Anshu's Food Odyssey

Besan ke Laddoo is one of the quintessential Diwali sweets or mithai recipes  definitely made at our home. Though, these laddoos are made in different styles, sometimes adding sooji and nuts to them, however, the way I like them the best is how the halwais make them - perfect daanedaar made with just three ingredients - besan, ghee and sugar. And trust me, they are an absolute delight, which instantly transport you to a food heaven. So, if you too are a lover of those perfect halwai style daanedaar besan ke laddoo , then this recipe is just for your sorts. Do try them out and I assure, you're gonna love them. Just a few tips before you jump on to the recipe, make sure you use the mota besan aka the coarsely ground gram flour. Essentially, the mota besan is the key to getting that daanedaar texture. Next, never go for the powdered sugar in these laddoos. Always use the boora shakkar/ sugar. And lastly, just when the besan is nicely roasted, sprinkle a few drops of water and stir

" Mathura ke Pede " is a popular Indian sweet or mithai made with just two ingredients, milk and sugar. If you ever go to Mathura, you would see this delicious fudge being made by the halwais at every sweet shop. Traditionally huge quantities of milk are simmered along with sugar in big iron kadhais for hours until it turns thick and nicely caramelized. However, when making this at home, I cut the process short by using the readymade khoya or milk solids. As Krishna Janmashtami is just around the corner, I thought of making these pedas once again to celebrate the occasion - after all, what better choice than the mithai which has now become synonymous with the birthplace of Lord Krishna, Mathura? Haina!! Mathura ke Pede | Caramelized Milk Fudge INGREDIENTS Khoya/ milk solids - 200 grams Whole milk - 1 cup Boor sugar/ tagar - 5 to 6 tbsp + extra for rolling Crushed green cardamom seeds - 1 tsp Crushed black cardamom seeds - 1 tsp Cardamom powder - 1/4 tsp Ghee -

Some of the links below are affiliate links, which means, at no extra cost to you, I will earn a small commission if you click and make a purchase through them, helping me retain and maintain this blog. Starting tomorrow is the auspicious festival of Ganesh Chaturthi , also known as Vinayaka Chaturthi in many parts of India. One of the most celebrated Hindu festivals , it marks the birth anniversary of the beloved elephant-headed Hindu God, Lord Ganesha. The excitement for this 10 days long fiesta can be seen weeks before the actual day; people begin cleaning their houses, prepare different sweets and snacks and artisans across India start carving the idols of Ganesha in different poses and sizes. On the actual day of the chaturthi, these idols are installed in elaborately decked up pandals, temples, and even individual homes accompanied with various poojas, aartis and large processions. Not to mention, the mood of ecstasy, joy and blissfulness can be felt everywhere. Along

Sponge Rasgulla is one of the most popular and delectable sweet recipes from East India, particularly Odisha and West Bengal. The beautiful dessert is made from fresh chhena or the curdled milk solids, which are kneaded to a smooth dough and then boiled in sugar syrup until light and spongy. Not to mention, the juicy milk-based dessert is loved by people all across India and besides being addictive, it is also quite light on the palette unlike other heavy Indian sweets  that are usually made using khoya. Though making rasgulla is not difficult, it still requires a little practice and patience to get that right texture, which means it should have that porous net like appearance inside when cooked. This porous net ensures that syrup is perfectly absorbed making them immensely juicy. And it is due to this net that when rasgullas are squeezed, they get back to their shape again. Having said that, getting that perfect texture requires few points to be taken care of:   Qualit

Vegetable Pulao is one of the most basic rice dishes made in the Indian households. Most of the times, it uses the fragrant long grain basmati rice that are cooked along with a mix of vegetables and flavored with aromatic spices like green cardamom, cinnamon and star anise. Frankly telling, this one pot wholesome meal is something I make often, especially when I don't want to spend hours in the kitchen cooking the elaborate spread comprising of dal, sabzi and roti. Having said that, there are various varieties of this veg pulao and every home has its own recipe of making it. What I am sharing today is the one that I have been eating since childhood. Very easy and fragrant! Do try it with a bowl of plain chilled curd/yogurt. I am sure you'll be left asking for more.... Vegetable Pulao Vegetable Pulao INGREDIENTS Basmati Rice - 1 cup Finely chopped ginger - 1 inch piece Finely chopped garlic - 5 to 6 cloves Cauliflower florets - 1 c

Barfi or fudge is a quintessential sweet for any Indian festival be it Holi, Diwali, Janmashtami, Navratri or Eid. Traditionally, it is made using khoya/mawa or the milk solids that are flavored with a variety of ingredients such as cardamom, rose and saffron. Besides, fruit and chocolate based barfis are also getting very popular these days. However, the barfi that I am sharing with you today is a combination of khoya and almond paste that gives it a nice nutty flavour and texture. And the saffron surely lends it that beautiful aroma and golden hue making it all the more inviting. Not to mention, this barfi is perfect to indulge in during the fasting days. Kesar Khoya Badam Barfi Ingredients Almonds - 1/2 cup Milk - 3/4 cup Grated khoya/mawa - 1/2 cup Ghee - 1 tsp Sugar - 4 tbsp Kesar/Saffron strands - a good pinch Kewra/Rose water (optional) - 1 tsp Edible silver paper (warq, optional) Kesar Khoya Badam Barfi Other Similar Recipes from t

Loaded with goodness of ginger and coriander, "Paneer Dhaniya Adraki Korma" is simply a gastronomic treat for all paneer lovers. This simple yet exotic delicacy can be made in just a few minutes and definitely counts amongst few special recipes that can be served in dinner parties, get-togethers or festive meals. Needless to say, kids love it because of mild spices and a rich texture. A keeper recipe for sure, do try my version of it once and I promise, you would not be disappointed. Paneer Dhaniya Adraki Korma Ingredients Paneer (Cottage Cheese, cubed) - 250 grams Thick curd/yogurt (nicely whisked) - 1 cup Fresh cream - 1 tbsp Coriander paste - 1 tbsp Ginger paste - 1 to 2 tsp Refined flour - 1 tsp Chopped coriander - a handful Green chilies (chopped) - 1 tsp Salt - as per taste Black pepper corns - 3 to 4 Cloves - 2 to 3 Bay leaf - 1 Cumin seeds - 1 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Black pepper powder - 1/2 tsp Garam masala po

A traditional sweet delicacy from North India, " Meethe Chawal " or " Zarda Pulav " is usually made using long grain Basmati Rice which are flavored with whole lot of aromatic spices and dried fruits & nuts. The dish normally makes for an integral part of all auspicious occasions and is essentially served during festive meals, pooja ceremonies and wedding functions. The " zard " or the yellow color is the distinguishing feature of these awesome delectable sweet rice and which is primarily imparted using strands of saffron. At my home, though this pulav is a favorite of all, it is still made quite rarely because of its high sugar and carbohydrate content. This time also, I prepared it after a gap of almost one year when we kept a small pooja at our home, inviting all friends and family. Needless to say, it came out really well and was loved by all the guests. If you too are organizing a festive treat or a pooja at your home, do try ou