Showing posts with label Desert. Show all posts
Showing posts with label Desert. Show all posts

Friday, July 6, 2018

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Mango kheer recipe

Rice kheer is a very common pudding made in almost every home of India especially during special occasions like in north- navratri, janmashtami, in south- pongal and in east- chhath puja. For me my favourite version of rice kheer is mango rice kheer.  This has the same taste as the ice cream when it served chill.

Mango kheer is a easy to make dessert ready with ripe mango pulp,full cream milk,rice/vermicelli.

Mango Kheer Recipe
Mango Kheer

Cuisine- Indian
Course- Dessert
Cooking time- 40-50 minute
Serving- 4


1 litre- full cream
1 cup- mango pulp
1/4 cup- mango pieces
1/4 cup- rice(broken basmati)
5 tablespoon- sugar
1/4 teaspoon- cardamom powder
3/4 cup- mix nuts (almonds,raisin)

How to make:
  1. Firstly in to the heavy bottom kadahi or in pan pour full cream on high flame until it boil.
  2. In a mean time soak rice in to the water.When milk boils reduce flame to low to medium.
  3. Pour rice in to the milk and stir continuously until rice cooked and milk reduce to half.
  4. Mix sugar and cardamom powder.
  5. Now mix small mango pieces in to the kheer as it enhances the taste of kheer.
  6. Now switch off the flame.
  7. Cool down the milk and mix mango puree in to the milk.
  8. Mix nuts in to the mango kheer.
  9. Serve chilled and garnished with almond and small mango cube.

Monday, June 18, 2018

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Mango yogurt recipe

Cusine- Continental
Course- Dessert
Prep time- 10 minutes
Cooking time- 0 minute
Servings- 2


1 cup- Hung curd or dahi
1 mango- ripe and peeled
1 Tbsp- milk
1 pinch of Cardamom
1-2 tbsp sugar (adjust according to the sweetness of mango)
1/2 mango- chopped finely

How to make:
  1. Combine all ingredients in a big mixing bowl and mix all ingredients well with the help of whisk or you can also use a blender for mixing.
  2. Now add finely chopped mango pieces and mix with the spoon as it increases the taste of mango yogurt.
  3. Refrigerate at least 1 hour and serve chilled garnished with tooti-frooti or mint sprigs.

Tuesday, May 15, 2018

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Bihari cuisine sweets

Hi Friends,

Welcome to the sweet section of Bihari cuisine.
There are large variety of sweet delicacies in Bihari cuisine. I mentioned some famous sweets of Bihari cuisine.

Khaja- Between Rajgir and Nalanda lies a small place called Silao, which is famous for Khaja – a patty like sweet or salted dish. People of Bihar love to eat khaja especially silao ka khaja. There is a tradition to give Khaja with other sweets to his daughter when she go to their in laws house just after marriage(Bidai). See the complete khaja recipe here.

Tilkut (Til Burfi)- Tilkut is a sweet made in the Indian states of Bihar and Jharkhand. This is also known as "Tilkatri". It is made of pounded 'tila' or sesame seeds and jaggery or sugar. The best tilkut is said to be from Gaya.

Malpua- Pua/Malpua is a traditional Bihari  dessert that is relished particularly during Holi. During Holi, my mom also makes delicious malpua for which we wait whole year. I also learnt from my mom. Malpua made by mixing maida, sugar and banana in milk and then add dry fruits like almonds, raisin and then deep fried in desi ghee. Lastly, dip malpua in to the sugar syrup and enjoy hot malpua.

Rabri- In Bihar people love to eat malpua with rabri.

Gur ki kheer- mainly prepared in Bihar during Chhath festival.Gur ki kheer made on the second day of CHHATH Puja in the evening. This kheer is made with rice cooked with milk and then add gur or jaggery and then cooked until gur is mix well with rice and milk and then add dry fruits.

Thekua- Thekua is also called Bihari cookies which is made with whole wheat flour or atta mix with jaggery and ghee and mix well until it becomes crumble like texture and then make dough and make in different shapes and then deep fried in to the ghee. Thekua is prepared during CHHATH Puja as a main prasad which are made by family members at early morning which is offer to the GOD Sun in evening at the time of sunset and in next early morning during sunrise and after puja give Thekua to the devotees.

Khurma And Laktho- Khurma also known as shakkarpara is another sweet snack from Bihari food and cuisine that is made of flour and salt, deep fried in oil and dipped in sugar syrup. The sugar syrup cools off and crystallizes to give a powedery outer texture.  If you use rice flour dough and a thick jaggery syrup, you get another variant called Laktho. Both of them are really sumptuous to munch on.

Balushahi- One of  the most popular Bihari sweets, Balushahi, fried in desi ghee is among the most exchanged sweets during festivities. Silk-city, Bhagalpur is famous for its melt-in the mouth balushahi.

Anarasa– In my home my mom make anarsa especially during holi and diwali. Anarsa is made with rice flour, sugar or jaggery,  white sesame seed or safed till, khoya, cardamon or elaichi powder, dry fruits and desi ghee for deep frying. It is made by cooking rice flour in boiling water on low heat for 5 minutes and cool down and make a smooth dough. Prepare the mixture of khoya, elaichi powder dry fruits and sugar powder. Then take lemon sized ball rice flour dough and fill khoya mixture then coated with till and fry in desi ghee.

Pantua- Same as kala jamun but the shape is elongated. Famous one is from Barahiya, Begusarai. Made with Cheana and khoya which is mix together and make a soft lemon sized ball. This ball is filled with pistachios and kesar strand and deep fried into the desi ghee. Dip these Fried ball in to the one thread sugar syrup

Parwal ki Mithai- It is made of pointed gourd or parwal. The fruit is scrapped to remove the skin, sliced longitudinally, deseeded and boiled to make it tender and then filled with Khoyya- a preparation made of condensed milk and dry fruits. It is then imbibed with warm sugar syrup. Silver foil may be added after it cools 

Kasaar- Kasaar is made with dry roasted rice flour,ghee and dry fruits. In Bihar, especially in our community this sweet is made during wedding.There is a tradition to give Kasar with other sweets to his daughter when she go to their in laws house just after marriage.There is also one tradition related to this kasar sweet in which family members of to be bride hide coin in kasar sweet just for fun

Tisi ke laddoo-  Also called flaxseed laddoo has very nutrious benefit. My mom makes varities of ladoo which are delicious tisi ladoo are one of them.This are made with dry roasted tisi or flaxseed powder mix with ghee,jaggerry ,dry fruits and dry roasted rice flour. My mom mkesthis especially during makarskranti or kichdi

Laung Lata- This is also one of the famous sweet from Bihar made with maida, khoya and dry fruits.Take a lemon sized dough and roll in to thin square sheet and fill khoya and dry fruit mixture and fold and stick one long on it.Deep fry in ghee and dip in to sugar syrup .Tastes good when served hot.

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