MAKHAN PEDA


This is an awesome sweet from the Indian Culinary.Most of you will be very much familiar

with the sweet Gulab jamun .This too has the same taste,but this has nuts when you bite

into it.In the normal process of making,only white sugar is used,and the color will be

different.This time i made it with brown sugar,and the taste was so good that my

household thought i bought it from the sweet shop.That too is a compliment ….Anyway

let’s get into the recipe.

INGREDIENTS

1 cup plain flour(maida)

100 gms khova/mawa (unsweetened)

1/4 cup curd/yoghurt

2 tblsp.ghee

a pinch of salt

1/2 tsp.soda bicarbonate

oil for frying

FOR THE SYRUP

2-2.5 cups brown sugar

2.5-3 cups water.

FOR THE FILLING

Few mixed nuts(pistachios,cashewnuts,melon seeds or any of your choice)

METHOD

Add the yoghurt and the soda into a wide bowl ,and beat these two ingredients well for 5

minutes.Next add the khova and beat for another 10 minutes.Add the rest of the

ingredients and bind to a soft dough,and set aside, till you prepare the syrup.

Put the sugar and water and boil till sugar melts.Heat oil in a deep frying pan.

Divide the dough into sizes  you like.Flatten each portion in your palm .fill a  little portion

of mixed nuts,seal and make balls.Deep fry till golden brown in medium heat.If the oil gets

heated,reduce the flame to simmering mode or switch off,and resume,otherwise the

centre will not be cooked.Drop the fried pedhas into the syrup,and soak for  minimum  2

hours.

 

 

MOHANTHAL(gram flour sweet)


Yet another gluten free sweet from  northern india.!Statistics show that most of the

indian sweets are gluten free,and this sweet is worth the try.

This is not a one pot mix ,and you  need a little patience  to get the correct texture.

The besan or chick pea flour or gram dal flour used to make this is, highly nutritious

and protein rich.This is not only good for the internal body,but also good to improve

texture of skin.

Let’s get into the recipe now!

Ingredients

2 cups gram flour

2 cups sugar

3/4 cup water

1/2 cup mawa (khova/khoya) -optional

1 cup ghee (clarified butter)

6-7 tblsp.fresh milk

1 tsp.cardamon powder

3/4 cup mixed nuts sliced fine (almonds,cashews,pistachios,watermelon seeds if available)

silver vark (optional)

a pinch of salt

Method

Mix in 4 tblsp.of ghee (from the 1 cup ghee),and the milk  to the gram flour and bind

together(do not add any water),and set aside till you prepare the syrup.

To prepare the syrup: 

Make a one string syrup,with the water and sugar and set aside.

Final mix:

Heat the rest of the ghee add the besan mixture and keep mixing without any big lumps.

Grainy texture is only needed.(don’t let the mix turn dark brown).When its light brown

add the mawa and nuts and mix well for 5 minutes.Remove from fire.

Mix in the sugar syrup,and again keep on fire and keep mixing till the mixture leaves the

sides of the pan.(not too dry otherwise it will crumble)

Pour into a greased tray,allow to cool.

Top with a few more nuts,and cut into desired shapes.

If using silver vark,put it at this stage.

Can be stored in the fridge for a month.

Variation : You could add half coconut and half mawa.

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PINEAPPLE CHUM CHUM


This is a north Indian sweet,which is absolutely

gluten free.

It is a variation of rasgulla sweet,originating

from Bengal (India) .

Results will be  best,only if you use the best

cottage cheese,or home made paneer.

If you are using store bought paneer,make sure

the paneer is too soft and  at room

temperature.

So for my version of pineapple chum chum

Ingredients

200 gm paneer/cottage cheese

1.5 tsp.rawa (semolina/rulang) or substitute

with 2 tsp arrowroot.

1 tsp.sugar

For the syrup

1 cup sugar

2 cups water

1/2 tsp.cardamon powder

1/2 tsp pineapple essence.

a few saffron strands/yellow coloring

a pinch of salt

For the filling

1/4 cup khova (mawa unsweetened)

10-15 almonds

10-15 cashewnuts

grated lemon rind 1/4 tsp.

small bits of dehydrated pineapple or stewed

pineapple(optional)

nuts like pistachios,watermelon seeds can be

added.

few cherries to decorate

Method

Knead the paneer ,rawa,and sugar well  to a

soft  pliable dough.

You could use a food processor too.

Make into desired shape ,and set aside.

Now to prepare the syrup

Add all ingredients for syrup in a pressure cooker.

When it is about to boil ,drop in the chum

chums carefully.

Close the lid with the vent on,and cook to two

whistles.

Allow to cool in the cooker itself for 45 minutes.

Open the lid and allow to cool thoroughly.

Once cool slit in the centre and add the filling.

Decorate with cherries.

For the filling-Mix all ingredients listed for

filling and stuff the chum chums.

Note : Do not slit the chum chum when it is

hot .