Baked Shankarpala in Marathi
Time: 1 hour
Yield: 3 to 4 cups Shankarpala
1.5 to 2 cups Whole wheat flour
1/2 cup melted ghee
1/2 cup powdered sugar
1/2 cup Milk
1/2 tsp baking powder
1) Take ghee and sugar into a medium bowl and beat until mixture becomes light.
2) Sieve baking powder and wheat flour through a fine mesh.
3) Add wheat flour to sugar-ghee mixture. Add milk and make a semi-stiff dough.
4) Cover the dough for 10 minutes.
5) Preheat the oven at 300 F. Keep the baking pan ready. Divide the dough equally into tennis bal sized portions. Roll it with rolling pin. It should be thick like paratha. Cut diagonally with Pizza cutter or Shankarpali cutter. Put them into baking trey (each shankarpala should be separate from each other). Bake for 30 to 35 minutes.
Remove from the oven and Cool them for few minutes. Baked shankarpala is ready !!
gulabjam in Marathi
Time: Prep. time- 45 to 50 minutes | Cooking time- 30 minutes
Makes: 40 to 45 medium sized gulabjam
1 lb ricotta cheese (use lite ricotta)
3 tbsp All purpose flour (maida)
1 pinch of Baking soda
2.5 cups Sugar
2.5 cups water
2 to 3 Cardamoms
1 pinch Saffron
Oil for frying gulabjamun
1) Take a nonstick pan. Add ricotta cheese and cook over medium heat. Stir continuously from the bottom to avoid sticking. Cook till ricotta cheese dries and forms a ball. It will take 30 to 40 minutes approximately. Let it cool down completely.
2) Add 2 tbsp all purpose four, and pinch of baking soda. Knead well. Use a tsp of water only if required. Knead to make a soft dough.
3) In a saucepan, add sugar and water. Boil for 5 minutes. Turn heat to very low. Add saffron and cardamom.
4) Heat oil over medium flame. Divide the dough into marble size balls. Make smooth surfaced balls, so that they won’t crack after putting into hot oil.
5) To check the temperature of oil. Put one ball into hot oil. First, ball should sit at the bottom and then rise slowly after 5 to 7 seconds. If the ball rises fast and color changes immediately, then oil is hotter than required. Turn the heat down a little bit and wait for few minutes.
6) Once you get perfect oil temperature, add 8 to 10 balls at a time and fry them. Keep gulabjam balls moving with steel slotted spoon for even cooking.
7) Fry until gulabjam balls get red color. Drain and put them on paper towel for couple of minutes. Now add them into sugar syrup.
8) Deep fry rest of the gulabjam and remember don’t put immediately in sugar syrup. First let them rest for 2-3 minutes before adding to sugar syrup.
Soak gulabjam in sugar syrup for atleast couple of hours. Overnight soaking is better.
1) Try to use minimum maida. If you add maida more than required, gulabjam will become chewy and they won’t soak well in sugar syrup.
2) Cooking and thickening ricotta cheese is a time consuming process. But gulabjam made out of it comes out soft, moist and delicious. The taste is very close to gulabjam made of Khova.
3) If the gulabjam is breaking after adding in the oil, add a tsp or two maida in the dough and knead well. Make gulabjam as usual.
kalakand in Marathi
Time: 30 minutes
Makes: 15 medium pieces
1 liter Milk
1/2 tsp Citric Acid or Juice of 1 lemon
150 gram Khova
3/4 cup Sugar (approx 150 to 175 gram)
1/2 tsp Cardamom Powder
Pistachio Slices for garnishing
1) Heat milk into a saucepan. Once milk is hot, add 2-3 pinches of citric acid and stir it from bottom. Milk will curdle. Water and milk solids will separate. (add little more citric acid if required.) Line a colander with a cheese cloth. Pour curdled milk in it. Save the paneer.
2) Wash paneer slightly under running water while its still in cheese cloth. This will help to remove sour taste and smell of lemon juice/ citric acid. Twist the edges and squeeze out all the water. No need to hang paneer.
3) Mix khova and sugar together in a nonstick pan. When sugar starts melting, mixture becomes runny. Keep stirring. After 5 minutes add paneer and cardamom powder.
