Navratri

Shahi Phirni – Long time no see!

August 4, 2024 by Bhawana

No, I was not on sabbatical but it was indeed a long break. I do agree! The invisibility was not intentional, in fact the recipe I am posting was made and clicked long time back but enjoying the resting period in the draft. I don’t know its being busy or sheer laziness to blame or may be both! Either I was busy like a bee or a couch potato doing nothing productive. Ya, I know! 🙂

Now if i think back, in 2017 I balanced my life pretty well with work, family and myself. Wow! It was an achievement that I realized now while clicking my fingers on the keyboard. Yes! without feeling guilty I relaxed whenever get a chance by not worrying about home, chores and cooking. And i learnt you don’t have to be on toes and running around to have a spick and span home and life. Sometimes if cushions are not in place and sink is full of dishes and you have a project to finish… its alright to take a time off, relax your nerves and browse, talk on phone, read or as simple as watch TV.

Taking out time from daily life has become so difficult in this time. We are always running and trying hard to manage more than we can in 24 hours. Super man or woman are not just in stories now, each one of us are trying to be one in daily lives. Without thinking about the consequences, we are running on a fast pace to achieve all goals as soon as possible. We are so busy in working hard for what we wanted that we are not realizing what we a loosing in life.

We are becoming human robot, having same routine and lifestyle. We are so much in our comfort zone now, its getting difficult to think life out of it. The sad part is we are programming our coming generation in the same way. Our sensibilities are so busy we hardly get time to stop and appreciate what we have, what we do or simple our lives. Its not our fault, if we will stop to rest or any reason, we will be left behind. Yes! we are competing from the start until our last….! And if someone wanted to quit the race he will be tagged as quitter, no goals, wasting time or loser.

Who wanted to be a loser in life? Nobody!! So Run, Run fast as you can!
Sometimes I also feel like running along but I can’t cope up with pressure and stress. Its sad but i don’t have the super women syndrome. I wanted to stop and breathe, appreciate, look around and walk…Just walk!
My goals for life keeps on changing keeping in mind needs for my family and what makes me happy and at peace. I like talking to my son about my childhood, my parents and even about my grandmother. This is my way by telling him stories to make him aware of different aspects of life.
What he sees now is a life to compete and get success (financially) to get a good life. We taught are kids to be polite and use sorry and thank you in daily lives. But we are forgetting to tell them the need to feel sorry before saying sorry and saying thank you with a gratitude.
Saying thank you and sorry without looking in eyes, without feeling are just plain words. We are using them everywhere in elevators, cashing counters, stores, offices all around in day to day lives.

I think i will cut down this topic here and get back to the real life. In real life, things are busy, not perfect but life is good. I hope 2018 is good and happy for everyone so far! Its already March. I noticed little bulbs bulging out from the branches today. So, spring is near and i can’t wait for it. Weather was really confused and acting weird this season. But the good part is days are getting longer and brighter.

My recipe for today is not new but royally classic. Phirni is a classic dessert that is made on any festive or special occasion. It is a traditional milk based, creamy rice pudding that tastes best when served chilled in clay pots. After a rich food on any festive occasion, spoonful of chilled, creamy phirni makes the palate and the soul content and blissful.

Shahi Phirni

Recipe Type: Dessert

Cuisine: Indian

Author: Bhawana

Ingredients

4 cups Milk (Full Cream)
1/2 cup Rice
1/3 cup Khoya
Few Saffron Strands soaked in warm milk
1/2 cup Sugar ( increase according to taste)
2 tsp. Ghee
Sliced Almonds and Pistachios
1 tsp. Cardamom Powder
1 tsp. Rose Water
Rose petals and Silver Leaf for garnishing

Instructions

Soak rice in water for 30 minutes. Drain the water and grind in to coarse paste.
Boil the milk in a heavy bottom pan.
Add coarse rice paste and cook it on low heat until the milk is thickened and reduced in quantity. (remember to stir it in between every now and then)
Now add khoya, saffron milk and sugar and cook for another 5 minutes.
Add cardamom powder and ghee. Mix it well.
Always check the consistency for your likeness as it will thicken more once cooled.
Mix nuts and rose water.
Refrigerate for at least 4 hours and serve chilled garnished with your choice.

Happy Dussehra – With Lauki Wali Dahi And Malai Burfi

March 11, 2023 by Bhawana

Happy Dussehra to all of you. Wishing you all peace, prosperity and good health.
May this day clear all the evils of our lives and brings joy, peace and prosperity in and around our life.
Happy Vijayadashmi!

