A gourd pudding or milk pudding made by mixing grated gourd with cooked milk, mawa and dry fruits becomes very easy, you can make it for a party or if you like to eat some good dessert then eat this pudding Can.

Ingredients for Lauki Halwa

• Gourd – 1 kg
• Sugar – 1.5 cups (300 grams)
• Mawa – 1 cup (250 grams)
• Full cream milk – 1 cup
• Ghee – 1/4 cup (50 grams)
• Cashew – 15
• Almonds – 15
• Cardamom – 6-7

How to make Lauki Halwa

To make pudding, wash the gourd. Peel and cut the stem. Cut the bottle gourd into 3-4 inch pieces and grate it all around, remove the soft part and seeds in the middle.

Cut cashews and almonds into small pieces and peel cardamom and make powder of its seeds. 

Heat the pan on the gas, and put the gourd in the pan to cook and add milk and mix it well. Cover the pan and let the gourd cook for 3-4 minutes on low heat.

Check the gourd. The gourd light must have softened. If milk is visible in the gourd, then cook the gourd by stirring it for 1-2 minutes, until the milk is over.

When the milk in the gourd is finished, add sugar to the gourd and mix. Cook it until the sugar completely dissolves in the Halwa and its juice is finished, stir the Halwa by stirring it every 1 minute so that it does not stick to the bottom of the pan.

Now fry the mawa in another pan and prepare it. For this put crumbled mawa in the pan. Keep the gas low and medium, and cook it while stirring the mawa continuously until it changes color slightly.

After changing the color of mawa and ghee comes out of it, fry the mawa is ready, take it out in a bowl.

When there is very little juice left in the bottle gourd, add ghee and fry it well for 2-3 minutes while stirring continuously. After frying the gourd, add roasted mawa, chopped cashews, almonds and cardamom powder, cook the halwa after mixing it well for 1-2 minutes.

Stir the Halwa and cook it for 3-4 minutes on low flame. Halwa is ready. Take out the Halwa in a bowl and garnish with chopped cashews and almonds. Hot pudding gourd pudding is ready. Serve and eat it when you want.

• While making the pudding, keep stirring it continuously, so that your pudding does not burn by sticking to it.
• Keep the halwa in the fridge when it cools down completely and for 1 week when you feel like remove it from the fridge and eat it.
• Before making gourd pudding, make sure to test the gourd once, because sometimes the gourd gets bitter. Which can make your pudding bitter.
• For 4 members
• Time 50 minutes

Rice Idli Recipe / Idli Recipe: Idli, popularly known as Breakfast dish, is a favorite of all. It must be included in your breakfast list once a week. By now you must have been making semolina idli at home, but to change the test, definitely try rice idli at home. It is not that you can eat rice idli only for breakfast. You can also eat it for dinner or lunch. Ingredients for making rice idli: To make rice idli or rice idli, you will need Dhuli urad dal, rice and salt. Is needed. A batter is prepared by grinding lentils and rice, after which the idli is prepared by putting this batter in the idli molds. How to serve rice idli: You can serve idli with coconut chutney and sambar. 

Idli ingredients

• 1 ½ cup (once boiled, sela rice) rice
• One cup (peeled) Urad Dal
• 2 tsp salt

How to make rice idli?

1. Soak rice and lentils in water and keep them for five to six hours.
2. Now grind the dal and make a fine paste and grind the rice lightly.
3. Coarse equivalent to sand. Mix both the mixture and add salt to it.
4. Dilute the paste by adding a little water. The solution should not be too thick.
5. Now cover it and leave it in a warm place for the whole night.
6. Steam the mixture by pouring it into the molds and serve hot.

BENEFITS OF IDLI

1. Blood pressure control

Idli contains very small amounts of sodium and is therefore very beneficial for a healthy body. If you are troubled by the problem of blood pressure, then you can avoid this problem by consuming idli.

2. Easy to digest

No spices are used in making idli and at the same time yeast is also raised before making it. Due to which it can be digested easily. It is very beneficial for health in heart disease or all kinds of diseases.

3. Reduce protein deficiency

It is a good source of protein as it is made of idli rice and urad dal. Protein deficiency can be overcome by its intake. Apart from this, it also contains carbohydrate which is beneficial for the body.

4. Good source of amino acids

Amino acids are very essential for the body. It is beneficial for every part of the body from the brain. To fulfill this in the body, take idli.

5. Idli is rich in protein and fiber-

Idli-sambar contains protein and fiber. Fiber and protein help protect your health in the long run. Fiber also promotes good digestion. Idli-sambar fulfills your basic needs to lose weight

This is a tasty and delicious recipe from young children to the big. This recipe is especially liked by young children. Once you make a fruit custard recipe at your home and feed it to children and family members, you will always be asked to make custard.

When guests come to your house, you would think, “What recipe to make for guests”, then you can make the best ‘fruit custard recipe’. This recipe is rich in flavor as well as healthy. Everyone likes to use milk and fruit in this, this fruit custard recipe, so now what are you thinking  what recipe to make on the weekend?

Fruit custard recipe

• 1 liter full cream milk
• 2 tablespoons custard powder
• 1 apple cut into small pieces
• By removing 1 pomegranate
• 10-12 grapes cut into 2 pieces
• 1 Kiwi cut into small pieces (you can take any fruit according to your favorite or season)
• 10-12 cashew nuts
• Sugar to taste

HOW TO MAKE CUSTARD

1. Take out half a cup of cold milk and the rest of the milk, keep boiling on the gas, start boiling the milk, reduce the gas and add 3 to 4 tsp sugar to it.
2. In a bowl, which was half a cup of milk, the custard powder mixes well
3. Boil the custard milk on a low flame by boiling it on the gas, pouring it from the top in a thin rage and stirring it with a similar spoon so that the milk does not thicken (burn) for 5-7 minutes.
4. When it is thick, take it out in a bowl and keep the bowl in a pot with water and cool it by stirring it with a spoon so that the cream does not get frozen
5. When the custard milk cools down, keep it in the freeze for 30-40 minutes and add all the chopped fruits and pomegranates (save some pomegranate seeds for garnishing)
6. And when the fruit custard is ready, keep it in the freeze whenever you serve, garnish with cashew nuts and pomegranate from above and serve delicious fruit custard.

If something cools down in the summer, all the children from old to old become cool. In summer, fruit custard is also a dish that everyone in the household likes to eat. Eating fruits has countless benefits for the body. If we eat fruits in small amounts everyday, then we can avoid many diseases. Eating fruits not only enhances our lifespan, but our skin also looks bright. In summer, if these fruits are mixed and made into custard, then the fun of these fruits doubles.

In summer, fruit custard will replenish vitamins and minerals in the body and also keep away from dehydration. Fiber rich fruits help in maintaining our digestive power. If you want to consume more fruits this summer, then you should eat fruit custard. Fruit custard is very easy to make. If your children shy away from eating fruit, then you feed them by making custard. Custard will not only feed your children but will also keep them healthy. 

Morning breakfast should be such that it is better in taste, as well as healthy and digestible, because morning breakfast gives us energy to work throughout the day. This allows us to do our work well. Breakfast in the morning is very important for our body, but most people miss breakfast in the rush of work. Missing breakfast makes our stomach empty until about noon, due to which there may be a deficiency of nutrients in our body. Therefore, it is necessary to have a healthy breakfast in the morning. If you also want to have such a breakfast, which is also healthy with taste, then you can include Rava Upma in breakfast.

Ingredients for Rava Upma

• Semolina – 180 grams (1 cup)
• Oil – 2 tbsp
• Peanut – 1 tbsp (roasted)
• Mustard seeds – 1/4 tsp
• Green chili – 1 (finely chopped)
• Green peas – 1 tbsp
• Carrot – 1 (cut into small pieces)
• Butter – 1 tbsp
• Coriander – 1 tbsp (finely chopped)
• Salt – 3/4 tsp or as per taste

How to make Rava Upma

1. Roast the semolina in a dry pan, stirring constantly until it becomes light brown. Take out roasted semolina in a plate.
2. Put oil in the pan and heat it. Put peanuts in oil and fry them lightly. After frying, take them out in a plate.
3. Add the mustard seeds to the remaining oil in the pan, let the mustard be roasted lightly. After tempering, add green chilies, chopped carrots and peas and fry for 2-3 minutes. After this, add semolina and three times its water (3 cups of water) and salt and mix. When the semolina starts boiling in water, then stir it with a spoon, the solution will thicken and in a short time it will look like pudding. Put peanuts in it and cook for 3-4 minutes while stirring the rava upma. Add butter from the top and mix it. Also add green coriander and mix it. Delicious Rava Upma is ready.
4. Serve the hot upma with green coriander sauce and eat. If you want, you can also keep it in children’s tiffin, children will like it very much.

