Lilva Parathe | Lilva Paratha Recipe | How to Make Lilva Paratha | Green Pigeon Pea Paratha | How to Make Pigeon Pea Paratha | Lilva Paratha Recipe in Hindi | Lilva Paratha Kese Banaye |

 

Lilva Parathe | Lilva Paratha Recipe | How to Make Lilva Paratha | Green Pigeon Pea Paratha | How to Make Pigeon Pea Paratha | Lilva Paratha Recipe in Hindi | Lilva Paratha Kese Banaye | Today we bring you an easy recipe for making special pigeon pea (arhar dal) parathas for the winter season. They are very easy to make. You can make and eat them anytime for breakfast or lunch. They taste even better when served with hot masala chai. So, let's learn how to make them.

Ingredients

Pigeon Pea (Arhar Dal) – 1 cup 

Wheat Flour – 2 cups

Onion – 1 medium-sized, finely chopped (optional)

Green Chilies – 1-2, finely chopped

Ginger – 1-inch piece, grated

Coriander Leaves – 2 tablespoons, finely chopped

Cumin Seeds – 1 teaspoon

Carom Seeds (Ajwain) – ½ teaspoon (optional)

Turmeric Powder – ¼ teaspoon

Red Chili Powder – ½ teaspoon

Garam Masala – ¼ teaspoon (optional)

Salt – to taste

Oil or Ghee – for frying

Winter Special Lilva Paratha Recipe

Instructions:

Boil the Pigeon Peas:

Wash the pigeon peas thoroughly.

Boil them in enough water with a pinch of salt for 5-7 minutes until they are soft but not mushy. Drain the water and let them cool.

Prepare the Stuffing:

Coarsely mash the boiled pigeon peas with a fork or blend them in a blender for a few seconds.

In a bowl, combine the mashed pigeon peas, onion, green chilies, ginger, coriander leaves, cumin seeds, carom seeds, turmeric, red chili powder, garam masala, and salt.

Mix well to make a thick, dry mixture.

Prepare the Dough:

In another bowl, combine the wheat flour and a pinch of salt.

Gradually add water and knead into a soft dough. Let it rest for 10-15 minutes.

Making the Parathas:

Divide the dough and the stuffing into equal portions. Roll out one portion of the dough into a small, round roti (flatbread). Place a portion of the filling in the center, bring the edges together, and seal.

Gently flatten and roll it out again like a paratha.

Heat a griddle or pan, and cook the paratha on both sides with oil or ghee until golden brown and crispy.

Serving suggestion:

Serve hot with yogurt, pickle, or chutney. Tip:

You can add a pinch of amchur (dried mango powder) or lemon juice to the filling for a tangy flavor.

Enjoy your Toor Dana Paratha!

Also read:

Onion Paratha Recipe

Matar Paratha Recipe

Aloo Paratha Recipe

Paneer Paratha Recipe

Gobhi Paratha Recipe

Methi Na Thepla Recipe

Cabbage Paratha Recipe

Sattu Paratha Recipe

Mooli Paratha Recipe

Palak Paratha Recipe

Sweet Potato Paratha Recipe 

Ragi Sweet Potato Liquid Paratha Recipe 

Cheese Paratha Recipe 

Lilva Kachori | Lilva Kachori Recipe (Tuvar Ke Dane Ki Khasta Kachori) | How to Make Lilva Kachori | Crispy and Delicious Pigeon Pea Kachoris | How to Make Khasta Kachori | Khasta Lilva Kachori Recipe |

 

Lilva Kachori | Lilva Kachori Recipe (Tuvar Ke Dane Ki Khasta Kachori) | How to Make Lilva Kachori Gujarati Style | Gujarati Farsan Lilva Kachori | Lilwani Kachori | Crispy and Delicious Pigeon Pea Kachoris | Gujarati Lilwani Kachori Recipe | How to Make Khasta Kachori | Khasta Lilva Kachori Recipe | Here is a traditional recipe for green pigeon pea kachoris, which you can make and enjoy anytime. You can have them for breakfast or serve them at a party. Serve them with sweet and sour chutney, the recipe for which we have already shared on our blog. So, let's learn about the recipe for crispy and delicious pigeon pea kachoris.

