Experience the Delightful Taste of Kaju Katli Burfi: A Sweet Treat for All Occasions

Kaju katli burfi is a delicious Indian sweet made with cashew nuts, sugar, and ghee. Here's how you can make it at home:

Ingredients for Kaju Katli Berfi:

Cashew nuts-300 gm

Sugar-150 gm

Ghee-4 tbsp
Elaichi powder-1/2 tsp

Silver vark (optional)

How to make Kaju Katli-

1. At first soaked cashew nuts in hot water for 1 hour then grind the cashew nuts in a blender until they become a fine powder.
2. In a non-stick pan, add sugar and water and heat it over medium flame.
3. Keep stirring until the sugar dissolves completely.
4. Once the sugar syrup starts to boil, reduce the flame and add the cashew powder to the pan.
5. Keep stirring until the mixture forms a soft dough and starts leaving the sides of the pan.
6. Add ghee and mix well.
7. Remove the mixture from the heat and transfer it onto a greased plate or tray.
8. Allow it to cool down a bit, and then knead the mixture with your hands to make a smooth dough.
9. Flatten the dough with a rolling pin, and then cut it into diamond shapes.
10. Garnish the kaju katli burfi with silver vark (optional).
11. Allow the burfi to cool completely and then serve.

Your delicious Kaju katli burfi is ready to be enjoyed!

Sugar glazed Gujiya

Gujiya is a tasty sweet recipe which is often prepared during occasions like Diwali, Holi, and other popular Indian festivals. There are various ways of making this popular dessert.

 In this recipe of gujiya, I have used a filling of khoya and coconut, sooji, dry fruits and many others.

In Gujrat, it is called as ghughra, in Maharashtra, they are called as karanji..

Ingredients for gujiya:-

1 cup Maida
1 tablespoon
Sooji (Semolina)
1/2 teaspoon Baking soda
1 tablespoon
Unsalted butter or Ghee
A pinch of Salt
1- 2 tablespoon Milk

GUJIYA MIXTURE INGREDIENTS
1/4 cup
Dessicated Coconut
1 cup
Crumbled Khoya/Mawa
1/4 cup Superfine Sugar
2 tablespoon Milk
10-12 pieces of Raisins
12-15 pieces of Almonds
12-15 pieces of Pistachios
2 tablespoon of Cashew pieces
2 teaspoon
Green Cardamom powder
1 teaspoon Saffron strands

SUGAR SYRUP - OPTIONAL
1/2 cup Sugar
4 tablespoon Water
1/4 -1/2 teaspoon
Green Cardamom powder
1 teaspoon Rose water
Few pieces of Saffron strands

Gujiya

How to make Gujiya:-- 

GUJIYA DOUGH
1. Assemble all the ingredients needed for gujiya dough.
2. In a big bowl combine all the ingredients....
3. And knead a soft pliable dough.
4. Cover the dough and let it sit for 30 minutes.

GUJIYA MIXTURE
1. Meanwhile let's begin with our gujiya filling. Assemble all the ingredients.
2. In a heavy bottom pan add mawa, dry coconut and toast them on low heat. Toast for 15 minutes on a low flame and as shown in the third picture when the mixture turns light brown in color, add saffron strand. Mix and take it off the flame.
3. In a separate kadhai add nuts (except raisins)and toast them on a medium flame. Once they start omitting their aroma, take it off the flame and allow it to cool completely. Ground them in a coffee grinder until it turns into a fine powder. Add this nutty mixture to the mawa mixture along with raisins.
4. Stir it well. Add sugar, milk and mix until everything is well- blended.
5. This mixture should be moist. To check - take some mixture in your hands, squeeze and if it forms a soft ball, it's perfect and if its still crumbly add few more drops of milk to form a soft ball.

GUJIYA WITHOUT MOULD
1. Making Gujiyas without the mould. Take a small golf size ball of the dough.
2. Roll it into a thin circle.
3. In the half fold, place some gujiya mixture.
4. Fold gujiya into the half.
5. Apply water along the edges and seal it tight.
6. Using a fork SECURE the edges by making imprints of the fork.
7. Gujiya is ready for frying.

