SWEET POTATO BURFI


Sweet potato known for its health benefits

should be included in your diet.

The present scenario in lifestyle,is innovating

recipes with yams like this ,which were

consumed boiled with or without coconut

in early days .

As my kid’s favourites are not sweet potatoes or

any yams,I lay it on the breakfast table ,as an

option and…the result will be untouched. So, I

convert this type of food into tarts , chips , or

make it as a side dish.

Today I’m going to share with you a burfi with

this yam with lots of coconut.Yum Yam burfi!

INGREDIENTS

1 cup boiled,peeled,mashed sweet potato

3 cups grated coconut

2-3 tblsp semolina

1 tblsp gram flour

1 cup sugar

A pinch of salt

1/4 tsp dry ginger powder

1/4 cup powdered cashews

Few cashewnuts

3 tblsp ghee

1/2 tsp cardamon powder

50-75 gm mawa / khova

METHOD

First heat half of the ghee, and roast the rawa

and gram flour for 3-4 minutes.

Add the rest of the ingredients, and keep

mixing till everything turns out to one lump.

Flatten on a greased plate and cut into desired

shapes.

I’m not a fan of condensed milk ,but as an

option you could use condensed milk.

CARROT KESARI


From the time made the mawa red carrot cake,

I’m obsessed with red carrots.

No color added,the carrot shed it’s lovely color.

I have made carrot halwa with semolina before

(previously posted ) but this one is different in

taste and texture!

It’s my own innovation,so do try and post in

your valued comments!

INGREDIENTS

1 cup grated carrot

1 cup semolina/rawa

1 cup sugar

1/2 cup ghee

Few cashewnuts and raisins

A pinch of salt

1/2 tsp cardamon powder

1/4 cup milk

METHOD

First add the grated carrots,and cook for a

minute ,mix well and then add ghee ( 1-2 tblsp)

and sauté till raw smell is gone . Add the

cashewnuts and raisins with another tblsp.of

ghee and cook furthermore for another five

minutes.

Before adding rawa , have two cups hot water ready.

Add the rawa now, to the carrot mixture ,and

mix well ,and add hot water, cardamon powder

salt . Cover and slow cook for 5 minutes, till you

see the rawa swelled up. Add some ghee.

Finally add sugar and keep mixing till sugar

dissolves.Add milk.

Keep mixing till it forms a lump.Add remaining

ghee .

You can serve in dessert bowls,or flatten it on

a greased plate .Apply ghee on the top .

Cut slices and serve.

Note: Ghee is no limit for kesari, so it’s your choice.

Nuts can be fried in ghee and added separately too.

MOONG’N’ALMOND CARAMEL LADOO


This is different from the normal green gram/

pasiparuppu/moong laddoo.

The authentic recipe has powdered sugar/

jaggery mixed . This time I made it with

caramelised syrup ,almonds & roasted edible

gum(badam pisin).

Edible gum is solidified resin from the almond

tree.Natural body coolant . This gum, when

soaked in water , gains a jelly form , and is

used in drinks like rose milk,jigarthanda (a

famous South Indian drink).

High protein content almond gum removes

acidity in stomach,burns fat , but has reverse

effects of fat gain if consumed with milk.

Those who have no time for breakfast can have

this high protein ladoo.

So, let’s move to the recipe now

INGREDIENTS

1 cup green gram/ moong

1/2 cup almonds

1-2 tblsp of almond gum

3/4 cup sugar

1/2 tsp cardamon powder

a pinch of salt

1/4 tsp powdered nutmeg

Ghee

METHOD

Roast the lentil in a tblsp.of ghee till brown.

In another tblsp of ghee roast the gum . It will

swell up crisp.

Remove from fire .

First powder the dal,into that add the gum and

powder fine .

Caramel the sugar with 1-2 tblsp of water till

golden brown. Add the almonds to the syrup.

Now,add this syrup to the powdered mix and

powder fine.

