Vegan Dessert - Vijay Foods

Rava Coconut Chocolate Burfi

newAdmin — Thu, 16 Dec 2021 08:01:06 +0000

Chicken Stuffed Steamed Buns

Soft steamed buns filled with juicy & flavorful stuffing of chicken pieces, Garlic & Ginger, made with Vijay Gold Maida, taste great with sauce or on their own.

Servings -6 pcs

Preparation Time - 10 Mins

Difficulty Level - Medium

Cook Time - 45 Mins

Ingredients

¾ cup Vijay Gold Bombay Sooji

3 tablespoon ghee/clarified butter

½ cup desiccated coconut powder (dry coconut powder)

2 cup Milk

¾-1 cup sugar

2 tsp cashew nuts powder

2 tsp almond powder

½ tsp cardamom powder

2 tsp cocoa powder

Chopped pistachio for garnishing

Procedure

Heat ghee in a pan, add Vijay Bombay Sooji, dry roast it on a medium flame for about 4-5 minutes.

Add desiccated coconut powder and again mix it for 3-4 minutes. Keep it aside.

In another pan, add 2 cups of milk and allow it to boil.

Once it starts to boil, add the dry roasted Sooji & desiccated coconut powder, mix it on a medium high flame for about 2 minutes.

Add sugar, cashew nuts & almond powder, mix it well.

Add the cardamom powder and again give everything a nice mix for about 3-4 minutes.

Switch off the flame and divide the mixture into half. Transfer the half mixture to a greased tray and spread it evenly.

Switch on the flame and in the remaining half part of the mixture, add the cocoa powder mixed with 3-4 tsp of milk. Mix it well for about 3-4 minutes.

Now transfer this Cocoa Sooji Mixture over the normal Sooji Mixture, spread it evenly with the help of a spatula.

Garnish it with some chopped pistachio, press it gently with the spoon or spatula.

Allow it to set for 20-30 minutes. Cut into desired shape and serve.

Tips for Cooking

While adding the cocoa powder into the remaining half of the mixture, mix the cocoa powder with 3-4 tsp of milk. You may add some 1-2 tsp of extra milk, if the mixture becomes too dry.

Adjust the quantity of sugar as per your taste.

Addition of cashew nut powder and almond powder is completely optional.

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The post Rava Coconut Chocolate Burfi first appeared on Vijay Foods.

Malpua

newAdmin — Sat, 27 Nov 2021 19:00:47 +0000

Malpua

Soft & syrupy, sweet pancakes made with flour & curd for festivals like Holi , Diwali. Malpua’s are Ramadan meals eaten to break the fast. This dessert is sure to please everyone!

Servings - 5

Preparation Time - 40 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

75 gm / ½ cup Mastercook Maida

30 gm / ¼ cup Vijay Bombay Sooji

20 gm / 1 tbsp curd

3 gm / 1 tsp Mastercook Fennel Seeds

125-200 ml / ½ to 1 cup Milk

100 gm / ½ cup Sugar

60 ml / 4 tbsp Water

Procedure

In a large mixing bowl, add the Mastercook Maida, Mastercook Bombay Sooji, 20 gm of Sugar and Mastercook Fennel Seeds.

Stir well to combine and slowly add the milk. Keep whisking constantly to combine.

Add milk as required to form a batter similar to a pancake or slightly thicker than a dosa batter. It should spread on its own when dropped from a height.

Set aside for 30 minutes. In the meantime, add the sugar and water to a small saucepan and heat until the sugar is dissolved. Boil for 3-5 minutes until slightly thickened. You can add saffron if you desire a yellow tinge to the finished product. Set aside.

In a frying pan, add oil until it is about halfway and heat on a medium high flame.

Once hot, reduce the flame to medium and pour a ladleful of batter from about 3-4 inches above the center in a continuous stream to form a malpua.

Allow to cook until the edges are golden. Splash oil on top so that it puffs. Flip gently and cook on the other side until golden brown.

Remove and drain the excess oil and immediately dunk in the warm syrup and let it soak for a few minutes before removing and setting aside.

Serve warm or cold with rabri and chopped nuts.

Tips for Cooking

This recipe makes a soft and chewy malpua, if you prefer a crispy malpua, add a little more milk and pour less batter into the oil, the resulting malpua will be thinner and thus crispier.

If you notice that the edges are browning too quickly, then your oil is too hot. It should take atleast 45 seconds to a minute for the edges to brown and be ready to flip.

If your malpua doesn’t puff completely or at all, then you are not pouring it in a continuous stream. Keep trying and you will understand the proper technique. But even if it doesn’t puff it is still a lovely finished product!

