Posts Tagged sweet dish of rajasthan

DilKushar(Besan Ki Chakki) – A Yummy Sweet Dish of Rajasthan

The cuisines of Rajasthan have a magnificent range of unique, colourful and spicy and sweet  dishes. The dishes of Rajasthan have become so popular all over the country that many Rajasthan food festivals are arranged.

About DilKushar or Called “Mohanthal”

Besides spicy flavours, each region is distinguished by its popular sweets. Most people from Rajasthan have a natural liking for sweets or ‘Mithai’ as it is locally called. The variety of sweet dishes is also immense and sweets are relished as much as the spicy curries in Rajasthan.

So Today we will discuss about DilKushar, A famous sweet dish made from gram flour.

This divine mithai is also called “Besan ki Chakki” or “Mohanthal”. This is usually made at weddings and on special occasions.It is a complicated mithai to make and one needs a little practice to perfect this recipe.

It is traditionally made with coarsely ground besan, so that the barfi has a nice chewy texture, but since it is difficult to obtain coarsely ground besan, you can also use plain besan instead.

Ingredients required to make DilKushar or Mohanthal

  1. 2 cups coarsely ground Bengal gram flour (besan)
  2. 1 cup ghee
  3. 1 cup (150 grams) grated khoya (mava)
  4. 1 teaspoon cardamom powder (elaichi)

For the sugar syrup

  1. 1½ cups (300grams) sugar
  2. 1 cup water
  3. 2 tablespoons milk

For the garnish

  1. 4 tablespoons chopped almonds and pistachios

How to Make DilKushar or Mohanthal

1.     Place the gram flour in a bowl.
2.     Heat the ghee and pour half of it over the gram flour.
3.     Rub the ghee into the gram flour till the mixture resembles bread crumbs.
4.     Put the remaining hot ghee in a kadhai, add the gram flour mixture and cook till the mixture is golden brown, stirring continuously.
5.     Add the grated khoya and cardamom powder and stir for about 5 to 7 minutes.
6.     Remove from the heat and allow to cool till it is warm.
For the sugar syrup
1.     Mix the sugar with water in a pan and simmer for 10 minutes.
2.     Add the milk to the boiling sugar syrup.
3.     The impurities will from a grey layer. Remove this layer gently using a slotted spoon.
4.     Simmer till the syrup is of 1 string consistency. Keep the syrup hot.
How to proceed
1.     Pour the hot sugar syrup over the cooked gram flour mixture and stir well.
2.     Pour into a greased 225 mm. (9″) diameter thali with 25 mm. (1″) high sides.
3.     Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.
4.     Cut into 25 mm. (1″) squares.
5.     Serve at room temperature.

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Ghewar – Sweets from Rajasthan – Teej Festival Traditions

Ghewar - Sweets From Rajasthan - Teej Festival Traditions

Ghewar - Sweets From Rajasthan - Teej Festival Traditions

About Ghewar

Ghewar a delicious sweet from the state of Rajasthan is a treat to the taste buds. It is a very popular sweet even outside Rajasthan and usually served as dessert.

Ghewar is generally prepared in January for Makar Sankranti, in March-April for Gangaur and in July-August for the Teej festival.

The demand for Ghewar remains high during the Teej which marks the beginning of a series of fairs and festivals, which are celebrated throughout the autumn and winter months in Rajasthan, culminating in the spring festival of  Gangaur.

Ghewar sweet known for its matchless sweetness comes in varieties such as plain, desi ghee, paneer and mawa. Paneer ghewar is garnished with paneer and is highly demanded for their matchless flavor.

Ghewar on The Festival of Teej

During Teej and Gangaur, gifting Ghewar is part of rituals in Rajasthan. The newly wedded girls are given Ghewar sweet as gift. The gifting of these sweets is locally called Sanjara, which is a part of the culture of Rajasthan.

It is really very tasty and yummy to eat. No doubt, the calories are really high in this sweet, but eating one or two pieces would do no major harm. However, if there are diabetic people in your house as well as those who are health conscious, you can fry it little less or instead of pure ghee, use white oil. Instead of sugar, you can also use commercialized sugar-free substitutes available in the market.

