Tag: raksha bandhan recipes

Ghee Mysore Pak

I am a huge fan of Shri Krishna Sweet’s Mysore Pak, are you one too? Then I can assure you that this is the only recipe you need to nail it. It’s super moist and the aroma transports you to another time…🤗 

I took one bite and it melted in my mouth...just like the ones from Shri Krishna Sweets!.. ..Yay! I nailed it in my first attempt 💃🏻💃🏻 My hubby’s reaction was also on the same lines…he almost didn’t want me to have any more, yeah, right! Like I’d listen to that!!

I was wanting to try this for a long time and I finally did it the other day. If you like Indian sweets, then try anjeer burfi, mava burfi, dhoodh Peda, khoya peda, besan ke laddoo, kaju katli, mathura ke Pede, Karachi halwa.

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Although making Mysore Pak takes some skill, but it’s pretty easy if you ask me….I will say that you need to be a little cautious while cooking the besan (chickpea flour) with the sugar, because if you leave it unattended even for a second, it will burn very easily. That is pretty much it, get that right and you are going to get a perfect Mysore Pak, I did refer to this before finalising how to go about it…

Let’s learn how,

Yield: 10-12 pieces (depends on how large/ small you slice them. I cut fairly large pieces)

Equipment: a heavy bottom pan, a wooden spatula, a tray, a knife, a seive, a mixing bowl, measuring cups/ spoons.

Ingredients:

1 cup besan (chickpea flour)

1 cup sugar

1/2 cup ghee + extra to grease the tray

4-5 tbsp water

1/4 tsp cardamom powder

Method:

Add a tsp of ghee in the pan and roast the besan for 3-4 mins, just until the rawness goes away and the besan relevates a nutty aroma. Turn off the flame.

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Seive the roasted besan into the mixing bowl. Add the ghee into it and mix it with the besan to make a smooth paste. Keep that aside.

Take water and sugar in the pan, set it on low flame and let the sugar melt completely. Keep stirring while the sugar melts.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Alongside, grease the tray well with ghee. Set it aside. By this time the sugar syrup will be boiling away. The syrup will be very thick.

Now add the besan and ghee paste into the melted sugar. Keep stirring continuously now onwards, keep the flame at the lowest setting. Also, add cardamom pwd & a couple of tsps of ghee into the boiling mixture.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

When the mixture begins to froth on the sides and becomes thick, turn off the flame and quickly pour the mixture into the prepped tray. (No pic of that step, the mixture very hot and setting too fast)

Once the mixture begins setting (it will set within 10 mins), cut the Mysore Pak in desired shapes and serve. Keeps well without refrigeration in an airtight box for upto 2 weeks as it contains good amount of ghee.

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Try these for the upcoming festive season!

Love,

Shreya💖

Mathura ke Pede

The famous Mathura ke Pede recreated in my kitchen! They are much easier to make than it looks😁 Just a little bit of elbow grease and you’re almost there…almost!! 😜

I say almost, because I was tired and then stopped the ‘bhunoing‘ process (sautéing the ingredients) as my arm hurt so bad after stirring the Khova/ Mawa (milk solids) for almost 30 mins! Yes ….that doesn’t sound like much but you got to do it to know how much I wanted to throw the spatula and run out of the kitchen!! 😂😂 Who ever said I was known for my patience!?! Haven’t you seen my recipes….I usually share ridiculously easy ones!

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As always, my hubby wanted something sweet but Indian! I said ok…let me make some Khoya Pedas, and he said no! Something else…I ventured….instant Doodh Pedas!!? LOL! He was like…”lady, something different…Pedas will do but a different variety!!”  😳🤔🤔🤔🤔 then I thought of Mathura Ke Pede…sounds exotic and makes it look a whole lot different from any other Peda that I usually make at home!

The hubby doesn’t need to know that it’s basically the same thing, just the cooking process differs! 🤗😜😜 And obviously, the flavour is more intense and really delicious! A little patience in ensuring how well the Khoya cooks out is very important…my Mom was worried that I’d either burn the Khoya or under cook it and ruin her recipe…..but I managed to get the colour almost right!!! Yay!

Yield: 10-12 medium sized Pedas

Equipment: a heavy bottomed wok, measuring cups/ spoons, a couple of plates, a spatula.

