Mooli Paratha Recipe | How to make Mooli Paratha | (Mooli ka Paratha)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is mooli paratha. Mooli means white radish in English. Radishes are good source of antioxidants, rich in vitamin C which helps in protecting cells from damage. Radishes are very low in carbs and have a very few calories but they are rich in several vitamins and minerals. Winter is the season for white radishes. We get them from November till January or February. We can make curry or pachadi with white radish. Some people add them in sambar too. Mooli Paratha is one more tasty recipe which can be made easily. The recipe I am mentioning here is simple and easy way of making mooli parathas. We can make the mooli masala, stuff it in roti and make parathas too.
Check out for other parathas recipes here:
Methi Paratha
Gobi Paratha
Vegetable Paratha
Plain Paratha
Dal Paratha

Click the video link below for a detailed recipe. Please like, share and subscribe to easyvegrecipes YouTube channel. And hit the BELL icon for further notifications.

Mooli Paratha Recipe | How to make Mooli Paratha | (Mooli ka Paratha)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 5M
Servings: 14 Parathas

Mooli paratha is a Punjabi flat bread made with white radish and whole wheat flour. Best for dinner or breakfast.

Ingredients:

• 3 Cups Whole Wheat Flour
• 1 and 1/2 cup White Radish(grated)
• Salt to Taste
• 1 tsp Red Chilli Powder
• 1/2 tsp Garam Masala Powder
• 1/4 tsp Aamchur Powder
• 1 tsp Green Chillis(finely chopped)
• 1 tsp Ginger(finely chopped)
• 1 tsp Garlic(finely chopped)
• 1 tsp Coriander Leaves(finely chopped)
• 1/2 tsp Coriander Powder
• Oil to cook parathas

Procedure:

1. Peel the skin of mooli/ white radish.
2. Grate it using grater.
3. Chopp green chillis, ginger and garlic.
4. In a mixing bowl, add whole wheat flour, grated mooli.
5. Add salt, red chilli powder, coriander powder and garam masala powder.
6. Mix all of them well.
7. Add green chillis, ginger and garlic.
8. Again mix it well, while mixing squeeze and mix it.
9. Water present in mooli would combine with whole wheat flour.
10. Add chopped coriander leaves also.
11. Knead the dough well while adding little water.
12. Mooli mixed with salt and green chillis release water.
13. Too much of water may make the mooli paratha dough sticky.
14. So while adding water add it accordingly.
15. Add 1 tbsp oil and knead it again.
16. Cover it and allow the mooli paratha dough to rest for 15 minutes.
17. Take a small portion of the dough, dust it with flour.
18. Using a rolling pin roll it.
19. Roll it uniformly to make 5 to 6" diameter paratha.
20. Heat the roti tawa.
21. Place the paratha and cook for 2 minutes.
22. Flip it and again cook for another minute.
23. Add 1 tsp of oil and cook for a minute.
24. Again flip and add another spoon of oil.
25. Cook for another minute and serve it.
26. Serve hot mooli paratha with any spicy curry or pickle.

Parathas/chapatis are very healthy food for winter season. Making parathas with mooli is the best way to use it.  

Ingredients:

Mooli - 2

Whole Wheat Flour -  1 cup

Salt - to taste

Red Chilli Powder - 2 tsp

Garam Masala Powder - 1 tsp

Green Chillies - 2 

Water - as per requirement

Procedure:

Peel the skin of mooli/radish. Chop green chillies.

Add salt to it and squeeze the excess water from it.

Add this to whole wheat flour. Add salt, red chilli powder, garam masala powder and chopped green chillies to it.

Add grated radish to it. 

Be careful while adding salt as we have added salt to the radish, it will take less salt in wheat flour. Mix well. 

Knead the dough. Add only if water is necessary. Do not add more water. Radish has a quality of releasing water. 

Knead it again. Apply 1 tsp of oil to the dough and rest it for 15 minutes.

Make equal portions of the dough. 

Roll the parathas using rolling pin. 

Heat tawa and apply oil to it. 

Place the paratha on it and cook for 2 minutes or till the bubbles appear. 

Flip it and again cook for 3 more minutes. 

