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ELANEER PUDDING

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 Hello FRIENDS today I am here with a new sweet dish ELANEER PUDDING . An interesting desert to add to your menu. ELANEER PUDDING ( serves 4-6 ) Ingredients 250 g coconut milk 125 g Amul cream 1.5 tbsp agar agar 1 tbsp cornflour 3 - 4 tbsp boora / sugar to taste 1/2 vanilla bean pod, scraped ( optional ) 150 ml tender coconut water Method Whisk the coconut milk and cream in a heavy bottom saucepan Add the agar agar, cornflour, sugar and scraped vanilla bean ( if using ) and whisk well to mix. Place the saucepan on the stove and simmer over the lowest heat, stirring constantly, until it begins to thick like custard. Take off heat and whisk in the tender coconut water, then strain the pudding into the another bowl or pitcher Divide between  serving bowls / molds and cool for 30 minutes, then chill for 6 - 8 hours, or overnight in refrigerator. Garnish with silvered dry fruits, rose petals etc. Serve chilled. Friends try this and mention in comments how was it and keep visiting for more
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Mixed Dal Dosa

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 Hello Friends I am again here with a new recipe MIXED DAL DOSAS . For a healthy diet MIXED DAL DOSAS (makes about 6 dosas ) Ingredients 1/4 cup of toor dal 2 tbsp split urad dal 2 tbsp split moong 1 - 2 dried red chilies 8 curry leaves 1/4 tbsp zeera seeds 1 tbsp poha 1/4 cup rice flour 1/2 cup sattu ka atta / besan 1/8 tbsp black paper pinch of asafetida 1/4 tbsp ground turmeric 1 1/4 cups water ( more if needed ) salt to taste ghee / oil for frying Method In a frying pan, roast the dals, red chilli, curry leaves and zeera seeds medium - low heat until they turn aromatic. Remove from heat. Once cool, grind them into a fine powder. In a bowl, combine the powdered dals with the rice flour, sattu, pepper, asafoetida and tumeric. Stir in the water, 1/4 cup at a time and mix well. Season the batter to taste with salt, cover and set aside for an hour. Heat a dosa pan over medium-high heat. Brush it lightly with ghee/oil and pour about 1/4 cup of the batter into the center of the pan. Sprea
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Mawa Gujiya

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 Hello Friends today I am here with a new recipe Mawa Gujiya , lets fill this festival with sweetness Mawa Gujiya ( serves 2 ) Ingredients 1/2 cup water 1/2 cup ghee 1/2 tsp salt 2 cup all purpose flour 1 cup khoya (grated ) 1 tsp green cardamom 1 cup powdered sugar 1/2 cup semolina 1 tsp raisins ( chopped ) 1 tsp almonds ( chopped ) 1 tsp pistachio ( chopped ) 1 tsp chironji ( chopped ) oil Method  Take a bowl and mix together ghee and salt in the all purpose flour. Add water slowly to knead it well to make it stiff in texture. Cover it in a wet cloth and let it rest for 60 minutes. Simultaneously, take a pan and roast semolina on medium flame. Keep it aside for use later. Next, take a thick bottomed frying pan and add ghee on medium flame. Mix it with khoya and saute it for 5 minutes. Once it cools off, take off the heat and mix in the sugar, all dry fruits and semolina together. Keep this mixture aside to be used as gujiya filling later. Now, make small balls of the dough made at t
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Khoya Modaks

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 Today in this special occasion of Ganesh Chathurthi I am sharing a recipe of Khoya Modak  Ingredients 1 tbsp milk a pinch of saffron 1 cup plain khoya 1/4 cup sugar ( add more if you like ) 1/2 tbsp cardamom powder Filling 1 tbsp ghee 1 tbsp desiccated coconut 2 tbsp finely chopped cashew nuts 1 tbsp raisins Method warm the milk and soak the saffron in it crumble the khoya and add it a nonstick pan along with the sugar and cardamom powder. Cook on medium heat, stirring continuously until the sugar melts. lower the heat and continue to stir till the mixture starts to come together. Break off a little piece. If you are able to roll it into a soft ball that holds its shape, the modak mixture is ready. Turn off the heat, transfer the mixture to a bowl and let it cool for about 2 hours. to make the filling, heat ghee in a pan. Add the desiccated coconut and cashew nuts. Saute until golden brown. Add the raisins and stir for a minute then take the pan off the heat. Grease a modak mold with
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