Almond Katli

Badam Katli

Ingredients:

Almonds - 1 Cup

Sugar - 1/2 Cup

Kesar(Saffron) - 10 Strands

Method:

1) Soak almonds in water for 2-3 hrs.

2) Blanch them and let them dry for 1 day. You can also sun dry them.

3) Once almonds are dried grind them to fine powder.

4) Meanwhile soak kesar strands in 1/4 cup water.

4) Sieve the almond powder and keep aside.

5) Add sugar and saffron water in pan and make a sugar syrup of one string consistency.

6) Add almond powder and mix well.

7) Stir continuously till mixture becomes dry.Keep the flame very low.

8) Let it cool for 2 mins, it should form the dough.

9) Take the plastic paper and put the dough on it.

10) Apply little ghee on rolling pin and roll the dough into approximately 1/4 inch thickness.

11) Cut the almond katli in diamond shape.

12) Decorate with silver foil if you want and serve.

Badam Katli

Bhagar Sheera/Upvas Sheera

Ingredients:

Bhagar(Varai Tandul) - 1/2 Cup

Sugar - 1/2 Cup

Milk - 2 Cup

Cardamom Powder - 1/2 Tsp

Almonds - 6 (Sliced) 

Ghee - 3-4 Tbsp

Method:

1) Wash bhagar in water till water runs clean and put it on clean cloth/plate to dry for 1-2 hrs.

2) Dry roast bhagar for 10-12 min. on low flame.

3) Grind the roasted bhagar coarsely in grinder.

4) Heat 2 tbsp of ghee in pan and add ground bhagar.

5) Fry it for 5-7 min till nice aroma comes.

6) Meanwhile keep the milk to boil.

7) Add almonds and mix well.

8) Slowly add milk and mix well. Add 1 1/2 cup of milk first and then add remaining as required.

9) Add sugar and mix well.

10) Let it cook for 3-5 min on low flame. Add cardamom powder and mix well.

11) Decorate with almonds slices and serve hot.

Bhagar Sheera

Neem Flower Pachadi/Ugadi Pachadi

Ingredients:

Raw Mango - 1 Small

Neem flower - 2 Tsp

Tamarind paste - 1 Tsp

Jaggery - 1 tbsp

Salt - to taste

Red chili powder - 1/4 Tsp or to taste

Method:

1) Chop mango finely and keep aside.

2) Soak tamarind paste and jaggery in 2 tbsp of water for 10-15 min. Mix it till jaggery is completely dissolved.

3) Add salt, red chili powder and raw mango.

4) Add neem flower and mix well.

5) Serve with puri on ugadi/gudhi-padwa.

Ugadi Pachadi

Khandeshi Bati(Fried)

Preparation Time - 7 Min                 Cooking Time -  35 Min                         Serves - 3

Ingredients:

Wheat Flour - 1 1/2 Cup (Coarsely Grind)

Salt - 1 1/2 Tsp

Cumin Seeds - 2 Tsp

Carom Seeds - 1 1/2 Tsp

Turmeric Powder - 1/2 Tsp

Oil - 2 Tbsp + to deep fry

Method:

1) In a bowl mix all ingredients (except oil to deep fry) for bati.

2) Add water as required and knead to a dough of medium stiff consistency.
You can add 1 tap of Baking powder to make bati soft.

3) Make the 4-5 dumplings of dough. You can make small balls as well. I made rectangles.

4) Put the dumplings in cooker pot. Do not add any water in the pot.

5) Add little water in cooker and pressure cook these dumplings upto 2 whistles on low medium flame.

6) Once cooked remove from the cooker and cut in desired size and shape.

7) Deep fry these bati till light brown in color and put on paper to soak extra oil if any.

8) Serve hot with your favorite dal. 

    In khandesh it is served with plain dal and spicy eggplant curry.

    In vidarbha it is served with ambat-god varan.

Khandeshi Dal Bati

Wheat Murmura Chivda

Ingredients:

Wheat Murmura - 200 gm

Peanuts - 1/2 Cup

Fried Chana Dal - 1/2 Cup

Curry leaves - 8-10

Green chili - 3

Sugar - 2 Tsp

Salt - to taste

Citric Acid - a pinch

Red chili powder - 1/2 Tsp

Turmeric powder -1/2 Tsp

Mustard seeds - 1 Tsp

Asafoetida - a pinch

Oil - 3 Tbsp

Method:

1) Heat oil in pan and add mustard seeds. Let it crackle and add asafoetida.

2) Add chopped green chili, curry leaves and fry for a moment.

3) Add Peanuts and fry for 30 sec. Add fried chana dal(daliya) and fry well.

4) Switch off stove and add all spices. You can measure and combine all spices in a cup for handy use.

5) Add wheat murmura and mix well. Add salt, sugar and citric acid and mix well.
     Tip: Do not add more salt, wheat murmura are saltier than rice murmura.

6) Store for days or serve immediately.

Wheat Murmura Chivda

Chocolate Shrikhand

Ingredients:

Curd - 1 Kg

Sugar - 1/2 Cup

Chocolate Syrup - 3 Tbsp

Chocolate chip - 1 Tbsp

Chocolate Sprinkles - 2 tsp to garnish

Method:

1) Put curd in a muslin cloth, tie and hang it for 2 hrs. 

2) After 2 hrs take few paper towels and rub on tied yogurt to absorb any remaining water.

3) Open the muslin cloth and transfer curd in a bowl. Add sugar and mix well. 

4) Strain this mixture to remove any lumps using a medium fine strainer, preferably of steel. You can also use Puran-Crusher.

5) Add chocolate syrup and chocolate chips and mix well.

6) Refrigerate for 2 hrs. Decorate with chocolate sprinkles and serve.

Chocolate Shrikhand

Strawberry Sheera/ Strawberry Halwa

Preparation Time - 5 Min                        Cooking time - 20 Min                          Serves - 4

Ingredients:

Rava(Semolina) - 1/2 Cup

Sugar - 1/2 Cup

Milk - 1 - 1 1/2  Cup

Strawberry - 20-25 (Small)

Cardamom powder - 1/4 Tsp

Raisins - 1 Tbsp(Optional)

Ghee - 2-3 Tbsp

Method:

1) Grind half of the strawberries to smoothie and chop remaining strawberry finely.

2) Heat 2 tbsp of ghee in pan and add semolina. 

3) Roast it on low medium heat till color changes to golden and nice aroma comes.

4) Meanwhile keep milk to boil.

5) Once semolina is roasted slowly add milk in it as required. 

    Tip: Add 1 cup milk initially and then add remaining as required. Always add hot milk in sheera.

5) Add sugar and mix well. Let this cook for 2-3 min.

6) Add strawberry smoothie and mix well.

7) Add 1 tbsp of ghee, raisins and cardamom powder and mix well.

8) Switch off stove and add chopped strawberries and mix it.

9) Serve hot.

Strawberry Sheera