SWEETS/HALWA

COCONUT MILK HALWA

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This halwa is the recipe of Bombay halwa,but instead of water I have added coconut milk .I didn’t want to add any colour ,and wanted to have it’s natural graceful white.

I had pistachios to add to contrast look .The prompt to add rose petals on the top of the sweet was foiled by the rains and I had no entry to my terrace. So… if you are going to try,.. and love to add rose petals go ahead and add .The coconut milk should be thick and if you are using fresh coconut (I did use fresh )use only the first thick extract .I tried with only a cup as I was trying for the first time.You could use your calculations to make more.

To the recipe..

INGREDIENTS

1 cup thick coconut milk

3/4 -1 cup sugar

1/2 cup water

3 tbsp cornflour mixed in a little water without lumps

1/2 tsp cardamon powder

5 tbsp ghee (adding more is your choice)

1/4 tsp salt

a few pistachios and watermelon seeds.

METHOD

Add water and sugar to a thick bottomed/non stick pan.

Once the sugar is melted and bubbling, add the cornflour mixture,and salt(lower the flame while adding).

Now, adjust the heat to medium heat and mix till you get a glassy look.

Add half of the ghee and the cardamon powder.

Add the coconut milk gradually, and mix till it becomes thick.

The correct consistency is when a spatula run in the middle of the mixture, you should be able to see the bottom of the pan.

Transfer into a greased mould and sprinkle nuts .

Allow to cool completely before cutting.

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FRIED PINEAPPLE KESARI

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This has an awesome flavour of pineapple.I have posted recipe for pineapple kesari before where ripe and crushed fruit was directly

added in the preparation.

In this new and innovated recipe I have added the pineapple pieces after it is slightly fried in ghee.This way the pineapple flavour is

predominant and the taste is fantastic.

So do give it a try and post in your comments and suggestions!

INGREDIENTS

1 cup roasted rawa (sooji, semolina,)

3/4 cup -1 cup sugar

1/2 cup chopped pineapple pieces

few cashewnuts and raisins

1/2 tsp cardamon powder

1/2 tsp pineapple essence (optional )

1/2 cup ghee ( you could add more if you like )

1/4 tsp salt

1.5 cups water

a pinch of edible camphor (optional)

METHOD

Heat a little ghee first and roast the pineapple till you see the edges turning light brown.

Roast the nuts and set aside.

Add water in the same pan and allow a boil .Add the rawa into the boiling water with salt .

Lower the flame, cover and allow to cook.When you see the sooji swelled up ,add the rest of the ingredients .

The mixture will turn watery (as the sugar melts).Keep mixing till thick .

Add a little more ghee (1-2 tbsp)after removing from fire.

Note:The kesari tasted more good the next day !

BEETROOT-BADAM COCONUT BURFI

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Resuming after a while with a new and sweet recipe which is awesome in taste.Comparing to other recipes made with beetroot this

one tops it all!

Beetroot Katli sold by one organic store in Chennai,is the favourite of my family.An almond wrapped in this Katli mixture, shaped

like an almond,oval in shape are little wonders,addictive in taste.

Awed,inspired …by the sweet taste ,I tried my hand at this burfi with my innovation.

Now to a brief narrate…I boiled beetroot in excess for a salad,and bottled up the remaining in the fridge.Now.. this beetroot which

was in my mind to use for cosmetic purposes, became a sweet with combinations I never planned.

Melt in mouth, minutes to prepare, no skill required just a one pot stir to this wonderful addictive sweet ‘BEETROOT-BADAM-

COCONUT BURFI.’

To the recipe now..

INGREDIENTS

1 cup boiled and grated beetroot

1 cup powdered almonds

1 cup grated coconut

3/4 cup-1 cup sugar

1 tbsp ghee

a pinch of salt

1/2 tsp cardamon powder

a few pistachios (optional)

METHOD

Add all the ingredients to a thick bottomed pan. Keep stirring on medium flame till the mixture holds into one lump .

Grease a tray with a little ghee,flatten the mixture and allow to cool before you cut into shapes.

Variation:Cashewnuts can be used instead of Almonds .

NOTE

No water is required in the preparation .

WHEAT FLOUR +COOKED RICE DODOL

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This is made with leftover basmati rice.Check my previous post of another version with leftover rice KERALA KINATHAPAM

Today’s post contains my version of dodol with different ingredients and leftover rice.You will never throw leftover rice once you try

this recipe, and no-one will know that this sweet contains leftover rice until you tell them.So…rustle up exciting and innovating dishes

to surprise your family!

