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Mathura ka Pedha/Kandi Pedha

  #RenuRasoi  #Sweet #Pedha #Homemade #Pure Mathura/Kandi Pedha Homemade is a bliss with the goodness of purity. These pedha s are delicious and easy to make at home.  Since made in home they're  of best quality. Ingredients  1 cup...150 ml •Milk powder....2 Cup  •Milk... 1 Cup  •Pure ghee...Melted...1/2 Cup •Grinded sugar...1 Cup  •Coarsely grinded sugar...3-4 tbsp  •Nutmeg powder.... 1 tsp  •Green cardamom powder... 1 tsp  Method  •Take a thick based or non stick kadhai. •Add 3 tbsp ghee and milk powder. •Put on a gas at the lowest flame. Keep sauting continuously. •After 2-3 minutes of roasting add remaining ghee and keep roasting continuously. Gas flame should be lowest. Roast the milk powder till it becomes light brown. Care should be taken, that it shouldn't burn or stick to the bottom of the kadhai. •This takes approximately 15-20 minutes. •Switch off the gas. Add Milk in the kadhai. Mix milk powder and milk properly.  •Switch on the gas on the low flame. Once again keep

Dal Dhokala


#Dal #Dhokala


#Nocarbs #Proteinrich

Dal Dhokala 

This is a very tasty and yummy preparation.

No fermentation is required.

Very soft and spongy 👌😋

If all the instructions are followed you will get perfect Dhokala.


*Yellow moong dal...5 tbspn

*Chana dal... 5 tbspn

*Eno fruit salt...1 tsp

*Cumin seeds...1/2 tsp 

*Salt...1.5 tsp

*Lemon juice... 1 tbspn

*Oil...2 tbspn 

*Garlic pods..6

*Grated ginger...1.5 tsp

*Water... Same quantity of un soaked dal

If dal is 3/4 cup...water should be 3/4 th cup 

For tadka

*Oil...2 tbspn

*Mustard seeds... 1/2 tsp

*Jeera... 1/2 tsp

*Asafoetida powder/ Hing...1/4 tsp

*Turmeric ...a pinch (optional)

*Green chillies... 4-5(optional)

For garnish...

*Chopped coriander...1 tbspn

*Grated coconut... 1 tbspn


*Wash and soak both the dal together for 2.5 hours.

*Measure the water. It should be of the same measurement of un soaked dal. We are going to use only that much water for grinding as well as in batter for cooking.

*Grind soaked dal, grated ginger, peeled garlic , cumin seeds without adding water first. And then add minimum water needed for grinding.

*Take all this in a pan.

*Now heat a water in the big kadhai. This is for steaming. If you will place a container in cold water Dhokala will not become spongy.

*Take a 10" pan or thali for steaming dhokala.

Greece it at the base and from all the side by using 1 tbspn oil.

*Place one stand in the hot water kadhai and then this greased pan over the stand.

*Now in the grinded dal mixture add lemon juice, salt and remaining water which we have measured and used for grinding. Mix properly.

*Add 2 tbspn oil and mix properly.

*Add 1 tsp Eno fruit salt, mix quickly. The batter will become frothy.

*Pour immediately in greased pan , which we have placed in the kadhai.

*Cover with a lid and cook for 15 minutes on a medium flame.

*After 15 minutes, remove the lid, and insert a knife in the dhokala. If knife comes out dry, our dhokala is cooked.

If knife is sticky, cover and cook for further five minutes.

*Switch off the gas, remove the lid 

Take out the dhokala pan outside kadhai.

Let it cool and then cut into equal square pieces.

For tadka...

*Heat oil in a small kadhai. Add Mustard seeds and Cummin seeds. When it splutters switch off the gas.

*Add turmeric powder and asafoetida powder. Also add big green chillies pieces.

*Spread this tadka over dhokala, garnish with chopped coriander and coconut.

*Enjoy 😊


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