Cook & Bake With Renu

15/10/2025

14/10/2025

Parwal Ki Mithai

30/09/2025

🌸✨ शुभ दुर्गा अष्टमी! ✨🌸

30/09/2025

I gained 372 followers, created 57 posts and received 217 reactions in the past 90 days! Thank you all for your continued support. I could not have done it without you. 🙏🤗🎉

25/09/2025

Coconut Burfi 🥥

25/09/2025

Navratri Day 4
Recipe 👇Coconut Burfi


🥥 Desiccated Coconut Burfi

Ingredients (for ~12–14 pieces)
Desiccated coconut – 200 g (about 2½ cups)

Sugar – 150 g (¾ cup)

Milk – 120 ml (½ cup)

Ghee – 2 tbsp

Cardamom powder – ½ tsp

Chopped dry fruits – 2–3 tbsp (optional, for garnish)

Method
Mix Coconut & Milk

In a bowl, combine desiccated coconut and milk. Let it rest for 5–10 minutes so the coconut absorbs the milk.

Make Sugar Syrup

In a heavy pan, add sugar with ¼ cup water.

Heat on medium flame until it dissolves and forms a one-string consistency syrup (a drop between your fingers should stretch to form a single thread).

Combine & Cook

Lower the heat and add the coconut–milk mixture to the syrup.

Stir well, then add ghee and cardamom powder.

Cook on medium-low flame, stirring continuously, until the mixture thickens and starts leaving the sides of the pan (about 7–10 minutes).

Set the Burfi

Grease a tray or plate with a little ghee.

Spread the mixture evenly, pressing it flat with a spatula.

Garnish with chopped dry fruits and press lightly.

Cool & Cut

Let it cool completely for 1–2 hours.

Cut into squares or diamonds and store in an airtight container (stays fresh for 5–7 days at room temperature).

Thanks 🙏
Cook & Bake With Renu

24/09/2025

Hi Foodies 👋 Recipe 👇
Happy Navratri
Day 3

Dry Fruits Makhana Lauj

Ingredients (for ~14–16 pieces)

Makhana (fox nuts) – 100 g

Almonds – 25 g (sliced)

Cashews – 25 g (chopped)

Pistachios – 20 g (chopped)

Raisins – 20 g (optional)

Sugar – 150 g (or grated jaggery for a healthier version)

Water– 120 ml

Ghee – 50 g

Cardamom powder – 2 g (½ tsp)

Saffron strands – a pinch (optional)

Method

Roast Makhana

Heat 30 g ghee in a heavy-bottom pan on low flame.

Add 100 g makhana and roast for 7–8 minutes until crisp. Let them cool, then coarsely grind or crush.

Roast Dry Fruits

In the same pan, add 10 g ghee.

Lightly roast almonds, cashews, pistachios, and raisins for 1–2 minutes. Remove and set aside.

Prepare Sugar Syrup

Add 150 g sugar and 120 g water to the pan.

Heat on medium flame, stirring until the sugar dissolves. Cook to a slightly sticky consistency (1-string). Add saffron if using.

Combine Ingredients

Add crushed makhana and remaining 10 g ghee to the syrup. Mix well.

Cook on low flame until the mixture thickens and leaves the sides of the pan.

Stir in cardamom powder and the roasted dry fruits (reserve a little for garnish).

Set and Cool

Grease a tray with ghee, pour the mixture, and flatten evenly.

Sprinkle reserved dry fruits on top and press gently.

Allow to cool completely, then cut into squares or diamonds.

Thanks 🙏

24/09/2025

Falahari Mixture (Vrat Snack) Recipe 👇

Ingredients (for ~3–4 servings)

Makhana (fox nuts) – 1 cup (30–40 g)

Peanuts – ½ cup (60 g)

Cashews – ¼ cup (30 g)

Raisins – 2 tbsp

Thinly sliced dried coconut – 2 tbsp (optional)

Sendha namak (rock salt) – ½–¾ tsp (adjust to taste)

Black pepper powder – ¼ tsp

Chaat masala (falahari) – ½ tsp (optional)

Green chilies – 1–2 (finely chopped, optional)

Curry leaves – 6–8 (optional, if allowed in your fasting rules)

Ghee – 2–3 tbsp

Method

Roast Makhana

Heat 1 tbsp ghee in a heavy-bottom pan on low flame.

Add makhana and roast for 6–7 minutes, stirring until they’re crisp. Remove and set aside.

Roast Dry Fruits

In the same pan, add a little more ghee.

Roast peanuts until golden and crunchy. Remove.

Roast cashews until lightly golden. Remove.

