Rajma Masala Powder is a extremely good mixture of Spices with flavours accentuating from the Spices utilized in it with a slight notice of tanginess from Amchur (Dry Mango Powder) and Soury -candy flavor from Anar Dhana(Dry Pomegranate Seeds Powder).  

Freshly grounded homemade Rajma Masala Powder is the soul of Rajma Masala. Perfectly cooked Rajma/Kidney Beans combination at the side of the masala blend and a rich & creamy primarily based totally Rajma Masala curry. 

Now, you need not to be buy it from market, you can make it at home with fresh spices and store in an air-tight container. You can use this Rajma Masala powder with up to 1 month. 

Homemade spices are always best,very easy and quick process. Well, the answer is simple – it’s

   No preservatives,

   Unique Aroma and

   WONDERFUL taste

Check out other homemade spice powders recipe

Author : Jolly Makkar

Cooking time : 5 minutes

Total Time: 10 minutes

Course: Masala / Indian spice

Cuisine: Indian (Punjabi)

INGREDIENTS :

For Rajma Masala Powder :

Dry Red Chillies - 10-12 Nos.

Coriander Seeds - 1/2 Cup

Cumin Seeds - 1 Tbspn

Carom(Ajwain) Seeds - 2 Tspn

Bay Leaves - 3 Nos.

Dry Ginger Powder -1 Tbspn

Black Cardamom - 5-6 Pods

Cloves - 6-8 Nos.

Mace - 3-4 Strands

Nutmeg - 1 No.

Dry Mango Powder (Amchur) - 3 Tbspn

Dry Pomegranate Seeds Powder(Anar Dhana) - 4 Tbsps

Fennel seeds - 1 teaspoon

INSTRUCTIONS  :

• Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
• Dry Roast Coriander Seeds on a low flame until fragrant for about 5-7 minutes and keep it aside.
• Next, add Carom Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
• Remove it from the pan and keep it aside.
• Next add Bay Leaves, Cloves, Mace, Fennel and Pomegranate Seeds into the pan and dry roast it on a low flame until the spices turn aromatic.
• Allow the dry roasted ingredients to cool down.
• Do not Roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Combine all the ingredients and grind it into a fine powder.
• Transfer the Rajma Masala Powder into a clean and dry airtight container.
• Store it in the refrigerator for longer shelf life.

NOTES :

• Can sundry the Spices before preparing the Rajma Masala Powder, but it is purely optional.
• Dry Roast the ingredients separately.
• Dry roast the spices on a very low flame.
• Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
• Do not dry roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Cool the ingredients before grinding it.
• This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "R" so I choose my key ingredients RAJMA and make this easy and flavourful Rajma Masala Powder  and will update the whole video soon on my YOUTUBE channel - JOLLYhOMEMADErECIPES 
  

  
  

  
  

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• 

Sooji Mawa Gujiya Recipe- A crisp flaky deep fried pastry stuffed with  khoya or mawa, coconut and dry fruits. A popular traditional North Indian sweet which is a must to make especially during festive holidays times (Holi, or famous during wedding times).

Trust me, this is the first time in my life I have tried my hands on sooji mawa gujiya recipe. I bet you just can't resist these golden crisp sweet beauties when you tried my recipe at your home😍

Check out the video recipe of Sooji Mawa Gujiya - 100% crispy

What Is Gujiya?

Gujiya is a deep fried flour pastry stuffed with khoya, dry fruits and coconut. Popular not only in UP, but they are widely made in Rajasthan, Madhya Pradesh and Bihar 

These sweet dumplings has the filling of mawa in north. And, the Maharashtrian version goes with semolina or suji, and coconut filling. And I made a combination of version of these two in one.

How to store it?

Once the Gujiyas are out from the hot ghee to oil, allow them to cool completely. Then, transfer them into a clean airtight container and store them up to a week at room temperature. They stay very well in refrigerator up to a 15 days.

