How to Make Kala Jamun

Recipe by Naiya Sheth: Learn how to make Kala Jamun. Normally we are making and eating guab jamun. But here it's a homemade Kala Jamun recipe. You may call it dry and dark version of gulab jamun. In short kala jamuns are dark gulab jamuns made from khoya and paneer. For better result it is advisable to use fresh khoya and paneer - cottage cheese. It can be dip fried in smell free oil also but it is obvious that ghee will give more rich and yummy taste. The plus point of this recipe is that it is dry so easy to carry and store. So enjoy this recipe as sweet or desert. And last but not the least it is very testy and soft when served warm.

Preparation time - 10 minutes
Cooking time - 45 to 50 minutes
Makes - 12 to 15 kala jamuns (approx.)

Ingredients to make Kala Jamuns:

For kala jamuns:

2 cups (250 grams) fresh khoya (mava)

100 grams fresh paneer

4 table spoon refined flour

2 tea spoon cardamom powder

Ghee for dip frying

For sugar syrup:

300 to 350 gram sugar

1 liter water

A pinch saffron

For garnishing:

Desiccated coconut 

Method to make Kala Jamun:

For kala jamun:

• Mix khoya, panner refined flour and cardamom powder in a big bowl and knead properly. Knead for minimum 5 minutes.
• Make small balls from it and dip fry in ghee at very slow flame. STir continually till dark brown in color.
• When ready remove from ghee and drain on absorbent paper and keep a side.

For sugar syrup:

• Add sugar and water in a pan and let it come to boil. 
• Boil till 1 string at low flame. Stir continually.
• Add saffron and keep aside.

How to assemble:

• Dip kala jamun in warm sugar syrup for 4 to 5 hours.
• Remove from syrup and roll in desiccated coconut.
• Sweet and mouth watering Kala Jamun is ready to serve.

Tips:

• Kala jamun can be stored in refrigerator for 7 to 10 days.
• For better result ass 1 to 2 table spoon sugar in jamun mix.
• Even soaked semolina can also be added to jamun. In that case soak 1 table spoon semolina in 2 table spoon warm milk. 

How to Make Mango Basundi

Recipe by Naiya Sheth: Learn how to make Mango Basundi. Mango is the national fruit of India. It's the king of all fruits. They are oval and egg shaped fruits with smooth and soft skin. The color of their skin are normally in the combination of yellow, red and green. Fully ripe mangoes are bright orange from inside. Mango is nutritionally rich fruit with unique taste, flavor and fragrance. We love this fruit very much, normally we are use to make " AAM RAS" every day in summer for lunch or dinner. So here it's a home made recipe for yummy Mango Basundi for change. Basundies are very heavy in calories. So I have tried to make it little bit low cal by using corn flour, Yes it is not totally low fat because of sugar and mango pulp. In fact you can use artificial sweetener in stead of sugar. So enjoy this mouthwatering recipe this summer with roti, puri or special double roti. Even it can be served as desert also.

Preparation time - 10 minutes
Cooking time - 10 minutes
Serves - 4 person

Ingredients to make Mango Basndi:

1 liter milk

350 to 400 gram sugar

4 table spoon corn flour

2 cups mango pulp

(I used Alphonso or kesar mango pulp.)

For garnishing: 

Chopped mango pieces

Sliced pistachio and almonds (opt.)

To serve with:

Roti

Puri

Double roti

Method to make Mango Basundi:

• Pour milk and sugar in a pan and heat till boiling temperature. 
• Dilute 4 table spoon corn flour in 1/2 cup cold milk.
• Add diluted cornflour in it and again cook till boil.
• When thick remove from flame and let it cool at room temperature.
• When cool add mango pulp and mix well. Blend if required.
• Keep in refrigerator till chilled.
• At the time of serving garnish with chopped mangoes and dry fruits.
• Served chilled Mango Basundi with roti, puri or paper thin double roti.

How to Make Rasgulla

By Naiya Sheth : Learn how to make Rasgulla. As we all know rasgulla is a very famous bengali sweet. Normally Indian recipes - sweets are very popular but among them bengoli sweets are very yummy. It is made from paneer - cottage cheese so, rich in calcium also. 

