RAWA CASHEWNUT DOCE


This is a Goan recipe which I found when I

searched for Goan authentic sweets.

It is like the semolina Burfi we usually make .

This has more richer taste ,as cashewnuts and

ghee is added.Melt in mouth addictive sweet.

Worth trying!

To the recipe now

INGREDIENTS

1 cup rawa/semolina/rulang

1 cup grated coconut

1 cup cashewnut powder

2 cups sugar

1 cup milk

1 cup ghee

Food color

A pinch of salt

METHOD

Mix all the ingredients in a heavy bottomed

vessel and cook till thick .

Allow to cool and cut into shapes you desire .

DATE ‘N’BADAM HALWA


This halwa is made only with 1 tblsp. of brown sugar.

The sweetness to this halwa is contributed by the dates.

Both ingredients are highly nutritious, and I would title it a healthy sweet.

Now ..for the recipe

INGREDIENTS

1 cup dates  deseeded and soaked in hot water for 10-15 minutes

1/2 cup almonds soaked in hot water and skin peeled

1 tblsp. brown sugar

A pinch of salt

1/2 tsp. cardamom powder

1/2 cup ghee

Few cashewnuts for topping

1/4 tsp grated nutmeg

METHOD

Grind the dates and almonds to a coarse paste.

Use a non stick or thick bottomed pan and add a tblsp of ghee first.

Next ,add the paste with salt and cook ,stirring all the time for few minutes.

Add the sugar and cook for a few minutes .It will change color .

Then add 1/2 cup milk and cardamons and keep cooking till it forms a mass.

Add ghee a tsp.at a time while cooking.

Transfer to a greased plate and top it with sliced nuts .

Before adding nuts, smear some ghee on the top to get a glossy look.

Do try, this energy sourcing sweet and post in your comments and suggestions!

JANGRI


Jangri and Jilebi are two types of sweets which look alike, and the method of making

is also the same.

Both are filled with juicy syrup . The only difference is that jangri is made with

ulundhu/ urad dal ,and jilebi is made with all purpose flour.

In the process to make jangri , minimum 2 hours is enough to soak the lentils , whereas

to make jilebi you have to mix the batter overnight to ferment.

Both are fried sweets dipped in sugar syrup.

If you want the nutritious one, the pick is the jangri.

Anyway , no sin in indulging at times 😀.

Now , I think all is clear about differences of these two sweets and now I will be moving

in to the recipe

INGREDIENTS

400 gm urad dal/ ulundhu

3 tsp. rice flour

2 tsp. corn flour

a pinch of salt

a pinch of baking soda ( optional)

Kesari color

Oil for frying

 

For the syrup

500 gm sugar

1 cup water

1/2 tsp cardamom powder

A little kesari color

METHOD

Wash and grind the dal with minimum water fine like for ulundhu vada.

Mix in the rest of the ingredients.

Heat the oil in a shallow frying pan ( easy to make swirls).

Pipe directly in the oil ( medium heat)with a piping bag (make a tiny cut or prick with

a skewer).

The fried jangris should be crisp not browned. Add to syrup for 3-4 minutes .

You will see the syrup filling the jangris.

Remove and place on a plate .

You could drizzle some syrup after you prepare all the jangris .

For the syrup

Heat the sugar syrup with the ingredients to

a 1 string consistency.( not thick / thin).

Add 1/2 tsp. Lemon juice to avoid crystallisation of the sugar .

Once ,you get desired consistency add a tblsp of ghee to the syrup.

Note: The syrup should be hot when you drop in each batch of fried jangris.

You could heat the syrup only if it get’s cool.

Do try and post in your comments and suggestions .

ROSE SURYAKALA (WITH ROSE PETALS)


I’m happy and excited to share this recipe with you as, this is my own innovation!

It’s very.. yummy ( don’t mind the shape of the crinkles in the photo as it was a rush job) .

My rose plants are in full bloom these days,and the paneer pinky rose was bowing down

to it’s weight .

So this is how I got the idea from. Trust me,when I get an idea I have to do it

immediately,and I picked these flowers in the rain.

Well, all the pain up to the terrace was paid , the sweet was awesome.

So, do try this and let me know your comments and suggestions!

The sweet got it’s name SURYAKALA as it was shaped like the sun .

The outer cover is made with all purpose flour and ghee, and the filling is usually made

with Khova/ mawa with a generous amount of nuts ,fried and dipped in sugar syrup.

My version of change was the filling.