Ingredients Required to Prepare Ghewar

• 4 Cups flour
• 2 Cups ghee
• 4 Cups water
• 1 Cup milk
• 1 tbsp Almonds (chopped)
• 1 tbsp Pistachios (chopped)
• 1 tsp Cardamom powder
• 1 tsp Saffron (soaked in milk)
• 1 1/2 Cups sugar
• 1/2 tsp Yellow colour

How to prepare Ghewar from scratch?

• Mix flour, ghee, milk and 3 cups of water to make a batter.
• Dissolve colour in the remaining water.
• Mix the coloured water to batter.
• Take an aluminium or steel cylindrical container.
• Cylinder should have a height of at least 12″, and a diameter of 5-6″.
• Fill half of the cylinder with ghee and heat.
• Once the ghee is hot, pour a glass of batter in the centre of ghee.
• Allow foam to settle.
• Pour a glassful of batter in ghee again.
• Once the foam gets settled again, place ghewar on mesh.
• Prepare sugar syrup of one tar consistency.
• Dip Ghewar in syrup so as to remove the extra oil.
• Keep it for cooling.
• Pour few drops of saffron water.
• Sprinkle chopped almonds, pistachios and cardamom powder.
• Ghewar is ready.

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Moong Dal ka Halwa – A Sweet Dish of Rajasthan

Moong ki daal ka halwa from Rajasthani kitchen

Moong ki daal ka halwa from Rajasthani kitchen

About Moong Dal ka Halwa

A classic recipe that is relished throughout Rajasthan. This calorie laden halwa is often prepared during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold.

Made with split skinless Mung beans Sugar Ghee Milk and Char Magaz nuts, this dessert is very common in the States of Uttar Pradesh and Rajasthan.

It is considered to be auspicious for Holi and Diwali and it even features on wedding menus.

It takes a long time and lot of patience to saute the dal and prepare this halwa and it will probably require a little extra ghee too. You can make a larger quantity of this recipe and store it refrigerated for several weeks. Just add a little milk to the halwa before reheating it.

This is a unique sweet dish of lentils sweetened with milk and sugar. This rich moong dal (yellow split peas) preparation is garnished with raisins and chopped nuts.

Ingredients required to make “Moong Dal Halwa”

  1. 100 gms Moong Dal
  2. 200 gms Ghee
  3. 100 gms Sugar
  4. 1/2 glass Water
  5. 10 pieces Badam
  6. 5 pieces Pista
  7. 4-5 Currants

How to make “Moong Dal Halwa” ?

Step 1. Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
Step 2. Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
Step 3. Heat water in a pan, add sugar and boil the mixture till sugar melts.
Step 4. Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
Step 5. Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

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Kalakand (Mishri Mawa) – A Delicious Sweet Dish from Rajasthan

Kalakand (Mishri Mawa) - Desert from Alwar, Rajasthan

Kalakand (Mishri Mawa) - Desert from Alwar, Rajasthan

What is Kalakand?

Kalakand is one of the most popular sweet traditional Indian sweet from Rajasthan.

Famous after it’s originating place ‘Alwar’ this is become commonly known as Alwar´s Kalakand (Milk Cake),  which tempts everybody with its rich aroma.

This sweet is so renowned for its excellent taste that even a street is named in Alwar after this particular dish.

In old days, name of a good sweet shop in India depended upon how good their Kalakand was.

In modern times, so many new sweets have come up that the new generation of young Indians is often unfamiliar with it.

Milkcake of Alwar is not only very famous in India but is also exported from the country. This easy dessert recipe requires few ingredients and once made this sweet can be enjoyed for weeks.

Ingredients required to make Kalakand

1. Whole milk -1 liter
2. Home made paneer – 500 gm
3. Sugar / Splenda sugar free – ½ cup
4. Chopped nuts – ½ cup ( Almonds, Pistachio )
5. Cardamom powder – 1 tsp
6. Butter / ghee for greasing

How to make Kalakand ?

step 1. Turn on the stove and boil milk in a heavy bottomed vessel. Meanwhile, mash paneer with your hand. When milk comes to a boil add mashed paneer and keep stirring. Reduce the heat to medium and stir till liquid evaporates and the mixture thickens.

step 2. Add sugar /Splenda sugar free & cardamom powder in this mixture and mix well. Keep stirring till excess liquid evaporates. Now it should look like semi-solid mixture. Remove this mixture from heat.

step 3.  Take a plate/tray and grease with butter/ghee and spread all chopped nuts. Now spread this hot semi-solid mixture in the greased plate/tray. Let it cool for 2-3 hr. Cut into burfi or desired shape and serve this Kalakand as dessert.

