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Diwali

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Luxuriant and Rich in taste, Dodha Barfi is a traditional dessert made in Punjabi cuisine. Prepared using slow roasting method, this is one of the mouth-melting dessert recipes which is perfect for any special occasions and festivals. It has a grainy texture and its nutty crust makes it a favourite among kids too. Try this quick and easy chocolatey dodha recipe and enjoy with your loved ones!

INGREDIENTS:

  1. 1/2 Cup Daliya
  2. 1 Cup Milk
  3. 200 gms Sweetened Khoya
  4. 1/2 Cup Almond Chopped
  5. 3 Teaspoons Cocoa Powder
  6. 1 Teaspoon Lemon Juice
  7. 2 Teaspoon Honey
  8. 2 Tablespoon Ghee / Clarified Butter

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • In a pan, dry roast the daliya and add milk
  • Cook till the daliya gets softs
  • Add Honey and Cocoa powder and mix well
  • Mix till everything gets chocolatey
  • Add sweetened Khoya and mix till Khoya melts
  • Instead of Sweetened khoya add 1 cup sugar and Unsweetened Khoya
  • Add Ghee and keep cooking till ghee incorporates
  • Cook everything till it leaves the pan sides and forms a gooey dough
  • Put it in a greased tray and flatten on top
  • Garnish with Chopped Almonds and let it set for 3 hours in Fridge
  • Cut in Squares and Serve
  • Quick Punjabi Dodha Barfi is ready to serve

 

Red Kidney Beans or Rajma is a vegetarian dish and very popular amongst the favourites of the children, specially in the north of India. Generally, it is cooked by using Indian Whole Spices in thick gravy and commonly served in form of as Rajma Chawal. Today “Jai Ki Rasoi Se” churned out – ‘Rajma Mawa Barfi’, a unique dessert using this common ingredient. This new sweet is perfect for this Diwali. Happy Diwali to you and your family

Ingredients
1. Boiled Kidney Beans (Ubale Rajma) – 200 Grams
2. Castor Sugar (Shakkar or Chini Ka Powder) – 100 Grams
3. Milk Powder (Doodh Ka Powder)- 100 Grams
4. Milk Solid (Mawa or Khoya) – 100 Grams
5. Pure Ghee (Asali Ghee) – 100 Grams
6. Milk (Doodh) – 125 Milliliter
7. Cardamom Powder (Elaichi Powder) – ½ Tea Spoon
8. Almonds (Badam) – 10 to 15
9. Cashew Nuts (Kaju) – 10 to 15
10. Pistachio (Pista) – 10 to 15
11. Silver Sheet for garnishing

Preparation:
1. Note: Soak kidney beans overnight and boil it. Keep it aside it get it cool.

2. Drain the water from the boiled kidney beans and put it in a mixer grinder to make a fine paste. Keep the paste aside

3. Heat pure ghee in a non-stick pan or kadai. Once the ghee is hot, add kidney beans paste. Mix and cook till rawness is removed from it

4. Add semolina and cook till it become golden brown

5. Now add milk powder & milk solid and mix them. Continuously stir and cook it for 5 to 6 minutes or till ghee gets separated

6. Add milk and mix it. Stir and cook till the semolina become soft

7. Now add castor sugar and mix it. Cook it till the ghee gets separated from the semolina and becomes a lump

8. Finely add grated almonds, pistachio, cashew nuts and cardamom powder. Mix all and cook for another 2 minutes. Keep it aside t get it cool

9. Grease a plate and spread the lump evenly on the tray. Garnish it with silver coating and keep it aside to get it cool. With help of knife cut it to square or diamond shape as per your requirement

10. Now the dish is ready, serve it by garnishing with finely chopped almonds and cashew nuts

Flaky biscuit is one of the most popular snacks in North India, and is part of most marriage or religious occasions like Karva Chauth and even as tea-time snack. It is basically made of flour, water, and cumin seeds. Today in Jai Ki Rasoi Se made “Crispy Masala Mathari”. It is served with mango, chilli or lemon pickle along with tea.

Ingredients
1. All Purpose Flour (Maida) – 250 Grams
2. Dry Fenugreek Leave (Kasuri Methi) – 1 Table Spoon
3. Finely chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
4. Caraway Seeds (Ajwain) – 1 Tea Spoon
5. Cumin Seeds (Jeera) – 1 Tea Spoon
6. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
7. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
8. Ginger Garlic Paste (Adrak Lasoon Paste) – 1 Table Spoon
9. Cumin Powder (Jeera Powder) – 1 Team Spoon
10. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
11. Salt – According to Taste
12 Oil – As per Requirement

PREPARATION:

  • In bowl add all-purpose flour, red chilli, turmeric, cumin & whole spice powder,
  • Add ginger garlic paste, finely chopped green coriander, dry fenugreek leaves,
  • Add cumin & caraway seeds, 2 tbsp oil and salt to taste. Mix all ingredients
  • Knead a tight dough by adding water as per requirement. Rest the dough for 20 minutes
  • Divide the dough in equal portion. Place each portion on rolling board and slightly press it your palm and make a flat surface
  • Make pricks on both sides of the mathari by using fork
  • Heat oil in a kadai, once the oil is hot, add mathari. Fry them till they turn golden brown
  • Now the dish ready to be served with hot cup of Adrakwali Chai

ADRAK WALI CHAI or GINGER TEA