Churma Barfi is a rich and tasty mithai recipe that is apt for all Indian festivals. It is a fact that no Indian festival is complete without sweets. Mithai is the true essence of festivals and special occasions. Barfi or Burfi is a staple Indian mithai that has uncountable variations. Here is a unique Churma Barfi recipe that won’t disappoint you for sure. https://aumado.online/is prepared using wheat flour and is flavored using desi ghee, jaggery, and khoya. Once the barfi mixture is ready, all you have to do is let it set. The barfi mixture can be consumed as it is well without converting into barfis as it has a gooey melt-in-the-mouth texture. You can make the barfis richer by adding dry fruits of your choice like almonds, cashews, and pistachios. If you are a sweet lover, then bookmark this recipe right away. Do try this recipe, rate it, and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking! (image credits-istock)

Ingredients of Churma Barfi

• 2 1/2 cup wheat flour
• 1/2 cup milk
• 100 gm khoya
• 2 tablespoon chopped pistachios

• 3/4 cup ghee
• 1 cup vegetable oil
• 1 cup jaggery

How to make Churma Barfi

• Step 1 Mix flour, ghee and milk

  In a mixing bowl, add 2.5 cups of flour and 1/4 cup of ghee. Mix to form a crumbly mixture. Now add milk in batches and mix with your hands to make a dough-like mixture. The mixture will feel a bit dry but don’t worry about it.

• Step 2 Make Mathias

  Take a portion of the mixture and press it between your hands to make a muthiya. Make more such muthiyas with the mixture. The pieces can be irregular, don’t worry about the shape as we have to ultimately crush them after frying.

• Step 3 Fry the Mathias

  Heat oil in a kadhai. Deep-fry the muthiyas until golden in colour.

• Step 4 Grind to make a powder.

  Now grind all the fried muthiyas to make a powder. Pass the mixture through a sieve to attain a fine powder.

• Step 5 Make jaggery syrup.

  Add jaggery to a pan and keep on medium flame. Let it melt completely. Mix in 1/2 cup of ghee. Now add khoya and mix until all the ingredients combine to form a thick mixture.

• Step 6 Make barfi mixture.

  Mix jaggery mixture with powdered muthiyas. Mix to form a gooey mixture.

• Step 7 Pour into mould and set

  Add the mixture to a tin or mold and spread with 1-2 inch thickness. Garnish with chopped pistachios and let it set for 2-3 hours.

• Step 8 Cut into barfis and serve

  Once the barfis hold shape, cut into pieces and serve.

Tips

1. Garnish with nuts of your choice to make the barfis richer.

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While observing fasts, people largely depend on potatoes in India. They do not know that there are several other veggies that they can eat during the fasting period and they are incredible in taste as well. Here’s one such dish, which is made with water chestnut flour or Singhare ka Atta, which is one of the common flours that people consume during the fasting season. Be it the Navratri or any other Vrat, this Singhare Ka Atta can be consumed anytime. One of the best things about this flour is that it is rich in fiber and protein, so it keeps you full for long hours. From sweet to savory, one can make a lot of dishes with this flour. But, today we are talking about Singhare Ke Atte Ki Kadhi, which is an amazing main course dish for the people who are fasting the whole day. This Kadhi provides the necessary nutrition and is delicious too. It’s prepared with yogurt, singhare ka atta, sendha namak, red chili powder, and some minimal spices. So, if you are looking for some easy Navratri recipes, do try it and let us know how it turned out to be. (Recipe & Image courtesy: Chef Rajeev Kumar, Executive Sous Chef, The Westin Goa)

Ingredients of Singhade Ke Aate Ki Kadhi

• 1 tablespoon water chestnut flour
• 1/2 teaspoon red chilli powder
• 1 dash sugar
• 1 tablespoon coriander leaves
• 1/2 teaspoon cumin seeds
• 7 leaves curry leaves

• 1/2 cup yoghurt (curd)
• sendha namak as required
• 1 cup water
• 1 tablespoon ghee
• 2 dry red chili

How to make Singhade Ke Aate Ki Kadhi

• Step 1 Make Kadhi batter

  To make this dish, take a medium bowl and whisk together yoghurt, water chestnut flour (singhare ka atta), sendha namak, red chilli powder and sugar. Whisk it really well until the yoghurt is smooth.

