skip to main |
skip to sidebar
Gulkand Barfi in Marathi
Servings: Approx 12 pieces
Ingredients:
1 1/4 cup Khoya, Crumbled (Khoya from Ricotta Cheese)
1/4 to 1/2 cup Sugar
3 tbsp Gulkand
1 tsp Pure Ghee
Method:
1) How to make Khoya from Ricotta Cheese
2) Heat a nonstick skillet, add 1/2 tsp Ghee. Roast crumbled Khoya on medium heat for about 6-7 minutes. Now add sugar and mix well. First add 1/4 cup of sugar. Let the sugar get absorbed in Khoya. Now taste a little part of it and add more sugar, only if needed. Keep stirring. Let the mixture cook on medium low heat until it forms a nice ball.
3) Once mixture becomes thick, turn off heat. Grease a plate only in the centre (Grease around 4 inch X 4 inch area)
Take out approxiamtely 1/3 of mixture and put it over greased area. Pat and make 1 cm layer. Layer should be evenly spread. Try to give Square shape to this layer, It makes easy to cut square pieces. Let this mixture cool down.
4) Add 2 to 3 tbsp Gulkand into remaining 2/3 mixture of Khoya. Put it on low heat. Stir and mix nicely. Stir for 2-3 minutes and turn off the heat.
One this mixture is warm enough to handle, put it on the Plain Khoya Layer and spread evenly over it. Do it very carefully, otherwise layers could get disturbed.
After sometime, Layers will cool down. Now cut into pieces. Serve fresh or store for 2-3 days into refrigerator.
Note:
1) I used Cardamom flavored Gulkand for this Mithai, that is why I dint use Cardamom Powder. If you want to give more flavor of Cardamom, add 2-3 pinch with Sugar.
2) Don't use too much ghee, otherwise Mithai will become very Buttery and glazy.
3) If the mixture is too hot to handle, take a thick plastic sheet, grease one side with Ghee and put otherside on your palm. Pat the layer with greased side of Plastic sheet.
Labels:
Gulkand Burfi, Indian Sweets, Diwali sweets, homemade sweets, how to make mithai
Corn Flakes Chiwda in Marathi
Serves: Approx 8 cup
Ingredients:
7 Cups Plain Corn Flakes (See Note 3, 4)
1/4 cup Oil
For Tempering:
1/2 tsp Mustard Seeds, 1/2 tsp Cumin seeds, 1/4 tsp Asafoetida Powder, 1/2 tsp Turmeric Powder, 1 tsp Red Chili Powder, 6-7 Curry leaves
6-7 Green Chilies, finely Chopped
2/3 cup Peanuts
1/4 cup Golden Raisins
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tbsp Amchoor Powder (Dry Mango Powder)
Salt and sugar to taste
Method:
1) Heat 1/4 cup Oil in a Big nonstick pan. Add peanuts and fry till they become light brown. Drain and transfer them to a plate.
2) Turn heat on medium. Temper remaining Oil with Mustard seeds, Cumin seeds, Asafoetida Powder, Turmeric Powder, Red Chili Powder and Green chilies. Add Curry leaves and let it crackle. Then add Raisins, stir for few seconds and add fried Peanut. Also add Corn Flakes. Add 1 cup Corn flakes at a time. Do not add whole quantity of Corn Flakes. Adding in small portions will help to spread seasoning evenly.
3) Turn heat on Low and mix Chiwda nicely. Now add Coriander-Cumin Powder, Amchoor Powder, salt and sugar (I had added 3 tsp sugar) to taste. Mix well with bigger spoon.
Hold handles of the pan and toss gently to mix all the ingredients nicely. Do not try if you are not confident.
4) Turn off the heat. Transfer the pan to any other place. Do not keep it on hot Coil, otherwise Chiwda at the bottom could get burn.
5) Once Chiwda is cooled, store it to Airtight Container.
Note:
1) To enhance the taste, fry Dry coconut pieces and Chana (Not dried one) Dal with Peanuts.
2) You can use only Red chili Powder if you dont want to use Green chilies.
3) Some Corn Flakes are little thick some are thin. Amount of Oil required is depend on the thickness of Corn Flakes. So do not add entire amount of Flakes in one time. Add one cup at a time.
4) Sugar content in the Cereals should be very less. So check the 'Nutrition Label' on the pack of Cereals. Do not use Sugar Frosted cereals, It will make chiwda sweeter than required.
