Kala Jamun (काला जामुन)- Khoya Gulab Jamun–Black Jaam–Stuffed Khoya Gulab Jamun–Sweets

Ingredients –

  • Khoya or Mawa (crumbled) – 2 cups
  • Paneer / Cottage Cheese (crumbled) – 1 cup
  • All purpose flour / Maida – 1 tbsp.
  • Semolina / Suji – 1 tbsp.
  • Baking powder – 1 tsp.
  • Vegetable oil / Ghee for frying.

For sugar syrup

  • Sugar – 2 cups (as per your taste)
  • Cardamom powder or Kewra essence – 1/2 tsp.

For stuffing –

  • Mawa / Khoya Dough – 2 tbsp
  • Sugar – 1 tsp (as per your taste)
  • Chopped Pistachios (Pista), cashew, etc.
  • Pistachios (Pista) for garnishing
  • Food color (Yellow) as per your choice
  • Milk for prepare the soft dough

Method –

  1. Mash the khoya with your palm until it becomes soft and smooth.
  2. Mix Paneer, Semolina, Maida and Baking Powder.
  3. Now mix everything well and knead until it becomes soft.
  4. With help of Milk, prepare soft dough.
  5. Soft and smooth dough is ready, keep it aside for 20 minutes.
  6. You can use this dough for Khoya Gulab Jamun and Langcha Sweets.
  7. Add Sugar and 1 1/2 cups of water into the kadhai / Pan on medium heat.
  8. Mix well and let the Sugar dissolve in the water completely.
  9. Keep the syrup gooey in texture, don’t make it too thin.
  10. Once Sugar chasni is boiled, turn off the heat.
  11. Add Kewra essence into the Sugar syrup and mix well.
  12. For stuffing, take a bowl and add all the stuffing ingredients and mix well.
  13. After 20 minutes, knead the Dough once again.
  14. Take small amount of dough, roll the dough into round shape.
  15. If dough is sticking on your palm you can grease your palm with oil.
  16. Now flatten the balls in you palm, fill with little stuffing.
  17. Close it evenly by rolling the ball in your hand.
  18. Repeat the same for rest of the dough.
  19. Heat the vegetable oil in a pan/kadhai to medium to low heat.
  20. Fry  the Kala Jamun balls in the heated oil.
  21. Keep stirring until it turns dark in color. 
  22. Once ready, transfer into a kitchen or absorbent tissue.
  23. Fry all the kala jamun in the same way.
  24. Leave fried kala Jamun for 25 – 30 minutes in warm sugar chasni.
  25. After 30 minutes, take out all the kala Jamun into a bowl.
  26. Kala Jamun is ready, you can garnish with Pista powder, coconut powder, etc.

Carrot Laddu / Ladoo (गाजर के लडू) –How To Make Carrot Ladoo–Festival Recipe -Truffles

Ingredients –

  • Carrot – 3 cups (Wash, peel and grate)
  • Sugar – 1 cup (as per your taste)
  • Muskmelon seeds – 1 tbsp.
  • Ghee / Butter – 1 tbsp.
  • Kewra essence / Green cardamom powder – 1 tsp

Method –

  1. Mix grated carrot and sugar in the bowl.
  2. Keep it side for 30 minutes.
  3. After 30 minutes, heat a pan / khadai on medium heat.
  4. Add carrot mixture and mix well.
  5. Sauté until carrots are little soft and it will ooze out some water and get dried.
  6. When the mixture  gets thick in consistency, the color gets brown in color and it emits good aroma.
  7. Cook it until the mixture gets thick and starts to roll like a ball.
  8. Add muskmelon seeds, mix well and cook on low heat.
  9. Turn off the heat, add Kewra essence and mix well.
  10. Cool the mixture but not make it really cold. Cool it little so that you can handle by hand.
  11. Just apply ghee/oil in your hand, make round balls by taking that mixture in your hand.
  12. Carrot ladoo are ready to serve.
  13. You can store them in airtight container Refrigerate and use up to 7 days.

