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Laddoos  or a small sweet ball, originated in Indian Subcontinent. It is made out of  a combination of flour, nuts, ghee, and sweetner. It was originally used for medicinal purposes. Laddoos are delectable to the tongue and is liked by all ages.

Laddoos are of many varieties and each fulfill a nutrient in the body. basically these laddoos are immunity and strength builders.  One can make Ragi laddoos (whole wheat +ragi), Mueseli Laddoos (whole wheat + Mueseli) , Methi laddoos ( Whole wheat + Methi powder) etc.

Laddoos are also known as panjiri laddoos or Jaape ke laddoos. This variety has a number of ayurvedic or natural strenght giving ingredients like Cloves, Nutmeg, mace, Kamarkas Edible gum etc.  It is the most common variety as its given to new mothers or lactating mothers.

Today we are preparing Whole Wheat and Flaxseed Laddoos! Flaxseeds are rich in Omega 3 and dietary Fiber. Flaxseed improves Cholestrol and Lowers Blood Pressure.

INGREDIENTS:

  1.  2 1/2 Cup Atta or Whole Wheat
  2. 1/2 Cup Suji or Semolina
  3. 1/2 Cup Alsi or Flaxseed Powder
  4. 1 Cup Bura Cheeni or Powdered Sugar
  5. 1 teaspoon Elaichi or Cardamom Powder
  6. 1/2 Cup Almond Pulsed or Grounded
  7. 1 Cup Ghee or Clarified Butter

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

  • Grind Almonds and Keep Aside
  • Grind the Sugar if using Granulated Sugar and keep aside
  • In a dry Wok, Dry roast Atta until it becomes aromatic and golden in colour
  • Add in Suji and Flax seed Powder,  Keep roasting till colour gets little darker
  • Add in Ghee and mix well until the atta gets wet and crumbly.
  • Add Elaichi powder, mix and keep cooking on low flame, stirring in between .
  • Once a nutty aroma comes, take it off flame and let it cool
  • Once its cool and you can touch it , add grounded almonds and powdered sugar, Mix well.
  • If mixture gets dry  and not forming laddoos then add little hot ghee.
  • If Mixture is too wet add more almond flour.
  • Make Laddoos and keep it in air tight containers.

 

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

 

Bach Baras is a hindu festival celebrated by mothers for their sons. On this occasion mothers start their day by worshiping A cow and it’s Calf. Bach means “calf” and baras means “twelve”. Bach Baras or Gau Vats Dwadeshi follows janmashtmi (lord Krishna’s birth day). Women who have male kids fast on this day, depriving themselves from eating wheat or any grains and foodstuff prepared by cow’s milk. They also avoid using knife. Nothing should be chopped, not even vegetables. They eat sprouts and Jowar or Bajra Rotis. It is believed that worshipping cow gives prosperity and longevity of kids.

Thali consists of –

Starters

  1. Sprouts of Green Moong – Sauted in little oil with Salt, Pepper and fresh Coriander and little Chaat Masala and Turmeric.

Main Course

  1. Kadhi – Cooked by mixing curd and besan(gram flour) and finished with some dried fenugreek leaves.
  2. Gatte ki Kadi – This Curry is made with onion and tomatoes and the “Gatte” is made by gram flour dough boiled and broken into small pieces and cooked together.
  3. Aloo ki sukhi sabzi – Made with boiled potatoes with salt, turmeric, red chilly powder, jeera powder and finished with fresh coriander leaves. Potatoes are not cut with knife but just roughly mashed up by hand.
  4. Jowar Roti – Jowar Roti or bhakri are one of the Indian Flat Breads made with Sorghum Flour
  5. Bajra Roti – Bajra Roti or bhakri are one of the Indian Flat Breads made with Millet Flour

Sides

  1. Green Mirchi ka Thesa/Thecha – Its a Maharashtrian side which brings quite a lot of excitement in the thali as its spicy and chatpata. Its a coarse mix of Green chillies, Fresh coriander, coconut, sesame seeds and garlic etc made by pounding the mix in a mortal and pestle.

Desserts/Sweets

  1. Bajre ki Churi – Its a healthy North Indian recipe made from crumbling leftover bajra rotis and mixed nicely with loads of ghee, nuts, Jaggery or sugar and fennel powder.
  2. Sattu ka Laddoo – Its a Recipe made during special occasions and festivals. Its kid friendly and healthy too. Sattu is basically roasted chana Dal Flour. Its made by dry roasting wheat flour till its golden and releases aroma and then mixing in sattu, sugar, nuts and cardamom powder. Finally ghee is added and mixed, rolled into laddoos.

INGREDIENTS:
1) 100 pcs or 2 Kg Amla
2) 3 Kg Sugar
3) 2″ Dalchini / Cinnamon
4) 20 Green elaichi/ Cardamom
5) 2 Teaspoon Kali mirch powder/ Black pepper powder
6) 8 Teaspoon Saunf/Fennel

PREPARATION TIME: 4 Days

HOW TO PREPARE:
* Wash Amlas and prick holes in them with a fork or knife and keep aside
* In a pan boil water and add Amlas to it
* Boil Amlas for 10 minutes, drain and keep aside
* Again boil water and add Amlas to cook for 10 more minutes
* This is done to remove excess bitterness from Amlas
* Drain the water, keep Amlas in strainer for a day till water is drained
* In a pan, add sugar and 1 liter of water and let it boil
* Add Dalchini, Elaichi, Kali mirch, and Saunf to water
* Finally add Amlas and cook for 20-30 minutes till Amlas get soft
* When cooled down, take out the Amlas and keep it in a bowl or a jar
* Boil the rest of the sugar syrup till it gets thick(Like 2 tar chashni)
* Add this thick syrup to the Amlas, and close the jar
* Amla Murrabba is ready and can be used for a month or two