Lal Bhoplyachi Upvas Kheer / Red Pumpkin Kheer

Time 10 min

Ingredients

Peeled grated red pumpkin/lal bhopla 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 2-3 cups

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Method

Heat ghee in thick bottom pan. Add grated pumpkin. Stir well. Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for other 4-5 min. Serve hot. 

Kadabu

Time 15 min

Ingredients

For stuffing

Chana daal 1 cup

Jaggery 3/4 cup or more as per the taste

Cardamom / Velchi powder 1/2 tsp

Dough

Wheat flour 1 cup

Semolina 1 tsp

Oil 2 tsp

Water 1/2 cup

Salt to taste

Oil for frying

Method

For dough

First prepare dough. Add oil, salt and water to the semolina and wheat flour. Then knead the dough. It should be not hard or soft. Keep it aside.

For stuffing preparation

Pressure cook chana daal for 4 whistles. After the lid is removed take daal in non stick pan. 

Switch on the flame. Then add grated jaggery and cardamom powder. Let jaggery melt. Mix well. It should not stick to pan. Your stuffing is ready.

Actual method

Now make 7-8 balls  of dough of 1 inch in size. Roll one ball with rolling pin round in shape for about 4 inch. Add stuffing at the center and then put half of on the remaining half portion of kadabu. Using fingers gently press at the corners. Follow the same procedure for remaining balls. Deep fry till golden brown in colour. Serve hot.

Mango Burfi

 Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Mango pulp 2 cups
Sugar 3/4 cup
Ghee 1/4 cup 
Cardamom powder 1/2 tsp

Method

Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously atfer 5-6 min, water of mango will go away and it will become condensed. Allow it to cool. Keep it aside.

Grease the plate with ghee. Keep it aside.

Take thick bottom pan, dry roast besan for 5-6 min. Then add ghee and roast continuously ( low flame throughout the procedure). Roast around 6-7 min till it turns light brown and spreads nice aroma. To this add mango pulp & Cardamom powder. Mix well. stir for 6-7 min, till it becomes like halwa. 

Pour this mixture on greased plate sprinkle sliced almond and pistacho. Allow it to cool. Cut into pieces. 

Dudhi Kheer

Time 10 min

Ingredients

Peeled grated doodhi/Bottlegourd 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 2-3 cups

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Method

Heat ghee in thick bottom pan. Add dudhi. Dudhi will leave water. Continuously stir till it turns translucent.  Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for another 4-5 min.. Serve hot. 

Lal Bhoplyacha Halwa / Red Pumpkin Halwa

Time 15 min

Ingredients

Peeled grated red pumpkin/lal bhopla 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 1 cup

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Khoya 1 tbsp (optional)

Method

Heat ghee in thick bottom pan. Add grated pumpkin and 1 tbsp water. Stir well. Cover with lid and cook for 5 min. Then add warm milk sugar and cardamom powder, (Khoya) and dry fruits. Mix well. Cook for another 4-5 min till it gets thickened like halwa. Serve hot. 

Mango Kalakand

Time 15 Min

Ingradients

Whole milk 1 lit
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista and almonds

Sugar 1/2 cup
Vinegar 3-4 tsp

Method
Boil the milk. When it get cool 70 % then add vinegar and stir well. It will get curdled. Then hang the paneer in a muslin cloth in a cool place for approximately 0.5 hour until the liquid has drained off. 
Grease plate with ghee. Keep it aside.
Heat nonstick pan add mango pulp and sugar. Cook until it becomes thick approximately 5-6 min. Then add paneer. Mix well. Cook for 6-7 min until it becomes thick. (But remember it should not be very thick kalakand is soft not hard). (After it cools down it becomes little hard, so always keep this in mind).
Then add  cardamom powder. Mix well.
Now pour kalakand mixture on greased plate. Spread sliced pista and almond. Allow it to cool. Cut into desire size and shape.

Paneer Whey Kheer

Time 15 min

Ingredients

Leftover panner water 1/2 lit (whatever water left out after making panner)

Jaggery 1/4 cup or as per ur taste

Cardamom / Velchi popwder 1/4 tsp

Semolina /Rava 2  tbsp

Ghee 1 tbsp

Pinch of salt

Method

When milk is curdled while making paneer we hang in that milk in muslin cloth so whatever water is left out i have used for making this kheer

Boil the whey in pan. Add roasted semolina. Stir well. Rava will get swell. Now add jaggery,  pinch of salt and cardamom powder. Stir well to get uniform consistency. Cook for 5 -6 min. Switch off the flame. Allow it to cool. Keep it in refrigerator. Serve chill. 

