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Chhath Puja special sweet Thekua recipe

Bihar's Special Sweet Dessert Parwal Ki Mithai Recipe

North Indian Famous Street Food Chana Ghugni Recipe

The Traditional Bengali Sweet Lobongo Lotika (Laung Latika) Recipe

Traditional Dal Pitha Recipe | Dal Pitha Recipe | Bihar Special Dal Pitha Recipe | How to Make Dal Pitha | Dal Pitha Easy Recipe | Chana Dal Pitha Recipe | What is Dal Pitha |

Traditional Dal Pitha Recipe | Dal Pitha Recipe | Bihar Special Dal Pitha Recipe | How to Make Dal Pitha | Dal Pitha Easy Recipe | Chana Dal Pitha Recipe | What is Dal Pitha | Dal Pitha Recipe: Here is a traditional recipe from Bihar, India, for Dal Pitha, a savory steamed dumpling. t is made with rice flour and soaked split chickpeas, along with some basic spices for flavor. So let's learn about the recipe for making this traditional Bihari dish.

Ingredients:

For the dough:

2 cups rice flour

1 cup water (or as needed)

1/2 teaspoon salt

1 teaspoon oil

For the filling:

1 cup chana dal (split chickpeas)

2 green chilies, finely chopped

4-5 cloves of garlic

1 inch ginger, grated

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/4 teaspoon asafoetida

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

Salt to taste

2 tablespoons fresh coriander leaves, chopped

1 teaspoon oil

Instructions:

Prepare the dal filling:

Wash the chana dal and soak it for 2-3 hours.

Drain the water from the dal and grind it coarsely without adding any water.

Heat 1 teaspoon of oil in a pan. Add cumin seeds, fennel seeds, and asafoetida.

Add green chilies and ginger; sauté for a minute.

Add the coarsely ground dal, turmeric powder, red chili powder, and salt.

Cook on low heat, stirring continuously, until the dal mixture dries up and becomes crumbly.

Add chopped coriander leaves, mix well, and let it cool.

Prepare the dough:

Bring water to a boil with salt and oil.

Reduce the heat and gradually add the rice flour while stirring continuously.

Mix until a soft dough is formed. Cover and let it rest until it is warm enough to handle.

Knead it slightly to make it smooth.

Shape the pithas:

Divide the dough into small balls.

Shape each ball into a small disc using your palms (use wet hands if it's sticky).

Place a spoonful of dal filling in the center. Fold the edges to seal it into a half-moon or cylindrical shape.

Steam the pithas:

Place the pithas in a greased steamer basket or idli stand.

Steam for 15-20 minutes until the outer layer is cooked and slightly translucent.

Serving suggestion:

Serve hot with green chutney, tomato chutney, or spicy pickle.

Dal Pitha is a healthy, protein-rich snack. Enjoy your homemade Bihari dish! You can also add a tempering of mustard seeds, cumin seeds, and green chilies in a little oil to enhance the flavor.

Also read:

Chhath Puja special sweet Thekua recipe

Bihar's Special Sweet Dessert Parwal Ki Mithai Recipe

North Indian Famous Street Food Chana Ghugni Recipe

The Traditional Bengali Sweet Lobongo Lotika (Laung Latika) Recipe

Festival special Milk Peda

Kesar Peda Recipe (Instant Kesar Peda) | Kesar Peda | Kesar Malai Peda | How to Make Kesar Peda | Kesar Peda Recipe | Kesar Peda Recipe Easy |

Ingredients:

2 cups crumbled khoya (mawa)

1/2 cup powdered sugar (or to taste)

2-3 tablespoons milk

A generous pinch of saffron strands

1/2 teaspoon cardamom powder

1 tablespoon chopped pistachios or almonds (for garnish)

Homemade Kesar Peda Recipe

Instructions:

Soak the Saffron:

Gently warm the milk and add the saffron strands. Let it soak for 10 minutes.

Cook the Khoya:

Heat a heavy-bottomed pan over low heat. Add the crumbled khoya and cook, stirring continuously, for 3-4 minutes until it softens.

Add the saffron-infused milk and continue stirring for another 2-3 minutes until the mixture thickens.

Add Sugar and Cardamom:

Reduce the heat to low. Add the powdered sugar and cardamom powder.