Preparation time - 10 minutes
Cooking time - 10 minutes
Makes - 12 to 15 rrasgulla


Ingredients to make Rasgulla:


Fresh homemade paneer from 1 liter milk 
1 tea spoon refined flour
2 cups sugar
4 cups water
A pinch cardamom powder


Method to make Rasgulla:

• Make fresh paneer at home and remove excess water from it.
• Add refined flour to it and knead it very well till soft textured dough. The more you knead the softer your rasgulla will be.
• At the same time prepare sugar syrup. To make it mix cardamom powder, sugar and water together in cooker and cook till boiling temperature. 
• Make equal size small balls from paneer dough. Try to make small balls.
• Drop the balls in to hot sugar syrup. Cook them for 7 to 8 minutes covered.
• After that add 2 to 3 table spoons water and again cook for 7 to 8 minutes at medium flame or till rasgullas are cooked properly.
• Press down the rasgulla and if comes back to original shape it is cooked.
• Let them cool at room temperature in cooker. When cool refrigerate.
• Garnish cool and sweet rasgulla with saffron. 

Tips for soft and rich rasgulla:

• Cow milk will give better result.
• Garnishing can be done with sliced almonds, saffron and sliced pistachio.
• In stead of dry fruits rose essence also can give different effect.

How to Make Chocolaty Paneer Balls

By Naiya Sheth : Learn how to make Chocolaty Paneer Balls. We all knows that paneer is very essential for our day to day calcium requirement. So here it's a home made recipe for Chocolaty Paneer Balls. The main ingredients of this recipes are paneer - cottage cheese, dates, cocoa powder and coconuts. And of course lots of dry fruits. So enjoy this quick, healthy and easy recipe.

Preparation time - 10 minutes
Cooking time - 10 minutes


Ingredients to make Chocolaty Paneer Balls:


500 grams chopped dates
500 grams mashed paneer - cottage cheese
500 grams grated coconut
100 to 150 grams powder sugar
2 table spoon cocoa powder
2 table spoon chopped and roasted cashew
2 table spoon chopped almond
2 table spoon chopped walnut


For garnishing:


Silver foil (opt.)


Method to make Chocolaty paneer Balls:

• Roughly crush dates.
• Mix all ingredients in a bowl properly.
• Heat above mixture in a pan at slow flame till sugar dissolves.
• Remove from flame and keep aside. Cool at room temperature.
• When cool make small balls from it and cover with silver foil.
• Sweet, healthy and mouthwatering Chocolaty Paneer Balls are ready to serve.

How to make Choco Creme Gol gappe

Learn how to make Choco Creme Gol gappe. Surprised! Yes it's a homemade recipe for sweet gol gappe. A delicious sweet gol gappe with the all time favorite taste of chocolate and coffee. Specially for this summer this is a new verity of desert. It can be served for late night parties or evening snack also instead of tea in summer. This recipe will surely change the party mood.

Preparation time - 30 minutes
Cooking time - nil 


Ingredients to make Choco Creme Gol Gappe:


For GolGappe:


1/2 cup semolina - sooji
1/2 cup refined flour
Soda water (bottled) as needed
Oil for deep frying


For filling:


1/2 cup sweet bundi
1/2 cup chocolate sauce
1/2 cup chocolate cheeps
1/2 cup sweet cream 
1/4 cup sliced almonds and pistachio


For garnishing:


Drinking chocolate powder
Coffee powder


To serve with: 


Cold coffee


Method to make Choco Creme Gol Gappe:

For Golgappe:

• Mix semolina and refined flour in a bowl and knead dough with soda water. (approx. 2 to 3  spoon soda water will required.)
• Keep aside covered for 10 to 15 minutes.
• Again knead and make small balls from it. (approx. 40 to 45 balls.)
• Roll them and keep aside covered with wet muslin cloth for 5 minutes. 
• Heat oil in a pan and deep fry gol gappe at medium flame. When ready remove from flame and drain on absorbent paper.

How to assemble:  

• Make small hole in a gol gappa and fill bundi, chocolate chips, sweet cream, chocolate sauce and sliced dry fruits in to it.
• Sprinkle drinking chocolate powder and coffee powder on it.
• Sweet and yummy Choco Creme Gol gappe are ready to serve. Serve them with chilled cold coffee.
• Serve immediately.

Tips:

• Mix single or low fat cream and powder sugar to make sweet cream.

How to Make Sizzling Malpua with Rabdi

Learn how to make Malpua with Rabdi.  As we all know malpua and rabdi both are well known Indian sweets. Here in this homemade recipe it's a sizzling combination of both. You won't believe both tastes great together as alone also. It's a good choice for parties and desert. If both recipes are ready only assembling has to be done at serving. There is a surprise stuffing inside the malpuas. So, enjoy Sizzling Malpua with Rabdi to night.