Dussehra the most important festival celebrated all over India. This is the festival that remind us that truth or goodness always triumphs over bad and evil. No matter how good, intelligent, brave and strong a person can be but truth and goodness always marks the victory over the wrong and evil. Though in the present time, where evil, lies and wrongs are all over around our lives but these old set examples show us a light in a dark tunnel. To my knowledge Ravan was the most intelligent, strong, brave, highly educated, pious and a great devotee of Shiva.
He was a wealthy king of a strong nation. But the truth is wealth and intelligence always gives birth to greed and jealousy. Success and power takes away the ability to think wisely and accept the failures. Demon is not the person “Ravan” but his greed, jealousy, pride and action. His fall was due to the lack of wisdom. I respect Ravan for his intelligence and achievements but his pride and actions made him the person he is known in the history.

In the present time, we forgot the difference between intelligence and wisdom. We are heading and pushing our kids to be intelligent and highly educated and unconsciously nurturing “Ravan” in them. Being competitive is good but without wisdom it delivers pride, greed and jealousy. There are very few people who can take success and power well in their lives. The feeling and desire of having more and more in life makes you an egocentric for whom nothing is more important than oneself.

In today’s time (on social media), there are so many stories about Ram and Ravan and I don’t want to pass my judgement on that infact I am too small and trivial to even say anything about them. All I can say is that was past, we are not even sure if that exist or not. We can learn from the moral of the story and go ahead in our lives with a conviction that truth and goodness always triumphs over bad and evil no matter how intelligent, wealthy or successful the evil is…..

Now if we come to the festivity and the brightest part of the festival, Dussehra and Vijayadashmi are celebrated with lot of authentic delicious recipes served as a meal and Prasad on the auspicious day. I belong to the northern part of India where festivity begins on the first day of Navratris with the fasting and worshipping Goddess Durga and her nine forms of Devi for nine days. On the first navratri we sow seeds of barley or “Jaun” in an earthern pot. We watered them every day so that they sprout in to long sheaves by the 10th day of Vijayadashmi or Dussehra. My Mom told to me to keep them covered so that they will grow taller and more yellow in color. It has a significance of prosperity and good health in the family.

During pooja on Dussehra weapons, tools, ledger, books, pen and pencils are worshipped, sheaves of barley are tied to them. After pooja sheaves of barley are placed behind the ears of all the males in the family. For the Prasad lauki wali dahi with malai peda are distributed to everyone. The meal of the day is vegetarian with urad dal, aloo gobhi, chawal, chapatis, boondi raita and chutney.

When I came to US I realized Lauki wali dahi is very specific to certain part of northern India. I wanted to share this recipe with you guys on this auspicious day of Dussehra. Instead of peda I made malai burfi with the available ingredients. Hope this day brings more happiness and peace in the world.
Shub Dussehra.

Happy Dusshera –

Recipe Type: Lauki Dahi with Malai Burfi

Cuisine: Indian

Author: Bhawana

Ingredients

Lauki Ki Dahi
1/2 cup Lauki (Bottle Gourd), grated and boiled
3 cups Milk
1/2 tsp. Yogurt Culture
Malai Burfi
2 cups Ricotta Cheese
2 tsp. Ghee
3/4 cup Sugar
1/2 cup Milk Powder
1/2 tsp. Cardamom Powder
Few Strands crushed Saffron
Sliced Almonds and Pistachios for garnishing

Instructions

Lauki Ki Dahi
Boil the milk and keep it aside to cool down.
The milk should be slightly warm for good yogurt.
Mix boiled lauki and milk.
Add little bit of sugar for extra sweetness.(Its optional)
Add culture in the milk and mix it well.
Keep it in a warm place for 6-7 hours or overnite.
Cover the container with warm cloth in winter.
Refrigitrate it and enjoy delicious yogurt with Malai Burfi
Malai Burfi
Heat non stick pan on low heat.
Add ghee, ricotta and sugar.
Cook until sugar is melted and ricotta is thicker in consistency
Add milk powder, saffron and cardamom powder.
Cook it and keep stirring until the mixture starts leaving the sides of the pan.
Pour the mixture in to greased container.
Spread it well with the spatuala, garnish it with nuts.
Cool, cut in to pieces.
Serve with lauki ki Dahi
Happy Dusshera!