Ingredients

For the dough:

2 cups all-purpose flour

1/4 cup ghee or oil

Salt to taste

Water (as needed)

For the filling:

1 cup fresh pigeon peas (green pigeon peas; with skin)

2–3 green chilies

1-inch piece of ginger

1–2 tablespoons fresh coriander leaves (finely chopped)

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/4 teaspoon asafoetida

1/2 teaspoon garam masala

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

1/2 teaspoon red chili powder

1/2 teaspoon coriander powder

Salt to taste

Oil for frying

Gujarati Style Crispy Lilva Kachori

Instructions

Prepare the dough:

In a mixing bowl, combine the all-purpose flour, salt, and ghee/oil. Rub the mixture with your fingers until it becomes crumbly.

Gradually add water and knead into a soft, smooth dough. Cover it with a damp cloth and let it rest for 20–30 minutes.

Prepare the filling:

Grind the pigeon peas, green chilies, and ginger coarsely in a blender without adding any water.

Heat 1–2 teaspoons of oil in a pan. Add cumin seeds, fennel seeds, and asafoetida.

Add the ground pigeon pea mixture. Sauté for 2–3 minutes.

Add salt, red chili powder, coriander powder, garam masala, amchur/lemon juice, and chopped coriander leaves.

Cook until the mixture dries out and becomes fragrant. Let it cool completely. 

To make the kachoris:

Divide the dough into lemon-sized balls.

Roll each ball into a small disc (about 2–3 inches).

Place a spoonful of the filling in the center. Bring the edges together and seal tightly, removing any excess dough.

Gently flatten each filled ball with your palms (do not press too hard, or the filling may ooze out).

To fry the kachoris:

Heat oil in a pan over medium heat.

Fry the kachoris over low to medium heat until golden brown and crispy on both sides.

Remove them to a paper towel to drain excess oil.

Serve hot with tamarind chutney, green chutney, or yogurt. This snack is especially popular during the winter months when fresh pigeon peas are available. Enjoy your homemade pigeon pea kachoris!

Also read:

Jaipur Special Kanda Kachori Recipe

Traditional Matar Kachori Recipe

Street Style Crispy Potato Kachori Recipe

Homemade Crispy Moong Dal Kachori Recipe

Tuvar Dana Chutney | Tuver Dane ki Chutney | Pigeon Peas Chutney | Tuvar ke Dane ki Sabji | Tuwar Dane ki Chutney Kese Banaye | How to Make Pigeon Peas Chutney |

Tuvar Dana Chutney | Tuvar Dane ki Chutney | Pigeon Peas Chutney | Tuvar ke Dane ki Sabji | Tuwar Dane ki Chutney Kese Banaye | How to Make Pigeon Peas Chutney | Here's an easy recipe for making pigeon pea chutney, which is commonly prepared during the winter season. It uses fresh pigeon peas, which are thoroughly cleaned and washed with clean water. The lentils are then ground into a paste with green chillies, garlic, and a few basic spices. Finally, it's tempered and served hot. You can enjoy it with millet flatbread (bajra roti) or parathas.

Ingredients:

1 cup pigeon peas (arhar dal)

2–3 green chillies

1-inch piece of ginger

1–2 cloves of garlic (optional)

1/2 cup fresh coriander leaves

Salt to taste

1 teaspoon cumin seeds

1–2 tablespoons oil

For tempering:

1 teaspoon mustard seeds

1 dry red chili (broken)

A pinch of asafoetida

A few curry leaves

Pigeon Peas (tuvar dana) Chutney

Instructions:

Wash the pigeon peas thoroughly. Now, take a non-stick pan and dry roast the pigeon peas until they turn light brown.

Let the roasted pigeon peas cool down. In a blender, combine the roasted pigeon peas, green chilies, ginger, garlic, coriander leaves, salt, and cumin seeds. Blend until a smooth paste is formed. Add water as needed to achieve your desired consistency.

Heat the oil in a small pan. Add the mustard seeds and let them splutter. Add the dry red chili, asafoetida, and curry leaves. Pour this tempering over the chutney.

Mix well. Serve with rice, roti, or as a side dish.

You can adjust the spices according to your preference. This chutney is rich in protein and pairs wonderfully with Indian meals!

