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Khandsari Powder Recipes

The document provides recipes for several Indian desserts, including: 1) Sweet Poha made with poha (flattened rice), banana, milk, coconut, and khandsari powder. 2) Strawberry Almond Milkshake made with strawberries, milk, vanilla, ice cream. 3) Mango Shikran made by squeezing mangoes, adding coconut milk, cardamom, and khandsari powder. 4) Gujiya, a fried pastry filled with khoya (dried milk solids), dry fruits, and khandsari powder. 5) Other desserts mentioned include Mango Shree Khand, Panjiri,

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manishrastogi
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340 views7 pages

Khandsari Powder Recipes

The document provides recipes for several Indian desserts, including: 1) Sweet Poha made with poha (flattened rice), banana, milk, coconut, and khandsari powder. 2) Strawberry Almond Milkshake made with strawberries, milk, vanilla, ice cream. 3) Mango Shikran made by squeezing mangoes, adding coconut milk, cardamom, and khandsari powder. 4) Gujiya, a fried pastry filled with khoya (dried milk solids), dry fruits, and khandsari powder. 5) Other desserts mentioned include Mango Shree Khand, Panjiri,

Uploaded by

manishrastogi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Sweet Poha Recipe

⅓ cup thick or thin poha,


1 to 2 tablespoons chopped or grated organic Khandsari powder
1 small to medium banana (chopped)
⅓ cup warm milk
1 tablespoon grated coconut

Instructions

In a strainer, rinse 1/3 cup poha in water for a couple of times. Strain very well and keep them aside.
The poha should soften while rinsing.
Now peel and slice 1 banana in a small bowl.
Add 1 to 2 tablespoons Khandsari powder
You can also add. You can also use jaggery powder. I have used organic khandsari powder here,
which has no impurities. If using regular jaggery, then I suggest to melt the jaggery in a bit of
water. Then strain the jaggery syrup and add. Then add 1 tablespoon grated coconut.
Add the poha.
Next add 1/3 cup warm milk. Warm the milk in a small pan before you add. You can add less or more
milk.
Mix and then serve sweet poha or milk poha immediately.

Strawberry Almond Milkshake

200 to 250 grams strawberry, hulled and chopped


2.5 cups regular milk or almond milk
½ teaspoon vanilla powder or vanilla extract or half of a vanilla bean scraped (optional)
powdered Khandsari
2 scoops vanilla or any ice cream
ice cubes (optional)

Instructions

Except the ice cream pour all the ingredients in a blender.


Blend till smooth.
Pour in tall glasses.
Gently place a scoop of the ice cream in the milkshake.
Garnish the milkshake with some chopped strawberries or dry fruits.
Serve strawberry almond milkshake immediately.

Mango Shikran

Ingredients

3 medium sized alphonso mangoes or any sweet variety of juicy & pulpy mangoes
¾ cup thick coconut milk - can add less if required
½ teaspoon cardamom powder
2 tablespoons Khandsari powder - optional, can also add sugar

Instructions

Preparation To Make Mango Rasayana

Rinse and wipe dry 3 medium sized mangoes. Then peel them and take in a bowl.
With clean hands squeeze the mangoes. The juice and pulp will fall in the bowl. Make sure you
squeeze the mango well along with its stone (seed). Discard the stones (seeds).

Making Mango Rasayana

Now add ½ teaspoon cardamom powder and 2 tablespoons powdered Khandsari. Mix very well till all
the Khandsari dissolves.
Now add ¾ cup thick coconut milk.
Begin to mix very well. Since the mangoes were juicy, I have not added any water. However if you
want you can add some water.
Mix till everything is blended well. If not serving mango rasayana immediately, then keep covered in
the refrigerator.
Serve mango rasayana in bowls. It can be had plain or with pooris, chapatis or neer dosa.

Gujiya

For Gujiya Pastry

1 cup whole wheat flour + 1 cup all purpose flour or 2 cups of all purpose flour or 2 cups of whole
wheat flour
¼ teaspoon salt
⅓ to ½ cup water or as required
2 tablespoon ghee
2 tablespoon ghee

For Gujiya Stuffing

1 cup khoya - tightly packed or 200 to 220 grams khoya (mawa or dried evaporated milk solids)
½ tablespoon ghee

⅓ cup chopped dry fruits - 10 cashews, 10 almonds, 10 pistachios, ½ tablespoon raisins


⅓ cup powdered Khansari or as required
½ teaspoon cardamom powder or 6 to 7 green cardamoms powdered in a small coffee grinder or a
mortar-pestle.

Instructions

Making Gujiya Pastry

Take the all purpose flour, whole wheat flour and salt in a bowl.
Heat ghee in a small pan or bowl. pour the ghee on the flours.
Rub the ghee with the flours, with your fingertips to form a bread crumb like texture.
Then add water in parts and begin to knead. The amount of water needed will depend on the quality
and texture of the flour.
Knead the dough till firm. cover the dough with a moist cloth and keep aside for 30 minutes.

Making Gujiya Stuffing

Crumble and grate the khoya (mawa)


Chop the dry fruits and keep aside.
Melt ½ tbsp ghee in a pan on a low flame.
Add the crumbled or grated khoya.
Stir the khoya continuously on a low heat.
Cook the khoya, till it begins to gather around itself. Switch off the flame and keep the pan down. Let
the khoya stuffing cool down completely.
Then add powdered Khandsari, chop dry fruits and cardamom powder. Better to seive the powdered
khandsari sugar if there are lumps.
Mix everything well and keep the stuffing aside. Check the taste and add more sugar if you prefer.

Assembling And Making Gujiya

Divide the dough into two parts.


Make a medium log of each part and slice it into equal parts.
Roll each part in your palms to make balls and place all the balls in the same bowl. Cover with a
moist kitchen towel.
Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle having
4 to 5 inches diameter. Don't add too much flour while rolling. If you can roll without the flour, then
it is better.
With your fingertip, apply water all over the circumference edge.
Place about 1 tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping edges empty.
Don’t add too much of stuffing as then its difficult to shape them and the gujiya may break in the
oil.
Carefully, bring together both the edges and join. Gently press the edges.
With a small gujiya cutter or pizza cutter, trim the extra edges. When doing this method, its very
important that the gujiya is pressed & sealed well. Avoid this method if you plan to fry the gujiya. If
baking then method is good. As even if the filling comes out, you don't have to worry as there is
no mess.
However, its best to make pleated design at the edges. This way the stuffing does not come out while
frying and the gujiya look good too. Just keep on folding and twisting the edges till the end.
Prepare gujiya this way and arrange them on a plate or tray. Cover the gujiya with a moist napkin so
that the dough does not dry out.

Baking Method To Make Gujiya

Preheat the oven to 200 degrees celsius/390 degree fahrenheit. Brush oil or melted ghee n the gujiya
evenly all over.
Place them in a baking tray.
Bake the mawa gujiya for 20 to 30 minutes at 200 degrees celsius/390 degree fahrenheit, till they are
golden. Oven temperatures vary, so do keep a check while baking. Place them on a wire rack for
cooling. Once cooled, store them in an air-tight jar or box.

Frying Method To Make Gujiya

Heat oil for deep frying in a kadai or pan.


First test the temperature of oil, before frying. Add a small piece of the dough in the oil. If the dough
comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the
piece of dough comes up briskly and quickly, the oil is too hot.
Gently slid the gujiya in oil. Just add a few pieces and don't overcrowd. At a time depending on the
size of the pan/kadai, you can fry 2 to 3 gujiya at a time.
Turn them over carefully as fry the other side. Deep fry till they have become golden.
Drain on kitchen paper tissues. Fry gujiya this way and once they are cooled completely, store them
in an air-tight box.
Serve gujiya to your family and guests when required.

Mango shree-khand

Ingredients
4 servings
1. 500 gram curd
2. 1 cup khansari powder
3. 1 cup mango pulp
4. 2 spoon mango piece
5. 8-10 cashew nuts
6. 8-10 almond
7. 8-10 saffron flacks
8. 1/2 tsp cardamom powder
9. 1 spoon pistachio

Steps
First put the curd in a cotton cloth and keep it on a sieve for 2 hours so that
all it's water is drained out and thickened.

Now take out the thick curd in a bowl and whisk it for 10 minutes till it
becomes creamy.

Now add khandsari powdered to it and whisk again.

Now add mango pulp to it and mix well.

Now add all the dry fruits, mango pieces, cardamom powder, saffron and give
a good mix.

Put in the freeze for 2 hours and serve chilled.garnish with mango pieces and
pistachio.

Panjiri

Ingredients

▢
1 cup whole wheat flour or 120 grams whole wheat flour
▢
½ cup Khandsari powder
▢
15 to 18 cashews or almonds or a mix of both
▢
15 to 18 raisins
▢
4 tablespoon desi ghee (clarified butter)

Instructions

Powder 1/2 cup sugar in a dry grinder and keep aside.


Take 1 cup whole wheat flour/atta in a kadai or a thick bottomed broad pan.
Keep the pan on a low flame or sim and begin to roast the whole wheat flour.
You have to stir often while roasting the flour so that there is even roasting.
Roast till the color changes and you get nutty aroma from the whole wheat flour. About 9 to 12
minutes on a low flame.
Then add 4 tbsp ghee in the flour.
Mix very well.
Add cashews. If adding almonds, then roast them separately in a pan and then add.
Keep on stirring and roasting the panjiri mixture for 5 to 6 minutes more. Do check the taste of the
whole wheat flour and it should feel cooked. There should be no rawness in the taste.
Switch off the flame. Keep the pan down and add the powdered sugar.
Mix very well. Then add raisins and mix again.
Allow the panjiri to cool. Then store in an air tight box and serve panjiri.

Coconut Burfi Recipe

Ingredients

● 1 cup Fresh coconut , grated

● 1/2 cup khandsari powder

● 1 teaspoon Cardamom Powder (Elaichi)

● 1 teaspoon Ghee

How to make Coconut Burfi Recipe


1. To begin making the Coconut Burfi recipe, add ghee, grease a plate and keep

aside. Take coconut and khandsari powder in a pan and cook on medium flame

stirring with ladle.

2. Add cardamom powder and mix. Keep stirring continuously into the mixture starts

coming together leaving sides of the pan.

3. Remove from flame and add the coconut mixture to a greased plate. Spread and

level the surface.

4. Allow to cool a bit. Cut into squares when it is warm. It becomes slightly firm

when cooled. Decorate with nuts if needed and serve.

5. Serve Coconut Burfi for dessert

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