Yesterday it’s my hubby Birthday, he loved the homemade sweet dish and during weekdays we all avoid sweet items and only eat homecooked healthy food, salad, and fruits but he didn’t want to eat especially an Apple.so I thought what special I can prepare which will be healthy and yummy too.So I got an idea to prepare Apple Rabdi which he simply loved it.
It is simply awesome dessert which is healthy yet delicious. Traditionally rabdi is made up by drying up milk in a heavy bottomed pan by heating for several hours. It is very time taking procedure.To lessen the effort it can be made very easily with condensed milk and several other ingredients.
Milk 1 liter
Condensed Milk 1/2 tin or to taste
Apple 3-4 (grated)
Cardamom powder 1/4 tsp
Assorted Dry Fruits 1 tbsp
Few Saffron strands(soaked in 1 tbsp milk)
Clarified Butter 1 Tbsp
Sugar 2 Tsp
In a heavy bottomed pan boil milk & saffron to reduce till 1/4th.meanwhile, take a pan add clarified butter & saute grated apple & adding 2 tsp sugar until apples get cooked. It will take around 5-7 min and juice dried up cooked apples, they become mushy and little bit transparent. Turn off flame and keep aside the pan.
Once milk reduces add grated apple & milkmaid and cook till you get desired consistency.add cardamom powder and assorted nuts turn off flame.keep in a refrigerator to chill.Serving cold or hot is an individual choice but I prefer chilled one.
Tips:- It’s very important to Cook grated apples(peeling is optional) before adding in milk else milk will curdle and you may end up in mess.
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 and when coarse flour obtained by granulating wheat called semolina by which Sooji Halwa,Rava Kesari. it is prepared with various other ingredients, including nuts kesar badam halwa milk based halwa milk rava kesari and vegetables Gajar Halwafruit based Apple halwa.
I am sharing Moong dal halwa, it is lentil based halwa( Split yellow) moong dal halwa is drier and more crumbly.Roasted in clarified butter cooked with milk adding condensed milk for rich flavor & sweetness to enhance flavor more adding Saffron and green cardamom powder and garnish with nuts.
Moong Dal 1cup
Condensed Milk 1 tin
Milk 3 cup
Saffron strands 10-20 (soaked in 1 tbsp milk)
Clarified butter(ghee) 1 cup
Assorted nuts 1/4 cup
Green cardamom powder 1/4 tsp
Wash & soak moong dal at least for 2-3 hrs then Grind coarsely.Heat a pan add ghee add moong dal paste.Cook on slow flame till mixture golden color & raw aroma goes off.Add milk & saffron cook till it dries.Add condensed milk cook continuously till u get desired consistency.Add cardamom powder.Turn off heat.
Garnish with nuts.
Serve & enjoy !!
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.It is made during the festival and Special puja.Mostly yellow food color is used but I have used Saffron to get color & nice aroma.
On eve of Vasant Panchmi, prepared this sweet dish at my native place we do Puja of Goddess Saraswati There is a tradition of eating different varieties of sweets are offered to Goddess which includes yellow colored sweet as well.
Rava Kesari is like a Sooji Halwa which is prepared using roasted Rava(sooji) till it brown in color and cooked in water and Rava Kesari is lightly roasted to prevent browning & cooked.
Semolina 1 cup
Saffron 20-30 strands
Water 1.5 cup
Clarified Butter(Ghee) 1/4 cup +1 tbsp
Assorted Nuts 1 tbsp
Sugar 1/2 cup or to taste
Green cardamom powder 1/2 teaspoon(optional)
Heat a pan add 1 tbsp clarified butter( ghee )and fry the nuts. Set them aside.In the same pan, add Rava and sautéed it continuously stirring often and roast on low flame for 5 minutes or till it turns aromatic and Remove on a plate and keep aside.
To the same pan, add sugar, water, and saffron bring to boil on a medium heat keep stirring so that sugar dissolves properly.Reduce the flame to low. Slowly add the Sauteed Rava to sugar syrup mixture, stirring constantly to avoid lumps, Cook until the moisture is absorbed.Add 1/4 cup ghee and mix well.it will start leaving the sides of the pan. Add green cardamom powder & Switch off the flame
Serve Rava Kesari hot or warm. Garnish with nuts.
