Monthly Archives: April 2015

Milk Powder Burfi

Milk Powder Burfi


1. Milk powder 1 cup

2. Sugar 1 cup

3. Ghee – 1/2 cup

4. Water – 1/2 cup


1. Take ghee in a kadai and heat it up..Now add in milk powder and fry for 3 minutes..

2. Remove this and set aside.

3. Take sugar in the same kadai and cover it with a water..Bring that to boil..

4. Let it boil continuously for 5-8 mins until  it reaches one string consistency.

5. Now gradually add in fried milk powder and mix well..

6. Stir this continuously for 5 mins or until it is thickened..

7. Grease a pan with butter and pour this in it..Let it cool down completely before cutting into pieces.


Mango panna

 Mango panna


  1. Raw mangoes 300 gm
  2. 2-3 cardamoms, crushed or powdered

  3. 4-5 black pepper, crushed or powdered (optional)

  4. 2 tsp black salt

  5. Powdered jaggery/sugar – double the amount of the mango pulp… add more for more sweetness

  6. Roasted jeera

  7. Mint leaves


  1.  Rinse the raw mangoes in water. Remove the peel.
  2. Steam the raw mangoes in pressure cooker for 2-3 whistles till they become completely soft and pulpy.
  3. Take out the mango pulp.Mix the cardamom powder, salt and jaggery to the mango pulp.
  4. Mix the ingredients or blend to make it smooth.
  5. Add roasted jeera.
  6. Store aam ka panna in an air tight jar or bottle.
  7. while serving aam ka panna, add 1 tbsp of the panna to one glass of water.
  8. Stir and add ice cubes. serve aam ka panna cold.

Mung Dal Khichdi Recipe(with out onion & Garlic)

Mung Dal Khichdi Recipe(with out onion & Garlic)


  1. ½ cup basmati broken or whole rice
  2. 1 cup moong dal/spilt green gram
  3. 1.5 tbsp ghee or 2 tbsp oil (real flavor comes with the ghee as this khichdi has minimal ingredients)
  4. ¼ tsp turmeric powder (haldi)
  5. ¾ to 1 tsp cumin seeds (jeera)
  6. rock salt or regular salt as required


1  Rinse both the rice and dal together for a couple of times in water.

2 Heat the ghee or oil in a pressure cooker.

crackle the cumin and hing first. Add the turmeric powder and stir.

3 Add the rice and moong dal. Saute for a minute.

  1. Add 4 to 4.5 cups water. season with salt.

stir and then pressure cook the khichdi for 2 whistles till both the rice and moong dal have reached a mashable consistency .

5 When the pressure settles down, open the lid and check the moong dal khichdi.

if its too thick, then add some water and stir well.

  1. Keep on sim or low flame to simmer the khichdi till you get the right consistency.

the consistency can be adjusted as per your choice by adding less or more water. some people prefer thick and some thin consistency.

7 Serve moong dal khichdi with a plain bowl of yogurt and lemon pickle.

when serving khichdi you can add a 1 or 2 tsp of ghee in the serving bowls or plates.

More ghee more taste.


Mung dal halwa

Mung dal halwa


  1. Dhuli mung dal soaked 1 cup

  2. Sugar 1 cup

  3. Saffron (kesar) a pinch

  4. 1/2 cupGhee

  5. 1 cup Mawa (khoya)

  6. Almonds sliced 10-12


  1. Drain and grind the mung dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one and half cups of water. Soak saffron in hot milk.

2  Heat ghee in a thick-bottomed pan and add the ground mung dal and sauté, stirring continuously, over low heat till the dal turns golden brown.

3  This needs time and patience. Do not rush through this step. Add the sugar syrup and saffron milk. Stir till they are thoroughly incorporated and the halwa is of dropping consistency.

4  Add mawa and cook till it dissolves. Serve hot garnished with almonds.


Add one tablespoon of besan to melted ghee before putting the ground moong dal. It helps in even cooking of ground mung dal and also prevents formation of lumps during cooking.

If you don’t have khoya take milk in place of water .

Roasted chana chikki

Roasted chana chikki.


1. Roasted chana – 2  cup

2. Sugar – 1.25 cup

3. Ghee – 2-3 tbsp


1. Take 1 tsp ghee in a wok and allow it to melt on medium flame. When ghee is melted add sugar into it and stir constantly. Keep stirring constantly and cook until sugar dissolves completely.

2. When sugar is melted, reduce the flame to minimum and add chana into it. Mix really well.

3. Now grease back side of a plate with some ghee. Pour the mixture over plate and spread it evenly. Grease the rolling pin with some ghee and roll the mixture evenly or use spoon for spreading the chikki evenly.

4. When it gets frigid, separate out the chikki from plate with help of knife.


Stir the sugar constantly, sugar should not stick at the bottom of pan.

Keep constant check while making syrup, after sugar melts completely, reduce the flame immediately. Don’t overcook.

You can check Til chikki on my site.