Preparation time - 30 to 35 minutes
Cooking time - 45 to 50 minutes
Serves - 4 person


Ingredients to make Sizzling Malpua with Rabdi: 


For Malpua:


1/4 recipe of Malpua

For Gajar Ka Halwa:
1/2 recipe of Gajar ka Halwa


For Rabdi:


1 1/2 cups milk
1/2 condensed milk
1/4 tea spoon saffron


For garnishing:


Saffron 
Sliced almonds 
Sliced pistachio
Cardamom seeds
Silver foil


Method to make Malpua with Rabdi:

• Mix all the ingredients of rabdi and cook for 10 to 15 minutes at slow flame or till thicken.
• Make Gajar ka Halwa and keep aside.
• Make malpua and soak in sugar syrup. Keep aside.
• Preheat sizzler plate for at least 20 minutes.

How to assemble:

• Place a malpua on a plate and spread gajar ka halwa over it. Spread some dry fruits over it and roll it tightly.
• Repeat the same for remaining.
• Place a banana leaf over sizzler plate and put malpua rolls on it.
• Pour hot and thick rabdi over malpua rolls. Garnish with sliced almonds, cardamom seeds, pistachio,saffron and silver foil.
• Hot and sweet Sizzling Malpua with Rabdi is ready to serve.

How to make Puran Poli

Learn how to make Puran poli. To make puran poli is a highly skilled task. It is a well known sweet of Gujarat and Maharashtra. But there is a slight difference in their ingredients. In Gujarat we are using toovar dal and in Maharashtra they are using chana dal. But with both material it tests very nice, yummy and mouth watering. Originally it's a very long process to make it, but here it's a homemade recipe for Puran Poli in microwave. Actually it's a combination cooking of flame and microwave cooking. It will give same rich aroma of Indian spices as cooked on flame with less efforts. So enjoy cooking very well known Gujarati sweet with Gujarati Kadhi.

Preparation time - 10 minutes
Cooking time - 10 to 15 minutes
Makes - 15 to 17 puran poli approx.


Ingredients to make Puran Poli:


For dough:
2 cups whole wheat flour
2 table spoon oil
Dry rice flour for rolling
Ghee for frying or smearing


For puran - stuffing:
1 cup toovar dal
1 cup sugar
2 table spoon ghee
3 to 4 saffron strands
1/2 tea spoon cardamom powder


For garnishing:
Caster sugar
Sliced almonds and pistachio


To serve with:
Gujarati kadhi
Sukhi bhaji


Method to make Puran Poli:


For dough:

• Mix whole wheat flour and oil, knead soft dough from it with sufficient water. Take some drops of oil on palm and again knead dough for 3 to 4 minutes. 
• Cover it and keep aside for 15 minutes. After again knead dough and make equal size balls from it. Cover and keep aside.

For filling:

• Wash and soak toovar dal in warm water for 15 minutes. 
• Pressure cook it with sufficient water. ( about 1 cup water for 1 cup dal.)
• When cooked transfer it in a microwave proof bowl and add ghee and sugar to it. Mix well.
• Cook for 3 minutes in microwave at HI.
• Cook till it is ready stir occasionally. Making time may be different as the make and temp. of the microwave oven.
• Prick a spoon in the middle of the bowl and if it stands without support your puran is ready.
• Transfer it in a flat dish and let it cool at room temp.
• When cool make equal size balls from it.

How to proceed: 

• Roll out 1 portion of the dough till it is of 3"diameter, place a ball of filling at the centre and fold the edges of dough over filling. Seal it properly and cut the extra dough.
• Flatten the dough and again roll carefully till desire size.
• Cook on the tavi - griddle at medium flame till light brown. Apply ghee  on it and fry. Remove from griddle and garnish with caster sugar and sliced almonds and pistachio.
• Repeat the same for remaining.
• Hot and yummy Puran poli is ready to serve. Serve it with gujarati kadhi and shkhi bhaji.

Tips for puran poli:

• Puran poli can be cooked on fire also, but it will take so much time and total attention. 
• Even frying can be avoided, in that case remove puran poli from tavi when light brown and smear ghee on both the sides of puran poli.
• For better taste serve hot.

