PUMPKIN ‘N’ PINEAPPLE HALWA


This is a blend of a vegetable and a fruit,both of

the same colour,rich in VitaminC and other

nutrients. To add to this ,I have added whey

water,which is also very healthy. Now for those

of you who are not aware of what whey water

is .., here’s the definition.

Whey water is the liquid that you get when

milk curdles when you make paneer or cottage

cheese.I store that strained water in the fridge

and use it when I make chappathi or any curry.

Trust me it is delicious when added to curries.

Today I made South Indian vada curry with

whey water,and it was delicious.

Cosmetic benefits are also contained in this

whey water.

Now getting to today’s recipe

INGREDIENTS

200 gm pumpkin cubes (peeled)

1-2 cups pineapple cubes ( core removed)

Sugar ( 1-2 cups added to taste)

1/2 tsp salt

3/4 tsp cardamon powder

1/2 cup ghee

a pinch of nutmeg powder

10-15 cashewnuts

Few raisins

Few watermelon seeds( optional)

Optional to add colouring

3 tbsp cornflour/ tapioca flour mixed in water.

( well, I added a mix of cornflour+tapioca flour)

METHOD

Add a little ghee first ( 2-3 tbsp) to a thick

bottomed kadai / wok.

Add the fruit and vegetable purée with salt ,

and cook for 10-15 minutes, till the colour turns

glossy.

Next add the sugar and mix well for another 5

minutes.

Now add the cornflour mixture and the rest of

the ingredients and mix well.

Add ghee at intervals gradually until the

mixture grips the spoon .

Keep a greased plate or tin ready and pour into

the tin.

Smear the top with ghee,and allow to cool .

Cut into slices and serve

WHEAT ENERGY LADOO


This is wonderful energy providing ladoo.With

the richness of nuts,Edible gum ( badam pisin),

Coconut ,honey ….is undoubtedly healthy.

So do try healthy stuff during these times,and

keep your family fit !

To the recipe now

INGREDIENTS

1 cup wheat flour

1/2 cup almonds

1/2 cup cashewnuts

1/2 cup dates ( I used date syrup)

Pumpkin seeds, watermelon seeds or any seeds

of your choice

1/2 cup badam pisin ( you can add 1 cup but I

had only 1/2 cup ….effects of lockdown)

1/4 cup powdered sugar/ jaggery

3/4 cup coconut ( coconut chips cut from

fresh coconut and ground coarsely ,

1/4 tsp nutmeg powder

1/4 cup raisins

1/2 tsp cardamon powder

A pinch of salt.

1/4 -1/2 cup ghee

METHOD

Heat 2-3 tblsp of ghee and roast the gum first.It

should swell to a crunchy stage.Remove from

pan and set aside.

Lightly toss the almond,cashew,raisins for 1

minute in the leftover ghee in the pan.Remove

from pan and set aside.

Add another tblsp of ghee and roast coconut till

light brown. Remove from pan .

Heat the remaining ghee to the pan,and add the

wheat flour,and roast till you get a nice aroma

from the flour ( on medium flame).

Add the remaining ingredients and the roasted

ingredients into a food processor or blender

and pulse for few seconds only .

Make ladoo and store.

If the ladoo is crumbly to shape add ghee.

Note: You could use boora / Tagar sugar if you prefer to use

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.

MOONG MOTICHUR LADOO


The story of this recipe began,when besan flour

stock was over in my kitchen,and there was no

way to order online due to lockdown.

I had moong dal flour in the fridge which I use

for cosmetic purposes. If besan,which is also a

lentil can be used why not moong ?So started

to make , the same recipe for Motichoor ladoo.

It worked and no one knew that it was moong

dal flour ,till I revealed the secret .

It’s the same recipe of gram dal flour ladoo.

https://calinskitchen.com/2019/02/09/boondhi-laddu/

Follow this link for the recipe .You can omit mawa .

Try this and send in your comments!

BASBOUSA


Basbousa from the Middle Eastern cuisines,

originating from Egypt is a sweet made with

semolina soaked in hot sugar syrup .I have

made this before without any layers.

This time,I found a basbousa recipe with a

custard filling .The outcome was awesome,and

it has become a favourite in my family .

The only change I made was to reduce the

strength of sugar syrup.(random measurement)

Cakes ,sweets ,bread with semolina has,taken a

strong wave presently, trying to submerge ‘the

white flour‘ ,conspired due to gluten scare.

When I was a kid,i didn’t even know the word

gluten.I grew up eating cakes and buns made

with white flour almost daily. Anyway,I love

semolina recipes and today’s recipe is a

dominant semolina recipe !

I shared my experience,not my opinion!

Growing life style changes, have created much

awareness ,and we have to positively accept

facts,and changes.

Moving on to the recipe now..

INGREDIENTS

1 cup fine semolina ( preferably Chirote rawa)

1/2 cup sugar

3 eggs

1/2 cup fresh cream

1 cup oil

1 tsp baking powder

1 tsp vanilla essence/ cardamon powder

1/4 cup milk

For the custard filling

2 cups milk

4 tblsp cornstarch

4 tblsp sugar

1/2 cup cream

METHOD

Beat the eggs ,and mix in the rest of the

ingredients without any lumps.

Pour half of the batter into a greased tray and

bake in a preheated 175C oven for 20 minutes.

Remove from oven .

Spread the prepared custard , and pour the

remaining semolina batter.

Return the tray back to the oven,and bake for

another 20 minutes .

Remove from oven and pour sugar syrup on

the cake , after loosening the sides.

It’s best if served warm !

