Sesame jaggery nuts brick

Ingredients 

Til dry roasted till light brown(more )

Dry nuts light ghee roasted  (less)

Scrapped jaggery

1 spoon ghee

And condensed milk to provide the texture  and softness ( If possible )

Add ghee to the pan

Once melted add jaggery to it and 1 spoon water. Add little bit condensed milk to make a paste of it and to avoid any lumps

Now add your roasted til and then mix and add roasted nuts as per the thickness you looking for. It will definitely get solidify as its processed in jaggery.

Take off the flame 

Make either balls by greasing your palms or else fix it on a foiled greased pre-prepared plate.

Happy fasting !!😊😊😊😊

                          Aarushi Agrawal "honey"

Halwai ka kaddu

http://foodsandflavorsbyshilpi.com/kaddu-ki-sabzi-recipe-pumpkin-sabzi-recipe/

1. Cut pumpkin in thick slices.Take the thick peel out. Cut kaddu or pumpkin in small pieces, wash them with water and keep aside.
2. Make chilly ginger paste or you can grate them and keep it aside.
3. Heat the pan at medium heat and pour some oil. If you feel oil is too much you can lessen the amount but if you want to really make halwaii style than I suggest use same quantity of oil.
4. When oil is hot add cumin seeds, methi seeds and stir them. Add chilly ginger paste and give it a nice stir.
5. Now add turmeric or haldi powder, chopped kaddu or pumpkin and salt. Mix everything nicely.
6. Add water and cover with the lid. Let it cook till kaddu/ pumpkin becomes fork tender. Here I want to make sure kaddu is not overcooked otherwise it will become mushy and halwai style is non mushy kaddu.
7. Once kaddu/ pumpkin is cooked add coriander powder, chilly powder, dry mango powder, jaggery or sugar, kala namak (black salt). Mix everything gently.
8. Kaddu ki sabzi or pumpkin sabzi is ready to serve.