Repeat the same with the rest of the dough.

Mooli parathas are ready to serve. Serve them with curd or pickle. 

Sabudana Dosa Recipe | How to make Sabudana Dosa | (Saggubiyyam Dosa | Sago Dosa)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is Sabudana dosa or saggubiyyam dosa as we call it in Telugu. Sabudana or saggubiyyam is starch extracted from the roots of tapoica and processed into pearl like spears. Hence it is called tapoica pearl in English. Sabudana contains a high amount of carbohydrates, making it a fast energy booster. Sabudana contains potassium which promotes healthy blood flow and keeps your blood pressure under control. Sabudana also helps in improving bone health. So let us dive into the recipe. Sabudana dosa is very easy and simple. But we have to consume them when they are warm. If they become too cool sabudana dosa tend to become soggy. So better enjoy them hot or warm.
Some more dosa recipes listed below, click the links to get detailed recipes:
Poha Dosa
Tomato Dosa
Steam Dosa
Pesarattu
Bajra Dosa
Instant Set Dosa
Benne Dosa

Click on the link below for a detailed video. Please like, share and subscribe to easyvegrecipes YouTube channel. And hit the BELL icon for further notifications.

Sabudana Dosa Recipe | How to make Sabudana Dosa | (Saggubiyyam Dosa | Sago Dosa)
Author: Sailaja Angara
Preparation Time: 12H
Cooking time: 5M
Servings: 12 Dosas

Sabudana dosa best on a Sunday morning breakfast.

Ingredients:

• 1 Cup Sabudana/Saggubiyyam/Sago
• 1 and 1/2 Cup Rice
• 1 and 1/2 cup Curd (Sour curd preffered)
• Salt to Taste
• 3 to 5 Green Chillis
• 1 tsp Cumin Seeds
• 1 tsp Oil for each dosa

Procedure:

1. Wash and soak rice and sabudana for 5 to 7 hours.
2. Grind it to make smooth batter.
3. Add salt to taste.
4. Let this to rest for 12 to 15 hourss.
5. In a blender jar add green chillis and cumin seeds.
6. Add the above made paste to dosa batter just before making dosas.
7. Check the consistency. It should be like a normal dosa only.
8. Heat dosa tava, sprinkle some water to check the heat.
9. If the water sizzles and evaporates immediately, the dosa tawa is ready to make dosa.
10. Pour a ladle full of sabudana dosa batter and spread it circulary.
11. Add a spoonful of oil. Let it cook for 2 to 3 minutes.
12. Flip the dosa and cook for another 2 minutes.
13. Once cooked flip it and fold.
14. Serve sabudana dosa with any spicy chutney.

Dosakaya Avakaya Recipe | How to make Dosakaya Avakaya

Hi friends, Thank you all for visiting my website. Today's recipe is Dosakaya Avakaya. Dosakaya or yellow cucumber is a vegetable abundandly available in Telugu states. Dosakaya tastesa little sweet and sour. Rarely it tastes bitter, If we get bitter dosakaya we cannot use it. Dosakaya or yellow cucumbers are low in calories and high in water, several important vitamins and minerals. Including dosakaya in our diet helps in keeping our body hydrated. We can prepare dal, different varieties of pachadis with dosakaya. Other than dal and pachadis we can make dosakaya avakaya. Dosakaya avakaya recipe is very simple and can be made any time during the year. Dosakaya avakaya can be stored for 15 days to one month. It is the best accompaniment for hot piping rice.

For more recipes of dosakaya or yellow cucumber:
Dosakaya pachi pachadi
Dosakaya kalchina pachadi
Yellow Cucumber pachadi
Dosakaya Pappu
Dosakaya Pulusu

For more pickles:
Andhra Avakaya/Mango Pickle
Cauliflower Avakaya
Tomato Avakaya
Usirikaya Avakaya

Click on the link below for a detailed video. Please like, share and subscribe to easyvegrecipes YouTube channel for video recipes. And click the BELL icon for further notifications.

Dosakaya Avakaya bRecipe | How to make Dosakaya Avakaya
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: Nil
Servings: 1/2 Kg

Dosakaya Avakaya - Best accompaniment for hot piping rice.

Ingredients:

1/2 Kg Dosakaya/Yellow Cucumber

1/2 Cup Salt

1/4 Cup Mustard seed powder

1/2 Red Chilli powder

1/2 Cup Oil

1 Tsp Fenugreek Seeds

1 Tsp Turmeric Powder

1 Tsp Asafoetida/Hing

1 Lemon

Procedure:

1. Wash and wipe the dosakaya. Let it dry for half an hour.
2. Cut the dosakaya into 1" cubes. Check the taste if it is bitter throw it and use another one.
3. We can use the flesh presentin the middle of the vegetable also.
4. In a wide plate, add turmeric powder and fenugreek seeds.
5. Add salt, mustard powder and red chilli powder.
6. Mix all of them well.
7. Add asafoetida also.
8. Add dosakaya pieces and mix all of them well.
9. Pour oil and again mix it once.
10. Lastly add lemon juice. and mix it once again.
11. Leave the above mixture for half an hour.
12. Water present in the dosakaya would ooze and combine with the oil.
13. Serve dosakaya avakaya with hot piping rice.

Ariselu Recipe | How to make Ariselu | (Sankranthi special Recipe)

Hi friends, thank you friends for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is Ariselu or Adhirasam. Ariselu or athirasalu are the most important festive sweet of sankranti or Pongal. If we cannot make them at least we buy them from nearby stores. This is the season we get fresh rice grains from the harvest, the first sweet people make with them is ariselu and sweet pongal or chakkara pongali as we call it. Without ariselu and sweet Pongal Sankranti or Pongal is incomplete.
There are certain important points we need to know before making them. Soak rice for at least 5 to 12 hours, it may vary depending on the quantity. Drain excess water and dry it on a cloth for half an hour, immediately grind it to a fine powder. Rice should be wet only. Normally, here in India we will have separate flour mills for grinding wet rice. Don't get confused, we can make flour with wet rice also without adding water.
If we are making less quantity, we can grind it using our blender jar. But we need to sieve till we get smooth flour. This rice flour will have moisture in it. We need to keep it tightly pressed so that the moisture can be protected. We have to make ariselu immediately, once the flour dry out we cannot make ariselu.
For making ariselu we have make chalividi or sweet dough with the flour. The most important task in making ariselu is making of this dough only. We have to have an instrument for making them, which is known as ariselu presser or maker. Two small flat wooden plates, one with a handle and the other one is flat. We need to place the flat one in a plate and press arise with handle one. So that excess oil can be drained completely.
Of course, without this special tool also we can make ariselu, as I did. I do not have ariselu maker. So I used steel container and a small vessel. I kept steel container in the bottom and pressed arise with another vessel. I kept this entire thing in a wide vessel, so that the entire excess oil would drain into it.

Checkout for other sankranthi special recipes:
Masala Mulla Murukku
Murukku
Ribbon Pakoda
Thattai
Sev

Chakkara Pongali
Palli Undalu
Pappu Undalu
Til Chikki

Click the link below for a detailed recipe video. Please like, share and subscribe to easyvegrecipes YouTube channel for video recipes. And click the BELL icon for further notifications.

Ariselu Recipe | How to make Ariselu | (Sankranthi special Recipe)
Author: Sailaja Angara
Preparation Time: 45 Mins + soaking time
Cooking time: 45M
Servings: 20 Pieces

Ariselu a best combination of rice and jaggery. Sankranthi special sweet recipe.

Ingredients:

• 2 Cups Rice
• 1 and 1/2 Cup Jaggery
• 2 Tablespoon Sesame Seeds
• 1 Tablespoon oil
• 1/2 to 1 Litre Oil/Ghee for Frying

Procedure for Chalividi/Sweet Dough:

1. Wash and Soak rice for 5 to 7 hours.
2. After 7 hours, drain out excess water and spread rice on a plain cloth.
3. Let it dry like this for half an hour.
4. Add it in a blender jar and grind it to make a fine powder.
5. Sieve it and grind the residue and keep doin this till the entire complets
6. Keep this flour tightly in a bowl, by pressing with our hand.
7. Heat a thick bottomed vessel, add chopped jaggery.
8. Cook till we get right consistency syrup. To check the consistency, drop a little bit of the syrup in cold water.
9. If it turns out to a smooth and soft ball, then the jaggery syrup reached right consistency.
10. Switch off the flame and keep it aside.
11. Add a spoonful of oil and sesame seeds and mix them swiftly.
12. Keep adding rice flour to this syrup till we get a pliable dough.
13. To check whether we got right consistency dough, make a small ball with it.
14. If we are able to make the ball easily and without sticking to our hands, then the dough is in right consistency.

