Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts

Thursday, July 3, 2014

Makkhane Ki Kheer

For this week theme on BM I'm presenting "Festival Special-Krishna Janmashtami". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.
Phool Makkhana / Fox nut is a popped lotus seed & is used in Indian cooking widely. This nut is rich in proteins & carbs. This nut helps in detoxifying & easily digestible to all ages. 
Makkhane ki kheer is creamy & tasty dish. It is also a healthy dish & is made for fasting days. This kheer is thick & I used vermicelli along with the makkhana to make it much delectable. This version of kheer is little different than the other's out there.
Cook Time-5mins | Serves-2People
Ingredients 
1Cup Phool makhana
1/4Cup Vermicelli 
1&1/2 Cup milk {2%fat}
3Tbs sugar
1/2 Tsp Cardamon Powder
1Tbs Ghee
Few raisins
Few cashews
Directions
- Heat vessel with ghee. To that add raisins & cashews. 
- Fry them for few seconds & remove them on to a plate. 
- To the same vessel add vermicelli & phool makhana.
- Fry them for few seconds & milk to the vessel.
- Bring it to boil & add sugar, cardamon powder to milk. 
- Cook on low heat for 10mins & switch off heat. Adjust sugar if needed.
- Mix the fried raisins & cashews to kheer. 
Note
- You can skip vermicelli from the recipe & cook it for a little longer time to get the thick consistency.
- Instead of ghee fried cashews & raisins, you can add blanched almonds to kheer.
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Monday, April 28, 2014

Kesari Mishthan | Kesari Kheer

Kheer
Kheer is an Indian dessert made of rice & milk. It is a rice pudding which is very popular & enjoyed nation wide. There are  many variations to this dish. You can replace rice with vermicelli or broken wheat & can customize the dish according to your taste. This dish is made for special occasions, festivals & also for midnight cravings.
Kheer
Cooking Details
Prep Time-5mins 
Cook Time-1hr
Serves-2people
Ingredients
1/4Cup rice
3/4Cup water
2Cups milk
1/2Cup condensed milk {optional}
1/4Cup sugar
1/2Tsp saffron strands
Dry fruits {almonds, raisins}
1Tsp cardamon powder
Directions
- Soak saffron starnds in 4Tbs warm milk.
- Pressure cook rice with 3/4cup water for 2whistles. Switch off heat & allow pressure cooker to cool.
- In a deep vessel mix cooked rice with milk & cook it on low heat till the mixture becomes thick. 
- Add sugar, saffron milk & cardamon powder to milk. 
- Cook for few seconds & add dry fruits to kheer. Switch off heat. 
- Refrigerate kheer & serve chill.
Note
- Condensed milk is sweet so if you want to use condensed milk add it before adding sugar to kheer & check the taste before mixing sugar.
- If you think the consistency of kheer is too thick add another cup of milk.
Kheer
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Saturday, April 19, 2014

Nap Naang {Black Rice Pudding}

Rice Pudding

Black rice pudding is a chewy yet delicious pudding. First when I saw this Nagaland dish I was little hesitant of color & how it would turn out. The dish looked more of purple then black after making the pudding & was filled with fiber in every bite. Again this is a simple & easy dish you will love. The original recipe didn't include any dry fruits, raisins & elachi powder in it. 


Rice Pudding
Prep Time-5mins | Cook Time-45mins| Serves-2people
Adapted From: Pan Cuisine
Ingredients
1/2Cup black rice
1&1/2Cup water 
2Cups milk 
2Tbs sugar
1Tsp elachi powder
2Tbs ghee 
Few raisins 
Few cashews {dry nuts of your choice}
Directions 
- Wash rice with water & pressure cook it using 1&1/2 cup water for 3whistles. Switch off heat & allow it to cool.
- Transfer to a deep vessel along with milk. Cook till it becomes thick while stirring it once in a while. It takes around 10mins to get it done. 
- Add sugar & elachi powder to rice pudding & mix it well. 
- Meanwhile heat pan with ghee & to that add raisins & cashew nuts. Fry them for 50secs & switch off heat. 
-Mix them with pudding. Adjust sugar if needed. 
- Serve warm.
Note
- This rice needs more water to cook it perfect.
- Cook rice on low heat.
- You can use milk maid instead of milk & sugar. 
Rice Pudding
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Saturday, April 5, 2014

Rabri Falooda | Rabdi Falooda

Rabri Falooda

Delhi which is the capitol city of India, is situated in northern part of India. It was a part of Punjab during british raj & it was declared as a union territory later. Toady I'm sharing a old delhi street food which is tempting & delicious. 
Rabri Falooda
Cook Time-1hr | Serves-2People
Ingredients 
For Rabdi or Rabri
2Cups milk
1/4Cup sugar
4Cardmon pods powdered
For Falooda
1/2 of 1/4Cup vermicelli / falooda sev 
1/2Cup milk
4Tbs rose syrup 
4Tbs tukmaria seeds
Chopped almonds for topping
Vanilla ice cream (Optional)
Directions
For Rabdi
- Soak tukmaria seeds in double the amount of water for at least 30mins.
- Heat a thick bottomed pan with milk & reduce it to 1/2 by keep stirring. 
- Add cardamon powder & sugar to milk & keep stirring it till milk becomes thick. Switch off heat & keep aside. 


