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Til Gul Ladoo/Vadi

  #RenuRasoi #Til #Gud #Sesame #Jaggery Til Gul Ladoo/ Vadi In India there's a tradition of eating Tilgul from Makar Sankranti till Rath saptami. Til Gul acts as a natural digestive aid and increases our immune system .  The fiber in sesame seeds supports healthy digestion, and jaggery helps prevent constipation. Try this simple and easy recipe where no syrup or पाक , चाशनी is needed. You can make Ladoo or Vadi as per your choice. Ingredients... 1 Cup...150 ml *Til without polish...2 cups *Finely chopped Jaggery... 1 Cup  Method.... *Roast Til in a kadhai on low flame, sauting continuously to remove it's raw flavour.  Take care not to over roast it.  Let it cool. *In a mixer jar add roasted Til and Jaggery, grind till it becomes powder. *Put in a wide based pan and mix thoroughly with the help of your hands. *Roll in small Ladoo. *You can eat one small Ladoo daily. For making Vadi *Take the grinded Til gud mix in a pan , add 2-3 teaspoons of milk and make a doug...
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Dind दिंड

#RenuRasoi
#Dind #Puran
India is a Agriculture based country.
So our festivals are also celebrated as per season.
Today is the festival of Nagpanchami.
On this day Snake's or Nag are worshipped....as they are friends of Farmers, and helps in maintaining ecological balance.
The message through this festival is we should take care of all creatures on this earth.
Every house in Maharashtra has some unique way of preparing Prasad.
In our house everything is steamed.
So this delicacy named "Dind".
Ingredients...
For stuffing
*Chickpea Dal...1Cup
*Sugar...1 Cup
*Jaggery... Lemon size
*Cardamom powder...1/2 TSP
For outer covering...
*Wheat flour...2 Cups
*Salt...1/4 TSP
*Oil...8 TSP
*Water...3/4 the Cup
For Serving...
*Homemade Ghee
Method...
*Wash and soak Chickpea Dal for 30 minutes.
*After 30 minutes add 2 Cups Water
& cook in pressure cooker on medium flame for one Pressure & then on low flame for 5 minutes.
*Let it cool, take out of Cooker and mash it as much as you can.
*Take a heavy bottom Pan, add Cooked Chickpea Dal, Sugar n Jaggery.
*Cook on medium flame, stirring occasionally till laddle or spoon stands in the centre on its own.
*Switch off the gas, add Cardamom Powder & mix properly. Let it cool.
For Dough...
*Mix all ingredients except water.
*Make a tight dough using minimum water. Here I have used 3/4 the Cup water.... yours may differ depending on quality of the flour.
*Let the Dough rest for 30 minutes.
*Make 18 equal parts of the dough.
Roll out in a Puri size, put 3 TSP cooked Puran in the centre. Fold it first length wise, and then close both the ends.
*Grease the base by applying Ghee.
*Steam in the preheated steamer for 15 minutes.
*Serve with home made Ghee.
*Here I have given different shapes of Dind, Modak n Karanji.
#रेणूरसोई
#दिंड #पुरण
नागपंचमी आपल्या शेतीप्रधान देशातील एक महत्त्वाचा सण.
साप किंवा नाग हे शेतकऱ्यांना मदत करतात... म्हणून त्यांना मारु नका त्यांची पुजा करा...व त्यांचे संरक्षण करा असा संदेश देणारा महत्त्वाचा सण.
आमच्या घरी ह्या दिवशी सगळे उकडलेले असते. गोड पदार्थ म्हणुन दिंड करतात.
आज बघु या ही रेसिपी...
साहित्य...
सारण...
*हरबरा डाळ... एक वाटी
*साखर... एक वाटी
*गुळ... लिंबाएवढा
*वेलची पूड...1/2 टिस्पून
आवरण...
*गव्हाचे पीठ...2 वाटी
*तेल...8 टिस्पून
*मीठ...1/4 टिस्पून
*पाणी...3/4 वाटी
साजूक तुप...
कृती...
*हरभरा डाळ स्वच्छ धुऊन 30 मिनिटे भिजत घाला.
*30 मिनिटांनी , 2 वाटी पाणी घालून मध्यम आचेवर एक शिट्टी होईपर्यंत व मग मंद आचेवर पाच मिनिटे शिजवा.
*गार झाल्यावर कुकरमधुन काढून छान घोटुन घ्या.
*एका जाड बुडाच्या भांड्यात शिजलेली डाळ, साखर व गुळ घालून मंद आचेवर अधूनमधून ढवळत शिजवावे.
*चमचा मध्यभागी उभा राहिला म्हणजे पुरण व्यवस्थित शिजले. वेलदोडे पूड घालून एकत्र करा.
*गव्हाच्या पीठात, तेल व मीठ घालून छान एकत्र करून हळूहळू पाणी घालून घट्ट पीठ भिजवावे.
*30 मिनिटांनी छान मळून 18 गोळे तयार करा.
*मध्यम आकाराची पुरी लाटून त्यावर 3..4 टिस्पून पुरण ठेवून, प्रथम लांबीत व मग दोन्ही बाजूंनी बंद करा.
*तुपाचा हात लावून 15 मिनिटे वाफवून घ्या.
*दिंड साजुक तुपासोबत सर्व्ह करा.
*मी करंजी व मोदक ह्यांचा पण आकार दिला आहे.





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