Make your Diwali special with these super delcious Nankhatai! ❤️
Do try this recipe and let us know how it was 🥰
Add
SUGAR 1/2 CUP
Into a mixer grinder jar & grind it into a fine powder to make powdered sugar.
Further sieve & add the powdered sugar in a bowl& add
GHEE 1/2 CUP
CARDAMOM POWDER 1/2 TSP
BAKING SODA 1/4 TSP
CURD 1 TSP
And whisk well to mix all the ingredients.
Further sieve in
REFINED FLOUR 1 CUP
And gently mix the flour with the ghee & sugar mixture.
Once everything is mixed, use you hands & knead the dough gently to bring it together.
When the dough is ready, take a small portion of it & form it into a roundel then gently press it from the top, shape all the nankhatai in the same way.
Place them on a butter paper lined baking tray & top them with
ALMONDS & PISTACHIO SLIVERED
Bake in a 170° C preheated oven for 12-13 minutes.
Or you can make a khadhai.
Add salt into a large kadhai then cover & let it preheat over high flame for 10 minutes.
Further place the shaped nakhatai on a butterpaper lined plate.
Place a cookie cutte or a steamer in the kadhai once preheated & place the plate on the stand
Cover with a lid & let the nankhatais bake for 20-25 minutes
Once baked, remove them from the oven & let them cool down completely before serving.
Your fresh nankhatais are ready, serve them with chai.
Ingredients:
Batter
GRAM FLOUR | बेसन 1 CUP / 100 GRAMS
WATER | पानी 150 ML
Sugar syrup
FOOD COLOUR | फूड कलर A PINCH (ORANGE)
WATER | पानी 1/2 CUP
SUGAR | शक्कर 3/4 CUP
Final cooking & shaping
HOT WATER | गरम पानी 1 TBSP
GHEE | घी 1 TBSP (MELTED)
MELON SEEDS | खरबूजे के बीज 2 TSP
Method:
To make the batter, place a sieve over a bowl & sieve in the gram flour, further add water in batches while whisking it continuously to make a lump free, thin & smooth batter.
Once the batter is ready, pour it into a pining bag & tie a knot to the open end of it.
Now to fry the moti / small pearls, heat oil to 170C or until moderately hot.
Once the oil is moderately hot, cut the tip of the piping bag to make a very fine hole then hold the piping bag over the kadhai & squeeze it gently, this will produce a stream of small droplets that will fall directly into the hot oil.
Fry the pearls medium flame until light golden brown, make sure you don’t fry them too much.
Once fried, transfer the motis into a sieve using a ladle & gently give a jerk to the sieve to remove any excess oil.
Further transfer the fried motis from the sieve into a tissue paper lined bowl & fry all the motis similarly & let them cool down completely, your motis / pearls for motichoor laddu are ready.
To make the sugar syrup firstly add the food colour & water into a bowl & stir it well to dissolve the colour.
Take a pan & add the sugar into it along with the prepared coloured water & switch on the flame to high, stir well & cook until the sugar dissolves.
Once the sugar dissolves completely switch off the flame & add all the fried motis into the pan & mix it well with sugar syrup.
When all the motis get combined with the sugar syrup switch on the gas flame & cook the mixture over low flame until all the sugar syrup is absorbed by the motis, add in a tablespoon of hot water if you feel like the mixture is getting dry.
Once all the sugar syrup is absorbed, switch off the flame, cover the pan & let the mixture rest for 10 minutes.
After the mixture has rested, transfer it into a large bowl & add ghee along with the melon seeds & mix gently, let the mixture cooldown till it reaches room temperature.
To shape the laddus, take a spoonful of the mixture & form it into a roundel using your hands, shape all the remaining mixture similarly.
Your motichoor laddus are ready, garnish them with varak & chopped pistachio.
#YFL #SanjyotKeer #motichoorladdu
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Intro 0:00
Batter 0:58
Frying 1:50
Sugar syrup 4:20
Final process 4:47
Shaping 5:50
Plating 7:30
Outro 8:12
Lal nariyal aur pyaaz ki chutney
Ingredients:
• Whole kashmiri red chilies 10-12 nos.
• Coconut 1 cup
• Garlic 4-5 cloves
• Onion 1 medium sized
• Fresh mint leaves a small handful
Green chillies 2-3 nos.
