SAGO DODOL (HALWA)


This is a sweet made with few ingredients ,no milk of any sort .Tastes amazing..!

I tried this with powdered jaggery and brown sugar .You could make this with sugar too.

You have to pre- soak sago overnight or for  a minimum of 8 hours ( washed and soaked)

It is best to use the big variety of sago for easy grinding.

Well! let’s move on to the recipe.

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INGREDIENTS

200 gm( any cup measurement ) soaked sago

250 gm cup powdered jaggery (nattu sarkarai)

1/2 cup brown sugar

1/2 cup ghee

1/4 cup pure coconut oil

1 tsp cardamon powder

Pinch of salt.

METHOD

Grind the soaked sago to a thick paste and set aside.

Add the sugar and 3/4 cup water in a thick bottomed vessel and heat till sugar melts .

Add the ground sago with salt and mix .When the mixture starts to thicken add half of

the ghee and mix,After another 15 minutes of mixing , add coconut oil . Simultaneously

add ghee and oil like this every 15-20 minutes.

Add cardamon and cashewnuts and keep mixing till very thick and the mixture leaves

the sides of the pan.

Add a little oil or ghee and transfer to a tray.Allow to cool completely and cut into desired

shapes.

Note: You could use only coconut oil or only ghee without combining.

If you are using only sugar you could try with vanilla essence

Do try this awesome recipe and send in you comments.

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MUSCOUTH HALWA


This sweet never fails to adorn festive tables.

It is made by soaking flour ,and extracting the milk from the flour.

You could use white flour or wheat flour and for the sweetness sugar or jaggery ,or sugar

and jaggery mixed together.The main ingredient which adds to the richness is the thick

coconut milk and coconut oil.

The recipe I’m going to share with you is the basic recipe with my inclusion of sago.If you

can get tapioca flour you could replace it with sago.The soaking process has to followed

compulsorily.So let’s get into the recipe.

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INGREDIENTS

1 cup flour made into a dough

3 cups coconut milk

1/2 cup sago powdered coarsely

2.5 -3 cups sugar /jaggery

1/2 tsp.elaichi powder

1/2-1 tsp rose essence

1/2 cup coconut oil

1 cup ghee

1/4 tsp salt.

METHOD

Drop the prepared dough in 2 cups water (enough to immerse the dough),and allow to

soak overnight(6-8 hours).Simultaneously soak the powdered sago overnight.

Now use you hands for mixing and break the soaked dough ,squeezing it to get the milky

liquid.Strain out all the lumps.

Add the strained liquid,coconut milk and heat in a thick bottomed kadai or a big wok,as

lot of mixing and muscle power is in the process.

When the liquid is warm add the sugar ,and the soaked sago and keep mixing till

thick.Once it has started to thicken add coconut oil and mix till it absorbs the oil.Next add

color ( if using)cardamon powder, essence,cashewnuts and mix well.Add ghee gradually

till the mixture forms into a thick mass where the whole mixture sticks to the spoon ( the

mobility of the spoon will be less) At this stage transfer to a greased tray.Allow to cool

and cut into squares.Apply some ghee at the top to get a glossy top.Add extra cashewnuts

immediately after you pour into tray.

This muscouth tastes even good after a few days.Can be stored for more  than

15 days .If in refrigerator can be stored for more than a month.

For variations

Essence can be used as per your choice

Ground nut paste can be added in place of sago.(almonds,cashews,pistachios)

SEMOLINA COCONUT BARFI


Semolina /rawa/rulang toffee is an all time favourite,and a good nibble always and after

food too.

The authentic rawa/rulang tofee is made with coconut milk or  coconut ,but this time i

thought to make with milk powder, and the result was awesome.

So..let me share this recipe with you all…

INGREDIENTS

1 cup roasted semolina

3/4 cup coconut

1 cup sugar

1 tblsp.ghee

1/2 cup milk powder

Cardamon powder

A few drops of food color (optional)

METHOD

Heat the sugar and a little water (1/4 cup) till it bubbles and you get a one string

consistency.Add color,and cardamon powder.

Meanwhile mix the rawa,milk powder and coconut together in a separate bowl.

Add this to the sugar syrup with ghee and mix on medium flame till all combine together

leaving the sides of the pan.

Transfer to a greased plate .Cool and cut into desired shapes.

 

 

NUTTY DATE ROLL


This is one healthy roll  which can be consumed at breakfast to boost your energy levels .

No sugar ,only the nature provided sweetness,so weight watchers,health watchers and

sugar watchers too could consume this sweet.

The nuts to use can be your choice .Those who love more sweet can add coconut sugar or

palm candy.If you are using medjool dates  you can use it without steaming .Normal date

have to be steamed for 15 minutes and cooled.

So..for the recipe now.

INGREDIENTS

2 cups dates steamed

1 rind of orange or lime grated

1/4 cup almonds

1/4 cup walnuts

1/4 cup cashewnuts

1/4 cup pistachios

3-4 tblsps honey

3-4 tblsp flax seeds or hemp seeds

1/2 tsp cocoa powder (optional)

12 tsp.cinnamon powder

1/4 tsp nutmeg powder

METHOD

Blend all these in a food processor or blender  for just 5 minutes till it is lightly sticky.

Spread on a aluminium foil  and roll (like for swiss roll).

Allow to set in refridgerator for some time.Remove foil, slice and store

Note: The roll can be rolled on lightly roasted white khus khus seeds or sesame seeds before wrapping  to set.

 

 

BUTTERSCOTH POP CORN


Who doesn’t love popcorn?Everyone loves it and nowadays it is sold in many flavours .

I will first, share with you how to pop corn at home in a kadai or wok .

It is very  easy to make at home ,so health watchers you can try in a jiffy at your comfort.

You could make these and store for even a week or more,provided it is left to store…

Let’s move on to the recipe now.

INGREDIENTS

A handful of corn pellets (good quality)

3-4 tblsp of any oil

METHOD

Heat oil in a thick bottomed kadai or wok .

Add the corn and saute for a minute or two on medium flame.

Cover with a lid (a transparent one will be fine).If you don’t get the ‘pop’

sound .open the lid partially and saute again for a minute and quickly cover.

It will start to pop up gradually( do not open the lid).Wait till the pop sound mellows

down.Switch off the flame and open after a minute.The wok will be full ,so do use a big

kadai.

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BUTTERSCOTCH POP CORN

1 tblsp butter

1/4 cup sugar(preferably brown)

1 tsp water

Heat the butter and sugar together till sugar melts.

Add water .Next toss in half of the popped corn and mix well till the sugar is well coated.

Some variations to toss with

Melted cheese

Butter and chilli flakes or paprika

Caramelised sugar 

Melted chocolate 

 

 

 

COFFEE MYSORE PAK


Coffee lovers are really going to love it.This is the first time i tried with coffee and that

too with filter coffee .As it was the first time i just added a tblsp.of coffee,and it was

really tasty.If you are a strong coffee lover you could add more.(1 tblsp.more).

So , do try and do let me know your comments and suggestions.

INGREDIENTS

1 cup gram flour (besan flour/chickpea flour)

1 cup sugar

1/4 cup water

1/2 cup ghee

1/2 cup oil

1 tblsp.any filter coffee

1/4 tsp.cardamon powder (optional)

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METHOD

You need two vessels to make this sweet.One to heat the ghee and oil ,and the other to

make the syrup .

Heat the sugar and water and make a syrup of one string consistency only.

Add the gram flour and the coffee powder to the syrup and mix well.Simultaneously

heat the oil and ghee.

Keep mixing till the gram flour is well blended with the syrup.Now start adding spoons

of hot oil gradually to the gram flour mixture stirring well.

Keep adding till you see the color change and bubbles form .

Remove from fire and pour into a greased tray.Do not shake or level the mixture.

Let it cool .Cut into desired pieces when warm.

CHOCOLATE CASHEW KATLI


This is the first time I made this recipe,and it turned out awesome.Within minutes the

tray looked empty.Fortunately I made it very thin to minimise the intake of calories..

I  added only  1.5 tsp of unsweetened cocoa powder to the basic cashew katli recipe.

You can use unsweetened mawa/khova to substitute milk powder.

The secret to  katlis with good texture is to powder little by little after it is in the fridge

for some time,and then sifted before making.

The next tip is to knead well to a smooth dough whilst warm before rolling it out.

Now for the simple and easy recipe…

INGREDIENTS

250 gm cashewnuts ( split is better)

1/4 cup milk powder

1 heaped tsp.cocoa powder

100 gm sugar( you can use palm candy powder too.)

2-3 tsp ghee

Silver vark ( optional)

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METHOD

Powder the cashew in 2-3 batches and sieve.Add powdered milk,when powdering the last coarse cashew powder,and set aside.

Make one string syrup with 1/4 cup water and sugar.Add cashew powder + milk powder+ cocoa powder and remove from fire immedietely. Add 1 tsp of ghee

After you remove from fire,keep stirring till the mixture is warm.( Do not try to knead while hot ).

