Dry fruits kheer

 

 

Dry fruits’ kheer is one of those desserts which you can have in breakfast. After only  three or four spoons of kheer tummy will be full but you will keep on craving for more. So have one full bowl of kheer in  morning breakfast and satisfy your taste buds. If your kids have sweet tooth, it is ideal and delicious breakfast for them. This kheer can be prepared during fasting also. Every year I prepare this kheer as Prasad during Janamashtami and Shivratri.

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Ingredients:

Low fat milk           1 litre
Granulated sugar   1/2 cup ( less or more,depending on individual’s taste)
Mix of dry fruits:     1/2 cup
cashew, dry dates, almonds, makhana(fox nut) , chiroji, kishmish (raisins) , magaz (musk melon seeds)

(can take makhana little more in quantity than other nuts because they help in getting milk thicker)

Except magaz, chiroji and kishmish chop other dry fruits in medium size pieces. Soak dry dates in water for half an hour and then chop.

Cardamom powder    for garnish
Grated dry coconut    for garnish
Pista (grated)               for garnish

Process :
In a thick bottomed vessel boil milk.

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The moment milk starts boiling, add all dry fruits and turn the heat on sim. Keep on stirring for the next 10 minutes – until dry fruits start boiling along with the milk.

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Keep the flame on sim and in between keep on stirring and scraping the sides of the vessel. The process of thickening milk takes time, so don’t loose patience. Slowly, in the process of thickening, milk will start changing its color.

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Now add sugar and stir until sugar is completely dissolved. Consistency of kheer is again thin because of sugar, so let it boil for 5/10 minutes more or until it becomes thick again. Switch off gas. Add cardamom powder,  grated coconut powder and pista for garnishing.
Let it cool down completely, and if you like can keep in the fridge for two hours and then relish it.

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Besan churma

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Besan churma
I love sweets prepared with Besan (gram flour) whether it is besan ke ladoo, besan ki barfi, besan ki boondi or besan ka churma.
To prepare besan ka churma we need little bit of coarse besan flour, not the regular very fine grinded besan. But in case if you are not able to find the coarse besan, go ahead with any variety It will still be delicious sweet.

Ingredients:
Besan 1+1/2 cups
Desi melted ghee 5 tbsp
Water/milk for kneading (according to the requirement)
Powdered sugar /bura 3/4 cup +2 tbsp
Melted ghee later to be added in churma and for frying.
Chopped mix dry fruits and cardamom powder.
Method :

Take besan and sieve it, then add
5 tbsp ghee in it and mix it.
Prepare dough with 50/50 water/milk mix or with milk only.
Dough should be neither too tight no too soft.
Make balls from the dough and press them flat with your palms like mathri and fry them nicely in hot ghee…

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Have to be really careful while frying so that the outer crust does not become very hard and from inside they should not remain raw.
So keep on changing your flame from just medium to sim.
When we are frying besan, always keep in mind that it gets fried soon compared to wheat flour, so keep a sharp eye and continuously keep on turning them upside down to avoid getting dark brown otherwise the outer layer will be too crisp and it won’t be good for churma.

Once all mathris are fried, take them out. Break them into pieces while they are hot, to avoid the outer layer becoming dry in the cooling process and grind them into mixer.

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BE CAREFUL.. You are not making a powder here….we need it in the form of normal sooji or rava so turn on mixie for 5-7 seconds…and take out the mixture and sieve it in a strainer which has small holes.some big chunks of mathris would be left in the strainer. Grind them again and keep on doing the process until you finish all big pieces
Now you have CHURMA which is very dry…so add melted ghee generously. Let it cool down if still it is warm.
Then add bura or finely grinded sugar according to your taste.

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Add mixture of chopped dry fruits along with cardamom pwd..

Your delicious CHURMA is ready.
You can’t stop yourself from tasting it immediately because by now your house is full of wonderful aroma of besan churma immersed in desi ghee.

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Churma (wheat flour)

 

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Churma is a part of wonderful spreadover dishes in traditional Rajasthani thali.
Other than wheat flour it is prepared with rawa, besan and millet flour. My favorite is millet flour churma. However, the following recipe is of wheat flour churma.

Ingredients :

Wheat flour 600 gm
Desi melted ghee 120-130 gm (while kneading)
Water/milk for kneading  almost 250 ml
Powdered sugar/bura 300 gm
Melted ghee later to be added in churma and for frying.
Chopped mix dry fruits and cardamom powder.

I used almost 500 ml ghee which includes…. used while kneading, frying and later adding after grinding.
Method :

Take wheat flour and ghee in a bowl and mix it.

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Prepare dough with 50/50 water/milk mix or with milk only.
Dough should not be either too tight or too soft.