Stuffed Brinjal Curry (बैगन की सब्जी) – How To Make Dry Baingan – Andhra Style – Gutti Vankaya Fry

Ingredients –

  • Brinjal (Baingan) / Eggplant – 4 medium size
  • Salt to taste
  • Vegetable oil / Mustard oil – 2 tbsp.
  • Sesame seeds – 1 tbsp.
  • Whole roasted coriander seeds – 1 tbsp.
  • Whole cumin seeds – 1 tbsp.
  • A pinch of Turmeric powder
  • Roasted Peanuts (roasted and remove the skin) – 2 tbsp.
  • Lemon juice or tamarind – 1 tbsp.
  • Dry / Fresh coconut – 1 tbsp.
  • Curry leaves – 1 sprig (optional )
  • Chopped tomatoes – 1 cup
  • Chopped finely onions – 1 cup
  • Whole Kashmiri Red chili (as per your taste)
  • Finely chopped Coriander leaves
  • Cinnamon stick – 1 inch
  • Green cardamom – 2
  • A pinch of asafetida

Method –

  1. Heat a pan on low heat.
  2. Roast dry coconut until slightly golden.
  3. Keep stirring time to time.
  4. Add whole cumin seeds, sesame seeds and sauté it.
  5. Cook  for 2 minutes then let it cool down.
  6. Later transfer it into the blender along with roasted cumin seeds and roasted coriander seeds.
  7. Make a fine powder.
  8. Stuffing powder is ready.
  9. Add lemon juice and salt to taste into the stuffing powder.
  10. Keep it aside.
  11. Slit cut the brinjals halfway into four.
  12. Stuff the brinjals with the ground stuffing powder.
  13. Heat  mustard oil into the other pan on medium heat.
  14. Add chopped onions, cook till they turns soft and tender.
  15. Add curry leaves (optional).
  16. Add chopped tomatoes, cinnamon stick, salt to taste, turmeric powder, green cardamom and  garam masala.
  17. Mix well, cover and cook for till tomatoes turn mushy.
  18. Add a  pinch of asafetida and mix.
  19. Now Place the stuffed brinjal into the pan..
  20. Add the remaining ground paste to it and cook covered in low heat .
  21. After few minutes turn the brinjals carefully and cook again on low or medium heat until brinjals are soft.
  22. Once the curry is ready, transfer it to a serving bowl and garnish with coriander leaves.
  23. This delicious main dish recipe goes well with roti and steamed rice.

Crispy Egg Pokora (अंडा पकोड़ा)– Egg Bonda– How To Make Fried Boiled Egg Pakora– Egg Bajji

Ingredients –

  • Boiled Egg and Remove the shells – 4 to 5
  • Black pepper powder – 1/2 tsp.
  • Besan/ Gram flour – 1 cup
  • Rice flour – 2 tbsp.
  • Ajwin / carom seeds – 1/2 tsp.
  • Salt to taste
  • Garam masala – 1 tbsp.
  • Vegetable oil for deep frying
  • Ginger garlic paste – 1 tbsp.
  • Red chili powder (as per your taste)
  • Turmeric powder – 1/3 tsp.

Method –

  1. Slice eggs with help of knife and set aside.
  2. Add all the ingredients into the bowl.
  3. Add enough water and make batter.
  4. Heat enough vegetable oil into the pan/kadhai.
  5. Add each egg slice to the batter, flip it gently in the batter.
  6. Make sure the egg is coated well with batter.
  7. Drop it gently in hot oil and fry.
  8. After few minutes flip it to the other side and fry until golden on both sides.
  9. Drain them on a kitchen tissue.
  10. Repeat the same for rest of the batter.
  11. Egg Pakora / Egg Bonda is ready to serve . Enjoy !!!

