PG_Food_Factory

Special green pea Nimona recipe for winters

Chhath Puja special sweet Thekua recipe

Bihar's Special Sweet Dessert Parwal Ki Mithai Recipe

Parwal Ki Mithai | Parwal Ki Mithai Recipe | How to Make Parwal Ki Mithai | Parwal Ki Mithai Dessert | Parwal Sweet Mithai | Pointed Ground Sweet |

Parwal Ki Mithai | Parwal Ki Mithai Recipe | How to Make Parwal Ki Mithai | Parwal Ki Mithai Dessert | Parwal Sweet Mithai | Pointed Ground Sweet | Here is a traditional recipe for Parwal ki Mithai (also known as Parwal ka Meetha or Stuffed Parwal Sweet), a special sweet dish from Bihar and Uttar Pradesh, especially popular during festivals and special occasions.

Ingredients:

10–12 pointed gourds (parwal)

1 cup khoya/mawa (reduced milk solids)

1/2 cup sugar (for filling)

1 cup sugar (for sugar syrup)

1/2 teaspoon cardamom powder

2 tablespoons chopped nuts (almonds, pistachios, cashews)

1 teaspoon ghee

1 cup water

Silver leaf (optional, for garnish)

www.freepik.com

Instructions:

1. Prepare the pointed gourds:

Wash and peel the pointed gourds.

Make a lengthwise slit on one side of each gourd and carefully remove the seeds to create a cavity for the filling.

2. Blanch the pointed gourds:

Bring 2–3 cups of water to a boil in a pan.

Add the pointed gourds and cook for 3–4 minutes until they are slightly tender (do not overcook).

Drain the water and set aside.

3. Prepare the sugar syrup:

In a saucepan, combine 1 cup of sugar and 1 cup of water.

Bring to a boil, stirring until the sugar dissolves.

Simmer over low heat until a light, one-string consistency syrup is formed.

4. Soak the pointed gourds in the syrup:

Add the blanched, drained pointed gourds to the sugar syrup.

Cook over low heat for 8–10 minutes to allow them to absorb the syrup.

Remove from the syrup and let them cool.

5. Prepare the filling:

Heat 1 teaspoon of ghee in a pan.

Add the khoya and sauté over low heat until it turns light golden brown and fragrant.

Add 1/2 cup of sugar, cardamom powder, and chopped nuts.

Cook for 2–3 minutes, stirring continuously.

Remove from heat and let it cool.

6. Stuff the pointed gourds:

Gently fill each cooled, syrup-soaked pointed gourd with the prepared khoya mixture. Press gently so they retain their shape.

7. Garnish and Serve:

You can garnish with silver leaf and chopped nuts, if desired.

Serve chilled or at room temperature.

Tips:

- Make sure the pointed gourds remain whole and don't break after boiling.

- Adjust the sweetness according to your taste.

- Store it in the refrigerator and consume within 2-3 days.

- Enjoy this unique and delicious pointed gourd sweet!

Also read:

Special green pea Nimona recipe for winters

Chhath Puja special sweet Thekua recipe

North Indian Sweet Chandrakala Recipe

Chhath Puja Special Thekua Recipe | Thekua | Thekua Recipe | How to Make Thekua | Thekua Recipe in Hindi |

Chhath Puja Special Thekua Recipe | Thekua | Thekua Recipe | How to Make Thekua | Thekua Recipe in Hindi | Here is a traditional recipe for Thekua, a popular sweet snack from Bihar, Jharkhand, and eastern Uttar Pradesh, often made during the Chhath Puja festival:

Ingredients:

2 cups whole wheat flour

1 cup jaggery (grated) or sugar

1/4 cup ghee

1/2 cup water (as needed)

1/4 cup grated coconut (optional)

1/2 teaspoon cardamom powder

Oil or ghee for frying

Chhath Puja Special Thekua Recipe

Instructions:

Prepare the jaggery syrup:

Heat 1/2 cup of water and add the grated jaggery. Stir until dissolved. Let it cool to room temperature.

Prepare the dough:

In a large mixing bowl, combine the whole wheat flour, cardamom powder, grated coconut (if using), and melted ghee. Mix well.

Gradually add the jaggery syrup to the flour mixture and knead into a firm but smooth dough. Add more water only if needed.

Shape the Thekua:

Take small, lemon-sized portions of the dough. Shape them into flat discs (~1/4-inch thick). You can use a fork or traditional wooden molds to create patterns.

Deep fry:

Heat oil or ghee in a deep pan over low-medium heat. Fry the prepared Thekuas in batches, turning occasionally, until golden brown and crispy.

Remove and drain on paper towels.

Cool and store:

Let the Thekuas cool completely. Store in an airtight container.

Tips:

- The dough should be firm to maintain its shape while frying.

- Thekuas last for several days and are perfect for a tea-time snack!

- Enjoy your homemade Thekua!

Also read:

Special green pea Nimona recipe for winters

Bihar's Special Sweet Dessert Parwal Ki Mithai Recipe

The Traditional Dish from UP & Bihar: Matar Ka Nimona | Hare Matar Ka Nimona | Matar Ka Nimona Sabji | How to Make Nimona | Green Peas Nimona |

The Traditional Dish from UP & Bihar: Matar Ka Nimona | Hare Matar Ka Nimona | Matar Ka Nimona Sabji | How to Make Nimona | Green Peas Nimona | Nimona (Green Pea Curry) Recipe: Today we bring you Nimona, one of the most popular dishes from Uttar Pradesh. The main ingredient for this dish is fresh green peas; however, you can also use frozen peas if you prefer. It is traditionally made and enjoyed during the winter season. As we all know, green peas are a protein-rich food, so this dish is not only delicious but also beneficial for your health. You can eat it with roti, paratha, or rice. So, let's learn the complete recipe for making Nimona.

Ingredients:

2 cups green peas (fresh or frozen)

2 medium-sized potatoes, peeled and cut into small pieces

1 medium-sized onion, finely chopped

2 tomatoes, chopped

2 green chilies

1-inch piece of ginger

4-5 cloves of garlic

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

Salt to taste

2-3 tablespoons oil/ghee

Fresh coriander leaves for garnish

The Authentic Winter Special Dish Nimona

Instructions:

Make a paste:

Combine the green peas, green chilies, ginger, and garlic and grind them into a coarse paste. Set aside.

Cook the potatoes:

Heat oil in a pan. Add the chopped potatoes and fry until golden brown. Remove and set aside.

Prepare the masala:

In the same pan, add cumin seeds. When the cumin seeds splutter, add the onion and sauté until golden brown. Add the tomatoes and cook until soft.

Add the spices:

Add turmeric powder, coriander powder, and salt and mix well. Cook for 1-2 minutes.

Add the green pea paste:

Add the ground pea mixture and cook on medium heat for 5-7 minutes, stirring continuously.

Combine:

Add the fried potatoes. Mix well. Add water to achieve your desired consistency.

Simmer:

Cover and cook for 10-12 minutes until the potatoes are cooked and all the flavors have blended. Final preparation: Sprinkle with garam masala. Garnish with fresh coriander leaves.

Serve hot with rice, roti, or paratha.

Also read: