Heritage from Aai

Tilgul Ladu तिळगूळ लाडू Cooked, tested & tasted by: Sandhya Ekbote Photo credit: Sandhya Ekbote Course: Sweet Cooking time: 30 minutes Ingredients : 1vati Til (sesame seeds) ¾ vati ground jaggery  3- 4 Cardamom pod's powder ¼ tsp Nutmeg powder Above: Ingredients Procedure: Roast sesame in a broad bottom pan. It should take about 3-4 minutes. Let it cool down. In the meanwhile grind jaggery into a coarse mixture. Grease the grinder pot with ghee before grinding. Grind the sesame into powder then add the ground jaggery into the same pot. Pulse the mixture well till it comes together. Add cardamom and nutmeg powder. Then mix it well. Mould it into ladu with your hands. Above: Mix before moulding into ladus x-------------------------x

                                                                               Gola Tandool गोळा तांदूळ                      Cooked, tested & tasted by: Snehalata Fadnavis Photo credit: Snehalata Fadnavis            Course : Savoury Cooking time: 45 minutes Serving size: 3 people Ingredients : For cooking rice: 1 vati Basmati or any variety of rice Hing (asafetida) Haldi (turmeric) Mustard seeds 1 tbsp oil 2 cups water For Golas : 4 tbsp coarse besan 1 in...

 Ravyacha Sheera                                       रव्याचा शिरा Cooked, tested and tasted by: Revati Ekbote Photo Credit:  Revati Ekbote List of ingredients:  • 1 vati Rava • ½ vati Tup • ¼ vati Sugar  • 1 vati Milk • 1 vati Water • 5-10 Elaichis ' finely powered • Saffron soaked in two Tsp. of warm milk • 10 -15 Badams – soaked and chopped thin and long Procedure: 1. Heat tup in a cooking pan like kadhaii .  2. Add rava to it and roast it on slow fire for a long time. 3. Keep mixing non-stop. Do not leave the gas unattended as the rava can burn suddenly and change color to dark brown. 4. Eventually it will give out an aroma of roasted rava .  5. If you cannot smell it then ask others in the house if they can.  6. When the whole house smells divine and the rava changes color gently it is ready.  7. To this add milk and w...

 Til Vadis (soft) Cooked, tested and tasted by: Kanchan Thakar Photo Credit: Kanchan Thakar Makes 16 squares of one inch size each  Time taken: No more than ten minutes! List of ingredients:  • 1 vati til (sesame seeds) • ½ vati sugar  • Little water/ milk  • 5-6 elaichis (cardamom) ground into powder  Above: Primary ingredients - Til and sugar Procedure: 1. In a karahi , roast the til on medium flame (takes about 3-4 minutes). 2. When they change color and give out the roasted smell, pour them into another container and keep aside. Let them come to room temperature (takes about ten minutes). 3. Upon cooling grind the roasted til in a mixer into a fine powder. 4. In the karahi add the sugar and little water/ milk so that it creates a thin film over the sugar.   5. On medium flame let the sugar completely dissolve in the water. To ensure this let it come to one boil and then turn the heat off. 6. Add the elaichi powder to ...

                         Dinkache Ladu - Two Methods डिंक लाडू - दोन पध्दतीने Cooked, tested & tasted by: Sharada Marathe Photo credit: Sharada Marathe Course: Sweet Ingredients : 1 vati dink (Acacia gum crystals) 2 vati grated dry coconut 1 vati khareek (dry dates) powder or whole deseeded dry dates ½ vati almonds Sugar ½ vati Ghee (clarified butter) 2 tsp soonth (dry ginger) powder 8-10 Cardamom pod powder ½ tsp nutmeg powder 7-8 kesar strands Method One: Dinkache Ladu with Fried Dink डिंक लाडू - तळणीचा Procedure :  Heat ghee in a pan. Add one piece of dink . If the dink comes up gradually and puffs up, then the ghee is ready for the dink to be fried. If the dink settles down then give the ghee more time to heat up. If the dink comes up quickly, then the ghee is very hot. Reduce the flame so that the ghee temperature reduces a bit. Fry the dink in...