CKP Khajyache Kanole Recipe

Khajyache kanole is one of the most important CKP delicacy prepared during Diwali. It is in fact considered as an art.  Though Maharashtrians have various versions of kanole, which Maharashtrains also refer as karanji; yet CKP version of kanole is different and special. There is lot of labor and skill involved in this preparation as the shells of the CKP Khajyache Kanole are multi-layered and light. It takes around 6 to 8 hours to make kanole as each and every step is pretty tedious and time consuming. Not everyone can actually master this recipe, and very often even after careful preparation the recipe fails to show layers or is too coloured(left in ghee for a minute more).  Kanole need to be really light and multi-layered. The layers and lightness of the kanola determines the skills of the maker, I mean that is how it is! People are more interested in checking out the layers and the  color of the Kanola other than eating it out. The color of the fried kanola is also important, as it shouldn't be too fried and the white cover of the shell should remain white or little off-white but never brown.  The following recipe belongs to my mother-in-law Mrs. Anjali Chaubal.

Ingredients for CKP Kanole Recipe

Ingredients for the dough or shell

Barik Rawa (fine semolina) - 3/4th cup
Milk + water - 1/2 cup,in equal proportion
Ghee - 4 to 6 tsps

Ingredients for Saaran

Ghee(solid cube, preferably refrigerated)
Cornflour

Ingredients for the Filling

Dry coconut powder - 1 cup
Sugar, as required according to your preference
Poppy seeds - 2 tsp
Whole wheat flour - 2 tbsp
Cardomom powder - 1/4th tsp
Nutmeg powder - 1/4th tsp
Ghee

Method for CKP Kanole Recipe

Method for the Filling

To prepare the filling, in a non-stick pan heat ghee on a slow flame. Add the whole wheat flour and saute until the flour turns light brown and releases pleasant aroma. The colour of the flour should be light brown and not dark brown. Remove it from the pan onto a plate and set aside.

In the same pan, dry roast the coconut powder until it is golden brown. Once done, set aside.

Saute the poppy seeds in the same pan until they are slightly coloured. Do not brown them. Set aside.

Once the poppy seeds and coconut have cool down, place them together in a mixer and dry grind them. Remove it in a mixing bowl.

Add to this the wheat flour, sugar, nutmeg powder, cardamom powder and mix well. Check the taste for sugar, it should be added preferably in equal quantity as the wheat flour or according to the preference. Once done store this filing in a air-tight container to use later.

Method for the Dough

In a large bowl, mix barik rawa with the milk and water mixture to make a dough. Moisten a cloth and cover the dough for at least 2 to 3 hours.

Remove the cloth and apply a generous amount of ghee and rub it allover the dough. With the help of a pestle start pounding the dough until the dough gets too soft and flexible. You can add little ghee if the dough starts tearing when you pound it. Just rub the ghee on the dough and roll it into a ball and start pounding again until it is flat, soft and flexible. The process is bit tedious and takes at least half an hour to get the best results.

Once done roll the pounded dough into a ball and cover it with a moist cloth. Set aside until you prepare the saran.

Method for the Saran

Take a large plate and place the solid ghee cube on the center. With the help of your fingers start applying pressure on the ghee and spread or stretch it on the plate from one side to other. Continue doing so until it attains a grainy texture and feels smooth and light. As the ghee incorporates air within, it gets lighter and starts changing it's texture. Once it really softens, start adding little cornflour and continue to mix. Add cornflour with small spoon and keep mixing with finger tips in the ghee. The consistency of this saran mixture should be creamy. Once done set aside and keep it covered with a  moist cloth.

Method for Kanole

Remove the moist cloth from the dough and roll it slightly into a medium roll(a hot dog). Divide it into 4 equal parts.

Take one part and and make small parts of it. Put it in a mixture along with 1 tsp ghee and the colour of your choice (edible colours such as green or you could use saffron).  Run the mixer until the dough gets the desired colour. Once done, remove the dough and place it under the moist cloth. Repeat the same with the other parts of dough. Keep one part uncolored.

