flour in our diet on regular basis.

I bet that there can not be a better way to include the Besan in our diet, other than this glorious halwa.

Besan Ka Halwa

Besan Ka Halwa

There are many ways that people prepare Besan ka Halwa. But my method is pretty simple. I start with roasting besan in ghee and once it is done roasting, I add sugar and water to make the desired consistency.

There are few things to remember while making besan ka halwa.

  1. The amount of Ghee. You can not go skimpy on it. Required quantity will yield good texture.
  2. The Besan flour needs to be sifted through a sieve, to make sure that there are no lumps. Besan flour has tendency to clump up into mounds, so make sure it is a fine flour.
  3. The Roasting Heat – needs to be monitored all the time.
  4. It needs constant sauteeing and roasting.

I am sure that you will make Besan ka Halwa more often, especially when the cooler temperatures are approaching. I remember my mom saying that Besan ka Halwa is very good during the winters, since it keeps our body warm. It helps in relieving cold and congestion.

Besan Ka Halwa

Besan Ka Halwa

Besan ka Halwa can be a great treat to prepare for Diwali and feed the family. The pure and rustic flavors of the ingredients make it closer to Gods.

I love it when I do not have to go special grocery shopping to prepare a dish. Most of our Shuddh Desi Mithai (Pure Indian Sweets) actually do not need a long list of ingredients. Halwas are pretty simple to top the list of Easy Indian Recipes.

Some other Indian desserts from my blog, fit to celebrate the festivals are – Kesar Nariyal Peda , Kaju Chocolate Barfi , Pista Kalakand , sewayi ki kheer , Gajar ka Halwa , Sooji ka Halwa and many more.

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Besan Ka Halwa
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Simple Recipe to make Besan ka Halwa. It is gluten free and keeps you warm in winters. A perfect festival / holiday season recipe.
Ingredients
  • Besan / Chickpea flour / Gram flour - 1 cup
  • Ghee - ½ cup
  • Sugar - ½ cup
  • Water (warm)- 2 cups
  • Saffron - 2 pinches soaked in 2 tbsp warm milk
  • Elaichi / Green Cardamom powder - 1 tsp
  • Pistachio & Almond Slivers - 2 tbsp each for granish
Instructions
  1. Sieve the Besan to fine flour. Make sure that there are no lumps in the flour.
  2. Heat Ghee in a heavy bottom steel pan.
  3. Once the ghee is hot, lower the heat to medium and add besan flour or gram flour to it.
  4. Take a heavy flat spatula and start roasting the besan in ghee. After 2 minutes, reduce the heat to low. Keep stirring.
  5. You have to constantly stir the besan in ghee to avoid any burning. Also, Besan will clump up in ghee, so press it down with flat spatula and flatten it at the surface of the pan to break any lumps. It is a tedious work but the result is amazing.
  6. Stir and roast the besan in ghee on low heat for about 15 minutes. You will notice that besan will start leaving ghee in 15 minutes and the raw smell is gone. This is important to roast the besan till this point that it starts leaving ghee.
  7. Now add 2 cups of warm water to the pan slowly. It splutters so be careful.
  8. Keep stitiing and when the water is absorbed, add the soaked saffron with milk, cardamom powder adn sugar to it. Keep stirring.
  9. If you like slightly loose sheera type Halwa, then switch off the flame at this point.
  10. If you like slightly grainy halwa, then cook for 2-3 minutes more till it thickens more. Switch off the heat and let stand for 2-3 minutes and then break it up with spatula.
  11. Add the chopped pistachios and almonds and serve warm.
Storage
  1. Once, it is at room temperature, store it in the fridge in a closed container.
Warming
  1. You may warm it in microwave (covered) or on the gas top in a container. If it becomes too thick, warm up with little milk.
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This is a super simple recipe that takes a bit of your muscle strength. A good work out for your upper arm, I say! 🙂

Are you making it this weekend? Say yes ! If not for the weekend, then make it for the Dussehera or Diwali or just like that. My family enjoyed it as a dessert after dinner yesterday. I bet yours will too. Make a portion and store in refrigerator. Feed 1-2 tbsp of halwa to the kids every day in this changing weather to keep them warm and safe from allergies.

