Bhaang, Thandai, Kheer And More, Go Crazy With These Sweets This Mahashivratri

This Mahashivratri rejoice with these vrat-friendly sweets. Share the joy, celebrate and impress your guests and family. The ingredients of all are easily available and the recipes are very much sorted if you don't like complicated recipes or do not have time to make so much. 

Sabudana Kheer

 

 

 

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Sabudana Saffron Kheer / ചവ്വരി കുങ്കുമപ്പൂവ് പായസം... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . #instapic #sabudanakheer #indianfood #f52grams #foodstagram #yummy #instachef #indian #food52 #foodgasm #instafood #picoftheday #foodiegram #foodlover #saturday #food #foodism #foodphotography #mallugram #kerala #bestoftheday #payasam #mallugram #keralaspecial #instagood #keralafood #kheer #southindianfood #happy

A post shared by KEERTHY NAIR🥀 (@macaron_gal) onJan 19, 2019 at 12:40am PST

Ingredients:

• 1 tsp elaichi powder
• 1 tbsp condensed milk Pure Ghee
• 8-10 halved kaju  
• 1 tbsp kishmish  
• 500 ml water
• 100 gm sabudana  
• Few strands of kesar 
• 450ml milk
• 100 gm condensed milk

Method: 

• Soak the sago in the water and keep aside for 2-3 hrs.
• Strain the water and cook the sago in milk till soft.
• Add the condensed milk and allow to simmer for a few minutes.
• Heat the ghee and fry raisins and cashew nuts till they turn golden brown.
• Add the dry fruits to the sago-milk mixture.
• Sprinkle the elaichi powder, mix well and remove from fire. Serve hot or cold.

Lauki/Doodhi Halwa

 

 

 

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When u have plans to go out of town n have a bottle gourd left in your refrigerator, use it this way...😜 Treat urself 😄... Follow @thefoodiecook #laukikahalwa #lauki #indiandessert #sweets #lotsofcalories #ummmmmmm #yummy

A post shared by The Foodie Cook (@thefoodiecook) onFeb 14, 2019 at 7:07pm PST 

Ingredients:

• 1 cup bottle gourd
• 1/2 cup sugar 
• 1½ cup ghee
• 2 tbsp milk
• 1/2 cup grated khoya 
• 1 tbsp chironji nuts 

Method:

• Heat a pan and add ghee. Pour freshly grated doodhi into it and cook it for 2-3 minutes. When the doodhi gets softer, add sugar.
• Add milk and mix it well. When you see the mixture of doodhi and sugar leaving the water, cover it with a lid and cook it on low flame for 5 minutes.
• Open the lid and add khoya or mawa. Before adding the mawa, mash it well with hands, so that it mixes well with the doodhi.
• Doodhi ka halwa is ready to be served. Serve it in a bowl and garnish it with chirongi nuts.

Bhang Peda

Ingredients:

• 2 tbsp bhang leaves- 2tbsp
• 1 cup khoya  
• ½ cup sugar
• Few strands of saffron 
• 2 tbsp sliced pistachio
• ½ cup ghee

Method:

• Wash the bhang leaves in flowing water and remove all the dirt.
• Heat ghee in a frying pan. Gently add the washed bhang leaves into the pan and fry for 5-10 minutes on a low flame, till the bhang leaves change colour from light to dark green.
• Spread the bhang leaves on a plate.
• Meanwhile, mix khoya with sugar and knead till the sugar dissolves completely.
• Add the bhang leaves in a bowl and mix with khoya.
• Make pedas with your hands. Grease with ghee to prevent the pedas from breaking.
• Garnish with saffron and pistachios. Refrigerate for 4-5 hours.
• Bhang ka peda is ready to eat. Enjoy this Holi sweet.

Don't Miss: Mahashivratri Special: Easy Vrat Recipes You Must Try

Thandai

 

 

 

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Festivals in India are always a celebration of colour and richness. We stand proud with a rich culinary heritage, one that shows up beautifully during festivals. The use of dry fruits, seeds, saffron and rose petals are central to most sweet festive food. This thandai is no different. Serving it in quintessential Indian brass/copper serveware, flatware and kitchen utensils ties in the essence of India and how incredibly rich our culture is. #theindia100 #ad #IncredibleIndia #Indiancuisine #festivefood #culinaryheritage #thandai

A post shared by Deeba Rajpal (@passionateaboutbaking) onNov 30, 2018 at 3:42am PST

Ingredients:

• 1 litre whole milk
• 1 cup soaked and skinned almonds  
• 10 black peppercorns 
• 8 cardamoms
• 1 tbsp fennel seeds  
• 1 tbsp poppy seeds
• 1 cup sugar 
• Pinch of salt 

Method:

• Grind the almonds with a few tablespoons of milk in it. Grind it so fine that so grains of the almonds are not visible anymore.
• The spices too need to be ground in a separate dry blender. You can roast them on a pan before grinding to enrich the flavours.
• Boil the milk and let it bubble over a little.
• Now mix the almonds and the spices in the boiled warm milk and whip it for at least 5 minutes to get a creamy frothing texture.
• Now strain the milk combination from a sieve to separate the solid particles from the cool beverage. You can either grind it again in the blender and reintroduce into the drink or just throw it away.
• Mix sugar in 2 to 3 cups of water (depending on how dense you want your drink) until the sugar dissolves totally.
• Dilute the drink with this sugar solution, pour into large glasses and add a pinch of salt to each glass for seasoning.
• You must serve thandai cooled in the fridge because the name itself means 'cool'.

Enjoy these yummy sweets and wish you a very Happy Mahashivratri from HerZindagi!