Multigrain Modak

 

           Modak is a sweet dumpling that is offered to Lord Ganesha. Without it, celebrating Ganesh Chaturthi is incomplete. There are many types of modak available in the market. They are traditionally prepared with rice flour and with a coconut-jaggery stuffing. 

            However, let me share a healthy modak recipe made of multigrain flour and jaggery. I flavored it with cardamom powder and saffron. Very easy to prepare, they can be made in a very short time. The end result are these yummy modak that can be offered to Lord Ganesha on this festive occasion. So check out the step by step pictorial recipe to prepare this divine festive treat.

Ingredients - 

• 1 tsp. ghee
• 1 cup multi grain flour
• pinch of salt
• 1/2 cup jaggery
• 1/4 tsp. cardamom powder
• a pinch of saffron
• 2-3 tbsp. milk or as required

          Heat ghee in a pan and add the multi grain flour with a pinch of salt. Roast on a low flame for 2-3 minutes or till light golden in colour. 

          Switch off the flame and add the jaggery. Mix everything well. Then add the cardamom powder and a pinch of saffron. Give it a stir.

          Transfer the mix to a bowl. Add milk, little at a time, to make it moist. It should come together when you hold it in a fist. 

          Grease a modak mold with some ghee and fill it with a small portion of the prepared mixture. Press it with your fingers to make the modak. 

          Now gently demold and arrange it on a serving plate. Make similar modak with the remaining mix. 

          Wow!!! tasty and healthy modak is ready to be offered to Lord Ganesha. 

Heat ghee in a pan and add the multi grain flour with a pinch of salt. Roast on a low flame for 2-3 minutes or till light golden in colour. 

        Switch off the flame & add the jaggery. Mix everything well.

Then add the cardamom powder & a pinch of saffron. Give it a stir. 

Transfer the mix to a bowl. Add milk, little at a time to make it moist. It should come together when you hold it in a fist. 

Grease a modak mold with ghee & fill it with a small portion of the prepared mixture. Press it with your fingers to make the modak. 

Gently demold & arrange it on a serving plate. Make similar modak with the remaining mix.

      Wow!!! tasty & healthy modak is ready to be offered to Lord Ganesha. 

Mango Bhapa Doi (Steamed Mango Yoghurt)

 

           Mango Bhapa is a most irresistible Bengali dessert that is very easy and quick to dish out. It can be set overnight the traditional way, steamed or baked. Today I would like to share the steamed version. Absolutely a hassle-free dessert, it is a pure bliss and a total hit at any in-house party or any special festive occasions.

         

           This Bong dessert is super easy to prepare as you just need to combine all the ingredients and steam to perfection. It is that simple. So this totally yummy and melt in the mouth delicacy is simply to die for. 

           A few variations can be made by adding your favorite fruit to make it more flavorful. Garnish as desired and enjoy it chilled. So check out an easy step by step pictorial recipe to prepare this chilled delicacy. 

• 400 gms. full fat yoghurt
• 1 cup mango puree
• 1/2 cup condensed milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder
• pinch of saffron
• few chopped mangoes, strands of saffron, chopped pistachios & dry rose petals to garnish

            Pour the yoghurt in a muslin cloth and place it on a strainer. Keep it on a bowl in the refrigerator overnight. The thick hung yoghurt is used for this recipe.

            Transfer to a mixing bowl. Add the mango puree, condensed milk, cardamom powder, rose water and saffron. Combine everything well. 

             Pour into small containers or ramekins and cover with aluminum foil. 

             Pour some water into a pan and place a steamer over it. Bring the water to a boil. Then carefully arrange all the ramekins over the steamer.

           Cover with a lid and then steam on a low flame for 12-15 minutes. Keep aside to cool down before refrigerating it.

           Serve this chilled delicacy, garnished with chopped pistachios, few chopped mangoes, dry rose petals and saffron. 

Pour the yoghurt in a muslin cloth & place it on a strainer. Keep it on a bowl in the refrigerator overnight. The thick hung yoghurt is used for this recipe.

                      Add the mango puree, 

                   condensed milk, cardamom powder, rose water 

                    and saffron. Combine everything well. 

                       Pour into small containers or ramekins.

Cover with aluminum foil. Pour some water into a pan & place a steamer over it. Bring the water to a boil. Then carefully arrange all the ramekins over the steamer.  

Cover with a lid & steam on a low flame for 12-15 minutes. Keep aside to cool down before refrigerating it.

