GAJAR KA HULWA

Gajar ka hulwa ko Himachal or punjab me gujrela ke naam se bhi jante hain. Gajar hulwa mostly North India me Punjab Haryana Delhi Himachal or pakistan ki ek famouse desert hai jise carrot pudding ke naam se bhi jante hain. Gajar or gajar ka hulwa ek healthy or low fat sweet dish hai jise mostly hum winters me he banate hain.
Gajar ka hulwa ki starting Mughal period me hui jinhone ek sweet banayi jiska naam unhone hulwa diya jo ki gajar ke sath banaya gaya tha or tabhi se is desert ka naam gajar ka hulwa pada.
Every winter humare ghar me gajar ka hulwa ek bade se kadai me banta tha jisme atleast 10ltr milk hum use karte the weinters ke liye gajar ka hulwa banane ke liye. Mumma har saal winter start hote he gajar ka hulwa banati thi. Or jo hume itna pasand hota tha ki hulwa banne se pehle he mai use taste karne ke naam per 2-3 baar kha leti thi 😝
Because gajar ka hulwa banante time usme milk and gajar sath me he dal ke use cook karte the so us process me time bahot lagta tha or specialy mai... hulwa khane ke liye itna wait kabhi nahi kar sakti so maine gajar ka hulwa jaldi banane keliye instant gajar hulwa try kiya jo taste me bahot he achaa hai or time bhi bahot kum lagta hai so ab jab bhi hume gajar ka hulwa khane ka dil kare is instant recipe ke sath hum kabhi bhi gajar ka hulwa enjoy kar sakte hai.
Instant gajar hulwa banane ke liye hum milk ko khoya or condense mile ke sath replace kar dete hai. Khoya or milkmaid ke sath bhi gajar ka hulwa utna he tasty hota hai jitna milk ke sath banane me.

INGREDIENT

Carrot - 1kg

khoya - 1 cup

milkmaid - 1 cup

Ghee - 200 g

Sugar - 1 cup or according to your taste

Almond - 10-15

Cashew - 20-22

Rainse - 12-13

Chironji - 2 tsp

 

METHOD --

Gajar ka hulwa banane ke liye sabse pehle gajar ko achi tarah se wash kar ke saaf kar le then cgajar ko food chpper or grater ki help se grate kar le.

Ek heavy bottom ki kadhai ko garam kare. Kadhai garam hone ke baad usme ghee or gajar add kar ke mix kare. Gajar ko half cook hone tak continue stir karte hue cook kar le.

Gajar ke half cook hone ke baad usme khoya or sugar add kre or achi tarah se stir karte hue cook kar le. Gajar ko cook akrte time gas flame ko midium he rakhe.

Jab gajar 90% cook ho jaye to usme milkmaid add kare or achi tarah se mix  kar ke gajar ko cook kare. Gajar ke cook hone ke baad gas flame off kar de.

Garam garam gajar ka hulwa ready hai. Dry fruits se garnish kare or surve kare.

GULAB JAMUN

Gulab jamun - A very famous sweet from india and pakistan also. Meri family ka koi bhi celibration gulab jamun ke bina complete nahi hota.kisi ka b'day ho ya koi festival or other celibration gulab jamun ke bina incomplete he hota hai.

Maine firds time 4 saal pehle gulab jamun banane ke liye try kiya. Or result bahot he jyada tasty tha. Kisi bhi festival me friends ya relatives ko giftpack ke liye sweets humesha ghar me he banti thi. 

Traditional gulab jamun khoya or maida balls ko ghee me fry karke flavoured sugar syrup me dip karke banayi jati hain. Or aaj ki recipe me hum traditional gulab jamun bana rahe hain jo bahot he easy to make hai or bahot he yummy bhi.

INGREDIENT

Khoya - 200 g

All purpose flour

Sugar - 2 cup

Water - 1 1/2 cup

Green cardamom - 4-5

Rose water - 3-4 tsp

Saffron - 1/3 tsp

Oil - 1/2 cup

Ghee - for deep frying

METHOD --

Ek bowl me khoya or all purpose flour ko mix karke hath se achi tarah se mash kar le. Khoya ko tab tak mash karte rahe jab tak khoya maida ka mixture ekdum soft nahi ho jata or mixture se ghee na niklne lge. Khoya ko mash karne me 10-12 minute ka time lagta hai.

