Yum! Yum! Yum!: Indian Desserts

Showing posts with label Indian Desserts. Show all posts

Aug 27, 2020 No comments:

Kaju Katli ~ CashewNut Burfi ~ Burfi Recipes

Kaju Burfi or Kaju Katli is popular in our house with the name as 'Diamond Sweet' given my kids. Both of my kids are in love with this sweet, when ever we go to India or anyone coming from India, brining this sweet for kids has became a regime. As I am not a sweet lover, usually i don't make any effort into making sweets or desserts on my own unless and until it is festive time or an occasion where sweet is must. Though my kids love this sweet, i never motivated to explore to make this recipe at home, always thought this must be a milk based or kova type recipe that is complicated to make. But for one Rakshabandhan festival when i couldn't go out and buy sweets, i was bound to make some sweet at home for this festival, where sisters have to feed sweets to their brothers. And as per the famous saying, "Necessity is mother of Invention", that situation made me venture into this recipe, and I was thrilled how super easy this recipe was with less effort. Since then once in a while this recipe happens in my kitchen when kids are craving for some sweet. Another funny thing is my son who fishes out all the nuts from his food esp Cashew Nuts, is fond of this sweet, Go Figure! So I will be indulging nuts into his diet with this sweet recipe :-), And after all I don't need to go to India to get this sweet for kids anymore Ha Ha! Here is the Recipe, Njoy!

Ingredients:

Adapted from: Rak's Kitchen

Cashew Nuts - 1 cup

Sugar - 1/2 cup

Water - 1/4 cup

Rose Water - 1 tsp ( Optional)

Ghee - 1 Tbsp (Optional, just for greasing, For Vegan version, any Vegetable Oil or Almond Oil is okay to use)

*yields - 10 to 12 Burfi (medium size)

Method:

First grind cashew nuts into dry powder in the mixie jar. Make sure the powder won't become wet while grinding. You have to use pulse setting and grind and keep mixing it so that the nuts at the bottom of mixie jar won't become wet powder. This is very critical and key step for the success of this recipe. so be patient.
Once the cashew nut powder is ready, swift through a colander to remove any excess nut particles. You should have fine cashew nut powder for this recipe.
Heat non-stick pan, add 1/4 cup water, once water boils, add sugar and mix it well by stirring. If you are using Rose Water add now to the sugar syrup. You need to boil it until sugar completely dissolves into water and forms into syrup with slight string consistency.
Now add cashew nut powder to the pan and mix with sugar syrup and keep stirring it so that the mixture won't stick to the bottom of pan.
As the mixture comes together, that is the indication it is done (in about 2 to 3 min). Then switch off the stove, transfer the mixture to wide plate and let it cool for just 1 to 2 min.
Then while the mixture is slightly hot, you have knead it to make like a smooth and soft dough. Here you can apply ghee to your hands while kneading the dough. For Vegan version, you can use Vegetable oil or almond oil in place of Ghee.
Once the dough is ready spread it on butter or parchment paper and roll it evenly. Cut into diamond shapes.
That's it, Diamond Sweet aka Kaju Katli is ready, store in air tight container, it stores well at room temperature for 2 to 3 days.

Notes:

Whole Cashew nuts are preferred for this recipe. Cashew nuts need to be dry for this recipe to yield the fine powder. Before grinding keep the cashew nuts under sun for 10 to 15 minutes to remove any excess hidden moisture in nuts.
While grinding always make sure nuts not sticking at the bottom of jar that makes the nuts release fat and makes your powder wet.
When I make this for home, i prefer to make smaller batches that lasts for 2 to 3 days, so that it can be made fresh when in need. In case you need to make larger batch for parties or gathering, then you can increase the ratio of these ingredients to make larger yield. Always remember the Ratio as (C:S:W) = 4:2:1
Rose water gives nice slight rose essence to this sweet, this is totally optional and you can skip it, if you don't have that handy or you don't like that smell
Kneading the dough while it is hot is the most critical and tough step, be careful while you are dealing with hot dough. You have to knead fast for the dough to be smooth, otherwise it becomes hard or brittle.

Check out other Burfi Recipes here:

Chocolate Burfi

Will be back with another easy sweet recipe, Take care until we meet here again!

Keep Smiling and Spread the Joy!

-Mythreyi

Sep 26, 2015 1 comment:

Wheat Flour Halwa ~ Halwa Recipes

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:

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.
You notice the What flour color changing to light golden color ( nice aroma comes).
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).
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

Dec 31, 2014 1 comment:

Pumpkin Halwa ~ Halwa Recipes

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:

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).
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.
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.
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.
Now add cardamom powder and mix it well with Halwa leave it on stove for 5 min and switch off the stove.
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.

Notes:

Sautéing Pumpkin in the first step is very critical and you need to salute until raw smell goes away.
Stirring with Milk and Sugar is third step requires some patience, don't loose hope. You will get Halwa consistency for sure. :-)
When I am adding sugar I have added in parts, thinking Pumpkin might be sweet I might need less sugar. But I ended up using all of it. So if you are in doubt or prefer less sweet, then add sugar in parts and keep on adjusting.
Today I have prepared the Kova from scratch, you can browse the 3 min Kova Recipe here if you don't have Kova Handy.

Take a Close Peek! Yummmmm!

Once again I wish you Happy New Year!

see you later then!

-Mythreyi

Mar 1, 2014 4 comments:

Beetroot Halwa

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.

Method:

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).
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.
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.
Add Sugar to the pan, you will see the caramelization starts and then add cardamom powder to the pan.
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

Oct 13, 2013 12 comments:

Saggubiyyam (Sago) Paayasam w/ Jaggery ~ Tapioca Pudding

Happy (Dussehra ) Vijaya Dasami to you! To be Frank, I am not good at making Traditional or Festive Sweets! My MIL makes very good paayasam and it's always cherished by our family. These days I have started learning some of the festive recipes and today I made this Saggubiyyam Paayasam for Dussehra which is very easy to make with less ingredients. If you are a starter in making festive sweets like me, this is the recipe for a good start! I have adapted this recipe from Rak's Kitchen and varied some measurements to suit the sweet tooth in my family. Here is my version of the recipe, Njoy!

Saggubiyyam Paayasam with Jaggery

Ingredients:
Adapted from: Rak's Kitchen

SagguBiyyam - 1 cup ( Medium size)
Jaggery - 1 cup
Water - 3 cups
Condensed Milk - 1/2 cup ( or Milk - 1 Cup)
salt - a pinch
Cardamom - 1
Cashew Nuts - 10
Ghee - 1 tsp

Preparatory Steps:

Soak Saggubiyyam (Sago) for at least 2 to 3 hours. ( I have soaked them for 6 hours)
Roast Cashew nuts in 1 tsp ghee until they turn golden color and keep them aside.
If you are making the Condensed Milk at home, then Boil 1 cup milk until it reduced to half and you will get thick consistency. and let it cool down.

Method:

Boil 3 cups of water in a heavy bottom vessel ( or non stick stock pot). add soaked saggubiyyam to the boiling water and let it boil for 4 min. ( you will notice saggubiyyam becomes transparent and gets separated form each other).
Add 1 cup grated jaggery to the non-stick pot and mix it well with Saggubiyyam. Keep on stirring until the Jaggery melts into water completely. Add a pinch of salt and crushed cardamom powder.
Let it boil for the final time and switch off the stove. Keep the Pot aside and let it cool down completely.
Add condensed milk (ready made or home made) to the pot and mix it well. Now top with Roasted Cashew nuts and transfer to bowls and serve warm.

Notes:

This stores in the refrigerator and stays fresh for up to 1-2 days.
I have used medium size saggu biyyam, hence i needed 3 cup of water. If you are using small or silk variety of saggubiyyam you may need less water ( 2 cups of water)
Don't add milk when the saggubiyyam is hot, as the milk gets curdled. Make sure both are completely cooled down before mixing them together.
This is little lighter version compare to original paayasam (in consistency and taste)

Aha, look at those beautiful tapioca pearls inside...!

Once again Happy Dasara to you and hope this festival bring your families together and multiplies the Happiness.

will catch you next time,
until then take care
-Mythreyi

Apr 12, 2013 8 comments:

Gulab Jamun ( Made from Scratch)

'Gulab Jamun' is a popular North Indian Dessert and made for all the occasions or festivals in India. It is a milk based dessert, where the Milk Powder, butter and flour formed dumplings are deep fried and soaked in light rose flavored sugar syrup. The name 'Gulab' means rose and 'Jamun' means a Jamun fruit ( Neredu in telugu) as the shape of these dumplings resembles the Jamun fruit and soaked in Rose flavored syrup this dessert got the name 'Gulab Jamun'.

Gulab Jamun

It has been quite some time that I have made this recipe, but never get to post it. I have made this for my 'honey' who is a sweet lover and especially dies for Gulab Jamuns. I took the effort to make these Jamuns for our special day, to make it even more special I have made them from scratch and surprised the Hubby... on our 10th Anniversary day. He indulged with these soft and sweet jamuns that melts in mouth leaving a heavenly feeling for taste buds. I have used the recipe from Divya's Culinary Journey, and these Jamuns exactly turned like as she described, and at the end you will be convinced just like me that 'No more MTR Instants', when making Gulab Jamuns from scratch is so much easy with this recipe. Here is my version, Njoy!