Nariyal Ki Barfi – Celebrating Krishan Chatti

February 2, 2023 by Bhawana

We celebrated Krishanashtami or Janamashtami with all love, devotion and fondness for God Krishna showing great enthusiasm on his birthday.
He is popular and most loved Indian God all over the world. He is the only God whose childhood we can relate to and become part of it. I knew people who take care of Krishna’s childhood idol as a child, giving Him bath and changing clothes every day. They even serve Him food thrice a day like we take care of our own child. In today’s busy generation, it needs lot of discipline and compassion in heart to take care of an idol, who demands nothing but still you cannot ignore His presence and take care of Him like a child. I really appreciate their devotion and love for the God. Coming back to Janamashtami celebration, this is the day for any gourmand to enjoy all kinds of delicacies cooked and offer to Lord Krishna on His birthday. I remember my Mom cooking at least 5 or 6 types of sweets, kheer and phalahar food with many curries to celebrate this occasion. I wish someday I can blog the sweets she makes on Janamashtami. Instead of barfi we used to call it panjiris and my favorite was and still is Nariyal barfi.

I am a total believer of all the rituals and traditions in our culture. Not being superstitious of doing things in details that are not important, I believe in celebrating festivals and occasions for happiness and association with friends and family. I don’t do things in deep details but try to mark the occasion with things I can do conveniently with a sense of freedom and devotion. Whatever we do on the name of God on any occasion or festival, comes back to our family and friends as “Prasad” to us. Its just the name but in reality we are doing things for ourselves and it help us connecting to people around us. I believe all the rituals have their own significance but due to the changing society we are loosing their gravity in the present times. And it makes sense as we are developed and equipped than horse and buggy days but what is alarming to me is the connection of our younger generation with our tradition and roots.

I can go and ramble much longer on this topic but now its time to talk about the 6th day after the birth of Lord Krishna’s celebration known as “Chatti” or “Shashti” utsav. This ceremony is performed on the sixth day (or within a week after sixth day) after the birth of the child. This is the first ceremony that is performed in the family to celebrate the arrival of child. Bua (father’s sister) performs puja for the mother and the child. Exchange of gifts and laughter completes the festivity of the day. Kadhi Chawal has some significance and it is a must dish to be cooked and served on the occasion.

I never seen my mom doing this chatti utsav back home while growing up but have seen this ceremony commonly after the birth of the child. Chatti is a synonym to kadhi chawal and one can relate the day with this feast. After I got married I heard about Krishna chatti from my Maasi (Mom’s sister). I was intrigued and convinced due to the chance of eating something savory after all the sweets binging on Janmashtami.

I celebrated 6th day after the birth of lord Krishna and offered kadhi chawal, one sweet and his favorite malai mishri. And the same comes back to us as a Prasad that we call “The Feast”.

Nariyal Ki Barfi – Celebrating Krishna Chatti

Author: Bhawana

Ingredients

3 cups Desiccated Coconut
2 cups Sugar
1 cup Water
2 cups Khoya, grated
Yellow Color
1 tsp. Cardamom Powder
Few Strands Saffron
Silvered Pistachios for garnishing

Instructions

Grease a square pan with ghee and keep aside.
Mix khoya and water in a pan and cook on low flame until it thickens and with no lumps.
Add sugar, mix it and cook for another 7-8 minutes on low flame.
Mix yellow color, cardamom powder and crushed saffron.
Check if the mixture is sticky and thicker in consistency.
Now add coconut, mix it well and switch off the flame.
Pour the mixture on the greased pan and spread evenly.
Garnish with pistachios slices.
Cover it with parchment paper, press it lightly for smooth texture.
Let it set for 3-4 hours.
Cut it in to square pieces and serve

Motichoor Ladoo

January 19, 2023 by Bhawana

I wanted to share a classic sweet recipe in the blog before Raksha Bandhan. But sometimes things become so out of control that time flies in front of your eyes and you just sit and watch it sliding away in helpless horror. Well, in simpler words people call it ” just lazy”. Yes! I was in that state for a while watching time flying away and sitting in denial on the couch thinking and planning about recipes. No matter how much I like cooking but there are times when it doesn’t feel the same. Sometimes you struggle to cook everyday meal for the family. Thank God! for take outs for such days. I realized there are some negative effects of being a “i like cooking Mom”. The family is so used to home cooked food they eschew outside food and expects anything cooked at home. Well, that’s what companionship is all about. Hubby dear, comes in handy on such days with his expertise and cooking repertoire.
In fact i was thinking about sharing his skills too in this podium. May be soon….

