Almond chikki

Come winters and Indian mothers have lot of munching bites for their kids. Whether ladoo, chikkis, panjiris or nimkis.

Here's quick recipe for chikkis

Almond chikki

Ingredients

Almonds chopped 1 cup
Jaggery/gud chopped 1/2 kg
desi ghee 2 tbsp

In a thick wok add ghee and chopped jaggery. Let it melts completely with constant stirring.

Take off flame and add chopped almonds.

Mix well.

Take greased plate n spread it evenly with knife or spatula before the mixture gets cooled.

Let it set for one hour.

Cut in desired shape

Enjoy

These are pure desi style rocky roads.

You can use mixed nuts and dark plain chocolate too in place of jaggery

Masala Gur

Masala Gur

Feedback to Minoo Bhasin and Atul Sikand on Sikandalous  cuisine FB group

I added in almonds, walnuts, dry coconut slices , fennel seeds, carrom seeds .

It is fantastic .

 

 

The Recipe is as follow s

1 kg gur 
I Table Spoon Desi Ghee 
2 to 3 Tablespoons Almonds -Crush them in mortar pestle ,they should not turn into powder. 
Kishmish/Raisins about a handful chop finely - Adjust.
2 Teaspoons Ajwaiin 
1 Teaspoon Saunf (optional) 
2 Teaspoons Saunth Powder/ Ginger Powder.
Dry coconut small piece sliced finely (optional)

Crush gur and keep aside...
Line a shallow dish with ghee and keep it ready for later 
(I used an old steel thaali of 2" depth)

Put kadai on gas and add ghee to it. Let it melt nicely.. when it's hot add ajwain. Once it splutters add crushed almonds and brown them. Once they are nice golden brown add sliced coconut stir for a bit. Also add Chopped kishmish and stir for 20/30 seconds. You can now add crushed gur. And stir till it melts nicely and is of a pouring consistency ..add ginger powder and stir well...

Once it's all a nicely mixed and there no lumps of gur in kadai it's ready to be poured into the lined shallow dish.Be careful it has to be done very quickly and carefully...empty melted masala gur into lined shallow dish..

After about 15/20 minutes or when it's firmed up a bit make barfi like cuts on it.You can keep them in a airtight jar after cutting in pieces. To be enjoyed after meals in winters.

TIL KE LADOO

The Magh Maas in hindu mythology is dedicated to Til ( seasame seeds).

Dogra women in Jammu region observe tough fast on "Sankat Chaturthi " called Pugge ka Vrat for their kids.

This fast is no water and no food fast whole day and break their fast in night after seeing moon and offering til ka ladoos ro moon ....

Pugga ( Til Ladoo)

Seasame ladoos

 Ingredients

1) 1 cup Til / sesame seeds
2) 1 tsp cardamom powder
3) crushed almonds few
4) half cup grated jaggery .

Method

Dry roast sesame seeds

Set these aside to cool

Grind sesame seeds and jaggery together with cardamom powder to a fine powder.

Transfer this to a plate, add crushed almonds and mix.

Grease your hands and take small portions and roll them to balls.

Store them in an air tight jar and handle with moist free hands.

Besan ki Barfi

Besan ki Barfi is very easy to make.
You have everything at home.
So just collect the ingredients and go ahead.

Ingredients

1 cup besan/ chickpea flour
2 tbsp rava/semolina
6 tbsp melted  ghee/ clarified butter
1 cup sugar
1/2 cup water
8 green cardamoms seeds crushed
Almonds sliced for garnish

 Method

In a bowl mix besan / chickpea flour and semolina and add half of ghee. Rub  well by   fingers.

It should be crumbly  mixture.
Keep aside

Put other half of ghee in  pan over medium heat; add flours  mix and roast for about 4-5 minutes stirring continuously basen will lightly change the color to brown and aroma arises.

Turn off the heat.

In another pan, boil the sugar and water together over medium heat till one thread syrup .

Mix the syrup with flour mixture and the mixture should be gluey batter.

Remember the flour should be roasted well no raw smell be there.
Grease the 8" plate. Pour mixture evenly.

Sprinkle the sliced almonds evenly over the top to garnish.

Let Burfi / fudge to cool for  1 hours and cut into squares.

Happy Meethi Holi