 Whey

 Roasted Rava

Amrakhand

Preparation time 3-4 hrs

Time 10 Min

Ingradients

Thick curd 500 gm
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista 

Powdered sugar 1/2 cup or little less

Method
Hang the curd in a muslin cloth in a cool place for approximately 3-4 hours until all the liquid has drained off. Blend in blender sugar and pulp. Mix together pulp with hung curd and cardamom in a mixing bowl. Mix well till pulp blend with curd. Garnish with pistachio and almonds. 

Mango Lassi / Mango Yoghurt Smoothie

Time 5 min

Ingredients

Ripe mango pulp 1/2 cup

Thick curd 2 cups 

Sugar 2-3 tbsp

Cardamom powder 3-4 pinch

Method

Blend in blender first mango pulp and curd. Then add sugar and cardamom powder blend again. Then add 3-4 ice cubes blend again. Serve chill.

Sakhar Bhat / Sweet Rice

Time 20 min

Ingredients

Mogra Basmati Rice 1 cup

Suar 3/4 cup

Cashewnuts and kismis 1 tbsp

Ghee 1 tbsp

Water 2 cup or more (it depends on how old is your rice)

Method

Wash rice and keep it aside.

In a small pressure cooker around 1.5 or 2 liter, heat ghee, add cardamom. Then add rice and water pressure cook for 2-3 whistles. Immediately remove lid so that it will not be sticky. In separate vessel add sugar with 1/4 cup of water. Make ektari sugar syrup. Then add to rice. Also add cardamom powder, cashewnuts and kismis. Cook for 4-5 min till rice absorb syrup. It tastes yummy. 

Satynarayan Prasadacha Sheera

Time 15 min

Ingredients

Semolina 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Milk 1.5 cup + 0.5 cup water (0.25 cup water more if u want sheera very soft)

Ghee 2 tbsp  

Ripe Velchi Banana 3 medium size

Cashewnut, kismis 1 tbsp

Method

Microwave semolina on high power for 2 min. Please do mix atleast once while it is in microwave otherwise it will burn on one side. After 2 min it will turn golden brown in colour.   Then add cardamom powder and cashewnuts. Microwave for 10 sec. Then add smashed banana and kismis mix well. Microwave for 10 sec. Then add hot milk mixed with water. Mix well. Microwave for 2 min. Meanwhile mix atleast once while microwaving. If you feel you want more soft then add 0.25 cup more water or milk. Then add sugar mix well, microwave for 2-3 min. Switch off microwave. Keep in microwave covering lid for 4-5 min. Then add tulsi patta and offer to GOD first and then u enjoy. 

Gul Shevya

Time 10 min

Ingredients

Roasted vermicelli 1 cup 

Jaggery 1/2 cup

Cardamom powder 1/4 tsp

Hot water 1/2 cup or little more

Ghee 1.5 tbsp

Method

Heat oil in pan, shevya roast for 4-5 min on medium flame till turns light golden in colour. Then add hot water and smashed jaggery. Mix well. Cook for 3-4 min till jaggery is melt and water is soaked. If it becomes very dry add 1-2 tbsp water. Serve as it is or with milk.

Tip

I do use homemade whole wheat shevya.

It is also called aalavanichya shevya.

Dink Ladoo

Time 30 min  
Ingredients
Dry coconut powder 100 gm
Dry kharik powder 100 gm
Dink 50 gms
Almonds 50 gms
Pista 50 gms
Cashew nuts 50 gms
Kismis 50 gms
Roasted poppy seeds 1 tbsp
Ghee 1 cup
Cardamom powder 1 tsp
For Syrup: Sugar 2 cup + water 1/2 cup

Method
Take thick bottom pan, heat 1 tbsp ghee, dry roast kharik powder for 3-4 min on low flame. Repeat the procedure for coconut, almond, pista, cashew nuts  Keep it aside. In kadai heat 1/2 cup ghee, fry dink. Take out dink and keep it aside. Now in blender make coarse powder of almond and pista. Keep it aside. Now in mixing bowl, mix all ingredients kharik powder, coconut powder, coarse powder of almond pista, kismis, cashew nuts, roasted poppy seeds, cardamom powder.  Keep it aside.

Now make sugar syrup. For that put the water and sugar in a saucepan and bring to a boil keeping medium-high flame. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar completely. Let it simmer until the syrup turns ektari syrup. Pour this syrup in the mixing bowl. Mix well. Take a spoonful of mixture in hand and make laddos.

Tip
I keep separately one cup of mixture aside and then i add syrup. Sometimes syrup becomes less that makes ladoos dry.  

