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Mithai Recipes For Fasting | Mahashivratri Special Mithai Recipes | Milk Peda, Ladoos & Burfi Recipe
RajshriFood
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12/2/2024
In this collection of fasting sweets, you'll find kheer, halwa, ladoo, burfi and many more! This will sure satisfy your sweet tooth while on vrat, upwas.
Milk Peda
Coconut Ladoo
Dry Fruits Burfi
Kesar Malai Ladoo
Category
ЁЯЫая╕П
Lifestyle
Transcript
Display full video transcript
00:00
The Malai or the Milk Peda.
00:02
I have 1 and a 1.5 litre of Milk here, this is full fat Milk.
00:06
I'm going to pour it into this pan.
00:11
Bring this to a boil and once the Milk starts boiling, just keep stirring.
00:19
The Milk has started to boil and at this point, I'm going to start stirring.
00:23
You have to take care that the Milk doesn't overflow.
00:26
Once it starts thickening, it's going to start sticking to the pan.
00:29
You have to keep stirring and cook this Milk till it reduces to at least 3-4 quantity.
00:39
While boiling the Milk, make sure you keep the heat on low.
00:42
Because otherwise, you won't be able to handle it.
00:49
The Milk has started to boil and at this point, I'm going to start stirring.
00:54
The Milk has started to thicken, you can see small lumps being formed.
00:59
At this point, I'm going to add the Sugar now.
01:02
I have 1 cup of Sugar here, let's add it in.
01:07
You have to keep stirring this continuously, you can't leave it alone.
01:11
Don't get your eyes off it.
01:13
Of course, if you're making plain Mawa, then you need not add Sugar.
01:16
Just continue cooking it till it becomes thick.
01:18
The Milk is further reduced and you can see that it's become nice and thick.
01:22
At this point, I'm also going to add 1 cup of Malai.
01:25
If you have it, you can add some.
01:27
This helps in keeping the Pedas nice and soft.
01:38
Beyond this consistency, use a rubber spatula to scrape out all the sides.
01:43
Otherwise, it tends to burn on the sides.
01:45
And as well as, it helps in cleaning the pan.
01:47
This has reached a consistency of a soft Mawa right now.
01:50
So, I'm going to add 1 tsp of Cardamom Powder to flavour this.
01:59
Mix it well.
02:04
This is ready, it's reached the perfect consistency.
02:07
And now, I'm going to turn off the flame.
02:09
And spread this Mawa in the pan.
02:11
2 minutes are up.
02:12
And now, let's empty this in a plate.
02:19
Let it cool down for a couple more minutes.
02:21
Before we start shaping it.
02:25
While this is slightly warm, start shaping this.
02:27
The best thing to eat on earth is Roti.
02:31
So, I'm going to take a piece of Roti.
02:33
And I'm going to put it on a plate.
02:35
And I'm going to put it on a plate.
02:37
And I'm going to put it on a plate.
02:39
The best thing to eat on earth is warm sweetened Mawa.
02:42
There's nothing better than that, trust me.
02:44
But right now, I'm just going to shape this.
02:48
Just simple round ball.
02:52
Flatten it slightly.
02:56
You could even roll it on the board.
03:00
And then, garnish it with half a Pistachio.
03:06
If you feel, you know, there are too many granules in your Mawa.
03:10
What you can do is, it's a cheat basically.
03:12
Just grind it in a blender for just a minute.
03:16
And that's it.
03:17
So, it'll just smoothen out the Mawa.
03:18
And it'll be easier to make the Pedas.
03:20
And there won't be any cracks.
03:23
Let's make Nariyal Ke Laddu.
03:26
The first thing that goes in the pan is of course, Desi Ghee.
03:30
Again, Coconut could vary.
03:32
I'm using fresh Coconut, which is grated.
03:34
You could also use Dry Coconut, which could be desiccated.
03:37
That goes in the Ghee.
03:39
And then, I'm going to add in the Cumin.
03:41
And then, I'm going to add in the Green Chillies.
03:44
And then, I'm going to add in the Green Chillies.
03:46
And then, I'm going to add in the Cumin.
03:48
And then, I'm going to add in the Green Chillies.
03:50
That goes in the Ghee.
03:52
This needs to be stirred occasionally for around 4 to 5 minutes on medium flame.
03:58
Since we are using fresh Coconut,
04:00
The shelf life of this Ladoo could get affected or lowered.
04:04
If you need to increase that, please use desiccated Coconut.
04:07
To add in some Nuts, let me quickly chop some Almonds.
04:10
Again these could be Nuts of your choice.
04:13
What I prefer to use in this recipe are Almonds, Cashews and Raisins.
04:21
While chopping or slicing the Nuts,
04:23
Also keep a very keen eye on the Coconut that is getting roasted.
04:27
Of course, you do not need to get it a deep brown colour,
04:30
Or even a golden brown colour for that matter.
04:32
It just needs to dry just a little.
04:35
To this, let's also add in some Cashew Nuts.