Labels:
Chivda, Corn Chiwda, Diwali Chivada recipe, Makyacha Chiwda, Makai Chivda
Olya Naralachya Karanjya in Marathi
Serves: 10 to 12 Karanjis
Time: Approx 1 hour
Baked Karanji with Dryfruits for Diwali
Ingredients:
::::Filling::::
1 1/4 cup Fresh grated Coconut
3/4 cup Jaggery, grated
1/2 tsp Cardamom Powder
::::Karanji Dough::::
3/4 cup Maida (All purpose Flour)
2 tbsp Semolina
1 tsp Pure Ghee
1/2 to 3/4 cup Milk, cold or at room temperature
Oil for deep frying
Method:
1) Take a pan, add Coconut and Jaggery and cook for 5 minutes on medium heat. Stir occasionally. Add Cardamom powder and mix well. Mixture should be thick in consistency, otherwise, Karanji gets mushy because of filling.
2) Mix Maida and Semolina in a bowl. Heat 1 tsp Ghee in a small saucepan. and pour hot Ghee in Maida and Semolina mixture. Mix with spoon and wait for 2-3 minutes. Add milk and make medium consistency dough. Cover the dough with lid and set aside for 15 minutes.
3) After 15-20 minutes, Dough will be little hard. Sprinkle little milk and knead dough nicely. Make 1 inch balls out of this dough.
4) Now we will make karanjis. Before starting to make Karanji, keep ready a medium sized plate and clean, damp cloth to cover Karanjis. Damp cloth keep Karanjis moist.
5) How to Make Karanji
Take one ball of dough. Squeeze and knead a little. Roll and make thin disc. put a spoonful Coconut filling on one half of the disc. DO NOT put mixture on the edges. Apply very little milk on the edge of Half disc where you have put the mixture. Now fold the empty side of the disc over mixture and seal nicely.
If you Have Karanji Cutter.
Cut the excessive dough with Karanji cutter. Do not cut very close to stuffed Coconut filling, otherwise Karanji will get open and it will double your work to patch it up. Also Shape of Karanji will not be proper.
If you dont have Karanji Cutter
Make design with Fork or just twist the edges.
6) After making one Karanji, put it on the plate and cover with damp cloth, so that it will not get dry. Make all Karanjis one by one and place under damp cloth.
7) Heat oil for deep frying. Heat should be on medium. Deep fry Karanjis until nice golden color.
This is my entry for Diwali Festival Event by Pallavi
Labels:
Diwail Special Faral, Karanji, Olya naralachya Karanjya, Coconut Karanji
Anarasa in Marathi
Ingredients:1 cup white Rice1 cup grated Jaggery1 tbsp Ghee2 tbsp Poppy seedsOil/ Ghee for deep fryingMethod:1) Wash rice and drain. Soak Rice in water for 3 days. Change water everyday.2) On 4th day drain water completely. Leave for 15 minutes. Then transfer it to clean cotton cloth and leave there until become dry. Grind washed and dried rice to fine powder. Sieve and strain ground Rice through strainer to get fine powder of rice.3) In a mixing bowl add grated Jaggery, Ghee and fine Rice powder. Knead well and make dough. Do not use water to knead. Keep this dough in airtight Plastic container for 3 to 4 days at room temperature.4) After 3-4 days, remove dough from container. Make 1 inch balls of the dough. Heat oil for deep frying. On rolling board, sprinkle little poppy seeds, place one ball over it and roll to medium thick puri. Deep fry this puri on medium heat. Keep the Poppy seeds side up while frying. Also do not turn the side, otherwise Poppy seeds could get burn.5) Crucial part while frying – once you left the Puri into oil, it will spread into oil so keep a steel spoon and frying spoon ready. So that you can avoid too much spreading and manage Anarasa.6) While frying, sometime Anarasa gets crumble into Oil. Then store remained dough to airtight container and use afterward. This dough stays good for 4 to 6 months in airtight container.7) Deep fry Anarasa to golden color. Keep fried Anarsa standing in colander and let the Oil drain. Once Anarsas are cool store them into Airtight container.
Labels:
Diwali Festival, Diwali Faral, Maharashtrian Faral, Anarasa, Anarsa recipe
Chakali Flour in Marathi
Serves : 1 to 1½ kgIngredients:1½ cup Chana Dal½ cup Ural Dal½ cup Moong Dal2 cup white Rice¼ cup Sabudana (Sago)50 Grams Cumin seeds (approx 3-4 tbsp)Handful of Coriander seedsMethod:1) Since we are not going to wash dals (Chana Dal, Ural Dal, Moong Dal), to remove dirt, clean dals with damp cotton cloth separately.2) Wash Rice and drain water. Spread over a cloth and let it dry in the shade, not in direct sunlight.3) Dry roast each dals separately on medium heat, until golden brown. Dry roast rice and Sago till brown. Then roast Cumin seeds and Coriander seeds until aromatic.4) Let all roasted Items cool down. Mix all and grind to fine powder. This Blended Flour is used to make Chakali.