So let’s get into the recipe now

INGREDIENTS

For the dough

250 gm flour

1/4 tsp baking powder

75 gm-100 gm ghee / butter

A pinch of salt

a pinch of kesari color (optional)

1/2 cup water

Oil for frying

For the filling

125 gm khova/ mawa

1 cup sugar or to your taste

1/2 tsp rose water

A handful of rose petals

Cashewnuts, walnuts, nuts of your choice chopped

A little cardamom powder

METHOD

First make a firm dough with all the ingredients listed. Cover and set aside for few

minutes.

Divide portions in a way that two circles make one sweet. The top and bottom layer.

 

For the filling

Mix all the ingredients listed together.

For the syrup

1/2 cup sugar

1/4 cup water

A pinch of dry ginger powder

Kesari color

Heat all together to get a 1 string consistency syrup

Final combining

Roll out each portion into tiny circles.

Keep the filling on one circle , and cover with another rolled dough.

Seal the edges , and pinch to make designs.

Fry in oil till light brown and add to sugar syrup . Remove immediately and allow to dry .

Sprinkle with nuts or silver vark.

( featured image shows a sweet cut in half to view the filling )

MOTI – PAK


Moti- Pak is a gram flour sweet,made with fried boondhis(just like boondhi/motichur

ladoos)

Instead of shaping into ladoos this is pressed on to a tray,and cut into squares ( like

burfi).

My version of moti- pak was,  sandwiched with khova.

For variations and richer taste and shape ,some add the khova into the boondhi mixture.

INGREDIENTS

2 cups gram/ besan flour

2-3 cups sugar ( I used only 2  cups)

Kesari powder

3/4 tsp.cardamon/ elaichi powder

A pinch of edible camphor ( optional)

A pinch of clove powder

Melon seeds / finely chopped cashewnuts

Ghee

Oil for frying the boondhis

Slotted spoon ( preferably with a rim) or the slotted spoon you use for frying

METHOD

Mix the besan flour with enough water to make a flowing ( not thin) batter .

Heat oil,and pour the  prepared batter through the slotted spoon.

Pearly balls should be seen when dropped in oil.

Now fry these till lightly crisp not dark brown.

Once all the boondhis are made set aside.

You can make the syrup simultaneously or after you fry the boondhis too.

For the syrup.

Add 3/4 cup water to the sugar and make one string consistency.

Add elaichi powder,camphor,and 1/4 tsp of lime juice ( to prevent crystalization).

Add the fried boondhis and cook till the syrup is reduced, not dry but soggy.

Transfer to a greased plate or lined with parchment paper,and flatten half the mixture.

Next add khova layer.

Finally add the remaining boondhi layer.

Top with silver vark or nuts of your choice.

For fine cuts of the burfi allow to set for minimum 2 hours.

For the khova layer

200 gm khova/mawa

sugar to your taste

Blend all these together fine and use.

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DOUBLE DECKER KALAKAND


This is a sweet made with cottage cheese/paneer and thickened milk.Some use home

made paneer,but for those who have less time and want to do it instantly you can use

store bought paneer too.

This can be made without chocolate and with lot of variations. ( suggestions will be at the end of the recipe)

For my version I have added cashewnut powder .You can add milk powder or mawa

INGREDIENTS

1/2 litre full cream milk

200 gm paneer / cottage cheese mashed.

1/4 – 1/2 cup sugar(depending on individual sweet tooth)

a pinch of salt

1/2 tsp elaichi powder

Sliced nuts for topping.

METHOD

Heat milk till it is reduced to half.

Add sugar and keep stirring till it is thick.

While it is semi- solid add the paneer and cook .

Next add the cashewnuts powder / mawa or milk powder,elaichi powder and mix well

till it forms a mass ,not crumbly. (If it becomes crumbly don’t worry add a little milk

and it will be fine)

Transfer  onto a greased plate and allow to set for minimum 2-3 hours.You can also keep

it in the fridge to set.

You can use silver vark and nuts for the topping.Cut into desired shapes

Now,if you are going to make chocolate layer also…method is simple .

Divide the mixture into 2 and add 1-2 tsp cocoa powder ( check and add) whilst hot .Mix

well and pour on the white layer after it is partly cool.

Variations :

1. Coconut and chocolate layer.You can add dessicated coconut to the white layer ,and top layer chocolate.

2.Add mint essence and a drop of green color to the bottom layer ,and for                         the top chocolate or basic white layer.

3.Rose petals with rose essence

4.Kesar or saffron layer

5.Rose color and rose essence or syrup with chocolate layer.