04:45
Let's add this straight into the Coconut that's getting roasted.
04:51
And give this a light mix.
04:57
Once the Coconut gets cooked for roughly around 2 to 3 minutes,
05:00
I'll add in grated Mawa or Khoya.
05:05
You could also choose to crumble it, the way I'm doing.
05:10
And with this, I'm adding in Condensed Milk.
05:14
Well, this is the ingredient that makes it instant or rather quick.
05:18
Because otherwise, you need to end up making a Sugar Syrup or a Jaggery Syrup,
05:22
Which could be a little technically challenging.
05:26
Let's give this all a good mix.
05:35
And once this mixture starts cooking,
05:38
Let's add in strands of Saffron for colour as well as flavour.
05:44
You could just lightly crush them in your fingers.
05:47
Let's add in another flavouring, which is Green Cardamom.
05:50
I'm just going to crack this and crush it roughly.
05:56
Let's discard the green skin or the outer skin.
06:10
While I personally like the flavour of Green Cardamom,
06:13
You could also choose to add in Nutmeg.
06:16
We need to constantly keep stirring this,
06:18
And this could take anywhere between 7 to 8 minutes.
06:21
Ensure it doesn't burn or brown at the bottom.
06:24
The whole idea of mixing and stirring this,
06:27
Is so that the mixture kind of clumps together like this,
06:30
And leaves the sides of the pan.
06:32
Once this happens, we add in final 2 ingredients.
06:35
Beginning with Golden Raisins or Kishmish.
06:39
And finally, all of the Ghee.
06:47
We need to transfer this into another bowl or container.
06:50
And allow this to cool down to room temperature.
06:57
The Laddu mixture has cooled down completely.
06:59
Let's take spoonfuls of this mixture.
07:02
And roll these into Laddus.
07:12
You can of course make these,
07:15
You can of course make these in varying sizes.
07:17
But what I'm doing is making lemon sized Laddus.
07:30
I'm going to be making a Barfi,
07:32
Made with dried fruits that taste heavenly.
07:34
I'm going to start off by pouring some water into this pan.
07:40
I'm going to turn on the heat and allow this to come to a boil.
07:43
The water has now come to a boil,
07:45
And now I'm going to turn off the heat.
07:46
Into this hot water, I'm going to put in 300 gms,
07:50
1 1тБД2 cups of dried figs.
07:59
The figs need to stay in the water for about 5 to 6 minutes.
08:02
And while they rest, I'm going to prep my remaining ingredients.
08:07
This is about 125 gms or 1тБД2 a cup of packed dates.
08:11
And now I'm going to put this into my blender,
08:14
And grind these dates into a fine paste.
08:28
Into this, I'm going to put in 1тБД3 cup,
08:30
Which is about 40 gms of Pistachios.
08:33
1тБД3 cup which is about 50 gms of Cashews.
08:36
And 1тБД3 cup which is about 50 gms of Almonds.
08:40
And I'm going to chop them all up into fine pieces.
08:49
All the dry fruits are chopped and ready,
08:51
And now I'm going to move on to the figs.
08:58
The figs need to cool down a bit,
09:00
And then you need to grind them to a fine puree.
09:11
Into this pan, I'm going to put in a tbsp of Ghee.
09:15
Once the Ghee melts, you need to put in the pureed figs into the pan.
09:21
This needs to cook on low heat for about 4 to 5 minutes.
09:25
You also need to ensure that all the water from the soaked figs,
09:29
Evacuates and dries up.
09:30
And once it dries up, you need to remove it from the pan.
09:33
And once it dries up, you need to remove it from the pan.
09:36
And once it dries up, you need to remove it from the pan.
09:38
So that the water evaporates and dries up.
09:44
This needs to cool down a bit and while it cools,
09:46
I'm going to grab my 8 inch square tin.
09:49
This tin has been lined with baking parchment.
09:52
And I'm going to brush some melted Ghee over the paper.
09:58
The figs have now cooled down,
09:59
And now you need to mix the rest of the ingredients together.
10:02
The Dates.
10:04
The chopped Pistachios.
10:06
Chopped Almonds.
10:09
And the chopped Cashews.
10:13
I also have some Cardamom Powder over here.
10:16
Now this needs to be mixed together,
10:18
And I like to do it with my hands.
10:22
I'm just loving all the beautiful specks of colour,
10:25
From all the different dry fruits.
10:27
This is also a great snack to munch on,
10:29
And because it is so healthy,
10:31
You can also pack it up in your child's snack box.
10:34
Now you need to pat this mixture into the pan.
10:46
This needs to chill in the refrigerator for about 10 minutes.
10:49
And then it will be ready to cut into squares or diamonds.
10:57
This has been in my refrigerator for about 10 minutes,
10:59
And now I'm going to cut them into pieces.
11:05
And this is ready to be served.
11:24
It happens to be a guilt-free indulgence,
11:27
With some pure fruit.
11:28
So I hope you try this recipe at home.
11:30
And let me know how it turned out.