Labels:
Chakali, Diwali Faral, Diwali Festival food, Chakli Bhajani, Chakali Flour
Chakali recipe in Marathi
Time: 35 minutes
Yield: 20 to 22 medium sized Chakali
Ingredients:
1 cup Chakali Bhajani (Chakali Flour)
1 cup water
1 tsp Asafoetida Powder
2 tsp Sesame seeds
½ tsp Carom Seeds (Ajwain)
1 tbsp Red Chili Powder
1 tbsp Oil
Salt to taste
Oil for deep frying
Method:
1) In a deep and medium saucepan, heat 1cup water. Add Asafoetida Powder, Sesame seeds, Carom Seeds, Red Chili Powder, Oil and salt. Give a nice stir. Bring the water to boil.
2) Once water starts boiling, add Chakali Bhajani and mix vigorously. Turn of the heat and cover saucepan with lid for 7-8 minutes.
3) After 10 minutes, transfer the Bhajani dough to plain surface or in the plate. Use little lukewarm water to knead the dough. Make a soft dough.
4) Grease Chakali Press utensil from inside with little oil. Stuff enough dough in it. Press and move into circular motion to make Chakali.
5) Deep fry Chakali on medium high heat, until golden. Drain and put on paper towel to remove excessive oil.
Keep Chakali in Airtight Container after cooling.
Labels:
chakali chi recipe,murukku, bhajanichya chakalya
Shankarpale
Ingredients:¼ cup Milk
¼ cup Pure Ghee
¼ cup Sugar
Approximately 1 & ½ cup Maida (All purpose Flour)
Oil or Ghee for deep frying
Method:1) In a saucepan, add Milk, Sugar and Ghee. Heat the mixture until sugar melts. Remove from the heat and let it cool down.
2) Add Maida to mixture, and knead to medium consistency dough. Cover the dough for 20 minutes. Do not add entire amount of Maida. Add little by little, so that it you will get perfect consistency.
3) After 20 minutes, knead it again. Divide into 2 inch round balls. Sprinkle little dry Maida Flour on your work surface and roll out dough ball to round and thin tortilla.
Cut it into diamond shape and deep fry in oil or Pure ghee.
Labels:
Shankarpale, shakarpari, Diwali Faral, Maharashtrian Diwali Faral recipe, Diwali Festival
Chirote
Servings: 16 to 17 pieces
Ingredients:
1 cup Maida
1/8 cup Melted Ghee
¼ cup Milk
½ cup Powdered sugar to sprinkle on chirota
To make Rice flour Paste
4 tbsp Pure Ghee
3 tbsp Rice Flour
Method:
1) In a mixing bowl, add 1 cup Maida. In a small saucepan, heat 1/8 cup Ghee to high temperature. Put ghee in Maida. If the ghee is not hot enough, Chirotas won't get required crunchiness. Add ¼ cup milk and knead well. Cover the dough for half an hour.
2) Divide the dough equally into 6 balls. Roll one ball and make round shaped tortilla / Chapati. This tortilla / Chapati should be very thin. As much thin you will roll the Chapati / tortilla, the chirotas will become more crunchy and light.
3) Chirote has a layered texture. To create these layers, we'll use 3 tortillas/ Chapati at a time. Keep them aside separately. Melt 2 tbsp ghee in a small saucepan, and make a paste by adding 2 tbsp Rice Flour. Take 1 tortilla, spread 1 tbsp rice flour paste all over the upper side. Then place second tortilla over the first tortilla. Spread 1 tbsp rice flour paste all over it. Then place third tortilla and spread the paste over it.
4) Start rolling tightly from two opposite sides. Place one rolled side on the other. Press a little. Wait till the melted ghee inside the roll becomes thick. Repeat the same process for remaining 3 dough balls.
5) Once the ghee is thickened, cut the roll into 1 inch pieces.
6) We can make Chirotas in two shapes
First Method: Take one piece. Keep the plain side upward, just press the piece with your palm and roll the roller without applying too much pressure.
Second Method: Keep the swirled side upward. Press it gently and roll it without applying much pressure. As per this method, the chirota will become round in shape. Chirota looks very attractive by using this method.
7) In a deep fryer, heat enough oil for deep frying. Once the oil is hot turn the heat to medium. Deep fry chirotas until golden brown. Place fried chirotas on paper towel and immediately sprinkle 2-3 pinch of powdered sugar on the surface of each chirota. because of hot chirota, sugar will melt and immediately absorb in it.
Note:
As per above measurement of ingredients we are making total 2 big rolls of the dough. Make Ghee and rice flour paste separately for each roll. That means you have to make it twice. If you make entire paste in one time, ghee could become thick for second roll and you will not able to heat it again as we have already added rice flour to it. And while heating it again the rice flour will get cook in heated ghee.
