Ingredients: (for 3 parathas)
Whole wheat flour (1/2 cup/ 80 g) + 1 1/2 tbsp
All purpose flour (1 cup/ 120 g)
Salt (1 tsp)
Sugar (2 tsp)
Lukewarm water (as required)
Desi Ghee (3 tbsp) + for frying
Oil (as required)
1. Mix together whole wheat flour, all purpose flour, salt and sugar.
2. Knead a dough, not very soft and not very hard either.
3. Refrigerate the dough in air-tight container for 30 minutes.
4. Knead again and divide the dough in 3 equal sized balls. Make a paste of 3 tbsp whole wheat flour and 1 1/2 tbsp desi ghee.
5. On a flat, clean, scratch proof surface, roll out a ball of dough (first with hands, and then with rolling pin), in to a big thin sheet.
6. Smear 1/3 of the paste on to the sheet.
7. Using a knife or a pizza cutter, cut the sheet along the length in to very thin strips.
8. Roll the strips one over the other, with the help of a spatula.
9. Now roll this long log of strips into a loosely packed ball (the way traditional lachha paratha is rolled)
10. Roll out this ball into a thick disc.
11. Transfer this disc on to a hot tawa, cook from both sides and fry in desi ghee.
Enjoy pheni/sevaiyan lachha paratha with spiced yogurt, or curry of your choice, or just by itself with a cup of tea/coffee!
Milk (1/2 cup)
Milk Powder (1/2 cup)
Cardamom Powder (1 tsp)
Condensed Milk (7 oz/200 gm)
Heavy whipping Cream/ Fresh Cream (1/2 pint, approximately 250 ml)
Assorted dry fruits (chopped)
- In a bowl, mix together milk and milk powder.
- Add cardamom powder, condensed milk and whipping cream.
- Mix well.
- Add assorted nuts. Save a few for garnishing.
- Transfer a few chopped nuts at the bottom of moulds in which kulfi is being set.
- Transfer kulfi mix. (Do not fill to the top)
- Freeze for 8-10 hours or until set well.
De-mould kulfi and enjoy!!
*Add more condensed milk for extra sweetness.
Clarified butter/ Desi ghee ( 1 tsp)
Coconut Powder or fresh/frozen shredded coconut (1 cup)
Milk ( 1 cup / 250 ml)
Milk Powder ( 2/3 cup)(substitute with 2 cup milk)
Almonds ( blended and separated into almond meal and small pieces by straining )( ½ cup)
Mango Pulp ( ½ cup)
Sugar ( 3 tbsp or as per taste)
Note: DO NOT use coconut flour!
- Set a wide non-stick shallow pan at low-medium heat.
- Warm clarified butter in the pan.
- Add coconut powder and mix with the ghee. Roast for 30-40 seconds while mixing continuously.
- Add milk and stir occasionally till the milk dries up.
- Sprinkle milk powder and mix thoroughly.
- Add almond meal and 1/3 of the almond pieces. Mix well.
- Roast this mix for a few minutes till it becomes dry.
- Add mango pulp. Keep stirring and roast at high heat.
- Add sugar and keep roasting till all the moisture is dried up.
- The mix lumps together. Switch off the heat.
- Let the mix cool for a minute and then transfer to a greased plate/tray.
- Using a table knife/spatula/ hands shape the mix into a square.
- Mark cuts for the burfi pieces in the mix. Cover the plate with a cling wrap and refrigerate for 2 hours.
Enjoy homemade mango coconut burfi!
Makes excellent gift!
Moong dal, washed and split (1/2 cup) (100gm)
Ghee (70 gm)
Sugar (80 gm)
Cardamom Powder ( 1 tsp)
Saffron threads (few)
Golden Raisins (kishmish) ( a handful)
Milk (1 ½ cup)
- Soak dal for 2 hours in warm water.
- Strain to remove all excess water.
- Coarsely grind dal, preferably without any water. If required, add as little water as possible.
- Set a big non-stick pan to heat at medium.
- Add ¾ quantity of ghee. Allow it to melt.
- Once melted, switch off the heat.
- Mix dal paste with ghee.
- Switch heat on medium.
- Start frying the mix. Keep tossing, keep stirring.
- In 15-20 minutes, mix will change consistency from paste to lumpy to grainy.
- Once grainy, add milk in instalments. Keep stirring.
- Reduce heat to between low and medium.
- The mix starts to thicken. Add sugar. Mix.
- Add raisins and slivered almonds. Mix.
- Keep stirring and frying, till desired consistency is reached.
Moong dal halwa is ready. Garnish with slivered almonds, raisins, and serve hot.