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Make balls from the dough and press them flat with your palms and fry them nicely in hot ghee…

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Have to be really carefully while frying so that outer crust should not become very hard and from inside they should not remain raw.
So keep on changing your flame from medium to sim.
Once all are fried, take them out. Break them into pieces while they are hot to avoid the outer crust becoming dry in the cooling process and grind them into mixer.

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BE CAREFUL.. we are not making a powder here….we need it in the form of normal sooji or rava – so turn on mixie for 5/7 seconds…and take out the mixture and sieve it in a siever which has small holes.

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Again put the big pieces in mixie,and keep on doing the process until we finish all big pieces
Now we have CHURMA which is slightly dry…so add melted ghee generously. Let it cool down if it is still warm.

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Then add bura or finely grinded sugar, reduce or add, according to your taste.
Add mixture of chopped dry fruits along with cardamom powder.
Your delicious full of calories CHURMA is ready.
Enjoy this as part of your meal or as a sweet dish.

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Seven Cups Burfi

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This name sounds very different for a mithai, even I thought the same when first time I read this at my favorite blogger Gayathri Kumar’s blog Cookspot. Read the whole recipe, but I was hesitant to try because didn’t know how it would taste. Though Gayathri’s recipes are no fail and I have tried a lot of them. Maybe I was hesitant because to prepare this sweet raw besan was used, and my experience till now was that if  besan is raw, it wouldn’t taste nice and it will stick in the mouth while eating.

Few weeks before I had gone to Vandana’s house (dear friend in the apartment) and she offered me the same seven cups burfi and packed some for my husband and daughter also.

And did I like the taste?

I loved it!!! and so did my husband and daughter. Now I was determined to give it a try……….

The traditional recipe has total seven ingredients, but I reduced  the amount of sugar, because three cups seemed a bit lot, so now with my version it is 6 cups Burfi.

Ingredients:

Besan          1 cup

Granulated sugar     2 cups

Pure Ghee               1 cup

Grated coconut       1 cup (fresh or dry)

Milk                            1 cup

Procedure :

Grease one big plate and the back portion of a spatula, and keep them separate.

In a vessel mix sugar and coconut and keep them aside.

Sieve besan to avoid lumps. Take a heavy bottom pan or kadai and from one cup ghee tak 1 tbsp and pour in the pan. Switch on gas and add besan in the pan. On medium heat roast it only for 4 to 5 minutes.

After 5 minutes add the mixture of coconut and sugar. Keep the heat on sim till we finish adding all ingredients to avoid it burning from the bottom. IMG_20170312_125937735_BURST000_COVER_TOP

Mix them properly and add ghee.

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Mix ghee properly and add milk.

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Now increase the heat to medium and continuously keep on stirring it.  Sugar will start melting and whole mix will be thin in the beginning, but slowly it will start becoming thick.IMG_20170312_131709627

Keep on stirring, as mixture will be turning more thick and leaving the sides of the pan. This is the indication that mixture is ready to set in the greased plate. IMG_20170312_132502991.jpg

Pour the mixture in greased plate and  spread it evenly with the help of greased spatula. The benefit to pat it with a greased spatula  is that the burfi mixture wouldn’t stick to it. IMG_20170312_133048022.jpg

When this mixture is half cooled, cut it vertically and horizontally. Now let it cool down completely. IMG_20170312_133732999

Take out all the pieces carefully and enjoy this delicious south Indian sweet with your family and friends!

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Shakkarpara (second version)

This second variety of Shakkarpara is very popular and common during Holi and Deepawali festivals.

 

At my parent’s house my mother used to prepare the dough for Shakkarpara and Namakpara and my job was to roll and cut them. After dinner, mom used to fry them. Though I have a sweet tooth, but was never too fond of these sugar syrup coated Shakkarpara.

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But manish and apoorva both are fond of this version of Shakkarpara, so I am bound to prepare them, but I make them only two times a year, during Holi and Deepawali….

Ingredients :

Maida          2cups

Chiroti rawa (normal rawa is also fine)           2 tbsp

Oil             4 tbsp

Water       1/2 cup (minus 1tbsp)

Oil for frying

Sugar syrup :

Sugar          1+1/2 cup sugar

Water          1/3 cup water

Milk              1tbsp

Cardamom seeds or powder

Procedure :

Take a broad vessel and put maida, chiroti rawa and oil in it. Mix everything together and take some mixture in your palm and bind it. If the mix binds well and doesn’t crumble, the oil quantity is proper. If the mix crumbles, add little bit more oil. It helps in keeping shapparpara crisp and soft.

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Slowly keep on adding water and prepare tight dough. Apply little bit oil on ready dough and keep it covered for half an hour.

