Kolhapuri Special Gavachi Kheer

Time 40 min

Ingredients

Full fat milk 1 lit

Sugar 1 cup or jaggery 1 cup as per ur taste

Cardamom / Velchi powder 1/2 tsp

Broken Wheat 1/2 cup (It is called Khapli Gahoo in Kolhapur which you will able to get in maket in Ganapati Festival))

Basmati rice 2 - 3  tbsp 

Dry fruits (Cashewnuts, Almond, Pista, Kismis) 1 cup

Kharik big pieces (Dry khajoor) 1/4 cup

Ghee 2 tbsp

Fresh coconut paste 1 cup

Kesar soaked in milk 1 tsp

Water 2 cup

Pinch of salt

Method

Wash the wheat. Then in 2 cups of water let it soak overnight. Then pressure cook wheat and rice along with same water and 1/4 tsp salt for 4-5 whistles. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.

Heat the vessel add ghee, add cooked wheat and rice, freshly grounded coconut and dry fruits. Mix well. Add 2 cups of water and Let it cook by covering lid for 15-20 min. (Pl stir meanwhile to check water level if required add water) Then add velchi powder, milk. jaggery, kesar. Mix well. Cook for about 10-15 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Tip

If you dont get khapli gahoo then you can use regular wheat. Wash wheat with water. Then keep it for 2 hrs. Then blend in blender till it is half broken. Use this one for kheer.

Soaked wheat and rice 

Cooked wheat and rice

Dink Ladoo

Time 30 min  
Ingredients
Dry coconut powder 100 gm
Dry kharik powder 100 gm
Dink 50 gms
Almonds 50 gms
Pista 50 gms
Cashew nuts 50 gms
Kismis 50 gms
Roasted poppy seeds 1 tbsp
Ghee 1 cup
Cardamom powder 1 tsp
For Syrup: Sugar 2 cup + water 1/2 cup

Method
Take thick bottom pan, heat 1 tbsp ghee, dry roast kharik powder for 3-4 min on low flame. Repeat the procedure for coconut, almond, pista, cashew nuts  Keep it aside. In kadai heat 1/2 cup ghee, fry dink. Take out dink and keep it aside. Now in blender make coarse powder of almond and pista. Keep it aside. Now in mixing bowl, mix all ingredients kharik powder, coconut powder, coarse powder of almond pista, kismis, cashew nuts, roasted poppy seeds, cardamom powder.  Keep it aside.

Now make sugar syrup. For that put the water and sugar in a saucepan and bring to a boil keeping medium-high flame. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar completely. Let it simmer until the syrup turns ektari syrup. Pour this syrup in the mixing bowl. Mix well. Take a spoonful of mixture in hand and make laddos.

Tip
I keep separately one cup of mixture aside and then i add syrup. Sometimes syrup becomes less that makes ladoos dry.  

Dink Ladoo

Time 30 min  
Ingredients
Dry coconut powder 100 gm
Dry kharik powder 100 gm
Dink 50 gms
Almonds 50 gms
Pista 50 gms
Cashew nuts 50 gms
Kismis 50 gms
Roasted poppy seeds 1 tbsp
Ghee 1 cup
Cardamom powder 1 tsp
For Syrup: Sugar 2 cup + water 1/2 cup

Method
Take thick bottom pan, heat 1 tbsp ghee, dry roast kharik powder for 3-4 min on low flame. Repeat the procedure for coconut, almond, pista, cashew nuts  Keep it aside. In kadai heat 1/2 cup ghee, fry dink. Take out dink and keep it aside. Now in blender make coarse powder of almond and pista. Keep it aside. Now in mixing bowl, mix all ingredients kharik powder, coconut powder, coarse powder of almond pista, kismis, cashew nuts, roasted poppy seeds, cardamom powder.  Keep it aside.

Now make sugar syrup. For that put the water and sugar in a saucepan and bring to a boil keeping medium-high flame. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar completely. Let it simmer until the syrup turns ektari syrup. Pour this syrup in the mixing bowl. Mix well. Take a spoonful of mixture in hand and make laddos.

Tip
I keep separately one cup of mixture aside and then i add syrup. Sometimes syrup becomes less that makes ladoos dry.  

Sweet Potato Kheer

Time 10 min

Ingredients

Full fat milk 3 cups

Boiled and smashed sweet potato 1/2 cup

Grated fresh coconut 1 tbsp

Sabudana 1 tbsp

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Method

Soak sabudana overnight in little more than sufficient water. 

Heat thick bottom pan, add milk, then add sabudana, mix well cook for 4-5 min. till sabudana gets swollen. Then add sugar, smashed potato, coconut and cardamom powder. Cook for 4-5 min. Serve hot.

