Sweet items

Sooji Halwa

Halwa is an Indian dessert prepared on occasion or festive.Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat, rice or lentil based halwa moong dal halwa is drier and more crumbly.

Halwa prepared with various other ingredients, including nuts kesar badam halwa milk based halwa  milk rava kesari  and vegetables Gajar Halwa fruit based Apple halwa

I am sharing Sooji halwa semolina based halwa is gelatinous and translucent, it is Roasted in clarified butter cooked with water adding sugar & flavour with green cardamom powder and garnish with nuts.

Ingredients

Sooji/Semolina 1/2 cup

Ghee/Clarified butter 1 tbsp

Assorted Nuts 1/4 cup

Green cardamom powder a pinch

Water 1 cup

Method
Heat a pan adding ghee.roast sooji on med flame till it changes it colour .add water sugar & cook till start leaving a pan.add cardamom powder.Garnish with Nuts.

Falooda 

Falooda is a cold dessert beverage popular in the Indian subcontinent. Traditionally it is made by mixing rose syrup, vermicelli, sweet basil seeds, and pieces of jelly with milk and often topped off with a scoop of ice cream.

I am sharing my version of falooda which I prepared during the weekend for my family.falooda ingredients need to be ready before assembling to serve in a glass.chilled sweetened milk soaked basil seeds and prepared Falooda Noodles or sev

ingredients
Whole Milk 4 cup
Sugar 2 tbsp or to taste
Rose Syrup 4 tbsp or to taste
Sweet Basil seeds 4 tbsp
Ice Cream 2 -4 scoop
Falooda Noodles 1/2 cup
Assorted Nuts 1 tbsp (optional)

Method

Soak Sweet basil seeds in water to once they swell drain water and keep aside.Boil milk adding sugar and once cool down keep in a refrigerator so it becomes chilled. Prepare Falooda Noodles reading instructions behind packet, it is an easily available at any Indian grocery store.

Pour rose syrup in a glass then add Soaked sweet basil seeds on top add Falooda noodles slowly pour chilled sweetened milk add a scoop of ice cream and garnish with assorted nuts.Serve immediately & enjoy

Sheer Khurma 

Sheer Khurma literally means”milk with dates” in Persian, in this festival vermicelli pudding prepared by Muslims on Eid ul-Fitr. It is a traditional Muslim festive dessert, for celebrations. This dish is made from dried dates.This special dish is served on the morning of Eid day in the family after the Eid prayer throughout the day to all the visiting guests.

The main ingredients used in Sheer Khurma are vermicelli, whole milk, sugar, and dates.In my version of Sheer khurma to enhance flavor, I have added cardamom powder, cashew nuts pistachios, almonds,  saffron & raisins.

ingredients

5 cups full cream milk

1/2 cup or 60 gm vermicelli

1 tbsp Ghee

1/2 cup sugar or to taste

1tsp green cardamom powder

2 Tbsp chopped dates

10-12 raisins

1/4 cup almonds-Pistachios blanched and cut into pieces

10-12 Cashew nuts

Saffron strands soaked in milk (optional)

Method

Heat ghee in a deep pan, add chopped nuts & Raisins fry till starts giving nutty aroma remove from pan & drain on paper towel and keep aside, using the same pan add the vermicelli and cook till it turns golden brown.Add the sugar and milk and cook until cook until the sugar dissolves.Add the fried dry fruits and keep few for garnishing, mix well and allow it to simmer for 3 to 4 minutes.Add the fresh dates,  cardamom powder and saffron soaked in milk and simmer for another 1 to 2 minutes.Remove from the flame and serve hot or cold.

 

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MAWA MALPUA

Malpua is a traditional sweet of north India. It is prepared in during the festival of Holi at my hometown Bihar.the recipe of making one is pretty simple. It is the unique ingredients that make the taste of Malpuas just irresistible. it’s one type of deep fried Pancake Dipped in a Sugar syrup.Variation of Malpua using ingredients like is prepared by mashed ripe bananas, Desiccated coconut, adding flour, and water, milk or yogurt. The mixture is sometimes delicately seasoned with cardamoms powder or fennel seeds.