Ready kiye mixture se equal size ki choti choti round shspe ki balls bana kar plate me rakh le.

Ek kadhai me ghee or half cup oil add karke garam karne ke liye rakh de. Jab tak humara ghee garam hota hai tab tak hum sugar syrup ready kar lete hain. Ek heavy kadhai me sugar water rose water saffron cardamom add kare or ek tar ki chashni bana le. Chadhni ko check karne ke liye syrup ki kuch drops plate me nikal kar thoda thunda hone ke baad fingers ke beech me drop laga kar check kar le.

Ghee garam hone ke baad kadhai me 5-6 gulab jamun ya ek baar me jitni kadhai me aaye add karke golden hone tak fry kar le. Gas flame ko slow rakh ke gilab jamun ko fry kare otherwise gulab jamun bahar se cook ho jaenge or center se kache so gas flame ko slow rakh ke fry kare.

Gulab jamun ke golden hone tak fry karne ke baad kitchen paper per nikal le. Sare gulab jamun isi tarah se fry kar ke kitchen paper per nikal le.

Sugar syrup ke thoda thunda hone ke baad sari fried gulab jamun ko sugar syrup me soak kar ke 4-5 hour ke liye cover kar ke rakh de.

Aapki hot n sweet gulab jamun  is ready to surve. Garam garam gulab jamun enjoy kare.

KASHMIRI PHIRNI

Phirni rice kheer ki tarah he ek desert hai jise hum tukda rice rice paste or rice flour ke sath banate hai. Boiling milk me dry fruits rice paste sugar add kar ke banaya jata hai. Phirni kheer se bahot he similar desert hai jiski consistency kheer se thodi jyada thick hoti hai.
Kashmiri firni me saffron ka use jyada kiya jata hai. Kashmiri saffron or uska flavour pure India me sabse jyada famous hai. Kashmiri firni or simple firni almost same he taste karti hain but kashmiri firni me saffron or crimyness jyada hoti hai.
Aaj hum kashmiri firni ko tukda rice ke sath bana rahe hain. So let's start..

INGREDIENT

Milk - 1 ltr.

Rice -1 cup

Saffron - 1tsp

Cardamom powder - 1/3 tsp

Kaju - 2 tsp

Rainse - 1 tsp

Almond - 1 tsp

Pista - 1 tsp

Sugar - as per your taste

METHOD --

First of all tukda rice ko running water me wash kar ke 2 cup water me soak kar ke 30-40 minute ke liye cover kar ke rakh de.

Ek bowl me 2-3 tsp luck warm milk me safforn ko mix kar ke milk me achi tarah se mix hine ke liye rakh de.

Ek heavy bottom ki kadhai me milk ko boil hone ke liye rakh le. Milk ko continue chalate rahe taki milk kadhai me na lage.

Milk ke boil hone ke baad soak koye hue rice add kare or mix kar ke midium flame per 10-15 minute tak cook kar le.

Phirni ko continue chalate rahe. Kesar milk add kar ke mix kare. Sugar add kare or gas flame ko low kar de. Rice ke achi tarah se cook hone tak phirni ko cook karte rahe.

 

Rice ke cook hone or phirni ke creamy hone ke baad usme cardamom powder  kaju almond pista rainse add kare or 4-5 minute tak cook kar le. Gas flame ko off kar de.

Aapki rich creamy kashmiri phirni ready hai. If you want surve this hot. I love chilled phirni so aap chahe to chill surve kare.

BALUSHAHI

Balushahi ek bahot he famous indian sweet hai. Jise hum mostly kisi wedding ya festival per banate hai. India me to balushahi famous hai he iske sath he Bangladesh or Nepal me bhi ye bahot he famous sweet hai.
Mere father ko balushahi bahot jyada pasand ho. So i thought ki kyu na mai balushahi ghar per he try kru. So maine unke liye ghar per he balushahi banayi jo taste me to achi thi he sath me healthy bhi thi.
So i am here with this easy and sweet recipe of balushahi...

INGREDIENT

For dough -

All purpose flour - 250 g

Curd - 1 cup

Ghee - 1/2 cup

Baking soda - 1/2 tsp

Luck warm water - as required

Ghee/oil - for deep frying

For sugar syrup -

Sugar - 1 cup

Water - 2 1/2 cup

METHOD --

Dough banane ke liye ek bowl me maida ghee dahi or baking soda add karke achi tarah se mix kar le. Luck warm water ke sath soft dough bana le.

