Even if you haven't tried Indian sweets before,these five simple recipes will allow you to make delicious sweets at home with minimal effort.
Modak is Lord Ganesh's favorite sweet.There are lot of variation of modak.Deep fried modak last longer and have different taste.
Fried Modak
Ingredients
50 gm wheat flour
Pinch of salt
2 tsp oil
Water to knead dough
For stuffing
2 tbsp fresh coconut grated
1 1/2 tbsp grated jaggery
1 elaichi powder
Method
Mix wheat flour,salt and oil.
Add enough water to make medium hard dough.
Add few drops of oil and knead again.
Keep aside.
For stuffing
Take thick bottom pan and roast coconut for
3 to 5 minutes.
Add jaggery and stir well.
Add elaichi powder.
Cook till it becomes thick.
Stir well and keep aside.
Heat oil on medium flame
Make balls from dough.
roll out like puri.
Fill prepared stuffing.
cover all edges on by one.
Give modak shape.
Deep fry all prepared modak untill golden in colour.
It is said that Bhagvan Ganesh loves laddus too apart from modak.
Coconut Laddu
Ingredinets
1 tin or 3/4cup or 200gm condensed milk
1 1/2 cups desiccated coconut powder.
1/2 cup desiccated coconut to roll ladd.
Pinch of elaichi powder.
Method
Mix condensed milk and 1 1/2 cup coconut powder.
Mix thoroughly.
Keep pan on heat at slowflame.
Stir continuously for about ten minutes.
Keep aside to cool down slightly.
Add elaichi powder.
Roll each Laddu in the remaining desiccated coconut powder.
Quick Besan ladoo
Ingrdeints
2 cups besan
1/2 cup ghee
3/4 cup powdered sugar
1 tbsp elaichi powder
Few cashew nuts chopped
Method
In a microwave safe bowl,melt ghee for 20 seconds.
Add besan and mix well.
Place the bowl in the microwave and keep on microwave high mode.
Cook for 7 to 8 minutes
Stir in between.
Cook untill the colour of besan change to light golden brown.
Take out the bowl.
Allow to cool on room temperature.
Add sugar, elaichi powder,chopped cashewnut and mix well.
Roll Laddu as per desired size.
Mohanthal
Mohanthal is traditional Gujarati sweet,prepared using mava,fried besan
and sugar syrup.
Traditional method is time consuming but can be prepared quickly using condensed milk.
Mohanthal
Ingredients
200 gm condensed milk
1 1/2 cup besan
1/2 cup ghee
1tbsp milk
Few saffron
Chopped almond and pistacho
Pinch of elaichi powder
Pinch of nutmeg powder
Method
Mix besan and milk very well.
Keep aside for 15 minutes.
Heat ghee in heavy bottom pan/non-stick pan.
Add ghee and stir continuously.
Stir for 8 to 10 minutes.
Colour of besan change with nice aroma.
Add condensed milk and stir till the mixture thickens.Add saffron and mix well.
Turn off heat.Remove pan .
Add elaichi powder and nutmeg powder.
Mix well.Grease thali with ghee.
pour mixture evenly.
Garnish with almonds and pistacho.
Let it cool and cut into pieces.
Quick Rasmalai
Rasmalai is a Bengali delicacy but hugely popular all over India.Making Rasmalai at home is quite tricky in traditional way.Quick preparation just takes about 10 minutes.
Quick Rasmalai
7 to 8 Readymade Rasgolla
2 cup boiled milk
100 gm condensed milk
Pinch of elaichi powder
Few saffron threads
1/4 tsp elaichi powder
Chopped almond
Chopped pistachio
Method
In a thick bottom pan,take milk and condensed
Milk.Mix well.
Keep pan on medium flame.
Boil for 7 to 8 minutes.
If needed, add condensed milk.
Add saffron and elaichi powder.
Add chopped almonds.
Stir well.switch off flame.
Drain Rasgolla and place on palm.
Press gently to drain water.Don't squeeze.
Make it flat.Add flat Rasgolla to the warm milk.
Keep on flame and simmer for few minutes.
Remove pan.
Keep aside to cool down at room temperature.
Refrigerate and serve cool.
Garnish with chopped pistachio.
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