Take one part and roll it into a chapati. Press your finger-tips on the dough and make small and light depressions on the dough. Take care that you do not make holes in the capati. Do it carefully. Spread the saran on the role, taking care to fill all the dents and depressions made on the dough. Place the chapati aside.

Take other part and roll it too into a chapati. Repeat the process of making depressions and applying saran. Place this chapati on the first. Don't press one chapatti on other too hard. Repeat the similar process with the rest of the parts and place each chapati on each other with the saran applied side facing above.

Now start rolling the chapati layer from one side and finish it into a tight roll. Ensure that no bubbles have formed within the roll.  Dust your hands with little cornflour or rice flour as this helps efficient maneuvering and the dough doesn't stick on either your hands or the base. Once you have rolled the dough into tight roll, start pulling the roll and lengthen it. The roll should be stretched slowly in one direction only and should form a roll twice the actual size. Cut the long roll vertically into two rolls. Now cut each roll horizontally into small portions. Set them aside and cover them with moist cloth.

Place one portion on a flat surface and start rolling it to form a circle. Make use of little rice flour if the dough is bit sticky. You should roll it only from center to the edges, and not the way you roll chapati(back and forward). Place a little filling on one side of the roll. Place your palm edge to ensure that the filling is placed exactly on one half of the dough. Before closing one edge on the other, moisten the edge with the water-milk mixture. Slightly fold the edge to form a kanole. Press the edges firmly and with the help or a pastry cutter or a shankarpali cutter cut out the extra edges. Place the prepared kanole in a plate and cover with moist cloth. Continue the same with the rest of the dough.

Heat ghee in a deep and heavy bottom pan. Make sure that you heat it on a slow flame. Place the kanole and fry them gently. Do not add many kanole and over-crowd the pan. It is preferable to fry one or two kanole at a time. The flame should be slow and the kanole should not be overturned immediately. The heat temperature of ghee needs to be maintained throughout the frying process. See that you do not change the colour of the kanole. Remove it from the heat and place on absorbent paper.

Tip


1. Whenever you are working with one dough, ensure that all the rest of the dough should be covered with a moist cloth. The dough should be removed from the moist cloth only when it is required to work on and then should be placed back gently inside the moist cloth. Otherwise the dough would dry out and would not provide efficient results.

2. Do not add many kanole and over-crowd the pan

3. While frying the oil temperature needs to be maintained or the kanole would not be cooked properly and also the crust colour would change.

4. The filling required for the kanole preparation can be prepared one or two days in advance and stored in a air-tight container.

5. If you plan to make coloured kanole, use saffron for one dough and green edible colour for the other dough.

6. In the above recipe, we have made four parts of the dough, but you can make as many parts you like and thus increase the layers of chapati to be topped on each other. 

Easy Shankarpali Recipe

Shankarpali is one of the favorite sweets prepared by Maharashtrians during Diwali. It is also known as Shakkarpara and is made either sweet or savoury. Shankarpali are diamond shaped preparations that taste crunchy and delicious. During Diwali the sweet version of Shankarpali is usually preferred. This shankarpali recipe is so easy that you can also make it whenever your child feels like enjoying it  even on other festive occasions. The shankarpalis made with this mentioned recipe are crispy and delicious, try it out. The recipe is provided step by step with pictures for easy understanding.

Ingredients for Shankarpali Recipe

Maida (refined flour) - 1 cup
Rawa (semolina) - 1/2 cup
Milk - 1 cup
Sugar -  3/4th cup
Ghee (clarified butter) - 1/2 cup
Oil, for frying

Method for Easy Shankarpali Recipe

Step - 1

In a pan, mix milk with sugar and ghee. Mix well and bring it to boil on a slow flame. Keep stirring all the time. Once boiled, remove from heat and allow the mixture to cool.

Step - 2

Mix the maida and rawa together. Once the millk mixture cools, start adding spoonful of maida slowly into it and mix. Continue the procedure until you knead it into a dough. The dough should not be very soft. Cover the dough with a moist cloth for 30 minutes.