Methi Ke Laddu | Methi Ke Laddu Recipe | How to Make Methi Ke Laddu | Methi Laddoo | Healthy Laddu Recipe | Winter Special Methi Ke Laddu | Fenugreek Seeds Laddu |

Methi Ke Laddu | Methi Ke Laddu Recipe | How to Make Methi Ke Laddu | Methi Laddoo | Healthy Laddu Recipe | Methi Dink Laddu | Methi Gond Laddu | Methi Ke Laddu Recipe in Hindi | Winter Special Methi Ke Laddu | Fenugreek Seeds Laddu | Today we're talking about the recipe for "Winter Special Fenugreek Laddoos." This is an easy recipe for a traditional North Indian sweet, specially made during winters for its warming and health benefits. It has numerous health benefits, so let's learn about this healthy laddoo recipe.

Ingredients:

1 cup fenugreek seeds

2 cups whole wheat flour

1 cup ghee

1 cup powdered jaggery or sugar (to taste)

1 cup edible gum

½ cup chopped nuts (almonds, cashews, pistachios)

2 tablespoons poppy seeds (optional)

1 teaspoon cardamom powder

Winter Special Healthy Methi Ke Laddu

Instructions:

Prepare the fenugreek:

Soak the fenugreek seeds overnight. Drain the water and dry them, then grind them into a coarse powder.

Roast the gum:

Heat some ghee in a pan and fry the edible gum until it puffs up. Remove and break it into small pieces.

Roast the flour:

In the same pan, add more ghee if needed. Roast the whole wheat flour on low heat until golden brown and fragrant.

Add the fenugreek:

Add the ground fenugreek powder to the flour and roast for a few more minutes to remove the bitterness.

Add nuts and poppy seeds:

Add the chopped nuts and poppy seeds and roast for 2-3 minutes.

Add jaggery:

Remove the pan from the heat. When the mixture has cooled slightly (but is still warm), add the powdered jaggery/sugar and cardamom powder. Mix well.

Form the laddoos:

Add the crushed gum and mix. While the mixture is still warm, take small portions and shape them into laddoos.

Cool and store:

Let the laddoos cool completely before storing them in an airtight container.

These laddoos are nutritious and great for boosting immunity during winters. These are slightly bitter due to the fenugreek, but the sweetness of the jaggery and the richness of the nuts and ghee perfectly balance the flavor.

Let me know if you'd like the recipe in Hindi or tips on how to reduce the bitterness!

Uttarayan Special Til Chikki | How to Make Til Chikki | Chikki Recipe with Jaggery | 3 Ingredients for Til Chikki | Til Gur Ki Chikki | Indian Sesame Brittle Chikki | Sesame Seeds Chikki | How to Make Chikki |

Uttarayan Special Til Chikki | How to Make Til Chikki | Chikki Recipe with Jaggery | 3 Ingredients for Til Chikki | Til Gur Ki Chikki | Indian Sesame Brittle Chikki | Sesame Seeds Chikki | How to Make Chikki | Today we bring you a special recipe for Til Chikki (sesame brittle) for Uttarayan (Makar Sankranti). Uttarayan is a festival full of joy and enthusiasm. On this day, people visit each other's homes to exchange Uttarayan greetings and share sweets. This recipe is also known as Gajak Til Gur or Til Gur ki Patti. It uses sesame seeds, jaggery, and a few basic ingredients. It's very delicious and equally easy to make, so let's learn the recipe for making Til Chikki.

Ingredients:

1 cup - white sesame seeds

3/4 cup - jaggery, chopped or grated

1 tablespoon - ghee

1/4 teaspoon - cardamom powder (optional)

Uttarayan Special Til Gur Chikki

Instructions:

Roast the sesame seeds:

Heat a heavy-bottomed pan over medium heat.

Add the sesame seeds and roast them, stirring continuously, until they turn light golden brown and start to crackle (about 2-3 minutes). Do not let them turn brown. Remove and set aside.

Melt the jaggery:

In the same pan, add the ghee and grated jaggery.

Cook over low heat, stirring continuously, until the jaggery melts and starts to bubble.

To check if the jaggery syrup is ready: Drop a little syrup into a bowl of cold water. If it forms a hard ball that breaks, it's ready.

Combine and spread:

Immediately add the roasted sesame seeds and cardamom powder (if using) to the jaggery syrup.

Mix quickly and thoroughly.

Pour the mixture onto a greased flat surface or rolling board.

Shape the chikki:

Using a greased rolling pin, quickly roll the mixture into a thin sheet (work quickly as it hardens fast).

