May the divine blessings of Lord Ganesh bring you eternal bliss. Protect you from evil and fulfil your wishes today and always.
I am very happy to share this post today. Two years ago I had published my first blog post chakhao-kheer. Today is 2nd anniversary of my blog. Two years and 218 posts. Thanks to all my readers. Its possible because of your support and love. Thanks a lot.
Ganesh Chaturthi is a ten-day Hindu festival mainly celebrated in Maharashtra. Ten days celebration of the birthday of elephant headed God Ganesha.
God Ganesha is known as the lord of art and science and the God of wisdom. He is known by 108 different names. Most popularly known as Vinayaka and Ganapati.
Lord Ganesha is considered the God of beginnings. So people worship God Ganesha before every rituals and ceremonies.
Modak and laddu are the favourite sweets of Lord Ganesh.
Our this week’s 106th #Foodiemonday bloghop theme is Ganesh Chaturthi special. My contribution is this gulkand stuffed khoya or mawa paneer laddu.
I have used homemade mawa or khoya and paneer in it. These delicious and melt in mouth laddus are very easy to make.
Paneer or cottage cheese – 1 & 1/2 cup crumbled
Khoya or mawa – 1 cup
Sugar – 5 tablespoon or to taste
Cardamom powder – 1 teaspoon
Desiccated coconut – 4 tablespoon
Saffron – a small pinch
Gulkand or rose petal jam – as require
In a food processor or mixer grinder grind paneer, khoya, sugar, desiccated coconut, cardamom powder and saffron altogether.
Make the mixture smooth. Taste and add little more sugar if require.
Pour the mixture into a nonstick or heavy bottom pan. Cook on low flame. Stir continuously.
Cook until the consistency becomes like a dough and leaves the sides. Don’t make it too dry.
Remove from heat.
Let the mixture cool down.
Make small balls. Flatten with your palm. Place little gulkand at the middle.
Bring together all the sides and make a round ball again.
Make all the balls or laddu like this.
Serve immediately or keep in refrigerator.
Enjoy the heavenly taste.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Vidyaa Ruupe Vishaal Aakssi Vidyaam Dehi Namostute ||
O Devi Saraswati, the most Auspicious Goddess of Knowledge with Lotus like Eyes,
An Embodiment of Knowledge with Large Eyes, Kindly Bless me with Knowledge. I Salute you.
Vasant Panchami is an important Indian festival celebrated every year in the month of Magh according to the Hindu calendar. Celebrated on the fifth day of Magh, the day falls somewhere in the months of February or March according to the Gregorian calendar. The significance of the day lies in the worship of Goddess Saraswati, symbol of wisdom and also the onset of spring season.
According to the popular belief, the origins of this festival lie in Aryan period. Aryans came and settled in India through Khyber Pass, crossing the Saraswati River among many others. Being a primitive civilization, most of their development took place along the banks of the River Saraswati. Thus, River Saraswati began to be associated with fertility and knowledge. It is then that the day began to be celebrated.
According to mythology, a popular associated with this day is connected with poet Kalidasa. After he was married off to a beautiful princess through trickery, the princess kicked him out of her bed as she learned that he was foolish. Following this, Kalidasa went to commit suicide, upon which Saraswati emerged from the waters and asked him to take a dip there. After taking a dip in the holy waters, Kalidasa became knowledgeable and began writing poetry. Thus, Vasant Panchami is celebrated to venerate Goddess Saraswati, the goddess of education and learning.
The color yellow is the predominant color associated with the festival, the origins of which are supposed to be the fields of mustard which can be seen in Punjab and Haryana during this period. Kite flying is also commonly associated with this festival. Children as well as adults fly kites on this day to celebrate freedom and enjoyment.
Another tradition associated with this day is that of initiating studies in the young. Young children often begin learning on this day, which is believed to be the reason why the school sessions start in the month of March. Sweets with a yellow hue are also distributed on this day and people can also be seen donating books and other literary material to the poor.
And the day after Saraswati Puja or Basant Panchami in west Bengal Sheetal Shashti is observed. Sheetal means cool and shashti means sixth day. It is customary for west Bengal people to eat a special dish called gota seddho. It literally means whole boiled. Because its made of whole lentils with 5 type of whole vegetables. None of the vegetables are cut. And its cooked on the day of Saraswati Puja or basant panchami but served on the next day.
This sheetal shashti is mainly observed by the Bengali mothers praying long healthy life of their children.
Raw mustard oil is drizzled over this gota seddho with salt. Each family has their own version to make it. With this dish six type of fried veggies, some no onion garlic vegetables, kheer or pudding with date palm jaggery or khajur/nolen gur, steamed rice, ber or Indian plum chutney and puri/luchi or kachauri are cooked on this day to be eaten next day.
In fact sheetal shashti is generally marked as a no cooking day. This observed by mothers but everyone in the family enjoy this special food.
Now coming to the today’s Basant Panchami special recipe.
Moong dal burfi or split green gram fudge.
A very delicious and easy to make sweet for this special accession.
You can make these with very simple and easily available ingredients. Need only moong dal or split green gram or yellow lentils, sugar, water, khoya/mawa or dried milk with ghee or clarified butter, little cardamom powder and saffron. A delicious burfi or fudge for this special accession.