On Eve of this Holi festival prepared Mawa Malpua recipe for my family. A rich variation is the mawa malpua where mawa or unsweetened khoya is added to the batter. These rich pancakes are also immersed in sugar syrup and served with Instant Rabdi (optional).

For malpua batter:

1 cup All Purpose flour

1 cup Mawa/khoya grated

1 and 1/2 cup warm water

1 tsp Fennel seeds

For Sugar Syrup (one thread Consistency)

1 cup Sugar

1/2 cup Water

Clarified butter or cooking oil for frying

Method

Take a big bowl smooth khoya using palm or back of spoon add all purpose flour & fennel seeds, mix properly.adding warm water it will slowly form a lump free smooth batter of flowing consistency.Keep mixing the mixture aside till you make the sugar syrup.

To prepare sugar syrup, add sugar and water in a vessel and allow the sugar to melt. Simmer the sugar syrup for 10-12 minutes on a low-medium flame and  turn off heat. Set aside.

Heat ghee or Oil in a  pan on a medium-low flame for 3-4 mts. Pour a small ladle full of batter in the center of the pan without spreading it. The batter will spread on its own.As it fries, the batter will flatten out into disk shape and the edges will start to crisp up.Flip it over and cook on medium flame for another 2-3 mts or till it turns golden brown.

Drain the Malpua and place it in the sugar syrup immediately. Fully immerse the Malpua in the sugar syrup and let it sit for half a minute. Remove with a spoon so that the sugar syrup drains off the Malpua and then place it on a serving plate.

Milk Rava Kesari

Milk Rava Kesari is a south Indian sweet dish.Rava means Semolina and kesari means saffron,It is a pudding made with semolina, sugar ,Clarified butter ,Saffron & Milk.It is made during festival and Special puja.Mostly yellow food color is used but I have used Saffron to get color & nice aroma.

Milk Rava Kesari is like a Sooji Halwa which is prepared using roasted Rava(sooji) till it brown in color and cooked in water and milk rava kesari is lightly roasted to prevent browning & cooked in milk.

Ingredients

Semolina 1/2 cup

Sugar 1/3 cup or to taste

Milk 1.5 cup

Saffron 15-20 thread (soaked in 1 tbsp. warm milk)

Clarified Butter(Ghee)  3 tbsp

Assorted Nuts for garnishing

Method

Heat a pan add 2tbsp. clarified butter( ghee )and fry the nuts. Set them aside.In the same pan, add rava and sautéed  it continuously stirring often to prevent it should be light golden brown in color and will have a light sweet aroma.Remove on a plate and keep aside.

To the same pan, add sugar ,milk and soaked saffron bring  to boil on a medium heat keep stirring so that sugar dissolves properly .Reduce the flame to low. Slowly add the rava to the milk, stirring constantly to avoid lumps, Cook until the moisture is absorbed.Add 1 tbsp ghee and mix well.it will start leaving the sides of pan. Switch off the flame
Serve Milk Rava  Kesari hot or warm. Garnish with nuts.

 

 

 

 

 

Peanut Chikki

Chikki is a traditional Indian sweet made from nuts, jaggery or sugar.there are variations of chikkis made out of cashew nuts, almonds, and pistachios.

I am sharing one more Makar Sankranti recipe, using Peanut & sugar.it’s easy to make at home following instruction carefully.

Ingredients
Peanut 1  cup
Sugar 1 cup
Unsalted Butter/ghee- 1 tbsp

Method
Grease back of plate or chopping board & rolling pin.for flattening chikki mix
Roast Peanut on med heat.in a pan and stir continuously to prevent burning approx 4-5 minutes.remove in a plate cooled down a bit, remove skin of peanut when it’s warm only as skin comes out easily & break into halves or one can use deskinned unsalted & roasted peanuts are available in grocery store.

Heat pan on medium heat. and add sugar and stir continuously till it melts. Cook for another two minutes.and add roasted peanuts and  Mix well and switch off the flame.