With a sharp knife, cut into squares or rectangles while still warm. Cool and serve:

Let the chikki cool completely. Break it into pieces and store it in an airtight container.

Tip: 

Work quickly after adding the sesame seeds and jaggery, as the mixture hardens quickly.

Enjoy your crispy, festive Til Chikki for Uttarayan!

Also Read:

Peanut Chikki For Uttarayan

Uttarayan Special Tuvar Thotha | Tuver Na Thotha | Tuver Thotha Recipe | Thota | How to Make Gujarati Style Thota | Gujarati Tuvar Thotha Recipe | How to Make Gujarati Tuvar Thotha Recipe |

 

Tuver Na Thotha | Tuver Thotha Recipe | Thota | How to Make Gujarati Style Thota | Gujarati Tuvar Thotha Recipe | How to Make Gujarati Tuvar Thotha Recipe | Here is a traditional Gujarati-style recipe for Uttarayan Special Tuvar Thotha, a dish that is very popular during the winter months, especially during the kite festival (Uttarayan). This dish makes the best use of the fresh pigeon peas available during this season. So let's learn about the recipe for making Tuvar Thotha.

Ingredients:

Fresh Pigeon Peas – 2 cups (shelled) 

Oil – 2 tablespoons

Mustard Seeds – 1 teaspoon

Cumin Seeds – 1 teaspoon

Asafoetida – a pinch

Ginger-Green Chili Paste – 2 teaspoons

Garlic – 3-4 cloves, finely chopped (optional)

Onion – 1 medium-sized, finely chopped

Tomatoes – 2 medium-sized, finely chopped

Turmeric Powder – ½ teaspoon

Red Chili Powder – 1 teaspoon

Coriander-Cumin Powder – 2 teaspoons

Garam Masala – ½ teaspoon

Salt – to taste

Sugar – ½ teaspoon (optional, for Gujarati taste)

Lemon Juice – 1 tablespoon

Fresh Coriander Leaves – chopped, for garnish

Sev or Papdi – for serving (optional)

Gujarati Style Uttrayan Special Tuver Na Thotha

Instructions:

Wash the fresh pigeon peas thoroughly. If using frozen pigeon peas, thaw them before use.

Tempering:

Heat oil in a kadai or deep pan. Add mustard seeds and let them splutter.

Add cumin seeds, then add a pinch of asafoetida.

Sauté the aromatics:

Add ginger-green chili paste and chopped garlic. Sauté for a minute.

Add chopped onions and sauté until translucent.

Add tomatoes and spices:

Add chopped tomatoes, turmeric powder, red chili powder, coriander-cumin powder, and salt.

Cook until the tomatoes are soft and the oil starts to separate. Cook the pigeon peas:

Add the fresh pigeon peas. Mix well.

Add about 2–2.5 cups of water to cover the peas. Stir.

Simmer:

Cover and cook over medium heat for 15–20 minutes, or until the pigeon peas are tender and the gravy has thickened. Stir occasionally.

Add more water if needed for the desired consistency (Thotha is typically semi-thick). 

Final preparation:

Add garam masala, sugar, and lemon juice. Mix well and cook for another 2-3 minutes.

Taste and adjust seasonings.

Garnish and serve:

Garnish generously with chopped fresh coriander.

Traditionally, it is served with sev or crushed papdi on top for added crunch.

Serving suggestion:

Serve hot with toasted white bread, bajra roti, or wheat roti, or simply enjoy it as a hearty bowl. Perfect for a chilly winter evening during the Uttarayan festival!

Enjoy this authentic, delicious Gujarati Tuvar Thotha - Uttarayan Special!

Also Read:

Gujarati Style Cabbage Muthiya Recipe

Gujarati Style Dudhi Na Muthiya Recipe

Gujarati Dal Dhokli Recipe 

Gujarati Khatti Mithi Dal Recipe 

Gujarati Style Methi Na Thepla Recipe 

Gujarati Style Mithi Kadhi Recipe

Kachchhi Dabeli Recipe

Kathiyawadi Lasaniya Bateta Nu Shaak Recipe 

Uttarayan Special Undhiyu Recipe

Undhiyu Dish | Undhiyu Recipe Gujarati Style | How to Make Undhiyu | Undhiyu Recipe in Hindi | Authenctic Gujarati Style Undhiyu | Traditional Gujarati Undhiyu | Kathiyawadi Undhiyu |

