Wednesday, July 21, 2021

Condensed milk | Homemade condensed milk | How to make condensed milk at home | 2 ingredients condensed milk recipe

Milk - 3 cup,
Sugar - 3/4 cup.

Rinse a heavy bottom pan with water. Add milk followed by sugar. 

Dissolve sugar over medium high flame with stirring occasionally. Give it a boil.

Now reduce heat to medium, cook mixture roughly about 40 to 45 minutes with occasional stirring.

Now milk has reduced by half and thickens slightly.

At this point,  you may see some layer forming on top. Do not stir, but gently remove with the help of a spoon. Stirring mixture at this point leads crystals in condensed milk.

When mixture reduced by 1/3, condensed milk is ready. Once ready, turn off the flame and remove from the heat.

Sieve prepared mixture for smooth texture.

Let it come to room temperature. Transfer into a refrigerator safe airtight glass container. Keeping in the fridge for 2 to 3 hours makes the mixture thicker.

Refrigerate and use prepared condensed milk up to 20 to 25 days.

Adjust amount of sugar as per taste.
Cooking time may vary according to the size and type of stove and cooking utensil.

For video recipe - 

Wednesday, June 23, 2021

Rajgira halwa with jaggery | રાજીગરા નો શીરો ગોળમાં | Upvas sweet | Vrat ka halwa | Rajgiraka shee

Amaranth flour - 1/2 cup,
Clarified butter - 1/4 cup,  For homemade organic clarified butter recipe click here.
Hot water - 1 1/2 cup,
Jaggery - 1/4 or 1/3 cup,
Almond(finely chopped) - 1 tbsp,
Cashew(finely chopped) - 1 tbsp,
Cardamom powder - 1/8 tsp.

In a pan, add clarified butter followed by amaranth flour.

Keep roasting and stirring over low to medium low flame till flour becomes brown and aromatic.

Once flour gets roasted well, add hot water. Mix well. Stir well to avoid lumps.

Mix till water gets evaporated.

Now add jaggery and mix well till it gets well combined.

Add finely chopped almond, cashew and cardamom powder. Mix well.

Cook covered on low flame for 2 - 3 minutes. Now clarified butter starts to oozing out from mixture. Serve hot or warm.

Jaggery can be replaced by brown sugar or sugar.
Milk can be used in place of water for better taste.
Add or omit any kind of dry fruits as per choice.
Roasting process should be done on low flame to prevent burning.
Adjust amount of ghee and jaggery as per like.

For video recipe - 

Thursday, June 17, 2021

Kathiyawadi Bhakhri | કાઠીયાવાળી ભાખરી | Gujarati bhakhri | Gujarati breakfast recipe

Coarse wheat flour - 1 cup,
Salt - 1/4 tsp or to taste,
Peanut oil - 2 tbsp,
Warm water - 1/4 cup or as per need,
Clarified butter - as per need. For homemade organic clarified butter recipe,click here.

In a large mixing bowl, add coarse wheat flour along with salt and oil. Mix well till it gets well combined.

Now gradually add water, little at a time and form semi stiff dough. Dough should not be soft or medium but hard.

Now divide dough into two equal parts.

Take one part and flatten out a bit using palm.

Roll out in a thick round bhakhri. Rolled bhakhri should be thick about 1/4 inch. 

To prevent bhakhri from puffing, make marks with the help of rolling pin.

Now heat a clay tawa (which is also called as "Tavdi" in Gujarati) over low to medium low flame. Iron tawa also works fine. Now place rolled bhakhri upside down on hot clay tawa.

Let it cook over low to medium low flame till light golden color. Now flip the side of bhakhri and cook  both sides till it gets well cooked completely.

If you are using iron tawa, roast bhakhri with kitchen napkin or spatula. Press bhakhri with KITCHEN napkin  and roast till crispy and golden brown from both the sides.

Take out from the tawa, apply clarified butter on top while still hot.

Size and thickness of bhakhri depends on personal preference.
Do not roast bhakhri over high or medium high flame, else it will stay uncooked from inside.
Bhakhri can be served in breakfast or dinner with  tea, any kind of pickle and curry.

For kathiyawadi style curry recipes, click Kathiyawadi shaak.

For video recipe - 

Wednesday, June 9, 2021

Hibiscus Syrup, Soda & Cold drink or Sharbat | Roselle drink | Sorrel drink

Water - 2 cup,
Dried hibiscus - 1/2 cup.

For syrup
Sugar - 3/4 cup,
Water - 1/3 cup,
Roasted cumin powder - 1 tsp,
Black salt - 1/2 tsp,
Black pepper powder - 1/2 tsp.

To serve
Ice cubes,
Soda or water.

Take dry hibiscus flower and measure 1/2 cup. Wash well couple of times and drain water.

In a pan, take 2 cup water. Heat over medium flame till gentle boil.

Now add washed and drained hibiscus.

Cover with lid and let it simmer over low flame for 15 to 20 minutes.

After 15 to 20 minutes, turn off the flame and remove from the heat.

In a pan, heat sugar with water over medium flame. Cook and stir till it reaches one string consistency.

Now strain prepared hibiscus water. Discard flowers. Mix well. 

Cook and stir over medium flame for  8 to 10 minutes.

Now add roasted cumin powder, black salt and black pepper powder. 

Mix well and cook further till it becomes thick and sticky. Turn off the flame and remove pan from the heat.

Let it cool down to room temperature. Transfer into refrigerator safe airtight container.
Syrup can be stored in fridge for a month.

How to serve
1 With plain water
In a glass, add some ice cubes. Add 1 - 2 tbsp of prepared syrup followed with water. Mix well and serve.

2 with soda
In a glass, add some ice cubes. Add 1 - 2 tbsp of prepared syrup followed with soda. Mix well and serve.

Adjust amount of sugar as per taste.
Add or omit spices as per taste.
Sugar can be replaced by rock sugar or jaggery powder.

For video recipe -