Nariyal ki Barfi - Coconut Burfi Recipe

Ingredients:

1. 225 gms Khoya
2. 225 gms coconut (dry and ground)
3. 1 tsp cardamom seeds (ground)
4. 1 tbsp ghee
5. 2 1/2 cups sugar
6. 2 cups water
7. 1/2 tsp almonds (grated)
8. 1/2 tsp pistachios (grated)

Method:

* Mix khoya and coconut and fry them lightly with ghee on a low heat.
* Add cardamom and mix well.
* Prepare one-string syrup by dissolving sugar in the water.
* Now stir the coconut mixture into the syrup.
* Grease the plate and spread the grated nuts on it.
* Spread the prepared evenly over the plate and allow it to cool.
* Now with the knife, cut it into desired shapes.
* Turn them over so that nuts covered part appears on the top.
* Nariyal ki burfi is ready to be served.

Special Gujjia

Ingredients:

• 500 gms maida (flour)
• 1kg khoya
• 3 tbsps kismis (raisins)
• 200 gms almonds (cut into thin strips)
• 6 tbsps cooking oil. ( keep some more aside for deep frying)
• 200 ml water
• 500 gms sugar.

Method:

• Mix the six tablespoons of oil with the maida.
• Now add some water as required and knead into soft dough.
• Set aside and cover with a damp cloth.
• Fry khoya in a deep-frying pan to a light brown color.
• Add sugar, almonds and kismis into the khoya and mix well.
• Remove from the fire and let it cool.
• Roll out the kneaded dough into a small and thick chapatti.
• Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
• Deep-fry these gujhias to a deep golden brown color on slow flame.
• Take them out and drain the oil completely. After it cools down serve them to the guests.

Malpua

Ingredients-:

• 1 litre Milk
• ¼ cup Maida
• ¼ cup Suji
• Ghee
• Water

Direction-:

• Boil the milk till it reduces to ½ its quantity.
• Roast the rava till light brown.
• Add to the milk along with maida. There should be no lumps.
• It should be a smooth pouring consistency. Heat the ghee.
• Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over.
• Take care that it does not become crisp and hard.
• Make a sugar syrup of 1 thread consistency.
• Dip the malpua's in the syrup and lay out on a plate.

Khoya Laddu

Ingredients-:

* 2 cups khoya
* 1 ½ cups of coarsely powdered roasted sesame seeds (til)
* Powdered sugar to taste
* Kesar, chopped almonds and pistas for decoration


Directions-:

* Roast the khoya on low flame till it is very light golden yellow color.
* Let is cool for few minutes.
* Then add coarsely powdered roasted sesame seeds and mix it.
* Add powdered sugar when the above mixture is luke warm.
* Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
* Arrange in a plate and decorate with kesar, chopped almonds and pistas.

And should you be the type that thrives on home cooking and want to make the Khoya at home too, here’s how you can do that.

Method for Making Khoya

* Take three cups of full cream milk powder in microwave oven proof casserole.
* Add sufficient water to make a thick paste.
* Add 2 tablespoon of ghee.
* Cover with plastic cling film and microwave for 3 minutes with in between stirring.

Gujia Delicious

Ingredients-:

• 500 gm - Maida (flour)
• 1 kg - Khoya
• 3 tbsp - Kismis (raisins)
• 200 gm - Almonds (cut into thin strips)
• 6 tbsp - Cooking Oil
• 200 ml - Water
• 500 gm - Sugar

Method-:

• Mix 6 tbsp of oil with maida well, using fingers.
• Knead it lightly, adding water as required, into a soft dough.
• Set aside and cover with a damp cloth.
• Fry khoya in a deep-frying pan to a light brown color.
• Add sugar, almonds and raisins into the khoya and mix well.
• Fry for a few minutes.
• Let it cool.
• Roll out the kneaded dough into a thick and small chapatti.
• Fill half the chapati with the khoya mixture.
• Fold the chapati and twist the edges inwards.
• Deep-fry these gujhias to a deep golden brown color on a slow fire.
• Take them out using the sieve type ladle to drain the oil completely.
• Store for use in an airtight glass jar.
• Makes about 40 gujhias.

Gujia for Holi

Serves 6

Preperation Time 45 Minutes

Contents
Gram Flour

Ingredients
1. Maida - 60gms
2. Ghee - 10gms
3. Cold water - 15ml approx.

Mixture for filling:
1. Khoa - 30gms
2. Roasted suji - 10gms
3. Desiccated coconut - 10gms
4. Chopped nuts ( almonds,cashew,pista ) - 6 each
5. Castor sugar - 20gms

Syrup for Lavang Latika :
1. Sugar - 100gms
2. Water - 25ml
3. Ghee - for frying


Recipe
1. Take maida in a thali and make a well in the centre. Add melted ghee and
lightly mix with fingertips.