 You can try more INDIAN lip-smacking sweet desserts recipes 

Kesari Angoori Rasmalai

Til Gud ki Patti 

Pheni Kheer

Doodh Peda

Ingredients :

Plain Flour (मैदा )  - 2 cups ( 250 gms)

Ghee (घी )  - 1/4 cup ( 60 gms) 

Homemade Mawa - 1/2 cup ( 125 gms) 

Semolina (सूजी )  - 1/3 cup ( 60 gms)

Boora (बूरा ) - 3/4 cup ( 150 gms) 

Almonds (बादाम)  - 10 to 12 (finely chopped ) 

Cashew nuts (काजू )  - 10 to 12 (finely chopped)

Grated Dry coconut (सूखा नारियल )  - 1/3 cup 

Raisins (किशमिश )  - 1 tbsp 

Green Cardamoms (इलाइची )  - 6 to 7 

Oil/Ghee   - For frying

Instructions :

How to make Sooji Mawa Gujiya

 1. Take Plain flour in a mixing bowl, make a hollow pit in it, mixing ghee and flour with fingers first until crumbly. And the flour mixture should hold the shape of a fist. Add lukewarm water in small portions and knead stiff dough.Cover and keep it aside for 20 to 25 minutes to set.

For stuffing:
2.Heat pan, add 2 tbsp ghee to it as ghee melts add semolina to it, Stir and roast it, until golden brown. Keep flame medium. Take powder sugar in a bowl, take out semolina, pour over the sugar. 

3. Roast dry fruits, such as cashews, almonds for 1 to 2 minutes. Then take out and keep in the same bowl as boora  and semolina. Slightly roast dessicated coconut, in hot pan for half a minute. Keep in same bowl.

4. Crumble and add mawa to the pan, stir and roast, till it changes color. Keep flame medium. Add raisins to the bowl,

5. Take cardamoms coarsely grind them and add into bowl. Mix all ingredients well.

6. Meanwhile dough is ready, knead it a bit.Divide dough into 2 parts, make a log, break lumps. Lift dough lump, press and make round dough ball, like a peda. Roll it out thin from the edges with 3 to 4 inch in diameter.

7. Take the poori. Put stuffing in the poori, grease edges of poori with water. Close it with fork or pinch it with ur fingers, keep the gujiya in a plate. Likewise roll out , stuff and prepare all gujiyas. Keep in plate.

Check Out The Video  Of How to make Mawa at home 

8. Heat oil to fry the gujiyas, keep it medium hot. Put one gujiya to fry and check, when frying reduce flame. Put as many gujiyas as they fit in the wok. Once roasted from beneath, flip them. Stir and fry until golden brown from both sides, Keep flame medium low. Lift the gujiya in ladle. Take out from the wok, keep in plate, Fry all Gujiyas likewise. 

9. Sumptuous, Sooji mawa gujiya's are ready As the gujiyas cool down, keep in an air tight container, and relish it for 15 days.

 

Important Tips: 

• To make Stuffing roast all the ingredients well.
• To make the dough crisp and flaky, always mix ghee and flour with fingers first until crumbly. And the flour mixture should hold the shape of a fist. Then add water and knead into a soft dough
  
• Do not knead the dough to soft or too stiff. It should be such so that is rolled out nicely even without dry flour or ghee. Always allow the dough to rest for 30 minutes for best results.
•  Ensure the dough is covered with clean damp kitchen towel all the time to avoid drying.
• While making the filling, always add sugar once the mawa cools completely. You can also use moulds to make the gujiyas.
• While shaping the gujias, always apply water to the edges of the rolled dough using fingers. Or you can also use small brush and then press to seal. This ensures proper sealing of the edges avoiding the filling to break open while frying.
• Keep the moulded gujias covered with a clean damp cloth to avoid drying, until the batch is ready to fry.
• Always deep fry them on medium low heat. Never ever fry them on high heat as it will burn them and pastry will remain uncooked within. Frying them on low heat makes them crispier.
• Do not overload the pan while deep frying the Gujiya, do it in batches. Also, each batch will take 15-17 minutes to cook.
•  
  

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "M" so I choose my key ingredients MAWA and make this delicious Sooji Mawa Gujiya and will update the whole video soon on my YOUTUBE channel - JOLLYhOMEMADErECIPES 

Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Twitter

Subscribe to our YouTube Channel Click here to Subscribe our YouTube Channel and stay updated with our latest video recipes

PIN IT later for your future use

Happy Cooking & ENJOY!!
 

 

Angoori Rasmalai is a popular Bengali sweet dish that is soft, spongy and tiny round cottage cheese dumplings dunked in saffron flavoured milk and garnished with dry fruits, this Angoori Rasmalai, a Bengali delicacy is everything you need for your upcoming festivals.

This sweet dish is prepared on special occasions, festivals, durga pooja and the Bengali weddings. A divine tasting sweet made with just few ingredients and easy to prepare too.

It is very easy to make traditional Bengali sweets at home and I have added and tried few recipes in my kitchen like rasgulla, kesari rasgulla and sandesh here.

