Kesar Shrikhand

Shrikhand - one of my favorite sweets, if some guests arrive at our house my mother use to make shrikhand puri. 
The process of making is very simple and I made this one more simpler. I used thick and creamy yogurt instead of water drained yogurt (Chakka)  which is more thicker. As I had some guest and I didn't had much time to make any sweet so I made this Shrikhand within no time. Use thick yogurt as when you add sugar it will become thin in consistency. 


Ingredients:

• 1 cup yogurt, thick and creamy
• 3/4 cup sugar
• 10-12 saffron strings (Soaked in warm milk for few mins)

Procedure:

1. Mix all the ingredients together to a smooth consistency. 
2. Serve cold and with Chapati.

Sweet potato with nuts

Ingredients:

• 1 sweet potato medium sized, peeled and sliced
• Jaggery, half the size of sliced sweet potato
• Cardamom coarsely ground
• Ghee 2 tbsp
• Dry fruits

Procedure:

1. In a pot add ghee when melted add sliced sweet potato, fry for a min
2. Now add jiggery and give nice stir.
3. Let it cook for few min, then cardamom
4. Serve warm topped with dry fruits.

Ganesha

Ganesh Murti (Ganesh Idol made of Clay)

Offerings to Lord Ganesha Ukdiche modak and waran bhhat.

Ingredients

(makes minimum 21):

For the outer cover:

• 2 cup very fine Rice flour 
• 1-1/2 cup water,
• a pinch of salt
• 1 tbsp ghee

Sweet stuffing:

• 2-1/2 cups fresh grated coconut,
• 1 cup jaggery (palm sugar)
• 1/2 tsp cardamom powder or grated nutmeg

Procedure for Outer Cover:

1. In a thick bottom pot boil water ,add pinch of salt, ghee and add rice flour to it , turn off the gas and mix well, close with lid and reheat on low flame for 1 min and turn off the gas and let it rest for another 1 min. So that the dough gets steamed well.
2. After a min take small quantity of dough ( it will be crumbly) and knead it till it becomes soft. Use oil while kneading so that the dough won't stick to your hands.
3. (NOTE: Its hard to knead the dough when hot, but yes I knead it really hot and end result was delicious Modak. the way my mother use to make it.)
4. (NOTE: You can try kneading when its a little cold but it will take longer time to become even soft dough. Also you can try is use flat base small bowl or water glass made up of steel and press the flour till its soft)
5. Repeat the procedure for rest of the dough and keep aside in a bowl with lid closed.

Coconut Stuffing: 

1. In a heavy bottom pan mix the grated coconut and jaggery and cook the mixture for 20 to 25 mins on a very low heat, stirring frequently.
2. Add cardamom powder at least when you are ready to turn off the gas.
3. Let it cool, before filling in the rice cover.

Prepare Modak:

1. Now make a lemon size ball of dough ,place it between two oiled plastic sheets and spread out the dough with your thumb to the size of a puri.
2. Place this puri on your oiled palm and place a tbsp full of stuffing in the center. 
3. Make vertical pleats in the dough by pinching it at regular intervals between your thumb and forefinger. (same as you would do for Dumpling)
4. Now close the modak from the top by creating tapering shape.
5. Place this modak in a steamer (can use the steamer you get in the Chinese shop made up of bamboo, use muslin cloth for the base )
6. Alternatively they can be steamed in an electric rice cooker too.
7. Steam for around 10-15 min.
8. (NOTE: Before steaming, dip each modak quickly in water and then place in the steamer. This prevents the modaks from cracking.)
9. Serve with generous dollops of homemade ghee.

Kesar Phirni

Kesar Phirni 

Ingredients:

1. 1 Liter milk
2. 40-50 gm rice soaked for 3-4 hours then grind to coarse paste
3. 1 cup sugar
4. 1/2 teaspoon cardamom powder
5. 1/2 teaspoon fresh grated nutmeg
6. few pinch kesar (saffron) 
7. Pistachio and almond blanched 3 tablespoon

Procedure:

1. In a thick bottom pot boil milk for 10 to 15 mins.
2. When boiling add rice paste (paste should be semi liquid, not to thick as it may tend to become lumps)
3. and keep stirring continuously.
4. It will start becoming thick.
5. Add kesar  and sugar.
6. Then add Almond and pistachios.
7. Traditionally served on small clay plate.
8. serve cold.

Gulgule

'Gulgule' Made up of Chana flour (besan), Jaggery, and Fennel Seeds
My mother makes this during the 11 day festival of Ganesh Chaturthi

Ingredients:

1. 1 cup Besan Flour ( Chana Flour)
2. Half cup Jaggery (Raw Sugar)
3. 2 tsp Fennel seeds
4. Milk as required to make thick consistency of batter.
5. 2-3 Cups of oil for deep frying.

Procedure:.

1. Mix everything together.
2. Deep fry on low flame because as it contains Jaggery it tends to brown quickly.
3.  So to avoid it and cook properly fry on low / medium flame.Enjoy

Carrot Kesar Kheer

Ingredients:

• 2 cups carrots ( peeled and grated)
• 1 cup sugar
• 2-3 strings of Saffron soaked in 2 tbsp  milk / keasr
• 1/4 cup sliced almonds
• 1 tsp cardamom powder
• 5 cup full cream milk

Procedure:

1. Boil milk in a thick bottom pot add carrots, cook till the carrots are soft and cooked.
2. It might take 30 - 40min. Do on low- medium flame.  add Almonds , Keep stirring in between while cooking.
3. Add sugar, cardamom powder and saffron.
4. Cool the mixture and serve topped with remaining almonds

Makhana kheer (Lotus seeds pudding)

Ingredients:
6 cups milk
3 cups makhana.
1 cup sugar
4 Cardamoms finely grounded.
7-8 Cashews sliced
5-6 raisins.
2 tsp ghee

Procedure:
1.Heat ghee in wok (skillet) and fry makhanas for 5 min or until light golden.
2.Coarsely ground the makhana and keep aside,
3.Heat milk to boil in a pot.
4.Once milk starts boiling, let it simmer for 10 min.
5.Now add crushed makhana,cashews,raisins,cardamom in it and cook it for another 10 min on low flame.
6.keep stirring on time to time.
pudding is ready, serve hot or cold.

Summer Fruit Salad

The recipe is simple as I always prepare when I am in hurry.


Ingredients :

• 200ml or 250ml - ready made custard
• Seasonal fruits such as (Quantity - as per individual preference or availability)
• Raspberry
• Strawberry
• Blueberry
• Mulberry
• Cherry
• Persimmon
• Apple
• Kiwi
• Banana
• Caster Sugar

Procedure:

1. Wash and dry all fruits.
2. Cut Apple into 1 inch pieces, slice bananas, Persimmon, Kiwi. Remove skin of this fruits.
3. Don't cut any of the berries.
4. In a bowl add custard and top it with all fruits and Castor sugar. Enjoy