NEW RECIPE CONTEST 📢

The Sankranti /Lohri Challenge is officially LIVE! 🪁🥜🔥

 While the kites fly high, let the aroma of your festive cooking fill the air! Got a recipe that tastes like tradition? Share your warm, earthy, and delicious Lohri, Sankranti, Pongal, Bihu, Uttarayan, Bhogi special recipes with the My Kitchen Diaries community.

 Dates: 13th Jan – 21st Jan
 Hashtag: #SLC

 The Prize: Exciting Prestige surprises await the most creative entries! 🎉

Makar Sankranti Special: Till Gud Ladoo ekdam Unique recipe and secrets tips and tricks.
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 Black Til Balls

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FRUIT SALAD WITH GULAB JAMUN

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Recipe - [ Baked Til-Gud Ragi Tartlets ] 
 Yield: 10-12 Mini Tartlets ​
 Description: A creative reimagining of traditional Sankranti flavors. This recipe pairs the \"earthy\" notes of Ragi (Finger Millet) with a \"warm\" filling of premium jaggery and roasted sesame. ​
 Ingredients: ​
 Crust: 1 cup Ragi flour, ½ cup Wheat flour, 3 tbsp Ghee, pinch of salt. ​
Filling: 1 cup Paawak Jaggery (crushed), ¾ cup Roasted white sesame seeds, ½ tsp Cardamom powder, ½ tsp Dry ginger powder. ​
 Method: ​
 Base: Rub ghee into the flours until crumbly. Add cold water to form a stiff dough; chill for 15 minutes. ​
 Bake: Press dough into mini tart molds, prick with a fork, and bake at 180°C for 12 minutes. ​
 Filling: Melt jaggery on low heat until syrupy. Fold in sesame seeds, cardamom, and ginger. ​
Assemble: Spoon the warm filling into the baked shells. Let cool for 20 minutes to set. 
 And it\'s ready to eat.. 
 Thank you for the contest. 

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Rice KHEER 
 Ingredients Milk- 2kg Rice- 1/4 cup Sugar- 1/2 cup or as per taste Raisins- handful Recipe Boil milk in a heavy bottom pan. Add soaked rice and cook till rice is cooked & milk reduces to 1/4th & turns creamy in consistency. Add sugar. Serve chilled, garnish with almonds & raisins.

#SLC Sakkarai Pongal 

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 #Sesame and Peanut Barfi 
To make sesame and peanut barfi, you will need 250 grams of sesame seeds (which need to be roasted), and 250 grams of peanuts (which also need to be roasted and the skins removed). Then grind them in a blender. In a pan add a spoonful of ghee, jaggery 
and a little water and cook it for a while. Then add the ground mixture to the pan. Once the mixture thickens, grease a dish with ghee and spread the mixture evenly in it. Sprinkle some sesame seeds and dry fruits on top. Then cut it into pieces. The sesame and peanut barfi is ready.

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#Seasne fruity cups 
 Ingredents---- 
 1/2 cup till 
1/2 cup sugar 
1 tsp ghee 
Cardmon powder 
For filling---- 
Chopped fruits as per taste 
Choco chips 
 Method---- 
 Take ghee in pan and heat 
add sugar 
 Stir continuously till caramelize. 
 When sugar caramelize add till and cardmon Stir and mix fastly 
 Turn off gas 
 Take silicon mould and pour till mix 
 Press with a katori and shape it into a cup
 After some time remove it carefully 
 Add chopped fruits
 Fill with fruits and dust sugar 
 Our till cups are ready

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 𝗞𝗮𝗰𝗵𝗮𝗿𝗶𝘆𝘂 (𝘀𝗮𝗮𝗻𝗶) 
 Ingredients: 1 cup black til 1 cup jeggeri (gur) 1 cup edible gum (gondd) 1 cup mixed dryfruis 1/2 cup dry shredded coconut 2 tsp ghee 1tsp dry ginger powder 1 tsp cardamom powder Method : 1) Roast dryfruis in ghee & keep aside 2) fry edible gum(gond) keep aside 3) grind dryfruis in the mixi jaar , add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth. Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis. Your healthy &delicious kachariyu (saani) is ready.  

#SLC𝗞𝗮𝗰𝗵𝗮𝗿𝗶𝘆𝘂 (𝘀𝗮𝗮𝗻𝗶) Ingredients: 1 cup black til 1 cup jeggeri (gur) 
 1 cup edible gum (gondd) 
 1 cup mixed dryfruis 
1/2 cup dry shredded coconut
 2 tsp ghee 
1tsp dry ginger powder
 1 tsp cardamom powder
 Method : 1) Roast dryfruis in ghee & keep aside 2) fry edible gum(gond) keep aside
 3) grind dryfruis in the mixi jaar , add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth.
4) Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis. 
5)Your healthy &delicious kachariyu (saani) is ready. 

