By Ms. Preety Tyagi
Nutritionist and founder of MY22BMI
Lauki ki Barfi
Ingredients:
1/2 kg Lauki (Bottlegourd)
100 gms Sugar
50 gms ghee
100 gms khoya
50 gms milk powder
2 green cardamom seeds (powdered)
10 – 12 almonds
Instructions:
- Peel the lauki and remove all the big seeds and then grate the lauki using medium size grater.
- Press gently and squeeze out all the extra water from the lauki otherwise the cooking time will increase.
- Now, heat half the ghee in a heavy bottom pan and put the grated lauki in it.
- On a medium flame stir fry it till all the moisture evaporates and the lauki gets slightly roasted.
- Now add sugar and on a high flame fry it till all the water evaporates. Keep stirring constantly or the mixture might burn.
- Add dry milk powder to the lauki mixture and mix well. Also add grated khoya in it.
- Cook it for 2 to 3 minutes and then add the remaining ghee. Also add cardamom powder.
- Roast it further for 5 minutes or till nice sweet aroma is released.
- Now take a small lump of the mixture and place it on a plate and see if the mixture is retaining its shape. If it is still flowing then roast the mixture further and then repeat the process.
- Once the mixture is ready grease a square tray or plate and line it with a silver foil. Pour the mixture on it and smooth it out.
- Sprinkle finely chopped almonds on it.
- Let it cool for 1 hour to set.
- Later cut desired shapes – triangular or square.
Makhane ki kheer
Ingredients –
- Puffed Fox nuts (Makhane) 1 cup
- Milk 1/2 litre
- Pure ghee 2 tablespoons
- Khoya/mawa 3 tablespoons
- Green cardamom powder 1/4 teaspoon
- Almonds chopped 1 tablespoon
- Pistachios chopped 1 tablespoon
Instructions-
- Heat ghee in a non-stick pan. Pour the milk into a deep non-stick pan and let it come to a boil. Add the makhane to the first pan and sauté lightly.
- Take it off the heat. Add khoya and powdered sugar to the milk and let it boil on low heat. Add the makhane and mix lightly. Add green cardamom powder, almonds and pistachios.
- Mix well and take it off the heat. Let it cool to room temperature and then keep in the refrigerator to chill.
- Serve chilled.
Coconut Laddoo
Ingredients-
- Freshly grated coconut
- Cardamom powder
- Condensed milk
- Ghee
- Desiccated coconut/ nariyal ka burada
Instructions-
1. In a pan, take one tablespoon of ghee along with one and a half cup of grated coconut and stir and saute at a low flame for 3-4 minutes.
2. Add 3/4 cup of condensed milk and 1/2 teaspoon of cardamom powder to the mixture and mix it well.
3. Stir the mixture continuously as you cook it on a low flame till it gets thick. Turn off the flame after 7-8 minutes.