Paneer Gajar Halwa Or Cottage Cheese Carrot Pudding

Gajar halwa or carrot pudding with paneer or cottage cheese.
In winter we make gajar halwa or carrot pudding frequently. For gajar halwa we simmer grated carrot with milk till milk thickened and dried up. At the end ghee, dry fruits, khoya will be added with sugar.
But now here is a gajar halwa with little change. I have added paneer or cottage cheese in the halwa with khoya or dried milk. And taste is much better. Try it for a change. I am sure you will love the taste.
I have already shared Sugar free low calorie gajar halwa or diet gajar halwa.

No its not sugar free. Dry fruits, sugar, cardamom, khoya or dried milk and paneer made this halwa mouthwatering.

Recipe

Carrot – 500 gram

Milk – 5 cup

Sugar – 1/2 cup

Khoya/mawa or dried milk – 1/2 cup, grated or crumbled

Paneer or cottage cheese – 1/2 cup, crumbled

Cardamom powder – 1/2 teaspoon

Cashew nuts – 2 tablespoon, sliced

Raisins – 2 tablespoon

Almond – 2 tablespoon, sliced

Ghee or clarified butter – 2 – 3 tablespoon

Cardamom powder – 1/2 teaspoon

Soaked and peeled almond and pistachio to garnish

Method

1. Peel and rinse the carrot. Cut the both ends.

2. Grate in a food processor or manual grater.

3. Heat milk in a heavy bottom pan or nonstick pan or wok.

4. When milk starts to boil add the grated carrot. Stir well.

5. Cook on simmer and stir constantly to avoid burning at the bottom.

6. When the milk about to dried up add sugar.
Mix and cook on simmer till the milk evaporated.

7. Now add ghee/clarified butter, khoya or dried milk/milk solid, paneer or cottage cheese, cardamom powder, raisins, sliced almond and sliced cashew nuts. I have used homemade khoya and paneer. Get the recipe here.

8. Mix and cook till the mixture dried up completely. Stir constantly.

9. Your halwa is ready. Garnish with pistachio and peeled almond. You can also garnish with fried cashew nuts and raisins.

10. Serve warm or in room temperature. Or you can serve it with vanilla ice cream.
You can keep it in refrigerator for 7 – 8 days. Microwave before serving.
Happy cooking.

Notes

1. You can add 1 – 2 tablespoon more ghee if you want.

2. Add any dry fruits of your choice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Vegan Smoothie Bowl

Vegan smoothie bowl.
A dairy free and gluten free smoothie bowl for breakfast. And also sugar free. So diabetic and weight watchers both can enjoy it.
Easy to make, filling, healthy and delicious. A perfect breakfast option. With all the goodness and taste of banana, oats, almond, raisins, dates and coconut and the crunch of walnut and pomegranate.

I have used banana but you can use strawberry or any fruit of your choice. You don’t need any sweetener because raisins, banana and dates give enough sweetness to your smoothie bowl.
Sending this post to 180 #Foodiemonday bloghop theme is #Lowcalorie food.

This week I have suggested the theme. Read my fellow blogger’s posts to get many more low calorie food recipes.

This smoothie is perfectly sweet and delicious but if you like less sweetness in your smoothie then you can reduce the amount raisins and dates. You can dry roast the oats if you want. I didn’t.

Recipe

Oats – 1/4 cup

Banana – 1

Coconut milk – 1/4 cup or as require

Fresh coconut – 2 tablespoon, chopped

Almond – 5

Date – 2, pitted and chopped

Raisins – 2 tablespoon

Walnut, raisins, pomegranate and banana pieces for topping

Method

1. Peel and chop the ripe banana.

2. Soak the almonds in hot water and peel when cool.

3. Soak the raisins in water.

4. Grind the oats. You can dry roast the oats before grinding if you like.

5. In a blender blend ground oats, chopped coconut, chopped dates, peeled almonds, soaked raisins, chopped banana and 1/4 cup coconut milk. Blend into a smooth mixture.