Raisins should not be added in the beginning, lightly frying them and adding at the end allows you to retain their texture and sourish taste.

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The post Malpua first appeared on Vijay Foods.

Sakkarai Pongal

newAdmin — Mon, 25 Oct 2021 19:15:58 +0000

Sakkarai Pongal

Sweet Pongal is a delectable Sankrathi/Pongal meal made with rice, jaggery, ghee, cardamoms, Dry fruit and nuts. A special traditional dessert from South India.

Servings - 5

Preparation Time - 20 Mins

Difficulty Level - Easy

Cook Time - 1 Hour

Ingredients

100 gm / 1/2 cup Vijay Sona Gold Rice

25 gm / 2 tbsp Moong Dal

125 ml / ½ cup Milk

500 ml / 2 cups Water

200 gm / 1 cup Jaggery

75 ml / 1/3 cup Water

3 no’s Mastercook Cloves

25 gm / 10-12 cashew nuts, broken

10 gm / 10-12 raisins

50 gm / 5 tbsp Ghee

Procedure

Wash the rice with the dal 2-3 times, drain the water and add to a pressure cooker along with the water, milk and 1 tbsp of ghee.

Pressure cook for 6-7 whistles on medium flame. Open and check whether the mixture is mushy. Set aside.

Melt the jaggery with the water and once melted strain the mixture and put the strained syrup back into the pot. Cook this syrup for 7-8 minutes until a 1 string consistency is achieved. If you put the syrup in between your fingers, you can pull 1 string between them. Set aside.

In a Kadai, heat 1 tbsp of the ghee, and the Mastercook Cloves, and roast the cashew nuts till golden brown.

Add the cooked rice and dal and mix well with the ghee.

Now add the jaggery syrup and mix very well to combine thoroughly. Add 1 tbsp of ghee and allow to cook on medium flame for 6-8 minutes.

After 6 minutes, add another tbsp of ghee and mix well.

In a pan, add the final tbsp of ghee and fry the raisins only for a few seconds, and add it to the Pongal to finish.

Switch off the flame and let it cool for 20-30 minutes, then serve.

Tips for Cooking

A dark colored jaggery is ideal for this recipe as it lends a lovely color to the finished dish. But feel free to use a lighter colored jaggery as well, ensure that it is chemical free and as natural as possible. Straining is still recommended for any kind of jaggery.

Incase your syrup thickens before you can add it to the rice, just heat it slightly with a splash of water and it will be easier to add to the rice.

Homemade ghee is best for this dish as the aroma is unparalleled.

Raisins should not be added in the beginning, lightly frying them and adding at the end allows you to retain their texture and sourish taste.

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The post Sakkarai Pongal first appeared on Vijay Foods.

Shahi Tukda

newAdmin — Sat, 23 Oct 2021 06:57:10 +0000

Shahi Tukda

A Mughlai delicacy composed with fried bread, thickened sweetened milk, saffron, & nuts is called Shahi Tukda. A dessert suited for royalty, as the name implies.

Servings - 5

Preparation Time - 30 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

5 slices Bread, thick cut

Oil/Ghee for Frying

75 gm / 1/3 cup Sugar

100 gm / ½ cup Water

Rabri, for serving

Assorted chopped nuts, for garnish

Procedure

In a large Kadai or pot, heat the oil till it is about medium hot.

Add the sugar, water and Mastercook Elaichi to a pot and heat till the sugar has dissolved. Boil for 2-3 minutes more till slightly thickened. Cool completely.

Cut the crusts off the bread and cut each slice diagonally into two triangles

Fry the bread in the oil till deep golden brown. Set on a wire rack to drain all the excess oil and pat gently with a paper towel to rid the rest of the oil.

Dip each bread slice into the sugar syrup and turn a few times to thoroughly soak. Place on a platter and repeat with the rest

Finish with a generous spoon of rabri and chopped nuts.

Tips for Cooking

Ideally, you would want to cut the bread yourself, so you get thicker slices. But if this is not possible, store-bought slices will work fine.

Adding to the first tip, the tastiest shahi tukda would come from baking fresh homemade bread, nothing beats it!

If you notice that the bread is gaining color too quickly, lower the flame or add more slices in so that they take a little time to get color. This ensures that it becomes super crispy.

Be sure to pat the excess oil otherwise the syrup wont soak in.

You can choose to add saffron and some rose water to the syrup.

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The post Shahi Tukda first appeared on Vijay Foods.