Can’t Make it Today? Pin it for Later!
Besan Ka Halwa

Besan Ka Halwa

Isn’t this so gorgeous to look at? I promise it is more delectable than it looks. Each and every bite will take you closer to Food Heaven.

In my Kitchen, the festivals will always be Happy & Delicious.

Eat Happy! Stay Happy!

Sonal

Chandra Poli

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Chandra Poli 

Chandra Poli

Chandra Poli

Chandra Poli is a perfect recipe to celebrate Ganesh Chaturthi. It is a fusion dish created with the combination of Puran Poli and Ukadiche Modak.

Lord Ganesha is believed to be the Lord who clears all the obstacles in our path and brings success and happiness in our lives. Most of the Hindu families offer their prayers to him first before starting any new venture in life or livelihood.


Ganesh Chaturthi is a very auspicious day celebrated to pray to the god so that every new activity that is started is successfully completed without any obstacles. It is celebrated throughout India, especially in Maharashtra, Andhra Pradesh and Telagana. There is a grand celebration in the state of Maharashtra by traditional instrument called dhol and tasha. It is also celebrated in the other parts of India such as Gujarat, Karantaka, Tamil Nadu, Kerala, Goa, Odisha and parts of Madhya Pradesh. [1]

North Indians worship Lord Ganesha for everything and anything auspicious but for some reason, we do not celebrate Ganesh Chaturthi, like how people in Southern and Western India celebrate.

I was born and raised in North India, to be precise in Uttar Pradesh and never celebrated Ganesh Chaturthi, while growing up. Bollywood and Migration to USA, introduced me to this festival of colors, frolic and revelry.

Chandra Poli

Chandra Poli

There are 2 very popular dishes that are prepared as an offering to Ganesha on the occasion. One is Puran Poli and the other is Ukadiche Modak.

Puran Poli is a stuffed flat bread. It is made using refined flour or whole wheat flour dough for outer layer. The stuffing is made with Chana Dal (gram dal), jaggery and cardamom as main ingredeints. Dough is rolled into discs, filled with the aromatic stuffing. It is then shallow fried with ghee to perfection.

Ukadiche Modak are a kind of Laddoo or Fudge Balls with a tip. The outer covering is made with rawa or sooji. The inner filling has coconut, jaggery and cardamom as main ingredients.

To make the modak, rawa is cooked in water to make a dough. it is then divided into small portions. Every portion is filled with the divine stuffing. These are then shaped as Modaks. Finally they are steamed to perfection before offering to the Lord.

Honestly, I still do not celebrate the festival with the zeal it requires. The blogging community in India is posting the Ganesh Chaturthi recipes ceaselessly. You may say that I got carried away and came up with this recipe.

I was too scared to try my hands at the traditional recipes with the fright of goofing up. There are millions of Ukadiche and Puran Polis floating out there. I wanted to blog one and get that attention. It is okay to be bluntly honest sometimes.

I read the recipes of both the gorgeous dishes million times and read more and then came up with Chandra Poli.

Chandra Poli is such an easy recipe that I am sure that you are going to love it. You will make it not only for the occasion but to celebrate just any day of your life. Few easily available ingredients, time and energy efficient recipe and you are sorted. I bet Lord Ganesha will like the change too. 😀

Morever, poeple like me who are new to the whole concept of celebrating the festival, they would love it for its ease and taste.

I am calling it Chandra Poli, since it is shaped as a crescent moon / half moon. Don’t you think it is adding to the charm of such a simple recipe?

When you are in my kitchen, food is always simple, easy, efficient and delicious!

Chandra Poli

Chandra Poli

This is how I made these gorgeous delicious packs of divinity !