6. Pour the mixture into a bowl. You can add 1/4 cup more coconut milk if you want your smoothie consistency thin.

7. Top with banana slices, raisins, walnut and pomegranate arils.
Enjoy the delicious and healthy smoothie bowl. Stay healthy stay happy

Notes

1. You can use strawberry or any fruit of your choice instead of banana.
2. If you don’t like oats then dry roast the oats before grinding.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Semolina Cake / Suji Cake / Rawa Cake

Suji/rawa or semolina cake.
A cake with all the ingredients we use on sankranti. Loaded with dry fruits, mawa, til or sesame seeds, coconut and flavoured with cardamom and caramel. In Bengal we use khoya/mawa or dried milk, sesame seeds, coconut and dry fruits to make sankranti delicacies. Usually we make a stuffing for our puli pithe with these ingredients. And we use khajur gur or date palm jaggery in this stuffing. I have very little date palm jaggery in my pantry this time so didn’t use jaggery in the cake but drizzled little jaggery syrup on the cake. And it enhanced the flavour and taste. But if you don’t have date palm jaggery then you can skip it.
I have made it with suji or semolina but you can use any flour of your choice.

In dry fruits I have used 2 heaped tablespoon each chopped cashew, raisins, almond, walnut, tutti fruity, candied cherry, you can use any dry fruits of your choice. Make small pieces and use 3/4 – 1 cup mixed dry fruits. I have used my blender to mix sugar with all the other ingredients. So normal granulated sugar is perfectly fine, no need of powdered sugar.

I have made it two times. First one in round cake pan. Used refined flour or maida with semolina. Sprinkle til/sesame seeds and tutti fruity over the cake. Look at the crumb. Cake taste amazing.

And second time used my bundt pan. Used whole wheat flour or atta instead of refined flour. Sprinkled sesame seeds and tutti fruity in the greased and flour dusted bundt pan and poured the batter over it. You can also make upside down cake in a round cake pan this way.

Last week in our bloghop group we were discussing about festival recipes. Priya Iyer who blog at The World Through My Eyes asked why not cake? So here is super yummy cake for festive season. Thanks Priya for the suggestion.

Sending this post to 179 #Foodiemonday bloghop #foodmagbest theme. This week Seema Doraiswamy Sriram who blog at Mildly Indian suggested the theme.

Do visit her blog for the amazing recipes she shared.

I have decided to skip this week because Seema suggested that post a recipe which we will love to see on food magazine cover. My all the pictures are clicked by phone. The pictures are simple and mostly unedited. And which is my best recipe? Let’s decide it my readers. But my fellow bloggers and bloghop members said don’t skip and don’t think about cover, just post your recipe. Thanks friends. So here is a delicious and festive cake recipe for my readers with the pictures without any editing. Pictures are simple but taste of this cake is awesome. I am sure you will love the taste.

Recipe

Suji or semolina – 1 cup

Flour – 1/2 cup + 1 tablespoon

Cardamom powder – 1 teaspoon

Khoya/mawa or dried milk – 1/2 cup

Milk – 1/2 cup + 2 tablespoon

Oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Thick yogurt – 1/4 cup

Granulated sugar – 1 cup

Caramel essence – 1 teaspoon, optional

Desiccated coconut – 1/2 cup

Cashew nuts – 2 tablespoon, chopped

Raisin – 2 tablespoon

Walnut – 2 tablespoon, chopped

Almond – 2 tablespoon, sliced

Tutti fruity – 2 tablespoon

Candied cherry – 2 tablespoon, chopped

Or

Chopped mixed dry fruits – 3/4 – 1 cup

Sesame seeds and tutti fruity to sprinkle

For jaggery syrup

Khajur gur or date palm jaggery – 1/4 cup, grated

Water – 1 tablespoon

Method

1. Grease a cake pan with oil and dust with flour or line with parchment paper.

2. Preheat the oven at 180° for 10 minutes.

3. Chop the raisins into half and mix with all the chopped dry fruits and 1 tablespoon flour.

4. In a blender blend mawa or dried milk, yoghurt, sugar, suji or semolina, milk, cardamom powder, dessicated coconut and oil. You can use your hand blender to blend. I have used soft homemade mawa. Get the mawa or dried milk recipe here.