Procedure for ariselu:

1. Heat oil or ghee in a kadai, these are made in ghee only.
2. Make small balls of the dough.
3. Grease your hand and fingers with oil, pat a dough ball and make small patti out of it, as we do for aloo tikki.
4. But the patti should be thin than aloo tikki. The thickness of the patti should not be more than 5mm or .5CM
5. Slowly drop this patti in hot oil. Let it cook in the low flame.
6. This will puff up like puri, slowly flip it to cook the otherside also.
7. Cook till both sides turn into golden brown.
8. Slowly take it out from the oil using a slotted ladle.
9. Immediately, press it using ariselu maker or the way I did.
10. Place a small container in reverse, put the arise on it. Press it with another container.
11. Let this entire thing in a wide plate, so that the excess oil drains.

Pappu Chekkalu Recipe | How to make Pappu Chekkalu | (Andhra style rice crackers | Sankranthi special Recipe)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is pappu chekkalu or simply chekkalu. Pappu chekkalu, Chekkalu or vadappalu as we call them in Telangana. Chekkalu made with rice flour and other spices. They are deep fried in low to medium flame to get the crunchy texture. Crunchy, delicious rice crackers regularly made during Sankranthi festival in Telugu states. With a little difference in the recipe they are also called as Nippattu in Karnataka and Thattai in Tamilnadu. Simple and easy to make chekkalu are the best recipe to serve with a hot cup of tea. Pongal or Sankranthi is the season druing which every household in Telugu states would like to prepare or get them prepared savouries and sweets. We distribute them among our friends and families.
Click the links below for other Sankranthi special savouries and sweets:
Masala Mulla Murukkubr /> Murukku
Ribbon Pakoda
Thattai
Sev

Ariselu
Chakkara Pongali
Palli Undalu
Pappu Undalu
Til Chikki

Click the link below for a detailed video recipe. Please like, share and subscribe to easyvegrecipes YouTube channel for video recipes. And click the BELL icon for further notifications.

Pappu Chekkalu Recipe | How to make Pappu Chekkalu | (Andhra style rice crackers)
Author: Sailaja Angara
Preparation Time: 30M
Cooking time: 45M
Servings: 20 to 25Pieces

Chekkalu made with rice flour and other spices. They are deep fried in low to medium flame to get the crunchy texture.

Ingredients:

• 1 Cup Rice Flour
• Salt to Taste
• 1 Tbsp Bengal Gram/chana dal
• 1 Tbsp Ground Nuts
• 1 Tsp Red Chilli powder
• 1/2 tsp Turmeric Powder
• Oil for Deep Frying

Procedure:

1. Soak bengal gram/chana dal and ground nuts for half an hour to one hour.
2. Sieve rice flour, we can use store bought rice flour also.
3. Add salt, turmeric powder and red chilli powder to the rice flour.
4. Add soaked bengal gram/chana daland ground nuts to the above rice flour.
5. Combine them well.
6. Add water little by little.
7. Make a smooth and stiff dough.
8. Check the salt, let it be lesser than the required only.
9. If the salt it suffiecient, they would become salty after they fried.
10. Make small roundels of the dough.
11. Gently pat each of them on a oil paper using your hands.
12. Or we can use poori presser to get them done.
13. Press them and spread them on a dry cloth. Keep them ready.
14. Heat oil in a kadai.
15. Drop each of them on hot oil.
16. Fry them on a low to medium flame.
17. Deep fry them till they turn crisp.
18. Transfer them onto a tissue paper.
19. Once they cooled transfer them to an airtight container.
20. Serve pappu chekkalu with a hot cup of tea.

