Kalakand

Finally its the day :4 and tomorrow My Ganesha will go away. Hoping he goes happy and promise to come back next year. For today's Bhog I prepared this milky Kalakand. Its one of my favourite mithai of all time.
The slight crumbly texture and the intense cardamom taste makes it a sweet to die for.
I have used freshly homemade paneer to make this.
The recipe is inspired by one of the fellow bloggers Priyanka Sushant Verma from Cook with Priyanka.

Kalakand

Ingredients
1cup Paneer (Homemade Paneer)
200ml Condensed Milk (Milkmaid)
1tbsp Cardamom Powder
10-12 Chopped Pistachios


Procedure:

• Make the fresh paneer using the recipe in the link.
• Now in a pan, add in the paneer and the milkmaid.
• Mix well.
• Keep stirring till it starts to leave the pan.
• At this point add in the cardamom powder.
• Mix well.
• Cook till most of the moisture goes away.
• Switch off the gas.
• Take a tray, grease it with ghee.
• Pour the mixture on the tray.
• When it cools down, cut into pieces. 



Kalakand

• Serve. 

Besan Ladoo

There is lot of Activity going on in the house these days. Ganpati at home so busy in making him happy. Preparing meals for him all day. Its the day : 3 and I prepared Besan Ladoos. I had made sure that everyday will make a new sweet for his Bhog. I am enjoying each and every day of Ganpati celebration at home, with loads of cooking going on.
This recipe is adapted from the Raks Kitchen.

Besan Ladoo

Makes 15 Ladoos

Ingredients:
1 CUP Besan Flour (Gram Flour)
1/2Cup Ghee
1Cup Powdered Sugar (You can also use Boora Sugar for preparing Beasan Ladoos )
1tbsp Cardamom Powder
8-10 Chopped almonds (keep few for garnishing)

Procedure:

• There is on traditional way of preparing Ladoos. Put ghee in a wok and roast besan in it.
• I have used a different method all together.
• Dry roast the besan in a kadhai till the raw smell of besan goes away.
• Make sure it does not start Browning from bottom so keep stirring.
• This whole process will take around 20-25 minutes.
• Now remove the flour from the stove.
• Sieve it.
• After sieving put it on the flame, add in the powdered sugar. mix well.
• Melt the ghee.
• Put it gradually seeing that it does not become too wet, as shaping them would be difficult. mix well
• Switch off the gas.
• Add in the cardamom powder and chopped almonds.
• Make them into ladoos once they become easy to handle.
• Garnish them with chopped almonds.
  

Fried Modak (Fried SWEET Dumplings)

Somebody has rightly said that there is always a first time to everything, Being a Punjabi, born and brought up in the North part of India have never celebrated Ganesh Chaturthi. Since I have been in Bombay and now in Pune, the whole atmosphere of Ganesh Puja have always attracted me. How people have so much faith in Ganpati, the elaborated celebrations for 10 days, ceremonies, decorations, So all this more, forced me to celebrate Ganpati this time.

With full zeal and happiness we have brought our Ganpati for 5 days, hoping that these days are full of his blessings.

So today I prepared Modaks. I have made the fried version as my family prefer those over the steamed ones.

Fried Modak

Ingredients:
2 cup of Wheat Flour
2tbsp Ghee
1/2 salt
Warm water/milk to knead the dough


For the filling:
1.5 cups Grated Jaggery
2 cups Grated Coconut (Fresh or sukha coconut) I have used the sukha one
1tbsp Poppy Seeds or khus khus
3tbsp Chopped almonds
3tbsp Chopped cashews

1tsp Cardamom power
2tbsp Water

Procedure:

• Make a smooth dough, with the ingredients mentioned above for the outer covering.
• Keep it covered for 20-30 minuted before preparing the modaks.

For the filling:

• Take a pan, add in the poppy seeds, dry roast them for 2-3 minutes.
• Add in the coconut and the jaggery.
• Cook them till the jaggery melts.
• Add in the chopped almonds and cashews. mix them
• Let it cook till the mixture is completely dry and cooked.
• Add in the cardamom powder.
• Keep it aside and allow it to cool.

For the Modaks:

• Divide the dough into small size balls.
• This would yield 20 modaks approximately
• Roll the ball into 3-4 inches diameter.
• Take this circle in your palm.
• Add in a spoon full of mixture in the center.
• Now start pinching the edges one by one.
• Bring all the pinched edges together.
• And press it in the center.
• Do the same with all the remaining dough.
• Deep fry on low flame and make sure it does not remain uncooked from inside.
• Drain and serve Hot.

Ganpati Bappa Moriya

Coconut Ladoo

Living in the state which is surrounded by coconuts everywhere, made me try out this awesome little ladoos made with coconut and Milkmaid.
Its simple and really easy to make.

Coconut Ladoos

Ingredients:
1 tin Milkmaid
100g Milk Powder (Dairy Whitener)
5 cups Fresh Coconut (Grated)
1cup Dry coconut (Desiccated Coconut)
1tsp Cardamom Powder
Few Muffin Cups

Procedure:

Coconut Ladoos

• Take a thick bottomed kadahi or pan, add in grated fresh coconut + condensed milk + Milk powder.
• Add in cardamom powder.
• Heat the mixture, stirring continuously, so that it does not stick to the bottom of the pan.
• Lower the flame, and cook till the mixture starts leaving the sides of the pan.
• Remove from fire, and let it cool down.
• When it is cooled, roll into ladoo.
• Roll it in the dry coconut.
• Place it individually into the muffin liners.
• Store in a air tight container.

Shelf life: 3-4 days

Makes around 20 ladoos