Navratri Sweet recipes | Naivaidya - prasad dishes

                                   

Sweets are an integral part of NAVRATRI festival .Presenting  few healthy & nutrituous sweets which can be made as a part of naivyadyam (prasad) sweet dishes during navratri festival.

Click On SWEET DISH NAME for detailed recipe

                                           

Pls click on  Navratri  Vrat   Recipe for farali - fasting dishes 

AMRAS PURI                                                             DUDHI HALWA

KAJU KATLI                                                             BEETROOT HALWA

DUDHI PANEER BALLS                                             MANGO SHRIKHAND-AMRAKHAND

BATATA WADI                                                                                       APPLE HALWA

KHAJUR (DATE) ROLLS                                                                    GAJAR KA HALWA

 RAVA KHOBRA LADDO                                                  KESARI PEDHA 

LAYERED KARANJI                                                            SHEERA- SOOJI HALWA

 BESAN LADOO                                                            SHRIKHAND RECIPE

GULAB JAMUN                                 DUDHI  KHEER                                                                           

 

PURAN POLI                                                                                        PEANUT LADOO

SEVAIYA - VERMICELLI PUDDING                                                  APPLE RABDI

           

 KARANJI -GUJIYA                                                                             OATS LADOO








UKADICHE MODAK                                                     TALLELE MODAK

       

BESAN MODAK                                                         PANCHKHADYA

GHARGE(SWEET PUMPKIN PURI) TIRANGI MODAK-TRICOLOR MODAKAM

MANGO HALWA                                        DUDHI FIRNI

         

KESAR SOOJI SHEERA 

Nimki recipe

A delicious Indian snack which can be stored for months

Nimki has a flavor of kalonji and is crispy like namakpaare.It is somewhat similar to tikhat shankarpale. It has salty and spicy taste. Serve them with kasundi or green coriander chutney, in both ways you will like its special taste.

 You can serve nimkies with pickle at tea time, or enjoy as is! For all those upcoming holidays nimkies make a good snack to have around. 

Recipe source :MANJULAS KITCHEN

Ingredients:

• 1 cup all-purpose flour, (maida, plain flour)
• 2 tablespoons sooji fine, samolina
• 2 tablespoons oil
• 3/4 teaspoon salt
• 1/4 teaspoon cumin seeds
• Approx. ¼ cup warm water
• 18 whole black pepper for garnishing
• Also need oil to fry

Method

Mix the dry ingredients all purpose flour, sooji, salt, and cumin seeds, add the oil and mix it well.

Add water slowly to make firm dough. Cover the dough and set aside for at least ten minutes.

      Divide the dough into 18 equal parts.

    Take each part of the dough and make them in smooth round shape. Roll them into thin circles should be about four inch diameter.

Prick each nimki with a fork in 10 to 12 places, (to prevent puffing the nimkies when frying. Fold the rolled nimki into triangle don’t press it, prick them lightly from both sides 2 to 3 times. Take one whole black pepper and press it in the center. Repeat the processes roll all the nimkies before frying.

Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up very slowly.

Fry nimkies in batches, making sure to place just enough nimkies to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 7 to 8 minutes.

Take them out over paper towel, which will absorb the extra oil.

Tips

1. If the nimkies are cooked on high heat, they will not be crisp.
2. Nimkies can be stored for a month in airtight containers.

Tirangi sathyachi karanji |khajyachi karanji| kanavle

With diwali approaching thought of adding some colour to diwali faraal .
todays post is tirangi or tricolour sathyachi karanji.
I have used white ,red and green colour 

INGREDIENTS

COVER
1 cup (maida) all purpose flour
2tsp rava (semolina)
1/4 cup heated ghee (mohan)( i have used dalda )
pinch salt,
1/2 cup cold milk
food colour pink and green

FILLING
1/2 cup shredded coconut (dry) or desiccated coconut
2 tbsp poppy seeds,
1/2 cup ground sugar
2 tbsp thin semolina,
2 tsp ghee to roast semolina,
2 tbsp chopped dryfruits ( almonds,pista,cashewnuts)
1 tsp cardamom powder, raisins
3-4 Kharik (dry dates)


SAATHA
3 tbsp ghee,
1 tbsp corn starch (Corn flour)/rice flour

METHOD

1.Mix all the ingredients for the cover and make a medium dough.


2.make 3 equal parts of dough and mix green colour in one part and red colour in another one.pound the coloured dough in mixer for uniform mixing of colour



3.Cover and set the dough aside for half an hour. 

FILLING
3.Roast coconut lightly until just pink. 
4.Roast poppy seeds until golden .Roast semolina in ghee until it emits aroma and turns light brown
5.Crush coconut with hands or in a blender. 
6.Mix coconut,sugar and poppy seeds, semolina, ground cashews nuts,kharik and cardamom powder. This is the filling for karanjis.





SAATHA
7.Whip ghee with a egg beater until it turns light and fluffy. 
8.Now add corn starch to it and again beat for a couple of minutes.This will make the saatha.
(To check if the saatha is ready, do this test: Take some cold water in a small bowl. Drop some whipped mixture into it. If it quickly dissolves, still more whipping is required. If the mixture floats on water, the saatha is ready.)



9.Now we have to prepare the actual karanjis
10.Knead the dough well and divide it into 3 equal sized balls.



11. Roll out one ball with green dough with a rolling pin into a thin green puri(disc). Keep it under a wet cloth and flatten out another ball from white dough and red dough into a similar shaped discs.

12. keep 2 puris aside under a wet cloth to keep them from drying out.now take red puri and Spread 2 tsp saatha over the disc evenly upto the edge.



13. Place the white puri over it and press gently.

14. Again spread some saatha over it and place the green puri onto it. Press lightly.

15. apply satha on green puri .With gentle hands, wrap the puri tightly to form a roll.( the colour which you will place at bottom while making roll will be seen majorly ).In below image i have placed red puri at bottom so the red colour is seen majorly

17. Trim both the ends of the roll and cut it lengthwise into 1 inch wide pieces.



18. Place a piece on the rolling board press it with palms and roll it out into a thin disc. Do not apply any flour to it.

19. Place 2 tsp of filling in the center of the disc.Fold the disc in half to form a semicircle.

20. Apply some milk to the edges and seal tightly. Trim off the extra edges with a karanji cutter ('kaatane') to get the curvy edge . you can even pinch the edges of karanji with your fingers as shown in the fourth image

21. Heat enough ghee (or ghee and oil in half) in a deep frying pan/kadai. Once heated turn the heat to low to medium.


22.Slide one karanji into the oil and keep tossing the oil over it so all the layers open up nicely. Flip and repeat the process.

23.Fry karanjis in the batches of 2 to 3. Once light golden, remove and drain on a paper towel.Store in airtight container after it is cool.