Bengali sweets are my absolute weakness. I just love them and can have those everyday if I can have things my way 🙂 It is very easy to make traditional Bengali sweets at home and I have added few recipes like keasri rasgulla, sandesh, mango fudge and many more.

Making angoori rasmalai is very easy but consumes a bit of time. For this, we need to prepare the chenna first, cook it in sugar syrup and side by side prepare the saffron flavoured milk. All the sweet cottage balls dunked in flavored milk that is called RAS.

If you are using market paneer for making angoori rasmalai churn everything on grinder. I used homemade chenna with the heels of your hands for a 8 to 10 minutes.

To make angoori rasmalai you need just milk, saffron, sugar and some nuts for garnishing. Making this angoori rasmalai can be divided into three steps

* making chenna by curdling the milk

* Shaping and cooking the angoori rasgulla

* Making ras or sweetened milk to dunk the rasgullas.

The word Angoori comes Angoor hindi word(this is actually a fruit called grapes), its resembles to their shape and size of the grape,..thats why it called Angoori. The result is a creamy, dreamy dessert that absolutely melts in your mouth.

It will be good fro 3-4 days in fridge, keep it in fridge

Prep Time : 5 mins
Cook Time : 45 mins
Total Time : 50 mins
Course : Dessert
Cuisine Bengali, Indian
1 CUP = 250 ml

Ingredients

For making angoori rasgulla

* 4 cups full fat milk
* 2 tablespoons lemon juice or curd
* 4 cups water
* 1.5 cups sugar

For making ras

* 4 cups full fat milk
* 3/4 cup sugar
* 1 teaspoon cardamom powder
* 1/2 teaspoon saffron strands
* 1/2 `cup chopped toasted nuts

Instructions :

* Take milk in a sauce pan. Heat it up and when it is about to boil add the lemon juice and mix well. The milk will begin to curdle. Keep in low flame and stir till all the whey separates

* Strain the whey using a vessel lined with strainer and cheese cloth. Tie the cloth and rest for 45 minutes for all the whey to drain.

* Collect the chenna in a plate and start kneading. knead for 8-10 minutes until smooth and supple.

* pinch into tiny balls and shape into mini rasgullas.

* Bring 4 cups water into rolling boil. Add the prepared balls. Add few saffron strands, cover and cook for 10-12 minutes until properly cooked.

* Remove the rasgullas from syrup, and let cool thoroughly.

Thickening milk to make rabdi

* When the almonds are blanching, take milk in a thick bottomed pan or kadai.

* Bring the milk to a boil on medium heat stirring at intervals.

* Whilst the milk is coming to a boil, take 2 tablespoons of milk from the pan in a small bowl.

* Let this milk become warm. Add crushed saffron strands. Stir and keep aside.

* Once the milk has come to a boil, then lower the heat and simmer the milk. Collect the floating clotted cream (malai) on the sides. Continue to cook this way till the milk is reduced to half.

* Keep on collecting the cream which floats on the top and move it to the sides. Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.

* Add sugar and stir well so that the sugar dissolves, then add cardamom powder.

* Add the sliced almonds. Reserve a few almonds for garnishing.

* Also add the saffron infused milk.

* Stir again. Keep simmering the reduced milk at a low heat.

Making angoori rasmalai

* Take each rasgulla and with a spatula and apply pressure, so the excess sugar syrup is removed from it. You can also press and squeeze each rasgulla in your palms. Be gentle and don't apply too much of pressure. As then the rasgullas will break. Repeat with all the rasgulla balls.

* Now place the rasgulla in the simmering milk and simmer for 2 to 3 minutes on a low heat.

* Switch off the heat and then add rose water or kewra water

* Stir gently. Cover and let the angoori rasmalai come to room temperature. Then chill in a covered container or bowl. Serve garnished with blanched, sliced almonds or pistachios that were kept aside and a few saffron strands.

* You can also serve angoori rasmalai warm or at room temperature.

PIN THIS RECIPE for your future help 💓

Masala Jeera Soda is a refreshing Indian summer drink made using cumin seeds and other ingredients such as black peppercorns, sugar, black salt,mint powder, chaat masala, soda and lemon juice are used.

You can also add in soft drinks such as Pepsi, apple juice etc in place to soda to add a twist to it.

If you have noticed yet, there are so many different kinds of Summer drinks I have uploaded on my blog as well on my YouTube channel, that will give you sudden relief from the unbearable and scorching heat

VIDEO RECIPE OF MASALA JEERA SODA WITH 2 ways of premixes

This is super easy to make it and made with just few ingredients.