Labels:
Maharashtrian sweets, Traditional Maharashtrian sweets, chirote recipe, chirota recipe, recipe for chirota, Indian sweets recipe
Besan Ladu in Marathi
Very Popular Maharashtrian Sweet.
Besan Ladoo is traditionally made as a sweet part of Diwali Faral.
Besan Laddu can be prepared without making Sugar syrup. Click here for the recipe of Easy Besan Laddu without Sugar syrup
Ingredients:
1 cup Besan (Chickpea flour)
1/2 cup Pure Ghee
3/4 cup Sugar
1/2 cup water
1 tsp Cardamom Powder
1/4 cup Golden Raisins
Method:
1) Heat a non stick pan. Add Ghee, and let it melt. Reduce the heat to medium. Add besan and fry till golden brown. Wait till you get nice besan and ghee aroma. Remove pan from the heat.
2) In other pan, add water and sugar to make sugar syrup. We need a specific consistency for sugar syrup. For this consistency, boil water and sugar together. Within couple of minutes, once it starts boiling and becomes transparent, immediately turn off the heat. Put this syrup into fried chickpea flour. Mix it well. Remove all the lumps.
3) Stir this mixture in between. Chickpea flour will soak sugar syrup in some time. Mixture will thicken. Then add Cardamom powder. Mix it well.
4) Now make 1 and 1/2 inch tight balls out of this mixture. Place one raisin on top of each ball.
Note:
1) In the above recipe, we have used limited ghee so the mixture could become dry very fast, so keep an eye on consistency of the mixture। If the mixture become dry, it will be difficult to make round balls.
Ravyache Ladu (Semolina Laddu) in Marathi
Yield : 15 laddus
Ingredients:
2 Cups Fine Semolina
1 Cup Water
1 ½ Cups Sugar
½ cup Pure Ghee
1 tsp Cardamom Powder
Method:
1) Heat a wok. Melt ½ cup Ghee. Add 2 cups semolina and fry till color turns to Pink and you sense nice aroma of semolina.
2) In other saucepan, add 1 cup water and 1 ½ cup sugar. Turn on the heat and make sugar syrup. We need One string consistency for sugar syrup (Thin string is formed when tested between thumb and forefinger.) Alternatively, once the syrup becomes transparent, boil for 15-20 seconds.
3) Pour this sugar syrup into fried Semolina. Add cardamom powder and mix well.
4) Cover this mixture with lid for some time and make laddus once the mixture becomes thick.
Note:
1) If the mixture is little dry and you are unable to form laddus out of it. Boil ½ cup water; add 3 tbsp sugar. Make sugar syrup and add it to the mixture. Mix it well and make laddus.
2) Use Fine Semolina for making laddus.
Labels:
Rava Ladu, Ravyache Ladu, Semolina Laddu recipe, Semolina Sweets recipe
Chiwada
Quantity: Approx 1 pound
Time: 20 minutes
Ingredients:
8 cups Thin Poha (Flattened Rice)
1 ½ to 2 cups Murmura (Puffed Rice)
¾ to 1 cup Peanuts
10-12 Cashew Nuts
10-12 Green Chilies, finely chopped
10-12 Curry Leaves
½ cup Oil
½ tsp Asafoetida, 1 tsp Turmeric Powder, ½ tsp Mustard Seeds, ½ tsp Cumin Seeds
Salt and sugar to taste
Bigger pan
Method:
1) We need a pan, big enough to take in all the ingredients.
2) To keep the Poha crispy longer, dry roast them over medium heat. Keep stirring continuously, otherwise it will shrink the Poha. Also, Dry roast Murmura, stir continuously. Do it for approximately 7 to 8 minutes.
3) Heat the pan, add oil and wait till oil becomes hot. Once Oil is hot, turn heat on medium. Fry Peanuts and Cashew nuts. Drain and transfer Peanuts and Cashew nuts to other bowl.
4) In heated oil, add Mustard seeds. Let it splutter, then add Cumin seeds, Asafoetida powder, Turmeric Powder, Green Chilies and Curry Leaves. Give a quick stir and immediately add fried Peanuts, Cashew nuts, Thin Poha and Murmura. Mix nicely. Flavored oil should spread all over Poha and Murmura. Keep the heat on medium while doing this; otherwise Poha in the bottom of pan could get burn.
5) Turn off heat, add salt and sugar and mix well. Keep the pan half covered. Chiwada is ready.
Once Chiwada is cool down store it in airtight container.
Note:
This is a basic Chiwada recipe. You can make your version of Chiwada according to your taste.
1) Addition of Raisins, thin slices of Dry Coconut taste great in Chiwada. Fry these both while frying Peanuts.
2) Add few chopped garlic flakes while tempering. It will give nice Garlicky flavor to Chiwada.
3) To give little sour taste to chiwda, add 1 tsp of Amchoor Powder while adding salt and mix well.