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Chandra Poli
Author: 
Recipe type: Dessert
Cuisine: Indian fusion
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chandra Poli is an easy reipe combining puran poli and ukadiche modak to celebrate Ganesh Chaturthi.
Ingredients
Ingredients for Poli
  • Whole wheat flour – ¾ cup + more for rolling
  • Fine Semolina (suji) – ¼ cup
  • Salt – a very small pinch
  • Oil /Ghee – 1 tsp + more for shallow frying
  • Water – ¼ cup + more to make soft dough
Ingredients for Coconut Jaggery Filling
  • Coconut, dry & unsweetened – ¼ cup
  • Jaggery (grated) or Shakkar – ¼ cup
  • Cardamom powder – ¼ tsp
Ingredients for Garnish
  • Almond Slivers – ½ tbsp
  • Condensed Milk – ¼ cup
  • Cardamom powder to sprinkle
Instructions
Method to make Poli Dough
  1. Take a bowl and add whole wheat flour, semolina, oil & salt to it. Start adding water, little at a time and make a soft pliable dough. Knead for 5 minutes. Keep in an air tight container and set aside for 10 minutes. Then divide the dough into 8 equal portions and make smooth balls out of it. Set these aside, covered.
Method to make Coconut Jaggery Filling
  1. Take a small bowl. Add dry coconut, jaggery and cardamom powder to it. Mix well. Set aside. It is that simple.
Method to make Chandra Poli
  1. Set your working counter – Lay out the rolling board, keep your rolling pin handy, keep a bowl of whole wheat flour for rolling the poli if required, a small bowl of water, the filling and the dough.
  2. Heat the tawa or a flat pan.
  3. Meanwhile, Take a dough ball. Roll it out into a 3&1/2 to 4 inches circle. Use dry flour for rolling, if required.
  4. Take 1 tbsp of coconut jaggery filling and spread it in the half portion of the circle, leaving the other half for folding over for Chandra shape. Also, leave ½ inch space on the edge for pressing and closing.
  5. Dip your index finger in water. Run your wet finger on the sides of the circle.
  6. Carefully, pick the empty side of the circle and fold it over the other half filled circle. Press it tight and close the edges. I used a pizza cutter for even shaping and cutting out any extra corner or edges.
  7. Grease the hot tawa and place these Chandra polis on it. Roast it from the bottom till slightly red, for approximately 45 seconds. Flip carefully, apply generous amount of ghee and press it down with flat spatula to roast the other side.
  8. Flip again after 45 seconds, when the other side is slightly golden. Apply ghee on this side and press down to cook further.
  9. Flip one more time and press for another 30 seconds. Your Chandra Poli is ready.
Note – You may make 2-3 chandra polis at the same time, depending upon the size of your tawa.
Serving Suggestion
  1. Pour condensed milk in a small bowl and add a pinch of cardamom powder and almond slivers to it. Serve it along the warm Chandra Polis for dipping.
  2. You may drizzle the Chandra Polis with some condensed milk and then sprinkle the almond slivers on top.
Notes
For more festive taste, you may use refined flour instead of whole wheat flour. Adjust the water accordingly. You may garnish it with pistachios and saffron also. You may serve it with kheer also. you can make smaller chandra polis too. Make it vegan recipe by using coconut oil or vegetable oil instead of ghee and do not serve it with condensed milk.
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So, are you treating Ganesha with Chandra Polis this time? I am making these again since they were gone from my kitchen counter in a blink. Do not forget that condensed milk dip on the side. It adds to the warm and melting jaggery infused with cardamom and textured with coconut flakes.

At my cucina, we are alway Eating Happy & Staying Happy!

Sonal

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Chandra Poli

Chandra Poli

[1] – wiki reference

Kesar Nariyal Peda Good Recipe

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Kesar Nariyal Peda Good Recipe

Kesar Nariyal Peda Good Recipe

Kesar Nariyal Peda Good Recipe

Kesar Nariyal Peda Good Recipe is made with saffron, dry coconut and mawa. Mawa is dry milk solid. This Peda is a perfect sweet to treat your family for festivals or just to celebrate life.

Month of August marks the begining of festival season in India. Rakshabandhan, Janmashatami, Navratri, Dussehera, Eid, Guru Purab, Diwali and last not the least, Christmas sums up the festivals in Indian community.


