Winter Special Recipe: As the cold winds blow, the aroma of sweets settles in the kitchen. Grihalakshmi Homechef Kusum Yadav has shared five delicious sweets for this season, which will fill every heart with warmth. Every recipe has the simplicity of home, the taste of tradition and the aroma of sweet memories of the cold season.
Material: Seedless dates 250 grams, ghee 2 tsp, dry fruits (chopped mix), cardamom powder ½ tsp.
Method: Cut the dates into small pieces. Add ghee in a pan and fry the dates lightly. After roasting, mash the dates well or grind them lightly in a mixer. Heat ghee in another vessel and roast dry fruits. When the date mixture cools down, mix dry fruits and cardamom powder well. all
Roll the mixture and keep it in the refrigerator to cool for 2 hours. Now cut the peda into desired shapes. Your date sweets are ready to serve.
Material: Carrots 1 kg, milk ½ liter, ghee 4-5 spoons, sugar 6-7 spoons, cashew nuts
(to decorate).
Method: Wash, peel and grate the carrots. Add 2 spoons of ghee in the pan and fry the carrots. After frying the carrots for 10 minutes, add milk to it and cook. When the carrots are cooked, add sugar and cook for 10 minutes or until the color of the halwa turns red. When the halwa is ready, add 2 spoons of ghee, cashew nuts and almonds, mix well and serve the halwa hot.
Material: Wheat flour 1½ cups, coconut flakes 1 cup, ghee ½ cup, edible gum 1/3 cup, dry
Coconut powder 2 tbsp, Dry fruits 3 tbsp.
Method: Heat ghee in a pan, add gum to hot ghee and fry it on medium flame. The glue will swell slightly. Take out the gum in a plate and grind it coarsely. Roast dry fruits in ghee in a pan and take them out. Now add ghee and fry until the flour turns golden. When the dough cools down, add coconut.
Add sawdust, dry fruits, gum and mix well. Add spoon of hot ghee to the mixture and mix.
And make laddus. You can store gum laddus for a month in winter.
Material: Moong dal without skin 1 cup, water to soak the dal, ghee ½ cup, semolina 1 teaspoon, milk 2 cups, sugar 1 cup, almonds, cashews (3 teaspoons chopped), cardamom powder ½ teaspoon.
Method: Wash the lentils and soak them in water for 2 hours. Now drain the water from the lentils and grind them in the mixer. Grind this dal with less water. Heat ghee in a pan and lightly fry the semolina in it. After roasting semolina, add mung dal paste to it and fry on medium flame while stirring continuously. Stir and fry this mixture until it becomes grainy. After 15 minutes, add milk to the mixture and stir. When the mixture starts leaving the pan, add sugar to it and cook on low flame.
Cook for minutes. When ghee starts releasing from this mixture, add dry fruits and cardamom powder to it. Now you can enjoy Moong Dal Halwa.
Ingredients: Sesame seeds 1 cup, peanuts 1 cup (without peel), jaggery 1 cup, ghee 2 spoons.
Method: Roast the sesame seeds in a pan and keep aside. Break the jaggery well or grind it in a mixer. Now add sesame seeds, peanuts and ghee to the ground jaggery and grind it lightly once again. Now make small laddus of this mixture. The prepared laddu can be stored for a week.