Pour this hot mixture into the greased plate or board to flatten it with a flat spatula or roll it using a rolling pin.when its warm only cut them into small square shapes using a knife or pizza cutter and let it cool for some time.When it cools down, separate the chikki with the help of a knife.Peanut Chikki is ready & store in a dry container.

Tips

1) To check a correct consistency of caramel drop sugar mix in cold water.if it forms a ball.It’s ready to use.

 

 

Til Papdi(Sesame Brittle)

MakarSankranti  is celebrated on 14 January every year in many parts of India with some regional variations.It is a harvest festival known by different names. Pongal in Tamil Nadu, Lohri in Punjab, Uttrayan in Gujarat, Bihu in Assam.

Til Papdi or Caramelised sesame seeds is an Indian sweet prepared for the winter festivals Called Makar Sankranti/Lohri etc.At my native place in Bihar, It is eaten with a delicacy include Flattened rice (chura) is clean & soaked in warm milk then add yogurt & Jaggery (gur) or Sugar & accompaniment with sweets made of til (sesame seeds) and seasonal vegetables like Aloo Gobhi Curry Aloo Rassedar.

Ingredients

White Sesame (til) 1 1/3cup

Sugar 1 1/3 cup

Unsalted Butter/ghee 2 tbsp (for greasing)

Method

Dry roast the sesame seeds on medium flame till they are light golden in colour. Remove them from the pan and keep aside in a plate to cool.Heat pan on medium heat. and add sugar and stir continuously till it melts. Cook for another two minutes.and add roasted sesame seeds, Mix well and switch off the flame.

Pour this hot mixture into the greased plate or board to flatten it with a flat spatula or roll it using a rolling pin. Try to make it as thin as possible.Cut them into small square shapes using a knife or pizza cutter and let it cool for some time.When it cools down, separate the square papdi with the help of a knife.Til Papdi is ready & store in a dry container.

Tips

1) To check a correct consistency of caramel drop sugar mix in cold water.if it forms a ball.It’s ready to use.

2)Pour on greased plate or board.flatten with help of greased rolling pin.and cut it into  desired shape..when Sesame mixture is hot only.using sharf knife.once it will cool down u can break only.

 

 

Kesar Badam Halwa

Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa  is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.

I am sharing a nut based halwa Kesar Badam Halwa.Kesar means Saffron and badam means almond.it’s a really delicious using Coarse grind almond cooked in ghee,sugar,Cardamom powder ,Saffron & garnish with silvered almonds.

Ingredients

Almonds 1 cup (soaked & peeled)

Sugar 1/2 cup or to taste

Ghee 4 tbsp

Saffron 10-15 soaked in warm milk

Green Cardamom powder 1 tsp

Milk to grind almond

Yellow Food Color 1-2 drop (optional)

Method

Soak almonds overnight and then peeled almond .Put the peeled almonds in a blender and add milk so it can enough to cover almonds.
Blend it into a coarse paste or fine paste indiviual choice .i like coarse one.

Heat a pan add 2 tbsp ghee once ghee melts add badam grind mixture keep stirring continuously to avoid burning from bottom.

Add sugar then Constantly stir the mixture as it can stick burn from bottom. Add Saffron milk & food color & cardamom powder into it & additional 2 tbsp of ghee so that mixture doesn’t stick to bottom & while its boiling.once mixture start leaving ghee stir for 2- 3 minutes.turn off heat.

Take out in a bowl Garnish with sliced almonds.Serve & enjoy.

Tips
Yellow food color is optional.

30-40 minutes it will take to cook Halwa on low temperature.need patience to cook 😊

Serve hot or at room temperature.

Stuffed Gulab Jamun

Gulab Jamun is among India’s most popular desserts during a festival or major celebrations .It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored  berry.traditionally it is prepared using milk solids, known as khoya  it’s  kneaded into a dough, and then shaped into small balls and deep-fried at a low temperature .The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, or saffron.

