Walnut Sweet Kachori

 Ingredients

1 1/2 Cups Walnuts  

1 Cup Khoya / mawa

1 Cup Jaggery 

2 tbsp Ghee

2 Cup Sooji (rava)

1 Cup Milk

a pinch of Salt  

1/2 Cup Semolina

2 tbsp Powdered sugar (optional)  

2 tsp Cardamom powder

2 tsp Nutmeg powder

 oil for frying

 

Method

In 2 cups of semolina, add ghee and a pinch of salt. Mix well.

Soak it in milk and let it rest for 4 hours.

After resting, knead it well until smooth and soft, applying a little ghee as needed.

For the filling:

Grind the walnuts into a fine powder.

Roast the walnut powder and semolina in ghee until aromatic.

In a pan, melt the jaggery with ghee.

Add the khoya, roasted semolina, walnut powder, cardamom and nutmeg powder.

If you prefer extra sweetness, add powdered sugar.

Mix everything well and let the filling rest for 4 hours.

Shaping and frying:

After both the dough and filling have rested for 4 hours, make equal-sized dough balls.

Take filling portions that are about twice the size of the dough balls.

Stuff the filling into the dough, seal carefully, and roll gently into small puris.

Deep-fry in ghee on medium heat until golden brown and crispy.

Serve warm or at room temperature and enjoy the rich, crispy, and flavourful kachori!

 

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Jackfruit Phirni

 Ingredients

1/2 Cup Rice flour,

3/4  liter Milk

1 1/2 Cups ripe Jackfruit pods chopped

1/2 Cup Sugar

1/2 Cup Butterfly pea fresh flower extract  

1/4 Cup Almond and pistachio

1 tsp Cardamom pdr 

1 tsp Pure ghee

 

Method

Place a thick bottom pan on gas and add ghee and rice flour fry till a little golden brown.

Now add milk and keep on stirring till the milk gets thick. After that add sugar and stir for another 2 minutes. Put off gas and add butterfly pea flower extract and jackfruit pieces and mixed well. Now add cardamom powder and half nuts in this and mixed well.

Now pour phirni in a bowl and garnish with nuts and jackfruit pieces and keep in the fridge for at least :

 

After that our phirni is ready to eat.

Add jackfruit pieces at last to preserve its taste and flower extract to look beautiful.

 

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Creamy Phansachi Basundi

  

Ingredients

1 litre of full-fat milk

1 cup ripe jackfruit pods, roughly chopped

4 tbsp sugar

½ tsp cardamom powder

A pinch of saffron soaked in 1 tbsp warm milk

Pistachios and almonds for garnish

Method

Bring milk to a boil in a heavy pan. Lower heat.

Simmer and stir frequently until the milk has reduced to half. This takes about 30 mins.

Add sugar, cardamom powder and saffron milk. Stir well.

Fold in the jackfruit pieces gently.

Cook for 5 more mins. Remove from heat.

Serve warm or chilled, garnished with pistachios and almonds.

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Kathal Malpua

  

Ingredients

1 cup ripe jackfruit pulp, mashed

½ cup maida

¼ cup milk

3 tbsp sugar

½ tsp cardamom powder

½ tsp fennel seeds

Ghee or oil for frying

Sugar syrup for serving

Method

Blend jackfruit pulp, maida, milk, sugar, cardamom and fennel into a smooth batter.

Rest the batter for 10 mins.

Heat the ghee in a flat pan on medium heat.

Pour a small ladle of batter and spread gently into a round shape.

Fry until golden on both sides.

Dip in warm sugar syrup. Serve hot.

 

 

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Mango Rabdi

Ingredients: 

1 liter of full-cream milk, 

2 raw mangoes,

2 tbsp sugar, 

1 1/4 tsp cardamom powder, 

2 tbsp chopped nuts, chopped mango 

 

Preparations

At first, heat the milk and simmer, stirring constantly, until it reduces to about 1/3 of its original volume. 

After the milk is thickened, add sugar, cardamom powder, and chopped nuts.

Once you get the desired consistency, remove from the heat and let the rabdi cool. 

Next, blend raw mangoes to make a puree and fold it into the rabdi.

 Refrigerate for at least 2 hours, garnish with chopped mango pieces and serve.

 

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Makhana Kheer

 

A lighter dessert option for summer evenings. Roast makhana, lightly crush it, and cook in milk with cardamom, dates or jaggery, and chopped nuts. Chill before serving. 

 

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Stuffed Mango Kulfi

 Ingredients and Preparations

Mangoes 3-4

Makhana / fox nut1 small cup full

1 tbsp each of almonds & cashews

1 cup warm saffron milk in which you soak the nuts 

Once makhana has puffed up, grind it with nuts and milk

 Cut the top of mangoes just that much from where you can removed the seed  with a pair of tongs

Now keep the mangoes on a cup so it stay upright

pour the ground paste in each mango till the top, cover with a foil well

freeze the mangoes for 4-6 hours

then peel the skin, cut the mango into slices, Voila, your guests will be surprised what is the white ring in the center of mango rings? ! What magic you did ? 

Sprinkle some chopped pista and almonds on top to serve. 

 

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Guilt-Free Jaggery Rice Pudding

  

 Ingredients

• 1 litre milk(Full cream or Almond milk for a vegan version)
• ½ cup Basmati rice (soaked for 30 minutes)
• ¾ cup jaggery (Crushed or grated)
• 1 tsp green cardamom powder
• 1 tbsp ghee
• 2 tbsp chopped cashew nuts & almonds
• 1 tbsp raisins
• 3-4 saffron strands

Step-by-Step Recipe Guide

• Heat ghee in a heavy-bottomed pan.
• Next, roast the cashews and raisins until golden and plump. Remove and set aside.
• In the same pan, add the milk and bring it to a gentle boil.
• Now you need to drain the excess water. Add the soaked rice to the boiling milk.
• Lower the heat and simmer for 40-50 minutes, stirring occasionally to prevent sticking.
• Once the rice is softened and the milk has thickened, you have to add the cardamom powder and saffron milk.
• Turn off the heat. Wait for 2 minutes, then add the grated jaggery.
• Stir well until the jaggery dissolves completely. Turning off the heat ensures the milk doesn't curdle.
• Add the fried nuts and raisins. Serve hot or chilled.                   

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  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

   

Gehun Ka Halwa/ Whole wheat flour Pudding

 

Ingredients:

• 1 cup wheat flour (atta)
• 2/3 cup ghee (clarified butter)
• 2/3 cup jaggery (grated or chopped)
• 2 cups water
• Chopped almonds for garnish

Step-by-Step Recipe Guide:

1. In a pan, heat the jaggery and water on a medium flame. Stir occasionally until the jaggery dissolves completely.
2. Reduce the flame to low once it starts boiling.
3. In another pan, heat the ghee. Add the wheat flour (atta) and roast it on low heat.
4. Stir continuously to avoid burning. Roast until the flour turns aromatic and slightly browned.
5. Once the flour reaches the desired colour and aroma, carefully add the hot jaggery water.
6. Stir well to avoid lumps and cook for 2 more minutes.
7. Garnish with chopped almonds or nuts of your choice.

How to Make Gehun Ka Halwa Healthier For Baisakhi 2026: 5 Tips To Know Before You Start

1. Use organic jaggery for natural sweetness and added minerals.
2. Reduce the desi ghee content to 1/2 cup for a lighter texture.
3. Next, you need to add various nuts like cashews, almonds or walnuts for an additional protein boost and healthy fats.
4. Roast the wheat flour thoroughly to enhance flavor while promoting easier digestion.
5. Substitute ghee with coconut oil for a dairy-free version of this traditional Indian halwa.                                                

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   https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Anguli Pitha (Finger-Shaped Rice Cake)

 Ingredients

2 Cup Rice flour  

1 liter Milk

a pinch of Salt  

1 tsp cardamom pdr

1/2 Cup Water  

1/2 Cup Sugar

Almonds for garnish

 

Preparations

 Heat water in a deep pan and mix it with rice flour. Add a pinch of salt and knead into a soft dough.

Take small portions of the dough and roll them into finger-like shapes in your palm.

Boil the milk in a pan and gently add the finger-shaped pithas.

Cook on medium heat for about 15 minutes, stirring occasionally.

Add sugar and cardamom powder to the milk and continue cooking until it reaches the desired consistency.

Garnish with almonds and serve warm. 

 

 

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs