WHEAT ‘N’ NUTS JAGGERY COOKIE


This is a no sugar cookie,and no white flour

cookie .

Crunchy,tasty,healthy cookie !

Do try this recipe and post in your comments.

To the recipe now

INGREDIENTS

2 cups wheat flour

1/4 cup finely sliced almonds

1/2 cup coconut flakes

1.5 cups country sugar/ jaggery

1 tsp cardamon powder

1/2 cup rawa ( semolina)

100 gm butter/ghee

1/2 cup milk /almond milk

1.5 tsp baking powder

METHOD

•Mix all ingredients together,and bind to a

dough ( lightly crumbly ).

•Divide into portions,flatten lightly and place

on a greased tray or parchment paper.

• Bake at 180C for 15-20 minutes .

SESAME(TIL)CHIKKI/BRITTLE


Sesame seeds/Til (Hindi )Ellu (Tamil),though it

looks tiny,it has a rich source of nutrients,fibre

protein needed for the human body .

It is extensively used in,Middle Eastern dishes.

Sesame oil,is extracted from this humble seed.

Asians,also use this seed in the making of

savouries and sweets.There are countless

recipes with this seed,and this recipe that I’m

going to share now,can be seen or bought from

any store in India.

Earlier,I thought this chikki needed expert

hands to make it.After trying this,and peanut

chikki which is my favourite,I learnt it’s just so

easy to make . Henceforth, peanut brittle,and

sesame brittle will be homemade 😀.

Peanut brittle/ chikki is the same recipe .The

only difference,is that peanuts have to roasted

crisp .

Another useful and important tip is that,you

should never add the peanuts or sesame seeds,

to the syrup with the flame on.

Once the consistency ,of the syrup is right ,

switch off the flame and then toss in the nuts.

Will be posting peanut chikki soon.

To today’s recipe

INGREDIENTS

1 cup sesame seeds

1 cup jaggery pieces

1/4 cup water

1 tsp liquid glucose ( optional)

1/2 tsp ghee

1/2 tsp cardamon powder

a pinch of nutmeg powder

METHOD

• Melt the jaggery in 1/2 cup water with glucose,

and 1/2 tsp ghee,till it reaches a thick bubbling

syrup .Add spice powders.

•Add a drop in a little water.If it crystallises

and you are able to shape it in between your

fingers,remove from fire.

•Add the sesame seeds and mix well.

•Transfer to a greased board/ parchment paper.

•Flatten it with a greased rolling pin .

•Cut into shapes,when lightly cool .

• Allow to cool completely,and remove pieces.

Tip to compulsorily follow : Keep mixing the

jaggery syrup while cooking ,as it may get

burnt .

COCONUT-ALMOND JAGGERY PUDDING


This is another addition to my innovated

recipes.

It’s akin to the ‘wattalapam’recipe, and the only

difference is the addition of ground almonds

and white poppy seeds paste.This tasted like a

creamy wattalapam.

One of my friends had a recipe with white

poppy seeds ground into a sugar watallapam.

So,this is where I got the idea to add khus khus

or white poppy seeds.Adding almonds was

purely my idea.So, that’s how this lovely

creamy dessert was created .

To the recipe now

INGREDIENTS

150 gm jaggery

50 gm brown sugar or plain sugar

6 eggs

20-25 almonds

1 tsp white poppy seeds ( optional)

A pinch of salt

1.5 cups thick coconut milk

1/2 tsp cardamon powder

1/4 tsp nutmeg powder

1 tsp vanilla essence

METHOD

•Add the jaggery,sugar and half coconut milk

into a mixer jar and pulse till jaggery and

sugar are well blended.

•Strain the mixture .

•Grind the almonds and poppy seeds to a fine

paste,and set aside.

•Beat the eggs with the remaining coconut milk.

•Mix in the paste,and the rest of the

ingredients.

•Mix well and pour into a mould and steam for

30-40 minutes or till done .

•This can be baked in a bath in the oven too.

SRILANKAN SESAME SWEET


This is a famous sweet of Srilanka, called the

‘Thala ‘guli (in Sinhalese ). ‘Thala’means Sesame

or Til seeds.

These are sold in all the stores of SriLanka,

wrapped like a tiny bon-bon.Very addictive and

easy to make .

Just few ingredients to this healthy sweet.

The result depends on the jaggery you choose.

The jaggery should be soft and moist ( akin to

Kolhapuri jaggery).

I made a slight change,and my kids said it

tasted better than the Srilankan gulis.I always

bring packets of these ,when I visit Srilanka!

Moving on to the recipe now…

INGREDIENTS

250 gm white sesame seeds ( till seeds)

200 gm jaggery

100-150 gm desiccated coconut/fresh coconut

gratings .

A pinch of dry ginger powder( optional)

1/4 tsp salt

1/4 tsp cardamon powder ( optional )

METHOD

•Crumble the jaggery with your hand first ,or

grate it .

•Take 2 tbsp from the crumbled jaggery,add 1

tsp water and make a sticky syrup ,and set

aside .( This step makes binding easier).

