Showing posts with label Almond. Show all posts
Showing posts with label Almond. Show all posts
Showing posts with label Almond. Show all posts
Showing posts with label Almond. Show all posts

Khoya/Mawa Gujiya With Dry Fruits#AlphabetChallenge

Gujiya/Turnover is a classic North India sweet which is crispy, flaky pastry filled with khoya/mawa and nuts stuffing. Gujia is generally deep fried. This are traditional is sweet that is made for Holi or Diwali festival.
Measurement 1 Cup = 200 Ml Cup
Ingredients
For The Dough

2 Cups All Purpose Flour
¼ Cup Desi Ghee
¼ Teaspoon Salt
½ Cup +1 Tablespoon Water 
For The Stuffing 
125 Grams Mawa/ Khoya Homemade
2 Tablespoons Fine Semolina/Rawa 
1 Cup Level Powdered Sugar
½ Teaspoon Green Cardamom Powder
1 Tablespoon Lightly Toasted Charoli - finely chopped
2 Tablespoons Golden Rasins– finely chopped
20 Lightly Toasted Cashewnuts - finely chopped
20 Lightly Toasted Almonds - finely chopped
½ Cup Desiccated Coconut
Method
Dry roast the semolina on a pan till light pink, remove and keep aside.
In the same pan separately toast the cashewnuts, almonds and charoli lightly, remove and keep them in a plate. Then finely chop them.
For The Dough 
Rub the ghee into flour with your hands well till it represents bread crumbs. Then first add ¼ cup water and start to knead into a stiff dough, add the other ¼ cup and make a stiff dough if necessary just a teaspoon to a tablespoon of water. 
This dough will not be smooth at all, but, do not worry just cover it with a damp cloth and let it rest for 45 minutes to an hour. In the meantime let's prepare the stuffing/filling.
Chop the dry fruit finely and mix in the desiccated coconut and cardamom powder.
Microwave the mawa on high power for a minute. Cool then add rest of the ingredients and mix well the filling is ready.
The dough has been rested and become smooth, knead it well again. make lemon size balls and roll it into a slightly thick puri. 
then cut it with a round cutter or use a gujiya mold to make them slightly wet the edges with water.  
then place a heaped tablespoon of filling. 
Cover it and seal it the edges by pressing it with your thumb, then with a fork make a design.
Like wise make all and let them rest covered with a damp cloth for 10 minutes.
In the meantime pour oil into deep frying pan and heat it till slightly hot and on medium low flame frying them 3 - 4 at a time or more if your pan is bigger till golden brown.
These are all fried, crispy flaky.
These are packed and ready to take for our trekker's party on the hills. Enjoy!!
My Notes
Make sure you do not add a lot of water while kneading the dough - the dough should stiff/hard.
Cook the khoya properly until it releases fat and become bit brown.
If you feel that the stuffing is dry the add few teaspoons of milk
Rest the dough properly and it will become easy to use.
You don’t need to apply any dry flour to roll the dough
Do not fry the gujiya on a high flame the flame should always be low.
Labels: Desi Ghee, Desiccated Coconut, Almond, Cashewnuts, Charoli, Golden Raisins, Mawa, Homemade, Festival Sweets, Deep Fried, Turnover, Gujiya, Alphabet Challenge
Let's take a look at the recipes being shared today with Alphabet "K"

Gujiya/Turnover is a classic North India sweet which is crispy, flaky pastry filled with khoya/mawa and nuts stuffing. Gujia is generally deep fried. This are traditional is sweet that is made for Holi or Diwali festival.Measurement 1 Cup = 200 Ml CupIngredients For The Dough2 Cups All Purpose Flour¼ Cup Desi Ghee¼ Teaspoon Salt½ Cup +1 Tablespoon Water For The Stuffing 125 Grams Mawa/ Khoy...

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Firni/Phirni#AlphabetChallenge

Firni / Phirni is a sweet pudding, made by boiling milk, sugar and rice, it's popular creamy sweet dish of India, made for festivals or important occasions/celebrations. The rice used in this sweet dish is coarsely powdered, it has dry fruits and am, sure you will love it.
Ingredients  
500 ML Milk
2 Tablespoons Heaped Basmati Rice 
½ Cup Fresh Cream  
¼ Cup Sugar  
2 Tablespoons Each Almonds & Pistachio - silvered 
½ Teaspoon Cardamom powder
Method 
Wash the rice and soak it for 2 hours.  After that drain all the water in a fine mesh colander and then dry it on a clean cloth  for an hour or so ( it should be slightly wet not completely dry).  After that grind it to a coarse powder. 
Boil milk, add  rice, bring it to boil, stirring constantly to avoid lumps. Reduce the flame on medium low and stir continuously. Add more milk if starts to thicken and cook till the rice is done. 
Now add the sugar and again stir till the sugar melts. Then add the fresh cream stir it and switch off flame. Add half of the pistachio and almond slivers, cardamom powder and stir well.  Refrigerate it for few hours.  
Serve  this cold in kullad pots (terracotta clay pots) garnished with pistachio and almond slivers.
Enjoy!!!
Labels : Sweets & Desserts, Firni, Pudding, Rice, Almond, Pistachios, Milk, Festival Sweets, Kullad, Alphabet Challenge
Let's take a look at the recipes being shared today with Alphabet "F"
Jolene’s Recipe Journal: French Onion Soup
Sneha’s Recipe: Firni/Phirni
Food Lust People Love: Fish Sauce Roasted Chicken
Mayuri’s Jikoni: Fattoush Salad
A Day in the Life on the Farm: Roasted Vegetable Farro Bowl
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sausage Meatballs with Vodka Fennel Sauce  

Firni / Phirni is a sweet pudding, made by boiling milk, sugar and rice, it's popular creamy sweet dish of India, made for festivals or important occasions/celebrations. The rice used in this sweet dish is coarsely powdered, it has dry fruits and am, sure you will love it. Ingredients   500 ML Milk2 Tablespoons Heaped Basmati Rice  ½ Cup Fresh Cream   ¼ Cup Sugar   2 Tablespoons Each Al...

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Atta Ladoo/Whole Wheat Flour Ladoo#SundayFunday

Atta Ladoo is a popular sweet that is prepared during festivals and winter. It's a rich, made with desi ghee and nuts. It makes a sweet dessert or snack. This is commonly made in every house hold with some variations. It is a simple recipe with few ingredients, but the texture and taste is amazing!
For this ladoo you require coarsely ground whole wheat flour which is also used to make Kada Prashad, this is readily available in the market as Jada (coarse) or Ladoo Atta.

Make 20 to 25 Medium Ladoos
Ingredients
3 Cups Coarsely Ground Whole Wheat Flour
1 ½ Cup Desi Ghee1
½ Cup Bura Sugar / Karara Sugar
¼ Cup Almonds
¼ Cup Cashews
¼ Cup Golden Raisins
1 Teaspoon Cardamom powder

Method
Dry roast atta, in a thick bottom pan, on low medium heat until lightly colored this takes exactly 15 minutes. 
After this keep adding ghee 3 tablespoons at time and continue roasting, stirring continuously, when this is mixed add another few tablespoons of ghee and continue to stir continuously till all the ghee is used. 
Keep stirring on medium low flame till the atta will be light brown and will release a fragrant sweet aroma of roasting. 
This should take about 20 to 30 minutes or till it reaches a brown color and starts leaving ghee.
Once it reaches the desired color take off flame. Remove it it on to a big flat plate to cool. 
Now in the same pan add the almonds and cashewnuts and fry till they are toasted add the rasinis and fry for a minute.
When cooled chop the almonds and cashewnuts.
As you can see the ghee has surfaced on top. At this stage I, used a paper towel and dabbed off all the excess ghee that surfaced as much as possible. I did not want so much ghee in my ladoos. 
Now when the atta is lightly warm add the chopped almonds, cashew nuts, raisins, bura / karara sugar and cardamom powder. With your palms rub it into the atta mix so that all are incorporated nicely.
To make the ladoos, take about 2 - 3 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball.
Leave the ladoos on a plate to cool to room temperature before putting into a airtight container. 
These ladoos can be stored for 2 to 3 weeks.
These are so delicious and mouth melting and assure you that you can't stop at one.  
Lables: Ladoo, Atta, Whole Wheat Flour, Desi Ghee, Raisins, Cashewnuts, Almond, Festival Sweets, Christmas, Snack, Sweets & Desserts, Diwali Faral
For Sunday Funday our today's theme is Diwali Party Recipes.  

Atta Ladoo is a popular sweet that is prepared during festivals and winter. It's a rich, made with desi ghee and nuts. It makes a sweet dessert or snack. This is commonly made in every house hold with some variations. It is a simple recipe with few ingredients, but the texture and taste is amazing!For this ladoo you require coarsely ground whole wheat flour which is also used to make Kada Prashad...

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Basil Pesto With Almonds & Walnuts#SundayFunday

Pesto is one of my absolute ultra-flavorful sauces. A great pesto tastes fresh, nutty, garlicky and super delicious. Today, I’m sharing my favorite a pesto recipe with almonds and walnuts. Pesto is the perfect use for your summer garden basil surplus, these leaves are from my kitchen garden.

Ingredients
1 Tablespoon Parmesan Cheese
Olive oil as required
3 Cloves Garlic -  minced
Handful of Leaves Basil
10 Toasted Almonds
5 Pieces  Toasted Walnuts
Salt & Black pepper powder to taste
Method
Grind all to a paste in a blender. Remove this into a glass jar. Add olive oil to cover if you want to retain it color in the refrigerator.

Labels: Pesto Sauce, Basil, Walnuts, Almond, Italian, International Cuisine, Sunday Funday, Gluten free 
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme is Pesto Recipe. 

Pesto is one of my absolute ultra-flavorful sauces. A great pesto tastes fresh, nutty, garlicky and super delicious. Today, I’m sharing my favorite a pesto recipe with almonds and walnuts. Pesto is the perfect use for your summer garden basil surplus, these leaves are from my kitchen garden. Ingredients 1 Tablespoon Parmesan CheeseOlive oil as required3 Cloves Garlic -  mincedHandful of Leaves B...

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Eggless Tutti Fruity Rawa/Semolina Bundt Cake#BundtBakers

This cake is butter/oil/flour free, yet this is so soft, moist and delicious. Try this cake so simple, just 3 steps, no fancy gadget like an electric hand mixer is needed, only hand whisk and a spatula and mix mix, cake is ready to bake. 
For this you require chiroti rawa/fine semolina. If you have the thicker rawa/semolina that we use to make upma then just pulse it once or twice in the mixer jar and it's ready to use.

1 Cup Measurement = 200Ml
Ingredients

1½ Cups Fine Rava/Semolina
½ Cup Fresh Yogurt - I used home set yogurt
½ Cup Fresh Cream/Single Cream
½ Cup Milk
½ Cup Heaped Chopped Tutti Fruity + Cherries
1 Cup Caster Sugar
½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Pineapple Essence
For Garnishing
2 Tablespoons Slivered Pistachios
2 Tablespoons Slivered Almonds
Method
In a bowl add the milk, cream, yogurt, sugar, baking powder, baking soda and mix well. 
It will start to froth, cover it and keep aside for 5 minutes. After 5 minutes this mixture will become frothy. 
Now add the rawa/semolina and mix it well. Again cover and keep it aside for 10 - 12 minutes. 
After 12 minutes the rawa/semolina will absorb most the moisture and swell, the batter will become thick.
Add the essence and chopped tutti frutiy and mix well.
Pour this into a greased 7" bundt pan, tap it on counter to remove any air bubbles, sprinkle silvered almonds and pistachios. 
Bake in a preheated oven at 180°C for 35 - 40 minutes or till a skewer inserted comes out clean. 
Keep it to cool on a wire rack for 15 minutes. Then un mold it 
let it cool completely. 
When it's completely cooled 


then only slice it or else it will crumble since this is a soft and moist cake.
This delicious soft and moist Tutti Fruity Rawa/Semolina Bundt Cake.
Enjoy!!

Labels: Semolina, Rawa, Eggless, No Butter, No Oil, Bundt, Cakes, Tutti Fruity, Cherries, Pistachios, Almonds, Fresh Cream

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

This month my Bundt Baker we are sharing Bundts baked with nostalgic flavors from our childhoods, our host is Camilla of Culinary Adventures with Camilla , thank you for this wonderful theme. Check out the nostalgic flavors from our childhoods Bundts below:

This cake is butter/oil/flour free, yet this is so soft, moist and delicious. Try this cake so simple, just 3 steps, no fancy gadget like an electric hand mixer is needed, only hand whisk and a spatula and mix mix, cake is ready to bake. For this you require chiroti rawa/fine semolina. If you have the thicker rawa/semolina that we use to make upma then just pulse it once or twice in the mixer jar...

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