Rabri Falooda
For Falooda
- Mean while cook vermicelli with milk. When it done add the rose syrup to the milk & mix it well & keep aside. Allow them to cool.
- Take a glass & layer the falooda in the bottom & top it with rabdi. 
- Scoop it with ice cream & garnish it with chopped almonds. 
- Serve chill. 
Note: 
- I used vermicelli in place of falooda. 
- You can your choice of dry fruit or a even a mix of them. 
- Ice cream sure will take this dessert to next level. So try it out. 
- Rather than cooking in water I used milk to make vermicelli must tastier.


Rabri Falooda
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Sunday, March 30, 2014

Ugadi Pachadi | Ugadi Chutney

*Happy Ugadi Friends*

Ugadi pachadi

Ugadi/Yugadi or Gudi Padwa represents a start of new year & is celebrated in Andhra, Karnataka & Maharashtra. On this day we make a chutney with 6 different taste which are called "Shadruchulu" in telugu & is offered to god.

On this day they make purnam poli or obbatu is made of channa dal & jaggrey as filling. Along with it they also make pulihora which is believed auspicious to offer yellow rice to god. 
Here I'm sharing one of my grand mom's recipe. She finishes the dish with a seasoning & definitely that makes the dish much tastier.

Ugadi Pachadi

Ingredients

1/2Cup tamarind juice or 1Tbs Tamarind pulp mixed in 1/2cup water 
1/2Banana mashed
1/4Mango sliced to small pieces 
3Green chili's / 1/2Tsp chili powder
1Tsp neem flowers
2Tsp grated jaggery 
Salt to taste
Seasoning
1Tsp ghee
1/4Tsp mustard
1/4Tsp jeera


Ugadi pachadi

Directions
- In a wide vessel add all the above ingredients & mix them well. Adjust the taste if needed. 
- Heat a pan with ghee. To that add mustard & jeera. Once mustard starts jumping add it to the chutney. 


Ugadi pachadi

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Tuesday, January 28, 2014

Besan Ka Halwa


Besan Ka Halwa

Halwa is basically a thick sweet dish & can be made with different flours & ingredients. I'm sharing a recipe for Besan ka halwa & it's is very famous in indian households. This dish contains lots of ghee & that is what flavors of this dish. To the ingredients below you can add grated coconut for twist to the recipe.

Besan Ka Halwa

Cook Time-30mins | Yields-2 servings
Ingredients
1Cup besan
1Cup ghee / butter

1Cup milk
3/4Cup sugar (Adjust accordingly)
1/2Tsp elachi powder
6 Cashew's
- Heat a pan with butter. Add cashew & stir fry them till they change to light brown. Remove cashews from pan & keep aside.
- To the pan add besan. Stir fry it carefully. You should fry it till it changes slight color.
- Immediately add milk & sugar to the besan and mix it well with out forming lumps. 
- Keep stirring until halwa becomes thick. Switch off heat. 
- Add elachi powder and fried cashews to it. Mix them well.
- Serve it warm & enjoy.
Note:
- Reduce the ghee content to 1/2 Cup if are concerned about the fat.

Besan Ka Halwa

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Monday, September 9, 2013

Gajar Ka Halwa | Carrot Halwa (Lite Version)

Happy Ganesh Chaturdi to All. Hope you all had a fun filled festival this year. Here is a glimpse of our little ganesha. 



On the occasion festival here I'm sharing a sweet delicacy "Gajar Ka Halwa". The specialty of this recipe is it consumes very less time in making & a yummy sweet will be ready soon.


Source : Tarla dalal
Yields : 2 Servings
Ingredients
2 Cup grated carrot
4 Tbs. coconut mik
1/4 Cup water
3 Tbs. sugar
3 Tbs khoa/khova (Optional)
2 Tbs. olive butter
1 Tsp. elachi/cardamon powder
1 Tbs. chopped almond
5 Cashew nuts (optional)


-In a pressure cooker add 1 Tbs. butter & to that add carrot. 
- Sauté it on low heat for 5mins. This will help in removing the raw smell of carrot. 
- Now add milk & water to carrots. Pressure cook for one whistle & switch off heat. 
- Allow the pressure to release before opening the cooker. 
- Heat a pan with butter. To that add almonds & cashew nuts to it. 
- Fry them till they change to light brown color. Now remove them on to a plate. 
- Now transfer the carrot mixture to pan along with sugar. Cook on medium heat. 
- Allow halwa to come together. It takes 5 to 7Mins to that. Add cardamon powder to halwa & switch off heat. 
- Now mix the fried nut to halwa. Allow it to cool before serving.