4) Stir continuously. Mixture will thicken and form a lump. Take a square cake tin. Add this mixture to it and Spread evenly. Make 1 inch thick layer. Sprinkle pistachio slices. Cut into 1 inch squares once it cools down.
1) Proportion of Khova and paneer can be altered according to your preference.
2) Make fresh paneer at home. After curdling milk, drain and squeeze out all the water. Do not hang paneer for longer. It looses its moisture if hung for longer.
3) I had used 1 tbsp readymade syrup of Saffron and cardamom. It gives nice flavor of both cardamom and saffron. Also, kalakand become pale yellow due to saffron.
4) I have made khova from ricotta cheese. 425 gram ricotta cheese makes 175 gram khova.
5) Amount of sugar can be adjusted to your taste.
6) Silver varakh can be used to garnish kalakand.
Rice flour Chakali in Marathi
Time: Prep Time- 15 minutes | Cooking time- 20 minutes
Makes: 15 medium chakali
1 cup Rice Flour
1 cup Water
1/4 cup butter
salt to taste (tip 1)
1/2 tsp cumin seeds
2 tsp green chili paste
Oil for frying
1) Take rice flour into a deep bowl
2) Take a small pan and heat water in it. Add salt, cumin seeds, chili paste and butter. Let the water boil. Add this boiling water to rice flour and mix with spoon. Cover for 15 minutes.
3) Once mixture becomes warm, knead it.
4) Grease chakali machine with oil. Stuff the mixture in it. Heat sufficient oil in kadai to deep fry chakali. Keep flame beween medium and high.
5) Take small plastic papers (tip 5). Press chakali machine. Slightly rotate the maker round and round until you get a spiral shaped chakali. stick the tip so that it won’t open after dropping into hot oil
6) Gently lift the chakali and leave into hot oil. deep fry until golden color. Place deep fried chakali on paper towel.
Once chakalis are completely cooled down, store them into an airtight container.
1) When you add salt, taste a drop of water. It should taste little salty than usual. After adding rice flour, the salt will get adjusted.
2) If you want long lasting and crunchy chakalis, fry them till they get nice deep golden color. If you get the chakalis out of oil when they are white, they will taste crunchy at first but they may become soft after a while. Also do not overfry. If color turn dark brown, chakali will taste bitter.
3) Do not fry chakalis over low heat. Chakalis become oily.
4) Rice flour does not have enough gluten. before frying, Rice flour chakali can break while handling. Hence, lift chakali very gently. Also, careful while leaving it into hot oil.
5) Use 5″ x 5″ plastic paper. Press 1 chakali on 1 paper. It will make easy handling of chakali. Aluminum foil or butter paper can be used instead of Plastic paper.
Kaju Katli in Marathi
Time: 15 to 20 minutes
Makes: 12 to 15 medium Pieces
1 + 1/4 cup cashew powder
3/4 cup powdered sugar
1/2 cup milk powder
1/4 cup milk
1/4 tsp cardamom powder
1) Take a glass bowl. Add 1 cup cashew powder, powdered sugar, milk powder, milk and cardamom powder. Mix well and make a lump-free mixture.
2) Microwave this mixture for 2 to 3 minutes. Give a stir after every 50 seconds. Once mixture becomes bubbly, remove it from microwave. Stir occasionally till mixture thickens.
3) Once mixture thickens add little cashew powder (only if needed) to make a pliable dough.
4) Grease a flat surface with little ghee. Roll the dough with rolling pin. Garnish with silver varakh. Cut it into diamond shape.
1) Cashew powder should be very fine. If you get little coarse powder then sieve it through a fine mesh. Blend the coarse powder again to get fine consistency.
2) Saffron can be added to give yellowish color and flavor. Soak 2-3 pinch saffron into hot milk. Then use this milk to make the mixture in step 1
3) Milk powder can be substituted with 1/4 to 1/2 cup lightly roasted Khoya.
Garlic sev in Marathi
Time: 30 to 40 minutes
2.5 cups Besan (Approx 325 Grams)
1/2 cup Oil
1/4 cup garlic paste
1/2 cup water
2 tsp green chili paste (Tip)
1 tsp Carom Seeds
1/2 tsp white pepper powder
Salt to taste
Oil for deep frying
1) Mix besan, white pepper powder and salt to taste. Sieve these three ingredients.
2) Heat 1/2 cup oil till smoking point. Add it to besan mixture. Mix with spoon.