Few weeks back my mom asked my son if there is anything he wanted to have from India. Taking few minutes in thinking he had two things in the list. Motichoor Ladoo and Kaju katli.
That makes me realized I make all these fancy desserts and sweets but here my son craving for shudh desi Mithais. I keep a mum all this time but on the day of RakshaBandhan I decided to surprise my son with one of his favorites (for now, sure not for long). My little vacation helps me to take the task with all joy and excitement. With little research, it was a piece of cake. There are some techniques and patience that makes the recipe easy and delicious.

Motichoor is one of the famous and popular sweet in India. Festivals, weddings any occasion, ladoos mere presence makes it celebratory and special. For me their color itself is so warm and cheerful that can perk up any occasion or a party. I prefer motichoor over bondi ladoo. But that doesn’t make boondi ladoos any less.

I like to share some of my researched tips for better results.
I prefer frying boondis in desi ghee for extra taste and texture. It makes lot of difference in taste. The batter should be of pouring consistency and its always good to try it before frying on perforated spoon. If its not dropping well mix little more water and try again. Fry boondis on medium flame not more than minute and half. Add boondis in warm syrup always. If the boondis are not small for motichoor pulse it once in a blender.

Motichoor Ladoo

Recipe Type: Sweet/Dessert

Cuisine: Indian

Author: Bhawana

Ingredients

2 cups Besan (Gram Flour)
2 tbsp. Sooji (Semolina) fine
1 tbsp. Desi Ghee
Orange Color – according to preference
2 cups Sugar
1 cup Water
1 tsp. Lemon Juice
1 tsp. Cardamom Powder
1 tsp. Rose Water
3/4 Cup Melon Seeds, roasted
Silvered Pistachios for garnishing
Ghee/Oil to deep fey

Instructions

Seive the besan and add sooji, ghee and color.
Make a thin batter adding water in besan in pouring consistency.
Cover and keep aside for half an hour.
Heat sufficient ghee/oil in a skillet.
Cook suger with 1 cup of water and lemon juice to make syrup of one thread consistency.
Add cardamom powder, pinch of color, rose water in the syrup and keep aside.
Make boondis with the help of holding fine perforated spoon over the ghee.
Pour batter little by little at a time.
Fry boondis around 50-60 seconds on medium heat.
Warm the sugar syrup and add boondis and melon seeds.
Mix it well and keep aside for few minutes.
Make ladoos and garnish with pistachios.
Celebrate and enjoy the festive time!

Kesar Layered Burfi

March 29, 2022 by Bhawana

Festival season is in full swing and so is the mood to enjoy and celebrate our culture and traditions. Karwachauth is tomorrow and Diwali in just two weeks. In our culture no matter how health conscious we are, but no festivity is complete with out sweets. Sweet is the integral part of our hospitality and festivals. But in the times when the outside sweets are laden with synthetic khoya and unhealthy additives its hard to maintain this tradition. Thanks to the technology, with the little work and google:-), easy to make, simple and elegant sweets are possible freshly made at home.
Today i am sharing recipe for elegant 2 layered burfi. With little patience its easy to make and has all the deliciousness to make the day special.

Kesar Layered Burfi

Author: Bhawana

Ingredients

Plain Burfi
2 cups Khoya, grated at room temperature
3/4 cup Boora or Powdered Sugar (adjust accordingly)
1/2 tsp. Cardamom powder
Few drops Gulab or Kewra essence (optional)
Kesar Burfi
1 1/2 cup Khoya, grated at room temperature
5 tbsp. Boora or Powdered Sugar (adjust to taste)
1/2 tsp of Saffron crushed and soak in tbsp of warm milk
Silvered Pistachios and Almond for garnishing
Few drops Gulab or Kewra essence (optional)

Instructions

Grease the tray to set the burfi.
Heat non-stick pan and roast khoya, boora or sugar, cardamom powder and essence.
Roast until the mixture is light pink in color, thickens and start to leave the sides of the pan.
The mixture should be consistency of soft lump.
Spread it evenly on greased tray and let it cool.
For the kesar burfi again heat non-stick pan and roast khoya, boora or sugar, saffron and essence.
Cook it until the desired consistency as above.
Spread the kesar mixture on top of the plain burfi.
Spread it evenly with the help of greased parchment paper.
Garnished with nuts and set aside to cool.
Cut in to desired shape and serve.

