JOY NAGORER MOYA - FAMOUS BENGALI WINTER SWEETS RECIPE

During Winter season in India, a nice aromatic liquid Jaggery is made from Date Palm tree juice extract, called - NALEN GUR. 
By mixing Popped Rice with that jaggery an wonderful tasty sweetened ball is made called - MOYA!

Date Palm tree juice is being extracted

Ready Jaggery in earthen pots are for sale in market

Quality and taste of this amazing sweets depend on the quality of jaggery and popped rice, which is available only during winter. 

Popped Rice

It's huge popularity caused tampered and sub-standard MOYA products by unscrupulous traders, out numbered original and authentic MOYA - which is just amazing tasty! 
So today I'm gonna show how to make authentic MOYA at home to enjoy such fantastic sweet dish!

Ingredients for 8-10 MOYA - 
100 gm popped rice (Made from aromatic "Kanakchur" paddy)
150 ml Kheer (condensed Milk)
150 ml Liquid Date Palm Jaggery
1 tsp Ghee(clarified butter)
8-10 cashew
8-10 raisin
1/2 tsp cardamom powder

How to Make - 
First heat the jaggery. Don't boil, just heat. 
Add, Kheer (condensed Milk). Stir continuously till it reaches to boiling point and formed bubbles. Bubbles indicate that jaggery has reached to desired sticky stage. Put off flame. cool down for 2-3 minutes,
Add, 8-10 cashew, 8-10 raisin, 1/2 tsp cardamom powder. Mix well.
Add Ghee (clarified butter). Mix this also well with jaggery.
Now add popped rice in batch by batch and stir continuously. Stir till all the rice are coated with jaggery.

Then, grease you palm with ghee and make smaller balls by rolling the mixture in between your palms.
Garnish with raisin, cashew on top. 

Enjoy fabulous NALEN GURER MOYA (POPPED RICE SWEET BALLS IN LIQUID JAGGERY)! 

Recommended sweets dishes - 
Mangal Kalash               Phirni
Gulab Jamun                 Kaju Burfi
Narkel Naru

MANGAL KALASH SWEETS RECIPE - Diwali Special Sweets Dish | Holy Pot Sweets Recipe

Making sweets at home in Diwali, is an age old Indian tradition! Diwali or Festival of Lights celebration is very special for every Indian! 

Foods, gifts, decoration are seen everywhere to celebrate this Grand Occasion!

This year, I present, MANGAL KALASH or MONGOL GHOT - a special Sweet Dish, that I innovate. Please don't forget to tell me your views in comment! Happy Diwali!

Ingredients - 
500 ml full cream milk
250 gm Khoya or Mawa
150 gm sugar (powdered)
1/2 tsp Cardamom powder
7-8 Almond (optional)
2 tbsp chocolate sauce

Method - 
(Must watch the video below to see the step by step method)
Boil the milk and thicken. 
Heat a pan. Put Khoya or Mawa in it. Add thickened milk little by little. Stir continuously till Khoya or Mawa gets smoothly mixed up, without any lump. 
Keep the flame low.

When this mixture gets thicken, add powdered sugar. Stir and cook for another 7-8 minutes. 

Add, cardamom powder. Mix well. Cook till the mixture forms like dough and leaves the floor of the pan. Here, the white mixture will turn little creamy color.

Then, put off flame. 

Rest this mixture in room temperature till hardened.

When this mixture get hardened, give it shapes like pots.

Fill the pot with Chocolate sauce and chopped cardamom.
Serve this sweet dish to your family and friends!

Get More Sweets Dishes - 
Rasgulla
Gulab Jamun
Phirni
Malpua
Coconut Laddu

How to make perfect GULAB JAMUN

GULAB JAMUN - FESTIVAL SWEETS OF INDIA

Diwali is very very special festival for Indians. Every corner of India celebrates Diwali or Festival of Lights! 
This festival also meant for special foods, sweets and desserts! Almost in every household some sweets are made for family, guests and relatives. In this Diwali, I made this special GULAB JAMUN. It is also called Kala Jamun, Pantua etc. 
Make it following my recipe (see Video at bottom) and get the festival taste!

Ingredients - 

350 gm fresh Paneer 
100 gm all purpose flour
150 gm powdered sugar
1 tsp baking powder

for making Sugar Syrup 
1000 gm granulated Sugar

Method - 

1.First, mix and knead 350 gm paneer and 100 gm powdered sugar. Keep it covered for an hour.
2.After an hour, open the cover, mix and knead all purpose flour and baking powder together with Paneer to make a softer dough. Keep it covered for another half an hour.
3.After half an hour is over, open the cover, mash the dough over a plain smooth surface. Make smaller balls out of the dough of uniform size. 
4. Take 1 cup sugar and 3 cups water. Boil and make thin sugar syrup. Boil till sugar completely dissolves in water
5.Heat enough ghee (clarified butter) or Vanaspati (vegetable Ghee) and put the Paneer balls and fry till it turns dark golden brown color in very low flame. Flame is important. KEEP THE FLAME VERY LOW. 
6. Now put the fried Paneer balls in little hot thin sugar syrup. Keep it in thin sugar syrup for 8-10 minutes.
7. Take 2 cups sugar and 3 cups water, boil for 15-20 minutes to make thicker sugar syrup.
8. Take the GULAB JAMUNs out of thin sugar syrup. Put in thicker syrup. Boil for 20-25 minutes.
9.After 20 minutes, put off flame. Cool down the GULAB JAMUN keeping in room temperature for 5-6 hrs before serving.
10.Now garnish with chopped almond, pistachio. You may also wrap with silver foil paper (Burq)! Keep in refrigerator for at least an hour! Then serve chilled!  