Step - 3

Remove the cloth and knead the dough for a minute. Divide the dough into equal large balls. Roll each portion of the dough into a thick chapati. With the help of a pastry cutter or shankarpali cutter or ravioli cutter cut rectangular shaped shankarpali and spread them on a paper. Repeat the same procedure with all the dough and spread out each cut squares on the paper slightly separate from each other, so they don't stick to each other.

Step - 4

Heat oil in a kadai and start frying small batches of shankarpali on a medium flame. Once golden in colour remove them from oil and place them on absorbent paper.

Step - 5

Repeat the same process with rest of the shankarpali. Allow the fried shankarpali to cool. Once done store them in an airtight container. Your crispy and delicious shankarpali are ready in no time.

Puran Poli Recipe

Puran poli so called in Marathi, also known as Holige in Kannada and Bobbatlu in Telugu is a festival sweet cooked with gram dal, jaggery and flour. This delicacy is cooked during festivals such as Holi or during special occasions. Cooking Puran poli on Holi is a must cook for Maharashtrians. They devour on this festival delicacy in a matter of minutes. Cooking and preparing puran poli is considered to be a difficult task but that is not the case. It is really easy to cook! Just follow this simple steps below and enjoy a tasty puran poli.

Ingredients for Puran Poli

Gram dal(chana dal) - 500 gm, soaked for an hour
Jaggery - 200 gms, grated
Cardamom powder - 1 tsp
Whole wheat flour - 100 gm
Maida - 50 gm
Ghee - 5 tbsp
Salt, a pinch

Method for Puran Poli

Cook the soaked gram dal. Set aside and allow it to cool.

Mix the dal with grated jaggery and cardamom powder. Grind to a coarse paste.

Mix whole wheat flour with refined flour and salt. With little water make dough. Divide the dough into equal portions and  shape in size of small balls.

Roll each ball in shape of a puri, fill in the dal-jaggery mixture in the middle. Turm the puri right into a ball and roll out into a big disc.

Cook on a griddle or tawa with ghee drizzled on sides. Repeat the procedure with rest of the dough balls.

Serve hot with ghee and warm milk.

Cooking Tip

Maida or refined flour is used entirely for making this dough in some households. I prefer whole wheat flour with little maida for health purposes. It is entirely a decision of the maker. 

Kaju Paan Recipe - Delightful Sweet made with Cashews

Kaju Paan is a delightful sweet made with cashews and gulkand (rose petal jam) cooked during festivities or special occasions. The recipe is easy, looks beautiful and tastes divine. Can be prepared very well in advance and refrigerated.

Ingredients for Kaju Paan Recipe

Cashews - 500 gm, soaked for around 20 minutes
Sugar - 400 gm
Gulkand(rose petal jam) - 300 gm
Almonds - 1 cup, sliced
Cashews - 1 cup, roughly chopped
Poppy seeds - 2 tbsp
Silver varq, for garnish

Method for Kaju Paan Recipe

Drain the soaked cashews and grind them to a smooth paste.

In a non-stick pan saute cashew paste along with sugar to make a thick dough.

Roll the cashew dough into a 2 mm thick sheet. Cut the sheet into equal squares.

In a bowl, mix gulkand, sliced almonds, cashews and poppy seeds to make a filling.

Place this spoonful of filling on each cashew squares. Fold the ends diagonally to make it look like a cone.

Roll these Kaju Paan in silver warq. They are ready to be served. 

Orange Phirni Recipe

Ingredients for Orange Phirni Recipe:

Rice - 500 gm, washed and soaked for 30 mins
Orange - 3 no.
Milk - 1 liter
Orange essence - 1 tsp
Dry fruits - 1 tsp, assorted, roughly crushed

Method for Orange Phirni Recipe:

Extract juice from oranges and set aside.

Drain the rice and cook till done. Grind the rice to fine paste. Boil the milk and add the rice paste. Keep stirring constantly. Continue to cook on low heat. As soon as milk thickens add sugar and mix well. Turn off the heat and allow to cool.

Once cool, add orange juice and orange essence to the rice and mix well. Set the Orange Phirni in clay pots and garnish with chopped dry fruits. Refrigerate and serve chilled.

Microwave Anjeer Barfi Recipe

Ingredients for Microwave Anjeer Barfi (Fig Squares) Recipe:

Dry Figs (anjeer) - 250 gm
Fresh cream - 400 gm
Coconut - 100 gm, desiccated
Sugar - 100 gm
Almonds - few, sliced
Pistachio - few, crushed
Water - 120 ml
Cardamom - 1/2 tsp

Method for Microwave Anjeer Barfi (Fig Squares) Recipe:

Wash the dry figs, chop and soak them in 120 ml (1/2 cup) water for half an hour. Add to this fresh cream and sugar. Mix well. Transfer the mixture into a microwave safe bowl and microwave on HIGH for 15 mins. Keep stirring the mixture every 5 mins.

Crush the figs into pulp. (Although a few may remain slightly big, but no problem). Mix coconut and cardamom powder to this mixture and continue to microwave HIGH for 5 mins more. Stand for 5 mins.

Take the mixture in a greased pan and spread evenly. When cool, cut the Microwave Anjeer Barfi in squares. Sprinkle almond and pistachio on top.

Microwave Green Peas Barfi Recipe

Ingredients for Microwave Green Peas Barfi Recipe:

Green Peas - 1 cup, slightly crushed
Mawa - 1 cup, grated
Sugar - 1 cup
Ghee - 1 tbsp
Cashew nuts - 1/4th cup, coarsely chopped
Coconut - 1/4 cup, dessicated
Cardamom - 1/2 tsp

Method for Microwave Green Peas Barfi Recipe:

Place the crushed green peas in a microwave safe dish and roast on HIGH for 3 mins.

Roast cashewnuts on HIGH for 3 mins. Also roast coconut on HIGH for 1 min. Roast the mawa on HIGH for 2 mins as well.

In a microwave casserole heat ghee for 1 min. Add one by one each roasted ingredients. Also add the remaining ingredients and mix well. Saute on HIGH for 3 mins, with stir every minute. Let it stand for 5 mins.

Pour the mixture in a greased dish and level it evenly. Once cool, cut the Green Peas Barfi into rectangular pieces.

Rajasthani Khasta Kachori Recipe

Ingredients for Rajasthani Khasta Kachori Recipe:

Flour - 100 gm
Water - 1 cup
Ghee - 5 tbsp
Moong dal (green gram) - 50 gm
Green chilies - 3, chopped
Red chili powder - 1 tsp
Amchur powder - 1 tsp
Coriander seeds -  1 tsp
Garam masala - 1 tsp
Aniseeds - 1 tsp
Black salt - 1 pinch
Sugar - 1 tsp
Pepper, as required
Oil, for frying

Method for Rajasthani Khasta Kachori Recipe:

Heat 3 tbsp ghee and fry the moong dal. Add to it all the masala ingredients (green chili, red chili powder, amchur, aniseeds, coriander seeds, garam masala, salt, pepper) and fry well. Keep aside to cool. Add the sugar and mix well.

Mix the flour with rest of the ghee and  after adding enough water, make a smooth dough. Divide the dough in small portions. Roll each portion into small circles.

Put moong dal filling in the center of each circle and roll them into balls again such that the filling is covered completely. Press it lightly.

Prepare all the kachoris in the similar manner.

Heat oil and deep fry the kachoris until golden and crispy. Serve hot.

Rabadi Recipe

Ingredients for Rabadi Recipe:

Milk - 1 1/2 litre
Sugar - 1 1/4 cup
Saffron strands, a few
Cardamom powder - 1 pinch
Almonds - 1 tsp, sliced
Pistachios - 1 tsp, crushed

Recipe for Rabadi Recipe:

Boil the milk in a heavy bottom pan. Lower the heat and continue to boil, keep stirring and allow it to reduce and thicken.

Add to this sugar as well as saffron strands.

Continue to cook on low heat, until the milk reduces to about 300 ml thick cream.

