Yum! Yum! Yum!

When I was browsing for sweets that can be made in Jiffy ( to surprise the Guests that surprised me) come across this recipe from Rak's Kitchen! I am totally fallen for this recipe as it takes only 10 min to prepare and made with simple and healthy ingredients. When it comes to Sweets, I am not brave to experiment, I have sincerely followed Rak's recipe and the result is Delicious Sweet in minutes. Since the day I have tried this recipe, this is happening lot of times in my kitchen, to convince my family's sweet tooth! Here is the recipe, Njoy!




Ingredients:
Recipe source: Rak's Ktichen

Wheat Flour - 1/2 cup Sugar - 1/2 cup Water - 1/2 cup salt -  a pinch Ghee -1/4 cup ( + little more as needed) Cashew - 5 Almond - 5 to 6 ( for garnish) Cardamom Powder - a pinch (Optional)

* yields: 4 servings

Preparatory Steps:

• Measure all the ingredients and keep things ready. 
• Take water in a small bowl and add salt to it until it dissolves. 

Method:

1. Heat non-stick pan and keep it on medium to low heat. Add Ghee to the pan. Add chopped cashew nuts to Ghee. When they start slightly roasting, add Wheat Flour to the pan. mx it well with ghee. 
2. You notice the What flour color changing to light golden color ( nice aroma comes). 
3. Now add Water (with salt in it) to the Pan and keep on mixing the Wheat Flour until it becomes like paste ( no lumps should be forming). 
4. Add sugar to the mixture in the pan. Keep on mixing. It becomes like thick paste, gets Halwa consistency, starts shining and leaving the Ghee out. Switch off the stove, transfer this to a plate that is slightly ghee coated. Serve and Enjoy this Halwa immediately. 

Notes:

• I haven't used cardamom powder in this recipe. 
• The recipe exactly measures for 4 people. If you need to make for more people, multiply the ingredients accordingly. 
• This taste good when made fresh than stored. I suggest to make this sweet in small quantities to get the great fresh taste. 

Will be back with another simple recipe,
Happy Cooking until Then!
-Mythreyi

Dear Readers,

Wish you a very Happy and Prosperous New Year! May this new year bring lot of happiness to your families.

To celebrate this special occasion Today I am brining a Special Dish to you that is Pumpkin Halwa. This has been on my Halwa Recipes list to make from long time. I have first tasted this sweet when my friend's mom-in-law made this on her Babyshower Party.  Now the Baby is almost 2 years old, but that taste got stuck in my mouth. So finally it happened today. This Pumpkin Halwa is so bright in color, not too sweet but just right and delicious, makes any of your special occasion even more special.  Here is the recipe, Njoy!



Ingredients:
Grated Pumpkin - 2 Cups ( I have used 1/8 of medium pumpkin)
Sugar - 1 Cup
Milk - 1/3 cup
Butter - 1/4 cup
Chopped Nuts - 1/4 cup
Cardamom Powder - 1 tsp ( used 3 pods )
Kova - 1/3 cup ( for Garnish and Optional)

Preparatory Steps:

• First Peel and remove any seeds from pumpkin and wash it with warm water. Grate it at medium setting so that flakes will be little bigger.
• Chop the nuts roughly and set aside. I have used Almonds and Cashew Nuts.
• Remove the Cardamom Seeds from pods and crush it in mortar with pestle 

Method:

1. Heat the non-stick pan on the stove. Once it is hot, add 1 Tbsp of butter and let it melt. Add grated pumpkin to the pan and sauté for 5 min ( or until the raw smell is gone).
2. Now add 1/3 cup of milk and mix it with grated pumpkin. Mix it well and keep on stirring for 5 min. Pumpkin becomes soft and starts becoming like Puree consistency. Keep stirring until all the milk moisture becomes dry. 
3. Now add sugar to the pan and keep on mixing with Pumpkin Puree. Make sure it is not sticking to the pan.  You need to keep stirring for about 10 min. 
4. Add nuts and remaining butter to the the Pan, now Pumpkin Puree reaches to thick Halwa consistency. Your Kitchen must be filled with nice aroma by now. Keep on mixing for another 5 min. 
5. Now add cardamom powder and mix it well with Halwa leave it on stove for 5 min and switch off the stove. 
6. Transfer this to serving bowls and top with Kova crumbles and serve hot. Kova is optional, but it gives slightly Creamy taste and adds that special 'Chef Touch' when you serve to your Guests. 

