Shilpi Kitchen - Best Indian Food Recipes

Doodh Pitha is the same as khoya ka pitha but cooked in milk and served garnished with dry fruits and nuts. It is very popular sweet in Bihar. Cuisine - Indian Course - Sweet Prep time - 20 minutes Cooking time - 30 minutes Total time - 50 minutes Serving - 10 - 12 Pcs. Ingredients For Pitha Rice flour - 1cup Water - 1/2 cup Salt - a pinch Ghee - 1tsp For Stuffing Khoya - 50 gm Mix Dry fruits- 4 - 5 Tsp Sugar - 4 -5 Tsp For doodh Milk - 1/2 litre Sugar - 4-5 tbsp Saffron - 8-10 strings (soaked in boil milk) How to make doodh pitha For pitha In a pan take water and add salt and ghee and boil the water. When water boil adds rice and mix well with water and switch off the flame. Cover with lid and give rest for 4-5 minute. After 4 -5 minute knead the dough until the dough become soft.  Now make small size balls and keep aside. For Stuffing Take one ball and make hallow and fill the stuffing. Seal the mouth of a ball so that stuff doe

Cuisine - Indian Course - Sweet Prep time - 20 minutes Cooking time - 30 minutes Total time - 50 minutes Serving - 10 - 12 Pcs. Ingredients of khoya pitha For Pitha Rice flour - 1cup Water - 1/2 cup Salt - a pinch Ghee - 1tsp For Stuffing Khoya - 50 gm Mix Dry fruits- 4 - 5 Tsp Sugar - 4 -5 Tsp How to make khoya pitha For pitha In a pan take water and add salt and ghee and boil the water. When water boil adds rice and mix well with water and switch off the flame. Cover with lid and give rest for 4-5 minute. After 4 -5 minute knead the dough until the dough become soft.  Now make small size balls and keep aside. For stuffing Take one ball and make hallow and fill the stuffing. Seal the mouth of a ball so that stuff does not come out. Make a round ball and keep aside. For khoya pitha    Khoya pitha is similar to doodh pitha. In khoya pitha, poach rice balls in the water. Poach rice balls for about 5 minutes in water. When balls float on

This is also one of the famous sweet from Bihar made with maida, khoya and dry fruits. Take a lemon sized dough and roll into the thin square sheet and fill khoya and dry fruit mixture and fold and stick one long on it. Deep fry in ghee and dip into the sugar syrup. Tastes good when served hot. Cuisine - Indian Course - Sweet Prep time - 30 minutes Cooking time - 30 minutes Total time - 60 minutes Serving - 12 - 14 Pcs. Ingredients: For Dough  Refined flour(maida) - 100 gm Ghee - 40 gm For Stuffing   Mawa or Khoya - 50 gm Powdered Sugar - 4-5 tbsp Pista - 1-2 tbsp Almonds - 7 piece Cashewnut - 4 piece {optional} Raisins - 10 - 12 piece For Maida Paste Maida - 2-3  tbsp Water - 4-5 tbsp For Frying Laung Lata Ghee or Refined Oil for deep frying For the chasani(sugar syrup ) Sugar - 1cup Water - 1/2 cup How to make Laung Lata To knead the dough Sift the flour into a large bowl and add the ghee. Mix well with your fingers, till it

  A khaja is a deep-fried sugar coated tempting dessert from Bihar. Khaja is a most popular bihari sweet during wedding celebrations. There is a tradition to give Khaja with other sweets to the daughter when she goes to their in-law's house just after marriage (Bidai). Cuisine - Indian Course - Sweet Prep time - 30 minutes Cooking time - 30 minutes Total time - 60 minutes Serving - 10-15 Pcs. Ingredients Refined flour(maida) - 100 gm Ghee - 40 gm For Ghee paste Ghee - 2- 3 tbsp Maida - 4 tbsp For Frying Khaja Ghee or Refined Oil for deep frying For the chasani(sugar syrup ) Sugar - 1cup Water - 1/2 cup How to Make Khaja To knead the dough Sift the flour into a large bowl and add the ghee. Mix well with your fingers, till it resembles bread crumbs. Sprinkle water and knead to form a smooth dough. Cover the dough and set aside to rest for 15 - 20 minutes. To prepare Ghee paste      Put the ghee and flour in a small bowl and whisk, till smo