Rewdi
Servings - 4 - 5
INGREDIENTS
Jaggery - 270 grams
Water - 80 milliliters
Baking soda - 1/8 teaspoon
Roasted white sesame seeds - 200 grams
PREPARATION
- Take a skillet, add 270 grams jaggery, 80 milliliters water and stir continuously until the jaggery is melted.
- Add 1/8 teaspoon baking soda and mix it well.
- Then, add 200 grams roasted white sesame seeds and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Remove it from heat and allow it to cool for about 10 minutes.
- Transfer this into a bowl.
- Take some mixture in your hand and shape it into a rewdi. (See Video)
- Serve or store in an airtight container.
Peanut Chikki
Servings - 4 - 5
INGREDIENTS
Jaggery - 400 grams
Water - 60 milliliters
Roasted peanuts - 200 grams
PREPARATION
- Take a skillet, add 400 grams jaggery, 60 milliliters water and stir continuously until the jaggery is melted.
- Bring it to a boil.
- Then, add 200 grams roasted peanuts and mix it well.
- Transfer the mixture into a greased tray and spread it evenly.
- Cool for about 5 minutes.
- Cut it into desired shape.
- Rest for 30 minutes.
- Serve or store in an airtight container.
Til Ki Barfi
Servings - 4 - 5
INGREDIENTS
Ghee - 35 milliliters
Khoa - 360 grams
Sugar - 120 grams
Roasted white sesame seeds - 200 grams
PREPARATION
- Heat 35 milliliters ghee in a skillet, add 360 grams khoa and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 120 grams sugar and mix it well.
- Then, add 200 grams roasted white sesame seeds and mix it again.
- Cook for another 5 - 7 minutes on medium heat.
- Transfer the mixture into a greased tray and spread it evenly.
- Cut it into desired shape.
- Rest for 30 minutes.
- Serve or store in an airtight container.
Bhugga
Servings - 4 - 5
INGREDIENTS
White sesame sees - 400 grams
Khoa - 500 grams
Powdered sugar - 400 grams
Almonds - 35 grams
Raisins - 35 grams
Cashews - 35 grams
Cardamom powder - 1/4 teaspoon
Almonds - for garnishing
PREPARATION
- Take a skillet, add 400 grams white sesame seeds and fry roast for 5 - 7 minutes on medium heat.
- Remove it from heat and allow it to cool for about 5 minutes.
- Transfer this into a blender and blend it into a fine powder.
- Take a another skillet, add 500 grams khoa and mix it well.
- Cook for 8 - 10 minutes on medium heat or until the mixture thickens.
- Remove it from heat and transfer this into a bowl.
- Add the blended mixture, 400 grams powdered sugar, 35 grams almonds, 35 grams raisins, 35 grams cashews, 1/4 teaspoon cardamom powder and mix all the ingredients well.
- Take some mixture in your hands and shape it into a ball. Slightly flatten the ball with the help of your palms.
- Place it on a plate.
- Garnish with almonds.
- Serve.Serve or store in an airtight container.
Atte Ke Ladoo
Servings - 4 - 5
INGREDIENTS
Ghee - 1 tablespoon
Almonds - 25 grams
Cashews - 25 grams
Ghee - 2 teaspoons
Raisins - 25 grams
Ghee - 120 milliliters
Wheat flour - 300 grams
Powdered sugar - 100 grams
Dry ginger powder - 1/4 teaspoon
Cardamom powder - 1/4 teaspoon
Ghee - 90 milliliters
PREPARATION
- Heat 1 tablespoon ghee in a pan, add 25 grams almonds, 25 grams cashews and roast for 3 - 5 minutes on medium heat.
- Remove it from heat and allow it to cool.
- Transfer this into a blender and blend it into a fine powder.
- Heat 2 teaspoons ghee in a another pan, add 25 grams raisins and roast for 3 - 5 minutes on medium heat.
- Remove it from heat and keep aside.
- Heat 120 milliliters ghee in a skillet, add 300 grams wheat flour and mix it well.
- Cook for 8 - 10 minutes on medium heat or until it turns dark brown in color.
- Remove it from heat and transfer this into a mixing bowl.
- Then, add the blended dry fruits, 100 grams powdered sugar, roasted raisins, 1/4 teaspoon dry ginger powder, 1/4 teaspoon cardamom powder,, 90 milliliters ghee and mix all the ingredients well.
- Take some mixture in your hands and shape it into a ladoo.
- Serve or store in an airtight container.