Milk Cake(मिल्क केक)–Indian Sweets–How To Make Milk Barfi/ Burfi–Festival Recipe

Ingredients –

  • Milk – 2 liter
  • Sugar – 1 cup (as per your taste)
  • Ghee / Butter – ½ tsp.
  • Citric Acid – 1/2 or Lemon juice – 2 tbsp.
  • Cardamom powder – 1/2 tsp.

Method –

  1. Bring the milk to a boil in a large thick-bottomed non-stick kadhai on high heat.
  2. Continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.
  3. Now add green cardamom powder, lemon juice  in to the mixture and mix well.
  4. Cook till the mixture begins to leave the sides of the kadhai.
  5. When the milk gets thick and grainy in texture, add sugar and mix well.
  6. When the milk gets thick in consistency, the color gets brown in color and it emits good aroma.
  7. Turn off the heat.
  8. Take a tray for setting the milk cake and grease it nicely with some ghee/ butter.
  9. Immediately, pour this hot mixture into the tray and spread it evenly.
  10. Keep aside the tray to set. Within 24 hours, milk cake sets completely.
  11. Milk cake is ready, cut into squares and serve.
  12. Refrigerate and use within 2 weeks.

Homemade Chocolates and Lollipops–How To Make Chocolate At Home- Kids Recipe

Ingredient –

  • Brown chocolate (Bars or Chips)
  • If you are using bars then break the chocolate bars into the  small pieces
  • White chocolate (Bars or Chips)
  • Butter / Vegetable oil – 1/2 tsp.
  • Chocolate Mold and Lollipop Mold
  • Lollipop Sticks (for lollipop chocolates)
  • You can use the chocolate wrapping papers/or foil to wrap the chocolates and Lollipops.

Method –

  1. Boiled 2 cups of water into the pan on medium heat.
  2. Place Melt the white chocolate chips in a bowl either using double boiler or in microwave.
  3. Add Butter / Vegetable oil – 1/2  tsp.
  4. Keep stirring until it melts completely and keep aside.
  5. Do the same for brown chocolate also.
  6. Wisk till it become smooth.
  7. Now drop the melted chocolates into molds with the help of spoon, make sure not fill it completely.
  8. You can mix fruit flavor color into melted white chocolate to prepare two different color.
  9. Similarly you can use lollipop sticks and mold to prepare different colors of lollipops,
  10. Pat the mold on surface to spread the chocolate evenly into the mold.
  11. This will help the chocolate to reach into all the corners of the mold.
  12. Keep it in fridge for sometime, so it can settle down.
  13. Once the chocolate cool down, remove from molds.
  14. You can use the chocolate wrapping papers/or foil to wrap the chocolates.
  15. Chocolates and lollipops are ready.. Enjoy!!!

How To Make Perfect White Rasgulla (वाइट रसगुल्ला)- Bengali Rosogulla–Paneer / Chena Rasgulla

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Pistachio (pista) for garnishing

Method –

  • To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
  • Heat whole milk in a non-stick pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
  • After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.
  • Once the milk is fermented, filter it and remove excess water.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.
  • Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.
  • Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  • Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
  • Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
  • Rasgullas has become puffy and doubled in size.
  • Now take them out in a bowl .
  • Garnish with pista powder and serve it.

Khoya / Mawa Barfi (खोया बर्फी )- Milk Khoya Burfi–How To Make Barfi

Ingredients –

  • Mawa Or Khoya Or Dried evaporated milk solids – 2 cups
  • Milk Powder – 2 tbsp.
  • Sugar Powder – 3/4 cups (as per your taste)
  • A tray covered with Aluminum foil

For Garnishing –

  1. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds , Silver warq (optional)

Method –

  1. Crumble it the khoya nicely.
  2. Add khoya, milk powder and sugar powder into the pan.
  3. Begin to cook on a low heat stirring.
  4. Sugar melts and makes the mixture gooey.
  5. Keep stirring for 3-4 minutes so it doesn’t burn..
  6. When the mixture becomes slightly thick and start leaving the side of the pan.
  7. Switch off the heat.
  8. Transfer this to the foil and spread it with the spatula.
  9. Allow it to cool down for 10 minutes.
  10. After 10 minutes garnish with sliver warq.
  11. Keep it in fridge for sometime, so it can settle down.
  12. Once the khoya barfi cool down, remove Aluminum foil from khoya mixture.
  13. Cut to desired shapes with knife.
  14. Khoya Barfi is ready to serve.
  15. Refrigerate and use with in 4 to 5 days.