Serve this chilled delicacy, garnished with chopped pistachios, few chopped mangoes, dry rose petals & saffron. 

Milk Powder Chia Burfi

 

          Burfi is one of the most common and popular Indian sweets. It is a must in all Indian festivals, ceremonies or any auspicious occasions. There are varieties of Burfi that can be dished out. 

        

          So check out my version of an instant Burfi prepared of milk powder and chia seeds. They come out real yummy and takes very little time to prepare. 

         Adjust the sweetness according to your preference and surprise your loved ones with this sweet treat. It is a great party recipe, apt for special occasions or as a festive dessert. 

         Enjoy these amazing Burfis at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy dessert.  

• 1 cup milk
• pinch of saffron
• 1 tsp. rose water
• 2 cups milk powder
• pinch pf salt
• 1/4 tsp. cardamom powder
• 1/4 cup powdered sugar
• 1/4 cup soaked chia seeds
• 2-3 tbsp. ghee
• 2 tbsp. chopped nuts
• few dry rose petals & few strands of saffron to garnish

          In a bowl, add the milk, rose water and saffron. Cover and keep it aside for a minimum of 15-20 minutes so that the saffron gets infused in the milk.

          Add the milk powder, pinch of salt and cardamom powder. Whisk everything well.

          Then add the powdered sugar and the soaked chia seeds. Give it a stir. 

          Heat the ghee in a pan. Then add the milk powder mix and simmer on a low flame by continuously stirring it so that it does not get burnt. 

          Once the mix leaves the sides of the pan and turns thick, transfer to a greased plate / tray.

          Garnish with the chopped nuts, dry rose petals and few strands of saffron. Keep aside to cool completely before cutting into desired shapes. 

          Enjoy it at room temperature or chilled. It can be refrigerated for a couple of days.

In a bowl, add the milk, rose water & saffron. Cover & keep aside for a minimum of 15-20 minutes so that the saffron gets infused in the milk.

Add the milk powder, pinch of salt & cardamom powder. Whisk everything well.

         Add the powdered sugar & the soaked chia seeds. Give it a stir. 

                      Heat the ghee in a pan.

Add the milk powder mix & simmer on a low flame by continuously stirring it so that it does not get burnt. 

      Once the mix leaves the sides of the pan & turns thick,

transfer to a greased plate / tray. Garnish with chopped nuts, dry rose petals & few saffron strands. Keep aside to cool completely before cutting into desired shapes. 

Enjoy it at room temperature or chilled. It can be refrigerated for a couple of days.

Narkel Er Payesh (Coconut Kheer / Pudding - Bong style)

 

           Narkel Er Payesh is a very easy and simple Bong style kheer / pudding. This delectable dish is made of fresh grated coconut. Sometimes a small quantity of Gobindo Bhog rice (small variety rice) is added. 

           The consistency of this dessert can be adjusted to your preference. It is a great festive recipe that can be prepared for festivals, special occasions or any small gatherings. So check out the step by step pictorial recipe to prepare this regional dessert. 

           

           It is an old recipe that you usually get to see our mothers and grandmothers cooking. I personally am on the lookout for such rare recipes and waste no time in trying it out. 

           So next time you think of preparing any out of the box sweet dish, then try this delectable homemade dessert and impress your loved ones and trust me, it tastes absolutely delicious.

          

• 500 ml. full cream milk, boiled
• 1 cup fresh grated coconut
• 1 tsp. ghee
• 10 cashew nuts 
• 10 almonds
• 15 pistachios
• 1/4 cup sugar
• 1/4 tsp. cardamom powder
• pinch of saffron 

          Heat ghee in a pan and sauté the dry fruits till light brown. (keep a tbsp. of it for garnishing).

          Add the boiled milk and simmer for 4-5 minutes. Then add the coconut and simmer further for 8-10 minutes.

          Now add the sugar, cardamom powder and saffron. Continue to simmer till it thickens to a desired consistency.

          Keep aside to cool down and then refrigerate till serving time. Garnish with the remaining dry fruits and enjoy it chilled 

                       Heat ghee & sauté the dry fruits till light brown. (keep a tbsp. 

                     of it for garnishing).

                                  Add the boiled milk & simmer for 4-5 minutes. 

                          Then add the coconut & simmer further for 8-10 minutes.

                                  Now add the sugar, 

                           cardamom powder & saffron. Continue to simmer till it 

                        thickens to a desired consistency.

                          Keep aside to cool down & then refrigerate till serving time. 

                        Garnish with the remaining dry fruits and enjoy it chilled.