Sweet Potato Kheer

Time 10 min

Ingredients

Full fat milk 3 cups

Boiled and smashed sweet potato 1/2 cup

Grated fresh coconut 1 tbsp

Sabudana 1 tbsp

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Method

Soak sabudana overnight in little more than sufficient water. 

Heat thick bottom pan, add milk, then add sabudana, mix well cook for 4-5 min. till sabudana gets swollen. Then add sugar, smashed potato, coconut and cardamom powder. Cook for 4-5 min. Serve hot.

Tondli Bhaji

Time 30 min

Ingredients

Tondli washed and chopped 1 cup

Finely chopped onion 1 big size

Paste : smooth paste in grinder: 2 tbsp fresh coconut +2 tbsp fresh coriander

Ginger garlic paste 1/4 tsp

Chili powder 1/2 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 1-2 cups

Oil 2 tbsp

Salt to taste

Method

Heat oil in kadai add cumin and mustard seeds, after mustard seeds pops out add onion, fry till it turns golden brown in colour. The add tondli fry for 3-4 min on low flame. Then add ginger garlic paste, turmeric powder, chili powder and paste mix well. Fry for 3-4 min. Then add 1.5 cup water. Mix well. Cook till tondli is tender. If require add 1-2 tbsp water. Serve hot with chapati or bhakri.

Caramelized Coconut Semolina Kheer / Naral Rava Kheer

Time 20 min

Ingredients

Fresh grated coconut 1 cup

Semolina 1/4 cup

Full fat milk 2 cups

Sugar 1/2 cup or as per ur taste

Cardamom / Velchi powder 1/4 tsp

Chopped dry fruits 1 tbsp

Ghee 1tsp

Water 1 cup

Pinch of salt

Method

Roast semolina with pinch of salt till light brown in colour. 

Wash the rice. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.

Heat the vessel with 1tsp ghee, add fresh grated coconut and sugar, mix well. Continuously fry for 3-4 min. on medium flame till it becomes dark brown in colour. Stir continuously so that it will not get burn. Then immediately add roasted semolina, mix well, add boiled water. Semolina will get swell. Keep it for 1-2 min. Then add milk, dry fruits and cardamom powder. Stir well. Cook for about 5-6 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Caramelized Coconut Semolina Kheer / Naral Rava Kheer

Time 20 min

Ingredients

Fresh grated coconut 1 cup

Semolina 1/4 cup

Full fat milk 2 cups

Sugar 1/2 cup or as per ur taste

Cardamom / Velchi powder 1/4 tsp

Chopped dry fruits 1 tbsp

Ghee 1tsp

Water 1 cup

Pinch of salt

Method

Roast semolina with pinch of salt till light brown in colour. 

Wash the rice. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.

Heat the vessel with 1tsp ghee, add fresh grated coconut and sugar, mix well. Continuously fry for 3-4 min. on medium flame till it becomes dark brown in colour. Stir continuously so that it will not get burn. Then immediately add roasted semolina, mix well, add boiled water. Semolina will get swell. Keep it for 1-2 min. Then add milk, dry fruits and cardamom powder. Stir well. Cook for about 5-6 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Baked Mava Dry Fruits Karanji

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1 cup

Semolina 1 tsp

Ghee 1 tbsp

Milk 1/2 cup or 2-3 tsp more

Salt to taste

For Stuffing

Grated dry fruits  (Almond+Pista+Cashewnuts ) 1 cup (Roast in microwave for 2 min)

Khoya/Mava 1/2 cup (Roast in microwave for 1 min)

Powdered sugar 1/4 cup (or more as per your taste)

2-3 pinch of salt

Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)

Cardamom powder 1/4 tsp

Method

For cover

Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.

For stuffing

Mix all ingredients. Keep it aside.

Actual method

Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjis on tray in preheat microwave for 10 to 12 min at 180 degree.

Baked Mava Dry Fruits Karanji

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1 cup

Semolina 1 tsp

Ghee 1 tbsp

Milk 1/2 cup or 2-3 tsp more

Salt to taste

For Stuffing

Grated dry fruits  (Almond+Pista+Cashewnuts ) 1 cup (Roast in microwave for 2 min)

Khoya/Mava 1/2 cup (Roast in microwave for 1 min)

Powdered sugar 1/4 cup (or more as per your taste)

2-3 pinch of salt

Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)

Cardamom powder 1/4 tsp

Method

For cover

Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.

For stuffing

Mix all ingredients. Keep it aside.

Actual method

Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjis on tray in preheat microwave for 10 to 12 min at 180 degree.