Pumpkin Halwa- Celebrating Fall with Indian Twist

March 28, 2022 by Bhawana

October month is all dedicated to fall produce and Pumpkin is the star of the month. It is a versatile hero of the season used in decorations, cooking and the pumpkin patches are the fun and a must place to visit for the kids. The blog-sphere are loaded with pumpkin recipes even i have few in my mind and draft. Navratris festival or nine days to celebrate and worship Goddess Durga was on this month of October. In the spirit of the season, I decided to make sweet that goes well with Indian ethnicity and blend well with the fall season. Pumpkin Halwa is the recipe I chose to kick start our festive season . For all health-freaks its a great recipe for toning the arms, believe me it is….!!

Pumpkin Halwa

Author: Bhawana

Ingredients

4 cups Pumpkin, grated
1 cup Sugar, adjust according to taste
2 cups Milk
1-2 tbsp. Ghee
1/2 tsp. Cardamom Powder
few threads of Saffron
1 cup grated Khoya
2 tbsp. Raisins
Almond Cashews or Pistachios, chopped

Instructions

Soak saffron in a tbsp of warm milk. stir and crushed it with the back of spoon for color.
Heat ghee in a heavy-bottomed pan or Kadai, add the pumpkin and sauté on a medium flame for few minutes while stirring continuously until the pumpkin is slightly cooked.
Add the milk, mix it well and give it a boil while stirring in between.
Now turn down the heat on low and simmer the halwa until the milk evaporates and the pumpkin is all mushy and cooked.
At this point add sugar, saffron milk, cardamom powder and raisins.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the khoya, mix well and cook another 1 to 2 minutes stirring continuously until the halwa starts to leave the sides of the pan.
Garnish with almonds cashews or pistachios.

Paneer Stuffed Kacche Kele Ki Tikki

September 19, 2020 by Bhawana

Kaccha Kela/Raw Banana/Plantain is visibly related to banana family but is more firmer and require cooking before being used. Plantains are sometimes referred to as “potatoes of the Caribbean” since they taste like potatoes. It’s a good source of potassium. It is high in carbs, is a energy boaster and thus makes it a popular choice for any fasting (vrat/upvas). It is a good starter for any party and serve usually with green chutney or any dip with yogurt.

Serve hot with green chutney or plain yogurt.

Thank you Anu’s Healthy Kitchen and Prachi’s Veg Kitchen

Paneer Stuffed Kacche Kele Ki Tikki

Author: Bhawana

Ingredients

For Tikkis
4 Raw Bananas
1 tbsp Ginger, finely grated
2 Green chilli, finely chopped
1/4 cup Coriander leaves, finely chopped
1/2 tsp Dhaniya Powder (Coriander Powder)
3/4 tsp Jeera Powder (Roasted Cumin Seeds Powder)
1/2 tsp Garam Masala
1/2 tsp Red Chilli Powder
1/2 tsp Anardana Powder (Pomegranate seeds Powder)
Salt To Taste (Sendha Namak For Fasting)
Oil to shallow fry
For the Stuffing
3/4 cup Paneer, grated
salt to taste
1/4 tsp ajwain (Carom Seeds)
1/2 tsp Lemon Juice
2 pinches of Sugar
1 tbsp Coriander leaves, finely chopped
Salt to taste

Instructions

Boil bananas. Peel them when cool down.
Mash them with hand or a fork.
Add rest of the ingredients, except the oil to the mashed banana and mix it well to make a smooth mixture.
Divide it into equal portions, and make circles of them and keep them aside in a plate.
Mix all the ingredients for the filling and make small balls out of it.
Fill the paneer mixture into the banana balls, and seal the edges neatly.
Flatten it gently to form a tikki.
Refrigerate tikkis for half an hour and they are ready to fry.
Shallow fry, for 2-3 minutes on each side till they are golden brown in color.

Sabudana Khichdi

September 10, 2020 by Bhawana

Sabudana/Pearl Tapoica is a form of pure carbohydrate and made out of Tapoica tubers. It is a vegetarian processed food that is why widely used as a staple ingredient for phalhar fasting food. Sabudana khichri is an easy and quick recipe for any fasting day. Due to the carbs content, it gives the quick energy and also easy to digest.