GUJIYA WITH MOULD
1. If making gujiya with a mould, follow the directions below.
2. Roll out a disc shaped circle.
3. Like a blanket place, this rolled out dough over the mould.
4. Fill the gujiya mixture at the base. Apply water along the edges.
5. Flip over the top and firmly press the mould- seal the edges.
6. Using a knife trim off the excess dough and mix it with rest of the dough.
7. Perfectly shaped gujiya in a mould.
8. This is how the finished gujiya looks like.
9. All the gujiyas should be sealed properly or they will open up during frying.
10. Gujiyas are ready for an oil bath.
11. This is what is left of the gujiya mixture.

FRYING GUJIYA
1. Heat oil in a pan. When ready for frying, lower the flame and fry gujiyas until golden brown in colour.
2. Remove from oil and drain it on the paper towel.
3. Gujiyas are ready.

SUGAR SYRUP
1. Let's prepare the sugar syrup. Combine all the ingredients in a pan and on a medium flame bring it to a boil. Scum will start forming on top of the liquid.
2. Using a spoon, collect and discard. I had to remove it twice during the whole boiling process. Keep boiling till the liquid is reduced and it starts to thickens.
3. Lower the heat, dip a spoon in the syrup and remove. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger it means that it is about to reach its first string consistency.
4. I have prepared one string sugar syrup for this recipe. To test - press your forefinger and thumb together. Start pulling them apart.
5. If the thread/string between your finger and thumb doesn't break after pulling apart, the single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe.
6. Drain the hot syrup.
7. Clean hot sugar syrup /chashni will look like this. Dip each Gujiya in this syrup for 2-3 minutes and set it on a clean plate. If baking the gujiya - follow the same procedure.
8. The inner look.
9. Sugar glazed Gujiyas are all set and ready to be eaten!!

Eggless cake recipe

How to make spongy eggless cake in pressure cooker:

1. first grease a 5.5 inch (diameter) and 2.75 inch (height) pan very well with some butter. keep aside. you can also use 6×6 inches square pan or a 5 inches round pan.

2. place a mixing bowl beneath a sieve. add 1 cup all purpose flour (maida) and ½ teaspoon baking powder in the seive. if using unsalted butter, then you can add a light pinch of salt in the flour.

3. sift once.
4. sprinkle 1 teaspoon vanilla extract or ½ teaspoon vanilla essence all over the flour. you can also add vanilla extract later after mixing the batter.

5. take a 5 to 6 litre pressure cooker. remove the gasket (rubber ring) from the lid. also remove the vent weight (whistle).
6. now place the cooker on a low flame on stove top. keep the flame lowest or sim.
7. also add 1 cup sea salt in the cooker. spread the sea salt evenly in the cooker.

8. in a pan, take ¼ cup salted butter (40 grams).

9. now add ½ cup condensed milk.
10. add 3 tablespoons sugar. i used organic unrefined cane sugar. you can also use regular sugar.

11. add ⅓ cup water.
12. place the pan on stove top and heat this mixture on a low flame.

13. stir with a spatula so that the butter melts. mix everything very well with the spatula.

14. let this mixture come to a boil on a low flame.

15. when this mixture comes to a boil, then immediately add it in the flour mixture.

16. with a wired whisk begin to mix with a light pressure, so that over mixing does not happen. while mixing you will come to know if the batter is going to be thick or too thick. the batter in this recipe is of medium consistency – neither thick nor thin. depending on the quality of flour, you may need to add less or more water. if the batter becomes thick, then do add ¼ cup more hot water. so do keep some hot water handy.

17. whisk to a smooth batter, but don’t over do the mixing. if there are small tiny lumps in the batter, then its fine.
18. now pour the batter in the pan. gently shake the pan or tap the sides.

19. keep a heat proof stand or rack in the cooker.