How to Make Paneer Pista Basundi

Learn how to make Paneer Pista Basundi. Actually basundi is traditional Indian sweet. It is served with or after meal. But unfortunately it contains high fat. So it's my honest try to make it little bit low fat.

Normally we are suppose to use full fat milk in this recipe but I tried to make it with skimmed or low fat milk. And above all paneer - cottage cheese is used so, full of calcium also. Even artificial sweetener can be used instead of sugar. And it is very quick to make. So enjoy Paneer Pista Basundi - a traditional Indian sweet with low cal.

Preparation time - 10 minutes
Cooking time - 15 minutes
Serves - 4 person


Ingredients to make Paneer Pista Basundi:  


4 cups milk - skimmed
3 to 4 table spoon sugar
2 table spoon corn flour 
1 to 1 1/2 cup paneer - cottage cheese
1 pinch green food color (opt.)


For Garnishing:


Sliced Pistachio 


Method to make Paneer Pista Basundi:

• Mix 3 cups milk and cornflour in a pan. Mix properly and add sugar to it.
• Let it cook for 3 to 4 minutes at medium flame. 
• Mix green food color to 2 table spoon milk and add to above mixture.
• Mix fresh home made paneer and remaining milk and churn them properly.  
• Mix it to above mixture and stir well.
• Remove from flame and let it cool at room temp.
• When cool refrigerate for 2 to 3 hours.
• Transfer to serving bowl and garnish with sliced pistachio.
• Sweet and short Paneer Pista Basundi is ready to serve. Serve it chilled  with roti or puri or as desert.

Tips for Paneer Pista Basundi:

• Artificial sweetener can be used as the same measurement of normal sugar.
• Kesar pista basundi can be made as the same method. In stead of green food color saffron can be used. And it should be garnished with sliced almonds, pistachio and saffron.

How to make Gajar Ka Halwa

Learn how to make Gajar Ka Halwa. Here it's a classic Indian mithai - sweet. It is a very rich traditional Indian sweet. It's a homemade recipe of Gajar Ka Halwa. Normally it takes a long time to make it. But we are going to make it in microwave. Means a delicious sweet with less efforts and less fat.

Preparation time - 5 minutes
Cooing time - 10 minutes
Serves - 4 person


Ingredients to make Gajar Ka Halwa:


2 cups grated carrot
1 cup milk
1/4 cup milk powder
4 table spoon sugar
1 table spoon ghee
1/2 tea spoon cardamom powder

For garnishing:

Cardamom powder
chopped or sliced almonds
chopped cashews
Slices or chopped pistachio
Cardamom seeds


Method to make Gajar Ka halwa:

• In a microwave proof bowl mix ghee and carrot and cook for 2 minutes at micro hi.
• If carrots are not soft again cook for 1 minute. (cooking time may be different depending upon make of microwave and thickness of carrot.)
• Dilute milk powder in milk and add to carrot mixture. Again cook for 2 minutes.
• Add sugar and cook for 2 to 3 minutes.
• Garnish with cashews, pistachio, cardamom and almonds.
• Hot and mouth watering Gajar Ka Halwa is ready to serve.

How to make orange Basundi

Learn how to make Orange Basundi. Indian food is famous all over the world, mainly due to the distinct taste and variety in cuisines it has to offer. Some simple foods can make a world of difference and spice up entire dish. I always believe that the best things in life are always the simple food. It is usually found that food lovers want to taste the delicacies around the world but don't have enough options to choose from their favorite recipes.

I have tried it at many different restaurants, but prefer to make my own meals from scratch. This is a recipe that serves my creativity well. It can be changed easily to fit dietary needs. It is simple to make.  You can change some of the ingredients to add some variety to this recipe if you serve it often.

So, here it's a homemade recipe for orange basundi. One of my favorite recipes. It contains oranges means a great source of vitamin c, and as we know milk is good for bones. A real source of calcium.

Preparation time - 10 minutes
Cooking time - 25 minutes
Serves - 4 persons

Ingredients to make Orange Basundi:

8 cups full fat milk

2 cup condensed milk - sweet

2 cup orange juice

1 tea spoon cardamom powder- opt.

For garnishing:

fresh orange  - chopped

Method to make Orange Basundi:

• Heat milk in a non stick pan for 10 minutes. 
• Add condensed milk to it and again boil for at least 15 minutes.
• Remove from flame and let it come to room temperature. 
• When cool place in refrigerator and let it chill. 
• When chilled add orange juice and cardamom powder.
• Garnish with oranges.
• Serve chilled Orange Basundi with Indian bread- roti or puri.