• Tamarind 1.5 tbsp
• Salt to taste
• Water very little
Ingredients:
SUGAR | शक्कर 1/2 CUP
GHEE | घी 1/2 CUP
CARDAMOM POWDER | इलायची पाउडर 1/2 TSP
BAKING SODA | बेकिंग सोडा 1/4 TSP
CURD | दही 1 TSP
REFINED FLOUR | मैदा 1 CUP
ALMOND & PISTACHIO | बादाम पिस्ता AS REQUIRED (SLIVERED)
Method:
Add the sugar into a mixer grinder jar & grind it into a fine powder to make powdered sugar.
Further sieve in the powdered sugar into a large bowl & add ghee along with cardamom powder, baking soda & curd, mix well using a whisk.
Once all the ingredients come together sieve in the refined flour & mix it well using a whisk or a spatula, use your hands for form the mixture into a dough but make sure you don’t have knead it.
Once the dough is formed take a small portion of it & form it into a roundel using your palms then gently press it, shape all the nankhatais similarly & place on a butter paper line baking tray with 2-3 inches of gap between each piece.
Add the slivered almonds & pisctachios from the top & bake in a 170C preheated oven for 12-14 minutes.
Once baked remove them out of the oven & let them cool down completely before serving.
If you don’t have an oven, you can use a kadhaai to bake these, add plenty of salt in the kadhaai, cover & let it preheat over high flame for 20 minutes.
Further take a plate & line it with butter paper & place the shaped nankhatais on the plate.
Once the kadhaai is preheated, place a steamer stand or a cookie cutter to give the plate some height & then place the plate on the stand.
Cover the kdhaai with a lid & bake the nankhatais over low flame for 20-25 minutes.
Once baked remove them from the kadhai & cool them down completely.
Your no oven perfectly baked nankhatais are ready, serve them with some kadak chai.
#YFL #SanjyotKeer #nankhatai
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Intro 0:00
Dough & shaping 0:46
Baking 2:26
Baking without oven 4:17
Plating 5:15
Outro 5:37
Prep time: 25-30 minutes (excluding soaking time)
Cooking time: 1.5 – 2 hours (to make all the components)
Serves: 5-6 people
Yellow Moong Dal
Ingredients:
YELLOW MOONG DAL | पीली मूंग दाल 1 CUP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SALT | नमक TO TASTE
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
WATER | पानी AS REQUIRED
HOT WATER | गरम पानी AS REQUIRED
Chana Dal
Ingredients:
CHANA DAL | चना दाल 1 CUP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SALT | नमक TO TASTE
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
WATER | पानी AS REQUIRED
POWDERED SPICES
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
OIL / GHEE | तेल / घी 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
ASAFOETIDA | हींग A PINCH
Green Moong Dal
Ingredients:
GREEN MOONG | हरी मूंग दाल 1.5 CUP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SALT | नमक TO TASTE
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
WATER | पानी AS REQUIRED
GHEE | घी 2 TBSP
OIL | तेल 2 TSP
CUMIN SEEDS | जीरा 1 TSP
ONION | प्याज़ 1 MEDIUM SIZED (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
TOMATO PUREE | टमाटर कि प्युरी OF 3 NOS.
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
BUTTER | मक्खन 2-3 TBSP (OR AS REQUIRED)
GARAM MASALA | गरम मसाला A PINCH
DRY MANGO POWDER | आमचूर पाउडर A PINCH
KASURI METHI | कसूरी मेथी A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
Pakwan
Ingredients:
REFINED FLOUR | मैदा 2 CUPS
CUMIN SEEDS | जीरा 1 TSP
CAROM SEEDS | अजवाइन 1 TSP (haath mei daalke crush kar lunga)
SALT | नमक TO TASTE
OIL | तेल 2-3 TBSP
WATER | पानी 1/2 CUP + 3 TBSP
Green Chutney
Ingredients:
MINT | पुदीना 1/2 CUP
FRESH CORIANDER | हरा धनिया 3/4 CUP
RAW MANGO | कैरी 1/2 NOS.
TAMARIND | इमली LEMON SIZED
GREEN CHILLI | हरी मिर्च 6-7 NOS
GINGER | अदरक 1 INCH
ONION | प्याज़ 1 NOS.
JAGGERY | गुड़ 1 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
BLACK SALT | काला नमक 1/2 TSP
SALT | नमक TO TASTE
ICE CUBES | बर्फ 1-2 NOS.
WATER | पानी AS REQUIRED
EXTRA NOTES
To make beetroot onions, just slice the onions as required into extremely thin roundels using a mandolin & grate a small amount of beetroot over them & mix it well.
To make boiled green chillies, simply boil the chillies in water along with a pinch of turmeric & salt to taste.