Ingredients:

200 gms Khoya (I used store bought)

1 cup castor sugar + extra to coat the Pedas (adjust the sugar as per your taste)

1/4 tsp cardamom pwd (optional)

milk & ghee as needed

Method:

Take grated Khoya in the wok and cook on low flame. Keep stirring it continuously until the khoya begins to melt.

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Add 1 teaspoon of ghee at this stage and some milk, about 2 teaspoons. Keep stirring continuously so that the Khoya gets an even colour and doesn’t burn at the bottom.

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It took me almost 25-30 mins to reach this stage (pic below). I added another two teaspoons of milk because the Khoya looked dry. Add milk as per the texture. Always cook on low flame else the Khoya will colour unevenly.

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Turn off the flame (I didn’t cook it any further to make it a little more brown, my arms were hurting too much after stirring constantly). Add cardamom pwd and mix well. Let this mixture cool down for just 5-6 mins and add the castor sugar. And mix with your hands to incorporate the sugar.

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(TIP: Don’t let the mixture cool off too much before adding the sugar as the sugar won’t melt properly. But in case the khoya has become too cold and the sugar isn’t melting properly, you can cook the khoya & sugar mixture for 3-4 mins on low flame and immediately take it out of the pan and mix well).

Once the mixture is ready, grease your palms with some ghee and make Pedas of any shape (I kept them rustic) and roll them in some castor sugar. And set them aside. These can be stored for more than a week even without refrigeration as they have been cooked so well. That’s it!

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Don’t they look yum! I insist….you must make these, too easy and super delish!

Love,

Shreya💖

Slightly adapted from here.

Anjeer ki Burfi

Anjeer /Figs….I adore them in any form..fresh or dried…cooked or just as they come! ☺️ so making a Anjeer Burfi post was just a matter of time!! Sweet and slightly fudgy…they’ll leave you wanting more 👌 

And what’s more is that figs /anjeer are so healthy…I hardly added any sugar to make these beauties. Being a super-food, it’s full of vitamins, magnesium, potassium , calcium…iron to name a few of its infinite benefits 😊 diabetic friendly too…and cures issues such and indigestion, etc. (Note: pls consult your doctor before including these in your diet if you are suffering from an ailment which expects you to follow a strict diet)

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I make these during Sravan /Sawan/ Navratri fasting /vrat /upwas every year. They are delicious and disappear really quickly too 😁…and they can easily make an appearance on any other day too..like Diwali or raksha-bandhan. They were ready in about 45 mins!! Perfect for when you have guests around and want to serve something traditional and easy!

This recipe is a mix of inputs from my mom and some tips from the internet.

Just 5 ingredients is all you need for these burfis..lets see how.

️Yield: 9 burfis

Equipment: a non stick pan, a spatula, a knife, a plate /tray, measuring cups/ spoons, a blender, a grater.

Ingredients:

1/2 cup grated mawa /khoya / milk solids (if you are using frozen, then thaw it for 30 mins before you start)

1/2 cup dried anjeer /figs (approx 8-9 pieces of dried figs)

1 tbsp sugar

1 tsp ghee

1 tbsp almond slivers

1 tbsp pistachio slivers (optional ingredient for garnishing)

Method:

Take a small bowl with some hot water and soak the dried anjeer /figs in it for 10 mins. After 10 mins, they’ll be soft. Discard the water, pat dry the figs/ anjeer and use the blender to grind them coarsely. Set it aside. Grate the mawa/ khoya/ milk solids and set aside. Grease a tray /plate with some ghee and keep it ready to set the burfi.

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Now, heat a nonstick pan, add the ground anjeer /figs and the sugar. Add 1 tsp of water and cook on medium flame for 3-4 mins. Next you have to add the grated khoya / mawa / milk solids, slivered almonds and ghee. Give it a good mix and keep cooking for 5-7 mins on low flame.

Once this mixture leaves the sides of the pan and makes a smooth ball on its own, turn off the flame. Put this mixture on the greased tray/ plate and flatten it out a bit. Try to shape it as a square so that you get square burfis when you cut them out. You can garnish with some pistachio slivers and press them down a bit.

Refrigerate this tray/ plate with the mixture for 20 min or so and then you can cut it into burfis and serve. 😀 that simple!

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Go impress your loved ones…😇

Love,

Shreya💗

Adapted from Tarla Dalal 

Also, you can have a look at a similar recipe on Indian Khana

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