INDULGENT ROSE PETAL BARFI

INDULGENT ROSE PETAL BARFI

NUTAN WARSHA ABHINANDAN !

 

2 cups mawa

1/4 cup semolina

2 tablespoons ghee

1 cup sugar

1/2  cup water

1/2 teaspoon cardamom powder

1/4 cup rose petals

 

 

In a skillet melt the ghee on low heat, add semolina and sauté for about 3 minutes. turn the heat off and set aside.

 

For the sugar syrup

Mix sugar and water in a kadai and simmer on a medium heat until you get 1 thread consistency. Add grated mawa and mix well, keep stirring continually for about 3 to 4 minutes. Add the roasted  semolina, ross petal and cardamom powder and keep stirring until the mixture leaves the sides of the kadai. Turn the heat off, pour the mixture in a greased tray. Level evenly  using spatula, garnish with almond and pistachio’s slivers. Allow to cool fr about 3 hours and cut into equal size pieces. Enjoy barfili mawa mithai.

 

AKHROT HALWA

AKHROT HALWA / WALNUT HALWA

Aakash ma jetla tara che,tetli hoi jindagi tari,

koi ni najar na lage, dunyani harek khushi hoi tari

Raksha bandhan na diwase ,bhagwan ne atlij che araj mari

Raksha bandhan ni shubh kamna!!

2 cups akhrot  ( coarsely   ground walnut)

2 tablespoons ghee

1 cup milk

1 cup milk powder

1/2 cup mawa

3/4 cup condensed milk

Melt the ghee in a heavy bottomed kadai, add ground walnut and sauté for 5 minutes on low heat. Add mawa and milk powder and cook for about 3 minutes . Add milk and mix, keep stirring for 2 minutes add condensed milk stir continuously until the mixture leaves the sides of kadai. Add cardamom powder  mix well. Transfer in a bowl, serve hot or can serve with pistachio’s kulfi .

 

PANEER STUFFED BITTER GOURD

PANNER STUFFED BITTER  GOURD / KARELA

                        

 

10 small size bitter gourd / karela

 

 

Peel the karela, slit from the center keeping the ends intact. Place in a bowl, sprinkle salt and rub with your hands. set aside for about 10 minutes. Scrape the seeds with a spoon. set aside .

 

 

For the stuffing

1/2 cup paneer grated

8  cashews coarsely ground

2 tablespoons sesame seeds coarsely ground

1 tablespoon jaggery

1 teaspoon amchur powder

1 1/4 teaspoon salt or  as per taste

2 teaspoons chili powder

handful chopped cilantro

In a bowl mix all the above ingredients until well combined and stuff the mixture into karela. Set aside

 

 

 

FOR THE TEMPERING

3 tablespoons oil

1/2 teaspoon mustard seeds

1/2 teaspoon asafetida

 

In a wide skillet heat the oil, once heated add the mustard seeds and asafetida. When it starts to splutter place the stuffer karela and cover the lid. Cook on  low heat for about 15 minutes, stirring  occasionally until the karela is cooked completely. Add the remaining masala to the shak, mix gently and transfer in a serving bowl. Enjoy the lip smacking karela nu shak

 

 

STUFFED AUBERGINE

                                                                                              STUFFED AUBERGINE

 

Here’s Diwali special  bharazi stuffed ringna nu shak. Your guests will in awe after serving this unique mouth watering shak.

 

5 Aubergine the long narrow or fairy tale variety

1/4 cup ground pegeon peas ( lili bharazi / tuwer )

1tablespoon ground peanuts

1 teaspoon chili powder

1/2 teaspoon turmeric powder

1 teaspoon salt

1tablesppon dhanajeeru

1 tablespoon oil.

2 tomatoes grated ( set aside for later use )

Hand full chopped cilantro for garnishing

 

 

Heat the oil in the skillet, once heated add ground pageant peas and stir. Add chili powder, turmeric powder and salt. Mix well and cook on low heat for about 3 minute’s .Turn the heat off add dhana jeeru and ground pea nuts, mix until well combined. Transfer in a bowl set aside.

 

Wash and clean aborigine, slit from the center and  stuff the prepared mixture into aborigine. Keep aside.

 

for tempering

3 tablespoons oil

1/2 teaspoon mustard seeds

1/2 teaspoon asafoetida

 

 

In a wide skillet place oil. Once heated add mustard seeds and asafoetida. when it start to splutter, place the stuffed aubergine in the skillet and stir gently. Cover the lid and turn the heat on low and simmer for about 5 minutes. Add grated tomatoes and the remaining mixture ( masala ) stir gently to combine and cover the lid stirring occasionally till its done. Garnish with cilantro.

 

 

 

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