Kesar Nariyal Peda Good Recipe is an easy recipe that can be prepared in under 30 minutes. It tastes divine and elegant. Presence of Kesar can elevate the look and flavor of any simple sweet or dessert. Saffron is another name for Kesar, in English.

Kesar Nariyal Peda Good Recipe

Kesar Nariyal Peda Good Recipe

We are celebrating Janmashtami tomorrow. Janmashtami commences the Birth of Lord Krishna. I had created a post last year on the occasion of the festival, and blogged Gole/Nariyal ki Panjiri. Gole ki Panjiri is a heirloom recipe that my mom creates every year for this particular festival. It is a kind of fudge made with sugar syrup and dry coconut.

India celebrates Janmashtami for 2 continous days. It is believed that Mathura, the birth town of Shri Krishna and Barsana, the town of his beloved Radha Rani, celebrate his birth on 2 different days.

I have good childhood memories of Janmashtami, celebrating with family. We would make jhaanki (mini replica) of krishna’s house, his village etc. In the evevning, my dadi (grandmother) would get us together to offer prayers and Aarti. Good Old Times.

Kesar Nariyal Peda Good Recipe is a step up on the rustic panjiri. I had planned to make Kesar Peda in the morning today. When I told my daughter about it, she muttered – “mom, is this same as Coconut Laddoo ?” When I said – “no”, she seemed slightly disappointed and left for school.

I heard my child. That is what mothers do. Right? Hear their kids, even when they are not saying anything.

Aanya loves coconut and I knew how to make her a happy girl when she gets back from school. You guessed it right. I made Kesar Nariyal Peda, instead. :).

Aanya came back home and exclaimed with happiness. That sparkle in her eyes and the giggle in her laughter made my day. She grabbed one and then another one and then another one. 😀

Kesar Nariyal Peda Good Recipe

Kesar Nariyal Peda Good Recipe

If you are wondering about the process and the list of ingredients, then you must know that you are here, at my place, where the food is simple and recipes are easy !

5 main ingredients and literally 20 minutes of your time, this mithai or sweet is ready to be savored. I promise that this mithai will be staple at your home for all the festivals and celebrations, still your family will want more.

Some other Indian sweets and desserts from my blog are – Nariyal Ladoo , sewayi ki kheer , Pista Kalakand , Kaju Chocolate Barfi , Magaj Makhane ki Kheer and many more.

To make Khoya at home, refer to Ruchi Dua’s detailed recipe here !

This is how I made it.

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Kesar Nariyal Peda Good Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20-22
 
Indian Mithai or sweet made with dry milk solids, saffron and coconut. Easy and Good recipe, made quick.
Ingredients
  • Ghee - 1 tbsp + more for greasing your hands.
  • Khoya / Mawa / Dry Milk Solids - 340 gms / 12 oz at room temperature. I used Nanak brand refrigerated khoya. You may use fresh khoya.
  • Milk, luke warm - ½ cup
  • Saffron / Kesar - 1 fat pinch or ¼ tsp. Use good quality kesar.
  • Coconut, dry and unsweetened - 1 cup, use the finely shredded one + more for rolling.
  • Cardamom / elaichi powder - ¼ tsp
  • Sugar, powdered - 6 tbsp
Instructions
  1. If you are using refrigerated khoya, then bring it to the room temperature first. Then grate it fine in a bowl.
  2. Meanwhile, soak saffron in luke warm milk for about 5 minutes.
  3. Take a heavy bottom pan or a non stick pan. Heat 1 tbsp ghee in it and reduce the flame.
  4. Add grated khoya and saffron soaked milk, elaichi powder to the pan.
  5. Stir continually on the medium heat till the khoya leaves the sides and gathers in the middle. It takes about 5-7 minutes. Do not brown the khoya. Continous stirring is must.
  6. Switch off the flame. Transfer the saffron infused khoya to a big bowl. Let it rest for about 5 minutes.
  7. Add dry coconut and powdered sugar to it. Mix well with hands or a fork or spoon. Bring it together like a dough.
  8. Let sit for 2 minutes. Grease your hands with ghee.
  9. Divide the dough into 20-22 equal portions.
  10. Take one portion. Roll between your palms to make a smooth disc. If you want, then make a small dent in the middle of the peda. It looks cute. Doesn't it?
  11. Spread some dry coconut in a small plate. Roll the Peda Disc into dry coconut from the sides and the top. Set aside to cool.
  12. Work fast to make pedas, before the dough cools down completely, otherwise it will leaves cracks on the surface while rolling.
  13. Set aside to cool down completely.
Storage - Store in air tight container for about 2-3 days. For better shelf life, refrigerate in a closed container after cooling.
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If you are celebrating Janmashtami today or tomorrow, make this mithai to please the Kanha and enjoy with family with full zeal and zest.