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.
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.
Sugar 1/3 cup or to taste
Ghee/Clarified butter 1 tbsp
Assorted Nuts 1/4 cup
Green cardamom powder a pinch
Water 1 cup
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 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
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)
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
A smoothie is a thick beverage made from blended raw fruit or vegetables with other ingredients such as water, ice, dairy products or sweeteners.Smoothies are made of different ingredients such as blended fruit/vegetables, water, crushed ice, fruit juice, and nuts.
I am sharing delicious Smoothie recipe which is prepared using one of my favorites Spice Saffron for added flavor & most favorite fruit Mango
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.
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
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.
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.
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
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.
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.
Paneer magaz masala is a vegetarian dish that combines paneer with a medium spicy and creamy gravy.Seeds of musk melon that are usually dried used to add flavor to rich Indian dishes and desserts. A cream white shell with a soft oval kernel inside. Magaz is the Hindi name for Muskmelon seeds.Easily available at grocery store.It’s paste form, it adds to the consistency of gravies for curries and when mixed with Indian spices.
Paneer – 250 g
Onion- 1(large size) chopped
Tomato puree-150 grams
Ginger garlic paste – 1 tbsp
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1/2 tsp
Melon seeds 2 tbsp soaked & grind
Kashmiri red chilli 1 tsp
Kasoori methi (dried fenugreek leaves) – 1 tsp
Oil – 1 tsp Butter – 1 tbsp
One small bay leaf
Green Cardamom – 1
Cinnamon stick – 1″
Fresh cream – 1 cup
Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, cinnamon stick, and cardamom.Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder.Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more.Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.Add magaz paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.Serve with Roti/ Naan
Carrot Burfi or Carrot Fudge is a dense milk based sweet confectionery from India.it’s traditional South Asian Sweet dish (barfi). Flavor of a barfi is often enhanced with fruits & nuts.They are typically cut into square, diamond, or round shapes. Different types of Barfi vary in their color and texture.check my recipe of Kesar Burfi .The most popular spice used to flavor Burfi dessert is cardamom & saffron.
Traditionally Carrot Burfi using red carrots.it’s not available here @united states .So I have used orange Baby carrot.This carrot fudge is made with five simple ingredients: grated carrots, ghee, milk, cardamom, and sugar.Garnish this dessert with chopped nuts ,I am using pistachios& almonds.During winter, it’s prepared as Gajar Halwa/carrot pudding check my recipe Gajar Halwa.
In a large heavy bottomed pan add milk to a boil over medium-high heat.and then add carrots to boiling milk Keep stirring occasionally to prevent burning from a bottom.reduce heat to medium flame cook carrot till milk evaporates .around 20-25 minutes it takes.once carrot became like a dough then add khoya ,sugar,ghee & cook a mixture(10 -12 min more) till started leaving ghee from side.turn off flame .add cardamom powder.Greased a square tin or plate and transfer mixture to plate/tin to set Carrot mixture.Garnish with Almonds/pistachio .once it cooled down completely cut into desired shape & serve!!
Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, with milk and sugar on a slow fire ; it is flavoured with cardamom & nut.Served Hot or Chilled
1/4th Cup or 100 g Basmati rice
1 can condensed milk or sugar to taste
1-liter fresh milk
Cardamom powder, to taste
Dry fruits for garnish
Boil fresh milk in a heavy bottomed pan.Add rice to the milk and mix.Cook on low flame till the rice grains turn soft and begin to break.Now add cardamom powder to the rice-milk mixture and stir well.If you are using condensed milk, Keeping on a slow flame, mix in the sweetened condensed milk into this pan and stir thoroughly.