Get More Sweets recipes - 
Rasgulla
Phirni
Rice Kheer
Parwal Ki Mithai
Kaju Katli 

Festival Special Sweets - PHIRNI

How to make Phirni

This Rice Flour Dessert - Phirni - is one of the most favourite sweet desserts on Indian festivals like Karwa Chouth, Diwali etc. 
Besides, it's very popular after meal dessert in Indian subcontinent across all sections of people. 
Easy to make and very nice to eat! Try it today! 

(More Sweets recipes - Gulab Pitha, Gokul Pitha, Rice Kheer, Palm Fruit cake )

Ingredients - 

100 gm flavored Rice flour
100 gm sugar
50 gm Khoa
1 tsp cardamom powder
5-8 gm pistachio (chopped)
25 gm cashew nut (chopped)
25 gm Almond (chopped)
25 gm raisin 
500 ml whole milk
1 tsp Rose water

Method - 

First, heat milk. Bring to boiling point. 
Add Sugar. After the sugar get dissolved, add rice flour little by little. Don't add all the rice flour at one go. Then it may form lump.
Stir continuously when adding rice flour.

When the mixture gets thicker add, rose water, cardamom powder, chopped pistachio, almond, cashew, raisin. Mix well. Put off the flame.

Let it come to room temperature, before garnishing.

When it gets cool down garnish it with dry fruits and rose petals!

Keep it in freeze for at least 2-3 hrs before serving! 
Traditionally, Phirni is served in earthen pots. Serve chilled!

See More -

Kaju Barfi 
Kheer Malpua
Dudh Puli or Kheer Puli
Patisapta

Festival Special Sweets - KAJU KATLI

How to make Kaju Katli or Kaju Burfi or Cashew nut Burfi Sweets? 

I always find it fascinating to make sweets for family and friends, specially during festive seasons! When friends, relatives visit home and all enjoy festive spirits and nice foods! 
Today, I show you the recipe of one of my favorite sweets, that I fond of since my childhood!

(See more sweets recipe - Sesame Ladoo - Ata Naru - Parwal Ki Mithai - Phirni)

At the end of Navratri, India observes Dussehra - killing of demon Ravana by Shri Ram. 
In Bengal, Dussehra or Vijaya Dashmi is observed to celebrate the end of three days Durga Puja. 
Exchange of sweets are part of it. 
Make your festivals memorable with this nice sweets!
(Don't forget to see the video for finer details)

Ingredients (for making 25-30 Kaju Katli)

1 and 1/2 cup Cashew nut
1 cup sugar
25 gm Cow Ghee (clarified Butter)
10-15 pieces Burq (silver foil)

Method -
Put the Cashew nuts in a blender or food processor. Make fine powder of the nuts. You may dry roast the Cashew a little before putting in blender.
Make a thick Sugar syrup with one cup sugar and one cup water.
When Sugar syrup becomes thicker, add Cashew powder. Stir continuously, so that no lump is formed. 
After mixing well, when it becomes little thicker, put off the flame and let it get cool and condensed.
Take a 15 inch X 12 inch butter paper, grease it with cow ghee. Spread the Cashew mix all along over it with a rolling pin. Stay it spread for another half an hour.
After half an hour, cut it into diamond shapes, with a knife. Paste Burq (Silver foil) over it.
Keep it in freeze for 8-10 days for future use or you may also serve it immediately! 

See More- 

Bengali Rasgulla
Chocolate Malpua
Coconut Ladoo

CHOCOLATE MALPUA RECIPE IN HINDI

मालपुआ तो सभी ने खाया, लेकिन आज मैंने ऐसी एक मालपुए के रेसिपी आप लोगों के साथ शेयर करने जा रही हूँ, की बहोत कम लोगों ने  इसके  बारे में सुने  हैं !

लेकिन इसमें हैरानी की कोई बात नहीं ! आजकल लोगों ने ढ़ेर सारी रेसिपियाँ ट्राय करते रहते हैं।  उसमे कुछ रेसिपियाँ तो लाजवाब भी होते हैं।

मैंने यह रेसिपी बहोत साल पहले ही ट्राय करके अपनी हाथ पका चुकी हूँ! तो आपलोग मेरे रेसिपी के उपर पूरा भरोसा कर सकते हैं!
आनेवाली दिवाली, नवरात्री, करवा चौथ आदि तौहार में यह चॉकलेट मालपुआ बनाकर अपने बच्चो और रिस्तेदारों को चौका दीजिये !
मुझे पूरा उम्मीद हैं की सभी ने इसे बहोत पसंद करेंगे !

