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Monday, November 12, 2018


This suji/rawa parantha is very different and soft melt in mouth parantha with a very different version of paranthas. 

It's a great change from regular paranthas. They are so soft and stays fresh for a longer duration which children can enjoy in school lunch or you can carry it while traveling.

2 cups water
1 cup suji / rawa
1 tsp salt
2 tbsp ghee

1 cup grated potato (Aloo)
1/4 cup whole wheat flour (Atta)
1/2 tsp ajwain (carom seeds)
1/2 tsp coriander powder (dhaniya powder)
1/2 tsp cumin powder (jeera powder)
1/2 tsp haldi powder (turmeric powder)
1/2 tsp roasted and crushed kasuri meethi
1/2 tsp amchur powder or chaat masala (dry mango powder)
1/2 inch grated ginger
chili to taste
some freshly chopped coriander

Bring water to boil, add suji to it. Reduce the flame to low and add salt and ghee. Keeping the flame low, cook for 2-3 minutes till it combines like dough. Transfer the dough in a plate and let it cool down.

Once suji cools down completely add grated potato, atta, ajwain, dhaniya powder, jeera powder, haldi powder, kasuri meethi, amchur powder, grated ginger, salt and chili and some handful freshly chopped coriander leaves. Mix everything well and make a dough.

Cover and let it rest for 5-10 minutes in fridge. If dough is too loose add some more atta.

Now take golf sized ball from the dough and coat it well in dry atta. Roll the dough with very light hands to give PARANTHA shape. It should not be too thin or thick.

Cook parantha with oil or ghee on pan or tawa.

Serve hot with butter or pack in kids school lunch box.


1. Bring water to boil.


2. Reduce the flame and add suji little by little in hot water.

3. Add salt.

4. Some ghee/ clarified butter.

5. Cook on low flame till it forms thick like dough and combine together.


6. Remove suji in wide plate and let it cool down completely. Once it cool down add salt and spices mentioned.

7. Add grated potato.

8. Atta.

9. Mix everything well and make dough. It should not be too soft or too hard. Apply butter over it.

10. Rest it for 10-15 minutes.

11. Take golf sized balls. (like we take for making paranthas)

12. Spread some dry atta on working slab.

13. Roll the dough in dry atta.

14. Roll to make parantha using very light hands.

15. Apply ghee on pan and cook.

16. From both the sides.

17. Apply ghee and cook it like regular parantha.

18. Cook till brown little crisp.

19. Serve hot with butter and curd.

20. Or pack in kids school lunch box.

Thursday, November 1, 2018


Gujiya is a popular north Indian sweet without which Indian festivals are not complete. It's most commonly served during Holi festival but I feel sweets doesn't require any labeling they can be cherished throughout. 

Sharing a no-fail recipe to get perfect flaky, bubble-free and crispy from outside and soft and melt in mouth filling inside.

I have made mawa at home ( an instant one) which not only saves times but tastes too good.

For Dough:
2 cups all-purpose flour (Maida)
1/4 cup ghee (clarified butter) or vegetable oil
1/2 cup water

For Filling:
1 cup khoya/mawa
1/2 cup mix dry fruit (I used almonds,cashews,raisins and pistachio)

1/2 cup powdered sugar
1 tsp cardamom powder (elachi powder)

Serves: 8-9 gujiyas

For Dough:

Take all-purpose flour and add ghee. Rub it with finger tips for at least 5 minutes till becomes smooth and combined.

Add water little by little and start combining the dough. Make sure to add as less water as possible. At this stage just combine the dough. Once dough is combined wrap it with wet cloth and keep aside (not in fridge) for at least 25-30 minutes.

By that time prepare the filling.

After 30 minutes unwrap the dough the start kneading, if required keep sprinkling little water, make sure not to add much water or you will get air-bubbles. Here good kneading of about 10 minutes is required (put as much pressure as you can while kneading, as the dough will be hard).

Again wrap the dough with wet cloth and keep aside for 10 minutes.

For filling: 
Take mawa and roast with 1 tsp ghee till combined. Turn off the flame and add roughly chopped nuts and powdered sugar.

Let this mixture come down to room temperature. Add grated chocolate and mix well. Filling is ready.