•If you are using fresh coconut,slightly dry

roast before adding .

•Put alternate layers in a mixie jar , and pulse

for 1-2 seconds.

•Transfer to a tray,add syrup,salt and the rest of

the ingredients.

•Now..the authentic way of binding this is,in the

cylindrical shape .This can be done by pressing

down little quantities,into a tiny pvc pipe and

pushing it out .( This consumes time )

•I flattened the whole mixture onto a tray,and

cut into tiny bars.

•You could wrap these in butter paper if you

are making to give away to someone .

DATE ‘N’ SEMOLINA BURFI


This sweet is made with semolina,nuts,coconut,

desiccated coconut,dates,mawa or milk powder

and sugar.As the addition of dates contribute to

the sweetness,sugar can be reduced.Using of

fresh grated coconut is an option.

A little sugar has to be caramelised to add to

the colour if preferred.I added 2-3 tbsp of

brown sugar for the colour .This can be made

with powdered jaggery too.

So do try this recipe and post in your feedback!

INGREDIENTS

1 cup roasted semolina ( rawa,rulang )

3/4 cup sugar+2-3 brown sugar

1/4 cup water

1 tbsp butter

Few cashews,almonds

1/4 cup desiccated coconut

1/4 cup grated coconut tossed in a little butter ( optional)

100 gm seedless dates chopped

1/2 tsp cardamon powder

50 gm mawa or 3 tbsp milk powder

METHOD

•Boil the sugar with water and cook till it

bubbles and thickens .

•Next add dates and the rest of the ingredients.

•Add butter and cook till it forms one lump .

•Flatten on a greased tray .

•Cut desired shapes and remove once it is cool .

BESAN MAKHANA LADOO


A healthy sweet if made with care ,it’s one of

the best I would vote for .

Makhanas are lotus seeds or fox nuts highly

beneficial for people with blood pressure,

diabetics .Low on calories it is a good snack,to

munch like popcorn.This can be made into

sweet and savoury dishes .

This time I roasted the makhanas and badam

pisin ( almond gum ) powdered it,and added to

the besan ladoo . This is the third variation of

besan ladoo . Do check on the previous posts if

you are a fan of besan laddoo.

Sugar can be substituted with jaggery

To the recipe now

INGREDIENTS

2 cups besan flour ( gram dal flour)

3/4 -1 cup ghee

1 cup lotus seeds

1/4 cup dessicated coconut

2 tsp badam pisin ( almond gum)

3/4 -1 cup powdered sugar ( preferably the

*Tagar/ boora powdered sugar )

A pinch of salt

3/4 tsp cardamon powder

Few strands saffron

A few nuts like cashews and pistachios

METHOD

•First add 3/4th ghee and roast the flour till

golden brown and a nice aroma comes out of

it .( not burnt smell so take care to roast

correct.)

•Keep roasting till it turns a little liquidy and

semi-thick.

•Add the remaining ghee ,cashews and roast.

(check the colour in the photo ).

•Add saffron strands.

•Remove from fire and allow to cool

completely, before adding sugar . ( do not add

sugar before it has cooled.)

•Best to transfer to another bowl to cool.

•Now slightly dry roast the lotus seeds and

powder.

•Heat 1-2 ghee and add the gum .It will swell

and change colour .Powder this too and set

aside .

•Once the besan is cool, add the rest of the

ingredients ,and make ladoos.

•If it looks moist , you can keep in the fridge

and serve .

•If you have silver vark, you could dab the

paper on the sweet .


* Home made tagar or boora sugar

1 cup sugar

1/4 cup water

Boil the sugar and water till crystal stage ( keep stirring )

Remove from fire and mix till dry and coarse

powder form.

Powder and store . Use when required . This is

mostly used for ladoos like this .

Best to store in the fridge .

DATES SEMOLINA JAGGERY CAKE


This is an awesome cake which tastes better by the day !

It’s like a love cake but with jaggery and little

brown sugar.

I have posted a lovely jaggery cake recipe

before . Do check on it too.

https://calinskitchen.com/2017/04/12/semolina-jaggery-cake/

People who cannot indulge in much sugar,can

try this recipe . Only a tbsp of flour was used ,

otherwise it’s a semolina and cashewnut cake .

Try once,you will make always !

So let’s get into the recipe

INGREDIENTS

100 gm butter

100 gm dates

2 eggs

100 gm semolina

1 tbsp flour ( to mix the pumpkin preserve and

half cashews ) – (you could omit the flour )

1 tsp coffee

50 gm pumpkin preserve chopped

1/4 cup dessicated coconut

75 gm finely chopped cashewnuts

50 gm jaggery powder + 3 tbsp brown sugar

1/2 tsp mixed spice powder ( cardamon,clove,

cinnamon,nutmeg ,fennel seed)

1/2 tsp rose water / essence

1/4 tsp vanilla essence

2 tbsp brandy

1 tbsp honey

1/2 tsp baking powder

1/4 tsp salt

METHOD

•Soak the seedless dates in 1/2 cup hot coffee

and allow to soak minimum 1 hour.( You could

soak overnight too).

