Coconut Khoya Laddoo

This is a simple laddoo which can be made fast. As it has khoya in it, this laddoo can’t be stored for a long period.

Try make it, and enjoy.

Ingredient

Coconut powder – 1 ½ cups

Sugar powder – ¾ cup

Grated Khoya – 1 cup

Cardamom powder – ½ tsp

Ghee – 1 tbsp

Raisins to decorate

Method

1.      Heat the ghee in a heavy bottom pan.

2.      Lower the heat and add the coconut powder and mix for few second ( don’t let it burn ).

3.      The add the grated khoya (it has to be grated or it will not melt evenly) mix it nicely and let it cook for a minute.

4.      Switch of the heat and add the sugar and cardamom powder. Mix it thoroughly.

5.      Let this mixture cool completely, for about half an hour to one.

6.      Now with you palms make small lemon size laddoos.

7.      Decorate it with on raisin.

8.      Store it in a container and keep it in a refrigerator. 

Karanji

This is one sweet which is very handy for me.  Any festival or occasion at home, karanji’s are sure to be there. May be this is one of the first sweets I learnt from my mother. Or maybe I always liked making karanji’s and helped roll lots of karanji when I was young.

Anyway,  the fact is it is not that complicated as it looks.  And it is acceptable to all taste buds. So, try and enjoy it. 

Ingredient

For the outer cover

Maida/ all purpose flour – ½ kg

Salt – 1 pinch

Ghee – 1 tbsp

Water – as required to knead

Oil for deep frying

For the inner filling

Rava/ semolina – 1cup

Ghee – 1 tbsp

Coconut – 1½ cup

Cashunut  - 2 tbsp. (broken)

Raisins – 1 tbsp

Cardamom powder- ½ tsp

Sugar powder – ¾ cup

Method

For the Filling

1.     In a pan heat the ghee. Reduce the heat

2.     To this add the rava and fry till it gives a strong aroma ( don’t let it brown)

3.     Now add the grated coconut and the dry fruits. Fry in in very low heat for 5 min.

4.     Switch off the heat.

5.     Now add the sugar powder and cardamom powder and mix well.

6.     Cool it and store it in a container.  Use it whenever required.

              (Note : this mixture can be kept in the refrigerator for a 2 weeks)

For the outer cover

7.     In a mixing bowl, mix together maida, ghee and salt.

8.    Knead this mixture with required water to a soft dough.

To make the Karanji’s

9.     Take a lemon size portion of the dough.

10.    Role it to thin small chapatti.

11.    Place this chappati on the open karanji mould.

12.    Put 1 tsp of filling on one side.

13.    Cover with the other side

14.    Now cover the karanji mould and press.

15.    Remove the excess dough.

16.    Open the mould and remove the karnaji. 

17.    Repeat the same procedure for remaining dough and make all the karanji’s.

Note : a) keep it covered with a cloth or a paper.

b) Don’t keep it on top of each other, as it will stick to each other.

18.    Deep fry all the prepared karanji’s in hot oil, turning continuously till it turn golden brown.

19.    Remove it from the oil and place over a kitchen tissue, so that the excess oil is removing. 

HOLI HAI !

HAPPY HOLI TO ALL OF YOU !

Holi is festival of spring, celebrated with color’s.   This festival is celebrated with variety of food.  There are traditional food which every household make for this festival like gujiyas, thandi, chana puri, etc. 

My childhood memories of holi was play with friends, coloring each other’s with water colour in our pichkaries.  And Sumbate uncle’s special boiled chana’s made on previous day’s holika fire.  I don’t know how uncle made it, but it was very tasty.  Someday when I meet him I will get the recipe.

For now I hate playing holi.  So, most of the time I am at home, baby siting friend’s children who go out to play. Or cook the special holi dishes for my family.  This year my younger son Hansel and I are alone at home.  So these are the things I cooked for him.  It’s Thandi, chana puri, karanji / gujjiya, khoya naril laddos.

The recipes follow; 

I Am Back

Hi, I am back after a small break.

The break started with school exams.  Exam time for kids are normally the most busiest time for Moms.  I sometimes feel that I am going to write the exams.  Infact, I told my boss that I will be coming in late for work as I have exams.  And he was like what exams are you writing, have you gone crazy.  So you know the pressure mom’s go through during this period.  But that doesn’t mean I did not cook or bake, it’s just that I did not get the time to post it.  So, all that cooking and baking I did during this time were photographed and will be posted soon.

After that came a visit to my in-law’s and brother in Pune. Though I did not cook at all for a week, but I tried to catch up with all the possible food specialty of Pune which were part of my youth days.  It started with BEEF BURGER from King Burger, East street on the day landed in Pune.  Followed by CHUTNEY SANDWITCH from Mazurin, RAGADA PATIS, A1 SANDWITCH, KULFI, WANGECHI bhaji, VADAPAV, SABUDAN WADA ETC.  And these are things which I bought back home as a  hangover of my vacation,  MAVA CAKE from Kayani’s for my puneri friends , LASUN CHATNI to stock up in my kitchen , BLACK GRAPES FROM NASIK for this this y years homemade wine.

Holidays are over, back to work with a new BOSS, and  that too an expat.  New challenges, new adjustments, new style of working. That’s what life is “ A new beginning everyday”.  But food and now food blogging keeps me going. 

So, I am back with new post from today.  

Mava Cake

Lasun Chatni

Black Grapes