BENEFITS OF VEGETABLE  UPMA

• A bowl of upma has fiber, vitamins, and healthy fats. It is low in cholesterol and calories which makes it a healthy meal and helps you have a balanced diet. 
• Upma is prepared using semolina and it is full of iron. Iron is an essential mineral for our body and consuming upma is an easy way of fueling your body with the mineral.
• Upma is packed with healthy vegetables which means a lot of fiber and this helps you stay active all day. Having upma for breakfast keeps you energetic all day.
• If you don’t consume vegetables otherwise then adding veggies to your upma is a nice option. It is also a great way of making your kids consume vegetables. Tomatoes, beans, peas, you can add a lot of veggies to your bowl of upma to increase its nutritional content. This helps your body get the essential vitamins and nutrients. 

We add pure desi ghee to our bread, lentils and rice. Desi Ghee from Malai has been considered very important for health. You can make Malai Desi Ghee just by the method given below. Purity guarantee and money will also be saved. It is very easy to make. It takes a lot of time to make desi ghee from cream, but when you feel the aroma of the ghee you make, then you will forget all. 

Desi Ghee Recipe in 3 steps: –

• Step 1: Method of making cream.
• Step 2: Fresh homemade white butter.
• Step 3: Fresh khoya and pure desi ghee.

Step 1: Fresh cream preparation –

• Boil fresh milk.
• Cover the milk with a sieve, keep it to cool down.
• When cooled, you will see a light layer of cream on the milk.
• Filter cover with channi
• Light frozen cream 
• Now keep milk in the refrigerator.
• After 4 hours, when cooled, you will see a thick layer of milk.
• Remove the cream from all sides with a knife.
• Remove the cream all around with a knife scratch malai with a knife
• Take it out of the ladle with holes.
• Place in a bowl.
• Take out cream with spatula from the ladle
• Place in bowl 
• This is cream.

Step 2: How to make butter 

Ingredient: At least 2 cups of fresh cream

• Take a deep bowl.
• Now pour in the cream bowl and swirl it vigorously with a ladle.
• You rub the ladle in non-stop cream.
• You will see first the cream will be like water and then it will get thicker by rolling.
• Now the white butter will be separated from the milky water.
• Remove white butter from milky water.
• Now wash the butter with water.
• Your white butter is ready to eat.

Step 3: How to make Khoya and Desi Ghee 

• Take a pan.
• Offer it on high heat.
• You add butter and stir, so that it does not stick to the pan.
• You will see the butter melting.
• Note – While making ghee, you have to keep stirring with a ladle for a while, until the ghee is made.
• Melting makkhan liquifies the butter
• Wait for the boil, then slow down the gas.
• After a while the color of white butter will turn brown.
• Keep running with ladle in a little while.
• After a while you will see that ghee is coming out from all sides.
• Ghee is visible
• Keep them on the heat, all the ghee will come out in a while, you keep stirring in a little while from the ladle.
• When ghee is about to be formed, then it forms foam, if it is coming out of your vessel, then sprinkle water in it and reduce the heat.
• Your pure desi ghee has been made.
• You can see that the ghee is floating on the top and brown is lost at the bottom.
• Allow pure desi ghee to cool.
• Now take a box and sieve, and strain the ghee and put it in the box.
• Strainer strain it in a strainer
• Now your ghee is separated from khoya.
• Now press the khoya with a ladle, so that the remaining ghee is also removed.
• press it with ladle
• When the ghee cools down in the box, put a lid and keep it in the refrigerator.
• Your pure desi ghee and khoya is ready for use.