Undhiyu Dish | Undhiyu Recipe Gujarati Style | How to Make Undhiyu | Undhiyu Recipe in Hindi | Authentic Gujarati Style Undhiyu | Traditional Gujarati Undhiyu | Kathiyawadi Undhiyu | Undhiyu Recipe: Today we bring you the Traditional Gujarati Undhiyu recipe, a dish enjoyed during Uttarayan, which includes fenugreek fritters (methi muthia), stuffed vegetables, and a special green masala. You will find step-by-step instructions and a complete list of ingredients to make this special Gujarati winter dish. As we all know, Undhiyu is a traditional Gujarati mixed vegetable dish, typically made during the winter using seasonal vegetables. Therefore, we are going to share a classic Undhiyu recipe with you.

Ingredients:

For the Methi Muthia:

* 1 cup fenugreek leaves, finely chopped

* 1 cup gram flour (besan)

* 2 tablespoons whole wheat flour

* 1/2 teaspoon turmeric powder

* 1/2 teaspoon red chili powder

* 1/2 teaspoon sugar

* 2 tablespoons oil

* Salt to taste

For the Vegetable Mix:

* 1 cup Surti Papdi (hyacinth beans), strings removed and halved

* 1 cup Valore Papdi (broad beans), strings removed and halved

* 1/2 cup small eggplants, slit in the middle

* 1/2 cup small potatoes, halved

* 1/2 cup sweet potatoes, peeled and chopped

* 1/2 cup raw bananas, peeled and chopped

For the Masala:

* 1 cup fresh coriander leaves, chopped

* 1/2 cup grated fresh coconut

* 2 tablespoons ginger-green chili paste

* 2 tablespoons garlic paste

* 1 tablespoon lemon juice

* 2 teaspoons sugar

* 1 teaspoon cumin-coriander powder

* 1/2 teaspoon turmeric powder

* 1/2 teaspoon red chili powder

* Salt to taste

Other:

* 1/4 cup oil

* A pinch of asafoetida

* 1 teaspoon carom seeds (ajwain)

Traditional Gujarati Style Undhiyu Recipe

Instructions:

1. Prepare the Methi Muthia:

* Combine all the muthia ingredients together. Add a little water to make a soft dough.

* Shape into small oval-shaped fritters.

* Deep-fry or steam until cooked. Set aside.

2. Prepare the Masala:

* In a bowl, combine all the masala ingredients. Mix well.

3. Stuff the vegetables with the masala:

* Make a light slit in the eggplants and potatoes and stuff them with the masala. * Set aside the remaining spice mixture. 

4. Making the Undhiyu:

* Heat the oil in a heavy-bottomed pan. Add the carom seeds and asafoetida.

* Add the papdi, val beans, sweet potatoes, raw bananas, and any additional spices. Stir gently.

* Add the stuffed vegetables and muthiyas on top.

* Sprinkle a little water. Cover and cook on low heat for 30-40 minutes. Do not stir too much; just shake the pan occasionally.

5. Serving:

* Garnish with fresh coriander and grated coconut. Serve hot with puris or rotis.

Also Read:

Gujarati Style Cabbage Muthiya Recipe

Gujarati Style Dudhi Na Muthiya Recipe

Gujarati Dal Dhokli Recipe 

Gujarati Khatti Mithi Dal Recipe 

Gujarati Style Methi Na Thepla Recipe 

Gujarati Style Mithi Kadhi Recipe

Kachchhi Dabeli Recipe

Kathiyawadi Lasaniya Bateta Nu Shaak Recipe 

Uttarayan Special Gujarati Style Tuver Na Thotha Recipe 

Kathiyavadi Lasaniya Bateta | Kathiyavadi Lasaniya Bateta Recipe | Gujarati Style Garlic Potatoes | Gujarati Style Spicy Garlic Potatoes | Lasaniya Bateta | How to Make Lasaniya Bateta |

 

Kathiyavadi Lasaniya Bateta | Kathiyavadi Lasaniya Bateta Recipe | Gujarati Style Garlic Potatoes | Gujarati Style Spicy Garlic Potatoes | Lasaniya Bateta | How to Make Lasaniya Bateta | | Lasaniya Batata Recipe (Gujarati Style Spicy Garlic Potatoes): Here is a detailed recipe for Lasaniya Batata (Gujarati-style spicy garlic potatoes). It includes all the ingredients and step-by-step instructions so you can make this delicious dish at home.

