Moong Dal Burfi Or Yellow Lentil Fudge (Basant Panchami Special) 

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 Enter a caption Photo credit Debashis Gupta

 

 

सरस्वति महाभागे विद्ये कमललोचने ।

विद्यारूपे विशालाक्षि विद्यां देहि नमोस्तुते ॥

Sarasvati Mahaa Bhaage Vidye Kamala Locane |

Vidyaa Ruupe Vishaal Aakssi Vidyaam Dehi Namostute ||
Meaning –

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.

Source

 

 

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.

 

Recipe 


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

Method 


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.

Amla Murabba Or Gooseberry Jam


Amla murabba or Gooseberry jam.

Amla or Gooseberry is known as super fruit because its provides many remedies for diseases so its used for treatment in Ayurveda.

Amla is a powerful antioxidant and remedy for skin, hair and weight-loss. its slow down ageing, fight against heart disease and reduces blood sugar and high in digestive fiber.

Amla is a rich source of vitamin C and a very effective remedy of allergic reactions. Mainly its give a tremendous boost to the Immune system and detoxify the body.

If you are suffering from seasonal allergies this murabba is best for you. I have got the recipe from my elder brother Abhijit Mallik. He gave me the recipe of Santha Boudi. Thanks a lot to both of you. Yes its worked for me but not immediately worked after 10 – 12 days. And now I am happy that I don’t need that antiallergic tablet anymore. So take a murabba daily to boost your immune system.

You will love the delightfully flavoured soft cooked sweetened gooseberries.

Recipe courtesy of my sister in law Santha Mallik. I have added some flavour in it as I love my recipes flavourful 🙂

You can remove it’s sourness by picking and soaking overnight in chemical lime or chuna mixed water.

I didn’t because my brother said that don’t remove anything from this super fruit. Keep it with all it’s goodness.

According to Ayurveda, Amla fruit is sour and astringent (kashaya), sweet (madhura), bitter (tikta) and pungent (katu) in taste (rasa), has benefits (gunas) include light (laghu) and dry (ruksha), post digestive effect (vipaka) is sweet (madhura), and has cooling power (shita virya).

Recipe 
Amla or Gooseberry – 1/2 kg

Sugar – 1/2 kg

Salt – 1 teaspoon

Keshar or saffron – a pinch

Cardamom powder – 1/2 to 1 teaspoon

Method 


Boil the amla with sufficient water and 1 teaspoon salt. Water should cover all the amla or gooseberries.

Boil for 10 – 15 minutes. Wash the gooseberries with cold water immediately after boiling. Wash thoroughly.

Wipe with clean kitchen towel. Prick with knife or fork.

If you don’t like it’s sourness you can soak the gooseberries in 1 teaspoon chemical lime or chuna mixed water for overnight. Just prick and soak. Then wash thoroughly and boil with water. You can get chuna or chemical lime in any pan or betel leaf shop.

Add sugar in it. Cook again on low flame till the sugar dissolve. Stir occasionally. Cook for 10 minutes or till gooseberries become tender transparent.

Add cardamom powder and saffron. I have used 1 teaspoon cardamom powder but if you don’t like it add only 1/2 teaspoon.
I want the sugar syrup thick. If you also like thick syrup remove the gooseberries from syrup and boil the syrup on high flame for 10 minutes more. Add the gooseberries in it again and boil for 5 minutes.

Switch off the flame. Let it cool down completely. Cover and keep aside. Next day store in a airtight container.

Store it in a clean and dry jar and keep under sunlight for few days or until gooseberries soaked sugar syrup and becomes soft.

 

You can enjoy this cardamom and saffron flavoured soft cooked sweetened gooseberries as a dessert too 🙂
May your life become colourful and flavourful. Stay healthy stay happy!!

 

Note –

Some more way to make this murabba.

After boiling in water dry the gooseberries well with kitchen towel. Marinate with sugar and keep under sunlight for 8 – 10 days. You don’t need to cook it with sugar. It will be soft and cooked well in sunlight.

Or

Wash, wipe and chop or grate the gooseberries. Put in the jar and pour honey over it. Honey should cover all the gooseberries. Place the jar under sunlight for 8 – 10 days or until gooseberries become tender.

Or

If you don’t want to take it sweet. Just chop in small pieces. Marinate with rock salt or black salt and keep under sunlight till the gooseberries become dry. Its very good for digestion too.

Apple Coconut Fudge Or Barfi 

Photo credit Anuj Arora


Happy and blessed Krishna Janmashtami. May God bless you with all the happiness.

Janmashtami is the birthday of Lord Krishna. In India it is celebrated with great devotion and enthusiasm.

This festival is observed on ashtami tithi, the eighth day of Krishna Paksha or dark fortnight of the month of Bhadra according to the Hindu calendar. This is usually in the months of August and September in the Gregorian calendar. People observe fast the whole day, sing hymns and conduct prayers at midnight to rejoice the birth of Lord Krishna.

Enter a caption

Apple coconut fudge or barfi.

A very delicious and flavourful sweet. On the auspicious occasion  of Shree Krishna Janmashtami try out this easy to make and yummy fudge or barfi.

 

Recipe 


Grated apple  – 1 & 1/2 cup

Grated fresh coconut  – 1&1/2 cup

Sugar  – 1/4 cup

Cardamom powder  – 1/2 teaspoon

Saffron  – a pinch optional

Hot milk  – 1 tablespoon

Pistachios to garnish

Ghee/clarified butter for greasing the plate

 

Method 


Soak the saffron in 1 tablespoon hot milk. If you don’t have saffron omit it. You can use little food colour too.

Mix grated apple, grated coconut and sugar in a pan. I like less sweet but you can adjust according to your taste.

Cook the mixture on low flame. Keep stirring. Don’t increase the flame. Keep the flame low.

After 15-20 minutes when the mixture dried up add cardamom powder, milk powder and saffron mixed milk. Mix well. Taste and adjust the sugar if require.

Cook again on simmer till the mixture dried up and becomes dough like consistency. It will take 15-20 minutes again. Switch off the flame.

Take a greased plate. Spread the mixture on it. Label with a spoon or your palm. Sprinkle chopped pistachios over it.

Let it cool down. Now keep it in refrigerator for 5-6 hours or overnight.

Cut into square pieces and serve chilled.

Enjoyyyyyy

I would love to hear from you. If you like the recipe please leave some words in the comment  😊