Dough ko cover karke 1-2 hour ke liye set hone ke liye rakh de. Aap dekhenge ki aapka dough  is rest ke baad size me double ho gya hai it means ki aapka dough balushahi banane ke liye ready hai. But agar aapka dough rise kr fuffy nai hua hai it means abhi aapka dougb ready nai hai so aap use kuch extra time ke liye rest de.

Ready kiye fluffy dough se equal size ki balla bana kar unko balushahi ki shape de. Traditional balushahi ki look dene k liye ball ke center me finger se ek chota sa well bana de.
Sare balls ko isi tarah se shape de kar rakh le.

Ek pan me ghee garam kare. Ghee ke achi tarah se garam hone ke baad half half ke batches me balushahi ko deep fry kar le. Remember that balushahi ko fry karte time aapko gas flame low io midium he rakhni hai other wise aapki balushahi bahar se cook ho jaengi or center se kachi reh jaengi. Balushahi ke golden or crispy hone tak fry kare or tissue paper per nikal kar thundi hone ke liye rakh de.

Jab tak aapki balushahi thundi hoti hain let's make sugar syrup. Ek kadhai me sugar or water add karke ek tar ki chasni bana le. Chasni ko check karne ke liye ek plate me syrup ki kuch drops nikal kar thundi kare then finger ke beech me drop laga kar check kare ki aapki chasni ready hai ya nai.

Chasni ke ready hone ke baad sari fried balushahi ko is chashni me soak kare or 20-25 minute ke liye cover kar ke rakh de.

Chasni se nikal kar balushahi koek badi plate me nikal kar alag alag kar ke fan ke niche 3-4 hour ke liye dry hone ke liue rakh de.

Aapki super soft fluffy and crispy balushahi surve karne ke liye ready hain. Aap inhe airtight container me store karke bhi rakh sakte hai.

RAS MALAI

Rasmalai bahot he popular indian sweet hai. Jo chena ya paneer ki tikki ko sugar syrup me 

Boil kar ke milk or dry fruits rubdi me dip karke chilled surve ki jati hai.

Waise to hum rusmalai balls ko chena se banate but hum ye balls paneer ke sath bana rahe hain jise banana jyada easy hai or tasty bhi.

Aap rusmalai ke liye store bought rasgulle bhi use kar sakte hain or inhe ghar per bhi bana sakte hain. So aaj hum homemade rasgullas ke sath apni rasmalai bana rahe hain.

INGREDIENT

For rasgulla -

Paneer - 80 g

Araroot - 1 1/2 tsp

 For sugar syrup -

Sugar - 1 cup

Water - 3 cup

Rose water - 2 tsp

For rubdi -

Milk - 1ltr

Sugar - as per your taste

Saffron - 5g

Cardamom powder - 1 tsp

Pista powder - 4-5 tsp

METHOD --

Ek bowl me araroot powder or paneer add kar ke achi tarah se mash kar le. Soft and spongy balls banane ke liye paneer ko hath se 10-12 minute tak mash kar le.

Mashed paneer se equal size ki choti choti tikki shape ya balls bana kar ready kar le. Balls ko jyada bada na banaye because wo sugar syrup me boil karte time rise hongi so balls ka size small he rakhe.

Ek pan me sugar water or rose water add karke boil kare. Pan me ek baar me ek ya do balls dal kar try kar le. Agar aapke balla chasni me fut rahe hain to panner me thoda sa araroot or add kare or achi tarah se mash kare.

Balls ke achi tarah se cook hone ke baad chasni se nikal kar plate me rakh le.sarw balls isi tarah se cook kare or thanda hone ke liye rakh de.

Rubdi banane ke liye ek heavy botton kadhai me milk ko boil kare. Dhoodh ko continue chalate rahe otherwise base me chipak kar jal sakta hai or aapki rubdi smoky ho sakti hai.

Dhoodh ko continue boil karte rahe. Dhoodh me sugar cardamom powder pista powder or saffron add kar ke continue chalate rahe.

Milk ke gadha hone tak boil kare. Rubdi wali consistency tak continue slow or midium flame per boil kare. Bowl me nikal kar thunda kar le.

Surving glases me rubdi or rasgulla balls ko pour kare or kesar pista kaju se garnish kar ke surve kare.

