Sweets

Sabjiana Molasses (Kejur Gur)

Bengali Date Molasses is a type of date molasses that is popular in Bangladeshi cuisine. It is made by boiling and reducing the juice extracted from dates, resulting in a thick, sweet syrup that is commonly used as a sweetener in dishes such as desserts, drinks, and curries.

In Bangladeshi cuisine, Bengali Date Molasses is known as "Khejur Gur" or "Khejur Mithai". It is often used to make traditional sweets and desserts such as "Pithe" and "Payesh", which are popular during festivals and celebrations.

Bangali Date Molasses is a natural sweetener that is rich in nutrients, including vitamins, minerals, and antioxidants. It is a good source of potassium, iron, and calcium, and also contains fiber and natural sugars. It is a healthier alternative to processed sugar and is often used in vegan and vegetarian cooking as a natural sweetener and source of nutrients.

Bengali Date Molasses has a unique, caramel-like flavor that adds a distinct taste to dishes. It is a popular ingredient in Bangladeshi cuisine and is often used to give dishes a sweet and savory taste.

Top OP Sweet Makhana 1kg

Haldirams Kaju Katli

Kaju Katli, also known as Kaju Barfi, is a popular Indian sweet made from cashew nuts. It's a rich and delicious dessert that's often served during festivals, special occasions, and celebrations. Kaju Katli is known for its melt-in-the-mouth texture and nutty flavor. Here's how you can make Kaju Katli at home:

Ingredients:

• Cashew nuts: 1 cup (about 150g)
• Sugar: 1/2 cup
• Water: 1/4 cup
• Ghee (clarified butter): 1 tablespoon
• Cardamom powder: 1/4 teaspoon
• Silver leaf (optional, for garnishing)

Instructions:

1. Grinding Cashews:

   • Grind the cashew nuts to a fine powder in a food processor or a dry grinder. Be careful not to overgrind, as the nuts can release their oils and turn into a paste.

2. Preparing Sugar Syrup:

   • In a heavy-bottomed pan, add sugar and water. Heat the mixture on medium heat until the sugar dissolves completely.
   • Continue cooking the sugar syrup until it reaches a "single-thread" consistency. This means that if you take a small amount of syrup between your fingers and pull them apart, a single thread should form and not break immediately.
   • Turn off the heat.

3. Mixing Cashew Powder:

   • Add the powdered cashews to the sugar syrup. Mix well to form a smooth and lump-free mixture.

4. Cooking the Mixture:

   • Place the pan back on low heat and cook the cashew mixture while stirring continuously. The mixture will start to thicken and come together.

5. Adding Ghee and Flavoring:

   • Add ghee and cardamom powder to the mixture. Continue cooking and stirring until the mixture starts leaving the sides of the pan. It will form a thick dough-like consistency.

6. Rolling and Shaping:

   • Transfer the mixture onto a greased plate or parchment paper. Allow it to cool slightly until it's safe to handle.

   • Grease your hands with a little ghee and knead the mixture gently to form a smooth ball.

   • Place another parchment paper on top and use a rolling pin to flatten the mixture into a uniform layer of about 1/4 to 1/2 inch thickness.

7. Cutting into Diamonds:

   • While the mixture is still warm, use a sharp knife to cut it into diamond-shaped or square pieces.

8. Garnishing:

   • If using, gently place small pieces of silver leaf on top of each Kaju Katli for decoration.

9. Cooling and Storing:

   • Allow the Kaju Katli to cool completely before separating the pieces. Once cooled, carefully lift the pieces off the parchment paper.

   • Store the Kaju Katli in an airtight container. It can be stored at room temperature for a week or more.

Kaju Katli is a delightful treat that's loved by people of all ages. Its delicate flavor, rich texture, and beautiful appearance make it a popular choice for gifting and sharing during festive occasions.