Tips to make Orange Basundi healthier:

• For those who are diet conscious can use low fat milk and milk powder. The ratio may be 1 cup milk + 1 table spoon milk powder.
• If there is sugar problem non sweetened condensed  milk and artificial sweetener can be used.

How to make Khajur - Date's Rolls

Learn how to make Khajur Rolls.

As we all know khajur � dates are very good source of hemoglobin. So for date�s lovers it�s a homemade recipe called khajur rolls. Even kids will love to have it.

Ingredients to make Khajur Rolls:

1 tin � 400 grams condensed milk
1 kilo seedless khajur � dates
75 grams chopped almonds
75 grams chopped pistachio
75 grams chopped cashew nuts

For rolling:

Desiccated coconut

Method to make Khajur rolls:

• Chop dates roughly.
• Mix all the ingredients in a non stick pan and cook at slow flame.
• Stir continually.
• It will not take long time to cook.
• Stir till a soft lump forms.
• Let the mixture come at room temperature.
• Spread desiccated coconut on a butter paper or plastic sheet. Grease hands and make thick roll from mixture and roll it above coconut. You may make small balls also.
• Let it chill in refrigerator.
• Rich and tasty Khajur - Dates Rolls are ready to serve. 

How to Make Halwasan

Learn how to make Halwason.

Enjoy the home made and easy recipe for halwason. It is a very famous Indian sweet from Khambhat- Gujarat. It is made from fresh cottage cheese so, a very good source of calcium.

Preparation time - 5 minutes
Cooking time � 20 minutes
Makes 15 to 16 pieces (approx.)

Ingredients to make Halwasan:

1 liter milk
2 table spoons semolina
     or
coarse wheat flour
2 table spoon edible gum
2 table spoon ghee
2 table spoon sour curd 
1 cup sugar
1 tea spoon cardamom powder
� tea spoon nutmeg powder � jaifal
� tea spoon saffron strands

For garnishing:

Sliced almonds
sliced pistachio
Cardamom seeds

Method to make Halwasan:

• In a big flat non stick pan heat 1� table spoon ghee, add semolina and cook till it turns pink. Add edible gum and roast for 2 to 3 minutes. Keep aside.
• In another pan add remaining ghee and add sugar, fry till sugar caramelizes. Keep aside.
• In another deep pan heat milk to boil, add sour curd to it and allow it to curdle.
• Mix caramelized sugar and milk mixture to the first pan. Stir continually.
• Let it thick. Add nutmeg powder and cardamom powder and saffron to it. Mix well.
• Let it come at room temperature. Make small balls from the mixture and garnish with sliced almond, pistachio and cardamom seeds.
• Halwasan is ready but it will be advisable to serve it after 24 hours.

How to Make Kaju Katli

Learn how to make Kaju Katli.

Sweets are the heart of festivals. Here it�s a homemade recipe for kaju katli. It is one of the most favorite recipes of children.

Preparation time � 10 minutes
Cooking time � 20 minutes

Ingredients to make Kaju Katli:

150 grams cashew nuts
400 gram sugar
� tea spoon cardamom powder
500 gram khoya

For garnishing:

Silver foil (opt.)

Method to make Kaju Katli:

• Grind dry cashew nuts and keep aside.
• Mix grated khoya and sugar properly.
• In a non � stick pan heat the mixture of khoya snd sugar at slow flame. Stir continually.
• Once sugar dissolves, add cashew powder and cardamom powder.
• Cook and stir continually at slow flame. Cook till soft lumps are formed and the mixture leaves the pan.
• Roll on the slightly greased flat surface. Let it cool at room temperature.
• Apply silver foil and cut in desired shape and size.
• All time favorite and hygienic Kaju Katli is ready to serve.

How to Make Shrikhand

Recipe by Naiya Sheth : Learn how to make Shrikhand. This is a typical Indian sweet dish. This homemade recipe contains lots of curd � yogurt, so it is full of calcium. Enjoy this easy and hygienic sweet. You can say it is calcium rich Indian desert.