Rajasthani Ghevar

newAdmin — Fri, 22 Oct 2021 07:15:42 +0000

Rajasthani Ghevar

Light & crispy deep-fried discs made with Maida are soaked in sugar syrup. The effort is well worth it in the end for this traditional Rajasthani Ghevar dessert

Servings - 10

Preparation Time - 15 Mins

Difficulty Level - Medium

Cook Time - 2 Hours

Ingredients

50 gm / 2.5 tbsp Ghee

150 gm / 1 cup Mastercook Maida

50 ml / ¼ cup Milk

150 ml / ¾ cup Water

150 gm / ¾ cup Sugar

75 ml / 1/3 cup Water

Procedure

In a large bowl, melt the ghee and pour it in. Using a few ice cubes, mix and cream the ghee until it is light and fluffy.

Sift and add the Mastercook Maida and rub it into the ghee until it resembles a sandy texture.

Add the milk and water and mix very well until there are no lumps and a pouring consistency batter has formed.

In a pot, place a round mold, the size of which you desire the Ghevar to be. The oil should be halfway up the height of this mold.

Let it become hot and using a ladle, pour the batter in a thin stream from a height of atleast 7-8 inches above the mold and exactly in the center.

Pour a little and allow it to set and fry, and pour some more. Now take a round wooden handle and create a small hole in the center.

Continue pouring the ghevar batter until it is about ¾-1 inch in height.

Gently coerce it from the sides and allow it to drop down and submerge in the oil.

After it has cooked on top, take it out gently and place on a wire rack to drain.

To prepare the syrup, combine the sugar and water and cook to a 1 string consistency. Spoon the syrup over the ghevars and enjoy as is, or with some malai rabdi and nuts!

Tips for Cooking

This recipe does take some practice and will not be achieved in the first go. Keep trying and you will get it right

The most important thing is patience. Each ghevar takes some time to cook and form properly. If you rush it, the batter will pool on top and then will get ruined.

Draining on a wire rack is important as the oil must drain completely. If you place it on tissues, the oil will not drain completely and they will become soggy.

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The post Rajasthani Ghevar first appeared on Vijay Foods.

Chiroti Recipe

newAdmin — Wed, 22 Sep 2021 08:17:52 +0000

Chiroti Recipe

Light and flaky dessert made with semolina and powdered sugar. This authentic & delicious Karnataka special dish is a must-try, best served with badam milk.

Servings - 10

Preparation Time - 1 Hour

Difficulty Level - Medium

Cook Time - 1 Hour

Ingredients

For the Chiroti

260 gm / 2 cups Mastercook Chiroti Sooji

30 gm / 2 tbsp Butter

70-120 ml / 1/3 to ½ cup Water

Maida for Dusting

For the Saati

50 gm / ¼ cup Butter

20 gm / 2 tbsp Vijay Gold Rice Flour

Procedure

In a bowl, add the chiroti sooji and the butter. Using your fingertips rub in the butter to the sooji till a uniform sandy texture is achieved. No large clumps of butter must remain.

Add the water slowly and knead to form a smooth soft dough. The dough should be kneaded quite well for atleast 5-7 minutes.

Set aside the dough for 10 minutes to rest.

Prepare the saati by combining the butter and rice flour. Using your fingers or a whisk, whip the mixture until light and fluffy. Set aside.

Divide the chiroti dough into 5 equal pieces, approximately 80-85 gm each.

Roll each piece into a circle, about 9-11 inches in diameter.

Spread about a tsp of the saati mixture evenly on one piece. Add another layer on top and repeat until all 5 pieces have been layered. Add the final amount of saati on top of the 5th piece.

Heat oil for deep frying on a low flame.

Starting from the end away from you, roll the entire stack into a tight roll.

Cut the roll into 20 equal pieces, about 1 inch each.

Using greased hands, press each piece lightly into a circle, about 4 -5 inches across. Do not apply too much pressure.

Drop the chiroti into the oil and using a ladle, pour oil into the center of the chiroti so that the layers separate and become flaky. The oil should only be medium hot. To know whether the oil is hot enough, the chiroti must stay submerged for a few seconds before floating to the top.

Cook the chiroti by continually pouring oil into the center. After the layers have separated and puffed up, remove to a plate lined with tissue, ensure not to brown the chiroti’s.

Repeat with the remaining pieces, Serve crushed with Badam Milk

Tips for Cooking

The amount of water will vary, always start with little and add more as you go. Do not add all at one go.

The dough must be kneaded quite hard to break down the chiroti sooji and form a soft dough.