3) Heat a tawa and turn off the heat. Lightly toast carom seeds. crush and make coarse powder.
4) Take 1/2 cup hot water. Add green chili paste, crushed carom seeds, and garlic paste. Mix well. Crush garlic and carom seeds with hands. This helps to infuse more flavor to the water. Strain and save the water.
5) Use this water to prepare sev batter. Add little water at a time. Mix it in besan well. Sev batter should be thick and sticky.
6) Grease sev presser from the inside with some oil. Pour Batter in Sev presser.
7) Heat oil in kadai. Press the sev pressing machine clockwise in circular motion. and keep coming in to form smaller circles and finish off when you come to center. Try to keep a single layer for even frying. Do not overlap, otherwise some parts will remain uncooked.
8) Fry over medium high heat. Flip to other side once one side becomes little firm. Do not fry until color changes to brown. It will taste bitter. Place on a paper towel to remove excessive oil. Let it cool down. Crush gently with hands to make Shev.
1) Green chili paste can be substituted with red chili powder. However, Sev color becomes reddish due to red chili powder.
2) Quantity of water may vary by few tbsp. Hence add little water at a time. Mix and add if more required.
3) We are not mixing green chili paste, crushed carom seeds, and garlic paste to the flour because they can create problem while pressing sev. Small particles of garlic and carom seeds can get stuck in sev presser and block the flow. Therefore, we have flavors of garlic and carom seeds in water.
Rava coconut Laddu in Marathi
Yield: 22 to 24 medium laddus
Time: 30 minutes
2 cup Rava (Fine)
1 cup scraped fresh coconut
1 and 1/2 cup sugar
1 cup water
3 to 4 tbsp pure ghee
1/2 tsp cardamom powder
25 Golden raisins
1) Dry roast rava over medium-high heat for 5 minutes. Stir continuously to prevent rava from burning. [Note - Do not roast too much until color changes as we are going to roast it again]
2) Transfer roasted rava to a big thali (plate). Add fresh coconut and mix. Let rava soak the moisture from coconut for 10 minutes.
3) Heat a pan. Add ghee and wait until it melts. Add rava-coconut mixture and roast for 8 to 10 minutes over medium-high heat. Stir continuously. After few minutes you will sense nice aroma of ghee and roasted rava. Roast until color changes very slightly.Transfer roasted rava to a big thali.
4) Now, prepare one string consistency sugar syrup. For that, mix sugar and water to a medium saucepan. Bring it to a boil. Stir occasionally. To check one string consistency, dip a spoon in syrup, touch carefully with your index finger. Press your index finger against your thumb.When finger and thumb pull apart, a thin string should form between them [the string will be for fraction of a second]. OR the easy way is, once syrup starts boiling, boil for 3 to 4 minutes and turn off the heat.
5) Immediately, pour the syrup on roasted rava. Mix nicely. Consistency of the mixture will be very loose. However it will thicken after sometime. Add cardamom powder. Mix this mixture occasionally.
Once mixture is thick enough to form a ball, make laddus. Stick one golden raisin on each laddu.
1) The shelf life of laddus are no more than 7-8 days due to fresh coconut. If the weather is hot and humid it might be 3 to 4 days.
2) Usually, Rava gets in 3 qualities, Coarse, fine and superfine. For above recipe, use fine quality rava. Coarse rava will give grainy texture. Superfine rava almost looks like white flour, so it is not suitable for this recipe.
3) If the laddu mixture becomes dry, that means sugar syrup has got two or three string consistency. In that case, boil 1/2 cup water plus 3 tbsp sugar. Boil for 3 to 4 minutes and pour it on the mixture. Mix and make laddus after couple of hours.
4) Sliced dry fruits can be added according to your preference.
5) Use only white part of coconut and avoid black particles from shell.
Thick Poha Chivda in Marathi
Time: 1 Hour
yield: 6 cups (serves: 10 to 12)
3 cups Thick poha
1/2 cup peanuts
1/4 cup thin slices of dry coconut
1/4 cup Broken Cashew-nuts
1/4 cup Roasted Chana dal (Tip)
5 to 6 dry Red chilies or 1 tsp Red chilli powder
5 to 6 curry leaves
1/2 tsp turmeric powder
3 tsp powdered sugar
1/4 tsp cumin powder
1/2 tsp salt or to taste
around 1 and 1/2 cup oil
1) Heat oil in kadai. Deep fry peanuts, cashew-nuts, dry coconut slices, curry leaves and chana dal separately. Put them in a bowl.