Mix well and cook, stirring continuously, for 2-3 minutes until the mixture comes together and starts leaving the sides of the pan.

Shape the Pedas:

Remove from the heat and let the mixture cool slightly (it should be warm but easy to handle).

Grease your palms with ghee. Take small portions and roll them into smooth balls, then gently flatten them to give them the shape of pedas.

Garnish:

Press some chopped pistachios or almonds on top of each peda.

If desired, you can also place a strand of saffron on top for extra aroma and decoration. Cool and Serve:

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

Enjoy your homemade Kesar Pedas!

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The Traditional Bengali Sweet Lobongo Lotika (Laung Latika) Recipe | Eastern Indian Sweet Laung Lata | Lavang Latika | Laung Latika Recipe | Lavang Lata Sweet Recipe | Lavang Lata Sweet | Lobongo Latika Sweet |

The Traditional Bengali Sweet Lobongo Latika (Laung Latika) Recipe | Eastern Indian Sweet Laung Lata | Lavang Latika | Laung Latika Recipe | Lavang Lata Sweet Recipe | Lavang Lata Sweet | Lobongo Latika Sweet | Laung Latika Recipe: Laung Latika is a traditional Bengali sweet, especially popular during festivals. It consists of a crispy pastry filled with a sweet mixture of khoya (mawa) and nuts, sealed with a clove, and dipped in sugar syrup. Let's learn the simple way to make this festive sweet.

Ingredients:

For the Dough:

1 cup all-purpose flour

2 tablespoons ghee

A pinch of salt

Water (as needed)

For the Filling:

1/2 cup khoya (mawa), crumbled

2 tablespoons grated coconut (optional)

2 tablespoons chopped nuts (cashews, almonds, pistachios)

2 tablespoons powdered sugar

1/2 teaspoon cardamom powder

1 tablespoon raisins

For the Sugar Syrup:

1 cup sugar

1/2 cup water

2-3 green cardamom pods

Other:

Whole cloves

Oil or ghee for frying

Instructions:

Prepare the Dough:

In a mixing bowl, combine the all-purpose flour, ghee, and salt. Mix until it becomes crumbly.

Gradually add water and knead into a smooth, firm dough. Cover and set aside for 20-30 minutes.

Prepare the Filling:

In a pan, lightly roast the khoya for 2-3 minutes until it turns slightly golden.

Remove from heat. Add the grated coconut, nuts, powdered sugar, cardamom powder, and raisins. Mix well. Let it cool.

Shaping the Latika:

Divide the dough into small balls. Roll each ball into a small disc (about 3-4 inches in diameter).

Place 1-2 teaspoons of filling in the center.

Fold the edges over the filling to create a rectangular or square parcel. Seal the edges well.

Press a clove into the center to secure the folds and hold them in place.

Frying the Latika:

Heat oil or ghee for frying in a pan over medium heat.

Fry the parcels in batches until golden brown and crispy. Remove and drain on paper towels.

Preparing the Sugar Syrup:

Combine sugar, water, and cardamom in a saucepan. Bring to a boil, then simmer for 4-5 minutes until a one-string consistency syrup is formed.

Dipping the Clove Latika:

While the syrup is still warm, dip each fried clove latika into the sugar syrup for 1-2 minutes.

Remove and let them cool on a plate. The syrup will harden, creating a glossy coating.

Serving:

Enjoy the clove latika at room temperature. Store in an airtight container for up to a week.

Tip:

- You can omit the coconut if you prefer a more traditional filling.

Also read:

Chhath Puja special sweet Thekua recipe

Bihar's Special Sweet Dessert Parwal Ki Mithai Recipe

North Indian Famous Street Food Chana Ghugni Recipe

North India's Popular Street Food Chana Ghugni | Chana Ghugni | Kale Chane Ki Ghugni | Ghugni Recipe Bihar Style | Kale Chane Ki Ghugni Recipe | Chane Ki Ghugni Recipe |

North India's Popular Street Food Chana Ghugni | Chana Ghugni | Kale Chane Ki Ghugni | Ghugni Recipe Bihar Style | Kale Chane Ki Ghugni Recipe | Chane Ki Ghugni Recipe | Here is a detailed recipe for Chana Ghugni, complete with step-by-step instructions and serving suggestions. This classic Eastern Indian popular street food combines dried peas or chickpeas with aromatic spices for a flavorful experience. It's a spicy, tangy curry made with a mixture of dried white peas (sometimes chickpeas) and fragrant spices. Enjoy your homemade Chana Ghugni!

