Keep it aside. Press the dough through the disc hole on the plastic sheet https://www.xtanchor.com/product/light-duty-fixings/nylon-nail-in-anchor.html nylon nail-in anchors and make small murukku by moving in circular motion. Garnish it with silver coating and dry fruits. Remove from the flame. Stir and cook till the semolina becomes soft. Mix well. Place a ring in the cooker and place the vessel on top of it. In a vessel add the roasted ingredients along with the spices and temper everything together.Take a murukku maker with a disc of your choice too. Sauté makhane over low flame to give them a light golden colour. Steam until two whistles. Remove and keep aside.
Take out the steamed maida from the pressure cooker and remove the wet part of the flour.Add grated almonds, pistachio, raisins and cardamom powder.Remove in a glass bowl, add blanched chironji seeds and cardamom powder and mix well.Crunchy murukkuIngredients250 gm maida50 gm rice flour1 tsp cumin seedsOil for fryingSalt to tasteMethodTake little water in a pressure cooker and add maida in a separate vessel. Cook till the ghee gets separated from the semolina and becomes a lump. Heat oil in a pan, and deep fry peanuts, roasted chana dal and finely sliced dry coconut and keep it aside. Serve garnished with slivered nuts, saffron and edible dried rose petals. Keep the pressure cooker aside, allow it to cool. Knead to soften the dough by adding sufficient water. Add rice flour, cumin seeds, oil and salt according to taste.— As told to Namrata Srivastava.Serve cold, sprinkled with green cardamom powder and saffron garnished with slivered nuts and blanched chironji seeds. Grease the murukku maker and place the dough inside it.Heat oil in a pan, add the murukku and switch off the gas. Finally add sugar and mix it.Add milk and mix it.
When it thickens a little, add the makhane and cook on medium heat. Whisk it till smooth.Paper poha chiwdaIngredients1 kg rice flakes100 gm peanuts100 gm roasted chana dal100 gm dry coconut, sliced30 to 40 curry leaves1 bunch finely chopped mint leaves1 bunch finely chopped green coriander5 to 8 slit green chillies1 tbsp coriander seeds1 tbsp sesame seeds1 tsp asafoetida1 tsp turmeric powder1 tbsp cumin seeds1 tbsp mustard seeds1 tsp citric acid powder1 tbsp sugarOil as per requirementSalt to tasteMethodDry roast the poha till it turns light golden and keep aside. Cook for five to six minutes till it turns golden brown, stir continuously. Now, add sugar and cardamom powder, then add the slivered pistachio and almonds. Mix all the ingredients and ensure that there are no lumps. Mix everything and cook for another two minutes. Once the temperature of the oil comes down to normal, switch on the gas on a low flame and fry the murukku till they are light golden brown.
Take a plate and grease it. Stir and cook till it becomes light brown.Transfer into serving bowls and chill in the refrigerator for one and half hours. In the same pan, add milk and bring to a boil.At this stage, add mawa and milk powder and mix them.Transfer the dry steamed flour in a vessel. Take a plastic sheet and grease it. Finally, add citric acid powder, sugar and salt to taste. Allow it to fry in the hot oil. Spread the lump evenly in the tray. Cover the vessel to avoid any water from entering the flour.Cut it in square or diamond shape and serve it by topping with finely chopped almonds and cashews. For the tempering, add cumin, mustard, coriander and sesame seeds, asafoetida, turmeric powder, dry red chillies, slit green chillies; curry, coriander and mint leaves.(A pudding of foxnuts prepared with sweetened thickened milk, flavoured with cardamom powder and saffron)
Ingredients1 cup makhane1 litre milk2 ½ tbsp sugar¼ tbsp ghee¼ tsp green cardamom powder10 gm pistachio, blanched and slivered10 gm almonds, blanched and sliveredfor the garnishing5 gm pistachio, blanched and slivered5 gm almonds, blanched and slivered1 gm saffron, broiled½ tbsp edible rose petals, driedMethodIn a heavy bottomed pan, add ghee.Kesari shrikhand(This delicious Indian dessert is prepared with hung curd, sweetened with sugar, flavoured with saffron and green cardamom powder, and garnished with slivered pistachio, almonds and blanched chironji seeds)
Ingredients2½ cups hung curd½ cup powdered sugar, sifted¼ gm saffron, seeped in ½ tbsp of hot milk½ tsp green cardamom powder4 tsp chironji seeds, blanchedfor the garnishingA few strands of saffron broiled or seeped in little milk2 tsp pistachio, slivered2 tsp almonds, slivered2 tsp chironji seeds blanchedMethodIn a bowl, add hung curd, sugar and saffron.Sooji mawa barfiIngredients250 gm semolina/sooji250 gm sugar250 gm milk powder 250 gm mawa250 gm ghee250 ml milk½ tsp cardamom powder10 to 15 raisins, almonds and pistachioFew silver sheet and cashews for garnishingMethodHeat ghee in a non-stick pan and add semolina. Keep it aside to cool
Take out the steamed maida from the pressure cooker and remove the wet part of the flour.Add grated almonds, pistachio, raisins and cardamom powder.Remove in a glass bowl, add blanched chironji seeds and cardamom powder and mix well.Crunchy murukkuIngredients250 gm maida50 gm rice flour1 tsp cumin seedsOil for fryingSalt to tasteMethodTake little water in a pressure cooker and add maida in a separate vessel. Cook till the ghee gets separated from the semolina and becomes a lump. Heat oil in a pan, and deep fry peanuts, roasted chana dal and finely sliced dry coconut and keep it aside. Serve garnished with slivered nuts, saffron and edible dried rose petals. Keep the pressure cooker aside, allow it to cool. Knead to soften the dough by adding sufficient water. Add rice flour, cumin seeds, oil and salt according to taste.— As told to Namrata Srivastava.Serve cold, sprinkled with green cardamom powder and saffron garnished with slivered nuts and blanched chironji seeds. Grease the murukku maker and place the dough inside it.Heat oil in a pan, add the murukku and switch off the gas. Finally add sugar and mix it.Add milk and mix it.
When it thickens a little, add the makhane and cook on medium heat. Whisk it till smooth.Paper poha chiwdaIngredients1 kg rice flakes100 gm peanuts100 gm roasted chana dal100 gm dry coconut, sliced30 to 40 curry leaves1 bunch finely chopped mint leaves1 bunch finely chopped green coriander5 to 8 slit green chillies1 tbsp coriander seeds1 tbsp sesame seeds1 tsp asafoetida1 tsp turmeric powder1 tbsp cumin seeds1 tbsp mustard seeds1 tsp citric acid powder1 tbsp sugarOil as per requirementSalt to tasteMethodDry roast the poha till it turns light golden and keep aside. Cook for five to six minutes till it turns golden brown, stir continuously. Now, add sugar and cardamom powder, then add the slivered pistachio and almonds. Mix all the ingredients and ensure that there are no lumps. Mix everything and cook for another two minutes. Once the temperature of the oil comes down to normal, switch on the gas on a low flame and fry the murukku till they are light golden brown.
Take a plate and grease it. Stir and cook till it becomes light brown.Transfer into serving bowls and chill in the refrigerator for one and half hours. In the same pan, add milk and bring to a boil.At this stage, add mawa and milk powder and mix them.Transfer the dry steamed flour in a vessel. Take a plastic sheet and grease it. Finally, add citric acid powder, sugar and salt to taste. Allow it to fry in the hot oil. Spread the lump evenly in the tray. Cover the vessel to avoid any water from entering the flour.Cut it in square or diamond shape and serve it by topping with finely chopped almonds and cashews. For the tempering, add cumin, mustard, coriander and sesame seeds, asafoetida, turmeric powder, dry red chillies, slit green chillies; curry, coriander and mint leaves.(A pudding of foxnuts prepared with sweetened thickened milk, flavoured with cardamom powder and saffron)
Ingredients1 cup makhane1 litre milk2 ½ tbsp sugar¼ tbsp ghee¼ tsp green cardamom powder10 gm pistachio, blanched and slivered10 gm almonds, blanched and sliveredfor the garnishing5 gm pistachio, blanched and slivered5 gm almonds, blanched and slivered1 gm saffron, broiled½ tbsp edible rose petals, driedMethodIn a heavy bottomed pan, add ghee.Kesari shrikhand(This delicious Indian dessert is prepared with hung curd, sweetened with sugar, flavoured with saffron and green cardamom powder, and garnished with slivered pistachio, almonds and blanched chironji seeds)
Ingredients2½ cups hung curd½ cup powdered sugar, sifted¼ gm saffron, seeped in ½ tbsp of hot milk½ tsp green cardamom powder4 tsp chironji seeds, blanchedfor the garnishingA few strands of saffron broiled or seeped in little milk2 tsp pistachio, slivered2 tsp almonds, slivered2 tsp chironji seeds blanchedMethodIn a bowl, add hung curd, sugar and saffron.Sooji mawa barfiIngredients250 gm semolina/sooji250 gm sugar250 gm milk powder 250 gm mawa250 gm ghee250 ml milk½ tsp cardamom powder10 to 15 raisins, almonds and pistachioFew silver sheet and cashews for garnishingMethodHeat ghee in a non-stick pan and add semolina. Keep it aside to cool
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