2. Add water and make stiff dough as for samosas.

3. Prepare filling by cooking khoa for some time. Remove and cool. Add
roasted suji, desiccated coconut and nuts. Mix well and add sugar.

4. Make six balls out of the dough and roll into small puris. Divide filling
into six equal portions.

5. Put one portion of khoa mixture into the center of each puri. Moisten the
edges with a little water and fold into a semicircle, pressing the edges together. A gujia mould can also be used.

6. Deep fry to a golden color on a slow heat.

For lavang latika:

1. Proceed as for gujia till step four. Put 1/6th filling in the center of each round. Moisten the edges of puri and bring opposite ends to overlap in the center. Press the folds, turn over and bring the two flaps of the "envelope" to the center and fix a clove to secure the folds.

2 Heat the ghee in a kadai, remove from the fire and add lavang latika at a very low temperature. When the bubbles subside put the kadai back on fire and continue frying on moderate heat till golden brown.

3. Make a syrup of sugar and water, clean with diluted milk and cook it to two threads’ consistency. Dip the lavang latika in syrup and drain them.

Top Recipes.. Banana Crumb Muffins

Ingredients:

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter

Method:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Top Recipes..Gujia

Ingredients:

Flour
Sugar
Khoya
Cooking oil
Dry fruits—raisins, almonds, pistachios and cashews
Water


Method:

Initially, ingredients like flour or ‘maida’ and oil are properly mixed. With the help of little water, it is kneaded well to make dough. It is then properly covered with wet cloth and kept aside for sometime.
The ‘khoya’ is taken in another bowl and deep-fried in oil till it is light brown. Later, it is mixed with sugar. Dry fruits like raisins, almonds, pistachios and cashews are added in to this mixture. Allow it to cool for sometime.
While the khoya cools down, little chapattis are prepared from the dough. These round chapattis are stuffed with the khoya and dry fruit mixture. Now fold the chapattis so that the sides are sealed and ensure that the khoya is wrapped into it. Then, on a very low flame, deep-fry these gujias until deep brown. Place on tissue paper so that it soaks excess oil and serve hot.
And your mouth watering and delicious gujias are ready to be devoured!

Top Recipes..Besan ke Laddu

Ingredients:

3 cups besan/Chickpea flour
1 1/2 cups Ghee
3 cups powdered sugar
2 green Cardmoms pods, peeled and powdered

Method:

Sieve the besan to get rid of any lumps.

Heat the ghee in a heavy bottomed pot on medium heat. Yes, all one and half cups of it. Don’t think, just do it. Don’t use oil. Don’t use the Store bought ghee. Try fresh home made ghee. I made a fesh batch of ghee in the morning. Do it. Go the extra mile. Chalta hai…Diwali Hai. Its worth it.

Add the besan, and keep stirring and stirring and stirring and stirring. It will kind of seize into a tight ball first, making it a bit tough to stir. But after a few minutes, it will actually become the consistency of “pakoda batter” making the stirring simpler. So, keep stirring and stirring and stirring. Until the besan goes from sunny yellow color to a burnt orange. The color ‘burnt orange’ not ‘burnt’ besan. Oh, No!!
Kind of like going from sunny yellow of the summer to the oranges of autumn, isnt it?. How symbolic!!! Yes, I am going nuts. Chalta hai…Diwali Hai

Just keep stirring it and dont even think about looking away for a second. The second you look away, will be the time it will decide to change color. And it can go from deliciously roasted to yucky toasted in a jiffy. The best way to know its done, is the amazing nutty smell that starts permiating through your home. My friend once told me how her mom would just shout out from the kitchen “does it smell like ladoos, yet?” to know if they were done. When the besan is done, believe me, you will know and those zombies sitting in front of your television will know, too.

Take it off the heat, and let it cool completely. It will be a little liquidy(If thats a word, you know what i mean).Thats ok, thats the way it should be. While it cools, pound regular sugar into powder in your blender. Don’t go for the powdered sugar in the market. They have cornstarch in them, which has its place, but not in besan ladoos.

When completely cool, add the sugar, cardamom powder and raisins and chopped almonds/ cashews(If using) and mix till incorporated. Shape into golf ball size rounds. Yummy besan ladoos are ready.

With the besan ladoos done and the kids still down, I decided to go for another staple at our home during diwali. They are called “tukdi” and they are crisp, savoury and a perfect antithesis to the sweet ladoos. Very simple ingredients, but can be quite a chore because they have to cut into diamond shapes and then deep fried. But, I cannot imagine diwali without these.