Ingredients:

* 500 grams small potatoes (or small regular potatoes)

* 10–12 cloves of garlic

* 4-5 Kashmiri degi mirch (soaked for 1 hour)

* 2 medium tomatoes, chopped

* 2 tablespoons oil

* 1 teaspoon cumin seeds

* 1/2 teaspoon mustard seeds

* 1/4 teaspoon asafoetida

* 1 teaspoon red chili powder

* 1/2 teaspoon turmeric powder

* 1 teaspoon coriander powder

* 1 teaspoon cumin powder

* Salt to taste

* 1 teaspoon sugar (optional)

* 1–2 tablespoons chopped fresh coriander

thewhiskaddict.com

Instructions:

1. Boil the small potatoes until tender. Peel and set aside.

2. Make a coarse paste of garlic, soaked deggi mirch, and tomatoes in a blender (adding water is optional).

3. Heat oil in a pan. Add cumin seeds and mustard seeds and let them splutter. Add asafoetida.

4. Add the garlic-deggi mirch-tomato paste. Sauté for 2–3 minutes until the oil separates.

5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 1–2 minutes.

6. Add the boiled potatoes and mix well with the spices.

7. Add 1/4 cup of water and sugar (if using). Cover and cook on low heat for 5–7 minutes, allowing the flavours to meld.

8. Garnish with fresh coriander. Serve hot with roti, puri, or rice.

Also Read:

Gujarati Style Cabbage Muthiya Recipe

Gujarati Style Dudhi Na Muthiya Recipe

Gujarati Dal Dhokli Recipe 

Gujarati Khatti Mithi Dal Recipe 

Gujarati Style Methi Na Thepla Recipe 

Gujarati Style Mithi Kadhi Recipe

Kachchhi Dabeli Recipe

Uttarayan Special Undhiyu Recipe

Uttarayan Special Gujarati Style Tuver Na Thotha Recipe 

Methi Matar Malai | Methi Matar Malai Recipe | How to Make Methi Matar Malai | Malai Methi Matar | Methi Matar Malai Recipe Dhaba Style | Restaurant Methi Matar Malai Recipe |

 

Methi Matar Malai | Methi Matar Malai Recipe | How to Make Methi Matar Malai | Malai Methi Matar | Methi Matar Malai Recipe Dhaba Style | Restaurant Methi Matar Malai Recipe | Classic Methi Matar (Malai Recipe): Today we bring you one of the most nutritious methi (fenugreek) recipes, perfect for the winter season. While methi is prepared in many ways, today we are presenting a unique and easy Methi Matar Malai recipe. So, let's learn about this recipe.

Ingredients:

1 cup fresh fenugreek leaves, chopped

1 cup green peas, fresh or frozen

1 cup fresh cream or heavy cream

1 large onion, finely chopped

2 green chilies, chopped

1-inch piece of ginger, chopped

4-5 cloves of garlic, chopped

10-12 cashews, soaked in warm water

1/2 teaspoon cumin seeds

1/2 teaspoon garam masala

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/2 teaspoon sugar (optional)

2 tablespoons oil or ghee

Salt to taste

Methi Matar Malai

Instructions:

Make the paste:

Blend the chopped onion, green chilies, ginger, garlic, and soaked cashews with a little water to make a smooth paste.

Prepare the fenugreek:

Wash and chop the fenugreek leaves. If desired, sprinkle a little salt on the leaves, let them sit for 10 minutes, and squeeze out the excess water to reduce bitterness.

Cook the base:

Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add the prepared paste and sauté on medium heat until the oil separates.

Add the spices:

Add turmeric powder, coriander powder, and salt. Sauté for another minute.

Add fenugreek and peas:

Add the chopped fenugreek leaves and green peas. Cook for 3-4 minutes until the fenugreek is tender.

Add the cream:

Reduce the heat to low. Add the cream. Mix well and cook for 3-4 minutes. If the gravy is too thick, add a little water or milk. Final preparations:

Add the garam masala and sugar (if using). Mix well and cook for another 2 minutes. Taste and adjust the salt if needed.

Serving:

Serve hot with roti, naan, or rice.

Enjoy your creamy, mildly spiced Methi Matar Malai!