Simmer for another 4-7 minute . Remove from fire and pour kheer into a serving bowl.Garnish with dry fruits.Your delicious kheer recipe is ready to be served hot/cold
2 cups besan
½ cup ghee
1 cup powdered sugar
dry roast the besan in a kadai or pan on slow flame for about 10-12 mins.keep on stirring continuously so that the besan is not burned and so that there is even browning.melt the ghee and keep aside.add the melted ghee and continue roasting the besan for some more 5-6 minutes stirring continuously.the besan would start to give a nice nutty fragrance and will start releasing ghee.once you get a strong nutty fragrance then switch off the fire.remove the pan from the stove and keep down.add powdered sugar.add the powdered cardamom stir well so that no lumps are formed.once you have mixed the besan ladoo mixture well then let it cool down to room temperature.make small or medium sized besan ladoos and store them in air tight containers.
Strawberry blended with Oats & garnish with Nuts.its like a breakfast in a jar.
Rolled oats (roasted )1/2cup
Yogurt /curd 1/2 cup
Honey to taste
Pistachio & almonds for garnish(optional)
Blend all ingredients together. Pour in glass .garnish with dry fruits
Tips :-smoothie mostly thick only.if u like a bit thin u can add little milk & blend
Grated carrot cooked in milk & garnish with nuts.it’s awesome winter dessert
Carrot 2 lb
Ricotta cheese/khoya 1 cup
Milk (whole/reduce fat)1/4 cup
Unsalted butter/ghee 1/4 cup
Cashew nut 10-15
Almond(soaked.& sliced) 10-12
Sugar 2 cup to.taste
Cardamom powder 1/4.tsp
Heat pan adding butter fry cashew nut.take out keep aside.using same pan add wash , peel &.grated carrot..saute for around 5 min.Add milk in it.mix properly.cover.for 5-7.min on low /med.heat..uncover add ricotta cheese almond, cashew nut.& raisins. Mix properly .cook on med heat till ricotta cheese..moisture.evaporates. now add sugar & cook.till. u get desired consistency.it will.take around 10-15.min.add cardamom powder.turn.off heat.
Enjoy Gajar halwa…
1 cup Semolina(suji)
1 cup Milk
1 cup Water
Salt to taste
1 tsp ghee/oil
100 g paneer
3-4 cashew nuts, finely chopped(optional)
3-4 almonds, finely chopped(optional)
1/2 tsp green chillies, finely chopped
1/2 tsp ginger, grated/finely chopped (optional)
freshly chopped coriander
black pepper to taste
salt to taste
oil for frying
Add ghee/oil in a pan.when warm, add the suji and fry for 2-3 mins on low heat. Suji should not change colour. Add salt, lesser than what should make ideal taste.mix the water and milk together and add to the suji mixture and keep on stirring.within minutes it will be like a dough.once it is like the Chapati dough switch off the gas and cover the mixture. Set aside for a few minutes until cooled to room temperature.Once cooled mix it with hands to make the mixture smooth.Crush paneer and add all the ingredients. Mix well.take a small portion of dough, make a ball of it and press it.fill up a spoon of filling mixture in it and close the ends to form a ball.give the desired shape. You can shape of u r choice. make all cutlets in a same way .warm the refined oil in a kadahi .put 2-3 spoons of suji on a plate and roll the cutlet on it and then deep fry it in warm oil on medium heat till golden brown.Serve with tomato ketchup/ coriander or mint chutney.
Milk blended with nuts & whole spices.Serve Chilled
Milk 1.5 tr
Saffron strands (soak in milk)
Sugar powdered 1/4 cup or to taste
To make a paste
Almond soaked & peeled 1/4 cup
Cashewnut soaked 10-12
Pistachio 10-12 soaked
Black peppercorns 10-12
Fennel seeds 2 tbsp
Rose water 1 tsp (optional)
Add ingredients in a grinder .make a fine paste.add mixture in a bowl then add milk & sugar.mix properly keep in a refrigerator.
Pour in a glass serve chilled ..garnish with saffron strands & add rose water.
Boondis are very small, round deep fried balls that have been soaked in fragrant sugar syrup.
