In this collection of fasting sweets, you'll find kheer, halwa, ladoo, burfi and many more! This will sure satisfy your sweet tooth while on vrat, upwas.
Milk Peda
Coconut Ladoo
Dry Fruits Burfi
Kesar Malai Ladoo
Milk Peda
Coconut Ladoo
Dry Fruits Burfi
Kesar Malai Ladoo
Category
ЁЯЫая╕П
LifestyleTranscript
00:00The Malai or the Milk Peda.
00:02I have 1 and a 1.5 litre of Milk here, this is full fat Milk.
00:06I'm going to pour it into this pan.
00:11Bring this to a boil and once the Milk starts boiling, just keep stirring.
00:19The Milk has started to boil and at this point, I'm going to start stirring.
00:23You have to take care that the Milk doesn't overflow.
00:26Once it starts thickening, it's going to start sticking to the pan.
00:29You have to keep stirring and cook this Milk till it reduces to at least 3-4 quantity.
00:39While boiling the Milk, make sure you keep the heat on low.
00:42Because otherwise, you won't be able to handle it.
00:49The Milk has started to boil and at this point, I'm going to start stirring.
00:54The Milk has started to thicken, you can see small lumps being formed.
00:59At this point, I'm going to add the Sugar now.
01:02I have 1 cup of Sugar here, let's add it in.
01:07You have to keep stirring this continuously, you can't leave it alone.
01:11Don't get your eyes off it.
01:13Of course, if you're making plain Mawa, then you need not add Sugar.
01:16Just continue cooking it till it becomes thick.
01:18The Milk is further reduced and you can see that it's become nice and thick.
01:22At this point, I'm also going to add 1 cup of Malai.
01:25If you have it, you can add some.
01:27This helps in keeping the Pedas nice and soft.
01:38Beyond this consistency, use a rubber spatula to scrape out all the sides.
01:43Otherwise, it tends to burn on the sides.
01:45And as well as, it helps in cleaning the pan.
01:47This has reached a consistency of a soft Mawa right now.
01:50So, I'm going to add 1 tsp of Cardamom Powder to flavour this.
01:59Mix it well.
02:04This is ready, it's reached the perfect consistency.
02:07And now, I'm going to turn off the flame.
02:09And spread this Mawa in the pan.
02:112 minutes are up.
02:12And now, let's empty this in a plate.
02:19Let it cool down for a couple more minutes.
02:21Before we start shaping it.
02:25While this is slightly warm, start shaping this.
02:27The best thing to eat on earth is Roti.
02:31So, I'm going to take a piece of Roti.
02:33And I'm going to put it on a plate.
02:35And I'm going to put it on a plate.
02:37And I'm going to put it on a plate.
02:39The best thing to eat on earth is warm sweetened Mawa.
02:42There's nothing better than that, trust me.
02:44But right now, I'm just going to shape this.
02:48Just simple round ball.
02:52Flatten it slightly.
02:56You could even roll it on the board.
03:00And then, garnish it with half a Pistachio.
03:06If you feel, you know, there are too many granules in your Mawa.
03:10What you can do is, it's a cheat basically.
03:12Just grind it in a blender for just a minute.
03:16And that's it.
03:17So, it'll just smoothen out the Mawa.
03:18And it'll be easier to make the Pedas.
03:20And there won't be any cracks.
03:23Let's make Nariyal Ke Laddu.
03:26The first thing that goes in the pan is of course, Desi Ghee.
03:30Again, Coconut could vary.
03:32I'm using fresh Coconut, which is grated.
03:34You could also use Dry Coconut, which could be desiccated.
03:37That goes in the Ghee.
03:39And then, I'm going to add in the Cumin.
03:41And then, I'm going to add in the Green Chillies.
03:44And then, I'm going to add in the Green Chillies.
03:46And then, I'm going to add in the Cumin.
03:48And then, I'm going to add in the Green Chillies.
03:50That goes in the Ghee.
03:52This needs to be stirred occasionally for around 4 to 5 minutes on medium flame.
03:58Since we are using fresh Coconut,
04:00The shelf life of this Ladoo could get affected or lowered.
04:04If you need to increase that, please use desiccated Coconut.
04:07To add in some Nuts, let me quickly chop some Almonds.
04:10Again these could be Nuts of your choice.
04:13What I prefer to use in this recipe are Almonds, Cashews and Raisins.
04:21While chopping or slicing the Nuts,
04:23Also keep a very keen eye on the Coconut that is getting roasted.
04:27Of course, you do not need to get it a deep brown colour,
04:30Or even a golden brown colour for that matter.
04:32It just needs to dry just a little.
04:35To this, let's also add in some Cashew Nuts.
04:45Let's add this straight into the Coconut that's getting roasted.