• Step 2 Whisk with water

  Now, add water to the bowl of Kadhi batter and whisk again to mix.

• Step 3 Simmer the mixture for 5-8 minutes

  Now, put a saucepan or a cooker on medium flame and pour the batter into it. Keep stirring very frequently until it comes to a simmer to avoid curdling. Then, let the Kadhi simmer for 5-8 minutes or until it thickens.

• Step 4 Saute cumin seeds

  At the end of the simmering process, heat ghee in a small pan on medium heat. Once hot, add cumin seeds and let them sizzle a bit.

• Step 5 Add curry leaves and red chillies to the tempering

  Then, add dried red chillies and curry leaves in the tempering and fry for 30-40 seconds.

• Step 6 Pour tempering to the Kadhi

  Immediately, add this tempering to the simmering kadhi and mix well. Lastly, garnish with chopped cilantro and serve with Rajgira/Kuttu ki Poori.

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Green Steak, which sounds like a typical non-vegetarian dish is a sumptuous vegetarian delicacy that is quite literally a green steak made from superfoods like spinach, quinoa & edamame. Because of its catchy name and deliciousness, this dish will become popular among your guests. The culinary artwork is made with unusual and exotic flavor combinations and is simply irresistible. The recipe contains high-fibre ingredients like broccoli, red quinoa, and edamame making it a healthy vegetarian element for your main course. Alongside this, it also consists of ingredients that are protein-rich and work as excellent antioxidants, making it a dish packed with health benefits. This recipe is a unique vegetarian and vegan dish when you want to serve up a dish that’s equal parts decadent and healthy! (Recipe & Image courtesy: Chef Ranbir Singh, Atmosphere Hotels & Resorts Kanifushi, Maldives)

Ingredients of Green Steak

• 20 gm broccoli
• 20 gm edamame beans
• 20 gm asparagus
• 5 gm oats
• 3 gm flax seeds
• 10 gm onion
• 10 gm salt
• 8 gm curry powder

• 30 gm spinach
• 10 gm quinoa
• 15 gm cottage cheese
• 5 gm pumpkin seeds
• 5 gm garlic
• 10 ml virgin olive oil
• 3 gm black pepper
• 5 gm thyme

How to make Green Steak

• Step 1 Chop the vegetables.

  Wash and finely chop all the vegetables separately, except the edamame bean.

• Step 2 Crush the edamame bean

  In a food processor, coarsely crush the edamame bean.

• Step 3 Boil red quinoa and roast the seeds.

  Put a pan over medium flame and boil the red quinoa till cooked in some water. Once done, put another pan on medium flame and dry roast the pumpkin and flax seeds.

• Step 4 Saute onion & garlic

  Now, heat oil in a pan and put it over medium flame. Add chopped garlic and onion to it, and saute till the onion is translucent. Add thyme and curry powder to the pan and cook till it leaves the aroma.

• Step 5 Add chopped veggies to the pan.

  Add the chopped vegetables one at a time and cook till the vegetables are tender and all the water evaporates. Adjust seasoning in the veggies.

• Step 6 Let the veggies cool.

  Once the veggies are cooked, turn off the flame and remove the pan from the gas. Transfer to a bowl and set it aside to cool down.

• Step 7 Make patty mixture.

  Now, in the bowl of cooled veggies, add the roasted seeds, cottage cheese, oats, and boiled quinoa to the mixture and mix well. Adjust the seasoning and the patty mixture is made.

• Step 8 Cook the steak.

  Now, make the patty with this mixture and cook it on a grill. Or, you can pan-fry it as well using a little oil. Once the steak is cooked, enjoy it with some chilled yogurt or enjoy it in a burger.

