Satynarayan Prasadacha Sheera

Time 15 min

Ingredients

Semolina 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Milk 1.5 cup + 0.5 cup water (0.25 cup water more if u want sheera very soft)

Ghee 2 tbsp  

Ripe Velchi Banana 3 medium size

Cashewnut, kismis 1 tbsp

Method

Microwave semolina on high power for 2 min. Please do mix atleast once while it is in microwave otherwise it will burn on one side. After 2 min it will turn golden brown in colour.   Then add cardamom powder and cashewnuts. Microwave for 10 sec. Then add smashed banana and kismis mix well. Microwave for 10 sec. Then add hot milk mixed with water. Mix well. Microwave for 2 min. Meanwhile mix atleast once while microwaving. If you feel you want more soft then add 0.25 cup more water or milk. Then add sugar mix well, microwave for 2-3 min. Switch off microwave. Keep in microwave covering lid for 4-5 min. Then add tulsi patta and offer to GOD first and then u enjoy. 

Sitafal Basundi

Time 30 min

Ingredients

Full fat milk 1/2 lit

Sitafal pulp 1.5 cup (approximately 2 large sitafal)

Khoya 50 gms

Sugar 2 tbsp or as per ur taste

Cardamom / Velchi popwder 1/4 tsp

Method

Boil milk in microwave safe bowl (bigger size so that while boiling milk will not fall out) on high power for 15 min. Take out this condensed milk from microwave and allow it to cool.

Take 1 cup hot milk from condensed milk in mixer vessel, add khoya, cardamom powder. Blend till it becomes smooth. Now pour this in milk. Again in the mixer vessel add sitafal pulp and sugar again blend in blender till becomes smooth. Now pour this in milk. Mix well. Keep it in refrigerator and serve chill. Garnish with sitafal pulp.

Tip

U can avoid khoya by taking 1 lit full fat milk and reducing to half.

Sitafal Basundi

Time 30 min

Ingredients

Full fat milk 1/2 lit

Sitafal pulp 1.5 cup (approximately 2 large sitafal)

Khoya 50 gms

Sugar 2 tbsp or as per ur taste

Cardamom / Velchi popwder 1/4 tsp

Method

Boil milk in microwave safe bowl (bigger size so that while boiling milk will not fall out) on high power for 15 min. Take out this condensed milk from microwave and allow it to cool.

Take 1 cup hot milk from condensed milk in mixer vessel, add khoya, cardamom powder. Blend till it becomes smooth. Now pour this in milk. Again in the mixer vessel add sitafal pulp and sugar again blend in blender till becomes smooth. Now pour this in milk. Mix well. Keep it in refrigerator and serve chill. Garnish with sitafal pulp.

Tip

U can avoid khoya by taking 1 lit full fat milk and reducing to half.

Carrot / Gajar Halwa

Time 20 min

Ingredients

Grated carrot 2 cups

Cardamom powder 1/4 tsp

Sugar 1 cup more or less as per your taste

Ghee 2 tbsp  

Khoya 1/2 cup

Dry fruits 3 tbsp

Method

Peel off carrot, then grate. 

Take grated carrot in microwave safe bowl covering lid. Keep it on high power for 10 min. Now to this evenly add melted ghee, dry fruits, cardamom powder, mix well again keep bowl on high power for 4-5 min only. Then take out bowl and mix well. Now add khoya and sugar mix well. Again keep bowl on high power for 4-5 min only. Or desired consistency (Dry or Soft). Serve hot. 

Carrot / Gajar Halva

Time 20 min

Ingredients

Grated carrot 2 cups

Cardamom powder 1/4 tsp

Sugar 1 cup more or less as per your taste

Ghee 2 tbsp  

Khoya 1/2 cup

Dry fruits 3 tbsp

Method

Peel off carrot, then grate. 

Take grated carrot in microwave safe bowl covering lid. Keep it on high power for 10 min. Now to this evenly add melted ghee, dry fruits, cardamom powder, mix well again keep bowl on high power for 4-5 min only. Then take out bowl and mix well. Now add khoya and sugar mix well. Again keep bowl on high power for 4-5 min only. Or desired consistency (Dry or Soft). Serve hot. 

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.