After half an hour, clean the kitchen top and roll the dough in any shape – round, rectangle or square.

 

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If you find it difficult to roll the full dough, then make some balls out of it,(the way we prepare for chapatis) and roll them.

Cut the rolled dough with the help of cutter (if you have) or knife in long stripes vertically

 

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Again cut them horizontally in big or small size.

 

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With the help of long handle flat spatula, pick them and transfer on a clean, dry cotton cloth and cover them with the other end of the same cloth. Heat oil and start frying them in small batches between low to medium heat till they turn light brown.

 

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Transfer them on a sieve, so that excess oil gets drained or on butter paper.

 

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Let them cool down completely  and only after that start preparing sugar syrup.

Sugar syrup;

In a vessel pour water and switch on gas. Keep the heat on medium. Add sugar and start stirring it.

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When sugar melts completely, add milk to clean the impurities of sugar. Immediately, thick foam will start collecting on the edges of the vessel. Remove this impurity with spatula.

 

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Keep on boiling sugar syrup till it reaches two thread consistency (do taar ki chashni). Switch off gas and add cardamom seeds or powder in it. Now add cooled Shakkarpara in the syrup  (until we add sugar syrup we should not call them Shakkarpara, but I don’t know any other word).

 

 

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Keep on mixing them gently (top to bottom and again top) so that all are covered with sugar syrup evenly without breaking.

 

 

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Constantly keep on mixing, until all syrup dries and covers all Shakkarparas. Constant mixing will help in keeping all Shakkarparas separate instead turning in a big lump, and later while separating them, many will break.

Let them cool down completely and fill in an  air tight container.

 

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Shakkarpara (first version)

Shakkarpara is an all time favorite snack for kids, maybe because it has dried sugar syrup on it.  But today I am posting a different version, which doesn’t have sugar syrup and  I had learned this during a train journey.

Yes, you heard me right! Long train journeys enrich you with lots of experiences.

During summer vacations I was traveling in the train with my daughter apoorva from Bangalore to Jaipur. The best part of traveling in train during summer vacation is that we find a lot of families with kids. So the whole atmosphere inside the coach looks like a nice neighborhood. Parents will be gossiping, kids will be playing together and after every  short interval they will come and demand something to eat. Chess, Ludo, Snake and Ladder, Cards,drawing and painting pouch – parents carry everything over such long journies to keep their  kids busy.

And above all, the most important thing mothers do is, prepare snacks for these long distance journeys. Yes, mothers still bring homemade snacks for train travel, though you get a lot of stuff in the train itself, but you can’t beat the taste of homemade stuff, and it is safe for your kid’s health also.

So, in this  train I met a couple with their three year old son. They were very nice people and I had a lovely time with them till I reached Jaipur. In the whole journey their son would come (except sleeping time) after every half an hour demanding something to munch. So naturally she offered me too when she opened her shakkarpara pack. (she had 4-5 different varieties of snacks). I liked her version of shakkarpara without using sugar syrup. So asked her complete recipe and after reaching back to Bangalore I tried and I liked it a lot.

If you also find it interesting, do give a try …….

Ingredients :

Maida          1cup

Powdered Sugar    8 tbsp

Oil     1+1/2tbsp

Water        1/8cup

Procedure :

In a broad vessel take maida and powdered sugar.

 

 

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Mix maida and powdered sugar nicely, add oil and mix the whole mixture with the tip of your fingers (oil is used to make sakkarpara crisp).

 

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To figure out how much oil is enough, after adding oil and mixing it with maida, take  the mixture in your palm and fold your palm tightly. If the mix binds and doesn’t crumble, the quantity of oil is perfect.

 

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Now slowly add water by sprinkling it with your hand.

 

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Because of powdered sugar in the mix, if we add more water than needed, mixture will become very wet. So, sprinkle water and prepare a tight dough. Apply some oil on dough to make it smooth. Don’t give much resting time to the dough otherwise because of sugar it will become loose.

 

 

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Roll out the dough  on your clean kitchen top in rectangular, round or square shape. Cut out the rough edges.

 

 

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Now cut long stripes.

 

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Once again cut these stripes into small pieces and fry them in hot oil. Keep the heat on sim to medium. Because there is sugar mixed with maida, these might burn fast, so carefully fry them shifting the heat from sim to medium. Once they are fried, carefully shift them into a large sized strainer (so that excess oil is strained) or on a butter paper.

 

 

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Remember, this variety of shakkarpara would be very soft after frying. Let them cool down completely, and they will turn perfect crisp. I am sure you are going to love them and they wouldn’t last more than two days, because you will always find an excuse to go into the kitchen and munch them the whole day..!!

 

 

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