This dodol is made with jaggery, minimal amounts of ghee,coconut oil, wheat flour,no coconut milk or any milk.The transformation

of these ingredients was simply superb.You could use any leftover rice .I used basmati rice,as I usually cook basmati.

Do try this recipe and post in your comments and suggestions.

To the recipe

INGREDIENTS

1 cup leftover cooked  basmati rice  ground to a paste

1/2 cup wheat flour mixed in water to a smooth paste

1 -1.5 cup jaggery powder or to taste

1 tbsp sugar (optional)

3 tsp coconut oil

3-4 tsp ghee

a pinch of salt (if you have not put salt in the rice)

1 tsp cardamon powder

few cashewnuts and raisins

IMG_0148

METHOD

Heat a non stick kadai and add 2 teaspoons ghee.

Add the ground cooked rice and keep mixing for 10 minutes.

Next add the jaggery powder, wheat flour mix and 1 tsp coconut oil, and keep mixing .

Add the dry fruits, the remaining ghee, coconut oil and cardamon powder.

Keep mixing till it forms one lump.Even after it forms to one lump keep mixing for a few more minutes (7-10)

Transfer to a greased plate, and smear a little ghee on the top.

Allow to cool completely to get neat cuts.

IMG_0152

FRUIT -SAGO HALWA

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I was forced to make this recipe,as the papaya

which was left to ripen,failed.

It remained 3/4th ripe for many days.

Impatience and curiosity set,and I cut open the

adamant fruit.😀

Too much for a salad,so I decided to make this

halwa which could be kept for a few days.

Had soaked sabudana for breakfast ,so took a

cupful and ground it to a paste to add instead

of corn flour .

The time spent to make this was rewarded with

an excellent taste.The taste excelled better by

the day .

So,do try this fruity sweet and send in your

experiences .

INGREDIENTS

1 medium sized papaya ( peeled and cut)

2 bananas

1/2 pineapple ( cored and cubed)

1 cup soaked sago ground to a paste

1.5 cup sugar ( or to your taste)

1 cup ghee+2 tbsp coconut oil

A pinch of edible camphor ( optional)

A pinch of salt

1 tsp cardamom powder

Handful of cashewnuts

Few raisins or dates

METHOD

•First blend all the fruits to a paste.

•Heat half of the ghee in a non-stick or thick

bottomed kadai.

•Add the fruit pulp with salt,and cook for 10

minutes .

•Next add the sago,and the rest of the

ingredients ,except the ghee.

•Cook till the mixture is thick ,adding the rest of

the ghee at intervals .

•The mixing,and thickening will take about

35-45 minutes.

• The mixture should form into one lump.

•Grease a tray and pour mixture.

•Smear a little ghee on top,and allow to cool

completely,and cut .

BANANA LEAF KESARI

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Banana leaf kesari ??? I came across a banana

leaf halwa recipe from ‘ God’s own country

Kerala.I had not tasted anything made with

banana leaf extract,still ‘the curious me’

searched the Internet for its uses and health

benefits .I have made food wrapped in banana

leaf ,but not made with it’s extract .

After my search,I was amazed at the benefits

contained so here’s only a few benefits I would

like to point out.( Please do find the full

benefits )

•It boosts the immune system.

•Made into a juice or tea and consumed helps

in the relief of sore throats.

•High antioxidant levels .

•Applied to skin,prevents cellulite and wrinkles

in skin.

•Good for dandruff and hair growth .

• Good for skin irritation and application

regularly will make your skin glowing ..,,

( please continue hitting the google search button😀).

A line on the recipe- It’s the same kesari recipe ,

and the only difference is the addition of the

leaf extract . No colour was used .Nature shed

it’s own green glamour.

*Remove the mid stalk from the leaf .Wash and grind fine with a little water.

To the recipe

INGREDIENTS

1 cup roasted rawa ( semolina,rulang)

1 cup sugar

1.5 cups of the juice extract ( banana leaf )*

1/2 tsp cardamon powder

A pinch of salt

3-4 tbsp ghee +1 tbsp groundnut oil

A pinch of edible camphor ( optional)

Few cashews and raisins

METHOD

• Heat ghee and oil in a kadai or small wok.

•Add the cashew and raisins.

•Add the juice extract and allow to reach a boil.

•Add the roasted rawa,reduce the flame,cover

and cook till the semolina is cooked .

•Then add the sugar and mix well till it’s thick .

•Add a little ghee on the top and serve !