I wish all my Readers a very Happy Diwali! As you know it is very rare that Sweets spur from my kitchen. Usually I am not up to make Sweets as i don't have Sweet Tooth. But for some reason this year I have been craving for Sweets, call it stress or emotional eating, watever it is, that made me try some sweets this year. Lucky you, Sweet Lovers! :-) So for this Diwali, I am bringing the Cornflour Halwa to sweeten your teeth and wishing you all to have a Safe and Sound Holiday! This Halwa is very simple to make with less ingredients that are readily available in your pantry and made in microwave and ready in 20 minutes. What else you need ask for? This is perfect to make when you hear the knock on the door from those special guests tried to surprise you! I have adapted this recipe from Rak's Kitchen and adjusted some ingredients to suit my family needs. Here is my version of the recipe, Njoy!

Corn Flour Halwa

Ingredients:
Adapted from: Rak's Kitchen

Corn Flour  - 1/2 cup
Sugar - 1 1/2 cup
Water - 2 cups
Cardamom (Elachi) Powder - 1 tsp
Ghee - 3 Tbsp
Nuts -  10 - 15 (  Cashew and Pistachio)
Food Color - a pinch (Red or Orange or Yellow)


Method:

1. Take a medium microwave safe bowl  (Glass Bowl is preferred) and mix the Corn Flour and Sugar well so that no lumps are there. Slowly start adding water and keep on mixing the flour so that you will get like batter consistency. Add food color to mixture mix it well until in incorporates well and making the whole batter colorful. ( I have used Orange Color in mine)
2. Heat this mixture in Microwave for 6 minutes. in between at 3 min interval take it out and mix it well with spatula so that it won't stick to the bottom.
3. Meanwhile crush 2 cardamom pods ( discard the skin) and make fine powder. Finely chop Cahew and Pistachio nuts into small pieces. Heat 1 Tbsp of Ghee and fry the chopped nuts until semi gold color and keep them aside ( you don't want to roast the nuts for this recipe, so be careful when you are frying the nuts).
4. Now keep the Halwa again in microwave for another 6 minutes for second time. Now for every 2 minutes take it out and mix it or fold it from top to bottom ( this helps the heat to spread evenly, otherwise your edges will be too soft and center becomes stiff). You will start noticing the thick and firm halwa consistency is forming at this time. 
5. Once you are done 6 minutes, take it out and add cardamom (elachi) powder and nuts and mix it well.  
6. Take a wide plate and grease with 1 Tbsp of Ghee. Transfer the Halwa to plate spread evenly by pressing with Spatula ( use remaining Ghee here, that helps your spatula not to stick and allows to spread easily). Now let Halwa completely cool down for at least 30 to 60 minutes. 
7. Once it cools down cut into squares or diamonds and enjoy right away.

Notes:

• It stores good outside for 2 days. If you refrigerate the taste and texture changes. It's recommend to eat fresh. 
• I have used orange color, you can use red or yellow as well
• Easy way to remember the ingredients in this recipe is  ( 1 : 3 : 4), 1 part corn flour starch, 3 parts sugar and 4 parts water. You can easily scale the ingredients with this ratio if you have make bit batch.
• When ever the nuts get under your teeth it tasted amazing, next time when i make I will be adding more nuts so that in every bite i will get more nuts. I am nut freak, esp I like nuts in sweets, if you are like me, then go for it and double your nuts measure in this recipe. 
• And I am warning this is not a very healthy recipe as it uses Corn Starch and lot of Sugar. Don't rely on this to make it as a quick fix dessert for your kids, But once in a while it is okay to make it for festivals. 

Take a close peek, Look at that Glossy Texture!

Check out all other Halwa Recipes and More Sweets....!


Wish you all a very Happy Diwali! Have a safe and sound Holiday!
See you soon here, until then take care!
-Mythreyi

When I tried Beetroot Halwa at a Restaurant (Paradise in Plano in DFW Area), I have a longing to make this wonderful, colorful and delicious Dessert. Usually It's rare that anyone jumps up for Beetroot, when i saw Beetroot Halwa name at the Buffet section I thought I should try this. Normally I skip any desserts, and mostly you see Carrot Halwa at Buffet in Parties or in restaurants. So two unusual things happen that day, One, Beetroot Halwa at the Buffet Section and Second, Me trying Dessert, that resulted in the making of Beetroot Halwa in my kitchen. The taste is amazing and once you taste you will addict to this. Isn't it wonderful way to eat up all the Beetroot! So next time, lock up your carrots in closet and try this colorful Beetroot Halwa. Here is the recipe, Njoy!



Ingredients:
Grated Beetroot - 1 cup ( 1 medium Beetroot will yield )
Milk - 1 cup
Sugar - 1/2 cup
Ghee - 1/4 cup  (or 1/2 butter stick)
Cardamom - 3 pods
Cashew Nuts - 10
Pistachio and Almonds - 1 Tbsp chopped ( Optional)

*yields - 2 to 3 servings



Preparatory Steps:

• Trim the edges of the Beetroot, Peel and wash. Grate the beetroot in medium grate setting.
• Heat 1 tsp Ghee in non-stick pan and fry all the Nuts until they turn golden color.
• Grind the Cardamom Pods in Mortar and remove the cardamom peels
• Heat the Milk in microwave for 3 min.

1. Heat non-stick pan and add 1 Tbsp Ghee. Add grated beetroot to it and stir fry on medium heat until the raw smell of the beetroot goes away. ( it will take some time at least 7 to 10 min, Be Patient, this is critical step).
2. Add boiled milk to the Beetroot. At this point you will get very light pink, don't get Panic, it will come back to it's dark color once the milk evaporates.
3. Mix Beetroot with milk and keep on stirring to avoid any sticking to the bottom of the pan. After 5 min, you will notice milk evaporates and leaving the cream infused into Beetroot.
4. Add Sugar to the pan, you will see the caramelization starts and then add cardamom powder to the pan.
5. Mix everything well and keep on stirring until it starts separates. Add remaining Ghee to the pan, you will notice that will make it to Halwa consistency. Now add Fried Nuts to the pan and switch off the stove, but leave the pan on the stove until it cools down.

Once it is cool down, serve into serving bowls, add additional nuts for garnish and serve warm. It leaves the small bliss in you mouth for every bite you will have! I am not exaggerating, make it for yourself and try it to believe me. :-)

Tips:

• Frying the Beetroot until the raw smell goes away is very critical and key step for the great flavor at the end. 
• If you try Large grating setting, you will get nice flakes of Beetroot in the Halwa.
• I always like nuts in Halwas, if you are not Nuts about nuts, you can skip it with no issues.
• Some people add some Kova ( or Mawa) in this recipe, but I preferred to keep it little light, Hence I skipped it. 
• If you are first time trying halwa recipes, I suggest try in small quantities. the measures that are given here are good for small yields. 
• If you want large quantities you can double or multiply the measurements accordingly based on crowd at the party or potluck. 

Check out other Wonderful Beetroot Recipes.

OR

Check out other Halwa Recipes.

will be back with another special recipe!
until then take care!
-Mythreyi

Sorakaya (called in Telugu) is from Squash family and widely available in South India or in coastal parts of India. This vegetable is also known as Lauki (or Doodhi) in Hindi or Bottlegourd in English. As the name says it resembles like a 'Bottle', long and thick. There are several nice variations that you can make with this vegetable, but most popular in my family are Sorakaya Pachadi, Sorakaya cooked with Milk or Sorakaya Pulusu (stew). I have always wanted to make this Soarakaya Halwa from long time.Finally today it happened, because today I have a  fresh Bottlegourd from the vine at hand. Again thanks to my sister for sending these fresh bottlegourds form her garden!


This is shocking truth for me to know that Halwa is a Middle Eastern based sweet (Thanks to Wiki), I used to think this is from India. Halwa is a light ( not too rich) sweet, mostly made with flour, milk and nuts. Some times you replace the flour with, Sooji Rava, or lentils or Vegetables. I have already made one veggie base Halwa, that is Carrot Halwa. Today it's time to experiment Halwa with Sorakaya! Here is the reicpe, njoy!

Do you know?: Taking raw Sorakya Juice early in the morning will slim you down. You will see the results in 1 week. I haven't tried it, as I am afraid of that taste. Heard from my friends, if you can handle the taste you should give it a try. :-)



Preparatory Steps:
Trim the edges of Sorakaya, peel it and remove the seeds.Wash the wedges and grate it with Grater. Take the grated sorakaya in your palms and squeeze it to remove any extra water and keep it aside.

Ingredients:
Grated Sorakaya - 2 cups
Milk - 1 cup
Sugar - 1/2 cup
Butter - 1/4 cup
Cashew Nuts - 10
Raisins - 5
Pistachio Nuts - 5 nuts ( optional)
Cardamom Powder - 1/2 tsp ( or 2 pods)

Method:

1. Heat the non-stick pan, add 1 tsp of butter. Once the butter melts add the Cashew Nuts and Raisins and roast them for 1min. Take these out and keep them aside. 
2. To the same pan add 1 tsp of butter and add Grated Sorakaya. Saute it until the raw smell goes away. ( takes at least 5 min)
3. Add milk to the pan and keep on mixing it with grated sorakaya. Close the lid and leave it for 5 min. 
4. Remove the lid and keep the flame in low, add sugar and cardamom powder to the pan.
5. Mix it very well and simmer until all the milk gets mixed into grated sorakya ( another 5 min).
6. Now add remaining butter to the Halwa and mix it very well. You notice now the Halwa comes together and becomes thick. Taste and adjust the sugar according to your taste.
7. Transfer it to serving bowl and decorate with Roasted Cashew and Raisins. I like to add chopped pistachio nuts to match the color of this Halwa and it is optional and up to you.

Tips:

• You need fresh and tender sorakaya to make this halwa.
• Removing the water from grated sorakya by squeezing is the critical step in this recipe
• Cardamom Powder is vital to enrich this Halwa Flavor, so don't skip it.

will be back with another great recipe,
until then take care
-Mythreyi

Today I am very happy and joyful as my son quickly recovered from the minor surgery. So I have started my morning sweetful by making this rocking desert to celebrate these happy moments and also to treat my little brave heart Abhi, for handling this with no tears.

Gajar ka Halwa

Ingredients:
Grated Carrot - 2 Cups
Milk (2%) - 2 Cups
Sugar - 1/2 Cup
Butter - 1/4 Cup
Cardamom - 2
Cashew Nuts - 2 Tbsp
Gold Raisins  - 1 Tbsp




How to Make It:

1. First, Take the milk in glass (microwavable) bowl and heat in the microwave for 2 min. let it leave in the microwave for 1 min. Then repeat heating for 2 min and cool for 1 min. Repeat this process until the milk becomes thick and ( half the measurement, i.e 1 Cup). (It take approximately 20 min).
2. Heat the Pan add 1 Tbsp and fry the Golden Raisins and Cashew nuts and set aside.
3. In the same pan add the remaining butter and once it is melted, add the grated carrot.
4. Once the raw smell goes way ( after 5 min), add the milk to this carrots in the pan.
5. Keep stirring gently (up and down) avoiding sticking this to bottom, and do this until all the milk dissolves into carrot mixture.
6. Add the sugar and mix it well while sugar keeps melting. 
7. Make the Cardamom Powder in the mortar and add this to carrot.
8. Finally top with Cashew nuts and Golden Raisins. Leave it on the stove until it cools.

Then Serve this into plates and sit back and enjoy this healthy heavenly desert.

Note:

• This desert is the trick to sneak in some veggies, milk and nuts to my sweet lovers plate at home.
• I have used only 2% milk to cut some fat. As we condense the milk in this recipe, 2% is enough. 
• If you want adjust sugar accordingly. At the end, it is not too sweet, so I have added 2 Tbsp more. It depends on how sweet the carrots are. So first add minimally and at the ends you can add more, if it is less.

Savory Sunday @ Eating at WinniPeg