Til Gajak Recipe


Sesame :-  1 cup

Sticky jaggery :-  ¾ cup

Cardamom powder :- ½ tsp

Clarified butter :-  2 tbsp

Method of preparation:

1.    A pan should be heated on medium heat.

2.    Sesame should be roasted on it.

3.    It should be stirred continuously.

4.    The sesame should be cooled after it is roasted.

5.    A thick syrup should be made by mixing jaggery and water.

6.    Sesame should be added and mixed well.

7.    Oil should be spread on a plate and the mixture should be evenly spread across the plate as a thin layer.

8.    It should be cooled after which it needs to be cut and then stored.

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Dry Fruit Chikki Recipe


Badam (chopped) :- 1 cup

Pista (chopped) :-  1 cup

Jaggery (grated) :-  ¼ cup

Cashewnuts (chopped) :-  1 cup

Kesar (soaked in milk) :-  Few

Ghee  :-  2 big spoons

Method of Preparation:

1.    Ghee should be heated in a pan.

2.    Grated jaggery should be added when the ghee gets melted.

3.    They should be allowed to get blended.

4.    Kesar as well as dry fruits should be added and mixed well when the mixture becomes thick.

5.    The mixture, when done, will automatically shred pan’s sides.

6.    A plate should be greased and the mixture should be poured into it.

7.    The dish should be cooled and then cut into pieces.


Kurmura Laddoo Recipe


Kurmura :- as many cups as needed

Ghee  :-  few cups

Jaggery  :-  1 cup

Method of Preparation:

1.    Water should be boiled in a pan.

2.    Jaggery should be added and syrup should be made.

3.    Once the syrup is made, it should be removed and jaggery should be added.

4.    Ghee should be mixed.

5.    Small balls should be made and served.


Til Poli Recipe


Clean white sesame seeds :- 2 cups

Jaggery (grated) :- 2 cups

Cardamom powder :- 1 ½ tsp

Nutmeg powder :- ¼ tsp

Flour :- 1 ½ cups

Oil for shallow frying

Method of Preparation:

1.    Salt and oils should be added to the flour and the dough should be kneaded.

2.    It should be covered with a moist cloth so that the dough remains soft.

3.    The sesame seeds should be roasted so that they get a golden brown colour.

4.    It should be cooled and jaggery should be added and pounded well.

5.    Cardamom and nutmeg should be added and mixed well.

6.    Balls should be made out of the balls.

7.    Holes should be made in the balls so that the sesame mixture can be put into it.

8.    The balls should be sealed on the sides.

9.    Little oil should be put on the rolling board and round shape disks should be made.

10. The balls should be deep fried till they become golden brown and crisp.

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Ganee Ki Kheer Recipe


Sugarcane juice :-  1 litre

Basmati rice  :-  100 gms

Method of Preparation:

1.    Sugarcane juice should be heated in a pan.

2.    Rice should be added and cooked on low flame.

3.    Rice should be cooked till it becomes tender.

4.    Once they are done, they should be removed from the fire.

5.    The kheer should be cooled in a refrigerator and then served.

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Shengdana Chikki Recipe


Groundnuts :-  1 cup (skinned, roasted)

Jaggery  :- ¾ cup

Clarified butter :- 2 tbsp

Method of Preparation:

1.    A pan should be heated on medium flame.

2.    Water should be put and jaggery should be added.

3.    The mixture should be boiled till the syrup becomes thick.

4.    Groundnuts should be added and mixed well.

5.    A flat plate should be taken and greased.

6.    The mixture should be spread on it and cooled.

7.    It should then be cut into square pieces and then cooled.


Pinnie Recipe


Wheat  : – 250 gms

Ghee  : – 250 gms

Sugar  :- 250 gms

Cardamom powder :- 3-4 tbsp

Milk  : – 1 tsp

Method of Preparation:

1.    A heavy bottomed pan should be heated.

2.    Ghee should be added.

3.    Flour should be added after the ghee melts and stirred till it gets the colour of light brown in colour.

4.    It will start melting nicely when it is done.

5.    It should then be poured into a large plate and allowed to cool down to regular temperature.

6.    Sugar and cardamom powder should be added and mixed.

7.    Milk should be sprinkled and stirred nicely.

8.    Tight pinnies of fist shape should be made and then served.


Til Laddoo Recipe


Sesame seeds  : – 4 cups

Water   :- ½ cup

Powdered Jaggery or brown Sugar :- ½ cup

Coconut (chopped into small fine pieces)

Method of Preparation:

1.    A saucepan should be heated on low flame.

2.    Water along with jaggery should be boiled with jaggery so that syrup is formed.

3.    Coconut should be added once the mixture is boiled and heated till the syrup becomes thick.

4.    Sesame seeds should be roasted in another pan till they become light brown in colour.

5.    The seeds should be added to the syrup and then mixed.

6.    It should be cooled for some time and then balls should be made out of it.


Chiwda Recipe


Oil : – 30 gms

Moong dal: – 20 gms

Currants : – ¼ cup

Salt : – as per taste

Date sugar : – 2 tea spoon

Raisins: – ¼ cup

Sev (noodles) : – ¼ cup deep fried noodles

Curry Leaves: – 15-20 leaves

Fennel seeds : – 1 tea spoon

Dates : – ¼ cup

Pine nuts: – ¼ cup

Halves cashew : – 1/3 cup

Helves peanuts: – 1/3 cup

Pistachio : – ¼ cup

Almond : – ¼ cup

Poha : – 50 gms

Pumpkin seeds: – ¼ cup

Coriander leaves : – 3 tea spoon

Green chili : – 3-4 (sliced)

Method of preparation

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  1. Take a bid pan. Add the oil into it and then keep it on a medium heat.
  2. Riddle the peanuts and ad it into the oil and keep the gas on low heat.
  3. Keep it on the low heat till it become brown, then keep it in paper so that it can be drain.
  4. Separately almonds, pumpkin seeds, pine nuts, pistachios, cashews and keep the same on the pepper from draining
  5. Paddle the nuts and pepper then keep into the towels to remove the oil from it.
  6. Take bowl and keep all the nuts into it.
  7. Now on the high heat keep the oil and then add chilies. After some time lower the hit and fry the chilies well till it become crispy
  8. Add the chilies to the pepper towel to and drain it till it comes into crispy.
  9. Add the chilies to the paper towels so that it you can drain it properly.
  10. Add the coriander, curry leaves and fennel seeds into the pan and then fry it all things becomes crispy
  11. Drain the above material.
  12. Include the half of the poha into the pan keep the heat low and fry it for a minute so that oil can be properly mixed with the poha and it color should become yellow.
  13. Then again add the remaining poha so that it can absorb the remaining oil.
  14. Then add the half oh the poha into the nuts and mix it well.
  15. Mix all the things like sugar, salt, currants, raisings and other spices.
  16. Then add the dried fruits into the other half of the poha and mix it properly.
  17. Add both half of into one and mix it properly.
  18. Cool it and then you can keep it for two months.

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