Allow the rabadi to cool. Once slightly cool, refrigerate. Garnish with almonds, cardamom and pistachios.

Serve chilled.

Moong Dal Sheera Recipe

Ingredients for Moong Dal Sheera Recipe:

Moong dal - 100 gm, washed and soaked for 2 hours
Ghee - 100 gm
Sugar - 100 gm
Pistachios - 1 tbsp
Water - 1 1/2 cup
Saffron, few strands
Almond, 1 tbsp sliced
Cardamom powder - 1 tsp

Method for Moong Dal Sheera Recipe:

Drain the moong dal and grind it to fine paste.

In a non-stick pan, heat ghee and saute the moong dal paste. Keep stirring on a low heat for around an hour.

Add to this 1 and 1/2 cup of boiling water and mix well. As soon as the water is absorbed by the dal paste, add to it sugar and stir well. Also add saffron strands and mix.

Stir well and keep aside to cool. Garnish the Moong Dal Sheera with pistachios, cardamom and almond.

Serve hot.

Besan Ki Chakki Recipe

Ingredients for Besan Ki Chakki Recipe:

Besan (gramflour) - 100 gm
Ghee - 100 gm
Sugar - 100 gm
Milk - 120 ml
Cardamom powder - 1 tsp
Saffron  - few strands
Pistachios - 1 tbsp, roughly crushed

Method for Besan Ki Chakki Recipe:

Add half portion of the milk along with 1 tsp ghee to the besan. Knead the mixture to  smooth dough. Set aside for around 30 mins.

Press a strainer on the dough and pass the dough through it.

Heat the remaining ghee and saute the strained dough for sometime. Cool it.

Heat the sugar with little water and boil until you obtain a thick sugar syrup. Add cardamom powder and saffron strands to the sugar syrup. Stir well and remove the syrup from heat. Allow it to cool.

Once cool, add the dough to the syrup  and mix well.  Pour the mixture on a greased tray to set. Refrigerate for 10 mins.

Cut into desired shapes and store in airtight container.

Chocolate Layered Barfi Recipe

Chocolate Layered Barfi

 The chocolate layered barfi is an Indian Sweet cooked quite easily at home! Not very messy and tastes really awesome..

Ingredients for Chocolate Layered Barfi Recipe: 

Whole milk - 1 liter
Sugar - 1 cup
Fresh curd - 2 tbsp
Cocoa powder - 1 tbsp mixed with 2 tbsp warm milk
Dry fruits - 1 tbsp. chopped and light roasted

Method for Chocolate Layered Barfi Recipe:

In a heavy bottomed pan, boil milk on slow fire.

Add sugar and continue to boil for 10 more minutes.

Add to this 2 tbsp fresh curd and mix well.

The milk will split, continue to boil on slow fire until it reduces to thick consistency. The water will almost dry up. Keep stirring occasionally. Take care that the mixture doesn't stick to pan (hence heavy bottom vessel).

When almost dry remove 1/4 of the portion. Add to this the cocoa mixture and mix well.

Line a square or round hollow plate with butter paper. Lightly grease it. Spread the white portion evenly on the plate.

Now spread the cocoa mixed portion on the white portion evenly with hand.

Decorate with dry fruits or even silver foil.

Refrigerate for an hour. Cut into squares and serve.

Microwave Rawa Laddos Recipe

 Rawa Laddoos (Semolina Laddoos) form integral part of Diwali Sweets and is favorite among children too. This laddoos can be easily made with perfection in microwave. Follow the simple steps to cook Microwave Rawa Laddoos with ease:

Ingredients for Microwave Rawa Laddoos Recipe:

Rawa (semolina) - 1 cup
Powdered sugar - 1/2 cup
Ghee - 1/4 cup
Cardamom - 1/2 tsp, powdered
Milk - 2 tbsp
Cashewnuts - 1 tbsp
Almonds - 1 tbsp

Method for Microwave Rawa Laddoos Recipe:

Preparation: Before you start cooking these laddoos in microwave you need to do some preparation. First, sieve the rawa twice for any lumps. Second, sieve the powdered sugar twice for any lumps as you did in Besan Laddoos recipe. Third, roast the dry fruits till golden in little ghee.

In a microwave safe dish roast the ghee on HIGH for 30 seconds.

Remove the microwave dish from the oven and add semolina to it and mix well. Place in the microwave on HIGH for 5 minutes. Remove out and stir well. Place it back for 1 more minute till you get the desired color (light pink).

Remove the dish from microwave and allow to cool (not entirely). Once done add powdered sugar, powdered cardamom, dry fruits and mix well.

Sprinkle some milk on the mixture and roll out rawa laddoos.

Tip: As an option you can also add some desiccated coconut to it. To do so fry desiccated coconut on MEDIUM in a separate microwave safe dish for 2 minutes and then mix with the semolina well before rolling the laddoos.

Microwave Besan Laddoos Recipe (Diwali sweets)

 Besan Laddoos are part of traditional Diwali sweets cooked in every Hindu household. Cook Besan Laddoos with much perfection, ease and rather quick with microwave by following these simple steps:

Ingredients for Microwave Besan Laddoos Recipe:

Besan flour (gram flour) - 1 cup
Powdered sugar - 3/4th cup
Ghee - 1/4 cup
Cardamom - 1/4th tsp, powdered
Cashewnuts - 1 tbsp
Almonds - 1 tbsp

Method for Microwave Besan Laddoos Recipe:

Preparation: Before you start cooking your laddoos in microwave there is some preparation you need to do. First sieve the besan flour for any lumps twice. Once you do this sieve the powdered sugar for lumps twice. Roast the dry fruits till golden in little ghee on a pan.

In a microwave safe bowl add ghee and heat it on HIGH for 30 seconds.

Remove the microwave safe bowl from the oven and add besan to it. Mix well and place it in the microwave on HIGH for 5 minutes. Remove out and mix well. Put it back in the microwave on HIGH for 1 or 2 minutes for the desired golden brown color.

Remove out and allow it to cool a bit, not entirely. Once done mix the powdered sugar, powdered cardamom and the dry fruits. Roll into small Besan laddoos and enjoy the easily made Diwali Sweet!

Please note: The best part about cooking besan laddoos in microwave is that it requires less ghee as compared to conventional cooking and thus can be ideal for people who prefer less oily stuff as well as for those who diet!

Tricolour Champakali Recipe

Ingredients for Tricolour Champakali Recipe: 

Refined flour - 2 cups
Black pepper powder - 1/2 tsp
Green color - few drops
Red color - few drops
Ghee or oil - 4 tbsp
Ghee or oil - for frying
Salt, as required

Method for Tricolour Champakali Recipe:

In a mixing bowl, add oil or ghee, salt, black pepper powder to the flour well.

Divide this flour into three parts and place each part in separate bowl.

In one such bowl add few drops of green color and with enough water to knead it into firm dough. Similarly to the other bowl add few drops of red color and mix. With enough water knead to a firm dough. Meanwhile to the third bowl do not add anything and just with enough water knead it to a firm dough.

Divide each dough into 20 portions.

Place 1 out of each portion (3 separate colour dough portions) side by side. Gently press them to together to form one portion. Roll it to a puri.

Once done cut the middle of the puri into thin strips (take care to make strips only in the middle).

Now twist the puri to join ends.

Do the same with all the portions.

Deep fry on medium heat till crisp and done. 

Ninaave Recipe: A Maharashtrian (CKP) Delicacy cooked in Microwave

  Ninaave or ninave, as popularly called is a Maharashtrian delicacy, exclusively made by CKPs. A very easy and delightful dish Ninanve resembles a Gram flour fudge and is cooked by CKPs during the end of Shravan and the on the first day of Bhadrapad. I am posting two recipes of Ninave on this page. Each recipes are simple and yet different from each other.

Ninave Recipe - 1 

This first recipe belongs to my mother in law Mrs Anjali Chaubal.

Ninave Recipe - 1

Ingredients for Ninave Recipe - 1:

Gram flour (besan) - 1 cup
Wheat flour - 1/4th cup
Ghee - 1/2 cup
Coconut milk (thick extract) - 1/2 cup
Jaggery - 1/2 cup, crushed
Nutmeg powder- 1 pinch
Crushed Dryfruits - (2 tbsp)

Mix Roasted gramflour with coconut milk and jaggery

Method for Ninave Recipe:

In a non-stick pan, melt ghee and roast gram flour and wheat flour separately on a slow fire until light brown and the flours leave amazing aroma.

Once cool, mix gram flour and wheat flour together in a mixing bowl.

Add to it coconut milk, jaggery, nutmeg powder and dry fruits.

Mix well with a blender to a smooth paste.

Decorate with dry fruits of your choice 

Pour the mixture in a microwave safe dish or tin and microwave for 20 minutes at 175 Degree C in a pre-heated oven.

Check whether the ninave is done by piercing a knife, once done remove out and allow to cool.

Your Ninave is ready to be served.

Ninave

Please note: You can also cook the Ninave on Microwave + Convection option. Just reduce the time, and do check after first 10 minutes, before cooking further.

Ninave Recipe - 2

(New update as on 3rd September 2017)

Recently I came across one more recipe for Ninave. My mother-in-law's sister, Mrs Pratibha Vaidya visited us a couple of days ago and mentioned her version of Ninave recipe. According to her the ninave really comes out very good. I followed the steps and tried the recipe myself. It was really nice, much better than the above version. The texture of the ninave is grainy and it tastes delicious. So I thought I will share the recipe with you. Typing the recipe the way she mentioned steps to me. Please do read the whole recipe carefully for the ingredients list and exact steps involved. Posting the picture of the Ninave Recipe - 2 below.

Ninave Recipe - 2

Ingredients and Method for Ninave Recipe - 2 

Step One 

Gram dal (chana dal) - 2 cups
Gehu (whole wheat) - 1/4 cup
Rice - 1/4 cup

Dry roast each above mentioned ingredient separately on a low flame. Once done, allow to cool.

Mix them together and grind in a coarse flour.

Step Two

Measure the flour accurately. Take coconut milk twice as the measured flour. For example two cups flour then 4 cups milk. Do not mix the flour immediately in the coconut milk.

First add  chopped or grated jaggery to the coconut milk. Jaggery should be in the same proportion as flour. For example if 2 cups flour, then 2 cups jaggery.

Mix well. Add ghee(clarified butter). Mix well.

Step Three

Pour this mixture of jaggery, milk and ghee in a big non stick pan.

Add the flour to this and mix well.

Put the pan on heat and continue to stir on a low flame. Allow the mixture to cook and thicken.

Step Four

Pre-heat oven.

Grease a microwave dish with ghee. Pour the mixture on the microwave safe tin and spread evenly.

Sprinkle chopped dry fruits (optional). Bake till done.

Remove and allow it to cool and cut into squares.

Pinnie

Ingredients for Pinnie:

Wheat Flour - 250 gms
Ghee - 250 gms
Sugar - 250 gm, ground
Milk - 60 ml
Cardamom powder - 1 tsp

Method for Pinnie:

Melt the ghee in a deep non-stick pan on slow fire. Add wheat flour and stir. Keep cooking by stirring continuously on a medium flame. Let it cook till the flour gets slight brownish in colour.

Remove from flame and allow it to cool at room temperature. Do this by spreading the flour on a large plate.

Sprinkle cardamom powder and ground sugar to it and mix well. Add milk and mix again. With your hands roll them in shape of laddoos.

Tip: A typical Punjabi sweet, Pinnie is prepared during festive occasions like Lohri, i.e Makar Sankranti in Punjab. Pinnie made with above measurements serve 4 and can be cooked in just about 40 minutes.


Try out other Makar Sankranti Sweets:

Atta Laddoos (Uttar Pradesh)

Pongal (Tamil Nadu)

Til Poli (Maharashtra) 

Atta Laddoo

Ingredients for Atta Laddoo:

Whole wheat flour - 250 gms
Jaggery - 200 gms, grated
Ghee - 30 gms

Method for Atta Laddoo:

Roast whole wheat flour on atawa on slow fire. Keep stirring continously until it sends out a tempting aroma.