Yellow lentil or moong dal or split green gram – 1/2 cup
Sugar – 1/2 cup
Water – 1/2 cup
Khoya/mawa or dried milk – 1/2 cup
Ghee or clarified butter – 1/4 cup
Cardamom powder – 1/4 teaspoon
Saffron – a pinch
Chopped pistachios to garnish
Wash and soak the lentils in enough water for 2 – 3 hours.
Wash again and drain the lentils.
Grind into a smooth paste.
Heat water and sugar in a pan. When it starts to boil reduce the flame and add cardamom powder and saffron. Stir well and let it boil for 6 – 7 minutes on low flame. Or until the syrup becomes one thread consistency.
Remove from heat and let it cool down.
Heat ghee or clarified butter in a heavy bottom pan or nonstick pan. Add ground lentils and stir continuously. Cook on low flame until it changes it’s colour into golden brown and becomes like a dough.
This step need patience. You can feel the aroma of fried lentils. Don’t make it in a hurry. Raw smell should goes out.
After frying take out the lentils in a bowl.
In the same pan cook the khoya/mawa or dried milk stirring constantly on low flame. Cook till it slightly change colour and becomes dough like consistency.
Add fried lentils in it. Mix well.
Now add the sugar syrup.
Cook till the mixture dried up completely and leaves the sides.
It will becomes a dough like consistency.
Grease a plate with little ghee or clarified butter.
Spread the mixture over it. Flatten the top with a spoon or your palm. Sprinkle chopped pistachios over it.
Keep in refrigerator for 1/2 an hour to set it.
Cut in your desired shape and size.
Serve and enjoy the heavenly taste of these fudge or burfi.
Kalakand with the flavour of mango. A sweet flavoured juicy fruit. Mango not only loved for its taste it also has immense health benefits .
Mangoes are well known as the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack.
Kalakand is very popular, traditional and delicious sweet made out of solidified milk, paneer/cottage cheese and sugar. Just like barfi but soft and grainy in texture.
This week we are celebrating 50th anniversary of #Foodiemonday #bloghop. So my bloggers friends decided to make some traditional sweet this time.
My contribution is this super easy and delicious mango kalakand.
You need only few ingredients to make it.
Paneer/cottage cheese – 1 cup crumbled
Khoya or reduced milk – 1/2 cup
Mango – 1
Cardamom powder – 1 teaspoon
Sugar – 1/3 cup or to taste
Pistachios for garnishing
Ghee or clarified butter to grease the plate
Peel and remove the seed of the mango. Chop and grind to a smooth paste.
Heat a pan and add the mango paste. When it starts to boil add the sugar. Stir continuously.
When the mango sugar mixture becomes thick add the fresh crumbled paneer/cottage cheese and reduced milk or khoya. Stir and cook until the mixture thickened and leaves the sides. Texture should be grainy.
Taste and adjust the sugar if require. Add cardamom powder. I love the aroma of cardamom with mango. So I have used 1 teaspoon. You can use 1/2 teaspoon, taste and add more if require.
Mix well and switch off the flame.
Grease a plate with little ghee or clarified butter. Pour the mixture over it. Spread and level the mixture with a spoon or your palm.
Garnish with chopped pistachios. Let it cool down.
Happy Diwali to everyone.
Have a blessed and blissful Diwali.
May God fulfill all your wishes in wealth, health & happiness in your life.
Diwali/ Deepawali or the festival of light is an ancient Hindu festival celebrated in autumn every year. Diwali is the biggest and the brightest festival in India. The festival spiritually signifies the victory of light over darkness.
This post is going to be a part of #FoodieMonday #Bloghop #Theme diwali sweets.
Planned to make something new. And the result of my experiment is here.
I had some grated, khoya/mawa/ reduced or dried milk, paneer/cottage cheese and a jar of chocolate fudge spread in my pantry.
Used them and got a heavenly taste. Mixed flavour of chocolate, cardamom and coconut, wow a really delightful taste.
If you don’t have chocolate fudge spread you can use chocolate sauce or melted chocolate too.
I used khoya or mawa in it. Its dried whole milk which I made in home by thickened the milk in an open pan on low flame and stirred occasionally.
I used chocolate mould you can use any mould or simply roll them with chocolate stuffing and make laddu. Or give any shape.
Grated coconut- 1/2 cup
Mawa/ khoya or reduced milk – 3/4 cup
Paneer or cottage cheese – 1 cup
Milk 1/2 cup
Sugar – 1/4 cup or to taste
Cardamom powder – 1 teaspoon
Chocolate fudge spread – as required
Grind the grated coconut and keep aside.
Now grind the khoya/mawa or reduced or dried milk altogether to make a smooth paste.
Heat the milk in a pan. Add the coconut and cook on low flame stirring occasionally.
When the mixture dried up add khoya paneer paste and sugar. Add 1-2 teaspoon less taste after mixing add more if require.
Cook on low flame. Keep stirring till the mixture dried up.
Mixture shouldn’t be completely dried up. We need a smooth and soft texture.
Add cardamom powder and mix well.
Let it cool.
Knead with your finger tips to make it more smooth.
Take a chocolate mould. Fill the mould half with the mixture.
Put 1/4 teaspoon chocolate fudge spread on it.
Now fill the mould with coconut khoya paneer mixture. Press lightly.
Keep the mould in refrigerator for 1-2 hour.