Thursday, 7 September 2017

HEALTHY RECIPE : SUJI ( RAVA )STUFF LADOO

HEALTHY RECIPE : SUJI ( RAVA )STUFF LADOO
















1 CUP SEMOLINA - SUJI
















2 TBSP. GHEE
















1 3/4 CUP MILK + 2 TBSP. MILK FOR DILUTE SAFFRON.







































3/4 CUP SUGAR - AS PER TASTE

15-20 STRANDS SAFFRON

3 TBSP. ALMONDS CHOPPED ( ROASTED )

















2 TBSP. PISTACHIOS - CHOPPED (ROASTED )

20 - 25  RAISINS

1 TSP. CARDAMOM POWDER

1 1/2 TBSP. SUGAR POWDER

* LADOO MOULD 

*















HEAT A GHEE IN A PAN. ROAST THE SUJI  LIGHT PINK.
THEN ADD HOT MILK, MIX WELL. 





























THEN ADD SAFFRON DILUTED MILK, AND STIRRING CONTINUOUSLY OVER MEDIUM FLAME TILL MIX WELL,
ADD 1/2 TSP. CARDAMOM POWDER AND SUGAR.
MIX WELL TILL SUGAR DILUTE IN IT AND DOUGH LEAVE THE BOTTOM.
KEEP ASIDE, COLL TILL TO COME ROOM TEMPERATURE.
NOW DOUGH IS READY TO FILL IN TO THE MOULD.
 * 
STUFFING :



IN A BOWL PUT A CHOPPED ALMONDS, CHOPPED PISTACHIOS, CARDAMOM 






























POWDER, SUGAR POWDER AND 2 -3 TBSP. OF SOJI DOUGH WHICH WE MAKE FIRST.
MIX WELL STUFFING IS READY.





















NOW TAKE A LADOO MOULD AND GREASE WITH GHEE.
FILL THE SOME DOUGH INTO THE MOULD. 















MAKE A SPACE IN CENTRE PRESSING BY FINGER OR SPOON.





























FILL THE STUFFING IN CENTRE SPACE.







































COVER THE OUT SIDE WITH DOUGH AND PRESS SLIGHTLY.OPEN THE MOULD AND CAREFULLY UNMOULD THE LADOO.
* STORE IN AIR TIGHT CONTAINER FOR A WEEK.















SERVE THE SUJI LADOO FOR GANESHJI PRASAD, OR AS A SWEET FOR GUEST.




















Monday, 4 September 2017

HEALTHY RECIPE : CRUNCHY SWEET BUNDI

HEALTHY RECIPE : CRUNCHY SWEET BUNDI 
















1 CUP BESAN 

 3/4 CUP WATER 

1/2 PINCH SODA BI CARB

1 TSP. GHEE

1 CUP  SUGAR

1 CUP WATER

GHEE FOR FRYING + 1 TBSP GHEE

1 TSP. CARDAMOM POWDER

2 TBSP. CASHEWS - CHOPPED

20-25 RAISINS

3 DROPS ORANGE LIQUID COLOUR 

*
 IN A MIXING BOWL TAKE A BESAN, ADD 1/2 PINCH OF SODA BI CARB AND GHEE.
MIX WELL.
















ADD WATER AND MIX WELL WITH BEATER.
KEEP ASIDE FOR 10 MINUTES.
AFTER 10 MINUTES HEAT A OIL OR GHEE TO  FRY BUNDI.
















POUR THE LIQUID BATTER OVER JARA.
DROP THE BUNDI IN HOT OIL OR GHEE, USING WITH HOLED SPOON( JARA).
















COOK TILL CRUNCHY AND SLIGHT COLOUR CHANGE.
















REMOVE IN A PLATE.
ADD CHOPPED CASHEWS AND RAISINS.
MIX WELL. 















*
TAKE A PAN ADD SUGAR N WATER MIX AND HEAT OVER MEDIUM FLAME.















MAKE A 1 1/2 STRING THICK SYRUP.
REMOVE FROM FLAME.
















ADD COLOUR N CARDAMOM POWDER. MIX WELL.

















THEN ADD ALL THE FRIED BUNDI AT THE TIME IN HOT SUGAR SYRUP.
















ADD 1 TBSP. OF GHEE.
MIX WELL QUICKLY. 
GARNISH WITH CHOPPED CASHEWS N CHOPPED PISTACHIOS. 
SERVE IN A BOWL AS GANESHJI  PRASAD  OR AS SWEET.