•Lightly roast the semolina,and once it is warm

remove from fire and add the butter and mix

well.

•Mix in the baking powder ,and let it rest

till dates are done .

•Mash/ grind the dates,and add the jaggery

powder and rest of the ingredients except the

eggs.

•Add the semolina mixture and half of the

cashews and mix well.

•Beat eggs lightly with salt and fold into

mixture.

•Pour into a well greased baking tray,and

sprinkle the remaining cashews

•Bake in a preheated oven 180C for 15 minutes.

•Reduce heat to 170C and bake for another 20-

25 minutes or until done . (Skewer inserted

should come out clean).

•This cake can be kept out for a week even,

provided it’s left in the tray .🤪.

WATALAPAN TARTLETS ( COCONUT CUSTARD)


The concept of the recipe is from custard tarts.

Creation is purely mine .

The taste was awesome . Those who know

about this dessert will definitely try this .

The blend of coconut milk,jaggery,eggs with

nutmeg …. this custardy tart creates a lovely

aroma all over the house .

So do try this recipe and post in your comments

INGREDIENTS

1 cup coconut milk

1/2 cup cream/ milk ( optional)

250 gm jaggery ( karupatti) crushed

6 eggs

A pinch of salt

1/4 tsp nutmeg powder

1/2 tsp vanilla essence

Few cashewnuts

1 tsp flour ( to roll the nuts and prevent sinking

down to base )

METHOD

•Heat the jaggery in a little water till melted.

•Strain and set aside.

•Beat the eggs with salt till frothy .

•Add jaggery and the rest of the ingredients,

except cashews and flour and mix well.

•Pour into prepared tarts .

•Add cashews rolled in flour and bake in a

preheated moderate oven ( 180C) for 25 -30

minutes.


For the basic tart pastry

INGREDIENTS

100 gm butter

1/4 tsp cardamon powder / essence

2 cups flour

a pinch of salt

1 egg yolk

2 tbsp powdered sugar

A little milk for binding

METHOD

•Mix all together to a firm dough.

•Do not knead too much

•Allow to rest for minimum 10-15 minutes

•Divide into portions .

•Roll out thin .

•Brush the base lightly with egg white and pour

the filling and bake .

•This can be made as one big tart too.

Variation : You can use sugar , or brown sugar as a substitute for jaggery

APPLE CAKE


Another lockdown cake with country sugar .

I have posted many recipes with apple , but this

one is lighter on your tummy !

I found this recipe on the internet, and made

changes as usual.

This has a frosting which has to be baked , after

baking the cake.

Apples are always well suited for desserts,and

here’s to another yummy apple dessert.

You can serve this with cream or ice cream,

with the lockdown wave,having it plain is also

excellent . Best served warm!

INGREDIENTS

2-3 apples ( Granny Smith/red)peeled cored and

cut

3/4 cup sugar

1 cup flour

2 eggs

1/4 tsp nutmeg powder

1/4 tsp cinnamon powder

1/2 cup milk

1/4 cup oil

A pinch of salt

2 tsp baking powder

METHOD

Mix the wet and dry ingredients,in separate

bowls.

Now mix both together, and pour into a cake

tray .

Arrange the cut apples on the top ,and bake in

a 170C oven for 20-25 minutes.

Remove from oven .

Pour the prepared frosting on the baked cake,

and return to oven for another 15 minutes.

For the frosting

1 egg

80 gm butter (melted)

100 gm sugar

Lemon zest 1 /2 tsp

Mix all ingredients together well , and pour

over cake and bake for 15 minutes.

TREACLE ‘N’BANANA MUFFIN


This is a muffin with only treacle( no sugar )

wheat flour ( no white flour) and ripe red

bananas . Lockdown has positively helped me

to unlock to innovations, due to the lack of

ingredients like sugar…..Reaching out to

ingredients, not touched for quite some time ,

are now prominently coming out one by one.

It seemed that the bananas in the fruit basket

were crying out to me . ( I never like to waste

food),and that’s how this recipe came up.

To the recipe now

INGREDIENTS

1cup wheat flour+1 tblsp cornflour

3/4 cup treacle

2 eggs

1/2 cup oil

1 big red banana ( you can use any other banana too )

1 tblsp curd / yoghurt

1/2 tsp baking powder

1/4 tsp baking soda

A little nutmeg powder

a pinch of salt

Tiny pieces of chocolate

Crushed walnuts

METHOD

Mash bananas, add the treacle and mix well.

Beat eggs with a little salt, and add in to the

banana mixture with the curd,oil and mix

well.

Mix the flour with the baking powder,and

soda,nutmeg powder and this to the wet mixed

ingredients.Mix well .

Add few pieces of chocolate and lightly crushed

walnuts in each muffin mould .

Spoon in the banana mixture, over the

chocolate pieces,and bake in a 180C preheated

oven for 25-30 minutes.