Janthikalu Recipe | How to make Janthikalu | (Sankranthi special Recipe)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is Janthikalu or murukku. Sankranthi festival is around, the speciality of sankranthi is kite flying, rangoli and making of different varieties of savoury and sweets. Saggubiyyam janthikalu is sankranthi special food item in Andhra Pradesh. Making of janthikalu is very easy. But we need to have janthikalu maker. We get murukku maker in any online store also like Amazon, Flipkart or in any local shop who sells utensils. We used to have 3 to 4 varieties of murukku makers at home. I too have three varieties of janthikalu makers. I make different varieties of janthikalu at home but always prefer to make this recipe only. We can keep the flour ready and make use of it any time.

Checkout for other janthikalu recipes here:
Masala Mulla Murukkubr /> Murukku
Ribbon Pakoda
Thattai
Sev

Checkout for Sankranthi sweets here:
Ariselu
Chakkara Pongali
Palli Undalu
Pappu Undalu
Til Chikki

Click the link below for a clear recipe video. Please like, share and subscribe to easyvegrecipes YouTube channel for video recipes. And click the BELL icon for further notifications.

Janthikalu Recipe | How to make Janthikalu | (Sankranthi special Recipe)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 30M
Servings: 200grms

Janthikalu is a savoury, can be served any time.

Ingredients:

• 4 Cups Rice
• 2 Cups Roasted Bengal Gram
• 1 Cup Saggubiyyam/Sabudana
• Salt to taste
• 1 tsp Red Chilli Powder
• 1 Tbsp Til
• 1/2 tbsp Ajwain/Carom Seeds
• 1/2 tbsp Hot Oil
• Oil for Frying Janthikalu

Procedure:

1. In a wide bowl mix rice, roasted bengal gram and saggubiyyam.
2. Make a fine flour out of them in the flour mill.
3. If is not possible to get it done in the flour mill, make flours at home only.
is not
4. I feel it is better to get it done when we have the opportunity.
5. We can store the flour for futher use also.
6. Meassure 1 cup of the flour, add it in a mixing bowl.
7. Add salt to taste, red chilli powder and til.
8. Add carom seeds and hot oil.
9. Mix it well and slowly add water.
10. Make a stiff and smooth dough.
11. The dough should not be sticky.
12. Heat enough oil for frying in a thick bottom kadai.
13. We get different sizes and varieties of perforated plates to make janthikalu.
14. Fix one of them with the janthikalu maker.
15. Apply oil inside the maker. Take small portion of murukku dough, place it in the maker.
16. Gently place the top spindle over it and press the murukku on to a paper.
17. If you are confident enough like me, you can press them directly into the hot oil.
18. Fry them in medium flame, till they turn golden color.
19. Or till they float on top of oil and shhh sound stops.
20. Take them off from oil and place on a kitchen tissue or on a news paper.
21. So the excess oil absorbs by it.
22. Once cooled store them in an air tight container.
23. Serve janthikalu with a hot cup of tea.

Pav Bhaji Recipe | How to make Pav Bhaji | (Mumbai street food)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is pav bhaji or pao bhaji. Pav Bhaji is a native Mumbai dish made with mashed vegetables, pan-fried and served with Pav toasted in butter. The generous amount of butter that is often used with freshly-cut onions and lemon juice tops the dish. Pav Bhaji is also a great way to feed fussy kids their share of veggies with a smile. The story behind the recipe is that, textile mill workers who needs a fast and tummy full dish for their lunch with lots of protein, vitamins and enough fiber, so the invention of pav bhaji came out. And also any lunch, after having it, should not make the workers lethargic. So the invewntors found pav bhaji is the best option. Now after taking different forms and shapes finally the pav bhaji became food in every restaurant.I use this bhaji for roti or chapati also.

Check out for other simple curry recipes for roti or chapati here:
Mixed Vegetable Curry
Soya Chunks Curry
Palak Paneer
Paneer Butter Masala
Phool Makhana Curry

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Pav Bhaji Recipe | How to make Pav Bhaji | (Mumbai street food)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 30M
Servings: 6 people

The generous amount of butter that is often used with freshly-cut onions and lemon juice tops the dish. Pav Bhaji is also a great way to feed fussy kids their share of veggies with a smile.