Assembly
FINAL TADKA FOR DALS
HOT OIL | गरम तिल
CUMIN SEEDS | जीरा A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH
FRESH CORIANDER | हरा धनिया (CHOPPED)
DAL PAKWAN:
GREEN MOONG DAL | हरी मूंग दाल
CHANA DAL | चना दाल
YELLOW MOONG DAL | पीली मूंग दाल
GREEN CHUTNEY | हरी चटनी
SPICED BOILED POTATOES | मसाला आलू
BEETROOT ONIONS | बीटरूट वाले प्याज़
FRESH CORIANDER | हरा धनिया (CHOPPED)
GREEN CHILLIES | हरी मिर्च (BOILED)
CHAAT MASALA | चाट मसाला
DAL SANDWICH:
BREAD | ब्रेड
GREEN MOONG DAL | हरी मूंग दाल
YELLOW MOONG DAL | पीली मूंग दाल
CHANA DAL | चना दाल
GREEN CHUTNEY | हरी चटनी
BEETROOT ONION | बीटरूट वाले प्याज़
CHAAT MASALA | चाट मसाला
FRESH CORIANDER | हरा धनिया
POTATO FRITTER | आलू पकोड़ा
GREEN CHILLI | हरी मिर्च (BOILED)
NYLON SEV | नायलॉन सेव
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Chapters
Into 0:00
Dal soaking 1:31
Dal pressure cooking 1:46
Yellow moong dal 2:06
Chana dal 3:00
Green moong dal 4:31
Pakwan 8:22
Chutney 11:31
Plating pakwan dal 13:17
Dal sandwich 15:23
Outro 16:17
Veggies & tandoori sauce
Ingredients:
OIL | तेल 2 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 1 TBSP
VEGGIES
ZUCCHINI | ज़ुकिनी 1/3 CUP
MUSHROOM | मशरूम 1/3 CUP
BABYCORN | बेबीकॉर्न 1/3 CUP (BOILED)
MIXED BELLPEPPERS | मिक्सड बेलपेपर्स 1/3 CUP
BROCCOLI | ब्रॉकली 1/3 CUP (BLANCHED)
CHILLI FLAKES | चिली फ्लेक्स 1 TSP
BUTTER | मक्खन 2 TBSP
REFINED FLOUR | मैदा 2 TBSP
MILK | दूध 500 ML
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
BLACK SALT | काला नमक 1/4 TSP
ROASTED KASURI METHI | भुनी हुई कसूरी मेथी 1/4 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Set a wok over high flame & once it gets hot add oil into it & let the oil heat well.
Once the oil is hot add in the ginger garlic chilli paste & cook over high flame briefly.
Further add zucchini & mushroom, toss over high flame for a minute & then add in the remaining veggies along with chilli flakes, toss all the veggies over high flame for a minute.
Your tossed veggies are ready, set them aside until you make the tandoori sauce.
Heat a pan well & add butter into it, once the butter melts add in the flour, mix well & cook over low flame until the texture of the flour becomes sandy.
Once the flour becomes sandy, add the milk in three batches while whisking it continuously, make sure there no lumps, whisk the sauce until it becomes smooth.
Once the sauce becomes smooth, add all the powdered spices & stir well, continue to cook the sauce over medium flame for 2-3 minutes then switch off the flame.
To give the sauce a smoky flavour, place a bowl with a small piece of live charcoal over the sauce & pour melted ghee on top of it, cover the pan with a lid & leave it for 2-3 minutes.
Remove the lid after 2-3 minutes & remove the live charcoal too, then switch on the flame & add in the tossed veggies, stir well & cook for 1-2 minutes.
Taste the sauce & adjust salt to your preference, then add chopped coriander over the sauce.
Your veggies in creamy tandoori sauce is ready.
Spinach rice
Ingredients:
SPINACH | पालक 1 BUNCH
MINT | पुदीना 8-10 LEAVES
FRESH CORIANDER | हरा धनिया A VERY SMALL HANDFUL
GREEN CHILLI | हरी मिर्च 2 NOS.
OIL | तेल 1 TBSP
BUTTER | मक्खन 1 TBSP
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GINGER | अदरक 1 TSP (CHOPPED)
ONION | प्याज़ 1 NO. MEDIUM SIZED (SLICED)
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
RED CHILLI FLAKES | रेड चिली फ्लेक्स 1 TSP
BASMATI | बासमती 1.5 CUPS (COOKED)
LEMON JUICE | निंबू का रस 1 TSP
Method:
To blanch the spinach for spinach puree add the spinach into boiling water & let it boil for 15-20 seconds, then transfer the spinach into ice cold water immediately.