5. Blend everything well.

Take out the mixture in a large bowl. Add flour and mix well. Make a lump free batter and keep aside for 30 minutes.

6. Now add baking powder and soda. Mix well.
Fold in the dry fruits.

7. If you are using a round cake pan pour the mixture into the pan. Tap the pan gently to remove air bubbles.

8. Sprinkle some sesame seeds or til. But this step is optional, you can skip it if you like.
Sprinkle tutti fruity over it.

9. Or you can make upside down cake. And if you are using bundt pan sprinkle sesame seeds and tutti fruity in greased and flour dusted bundt pan.

10. Pour the batter over it. Tap the pan 3-4 times.

11. Bake in preheated oven at 180° for 35 – 40 minutes or till the toothpick comes out clean.
Let it cool down.

12. In a pan heat date palm jaggery and +1 tablespoon water. Boil till jaggery dissolve completely. Let it cool down.

13. Turn out the cake into a plate.

14. Drizzle with date palm jaggery syrup.
Slice and enjoy the heavenly taste.
Happy baking 😊

Notes

1. Jaggery syrup is optional. Cake also taste great without it.
2. You can use any flour of your choice with suji or semolina. Like whole wheat flour or atta, refined flour or maida or you can also use any gluten free flour.
3. Cake can be made with any flour instead of suji or semolina.
4. Sugar will be mixed with other ingredients in blender so normal granulated sugar can be used.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Dundee Cake / Eggless Cake

Dundee cake.
My first cake of the year. No not gluten free or dairy free its only egg free.
Mixed taste of almond, lemon, orange, blackberry preserve, cardamom and cinnamon made this cake super yummy and aromatic.

The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth-century Scotland, and was originally made as a mass-produced cake by the marmalade company called Keiller’s. Keiller’s marmalade company first mass-produced the cake commercially and have been claimed to be the originators of the term “Dundee cake”. However, similar fruit cakes were produced across Scotland. A popular story is that Mary Queen of Scots did not like glace cherries in her cakes, so the cake was first made for her, as a fruit cake that used blanched almonds and not cherries. The top of the cake is typically decorated with concentric circles of almonds. Today, the cakes are often sold in supermarkets throughout the United Kingdom.
The cake was also made and marketed in British India, and in independent India after 1947, by Britannia Industries and its successor firms. However, after 1980 the cake was withdrawn from the market though it continued to be supplied privately as a corporate Christmas gift by the maker. Queen Elizabeth is reported to favour Dundee cake at tea-time.
Source – Wikipedia

I have made it with refined flour or maida but you can use whole wheat flour or atta or any flour of your choice. Or use gluten free flour if you want. If you want to make it vegan then you can use almond milk or coconut milk.
I have used candied cherries, almond and raisins. If you have sultana you can also use it.
Usually we add orange marmalade or apricot jam in this cake. But this time I have got a bottle of English blackberry preserve from Bhuira jam as a gift hamper. So I used it and loved the taste. You can use orange marmalade or apricot jam if you want.

Recipe

Refined flour or maida – 1 & 1/2 cup + 2 teaspoon

Powdered sugar – 3/4 cup

Butter – 2 tablespoon

Oil – 1/2 cup

Almond – 1/4 cup

Candied cherry – 1/4 cup, chopped

Raisins – 1/4 cup

Blackberry jam or preserve – 3 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Cinnamon powder – 1 teaspoon

Cardamom powder – 1 teaspoon

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Orange zest – 1 teaspoon

Lemon zest – 1/4 teaspoon

Vanilla essence – 1 teaspoon

Almond – 25, blanched

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease a round cake pan with oil or butter and dust with little flour.