Image Source Flickr

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Raabdi – A Traditional Drink of Rajasthan

What is Raabdi ?

Rabadi is a recipe made  of Bajra flour, Chaas (Buttermilk). Rabadi is a very common dish in villages in north-west India.

Rajasthan’s People are very fond of Raabdi. It is often eaten as a substitute for rice and is served with chaas (buttermilk) or milk.

“Raabdi” or “Raab” as it is commonly known, is a thick gruel prepared using bajre ka atta and curds or buttermilk. Raabdi can be served hot or cold.

An earthenware pot full of the bajra flour and buttermilk is often left to simmer over a slow flame in the mornings and it is ready to serve around lunch time after it has simmered for several hours. It does not require a lot of attention, so housewives can complete their other household chores while the raabdi is being cooked.

In some households, raabdi left over from the previous day is often served with hot bajra rotis for breakfast the following day.

Raabdi is very  cheap and very popular with local people of rajasthan and is easily prepared.  It  is used more summer season. Now a days In  five star hotels, Raabdi is also available in large and foreign tourists  The Rabdi with Bajre bread to eat or break

Medical Benefits of Raabdi

  1. It reduces the tension and blood pressure
  2. It helps in sound sleep
  3. Effective in asthma
  4. Good Digestation
  5. Effective in Stomach illness
  6. It works good for people suffering from stone disease

Ingredients required to make Raabdi

  1. ¼ cup bajra flour (millet flour)
  2. ½ cup curds, beaten
  3. 1 tablespoon chopped coriander
  4. a pinch asafoetida
  5. ½ teaspoon ghee
  6. salt to taste

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Rabri – A Delicious Sweetdish from Rajasthan

A visit to the Pink City is incomplete without a feast of its traditional cuisine. Those wanting to have a taste of authentic Rajasthani food must sample the dal-bati choorma and gatta masala with bajre ki roti. ” And don’t miss the rabri “,  Rajasthani rabri ? you will be surprised .

Somehow this “sweet’’ dish has come to be associated so much with the Bihari Rabri (Devi), that a mention of it as a Rajasthani delicacy seemed far-fetched.

What is Rabri ?

Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time till it becomes dense and changes its color to pinkish. Sugar , spices and nuts are added to it to give it a great taste. It is chilled and served as dessert.

Rabri is easy to make at home and can serve as a tongue licking dessert.

Made with dry milk cream powdered sugar and nuts. Traditional Rabri is made by reducing fresh whole milk

Ingredient required to make Rabri

1. Dry Milk powder: 1 Cup

2. Powdered sugar/ Confectioners sugar: 1 Cup
3. Corn Starch: 1 Tablespoon

4. Unsalted sweet butter: 1 Stick (¼ pound)

5. Heavy whipping cream: 1 Cup

6. Cardamom seeds ground: 1 teaspoon

7. Crushed Pistachio nuts: 2 Tablespoon

8. Toasted sliced slivered almonds: 2 Tablespoons

How to Make Rabri

Step 1: Mix Dry Milk, powdered sugar and corn starch well. It will help if the combination was sieved.

Step 2. Cut in the butter, it may resemble like very fine crumbles

Step 3. Add whipping cream stirring and mixing well.

Step 5. Put the ingredients in a heavy bottom sauté pan, preferable a non stick pan. Start cooking on a low to medium heat (180 ºF). High heat will cause boil-over. A thin skin of Malai (Clotted cream Devonshire) will form on the the top surface, keep folding it in. In about ten minutes you should have a nice thick Rabri. If you want it thinner, add more whipping cream.

Step 6: Stir in Cardamom seeds, Pistachio nuts and almonds. Turn off heat.

Step 7: After mixture has reached room temperature, transfer it to a serving dish put it in the refrigerator. Serve it chilled.

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