Ingredients:

• 1/2 cup Carrot
• 1/2 cup Potato
• 1/2 cup French Beans
• 1/2 cup Peas
• 1/2 cup Beetroot
• 1/2 cup Cabbage
• 1/2 cup Capsicum
• 1/2 cup Cauliflower
• 1 cup Onion
• 1 Cup Tomato
• Salt to Taste
• 1 tsp Turmeric Powder
• 1/2 tbsp Red chilli Powder
• 1/2 tbsp Garam Masala Powder
• 1/2 tbsp Coriander Powder
• 1 tsp Aamchur Powder
• 1 tbsp Pav Bhaji Masala Powder
• 1 tbsp Ginger Garlic Paste
• 2 tbsp Oil
• 2 tbsp Butter
• 18 pieces Pav buns

Procedure:

1. Chop all the vegetables like carrot, beans, potatoes, beetroots and cabbage.
2. Chop capsicum, split cauliflower florets.
3. Chop onion and tomatoes and keep them aside.
4. Pressure cook all the vegetables with a little salt and turmeric powder added into it.
5. Cook them for 5 to 6 whistles.
6. Once the pressure goes off put all the vegetables in a colander to drain excess water.
7. Collect this water and keep aside for further use.
8. Mash the vegetables using a masher. Keep them aside.
9. Heat oil and butter in a wide pan.
10. Add ginger garlic paste and saute it for a minute.
11. Add chopped onions and fry them till they become translucent.
12. Once the onions become soft, add chopped tomatoes.
13. Cook them till they are soft and mushy.
14. Add salt and turmeric powder.
15. So that the onions and tomatoes cook faster.
16. Add mashed vegetables, combine them well.
17. Add red chilli powder, coriander powder, garam masala powder, aamchur powder and pav bhaji masala.
18. Mix them well so that all the spices blend well with the vegetables.
19. Add water, it is collected from the cooked vegetables.
20. Mix it well and allow bhaji to cook for 5 to 7 minutes.
21. Check salt and add if required.
22. Let the bhaji turns into a semi solid consistency, sprinkle little chopped coriander.
23. Slit the pav bun in the middle.
24. Heat roti tawa, wide open the pav buns and put them on tawa.
25. Apply 1 spoonful of butter and cook a minute.
26. While serving bhaji sprinkle chopped onions and coriander leaves.
27. Serve hot pav bhaji with chopped onions and coriander leaves.

Phool Makhana Laddu Recipe | How to make Phool Makhana Ladoo | (Makhana dry fruit ladoo)

Hi friends, thanks to all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is phool makhana laddu. Phool makhana or lotus seeds are a type of seeds derived from the euryale ferox plant. Makhanas are widely cultivated throughout Asia. Makhanas are roasted and enjoyed as a savory snack or made curries and also payasam. Makhana is a good source of protein and fiber, and also have micronutrients like calcium, magnesium, iron, and phosphorus. Researches are going on, phool makhana are good for heart health and helps in controlling blood sugar levels too. Phool makhana laddu is an extremely healthy and protein-rich sweet recipe prepared with lotus seeds, dry fruits and jaggery. We prepare different varieties of ladoos during festivals.
Check out for them here:
Poha Laddu
Peanut Ladoo
Boondi Ladoo
Rava Laddu
Mothichur Laddu

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Phool Makhana Laddu Recipe | How to make Phool Makhana Ladoo | (Makhana dry fruit ladoo)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 30M
Servings: 18 Pieces

Easy makhana dry fruit ladoo -- best for winter chills.