Serve warm along with a scoop of vanilla ice cream. 

Note: 
1. Adjust the sweet according to your requirement. 
2. Adding khova/Khoa is optional. I didn't use it in my recipe.

Tuesday, December 25, 2012

Semiya Payasam | Vermicelli Kheer

A simple & easy recipe for any occasion. I have these sweet cravings at night late after 10:30PM :) I know it's weird.. But this easy peasy recipe comes to my rescue at that time. You can make it as a stove top or a microwavable version. I'm not comfortable cooking in microwave due to the radiation problems every one talk about..So today I'm sharing a stove top one here. 



Ingredients 
1Cup Vermicelli
1/2Cup sago
2Cups Milk
1/2 Cup sugar ( Adjust accordingly)
1Tsp elachi powder
1Tbs butter
Few almonds & dry fruits


Heat a pan with butter. To that add almonds & dry fruits. Fry them for 1 min & remove them on to a plate. To the same add vermicelli & roast it lightly.Switch off heat & keep aside.

In a pan take sago with 1/2 cup milk & cook them on a low heat till they are puffy and done.
Take the butter roasted vermicelli & mix it with cooked sago. To that add the rest of milk & bring it to boil. Now add sugar & stir it. Payasam is ready so switch off heat. To that add elachi powder & dry fruits.


Serve it warm & enjoy the taste .


Tuesday, December 4, 2012

Vanilla Flavored Lapsi

This broken wheat pudding is a delectable dish.I made it for the 3rd day of Blogging Marathon & loved it so much. This is also a Quick & Easy one to make on a busy day.


Ingredients
1/2 Cup broken wheat 
1 Tsp ghee
1 Cup milk 
1/2 Tsp vanilla essence
1/2 Cup sugar ( Varies based on individual taste) 
Few rosted almonds for garnish


Heat pan with ghee & to that add the broken wheat.Fry it for 2mins & add milk & vanilla essence to the pan.Cook wheat on a medium heat which could avoid the burning of milk. Stir in between & check if the wheat is cooked. Once done add sugar to the wheat and mix it well.Cook for 5mins on medium heat.Switch off heat & garnish it with roasted almonds.   



Serve it warm.

Monday, December 3, 2012

Rasmalai

A very familier recipe which is made by many of us to celebrate happiness of our life. This recipe made me wondering why I have not posted it on my blog when I make it several times a year? So I made it for "Karthika Monday" & posted it here on my blog.


Ingredients: 
For Paneer paties
4 Cups milk (2% fat milk)
1 Big lemon 
2 Cups water 
1 Cup sugar 
For flavor milk 
4 Cups milk (2% fat milk) 
1 Cup sugar
Pinch of saffron 
1 Tsp elachi/cardamon powder 
Few roasted almonds & pistachios for garnishing


Here is a almost step by step recipe process for making paneer patties.. 


As seen in the above picture take milk in a vessel & boil it on a medium heat.Once it boils add the the lemon juice to milk & keep stirring it till the milk breaks as shown in second picture.


Once the milk separates from water stain it on a cloth.Now be carful with the staining process as the contents are very hot. Once it is cool squeeze the water out as shown in the middle picture. Run thru water to remove lemon flavor from paneer. Then it's time to put something heavy to remove the leftover water. I used my mortar to remove rest of the water as shown in the last picture.


After 1hr the paneer should been hard enough to make a smooth ball out of it. So scramble the paneer as shown in the middle and then make a smooth ball while kneading the paneer. 


Divide the paneer in to 12 equal parts or as you wish. Now make 12 patties as shown in the first picture & keep aside. 
Take water & sugar in a pressure cooker. Bring it to boil & drop the patties as shown above. (I made 11 patties & boiled them in two batches). Close the lid & cook them on medium heat with no whistle till the steam comes out  or cook for 12 mins & switch off the heat.
Remove patties & squeeze it to remove a little extra water remained in it. ( Don't squeeze too much or the patties will be tasteless). Keep them aside & start making the milk liquid.


For Milk gravy/base:
In a heavy bottomed vessel take milk,saffron streaks & reduce it to 2 cups milk. To that add sugar, patties, cardamon & almonds. Boil them for 5 mins & switch off heat. 


Serve it chilled.