Sabudana Khichdi

Author: Bhawana

Ingredients

1 cup Sabudana (Pearl Tapoica)
1/2 cup Peanuts, roasted and slightly crushed
2 Potatoes, boiled, peeled & chopped
2 Green Chillies, chopped
2 tbsp. Oil
1/2 tsp. Cumin seeds
2 tsp. Lemon juice
1 tsp. Sugar
Salt to taste
1/2 cup Coriander leaves, chopped

Instructions

Wash sabudana 2-3 times,and then soak in water for 4-5 hours.
Sabudana should be separate & moist.
All water should have got absorbed by sago, it will be soft & fluffy.
Heat ghee in a pan, add cumin seeds.
When cumin seeds crackle, add chopped green chilies. Stir for few seconds.
Now add cubed potatoes & stir for 1-2 minutes.
Mix sabudana, crushed peanuts and sugar.
Mix sabudana mixture with the potatoes in the pan.
Add salt & stir well. Keep on medium flame for 4- 5 minutes, until transparent & soft.
Now add chopped coriander leaves and lemon juice. Mix well.
Serve hot with fresh yogurt and green chutney.

Makhane Ki Kheer – Navratri Special

September 9, 2020 by Bhawana

Happy Ramnavmi to my friends, family and fellow bloggers!

Nine forms of Shakti are worshipped during the Navaratris. The first three days of Navratri are devoted to worship of Durga, the Goddess of power. We worship her in the appearence of Durga Kumari, Ma Parvati And Ma Kali. Fourth, fifth, and sixth days are dedicated to Ma Laxmi, the Goddess of prosperity and peace. Seventh and eighth days are dedicated to Ma Saraswati, the Goddess of knowledge and wisdom.

Give your body and mind a chance to
break out of a pattern and give it a new direction.
Fasting – a gift to an over-burdened
body and an over-indulged mind. – Art of living

Today’s recipe Makhane ki Kheer is synonym to navratri in my family. Makhane ki kheer is served as dessert everyday for nine days. Makhane/lotus seeds/fox nut are highly beneficial in terms of nutritional value. These seeds are low in saturated fats, sodium and cholesterol and are good source of protein, calcium, magnesium potassium and phosphorus.

Makhane Ki Kheer – Navratri Special

Author: Bhawana

Ingredients

4 cups Milk
1 1/2 cups Makhane (Lotus Seeds)
3/4 cup Sugar
Pinch of Jaiphal Powder (Nutmeg Powder)
2 tbsp. Kishmish (Raisins)
2 tbsp. Almonds, sliced
2 tbsp. Dried Coconut, grated
1/4 tsp. Elaichi Powder (Cardamom Powder)
Few strands Kesar (saffron)
1 tsp. ghee
Sliced Pistachios for garnishing

Instructions

Heat the ghee in a pan.
Add makhanas and sauté for 2 to 3 minutes till they are crisp and slightly golden.
Remove from the flame and crush them slightly.
Heat the milk in a non-stick pan and when it comes to a boil, add the crushed makhanas.
Simmer till makhanas become soft.
Add sugar, nutmeg powder, cardamom powder, raisins, and half amount of almond and coconut.
Add saffron and cook it till it become thick in consistency.
Serve chilled garnished with pistachios and rest of the almond and coconut.

Devi Navaratri

March 9, 2015 by Bhawana

This is the picture of Devi Sthapna for Navratris at my home. We sow seeds of barley in an earthen pot on the first day of Navratra. We do pooja and watered them every morning, so that the seeds sprout into long sheaves by the tenth day. On Dussehra we put these barley sheaves on brothers and father ears after pooja. Those were the fun days, sometimes I really miss all the festivity and fun we use to have in India on every Festival.

Here comes the recipe…. This is a simple home made sweet.

MAKHANE AUR BEEJ KI MITHAI
We eat this mithai all nine day during fasting.

1 cup Makhane(puffed lotus seeds)Pan-Roast and grind it.
1/2 cup Khurbuje ke beej(melon seeds) Pan-Roast and grind it.
1/2 cup Khoya (Roast in a pan till light brown in color)

(Grinded makhana, beej and roasted khoya)
2 cups Sugar
3/4 cup of Water

Grease the dish and keep it aside. Make sugar syrup, adding sugar and water. Let it boil for few minutes till it comes to 1 string consistency. Switch off the gas and add grinded mixture stir it and mix well. when it about to set, add khoya mix well and spread it in a greased dish.(or make ladoos)

When it cools down and all set, cut it in to squares. U can store it up to 2 weeks in air tight container. This is not a very fancy sweet, but still I have some good memories eating it with evening tea, while chatting with my family.

This goes to Lakshmi’s Navratri and Navratri Food Event as my contribution.

This post also goes to Tongueticklers, for the Theme of October, FIC-Brown