Pay attention – Lost is very useful.

You can make delicious sweets and vegetables from khoya.

Everyone likes to eat hot parathas in winter, so I use cow ghee to make parathas for my family, as there is no risk of cholesterol and weight gain. And best of all, the anti-oxidants and essential nutrients present in it are very beneficial for your health. In addition, cow’s ghee is also good for skin and hair, besides increasing energy and mental health.

Yes, desi ghee is used not only in India for food but also for worship. That is, ghee not only increases the taste of your food by leaps and bounds. Although I use to buy ghee from the market, but the fear of adulteration in market ghee keeps haunting me. Because adulterated things can harm my family instead of profit. But an aunt living in my neighborhood solved this problem of mine. Yes, he told me how to extract pure ghee at home. Now I take ghee at home. I do not have any fear of adulteration by extracting ghee at home and at home, ghee is also very special in the test, different smell comes from it. 

Eat cow ghee full of hundred qualities, eat 2 teaspoons cow ghee, drive away diseases

Another method

How to gather cream for ghee?

It is very easy to make desi ghee made from cow’s cream at home. But to make it, you need cream, so you start collecting cream from today. Yes, if you buy milk every day, after boiling the milk, keep the cream deposited on its surface daily in a vessel. Keep in mind that the cream container is kept in the fridge, so that it does not spoil. When the cream has accumulated in a large quantity, take out the pot.

Ingredients for making Desi Ghee

• Rubbing cow’s ghee
• Butter churn
• Ghee Pot
• Filter

Method of making Ghee

• Whisk the stored cream with the help of churn until it is separated from the butter.
• After doing this for a while, a white layer will form on it.
• Now take out this layer of butter separately. If you want, you can use this butter for food.
• Now take out these butter balls and keep them in a separate vessel.
• Now put the remaining Mathi cream pot on the gas and allow the fat to melt.
• Keep it on low heat till it turns golden-yellow
• Stir it occasionally with a spoon, so that it does not stick to the pan.
• When the butter slowly melts and starts to cook, then it slowly starts making ghee.
• After some time, ghee will start to appear on the top surface in the pan and a golden layer will also start coming in it.
• Now turn off the gas and when the ghee cools down, strain it with a sieve and take it out in another vessel.
• Your tasty and aromatic pure desi ghee is ready.
• Now store it and keep it. And whenever you feel like eating parathas or adding a spoon to lentils, use it.

Poha is the most delicious and delicious dish eaten in the morning breakfast. This is a snack that everyone loves. By the way, you can make and eat it whenever you want but most of all people like it in the morning breakfast.

Taste– Pohe’s taste is salty and spicy. Good spices and other ingredients are used to make it, which makes it taste even more and everyone likes it. Add tomato sauce to it and eat it with tea, you will find it even more delicious.

Famous- Poha is most commonly eaten in Mumbai and Gujarat, but now it is famous all over the country. This is the most delicious snack made with less oil and less time. You can make it quickly so that you are happy and other members of your family too.

Specialty- The most special feature of Poha is that you can make it anytime, it gets ready in a short time. If you want, you can pack it in tiffin and give it back to the school.

The delicious and wonderful poha is available in the market at many places. But when you have the option, you do not need to go anywhere. You can make pohe at home by taking a little time of your own. All the ingredients to make it are easily mixed, you can make it whenever you want. Today we have brought for you an easy method with the help of which you can make delicious and wonderful poha yourself. 

Poha Time

Poha takes 15 minutes to make. It takes 5 minutes to prepare.

This poha is enough for 2 members according to the amount of the method given.

Poha Recipe

Poha eaten at breakfast is a delicious and wonderful dish. Everyone likes its taste and everyone eats it with hobbies. If you make it at home, then its demand at your home will also increase a lot.

• Prep Time 5 minutes
• Cook Time 15 minutes
• Total Time 20 minutes
• Servings 2 people

Material

• 150 gram pohe
• 6 curry leaves
• 2 green chillies
• 1 lemon
• 1 tsp sugar
• 1 tsp coriander leaves
• 1/4 tsp rye
• 1/4 tsp turmeric powder
• 2 tsp peanut
• 2 tsp oil
• Salt to taste

How to make Poha Recipe

To make poha, firstly take the poha and wash it thoroughly with water and clean it thoroughly. When the water drains out of the poha, put another sugar in it and keep it to dry.