Even if you are not celebrating any festival, you can make this mithai any time of the year. This makes a perfect Hostess Gift. You may take it to a get together or make it just because you want to eat something sweet. One must bookmark this recipe and save it on the smart phone or laptop. Pin it for sure for your reference, later. Tweet it or share on your facebook, if you liked what you just read and saw.

Pin this for later.

Kesar Nariyal Peda Good Recipe

Kesar Nariyal Peda Good Recipe

As I always say – Eat Happy! Stay Happy!

Sonal

Peanut Chikki / Brittle

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Peanut Chikki / Brittle

Peanut Chikki

Peanut Chikki

Lohdi and Makar Sankranti is knocking on the door and I am posting this delicious and simple recipe at the last minute since these 2 festivals are not complete without some Peanut Chikki / Brittle.

Again, I am doing a makeover of the older post, which was posted in 2013. Improvised a bit of recipe and yes, re-did the photos also. This is my absolute childhood favorite. Winter is the time to eat this jaggery & peanuts delight. These are called chikki in the north. In western India, they are called patti. Patti is a bar, as simple as that! 😀


These peanut brittles are called singdana Patti or Mungfali ki Chikki. Peanut is Mungfali or Singdana.

Peanut Chikki

Peanut Chikki

Jaggery used in the recipe can be substituted with Date Sugar or Palm Sugar. Some say, Raw Sugar can be used too. Actually, the Indian grocery stores and international markets do carry jaggery.

Peanut Chikki

Peanut Chikki

Some other such recipes from the blog are – Sesame / Til ki Chikki or Brittle , Til ke Ladoo / Sesame Fudge , Gudh Til ki Meethi Mathri , Khasta Achari Mathri and more.

Here is how I made it!

Kitchen Equipments Required

2 heavy bottom pans, stirring spoon, food processor, baking sheet, parchment or butter paper, rolling pin.

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Peanut Chikki / Brittle
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Winter beating sweet snack made with jaggery and peanuts.
Ingredients
  • Jaggery / Gudh - 2 cups, grated.
  • Peanuts -1 cup, dehusked, unsalted.
  • Salt - a very small pinch
  • Saffron - a very small pinch
  • Cardamom powder - a very small pinch
  • Black pepper - a very small pinch, optional
  • Baking Soda - a very small pinch, optional
Instructions
  1. Prepare a cookie baking sheet with a parchment paper.
  2. Take a heavy bottom pan and lightly roast the peanuts till slightly golden. Cool a bit and then. Crush lightly in food processor for about 2 blitz.
  3. Take another heavy bottom pan. Put the flame low. Add jaggery to it. It will start melting slowly. Add baking soda, salt, saffron(crushed), black pepper and cardamom powder to it. Keep stirring continuously to avoid burning.
  4. Once it starts bubbling, add roasted and dehusked peanuts to the jaggery.
  5. Mix well on low flame with bubbling jaggery. Take it off the flame. Pour the hot mixture towards the half of the parchment paper in the tray, so that you have other half for covering and rolling flat.
  6. Now fold the other half of the parchment paper. If you want then use another piece if parchment paper. Use a rolling pin and spread it out while rolling and flattening it.
  7. Now take the top layer of parchment paper off and let it cool down for 5-10 minutes. Break it in desired pieces and enjoy.
Notes
  1. The saffron, salt, black pepper and cardamom used can be eliminated completely while making the Chikki or used whatever is handy. I like to add more flavors.
  2. Use light color Gudh or jaggery to make this brittle. Though dark color would also make Chikkis. I have made Chikkis using both colors and they both are good.
  3. You may omit using baking soda also. I add it since it makes Chikki more Khasta ( crunchy) and not chewy. If you use soda then add a very little pinch.
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I had a great time making these Chikkis in my Indian American Kitchen! I hope you enjoy making these in your kitchen.