3. Grind the almonds and keep aside.

4. Mix lemon juice in lukewarm or room temperature milk. It will start to curdle.

5. Mix 2 teaspoon refined flour with chopped candied cherries and raisins to avoid sinking at the bottom. You can also add 1/4 cup sultana if you have.

6. Sieve refined flour or maida, baking powder, soda, cardamom powder and cinnamon powder. Add ground almond in the flour mixture.

7. In a large bowl mix butter, oil and powdered sugar. Whisk well.

8. Add lemon juice mixed milk and whisk again.

9. Add jam or preserve, orange zest, lemon zest and vanilla essence. Mix well.

10. Now add all the dry ingredients gradually. First add half of the flour mixture, mix well and then add remaining flour mixture.

11. Make a lump free batter. Don’t over beat.

12. Fold in raisins and chopped candied cherries.

13. Pour the batter into the greased and flour dusted cake pan. Level the top with a spoon.

14. Tap the cake pan 3 – 4 times to remove air bubbles.

15. Peel the blanched almonds and decorate over the cake.

16. Bake at 170° for 30 – 40 minutes or till the toothpick comes out clean. Check after 30 – 35 minutes. Insert a toothpick in the middle it should comes out clean.
Every oven takes different time. Mine takes 45 minutes. Keep an eye after 30 minutes. Don’t over bake.

17. Let the cake completely cool down before slicing.
Happy baking 😊

Notes

1. You can use gluten free flour if you want.
2. For dairy free version use almond milk or coconut milk.
3. You can add sultana or any dry fruits of your choice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Eggless Gluten Free Fruit Cake / Dairy Free Cake

Merry Christmas to all my readers in advance. May your Christmas season be filled with joy and light!

Eggless gluten free fruit cake.
Here is a fruit cake for vegan people. Its also gluten free. Made of Soyabean flour and oats and loaded with dry fruits. Dry fruits are not rum soaked. You don’t need to soak the dry fruits for long periods. Just soak in orange juice for overnight. The cake is spiced with star anise, green cardamom, cloves and cinnamon. Cake is not dense due to Soyabean flour its super soft and moist.

Thanks to Paromita Nath for the spices and orange juice soaked dry fruits idea. Cake taste awesome. Every bite loaded with dry fruits and spices makes the cake aromatic.

I have already shared some more fruit cake recipes on my blog.

Eggless Christmas cake

Diet cake or fruit cake

Sugar free fruit cake with oats

Eggless fruit cake

I have used olive oil in it but you can use butter or any flavourless oil. You can use any flour like APF/maida or whole wheat flour/atta.

Recipe

Soyabean flour – 1 cup + 3 tablespoon

Oats – 1/2 cup

Oil or butter – 1/2 cup

Coconut milk – 1/2 cup ( room temperature)

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Orange zest – 1/2 teaspoon

Orange juice – 3/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Sugar- 1 cup ( powdered)

Sugar- 3 teaspoon

Water – 1/4 cup

Cashew nuts – 1/4 heaped cup, chopped or broken into small pieces

Almond – 1/4 cup chopped or broken into small pieces

Raisins – 1/4 cup, chopped

Tutti fruity – 1/4 cup

Candied cherry – 1/4 cup, chopped

Pistachios – 1/4 cup, chopped

Walnut – 1/4 cup, chopped

Dates – 1/4 cup, chopped

Star anise – 1

Green cardamom – 2

Cloves – 2

Cinnamon – a small piece

Vanilla essence – 1 teaspoon

Some chopped cherry, sliced almonds, pistachio, cashew nuts and walnut for garnishing

Method

1. Chop the dry fruits into small pieces.
And soak in orange juice for 6 – 8 hours or overnight.

2. Preheat the oven at 180°.

3. Grease a cake pan with oil or butter. Dust with little Soyabean flour and keep aside.

4. Mix 1 tablespoon lemon juice with coconut milk and keep aside. Milk should be at room temperature.

5. Take a pan and heat it, spread 3 teaspoon sugar in the center, reduce flame to low. Don’t touch the pan or stir sugar.