Ingredients:

For Jamuns:
Milk Powder - 1 cup ( Mawa Powder or Carnation Milk Powder)
All Purpose Flour - 1/2 cup
Baking soda - 1/2 tsp
Unsalted Butter - 2 Tbsp ( at room temperature)
Milk - 5 Tbsp ( to make dough)
Oil - for deep frying the Jamuns

For Syrup:
Sugar - 1 cup
Water - 1 cup

Cardamom - 4 pods ( crushed)

Rose Essence - 1/2 tsp or Rose Water - 1 Tbsp (optional)

*yields: 2 dozen medium size jamuns or 3 dozen small (bite size) jamuns

Method:

In a medium mixing bowl, combine Milk Powder, APF and baking soda. Add Butter and mix it well. Start adding milk in small quantities to make a dough. Cover the dough with lid and leave for 10 min aside. (to make the baking soda work in it).
Meanwhile, Add Sugar and Water in a stock pot and boil it for 5 min. Add crushed cardamom, rose water and boil for another 5 min. You will notice sugar syrup is forming ( I like it semi sweet so I always make very thin syrup for Gulab Jmauns) syrup should be little sticky. Once that consistency is reached switch off the stove and keep the sugar syrup on the side.
Take a Kadai and Heat the oil for deep frying the balls.
Now start making small balls with the Dough in between your palms. Make sure the Dough balls don't have any cracks. Other wise they will break once you drop them in the oil.
Once the oil is hot, drop the dough balls carefully and fry them until they turn to golden brown color.
Take of the excess oil by patting them with paper towel. And drop these Jamuns in the sugar syrup and let them soak for at least 2 -3 hours.

Serve these delicious and wonderful Jamuns warm or cold as your Dessert. You will be close to Heaven when you have the Warm Jamuns with Cold Ice Cream. Warm and Cold sounds weird combination but it creates taste twinkles in your mouth for sure. Try it out and let me know....and do you have another new combination to serve this desert, please share your ideas with my readers.

Warm Gulab Jamun served with Cold Vanilla Ice Cream..... Hmmmmm!

Notes:

I prefer to soak the Jamuns for at least half-day. Usually I make them in the morning in order to serve in the evening.
I like thin sugar syrup for Gulab Jamuns to make them mild sweet. If you like heavy syrup, make syrup with 1 1/2 cups sugar and 1 cup water.
Alternate to rose essence you can use saffron flakes as well for nice flavor.
The fried dumpling will be doubled in size after they are soaked fully in the syrup. So make sure you make small size dough balls. (as they double in size at the end)

Take care until we meet here again..
-Mythreyi

Nov 12, 2012 11 comments:

Oatmeal Paayasam (Under 15 Minutes)

I wish all my readers a Happy and Safe Deepavali (Festival of Lights)!!! Diwali is a significant festival in India where everyone look forward to celebrate it with their family. The firecrackers will bring lot of fun to kids, and girls decorate the house with colorful Rangoli and array of Diyas. The tradition of this festival is to eat and share sweets in family and friends.

Oatmeal Paayasam

On this festive occasion, I am sharing Oatmeal Paayasam sweet recipe with you. This recipe comes with a healthy twist of Oatmeal, to the routine sweet Paayasam. Usually I eat Oatmeal for breakfast as this is quick fix and suits my morning busy schedule. My mom insisted several times to try this Paayasam, as this is very simple and will be ready under 15 minutes. Today the recipe came handy, and I exactly followed my mom's instructions and to my surprise it is ready in 15 minutes with same great festive taste of regular Paayasam. Usually VJ won't aah or ooh about my dishes, but when he goes for second serving means it's Superb :-). Here is the recipe, Njoy!

Ingredients:
recipe source : My Mom's Kitchen

Whole Milk - 1 1/2 cup
Water - 1/2 cup
(or 2% Milk - 2 cups)

Oatmeal - 1/2 cup
Water - 1/2 cup

Bellam (Gud) - 1/2 cup ( Brown Sugar)
White Sugar - 5 Tbsp
Ghee - 2 tsp
Cashew Nuts - 10 ( halved)
Dry Coconut Pieces - 1 Tbsp

Cardamom - 2

Method:

Heat the heavy bottom pan ( I have used my new Prestige non-stick pressure pan). Mix the 1 1/2 cup milk and 1/2 cup water (or 2 cups of 2% milk) and add to the pan.
Let the milk boil on medium heat for 5 min. Meanwhile, add water to the oatmeal in a microwave safe bowl and heat it in mircowave for 2 min.
Now add grated Bellam ( Brownsugar) and white sugar to the milk. and keep stirring well so that it won't stick to the bottom (5 min) . Fry the Cashew nuts and dry coconut pieces in Ghee until they become golden color and keep it aside.
Grind the cardamom in mortar with pastel, and add it to the boiling milk. Now add the cooked oatmeal to the milk and mix well so that it won't form into lumps. Finally top with Cashew Nuts and Coconut pieces and turn off the heat.

Add caption

Serve into bowls and eat when it is warm for best taste. Happy Diwali Once again, here I am passing this sweet bowl to you, enjoy!

Notes:

If you don't have Bellam or Brownsugar, you can replace with White Sugar, then total 1/2 cup white sugar can be added. Bellam gives nice color and flavor to the paayasam.
If you are concerned about the calories then you can use 2% milk, but I suggest trying this recipe with whole milk for better results.

will meet you here again, until then take care
-Mythreyi

Sep 9, 2012 18 comments:

Chocolate Burfi

As I perfected the Kova/Mawa at home recently, it's not right, if i don't put that to use. What do you say! Today I am presenting a Burfi sweet that is made with Kowa and now you can make at home. It looks like the one that you will see in the sweet shops (in India) but tastes better as you will use all the ingredients fresh. Today this burfi came out so good that my family and friends did not believe that this is homemade. This is so soft and melts in your mouth and the addition of chocolate did the favor for my chocolate lover at home. ;-)

Chocolate Burfi

Ingredients:
Recipe Source: Spiceup the Curry

Mawa(Kova) - 3 cups
Sugar - 1/2 cup
Milk - 1/3 cup
Coca Powder - 2 Tbsp
Cashews - 20 ( for decorating)

Preparatory Steps:
Grease the Burfi pan with Oil. I have sprayed some PAM oil in my 9*5 inch loaf pan.

Method:

Heat the Kova in a non-stick sauce pan. It looks like crumbles in the beginning.

After some time it starts melting. Now add the Milk, followed by Sugar. Mix well and heat until it

thickens. ( 4 to 5 min). Make sure you stir continuously, so that it won't stick to the bottom.

Switch off the stove and Take half the mixture and spread it in the loaf pan.

In the remaining half, add the cocoa powder and mix well that no lumps forms.

Now spread this mixture on top of plain burfi layer in the loaf pan. Arrange the cashew nuts on top. (or you can chop the nuts and spread them on top)

Let it cool completely and let the burfi set. (Here it is very hot and summer in Texas, so I put it in the refrigerator for 1 hour in order to cool it.)

Once it sets, and cut them into even squares and Impress your family and guests.

I have made this for recent Raksha Bandhan Day where the tradition is, sister ties a rakhi to her brother and offers him sweets and brother promises to protect her for life.

Will be back with one more cool recipe, Have a Good Night!
-Mythreyi

Aug 19, 2012 19 comments:

Homemade Kova / Koya / Mawa

If you have to make some Indian Sweets like Carrot Halwa, Gulab Jamun, Palakova, Burfi or Peda then you definitely need the Koya as the main ingredient. in India it is easily available in most of the grocery stores similar to Paneer. But I found it is difficult to find the Mawa / Kova in the Indian stores in USA. After extensive search, disappointed as i couldn't find it in any store, and that led me to make Koya at Home. That means now I can make all the above sweets at any time...and at home. Yayyyyy!

Homemade Kowa

There are several variations to make the Koya at home. You can make with condensed milk or evaporated milk, ricotta cheese, milk powder etc. After reading some recipes, I found this recipe the best as it uses very less ingredients and it is easy to prepare and these ingredients are easily available in any USA grocery store. Here is the recipe, Enjoy!

Ingredients:
Ricotta Cheese - 2 cups
Carnation Milk Dry Powder - 3 cups ( in India you can use Amule Milk Powder)
Butter - 2 Tbsp

* yields : 3 cups of Kova

Method:

Place the thick heavy bottom pan on stove and heat it. Add butter to it and it melts in a min.
Once it melts add the Ricotta Cheese to it and start stirring slowly. The cheese melts slowly and starts forming the liquid.
Then add the Carnation Dry Milk Powder slowly in increments and stirring with spatula.
(Make sure that it won't stick to the bottom and lumps should not form) Mix it thoroughly until it becomes like small granules ( or becomes like a cookie dough). It took me 7 to 8 minutes to get this consistency.