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Navratri is around the corner and it’s that time of the year when festive preparations are in full swing. Navratri is all about devotion, celebration, fasting as well as feasting. However, with endless restrictions, eating something delicious is no less than a challenge and that’s when traditional recipes turn into a taste savior. Here’s one traditional recipe with a twist of innovation. Made with the goodness of kuttu ka atta, singhara ka atta, ghee, nuts, and dry fruits. Packed with the goodness of protein, fiber, and essential nutrients, this dish has it all! You can enjoy this dish as a mid-meal snack during your 9-day long fast or else you can serve it as dessert post-satvik meal. So, try it today and nail this easy and delicious recipe.

Ingredients of Kuttu Singhara Halwa

• 1/2 cup buckwheat (kuttu)
• 2 1/2 tablespoon sugar
• 1/4 cup flaked almonds

• 1/2 cup powdered water chestnut
• 2 tablespoon ghee
• 2 tablespoon raisins

How to make Kuttu Singhara Halwa

• Step 1 Dry roast the flour

  To begin with this easy recipe, take a pan and dry roast kuttu ka atta over medium flame and transfer to a plate.

• Step 2 Dry roast share ka atta

  To the same pan, add singhare k atta and dry roast till it turns golden. Set aside.

• Step 3 Add ghee to the pan.

  Next, add ghee to the pan and toss the dry fruit and nuts, keep them aside. Add more ghee. Gradually add dry roasted flour and keep stirring.

• Step 4 Add milk

  Make sure no lumps are formed. Keep cooking till it turns brown and appears cooked. Lastly, add milk and keep stirring.

• Step 5 Serve hot

  Adjust the consistency as per taste and liking. Add dry fruits and nuts. Serve hot

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A protein bar is one of the most important snacks in a busy person’s life. It not only fills the stomach but is an instant source of energy that can provide you with enough nutrients for the day. Here is a protein bar that no one would have thought about. Buckwheat and Nuts Bar is a unique treat with which you can treat your taste buds this Navaratri. It’s made with roasted sesame seeds, condensed milk, jaggery powder, almonds & cashews, and desiccated coconut along with buckwheat flour or kuttu ka atta, which is incredibly healthy. If you are fasting, then this bar is the perfect food for you to get the system running. So, what are you wondering? Go for it and let us know how it turned out to be. (Sunil Chauhan, Co-Founder and Managing Director, Fabcafe)

Ingredients of Buckwheat & Nuts Bar

• 1/4 cup buckwheat
• 2 tablespoon desiccated coconut
• 2 tablespoon powdered jaggery
• 1/2 tablespoon almonds

• 2 tablespoon sesame seeds
• 1/4 teaspoon green cardamom
• 1 tablespoon condensed milk
• 1/2 tablespoon cashews

How to make Buckwheat & Nuts Bar

• Step 1 Roast sesame seeds and desiccated coconut and grind them to a paste

  Put a pan on medium flame and roast sesame seeds in it. Once you smell them, transfer them to a bowl. Next, roast the desiccated coconut in the same pan, and once done, transfer it to another bowl. In a grinder jar, add the roasted sesame seeds and roasted desiccated coconut. Grind them together into a smooth paste,

• Step 2 Simmer condensed milk with jaggery and coconut & sesame paste

  Put a pan on medium flame and add jaggery to it. When it begins to heat, add condensed milk to the pan and cook for 2-3 minutes. Reduce the flame and add the sesame and coconut paste, mix well until no lumps.

• Step 3 Add buckwheat flour to the simmering condensed milk

  Add roasted buckwheat flour and cardamom powder to the mixture, and mix until it leaves the pan.

• Step 4 Transfer mixture to butter paper and top with nuts. Cool and serve the bars

  Pour the mixture on butter paper, flatten, and top with nuts, cover with another butter paper and roll the top to the desired thickness. Cool it completely and then slice and serve.

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Makhana Laddoo is a nutritious and delicious sweet made with roasted fox nuts (makhana), ghee, and natural sweeteners like jaggery or sugar. These laddoos are perfect as a healthy snack, especially during festivals, or as a quick energy booster.