Gram flour (Besan) 1 cup
Sugar 1 cup
Water 1/2 cup
Melon seeds-1 tbsp
cardamom powder -1 tsp
crushed saffron strands few
Kewra water few drops(optional)
Unsalted Butter(melted)/ ghee 1/2 tbsp
Oil/ghee for frying
1) make Batter for Boondi
take besan in a bowl ,add little water first & stir properly .now add desired water to make a smooth Batter.
just to check boondi consistency
( we wil fry few Boondi . once u pour with a spoon drop should become round .if it become round it means pouring consistency is absolutely correct)
2) make Sugar syrup
Take a Pan add sugar and water & saffron strands stir once it dissolve let it Boil once it boil put flame on a low
cook the sugar syrup, till it becomes one thread consistency. switch off the flame. keep the sugar solution aside.
(one thread consistency one can check when we Put syrup between index finger & thumb .when we stretch it will be like thread)
the sugar syrup should be hot when we add the boondis.
3)2) heat oil/ghee in a pan ,using perforated ladle drop boondi batter & fry .take it out & drop in hot syrup.
4)add a melon seeds (magaz), cardamom,few drop of kewra water(optional) & ghee/unsalted butter.mix everything properly.
5) apply ghee /Butter make round shape of laddo .
don’t drop batter from height otherwise boondi will not be in round shape
every batch clean ladle using cloth or paper towel from both sides.
make laddoo when its bit hot .u can dip hand in water too.once boondi cools down ,its not easy to make Ladoo
Kesar Burfi or Saffron Milk Fudge is a dense milk based sweet confectionery from India.it’s traditional South Asian Sweet dish (Barfi). Flavor of a barfi is often enhanced with fruits & nuts.They are typically cut into square, diamond, or round shapes. Different types of Barfi vary in their color and texture.The most popular spice used to flavor Burfi dessert is cardamom & saffron.Burfi made with saffron, milk powder & Pistachios.
Milk powder(Non-fat) – 1 cup
Powdered sugar – 1/2cup
Unsalted Butter/ghee – 4 tbsp
Milk – 4 tbsp
Green cardamom powder a pinch(optional)
blanched & chopped pistachios (for garnishing)
heat a big heavy bottomed pan add butter.once butter melt .add milk powder, sugar and cook on low flame. Stir continuously so that mixture should be smooth & lump free.
while cooking slowly mixture gets thick in consistency, turn off the flame and pour this mixture over greased plate.smooth top either with a spatula or greased parchment sheet.
sprinkle pistachio on top.keep burfi aside & cool down .cut it in a desired shape.
Delicious Kheer made up of Lotus seeds & dry fruits .Apple gives a Crunchy taste.
Milk -1 Liter
Lotus Seeds- 1 cup
Assorted Nuts(chopped)-1/2 cup
Sugar 1/2 cup +1 tsp or to taste
Green Cardamom Powder 1 tsp
Unsalted Butter/ghee 2 tsp
Saffron Strands -few
Rose water few drops
add 1 tsp butter/ghee in a heavy Bottomed pan add grated apple,1 tsp sugar & saute till water evaporates.take it out Keep aside.Roast Lotus seeds using a pan add 1 tsp butter/gheeAdd Milk in a pan once boil adding lotus seed & cook on med heat
then add saute Apple,Green cardamom powder & nuts
cook till lotus seeds become soft & get desired consistency
tips:-.garnish above mentioned ingredients
Orignal Rabri is made by reducing fresh whole milk for long hours ,sharing an easy way to prepare quickly.
Non-Fat Dry Milk powder 1 cup
Heavy Whipping Cream 1 cup
Powdered Sugar 1 cup
Unsalted Butter 1 stick
Cardamom powder 1 tsp
chopped Assorted Dryfruits (Almonds Cashews & Pistachios) 1/4 cup
Few Saffron strands (soaked )
A few saffron strands, almond pistachios for Garnish
Take a big bowl add Dry milk powder,Powdered sugar,mix well.cut butter to pieces.adding whipping cream stir & mix well.Now take a heavy bottomed pan add all ingredients & soaked saffron. cook mixture on low to med heat .keep folding mixture from side too.keep stirring to prevent burning from a bottom. around 10 min of cooking.mixture will become thick nice & creamy.Add chopped nuts ,green cardamom powder.
Turn off heat.Serve chilled with garnish.