I am sharing my version recipe  of gulab jamun using milk powder stuffed with raisins

Ingredients For sugar syrup

2 cup sugar

4 cup water

1 tsp rose water

1/4 tsp cardamom powder

saffron strands(soaked)optional

For jamuns

1 cup unsweetened milk powder

1-2 tbsp ghee

1/2 tsp baking soda

1/2 cup All Purpose Flour

Raisins (for stuffing)20

1/3 cup whole milk

oil for frying

Method

Place sugar,water and cardamom powder in a small saucepan. Bring to a boil and watch for the sugar to dissolve. Once it’s dissolved, add saffron & boil for another minute. Turn off heat & add rose water then keep syrup aside.

In a mixing bowl, add milk powder , baking soda, all-purpose flour & mix well.Then add ghee and.milk a little at a time and mix till it forms a dough. You may not need all of the milk.When a soft, sticky dough forms, stop adding milk. Cover and let the dough stand for about 20 minutes.

After resting, the dough will be less sticky, airy and a little firmer. If it’s too loose, sprinkle a little flour. If it’s too dry, add a little milk.Knead the dough a few times more till it becomes soft .Dip your fingers in oil or ghee, divide the dough ,stuffed with raisins and roll them into balls no cracks. Dip your fingers in oil /ghee or butter to avoid sticking.

Heat enough oil to deep fry in a saucepan pan on medium-low heat. Drop a small pinch of the dough in the oil to test the temperature. The dough should sink to the bottom and then slowly rise to the top. If it sits in the bottom of the oil without bubbling, the oil is not hot enough. If the dough rises and browns too quickly, the oil is too hot.

Add  balls a few at a time and fry in oil on medium-low heat. Stir and turn the balls frequently so they brown evenly.When brown, remove from oil using a slotted spoon and drain on several layers of paper towels.Repeat with all the dough. Let fried ball.Add the ball to the sugar syrup. Stir gently so fried balls are well coated in syrup.Cover and let the gulab jamuns soak in the syrup for at least an hour before serving.

Tips :-
1) soft dough & balls without cracks,make small size ball.once soaked in syrup it became double in size.

2) while frying don’t keep on turning  balls ,once u drop in pan/kadai.let it come up on own.then do it very slowly once -twice

3)Sugar syrup neither very thick nor thin

4)If Gulab jamun doesn’t soak syrup,heat it for 2-3 min ,once u see it’s boiling a bit ,turn off heat & leave .

Seviyan kheer

Yesterday on eve of my birthday prepared this yummy Indian dessert. Seviyan or vermicelli kheer, is a traditional popular dessert. In India and other countries of the Indian Subcontinent, vermicelli is known by various local names such as seviyan or semiyan in Hindi. it is used to prepare different flavor  of dishes including a variation of kheer, a sweet dessert similar to Kheer (rice pudding)Vermicelli are also used in many parts of India to make a popular dish called  Vermicelli Upma it’s a savoury  dish.

Seviyan is a delicious and an easy recipe to make.It is made with milk,sugar, and then flavored with green cardamom powder. Garnish with Nuts as my daughter didn’t like I always add for me & my husband at a time of serving.

Ingredients

Vermicelli 2 cup

Whole Milk 8 Cup

Ghee or Unsalted Butter 4 tbsp

Assorted Nuts 1 tbsp

Sugar 1 cup or to taste

Green Cardamom powder  1 /2 tsp

Method

Heat ghee in a non-stick pan. Add assorted nuts and saute till nuts are brown. Remove from heat, drain on absorbent paper and set aside.In the same pan, add vermicelli and saute till light golden. Remove from heat and set aside.Boil the milk in a deep non-stick pan. Add fried vermicelli, mix well and cook on medium heat for five to seven minutes.Add sugar then mix well and cook on low heat for five minutes.Remove from heat and add cardamom powder & assorted Nuts. Mix well and serve hot or chilled .My family preferred chilled desserts.

Tips

1 )Use a nonstick or heavy bottom utensil to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat or one can buy Roasted sevaiyan from Indian Grocery store.if using pre-roasted then no need to use ghee or unsalted butter.

2)Sauteed nuts in a ghee or unsalted butter is an individual choice one can add plain nuts or skip nuts completely.

3)when cooled the seviyan kheer tends to be thick. so if you don’t like thick seviyan kheer then don’t thicken the milk.check a consistency of milk as per own taste buds.

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