04:51And give this a light mix.
04:57Once the Coconut gets cooked for roughly around 2 to 3 minutes,
05:00I'll add in grated Mawa or Khoya.
05:05You could also choose to crumble it, the way I'm doing.
05:10And with this, I'm adding in Condensed Milk.
05:14Well, this is the ingredient that makes it instant or rather quick.
05:18Because otherwise, you need to end up making a Sugar Syrup or a Jaggery Syrup,
05:22Which could be a little technically challenging.
05:26Let's give this all a good mix.
05:35And once this mixture starts cooking,
05:38Let's add in strands of Saffron for colour as well as flavour.
05:44You could just lightly crush them in your fingers.
05:47Let's add in another flavouring, which is Green Cardamom.
05:50I'm just going to crack this and crush it roughly.
05:56Let's discard the green skin or the outer skin.
06:10While I personally like the flavour of Green Cardamom,
06:13You could also choose to add in Nutmeg.
06:16We need to constantly keep stirring this,
06:18And this could take anywhere between 7 to 8 minutes.
06:21Ensure it doesn't burn or brown at the bottom.
06:24The whole idea of mixing and stirring this,
06:27Is so that the mixture kind of clumps together like this,
06:30And leaves the sides of the pan.
06:32Once this happens, we add in final 2 ingredients.
06:35Beginning with Golden Raisins or Kishmish.
06:39And finally, all of the Ghee.
06:47We need to transfer this into another bowl or container.
06:50And allow this to cool down to room temperature.
06:57The Laddu mixture has cooled down completely.
06:59Let's take spoonfuls of this mixture.
07:02And roll these into Laddus.
07:12You can of course make these,
07:15You can of course make these in varying sizes.
07:17But what I'm doing is making lemon sized Laddus.
07:30I'm going to be making a Barfi,
07:32Made with dried fruits that taste heavenly.
07:34I'm going to start off by pouring some water into this pan.
07:40I'm going to turn on the heat and allow this to come to a boil.
07:43The water has now come to a boil,
07:45And now I'm going to turn off the heat.
07:46Into this hot water, I'm going to put in 300 gms,
07:501 1тБД2 cups of dried figs.
07:59The figs need to stay in the water for about 5 to 6 minutes.
08:02And while they rest, I'm going to prep my remaining ingredients.
08:07This is about 125 gms or 1тБД2 a cup of packed dates.
08:11And now I'm going to put this into my blender,
08:14And grind these dates into a fine paste.
08:28Into this, I'm going to put in 1тБД3 cup,
08:30Which is about 40 gms of Pistachios.
08:331тБД3 cup which is about 50 gms of Cashews.
08:36And 1тБД3 cup which is about 50 gms of Almonds.
08:40And I'm going to chop them all up into fine pieces.
08:49All the dry fruits are chopped and ready,
08:51And now I'm going to move on to the figs.
08:58The figs need to cool down a bit,
09:00And then you need to grind them to a fine puree.
09:11Into this pan, I'm going to put in a tbsp of Ghee.
09:15Once the Ghee melts, you need to put in the pureed figs into the pan.
09:21This needs to cook on low heat for about 4 to 5 minutes.
09:25You also need to ensure that all the water from the soaked figs,
09:29Evacuates and dries up.
09:30And once it dries up, you need to remove it from the pan.
09:33And once it dries up, you need to remove it from the pan.
09:36And once it dries up, you need to remove it from the pan.
09:38So that the water evaporates and dries up.
09:44This needs to cool down a bit and while it cools,
09:46I'm going to grab my 8 inch square tin.
09:49This tin has been lined with baking parchment.
09:52And I'm going to brush some melted Ghee over the paper.
09:58The figs have now cooled down,
09:59And now you need to mix the rest of the ingredients together.
10:02The Dates.
10:04The chopped Pistachios.
10:06Chopped Almonds.
10:09And the chopped Cashews.
10:13I also have some Cardamom Powder over here.
10:16Now this needs to be mixed together,
10:18And I like to do it with my hands.
10:22I'm just loving all the beautiful specks of colour,
10:25From all the different dry fruits.
10:27This is also a great snack to munch on,
10:29And because it is so healthy,
10:31You can also pack it up in your child's snack box.
10:34Now you need to pat this mixture into the pan.
10:46This needs to chill in the refrigerator for about 10 minutes.
10:49And then it will be ready to cut into squares or diamonds.
10:57This has been in my refrigerator for about 10 minutes,
10:59And now I'm going to cut them into pieces.
11:05And this is ready to be served.
11:24It happens to be a guilt-free indulgence,
11:27With some pure fruit.
11:28So I hope you try this recipe at home.
11:30And let me know how it turned out.
