SINGAR JI MITHAI (Sindhi SEV barfi ) - DIWALI SPECIAL

I am a fan of indian sweets , and to be precise typical sindhi mithai . Sev ki barfi or singar ji mithai is one of the most loved Sindhi recipes. It is a traditional sweet which is quite easy to make. You also make it from the most unlikely savory ingredient Sev . This recipe is a family favorite. This recipe requires only 4 major ingredients that is milk , mawa , sugar and sev. A very delicious yet simple preparation.

We have grown up eating this sweet. My mom taught me this beautiful delicacy and i am proud to be making it the way her mithai turned out. Making this a wonderful trip down memory lane, as every DIWALI this is a mandatory sweet preparation .

Recipe :

(Makes 1.5 kg mithai )

Ingredients:

• 1 & 1/2 cup unsalted sev
• 1 cup Mawa/khoya
• 1 cup Sugar
• 1 cup Milk + Water (50 :50 ratio)
• 1/4 tsp cardamom powder
• 8-10 pistachios Chopped
• 5-6 almond Chopped
• 1 tsp rose essence
• 1 tbsp kesar/ saffron strands
• 2 tsp Ghee
• Few dried rose petals

Method:

• Heat a big pan , add milk+water mix,  boil for 5 min on low flame
• Then add sugar , rose essence , cardamom powder and cook for 2-3 min on medium flame
• Then add mawa and stir it for 2-3 min on medium flame.
• Then add kesar and unsalted sev .
• Mix it well on low flame cook for 2-3 min but do not mix vigorously as the sev will break .
• In the end add 1 and half tsp of ghee then mix it very gently and switch off the flame.
• Now cover it and keep aside for 15 min in the same pan.
• Then take a plate/cake tin , grease with 1/2 tsp ghee and take out all the sev mithai on the plate.
• Set properly all over the plate then spread chopped almond and pistachios and rose petals.
• Let it cool for 2-3 hours and then cut into small squares and serve.

Notes:

The texture of this mithai is usually soft and moist , it will not be dry - so carefully take out the pieces from the plate once it is nicely cool and set.

Store it in an air tight container - stays fresh for 3 -4 days .

KESAR PISTA MAWA MODAK

Mawa Modak is an absolutely delicious and divine Indian sweet that is prepared during the Ganesh festival. This time for Ganesh Chaturthi, I decided to make some kesar/saffron pista mawa modak which is a favorite sweet of Lord Ganesha, and it completes the rituals of Ganesh Chaturthi. It is an easy and quick sweet made with milk powder. You just need basic three ingredients to make it. I have added saffron and pista and flavored it with cardamom. Have made this recipe from scratch that is from making instant mawa to making of Modak. You can also used ready made mawa/ khoya to your recipe. 
This Saffron milk fudge recipe is an Indian sweet referred to as “Modak” that is made during Ganesh Chaturthi to lure our Elephant god aka Ganpati Bappa.

Recipe:

(Makes 9 medium sized modak)

Ingredients:

• ½ cup milk + 2 tbsp for soaking saffron
• 3 tbsp ghee / clarified butter + little for greasing mould
• 2 tsp saffron / kesar
• 1 cup milk powder
• ½ cup powdered sugar
• ½ tsp cardamom powder
• 2 tbsp pista powdered

Method:

• Soak saffron in 2 tbsp warm milk for 5 mins.
• Until then in a heavy bottom pan melt 3 tbsp ghee on medium flame
• Once ghee is melted add milk and soaked saffron .
• Once milk starts boiling, lower the flame and add milk powder, break lumps if any and the mawa mixture will begin to thicken.
• After 3-4 minutes you will notice that it starts to separate from the pan. Cook for another couple of minutes until it forms a dough like consistency.
• Now switch off the flame , our homemade mawa is ready .
• Cool down the mixture but not completely or else mawa will turn hard and it will also become difficult to shape the Modak.
• To the semi cooled mawa add powdered sugar , powdered pista and cardamom powder and mix till everything is well combined. 
• Now the kesar pista modak mixture is ready.
• Now take a modak mould , grease little if required and put some mawa mixture on all the sides of the mould and press it firmly, and then close it. 
• Ensure that the modak mould is stuffed entirely. Remove the excess mawa from the sides and gently open the mould and take out the modak on a serving plate.
• Similarly make the other mawa modaks and the Bappa bhog is ready.

