दूध से खोया बर्फी की रेसिपी / हलवाई स्टाइल खोया बर्फी बनाएं / How to make khoya Barfi recipe
Recipes in this Video
Ingredients
- ●2 cups khoya (mawa)
- ●1 cup sugar
- ●1/2 cup milk
- ●1/4 cup ghee (clarified butter)
- ●1/2 tsp cardamom powder
- ●1/4 cup chopped nuts (almonds, pistachios)
- ●a pinch of saffron strands (optional)
Instructions
- 1Heat ghee in a non-stick pan over medium heat.
- 2Add khoya to the pan and cook, stirring continuously until it melts and starts to leave the sides of the pan.
- 3Pour in the milk and mix well until combined.
- 4Add sugar and continue to cook, stirring until the sugar dissolves completely.
- 5Stir in the cardamom powder and saffron strands, if using.
- 6Cook the mixture until it thickens and starts to leave the sides of the pan again.
- 7Remove from heat and let it cool slightly.
- 8Grease a plate or tray with ghee and pour the mixture onto it, spreading it evenly.
- 9Sprinkle the chopped nuts on top and press them gently into the mixture.
- 10Allow it to cool completely and set for a few hours before cutting into squares or diamonds.
Equipment
Milk Cake, also known as Kalakand, has its roots in Indian festivals and celebrations, particularly during Diwali and Raksha Bandhan. This sweet treat symbolizes joy and togetherness, often shared among family and friends. With its rich texture and delicate flavor, Milk Cake has found popularity beyond India, inspiring variations in different cultures, while still retaining its traditional essence.
Ingredients
- ●milk
- ●lemon juice
- ●sugar
- ●cardamom powder
- ●ghee
- ●pistachios
- ●almonds
- ●rose water
Instructions
- 1Boil milk in a heavy-bottomed pan over medium heat until it reduces by half, stirring frequently.
- 2Add lemon juice gradually, stirring until the milk curdles and separates into chenna (curds) and whey.
- 3Strain the curds through a muslin cloth to remove excess whey and rinse with cold water.
- 4Transfer the chenna to a mixing bowl and knead until smooth and creamy.
- 5Add sugar and cardamom powder to the kneaded chenna and mix well.
- 6Cook the mixture in a non-stick pan over low heat, stirring continuously until it thickens and leaves the sides of the pan, about 10-15 minutes.
- 7Grease a flat plate with ghee and pour the thick mixture onto it, spreading it evenly.
- 8Press down gently to flatten the mixture and smooth the surface.
- 9Garnish with chopped pistachios and almonds, pressing them lightly into the surface.
- 10Let it cool at room temperature for a few hours until set.
- 11Cut into squares or diamond shapes before serving.
Ingredient Alternatives
milk
Healthier: almond milk
Cheaper: powdered milk
Almond milk is lower in calories, while powdered milk is more economical.
sugar
Healthier: honey
Cheaper: jaggery
Honey offers a natural sweetness, while jaggery is often less expensive.
pistachios
Healthier: walnuts
Cheaper: peanuts
Walnuts provide healthy fats, and peanuts are a budget-friendly option.
rose water
Healthier: vanilla extract
Cheaper: water with a drop of food coloring
Vanilla extract gives a different aroma, while colored water is more accessible.
Techniques
Equipment
Also Known As
Originating in the Indian subcontinent, samosas are a popular snack enjoyed across South Asia and beyond. Traditionally filled with spiced potatoes and peas, they symbolize hospitality and are often served at celebrations and gatherings. Today, variations abound worldwide, with fillings ranging from meat to cheese, showcasing the dish's adaptability and global appeal.
Ingredients
- ●all-purpose flour
- ●potatoes
- ●peas
- ●onions
- ●cumin seeds
- ●coriander powder
- ●garam masala
- ●green chilies
- ●ginger
- ●salt
- ●oil
- ●lemon juice
- ●fresh cilantro
- ●water
- ●food coloring
- ●black mustard seeds
Instructions
- 1Mix all-purpose flour and salt in a bowl.
- 2Add oil and rub until the mixture resembles breadcrumbs.
- 3Gradually add water to form a smooth dough; cover and let rest for 30 minutes.
- 4Boil potatoes until tender, then peel and mash.
- 5Heat oil in a pan; add cumin seeds and mustard seeds until they splutter.
- 6Add chopped onions and sauté until golden.
- 7Stir in green chilies, ginger, and peas; cook for 2-3 minutes.
- 8Mix in mashed potatoes, coriander powder, garam masala, lemon juice, and cilantro; season with salt.
- 9Roll out dough into small circles; cut in half to form cones.
- 10Stuff each cone with the potato filling and seal the edges with water.
- 11Heat oil in a deep pan until hot; fry samosas until golden brown, about 5-7 minutes.
- 12Drain on paper towels and serve hot with chutney.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: maida
Whole wheat flour adds fiber and nutrients.
potatoes
Healthier: sweet potatoes
Cheaper: yams
Sweet potatoes offer a healthier alternative with more vitamins.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers provide flavor with less heat.
garam masala
Healthier: curry powder
Cheaper: mixed spices
Curry powder can mimic garam masala in flavor.
Techniques
Equipment
Also Known As
Rasgulla, originating from Bengal, is a beloved Indian sweet made from chhena (curdled milk). Traditionally served during festivals and celebrations, it symbolizes joy and hospitality. The dish has gained international fame, with variations emerging across regions, including the popular 'Rasgulla' and 'Roshogolla' names.
Ingredients
- ●chhena
- ●sugar
- ●water
- ●cardamom
- ●rose water
- ●lemon juice
- ●milk
- ●cornstarch
Instructions
- 1Boil milk in a large pot until it comes to a rolling boil.
- 2Add lemon juice gradually to curdle the milk, stirring gently.
- 3Strain the curdled milk through a muslin cloth to separate the chhena from the whey.
- 4Rinse the chhena under cold water to remove the acidic taste.
- 5Squeeze out excess water from the chhena and knead until smooth and pliable.
- 6Form small balls from the kneaded chhena, ensuring they are smooth and without cracks.
- 7Prepare sugar syrup by boiling sugar and water together until fully dissolved.
- 8Add cardamom and rose water to the syrup for flavoring.
- 9Gently drop the chhena balls into the boiling syrup, ensuring they have space to expand.
- 10Cook the balls in the syrup for about 10-15 minutes until they double in size.
- 11Remove from heat and let the rasgullas cool in the syrup before serving.
Ingredient Alternatives
sugar
Healthier: stevia
Cheaper: jaggery
Stevia reduces calories, while jaggery offers a unique flavor.
chhena
Healthier: tofu
Cheaper: paneer
Tofu is lower in fat, while paneer is often more accessible.
Techniques
Equipment
Also Known As
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