20. place the cake pan in the cooker.
21. secure the lid firmly and tightly on the cooker. do remember to remove the vent weight (whistle).

22. bake on a low flame or sim, till the cake turns golden. it took about 50 minutes for the cake to bake in the 5 litre pressure cooker i used. so consider an average time of 35 minutes to 50 minutes, depending on the size of the cooker, the size & quality of the cake pan and the intensity of the flame. you can check the cake while its baking, by removing the lid.
23. the top should be golden and when you insert a tooth pick in the center of the cake, it should come out clean or with a few cake crumbs, with no sticky batter on it.

24. let the cake become warm or cool down at room temperature. then remove the cake gently from the mould.

25. serve eggless sponge cake warm or at room temperature. if you want, you can also frost the cake with any icing of your choice. refrigerate the leftovers.

Apple muffins

Apple muffins are Delicious Dessert.it is loved by everyone.kids also loves this type of dessert .Apple Muffins are super easy to make..apple muffins are full of 🍎apple flavour.You also love this simple apple muffins recipe....so let's try this Diwali... 

Ingredients :-

Maida- 2cups

Baking powder -2tsp

Sugar-1/2cup

Cinnamon powder -1/4tsp

nutmeg powder -1/4tsp 

Salt-1/4 tsp

Milk -1cup

Egg-1

Oil/butter-1/4 cup

Apple-1cup (peeled, chopped)

How to make apple muffins :-

1.preheat oven to 400 degrees F°.

2.Grease 12 cup muffins tin Or use paper liners.

3.Combine all the dry ingredients by food processor or wire whisk.

4.In another bowl combine wet ingredients.

5.Add chopped apple and wet ingredients to dry ingredients.

6.Stir only untill moistened.

7.Spoon into prepared muffin tin's.

8.Bake for 20 minutes.

Apple muffins is ready to serve......

How to make Besan ka Halwa

Ingredients-

• ½ Cup of besan (gram) flour
• ¼ Cup of sugar or per your taste
• ¾ Cup of water
• ¼ Teaspoon crushed cardamom seeds
• 2 Tablespoons of melted ghee
• 1 Tablespoons thin sliced almonds
• 1 Tablespoons thin sliced pista

Gram floor/Besan Halwa

How to make besan ka halwa:

1. Firstly heat 1.5 cups of milk in a thick bottomed pan till it comes to a boil.
2. at the same time, when you keep the milk for boiling, on another stove top keep a thick bottomed pan. add ¼ cup of ghee in it.
3. once the ghee melts, then lower the flame.
4. add 1 cup of gram flour (besan) and mix very well with the ghee.
5. keep on stirring continuously so that the besan is evenly roasted.
6. mix and stir well for 14 to 15 mins on low heat, till the besan leaves a nutty aroma.
7. soon the gram four will start releasing ghee.
8. by now the milk must have also got boiled. in case the milk gets boiled earlier, before the besan gets roasted, then switch off the flame and cover the milk pan. the milk has to be poured in batches. keep the flame to a low and first pour 1 cup of hot milk gradually into the roasted gram flour. while you are pouring the milk, simultaneously keep on stirring also. mix the milk very well with the roasted gram flour.
9. then pour the remaining 1/2 cup milk.
10. continue to mix and stir the mixture for 1 to 2 mins.
11. add 1/3 cup of sugar.
12. stir well so that no lumps are formed. keep continuously stirring for 5 to 6 mins on a low flame.
13. soon the mixture will start thickening. you have to continuously keep stirring the mixture, then only halwa will be smooth and without lumps.
14. add cardamom powder, chopped pistachios and almonds.
15. continue to stir and mix well.
16. you will see the halwa leaving ghee at the sides. the halwa will also start leaving the edges of the pan.
17. switch off the flame. the halwa will become thick as it cools down.Grease Aluminium tray with ghee.
18. Pour besan mixture on tray .spread eventually On tray.
19.you can cut in square shape or diamond shape.