6. When all the sugar has completely melted and become brown remove from flame.

7. Add 1/4 cup water and let it boil again. When it starts to boil immediately pour it into the soaked dry fruits. Mix well.

8. Dry roast star anise, cardamom and cloves. Let them cool down.

9. Grind altogether. Add oats and grind again. Make fine powder.

10. Sieve Soyabean flour, baking powder and soda. See notes for more flour options.

11. Drain out the orange juice from soaked dry fruits in a large bowl.

12. Mix 3 tablespoon flour in the dry fruits to avoid sinking at the bottom.

13. Mix lemon juice mixed coconut milk, oil or butter and powdered sugar with drained orange juice from dry fruits. Whisk well.

14. Add vanilla essence, lemon zest and orange zest. Whisk again.

15. Now add star anise, cardamom and cinnamon mixed oats powder mix and add Soyabean flour, baking powder and soda. Milk well.

16. Fold in the dry fruits.

17. If you are using bundit pan spread chopped dry fruits and cherry in bottom and pour the batter over it. Or if using loaf or any other pan first pour the batter in greased and flour dusted pan then spread the dry fruits over it.

18. Tap the pan gently to remove air bubbles.

19. bake in the preheated oven at 170° for 35 – 40 minutes or until the toothpick comes out clean. Insert a toothpick in the middle to check.

20. let the cake cool down completely before slicing. Cake will be super soft and moist so slice carefully.

Notes

1. You can use APF/ maida or whole wheat flour/atta instead of Soyabean flour and oats. Specially if you want your cake dense. Or make a combination of flour of your choice.
2. You can use apricot, figs or any dry fruits you have in your pantry.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gluten Free Rose Flavoured Nankhatai Or Shortbread Cookies

Gluten free rose flavoured nankhatai or shortbread cookies.
Mouth melting delicious cookies with Pearl millet or Bajra flour, almond, pistachio and chickpea flour or besan and flavoured with cardamom and rose water.

Nankhatai are shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.

You may like some more nankhatai recipes here.
1. Orange crinkle cookies or nankhatai

2. Nankhatai

And bajra or pearl millet cookies recipes

1. Cashew almond honey cookies

2. Pearl millet sesame oats cookies

This week’s our 175 #Foodiemonday bloghop theme is Christmas special. And my humble contribution is this easy to make, delicious, mouth melting and healthy nankhatai.

Nankhatai is all time favourite among kids and adults both. I have added little food colour to make it attractive for festive season. But its completely optional. You can skip it. Ground almond and pistachio will enhance the taste of your nankhatai. Serve it on Christmas eve or make it to gift your friends. You can use refined flour or maida instead of pearl millet if you want.

Recipe

Pearl millet or Bajra flour -1 cup

Gram flour/chickpea flour or besan – 1/2 cup

Powdered sugar – 1 cup

Clarified butter or ghee – 3/4 + 2 tablespoon, melted

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Rose water or essence – 1/2 teaspoon

Almond – 2 tablespoon

Pistachios – 2 tablespoon

Red food colour – a pinch, optional

Shredded pistachio to garnish

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease or line a baking tray.

3. Grind the almonds and pistachio.

4. In a bowl sieve pearl millet or bajra flour, besan or chickpea flour, baking powder and soda.

5. Cream ghee or clarified butter and powdered sugar. Add rose water and whisk well.

6. Now add flour mixture, ground almond and pistachio and cardamom powder. Make a smooth dough.

7. Make small balls and arrange on baking tray. Place the balls 1 inch apart.

8. Place one pistachio piece on every balls. Press gently with your finger. You can place almond or cashew instead of pistachio.

