KHAO KHILAO MATAJI KA PRASAD

 - By Moctail Mummy Ruchi

Sweets never go out of fashion! And if the festivities are around the corner then only thing on top of the minds of young n old... What's cooking in the kitchen ??? :) :) The sweet aromas that linger in my mind even today from my childhood days...are that of aromas of sweets...it makes me hungrier than ever. Navaratri was one such occasion when my mother used to make different sweets on all nine days as an offering, Prasad, to the Goddess.  Mouth-watering and mouth melting sweets are the flavour of this season. There are many ways to make the Prasad that are fast to cook and good to eat! With the life getting more health conscious and so very busy, I have come up with a fusion of modern and traditional methods of cooking. Here are some handpicked ones...just for you...a modern woman with a tradition at heart!

DATES LADOO

“Ladoo hai aisa jise khane se aaye chere pe noor. Jo khae WO kehlae hoor aur Jo Na khae WO kehlae kajoor”

Ingredients:

Black deseeded dates – 500gm
Mix Dry fruits -200gm (cut into small pieces)
Finely grated dry (desiccated) coconut-1 big bowl (for garnishing)

METHOD:

1. Take one big bowl and mash dates with hand. If dates are hard then you leave them out at room temperature for half an hour.

2. Then add dry fruits and mix well.

3. Make ladoo and roll it in dry coconut.

COCONUT LADOO

Ingredients:

1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk

350 gm (5 cups)-Fresh Coconut Grated

Method:

1. Keep aside 1 cup of grated coconut, put NESTLÉ MILKMAID Sweetened Condensed Milk and remaining grated coconut into a thick bottomed kadai and mix well. Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.

2. Once heated, cook on a slow fire till the mixture starts leaving the sides of the kadai (approx 5 minutes), remove from fire and let it cool.

3. Cool and roll into laddoos with oiled hands. Roll in the reserved grated coconut.

MOHAN THAL

“Mohan ka man bhavan aur sab ke man KO bahe

Wo hai Mohan thal”

Ingredients:

Besan flour- 500gm

Ghee-450gm

Sugar-450gm

One cup of milk

Cashew - finely chopped 1small bowl

Almond-finely chopped 1 small bowl

Pista –finely chopped 1 small bowl

Elaichi powder - 100gm

METHOD:

1. In a kadhi, mix besan with 3-4 table spoons of ghee and 3/4th cup of milk. 

2. Make sure there are no lumps in it.

3. Saute the mixture after adding rest of the ghee, till it turns slightly brown.

4. Add half cup of milk and sauté till the mixture turns brown.

Remove the kadhai from the flame.

5. In another pan take sugar.  Add as much of water to soak the sugar. Turn on the flame.

6. Let the chasni boil for at least 10mins so that do tari pak is ready. Simmer the gas and let it boil for another 5 mins. 

7. Add chasni to besan mixture. Mix well n add dry fruits. Let it cool for a while. Take big thali, pour the mix in it.

8. Let it rest for half an hour.  Cut into square pieces and serve.