Makara Sankranti is a Hindu harvest festival celebrated in almost all parts of India and Nepal in a myriad of cultural forms.
In India , The day also marks the the end of a hard and cold winter, the beginning of spring and the farming season, which is eagerly awaited by the farmers .
In my Dadihaal( Parental home ) , Sankrant is celebrated with lots of sweets made from til/ sesame and sugar and til-laddus made using til and jaggery .
Today to celebrate Sankrant ,I am sharing recipe of chikkis which has been passed on to me by my Mom ..
Mixed Nuts – 1 cup ( I used Almonds, Pistachios , Cashew nuts & peanuts )
White sesame seeds – 1/2 cup
Sugar – 1 cup
1 tbs fennel seeds / Sauf
Clarified butter / Ghee – 2 tsp
( extra for greasing rolling pin and cookie sheet )
Baking soda – 1tsp
Chop all the nuts except peanuts into thin slices .
Dry roast the peanuts and remove the skin from them . Break the peanuts in half .
Heat a pan or kadai, add the sesame seeds and dry roast on a medium flame till they splutter.Remove and keep aside to cool.
In the same pan add a tsp of ghee and roast all the mixed nuts along with Sauf for about a minute or two.Remove and keep aside to cool.
Grease the tray or aluminum foil with the ghee. Similarly grease the rolling pin which you’re going to use for flattening the Chikki/ brittle .
Add a tsp of ghee to the pan. Rotate the pan so that ghee gets coated to the pan.Add sugar and 2 tsp of water.
Keep the flame high and keep stirring.When sugar starts melting reduce the flame to low.
Once the sugar melts & starts caramelizing or browning , Keep stirring continuously.Sugar syrup will change to light brown color.
When sugar changes to light brown ,switch off and immediately add baking soda and roasted mixed nuts.
Pour it over greased slab and flatten using rolling pin.
Make approx 2 inch apart parallel horizontal and vertical cuts with knife while brittle is still hot.
When cooled, break it into pieces and store in airtight container and enjoy it whenever you like .
Karachi halwa is an absolutely delicious chewy orange color yummy Indian dessert , loaded with the goodness of almonds, pistachios and other dry fruits.
Corn Flour OR custard powder – 1 cup
Sugar – 2 cups
Water – 3 cups
Ghee / clarified butter 4 tsps
Chopped nuts (Cashew nuts, Almonds and Pistachios) – 2 tbs
A few drops of orange or any other color IF using Corn flour
A little ghee to grease a plate
1.Keep a plate ready by greasing it with ghee.
2. In a thick bottomed pan, mix together custard powder (I used Vanilla flavor), water, sugar and mix well without any lumps.
3. Keep the pan on the stove and begin by cooking over high flame.
4. The mixture will begin to boil and start to thicken. Keep stirring.
5. Add ghee, cashew nuts, mix well and reduce the flame. By now the mixture will look like a thick jelly and look glassy.
6. Keep stirring continuously for 8-10 mins till the mixture begins to form into a lump and begins pulling away from the sides.
7. Transfer the halwa to the greased plate and level the top. You can also sprinkle nuts on top. Make indents while the halwa is still warm
8. Once its cool, slice them and serve.
9. You can store this halwa at room temperature for 2 to 3 days and it keeps well for 7 days when refrigerated.
Holiday season is in full swing in India and with Dewali right around the corner we all look for some easy and quick to make Indian sweets . Today I am bring to you one of the most popular and loved By most ” Kaju Kathli” WITH a twist . Instead of using regular condescend milk , here I have used Dulce De Lech as well as rose flavoring. Recipe for DDL AKA Dulce De Lech can be found HERE
This is a very easy recipe and you’ll never have to run to the sweet shop again ! If you want to make regular kaju katli then you can replace DDL for regular condensed milk …
You need a can of Dulce De Leche (14oz)
1 tsp ghee / clarified butter
300 gm. ground kaju / cashew nuts
1 tsp rose (essence). OR vanilla essence
Some dried rose Petals
1 tsp of ghee for greasing a plate .
Place Dulce De Leche , ground cashew /kaju , ghee and essence in a wok or karahi and mix well. Turn the heat on and cook, stirring all the time, until the whole mass begins to come off the wok & starts looking like a dough .
Grease a flat tray with a very thin layer of ghee or butter.
Turn it out onto the tray and spread evenly. Smooth out any irregular bits with a flat spatula.
Sprinkle dried ross Petals
Allow to cool completely.
Cut into any shapes of your choice or diamond shapes or squares.
Now gently lift each burfi/ sweet out with the help of a spatula or knife and keep in an airtight box, separating each layer of burfies with waxed paper or foil. Otherwise, they may stick together.
Powdering the cashew is best done in a coffee grinder or dry-grinding. The blender/mixie does not do a very good job and it needs to be a fine powder.