Ingredients:

• 2 cups Phool Makhana
• 2 tbsp Cashew Nuts
• 2 tbsp Almonds
• 1 tbsp Poppy Seeds
• 2 tbsp Nuts
• 1 tsp Cardamom Powder
• 3 tbsp Ghee
• 2 cups Jaggery

Procedure:

1. Chop nuts like cashew nuts, almonds, pistachios and kismis.
2. Keep them available for further use.
3. Heat a thick bottom kadai, add phool makhana.
4. Dry roast them till the makhana turns crisp.
5. Keep them aside.
6. Dry roast cashew nuts and almonds till they turn crisp.
7. Keep them also aside.
8. Make phool makhana into a fine powder. Add it into a wide mixing bowl.
9. Make fine powder of sauteed cashew and almonds too.
10. Add it also to the above powdered phool makhana.
11. Add poppy seeds to the above mixture.
12. Heat ghee a thick bottomed pan. Add chopped nuts.
13. Fry the nuts for 2 minutes or till they change their color.
14. Add them to the above phool makhana powder.
15. Mix them well.
16. Heat the kadai, add jaggery and allow it to cook for 5 minutes.
17. Let the jaggery melts completely, and turned out to be a syrup.
18. Once the jaggery syrup is ready, add the above phool makhana powder.
19. Switch off the flame and mix it well.
20. Let the entire jaggery and phool makhana mixture combine well.
21. Grease your hand and make laddus.
22. Make the mixture to lemon size laddus.
23. Serve phool makhana dry fruit laddus anytime during the day.

Gajar ka Halwa Recipe | How to make Gajar Halwa | ( Carrot Halwa | Gajrela Recipe)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is gajar ka halwa. Year 2023 is over. New year with a lots of new hopes and new beginings started. New year means new beginnings and new resolutions!! I would like to start new year with a new simple and easy sweet recipe. On that note here is the recipe for the new year.

HAPPY NEW YEAR 2024 TO ALL MY READERS AND FRIENDS!!!
Carrot halwa or Gajar halwa is immensely popular in India, particularly during winters. Making gajar halwa is very easy and it is another simple dish anyone can make. We get sweet carrots during winters and sometimes we get red carrots also known as Delhi gajar in the season. They are sweeter than the original carrots. I made it customary in my house of making certain dishes during winter season. AS we get some seasonal vegetables during this time of the year only.

Gajar halwa is one among them, the other recipes are:
Gobi Paratha
Methi Paratha
Baby Potato Fry
Chintakaya Pachadi
Cauliflower Avakaya

Check out for other simple sweet recipes here:
Kaju Katli
Suji Halwa
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Gajar ka Halwa Recipe | How to make Gajar Halwa | Carrot Halwa
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 45M
Servings: 6 people

Gajar Ka Halwa recipe or Carrot halwa is a popular Indian sweet made using carrots, sugar, milk, khoya, ghee and nuts.

Ingredients:

• 500 Grms Gajar/Carrots
• 1 and 1/4 Cup Sugar
• 1 and 1/2 Cup Milk
• 1 and 1/2 Cup Khoya/Mawa
• 1 tbsp Cashew Nuts
• 1 tbsp Almonds
• 1/2 tbsp Pista
• 4 tbsp Ghee
• 1 tsp Cardmom Powder

Procedure:

1. Thoroughly wash the Gajar.
2. Peel the skin and grate them. Keep aside.
3. While grating discard the decolored center part of the gajar
4. If it is thin we can use it also.
5. Measure the grated gajar, we should get 3 cups of it.
6. We should take milk, sugar, and khova half the portion of grated gajar.
7. Finely chop cashew, almonds and pista.
8. Heat ghee in a thick bottomed pan.
9. Fry cashew and almonds. Keep aside.
10. Again heat ghee and add grated gajar.
11. Fry the gajar on a low flame.
12. Fry it till the raw smell of the gajar goes off and the aroma of it come out.
13. Add milk and allow it to boil.
14. Let the gajar cook for 5 to 10 minutes.
15. Add khova and mix it again.
16. While stirring continuously allow the gajar mixture come to a mass.
17. Once it becomes semi-solid consistency, add sugar.
18. As we add sugar the gajar mixture turns loose, so keep stirring.
19. Allow this to cook for another 10 to 12 minutes on a medium to low flame.
20. Once the moisture in the gajar halwa evaporates add fried cashew and almonds.
21. While serving sprinkle some pista on top of it.
22. Serve gajar ka halwa hot or warm.