11:32Guilt-free indulgence with some pure flavours.
11:39Let's begin Kesar Malai Ladoo.
11:47Once the milk boils for 2-3 minutes on high flame,
11:50The next step is to curdle or split the milk.
11:54So suddenly you have clotted cream,
11:57Or you have Paneer like cottage cheese.
12:00And then you have whey.
12:01Now for that, I'm going to use an acid.
12:04In this case, the acid is Vinegar or Acetic Acid.
12:07Now this is regular domesticated Vinegar,
12:11This is not an industrial Vinegar.
12:12Also, I'm not using Lemon Juice in this case,
12:15Which is Citric Acid or Citric Acid Crystals.
12:17Because there is still that element of freshness,
12:21In terms of Lemon.
12:22I need Vinegar and that's why I'm using this.
12:25The milk has now roll boiled.
12:27Time to split it up.
12:30For which of course, we need an Acid, like I said,
12:34Acetic Acid in this case.
12:35But I'm going to mellow it down with water.
12:38Now this is regular cold water.
12:40It's important to mellow this acid down,
12:43Because that way, the curd that it will split into,
12:47Or the cottage cheese that it will split into,
12:49Will be softer, it will not harden.
12:52Remember this.
12:53Let's add this in.
12:54The moment you add this,
12:56You'll notice and realize,
12:57That the milk would start splitting into curd and whey.
13:01One quick stir, and that's going to accelerate the process.
13:05The moment this splits up, off goes the flame.
13:08We're not here to cook the curd,
13:10Because if you cook it, it'll become stretchy and stringy,
13:13And that's not what you want.
13:15As fresh as this is, let's strain this out.
13:17I'm going to strain this using of course,
13:20A colander or a strainer.
13:22And at this stage,
13:23Of course, I'm going to scrape all of this,
13:26And then, wash this as well.
13:28Now it's important to wash this,
13:30Because when you wash this,
13:31You're literally washing away the acid from the curd.
13:37You press this like so.
13:39And the next step here again is very important,
13:42You need to wash this completely.
13:44That way, you're immediately cooling this down.
13:47Secondly and most importantly,
13:48You're also washing away all the acid,
13:50All the acetic acid,
13:51Because you do not want the ladoo to be sour in any nature.
13:56This is regular cold water.
14:00I'm going to press this and ensure all the water is removed.
14:05The curd is washed and ready.
14:07Let's keep it aside for like a minute or so,
14:10To ensure that this dries out completely.
14:13The fresh cottage cheese that we've made here,
14:15Is now dry and ready.
14:18Let's begin the cooking process.
14:20First things first,
14:21Fresh Cream.
14:23This entire mixture needs to now cook literally like a lump.
14:27It all has to come together.
14:30To sweeten this and of course to enrich this entire recipe,
14:35I'm going to add Condensed Milk.
14:43Allow this to cook precisely for 30 seconds.
14:47It just has to warm up and mix together.
14:52Once this is achieved,
14:54The next step is to add in the curd.
14:57When I say curd, I mean,
14:59The cottage curd or cottage cheese or Paneer that we made at home.
15:04Mash this up like so.
15:06And while you're doing that,
15:07I'm also going to add in a layer of flavour to this.
15:11And the first flavour is Saffron.
15:13So strands of Saffron soaked in warm milk.
15:16Like a tablespoon of milk.
15:20Let's mix all this well.
15:21And ensure that while we're mixing,
15:23We're also mashing the Paneer like so.
15:27When you keep mixing, scraping continuously,
15:31The whole idea here is to ensure that this literally becomes like a clump.
15:35Like a sweet clump of milk.
15:39With this, our mixture is done and ready.
15:43Time to bring it all together like so.
15:48And this is the stage,
15:49Where you now know that the mixture is ready to cool down.
15:53Now, here's another tip for all of you.
15:55To cool this mixture down,
15:57It's important to transfer this either in a bowl or a plate.
16:01That way, the process gets accelerated,
16:05One, and two, the bottom of the mixture does not burn.
16:10Spread this mixture like so,
16:12The walls of the bowl.
16:14And allow this to come down to room temperature.
16:20To this, I'm going to add in another layer of flavour,
16:23Cardamom seeds, which are lightly crushed.
16:26And along with this, some Pistachios.
16:29Well, Pistachios are going to be used as a garnish.
16:32But I also like that little bite of a nut while eating a Ladoo.
16:36Let's mix this well.
16:39Let's make little marble-sized balls.
16:46And then, we're going to add in the Paneer.
16:49And let's roll it, like so, very lightly.
16:53Let's stud in a few chopped Pistachios, like so.
16:59And with this, your Kesar Malai Ladoo is done and ready.
17:02Let's place this and make some more.