Lauki ki kheer recipe

Ingredients:

1 medium size bottle gourd (lauki)
1 tablespoon butter or ghee
5 cups milk
1/2 cup sugar
1/2 teaspoon coarsely ground cardamom powder

How to make lauki kheer:

1. Lightly peel the bottle gourd leaving shades of light green.
2. Cut it half length wise and take out the seeds from center of the bottle gourd.
3. Shred the bottle gourd and squeeze-out the water. After squeezing the water, shredded bottle gourd should be about 3 cups .
4. Heat butter in frying pan on medium high heat as it melts add the shredded bottle gourd and stir-fry for about 4 minutes.
5. Turn off the heat and transfer the stir-fry bottle gourd in to the bowl.
6. Boil the milk in wide frying pan on medium high heat. Cook until the milk is reduced to about four cups. Stir often to ensure the milk does not burn in the bottom of the pan.
7. Add the stir-fry bottle gourd to the milk and cook for another 10 minutes until the milk is creamy again make sure you stir the kheer often to ensure the milk does not burn in the bottom of the pan.
8. Next reduce the heat to medium and add the sugar and cardamom powder. Cook for another about 2 minutes and turn off the heat.
9. kheer is ready this can be served warm, at room temperature or cold.

Kalakand recipe quick kalakand recipe

Kalakand is an delicious milk based Indian dessert, made out of solidified, sweetened milk and paneer. Kalakand is flavors with cardamon gives a excellent taste.

Ingredients:

Citric acid-1/2 tsp

Milk-1/2 cup

Sugar-1/2 cup

Almonds(chopped)-1/2 cup

Water -1/2 cup

How to make Kalakand:

*Dissolve citric acid in water.
*Boil 1 litre of milk in a pan.
Add citric acid solution as it comes to boil.
*Once the chenna settles, sieve through muslin cloth, press out excess water, take in a plate and press down.
*Now put the remaining milk to boil.
*Add cheena and boil till it turns thick
*Now add sugar and cook till the mixture turns lumpy.
*Spread it over a greased plate, allow to cool and sprinkle chopped nuts.
Once set, cut it into square pieces and serve.

Phirni recipe

How to make phirni in just 3 step -

Ingredients-

1 tin - Sweetened Condensed Milk

3 cups (450 ml) - Milk

100 gm - Rice

1 tsp - Elaichi (Cardamom) Powder

few - Rose Petals

1 tsp - Rose Water

How to make-

Soak rice in water for 30 minutes to 1 hour. Drain water and grind to a fine paste.

. Add milk to paste and heat together, stirring constantly so that the mixture does not stick to the bottom. Bring to a boil. Cook for 5 to 7 minutes. Add Sweetened Condensed Milk and remove from fire.
. Add elaichi powder and rose water. Leave to cool and set in a refrigerator. Serve garnished with rose petals.

Chilled Rice Pudding-Phirni Recipe

This light, creamy and sweet phirni is actually a chilled rice pudding flavored dish added with with rose water, makes it very tasty and mouth watering taste and excellent accompaniment for a hot summer day or after a spicy meal.

How to make phirni in just 3 step -

Phirni/chilled rice pudding ( Image courtesy: milkmaid)

Ingredients for Phirni-

• 1 tin - Sweetened Condensed Milk
• 3 cups (450 ml) - Milk
• 100 gm - Rice
• 1 tsp - Elaichi (Cardamom) Powder
• few - Rose Petals
• 1 tsp - Rose Water

How to make a Chilled Rice Pudding/Phirni

1. Soak rice in water for 30 minutes to 50 minutes. Drain water and grind to a fine paste. 
2. Add milk to paste and heat together, stirring constantly so that the mixture does not stick to the bottom. 
3. Bring to a boil. Cook for 5 to 8 minutes. 
4. Add Sweetened Condensed Milk and remove from fire. 
5. Add elaichi (Cardamom) powder and rose water. 
6. Leave to cool by setting it into a refrigerator. 
7. Serve garnished with rose petals.