Ingredients:

1 cup dried white peas or black chickpeas

1 large onion, finely chopped

1 large tomato, finely chopped

2 green chilies, chopped

1 inch ginger, grated

3-4 cloves garlic, finely chopped

1 teaspoon cumin seeds

1 bay leaf

1/2 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

1 teaspoon red chili powder

1/2 teaspoon amchur (dried mango) powder or lemon juice

2 tablespoons oil

Salt to taste

Fresh coriander leaves, chopped, for garnish

For serving (optional):

Chopped onions

Lemon wedges

Sev or bhujia

Instructions:

1. Soak and boil the peas:

Wash the dried peas or chickpeas and soak them overnight in enough water.

Drain the water, and pressure cook with fresh water and a pinch of salt until 3-4 whistles or until tender. Set aside.

2. Prepare the masala:

Heat oil in a pan. Add cumin seeds and bay leaf. Let them splutter.

Add chopped onions. Sauté until golden brown.

Add ginger, garlic, and green chilies. Sauté for 1-2 minutes.

Add tomatoes and cook until soft and the oil separates.

Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook for 2 minutes.

3. Cook the Ghugni:

Add the boiled peas/chickpeas (along with a little of the cooking water) to the spice mixture.

Mix well and cook on low heat for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.

Add garam masala and amchur powder (or lemon juice). Mix and cook for another minute.

4. Garnish and Serve:

Garnish with chopped coriander leaves.

Serve hot, topped with chopped onions, sev/bhujia, and lemon juice if desired.

Enjoy your homemade Chana Ghugni!

Also read:

Chhath Puja special sweet Thekua recipe

Bihar's Special Sweet Dessert Parwal Ki Mithai Recipe

The Traditional Bengali Sweet Lobongo Lotika (Laung Latika) Recipe

Khaja | Bihar Ka Khaja | How to Make Khaja | How to Make Khaja at Home | Homemade Khaja Recipe | Bengali Style Khaja | Bengali Khaja | Khaja Sweet |

Ingredients:

2 cups all-purpose flour

2 tablespoons ghee

Water (for kneading the dough)

1 cup sugar

1/2 cup water (for the syrup)

Ghee or oil (for deep frying)

1 tablespoon rice flour (optional, for extra crispiness)

Crispy & Sweet Dessert Khaja

Instructions:

1. Prepare the dough:

- In a bowl, combine the all-purpose flour and 2 tablespoons of ghee. Rub it together until it becomes crumbly.

- Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 15-20 minutes.

2. Roll and layer:

- Divide the dough into equal-sized balls.

- Roll each ball into a thin oval or rectangular sheet.

- If using, mix the rice flour with a little ghee. Lightly spread this mixture between the layers for extra crispiness.

- Stack 2-3 sheets together, roll them tightly, then cut into 1-inch pieces.

- Gently flatten each piece with your palm.

3. Deep fry:

- Heat ghee or oil in a pan over medium heat.

- Fry the khaja pieces until golden brown and crispy. Drain excess oil on paper towels.

4. Prepare the sugar syrup:

- Boil 1 cup of sugar with 1/2 cup of water until a single-thread consistency syrup is formed.

5. Soak and serve:

- Dip the fried khaja pieces in the warm sugar syrup for a few seconds, ensuring they are fully coated.

- Remove them and let them cool on a plate. The syrup will solidify as it cools.

Tips:

Make sure the dough is not too soft so that the layers form properly.

Fry over medium heat for even cooking.

You can add cardamom powder to the syrup for added flavor.

Enjoy your homemade Khaja!

Also read:

Chhath Puja special sweet Thekua recipe

Bihar's Special Sweet Dessert Parwal Ki Mithai Recipe

North Indian Famous Street Food Chana Ghugni Recipe

The Traditional Bengali Sweet Lobongo Lotika (Laung Latika) Recipe