PANEER RASGULLA

Rasgulla ek famous bangali sweet hai jise chena ke sath banaya jata hai. But hum aaj rasgulla bana rahe hain paneer ke sath.
Itni sari sweets hum banate hain apne ghar me but mukhe in sab sweetse se sabse jyada easy lagta hai rosogulla banana. Sirf 3 ingredient or 2 steps ke sath ready ye sweets jitna khane me maza aata hai utna he fun is sweet ko banane me.
Paneer balls ko sugar syrup ke sath boil kar rose or ilaychi ke flavour ke sath chilled rasgulla mouthwatering sweet hai jo pure india me famous hai so aaj hum bhi is famous sweet ko banate hain wo bhi bahot he kum ingredient or less time ke sath...

INGREDIENT

Paneer - 100g

Araroot powder - 2-3 tsp

Sugar - 1 cup

Rose water - 2 tsp

Cardamom powder - 2 pinch

METHOD --

Paneer or araroot powder ko ek bowl me add lar ke mix kare or hath se achi tarah se soft hone tak mesh kar le. Remember aap paneer ko jitna achi tarah se mesh karenge aapke rasagulle utne he ache banenge.

Mesh kiye hue paneer araroot ke mixture se equal size ki choti choti round ball bana kar plate me rakh le.

Ek kadhai me sugar 4-5 cup water rose water or ilaychi powder add kar ke boil aane tak rakh de. Sugar syrup me boil aane ke baad paneer balls ko is syrup me add kare or cover kar ke achi tarah se balls ko syrup ke sath soft or spongy hone tak boil kar le.

Humne paneer balls ko midium flame per boil kiya hai. But make sure ki aapki chasni jyada thik na ho. Rasagulla banane ke liye hume patli chasni ko he jroort hoti hai.

Delicious yummy spongy rosogulla ko chilled karne ke liye rakh de or chilled surve kare.

KESRI PEDA

Indian festival ho or kisi ke ghar me mithai na bane.. Not possible na. Mere ghar me bhi bahot sari sweets bani thi. Dhanteras se lekar bhaiya dooj tak ke five days sabse bada festival mana jata hai.or idi festival ko calibrate karne ke liye bahot sari mithayi bani.
Unhi mithai me se ek hai kesari peda. Homemade khoya se bane pure healthy sweets ka taste he sabse alag hota hai. Sirf kuch ingredient ke sath bane ye kesri pede banane me bahot he easy or khane me bahot tasty hote hain. Or ise banane me time bhi bahot he kum lgta hai. Aap chahe to ise pack karke diwali gift bhi de sakte hain.

INGREDIENT

Khoya - 200g

Sugar - 60 g

Saffron - 10-12 threads

Cardamom powder - 1/2 tsp

Milk - 2 tsp

Food color - 1 pinch (red/green)

Saffron - for garnish

METHOD --

 

2 tsp  milk ko garam kar ke usme kesar ko soak kar ke rakh de taki kesar ka color achi tarah se milk ke sath mix ho jaye.

Ab ek pan me khoya or kesar milk add karke slow flame per cook kare. Khoya ko 4-5 minute tak continue chalate hue cook kar le.

Khoya ko  cook karne ke baad usme caster sugar or ilaychi powder add karke mix kare or mixture ke jumne wali consistency tak aane tak continue cook kare. Khoya ko slow flame per he cook karna hai otherwise aapka khoya pan se lag sakta hai or jal sakta hai jisse aapke pede ache nai banenge.

Khoya ko cook karne ke baad ek plateme nikal kar faila le or thanda hone ke liyerakh de.mixture ke thoda thunda he kare jyada thunda karne se pede achi shape me nahi banenge.

Mixture ke thunda hone ke baad equal parts pe divide kar ke chote chote pede bana kar plate me alag alag rakh le thunda hone de.

Ek bowl me thoda sa pani lekar ek pinch red food color mix kar le or dusre bowl me green food color add kar ke mix kar le. Aap chahe to koi or color bhi use kar sakte hain.

Ek fresh tbooth brush lekar usko pehle red color me dip karke pede per red color se garnish kare. Brush ko wash karke green food color me dip kare or pede ko garnish kare.

Kesar ke dhago se garnish kare. Aapka kesri peda surve karne ke liye ready hai.