Showing posts with label Indian Festival Sweets. Show all posts
Showing posts with label Indian Festival Sweets. Show all posts

Saturday, April 30, 2016

Mango Kalakhand Recipe

Mango Kalakand

Kalakhand that too Mango Kalakhand, the name itself makes me drooling as I am big fan of Kalakhand recipe. I already have regular version of Kalakhand recipe and as I had remaining mangoes after preparing the mango raita, I decided to prepare Mango Kalakand. Also I am happy to share that this is my 500th post. I didn't prepare particularly for this. Just it came as a coincidence. 😊

Here are some other sweet recipes for you to check 
Paneer Jalebi


Mango Kalakhand

Mango Kalakhand

Preparation time: 5 min | Cook Time: 40 min | Serves: 9
Recipe Category: Dessert | Recipe Cuisine: North Indian


Ingredients 
Mango Puree - 3/4 cup
Paneer / Cottage cheese - 3/4 cup
Koya - 1 cup
Sugar - 1 cup (adjust the sugar according to the sweetness of the mango)
Cardamom powder - 1/4 tsp
Ghee - 2 tsp + 1 tsp
Nuts of your choice - as your wish (like Cashews, pistachios, almonds, melon seeds)
Saffron for garnishing


Method 

1. Keep all your ingredients ready. In a pan add the sugar and the mango puree.

2. When the sugar got dissolved well, check on the single string consistency. Add the crushed koya.

3. Koya also gets dissolved. Keep on stirring. When the koya slightly thickens, add the crumbled paneer.

4. The mixture starts to thicken to half the quantity. Add 2 tsp ghee at this stage and keep stirring. Add the cardamom powder.

5. Add the crushed nuts and keep stirring. It might take another 8 to 10 minutes in medium flame or check if the kalakhand is not sticking on the sides and ghee separates.

6. Keep mixing for another 5 minutes in slow flame. Meanwhile, take another vessel and spread 1 tsp of ghee and keep it ready. Now switch off the stove and transfer it to the ghee sprayed vessel.

7. Flatten it slightly and garnish with some more nuts and saffron.

8. Again flatten by pressing it using a butter paper for even surface. Let it rest for 1 hr. Remove the butter paper and cut into squares.


9. Serve the yummy Mango Kalakhand.


Tasty Mango Kalakhand is ready.

Notes:
1. My mangoes are not that much sweet so added more sugar. So check the sweetness of the mangoes and add sugar accordingly. If you have added more also, you can adjust by increasing the paneer or koya.
2. In 3rd and 4th step, while the mixture is boiling, it may get splashed on you. So be careful while stirring.
3. You need to keep on stirring to avoid the mixture get burnt.
4. I added only almonds. You can add any nuts of your choice.
5. If mango puree is not enough to dissolve the sugar, you can add little water.




Monday, March 28, 2016

Bread Gulab Jamun | Gulab Jamun Recipe



Bread Gulab Jamun


I have not tried the Bread Gulab Jamun before and never expected this to be such an easy alternative to the original Gulab Jamun recipe. Even my mom is new to this and she also surprised by the result. I can definitely say, if you are a Gulab jamun fan, then this Bread Gulab Jamun is also a must try one. 

Some other Sweet Recipes for you to check

Bread Gulab Jamun

Bread Gulab Jamun

Preparation time: 20 min | Cook Time: 20 min | Serves: 5
Recipe Category: Dessert | Recipe Cuisine: Indian


Ingredients
Bread - 8 pieces
Milk powder - 2 tbsp
Water - as needed
Baking Soda - a pinch
Oil for frying

For Sugar Syrup
Sugar - 1.5cups
Water - 2.5cups
Cardamom powder - 2 pinch
Saffron - few strands
Ghee - 1tbsp





Method to prepare Bread Gulab Jamun

1. Remove the sides of the bread and make them to small pieces. 


2. Grind them nicely to a powder form and add the milk powder and the baking soda. 


3. Add little amount of water and smash it to form a soft dough. Make them into equal sized balls ( small lemon size ). Let it rest for sometime. 


4. Meanwhile, add sugar in a vessel and add water. When sugar starts to dissolve, add the saffron, cardamom powder and the ghee. 


5. Now heat the oil and add the balls one by one. Keep the flame in low and Keep rotating the balls for smooth browning on all sides. When they become light brown colour. Remove from oil. 


6. Place them in the hot sugar syrup and leave it for 15min for the balls to absorb sugar syrup. 


7. Tasty and delicious Bread Gulab Jamuns are ready to be served.

Bread Gulab Jamun


So who wants this easy to prepare and yummy Bread Gulab Jamun

Bread Gulab Jamun

Notes:
1. I used milk bread for this. You can use any bread, but try to use unsalted one.
2. Roll the balls smoothly and not too tight. Because, while frying, the inner part might not cook properly, if you roll them tightly.
3. Keep the flame in low, while frying the balls for even cooking and keep rolling the balls.
4. Adding milk powder and cooking soda are purely optional.

Saturday, May 31, 2014

Badam Halwa | Easy Badam Halwa Recipe | Almond Halwa | Indian Sweets | Diwali Recipes | Indian Festival Recipes | Indian Dessert Recipes




It's time for celebration again.Wondering what??.. It's my blog anniversary. Yes entering into 5th year of blogging.So I prepared this Badam Halwa or Almond Halwa to celebrate it. Actually I thought of preparing Badam Burfi, but my mom suggested to prepare this Badam Halwa. It was so easy and the taste is amazing. I just followed blindly what my mom instructed and the outcome was awesome. Try and let me know how was the outcome of Badam Halwa.