Preparation time � 10 minutes 

(excluding hanging and keeping time)
Cooking time � nil
Serves � 6 people

Ingredients to make Shrikhand:

� kilo curd or plain yogurt
250 to 300 grams powder sugar
A few strands saffron
1 tea spoon cardamom powder
� table spoon sliced pistachio
� table spoon sliced Almonds

For garnishing:

� table spoon sliced pistachio
� table spoon sliced Almonds
1 tea spoon cardamom powder
A few strands saffron

Method to make Shrikhand:

• Hang curd in a clean muslin cloth overnight in the refrigerator.
• Rub saffron in to � table spoon milk till well broken and dissolve.
• After 6 to 7 hours transfer from cloth to bowl and add saffron, sugar and cardamom powder and mix well.
• Keep aside for 10 to 15 minutes. Again beat properly.
• Add remaining nuts and mix well.
• Transfer in a serving bowl and garnish with almonds, pistachio, cardamom powder and saffron.
• Chill in refrigerator before serving.
• Chilled shrikhand is ready to serve. Serve it with roti or puri.

Navaratri Special - Kalakand

Recipe By Naiya Sheth: The Navratri festival is celebrated across the country to honour Goddess Durga. In Gujarat, the Navratri is one of the main festivals, West Bengal, Eastern India and some parts of North India celebrates Durga Puja during these days.Actually Navratri kicks start the festival season in India, which ends after diwali.

The word Navratra means:


N-Nav chetna A-Akhand jyoti V-Vighna nashak R-Ratjageshwari A-Anand dayi T-Trikal darshi R-Rakshan karti A-Anand mayi MaaNav Durga bless u.
The idea behind Navaratri is the time for cleansing our own evil characteristics like hatred, jealousy, ignorance, anger, greed, violence, etc inside and outside of us. It is important to understand that each of the negative human qualities exists in the form of demons, externally in the invisible sphere. So for the special festival of navratri here it's a home made recipe for Kalakand.


Preparation time - 10 minutes
Cooking time - 10 minutes

Ingredients to make Kalakand:

400 gram condensed milk
2 1/2 table spoon milk powde
500 gram paneer
1/4 tea spoon cardamom powder
1 pinch saffron

For garnishing: 


Chopped almonds
Chopped Pistachio

Method to make Kalakand:

• Mash paneer coarsely and mix in milk powder and condensed milk.
• Heat the mixture in a non stick pan at medium flame. Stir continually.
• When mixture becomes thick and starts leaving the sides of the pan. Remove from flame.
• Spread into a greased plate.
• Sprinkle cardamom powder, almonds,pistachio and saffron over it.
• Let Kalakand cool and than cut in required size and shape.

How to make Bundi na Ladoo

Learn how to make Bundi na Ladoo.


During festivals we are used to make traditional Indian sweet. So, here it's a home made recipe for Bindi na ladoo. This recipe is very easy and quick to make. And very fast to eat.


Preparation time - 5 minutes
Cooking time - 20 minutes


Ingredients to make Bundi na ladoo:


For bundi:


1 cup Gram flour
1 cup water
Oil for dip frying

For sugar syrup:


1 1/2 cup sugar
1 cup water 
1 pinch orange color (opt.)
            or
1/4 tea spoon saffron
3 tea spoon ghee
1 tea spoon cardamom powder


For garnishing:


Silver foil
Sliced almonds
Slices pistachio
Cardamom seeds 
Raisins

Method to make Bundi na Ladoo:

• First of all tale sugar in a pan and add water to it. Heat them and let sugar melt. Stir continually. Let syrup boil for 2 minutes and now syrup is ready.
• Add saffron, ghee and cardamom powder to it. Keep a side.
• Make batter from gram flour and water.
• Heat oil in a pan and drop bundi in hot oil through perforated spoon (bundi jhara). Fry the bundis over a high flame to a light golden colour, taking care to ensure that they are not very crisp.
• Add fried bundi to warm sugar syrup. Soak for 30 to 40 minutes.
• Remove from syrup. Add raisins, almond, pistachio and cardamom to it.
• Make laddus from the mixture and garnish with silver foil.

How to make Chocolate Wonton

Learn how to make Chocolate Wonton. Normally we know wanton as spicy Chinese food with little lengthy cooking process. Here it's a home made recipe for delicious & sweet Chocolate Wanton. This recipe can b served as desert also. Children will love it because of rich chocolaty taste.

Preparation time - 5 minutes
Cooking time - 15 minutes
Ingredients to make Chocolate Wanton:


For stuffing:


100 gram Chocolate chips 
             or
75 gram grated dark chocolate
                 +
25 gram grated sweet chocolate
100 gram chopped roasted nuts 
( Almonds, Walnut, Cashew nut, Raisins etc.) 