In my Kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Kaju Chocolate Barfi – Warmest Diwali Wishes

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image

Diwali is the biggest festival for the Hindus of Indian community and the subcontinent. A beautiful festival of lights, secular spirit, good food and company, some glamour and some poker ;), firecrackers and mithais, fun, laughter, joyful times and loads of memories…golden memories..

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Diwali is symbolic of victory of good over evil, lightening our hearts and soul with purity of goodness and recognizing the Almighty God inside us. Being kind and tolerant to others, share and spread the happiness with the less privileged ones, feed the hungry, clothe the cold bodies and just be there in the moment.

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Goddess Lakshmi, the Goddess of wealth enters the houses of those, who are ready to share and care. Lord Ganesha, the vighna-harta (the problem solver), sits in our house, watching over us and blessing us.

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I have such fond memories of Diwali from my childhood. The girls of the family will decorate the verandahs with rangolis and flowers. The boys would put kandeel (paper lantern) and lightings. The grandmother, aunt and mom would be busy with kitchen preparations. The grandfather, uncle and dad would be busy getting the pooja done at the factory in time and then distributing the bonus and mithai to the employees. The whole “raunak” at my childhood home is unmatched, now resting in my memories.

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Coming to the Diwali ki Mithai (sweets), I have gine very low key this year. I have not prepared much. This is the only Mithai that I have prepared and I must say that it does not require anything else on the side. It has the bitefulness of Kaju Katli and the charm and glamour of Chocolate.

Kaju is Cashews and Chocolate is chocolate and Barfi is Fudge.

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Binjal had posted Chocolate Barfi, few days ago and I think she set the fire up for the rest of us. Chocolate in mithai had been ringing in my head since then. I wanted to make Kaju Katli though and decided on that. I started making it and one thing led to the other and I ended up with this quick and few ingredients Kaju Chocolate Barfi. It is gooey like fudge and so soothing with every bite. If it was not for Shailja, my Barfi would have gone for a down dip. Thank you lady for saving me as always.

Kaju Chocolate Barfi

  • Servings: 10-12
  • Difficulty: easy
  • Print

image

Kitchen Equipments Required

Grinder, Heavy bottom pan, heavy stirring spoon, a 10 inch round plate for setting the barfi.

Ingredients

Cashews / Kaju – 2 cups

Sugar – 3/4 cup

Water – 1/4 cup

Coco powder, unsweetened – 1/4 cup

Milk – 1/4 cup

Ghee to grease the plate

Silver foil, edible to decorate, optional

Method

  1. Grind the cashews in the grinder to a fine powder. Keep aside. Make sure that you do not over do it or else you will end up with an oily paste.
  2. Take the heavy bottom pan and add sugar and water in it. Cook it on medium heat till sugar is completely dissolved. We are not looking to make any string consistency of the sugar. It is simple sugar syrup.
  3. Once the sugar is dissolved, add cashew powder, milk and chocolate powder.
  4. Cook it on low flame, while stirring continously with the heavy spatula.
  5. After 8-10 minutes, the batter will leave the sides and come to the center. Switch off the flame.
  6. Grease the plate with ghee.
  7. Spread out this mixture evenly in the greased plate, of about 1/2 inch thickness.
  8. If you are using the silver foil, apply it now.
  9. Let it cool down to room temperature and set for about 3-4 hrs.
  10. Now you may slice it in either squares or diamonds.
  11. These should stay good outside for 2-3 days. Refrigerate it later, if any left.

Wishing you Health, Wealth, Peace and Prosperity this Diwali from my Indian-American Kitchen to yours!

Happy Diwali

Sonal

 

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