2) In that same oil, deep fry thick poha into small batches. Poha should puff nicely, yet the color should remain white. (Tip)
3) Put the poha into a big thali. Sprinkle turmeric powder, sugar, cumin powder, salt and red chili powder (Tip). Mix well. Now add deep fried peanuts, cashewnuts, dry coconut slices, and chana dal. Mix nicely.
Chiwada is ready.
1) Always fry poha at the end.
2) Fine particles in poha burns and settles at the bottom of kadai. Therefore, Place fistful of poha into a fine mesh skimmer (metal). Dip the skimmer into hot oil so that fried poha does not spread in the oil as well as the burned particles won’t mix along with poha.
3) Adjust the amount of turmeric powder, sugar, cumin powder, salt and red chili powder to your taste. If you are using red chilies then deep fry them and skip red chili powder.
4) Chana dal is the one which we use in normal chiwda. (Roasted split chana)
Malai Chop in Marathi
Time: around 45 minutes
Yield: 6 to 8 small pieces
2 1/2 cup Milk (2 % reduced Fat)
1 tsp Vinegar
2 tbsp Water
1 cup Sugar
3 cup Water
100 gram Khoya
2 tsp Sugar
4 tbsp whipping cream (Note 1)
small pinch of Saffron or edible Color (Note 2)
Cardamom Powder (Note 1)
1 tbsp Pistachio slices for garnishing
1) To make Paneer, bring 2 1/2 cup milk to boil over medium heat (Avoid copper or aluminum cookware.). Keep stirring to avoid burning. In a small bowl, mix vinegar and 2 tbsp water. Add vinegar mixture slowly into boiling milk. Turn heat to medium low. Milk will start curdling immediately. Paneer granules and water will get separated completely. Line a muslin cloth over colander. Drain all the water. Wash Paneer granules with cold water. twist the cloth and squeeze out all the water.
2) Put squeezed paneer into a Thali (bigger plate). Knead the paneer well. Make a very smooth dough without any granules and lumps. Divide this dough into 8 equal balls. Gently Press each ball a little.
3) In a deep pan, add sugar and water, stir. Once mixture starts boiling add Paneer balls. Cover with lid and cook for 20 to 22 minutes (Do not cover completely, Cover only 90 % of the pan surface). After 22 minutes, turn the heat off and let the Paneer balls rest for atleast 3 hours into sugar syrup.
4) Roast Khoya till color changes to light pink. Once become cold, crush the Khoya with fingers and crush all the lumps. Add whipping cream and sugar, mix well. Blend nicely to fine smooth paste. Add little edible color, mix evenly. Cover and store in the refrigerator.
5) After 4 hours, remove soaked Paneer balls from sugar syrup. Do not squeeze. Cut each piece horizontally into two equal parts. spread 1 tsp khoya mixture on one part and place second part on it. squeeze lightly. Garnish with Pistachio slices (Note 3).
Refrigerate fro an hour and then serve.
1) In readymade Malai sandwich, rose water is used in khoya mixture to give nice flavor. If you want to use rose water, skip cardamom powder, add 3 tbsp whipping cream and 1 tbsp rose water instead of 4 tbsp whipping cream.
2) You can use pinch of saffron instead of Saffron Color.
3) Use edible siliver foil to make it more attractive.
Kadboli Bhajni in Marathi
Yield: approx 1 and 1/2 kg
1 kg Rice
200 gram Black chickpeas
200 gram Urad dal, with peels
1 cup wheat
50 gram coriander seeds
2 tbsp cumin seeds
1) Roast each ingredient separately over medium heat until the color changes a little bit. You will sense the aroma.
2) Mix all the roasted ingredients. Let them cool down. Then grind to a fine powder. (Tip)
Click here for Kadboli recipe
1) Use whole urad or urad dal with peels on. Peels make the kadboli more flavorful and tasty.
2) If you have flour milling machine at home, grind the above mixture in that. Otherwise, send it to a local flour mill.
3) Do not roast the ingredients until the color changes to very dark. Also avoid roasting over high heat. Burnt ingredients make the kadboli a bitter taste.