Shape into ladoos .( Add some hot ghee if

unable to hold shape ).

You can add milk if ,you are not going to

store.

MAWA CARROT CAKE


This carrot cake is made with an Indian touch !

To be clear,I have included the ingredient used

for make Indian sweets,the mawa/ khova

(thickened evaporated milk).

I have made mawa cakes ,and carrot cakes,but

this time I combined both to get this awesome

sweet cake.

To add to the richness I added powdered

cashewnuts,and reduced flour.

You can use almond meal in place of the

cashewnuts

This can be made as muffins too.

Trust me,it’s really awesome!

To the recipe now !

INGREDIENTS

1 cup flour

1/2 tsp baking powder

1/4 cup curd

3 tblsp olive oil

3/4-1 cup brown sugar

1/2 cup coarsely powdered cashewnuts

2 eggs

100 gm mawa/ khova/evaporated milk grated

3/4 cup grated red carrot

1/2 tsp cardamon powder

a pinch of nutmeg powder

a pinch of salt.

METHOD

Beat the eggs and sugar together till frothy .

Add curd and beat till sugar is dissolved .

Add the carrots,powdered cashews,mawa,and

the rest of the ingredients .

Mix the flour and baking powder together .

Finally fold in the flour and pour into a greased

tray .

Bake in a 170C temperature oven for 30- 35

minutes!

KAJADA SWEET (South Indian bakery snack)


This is a sweet snack crispy outside,and a cake

like texture inside . A quick dish,to be served at

tea . This can be made and stored too.Fried like

Donut , and the authentic ‘Kajada ‘should have

cracks on the top .

Expert hands make this to get cracks to

resemble a flower .

Well, I tried this for tea today . The taste is like

a tiny muffin but crispier .

Let’s get into the recipe now

INGREDIENTS

1 cup all purpose flour

2 tblsp.semolina

2 tblsp rice flour

1/2 cup powdered sugar

1 egg beaten well

2 tsp curd

1 tblsp heated ghee/butter

Milk / water for binding

A pinch of baking soda

a pinch of salt

1/2 tsp cardamon powder/ vanilla essence

Oil for frying

METHOD

Mix all the ingredients together . The result will

be a sticky dough .

Cover the dough, and allow to rest for 20

minutes .

After the resting time,grease the palm of your

hands and make individual ball like portions.

Deep fry on a medium flame till golden brown

and crisp .

Enjoy the simple, and delicious snack at tea,

and post in your comments!

CHOCOLATE BADUSHA


Badusha/Balushahi or oriental donuts is akin to

donut excluding yeast. I have posted the basic

recipe of this sweet with a variation of coconut

in my previous posts!

Now ,today I present to you my recipe of

chocolate badusha .

INGREDIENTS

2 .5 cups of all purpose flour

2 -2.5 tblsp cocoa powder

1/2 tsp baking powder

1/4 tsp. baking soda

a pinch of salt

4 tblsp melted butter

Water/ milk to bind to a dough

For the syrup

3-4 cups sugar

1/2 -1 cup water

1/2 tsp. cardamon powder

A pinch of grated nutmeg

A small piece of alum/a drop of lime juice ( to

prevent crystallisation )

1 tsp ghee ( optional) to add after the syrup

is done.

METHOD

Mix the flour with baking powder , soda,salt .

Add the melted butter ,and enough water to

bind to a soft dough and set aside for thirty

minutes.

Prepare the syrup till slightly thick .

Make tiny portions from the prepared dough.

Make a thumb impression on each portion and

fry in oil till golden brown

Drop in the prepared syrup . Allow to coat well

for few minutes . Garnish with almonds or any

nuts of your choice.

You can add grated chocolate and desiccated

coconut for a variation

Method for syrup

Add all ingredients except ghee and cook till

thick. Add ghee.

Add fried badushas .

Try this and send in your valuable comments!

PAPAYA HALWA


This halwa has a different and unique taste.