Once it is warm knead well.Add the rest of the ghee if the mixture is difficult to knead .

Roll between polythene sheets .

Press the silver vark on the top.Allow to set for 15 minutes and cut into desired shapes.

Do try this easy recipe and send in your comments!

WATERMELON WHEAT HALWA


Long time this recipe had set on my mind, and today  i succeeded in making it.

I was a little hesitant to try it as the water content is high than that of pumpkin or the

gourd family.

As i always like to innovate recipes ,i tried it….It had the taste of Trinelveli halwa,the only

regret i had was of the color as i was expecting a nice red color.I think if you use white

sugar (sulphur free)the color will remain red.)For this recipe i used brown sugar ,and did

not add coloring ,but still got a lovely halwa color.

I ground the pulp with the seeds ,as the seeds will contribute to the taste.

So let me share this recipe with you all.

A little more time and muscle power is needed.

Do try and send in your comments

INGREDIENTS

4 cups watermelon pulp

1-2 cups sugar (do check for sweetness and add more as some watermelons will be very

sweet)

1/4 cup wheat flour mixed in a little water (3 tblsp.cornflour can be opted )

1 -1.5 cups ghee

a pinch of salt

1/4 tsp nutmeg powder

1 tsp.cardamon powder

Few cashewnuts fried in ghee

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METHOD

Heat half of the ghee  in a thick bottomed vessel,and add the pulp.Cook for 10 minutes .

Add the wheat flour mixture ,and keep on stirring for another 10 minutes.

Next add the rest of the ingredients except the ghee and keep stirring.

Add the ghee gradually ,and when you see the mixture thicken to halwa consistency ,

and the mixture leaves the sides of the pan and tightly clings onto the mixing spoon it

is the correct consistency.

Transfer to a a greased tray and allow to cool .

 

 

RAW MANGO JAGGERY HALWA


Raw Mango Halwa…click on this to connect to the old post on raw mango halwa with

sugar.

Now i will be sharing the same with jaggery  or palm candy. On the health benefit

note,jaggery and palm candy is  low on calorie and safe even with diabetic patients.

Jaggery makes your body alkaline,so having a small piece of jaggery after a meal is very

good for anyone of all ages….I always have cubes of jaggery on my dining table,to fuse

the craving for a dessert or chocolate…

For the recipe now

INGREDIENTS

3 cups peeled and diced mangoes (raw)

2.5 -3 cups jaggery grated

1/2 cup khova or milk powder (optional)

3 tblsp cornflour mixed with 1 cup coconut milk

1/2 tsp dry ginger powder (optional)

1/4 tsp nutmeg powder

a pinch of salt

green coloring

cashewnuts

1 tsp cardamon powder

1-2 cup ghee

METHOD

Puree the mangoes cubes in a blender (without water) and set aside.

Melt the jaggery in 1/4 cup water .Strain and set aside

Heat half the ghee in a thick bottomed vessel,and add the pureed mangoes and stir for

about 10 minutes.

Next add the jaggery and keep stirring on a medium flame for another 15 minutes.

Add the cornflour mixture and the rest of the ingredients except the remaining ghee and

keep mixing.

Add ghee little by little till you see the mixture leaves ving the sides of the pan.

When you see the whole mixture clinging onto the mixing spoon add a little ghee.

Transfer onto a greased plate.Allow to cool and cut into shapes  you like.

Note:You could mix the cornflour with water too.

 

 

SAGO ‘N’ SEMOLINA KESARI


This dish is a mix of sago and semolina and  is called ‘kesari bhath‘ in India.Well ,the

authentic dish has the inclusion of vermicelli .

Today, i made excluding the vermicelli. (Those who love vermicelli could include it.)

The taste is amazing and addictive too.The method of preparation also was done with a

twist,so do try this lovely recipe and send in your comments.

So let’s get into the recipe  now….!

INGREDIENTS

1 cup roasted semolina

1 cup sago

2 cups brown sugar (or palm candy powder)

1/4 tsp.salt

1/2 tsp powdered cardamon

1 cup ghee

a pinch of  edible camphor powder(optional)

kesari color

Cashewnuts and raisins

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METHOD

Mix half the ghee with the roasted semolina,cover and set aside for minimum 1 hour.

Soak the sago in water for 1-2 hours.

Heat 2 cups water,and the soaked sago first and cook till done.

Add another cup of heated water to the cooking sago,as the cooked sago would have

absorbed the water .

Immediately add the semolina with the salt,and cook till the rawa swells up.

Keep stirring ,add the rest of the ingredients and cook till done.

Add a little ghee on top for enhanced taste and look.