Besan ka Halwa, a delicious Indian dessert made with gram flour

Here is a step-by-step guide to make Besan ka Halwa, a delicious Indian dessert made with gram flour (besan), ghee, sugar, and nuts:

Ingredients of besan ka halwa

• 1 cup gram flour (besan)
• 1 cup sugar
• 1/2 cup ghee
• 3 cups water
• 1/2 tsp cardamom powder
• 1/4 cup chopped nuts (almonds, cashews, pistachios)

How to make besan ka halwa:

1. Heat ghee in a heavy-bottomed pan on medium heat.

2. Add the gram flour to the pan and stir continuously to avoid lumps. Roast for 10-12 minutes or until the flour turns golden brown and fragrant.

3. In a separate pan, boil the water and sugar until the sugar dissolves completely.

4. Add the sugar syrup to the roasted gram flour mixture slowly, stirring continuously.

5. Mix well and keep stirring until the halwa thickens and starts to leave the sides of the pan.

6. Add cardamom powder and chopped nuts to the halwa and mix well.

7. Serve hot and garnish with more chopped nuts.

8.  add cardamom powder, chopped pistachios and almonds, continue to stir and mix well.

9. switch off the flame. the halwa will become thick as it cools down.Grease Aluminium tray with ghee.

10. Pour besan mixture on tray spread eventually On tray.

11. you can cut in square shape or diamond shape.

Your delicious Besan ka Halwa is now ready to be served! This sweet and nutty dessert is perfect for any special occasion or festival and is sure to be loved by all.

Gram floor/Besan Halwa

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A recipe to prepare Chef-style mixed vegetable rice

Here's a recipe to prepare Chef-style mixed vegetable rice:

Ingredients:

• 1 cup Basmati rice
• 2 cups water
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 cup mixed vegetables (carrots, beans, peas, corn, etc.), chopped
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp chopped coriander leaves
• Lemon juice (optional)

How to make mixed vegetable rice :-

1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 20-30 minutes.

2. Heat oil in a pan and add cumin seeds. Let them crackle.

3. Add finely chopped onions and sauté until they turn translucent.

4. Add ginger-garlic paste and sauté for a few minutes until the raw smell goes away.

5. Add chopped mixed vegetables and sauté for a few minutes.

6. Add turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well and cook for 1-2 minutes.

7. Drain the soaked rice and add it to the pan. Mix well.

8. Add 2 cups of water and mix well. Bring the water to a boil.

9. Cover the pan with a lid and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.

10. Once the rice is cooked, turn off the heat and let it rest for 5 minutes. Then, fluff the rice with a fork.

11. Finally, add some lemon juice (if desired) and chopped coriander leaves. Mix well.

Your Chef-style mixed vegetable rice is now ready to be served! Enjoy it with your favorite curry or raita for a delicious and healthy meal.

Mixed Vegetable rice

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!!