Sonal Ki Rasoi

From Vadodara to Kevadia ✨🌿

A beautiful little journey filled with new experiences, peaceful views and family time. We explored the Tent City, visited the Sardar Sarovar Dam, and of course, stood in awe of the magnificent Statue of Unity. ❤️

Some trips are less about ticking places off a list and more about the memories you make along the way. 🥰

Bundelkhand ki is recipe ke bare me suna hai apne

1 ghante me taiyar ki special bhog ki thali

पहली बार उकडीचे मोदक बनाए हैं बप्पा के लिए ❤️ गणपति बप्पा को भोग लगाने की खुशी ही अलग होती है… और आज पहली बार इन्हें बनाकर, पहली बार taste भी किया! 🥹✨

**Ingredients 🥥**

**For Filling:**
• 1 cup fresh grated coconut
• ½ cup jaggery (गुड़)
• 1 tsp ghee
• ½ tsp cardamom powder
• 1 tsp poppy seeds (optional)

**For Modak Cover:**
• 1 cup rice flour
• 1 cup water
• A pinch of salt
• 1 tsp sugar
• 1 tsp ghee
• 1–2 tbsp milk

**Procedure 👩🏻‍🍳**

1. Fresh coconut को छोटे pieces में काटकर mixer में churn कर लें। थोड़े से ghee में roast करें, फिर गुड़ डालकर अच्छे से mix करें। इलायची powder और चाहें तो poppy seeds डालकर filling तैयार कर लें और ठंडा होने दें।

2. एक pan में पानी, salt, sugar, ghee और milk डालकर boil करें। इसमें rice flour डालकर fork से जल्दी-जल्दी mix करें। Cover करके 10–15 मिनट के लिए रख दें।

3. Dough को परात में निकालकर थोड़ा पानी/घी लगाते हुए अच्छे से knead करें। Dough बिल्कुल soft होना चाहिए—यही अच्छे modak का secret है! ❤️

4. अब छोटी लोई लेकर पतली करें, बीच में coconut-jaggery filling भरें और modak की shape दें। 10 मिनट steam करें।

और बस… बप्पा के लिए homemade उकडीचे मोदक तैयार! ❤️🙏🏻
सबसे पहले भोग, फिर घरवालों के साथ प्रसाद।

**Ganpati Bappa Morya! 🧡🙏🏻**

CHURMA KE LADOO

Ingredients:
6 katori गेहूँ का आटा (approx. 1 kg)
1 katori सूजी
1 katori बेसन
1 katori शुद्ध देसी घी (for the dough)
Water, as required
Ghee, for frying
बादाम
काजू
पिस्ता
खसखस
किशमिश
1 kg गुड़
1 katori घी (for melting the jaggery)
Extra ghee, as required

Procedure:
In a parat, add wheat flour, sooji, besan and ghee. Mix the ghee really well into the flour, then add water little by little and make a tight dough.
Take small portions of the dough, roll them into thick rotis, prick them with a fork and cut each roti into 4 pieces.
Heat ghee in a kadhai and fry these pieces on low-medium heat until crisp and nicely cooked from inside. I prefer making them like poori pieces instead of muthiyas, so there are no chances of the centre remaining raw.
Let them cool slightly, then grind them into a coarse powder—don’t make it completely fine.
Lightly roast the dry fruits in a little ghee, roughly crush them and mix them into the churma.
In a kadhai, add 1 katori ghee and 1 kg jaggery. Melt it on low heat and add it to the churma mixture.
Mix everything really well and add more ghee as required. For 1 kg wheat flour, approximately 1 kg ghee in total gives the best texture.
I kept these ladoos mildly sweet. If you prefer them sweeter, you can use 1.25 kg jaggery + 1 katori ghee.
Bind the mixture into ladoos while it’s still slightly warm and they’re ready! ❤️

Tip: If you are reducing the ghee and the ladoos aren’t binding properly, sprinkle a little water over the mixture and then shape the ladoos.