Rice Kulfi– (चावल कुल्फी )- Recipe For Kids –Summer Recipe- Dessert Recipe

Ingredients –

  • Rice (Chawal) flour – 1 1/2 tbsp.
  • Whole Milk – 3 cups.
  • Coconut powder – 2 tbsp.
  • Cardamom powder – 1/2 tsp.
  • Sugar – 2 tbsp (as per your taste)

Method –

  1. Heat Whole milk into the pan.
  2. Let it boiled on medium heat.
  3. Add sugar, Coconut powder and Cardamom powder mix well on low heat.
  4. Add little water into rice flour, dissolve it completely..make sure there are no lumps.
  5. Pour the rice flour mixture into the milk on low heat.
  6. Keep stirring and make sure there are no lumps.
  7. Cook till it becomes slightly thick consistency.
  8. Turn off the heat, let it cool down completely.
  9. Add chopped pista and mix well.
  10. Pour the rice kulfi mixture in kulfi moulds.
  11. Keep in the freezer for the kulfi to set.
  12. Once set, serve the rice kulfi sprinkled with coconut powder and chopped pista.
  13. Serve Rice kulfi immediately.

Suji / Semolina Potato Patties (सूजी आलू के चटपटा पेटिस )–How To Make Pockets –Breakfast Veggie Patis

Ingredients –

  • Suji / Semolina – 1 cup.
  • Boiled and Mashed Potatoes –2 medium size
  • Tamarind Sauce / Chutney- 2 tbsp.
  • Chopped medium size Onions – 1.
  • Ginger- Garlic paste – 1 tbsp.
  • Red Chilli powder / Chopped green chili – 1 tsp (as per your taste).
  • Turmeric Powder -1/ 2 tsp.
  • Salt to taste
  • Whole Cumin seeds – 1/ 2 tsp.
  • Garam masala -1 tsp.
  • Green Peas – 1/2 cup.
  • Chopped Carrot – 1/2 cup.
  • Vegetable Oil / Butter.

Method –

  1. Heat vegetable oil into the pan on medium heat.
  2. Add whole cumin seeds.
  3. Add chopped onion and sauté for 1-2 minutes.
  4. Add chopped carrot, garlic ginger paste and salt.
  5. Cook for 2-3 minutes.
  6. After 2-3 minutes add green peas, garam masala, red chilli powder and  turmeric powder.
  7. Cook for 1-2 min.
  8. Add mashed potatoes and mix well.
  9. Cook for 1-2 min on medium heat.
  10. Turn off the heat.
  11. Add chopped coriander leaves and tamarind sauce.
  12. Mix well and let it cool down.
  13. Add salt and 1/2 tsp vegetable oil into the suji / semolina and mix well.
  14. Add little water and mix well.
  15. Cover and keep it aside for 10 – 15 min.
  16. After 15 minutes mix well again.
  17. Divide the dough into small lemon sized equal portions.
  18. Take each dough ball, on the rolling board.
  19. Roll the dough into small circular shaped disc.
  20. Keep stuffing into the center and fold it.
  21. Repeat the same for rest of the dough.
  22. Heat vegetable oil into the pan/ kadhai on medium heat.
  23. Shallow fry until it turns crispy and golden in color.
  24. Drain them to a kitchen towel.
  25. Suji / Semolina Potato Patties are ready to serve… Enjoy !!!