You could add sliced almonds / nuts on the cake

before baking .

Method for custard

Mix all the ingredients in thick bottomed pan.

Cook till thick . Cool and use.

For the syrup

3/4 cup sugar +1/8 cup of water heated till

sugar dissolves . Add cardamon powder or rose

essence

SURTI GHARI (Gujarati sweet)


The first time I tried this sweet ,(it looked

close to a badusha) the comments at home

were …

It’s a badusha with ghee on top ,but the bite in

reaction was ,eyes wide looking at the sweet

only. 😊All loved it .

When I tried first ,I tried with mawa and dry

fruits( authentic recipe says).

The second attempt was with my version of the

filling (as mawa was over ), and this too tasted

lovely.

The filling was dates,dry fruits,coconut.

The speciality of this sweet is the smearing of

ghee on top , and that does the trick to the taste.

I will be giving some variations to the filling

after the recipe.

I used minimal sugar for coating and got the

same result by quickly coating in the

simmering syrup.

If you are making in larger quantities ,then this

trick will not work.

Note :The authentic method of frying this

sweet is to have each stuffed portion in a

slotted spoon , holding it above hot oil , and

pouring hot oil on it , till it changes color . ( This is time consuming ).

It’s best to fry on very low heat.The result or

taste does not change .

The look of this recipe seems hard,but it’s only

20-30 minutes work . Worth the time invested!

Here’s the recipe now

INGREDIENTS

For the outer covering

1 cup flour ( all purpose flour)

2 tblsp ghee

a pinch of baking soda

A pinch of salt

Little milk to bind the dough

METHOD

Bind all ingredients to a firm dough . Roll or

press on palm to make circles.

Keep a teaspoonful of filling in each .Seal at the

bottom.

Press lightly , and fry on very low heat till it

changes colour ( not brown).Remove and dip in

prepared sugar syrup.Smear with prepared

ghee.

For the filling

5-6 seedless dates

Mixture of any nuts

Roasted coconut or dessicated coconut

3 tsp semolina

2 tsp besan or gramdal flour

A pinch of nutmeg powder

1/2 tsp cardamon powder

1-2 tblsp ghee

METHOD

Mix the dates,nuts, coconut together in a mixer,

or food processor coarsely.

*Heat ghee in a pan and add besan flour.

After 1 minute add the semolina and the rest of

the ingredients and switch off the flame .

Allow to cool .

Use this filling to stuff the gharis.

Sugar syrup for quick coating

1/2 cup sugar +2-3 tblsp water

Boil sugar till it bubbles. Reduce flame and

quickly coat the gharis.Pour the remaining

sugar on top of the sweet. Allow to cool

completely, and smear ghee on top of each

ghari and garnish with nuts.Serve after ghee

sets on the sweet or keep in the fridge for few

minutes .( The photo has a thin smear )

For smearing

Ghee and powdered sugar mixed and kept in

fridge to set at semi solid stage.

You can smear the thick ghee and then sprinkle

sugar too ( I did this method )

Variations

Authentic mawa filling

1 . Heat a tblsp of ghee , add mawa and fry for few minutes , add nuts and spices and use.

2. Heat ghee , add besan and rawa* and then add mawa and nuts with spice.

Pistachio and mawa filling

Take a handful of pistachios and blend with a

little mawa .

Make another portion ( like 1.)

Method

Make a thin roll of the pista.

Roll mawa filling keep pista filling in it . Cover

and roll .Cut into portions and stuff into dough.

After frying you can see three layers of colours

( will post pictures).

COUNTRY SUGAR COCONUT BURFI


A sweet with country sugar,very addictive,melt

in mouth unique in taste and colour.

With lots of coconut,cashew,semolina,and the

sugar it is awesome ! It tastes better if made the

day before .

Now to the recipe

INGREDIENTS

2-3 cups scraped coconut

1 cup country sugar ( you can add more if you

like)

1/4 cup coarsely ground cashewnuts

1/4 cup roasted semolina ( rawa)

1/2 tsp powdered cardamon

1/4 tsp powdered ginger

a pinch of salt

2 -3 tblsp ghee

1/4 cups milk

METHOD

Mix all the ingredients together in a non stick

wide pan.

Cook on medium flame till thick,and forms a

lump .

Transfer to a greased plate . Allow to cool and

cut into desired shapes.

CHOCOLATE ‘N’COCONUT BURFI


This was my innovation.The chocolate layer

was made with dates,cocoa powder,honey,

toasted coconut and walnuts.

The second ( white ) layer was again coconut,

sugar,cashewnuts and a little semolina (which i

opted in the last moment). It looked good with

the contrasts,and tasted good too.

So …for the recipe

INGREDIENTS

For the chocolate layer

1/2 cup seedless dates

2 tblsp cocoa powder/melted chocolate

*Toasted coconut/ desiccated coconut

Honey ( to your taste)

a pinch of nutmeg powder

a pinch of salt

1/4 cup walnuts/ almonds

Method

Blend all the ingredients to a coarse paste,and

flatten it on a tray.

Coconut layer

Ingredients

2 cups coconut gratings

3/4 -1 cup sugar

1/4-1/2 cup cashewnuts

1/4 cup milk (optional)

34 tblsp.semolina ( optional)

3 tblsp ghee

1/2 tsp.cardamon powder

Method

Cook all the ingredients together in a heavy

bottomed pan till all forms a lump.

Remove from fire and flatten on the

chocolate layer.

Allow to cool and cut into squares.

*If you are using fresh coconut dry roast till light brown and use

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.