Churma Laddu | Churma Ke Laddu | How to Make Churma Ke Laddu | Churma Laddu Recipe Gujarati Style | Gujarati Churma Na Ladu | Churma Laddu Recipe in English |

 

Churma Laddu | Churma Ke Laddu | How to Make Churma Ke Laddu | Churma Laddu Recipe Gujarati Style | Gujarati Churma Na Ladu | Churma Laddu Recipe in English | Churma Laddu Recipe: Churma Laddu is a popular Rajasthani & Gujarati sweet. It's commonly made in every household. It's also very easy to make. It's made from wheat flour. Therefore, it's not only delicious but also very healthy. So, let's learn how to make it.

Instructions:

- 2 cups wheat flour

- 1/2 cup ghee

- 1/2 cup jaggery or sugar (to taste)

- 1/4 cup chopped nuts (such as almonds, cashews, or pistachios)

- 1 teaspoon cardamom powder

- A pinch of salt

- Water (as needed)

Rajasthani Churma Laddu Recipe

Instructions:

- In a large mixing bowl, add the wheat flour and a pinch of salt. Mix well.

- Heat ghee in a pan. Once hot, add the flour and fry over low heat until golden brown and fragrant. Be careful not to burn. This will take about 10-15 minutes.

- After roasting, remove the flour from the heat and let it cool completely.

- Once cooled, add jaggery or sugar to the roasted flour. If the jaggery is in the form of a block, you can grate or crush it to make it easier to mix.

- Add chopped nuts and cardamom powder. Mix everything together, breaking up any lumps with your hands.

- If the mixture is too dry, add a little melted ghee or water to moisten it. Take small portions of the mixture and form them into round balls (laddus) using your palms.

- Let the laddus cool completely and then store them in an airtight container.

Enjoy your Churma Laddus as a delicious, sweet treat!

Gond Ke Laddu | Gond Ke Ladoo | Gond Ke Laddu Recipe | Gond Ke Laddu Recipe in English | How to Make Gond Ke Laddu | Dinkache Gond Ke Laddu | Gond Ke Laddu Meaning |

 

Gone Ke Laddu | Gond Ke Ladoo | Gond Ke Laddu Recipe | Gond Ke Laddu Recipe in English | How to Make Gond Ke Laddu | Dinkache Gond Ke Laddu | Gond Ke Laddu Meaning | Gond Laddoo Recipe: Rich in protein and fiber, these Gond Laddoos, a winter favorite, are as delicious as they are easy to make. Today, we bring you a recipe for Gond Laddoo, which is very easy to make at home. Eating Gond Laddoo has countless benefits. So, let's explore this nutritious laddu recipe.

Ingredients:

- 200 grams Gond

- 250 grams wheat flour

- 150 grams ghee

- 200 grams jaggery (grated) or sugar

- 100 grams nuts (chopped almonds, cashews, and pistachios)

- 1 teaspoon cardamom powder

- A pinch of salt

Gond Ke Ladoo Recipe

Instructions:

1. Roast Gond:

- In a heavy-bottomed pan, heat some ghee over medium heat. Add Gond and fry until it puffs up. This may take a few minutes. Once puffed, remove from the pan and let it cool.

2. Making the Flour Mixture:

- Add the remaining ghee and wheat flour to the same pan. Stir the flour over low heat, stirring constantly, until it turns golden brown and begins to smell like nuts. Be careful not to burn it.

3. Mixing the Ingredients:

- Once the flour is roasted, add the chopped nuts, cardamom powder, and a pinch of salt. Mix well. Then, add the puffed gum to the mixture and mix everything thoroughly.

 

4. Adding the Sweetener:

- In a separate saucepan, melt the jaggery or sugar with a little water over low heat until it forms a syrup. Be careful not to boil for too long; just until it dissolves.

5. Mixing the Ingredients:

- Add the jaggery syrup to the flour mixture while it is still warm. Stir quickly to incorporate all the ingredients. Be careful, as the mixture will be hot.

6. Making the Laddus:

- When the mixture is cool enough to handle, apply a little ghee to your hands and shape the mixture into small round balls or laddus.

7. Cool and Store:

- Let the laddus cool completely before storing them in an airtight container. They can be stored at room temperature and eaten for several weeks.

Enjoy your Delicious Gond Laddus! They are not only delicious but also rich in nutrition, making them a perfect treat during the winter months.