If you wish you can view the following badam / Almond recipes  




How to make Badam Halwa

Preparation time: 45 min | Cook Time: 25 min | Serves: 6
Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients 

Almonds / Badam - 1.5 cups 
Sugar - 1 cup
Ghee - 6 to 7 tbsp 
Saffron - 1 pinch
Milk - 1/2 cup ( + or - )
Cardamom - 1/5 tsp crushed 
Water - as needed


Method 


1. Soak the almonds in medium hot water for 1 hour. 




2. Soak the saffron in 1/4 cup hot milk. Remove the almond skin. 




3. Transfer the almonds to the food processor with 4 tbsp milk first. Grind for few min. Now add the saffron soaked milk and again grind to a smooth paste by stopping at regular intervals and adding either a tsp of water or milk. 




4. When it is smooth, keep it aside. In a pan add sugar. 




5. Add water till the sugar gets soaked. Do not add more water. When the sugar starts dissolves, add the badam paste. 

6. Start stirring, as it might stick to the vessel. Add ghee at regular intervals. Add crushed cardamom. 

7. Keep stirring till the ghee oozes out from the halwa and that Halwa got thickened. 

8. Pour it in a greased plate and allow to cool down completely.

9. Garnish with saffron and serve the tasty Badam Halwa.





Easy and tasty Badam Halwa / Almond Halwa is ready

Notes
1. If your halwa, is sticky add it again to the pan and add some more ghee.
2. If you are health concerned, you can reduce the ghee, but cannot assure whether you can get the same taste. 
2. Adding milk/condensed milk enriches the taste, but reduces shelf life of the halwa.
3. Can be stored in fridge for more than a week.


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Monday, June 27, 2011

Celebrate Sweets - Stuffed Sweets - Round Up



 Hi Friends,


First sorry for not posting for a long time that too, while conducting the event.  Especially i want to ask sorry to Nivedita as i guest hosted her event and delayed in posting the round up. I was so busy, that i could not even sit in net. I had so many issues to get resolved in both personally and officially. Also, my second kid (1 and half yr), not allowing me to sit in net. So from morning 4, i worked to post the round up. so here comes the round up for Celebrate Sweets - Stuffed Sweets (which is also my 200th post)...

I want to thank all who have participated and also for giving support and encouragement without which i would have not reached this....


Poli
Sent by: Jaleela of Samaiyalattakaasam

Vellam
Sent by: Jaleela of Samaiyalattakaasam 
Banana Pancakes
Sent by : Jabeen of Jabeen's Corner
Shahi Tukla
Sent by: Kaderfa of En Iniya Illam
Mawa Kachori
Sent by : Priya of Mharorajasthanrecipes
Haale Kabudu
Sent by: V of The V Kitchen
Somas
Sent by: Asma of Payanikkum Paathai
Rasgulla
Sent by: Neetu of Tips N Deals
Bobbatlu
Sent by: Sravani of Srav's Culinary Concepts
Karanji
Sent by: Mugdha of Cooking Fundas
Makkan Peda
Sent by: Jay of Tasty Appetite
Rasabali
Sent by: Madhusmita of Redspice.in

Puran Poli
Sent by: Sudha of Malaysian Delicacies
Red Bean Pancake
Sent by: Sudha of Malaysian Delicacies
Vella Kozhukattai/Sweet Modhak
Sent by: Priya of Bon Appetit
Gujiya
Sent by: Priya of Bon Appetit
Strawberry Shirkhand
Sent by: Jabeen of Jabeen's Corner
Rava Holige
Sent by: Vaishnavi of Cooking Food for you
Pesalu Bobattu / Sweet lentil Stuffed Indian Bread
Sent by: Soujanya of Souju's Home


Suzhiyan
Sent by: Jaleela of Samaiyalattakaasam
Potato Halwa Somas
Sent by: Jaleela of Samaiyalattakaasam
Chakkara Holigalu/Sugar Crepes
Sent by: Harini/Jaya of Tamalapaku
Jaggery and Semolina Poli
Sent by: Nivedita of Nivedita's Kitchen
Cocoa Cups - Stuff with any dessert
Sent by: Nivedita of Nivedita's Kitchen
Steamed Sweet dumplings
Sent by: Nivedita of Nivedita's Kitchen
Strawberry Buttermilk Summer Cake
Sent by: Anamika of Taste Junction
Biscuit Poli
Sent by: Nivedita of Nivedita's Kitchen
Sesame Seeds Poli
Sent by: Nivedita of Nivedita's Kitchen
Peanut Gujiya
Sent by: Nivedita of Nivedita's Kitchen
Sweet whole Moongdal Kozhukattai
Sent by: Priya of Priya's Easy n Tasty Recipes
Sweet Potato & Whole Moongdal Sweet Paratha
Sent by: Priya of Priya's Easy n Tasty Recipes
Parwal ki Mithai
Sent by: Sushmita of SinFoodie for the love of cooking
Modak
Sent by: Vatsala of Show and Tell
Treading Gingerly on Ice Cold Territory
Sent by: Tadka Pasta
Coconut Kozhukattai
Sent by: Jyothi of Shadruchulu
Makkan Peda
Sent by: Akila of Learning to cook


If i have missed anybody's recipes, plz contact me immediately through mail events.akilaskitchen@gmail.com....

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