Happy cooking.

SEVAIYAN BARFI ( Vermicelli based indian sweet)

Sevaiyan ki Barfi is an innovative Indian sweet made with just 3 ingredients - vermicelli, condensed milk, and ghee. Since vermicelli is roasted in ghee, it adds a beautiful aroma to the dish. If you are bored with traditional Indian sweets, you could give a try. I am sure that you would really enjoy this sweet.

For me this is a mandatory sweet during the time of Rakhi - as my dadi makes this without fail and is a absolute favorite of everyone.

I got inspired from Banglar Rannaghor for her simple and quick recipe. 

Recipe:

(Makes 8-9 medium sized squares)

Ingredients: 

• 2 tbsp ghee / clarified butter
• 200 gm Sevaiyan/ broken vermicelli
• 1 tbsp crushed almond 
• 1 tbsp crushed pistachio 
• 150-175 gm condensed milk

Method:

• Roast the vermicelli in ghee for 8-10 minutes on low heat.
• Add crushed almond, pistachios, and condensed milk.
• Brush butter/ ghee on the mould you would like to set this barfi.
• Transfer the vermicelli to the bowl and press it down.
• Coat with almond and pistachios then gently press it down so that it is stuck to the barfi. 
• Allow it to cool before cutting into it for serving the sevaiyan barfi.

Notes:

You might find that the sevaiyan have got hard as you press it down in the mould , but it will come out as perfect squares.

BESAN LADOO (Gram flour based indian sweet)

Besan Ladoo is one of the most popular Indian sweets.

Made with gram flour, sugar and ghee, this dessert requires only a handful of ingredients but tastes amazing! This ladoo is absolutely melt in mouth and the texture is great too.

Ladoo, an Indian sweet can be made using various ingredients and is round in shape.

Recipe:

(Makes 6-10 ladoos, depending on the size)

Ingredients:

• 1 cup besan
• 2 tsp semolina/ sooji (optional)
• 1/2 cup powdered sugar
• 1/2 cup Desi ghee
• 1 tsp cardamom powder
• 1 tbsp crushed pistachios, for garnish

Method:

• Add desi ghee in a pan and melt. Roast sooji till light brown and then add besan.
• Stirring continuously, roast besan until it turns to nice golden brown color.
• Remove the pan from heat and let it cool for 10 mins.
• Once the mixture is not very hot, add the powdered sugar and cardamom powder. 
• Mix well and make small or medium-sized balls with the mixture, garnish with pistachios and serve.

Notes:
Don’t add sugar to a very hot besan mixture, as the sugar would dissolve, giving the mixture an undesirable texture.

SINDHI LOLA (Wheat flour based thick bread authentic sindhi style.)

Thadri is a Sindhi festival , which falls in the month of August, just a day before Janamashtmi. 

And , LOLA is a mandatory food that is prepared for this festival. We sindhi people make all the food a day prior , and eat the next day -which includes the delicious lola too. 

Lola is a sindhi thick sweet bread made with wheat flour , ghee and few aromats. This is a favorite of every sindhi - and yes we hardly get to eat it hot because during the festival we make a day prior and are only allowed to devour the next morning.

It is an amazing sindhi sweet preparation that we follow since ages and would love to pass it on to the next generation too.

Recipe:

Ingredients:

• 1 cup Wheat flour
• 6 tsp Sugar
• 2 tbsp Jaggery
• 7 tbsp Ghee/ oil
• 1/4 cup Water
• Few cashews and almonds chopped ( optional )
• 1 tbsp Khuskhus/ poppy seeds
• 1 tsp Jeera / cumin seeds
• 1 tsp Elaichi / cardamom powder

Method:

• Mix sugar, jaggery and water and keep it aside for 1-2 hours, or till completely dissolved.
• Mix 4 tbsp ghee, elaichi powder, jeera, dryfruit chopped with the flour, and knead with the sugar water.
• Make this into a hard dough.
• Divide the dough into two , to make two Lola’s.
• Roll out into thick circular disk and cook on very slow flame.
• When it turns light golden, flip over and cook.
• When golden, apply a some ghee on both sides roast until crisp and nicely done.
• Take out on a plate and add more ghee on top.
• Leave it for a few minutes.
• The Lola will absorb the ghee that is put on top.
• Remove the Lola from the plate and serve hot or stor in a air tight container( last for 4-5 days and stays fresh too )

Happy cooking.