This is super refreshing and healthy too. As I have added sugar in it, you can add jaggery too.So, if you are looking to make something new to sip on for this Summer evenings, you have to give this drink a try!

Here are some more Summer drinks : Imli ka Sharbat, Rose Mojito, Rose Watermelon Drink, Rooh Afza Thandai Lassi, Watermelon Slushie and many more

What are its Health Benefits?

1) Jeera Soda, is a great digestive drink. As in Summers, digestion is a most common problem, this drink helps a lot.

2) Jeera Soda drink it once in a whole day, whever you like or good after your meals or in the evening.

3) It is also good for acidity. Along with the acidity, it also gets rid of bloating. 

Masala Jeera Soda Premix - 2 ways

* Powdered form

The recipe and ingredients is totally same except sugar  and the different way of presenting the dish.

 * Liquid Form

The above premix 1 powder cooked with sugar and water. 

Course: Beverage
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 people
Author: Jolly Makkar

Ingredients

* 1/2 cup Cumin Seeds
* 1 tablespoon Black Peppercorns
* 1 cup Granulated Sugar
* 4 teaspoon Black Salt
* 4 teaspoon Chaat Masala
* 1/4 teaspoon Mint Powder
* 1 cup Water
* 1 tablespoon Lemon Juice
* Plain Soda (as required)

Instructions :

PREMIX 1

* Dry roast cumin seeds and black peppercorns until slightly browned.

* Remove the pan from heat and let it cool.

* Grind the roasted cumin seeds and peppercorns to make a coarse powder. Sieve it properly.

*  Mix all masala's - above powder jeera powder, chaat masala and black salt.

* To Serve - Add lemon juice, 1 tbsp of powdered sugar and 2 tablespoon masala in the glass. Pour some soda on top and serve with lemon slice!!

PREMIX 2 

* Dry roast cumin seeds and black peppercorns until slightly browned.

* Remove the pan from heat and let it cool.

* Grind the roasted cumin seeds and peppercorns to make a coarse powder. Sieve it properly.

*  Mix all masala's - above powder jeera powder, chaat masala and black salt.

* Transfer this powder in the pan.

* Add sugar, black salt and chaat masala.

* Add water and cook to a make thick syrup. lastly add 1/4 tsp mint powder.

* Store this syrup in a glass syrup.

* Add ice cubes in a glass.

* Add lemon juice and 2 tablespoon syrup in the glass.

* Top the glass with soda and served immediately

Imli ka Panna is a tangy, sweet & sour refreshing summer cooler made using tamarind pulp & sweetened using sugar and seasoned with few spices. This is similar to traditional Rajasthani beverage “Amlana”. 

This drink is so refreshing, absolutely delicious and very healthy drink to cool off during a hot summer. 🌞 From boosting your immunity to keeping your liver and heart safe from diseases, tamarind do your health a world of good. 

VIDEO RECIPE OF IMLI KA SHARBAT

Tamarind is rich in fiber and has no fat content. Studies suggest that eating tamarind daily might actually help in weight reduction since it contains flavonoids

Tamarind is a rich source of magnesium, potassium, iron, vitamin B and provides other essential amino acids, antioxidants and vitamin C to  the body. It is great for digestion and when combined with sugar & cumin, it acts as a natural coolant in summers.

This is one such refreshing drink which I used to make it on a regular basis in the months of summer. This imli ka panna drink will surely help you make tasty and tantalizing 100% natural drink at home. 

Imli ka Panna Preserve

You can make a preserve of Imli ka Panna and use it as when required. Store this focus in refrigerator for 15-20 days. When ready to use, just add 5-6 tbsp of concentrate or adjust according to your taste in serving glasses and top up with ice and water. Add a few mint leaves to give more freshness to the drink.

This Imli Panna recipe is quite simple and does not take much time too. It can be prepared beforehand and stored in fridge. Cumin and cardamom adds an aroma to this drink.

In India, Imli or tamarind are profoundly used in curries and sambar dal. Here are few summer recipes that you might like to try apart from 

Aam ka panna

Kache aam ki khatti-meethi Chutney  (Chundo) 

Roohafza Sharbat

Rose Watermelon drink

Sparkling Lemon Iced Tea

Video recipe of Rose Mojito

Course  : Summer Drinks(beverages)
Preparation Time  : 10 minutes
Cooking Time  : 30 minutes
Total Time  : 40 minutes
Cuisine  : North Indian

Author : Jolly Makkar

INGREDIENTS: