Category: IFB Recipes

Nothing tastes more delectable on Durga Puja and Dussehra than the classic Rasgullas, ready in minutes in your IFB Microwave.

Preparation time: 40 min             

Cooking time: 30 min                     

Servings: 14 nos. approx.

Ingredients:

• 2 litre milk
• 1/4 cup lemon juice (mixed in 1/4 cup water)
• 4 cups water
• 2 cups sugar
• 5 green cardamoms
• ½ tsp rose water
• Saffron for garnish
• Rose petals for garnish, optional
• Pistachios for garnish

Preparation:

1. Heat the milk in a microwave-safe bowl for 8 min at 60% micropower level. Add the diluted lemon juice and heat at 60% micropower level for 7 min. Stir every 2 min.

2. Once the milk is curdled, strain it with a muslin cloth and let it drain.

3. On a flat plate, put the milk solids and mash well till smooth.

4. In another microwave-safe glass bowl, add water, sugar, cardamom and rose water. Mix till sugar is dissolved completely.

5. Make even round balls of the milk solids on the palm; ensure no cracks.

6. Add the uncooked rasgullas in the sugar syrup. Now place the bowl in the microwave oven and cook rasgullas at 80% micropower level for 5 min. Check after 5 min and repeat the program twice, with total cooking time of 15 min.

7. Once done, rasgullas will be double their original size.

8. Let rasgullas chill in refrigerator, serve garnished with rose petals, saffron and pistachios.

Maa Mahagauri is worshipped on the eighth day of Navratri, called Ashtami or Durga Ashtami. Durga Maa renounced all worldly comforts and lived in a forest, undertaking austere penance to win Lord Shiva as her consort. She braved heat, cold, rain and terrible storms during her long and deep meditation. This impressed Lord Shiva, who showered the holy water of the Ganga over her. The Gangajal washed off all the dirt, and Maa regained her natural glow and came to be known as Mahagauri. 

Sweet coconut is offered as bhog on this day. Coconut and rawa barfi can be prepared as prasad for the puja to earn blessings to mitigate sins, bring happiness and fulfil wishes. There is also a tradition of donating coconuts to Brahmins on this day, which is said to bless a childless couple with a baby.

Preparation time: 15 min                   

Cooking time: 10 min                        

Servings: 4

Ingredients:  

• 1½ cups fresh grated coconut
• 1½ cups powdered jaggery
• 1½ cup roasted semolina
• 5 pistachios
• 5 cardamoms
• 1 tbsp milk
• 4 tbsp ghee

Preparation

1. In warm milk, soak saffron; slice the pistachios and keep aside.

2. In a glass bowl, add jaggery and water; heat at 100% micropower for 9 min or until it is of 2-thread consistency.

3. Add the coconut, cardamom powder, roasted semolina and ghee.

4. Stir and heat for 4 min at 50% micropower; once done, stir for a few more minutes.

5. Spread the mixture on a thali (flat metal plate) and let cool.

6. Decorate with pistachios. Cut into squares and serve.

Maa Mahagauri is worshipped on the eighth day of Navratri, called Ashtami or Durga Ashtami. Durga Maa renounced all worldly comforts and lived in a forest, undertaking austere penance to win Lord Shiva as her consort. She braved heat, cold, rain and terrible storms during her long and deep meditation. This impressed Lord Shiva, who showered the holy water of the Ganga over her. The Gangajal washed off all the dirt, and Maa regained her natural glow and came to be known as Mahagauri. 

Sweet coconut is offered as bhog on this day. Coconut and rawa barfi can be prepared as prasad for the puja to earn blessings to mitigate sins, bring happiness and fulfil wishes. There is also a tradition of donating coconuts to Brahmins on this day, which is said to bless a childless couple with a baby.

Preparation time: 15 min                   

Cooking time: 10 min                        

Servings: 4

Ingredients:  

• 1½ cups fresh grated coconut
• 1½ cups powdered jaggery
• 1½ cup roasted semolina
• 5 pistachios
• 5 cardamoms
• 1 tbsp milk
• 4 tbsp ghee

Preparation

1. In warm milk, soak saffron; slice the pistachios and keep aside.

2. In a glass bowl, add jaggery and water; heat at 100% micropower for 9 min or until it is of 2-thread consistency.

3. Add the coconut, cardamom powder, roasted semolina and ghee.

4. Stir and heat for 4 min at 50% micropower; once done, stir for a few more minutes.

5. Spread the mixture on a thali (flat metal plate) and let cool.

6. Decorate with pistachios. Cut into squares and serve.

Saptami or day seven of Navratri is dedicated to Maa Kaalratri, the fiercest form of Maa Durga. Dark and ferocious in appearance, she sacrificed her skin colour and embraced a dark complexion to kill demons and evil spirits. Her form is etched as breathing flames of fire and emanating lustrous rays while carrying a sword, a trident and a noose.

Bhog made from jaggery or gur is offered to delight this goddess associated with the third eye chakra. This recipe for lapsi made with broken wheat (dalia) and nutsis the ideal sweet to impress her. Her blessings will protect you from dark powers and infuse confidence and fearlessness in you to help fight negative energies.

Preparation time: 15 min

Cooking time: 20 min

Servings: 4 portions

Ingredients :

• 1 cup broken wheat (dalia)
• 1 cup jaggery
• ½ tsp cardamom powder
• ¼ cup raisins
• ¼ cup cashew nuts, broken
• 2 tbsp ghee

Preparation: 

1. Dissolve the jaggery in 2 cups of hot water; strain to remove any residue and set aside.

2. Heat 1 tbsp ghee in a microwave-safe glass bowl; add the cashew nuts and roast until the color changes to light golden at 100% micropower for 2 min.

3. Heat another tablespoon of ghee in a microwave-safe glass bowl; stir in the broken wheat and roast until it gets a roasted aroma and the color changes to golden orange, at 100% micropower for 8 min.

4. Pour in the jaggery mixture and cardamom powder, stirring until well combined. Heat at 50% micropower for 10 min, stirring occasionally until the wheat is cooked to tender.

5. When done, the grains should be separate and not mushy and sticking together. Allow the Lapsi to rest covered for 5 min. Stir in the cashew nuts and raisins.

6. Serve the Lapsi warm.

The sixth day of Navratri, or Shashti, is dedicated to Goddess Katyayani. Legend has it that Sage Katyayan meditated long and hard to win the blessings of the goddess. Durga Mata was pleased by his devotion and rewarded him by being reborn as his daughter, hence the name Katyayani.

On this day, honey is offered as bhog to please the goddess. This is said to help make the devotee charming and attractive. All the more reason to make this traditional festive sweet. It’s called balushai in the North, badusha in the South and is loved all across India. Balushai is a flaky pastry that’s baked to perfection, dressed with nuts and then crowned with a swirl of honey. In a nutshell, it’s doubly delicious!

Preparation time: 30 min                                   

Cooking time: 35 min                                

Servings: 4 portions

Ingredients :

• 350 gm all-purpose flour
• 100 gm ghee
• ½ tsp baking soda
• 1 tbsp curd
• 500 gm sugar
• 300 ml honey
• Ghee

Preparation:

1. Put baking powder, curd and ghee in flour; mix. Using warm water, knead a soft dough.

2. Divide the dough into small lemon-size balls. Make it round with your palms. Press it like a peda and make a crater with your thumb on both sides.

3. Grease the baking tray or magic tawa with ghee and preheat on convection mode at 180°C. Place the balushahi and bake for 35 mins at 150°C. Once the balushahi turns golden, take them out on a plate.

4. Dilute honey with 50 ml of warm water. Soak the balushahi in the honey concentrate for 10 mins. Drain and remove on a plate.

5. Garnish with slivers of pistachios and some dried rose petals.

Today is Panchami, day five of the nine festive days of Navratri. Halfway through, and the excitement is only growing with this delicious meetha to dedicate to Maa Skandamata. She is the mother of Skanda, the war name for Lord Kartikeya.
Aeons ago, Lord Brahma blessed the demon Tarkasur with a boon—no one could kill him, except the son of Shiva. So, Lord Shiva married Goddess Parvati to become the father of Kartikeya, who grew up to slay Tarkasur.

To honour her, prepare bhog with her favourite food: bananas. This sheera recipe boosts the goodness of ghee with the strength of bananas making the perfect offering. The preparation matches the colour of the day’s celebration, a radiant yellow. Worshipping Her on this day will lead to double the blessings, of good health and prosperity, as you will also worship Lord Skanda seated on her lap.

Preparation time: 20 min

Cooking time: 18 min

Servings: 2 portions

Ingredients:

• ½ cup semolina
• 01  No. Banana (Ripened)
• 1/3 cup sugar
• 1/3 cup ghee
• ½ tsp cardamom powder
• 12 cashews
• 2 tablespoons raisins
• 1 tsp chironji
• 1 cup water
• 1 pinch edible camphor

Preparation:

1. In a microwave-safe glass bowl, add ghee and heat the nuts at 100% micropower for 1 min.

2. Remove and place aside. In the same bowl, add ghee again along with semolina; mix well and heat at 100% micropower for 5 min, stirring every 1 min.

3. In another glass bowl, heat water for 6 min at 100% micropower.

4. Add the hot water in the roasted semolina. Mix well till absorbed and no lumps are seen. Add sugar and stir well until sugar dissolves.

5. Heat at 50% micropower for 6 min. Add roasted nuts, cardamom powder and edible camphor; mix well and continue cooking.

Welcome to the fourth day of Navratri, or Chaturti. Today, it’s not about a special ingredient. It’s about a very specific dish. Chaturthi is dedicated to Goddess Kushmanda. She birthed the universe and light by producing the cosmic egg from her smile, and she resides within the core of the sun. She is worshipped as the creator of the entire Brahmand (universe).

On this day, malpua is offered as bhog to the goddess. It is believed to improve the devotee’s mental ability and decision-making power. Malpua traditionally uses khoya or evaporated milk. It’s soaked in sugar syrup, garnished with nuts and topped with a creamy dessert called rabri. Come, taste the warm glory of freshly-made malpua. You will understand why even the Gods decree it must be made during Navratri!

Preparation time: 30 min

Cooking time: 24 min

Servings: 4 portions

Ingredients:

For rabri:

• 1 litre milk
• 1 cup sugar
• ½ tsp saffron
• 1 tsp pistachios
• 1 tsp almonds
• 1 tsp cardamom powder
• 1.5 tsp cornstarch

For sugar syrup:

• 2 cups sugar
• 2 cups water
• 1 saffron
• 1 tsp cardamom powder

For malpua:

• 1 cup maida
• ¼ cup semolina
• ½ cup khoya
• 2 tsp sugar (powdered)
• 1 tsp saunf
• 1 cup water
• 2 cups ghee

Preparation:

Rabri:

1. Mix all ingredients in a microwave-safe glass bowl ensuring no lumps are formed. Heat for 4 min at 80% micropower till the mixture turns saucy.

Sugar syrup:

1. Mix all ingredients in a microwave-safe glass bowl. Heat at 100% micropower for 8 min. Keep aside once done.

Malpua:

1. Take maida in a bowl, add sooji, khoya along with powdered sugar and saunf, followed by water. Whisk all of it together. Keep adding water to make a creamy-like mixture.

2. Preheat the magic tawa on H2 mode for 2 min and pour 1 tbsp of malpua batter. Heat further on H2 mode for 10 min.

3. Immerse malpuas in the sugar syrup for about 10-15 min.

4. Put rabri on top and serve.

Milk. It seems so commonplace in everyday life, but it assumes a special significance on religious occasions. In Hinduism, cow’s milk is symbolic of purity and sustenance, and hence is the key ingredient in a variety of puja offerings. The third day of Navratri, Tritiya, is dedicated to Maa Chandraghanta, her golden form a vision of beauty, charm and grace. When Lord Shiva arrived to marry her, his baraat (bridal procession) included creatures like goblins, ghosts and hermits. Maa took this comely form and asked Lord Shiva to transform into a princely groom to win over her family, who were terrified of the grim ascetic. Out of love, he obliged.

Maa has a fondness for kheer or milky dessert, and it is believed that offering kheer or sweets made from milk to her will banish sorrow and pain in life. Our recipe for today uses a combination of almond-cashew paste and condensed milk for rich, delicious kheer. Try it, enjoy it and get set to reap the rewards!

Preparation time: 20 min                     

Cooking time: 22 min

Servings: 4 portions

Ingredients:

• 30 almonds
• 4.5 cups milk
• Half tin condensed milk
• 15 cashew nuts
• Almond essence, a few drops
• 1 tsp cornstarch

Preparation:

1. Blanch almonds in hot water at 100% micropower for 6 min. Let rest for 10 min, then drain and peel them. Set aside a few slivered almonds for garnishing.

2. Soak the remaining almonds and cashew nuts in one cup of hot milk for about half an hour. Grind to a smooth paste.

3. Heat the remaining milk with cornstarch slurry at 50% micropower for 8 min. After milk comes to a boil, add the condensed milk and stir. Add the almond-cashewnut paste and heat at 50% micropower for 8 min.

4. Remove from heat and add almond essence. Garnish with almond slivers and serve hot or cold.

Yes it’s possible … in an IFB Microwave Oven!

As the festival unfolds, so do the magical legends that surround it. Each tale is an affirmation of truth and honour; the victory of good over evil. On the second day of Navratri, known as Dwitiya, Maa Durga is worshipped as Goddess Brahmacharini. Legend has it that, as Mata Parvati, she went through many trials and tribulations to win Lord Shiva as her husband.

Sugar is therefore offered as bhog to the goddess, to sweeten her penance. This is said to increase the longevity of the devotee and family members as well. White is Her colour; symbolic of peace, purity and meditation. We’ve combined both in this recipe. Follow this to appease the goddess with fluffy white sandesh, and enjoy a long and blessed life.

Preparation time: 20 min                     

Cooking time: 16 min

Servings: 18 pcs approx

Ingredients:

• 2 litre full cream milk
• 3 tbsp lemon juice
• ½ cup powdered sugar
• ¼ tsp cardamom powder
• 3 tbsp almonds or pistachios to garnish

Preparation:

1. In a microwave-safe glass bowl, heat milk at 50% micropower for 8 min. Add lemon juice to milk and heat at 100% micropower for 8 min, stirring every 1 min. Leave the milk to rest for 10 min. Once cooled, the milk will be curdled.

Yes it’s possible … in an IFB Microwave Oven!

Navratri, meaning ‘nine nights’ in Sanskrit, is one of the most beautiful amongst Indian festivals, celebrating the power of womanhood. Food is an integral aspect of this festival, and special offerings or bhog are made to the goddess to invoke her blessings. What’s more, a particular ingredient must be used each day. Sounds complicated? Don’t worry; we’re here to make your puja perfect. Just follow us to know the special ingredient of the day and the bhog you can create with it.

Day one is dedicated to Maa Shailputri, the daughter of the Himalayas. Pure, fragrant ghee must be used to propitiate her. Follow this simple recipe for a traditional and tasty mithai or sweet: besan ke ladoo. Place it at her feet, and you shall be blessed with a healthy, disease-free life.

Preparation time: 20 min                     

Baking time: 20 min

Servings: 12 pcs approx

Ingredients:

• 1 cup besan, sifted
• ¼ cup ghee, unmelted
• ½ cup powdered sugar
• ¼ tsp cardamom powder
• 2 tsp chopped nuts like almonds, cashews (optional)

Preparation:

1.In a microwave-safe glass bowl, add sieved besan and dry roast it at 100% micropower for 10 mins. Stir the flour every 1 min; once done, the flour should turn golden nutty in colour.

2.Add ghee and mix well till it turns grainy. Heat this mixture at 80% micropower for 10 min, stirring every 1 min. Let the mixture become sandy in texture.

3.Add sugar, cardamom powder and chopped nuts. Mix well.

4.Take decent portions of the ladoo mixture and roll them into balls. Stud and garnish with desired nuts.