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Diwali

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
  1. Soak rice in water for 30 minutes. Drain the water and grind in to coarse paste.
  2. Boil the milk in a heavy bottom pan.
  3. 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)
  4. Now add khoya, saffron milk and sugar and cook for another 5 minutes.
  5. Add cardamom powder and ghee. Mix it well.
  6. Always check the consistency for your likeness as it will thicken more once cooled.
  7. Mix nuts and rose water.
  8. Refrigerate for at least 4 hours and serve chilled garnished with your choice.
3.5.3226

Filed Under: Breakfast/Brunch, Desserts, Festival, Ganesh Chaturthi, Indian Sweets, Karwachauth, Navratri, North India Tagged With: cardamom, creamy, Diwali, diwali recipes, diwali sweet, earther pots, festive, grounded rice kheer, Kheer, North indian dessert, phirni, saffron, shahi recipes, special occasion

Nariyal Ki Barfi – Celebrating Krishan Chatti

February 2, 2023 by Bhawana

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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.

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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.

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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.

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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.

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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”.

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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
  1. Grease a square pan with ghee and keep aside.
  2. Mix khoya and water in a pan and cook on low flame until it thickens and with no lumps.
  3. Add sugar, mix it and cook for another 7-8 minutes on low flame.
  4. Mix yellow color, cardamom powder and crushed saffron.
  5. Check if the mixture is sticky and thicker in consistency.
  6. Now add coconut, mix it well and switch off the flame.
  7. Pour the mixture on the greased pan and spread evenly.
  8. Garnish with pistachios slices.
  9. Cover it with parchment paper, press it lightly for smooth texture.
  10. Let it set for 3-4 hours.
  11. Cut it in to square pieces and serve
3.5.3208

Filed Under: Desserts, Festival, Ganesh Chaturthi, Indian Sweets, Navratri, North India Tagged With: 6th day celebration after child birth, coconut, coconut barfi, Coconut Fudge, Diwali, festival sweet, ganesh chaturti, gole ki barfi, holi, indian festival recipe, indian sweet, kopra pak, krishna chatti, krishnashtami, nariyal, Nariyal Burfi, phalahar sweet, shasti pooja

Motichoor Ladoo

January 19, 2023 by Bhawana

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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….

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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.

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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.

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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.

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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
  1. Seive the besan and add sooji, ghee and color.
  2. Make a thin batter adding water in besan in pouring consistency.
  3. Cover and keep aside for half an hour.
  4. Heat sufficient ghee/oil in a skillet.
  5. Cook suger with 1 cup of water and lemon juice to make syrup of one thread consistency.
  6. Add cardamom powder, pinch of color, rose water in the syrup and keep aside.
  7. Make boondis with the help of holding fine perforated spoon over the ghee.
  8. Pour batter little by little at a time.
  9. Fry boondis around 50-60 seconds on medium heat.
  10. Warm the sugar syrup and add boondis and melon seeds.
  11. Mix it well and keep aside for few minutes.
  12. Make ladoos and garnish with pistachios.
  13. Celebrate and enjoy the festive time!
3.5.3208

Filed Under: Desserts, Festival, Ganesh Chaturthi, Indian Sweets, Navratri, North India Tagged With: boondi ladoo, Diwali, Festival, indian popular sweet, indian sweet, ladoo, motichoor, pooja, rakshabandhan

Kesar Layered Burfi

March 29, 2022 by Bhawana

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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.

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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
  1. Grease the tray to set the burfi.
  2. Heat non-stick pan and roast khoya, boora or sugar, cardamom powder and essence.
  3. Roast until the mixture is light pink in color, thickens and start to leave the sides of the pan.
  4. The mixture should be consistency of soft lump.
  5. Spread it evenly on greased tray and let it cool.
  6. For the kesar burfi again heat non-stick pan and roast khoya, boora or sugar, saffron and essence.
  7. Cook it until the desired consistency as above.
  8. Spread the kesar mixture on top of the plain burfi.
  9. Spread it evenly with the help of greased parchment paper.
  10. Garnished with nuts and set aside to cool.
  11. Cut in to desired shape and serve.
3.5.3208

Filed Under: Desserts, Events, Festival, Ganesh Chaturthi, Gollu Doll Display, Holi, Indian Sweets, Karwachauth, Navratri, North India, Shivratri Tagged With: 2 layered burfi, Diwali, double layer burfi, indian burfi, indian fudge, kesar burfi, Mava burfi, plain burfi, Sweets

Celebrating my triumph on Diwali.