तो चलिए अब नीचे देखते हैं क्या क्या सामग्री चाहिए यह बनाने के लिए -  

यहाँ विडियो देखिये 

यहाँ विडियो देखिये 

10 -12 मालपुए बनाने के लिए आप को चाहिए -  250 gm Kheer/Malai/मलाई  250 gm Sugar/चीनी 50 gm Mawa/Khoya/खोया 250 ml Milk/दूध 100 gm Semolina/Rava/सूजी 150 gm All purpose flour/ मैदा 50 gm Cow Ghee (clarified Butter) 15 gm Pistachio (chopped)/पिस्ता 1 tsp Choco Powder/चोको पाउडर  25 gm Almond (chopped)/आलमंड 1 tsp Fennel seed (Saunf)/सौंफ 1 tsp Cashew/काजू 1 tsp Raisin/किशमिश pinch of Baking Soda/बेकिंग सोडा

कैसे  बनाये -  पहले आप मैदा, सूजी, चीनी, खोया, पिस्ता,आलमंड, काजू , सौंफ, किशमिश और बेकिंग सोडा अच्छे ढंग से मिला लीजिये।  अब धीरे धीरे इसमें दूध मिलाते रहिये। पुरे दूध एक साथ, एक ही बार में  मत डाल दीजिये!  इसमें गाँठ बन सकते हैं।  धीरे धीरे मिलाते रहिये तब  आपके जो Batter या  लेई, वह सुन्दर और चिकना होगा।  यह Batter या  लेई के गाढ़ापन, न तो ज्यादा मोटी होगी, न तो ज्यादा पतली -  बस बीच के गाढ़ापन होनी चाहिए!  इसके बाद अब चॉकलेट पाउडर मिला दीजिये इस Batter या  लेई के साथ ।   बस आपके चॉकलेट मालपुआ Batter या  लेई अब तैयार ! कड़ाही में घी डाल दीजिये।  यह मालपुए को  अधिक घी  में तलना हैं, इसलिए उचित मात्रा में घी डालिये।  अब एक एक चम्मच  चॉकलेट मालपुआ Batter गर्म घी में तल लीजिये! एक अलग कड़ाही में 200 ml पानी के साथ 200 gm चीनी मिलाकर चाशनी बना लीजिये। अब तलने के बाद, मालपुए को उस चाशनी में डाल दीजिये ! दो मिनट बाद चाशनी से उठा लीजिये! बस! आपके मज़ेदार चॉकलेट मालपुआ तैयार!  अब कटौरी में मलाई डालकर  उपर पिस्ता और आलमंड टुकड़ा के साथ सर्व कीजिये !

See More -
Bangla Atanaru
Kheer Malpua
Bengali Sponge Rasgulla
Choco vanilla Dessert

Pointed Gourd Sweets Recipe - Parwal Ki Mithai

North Indian sweet dishes have a distinct feature. Those sweets are basically made from Khoa or Mawa. So it stays longer, unlike Bengali Sweets, which are made of cottage cheese or paneer.

Today, I gonna show you how to make very popular North Indian Sweets "Parwal ki Mithai" or "Parwal Khirpuli". 
Your friends and relatives will definitely be pleased at Diwali or home parties having this beautiful sweets.

Ingredients -
10-12 Pointed Gourd (parwal)
250 g Mawa/Khoa 
100 g sugar (for filling)
250 g sugar (for syrup)

1 Tbsp chopped cashew 
1 Tbsp chopped raisin
1 Tbsp chopped pistachios
1 Tbsp chopped almond
1 tsp cardamom powder

10-12 cherry
10-12 silver leaves(Vark)

Method -
Wash and peel off Parwal skin. Make a 1/4 inch wide vertical slit down the length of the parwal. Remove that part to make a long hole. Remove seeds from inside. It' shall look like a hollow shell. 
Now, take 3 cups(600 ml) water, add 1/2 tsp baking soda.Boil the peeled off pointed gourd for about 8-10 minutes. After boiling done, the shells of parwal transformed to nice translucent color, drain water. keep aside. you may keep it inside refrigerator to wipe out extra moisture.
With 250 g sugar and 250 ml sugar make a thinner sugar syrup. put the parwals in it. 

Now make filling. Take 250 g mawa/khoa in a preheated pan. Add 100 g sugar. Mix well. Add chopped cashew, raisin, pistachios, almond 1 tsp cardamom powder. Stir and mix well to make a smooth paste. When done take out from flame. cool down to room temperature. 
Now, take out those Parwals from Sugar syrup. Fill in the stuffing. 

Garnish with chopped cashew, pistachios, almond and top with a cherry. Wrap each Parwal sweet with silver leaf or Vark.
Keep in refrigerator. 
Serve chilled.

See More -
Dudhpuli or Khirpuli