Ingredients :

Groundnut or moongfali (1/4kg), ghee (2tbsp),

brown sugar or shakkar (100gms),

sugar (50gms).

Method of preparation:-

Take groundnut, roast it in a pan over low heat and then take off the pan from heat. Keep it aside to cool and then take out its skin. Take a frying pan, mix sugar and brown sugar in it. Then add a little water and keep it to boil. When it gets thick in consistency then adds groundnuts in it. Mix it well. Take a thali, grease it and then spread the groundnut mixture in it. Keep it to cool slightly and then cut it into pieces with a knife. Now keep the groundnut chikki a side to cool to cool completely and then store in airtight container.

Ganesh Chaturthi is a festival dedicated to the Lord Ganesha, who is well known for his love and inclination towards sweets like modak and besan ke ladoo. Therefore, it is of prime importance to offer the Lord besan ke laddu on this special occasion. No doubt, these ladoos are very tasty and are loved by almost everyone. So, why not make this auspicious occasion more special by making them at home only. Given below is the recipe giving details on the ingredients as well the method of preparing besan ke laddoo.

Motichur Ladoo

Ingredients

2 cups gram flour (besan)
2 cups clarified butter (ghee)
3/4 cups sugar
2 tbsp. almonds, finely chopped
1/2 tsp. cardamom powder
1/4 tsp. edible saffron color

Method
Mix gram flour with just enough water to make a thick batter. Add color. Heat clarified butter (ghee). Through a sieve, gently place batter drops into the hot ghee. Fry till pink and drain out. Continue till all batter is used. Reserve the fried drops as boondis. Heat sugar with 3/4 cup water and make a sticky syrup of one- thread consistency. Add fried boondis, almonds, cardamom powder and mix well. While still warm, shape the syrup-coated boondis into round ladoos, and leave till dry.

Kaju Barfi

Ingredients
2 cups Cashew Nuts (soaked in water for 2 hours)
1 cup Powdered Sugar
1 tbsp Ghee
1/2 tsp Cardamom Powder
Silver Foil (optional)

Method

Drain and blend the cashews to a fine paste. Use as little water as possible when blending.
Now in a saucepan make syrup with sugar and water and Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well
Remove from heat on to a smooth surface and roll out (thin) quickly with a rolling pin. Cut into squares/diamond shapes.

Shrikhand

Ingredients :

1 kg. Curd (Put in a muslin cloth and hung for 2-3 hours)
1 tbsp warm milk
3/4 to 1 cup powdered sugar
2 tsp cardamom (elaichi) powder
A few saffron strands
Slivers of pistachios & almonds (optional)

Method of Preparation:
Mix saffron in milk and keep it aside. Take a bowl and put Curd, sugar, saffron mixture and cardamom. Mix all the ingredients well either manually or with the help of a blender. Garnish it with almonds and pistachios.

Pedhas

Vermicelli Kheer

Ingredients

1cup Roasted Vermacili

1.5 liter Milk
½ tsp. Cardamom Powder
½ tsp. Saffron
Dry fruit and resins

Method :

Boil the milk in a broad mouth pan add the roasted Vermicelli and sugar to taste. Let it boil till thick. Dissolve saffrom in 1tsp. Water. Add cardamom and saffron to the thick vermacelli and milk mixture Garnish with soaked almonds and resins.

Khoya Burfi /Kaju Katri

Ingredients
1 Lt. Milk
75 gms sugar
50 grams naryal chura (coconut powder)
20 grams pistachios, chopped
20 grams almonds, chopped