Color is not necessary in this recipe, as the

lovely color of the fruit visibly oozes out.

Sweetness,has to be decided by the fruit you

chose to make.

Your taste buds are your leading

to the making.

So .. let’s get into the simply sweet recipe!

Ingredients

500 gm ripe papaya peeled and mashed.

1/4 cup ghee

1/2 tsp. Cardamon powder

100-200 sugar ( add to your taste)

A pinch of salt

Edible camphor a pinch

A pinch of clove powder

2 tblsp corn flour mixed in half cup water

Roasted nuts

Method

Add a little ghee in a non stick pan . Heat the

ghee and add the pulpy papaya.

Let it cook till the liquid is reduced.

Add corn flour mixture and sugar and mix

well .

Keep adding ghee at intervals.

Add the rest of the ingredients, mixing well and

adding ghee at intervals .

Once you see the mixture sticking to the

spatula in one mass.

Remove from fire and transfer to a greased

plate.

Cut into pieces when cool.

Smear a little ghee on top for a glossy look.

KAJA SWEET


This sweet is a delicacy of both India and

Nepal.

The sweet is closely likened to a baklava ,

crunchy and sweet.

This crunchy swirl is easy to make if done with

care and little effort.

So let’s get into the recipe …

INGREDIENTS ( 20 pieces)

1.5 cups flour

2 tblsp ghee

a pinch of salt

1 tblsp ghee ( for applying between layers)

1/2 tsp cardamon powder

For the syrup

2 cups sugar

1/4 cup water

A tiny piece of alum( Patika) – optional

Oil for frying

METHOD

Mix the flour, ghee,salt and enough water to

bind to a soft dough.

Cover and set aside for 30 minutes.

After the resting time,roll the dough into one

thin sheet.

Apply 1 tblsp ghee , sprinkle a little flour and

slowly roll into a thin long roll.

Cut into pieces , press on each portion and roll

slightly.

Heat oil to high , switch off the flame then add

the rolled pieces.Once the pieces float , switch

on the flame again to high and fry to a golden

brown.

This way fry all the pieces and drop it hot in the

prepared syrup for 3-5 seconds. Allow to cool.

For the syrup

Heat the sugar, water, alum, cardamon powder

and make a syrup till sugar dissolves.

The syrup should be hot when the fried kajas

are dropped.

Do try this crunchy sweet and post in your

comments and suggestions !

BOTTLE GOURD HALWA


Bottle gourd or ‘Lauki’ (Hindi) ‘Sorakkai'(Tamil)

is vegetable with 96 percent of water .

Consuming it as juice ,helps in weight loss and

removal of acidity in the body. Ayurvedic

medicine considers it to be a nerve tonic , good

for ulcers,constipation , for healthy liver and

many more benefits .The extract of this bottle

gourd plant is used to treat jaundice .

I cook this vegetable often, with dal or stuffed

curry ( recipe uploaded) or salad.

This time I turned it sweet!Yes,bottlegourd

halwa.This vegetable can be grated and made

like the carrot halwa for a variation.

My recipe today is with finely ground gourd.

So…for the recipe now.

INGREDIENTS

2 cups peeled and ground bottlegourd

1/4 cup ground almonds

1 cup sugar

1/2 tsp cardamon powder

1/4 cup ghee

a pinch of salt

1 tblsp of corn flour mixed in a little water

METHOD

Heat half the ghee, in thick bottomed/non stick

pan.

Add the ground vegetable ,almonds and salt.

Cook for 10 minutes and add sugar.

Keep stirring , till sugar dissolves .

Add corn flour mixture and cook till the

mixture leaves the sides of the pan.

Add the rest of the ghee and cardamom powder

Keep stirring till the mixture, clings onto the

spoon .

Transfer to a greased plate.Smear a little ghee

on top . Press on with watermelon seeds or

cashewnuts.

Cut into pieces after it is cool.

( No coloring was added )

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 .