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Milk Kheer

                                         Milk Kheer

Ingredients

• 3 Litres Milk
• 100 Grams Rice
• 100 Grams Rice
• Kesar (Saffron)
• Elaichi (Cardomom)
• Badam (Almonds)
• 2 Tbsp Water

Method

• Boil Milk.
• Add rice to the milk when boiled.
• Stir the milk until it gets thick and of dropping consistency.
• Allow the milk to cool.
• When the milk mixture is at room temperature, Add Saffron, and Sugar to it and mix it well. The Milk mixture will get a good colour.
• Top it with Almonds and Cardomom Powder.

Shengdana Chikki

Shengdana Chikki

Ingredients

• 1 cup groundnuts, skinned, roasted, pounded roughly
• 3/4 cup sticky jaggery
• 2 tbsp clarified butter (ghee)

Method

• Heat jaggery in 1/2 cup water till the syrup is hard ball consistency.
• Test its consistency by putting a drop in cold water -it should remain firm.
• Add groundnuts. Grease a board and spread the groundnut-jaggery mixture.
• Roll flat to 1 cm thickness. Cut into squares when sufficiently cool and hardened.
• Store in a container lined with butter paper.

Pinnie

   Pinnie

Ingredients

• 250 gms. wheatflour
• 250 gms. ghee
• 250 gms. sugar ground
• 3-4 tbsp. milk
• 1 tsp. cardamom powder

Method

• Melt ghee in a heavy pan.
• Add, flour and cook on med/low flame.
• Stir continuously, till med. brown.
• When aroma exudes, and properly browned, take off fire.
• Spread in a large plate.
• Cool till a shade above room temperature.
• Sprinkle cardamom powder and sugar.
• Mix well. Sprinkle milk.
• Mix again and form tight fist shaped pinnies.
• This is done by taking some mixture and pressing in the fist.

Kurmura Ladoo

Kurmura Ladoo

Ingredients

• 1/2 lb Puffed rice (murmura, churmura)
• 1/2 lb Jaggery
• 1/2 cup Roasted peanuts
• 1/2 cup Dry coconut flakes
• a few Cardamoms

Method

• Take a large cooking pan add jaggery and enough water till it gets immersed and boil till it forms to thick consistency.
• To ensure that this syrup had reached the correct consistency, add a few drops into a bowl containing water and it shall solidify immediately.
• Add puffed rice, roasted peanuts, dry coconut flakes and cardamom powder and stir in all the ingredients. Let it cool for a couple of minutes.
• Grease your palm with oil or ghee and roll into balls.

sugarcane kheer

    Sugarcane Kheer

 

Ingredients                                                   

• Sugarcane juice: 1 litre
• Basmati rice : 100g

Method

• Wash the rice and keep it for 5min.
• Heat the sugarcane juice in a pan . 
• Add the rice to heated juice and allow it to cook in the juice on a slow fire.
• Continue cooking the rice and sugarcane juice till it forms a smooth mixture of thick consistency.
• Take it off the fireand allow it to cool.
• Serve cold sugarcane kheer.

Lohri Song Meaning

MEANING OF SONG

            

   Rhyming: beautiful one like a ringlet one!

   Who will save you poor one (to a rescued girl)
   Dullah Bhatti  here means you (He rescued the girls who 

   were  abandoned and rejected     after kidnap!)
   The Duallah married off his daughter (the rescued girls 

   were adopted by him as his daughters)
   He gave a measure (sher about a kilo)of sugar!
   The girl is wearing bridal red dress!
   But her shawl is torn (poor and soiled-girl has been raped?)!
   Who will stitch her shawl(repair her reputation)?!
   The maternal uncle made sweet ghee bread (choori)!  

