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.

SWEET POTATO POLI


Poli is a sweet flat roti and a popular sweet in

India.

Made with all purpose flour,saffron or yellow

colouring,kneaded to a velvety soft dough,and

allowed to rest for a few hours.

Stuffed with gram dal,coconut and jaggery ,this

is a delicacy sold in almost any sweet shops of

South India .

Today’s recipe will be with sweet potato,jaggery

coconut combination and the dough with

wheat flour .

So now to the healthy sweet poli!

INGREDIENTS

For the dough

2 cups wheat flour

1 tblsp sugar

1 tblsp ghee

Salt to taste

2 tblsp heated ghee

Enough water to knead

METHOD

Bind all ingredients except curd to a soft dough.

Apply curd on the dough . Cover and start

making the filling .

For the filling

2-4 boiled and peeled sweet potato

1 cup coconut

1/2 cup jaggery ( or to taste)

1 tsp powdered cardamon

1/4 tsp nutmeg powder

1/4 tsp salt.

Ghee/ butter

METHOD

Heat the jaggery with a little water.Once it is

melted ,add coconut,and the rest of the

ingredients,and remove from fire.

Mash it well .Allow to cool .Divide portions and

make lemon sized balls.

Now , divide the dough into portions,roll out.

Keep the filing in the centre and bring the

edges in to form like a stuffed chappathi.Roll

out lightly .

Heat a griddle ,and cook on a slow fire till done.

Add a teaspoon of ghee for each chappathi.

You can add more if you like.

SRILANKAN ALUWA (2 variations)


This is a traditional sweet of Srilanka ,one is

made with sugar,and another is made with

treacle ,jaggery syrup.

Few ingredients and can be made easily within

minutes.

Roasted rice flour is the main ingredient in this

sweet.It is difficult to give the measurements,

precise as it depends on how much the rice and

treacle / sugar syrup blend to the correct

consistency .

So to the first recipe variation with sugar.

INGREDIENTS

250 gm rice flour

150 sugar

A little water just to sink the sugar

1 tsp.cardamon powder

Cashewnuts

A pinch of salt

METHOD

Roast the rice flour till light brown.Sieve and

set aside.

Melt the sugar,till it bubbles and slightly thick.

Add cashew nuts, cardamon powder,salt and

remove from fire .

Now quickly add the rice flour, gradually to get

a consistency of a firm dough ( not dry)

Quickly transfer on to floured board (roasted

rice flour only). Sprinkle some on top and press

down with your hands, to flatten .

Cut into desired shapes . This can be stored for

some time.

Note : Always keep a little rice flour aside

for sprinkling ,before adding to the syrup

2. With Treacle

INGREDIENTS

1 cup rice flour ( roasted)

1.5 cup coconut treacle /treacle / melted jaggery

1 -2 tblsp sugar

A handful of peanuts ( roasted)

A handful of cashewnuts

1/4 tsp dry ginger powder ( optional)

A pinch of salt

1/2 tsp cardamon powder

METHOD

Method is the same as the first.

MODAKS /KOLUKATTAI


Today I’m going to share with you 2 varieties of

kolukatai.

One which I had planned to do , the other came

up when the filling was over.

As there is a saying “Necessity is the mother of

invention “-this chocolate and coconut had the

taste of biting into a bounty piece of chocolate.

Just little squares of Amul chocolate and a little

dessicated coconut did the trick .

So let’s get into the recipe now

INGREDIENTS

2 cups rice flour / kolukattai flour

2 -3 tblsp ghee

2-3 cups hot boiling water

Salt to taste

A little tender coconut water – ( optional)

For the filling

2 cups grated coconut

Jaggery powder/country sugar to your taste

2 tblsp gram dal flour( besan)

1 tblsp rawa ( semolina)

1 tsp cardamon powder

A pinch of salt

2-3 tblsp ghee

METHOD

Mix ghee into the flour with salt.

Pour boiling water and bind to a soft dough.

Cover and set aside for 10 minutes.

After 10 minutes knead the dough well .

If the dough looks dry, add a little ghee and

knead to get a soft texture.

Divide into portions and keep a spoon of the

filling . Seal the edges firmly and steam for 7-10

minutes

Method for filling

Heat ghee and add the besan flour and roast

for a minute.Next add rawa , nuts. and the rest

of the ingredients, and remove from fire.

Chocolate filling method

Insert a square of chocolate with dessicated

coconut . Seal the edges and steam .

You will get a steamed chocolate lava effect

when you cut into.

My kids loved it and they said it was the best

taste in kolukattai . So do try and send in your

comments .

Note: Using moulds like this is very easy , so do

try your favourite shapes

JACKFRUIT PANIYARAM


I made this with left over hopper batter. I have

posted recipes made with hopper batter. This is

one more addition to the previous post.

Pancake batter also may be used.