Do try your innovations too and post in your suggestions

BEETROOT CASHEW KATLI


Sweet stories in the air for Diwaliand ithought to share my new try ,ahealthy nutritious sweet which noone will resist it .I have tried many sweet and savoury recipies with beetroot .Even in the making of red Velvet cake I avoid using color and use only beetroot extract.Now coming to katli,I tried this by just grinding the beetroot to a paste,but I did not get the expected result.This time I made the beetroot paste,spread it on a parchment paper and baked for 15 minutes ,switched off the oven and allowed to cool in the oven itself (I used only 1 beetroot so the timing is enough).This method , tasted very good . the raw taste of beetroot was absent,and the color was good.So now let me share this recipe with you all.INGREDIENTS1 cup cashewnuts1/2-3/4 cup sugar1 beetroot ( follow instructions above)A pinch of salt1/4 tsp cardamons powder2 – 3 tsp.ghee1/4 cup milk powder1/8 cup water.METHODHeat the sugar and water till 1 string consistency .Add the finely ground cashewnuts,beetroot puree,salt and mix on a low flame.Add the rest of the ingredients and mix till it forms a like a ball of dough.Remove from fire and keep stirring with a spatula .Transfer to a greased plate and slightly roll to get a thin layer.Dab the silver vark on and cut into shapes you like.Tip: Best results when you use fine beetroot puree.

COCO-NUTTY ROAT BISCUITS


These are cookie type traditional biscuits of Hyderabad.

Crunchy on the top,and soft inside.Decked with nuts, it is a flavor filled cookie.

Some make it even bigger than a cookie,and it is a famous Hyderabadi roat.

So let’s get into the recipe now

INGREDIENTS

1 cup grated/dessicated coconut

1.5 cups flour (maida/wheat)

1+3/4 cups powdered sugar

7 tblsp semolina/rawa

7 tblsp.gram dal flour

1/2 tsp.cardamon powder

Saffron strands mixed in little milk(optional)

1 tblsp ghee( for roasting )

Nuts for topping ( any nuts of your choice)

1 tsp white poppy seeds/khus khus

1 tsp til/ sesame seeds

A few raisins

1 tsp fennel seeds

1/2 tsp baking soda

1 tsp.baking powder

1 tsp vanilla essence

150 gm ghee

METHOD

Heat I tblsp ghee ,and fry the coconut and nuts,and raisins lightly.

Reserve a handful for topping.

Mix in the rest of the ingredients and make a dough.

Allow the dough to rest for 25 minutes.

Divide into portions you like,and press each down to make your desired shape.

You can use biscuits cutters too.(The rustic shape looks good).

Press the remaining nuts with poppy seeds and sesame.

Bake in a moderate oven ( 180 degrees) for 20-25 minutes.

CARROT ‘N’COCONUT HALWA


 

This combination of coconut and carrot is really awesome! I’m not going to summarize

on this…as carrot halwa is not new to Indian homes.It’s the quickest dessert anyone

could make.Send in your comments after trying this combination.Now…right away to the

recipe.

INGREDIENTS

2 cups grated carrot

1 cup grated coconut

1 cup sugar

A pinch of salt

Handful of crushed or sliced almonds/cashewnuts

few raisins

1/2 tsp cardamon powder

1 cup milk

100 gm ghee

Orange coloring ( optional)

A pinch of grated nutmeg

A pinch of edible camphor(optional)

METHOD

Heat half of the ghee,and add the grated carrots and coconut. Stir till raw smell is gone.

Next add the milk,salt and cook covered till the liquid is lightly absorbed.

Add sugar and the rest of the ingredients and cook till all is well corporated.Add the rest

of the ghee and remove from fire. Serve warm.

 

SEMOLINA MA -LADOO


This semolina or rawa ladoo is made in another method different from the basic ladoo

recipe.

I have posted recipes of rawa ladoo  before.

Do check to know the variations.

In this recipe I have ground the roasted semolina,and mixed with roasted gramdal .

The authentic humble maavu ladoo known as maa-ladoo is made only with ground

roasted gram dal.

As I have created a fusion with 2 recipes I have titled it as Semolina maa-ladoo.

The taste was awesome.Easy to make,melt in mouth recipe .

INGREDIENTS

1 cup rawa/ semolina

1/2-3/4 cup roasted gram dal powdered (pottukadalai)

3/4 cup powdered sugar

a pinch of salt

1/2 tsp elaichi/cardamon powder

a pinch of edible camphor ( optional)

2-3 tblsp watermelon seeds (you can use cashew nuts too)

1/2 cup ghee

METHOD

Roast the rawa in a little ghee lightly,and powder .

Mix in the roasted gram dal powder and the rest of the ingredients.

Heat the ghee and add to the mixture and make ladoos whilst hot.

If you find the mix crumbling add a little hot milk and bind.

If you are adding milk ,it is best to store in the refridgerator for longer storage.