Quick Chocolate Burfi

Introduction:
Jazz up this instant version of chocolate burfi with just 4 ingredients and guaranteeing a blissful taste. The most delicious aspect about a simple Chocolate Burfi is its taste and appearance. Ready to cook? Here you go!Preparation time : 5 mts
Cooking time : 5 mts
Serves : 4 people

Ingredients:

• 14 oz tin of Sweetened Condensed Milk
• 1 cup Milk Powder
• 2 tbsp Butter
• 1/3 cup Cocoa powder / Chocolate chips 8 oz

Method:

• Melt 2 tbsp butter, add condensed milk, milk powder, cocoa powder and mix.
• Cook over medium heat until mixture becomes thick and leaves the sides of the pan.
• Add vanilla extract and mix.
• Pour mixture in prepared greased tin and refrigerate for 30 mts.
• Cut in desired shape.
• Serve at room temperature.

Khoyan Mawa Burfi

Introduction:
Khoya burfi is so creamy, delicious and just melts in a mouth. This is very easy and simple recipe. A perfect way to enjoy festive delicacy!

Ingredients:

• 2 cups grated Khoya / Mawa
• 1 cup sugar
• 1/4 cup milk
• Saffron
• Cardamom powder 1/2 tsp
• Chopped Pistachios for garnishing

Method:

• Heat pan on a medium high. Add khoya and sugar and fry till sugar gets dissolved and mixture becomes soft.
• Now mix saffron in a milk and microwave for 20 seconds.
• Add saffron milk to the khoya mixture and keep stirring until the mixture becomes thick.
• Add cardamom powder and pour this mixture on a greased tray. Let it get cool down completely.
• Cut burfi in to desired shape and garnish with chopped pistachios.

Peanut Ladoo

Introduction:

This one is makes such an easy and quick snack for kids. Jaggery/gudh being rich in iron and peanut is an excellent source of protein helps to fill the calories that kids loose all the time :)

Ingredients:

• 1 cup Roasted unsalted peanut powder
• 1/2 cup grated jaggery/ gudh/ gul
• 1 tbsp mix dryfruit powder
• 1/4 tsp Cardamom powder
• 1 tbsp clarified butter / ghee

Method:

• Take roasted peanut powder in to a bowl.
• In that add grated jaggery, dry fruit powder, cardamom powder and mix.
• Now add tbsp of ghee and start to mix everything by hand.
• The mixture should come together like chapati dough.
• Roll in to small lemon size balls.
• Garnish with raisin, pistachios or your favorite topping!

Tips:

Click here for the link of how to make roasted peanut powder at home?

Use brown sugar or powdered sugar to replace jaggery.

If gudh is not too soft, then put the grated gudh in microwave for 30 to 40 seconds or till it gets soft.

Malai Pedha

Introduction:
Malai Pedha is an essential part to celebrate any joyous occasion in India. Be its Diwali, Rakhi, Ganpati, somebody got promoted, babies arrival and the list goes on. And sometimes you don't even need any reason to gobble up on these sweet, cute goodness. smiley

Ingredients:

• 2 cups Ricotta Cheese
• 1 cup Milk powder
• 1 cup sweetened condensed milk
• Few Saffron strands
• 1/2 tsp Cardamom powder
• slivered almonds for garnishing

Method:

• Put ricotta cheese in to heavy bottom pan and mix.
• Continue to cook it for 5 to 7 mts.
• Add milk powder and mix well.
• Add sweetened condensed milk, saffron strands and mix well.
• Cook until mixture becomes little bit thick.
• Add cardamom powder and mix well.
• Transfer mixture in to separate dish.
• Once the mixture is cool to touch, divide it in to small lemon small size balls.
• And shape that in to small pedha.
• Garnish with almonds!
• Makes about 25 nice size pedhas!

Puri

Introduction:

• Puri is a traditional fried, puffed whole wheat bread, served with variety of side dishes. Enjoy this simple recipe.

Ingredients:

• Whole wheat flour
• Oil 3 tsp
• Salt to taste

Method:

• Heat 3 tsp oil in a pan. Take whole wheat flour in a deep bowl, add salt and hot oil and mix by spoon.
• Add water and knead a stiff dough. Let it rest for 10 mts.
• Make small balls from dough and roll in to 5" rounds.
• Deep fry in oil until it gets nice golden color from both the sides.