9. Bake in preheated oven for 15 – 20 minutes or until the edges becomes light brown and cracks appear on the cookies.

10. Let the cookies cool down completely before serving.
Cookies will soft when hot and become crisp after cooling.

Serve with tea, coffee, milk or store in airtight container for later use.

Stay tuned for one more gluten free treat.

Notes
1. You can use refined or whole wheat flour instead of pearl millet.
2. If you like crisp cookies use 3/4 cup ghee and 2 tablespoon milk in the dough. Ghee or clarified butter will make your cookies mouth melting.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Sugar Free Low Calorie Gajar Halwa / Diet Gajar Halwa

Sugar free gajar halwa or diet gajar halwa or low calorie halwa.
Winter means season of gajar ka halwa or carrot pudding. In India gajar ka halwa is a famous and most popular dessert during winter.

Normally gajar ka halwa made with full cream milk, lots of ghee or clarified butter, khoya or dried milk and fry fruits. Grated carrots cooked with full cream milk till dried up. Then cooked again with lots of ghee and khoya. Yes this halwa must be mouthwatering. But what about diabetic and diet conscious people?
So here is a gajar halwa recipe for diet conscious people.

Its made with toned milk and sweetened with dates and raisins. I have added khoya or dried milk in it which is also made of toned milk. Get the homemade khoya recipe here.

I have used only 1/2 teaspoon ghee or clarified butter for flavour. You can omit it or add more ghee for taste. Choice is yours.

Dates are small and sweet fruits and have a surprisingly low glycemic index. Studies have been done to determine the effects of consuming dates on blood sugar levels. They concluded that eating dates does not cause a spike in the blood glucose levels.

In fact, they are extremely healthy – packed with an array of vital nutrients.
Apart from containing a high amount of fructose, they also contain an opulence of fiber and nutrients like vitamins A, K, and B-complex, iron, calcium, sodium, potassium, magnesium, and zinc. The presence of these nutrients in dates helps prevent constipation, heart diseases, intestinal problems, anemia, and diarrhea, among other conditions
Source

Enjoy this winter delicacy but diabetic patients should eat once in a day. Its necessary to eat a balanced diet and just moderate your intake.
You have to make it in a similar way of normal gajar halwa. Just replace sugar with dates and raisins. And use low fat or toned milk to make it. Believe me taste is too good just like with sugar gajar halwa. And its low calorie. So enjoy this gajar halwa without any guilt.

Recipe

Gajar or carrot – 1/2 kg

Toned milk – 3 cup

Dates – 1/2 cup + 3 tablespoon, finely chopped

Raisins – 3 tablespoon

Dry roasted almonds – 2 tablespoon, sliced

Khoya or dried milk – 1/3 cup

Ghee or clarified butter – 1/2 to 1 teaspoon, optional

Cardamom powder – 1/2 teaspoon

Fried cashews and sliced almonds to garnish

Method

1. Wash, peel and grate the carrots. Clean and soak the raisins in little water.

2. Mix milk, chopped dates and grated carrots in a heavy bottom or nonstick pan or wok.

3. Cook till milk reduces to half. Stir occasionally.

4. Add raisins and cook till the halwa dried up.

5. Now add ghee, khoya or dried milk, and dry roasted and sliced almonds. Get the recipe of khoya here.
You can add 1 – 2 tablespoon or more ghee if you want. I have added only half teaspoon for flavour. Or you can skip ghee of you are on a restricted diet.

6. Fry the mixture well till dried up completely and colour changed. Add cardamom powder and mix well.

7. Garnish with almond slices and fried cashew nuts.

8. Serve hot or cold. Or keep in refrigerator for later. You can refrigerate it for 8 – 10 days.

Happy cooking. Be healthy be happy 😊

Notes

1. You can use full cream milk if you like.

2. Add any dry fruits of your choice.

3. If you don’t have khoya or dried milk, skip it and increase the amount of milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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