March 20, 2016 by Bhawana


Diwali, festival of light, signifies the triumphs of good over evil, light over darkness, triumph of love, sacrifice and faith.
Diwali 2009 marks my triumph over fear of making Gulab Jamun. Archana this post is dedicated to you as you motivated me that day to make GJ. You know the whole story, how I started, how many I spoiled, how many times I disappointed.
For my friends, the story behind this is – I used to make GJ in India with fresh Khoya and all required help from my mother. Gits and MTR are very popular here(US) for making GJ. They give quick tasty results. So, many times I tried these brands but the end results were always pimply, ugly, amorphous “Thing” which tastes like GJ if you eat them with eyes closed. I used to envy those good looking pictures of GJ posed by my friends and wondered how they manage to get this even nice shape and texture.
My son loves GJ or “Jamoon” as he lovingly asks me every time to eat. Keeping his demands in my mind I tried and really really glad with the results.
I used Gits but also added 1/2 cup of fresh khoya and 1 tsp of maida in it. (just to increase the Quantity).
Although Diwali 2009 is over but the festive fun and food still lingers in our mind and refrigirator.
Hope You had a wonderful Diwali.

Filed Under: Desserts, Indian Sweets Tagged With: Diwali, Festival of Light, Gits, gulab jamun, Triumph

A very Happy Diwali with Fantastic Four Meme…

April 9, 2014 by Bhawana

A Very Very Happy Diwali

Hi Friends!
Dear Vijaya, has tagged me for “Fantastic Four Meme” (This is my first time). Thanks Vijaya. So these are some of the snapshots of my life…..

Fantastic Four Meme…

Four places I’ve lived…
My Birth Place Dehra Dun
Meerut
Delhi
Edison NJ

Four Jobs I had…
Worked in a Kindergarten (was loaded with flowers & chocolates on Teacher’s day Wow..)
(These are not exactly jobs but I had and having a food time doing them)
Loving and most pampered Daughter
Good Companion my husband can count on…Still trying
Currently I am a mother of Nine months old…..and that’s one I am enjoying the most.

Four favorite Places I’ve holidayed…
My Dreamland Switzerland
Kulu Manali
Rajasthan
Niagara Falls

Four Favorite foods…
Kadhi Chawal
Rajma Chawal
Indian Chinese
Sweets of all kinds…umm

Four places I’d rather be…
Anywhere in India
Anywhere with my Family
Anywhere full of chocolates and sweets
Anywhere full of festivity 365 days

Hey Now This is Tricky, I am new to this blogsphere and whom all I know are already tagged, I don’t know if I can tagged them again so I am tagging whom I like to know about. Lets see if they are cool about it.

Four persons I like to tag…
Rajeswari of RAK’S Kitchen
Seema of Everyday cooking recipes from my kitchen…..
Kajal Of Kajal
remya of Spices ‘n Flavours

Thanks, and once again a very happy Diwali to all of You.

Filed Under: Uncategorized Tagged With: Diwali, Meme

Gajar Ka Halwa

April 2, 2014 by Bhawana


This is a winter favorite in north India. Back Home this was my favorite treat on Diwali. Winter carrots grown in India are bright red giving Halwa a nice color






This is my entry to Jihva Special Edition 2007 hosted by dear vee.
Thank You Vee.

Gajar Ka Halwa
Author: Bhawana
Ingredients
  • Grated carrot 1 kg
  • Milk 1 litre
  • Whole dried milk (mawa) 1/2 Cup
  • Sugar 1 cups
  • Ghee 2 tbsp.
  • Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup
  • Cardamom powder 1/2 tsp.
Instructions
  1. Put milk and grated carrots in a heavy base saucepan and bring it to boil.
  2. Cook over medium heat until all the milk gets dried up.
  3. You should stir the mixture occasionally to prevent any sticking.
  4. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
  5. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
  6. Decorate with remaining dry fruits.
  7. Serve Hot or Cold.
3.5.3208

Filed Under: Uncategorized Tagged With: Diwali, Gajar, Halwa, Jihva, Sweets

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"Food is not about impressing people, It's about making them feel comfortable." I still remember when I got married & came to US first two days I don’t have to bother about food, we were eating out and then we went to grocery store & there the reality struck. Its not that cooking was a new term to me but cooking with out taking instructions & help of my mother & grandmother was something new and different. Newly married, nervous but with lot of confidence I cooked bhindi (okra) & burnt it but my husband M ate it like nothing happened though he didn’t say anything but I felt really bad. That day I realized that I used to cook before but all on my mother’s instructions. That means it’s a new world to me and has to start cooking from scratch without my mother’s help. M always been very encouraging to me & till today he is my guinea pig. And i like cooking for him.

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