For outer layer:


100 gram refined flour
1 table spoon corn flour
1 table spoon oil
Oil for dip frying


For chocolate sauce:


125 gram dark chocolate
100 gram single fat cream

For toffee sauce:


100 gram sugar
1/2 tea spoon water
20 gram butter
20 gram cream


Method to make Chocolate Wanton:


For outer layer:

• Mix all the ingredients of outer layer and make a soft dough. Cover and keep a side.

For stuffing:

• Mix all the ingredients of stuffing and keep a side. (If you are taking chocolate slab than grate them.)

For Wanton:

• Make small purries from dough and cut them in square shape, stuff it with chocolate mixture and seal like normal wanton. Use water or milk to seal sides. 
• Repeat the process for all the wantons. 
• Heat oil in a pan and dip fry wanton at medium flame.
• Drain them on absorbent kitchen tissue.
• Hot and delicious chocolate Wantons are ready to serve.
• Serve them with chocolate sauce and toffee sauce or spread sauce over them.

Method to make Chocolate Sauce:

• Mix all the ingredients of chocolate sauce and melt them in microwave.

Method to make Toffee Sauce:

• Heat sugar and water in a pen, when sugar turns brown add butter and let it melt. Add cream and mix well. Let it cook for 1 or 2 minutes.

Janmastami Special - Sooji no Halwo

Learn how to make Sooji no Halwo. Janmastami is the birth anniversary of Lord Krishna and is celebrated all over India. It is a celebration of eighth avtar of Lord Vishnu.

This  religious festival is celebrated on astami of krishna paksh of shravan month according to the Hindu calender with great devotion and zeal. It is also known as Gokulashtami and Krishnaasthami.

Another day of Jamastami is called palna. On the day of palna we are use to make Sooji no Halwo, as naivedya. This recipe is mouth watering. 


Preparation time - 5 minutes
Cooking time - 15 minutes
Serves - 4 persons

Ingredients to make Sooji no Halwo:


1 cup sooji - semolina
1 cup sugar
1 cup ghee
4 cup milk
1/4 tea spoon saffron


For garnishing:


Sliced almond
Sliced pistachio
Cardamom seeds
Cardamom powder

Method to make Sooji no Halwo:

• Heat ghee in a pan, add semolina in it. Roast it till light pink. 
• Add hot milk in it and cook till milk absorb. Add sugar to it.
• Let it dissolved. 
• Garnish Sooji no Halwo with almond, pistachio, cumin seeds and cumin power.

Tips:

• For naivedya make it from milk. In normal case you can use water in stead of milk.
• This recipe can be made in microwave also.

Janmastami Special - Rajgira halwo

Recipe by Naiya Sheth : Learn how to make Rajgira Halwo. Janmastami is the birth anniversary of Lord Krishna and is celebrated all over India. It is a celebration of eighth avtar of Lord Vishnu. This  religious festival is celebrated on astami of krishna paksh of shravan month according to the Hindu calender with great devotion and zeal. It is also known as Gokulashtami and Krishnaasthami.

Rajigra Halwo is made from rajigra flour and you can eat it in fast. It's a stomach feeling recipe for fasts. The most important thing of this recipe is that it is made in microwave oven, so very quick and easy to make and fast to eat.

Preparation time - 2 minutes

Cooking time - 5 minutes

Serves - 3 persons

Ingredients to make Rajigra halwo:

1/2 cup rajigra flour (coarse)

1/2 cup water

1/2 cup sugar

1/4 cup ghee

1/2 tea spoon cardamom powder

1 pinch saffron

For Garnishing:

Chopped almonds 

Chopped pistachio

cardamom seeds

Method to make Rajigra Halwo:

• In a big microwave bowl mix ghee and rajigra flour. Cook for 1 minute at micro high. Stir and again cook for 1 minute at micro high. If you want more roasting cook for 1/2 minute more.
• Add water and cook for 1 minute at micro med., now add sugar and again cook for 1 minute at micro med. Add saffron and cardamom powder and cook for 1 minute at micro med.
• Rich Rajigra halwo is ready to serve, garnish with cardamom seeds, chopped almonds and chopped pistachio.

Tips:

• You make this recipe on fire also. But in that case stir continually.
• In case you are making on fire you will require more quantity of ghee.
• Timing of cooking in microwave may different as different brand.