11:32
Guilt-free indulgence with some pure flavours.
11:39
Let's begin Kesar Malai Ladoo.
11:47
Once the milk boils for 2-3 minutes on high flame,
11:50
The next step is to curdle or split the milk.
11:54
So suddenly you have clotted cream,
11:57
Or you have Paneer like cottage cheese.
12:00
And then you have whey.
12:01
Now for that, I'm going to use an acid.
12:04
In this case, the acid is Vinegar or Acetic Acid.
12:07
Now this is regular domesticated Vinegar,
12:11
This is not an industrial Vinegar.
12:12
Also, I'm not using Lemon Juice in this case,
12:15
Which is Citric Acid or Citric Acid Crystals.
12:17
Because there is still that element of freshness,
12:21
In terms of Lemon.
12:22
I need Vinegar and that's why I'm using this.
12:25
The milk has now roll boiled.
12:27
Time to split it up.
12:30
For which of course, we need an Acid, like I said,
12:34
Acetic Acid in this case.
12:35
But I'm going to mellow it down with water.
12:38
Now this is regular cold water.
12:40
It's important to mellow this acid down,
12:43
Because that way, the curd that it will split into,
12:47
Or the cottage cheese that it will split into,
12:49
Will be softer, it will not harden.
12:52
Remember this.
12:53
Let's add this in.
12:54
The moment you add this,
12:56
You'll notice and realize,
12:57
That the milk would start splitting into curd and whey.
13:01
One quick stir, and that's going to accelerate the process.
13:05
The moment this splits up, off goes the flame.
13:08
We're not here to cook the curd,
13:10
Because if you cook it, it'll become stretchy and stringy,
13:13
And that's not what you want.
13:15
As fresh as this is, let's strain this out.
13:17
I'm going to strain this using of course,
13:20
A colander or a strainer.
13:22
And at this stage,
13:23
Of course, I'm going to scrape all of this,
13:26
And then, wash this as well.
13:28
Now it's important to wash this,
13:30
Because when you wash this,
13:31
You're literally washing away the acid from the curd.
13:37
You press this like so.
13:39
And the next step here again is very important,
13:42
You need to wash this completely.
13:44
That way, you're immediately cooling this down.
13:47
Secondly and most importantly,
13:48
You're also washing away all the acid,
13:50
All the acetic acid,
13:51
Because you do not want the ladoo to be sour in any nature.
13:56
This is regular cold water.
14:00
I'm going to press this and ensure all the water is removed.
14:05
The curd is washed and ready.
14:07
Let's keep it aside for like a minute or so,
14:10
To ensure that this dries out completely.
14:13
The fresh cottage cheese that we've made here,
14:15
Is now dry and ready.
14:18
Let's begin the cooking process.
14:20
First things first,
14:21
Fresh Cream.
14:23
This entire mixture needs to now cook literally like a lump.
14:27
It all has to come together.
14:30
To sweeten this and of course to enrich this entire recipe,
14:35
I'm going to add Condensed Milk.
14:43
Allow this to cook precisely for 30 seconds.
14:47
It just has to warm up and mix together.
14:52
Once this is achieved,
14:54
The next step is to add in the curd.
14:57
When I say curd, I mean,
14:59
The cottage curd or cottage cheese or Paneer that we made at home.
15:04
Mash this up like so.
15:06
And while you're doing that,
15:07
I'm also going to add in a layer of flavour to this.
15:11
And the first flavour is Saffron.
15:13
So strands of Saffron soaked in warm milk.
15:16
Like a tablespoon of milk.
15:20
Let's mix all this well.
15:21
And ensure that while we're mixing,
15:23
We're also mashing the Paneer like so.
15:27
When you keep mixing, scraping continuously,
15:31
The whole idea here is to ensure that this literally becomes like a clump.
15:35
Like a sweet clump of milk.
15:39
With this, our mixture is done and ready.
15:43
Time to bring it all together like so.
15:48
And this is the stage,
15:49
Where you now know that the mixture is ready to cool down.
15:53
Now, here's another tip for all of you.
15:55
To cool this mixture down,
15:57
It's important to transfer this either in a bowl or a plate.
16:01
That way, the process gets accelerated,
16:05
One, and two, the bottom of the mixture does not burn.
16:10
Spread this mixture like so,
16:12
The walls of the bowl.
16:14
And allow this to come down to room temperature.
16:20
To this, I'm going to add in another layer of flavour,
16:23
Cardamom seeds, which are lightly crushed.
16:26
And along with this, some Pistachios.
16:29
Well, Pistachios are going to be used as a garnish.
16:32
But I also like that little bite of a nut while eating a Ladoo.
16:36
Let's mix this well.
16:39
Let's make little marble-sized balls.
16:46
And then, we're going to add in the Paneer.
16:49
And let's roll it, like so, very lightly.
16:53
Let's stud in a few chopped Pistachios, like so.
16:59
And with this, your Kesar Malai Ladoo is done and ready.
17:02
Let's place this and make some more.
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