Remove all remaining ingredients. Chop the green chilies and take out the peanuts. The pouring material is ready.

Now take a pan and put oil in it and place it on the gas for heating. Add mustard seeds to the hot oil, when the mustard seeds start to crackle, add curry leaves, green chilies and turmeric powder to it.

Add peanut grains to this mixture and fry all the mixture well. When the masala is roasted, add poha and mix it with the spices.

Leave the poha for a while to cook on the gas. Turn off the gas after 2-3 minutes. Add lemon juice to the pohe as well as garnish with green coriander leaves. Your delicious poha is ready, take it out in a plate and survey it for everyone.

Clean the moong dal and soak it in water for four hours. Now drain the excess water and grind the lentils in the grinder. Add a tablespoon of warm milk and saffron, keep it aside. Now take a non stick pan and heat the ghee in it on low heat. Now add the moong dal mixture and cook for 25 minutes on medium heat.

When the aroma of rawness has stopped, understand that the lentils are cooked. Add milk and one cup of hot water to it and stir for ten minutes. Now mix sugar and cook. After this, add cardamom powder and saffron mixture mixed in milk. Remove from gas and serve chopped almonds from above.

Moong Dal Halwa is a recipe made in North India. You can do this to sweeten your mouth after eating food. It is also made at weddings and parties. So let’s know how to make Moong Dal Halwa –

Material –

• Moong Dal (without peel) – 100 grams,
• Ghee – 100 grams,
• Mawa (khova) – 100 grams,
• Sugar – 150 grams,
• Cashew – 15 (chopped),
• Cardamom – 4 (ground),
• Almonds – 5-6 (cut into length)

Take the moong dal without peeling. Soak in water for 2-3 hours. After soaking, remove the water and grind it in the grinder. Coarsely grind the lentils. Now heat a pan and add ghee. Then add the ground moong dal to it and stir it with a spoon. Keep stirring it until the ghee is released from the lentils. Once the lentils are roasted, take them out of the pan.

Now put the mawa in a pan and fry it. Then add roasted lentils and mix.

Add sugar and water in a pan to make syrup. After making the syrup, add roasted lentils and mava mixture to it. After roasting for 3-4 minutes, add cashew and powdered cardamom powder to it. Now remove the halwa in the serving plate and garnish it with the chopped almonds. Now your moong dal pudding is ready.

Urad daal Halwa

Material

• Urad Dal powder-2
• Ghee – 2 1/2 cup
• Lukewarm milk – 1/2 cup
• Khoya – 1 3/4 wk
• Gum – 2 tablespoons
• That shamish – 1/4 k
• Cashew – 1/3 cup
• Whole almonds – 1/2 cup
• Finely chopped pistachios – 2 tsp
• Dry ginger – 4 tablespoons
• Cardamom Powder – 2 teaspoons
• Cinnamon Powder – 2 tsp
• Clove powder – 2 teaspoons ● black pepper
• Powder – 1 1/2 teaspoons
• Almond-pistachios – for garnish
• For sugar syrup – sugar and water

Method

First fry the gum lightly in ghee and coarsely grind it. Sieve the urad dal powder and add a small amount of ghee and lukewarm milk to it and knead it. Knead the mixture in this manner for eight to ten minutes and then keep it covered for three hours. After three hours, keep this mixture between the palms and mix it well. Now heat one cup of water in the pan and add sugar as needed and prepare a string syrup.

Put the urad dal mixture in a pan and cook on medium heat. Add khoya and mix and cook. While adding ghee in between, fry the mixture till it smells good. Now add roasted dry fruits to the pan and mix. Add glue and mix. Keep the flame low or medium. Finally, add all the spices and cook for a while and turn off the gas. After about a minute add sugar syrup to this mixture and mix. Put this mixture in a plate and spread it well and leave it overnight. Garnish the mixture with the chopped almond-pistachios in the morning. You can keep it in the fridge for a month.