Multigrain Ladoo, is a rich, sweet dessert. its dry so can be popped up anytime. I make many types of laddoo...besan laddoo, gond ke laddoo, methi ke ladoo, suji ke laddoo and many more... But this Atta Ka Ladoo which i call nutritious multi grain laddoo is favorite in my house and loved by all kids too! This makes approx 50 laddoos so one can reduce or increase as per requirement. Ingredients: 3 cup whole wheat flour (roti ka atta) 2 cup multigrain atta (you can make it purely with only mutligrain atta depending upon your taste) 1/2 kg or more desi ghee. 5-6 cups powdered sugar 1/3 cup roughly crushed almonds 1/3 cup roughly crushed cashews 1/3 cup roughly crushed walnuts 1/3 cup roughly crushed dry dates 1teaspoon cardamom powder 1 tsp nutmeg powder I also add badam pak from patanjali for add on taste Method Roast atta with approx half of the ghee(1-1.5 cups) on low medium heat until lightly colored this should take about 15 minutes. else you can micr

In Diwali we make faral, दिवाळी फराळ - Diwali Faral. This anarse are part of that platter. Anarse is an authentic Maharashtrian sweet. Other recipes also you can find under दिवाळी फराळ - Diwali Faral Ingredients 2 cups normal rice 1/2 cup powdered sugar or use grated jaggery 1/2 cup milk 1/2 cup khus khus/ poppy seeds 1/4 ripe banana Ghee for frying      Method It's a very technical dish. so follow all steps carefully  Wash the rice two to three times and then soak the rice in water for 3 days. Do remember to change the water every day. After the third day drain the excess water and spread the rice evenly on a clean cloth sheet for 3-4 hrs. Now we have to grind the rice. Traditional

Khirapat is a prasa/ nevedyam Since Ganesh Puja and navratri is round the corner so i'm sharing a simple recipe to make it. Ingredients: 3/4 cup grated dry coconut  1 tbsp Poppy seeds 150 gram Rock sugar 1/4 tsp cardamom powder   6 to 7 dried dates ( to taste) 8 to 10 Almonds M ethod: 1) Grate dry coconut and then d ry roast grated coconut over medium-low heat until color changes to golden. 2) Grind almonds to fine powder and dry roast it in same kadhai of coconut. 3) Dry roast Poppy seeds over low heat for one or two minutes. pound in khalbatta (mortar n pestle) 4) Do not roast for longer otherwise it could get burn. 5) Grind sugar in mixer or else grind in mortar pestle.  6) Now mix all coconut, dry powder of almonds and dates, sugar, little cardamom powder and here you go....Khirapat is ready. This naivedyam can be offered on any festive occassion.

Well thats my version of chocolate nutties. Ingredients: Dark chocolate - half slab Milkmaid - 3/4th tin Butter - 75gms Marie biscuits - 4-5 chocolate essence vanilla essence walnuts, pistachios, raisins Method: Melt chocolate on double boiler or microwave on 60%power Add melted butter & mix together and stir until smooth. Keep stirring, add maries biscuits by crushing them. Add pistachios, raisins & walnuts. Mix quickly Cook and stir constantly until mixture is thick, smooth and glossy, about 4-5 minutes Add essence Finally pour it in muffin cups or a tray and let it cool Cover; refrigerate 3 to 4 hours or until firm. You will have About 2-1/2 dozen candies.

Coriander is my weakness and keeping it fresh for longer is a challenge....so here i share a secret tip shared by my mom to keep the garnishing green for longer... After bringing coriander home clean it, if its too much soiled with mud then give it a clean wash now its wet....so what to do....    Yes now cover it up in a clean muslin cloth you can use an old saree or dupatta piece and then put it in dryer of your washing machine.... YES you heard it right...put the cloth with coriander in dryer and move it for say a minute and voilla the coriander is dry and clean so its basically dry-cleaned... now clean it further as per your requirement and again take separate similar piece of cloth and fold coriander in it and put it in an air tight box/ tumbler and there its ready to stay in fridge/ refrigerator with longer freshness intact inside...for the lovely green to garnish your dishes....