Shrikhand

Introduction:
Shrikhand a sweet delicacy prepared primarily in Maharashtra and Gujarat. Very simple, tasty recipe and one of the dessert that can be prepared by using all the ingredients readily available in pantry. Tastes just fabulous with garma garam puffed puris!Preparation time : 5 mts
Cooking time : 40 mts
Serves : 2 people

Ingredients:

• 32 oz pack of whole milk Yogurt
• 1 cup powdered Sugar
• 1/2 tsp Cardamom powder
• 1 tbsp Charoli
• 2 tsp Milk
• pinch of Saffron

Method:

• Place a bunch of old newspaper, top it with clean cotton cloth, on that spread yogurt evenly all sides. Again on top of yogurt place another piece of clean cloth and again top it up with bunch of newspaper. Now place a heavy weight on the top of covered yogurt. Make sure it has even weight on top of it from all sides. Leave it for 10 mts.
• After 10 mts remove all weight bunch of newspaper and replace it by using new batch of newspaper and repeat this process two more twice.
• Now strained yogurt or chakka is all ready.
• Now strain this chakka one more time using strainer just to make sure it has no any lumps of yogurt.
• Now to chakka, add two tsp of saffron milk, powdered sugar and mix well.
• Add charoli, cardamom powder and mix well.
• Garnish with a dash of nutmeg powder on the top of it.

Tips:

• Instead of straining chakka, just combine milk, chakka and sugar in to blender and blend everything together well.
• Make any variation by adding dry fruits, fruit pulp, fruit pieces, essence! 

Pineapple Shrikhand

Introduction:
Pineapple shrikhand is a delicious dessert prepared with the use of sour cream. You will get nice pineapple punch in each and every bite of this shrikhand.

Ingredients:

• 32 oz Sour Cream
• 2 cups powdered sugar
• 1/4 tsp Cardamom powder
• 1 1/2 cup Pineapple Puree
• 1/2 cup Pineapple chunks

Method:

• Lined up a strainer with several layers of cheesecloth. Put one empty bowl underneath lined strainer.
• Now put sour cream in cheesecloth, tie that up.
• Put a heavy weight over covered sour cream and allow it to rest for 1 hour.
• This will ensure to drain all excess water from sour cream.
• Heat pan and pour pineapple puree in that.
• Mix sugar with puree.
• Allow it to cook for 8 to 10 mts or until most of the moisture evaporates from the pineapple puree.
• Once puree turns out thick, add pineapple chunks in that, mix and cook for another 3 to 4 mts.
• Wait until the pineapple mixture cools down.
• Once the extra moisture is drained out from the sour cream.
• Take the drained sour cream in to a bowl.
• Add sugar, cardamom powder and mix well.
• Fold in pineapple mixture.
• Pineapple shrikhand is ready! Serve it with homemade Poori.

Tips:

• Store shrikhand in refrigerator. It stays good for 3 to 4 days.
• Use cream cheese in place of sour cream.

methi matar malai recipe, how to make methi matar malai recipe

Introduction:
A delightful combination of Methi and Green Peas. This dish has nice rich creamy texture and is very aromatic with the use of fresh methi leaves. Very easy to prepare and make for guests who gives sudden visit!Preparation time : 20 mts
Cooking time : 20 mts
Serves : 2 people

Ingredients:

1. 2 cups Methi finely chopped
2. 1 1/2 cup Green Peas
3. 1 Onion finely chopped
4. 4 tsp Tomato Sauce
5. 3 tsp Oil
6. 1 tsp Cumin Seeds
7. 3 Green Chillies
8. 1 tsp Ginger Garlic paste
9. 1 tsp Coriander powder
10. 1 tsp Red Chilli powder
11. 1 tsp Cumin powder
12. Heavy Whipping cream 1 cup
13. 1/2 tsp Garam Masala
14. 1 tsp Sugar

Method

1. Remove leaves from methi, discard stems, wash methi leaves 2 to 3 times in cold water and chop finely.
2. Heat oil in a pan, add cumin seeds, onions and cook till onions become translucent.
3. Add green chillies, turmeric powder, mix, ginger garlic paste, mix and cook for 1 mt.
4. Add coriander powder, cumin powder and cook for 2 mts.
5. Add tomato sauce, red chilli powder and again cook for 2 mts.
6. Add methi leaves, sprinkle some salt, mix, cover and cook for 5 mts.
7. Add Green Peas, mix, cover and cook for another 2 mts.
8. Add cream, mix, add garam masala, salt and sugar.
9. Serve hot with roti, paratha or naan!

Tips:

1. Substitute fresh methi by using frozen methi leaves.
2. To remove bitterness from methi boil methi in hot water for 5 mts and squeeze out water