Pistachio filled Nankhatai

Pistachio filled Nankhatai

Goodness of probiotic atta with earthy taste of besan, the nankhatai are melt in mouth with chewy pista honey centred.

Preparation time : 10 mins

Baking time :50 mins includes preheating time

Makes : 30 lemon sized bisciuits

Difficulty : Easy

Ingredients for biscuit:

1 ½ cup Jiwa Probiotic atta

½ cup besan

½ cup rava or suji

1 cup ghee

1 cup fine sugar

1 tsp baking powder

½ cup cold water or chilled milk

1 tbsp elaichi powder

Pista slivers for garnish

For filling:

¾ cup pista powder

¼ cup everyday whitener

1.5 tbsp honey

Few drops milk

Method:

For filling:

• Mix pista powder, dairy whitener and honey.
• If required add milk to bind. Divide pista dough into 30 equal balls.

For biscuit:

1. Preheat oven at 175 c or if using fan at 160 c for 10 mins.
2.  Seive together atta, besan, rava, elaichi powder and baking powder.
3. In another bowl cream sugar and ghee till fluffy. It will take 5 mins with the help of beater.
4.  Fold in the dry mix. Use cut and fold method to fold the mixture with spatula.
5. Add milk slowly to form hard pliable dough.
6. Divide the dough into 30 equal lemon sized balls.
7. Make indent in one ball place pista dough and seal the dough.
8. Roll into smooth ball and roll top in pista slivers.
9.  Place biscuit 1” apart on baking tray lined with parchment or silicon baking paper.
10.  Place tray in middle rack and bake for 15 mins.
11. You will know that it is baked when they turn golden.
12. Let them cool in tray for 5 mins.
13. Transfer to cooling rack. Allow to cool completely.
14. Store in airtight container for 10 days and month in fridge. 

Notes: 

1. Can use any atta instead of Jiwa probiotic
2. Filling is optional
3. Can change the flavours by adding gulkand or thandai mix.

Halwasan

Halwasan is one of the most popular sweet of Gujarat made from milk, wheat germ or semolina rich golden colour fudge. Halwasan was first introduced in 1905 by Ratilal Chunilal Halwai and his sweet shop is known as Ratilal Chunilal Halwasanvala, there are many varieties available and many claim that they make the best in the industry but no one can compete with them. Halwasan is what Mysorepak means to South Indian or what Sandesh is to Bengali's. It was my most favorite sweet of all, making this halwasan took me back to my childhood days, when we used to come to Gujarat for our holidays my dada used to bring this specially from Khambhat known as Cambay, he used to travel 50 kms just to bring this special sweet. In those days it was called as King of all sweets as it was the most expensive sweet of all. 

Kalakand - Milk Fudge

Kalakand is an exotic and traditional sweet made from milk and sugar, ideal for Holi, Navratri and Diwali. It is most popular in Western India and is known as Mawa mishri in Rajasthan and Pal Khoa in South. This recipe is very easy to make, traditionally the sweet is prepared by boiling milk till it thickens, alum is added to the thickened milk and further cooked till it reaches granular stage, at this stage sugar is added and cooked till it leaves the sides of pan or light golden in colour. 

Coconut Laddu / Nariyal ke Laddu/ નારીયેલ ના લાડુ

Coconut Laddu is one of the popular sweet in India, specially made during festivals such as Navratri, Shravan Maas, is one of the most relished sweet during fast or vrat. Nariyal laddu is very easy and simple sweet and very quick to make... no hassle of making syrup, can be made within 30 mins. I learnt this from my mom, she used to make this during vrats and specially on the first day of navratri. This recipe is very close to heart as this was the first sweet dish which i prepared without her help when i was only 12 yrs old. This post is in memory of my mom and to my lovely sisters who loves this sweet.

Hope you will enjoy and make this during navratri. Wishing my all dear friends and readers a Happy Navratri.