Lightly sauté raisins and coconut slices just until they puff or turn golden.

Temper & Combine

Heat ½ tbsp ghee again, add green chilies and curry leaves (if using). Sauté briefly.

Add roasted makhana, peanuts, cashews, raisins, and coconut slices. Toss well.

Season

Sprinkle sendha namak, black pepper, and falahari chaat masala. Mix to coat evenly.

Cool & Store

Let the mixture cool completely before transferring to an airtight container.

Stays fresh for 8–10 days.

Thanks 🙏

23/09/2025

Navratri Special Recipe 👇
🍬 Chaulai ke Ladoo (with Jaggery)

Ingredients (for ~12–14 laddoos)

Chaulai seeds (amaranth seeds/rajgira) – 100 g (≈1 cup)

Jaggery (gur) – 150 g

Ghee – 1 tbsp (≈15 g)

Water – 2–3 tbsp

Cardamom powder – ½ tsp (optional)

Chopped dry fruits – 30 g (almonds, cashews, pistachios – optional)

Method

Roast Chaulai

Heat a heavy-bottom pan on medium flame.

Add a small batch of chaulai seeds—they will pop quickly like popcorn.

As soon as they pop, remove them to a plate. Repeat until all seeds are puffed.

Prepare Jaggery Syrup

In another pan, add jaggery with 2–3 tbsp water.

Heat on low-medium flame until the jaggery melts and forms a soft-ball consistency (drop a little in water—it should form a soft ball).

Combine

Add 1 tbsp ghee and cardamom powder to the syrup.

Mix in the popped chaulai and dry fruits (if using). Stir quickly to coat evenly.

Shape the Laddoos

Grease your palms lightly with ghee.

While the mixture is still warm (but not too hot), take small portions and shape them into round laddoos.

If the mixture hardens, warm it slightly to soften.

Cool & Store

Let laddoos cool completely.

Store in an airtight container—they stay fresh for 2–3 weeks.

Thanks 🙏

18/09/2025

Hi Foodies 👋 Recipe 👇


#ड्रायफ्रूट्सलड्डू

आज ड्राय फ्रूट्स लड्डू बनाए हैं, किसे टेस्ट करना है?
बताओ, घर के बने लड्डू का स्वाद किसको सबसे ज़्यादा पसंद है?

ड्राय फ्रूट्स लड्डू बनाने की recipe 👇

सामग्री

गेहूं का आटा – 250 ग्राम

देसी घी – 200 ग्राम

देसी बूरा (बूरा शक्कर) – 200 ग्राम

काजू – 10–15 दाने (कटा हुआ)

बादाम – 12–20 दाने (कटा हुआ)

मखाना – लगभग ¼ कप (कुटा या हल्का क्रश किया हुआ)

Method(तरीका)

ड्राय फ्रूट्स भूनें

एक कढ़ाई गरम करें और उसमें घी मे हल्का सा मखाना भून लें, जब तक वह कुरकुरे न हो जाएँ।

मखाने को निकाल लें। अब उसी कढ़ाई में काजू और बादाम को हल्का सुनहरा होने तक भून लें। सबको ठंडा करके मोटा-मोटा काट लें या क्रश कर लें।

आटा भूनें

कढ़ाई में देसी घी डालें और धीमी–मध्यम आंच पर गरम करें।

अब गेहूं का आटा डालें और लगातार चलाते हुए तब तक भूनें जब तक आटे का रंग हल्का सुनहरा हो जाए और सेकी हुई खुशबू आने लगे।

यह स्टेप बहुत महत्वपूर्ण है – अच्छे से भूनने से लड्डू का स्वाद बढ़िया आएगा।

मिश्रण तैयार करें

जब आटा अच्छी तरह भुन जाए, गैस बंद कर दें।

इसमें भुने हुए ड्राय फ्रूट्स और मखाना डालें और अच्छे से मिलाएँ।

मिश्रण को हल्का सा ठंडा होने दें (गुनगुना रहना चाहिए)।

बूरा मिलाएँ

जब मिश्रण बहुत गरम न रहे, तब देसी बूरा डालें और अच्छे से मिक्स करें। (अगर बहुत गरम होगा तो बूरा पिघल सकता है और लड्डू जमेंगे नहीं।)

लड्डू बाँधें

अब हाथ पर थोड़ा-सा घी लगाएँ और मिश्रण के छोटे-छोटे भाग लेकर लड्डू का आकार दें।

सारे लड्डू इसी तरह बना लें।

स्टोर करें

तैयार लड्डू को पूरी तरह ठंडा होने दें और फिर एयरटाइट डिब्बे में स्टोर करें।