Lal Bhoplyachi Upvas Kheer / Red Pumpkin Kheer

Time 10 min

Ingredients

Peeled grated red pumpkin/lal bhopla 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 2-3 cups

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Method

Heat ghee in thick bottom pan. Add grated pumpkin. Stir well. Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for other 4-5 min. Serve hot. 

Dudhi Kheer

Time 10 min

Ingredients

Peeled grated doodhi/Bottlegourd 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 2-3 cups

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Method

Heat ghee in thick bottom pan. Add dudhi. Dudhi will leave water. Continuously stir till it turns translucent.  Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for another 4-5 min.. Serve hot. 

Lal Bhoplyacha Halwa / Red Pumpkin Halwa

Time 15 min

Ingredients

Peeled grated red pumpkin/lal bhopla 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 1 cup

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Khoya 1 tbsp (optional)

Method

Heat ghee in thick bottom pan. Add grated pumpkin and 1 tbsp water. Stir well. Cover with lid and cook for 5 min. Then add warm milk sugar and cardamom powder, (Khoya) and dry fruits. Mix well. Cook for another 4-5 min till it gets thickened like halwa. Serve hot. 

Kolhapuri Special Gavachi Kheer

Time 40 min

Ingredients

Full fat milk 1 lit

Sugar 1 cup or jaggery 1 cup as per ur taste

Cardamom / Velchi powder 1/2 tsp

Broken Wheat 1/2 cup (It is called Khapli Gahoo in Kolhapur which you will able to get in maket in Ganapati Festival))

Basmati rice 2 - 3  tbsp 

Dry fruits (Cashewnuts, Almond, Pista, Kismis) 1 cup

Kharik big pieces (Dry khajoor) 1/4 cup

Ghee 2 tbsp

Fresh coconut paste 1 cup

Kesar soaked in milk 1 tsp

Water 2 cup

Pinch of salt

Method

Wash the wheat. Then in 2 cups of water let it soak overnight. Then pressure cook wheat and rice along with same water and 1/4 tsp salt for 4-5 whistles. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.

Heat the vessel add ghee, add cooked wheat and rice, freshly grounded coconut and dry fruits. Mix well. Add 2 cups of water and Let it cook by covering lid for 15-20 min. (Pl stir meanwhile to check water level if required add water) Then add velchi powder, milk. jaggery, kesar. Mix well. Cook for about 10-15 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Tip

If you dont get khapli gahoo then you can use regular wheat. Wash wheat with water. Then keep it for 2 hrs. Then blend in blender till it is half broken. Use this one for kheer.

Soaked wheat and rice 

Cooked wheat and rice

Gulavani

Time 5 min
Ingredients
Jaggery 1/4 cup
Water 1 cup

Method
Heat pan by adding water. Then add jaggery and dissolve well by stirring continuously for 4-5 min. Then switch off flame. Add milk and serve with puran poli. (U can eat with milk or without milk)

Gulavani

Time 5 min
Ingredients
Jaggery 1/4 cup
Water 1 cup

Method
Heat pan by adding water. Then add jaggery and dissolve well by stirring continuously for 4-5 min. Then switch off flame. Add milk and serve with puran poli. (U can eat with milk or without milk)

Fruit Custard

Time 10 min
Ingredients
Very small pieces of Apple, Chikku, Grape, Pear, Orange, Strawberries 2 cups
Custard powder 3 tsp
Milk 2 cups
Dry fruits 1 tbsp
Sugar 3 - 4 tsp

Method
Heat milk. In a separate bowl, dissolve custard powder in 1/2 cup hot milk. Heat remaining milk, then add dissolved custard powder in the milk and stir continuously, till custard thickens. Switch off the flame, allow it to cool then add fruits, dry fruits mix well, refrigerate it. Serve chill.

Fruit Custard

Time 10 min
Ingredients
Very small pieces of Apple, Chikku, Grape, Pear, Orange, Strawberries 2 cups
Custard powder 3 tsp
Milk 2 cups
Dry fruits 1 tbsp
Sugar 3 - 4 tsp

Method
Heat milk. In a separate bowl, dissolve custard powder in 1/2 cup hot milk. Heat remaining milk, then add dissolved custard powder in the milk and stir continuously, till custard thickens. Switch off the flame, allow it to cool then add fruits, dry fruits mix well, refrigerate it. Serve chill.

Sitafal Basundi

Time 30 min

Ingredients

Full fat milk 1/2 lit

Sitafal pulp 1.5 cup (approximately 2 large sitafal)

Khoya 50 gms

Sugar 2 tbsp or as per ur taste

Cardamom / Velchi popwder 1/4 tsp

Method

Boil milk in microwave safe bowl (bigger size so that while boiling milk will not fall out) on high power for 15 min. Take out this condensed milk from microwave and allow it to cool.

Take 1 cup hot milk from condensed milk in mixer vessel, add khoya, cardamom powder. Blend till it becomes smooth. Now pour this in milk. Again in the mixer vessel add sitafal pulp and sugar again blend in blender till becomes smooth. Now pour this in milk. Mix well. Keep it in refrigerator and serve chill. Garnish with sitafal pulp.

Tip

U can avoid khoya by taking 1 lit full fat milk and reducing to half.

Sitafal Basundi

Time 30 min

Ingredients

Full fat milk 1/2 lit

Sitafal pulp 1.5 cup (approximately 2 large sitafal)

Khoya 50 gms

Sugar 2 tbsp or as per ur taste

Cardamom / Velchi popwder 1/4 tsp

Method

Boil milk in microwave safe bowl (bigger size so that while boiling milk will not fall out) on high power for 15 min. Take out this condensed milk from microwave and allow it to cool.

Take 1 cup hot milk from condensed milk in mixer vessel, add khoya, cardamom powder. Blend till it becomes smooth. Now pour this in milk. Again in the mixer vessel add sitafal pulp and sugar again blend in blender till becomes smooth. Now pour this in milk. Mix well. Keep it in refrigerator and serve chill. Garnish with sitafal pulp.

Tip

U can avoid khoya by taking 1 lit full fat milk and reducing to half.

Rasmalai

Time 25 min
Ingredients
Paneer 200 gms
For Milk mixture
Full Fat Milk 1 lit
Vanila essence 2-3 drops
Saffron strands 7-8
Pista slices 2 tsp
Cardamom powder 1/4 tsp
Sugar 2-3 tbsp or more a per your taste
For sugar syrup
Sugar 1 cup
Water 5 cups

Method
Grate paneer (2-3 times) into a very fine powder. Make 1 inch balls around 20 in no. Use your fingers to put pressure and make balls so that balls will get tight. So that it will not get melt when added to sugar syrup. In pressure cooker add sugar and water. Allow sugar to melt, then allow it to boil for 5-6 min. Then add paneer balls to the cooker, cover the lid. Let it cook for 1 whistle. Then switch off the flame. Keep the cooker for 5 min then release the pressure from the cooker. Remove the lid. Paneer balls will get swollen to its double size. Simultaneously along with this process, Boil the milk to its half size, then add sugar, cardamom powder, pista, saffron strands and vanila essence. Then insert the paneer balls into the milk let it boil for 6-7 min. Then paneer balls will absorbed the milk. Switch off the flame. Allow it to cool. Chill in refrigerator and serve.

Caramelized Coconut Semolina Kheer / Naral Rava Kheer

Time 20 min

Ingredients

Fresh grated coconut 1 cup

Semolina 1/4 cup

Full fat milk 2 cups

Sugar 1/2 cup or as per ur taste

Cardamom / Velchi powder 1/4 tsp

Chopped dry fruits 1 tbsp

Ghee 1tsp

Water 1 cup

Pinch of salt

Method

Roast semolina with pinch of salt till light brown in colour. 

Wash the rice. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.

Heat the vessel with 1tsp ghee, add fresh grated coconut and sugar, mix well. Continuously fry for 3-4 min. on medium flame till it becomes dark brown in colour. Stir continuously so that it will not get burn. Then immediately add roasted semolina, mix well, add boiled water. Semolina will get swell. Keep it for 1-2 min. Then add milk, dry fruits and cardamom powder. Stir well. Cook for about 5-6 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Caramelized Coconut Semolina Kheer / Naral Rava Kheer

Time 20 min

Ingredients

Fresh grated coconut 1 cup

Semolina 1/4 cup

Full fat milk 2 cups

Sugar 1/2 cup or as per ur taste

Cardamom / Velchi powder 1/4 tsp

Chopped dry fruits 1 tbsp

Ghee 1tsp

Water 1 cup

Pinch of salt

Method

Roast semolina with pinch of salt till light brown in colour. 

Wash the rice. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.

Heat the vessel with 1tsp ghee, add fresh grated coconut and sugar, mix well. Continuously fry for 3-4 min. on medium flame till it becomes dark brown in colour. Stir continuously so that it will not get burn. Then immediately add roasted semolina, mix well, add boiled water. Semolina will get swell. Keep it for 1-2 min. Then add milk, dry fruits and cardamom powder. Stir well. Cook for about 5-6 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Phirni / Rice Pudding

Time 20 min

Almonds (sliced) 1 tbsp

Cardamom Powder 1/4 tsp

Full fat milk 3 cups

Tukda basmati rice 2 tbsp

Sugar 2.5 tbsp

Water 1 cup

Method

Soak rice in water for 2 hours in hot water, then drain water and grind rice into a smooth paste like idli batter.

Heat water in non-stick saucepan. Then slowly add rice paste spoon by spoon stir continuously so that no lumps are formed. Cook for 1-2 min. Then add milk, sugar and cardamom powder and stir constantly till milk turns thick. Remove from heat and add almonds. Chill in refrigerator and then serve.

Tip

Usually only milk is added to make phirni but i add 1 cup of water because rice is not cooked well in milk or it takes lot of time. So I allow rice to cook in water and then add milk. 

Phirni / Rice Pudding

Time 20 min

Almonds (sliced) 1 tbsp

Cardamom Powder 1/4 tsp

Full fat milk 3 cups

Tukda basmati rice 2 tbsp

Sugar 2.5 tbsp

Water 1 cup

Method

Soak rice in water for 2 hours in hot water, then drain water and grind rice into a smooth paste like idli batter.

Heat water in non-stick saucepan. Then slowly add rice paste spoon by spoon stir continuously so that no lumps are formed. Cook for 1-2 min. Then add milk, sugar and cardamom powder and stir constantly till milk turns thick. Remove from heat and add almonds. Chill in refrigerator and then serve.

Tip

Usually only milk is added to make phirni but i add 1 cup of water because rice is not cooked well in milk or it takes lot of time. So I allow rice to cook in water and then add milk. 

Sabudana Kheer

Time 20 min

Ingredients

Full fat milk 2 cups

Sabudana 1/2 cup

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Water 1/2 cup

Method

Soak sabudana overnight in sufficient water.

Heat thick bottom pan, add water, then add sabudana, mix well cook for 4-5 min. till sabudana gets swollen. Then add milk, sugar and cardamom powder. Cook for 6-7 min. Serve hot.

Sabudana Kheer

Time 20 min

Ingredients

Full fat milk 2 cups

Sabudana 1/2 cup

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Water 1/2 cup

Method

Soak sabudana overnight in sufficient water.

Heat thick bottom pan, add water, then add sabudana, mix well cook for 4-5 min. till sabudana gets swollen. Then add milk, sugar and cardamom powder. Cook for 6-7 min. Serve hot.

Shewaya / Vermicelli Kheer

Time 20 min

Ingredients

Full fat milk 4 cups

Vermicelli 1/2 cup

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Chopped pasta badam 2 tsp

Ghee 2 tsp

Water 1/2 cup

Method

Heat thick bottom pan, add ghee, then add vermicelli (i use roasted very thin vermicelli) fry for 2-3 min. Now to this add water then immediately vermicelli will get swollen. Now add sugar. Mix well. Sugar will get dissolved. Then add full fat milk, dry fruits, simmer it on low flame for about 10 min. Then switch off chill in refrigerator or serve hot.

Tip

Sometimes i condense the milk first by heating milk in thick bottom pan for 10 min, then i add to the vermicelli, it taste delicious.  If you want to follow this method then use more milk like 5-6 cups.

Vermicelli / Shewaya Kheer

Time 20 min

Ingredients

Full fat milk 4 cups

Vermicelli 1/2 cup

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Chopped pasta badam 2 tsp

Ghee 2 tsp

Water 1/2 cup

Method

Heat thick bottom pan, add ghee, then add vermicelli (i use roasted very thin vermicelli) fry for 2-3 min. Now to this add water then immediately vermicelli will get swollen. Now add sugar. Mix well. Sugar will get dissolved. Then add full fat milk, dry fruits, simmer it on low flame for about 10 min. Then switch off chill in refrigerator or serve hot.

Tip

Sometimes i condense the milk first by heating milk in thick bottom pan for 10 min, then i add to the vermicelli, it taste delicious.  If you want to follow this method then use more milk like 5-6 cups.

Masala Milk

Time 10 min
Ingredients
Full fat milk  1/2 lit
Custard powder 1/2 tsp (optional)
Sliced Pista, Almond, Cashewnuts 2 tsp
Cardamom-jayaphal powder 1/4 tsp
Kesar 7-8 strands
Sugar 8 - 10 tsp (as per taste)

Method
Dissolve custard powder in 1-2 tbsp hot milk. Keep it aside.
Heat milk in a big thick bottom pan, add dry fruits, cardamom jayaphal powder, sugar, kesar. Dissolve sugar completely. Keep the low flame.  Then add the custard milk to the milk in the pan and let it boil for 7-8 min. Switch off the flame. Serve hot.  

Tip
Traditionally masala milk is made without custard. I like custard flavor so i add.