Further transfer the blanched spinach into a mixer grinder jar along with mint, coriander, green chilli & grind it into a fine puree.
Now to make spinach rice, add the oil & butter into a hot wok & once the oil gets hot add garlic, ginger & onion, now stir & cook over high flame until the onions turn light golden brown.
Once the onions turn light golden brown, add the spinach puree along with salt, sugar & red chilli flakes, stir well & cook for 3-4 minutes over medium high flame.
Further add the cooked basmati rice & gently stir to coat the rice with spinach puree, cook the rice for 2-3 minutes.
Lastly add the lemon juice & stir well.
Your spinach rice is ready.
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Prep time: 10-15 minutes (excluding fermentation time)
Cooking time: 20-25 minutes
Serves: 6-8 people
Batter
Ingredients:
SOUR CURD | खट्टा दही 100 GRAMS
WATER | पानी 80 ML
REFINED FLOUR | मैदा 500 GRAMS
WATER | पानी 325-350 ML
WATER | पानी 8 TBSP
Method:
Take a deep stock pot or a vessel & add the sour curd & 1/3rd cup of water into it, now using your hands or a whisk mix the water & curd to make buttermilk.
Further add the refined flour into the vessel & combine well.
Once combined, add the remaining water in two batches & mix really well while continuously whisking it, no big clumps of refined flour should remain in the batter.
The amount of water required will depend upon the moisture that will be present in the curd that you will be using so adjust 10-15 ml of water accordingly.
Once you have whisked the batter & it forms into a semi-smooth batter, wipe the edges of the vessel then splash water on the surface of the batter & smoothen it out completely.
Now cover the vessel with a lid & keep it in a warm place to ferment, the duration of the fermentation will depend upon the climate, in winters it might take upto 12-15 hours but during summers it might only take 8-9 hours for the batter to ferment.
The batter will fluff up slightly once fermented & it will smell a sour, it will also develop a few bubbles on the surface.
Once your batter has fermented mix it well again using a whisk or your hands & then you will have to adjust the consistency.
You will have to add 8 tablespoons of water approximately, so keep adding the water using a tablespoon while whisking it continuously to incorporate air in the batter.
The batter should become completely smooth & lacy, the consistency of it should be semi thick, if the batter is too thick then your jalebis will turn out soft & soggy, if your batter is too thin then you won’t be able to shape them properly & they will turn out to be completely flat.
Once your batter is ready, pour it into a piping bag or a squeezy bottle.
Sugar Syrup
Ingredients:
SUGAR | शक्कर 1 KG
WATER | पानी 450 ML
SAFFRON | केसर A FEW STRANDS
ORGANIC FOOD COLOUR | आर्गेनिक फूड कलर 1/2 TSP
LEMON JUICE | निंबू का रस 1/2 TSP
Method:
Add the sugar & water into a deep pan then switch on the gas flame to high & cook until all the sugar melts.
Once the sugar melts add the remaining ingredients & cook the sugar syrup until it reaches almost one string consistency.
To check the consistency, dip a spatula or a spoon in the sugar syrup then remove it out & let it cool down slightly, then take some of the syrup on your index finger & pinch it using your thumb, when you pull your thumb away a string of the sugar should form & then break immediately.
Switch off the flame once your sugar syrup is ready, make sure you keep the sugar syrup warm when you dip fried jalebis in it.
Frying
Ingredients:
OIL | तेल AS REQUIRED
Method:
Before frying the jalebis you will have to keep a small set up ready, you will require – a pair of tongs to fry the jalebis, a perforated spatula to dip them in sugar syrup & sieve to transfer the dipped jalebis.
Pour oil into a flat-bottomed deep pan, the level of the oil should only be an inch from the surface.
Heat the oil to 160C or until it gets moderately hot.
Once the oil is hot, cut a 1mm hole in the piping bag.
To shape the jalebis, move your hand in 2.5 circles & then moving on to shape the next jalebi in the same way, make jalebis according to the surface area of the pan, you can even change the number of circles as per your preference.
Once you have shaped the jalebis in oil, fry them until they turn light golden brown from both sides over medium flame.
Once fried, remove the jalebis from the oil & immediately dip them into the warm sugar syrup, keep them submerged in the sugar syrup for 30 seconds then transfer them into a sieve so that all the excess sugar syrup drips off.
Your perfectly fried crispy jalebis are ready, garnish them with varak & chopped pistachios before serving.
#YFL #SanjyotKeer #Jalebi
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