Ingredients of Makhana Laddoo

• 1/2 cup powdered jaggery
• 2 tablespoon ghee
• 15 cashews
• 10 almonds
• 2 tablespoon desiccated coconut
• 1 teaspoon flax seeds

• 1 cup lotus seed
• 2 tablespoon roasted peanuts
• 10 pistachios
• 1 tablespoon pumpkin seeds
• 1 teaspoon sesame seeds

How to make Makhana Laddoo

• Step 1 Prepare jaggery syrup.

  Add jaggery to a pan along with 1/2 cup water. Cook the mixture till it thickens a bit and attains a one-string consistency.

• Step 2 Roast the making

  Heat 1 tbsp ghee in a pan. Add makhana and gently roast them on low flame until golden brown.

• Step 3 Roast other ingredients.

  Now heat 1 tbsp in the same pan. Add peanuts, cashews, almonds, pistachios, pumpkin seeds, flax seeds, coconut, and sesame seeds, and roast them for just a few minutes.

• Step 4 Crush the ingredients.

  Mix this mixture with the makhana and crush the mixture using a mortar and pestle. You can also gently crush the ingredients by blending them in a blender (in batches).

• Step 5 Prepare the laddoo mixture.

  Add the crushed makhana-nuts mixture to a large bowl. Pour the jaggery into it and mix well with a spoon. Now use your hands to mix everything well.

• Step 6 Make laddoos

  Now grease your hands with some ghee, take out small portions from the mixture, and make small laddoos.

• Step 7 Ready to be served

  Once all the laddoos are made, let them dry off completely. Either serve the laddoos immediately or store them in an airtight container.

Tips

1. You can add to subtract ingredients from the recipe to suit your taste.

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Tender Coconut Kheer is a simple and easy-to-make dessert recipe. Made with tender coconut, milk. condensed milk, jaggery, and nuts, this easy recipe can be made at home and can be served on any occasion. Read the complete recipe and give it a try.

Ingredients of Tender Coconut Kheer

• 2 cup tender coconut
• 3/4 cup condensed milk
• 1/2 teaspoon powdered green cardamom
• 1 handful almonds

• 2 1/2 cup milk
• 2 tablespoon date jaggery
• 1 handful mixed dry fruits
• 1 handful cashews

How to make Tender Coconut Kheer

• Step 1 Blend the tender coconut.

  To begin with the simple kheer, take a blender and add in the fresh tender coconut along with jaggery, to make a smooth paste. Keep it aside.

• Step 2 Boil the milk.

  Next, take a vessel and add milk, keep stirring. Once the milk starts thickening, reduce the flame and add condensed milk along with the tender coconut paste, stir nicely. Add cardamom powder, cover the lid, and let it simmer.

• Step 3 Kheer is ready to relish.

  Once the kheer turns thick and creamy, just add in the dry fruits and nuts. Serve cold and enjoy!

Tips

1. If you want to make it more creamy, add more tender coconut.
2. You can also add some roasted coconut chunks to make it more delightful.

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Makhana Dry Fruits Namkeen is a healthy, crunchy, and flavorful snack made with roasted fox nuts (makhana) and a variety of dry fruits. It’s easy to prepare, rich in nutrients, and perfect for guilt-free munching. This snack is a wonderful combination of crispiness from makhana and the rich taste of roasted dry fruits, all mildly spiced.

Ingredients of Makhana Dry Fruits Namkeen

• 1 cup lotus seed
• 3 tablespoon cashews
• 2 tablespoon sliced coconut
• salt as required
• 1/4 teaspoon dry mango powder

• 3 tablespoon almonds
• 2 tablespoon raisins
• 1 stalk curry leaves
• 1/4 teaspoon powdered black pepper
• 2 tablespoon ghee

How to make Makhana Dry Fruits Namkeen

• Step 1 Roast makhana

  Heat 1 tbsp ghee in a pan. Add makhana to it and roast on low flame for a few minutes. Keep stirring otherwise the makhana will burn. After 5-6 minutes, once they turn lightly golden brown, take them out in a bowl.

• Step 2 Roast the ingredients.

  Heat 1 tbsp ghee more in the pan. Add curry leaves, cashews, almonds, sliced coconut and raisins. Roast on low flame for a few minutes, until they turn golden in color. Now switch off the flame and add them to the makhana bowl.

