Mahaprasad /शिरा

Ingredient....

  

1. Barik rawa/suji - 1 kg 250gms
2. Ghee - 1 kg
3. Milk - 3 litre
4. Sugar - 1 kg
5. Cardamon powder - 2tbsp
6. Raisin / मनुके - 10-15
7. Saffron / केसर - 10-15 strands
8. Chopped dry fruits

( Note.For making small quantity take सवापवशेर rawa,milk 1 litre ,sugar and ghee Little less than सवापावशेर)

(Also take sugar and ghee Little less than the given measurements)

Procedure .....

Heat Govardhan ghee to lukewarm.

Add in Barik rawa /suji

Mix and roast for about 15-20 minutes under low flame.

Add raisin  and stir continuously .

The raisin slowly puffs to big size is the   Indication of rawa is roasted completely and nicely.

Side way boil milk as usual.

Roasted rawa looks like foaming and each particle is properly separate from each other.

At this stage add hot milk.

Pour in all the milk.

Mix all together.

All the milk gets soaked immediately just like magic happened.cover and steam for 5 minutes.

Now add sugar.

Mix.

Add in cardamon powder.

Saffron strands.you can also add kesar/saffron in boiling milk.

Add chopped dry fruits.

Add in charoli.

Add some tuli patta for flavour and mahaprasad is ready for Satyanarayan Puja.

Kalakand Burfi

Ingredient....

  

1. Paneer - 200 gms (2 cups)
2. Milk powder - 1 cup
3. Fresh cream - 1 cup
4. Chopped dry fruits
5. Sugar - 5 tbsp

Procedure .....

Take 2 cups of grated paneer in a non-stick pan.

Add 1 cup of milk powder to it.

Add in 1 cup of Amul fresh cream.

Put on the flame and mix well.

Mix continuously under a low flame till it thickens.

Keep stirring.....slowly the mixture leaves the sides of pan.

Stirring till it is non sticky and forms a dough.

Now add in 5 tbsp of sugar.

Grease the plate and place in the mixture.

Level it evenly and cool completely .

Garnish it with some chopped dry fruits.

Cut into pieces and put it in fridge to get proper shape.

Yummy kalakand burfi is ready .

Enjoy.....!

khandavi

Ingredient.....

1. Besan  1 cup  
2. Sour Curd 1cup
3. Salt to taste
4. Haldi/turmeric 1tsp
5. Water 1 ½ cup

For tempering....

1. Oil
2. Mustard seeds/ mohri/ rai
3. Curry leaves
4. Hing
5. Chilies 
6. Coriander finely chopped For garnishing.

One cup besan

Add one cup sour curd

Add Water 1 ½ cup.

1tsp turmeric powder.

Salt to taste.

Mix well and place the batter vessel into the cooker containing water for steaming.Take three whistle under medium flame.

Spread the hot batter on thali with the help of spoon.

Repeat spreading  all batter on 3 thalis front and backside both.

Make stuffing of grated coconut, finely chopped green chilies and coriander leaves.

Cut into 2-3 inches strips.

Add some stuffing...

Roll the khandvi....

Roll all khandavis.....

For tempering,heat oil add mustard seeds, kadhipatta,hing,and chopped green chilies.

Pour this tempering on khandavi .  

Garnish it with some chopped coriander leaves.

Enjoy.....!