Add the grated jaggery to the roast whole wheat flour and mix well. Add melted ghee to it and mix further.

Now with hands make small laddoos out of it.

Tip: Isn't that easy enough to make. Very healthy and good for eating during winters. Specially for kids. Try it out. One of my favorites, mostly because its not really complicated.

Try out other Makar Sankranti Sweets:

Til Poli (Maharashtra)

Pinnie (Punjab)

Pongal (Tamil Nadu)

Til Poli

Ingredients for Til Poli:

White Sesame Seeds - 480 gms (the polished til)
Jaggery - 480 gm, grated well
Dry Ginger powder (Soonth) - 1/4th tsp
Cardamom Powder - 1/2 tsp
Nutmeg Powder - 1/4th tsp
Refined Flour (maida) - 360 gm
Oil, as required

Method for Til Poli:

Rub around 1 and half tbsp oil in the refined flour along with a pinch of salt. Knead the dough, little soft. Cover it with a wet cloth. Keep aside for around 10 - 15 minutes. Divide the dough into equal portions.

Broil the sesame seeds on low heat. See that you keep stirring them or they could splutter. Once cooked, pound the sesame seeds coarsely.

Now add grated jaggery to the sesame seeds and continue pounding. Pound till the mixture gets smooth enough. Stir in dry ginger powder, cardamom powder and nutmeg powder to the sesame seeds - jaggery mixture and mix well. Make small balls, equal portions as of the dough.

Now roll on the dough balls separately as you would for a paratha. Fill in the sesame seeds - jaggery ball and seal the ends of the dough ball. Roll it further into thin rounds as you would do it for paratha.

Shallow fry on a hot pan until they turn golden brown.

Store them in air-tight containers. Serve hot or cold as preferred.

Tip: Once the sesame seeds - jaggery balls are ready, then the further procedure is as same as a making a regular paratha. You just need to stuff in the filling and roll it into a fine paratha. But carefully, as due to jaggery it may stick to you rolling pin. But that is the reason we use maida, as maida holds it better.

By listening to these Festive specialty names, we wonder how difficult they may be. Once tried we know its not at all difficult. You just need to know how it is to be done. And you know it now..

Try other Makar Sankranti Sweets:

Pinnie (Punjab) 

Atta Laddoo (Uttar Pradesh)

Pongal (Tamil Nadu)

Pongal

Ingredients for Pongal:

Raw rice - 250 gms
Green gram dal - 150 gms
Jaggery  - 700 gms, powdered
Milk - 400 ml
Ghee - 4 tbsp
Cashew nuts - 2 tbsp, coarsely crushed
Raisins - 3 tbsp
Cardamom - 3 pods, coursely crushed
Nutmeg - half, powder finely

Method for Pongal:

Clean the rice and wash it thoroughly. Clean the green gram dal and broil it. Wash and pressure cook both rice and dal together in  around 1 liter water with pinch of salt. Pressure cook for around 10 minutes.

Meanwhile mix the jaggery with 250 ml of water and cook on a low fire only till the jaggery dissolves completely. Now strain the mixture. Add this jaggery-water mixture to the cooked dal and rice mixture and mix well. Ensure that the final mixture is in a big sauce pan.

Now add milk to it and cook further till the milk completely dissolves in the mixture. Check that the mixture is nor too dry neither too liquidish.

Heat ghee in a small pan. Add the broken cashew nuts and raisins. Add this in the cooked Pongal. Stir in the cardamom and nutmeg powder. Stir well.

Serve Hot.

Tip:  Pongal cooked with above measurement serves 4 people. The whole preparation time is around 40-45 minutes maximum. As you see, Pongal is a very easy dish and try it out, very tasty too.

Try other Makar Sankranti Sweets:

Til Poli (Maharashtra)

Pinnie (Punjab)

Atta Laddoo (Uttar Pradesh)