CARROT-LOTUS SEEDS HALWA

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RECIPE

INGREDIENTS

5-6 big carrots grated (2 heaped cups)

1 cup lotus seeds slightly tossed in ghee,and

powdered coarsely .

3/4 cup sugar or to taste

A pinch of nutmeg powder

1 tsp cardamon powder

1 cup milk

2 tbsp wheat flour/ all purpose flour

50 gm khova or 2 tbsp milk powder

A pinch of salt

A pinch of edible camphor ( optional)

A pinch of yellow/orange food colouring

1/2 cup ghee ( or more to your preference)

Few cashew nuts,pumpkin seeds

METHOD

Heat 3-4 tbsp ghee,and sauté carrots till raw

smell is gone .

Add the roasted and powdered lotus seeds,milk

and khova.

Mix well and allow to cook till it is partially

dry .

Next add the sugar,and the flour,and the

remaining ghee,nuts,and the rest of the

ingredients and cook till thick.

Remove from fire .

This halwa can be served warm or cold .

About the recipe

Carrot halwa an Indian dessert,is a dish no one

can resist.It is made by grating carrots and

cooking with sugar,milk,ghee,nuts and cooked

to perfection.

I have posted many variations of this carrot

halwa,carrot kesari in my previous posts.

This recipe is another unique recipe with lotus

seeds.

Lotus seeds are mostly used in the making of

Chinese desserts and Asian cuisines.

In Indian cuisine lotus seeds are used in sweet

and savoury dishes.

Lotus seeds are of nutritive value,and this

recipe with carrots is no doubt a healthy recipe.

Do try this innovation of mine,and post in your

feedback .



MALAI GULAB JAMUN

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This is a dish I recreated with leftover gulab

jamun.

It was a treat to your taste buds I should say ,

amazing as it looks .

The sweet gulab jamun is one which no one

will resist ,and this recipe I think is another

unique and richer one .

So,let’s get to the recipe right away

For the gulab jamun recipe- click link

https://calinskitchen.wordpress.com/2014/10/13/gulab-jamunwith-rawasooji/?preview=true

For the malai (thick milky cream)

1 cup milk

1 tbsp milk powder /mawa/ khova

1/2 tsp cardamon powder

METHOD

Heat milk,milk powder,cardamon till it reaches

a rigorous bubbling boil.

Remove the gulab jamun from the syrup.

Add some ( according to your sugar taste)syrup

to the milk and cook for another 3 minutes.

Add the gulab jamun to the hot liquid.

Garnish with pistachios and nuts of your choice

Serve warm after a soak of 30 minutes.

BEETROOT,BADAM BURFI

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Red,red burfi !Lovely colour,lovely taste.

Combined taste of cashew katli,coconut burfi ,

milk peda, and very addictive in taste .

The goodness of beetroot combined,it is indeed

a healthy sweet .

So let’s get into the recipe right away!

INGREDIENTS

1 cup grated beetroot

2-3 tbsp ghee

3/4 cup sugar

1 cup milk

a handful of coarsely ground almonds.

1/2 cup powdered milk

3/4 cup desiccated coconut/ fresh coconut

1/2 tsp cardamom powder

1/4 tsp nutmeg powder

1/4 tsp salt

METHOD

•Add ghee to a thick bottomed pan/non stick .

•Add in the grated beetroot and let it cook till

liquid dries.

•Add in the sugar,and the other ingredients,

one by one.

• Keep mixing till all the ingredients combine

and form like one soft dough.(A little more time

needed than normal burfi)

•Transfer to a greased plate ,and allow to cool

till firm.( If you want immediate results,you

may keep it in the fridge for 10-15 minutes)

•Cut into desired shapes .

PAPAYA ‘N’ GRAPES HALWA

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This is a lovely fruit halwa,with no colour added.The colour of the fruit,on its own

sheds a lovely golden yellow colour .

While I was mixing the halwa only,I thought to add fresh grapes ,and try out this

combination.The colour changed to an amazing maroon colour,and the taste was too

awesome!All loved it 😊.

Do try this recipe and post in your valuable comments !

INGREDIENTS

1 medium sized ripe papaya coarsely puréed

Sugar – measure the pulp -if the pulp is 1 cup add 1 cup sugar

1/2 cup ghee

1/4 tsp salt

1/4 tsp nutmeg powder

1/2 tsp cardamom powder

A handful of fresh grapes( paneer grapes )

3 tbsp corn flour mixed in a little water

Enough cashewnuts

1 tsp sugar granules for sprinkling

METHOD

🌸Take a thick bottomed vessel,or a non stick pan .Add half of the ghee and papaya

pulp and cook for 10 minutes with salt.

