How to make crumbly Motichoor Laddu at home from 2 cups of besan and ghee for Diwali

With the arrival of the holiday season, many different sweets appear in homes. Although you have probably tried white rasgullas, having colorful and fluffy rasgullas on the festive table will delight everyone, from children to adults.

Commercial colorful sweets often contain harmful chemicals and dyes, which negatively affect health. Therefore, it is recommended to make rasgullas at home using fresh milk to obtain pure chhana and coloring them with natural dyes to get safe and fluffy treats. The simplest instructions and secret tips for preparation are presented below.

For preparation, you will need: 2 liters of whole milk (for making chhana), 3-4 tablespoons of lemon juice or vinegar, 3-4 cups of sugar (for syrup), 4-5 cups of water, a few drops of natural food coloring (light pink, yellow, or green), as well as cardamom powder or kewra water for flavoring.

The main secret to getting soft rasgullas lies in the technique of kneading the chhana: it must be kneaded with the back of your hand for at least 7-8 minutes until smooth. The correct stage for adding color is as follows: after thoroughly kneading the chhana, it is divided into 2-3 parts, and 1-2 drops of different natural food colorings are added to each of these parts, mixing gently so that the color is evenly distributed when forming the balls.

First, 2 liters of milk are brought to a boil, and then curdled using lemon juice. The curdled milk is strained through cheesecloth and rinsed with clean water to remove acidity. Excess moisture from the chhana is squeezed out and placed on a plate, then kneaded by hand for 7-8 minutes until it becomes smooth like butter.

Next, the smooth chhana is divided into portions, the desired natural color (pink, yellow, green) is added, and small, smooth balls are formed. In a large, wide pot, 3-4 cups of sugar are heated together with 4-5 cups of water until boiling. When the syrup boils vigorously, the colorful rasgulla balls are dropped into it one by one. The pot is covered with a lid and cooked over medium or medium-high heat for 12-15 minutes. You will see the rasgullas increase in size, becoming twice their original volume.

After this, turn off the heat and let the rasgullas cool completely. After cooling, they are ready to serve.

As the holiday season approaches, homes fill with the aromas of various sweets. Dooda Barfi, known in Punjab, is valued across the country for its characteristic grainy texture, rich flavor, and chocolatey hue. This easily meltable sweet has an exceptional taste, but store-bought Dooda Barfi is often expensive and may contain impurities.

Instead of buying sweets from stores for holidays, you can make just as delicious and pure Dooda Barfi at home using milk and grain, just like professional confectioners do. Below is the simplest instruction and secret tips for preparing it.

The following ingredients are required for preparation: 2 liters of premium whole milk, 2 tablespoons of grain (dalia), 1 tablespoon of yogurt or lemon juice (to give the milk a slight graininess), 1 cup of sugar or powdered sugar (to taste), 1 tablespoon of glucose syrup or honey (to achieve a chewy and rich texture), 1 teaspoon of cocoa powder or chocolate syrup (optional, for a traditional dark color), and 3-4 tablespoons of pure ghee. For decoration, half a cup of chopped nuts (almonds, pistachios, cashews) is needed.

The authentic graininess of Dooda Barfi is achieved by using the grain (dalia). The grain is first roasted in ghee, and then added to the milk, which ensures its perfect texture. Slow cooking is crucial: the milk should be stirred constantly over medium or low heat until it achieves a brown and rich color.

Start by heating 1 teaspoon of ghee in one pan and roasting 2 tablespoons of grain until golden brown. Then add a little milk and set this mixture aside. In a large, thick-bottomed pot, bring 2 liters of whole milk to a boil. When the volume of the milk has reduced by half, stir in the roasted grain.

Next, add a small amount of acid (a few drops of yogurt or lemon juice) to the milk so that fine grains begin to form in the milk. It is necessary to stir the mixture continuously so that it does not burn to the bottom. When the milk becomes completely thick, gradually add the sugar (or molasses) and continue adding ghee. Cook the mixture until it starts to separate from the sides of the pot and acquires a deep brown hue.

Finally, add the chopped almonds, pistachios, and cardamom powder, and mix thoroughly. Grease a plate or mold with ghee, spread the resulting mass evenly, and sprinkle extra nuts on top, pressing them lightly. After it cools completely, cut the barfi into square pieces. The finished homemade Dooda Barfi will have a delightful and pure taste.

Although you may have tried various types of cheela, have you tried methi and spinach cheela? If not, we will tell you a simple recipe that allows you to quickly prepare a tasty and healthy cheela for breakfast at home.

Breakfast is considered the most important meal of the day. Therefore, it is very pleasant when breakfast is both delicious and healthy. Methi and spinach cheela is exactly such a dish, made from chickpea flour (besan), green leafy vegetables, and spices. Methi and spinach not only improve the taste of the food but also enrich the diet with necessary nutrients.

Preparing this dish at home is simple, and it can be served for breakfast to everyone, from children to adults. Let's learn how to make methi and spinach cheela and what ingredients you will need for it.

To begin making methi and spinach cheela, thoroughly wash the methi and spinach leaves. After removing excess moisture, chop both greens finely. Then take a large bowl and add besan to it, mixing it with the chopped methi and spinach leaves.

Next, add turmeric, coriander powder, garam masala, red chili powder, and ajwain (ajika) to this mixture. You also need to add finely chopped onion, tomatoes, garlic, ginger, green chili, and fresh green onion. Add salt to taste and mix all components thoroughly.

Now gradually add a little water to make the batter. It is important to monitor the consistency: it should not be too thick or too thin. Mix well so that there are no lumps in the besan.

To cook the cheela, heat a pan and grease it with a little oil. Using a large spoon, pour the batter onto the pan and spread it into a round shape. Cook over medium heat. Add a little oil around the edges. When the cheela turns golden and is well cooked on the bottom, flip it. Fry it on the other side as well.

Repeat the process with the remaining batter. Serve the hot methi and spinach cheela with green chutney, yogurt, or tomato sauce.