Fruit Custard

Time 10 min
Ingredients
Very small pieces of Apple, Chikku, Grape, Pear, Orange, Strawberries 2 cups
Custard powder 3 tsp
Milk 2 cups
Dry fruits 1 tbsp
Sugar 3 - 4 tsp

Method
Heat milk. In a separate bowl, dissolve custard powder in 1/2 cup hot milk. Heat remaining milk, then add dissolved custard powder in the milk and stir continuously, till custard thickens. Switch off the flame, allow it to cool then add fruits, dry fruits mix well, refrigerate it. Serve chill.

Bhagar Sheera

Time 15 min

Ingredients

Bhagar 1/2 cup

Cardamom powder 1/4 tsp

Sugar 1/2 cup

Hot water  1 cup or more

Pinch of salt 

Ghee 2 tbsp  

Cashewnut, kismis 1 tbsp

Method

Heat ghee in kadai, add bhagar, pinch of salt. Roast in ghee for 5-6 min till bhagar turns light golden in colour. Then add cardamom powder, hot water, cook by covering lid for 4-5 min. Then add sugar and dry fruits, mix well cover with lid. Cook for 3-4 min. Serve hot. 

Tip

Do not add sugar with water otherwise bhagar will not get cooked properly. So first add water, let bhagar to  cook and then add sugar.

Sweet Potato Kheer

Time 10 min

Ingredients

Full fat milk 3 cups

Boiled and smashed sweet potato 1/2 cup

Grated fresh coconut 1 tbsp

Sabudana 1 tbsp

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Method

Soak sabudana overnight in little more than sufficient water. 

Heat thick bottom pan, add milk, then add sabudana, mix well cook for 4-5 min. till sabudana gets swollen. Then add sugar, smashed potato, coconut and cardamom powder. Cook for 4-5 min. Serve hot.

Sitafal Basundi

Time 30 min

Ingredients

Full fat milk 1/2 lit

Sitafal pulp 1.5 cup (approximately 2 large sitafal)

Khoya 50 gms

Sugar 2 tbsp or as per ur taste

Cardamom / Velchi popwder 1/4 tsp

Method

Boil milk in microwave safe bowl (bigger size so that while boiling milk will not fall out) on high power for 15 min. Take out this condensed milk from microwave and allow it to cool.

Take 1 cup hot milk from condensed milk in mixer vessel, add khoya, cardamom powder. Blend till it becomes smooth. Now pour this in milk. Again in the mixer vessel add sitafal pulp and sugar again blend in blender till becomes smooth. Now pour this in milk. Mix well. Keep it in refrigerator and serve chill. Garnish with sitafal pulp.

Tip

U can avoid khoya by taking 1 lit full fat milk and reducing to half.

Carrot / Gajar Halwa

Time 20 min

Ingredients

Grated carrot 2 cups

Cardamom powder 1/4 tsp

Sugar 1 cup more or less as per your taste

Ghee 2 tbsp  

Khoya 1/2 cup

Dry fruits 3 tbsp

Method

Peel off carrot, then grate. 

Take grated carrot in microwave safe bowl covering lid. Keep it on high power for 10 min. Now to this evenly add melted ghee, dry fruits, cardamom powder, mix well again keep bowl on high power for 4-5 min only. Then take out bowl and mix well. Now add khoya and sugar mix well. Again keep bowl on high power for 4-5 min only. Or desired consistency (Dry or Soft). Serve hot. 

Rasmalai

Time 25 min
Ingredients
Paneer 200 gms
For Milk mixture
Full Fat Milk 1 lit
Vanila essence 2-3 drops
Saffron strands 7-8
Pista slices 2 tsp
Cardamom powder 1/4 tsp
Sugar 2-3 tbsp or more a per your taste
For sugar syrup
Sugar 1 cup
Water 5 cups

Method
Grate paneer (2-3 times) into a very fine powder. Make 1 inch balls around 20 in no. Use your fingers to put pressure and make balls so that balls will get tight. So that it will not get melt when added to sugar syrup. In pressure cooker add sugar and water. Allow sugar to melt, then allow it to boil for 5-6 min. Then add paneer balls to the cooker, cover the lid. Let it cook for 1 whistle. Then switch off the flame. Keep the cooker for 5 min then release the pressure from the cooker. Remove the lid. Paneer balls will get swollen to its double size. Simultaneously along with this process, Boil the milk to its half size, then add sugar, cardamom powder, pista, saffron strands and vanila essence. Then insert the paneer balls into the milk let it boil for 6-7 min. Then paneer balls will absorbed the milk. Switch off the flame. Allow it to cool. Chill in refrigerator and serve.