🌸Add sugar,and cook till sugar is well blended.

🌸Next add corn flour mixture,and mix .While it is thickening add the remaining

ingredients except the cashewnuts and sugar for sprinkling.

🌸Keep cooking till thick,and the mixture leaves the sides of the pan.

Prepare the tray to transfer,before you start mixing the halwa,by greasing the tray with ghee,and filling the base with cashewnuts.

🌸Transfer to tray,sprinkle sugar on the top

and allow to cool completely.Cut into desired

shapes.

BESAN-CASHEW BURFI (GRAM DAL FLOUR SWEET)

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The photo says it all ! After the making ,before the photo was captured ,I was left with

only 4 .So,you know the reason why,and I know many would have had, the same

scenes.😂

Yes!the sweet tasted awesome and a little different from the normal Burfis.

It had a crusty look on the top,but soft on the inside.In fact,I had something else in

mind,and the result was totally different.

The preparation was like Mysore pak ,made with butter and ghee only .

I added a generous amount of cashew nuts,to the base before pouring the mixture.

Sprinkled a little sugar granules on the top,and the crust seemed lovely .Easy to make

and easy to remember the ingredients too.

To the recipe now

INGREDIENTS

1 heaped cup besan /gram dal flour

1 cup sugar

1/2 cup water

1 cup ghee+butter mixed

a pinch of salt

1/4 tsp cardamom powder

Few cashewnuts

METHOD

Grease a square tin or plate,and fill the base with chopped cashewnuts.

Boil water and sugar to 1 string consistency.

Heat the ghee and butter together simultaneously.

Add in the flour little by little and keep mixing .

Once you have added 1/2 of the flour,add hot ghee -butter mixture little by little.

Pour in all the ghee ( do not let it burn)and mix till you see all the ghee used up and

the mixture clings to the spoon.

Quickly pour into prepared tin .

Sprinkle some sugar ,and allow to cool .

Do not tap the tin ,or flatten with spatula.It will rest on it’s own.

Cut into desired pieces once it is completely cool.

SESAME(TIL)CHIKKI/BRITTLE

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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 .

SAGO HALWA

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This has only few ingredients,but the taste is

excellent!

No colour,no thickening agents,it’s just soaked,

and ground sago,sugar,ghee.

As,I wanted a slight tint,I caramelised some

sugar,and the colour seemed pleasing to the

eye.

Well,let’s get into the recipe right away!

Do try and post in your comments and

suggestions!

INGREDIENTS

1 cup sago ( soaked overnight)

1.5 cups sugar (reserve 2 tbsp for caramel)

50-75 gm ghee

Handful of cashewnuts

1 tsp cardamon powder ( elaichi)

1/4 tsp rose essence ( options)

1/4 tsp nutmeg powder or grated

1/2 tsp lime juice

1/4 tsp salt

METHOD

•Grind the soaked sago to a paste,and set aside.

•Caramel 2 tbsp sugar with a little water till

golden brown.

•Add in the cashewnuts, lime juice and half cup

water and cook till sugar dissolves.

•Add in the ground sago,a little ghee and

keep stirring .

•Add the rest of the ingredients, except ghee.

•Add ghee at regular intervals, till you get a

thick mixture.(When you transfer to the tray,

the mixture should just slip out )

•Transfer to a greased tray.

•Smear with a little ghee on the top.

•Allow to cool,and cut into desired pieces.

BESAN ‘N’ COCONUT BURFI

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This is an awesome sweet with besan( gram dal

flour ),coconut sugar and ghee.

It was much tastier than a Mysore pak.No need

to check for the string consistency of sugar .

Easy to make,delicious and addictive sweet !

So let’s get into the recipe now ..( My 800th post)

INGREDIENTS

1 cup besan flour (gram dal flour )

1 cup sugar

1 cup grated coconut

1+1/4 cup ghee

A pinch of salt

1/2 tsp cardamon powder

METHOD

•Heat 2 tsp ghee in a thick bottomed or non

stick pan,and add the flour and roast lightly.

(Only till it is warm).

•Add half of the ghee and coconut and cook .It

will turn liquid lightly .

•Add the rest of the ingredients and the

remaining ghee at intervals .

•When you see the mixture thickening ,transfer

to a greased tray .

•Cut into shapes when it is slightly warm.

•Allow to cool completely and remove from

tray.

DATE ‘N’ SEMOLINA BURFI

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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

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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 .