For Final Preparation: 

Divide dough in equal medium sized parts. Don't take too small balls or it will result in thin gujiya which will be difficult to handle while frying. Cover it with wet cloth to avoid drying.

Roll the ball with the help of rolling pin wider than your gujiya mould (check before you add filling)

Keep it on gujiya mould, grease the edges with water all around well. Add filling, don't add too much of filling or it will come while frying.

Close the mould and press it little for better sealing. Open the mould smoothly and take it out with light hands.

If you want to fry all the gujiyas at one go, cover it with wet cloth to avoid drying.

Heat oil, it should not be too hot or too cold. Check by dropping a small ball of dough, it should sink initially and then come up slowly.

If it takes long time to come up it means oil is cold, if it comes up too fast it means oil is very hot.

Fry it on low flame ONLY. This will take time but be patient at this last point for best results. Flip the side when cooked from one side.

Store in air-tight jar and enjoy.

Wishing all the followers of Easy Children Recipes a very happy Holi!



1. Rubbing ghee with flour is an important step. Rub it for good 3-4 minutes.

2. To get air-bubble free gujiya its very very important to add as less water as possible. More water content means air-bubbles while frying. I used only 1/4 cup water and sprinkled little water while kneading the dough. It will be a hard step but very important for good result.

3. Kneading dough for good 10 minutes is again an important step. Knead the dough well.

4. Resting dough is important to make it smooth and easy to work at.


1. Take water.

2. Mix ghee in all-purpose flour.

3. Rub it well for about 5 minutes till combined well.

4. Add as less water as possible and combine the dough.

5. Cover with wet cloth and keep aside for 30 minutes. Don't refrigerate it.

6. After 30 minutes give a good knead, sprinkle some water if required, don't add much water or it will result in air-bubbles.

7. Again cover with wet cloth for 10 minutes.

8. Uncover and knead again for 5 minutes to get the smooth dough like this.

9. Cover with wet muslin cloth and keep aside.

9. By the time dough is resting for 30 minutes, prepare the filling. In one teaspoon ghee, roast homemade instant mawa till combined.

10. Turn off the flame and add chopped nuts and powdered sugar.

11. Add cardamom powder.

12. Mix everything well. 

13. Roll lemon sized dough, keep in the gujiya mould, add around a teaspoon of filling. Don't over add or filling will come out while deep frying. Apply water all over the edges.

14. Close and press the mould.

15. Cut the excess part with the help of knife.

16. Open and slowly take out the dough

17. Keep it aside and don't forget to cover it with wet muslin cloth.

20. Deep fry on low flame.

Monday, October 8, 2018


Nankahatai is a very famous Indian cookie. It's relished mainly for it's melt in mouth texture. I have published the recipe of traditional nankhatai.

After posting nankhatai, here I am with besan Khatai post which is all the more healthy and tasty. 

Do try this yummy and healthy recipe which is made with Besan and whole wheat flour with pure homemade desi ghee.

Time to relish our roots.

3/4 cup Besan (Gram flour)

1/4 cup whole wheat flour (Atta)
1/2 cup powdered sugar
1/3 cup semi- solid desi ghee (clarified butter) or softened butter 
1/2 tsp baking soda
1/2 tsp cardamom powder (elachi powder)

1. Mix together ghee and sugar. Whisk well until creamy and combined.

2. Add besan, atta, cardamom powder and baking soda.

3. Mix and combine everything well. Keep it in fridge for 10 minutes.

4. By that time pre-heat oven at 170°C.

5. Make lemon sized balls and bake at 170°C for 12-15 minutes.

6. Let cookies cool down completely else it will break.

7. Don't be tempted to have it till it cools down completely.

8. These cookies are very soft and melt in mouth with little crunchy base.


1. Mix together ghee and sugar.

2. Beat till well incorporated and creamy.

3. Add besan, Atta, elachi powder and soda.

4. Combine all the ingredients to form a dough.

5. Make lemon sized balls.

6. Place on lined baking tray and top with some crushed pistachios.

7. Bake at 170°C for 12-15 minutes.

8. Beauties. 

 9. These are super soft melt in mouth.

10. Enjoy!!