Aata Ladoo ( wheat flour ladoo )

Atta Ladoo is a simple recipe with few ingredients, but the texture and taste is amazing! These atta ladoos are very easy and quick to make and are perfect sweet. 

Recipe :
1/2 cup aata (Wheat flour )
1/2 cup sugar ( i used granulated - can use powdered for a smooth texture )
1/4 cup ghee (clarified butter ) plus 1 spoon
1 tbsp chopped almonds
1/2 tsp cardamom powder.

Method:
Take a Pan or Kadhai and Heat it.
Add Ghee
And then put Atta and cardamom powder.
Keep roasting it nicelyon medium flame (approx for 8-10 good minutes) till the time atta turns into good golden colour
Switch off the gas.
Let the mixture cool for a minute
Put sugar powdered / normal as per choice of same quantity as you have taken atta
Add almonds.
Mix well for 2min
Let it cool , but dont allow it to cool down completely.
Now start shaping it into lemon sized balls, apply a little amount of ghee onto your palms as it helps binding the mixture with hands.
The mixture will be still warm , be careful not to press too tight while making balls.
Do comment if any doubts .
PS: I hv used normal sugar as my family likes the crunch it gives.

Happy Cooking :)

GAJAR HALWA/ CARROT PUDDING

The season of carrots , yes, it's winter season , and we get the sweetest of carrots in this lovely weather .
And since childhood I hv been eating gajar halwa , especially in winters .
So, when u tell ur mom , kuch meetha khana hai(I want something sweet to eat) , she might bring this halwa to ur savior if there are ample of carrots lying in the refrigerator.
Today I made my moms recipe , this is one such recipe that Neva fails , and is always a wonderful treat for ur taste buds.

Recipe:
Ingredients :
(Serves 7-8 ppl)
Carrots - 1 kg(peeled and grated)
Sugar - A little less than 1 cup (can adjust according  to your taste buds)
Milk - 1 liter
Khuskhus(poppy seeds) - 1 tbsp
Cardamom powder - 2 tsp
Ghee/clarified butter/oil - 70 to 80 ml
Almonds - few chopped

Method:
In a deep vessel, add ghee, add carrots , cook for 5-8 mins.
Now add the milk ,poppy seeds and cook till al the milk is well blended into the carrots .
Now add sugar and cardamom powder , cook the mixture on complete low flame till the sugar dissolves and you see the ghee on the sides .
Now the carrot halwa is ready , garnish with almonds and serve.
Happie cookin.

KALAKAND( Rich Milk Cake)

Wishing you all a very Happie , prosperous and safe DIWALI...
Diwali- the Festival of Lights , happiness , and sweets...
Yes , you are definitely surrounded by these three lovely elements during this festive season...
I gave a shot on this quick yet delicious Indian sweet , turned out too Gud .
Kalakand is a rich milk cake. one of the popular indian sweets. the traditional way of making kalakand is a long one and takes some time.
This recipe hardly takes 15 mins, except the cooling time though...

Recipe :
INGREDIENTS:
200 grams sweetened condensed milk(milkmaid)
150 - 170 grams paneer/cottage cheese
1/4 tsp cardamom powder
10 to 12 pistachios (roughly chopped for garnish)

 INSTRUCTIONS:
Grease a pan or a thali with some ghee or oil.
Grate paneer. you can also crumble the paneer. if the paneer is refrigerated, then i suggest to grate it.
Take condensed milk in a thick bottomed pan, add the paneer to the condensed milk. mix very well.
Keep the flame on low or sim and cook this mixture of condensed milk and grated paneer.
Stir the mixture often so that it does not stick to the bottom of the pan, the mixture will start thickening as it simmers and begins to cook.
When the mixture gets thickened well and looks like one mass, switch off the flame. it took me 7-8 minutes .the mixture should have some moisture and should look dry.
Remove the pan from the flame. add cardamom powder. stir well.
Now pour the kalakand mixture in the prepared pan/plate, level with a spoon or spatula.
Gently press the chopped pistachios over the leveled mixture, cover and allow to cool completely at room temperature. then keep in the fridge for a couple of hours to set.
After it sets, slice the kalakand and serve.

CHILLED KESAR BADAM MILK

Saffron and Almond flavored milk.
The name itself brings a smile, this amazing delicious fantastic milk, is authentic, nd soothing...

