Showing posts with label sweets. Show all posts
Showing posts with label sweets. Show all posts
I've been meaning to try out Katli for a while now. What could be a more ideal occasion than Diwali, the awesome festival of lights and sweets?! It's also a nice way for me to celebrate my comeback to the blogging world after a long, three month break! My parents visited us for a couple of months and we had great fun visiting a lot of places, though my work kept me on my toes. Coming back to the Katli, it turned out really, really good, much better than I expected! Happy Diwali to everyone!
Ingredients (makes about 20 pieces):
cashewnuts - 1 cup
almond powder - 1 cup (or, 1 cup almonds, dry roasted and powdered)
sugar - 1 cup
water - 1/4 cup
ghee - 1 tbsp
milk - 2 tbsp
yellow food color - a pinch
saffron strands - a few
Method:
Dry-grind the cashewnuts to a fine powder. Also dry-grind almond if necessary and keep aside. (I prefer the to use store-bought almond powder, to avoid the hassles with the skin)
Soak saffron strands in milk and add the yellow food color to it. Mix well and set aside.
Take sugar in a saucepan or heavy-bottomed vessel. Add water and bring to a boil. When it reaches one-string consistency, add the cashew powder and almond powder. Now, add saffron-soaked milk and ghee. Stir well to get a soft mixture. If it is too hard, add a little more milk (one teaspoon at a time). Mix well and stir. When it reaches a mouldable consistency, allow to cool. When it is cool enough to handle with bare hands (but still warm), knead it like a dough. Grease hands with a little ghee if required, to prevent flaking. Make a soft ball and roll out to a thin layer on a flat surface (I use the back of my baking tray) with a rolling pin (1/8 to 1/4 inch thickness). Decorate with silver varak if you like. (Personally, I'm no fan of the silver varak). Cut into diamond-shaped pieces (by horizontal slicing followed by oblique slicing). Indulge your sweet tooth any time!
Notes:
1. The same recipe can also be used to make just kaju katli or badam katli - by substituting the nuts / nut powders accordingly.
2. The powders have to be as smooth as possible.
3. The dough must be brought to a malleable consistency before turning off the stove.
4. While kneading and rolling out, the dough must still be slightly warm.
5. If it becomes too dry, warm it with a little more milk, stirring constantly.
6. If it becomes too wet and sticky, microwave for a couple of minutes before kneading.
Ingredients (makes about 20 pieces):
cashewnuts - 1 cup
almond powder - 1 cup (or, 1 cup almonds, dry roasted and powdered)
sugar - 1 cup
water - 1/4 cup
ghee - 1 tbsp
milk - 2 tbsp
yellow food color - a pinch
saffron strands - a few
Method:
Dry-grind the cashewnuts to a fine powder. Also dry-grind almond if necessary and keep aside. (I prefer the to use store-bought almond powder, to avoid the hassles with the skin)
Soak saffron strands in milk and add the yellow food color to it. Mix well and set aside.
Take sugar in a saucepan or heavy-bottomed vessel. Add water and bring to a boil. When it reaches one-string consistency, add the cashew powder and almond powder. Now, add saffron-soaked milk and ghee. Stir well to get a soft mixture. If it is too hard, add a little more milk (one teaspoon at a time). Mix well and stir. When it reaches a mouldable consistency, allow to cool. When it is cool enough to handle with bare hands (but still warm), knead it like a dough. Grease hands with a little ghee if required, to prevent flaking. Make a soft ball and roll out to a thin layer on a flat surface (I use the back of my baking tray) with a rolling pin (1/8 to 1/4 inch thickness). Decorate with silver varak if you like. (Personally, I'm no fan of the silver varak). Cut into diamond-shaped pieces (by horizontal slicing followed by oblique slicing). Indulge your sweet tooth any time!
Notes:
1. The same recipe can also be used to make just kaju katli or badam katli - by substituting the nuts / nut powders accordingly.
2. The powders have to be as smooth as possible.
3. The dough must be brought to a malleable consistency before turning off the stove.
4. While kneading and rolling out, the dough must still be slightly warm.
5. If it becomes too dry, warm it with a little more milk, stirring constantly.
6. If it becomes too wet and sticky, microwave for a couple of minutes before kneading.
A variant of the simple kesari, I loved this when a neighbor made it as an offering at a religious family function, got the recipe from her and tried it out.
Ingredients:
sooji (rava) - 1 cup
milk - 1 cup
water - 2 cups
ghee - 6 tbsp
raisins - 2 tbsp
sliced almonds - 1 tbsp
cashewnuts - 1 tbsp
orange food color - a pinch
saffron extract (kesar essence) - 1/2 tsp
Method:
Warm up the water and milk separately. Dissolve orange food color in a tablespoon of milk and set aside.
Roast cashewnuts in 2 tbsp of ghee until golden brown, drain and set aside. Roast the sooji in the ghee until it no longer smells raw and starts turning pinkish. Add lukewarm water and keep stirring to avoid lumps. Once the water gets absorbed, allow to cook for a few minutes, stirring constantly. Then add the lukewarm milk and continue stirring. Mix in the food color and saffron extract. Let it spread evenly. Once the mixture becomes semi-solid and reaches halwa consisteny, garnish with roasted cashews, sliced almonds and raisins.
Ingredients:
sooji (rava) - 1 cup
milk - 1 cup
water - 2 cups
ghee - 6 tbsp
raisins - 2 tbsp
sliced almonds - 1 tbsp
cashewnuts - 1 tbsp
orange food color - a pinch
saffron extract (kesar essence) - 1/2 tsp
Method:
Warm up the water and milk separately. Dissolve orange food color in a tablespoon of milk and set aside.
Roast cashewnuts in 2 tbsp of ghee until golden brown, drain and set aside. Roast the sooji in the ghee until it no longer smells raw and starts turning pinkish. Add lukewarm water and keep stirring to avoid lumps. Once the water gets absorbed, allow to cook for a few minutes, stirring constantly. Then add the lukewarm milk and continue stirring. Mix in the food color and saffron extract. Let it spread evenly. Once the mixture becomes semi-solid and reaches halwa consisteny, garnish with roasted cashews, sliced almonds and raisins.
With my sweet-tooth striking again, and not a lot of ingredients available handy to work with, I had to put together a little snack for the weekend. While the idea was in my head for a while, the New Year was the perfect opportunity! Hope this New Year brings health and all the happiness we wish for!
Ingredients:
white bread slices - 8
butter - 2 tbsp
sweetened condensed milk - 1 can
raisins - 1/2 cup
apple juice - 1/4 cup
vanilla extract - 1 tsp
whole milk - 3 cups
sliced almonds - a few
Method:
Soak raisins in apple juice for a couple of hours.
Remove the crust from the bread and cut into triangles.
Butter the bread and place in a baking tray lined with parchment paper. Broil in preheated oven for about 5 minutes, until golden brown.
Boil two cups of milk with half a can of condensed milk, until it is mixed thoroughly and starts reducing. Remove from fire and add the soaked raisins.
Arrange bread slices in a baking pan and pour the prepared milk mixture. Soak for half an hour. Bake in preheated oven at 375 degrees (Fahrenheit) for about 20 minutes, until set.
In the meantime, prepare the shahi topping by blending together the remaining one cup milk, half can of condensed milk and vanilla extract. Bring to a boil until it starts reducing and add sliced almonds.
To serve, take a portion of the pudding in a dessert bowl and pour a little of the shahi topping.
Notes:
The pudding can be served dry or with the shahi topping, as per individual taste. My husband likes the dry version while I prefer the topping!
Ingredients:
white bread slices - 8
butter - 2 tbsp
sweetened condensed milk - 1 can
raisins - 1/2 cup
apple juice - 1/4 cup
vanilla extract - 1 tsp
whole milk - 3 cups
sliced almonds - a few
Method:
Soak raisins in apple juice for a couple of hours.
Remove the crust from the bread and cut into triangles.
Butter the bread and place in a baking tray lined with parchment paper. Broil in preheated oven for about 5 minutes, until golden brown.
Boil two cups of milk with half a can of condensed milk, until it is mixed thoroughly and starts reducing. Remove from fire and add the soaked raisins.
Arrange bread slices in a baking pan and pour the prepared milk mixture. Soak for half an hour. Bake in preheated oven at 375 degrees (Fahrenheit) for about 20 minutes, until set.
In the meantime, prepare the shahi topping by blending together the remaining one cup milk, half can of condensed milk and vanilla extract. Bring to a boil until it starts reducing and add sliced almonds.
To serve, take a portion of the pudding in a dessert bowl and pour a little of the shahi topping.
Notes:
The pudding can be served dry or with the shahi topping, as per individual taste. My husband likes the dry version while I prefer the topping!
In my childhood, we used to share Diwali sweets and snacks with our neighbors, who reciprocated the favor during Christmas. Oh, I absolutely love those awesome fruitcakes they make for Christmas! With great hesitation, I tried the eggless version of the fruit cake, but it came out pretty good. Wish you all a very happy and healthy New Year!
Ingredients:
all-purpose flour - 1 1/2 cups
butter - 2 sticks
raisins - 1 cup
dried cherries - 1/4 cup
dried cranberries - 1/3 cups
dried blueberries - 1/4 cup
apple juice - 3/4 cup
baking powder - 1 tsp
baking soda - 1/2 tsp + 1/2 tsp
vinegar - 1 tbsp
sugar (light brown) - 1/2 cup
milk - 3 tbsp
Method:
Soak dried fruit in apple juice overnight.
Mix 1/2 tsp baking soda in vinegar and keep aside.
Sift flour, baking powder and the remaining half teaspoon baking soda (I repeat this process a few times).
Blend butter, sugar and vinegar together with a hand-blender. Add flour mixture slowly, along with milk. Drain the soaked dry-fruits and use the liquid little by little to prepare the cake batter. Mix in the soaked dry-fruits. Pour into a buttered cake pan and bake in a preheated oven at 325 degrees (Fahrenheit) for about 90 minutes, or until skewer comes out clean.
Notes:
1. The batter is usually thicker for fruitcake than regular cake.
2. Any combination of dry fruits can be used, but sugar needs to be adjusted according to the sweetness of the dry fruits.
Ingredients:
all-purpose flour - 1 1/2 cups
butter - 2 sticks
raisins - 1 cup
dried cherries - 1/4 cup
dried cranberries - 1/3 cups
dried blueberries - 1/4 cup
apple juice - 3/4 cup
baking powder - 1 tsp
baking soda - 1/2 tsp + 1/2 tsp
vinegar - 1 tbsp
sugar (light brown) - 1/2 cup
milk - 3 tbsp
Method:
Soak dried fruit in apple juice overnight.
Mix 1/2 tsp baking soda in vinegar and keep aside.
Sift flour, baking powder and the remaining half teaspoon baking soda (I repeat this process a few times).
Blend butter, sugar and vinegar together with a hand-blender. Add flour mixture slowly, along with milk. Drain the soaked dry-fruits and use the liquid little by little to prepare the cake batter. Mix in the soaked dry-fruits. Pour into a buttered cake pan and bake in a preheated oven at 325 degrees (Fahrenheit) for about 90 minutes, or until skewer comes out clean.
Notes:
1. The batter is usually thicker for fruitcake than regular cake.
2. Any combination of dry fruits can be used, but sugar needs to be adjusted according to the sweetness of the dry fruits.
We all know that nuts are a great option for healthy snacking. I usually don't pay much attention to those flyers from my health insurer, but there was one that spoke about nuts, which caught my attention. It identified walnuts as the king of nuts, when it comes to nutritional value. Being a great source of omega-3 and monounsaturated fatty acids, the antioxidant ellargic acid and anti-inflammatory properties, it helps support the immune system, fight cancer and protect heart health, among an array of health benefits. So, I decided to try using this incredible nut as the key ingredient in my dessert this birthday! Happy Thanksgiving!
Ingredients (makes about 1 1/2 cups of halwa):
walnut - 2 cups (chopped) + 2 tbsp for garnishing
milk - 1 cup
sugar - 1 cup
ghee (clarified butter) - 2 tbsp
water - 1/4 cup
Method:
Take walnuts with milk in a microwaveable bowl. Warm it up for about 3 minutes. Let the walnuts soak in milk for a couple of hours. When cool, grind them in a food processor to get a smooth paste.
Heat sugar, add water and as soon as it starts bubbling, add the walnut paste and keep stirring. Once it starts thickening, add ghee. When the mixture reaches halwa consistency and leaves the sides of the pan, add the walnut pieces set aside for garnishing, remove from fire, allow to cool and enjoy lukewarm!
Ingredients (makes about 1 1/2 cups of halwa):
walnut - 2 cups (chopped) + 2 tbsp for garnishing
milk - 1 cup
sugar - 1 cup
ghee (clarified butter) - 2 tbsp
water - 1/4 cup
Method:
Take walnuts with milk in a microwaveable bowl. Warm it up for about 3 minutes. Let the walnuts soak in milk for a couple of hours. When cool, grind them in a food processor to get a smooth paste.
Heat sugar, add water and as soon as it starts bubbling, add the walnut paste and keep stirring. Once it starts thickening, add ghee. When the mixture reaches halwa consistency and leaves the sides of the pan, add the walnut pieces set aside for garnishing, remove from fire, allow to cool and enjoy lukewarm!
When I was in India, we never had a baking oven. Since childhood, it was my dream to be able to bake some day. When I moved to the US, where almost every home has a baking oven, this was the first cake I baked - and to this day, it is my personal favorite.
Ingredients:
all-purpose flour - 2 cups
sweetened condensed milk - 1 can
butter - 1 stick (8 tbsp)
baking powder - 1 tsp
baking soda - 3/4 tsp
orange juice or soda - 3/4 cup
yogurt - 5 tbsp
vanilla extract - 1 tsp
Method:
Preheat oven to 350 degrees (Fahrenheit). Sift flour with baking powder and baking soda. (I repeat this process 3 to 4 times). Set aside.
Blend condensed milk and butter with a hand mixer until well-blended. Add the remaining ingredients and blend until fluffy. Pour into a greased baking tray and bake for 45 to 60 minutes until skewer comes out clean. Serve warm with tea.
Notes:
Baking powder and baking soda need to be mixed thoroughly with flour.
Ingredients:
all-purpose flour - 2 cups
sweetened condensed milk - 1 can
butter - 1 stick (8 tbsp)
baking powder - 1 tsp
baking soda - 3/4 tsp
orange juice or soda - 3/4 cup
yogurt - 5 tbsp
vanilla extract - 1 tsp
Method:
Preheat oven to 350 degrees (Fahrenheit). Sift flour with baking powder and baking soda. (I repeat this process 3 to 4 times). Set aside.
Blend condensed milk and butter with a hand mixer until well-blended. Add the remaining ingredients and blend until fluffy. Pour into a greased baking tray and bake for 45 to 60 minutes until skewer comes out clean. Serve warm with tea.
Notes:
Baking powder and baking soda need to be mixed thoroughly with flour.
We have tried different things with the nutrition-rich quinoa, but I wanted to figure out how well it lends itself to a sweet dish. Quite surprisingly, its nutty flavor passed the test with flying colors! I should confess that I needed a good amount of vanilla extract to mask its smell which put me off a bit, but the added flavor did the trick and it tasted great!
Ingredients (serves 4):
quinoa - 1 cup
milk - 4 cups
sugar - 1 cup
cocoa powder - 2 tbsp
ghee (clarified butter) - 4 tbsp
sliced almonds - 3 tbsp
vanilla extract - a few drops
Method:
Cook quinoa in 2 cups of milk. Cool and pulse in a food processor with 2 cups of milk, to form a smooth paste - well, as smooth as possible (it is difficult to grind whole quinoa to a completely smooth paste). Heat sugar with 1/4 cup water. Once it dissolves, add quinoa paste. Dissolve cocoa powder in a little milk and add to the quinoa-sugar mixture. Add vanilla extract and cook for a few minutes until the mixture thickens. Mix in the ghee and 2 tablespoons of sliced almonds. Stir until the mixture leaves the sides of the pan. Decorate with the remaining sliced almonds and serve warm.
Ingredients (serves 4):
quinoa - 1 cup
milk - 4 cups
sugar - 1 cup
cocoa powder - 2 tbsp
ghee (clarified butter) - 4 tbsp
sliced almonds - 3 tbsp
vanilla extract - a few drops
Method:
Cook quinoa in 2 cups of milk. Cool and pulse in a food processor with 2 cups of milk, to form a smooth paste - well, as smooth as possible (it is difficult to grind whole quinoa to a completely smooth paste). Heat sugar with 1/4 cup water. Once it dissolves, add quinoa paste. Dissolve cocoa powder in a little milk and add to the quinoa-sugar mixture. Add vanilla extract and cook for a few minutes until the mixture thickens. Mix in the ghee and 2 tablespoons of sliced almonds. Stir until the mixture leaves the sides of the pan. Decorate with the remaining sliced almonds and serve warm.
When it comes to desserts, portion-control has always been a problem for me. These delectable, bite-sized cheesecakes are an ideal solution. They are low in fat and sugar, topped with the natural goodness of fruits - for an almost guilt free indulgence.... If only cream cheese manufacturers can produce unsalted cream cheese, I'll be a very happy customer.....has anyone else felt so? Even better, is anyone aware of any brand that carries unsalted fat-free cream cheese (in the US)?
Ingredients (makes about 20 cheesecakes):
fat free cream cheese - 16 ounces
white chocolate baking squares - 4 ounces
sugar - 1/3 cup
fresh strawberries - 20 (approx.)
vanilla extract - 1/2 tsp (optional)
Ingredients:
Melt the baking squares. Mix in the cream cheese, sugar and vanilla extract. Blend well using a hand blender. Line a muffin pan with paper cups and spoon the cream cheese mixture until each muffin cup is about three-fourths full. Bake in a preheated oven at 350 degrees (Fahrenheit) for 20 minutes. Remove from muffin pan and cool at room temperature for an hour. Remove the muffin paper cups and refrigerate for at least a couple of hours. Just before serving, top the cheesecakes with fresh strawberries cut to 1-inch from the tapering end.
Notes:
1. Dried cherries can also be used for topping.
2. I use smaller muffin cups for this cheesecake - the regular-sized muffin cups can also be used, but that will produce about 12 cheesecakes.
Ingredients (makes about 20 cheesecakes):
fat free cream cheese - 16 ounces
white chocolate baking squares - 4 ounces
sugar - 1/3 cup
fresh strawberries - 20 (approx.)
vanilla extract - 1/2 tsp (optional)
Ingredients:
Melt the baking squares. Mix in the cream cheese, sugar and vanilla extract. Blend well using a hand blender. Line a muffin pan with paper cups and spoon the cream cheese mixture until each muffin cup is about three-fourths full. Bake in a preheated oven at 350 degrees (Fahrenheit) for 20 minutes. Remove from muffin pan and cool at room temperature for an hour. Remove the muffin paper cups and refrigerate for at least a couple of hours. Just before serving, top the cheesecakes with fresh strawberries cut to 1-inch from the tapering end.
Notes:
1. Dried cherries can also be used for topping.
2. I use smaller muffin cups for this cheesecake - the regular-sized muffin cups can also be used, but that will produce about 12 cheesecakes.
Quick, heathy, fresh, home-made snacks for weekday evenings are, to me, the most challenging to find. Nuts are high in fats, but these are "good" fats that help in lowering the "bad" cholesterol. After a long day's work, I made these energizing honey-nut balls in a jiffy, and they also disappeared in a jiffy!
Ingredients:
almonds - 2 cups (broken)
raisins - 1/2 cup
honey - 3 tbsp
olive oil - 1 tsp
Method:
Take almonds in a saucepan. Roast on medium heat for a couple of minutes and add raisins. Mix well and turn off the heat. Add honey and stir well. While the mixture is still warm, grease your hands with olive oil, take a handful of the mixture, press firmly and roll out into tight, lemon-sized balls.
Notes:
Any nuts or combination of nuts can be used, as per individual preferences.
Ingredients:
almonds - 2 cups (broken)
raisins - 1/2 cup
honey - 3 tbsp
olive oil - 1 tsp
Method:
Take almonds in a saucepan. Roast on medium heat for a couple of minutes and add raisins. Mix well and turn off the heat. Add honey and stir well. While the mixture is still warm, grease your hands with olive oil, take a handful of the mixture, press firmly and roll out into tight, lemon-sized balls.
Notes:
Any nuts or combination of nuts can be used, as per individual preferences.
Having received the two jars of honey I won in the Raw Honey Contest on Foodie Blogroll in October, I tried out these healthy holiday cookies. They turned out great - lightly sweet, soft but crunchy with the oats and nuts. Happy New Year!
This goes to Aipi's Veggie/Fruit a month - Bananas event ideated by Priya.
Ingredients:
wheat flour - 2 cups
baking powder - 1 tsp
baking soda - 1/2 tsp
oats - 1/2 cup
honey - 1/2 cup
banana - 1 large, ripe
canola oil - 2/3 cup
yogurt - 1/2 cup
dried cranberries - 1 cup
pecans - 3/4 cup (broken)
walnuts - 1/4 cup (broken)
Method:
Preheat oven to 375 degrees (Fahrenheit). Sieve flour, baking powder, baking soda and cinnamon together. In a separate bowl, blend honey, banana, yogurt and canola oil together with a hand blender. Then, add the flour mixture, slowly stirring it in. Fold in the oats, cranberries, pecans and walnuts. Place tablespoonfuls of the mixture on a greased cookie sheet and bake in a preheated oven for about 15 minutes until golden brown.
This goes to Aipi's Veggie/Fruit a month - Bananas event ideated by Priya.
Ingredients:
wheat flour - 2 cups
baking powder - 1 tsp
baking soda - 1/2 tsp
oats - 1/2 cup
honey - 1/2 cup
banana - 1 large, ripe
canola oil - 2/3 cup
yogurt - 1/2 cup
dried cranberries - 1 cup
pecans - 3/4 cup (broken)
walnuts - 1/4 cup (broken)
Method:
Preheat oven to 375 degrees (Fahrenheit). Sieve flour, baking powder, baking soda and cinnamon together. In a separate bowl, blend honey, banana, yogurt and canola oil together with a hand blender. Then, add the flour mixture, slowly stirring it in. Fold in the oats, cranberries, pecans and walnuts. Place tablespoonfuls of the mixture on a greased cookie sheet and bake in a preheated oven for about 15 minutes until golden brown.
Labels:
banana recipes,
eggless baking,
from the oven,
healthy recipes,
snacks,
sweets
4
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A friend of mine visited us with her kid. When the kid started throwing tantrums, my friend asked if I could bring her a cookie or chocolate to calm down the child. I hadn't stacked up enough treats at home, but thankfully, had the below ingredients handy. Within five minutes, I rolled out these chocolate balls, and the kid loved it! Makes a great holiday treat as well. With lovely wrappers, your delectable gifts are ready to go!
Ingredients:
milk powder (dry milk) - 1 cup
cocoa - 4 tbsp
sugar - 3/4 cup
butter - 1 tbsp
milk - 1/4 cup
chopped nuts - 2 tbsp (optional
raisins - 1 tbsp (optional)
Method:
Sieve milk powder and cocoa together without any lumps. Heat sugar, add 1/4 cup water and make a syrup. Add milk powder-cocoa mixture and stir in the nuts and butter. Finally, add the milk, mix well and remove from fire. Allow to cool and roll into bite-sized balls.
Notes:
1. Reduce the sugar to 1/2 cup if you prefer the taste of dark chocolate.
2. Use fat-free milk powder and milk if possible.
3. If overheated, the chocolate becomes hard and chewy.
milk powder (dry milk) - 1 cup
cocoa - 4 tbsp
sugar - 3/4 cup
butter - 1 tbsp
milk - 1/4 cup
chopped nuts - 2 tbsp (optional
raisins - 1 tbsp (optional)
Method:
Sieve milk powder and cocoa together without any lumps. Heat sugar, add 1/4 cup water and make a syrup. Add milk powder-cocoa mixture and stir in the nuts and butter. Finally, add the milk, mix well and remove from fire. Allow to cool and roll into bite-sized balls.
Notes:
1. Reduce the sugar to 1/2 cup if you prefer the taste of dark chocolate.
2. Use fat-free milk powder and milk if possible.
3. If overheated, the chocolate becomes hard and chewy.
While I was making this, a couple of friends stopped by (well...it's my birthday). With no time to cool and roll it out into pedas, I had to serve it to them as semi-solid halwa, but they liked the taste of it. After they left, I put it in the refrigerator, cooled it for a few hours and then shaped into pedas. This is so easy to prepare, and later became one of my personal favorites!
Ingredients:
almond powder - 1/2 cup
milk-mava powder - 1/2 cup
ricotta cheese - 15 oz
sugar - 3/4 cup
butter / ghee - 1 tbsp
milk - 1 tsp
sliced almonds - a few
saffron strands - a few
Method:
Soak saffron strands in a teaspoon of milk and keep aside. Mix almond powder, milk mava powder and cheese in a bowl. Microwave for 3 minutes. Add sugar, mix well and microwave for another 3 minutes. Add ghee, stir a couple of times and heat for another 3 minutes. Add the saffron, stir a few times and return to the microwave for another 3 minutes. Remove from the microwave and mix in the sliced almonds. Allow to cool and refrigerate for at least a couple of hours. Take a lemon-sized portion, roll it between the palms and flatten out into a round patty. Repeat for the remaining fudge.
Notes:
1. To make just milk peda, almond powder can be substituted with more milk mava powder.
2. If ricotta cheese is not available, unsweetened khoa can be used instead.
almond powder - 1/2 cup
milk-mava powder - 1/2 cup
ricotta cheese - 15 oz
sugar - 3/4 cup
butter / ghee - 1 tbsp
milk - 1 tsp
sliced almonds - a few
saffron strands - a few
Method:
Soak saffron strands in a teaspoon of milk and keep aside. Mix almond powder, milk mava powder and cheese in a bowl. Microwave for 3 minutes. Add sugar, mix well and microwave for another 3 minutes. Add ghee, stir a couple of times and heat for another 3 minutes. Add the saffron, stir a few times and return to the microwave for another 3 minutes. Remove from the microwave and mix in the sliced almonds. Allow to cool and refrigerate for at least a couple of hours. Take a lemon-sized portion, roll it between the palms and flatten out into a round patty. Repeat for the remaining fudge.
Notes:
1. To make just milk peda, almond powder can be substituted with more milk mava powder.
2. If ricotta cheese is not available, unsweetened khoa can be used instead.
This is a favorite south-Indian sweet, which is popular as a crowd-pleaser especially in weddings. A great Diwali pick too! With the chefs trying to keep the recipe a secret, and vastly different versions floating around on the internet, it took me a great deal of effort to figure out the "authentic" version and many iterations to perfect the recipe.
Ingredients: (serves 4)
split yellow mung beans - 2 cups
whole milk - 6 cups
maida / all-purpose flour - 2 tbsp
sugar - 2 1/2 cups
ghee / melted butter - 1 cup
cashews - a few
raisins - a few
orange food color - a pinch
Method:
Fry flour in a little ghee and keep aside. Pressure cook mung beans in milk until soft. Cool and blend to a smooth paste. Fry cashews and raisins in a little ghee and keep aside. Heat sugar in a pan and add about 1/4 cup water. Boil to a 1-string consistency. Add the bean paste and flour. Keep stirring continuously. Dissolve orange food color in a teaspoon of milk and add to bean mixture. Add ghee one tablespoon at a time and keep stirring until the mixture leaves the sides of the pan and becomes semi-solid (halwa consistency). Garnish with cashews and raisins. I'm sending this recipe to the Diwali sweets and snacks event and MLLA#29 ideated by Susan.
Chocolate burfi is one of my personal favorites. It is so easy to prepare, that I love to make it for parties, festivals and any time I crave for something chocolatey.
Ingredients: (to make approximately 12 pieces)
unsweetened khoa - 1 1/2 cup
sugar - 1 cup
butter - 2 tbsp
cocoa powder - 2 tbsp
sliced almonds - a few
Method:
Heat sugar in a sauce pan and add a little water. When it reaches a 1-string consistency, add khoa, cocoa powder and butter. Stir for a few minutes until it thickens and the mass starts leaving the sides of the pan. Mix in half the almonds. Grease a plate and sprinkle a few sliced almonds. Pour the mixture into plate and decorate with the remaining almonds. Level the top with a flat-bottomed vessel. Allow to cool for a few minutes and cut into squares while still warm.
I make this when I need a snack that stays on for a couple of days. The bananas makes it flavorful and the nuts add a crunch in between. Without much fat and naturally sweetened in part by raisins and bananas, this is the perfect candidate for someone in search of a healthy snack.
Ingredients:
wheat flour - 1 1/2 cups
ripe bananas - 2 large
walnut (broken) - 1/2 cup
raisins - 1/2 cup
honey - 1/2 cup
canola oil - 3/4 cup
vanilla essence - 1 tsp
baking powder - 1 tsp
baking soda - 1/2 tsp
Method:
Sift flour with baking powder and baking soda. (I repeat it a couple of times). Preheat oven to 350 degrees (Fahrenheit). Add remaining ingredients and mix well with a hand blender. Bake in the preheated oven for 45 to 60 minutes (until skewer comes out clean).
Labels:
banana recipes,
eggless baking,
from the oven,
healthy recipes,
sweets
1 Expert thoughts
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This is made during the Hindu festival of Vinayaka Chathurthi, as an offering to Lord Ganesha, the god who removes obstacles. I love this yummy dessert, but I'm not a great fan of coconut. So my recipe substitutes half the coconut in the filling with milk solids (khoa) and it tastes great!
Ingredients:
rice flour - 1 cup
grated coconut - 1/2 cup
khoa (unsweetened) - 1/2 cup (can be replaced with grated coconut as well)
jaggery - 3/4 cup
oil/ghee - 1 tsp
Method:
For the filling:
Wet the jaggery with a little water and melt it in a frying pan. Add coconut and khoa. Cook until thick, with a few drops of ghee. Allow it to cool for a few minutes. When it is still warm, make small, dime-sized balls and set aside.
For the covering:
Heat a cup of water. When it starts to boil, add oil and rice flour. Stir and mix well. Sprinkle some more hot water as required to make a soft dough. Allow to cool until it is just warm enough to handle. Take a gooseberry-sized ball of dough and shape it like a cup with oiled fingers. Place the filling in it, cover it and shape the top like a little beak. Repeat the process for the remaining flour / filling until all the modaks are shaped. Steam-cook for about 15 minutes until the modak's outer covering looks slightly transparent.
grated coconut - 1/2 cup
khoa (unsweetened) - 1/2 cup (can be replaced with grated coconut as well)
jaggery - 3/4 cup
oil/ghee - 1 tsp
Method:
For the filling:
Wet the jaggery with a little water and melt it in a frying pan. Add coconut and khoa. Cook until thick, with a few drops of ghee. Allow it to cool for a few minutes. When it is still warm, make small, dime-sized balls and set aside.
For the covering:
Heat a cup of water. When it starts to boil, add oil and rice flour. Stir and mix well. Sprinkle some more hot water as required to make a soft dough. Allow to cool until it is just warm enough to handle. Take a gooseberry-sized ball of dough and shape it like a cup with oiled fingers. Place the filling in it, cover it and shape the top like a little beak. Repeat the process for the remaining flour / filling until all the modaks are shaped. Steam-cook for about 15 minutes until the modak's outer covering looks slightly transparent.
My new colleague was just moving in from another city and he decided to rent a place near mine. On the day he was landing, I invited them for lunch at my place. I wasn't prepared for an exotic lunch, but just managed to make a complete dinner. A home-made beverage would make a great addition, but all I had was a mango in the refrigerator. So I instantly whipped up this mango lassi. To my surprise, this became the star of the day! His wife said "The mango lassi tastes very professional - better than the ones served at restaurants!"
Ingredients:
mango - 1 big or 2 small
yogurt - 8 tbsp
sugar - 4 tbsp (adjust according to taste)
mango nectar - 1 cup
Method:
Blend all ingredients and serve chilled.
"Pongal" is the harvest festival of south India, when this sweet dish is prepared. The traditional approach is to slow-cook sweet pongal in a pot until it boils over, when the family exclaims "Pongalo pongal". I usually prepare this only once a year, on Pongal day :) Personally, I prefer the taste of its cousin Akkaravadisal, which I choose to make more often, but each is unique in its own way.
Ingredients: (serves 4)
rice - 3/4 cup
mung beans - 3/4 cup
fat free milk - 6 cups
jaggery/sugar - 1 1/2 cups
clarified butter (ghee) - 6 tbsp
sliced almonds / broken cashews - 2 tbsp
raisins - 2 tbsp
Fry nuts and raisins in a little ghee and keep aside. Fry rice and mung bean in a little ghee and pressure cook with milk and jaggery until soft (even mushy is fine). Once cooked, add remaining ghee, nuts and raisins.
Notes:
If you can't use fat free milk, dilute the milk with some water.
Ingredients: (serves 4)
mung beans - 3/4 cup
fat free milk - 6 cups
jaggery/sugar - 1 1/2 cups
clarified butter (ghee) - 6 tbsp
sliced almonds / broken cashews - 2 tbsp
raisins - 2 tbsp
Fry nuts and raisins in a little ghee and keep aside. Fry rice and mung bean in a little ghee and pressure cook with milk and jaggery until soft (even mushy is fine). Once cooked, add remaining ghee, nuts and raisins.
Notes:
If you can't use fat free milk, dilute the milk with some water.
This was the first muffin I made, when I just started trying my hand at baking. The results were very encouraging. The carrots were a flavorful addition to my little muffins.
Ingredients:
wheat flour - 1 cup
grated carrots - 1 cup
honey - 1/2 cup
raisins - 1/2 cup
vanilla essence - 1 tsp
canola oil - 1/2 cup
baking powder - 1 tsp
baking soda - 1/2 tsp
Method:
Sift flour with baking powder and baking soda. (I sieve them a couple of times). Preheat oven to 400 degrees (Fahrenheit). Add grated carrots, honey, raisins, oil and vanilla essence. Mix well with a hand blender. Drop tablespoonfuls on muffin cups until they are almost full (with some space on the top for the muffin to rise) and bake in preheated oven for 20 minutes.
Ingredients:
wheat flour - 1 cup
grated carrots - 1 cup
honey - 1/2 cup
raisins - 1/2 cup
vanilla essence - 1 tsp
canola oil - 1/2 cup
baking powder - 1 tsp
baking soda - 1/2 tsp
Method:
Sift flour with baking powder and baking soda. (I sieve them a couple of times). Preheat oven to 400 degrees (Fahrenheit). Add grated carrots, honey, raisins, oil and vanilla essence. Mix well with a hand blender. Drop tablespoonfuls on muffin cups until they are almost full (with some space on the top for the muffin to rise) and bake in preheated oven for 20 minutes.
Labels:
carrot recipes,
eggless baking,
from the oven,
healthy recipes,
sweets
1 Expert thoughts
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This is one of my favorite desserts - healthy, quick, tasty, can be made without much effort, very less fat and added sugars. The other thing I like about it is the fact that it kind of represents the essence and purpose of my blog - the kind of recipes it was intended for.
When I had guests in my living room, I was able to prepare this even while entertaining them, as it hardly required me to be around. It is also a great way to make kids eat carrots.
Ingredients:
baby carrots - 1 lb (about 500 grams)
milk - 3/4 cup (preferably fat-free)
honey - 4 tbsp (adjust according to taste)
ghee (clarified butter) - 2 tbsp
sliced almonds - 3 tsp
raisins - 2 tsp
Method:
Blend carrots with milk to a coarse paste in the food processor. Microwave for 7 mins. Remove from microwave, add ghee, stir and return to the microwave for 7 more minutes. By now, the mixture should have reached halwa (semi-solid) consistency. (If not, microwave for a few more minutes). Remove from microwave, add honey, stir well and cook in the microwave for another 3 minutes. Garnish with sliced almonds and raisins and serve hot or cold.
Notes:
1. Keep the heating process to a minimum after adding honey.
2. Cooking times slightly vary among microwaves - so the timing needs to be adjusted accordingly.
When I had guests in my living room, I was able to prepare this even while entertaining them, as it hardly required me to be around. It is also a great way to make kids eat carrots.
Ingredients:
baby carrots - 1 lb (about 500 grams)
milk - 3/4 cup (preferably fat-free)
honey - 4 tbsp (adjust according to taste)
ghee (clarified butter) - 2 tbsp
sliced almonds - 3 tsp
raisins - 2 tsp
Method:
Blend carrots with milk to a coarse paste in the food processor. Microwave for 7 mins. Remove from microwave, add ghee, stir and return to the microwave for 7 more minutes. By now, the mixture should have reached halwa (semi-solid) consistency. (If not, microwave for a few more minutes). Remove from microwave, add honey, stir well and cook in the microwave for another 3 minutes. Garnish with sliced almonds and raisins and serve hot or cold.
Notes:
1. Keep the heating process to a minimum after adding honey.
2. Cooking times slightly vary among microwaves - so the timing needs to be adjusted accordingly.
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