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Recipe _ Steam beetroot pithe
Time 30 miniutes
Serve _ 2 person


Ingredients _ 1 Beetroot juice 1+1/2 cup
1 cup Rice flour
1/2 cup Refined flour
1 cup coconut ( grated)
1/2 cup Jaggery
1/2 tsp Salt
Method _ 1) Boil 1 + 1/2 cup beetroot juice for a while by adding a little salt. Use this with rice flour and refined flour to make a nice dough.
2 ) Add grated coconut jaggery to make the filling
3) Make small dumplings using the felling and steam them for 10 miniutes
4 ) Serve with liquid jaggery and enjoy the Mokar Sankranti

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 Sakkarai Pongal : Ingredients: Yellow Moong dal 1/2 cup Rice 1 cup Jaggery 3/4 cup Desi ghee 3-4 tbsp Handful of Cashews Handful of Raisins Cloves 1-2 Crushed Cardamom 2 1. Roast yellow moong dal until aromatic. Do not change its color. 2. Rinse roasted dal and rice and then pressure cook it with 4 cups of water until cooked well (khichdi like). 3. Roast cashew & raisins in Desi ghee. 4. Then add jaggery with 1/4 cup of water and make syrup. Strain the syrup and add into cooked rice dal mix. 5. Heat 2 tbsp of ghee and put cloves in it. Add rice dal jaggery mix and mix well. Cook for 1-2 minutes then add roasted Dry fruits and crushed Cardamom and mix well. 6. Garnish with roasted cashew and raisins & Serve hot.

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Til Mawa LADDU - 
Ingredients
1 cup Safed Til (White sesame seeds)
1 cup Khoya (Mawa) – fresh and soft
1cup Gud  (Jaggery )
1tbsp Chopped pistachios
1 tbsp Chopped almonds
¼ tsp Cardamom powder
Preparation Process
Step 1 : Took 1 cup of sesame seeds in a pan and dry rost white sesame seeds on low flame until lightly golden. you obserb it\'s creaking sound . Lates separate it from pan and rest it for cool down. After it\'s cool down keep 5 tsp rosted sesame seeds  separetly, while rest of transfared in mixar jar. Grind it trembling.
Step 2: keep a pan on fram and add 1 cup of fresh khoya/ Mawa . Rost it until it\'s gone liquiditly and then add jaggery powder or chopped jaggery.  cook until it for 2 minutes. Add  Grinded  sesame seeds powder, cardamom powder and  chopped dry fruits . mix it well.
Step 3: Later transfer it on a  plate . 
Step 4: Rub desi ghee in your palm and take a postion of  mixture . Give a sape like balls / Laddu by moving your palm in cercular motion. Coat this balls with rosted sesome seeds and decorate with chopped pistachio.  Your Til Mawa Laddu is ready to serve . So enjoy .

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Sweet (Sakkara) Pongal 


To mske Sakkara Pongal 


Raw Rice -1 cup
Water-2 1/2 lt 
Moong dal-1/2 cup
Jaggery-500gms
Cashew nuts
Raisins 
Ghee-1/2 cup
Cardamom powder-1 tsp


Method 


Take a raw rice and wash it with water .soak the rice for a few minutes.
Take water in a pan and add moong dal to it.
Mix it well and cook for 20 mins.
Then add in the soaked raw rice and water.
Cook the rice and dal completely. Add ghee mix and keep it aside.
Take ghee in a pan ,add cashewnuts,raisins .
Add cardamom powder mix and keep it aside.
Take jaggery and water in a pan.
Let the jaggery completely dissolve and then add the roasted nuts.
Mix it well and cook for about a minute.
Transfer the jaggery mixture into the cooked rice and add ghee.Mix it all well and cook for a few seconds.
Turn off the stove.

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Til gur patti

Murmura patti

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Kachariyu (saani)
 Ingredients: 
1 cup black til 
1 cup jeggeri (gur) 
 1 cup edible gum (gondd)
 1 cup mixed dryfruis
  1/2 cup dry shredded coconut 
 2 tsp ghee 
 1tsp dry ginger powder 
 1 tsp cardamom powder
  Method: 
1) Roast dryfruis in ghee & keep aside 
2) fry edible gum(gond) keep aside 
 3) grind dryfruis in the mixi jaar, add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth. 
 4) Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis. 
 5)Your healthy &delicious kachariyu (saani) is ready.

Tilkut ladoo
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Sabudana khichdi
Tilgud makhana
Chach

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Shakarkandi 
Tilgud peanut chakki
Tilgud makhana

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The Makar Sankranti Challenge 
RECIPE NAME :: Komol Puli