Switch off the heat and let it cool. Once it completely cools, put it in the ziploc and freeze it. Whenever you need to make Burfi sweet and thaw it start using the Freshly Home made Kova in your sweets.

Will post the Chocolate Burfi I made with this Homemade Kowa soon...:-)

take care until we meet here again..
-Mythreyi

Jan 12, 2012 10 comments:

Bread Rasmalai

Today I am very happy to get this 'Happy Blogger' Award passed by Sonali who is kind enough to share this Award. I always wonder how she can manage to cook so many recipes with Only Sea Food, as I can hardly cook one or two varieties with Fish. If you are looking for superb sea food recipes, Sonali's 'Only Fish Recipes' is your one shop stop.

Bread Ras Malai ( lean version)

Today let me share this happiness with the touch of sweet and here featuring the recipe of Ras Malai made with Bread. Hmmmm, Ras Malai, the name it self reminds the melting moments of panner combined with cream in the mouth. Malai means cream, usually this dish is made with soaked panner balls in the cream with the flavor of cardamom. It sounds very Yummm and Fattyyy also. So I am in search of lighter version of this recipe, and this one turned out to be the winner... Basically, in this recipe we replace the panner balls with the Bread Slices cut into round shapes which looks like flatten panner balls in color and texture. Except that rest of the recipe is same as Ras Malai. So with out loosing the flavors, this is the best way to eat the lean Ras Malai.

Non fat version of Ras Malai

Ingredients:
Milk - 2 cups
Almonds - 20
Milk Powder - 2 Tbsp
Milk - 1/3 cup
Saffron Flakes - 1 tsp
Milk - 1 Tbsp
Sugar - 1/3 cup
cardamom - 1 or 2
White Sandwhich Bread - 10 slices ( or 20 small rounds)
Cashew - 8
Ghee - 1tsp

Method:

Boil the Milk along with the sugar until it becomes into 1/2 of it and put it in the refrigerator.
Soak the almonds in hot water for 15 min. This makes the peal come very easily. Peal this and grind it into fine powder (or paste) along with the cardamom.
Soak the safforn flakes in the warm 1 Tbsp milk
Mix the milk powder in the 1/3 cup of milk. and mix it very well so that any of the lumps are not formed.
Trim the and edges of the bred slices. You can use any lid for the round shape. and press it gently on the Bread slice in the corners. you will get two rounds out of one slice. ( I have used one of my tin from the Taalimpu Box for the round mold and I have used Daily Breads Sandwhich bread which is wide and large than usual brands, so I managed to get 4 rounds out of each slice.)
Now Take a wide bowl, and add the refrigerated cold milk. Add the Almond Powder to it and mix it well.
Add the Milk powder added milk and mix it well so that any of the lumps are removed. Now drop the bread rounds into this milk and pour the safforn mixture on top. (Leave for 30 minutes so that bread slices will get all the flavors)
Fry the cashew in Ghee until Golden color and top the Ras mali with golden cashew Nuts.

There you Go!! Now Yummyy but not Fatty Ras Malai is ready in minutes, Now I can eat that with out any guilt. Though I don't eat too many sweets, usually I don't say NO to milk sweets, and this one became the favorite these days. Of Course VJ (real sweet lover at my home) wasn't excited with this, as it tasted like Bread and Milk to him. For the authentic taste of Ras Malai, you gott to eat the real Ras Malai made with Panner, of course if you don't mind to eat those extra calories.

As we used Almonds, Milk, Bread and less sugar this is very Nutritious and healthy for Kids. And also as we avoided Panner preparation, this can prepared very quickly ( less than 30 mins).

Now let me share my award and joy to some of my blogger friends....

Deeps @ Naughty Curry
Kalpana Shareesh @ Life with Spices
Sadhna @ Sensible Vegeterian
Rinku @ Kitchen Treats
Aarathi @ Yummy Tummy
please pass on this award to your friends and let the joy roll already in this New Year...

Happy Sankranthi ( Pongal) in advance!!!!
-Mythreyi

Apr 30, 2011 8 comments:

Gajar ka Halwa ~ Carrot Halwa ~ Buttered Carrot with Milk

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:

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).
Heat the Pan add 1 Tbsp and fry the Golden Raisins and Cashew nuts and set aside.
In the same pan add the remaining butter and once it is melted, add the grated carrot.
Once the raw smell goes way ( after 5 min), add the milk to this carrots in the pan.
Keep stirring gently (up and down) avoiding sticking this to bottom, and do this until all the milk dissolves into carrot mixture.
Add the sugar and mix it well while sugar keeps melting.
Make the Cardamom Powder in the mortar and add this to carrot.
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.