A few health pointers on jack fruit

•Boosts energy levels

•Good for anaemic

•Good for eye health ( VitaminA content)

•Builds strength in bones

Raw jackfruit and its seeds can be made into

lovely recipes too.( will upload later)

INGREDIENTS

1 cup batter

1/2 cup ripe jackfruit ground

2 tbsp ghee

1 egg

Sugar / palm sugar

1/2 tsp elaichi powder

Few cashew nuts and raisins

Oil for frying .( preferably ghee/coconut oil)

METHOD

Mix all the ingredients together .

Heat the paniyaram pan ,add a little oil in each

mould and pour spoonfuls.

Fry on medium flame.

Flip onto the other side and fry till golden

brown.

You can sprinkle powdered sugar or serve with

any syrup of your choice if you have a strong

sweet tooth.

You can make in mould like this 👇.or use your favourite pancake moulds.

Amazon link to buy mould.

BMS Lifestyle Non-Stick 12 Cavity Appam Patra Side Handle with lid, Color May Vary https://www.amazon.in/dp/B06WWKQ19Z/ref=cm_sw_r_cp_api_i_HVIvEb32M85V7

BIBIKAN TARTS


Bibikan is a recipe from the Srilankan cuisine.

It is a sweet cake made with coconut,jaggery /

treacle . The authentic recipe was made with

rice flour,but now the all purpose flour has

taken it’s place.This cake like texture sweet is

available all over Srilanka. The expert hands

are mostly from the villages of Srilanka, and on

certain occasions, you can see the ladies having

rows of stalls , with these sweet meats.If

observed,most of the sweets of Srilanka are

prepared with jaggery only.

Today’s recipe,is my innovation of this sweet

mixture into tarts and flour replaced with

semolina/rawa.Awesome taste and texture,and

I’m excited to share this recipe with you all.

Do try and post in your valued comments!

INGREDIENTS

For the filling

2 cups grated coconut

2 cups jaggery / 1 cup treacle

1 cup roasted semolina

1 tsp mixed spice powder*

25 gm chopped dates

A few raisins ( I used leftover rum soaked

raisins)

25 gm pumpkin preserve

1/4 cup coarsely ground cashewnuts

1/2 tsp ginger powder

1 tblsp vanilla essence

1 tblsp rose water

Grated rind of lime

a pinch of salt

METHOD

Grind half of the coconut with 1 cup water and

set aside .

Now mix in the rest of the ingredients to the

ground coconut.

Mix well and pour spoonfuls into tartlets and

bake at 180C for 30 minutes.( You will get the

aroma of a rich cake)

For the tart shells

1 cup flour

20 gm butter

1 egg

1 tbsp sugar

a pinch of salt

1/4 tsp grated nutmeg

A little milk / ice water for binding

Method

Bind all ingredients to a soft dough , cover and

rest in fridge till you make the filling.

Divide into portions,roll dough and line tart

moulds.

Place filling and bake.

*Spice powder- cinnamon,cloves,cardamon,fennel seeds,nutmeg – a tsp of each powdered and stored.

TENDER COCONUT JELLY PUDDING


I happened to come across a newly opened

health drink shop near my house.

It tasted too good , so I asked them what’s in it,

but they were not able to answer .

Fortunately I heard a voice in the crowd ,saying

it’s just tender coconut water with Jaggery.

Anyway, facts apart ,the idea of mixing tender

coconut water,created the spark to this recipe.

I have posted a recipe of tender coconut

pudding with sugar before, but this dessert is

purely made with country sugar.

First, I made the jelly with agar agar, tender

coconut water,country sugar , cardamon ,and

dropped in cubes of the jelly into the pudding.

No eggs,no sugar,so do try this dessert and post

in your valuable comments!

Note: You could try with gelatine instead of agar agar if you like,

To the recipe

INGREDIENTS

For the jelly

2 cups tender coconut water

Country sugar to taste

a pinch of powdered cardamon

25 gm agar agar or 2 -3 tsp gelatine

METHOD

Prepare the agar agar as per the instructions in

its box.Mix in tender coconut water and heat 2

minutes.Add cardamon powder and sugar to

taste.

Allow to set in refrigerator till firm. Cut into

cubes and add to pudding.

You can also pour into individual bowls.The

jelly can be poured in layers ( if you have time)

or as base or topping for the pudding .

For the pudding

INGREDIENTS

1-2 flesh of tender coconut ( ground)

3 cups of milk

1/4 tsp cardamon powder

Country sugar to taste

75 gm agar agar ( I used the strips not powder)

A pinch of salt

METHOD

Prepare the agar agar as directed in the box.

Mix in milk , ground tender coconut,sugar

cardamon powder and heat till no pieces of

agar agar remain.

Pour into mould and add the pieces of jelly and

allow to set. Serve with praline.

Cashew praline with jaggery

Heat a little jaggery till thick and bubbling.

Add in cashewnuts and mix till coated.

Remove from fire and allow to cool.

Crush it and use to serve!