How to make Kaju Katli or Kaju Barfi

Kaju Katli or Kaju Barfi is one of the favorite sweet dish in India. This sweet dish is usually makes at the time of Diwali festival, besides this Kaju Katli can be make any time.

Kaju Katli

Prep time: 10 min

Cook time: 20 min
Total time: 30 min

Yield: 20 servings Serving size: 1-2 pieces 
Calories per serving: 80 

Ingredients:
Powdered Cashew nuts:2 cups
White sugar:1 cup 
Water: 1/4 cup


Directions:

1. Grind Cashew nuts in grinder and make 1 bowl powder and keep aside
2· Take 1/2 bowl of sugar
3· Keep the pan on low heat
4· Put the sugar in the pan and add 3 small spoons of water
5· Stir the sugar on low flame
6· Stir the sugar till it gets single threaded
7· Add 1 bowl of grinded Cashew powder to the syrup
8· Stir the mixture till it gets thick
9· Place this mixture on Parchment paper or non- stick paper to cool down
10· Once mixture cool down as such you can touch make a good round dough of it
11· Roll down the round shape to make it thin as ½ inch
12· Cut the diamond shape pieces of that slice

Kaju Katli Making

13· Cool down the Kaju Katli and serve as it gets totally cool down

 Tips:
Grind the Cashew nuts as such it don’t started to drip oil.
Boiling of sugar syrup should be in such way it should not be more thick or thin

Serving Suggestions:
Kaju Katli can be serving as sweet dish after lunch, dinner or with tea

Nutrient fact:

Kaju Katli is a good source of Protein and Potassium

       

Making of Strawberry Jam or Strawberry Preserve

Strawberry Jam/ Strawberry Preserve

Published: June 27, 2014

Strawberry (Fragaria vesca) is an important fruit crop of India, this is the season of Strawberries and its preserve or jam is very famous and popular in India. Strawberry jam is mostly used in breakfast menu to spread on bread and at dinner time to server with ice cream.

Prep time: 20 min Cook time: 25 min Total time: 45 min
Yield: 5 servings

Serving size: 15 grams
Calories per serving: 40
Fat per serving: 0


Ingredients:
Strawberry: 10-15
White sugar: 1 cup
Lemon Juice: 1 spoon

Directions:
1. Wash the Strawberries and keep aside to drain the water

2. Cut the Strawberries in small pieces

3. Put the non stick pan on slow heat
4. Add all small cut pieces of Strawberries in the pan stir it little bit
5. Put the lid of pan and cook it for 5 minutes on slow flame
6. Open the lid turn gas on medium to high flame and keep evaporating the water from Strawberries
7. When most moisture seems like evaporated mix 1 cup of Sugar in the pan
8. Add 1 small spoon of Lemon Juice
9. Stir the mixture till water from Sugar and Strawberries gets evaporated
10. Turn off the gas and let it cool down
11. Store the Strawberry jam in cleaned, air tight bottle to preserve

Tips:

1. Taste the Strawberry mixture before adding sugar, sometimes Strawberries are too sweet
2. Powder sugar can ease the process of water evaporation from mixture
3. Using a fresh lemon can be more effective on coagulation process of the Strawberry mixture

Serving Suggestion:

Strawberry jam can be serve as bread spread, can be serve as topping on vanilla ice- cream, can be use to make milk shake of strawberry

Nutrition Fact:

Strawberries are rich source of Vitamin C contain more of this vitamin than citrus fruits, Iron, Potassium and Dietary Fiber, and Low Calories.

How to make Sweet Dish Gulab Jamun

Gulab Jamun / Khoya Jamun

Gulab Jamun Khoya Jamun

Published: June 27, 2014

This is one of the most favorite and mouth watering sweet dish in India. This sweet dish is well known and popular in countries of the South Asian India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica and in Mauritius. This dish is very easy to make and serve.

Prep time: 20 min Cook time: 20 min Total time: 40 min
Yield: 16 pieces(8 servings)

Serving size: 1 piece
Calories per serving: 90
Fat per serving: 5.8g

Ingredients:

Khoya/Khawa/Khowa/Mawa: 1 cup
White sugar: 1 cup
Milk: 1/4 cup
Oil: 3 cup
Water: 1/4 cup

Directions:

1. Take 1 Bowl of Khoya in the plate and rub it to remove any clumps
2. Add 5 spoons of Milk in the Khoya and make smooth soft dough of it
3. Keep this dough aside to set /settle down
4. Keep deep pan on slow heat
5. Put the 1 bowl sugar in the pan
6. Add 1 cup of water and stir till sugar gets dissolve in the water
7. Bring the sugar syrup to boil and turn off the gas
8. Keep aside this sugar syrup to cool down
9. Make a small 10-15 rounds of Khoya dough which we kept aside
10. Put the pan on heat with 1 -2 cups of oil
11. Wait to raise the temperature of oil as sufficient to fry the small rounds of dough
12. Once oil gets heated fry the small rounds of Gulab Jamuns in the oil

making of Gulab Jamun

13. Add these fried small rounds to the sugar syrup which we already made

Gulab Jamun in sweet sugar syrup

14. Keep Gulab Jamun to cool down and server them when it is totally gets cool down

Tips:

1. Add little milk if required to make dough soft
2. Make small rounds of dough it will get fluffy and bigger in size in syrup
3. Fry the dough on slow to medium heat so it will be cooked till the centre of rounds
4. Be careful while frying the small rounds of dough

Special Tip:

Add ground cardamom for extra rich flavor in the Khoya powder before making a dough.

Serving Suggestion:

Gulab Jamun can be served as sweet dish after lunch, dinner

Nutrition Fact:

Khoya is a rich source of Protein, Calcium