   (maternal uncles were responsible to vouch for chastity

    of the girl)

    The landlords ravished it (meaning the girl kidnapped 

     by rich moghul landlords!)!
     He made the landlords eat a lot!
     Lots of innocent guys came (poor grooms)
     One innocent boy got left behind (the poorest of poor!)
     The soldiers arrested him! (Indicated that he was in 

     collusion with Bhatti the rebel)
     The soldiers hit him with a brick! (tortured him)
     Cry or howl!
     Give us lohri (gifts) ..long live you couple!" 

 view lohri song lyrics

Lohri Song lyrics

 Sunder mundriye hoe!

Lohri Song lyrics

        
       Tera kaun wicahara hoe!                          

        Dullah bhatti walla hoe!

        Dullahe di dhee vyayae hoe!

        Ser shakkar payee hoe!

        Kudi da laal pachaka hoe!

        Kudi da saalu paatta hoe!

        Salu kaun samete!

        Mamhe choori kutti! zamidara lutti!

        Zamindaar sudhaye!

        bade bhole aaye!

        Ek bhola reh gaya!

        Sipahee pakad ke lai gaya!

        Sipahee ne mari eet!

        Sanoo de de lohri te teri jeeve jodi! (Cry or howl!)

        Paheenve ro te phannve pit! "

view song meaning

Gajak

    Gajak

Ingredients

• 10 Almonds
• 10 Cashewnuts
• 20-25 Peanuts
• 1/2 Cup Walnuts Shelled.
• 1/4 Cup White Melon Seeds Shelled (Kharbuje Ki Giri)
• 1 Cup Sugar
• 1 TableSpoon Ghee
• 6 Green Cardomoms (Elaichi)
• 1 teaspoon Lemon Juice.
• 1/4 Boond Kewara Essence (Alternative : Vanilla Essence)
• Khoya/Mewa (dough made from cooking milk for hours)

Method

• Melt the sugar on the fire.
• Put in Lemon Juice, khoya, kharbuje ki giri,kewara Essence in the melted sugar and make the mixture of dropping consistency.
• Mix ghee in the Sugar mixture.
• Add all the dryfruits in the mixture until they are evenly spread.
• Set the Mixture Flat in a Thali preferably on a plastic thali and Cut it into Round , square or rectangular pieces.
• Allow it to cool or eat it fresh. The Gajak or Burfee is ready. 

                               

Makarsankranti Recipes

KHICHDI

 Preparation Time: 5 mins
Cooking Time: 30 mins

                                         Ingredients

• 2 cups wheat bran

• 2 cups sugar

• 1 ltr milk

• 4 raisins (kismis)

• 4 cashewnuts (kaju)

• 4 walnuts (akhrot)

• 4 almonds (badam)

• 1 tbsp ghee

                                                          Method

 First take 1tsp ghee in one tapela then add thuli in it stir it till it becomes light brown then add milk stir it fand boil it for 20 minutes as the thuli pak jaye then add sugar then stir it till it becomes thick like (khichdi)then add all the extra things for garnishing

 

 

 

                        PEANUT CHIKKI

PEANUT CHIKKI

 

  Ingredients:
11/2 cup Mumphali-Sing(peanut)
3\4 cup shredded gud(jaggery)
4 tbspoons water
1/4 tsp Elaichi(cardamom powder)

Direction:

Roast the peanut in the heavy bottomed pan or kadai on law heat.
When it is roasted then turn off the stove and let peanut cool down.

When it's cool remove the skin and break each peanut in to parts so it is easy to spread in chikki.
Now, heat water in a heavy bottomed pan.

Add shredded jaggery and mix well.

Melt Jaggery on low heat.

When jaggery changes color to little bit dark(Make sure not to burn the jaggery) then add roasted peanuts in it.

On low heat,  mix jaggery and peanuts very well for 1-2 minutes after that turn off the stove.

Grease a tray or any clean surface and spread mixture evenly to make chikki.

Slightly draw horizontal and vertical lines before it cools down.

When it is cool cut in to square pieces.

Store in air tight container in cool place.

Follow the same recipe to make sesame seeds(til), walnut, cashew(Kaju), almond(badam) or pistachio chikki.

 

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