Recipe:

Ingredients :

• Almond - 20 pieces (finely crushed/powdered )
• Kesar few strands
• Milk - 3 cups
• Sugar - 4 tbsp
• Green Cardamom powder - 1/4 teaspoon

Method :

• Put everything together in a pan, boil , keep stiring, let the milk reduce to 2.5 cups, switch off the flame , cool, refrigerate, serve chilled.
• Can serve immediately if prefer it hot...

COCONUT LADDOOS

Happie Ganesh chaturthi
Giving away store bought sweets is a complete NO during festive seasons as quality is not up to mark, so made these laddoos at home
They are quick , simple , just 4 ingredients ...

Recipe:

Ingredients :

• 200 gm desiccated coconut
• 1/2 can of condensed milk
• 1/2 tsp cardamom powder
• Desiccated coconut for decoration
• Few chopped pistachios for decoration

Method:

• Mix condensed milk and desiccated coconut , now shape them into laddoos, roll them in the desiccated coconut which was left aside for decoration.
• Garnish the ladoos with chopped pistachios and that is it! Done!

Sooji Sheera

Perfect Sunday's call for such breakfasts
Melt in mouth , delicious , scrumptious , nd a mouth watering dish 

Recipe:

5 spoons sooji/semolina
1 spoon wheat flour
1 spoon besan/gram flour
8-9 spoons ghee/clarified butter
Pinch of elaichi powder/cardamom
Pinch of Kesar/saffron strands

Few pistachio (crushed) - garnish 

8-9 spoons sugar

Water as required(I put a little more than half glass of water)

Method:
Put ghee in a pan
Put sooji, just roast for 2 mins, so that its aroma releases, put besan nd wheat flour, roast 2 more mins, now add water , sugar , elaichi , kesar... Mix properly , no lumps left , now cover it nd let it cook for 4-5 mins...
Done ... 

Garnish nd serve...

Marie Biscuit Ladoo

The Oh-so-awesome ladoos
These are super addictive,
Just 3 ingredients ,
Extremely good, and unique too...
Feed these to your loved ones and they keep guessing
These are healthy and are no Cook too.

Recipe:
(Makes 6 medium size ladoos )

• 12-13 vita Marie biscuits(powdered in mixer grinder)
• 1 & 1/2 tbsp ghee(I used amul)
• 1 & 1/2 tbsp honey
• Chopped nuts(optional)

Method:

• Mix everything together and give the shape of LADOO .
• Decorate with nuts as per choice.

Notes:

• After mixing everything , u will feel ladoo is hard to make, the mixture will be coarse, but don't worry , it will eventually hold its shape .
• You can also give them the authentic modak shape and offer as Prashad to Lord Ganesha.

Happie cookin...

SHAHI TUKDA.

This Royal delicacy is almost everyone's favorite...😍

Everybody prefers this Indian sweet , no matter how many English desserts are put up in front of them😊
This is one sweet dish which is prepared in almost every family gathering...My family members like the bread pieces to be soaked in sugar syrup , though I like it a little crunchy ...😍

Here is the recipe:

For rabdi: (thickened sweet milk)

• 1 litre milk
• 8 tbsp sugar or as required( I don't use the sugar syrup so prefer rabdi to be more sweet) (if u wish to do the sugar syrup step , can add 2-3 tbsp sugar only)
• 3 tbsp milk powder (nestle I used)
• a pinch of saffron/kesar

Method for rabdi:

• Take a pan , put milk , reduce till 3/4, add sugar , kesar and milk powder, keep on flame low only, let it come to half quantity.
• Turn off the flame. 
• Don't make too thick, even after cooling down it thickens itself

For deep frying bread:

• 5 to 6 slices of bread (cut into triangles or any desired shape of ur choice)
• Desi ghee for frying(clarified butter)

Method for frying the bread:

• Heat the ghee in a pan, as little hot, put the bread triangles in , fry until golden, do the entire frying process on slow flame.
• Once done, remove on kitchen towel and keep aside.

For garnish:

• 10 to 12 pistachios, crushed. 
• Rose petals.

To assemble:

• On a plate , place the fried breads, pour the rabdi(thickened sweet milk) over it, garnish with pistachio , and decorate with the royal rose petals...

Enjoy..
Its worth A try, go for it... would be waiting for feedback...
Thank you.