• Step 3 Add seasonings and serve

  Lastly, add salt, black pepper powder, and dry mango powder and mix well to coat everything properly. Serve immediately or store in an airtight jar for later usage.

Tips

1. You can add some pumpkin or flax seeds for added nutrition and taste.

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Kesari Bath is a popular South Indian sweet dish made with semolina (rava), sugar, and ghee, and flavored with saffron or turmeric for its golden color. Often enjoyed as a breakfast treat or dessert, it is simple to make and has a rich, aromatic flavor.

Ingredients of Kesari Bath

• 1 cup semolina
• 1/2 cup ghee
• 1 cup sugar

• 2 Pinches saffron
• 20 cashews-roasted

How to make Kesari Bath

• Step 1 Roast the rava

  Heat ghee in a pan. Add rava and roast well for 5 minutes. Meanwhile, boil 2 cups of water in another pan. Also, soak saffron in 1/4 cup water.

• Step 2 Mix water, rava, and sugar

  Now add boiled water to the roasted rava and stir continuously to avoid any lumps. Add sugar and mix well till it dissolves completely. Lastly, add saffron-soaked water and mix well.

• Step 3 Let it cook

  Cover the mixture with a lid and let it cook for 2-3 minutes more. Make sure the mixture is free of lumps before you put a lid on it.

• Step 4 Add cashews and serve

  Finally, mix in roasted cashews and serve.

Tips

1. To serve the halwa, you can grease a Katori with some ghee, add hot halwa to it, and let it cool down just a bit. Now invert it on a plate and serve the dome-shaped dessert.
2. You can also add some soaked raisins for better taste.

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For those with a sweet tooth, here is an easy homemade mithai recipe that you can make at home with just a handful of ingredients like bottled gourd, milk, sugar, ghee, milk powder, and grated coconut. If you have kids at home who don’t usually like eating Lauki Sabzi, this is a foolproof way to ensure that they eat this nutritious veggie. Be it kids or adults, everyone will love this delish mithai for sure. Festival, puja, or any other special occasion, this Lauki Barfi recipe is apt for every celebration. Made without any khoya or mawa, this barfi recipe is as rich and creamy as store-bought ones. To make the barfi richer, you can garnish it with crushed almonds, cashews, and raisins. Store the leftover barfis in an airtight container in the fridge. If you love trying out different recipes at home, then bookmark this recipe right away. Do try this recipe, rate it, and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking! (image credits-istock)

Ingredients of Lauki Barfi

• 1 kilograms bottle gourd
• 3 1/2 cup milk
• 3/4 cup milk powder
• 1 cup grated coconut

• 2 tablespoon ghee
• 3/4 cup sugar
• 2 drops edible food color

How to make Lauki Barfi

• Step 1 Peel and grate the bottle gourd

  Peel the bottle gourd and remove the hard seeds. Now grate the bottle gourd and collect it in a bowl.

• Step 2 Saute the bottle gourd.

  Heat 1 tbsp ghee in a pan. Add the grated bottle gourd and saute for 5-6 minutes or until it softens.

• Step 3 Add milk

  Now add 2 cups of milk and cook for 20-22 minutes.

• Step 4 Add sugar and color

  Now add sugar along with green food color. Cook for a few minutes or until the sugar melts completely. Switch off the flame and set it aside.

• Step 5 Make a coconut mixture.

  In another pan, heat 1 tbsp ghee. Add 1.5 cups of milk and bring to a boil. Add grated coconut and give a mix. Cook for 8-10 minutes or until the mixture thickens.

• Step 6 Mix the two mixtures

  Mix the thick coconut mixture with the lauki mixture. Keep on medium flame and cook for 8-10 minutes more.

• Step 7 Pour in a mold and let it set

  Now pour the barfi mixture into a mold and even it out. Let it set for 3-4 hours or till it holds shape properly.

• Step 8 Cut into barfis

  Cut the slab into square or rectangular barfis and serve.

Tips

1. Store the barfis in an airtight container in the fridge.

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